Pepper beef paste and preparation method thereof
By adding pepper fruit, pepper fermentation extract and other auxiliary materials to beef sauce, and using specific processing techniques, the problem of taste and nutritional deficiencies in existing beef sauce is solved, and the rich taste, good nutrition and stability of pepper beef sauce are achieved. sex.
Patent Information
- Application Number
- CN202411614183.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-13
- Publication Date
- 2025-01-24
AI Technical Summary
The existing beef sauce has insufficient taste and nutrition, and has poor stability and preservation, which is prone to layering and curing of sauces.
By combining pepper fruit, pepper fermentation and extract with beef sauce, and reasonably match soy sauce, ginger powder, garlic powder, laurel acid moner of glycerin, polyolsic fatty acid ester, seaweed sugar, hydrocotinoglobus, Huangyuan gum For raw materials, prepare a kind of pepper and beef sauce. During the preparation process, the sauce adds high -temperature steam and short -time sterilized pepper, and soaked in low temperature to maintain crispyness and nutrition. At the same time, it uses yeast and plant lactobacillus fermentation technology to improve the activity content of pepper extract.
The taste of pepper beef sauce is rich in taste and good taste. At the same time, it effectively increases the nutritional value of beef sauce. It has good stability, moderate viscosity, and uniform texture. Long -term preservation will not appear stratified or sauce solidification.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of beef sauce, in particular to pepper beef sauce and a preparation method thereof. Background Art
[0002] With the change of people's lifestyle and the improvement of living standards, people are pursuing more nutrition and health in diet, and they also need more delicious food to satisfy their taste buds. Beef sauce is made from beef rich in protein as the main raw material, or with soybean sauce, chili sauce, bean paste and other sauces and other auxiliary materials. Beef sauce has a variety of flavors, is rich in nutrition, and is easy to eat. People's demand for beef sauce is increasing, so beef sauces of various flavors have emerged on the market.
[0003] Pepper (Piper nigrum L.) is a climbing vine of the Piper genus of the Piperaceae family. It is an important and commonly used spice crop in the world and is deeply loved by consumers. Pepper contains active substances such as volatile oil, piperine, crude fat, crude protein, alkaloids, flavonoids, etc., which have the effects of anti-inflammatory and detoxification, relieving diarrhea, increasing appetite, and clearing intestinal bacteria. The development of pepper beef sauce by combining pepper with beef sauce not only improves the taste of traditional beef sauce, but also improves the function of the product, and further expands the development and application of pepper. Summary of the invention
[0004] In view of this, the present invention provides a pepper beef sauce and a preparation method thereof.
[0005] The technical solution of the present invention is achieved in this way:
[0006] A pepper beef sauce comprises the following raw materials in parts by weight: 40-55 parts of diced beef, 13-18 parts of soybean paste, 20-26 parts of pepper fruit, 50-60 parts of pepper oil, 15-20 parts of pepper fermentation extract, 3-5 parts of ginger powder, 6-8 parts of garlic powder, 0.1-0.2 parts of lauric acid monoglyceride, 0.5-1.5 parts of polyglycerol fatty acid ester, 4-6 parts of trehalose, 4-8 parts of isomaltooligosaccharide, 2-5 parts of xanthan gum, 0.1-0.2 parts of sodium glutamate, 0-3 parts of pepper powder, 0-3 parts of chili powder, 0.01-0.02 parts of preservatives and 0-4 parts of salt.
[0007] Furthermore, the pepper beef sauce comprises the following raw materials in parts by weight: 55 parts of diced beef, 16 parts of soybean paste, 24 parts of pepper fruit, 60 parts of pepper oil, 20 parts of pepper fermentation extract, 4 parts of ginger powder, 8 parts of garlic powder, 0.2 parts of monolaurin, 1.5 parts of polyglycerol fatty acid ester, 6 parts of trehalose, 7 parts of isomaltooligosaccharide, 5 parts of xanthan gum, 0.2 parts of sodium glutamate, 2 parts of pepper powder, 3 parts of chili powder, 0.01 parts of preservative, and 3 parts of salt.
[0008] Furthermore, the preparation process of the pepper fruit is as follows: wash the fresh pepper fruit with clean water, fumigate it under 100-120°C steam for 15-20s, take it out and soak it in 4-8°C sterile water for 15-20min, then take it out and drain the water to obtain the pepper fruit.
