Method for improving flavor of mushroom beef paste

Abstract

The invention discloses a method for improving flavor of mushroom beef paste, which comprises the following steps: step 1, mixing 20-30 parts by weight of minced beef and 5-8 parts by weight of pickling material, and pickling for 30-90 minutes to obtain a pickled product for later use; step 2, taking 6-10 parts by weight of dried shiitake mushrooms, placing the dried shiitake mushrooms in a rehydration environment with the pressure intensity of 0-0.075 Mpa until the dried shiitake mushrooms are completely rehydrated, and cutting the rehydrated dried shiitake mushrooms into shredded shiitake mushrooms for later use; step 3, stir-frying the pickled product obtained in the step 1 and the shiitake mushrooms obtained in the step 2 to prepare shiitake mushroom beef paste; wherein the pickling material comprises a yeast extract product and lentinus edodes powder in a weight ratio of 1: (2-4), the yeast extract product is Xiangxian 10, and the particle size of the lentinus edodes powder is 0.5-2 mu m. The method promotes the formation of the fresh and fragrant flavor of the mushroom beef paste, and greatly improves the flavor quality of the mushroom beef paste.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and more particularly to a method for improving the flavor of shiitake mushroom beef sauce. Background Art

[0002] The reason why shiitake mushroom beef sauce has a unique taste is that shiitake mushrooms and beef have a smooth taste and delicious texture, and shiitake mushrooms and beef are rich in flavoring substances such as soluble polysaccharides, free amino acids and nucleotides. Studies have found that mixing nucleotides and glutamate in a ratio of 1:5 to 20 can increase the umami taste of glutamate by 7 to 8 times, and has a certain inhibitory effect on sourness and bitterness.

[0003] Shiitake mushrooms are known as "natural MSG" and are a popular agricultural product. However, the moisture content of fresh shiitake mushrooms is usually above 90%, making them difficult to store and preserve. Making them into dried products is currently the main processing method for shiitake mushrooms. Dried shiitake mushrooms generally need to be rehydrated and processed before they can be eaten. The rehydration of dried shiitake mushrooms is an important part of shiitake mushroom processing, which directly affects the flavor and taste of the product. If the rehydration degree is not enough and the crude fiber is not softened, the shiitake mushrooms will be dry and hard to chew; if the rehydration is excessive, the shiitake mushrooms will lose their fresh and fragrant taste. In the industrial rehydration process of dried shiitake mushrooms, high-temperature rehydration or long-term soaking rehydration is often used. High-temperature rehydration can shorten the rehydration time, but it will greatly reduce the flavor and nutritional quality of the shiitake mushrooms. Long-term soaking rehydration will seriously occupy the production resources in the factory and affect the production progress of the enterprise.

[0004] Although the combination of shiitake mushrooms and beef will double the fresh and fragrant taste, the beef will produce a meaty smell during the frying process, which seriously affects the flavor of the shiitake mushroom beef sauce. The existing shiitake mushroom beef sauce uses seasonings to pre-marinate the beef to remove the fishy smell, but this processing technology requires a large amount of edible salt, cooking wine, MSG and other seasonings to remove the fishy smell and add fragrance and flavor to the beef. This processing method is not only costly, but also poses a safety hazard to people's health when consumed for a long time.

[0005] Yeast extract is made according to the provisions of the Chinese Pharmacopoeia. It uses edible yeast rich in protein as raw material, and uses modern biological high-tech technologies such as autolysis, enzymolysis, separation, and concentration to degrade and purify the proteins and nucleic acids in yeast cells. The main components include polypeptides, amino acids, flavor nucleotides, B vitamins and trace elements. It is a nutritious and delicious natural condiment. Studies have found that yeast extract can often effectively enhance the freshness and mellowness of products in some food processing, while alleviating the saltiness and sourness of products and covering up bad odors. So far, no research has been seen on the application of yeast extract and its complexes in the preparation process of shiitake beef sauce to improve the flavor of shiitake beef sauce. Summary of the invention

[0006] An object of the present invention is to solve at least the above problems and to provide at least the advantages which will be described hereinafter.

[0007] Another object of the present invention is to provide a method for improving the flavor of shiitake beef sauce, which uses a complex of a yeast extract product and shiitake mushroom powder in a specific ratio to marinate raw beef mince, thereby greatly accelerating the formation of the flavor of the shiitake beef sauce and improving the flavor of the shiitake beef sauce. During the marinating process, there is no need to add seasonings such as salt, chicken essence, and cooking wine.

