A beef sukiyaki base material and its preparation method

Abstract

The present invention also provides a method for preparing the beef sukiyaki soup base described in any one of the above technical solutions, comprising the following steps: A) mixing beef and water, adjusting the pH, and steaming to obtain a beef reaction liquid; B) mixing and fermenting kelp, soybeans, wheat, rice, water, and the beef reaction liquid to obtain a fermentation material-water mixture; C) filtering or extruding the fermentation material-water mixture to obtain a finished oil; D) boiling the finished oil, adding white sugar, table salt, and monosodium glutamate, stirring, and packaging. The product of the present invention undergoes a Maillard reaction combined with a fermentation process, fully releasing the active ingredients in the raw materials and enriching the product with flavoring substances. The product of the present invention has a stronger beef flavor, a richer sauce aroma, a richer flavor profile, a high amino nitrogen content, and a unique flavor such as rice aroma. Compared with traditional sukiyaki soup, it is more easily accepted by Chinese consumers.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a beef sukiyaki hot pot base and a preparation method thereof. Background Art

[0002] China places great emphasis on flavor. While many Chinese consider Japanese cuisine's emphasis on the natural flavors of ingredients superior, a sense of distance still exists. However, with increasing consumer acceptance of Japanese cuisine, the Japanese food market is expanding and its variety is increasing. Sukiyaki is a popular Japanese dish. Sukiyaki specifically refers to a sweet soy sauce hot pot with beef and raw eggs. It is popular in Japan, Taiwan, South Korea, Thailand, and the United States. There are three types of sukiyaki: Japanese, Taiwanese, and Thai. These dishes are light and focused on preserving the original flavors of the ingredients. Shabu-shabu ingredients primarily consist of beef, with a minor addition of vegetables. However, for flavor-conscious Chinese consumers, Japanese sukiyaki can be a bit too bland.

[0003] Traditional sukiyaki soup is made from Japanese soy sauce and sugar. Based on the original Japanese sukiyaki, this invention has developed a sukiyaki product with a stronger beef flavor and richer taste. Summary of the Invention

[0004] In view of this, the technical problem to be solved by the present invention is to provide a beef sukiyaki hot pot base. The beef sukiyaki hot pot base provided by the present invention has good sensory properties and better physical and chemical indicators.

[0005] The present invention provides a beef sukiyaki hot pot base, comprising the following raw materials in parts by weight:

[0006] 0.1~10 parts of beef, 0.1~100 parts of soybeans, 0.1~100 parts of rice, 0.1~100 parts of wheat, and 0.1~10 parts of kelp.

[0007] Preferably, the raw materials further include:

[0008] 0.0001~0.1 parts of white sugar, 0.0001~0.1 parts of table salt, and 0.0001~0.1 parts of MSG.

[0009] Preferably, the beef sukiyaki hot pot soup base comprises the following raw materials in parts by weight:

[0010] 1-8 portions of beef, 5-80 portions of soybeans, 1-50 portions of rice, 2-50 portions of wheat, 1-8 portions of kelp;

[0011] 0.002~0.08 parts of white sugar, 0.0008~0.08 parts of table salt, and 0.0005~0.08 parts of MSG.

[0012] The present invention provides a method for preparing beef sukiyaki hot pot base according to any one of the above technical solutions, comprising the following steps:

[0013] A) Mix beef and water, adjust pH, and steam to obtain beef reaction liquid;

[0014] B) mixing and fermenting the kelp, soybeans, wheat, rice, water, and beef reaction liquid to obtain a fermentation material-water mixture;

[0015] C) The fermentation material-water mixture is filtered or squeezed to obtain the finished oil;

[0016] D) Boil the finished oil, add sugar, salt and MSG, stir, and package.

[0017] Preferably, in step A), the mass ratio of the beef to water is 1:(1-50); the pH value is adjusted to 4-9; and the steaming temperature is 95-105° C. for 1-20 days.

[0018] Preferably, in step B), the mass ratio of the kelp, soybean, wheat, rice, water and beef reaction liquid is (0.1-10): (0.1-100): (0.1-100): (0.1-100): (0.1-1000): (0.1-100); the fermentation temperature is 25-35° C.; and the fermentation time is 0.1-36 months.