[0009] Furthermore, the preparation process of the pepper oil is as follows: after heating peanut oil to 90-100° C., adding 20-30% of the mass of black pepper powder of the peanut oil while stirring, frying for 3-5 minutes and filtering to obtain the pepper oil.
[0010] Furthermore, the preparation process of the pepper fermentation extract is as follows: drying fresh pepper fruit at 40-50° C. to constant weight, extruding with a twin screw and then steam-exploding, crushing to obtain pepper powder, mixing the pepper powder with fermentation auxiliary materials, inoculating fermentation bacteria for fermentation, inactivating the fermentation liquid after fermentation, centrifuging to obtain the supernatant, filtering, and concentrating to obtain the pepper fermentation extract.
[0011] Furthermore, the screw speed of the twin-screw extruder is 150-200 r / min, and the drum temperature is 120-135° C.; the steam explosion pressure is 0.6-0.8 MPa, and the time is 20-30 s.
[0012] Furthermore, the mass ratio of the pepper powder, fermentation auxiliary materials, and fermentation bacteria is 60-70:12-15:3-6; the fermentation auxiliary materials are made from the following raw materials in parts by weight: 6-8 parts of starch, 4-6 parts of skimmed milk powder, 20-26 parts of glucose, 8-12 parts of peptone, and the remainder is water; the fermentation bacteria are composed of yeast and Lactobacillus plantarum in a mass ratio of 3-6:1-2.
[0013] Furthermore, the preservative is ε-polylysine hydrochloride.
[0014] The preparation method of the pepper beef sauce of the present invention comprises the following steps:
[0015] (3) Heat 50-60% of the total weight of pepper oil to 110-120° C., add ginger powder, garlic powder, pepper powder, chili powder, and soybean paste to release the aroma, then pour in the diced beef, stir and simmer until the diced beef is tender and cooked, then remove from the heat and set aside;
[0016] Heat the remaining pepper oil to 110-120° C., add pepper fruit, pepper fermentation extract, lauric acid monoglyceride, polyglycerol fatty acid ester, trehalose, isomaltooligosaccharide, xanthan gum, sodium glutamate, preservative and salt, stir-fry and boil, then add the diced beef cooked in step (1), stir-fry and boil again, keep warm and stir for 8-10 minutes, fill, sterilize and cool to obtain pepper beef sauce.
[0017] Compared with the prior art, the present invention has the following beneficial effects:
[0018] The pepper beef sauce of the invention is prepared by compounding pepper fruit, pepper fermentation extract and beef sauce, and reasonably combining raw materials such as soybean paste, ginger powder, garlic powder, lauric acid monoglyceride, polyglycerol fatty acid ester, trehalose, isomalt oligosaccharide and xanthan gum, so that the pepper beef sauce has a rich taste and good palatability, and also effectively increases the nutrition of the beef sauce. Meanwhile, the prepared beef sauce has good stability, moderate viscosity and uniform texture, and can be stored for a long time without stratification, sauce solidification and the like.
[0019] The pepper beef sauce of the present invention adds pepper fruits sterilized by high-temperature steam for a short time and soaks them in low temperature, so that the crispness and nutrition of the pepper fruits can be maintained. The pepper fruits are matched with diced beef, which not only enriches the taste of the diced beef, but also allows the pepper fruits to be directly eaten, thus playing the role of increasing appetite and regulating the stomach, and enhancing the nutrition and function of the beef sauce.
[0020] The invention ferments pepper powder with yeast and plant lactobacillus, and after fermentation, the content of active ingredients in pepper extract can be increased, and the pepper extract is added to beef paste, thereby enriching the taste of the beef paste and increasing the nutrition of the beef paste, and also improving the anti-oil oxidation effect of the pepper beef paste, maintaining the stability of the pepper beef paste, and effectively extending the shelf life of the beef paste. In addition, the scavenging effect of the pepper extract on DPPH free radicals is also improved, and the damage of free radicals to the body is reduced. DETAILED DESCRIPTION
[0021] In order to better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.
[0022] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.
[0023] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.
[0024] The yeast used in the embodiment of the present invention is manufactured by Shenzhen Antai Biotechnology Co., Ltd. and is named food-grade brewer's yeast; the effective viable count is 10 billion cfu / g.