[0008] Another purpose of the present invention is to provide a method for improving the flavor of shiitake mushroom beef sauce, which uses a dried shiitake mushroom rehydration product as a raw material, and reduces the loss of flavor substances and nutrients during the rehydration process of the dried shiitake mushroom by controlling the rehydration conditions of the dried shiitake mushroom, thereby ensuring the flavor of the shiitake mushroom beef sauce.

[0009] like Figure 1 To achieve these purposes and other advantages according to the present invention, a method for enhancing the flavor of shiitake beef sauce is provided, comprising:

[0010] Step 1: Mix 20-30 parts of raw beef mince and 5-8 parts of marinade by weight and marinate for 30-90 minutes to obtain a marinated product for later use;

[0011] Step 2, taking 6 to 10 parts of dried shiitake mushrooms by weight and rehydrating them in a rehydration environment at a pressure of 0 to 0.075 MPa until they are completely rehydrated, and then cutting them into shiitake mushroom pieces for later use;

[0012] Step 3, stir-frying the pickled product obtained in step 1 and the chopped mushrooms obtained in step 2 into a mushroom beef sauce;

[0013] Among them, the marinade includes a yeast extract product and shiitake mushroom powder in a weight ratio of 1:2 to 4. The yeast extract product is Peptide Fresh 10, which is a compound seasoning with yeast extract as the main ingredient. It is Angel Peptide Fresh compound seasoning and can be purchased directly.

[0014] Preferably, in step 3, the specific steps of frying the pickled product obtained in step 1 and the chopped mushrooms obtained in step 2 into the shiitake mushroom beef sauce are:

[0015] Step 1: Heat 35-45 parts of soybean oil to 150℃-170℃, then add 8-12 parts of onion and 6-10 parts of minced garlic and fry until the minced garlic turns slightly yellow;

[0016] Step 2: further add the pickled product obtained in step 1 and stir-fry for 3-5 minutes, add 6-10 parts of bean paste, 1-2 parts of tangerine peel, and 2-4 parts of spicy girl sauce, and continue to stir-fry for 2-3 minutes;

[0017] Step 3: Add the chopped mushrooms obtained in step 2 and stir-fry for 6 to 8 minutes;

[0018] Step 4: Add 2 to 3 parts of white sugar and 2 to 4 parts of light soy sauce, stir evenly and stir-fry for 1 to 2 minutes to obtain the mushroom beef sauce.

[0019] Preferably, during the pickling process in step 1, stirring is required every 15 to 25 minutes.

[0020] Preferably, the mushroom powder in step 1 is obtained by crushing and grinding dried mushrooms to a particle size of 0.5 to 2 μm.

[0021] Preferably, the raw beef mince in step 1 is obtained by chopping fresh beef into particles with a diameter of 1 to 2 cm.

[0022] Preferably, in step 2, the rehydration temperature is 25-28° C., and the rehydration time is 90-150 min.

[0023] Preferably, the tangerine peel in step 3 is dried tangerine peel, and the tangerine peel needs to be soaked in warm water for 5 to 10 minutes before being added.

[0024] The present invention further claims protection for a shiitake mushroom beef sauce product, which is prepared by the method for enhancing the flavor of shiitake mushroom beef sauce.

[0025] The present invention at least includes the following beneficial effects: in the method for improving the flavor of shiitake beef sauce provided by the present invention, the raw beef mince is marinated with a composite marinade of a yeast extract product and shiitake mushroom powder, and the flavor characteristics of the obtained shiitake beef sauce and the preference of consumers both show a significant improvement trend, and the shiitake beef sauce has strong umami, salty and sweet tastes, but weak bitterness; in the method for improving the flavor of shiitake beef sauce provided by the present invention, the dried shiitake mushrooms are rehydrated by a vacuum rehydration process, which reduces the loss of flavor substances and nutrients during the rehydration of the dried shiitake mushrooms, and further ensures the flavor of the shiitake beef sauce; in the method for improving the flavor of shiitake beef sauce provided by the present invention, the ground beef marinated with the composite marinade is compounded with the vacuum rehydrated dried shiitake mushrooms, which can effectively promote the interaction between the flavor substances in the beef and the shiitake mushrooms, reduce the loss of the flavor substances in the shiitake mushrooms, and greatly improve the flavor of the shiitake beef sauce; the method for improving the flavor of shiitake beef sauce provided by the present invention can effectively reduce the addition of seasonings such as cooking wine, salt, chicken essence, and monosodium glutamate, and the obtained shiitake beef sauce is greener and healthier.