[0019] Preferably, the boiling time in step D) is 0.1 to 120 minutes.

[0020] Preferably, the mass ratio of the finished oil, white sugar, edible salt and monosodium glutamate is (0.1~10000):(0.1~100):(0.1~100):(0.1~100).

[0021] Preferably, in step A) and step B), the beef is minced beef;

[0022] The soybeans are washed, boiled for 4 to 5 hours, cooled, and then inoculated with Aspergillus oryzae; the inoculation amount of Aspergillus oryzae is 1‰ to 1%;

[0023] The rice is washed and cooked for 4 to 5 hours, and then cooled;

[0024] The wheat is fried for 20-25 minutes and then crushed;

[0025] The kelp is prepared by soaking dried kelp, washing it, and then crushing it.

[0026] The present invention provides a sukiyaki hot pot base product, comprising the base according to any one of the above technical solutions and the base prepared by the preparation method according to any one of the above technical solutions.

[0027] Compared with the prior art, the present invention provides a beef sukiyaki hot pot soup base, comprising the following raw materials in parts by mass: 0.1-10 parts of beef, 0.1-100 parts of soybeans, 0.1-100 parts of rice, 0.1-100 parts of wheat, and 0.1-10 parts of kelp. The beef sukiyaki hot pot soup base prepared by the present invention through the above raw materials has consistent sensory characteristics such as flavor, aroma and taste, and the product quality is stable. The present invention first uses beef to undergo a Maillard reaction, and then ferments it with raw materials such as soybeans, kelp, wheat and rice to prepare the sukiyaki hot pot soup base. The beef flavor obtained by the present invention is stronger, the product has a richer sauce aroma, a richer taste, and the flavoring substances such as amino nitrogen in the product are richer than those of ordinary products. At the same time, it is endowed with unique flavors such as rice aroma.

[0028] The present invention also provides a method for preparing the beef sukiyaki soup base described in any of the above technical solutions, comprising the following steps: A) mixing beef and water, adjusting the pH, and steaming to obtain a beef reaction liquid; B) fermenting the beef reaction liquid with kelp, soybeans, wheat, rice, water, and the beef reaction liquid to obtain a fermentation mixture; C) filtering or extruding the fermentation mixture to obtain a finished oil; and D) boiling the finished oil, adding white sugar, table salt, and monosodium glutamate, stirring, and packaging. The product of the present invention undergoes a combined Maillard reaction and fermentation process, fully releasing the active ingredients in the raw materials and enriching the product with flavoring substances. The product of the present invention has a stronger beef flavor, a richer sauce aroma, a richer flavor profile, a high amino nitrogen content, and a unique flavor profile, such as a rice aroma. Compared to traditional sukiyaki soup bases, it is more readily accepted by Chinese consumers. DETAILED DESCRIPTION

[0029] The present invention provides a beef sukiyaki hot pot base and a preparation method thereof. Those skilled in the art can refer to the contents of this article and appropriately improve the process parameters to achieve the desired effect. It should be noted that all similar substitutions and modifications are obvious to those skilled in the art and fall within the scope of protection of the present invention. The methods and applications of the present invention have been described through preferred embodiments. Relevant personnel can obviously modify or appropriately change and combine the methods and applications herein without departing from the content, spirit and scope of the present invention to implement and apply the technology of the present invention.

[0030] In this application, the term "and / or" describes the association relationship between associated objects, indicating that three relationships may exist. For example, A and / or B can mean: A exists alone, A and B exist at the same time, and B exists alone. A and B can be singular or plural.

[0031] In this application, "at least one" means one or more, and "more than one" means two or more. "At least one of the following" or similar expressions refers to any combination of these items, including any combination of single or plural items.

[0032] It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution. Some or all of the steps can be executed in parallel or sequentially. The execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.

[0033] It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution. Some or all of the steps can be executed in parallel or sequentially. The execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.

[0034] The present invention provides a beef sukiyaki hot pot base, comprising the following raw materials in parts by weight:

[0035] 0.1~10 parts of beef, 0.1~100 parts of soybeans, 0.1~100 parts of rice, 0.1~100 parts of wheat, and 0.1~10 parts of kelp.