[0025] The manufacturer of the Lactobacillus plantarum used in the embodiment of the present invention is: Zhengzhou Baiyibao Biotechnology Co., Ltd., the name is: Lactobacillus plantarum, and the effective viable count is 10 billion cfu / g.
[0026] Example 1
[0027] The effects of different extraction processes of pepper extract on its free radical scavenging ability and anti-lipid oxidation were studied.
[0028] Scenario 1:
[0029] The preparation process of the pepper fermentation extract is as follows: drying fresh pepper fruit at 40°C to constant weight, performing twin-screw extrusion at a screw speed of 200 r / min and a drum temperature of 125°C, and then performing steam explosion for 20 seconds at a pressure of 0.7 MPa, crushing to obtain 70-mesh pepper powder, mixing the pepper powder with fermentation auxiliary materials, inoculating fermentation bacteria, and fermenting for 6 hours. After the fermentation is completed, the fermentation liquid is inactivated, the supernatant is centrifuged, filtered, and concentrated to dryness to obtain the pepper fermentation extract; the mass ratio of the pepper powder, the fermentation auxiliary materials, and the fermentation bacteria is 70:13:5; the fermentation auxiliary materials are prepared by comprising the following raw materials in parts by weight: 7 parts of starch, 6 parts of skimmed milk powder, 24 parts of glucose, 11 parts of peptone, and 50 parts of water; the fermentation bacteria are composed of yeast and plant lactobacillus in a mass ratio of 6:2.
[0030] Scenario 2:
[0031] The preparation process of pepper fermentation extract is as follows: fresh pepper fruit is dried at 50°C to constant weight, then twin-screw extruded at a screw speed of 150r / min and a drum temperature of 135°C, then steam exploded for 30s at a pressure of 0.6MPa, crushed to obtain 80-mesh pepper powder, mixed with fermentation auxiliary materials, inoculated with fermentation bacteria, and fermented for 6h. After the fermentation is completed, the fermentation liquid is inactivated, the supernatant is centrifuged, filtered, and concentrated to dryness to obtain the pepper fermentation extract; the mass ratio of the pepper powder, the fermentation auxiliary materials, and the fermentation bacteria is 65:12:6; the fermentation auxiliary materials are prepared by comprising the following raw materials in parts by weight: 6 parts of starch, 4 parts of skimmed milk powder, 26 parts of glucose, 9 parts of peptone, and 55 parts of water; the fermentation bacteria are composed of yeast and plant lactobacillus in a mass ratio of 5:2.
[0032] Scenario 3:
[0033] The preparation process of pepper fermentation extract is as follows: fresh pepper fruit is dried at 40°C to constant weight, then twin-screw extruded at a screw speed of 180r / min and a drum temperature of 120°C, then steam exploded for 25s at a pressure of 0.8MPa, crushed to obtain 60-mesh pepper powder, mixed with fermentation auxiliary materials, inoculated with fermentation bacteria, and fermented for 6h. After the fermentation is completed, the fermentation liquid is inactivated, the supernatant is centrifuged, filtered, and concentrated to dryness to obtain the pepper fermentation extract; the mass ratio of the pepper powder, the fermentation auxiliary materials, and the fermentation bacteria is 60:15:4; the fermentation auxiliary materials are prepared by comprising the following raw materials in parts by weight: 8 parts of starch, 5 parts of skimmed milk powder, 22 parts of glucose, 10 parts of peptone, and 60 parts of water; the fermentation bacteria are composed of yeast and plant lactobacillus in a mass ratio of 4:1.5.
[0034] Solution 4:
[0035] The conditions of twin-screw extrusion were adjusted on the basis of Scheme 1, and the rest were the same as Scheme 1;
[0036] The preparation process of the pepper fermentation extract is as follows: drying fresh pepper fruit at 40°C to constant weight, performing twin-screw extrusion at a screw speed of 100 r / min and a drum temperature of 160°C, and then performing steam explosion for 20 seconds at a pressure of 0.7 MPa, crushing to obtain 70-mesh pepper powder, mixing the pepper powder with fermentation auxiliary materials, inoculating fermentation bacteria, and fermenting for 6 hours. After the fermentation is completed, the fermentation liquid is inactivated, the supernatant is centrifuged, filtered, and concentrated to dryness to obtain the pepper fermentation extract; the mass ratio of the pepper powder, the fermentation auxiliary materials, and the fermentation bacteria is 70:13:5; the fermentation auxiliary materials are prepared by comprising the following raw materials in parts by weight: 7 parts of starch, 6 parts of skimmed milk powder, 24 parts of glucose, 11 parts of peptone, and 50 parts of water; the fermentation bacteria are composed of yeast and plant lactobacillus in a mass ratio of 6:2.