[0026] Other advantages, objectives and features of the present invention will be embodied in part through the following description, and in part will be understood by those skilled in the art through study and practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 This is a flow chart of the method for improving the flavor of shiitake beef sauce described in one technical solution of the present invention;

[0028] Figure 2 The sensory evaluation results of the shiitake beef sauce obtained in Examples 1 to 3 and Comparative Examples 1 to 6 are shown in FIG.

[0029] Figure 3 It is a radar chart of the electronic tongue detection results of the shiitake mushroom beef sauce obtained in Examples 1 to 3 and Comparative Examples 1 to 6. DETAILED DESCRIPTION

[0030] The present invention is further described in detail below in conjunction with specific embodiments so that those skilled in the art can implement the invention with reference to the description.

[0031] It should be understood that the terms such as “having”, “including” and “comprising” used herein do not exclude the existence or addition of one or more other elements or combinations thereof.

[0032] Example 1

[0033] Step 1, 25 parts of raw beef mince and 6 parts of marinade by weight are mixed and marinated for 60 minutes, and stirred every 20 minutes during the marinating process to obtain a marinated product for use, wherein the marinade is a yeast extract product and mushroom powder in a weight ratio of 1:2, the yeast extract product is peptide fresh 10, the mushroom powder is obtained by crushing and grinding dried mushrooms to a particle size of 0.5 μm, and the raw beef mince is obtained by chopping fresh beef into particles of 1 to 2 cm;

[0034] Step 2, taking 8 parts of dried shiitake mushrooms by weight, rehydrating them in a rehydration environment with a pressure of 0.075 MPa until they are completely rehydrated, the rehydration temperature is 25° C., the rehydration time is 120 min, and after rehydration, they are cut into shiitake mushroom pieces for later use;

[0035] Step 3: stir-fry the pickled product obtained in step 1 and the chopped mushrooms obtained in step 2 to make mushroom beef sauce. The specific steps are as follows:

[0036] Step 1: Heat 40 parts of soybean oil to 160°C, then add 10 parts of onion and 8 parts of minced garlic and fry until the minced garlic turns slightly yellow;

[0037] Step 2: further add the pickled product obtained in step 1 and stir-fry for 4 minutes, add 8 parts of bean paste, 1 part of dried tangerine peel, and 2 parts of spicy sauce, and continue to stir-fry for 2 minutes, wherein the dried tangerine peel is dried tangerine peel, and the dried tangerine peel is soaked in warm water for 5 minutes before adding;

[0038] Step 3: Finally, add the chopped mushrooms obtained in step 2 and stir-fry for 6 minutes;

[0039] Step 4: Add 1.5 parts of white sugar and 3 parts of light soy sauce, stir evenly and stir-fry for 1 minute to obtain the mushroom beef sauce;

[0040] The above materials are all measured by weight.

[0041] Example 2

[0042] Step 1, 20 parts of raw beef mince and 5 parts of marinade by weight are mixed and marinated for 90 minutes, and stirred every 25 minutes during the marinating process to obtain a marinated product for use, wherein the marinade is a yeast extract product and mushroom powder in a weight ratio of 1:3, the yeast extract product is peptide fresh 10, and the mushroom powder is obtained by crushing and grinding dried mushrooms to a particle size of 2 μm;

[0043] Step 2: Take 6 parts of dried shiitake mushrooms by weight and rehydrate them in a rehydration environment with a pressure of 0 MPa until they are completely rehydrated. The rehydration temperature is 28° C. and the rehydration time is 90 min. After rehydration, cut them into shiitake mushroom pieces for later use;

[0044] Step 3: stir-fry the pickled product obtained in step 1 and the chopped mushrooms obtained in step 2 to make mushroom beef sauce. The specific steps are as follows:

[0045] Step 1: Heat 35 parts of soybean oil to 150°C, then add 8 parts of onion and 6 parts of minced garlic and fry until the minced garlic turns slightly yellow;

[0046] Step 2: further add the pickled product obtained in step 1 and stir-fry for 3 minutes, add 6 parts of bean paste, 1 part of dried tangerine peel, and 3 parts of spicy sauce, and continue to stir-fry for 3 minutes, wherein the dried tangerine peel is dried tangerine peel, and the dried tangerine peel is soaked in warm water for 10 minutes before adding;

[0047] Step 3: Finally, add the chopped mushrooms obtained in step 2 and stir-fry for 7 minutes;

[0048] Step 4: Add 1 part of white sugar and 2 parts of light soy sauce, stir evenly and stir-fry for 2 minutes to obtain the mushroom beef sauce;

[0049] The above materials are all measured by weight.