[0036] The raw materials of the beef sukiyaki hot pot sauce provided by the present invention include 0.1 to 10 parts by mass of beef, preferably 1 to 8 parts by mass, more preferably 1 to 6 parts by mass, and most preferably 1 to 5 parts by mass of beef.

[0037] The beef of the present invention is preferably pre-processed: the fresh beef is cleaned and minced in a blender for later use.

[0038] The raw materials of the beef sukiyaki hot pot sauce provided by the present invention include 0.1 to 100 parts by mass of soybeans, preferably 5 to 80 parts by mass of soybeans, more preferably 8 to 70 parts by mass of soybeans, and most preferably 10 to 50 parts by mass of soybeans.

[0039] The soybeans of the present invention are preferably pre-treated: soybean raw materials without spots, mildew, or foreign matter are selected, cleaned, cooked for 4-5 hours, cooled to room temperature, and then inoculated with Aspergillus oryzae for later use. The inoculation amount of Aspergillus oryzae is 1‰-1%;

[0040] The raw materials of the beef sukiyaki hot pot soup base provided by the invention include 0.1 to 100 parts by mass of rice, preferably 1 to 50 parts by mass of rice, more preferably 1 to 40 parts by mass of rice, and most preferably 1 to 30 parts by mass of rice.

[0041] The rice of the present invention is preferably pre-treated: rice raw materials without spots, mildew and foreign matter are selected, cleaned, cooked for 4 to 5 hours and cooled to room temperature before use.

[0042] The raw materials of the beef sukiyaki hot pot sauce provided by the present invention include 0.1 to 100 parts by mass of wheat, preferably 2 to 50 parts by mass of wheat, more preferably 3 to 40 parts by mass of wheat, and most preferably 5 to 30 parts by mass of wheat.

[0043] The wheat of the present invention is preferably pre-treated: wheat raw materials without spots, mildew and foreign matter are selected, fried in a wok to bring out the aroma, and ground in a blender for later use; the frying time is 20 to 25 minutes.

[0044] The raw materials of the beef sukiyaki hot pot sauce provided by the present invention include 0.1 to 10 parts by mass of kelp, preferably 1 to 8 parts by mass of kelp, more preferably 1 to 6 parts by mass of kelp, and most preferably 1 to 5 parts by mass of kelp.

[0045] The kelp of the present invention is preferably pre-processed: the dried kelp is soaked and then cleaned, and then crushed into fine particles using a grinder for later use.

[0046] In some preferred embodiments of the present invention, the beef sukiyaki hot pot soup base comprises the following raw materials in parts by weight:

[0047] 1-8 portions of beef, 5-80 portions of soybeans, 1-50 portions of rice, 2-50 portions of wheat, and 1-8 portions of kelp.

[0048] In some preferred embodiments of the present invention, the beef sukiyaki hot pot soup base comprises the following raw materials in parts by weight:

[0049] 1-6 portions of beef, 8-70 portions of soybeans, 1-40 portions of rice, 3-40 portions of wheat, and 1-6 portions of kelp.

[0050] In some preferred embodiments of the present invention, the beef sukiyaki hot pot soup base comprises the following raw materials in parts by weight:

[0051] 1-5 portions of beef, 10-50 portions of soybeans, 1-30 portions of rice, 5-30 portions of wheat, and 1-5 portions of kelp.

[0052] The raw materials of the present invention also include:

[0053] 0.0001~0.1 parts of white sugar, 0.0001~0.1 parts of table salt, and 0.0001~0.1 parts of MSG.

[0054] In some preferred embodiments of the present invention, the beef sukiyaki hot pot soup base comprises the following raw materials in parts by weight:

[0055] 1-8 portions of beef, 5-80 portions of soybeans, 1-50 portions of rice, 2-50 portions of wheat, 1-8 portions of kelp;

[0056] 0.002~0.08 parts of white sugar, 0.0008~0.08 parts of table salt, and 0.0005~0.08 parts of MSG.

[0057] In some preferred embodiments of the present invention, the beef sukiyaki hot pot soup base comprises the following raw materials in parts by weight:

[0058] 1~6 portions of beef, 8~70 portions of soybeans, 1~40 portions of rice, 3~40 portions of wheat, 1~6 portions of kelp,

[0059] 0.002~0.07 parts of white sugar, 0.0008~0.07 parts of table salt, and 0.0005~0.06 parts of MSG.