[0037] Solution 5:
[0038] The steam explosion conditions are adjusted on the basis of Scheme 1, and the rest are the same as Scheme 1.
[0039] The preparation process of pepper fermentation extract is as follows: fresh pepper fruit is dried at 40°C to constant weight, then twin-screw extruded at a screw speed of 200r / min and a drum temperature of 125°C, and then steam exploded for 20s at a pressure of 1.5MPa, crushed to obtain 70-mesh pepper powder, mixed with fermentation auxiliary materials, inoculated with fermentation bacteria, and fermented for 6 hours. After the fermentation is completed, the fermentation liquid is inactivated, the supernatant is centrifuged, filtered, and concentrated to dryness to obtain the pepper fermentation extract; the mass ratio of the pepper powder, the fermentation auxiliary materials, and the fermentation bacteria is 70:13:5; the fermentation auxiliary materials are prepared by comprising the following raw materials in parts by weight: 7 parts of starch, 6 parts of skimmed milk powder, 24 parts of glucose, 11 parts of peptone, and 50 parts of water; the fermentation bacteria are composed of yeast and plant lactobacillus in a mass ratio of 6:2.
[0040] Solution 6:
[0041] On the basis of Scheme 1, the fermentation treatment is replaced by ultrasonic extraction, and the rest is the same as Scheme 1. The preparation process of pepper fermentation extract is as follows: fresh pepper fruit is dried at 40°C to constant weight, then subjected to twin-screw extrusion at a screw speed of 200 r / min and a drum temperature of 125°C, and then subjected to steam explosion for 20 seconds at a pressure of 0.7 MPa, and 70-mesh pepper powder is crushed to obtain the pepper powder, the pepper powder is mixed with an ethanol aqueous solution having a mass concentration of 60 wt% at a solid-liquid ratio of mg / mL 1:8, and then subjected to ultrasonic extraction at a power of 400 W for 10 minutes, the supernatant is centrifuged, filtered, and concentrated to dryness to obtain the pepper fermentation extract.
[0042] Method for determining the ability to scavenge DPPH free radicals: using a spectrophotometer for measurement; adjusting to zero with anhydrous ethanol, preparing the above schemes 1-6 with 55wt% ethanol to prepare a pepper extract solution with a mass concentration of 1.5mg / mL, then taking 2mL of 0.2mmoL / L DPPH ethanol solution and 1.0mL of pepper extract solution to mix the sample to be tested, leaving it at room temperature in the dark for 30min, and measuring its absorbance at 517nm; at the same time, taking 2mL of 0.2mmoL / L DPPH and 1mL of anhydrous ethanol solution as solvent blanks, using anhydrous ethanol as sample blanks, and measuring the absorbance at 517nm. Each sample was measured 3 times in parallel, and the average of the results was taken to calculate the scavenging rate of the sample for DPPH free radicals, and the calculation formula was:
[0043] DPPH clearance rate = [1-(A 样品 -A 样品空白 ) / A 溶剂空白 ]x100%;
[0044] The measurement results are shown in Table 1 below:
[0045] Table 1 DPPH free radical scavenging rate determination
[0046] DPPH free radical scavenging rate (%) Solution 1 81.62 Solution 2 80.37 Solution 3 80.19 Solution 4 72.56 Solution 5 71.38 Solution 6 67.42
[0047] The above results show that the active ingredients in pepper extract can be effectively maintained through the better twin-screw extrusion combined with steam explosion in Schemes 1-3 and through reasonable fermentation process treatment, so that the loss of active ingredients therein is small, and the effect of effectively removing DPPH free radicals can be achieved. On the basis of Scheme 1, Scheme 4 changes the conditions of twin-screw extrusion, Scheme 5 changes the conditions of steam explosion, and Scheme 6 replaces fermentation treatment with ultrasonic extraction. Due to inappropriate process conditions, the active ingredients in pepper are lost greatly and the antioxidant capacity is reduced. Therefore, the pepper extract is prepared according to the process of Schemes 1-3 and used in the preparation of pepper beef sauce.