[0050] Example 3

[0051] Step 1, 30 parts of raw beef mince and 8 parts of marinade by weight are mixed and marinated for 30 minutes, and stirred every 15 minutes during the marinating process to obtain a marinated product for use, wherein the marinade is a yeast extract product and mushroom powder in a weight ratio of 1:4, the yeast extract product is peptide fresh 10, and the mushroom powder is obtained by crushing and grinding dried mushrooms to a particle size of 1 μm;

[0052] Step 2, taking 10 parts of dried shiitake mushrooms by weight, rehydrating them in a rehydration environment at a pressure of 0.025 MPa until they are completely rehydrated, the rehydration temperature is 26° C., the rehydration time is 150 min, and after rehydration, they are cut into shiitake mushroom pieces for later use;

[0053] Step 3: stir-fry the pickled product obtained in step 1 and the chopped mushrooms obtained in step 2 to make mushroom beef sauce. The specific steps are as follows:

[0054] Step 1: Heat 45 parts of soybean oil to 170°C, then add 12 parts of onion and 10 parts of minced garlic and fry until the minced garlic turns slightly yellow;

[0055] Step 2: further add the pickled product obtained in step 1 and stir-fry for 5 minutes, add 10 parts of bean paste, 2 parts of dried tangerine peel, and 4 parts of spicy girl sauce, and continue to stir-fry for 2 minutes, wherein the dried tangerine peel is dried tangerine peel, and the dried tangerine peel is soaked in warm water for 8 minutes before adding;

[0056] Step 3: Finally, add the chopped mushrooms obtained in step 2 and stir-fry for 8 minutes to obtain the mushroom beef sauce;

[0057] Step 4: Add 2 parts of white sugar and 4 parts of light soy sauce, stir evenly and stir-fry for 1 minute to obtain the mushroom beef sauce;

[0058] The above materials are all measured by weight.

[0059] Comparative Example 1

[0060] Step 1, taking 25 portions of raw beef mince by weight for later use, wherein the raw beef mince is obtained by chopping fresh beef into particles with a diameter of 1 to 2 cm;

[0061] Step 2: Same as in Example 1;

[0062] Step 3: stir-fry the minced beef obtained in step 1 and the minced mushrooms obtained in step 2 to make mushroom beef sauce, and the specific operation is the same as that in Example 1.

[0063] Comparative Example 2

[0064] Step 1, 25 parts of raw beef mince and 6 parts of marinade by weight are mixed and marinated for 60 minutes, and stirred every 20 minutes during the marinating process to obtain a marinated product for use, wherein the marinade is a yeast extract product peptide fresh 10, and the raw beef mince is obtained by chopping fresh beef into particles with a diameter of 1 to 2 cm;

[0065] Step 2: Same as in Example 1;

[0066] Step 3: stir-fry the pickled product obtained in step 1 and the chopped mushrooms obtained in step 2 to make mushroom beef sauce, and the specific operation is the same as that in Example 1.

[0067] Comparative Example 3

[0068] Step 1, 25 parts of raw beef mince and 6 parts of marinade by weight are mixed and marinated for 60 minutes, and stirred every 20 minutes during the marinating process to obtain a marinated product for later use, wherein the marinade is mushroom powder, and the mushroom powder is obtained by crushing and grinding dried mushrooms to a particle size of 0.5 μm, and the raw beef mince is obtained by chopping fresh beef to a particle size of 1 to 2 cm;

[0069] Step 2: Same as in Example 1;

[0070] Step 3: stir-fry the pickled product obtained in step 1 and the chopped mushrooms obtained in step 2 to make mushroom beef sauce, and the specific operation is the same as that in Example 1.

[0071] Comparative Example 4

[0072] Step 1, 25 parts of raw beef mince and 6 parts of marinade by weight are mixed and marinated for 60 minutes, and stirred every 20 minutes during the marinating process to obtain a marinated product for use, wherein the marinade is mushroom powder, and the mushroom powder is obtained by crushing dried mushrooms into a particle size of 60 mesh (250 μm), and the raw beef mince is obtained by chopping fresh beef into a particle size of 1 to 2 cm;

[0073] Step 2: Same as in Example 1;

[0074] Step 3: stir-fry the pickled product obtained in step 1 and the chopped mushrooms obtained in step 2 to make mushroom beef sauce, the specific operation is as in Example 1.