[0060] The present invention provides a beef sukiyaki soup base, comprising the following raw materials in parts by mass: 0.1 to 10 parts of beef, 0.1 to 100 parts of soybeans, 0.1 to 100 parts of rice, 0.1 to 100 parts of wheat, and 0.1 to 10 parts of kelp. The beef sukiyaki soup base prepared by the present invention using the above raw materials has consistent sensory characteristics such as flavor, aroma, and taste, and the product quality is stable. The present invention first utilizes beef to undergo a Maillard reaction, and then ferments the beef with raw materials such as soybeans, kelp, wheat, and rice to prepare the sukiyaki soup base. The sukiyaki soup base obtained by the present invention has a stronger beef flavor, a richer sauce aroma, and a richer flavor profile. The product is richer in flavoring substances such as amino nitrogen than ordinary products, and at the same time imparts a unique flavor such as rice aroma. Compared with traditional sukiyaki soup, it is more easily accepted by Chinese consumers.

[0061] The present invention provides a method for preparing beef sukiyaki hot pot base according to any one of the above technical solutions, comprising the following steps:

[0062] A) Mix beef and water, adjust pH, and steam to obtain beef reaction liquid;

[0063] B) mixing and fermenting the kelp, soybeans, wheat, rice, water, and beef reaction liquid to obtain a fermentation material-water mixture;

[0064] C) The fermentation material-water mixture is filtered or squeezed to obtain the finished oil;

[0065] D) Boil the finished oil, add sugar, salt and MSG, stir, and package.

[0066] The preparation method of the beef sukiyaki hot pot base provided by the invention comprises the following steps: firstly mixing beef and water, adjusting the pH value, and steaming to obtain beef reaction liquid.

[0067] The beef of the present invention is preferably pre-processed: the fresh beef is cleaned and minced in a blender for later use.

[0068] The beef and water mixture of the present invention has a mass ratio of 1:(1-50), preferably 1:(2-40), and more preferably 1:(3-20). The pH value is adjusted to 4-9, preferably 5-8. The steaming temperature is 95-105° C. for 1-20 days, and more preferably, the steaming temperature is 100° C. for 2-10 days.

[0069] Kelp, soybean, wheat, rice, water and beef reaction liquid are mixed and fermented to obtain a fermentation material water mixture.

[0070] The soybeans described in the present invention are preferably pre-treated: selected soybean raw materials free of spots, mildew, and foreign matter are cleaned, boiled for 4-5 hours, cooled to room temperature, and then inoculated with Aspergillus oryzae for later use. The Aspergillus oryzae inoculation rate is 1‰ to 1%. The rice described in the present invention is preferably pre-treated: selected rice raw materials free of spots, mildew, and foreign matter are cleaned, boiled for 4-5 hours, cooled to room temperature, and then set aside. The wheat described in the present invention is preferably pre-treated: selected wheat raw materials free of spots, mildew, and foreign matter are fried in a wok to bring out the aroma, and then blended in a blender for later use; the frying time is 20-25 minutes. The kelp described in the present invention is preferably pre-treated: dried kelp is soaked, washed, and ground into fine particles in a grinder for later use.

[0071] According to the present invention, the mass ratio of the kelp, soybean, wheat, rice, water and beef reaction liquid is (0.1-10): (0.1-100): (0.1-100): (0.1-100): (0.1-1000): (0.1-100); preferably, (1-8): (5-80): (2-50): (1-50): (10-800): (1-50); more preferably, (1-6): (8-70): (3-40): (1-40): (50-600): (1-40).

[0072] Specifically, the fermentation temperature is 25-35°C; the fermentation time is 0.1-36 months; preferably, the fermentation temperature is 25-35°C; the fermentation time is 1-30 months; most preferably, the fermentation temperature is 25-35°C; the fermentation time is 2-10 months.

[0073] The fermentation material-water mixture is filtered or squeezed to obtain the finished oil. The present invention does not limit the specific filtering or squeezing method, which is well known to those skilled in the art.

[0074] The finished oil is boiled, white sugar, edible salt and monosodium glutamate are added, stirred and packaged. The boiling time is 0.1 to 120 minutes, preferably 10 to 100 minutes, and more preferably 20 to 80 minutes.