[0048] Example 2
[0049] The pepper beef sauce of the invention comprises the following raw materials in parts by weight: 55 parts of diced beef, 16 parts of soybean paste, 24 parts of pepper fruit, 60 parts of pepper oil, 20 parts of pepper fermentation extract, 4 parts of ginger powder, 8 parts of garlic powder, 0.2 parts of lauric acid monoglyceride, 1.5 parts of polyglycerol fatty acid ester, 6 parts of trehalose, 7 parts of isomaltooligosaccharide, 5 parts of xanthan gum, 0.2 parts of sodium glutamate, 2 parts of pepper powder, 3 parts of chili powder, 0.01 parts of preservative and 3 parts of salt; the preservative is ε-polylysine hydrochloride;
[0050] The preparation process of the pepper fruit is as follows: fresh pepper fruit is washed with water, fumigated under 100°C steam for 18 seconds, taken out and soaked in 4°C sterile water for 16 minutes, taken out and drained to obtain pepper fruit;
[0051] The preparation process of the pepper oil is as follows: after heating peanut oil to 100° C., adding 25% of the mass of black pepper powder of the peanut oil while stirring, frying for 5 minutes, and then filtering to obtain the pepper oil;
[0052] The preparation process of the pepper fermentation extract is carried out according to Scheme 1;
[0053] The preparation method of the pepper beef sauce comprises the following steps:
[0054] (1) Heat pepper oil (50% of the total weight of the recipe) to 120° C., add ginger powder, garlic powder, pepper powder, chili powder, and soybean paste to release the aroma, then pour in the diced beef, stir and simmer until the diced beef is tender and cooked, then remove from the heat and set aside;
[0055] (2) heating the remaining pepper oil to 120° C., adding pepper fruit, pepper fermentation extract, monolaurin, polyglycerol fatty acid ester, trehalose, oligomalto-oligosaccharide, xanthan gum, sodium glutamate, preservative, and salt, stir-frying and boiling, then adding the diced beef cooked in step (1), stir-frying and boiling again, keeping warm and stirring for 8 minutes, filling, sterilizing, and cooling to obtain pepper beef sauce.
[0056] Example 3
[0057] The pepper beef sauce of the invention comprises the following raw materials in parts by weight: 40 parts of diced beef, 13 parts of soybean paste, 20 parts of pepper fruit, 50 parts of pepper oil, 17 parts of pepper fermentation extract, 3 parts of ginger powder, 7 parts of garlic powder, 0.15 parts of lauric acid monoglyceride, 1.2 parts of polyglycerol fatty acid ester, 4 parts of trehalose, 8 parts of isomaltooligosaccharide, 3 parts of xanthan gum, 0.15 parts of sodium glutamate, 1 part of pepper powder, 2 parts of chili powder, 0.02 parts of preservative and 4 parts of salt; the preservative is ε-polylysine hydrochloride;
[0058] The preparation process of the pepper fruit is as follows: fresh pepper fruit is washed with water, fumigated in 110°C steam for 20 seconds, taken out and soaked in 6°C sterile water for 15 minutes, taken out and drained to obtain pepper fruit;
[0059] The preparation process of the pepper oil is as follows: after heating peanut oil to 100° C., adding 30% of the weight of black pepper powder of the peanut oil while stirring, frying for 4 minutes, and then filtering to obtain the pepper oil;
[0060] The preparation process of the pepper fermentation extract is carried out according to Scheme 2;
[0061] The preparation method of the pepper beef sauce comprises the following steps:
[0062] (1) Heat pepper oil (60% of the total weight of the recipe) to 115° C., add ginger powder, garlic powder, pepper powder, chili powder, and soybean paste to release the aroma, then pour in the diced beef, stir and simmer until the diced beef is tender and cooked, then remove from the heat and set aside;
[0063] (2) heating the remaining pepper oil to 115° C., adding pepper fruit, pepper fermentation extract, monolaurin, polyglycerol fatty acid ester, trehalose, oligomalto-oligosaccharide, xanthan gum, sodium glutamate, preservative, and salt, stir-frying and boiling, then adding the diced beef cooked in step (1), stir-frying and boiling again, keeping warm and stirring for 10 minutes, filling, sterilizing, and cooling to obtain pepper beef sauce.