[0075] Comparative Example 5

[0076] Step 1, 25 parts of raw beef mince and 6 parts of marinade by weight are mixed and marinated for 60 minutes, and stirred every 20 minutes during the marinating process to obtain a marinated product for later use, wherein the marinade includes an appropriate amount of cooking wine, salt, light soy sauce, monosodium glutamate, chicken essence, and star anise, and the raw beef mince is obtained by chopping fresh beef into particles with a diameter of 1 to 2 cm;

[0077] Step 2: Same as in Example 1;

[0078] Step 3: stir-fry the pickled product obtained in step 1 and the chopped mushrooms obtained in step 2 to make mushroom beef sauce, the specific operation is as in Example 1.

[0079] Comparative Example 6

[0080] Step 1, same as in Example 1;

[0081] Step 2: Take 8 parts of dried shiitake mushrooms by weight and rehydrate them naturally. After rehydration, cut them into shiitake mushroom pieces for later use;

[0082] Step 3: stir-fry the pickled product obtained in step 1 and the chopped mushrooms obtained in step 2 to make mushroom beef sauce, and the specific operation is the same as that in Example 1.

[0083] The shiitake mushroom beef sauce prepared in Examples 1 to 3 and Comparative Examples 1 to 6 was subjected to the following tests.

[0084] Comparing Example 1 with Comparative Examples 1 to 6, the differences in their preparation processes are as follows: compared with Example 1, the raw beef mince of Comparative Example 1 was not marinated; compared with Example 1, the raw beef mince of Comparative Example 2 was marinated only with the yeast extract product Peptide Fresh 10; compared with Example 1, the raw beef mince of Comparative Example 3 was marinated only with shiitake mushroom powder ground to 0.5 um; compared with Example 1, the raw beef granules of Comparative Example 4 were marinated with shiitake mushroom powder crushed to 250 um; compared with Example 1, the raw beef mince of Comparative Example 5 was marinated with conventional marinade; compared with Example 1, the dried shiitake mushrooms in Comparative Example 6 were rehydrated by a natural rehydration method.

[0085] 1. Sensory evaluation and analysis

[0086] The sensory evaluation of the shiitake beef sauce prepared in Examples 1 to 3 and Comparative Examples 1 to 6 was performed. The results are as follows: Figure 2 shown.

[0087] from Figure 2It can be seen that the taste, mouthfeel and aroma of the shiitake beef paste obtained in Examples 1 to 3 are strong, without meaty smell, and the appearance evaluation is high, and the comprehensive preference is significantly higher than the comprehensive preference of the shiitake beef paste obtained in Comparative Examples 1 to 6. Specifically, the raw beef mince of Comparative Example 1 has not been marinated, and the taste, mouthfeel and aroma of the shiitake beef paste obtained in Comparative Example 1 are significantly reduced compared with the shiitake beef paste obtained in Example 1, and the comprehensive preference is lower; Comparative Example 2 only uses a single marinade of a yeast extract product to marinate the raw beef mince, and the taste, mouthfeel and aroma of the shiitake beef paste obtained in Comparative Example 2 are significantly reduced compared with the shiitake beef paste obtained in Example 1, but the taste, mouthfeel and aroma of the shiitake beef paste obtained in Comparative Example 2 are improved compared with the shiitake beef paste obtained in Comparative Example 1, and the main component of the yeast extract product is yeast The extract showed that the use of yeast extract to marinate the raw beef mince was beneficial to improving the taste, aroma and mouthfeel of the shiitake beef sauce; the raw beef mince of Comparative Example 3 was marinated only with shiitake mushroom powder ground to 0.5 μm. Although the taste, mouthfeel and aroma of the shiitake beef sauce obtained in Comparative Example 3 were significantly reduced compared with the shiitake beef sauce obtained in Example 1, the taste, mouthfeel and aroma of the shiitake beef sauce obtained in Comparative Example 3 were improved compared with the shiitake beef sauces obtained in Comparative Examples 1 and 2. This showed that the use of shiitake mushroom powder ground to 0.5 μm to marinate the raw beef was beneficial to improving the taste, aroma and mouthfeel of the shiitake beef sauce The taste, aroma, mouthfeel and overall preference of the mushroom beef sauce were analyzed. The effect of mushroom powder ground to 0.5 μm on the taste, aroma and mouthfeel of mushroom beef sauce was more significant than that of yeast extract on the taste, aroma and mouthfeel of mushroom beef sauce. The raw beef granules in comparative example 4 were marinated with mushroom powder crushed to 250 μm, and the promoting effect on the sensory quality was lower than that in comparative example 3. This is because the water solubility index and swelling capacity of mushroom powder ground to 0.5 μm were significantly increased, which was conducive to embedding the flavor components into the raw beef, thereby improving the sensory quality of mushroom beef sauce. The raw beef mince in comparative example 5 was marinated with conventional The overall sensory quality of the shiitake beef sauce obtained in Example 5 is still lower than that of the shiitake beef sauce obtained in Example 4. It is obvious that the taste and mouthfeel of the shiitake beef sauce are improved by marinating the raw beef with shiitake mushroom powder, but the aroma and appearance of the shiitake beef sauce are not greatly affected by marinating the raw beef with shiitake mushroom powder. In Example 6, the dried shiitake mushrooms are rehydrated by natural rehydration method. Among all the shiitake beef sauces obtained in Examples 1 to 6, the taste, aroma, mouthfeel and appearance of the shiitake beef sauce obtained in Example 6 are the lowest. Therefore, the rehydration method of dried shiitake mushrooms has the greatest impact on the sensory evaluation of shiitake beef sauce. In short, the flavor quality of the shiitake beef sauce obtained in Examples 1 to 3 is higher than that of the shiitake beef sauce obtained in Examples 1 to 6.