[0075] In the present invention, the mass ratio of the finished oil, white sugar, edible salt and monosodium glutamate is (0.1~10000):(0.1~100):(0.1~100):(0.1~100).

[0076] The boiled product is pumped to the filling machine for filling and sealing at 200 g per bottle.

[0077] The present invention provides a sukiyaki hot pot base product, comprising the base according to any one of the above technical solutions and the base prepared by the preparation method according to any one of the above technical solutions.

[0078] The present invention also provides a method for preparing the beef sukiyaki soup base described in any of the above technical solutions, comprising the following steps: A) mixing beef and water, adjusting the pH, and steaming to obtain a beef reaction liquid; B) fermenting the beef reaction liquid with kelp, soybeans, wheat, rice, water, and the beef reaction liquid to obtain a fermentation mixture; C) filtering or extruding the fermentation mixture to obtain a finished oil; and D) boiling the finished oil, adding white sugar, table salt, and monosodium glutamate, stirring, and packaging. The product of the present invention undergoes a combined Maillard reaction and fermentation process, fully releasing the active ingredients in the raw materials and enriching the product with flavoring substances. The product of the present invention has a stronger beef flavor, a richer sauce aroma, a richer flavor profile, a high amino nitrogen content, and a unique flavor profile, such as a rice aroma. Compared to traditional sukiyaki soup bases, it is more readily accepted by Chinese consumers.

[0079] To further illustrate the present invention, a beef sukiyaki hot pot base and a preparation method thereof provided by the present invention are described in detail below with reference to embodiments.

[0080] Example 1

[0081] 1. Raw material pretreatment

[0082] (1) Beef: Clean the fresh beef and blend it in a blender for later use.

[0083] (2) Soybeans: Select soybeans without spots, mildew, or foreign matter, clean them, cook them for 5 hours, cool them to room temperature, and then inoculate them with Aspergillus oryzae for later use.

[0084] (3) Rice: Select rice that is free of spots, mold, and foreign matter, clean it, cook it for about 5 hours, and cool it to room temperature before use.

[0085] (4) Wheat: Select wheat raw materials without spots, mildew, and foreign matter, fry them in a wok to bring out the aroma (about 25 minutes), and then use a blender to grind them and set aside.

[0086] (5) Kelp: Soak the dried kelp and clean it. Use a grinder to crush it into small particles and set aside.

[0087] 2. Maillard reaction

[0088] Weigh 1kg of beef and put it into a cooking pot with a meat-water ratio of 1:10. Use vinegar or baking soda to adjust the pH in the pot to 7. Adjust the temperature of the cooking pot to 100℃ and keep the temperature controlled for 4 days.

[0089] 2. Fermentation

[0090] Weigh 5 kg of kelp, 20 kg of soybeans, 8 kg of wheat, 1 kg of rice, 110 kg of drinking water and beef reaction liquid, pour them into a fermentation tank, stir evenly, and maintain room temperature fermentation for 6 months.

[0091] The fermented material-water mixture is filtered and extruded to obtain liquid finished oil.

[0092] 3. Boil

[0093] The finished oil is poured into a boiling pot and boiled for 30 minutes, and then poured out and added with 30g of white sugar, 10g of table salt and 8g of monosodium glutamate, and stirred evenly to obtain a beef sukiyaki pot product.

[0094] 4. Packaging

[0095] The boiled product is pumped to the filling machine for filling and sealing at 200 g per bottle.

[0096] Example 2

[0097] 1. Raw material pretreatment

[0098] (1) Beef: Clean the fresh beef and blend it in a blender for later use.

[0099] (2) Soybeans: Select soybeans without spots, mildew, or foreign matter, clean them, cook them for 5 hours, cool them to room temperature, and then inoculate them with Aspergillus oryzae for later use.

[0100] (3) Rice: Select rice that is free of spots, mold, and foreign matter, clean it, cook it for about 5 hours, and cool it to room temperature before use.

[0101] (4) Wheat: Select wheat raw materials without spots, mildew, and foreign matter, fry them in a wok to bring out the aroma (about 25 minutes), and then use a blender to grind them and set aside.

[0102] (5) Kelp: Soak the dried kelp and clean it. Use a grinder to crush it into small particles and set aside.

[0103] 2. Maillard reaction

[0104] Weigh 2 kg of beef and put it into a cooking pot with a meat-water ratio of 1:15. Use vinegar or baking soda to adjust the pH in the pot to 7, adjust the temperature of the cooking pot to 100°C and keep the temperature controlled for 6 days.

[0105] 3. Fermentation

[0106] Weigh 2 kg of kelp, 10 kg of soybeans, 5 kg of wheat, 3 kg of rice, 100 kg of drinking water and beef reaction liquid, pour them into a fermentation tank, stir evenly, and maintain room temperature fermentation for 4 months.

[0107] The fermented material-water mixture is filtered and extruded to obtain liquid finished oil.

[0108] 4. Boil

[0109] The finished oil is poured into a boiling pot and boiled for 35 minutes, and then poured out and added with 25g of white sugar, 15g of table salt and 10g of MSG and stirred evenly to obtain a beef sukiyaki pot product.

[0110] 5. Packaging

[0111] The boiled product is pumped to the filling machine for filling and sealing at 200 g per bottle.

[0112] Example 3

[0113] 1. Raw material pretreatment

[0114] (1) Beef: Clean the fresh beef and blend it in a blender for later use.

[0115] (2) Soybeans: Select soybeans without spots, mildew, or foreign matter, clean them, cook them for 5 hours, cool them to room temperature, and then inoculate them with Aspergillus oryzae for later use.

[0116] (3) Rice: Select rice that is free of spots, mold, and foreign matter, clean it, cook it for about 5 hours, and cool it to room temperature before use.

[0117] (4) Wheat: Select wheat raw materials without spots, mildew, and foreign matter, fry them in a wok to bring out the aroma (about 25 minutes), and then use a blender to grind them and set aside.

[0118] (5) Kelp: Soak the dried kelp and clean it. Use a grinder to crush it into small particles and set aside.

[0119] 2. Maillard reaction

[0120] Weigh 1kg of beef and put it into a cooking pot with a meat-water ratio of 1:8. Use vinegar or baking soda to adjust the pH in the pot to 7. Adjust the temperature of the cooking pot to 100℃ and keep the temperature controlled for 3 days.

[0121] 3. Fermentation

[0122] Weigh 1 kg of kelp, 15 kg of soybeans, 7 kg of wheat, 8 kg of rice, 120 kg of drinking water and beef reaction liquid, pour them into a fermentation tank, stir evenly, and maintain fermentation at room temperature for 8 months.

[0123] The fermented material-water mixture is filtered and extruded to obtain liquid finished oil.

[0124] 4. Boil

[0125] The finished oil is poured into a boiling pot and boiled for 40 minutes, and then poured out and added with 25g of white sugar, 8g of table salt and 5g of monosodium glutamate, and stirred evenly to obtain a beef sukiyaki pot product.

[0126] 5. Packaging

[0127] The boiled product is pumped to the filling machine for filling and sealing at 200 g per bottle.

[0128] Comparative Example 1 (Traditional Sukiyaki Hot Pot Base)

[0129] 1. Mix

[0130] Weigh 80g of Japanese soy sauce and 200g of drinking water, mix well and set aside

[0131] 2. Boil

[0132] 2.1 Pour the soy sauce and water mixture into the pot, stir continuously and heat to about 100℃, keep stirring and simmer on low heat for about 30 minutes.

[0133] 2.2 Turn off the heat, pour in 30g of sugar, 2g of white wine, 10g of salt, and 8g of MSG, stir evenly, and it will take about 5 minutes

[0134] 3 Packaging

[0135] The boiled product is transferred to the filling machine for hot filling and sealing at 200 g per bottle.

[0136] Comparative Example 2 (Canceling the Maillard reaction of beef)

[0137] 1. Raw material pretreatment is the same as in Example 1

[0138] 2. Fermentation

[0139] Weigh 1g of beef, 5kg of kelp, 20kg of soybeans, 8kg of wheat, 1kg of rice, 110kg of drinking water and the beef reaction liquid, pour them into a fermentation tank, stir evenly, and maintain room temperature fermentation for 6 months.

[0140] The fermented material-water mixture is filtered and extruded to obtain liquid finished oil.