[0088] 2. Taste quality analysis

[0089] The mushroom beef sauce prepared in Examples 1 to 3 and Comparative Examples 1 to 6 was analyzed by electronic tongue. The results are as follows: Figure 3 shown.

[0090] from Figure 3 It can be seen that the shiitake beef sauce obtained in Examples 1 to 3 has strong umami and salty taste, moderate sweetness, and weak sourness and bitterness. The raw beef mince in Comparative Example 1 has not been marinated, and its sweetness is moderate, the umami and salty taste are weak, and the bitterness is strong; Comparative Example 2 uses a yeast extract product to marinate the raw beef mince. Although the umami and salty taste of the shiitake beef sauce obtained in Comparative Example 2 are improved to a certain extent compared with the shiitake beef sauce obtained in Comparative Example 1, it is still lower than the umami and salty taste of the shiitake beef sauce obtained in Examples 1 to 3; the raw beef mince in Comparative Example 3 is marinated only with shiitake mushroom powder ground to 0.5μm. The shiitake beef sauce obtained in Comparative Example 3 has improved umami and flavor compared with the shiitake beef sauce obtained in Comparative Example 1, but it also leads to enhanced bitterness of the product. Comparison of the data in Example 1 and Comparative Examples 1 to 3 shows that the use of shiitake mushroom powder ground to 0.5μm is more effective than that of the shiitake beef sauce in Comparative Example 1. After the raw beef is marinated with the compound of powder and yeast extract product, the fresh and fragrant taste of mushroom beef sauce is improved, while the bitterness of mushroom beef sauce is reduced and the meaty smell of beef is suppressed; the raw beef granules of comparative example 4 are marinated with mushroom powder crushed to 250μm, and the flavor enhancement effect of this marinating method on the product is lower than that of comparative example 3. The mushroom powder ground to 0.5μm has changed its physical and chemical properties, which is conducive to enhancing the fresh and fragrant taste of mushroom beef sauce; the raw beef mince of comparative example 5 is marinated with conventional marinating materials, and this marinating method has similar effects to comparative example 2, but requires a large amount of seasoning; the dried mushrooms in comparative example 6 are rehydrated by natural rehydration method, and the intensity of freshness, saltiness and sweetness is the lowest, and the taste quality is the worst. In general, the taste quality of the mushroom beef sauce obtained in Examples 1-3 is significantly better than the taste quality of the mushroom beef sauce obtained in Comparative Examples 1 to 6.

[0091] 3. Flavor quality analysis

[0092] The shiitake beef sauce prepared in Examples 1 to 3 and Comparative Examples 1 to 6 was analyzed by GC-MS. The results are shown in Table 1.

[0093] As shown in Table 1, the contents of key aroma compounds such as hexanal, benzaldehyde, phenylethanol, furfuryl alcohol, and 1-octen-3-ol in the shiitake beef sauce obtained in Examples 1 to 3 are relatively high. The raw beef mince of Comparative Example 1 was not marinated, and its γ-pinene, hexanal, and 1-octen-3-ol contents were relatively low; in Comparative Example 2, yeast extract products were used to marinate the raw beef mince, and its contents of phenylethanol, benzaldehyde, and 2(5H)-furanone were increased compared with those in Comparative Example 1; the raw beef mince of Comparative Example 3 was marinated only with shiitake mushroom powder ground to 0.5 μm, which increased the contents of 1-octen-3-ol, 3-furaldehyde, diallyl disulfide, 2(5H)-furanone, and benzaldehyde; the raw beef granules of Comparative Example 4 were marinated with shiitake mushroom powder crushed to 250 μm, and this marinating method had an increasing effect on aroma compounds. Compared with Comparative Example 3, all the pickling methods have a slightly weaker effect on the enhancement of aroma compounds, mainly manifested in the slightly weaker enhancement of aroma compounds such as n-hexanal, allyl alcohol, diallyl disulfide, 2(5H)-furanone, benzaldehyde, phenylethanol and 4,5-dimethylthiazole. It can be seen that the use of mushroom powder ground to 0.5 μm to pickle the raw beef is conducive to the enhancement of various aroma compounds; the raw beef mince in Comparative Example 5 is pickled with conventional pickling materials, and this pickling method is similar to the effect of Comparative Example 2, but requires a large amount of seasonings; in Comparative Example 6, the dried mushrooms are rehydrated by natural rehydration method, and the content of various aroma compounds is the lowest. In general, the content of most types of flavor compounds in the mushroom beef sauce obtained in Examples 1 to 3 is higher than the corresponding flavor compound content in the mushroom beef sauce obtained in Comparative Examples 1 to 6.

[0094] Table 1 Analysis results of volatile flavor substances

[0095]

[0096] The substance numbers are as follows: 1. n-hexanal; 2. allyl alcohol; 3. 2-methyl-3-heptanone; 4. dipentene; 5. 2-n-pentylfuran; 6. γ-terpinene; 7. o-isopropylbenzene; 8. 1,3-dithiane; 9. 1-octen-3-ol; 10. 3-furfural; 11. diallyl disulfide; 12. 2(5H)-furanone; 13. benzaldehyde; 14. phenylethyl alcohol; 15. furfuryl alcohol; 16. diallyl tetrasulfide; 17. diallyl trisulfide; 18. trans-2,4-decadienal; 19. 4,5-dimethylthiazole.

[0097] 4. Conclusion

[0098] The results of sensory evaluation analysis, taste quality analysis and GC-MS analysis all prove that the quality differences of the shiitake beef sauce obtained in Examples 1 to 3 are not large. The shiitake beef sauce prepared in Example 1 has a greater advantage than the shiitake beef sauce prepared in Comparative Examples 1 to 6. From the results of sensory evaluation analysis, it is concluded that the shiitake beef sauce obtained in Example 1 is more outstanding in taste, mouthfeel and overall preference than the shiitake beef sauce obtained in Comparative Examples 1 to 6. From the results of taste quality analysis, it is concluded that the shiitake beef sauce obtained in Example 1 is more outstanding in taste, mouthfeel and overall preference than the shiitake beef sauce obtained in Comparative Examples 1 to 6. The main flavors of the shiitake beef sauce obtained in Comparative Examples 1 to 6 include salty, sweet, salty and bitter. The bitterness in the shiitake beef sauce obtained in Example 1 is weaker, and the other flavors are stronger. From the GS-MS analysis results, it can be concluded that n-hexanal, crotonaldehyde, 2-heptenal, heptane, 1-octen-3-ol, diallyl disulfide, 4,5-dimethylthiazole, γ-pinene, etc. are key aroma compounds in the shiitake beef sauce. The shiitake beef sauce obtained in Example 1 has a higher content of the above key aroma compounds than the shiitake beef sauce obtained in Comparative Examples 1 to 6.