[0141] 3. Boil and 4. Pack as in Example 1

[0142] Comparative Example 3 (canceling the fermentation process)

[0143] 1. Raw material pretreatment is the same as in Example 1

[0144] 2. Maillard reaction

[0145] Weigh 1kg of beef, 5kg of kelp, 20kg of soybeans, 8kg of wheat, 1kg of rice, and 120kg of drinking water and put them into a cooking tank. Use vinegar or baking soda to adjust the pH in the tank to 7, adjust the temperature of the cooking tank to 100℃ and keep the temperature controlled for 4 days.

[0146] The material-water mixture matured by the Maillard reaction is filtered and extruded to obtain liquid finished oil.

[0147] 4. Boil and 5. Pack as in Example 1

[0148] Test indicators

[0149] 1. Sensory evaluation

[0150] A sensory evaluation panel consisting of 20 people (10 men and 10 women) was selected to conduct sensory evaluation.

[0151] Evaluation Method: First, the product was boiled with water in a ratio of 1:7. The sample was then observed for appearance, color, gloss, and appearance, as well as for normality and the presence of foreign matter. The sample was then smelled and tasted to assess its flavor. Scores were assigned based on color, appearance, aroma, and flavor. The evaluation criteria, steps, and criteria are shown in Table 1. The sensory evaluation results are shown in Table 2.

[0152]

[0153]

[0154] It can be seen from Examples 1-3 and Comparative Examples 1-4 that the sensory evaluation scores of the hot pot base prepared by the formula and process of the present invention are higher. (1) By comparing Example 1 with Comparative Example 1, it can be seen that the sensory score of the traditional base is lower than that of the present invention as a whole, indicating that the patent of the present invention has obvious advantages over the traditional Sukiyaki hot pot base. (2) By comparing Example 1 with Comparative Example 2, it can be seen that the sensory indicators such as taste of the product after the Maillard reaction of beef is eliminated are significantly worse, indicating that the Maillard reaction of beef has a significant positive effect on the various sensory indicators of the product. (3) By comparing Example 1 with Comparative Example 3, it can be seen that the sensory characteristics of the product after the rice fermentation is eliminated are poor;

[0155] 2. Determination of physical and chemical indicators

[0156] Determination of amino acid nitrogen: GB 5009.235-2016 National Food Safety Standard Determination of amino acid nitrogen in foods

[0157] Acid value determination method: GB 5009.229-2016 National Food Safety Standard Determination of Acid Value in Foods

[0158] Peroxide value determination method: GB 5009.227-2016 National Food Safety Standard Determination of Peroxide Value in Food

[0159]

[0160] As can be seen from Examples 1-3 and Comparative Examples 1-3, the physical and chemical indicators of the Sukiyaki hot pot base products prepared by the formula and process of the present invention are better. (1) By comparing Example 1 with Comparative Example 1, it can be seen that the ammonia nitrogen and total nitrogen of the traditional hot pot base are significantly lower than those of the product of the present invention, and the total acid is higher, indicating that the physical and chemical indicators of the product obtained by the patent of the present invention are better. (2) By comparing Example 1 with Comparative Example 2, it can be seen that after the beef Maillard reaction process is eliminated, the total acid of the product increases, and the ammonia nitrogen and total nitrogen decrease, indicating that adding the beef Maillard reaction process has an effect on improving the product indicators. (3) By comparing Example 1 with Comparative Example 3, it can be seen that after the rice fermentation is eliminated, the physical and chemical indicators of the product are not good, indicating that rice fermentation has a positive effect on the product indicators.

[0161] 3. Flavor Substance Determination

[0162] Determination method:

[0163] Chromatographic conditions: HP-5MS flexible capillary column (30 m × 0.25 mm × 0.25 μm); carrier gas: helium, splitless injection; flow rate: 1 mL / min; column temperature program: initial temperature: 40 °C, hold for 0 min; then increase to 75 °C at 16 °C / min; increase to 94 °C at 2 °C / min, hold for 1 min; increase to 110 °C at 2 °C / min, hold for 1 min; increase to 122 °C at 3 °C / min, hold for 1 min; increase to 130 °C at 4 °C / min, hold for 1 min; increase to 136 °C at 2 °C / min, hold for 1 min; increase to 143 °C at 4 °C / min, hold for 1 min; increase to 200 °C at 6 °C / min. Inlet temperature: 250 °C. Mass spectrometry conditions: Acquisition mode: Full scan, mass range 30–500 m / z; Ionization mode: Electron impact (EI); Emission energy: 70 eV; Ion source temperature: 200°C; Interface temperature: 280°C. Qualitative analysis of volatile flavor compounds: The mass spectra of the measured volatile compounds were compared with those of known volatile compounds in the NIST database, and qualitative analysis was performed based on the degree of similarity. Quantitative analysis: The relative content of the measured component was calculated based on the ratio of the measured compound to the total chromatographic peak area of all compounds.

[0164] Measurement results:

[0165]

[0166] As can be seen from Examples 1-3 and Comparative Examples 1-3, the base products prepared using the formula and process of the present invention have a rich variety of aroma substances. This shows that the present invention has richer aroma substances than traditional products, and the use of beef for Maillard reaction and rice fermentation both have a corresponding impact on the richness of the product's aroma.

[0167] 4. Determination of total colony count

[0168] Determination method reference: GB4789.2-2016 National Food Safety Standard Food Microbiology Examination Total Colony Count Determination

[0169] Storage method: Place the samples in a 37°C incubator and store them for 30 days, 60 days, and 90 days, and then measure the total colony count.

[0170]

[0171] It can be seen from the total colony count test results of Examples 1-3 that the hot pot base prepared by the formula and process of the present invention has a low total colony count, a good shelf life, and can reach 12 months.

[0172] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A beef sukiyaki hot pot base, characterized in that: It is composed of the following raw materials in parts by mass: 1~6 portions of beef, 8~70 portions of soybeans, 1~40 portions of rice, 3~40 portions of wheat, 1~6 portions of kelp, 0.002-0.07 parts of white sugar, 0.0008-0.07 parts of table salt, and 0.0005-0.06 parts of MSG; The preparation method of the beef sukiyaki hot pot soup base comprises the following steps: A) mixing beef and water, adjusting the pH value, and steaming to obtain a beef reaction liquid; wherein the mass ratio of the beef to water is 1:(3-20); the pH value is adjusted to 4-9; and the steaming temperature is 95-105° C. for 1-10 days; B) mixing and fermenting kelp, soybeans, wheat, rice, water, and beef reaction liquid to obtain a fermentation material-water mixture; the fermentation temperature is 25-35° C.; the fermentation time is 2-10 months; the soybeans are washed, boiled for 4-5 hours, cooled, and then inoculated with Aspergillus oryzae; the Aspergillus oryzae inoculation amount is 1‰-1%; C) The fermentation material-water mixture is filtered or squeezed to obtain the finished oil; D) Boil the finished oil, add sugar, salt and MSG, stir, and package.

2. A method for preparing the beef sukiyaki hot pot base according to claim 1, characterized in that: The steps include: A) mixing beef and water, adjusting the pH value, and steaming to obtain a beef reaction liquid; wherein the mass ratio of the beef to water is 1:(3-20); the pH value is adjusted to 4-9; and the steaming temperature is 95-105° C. for 1-10 days; B) mixing and fermenting kelp, soybeans, wheat, rice, water, and beef reaction liquid to obtain a fermentation material-water mixture; the fermentation temperature is 25-35° C.; the fermentation time is 2-10 months; the soybeans are washed, boiled for 4-5 hours, cooled, and then inoculated with Aspergillus oryzae; the Aspergillus oryzae inoculation amount is 1‰-1%; C) The fermentation material-water mixture is filtered or squeezed to obtain the finished oil; D) Boil the finished oil, add sugar, salt and MSG, stir, and package.

3. The preparation method according to claim 2, characterized in that Step D) The boiling time is 30 to 120 minutes.

4. The preparation method according to claim 2, characterized in that In the steps A) and B), the beef is minced beef; The rice is washed and cooked for 4 to 5 hours, and then cooled; The wheat is fried for 20-25 minutes and then crushed; The kelp is prepared by soaking dried kelp, washing it, and then crushing it.

5. A Sukiyaki hot pot base product, characterized in that: The invention comprises the base material according to claim 1 or the base material prepared by the preparation method according to any one of claims 2 to 4.

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