[0099] As described above, according to the present invention, the present invention at least includes the following beneficial effects: in the method for improving the flavor of shiitake beef sauce provided by the present invention, the raw beef mince is marinated with a composite marinade of yeast extract and shiitake mushroom powder, and the flavor characteristics of the obtained shiitake beef sauce and the preference of consumers both show a significant improvement trend, and the umami, saltiness and sweetness of the obtained shiitake beef sauce are strong, while the bitterness is weak; in the method for improving the flavor of shiitake beef sauce provided by the present invention, the dried shiitake mushrooms are rehydrated by a vacuum rehydration process, which reduces the loss of flavor substances and nutrients during the rehydration of the dried shiitake mushrooms, and further ensures the flavor of the shiitake beef sauce; in the method for improving the flavor of shiitake beef sauce provided by the present invention, the ground beef marinated with the composite marinade is compounded with the vacuum rehydrated dried shiitake mushrooms, which can effectively promote the interaction between the flavor substances in the beef and the shiitake mushrooms, reduce the loss of the flavor substances in the shiitake mushrooms, and greatly improve the flavor of the shiitake beef sauce; the method for improving the flavor of shiitake beef sauce provided by the present invention can effectively reduce the addition of seasonings such as cooking wine, salt, chicken essence, and monosodium glutamate, and the obtained shiitake beef sauce is greener and healthier.

[0100] The number of equipment and processing scale described here are used to simplify the description of the present invention. The application, modification and variation of the method for enhancing the flavor of shiitake beef sauce and the product thereof of the present invention are obvious to those skilled in the art.

[0101] Although the embodiments of the present invention have been disclosed as above, they are not limited to the applications listed in the specification and the implementation modes, and they can be fully applied to various fields suitable for the present invention. For those familiar with the art, additional modifications can be easily implemented. Therefore, without departing from the general concept defined by the claims and the scope of equivalents, the present invention is not limited to the specific details and the illustrations shown and described herein.

Claims

1. A method for improving the flavor of shiitake mushroom beef sauce, characterized in that: include: Step 1: Mix 20-30 parts of raw beef mince and 5-8 parts of marinade by weight and marinate for 30-90 minutes to obtain a marinated product for later use; Step 2, taking 6 to 10 parts of dried shiitake mushrooms by weight and rehydrating them in a rehydration environment at a pressure of 0 to 0.075 MPa until they are completely rehydrated, and then cutting them into shiitake mushroom pieces for later use; Step 3, stir-frying the pickled product obtained in step 1 and the chopped mushrooms obtained in step 2 into a mushroom beef sauce; The pickling material comprises a yeast extract product and mushroom powder in a weight ratio of 1:2-4, and the yeast extract product is Peptide Fresh 10.

2. The method for improving the flavor of shiitake beef sauce according to claim 1, characterized in that: In step 3, the specific steps of frying the pickled product obtained in step 1 and the chopped mushrooms obtained in step 2 into mushroom beef sauce are as follows: Step 1: Heat 35-45 parts of soybean oil to 150℃-170℃, then add 8-12 parts of onion and 6-10 parts of minced garlic and fry until the minced garlic turns slightly yellow; Step 2: further add the pickled product obtained in step 1 and stir-fry for 3-5 minutes, add 6-10 parts of bean paste, 1-2 parts of tangerine peel, and 2-4 parts of spicy girl sauce, and continue to stir-fry for 2-3 minutes; Step 3: Add the chopped mushrooms obtained in step 2 and stir-fry for 6 to 8 minutes; Step 4: Add 2 to 3 parts of white sugar and 2 to 4 parts of light soy sauce, stir evenly and fry for 1 to 2 minutes to obtain the mushroom beef sauce.

3. The method for improving the flavor of shiitake beef sauce according to claim 2, characterized in that: Step 1: Stir every 15 to 25 minutes during the marinating process.

4. The method for improving the flavor of shiitake beef sauce according to claim 2, characterized in that: The mushroom powder in step 1 is obtained by crushing and grinding dried mushrooms to a particle size of 0.5 to 2 μm.

5. The method for improving the flavor of shiitake mushroom beef sauce according to claim 2, characterized in that: The raw beef mince described in step 1 is obtained by chopping fresh beef into particles with a diameter of 1 to 2 cm.

6. The method for improving the flavor of shiitake beef sauce according to claim 2, characterized in that: In step 2, the rehydration temperature is 25-28° C., and the rehydration time is 90-150 min.

7. The method for improving the flavor of shiitake beef sauce according to claim 2, characterized in that: The tangerine peel described in step 3 is dry tangerine peel, and the tangerine peel needs to be soaked in warm water for 5 to 10 minutes before being added.

8. A mushroom beef sauce product, characterized in that: The shiitake mushroom beef sauce product is prepared by the method for enhancing the flavor of shiitake mushroom beef sauce according to any one of claims 1 to 7.

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