[0064] Example 4
[0065] The pepper beef sauce of the invention comprises the following raw materials in parts by weight: 46 parts of diced beef, 15 parts of soybean paste, 26 parts of pepper fruit, 57 parts of pepper oil, 15 parts of pepper fermentation extract, 5 parts of ginger powder, 6 parts of garlic powder, 0.1 parts of lauric acid monoglyceride, 1.6 parts of polyglycerol fatty acid ester, 5 parts of trehalose, 8 parts of isomaltooligosaccharide, 4 parts of xanthan gum, 0.2 parts of sodium glutamate, 3 parts of pepper powder, 3 parts of chili powder, 0.01 parts of preservative and 2 parts of salt; the preservative is ε-polylysine hydrochloride;
[0066] The preparation process of the pepper fruit is as follows: fresh pepper fruit is washed with water, fumigated under 120°C steam for 15 seconds, taken out and soaked in 8°C sterile water for 18 minutes, taken out and drained to obtain the pepper fruit;
[0067] The preparation process of the pepper oil is as follows: after heating peanut oil to 90° C., adding 20% of the weight of black pepper powder of the peanut oil while stirring, frying for 3 minutes, and then filtering to obtain the pepper oil;
[0068] The preparation process of the pepper fermentation extract is carried out according to Scheme 3;
[0069] The preparation method of the pepper beef sauce comprises the following steps:
[0070] (1) Heat pepper oil (55% of the total weight of the recipe) to 110° C., add ginger powder, garlic powder, pepper powder, chili powder, and soybean paste to release the aroma, then pour in the diced beef, stir and simmer until the diced beef is tender and cooked, then remove from the heat and set aside;
[0071] (2) heating the remaining pepper oil to 110° C., adding pepper fruit, pepper fermentation extract, monolaurin, polyglycerol fatty acid ester, trehalose, isomaltooligosaccharide, xanthan gum, sodium glutamate, preservative, and salt, stir-frying and boiling, then adding the diced beef cooked in step (1), stir-frying and boiling again, keeping warm and stirring for 9 minutes, filling, sterilizing, and cooling to obtain pepper beef sauce.
[0072] Comparative Example 1
[0073] The difference between this comparative example and Example 2 is that the raw material ratio of the pepper beef sauce is changed, and the rest is consistent with Example 2.
[0074] The pepper beef sauce comprises the following raw materials in parts by weight: 26 parts of diced beef, 30 parts of soybean paste, 14 parts of pepper fruit, 75 parts of pepper oil, 41 parts of pepper fermentation extract, 8 parts of ginger powder, 1 part of garlic powder, 0.2 parts of lauric acid monoglyceride, 1.55 parts of polyglycerol fatty acid ester, 1 part of trehalose, 7 parts of isomaltooligosaccharide, 5 parts of xanthan gum, 0.2 parts of sodium glutamate, 1 part of pepper powder, 1 part of chili powder, 0.01 parts of preservative and 3 parts of salt.
[0075] Comparative Example 2
[0076] The difference between this comparative example and Example 2 is that instead of adding pepper fruit and pepper oil, peanut oil is added, and the rest is consistent with Example 2.
[0077] The pepper beef sauce of the invention comprises the following raw materials in parts by weight: 55 parts of diced beef, 16 parts of soybean paste, 84 parts of peanut oil, 20 parts of fermented pepper extract, 4 parts of ginger powder, 8 parts of garlic powder, 0.2 parts of lauric acid monoglyceride, 1.5 parts of polyglycerol fatty acid ester, 6 parts of trehalose, 7 parts of isomaltooligosaccharide, 5 parts of xanthan gum, 0.2 parts of sodium glutamate, 2 parts of pepper powder, 3 parts of chili powder, 0.01 parts of preservative and 3 parts of salt; the preservative is ε-polylysine hydrochloride;
[0078] The preparation process of the pepper fermentation extract is carried out according to Scheme 1;
[0079] The preparation method of the pepper beef sauce comprises the following steps:
[0080] (1) Heat 50% of the total weight of peanut oil to 120° C. Add ginger powder, garlic powder, pepper powder, chili powder, and soybean paste to release the aroma, then pour in the diced beef, stir and simmer until the diced beef is tender and cooked, then remove from the heat and set aside;
[0081] (2) heating the remaining peanut oil to 120° C., adding pepper fermentation extract, monolaurin, polyglycerol fatty acid ester, trehalose, oligomalto-oligosaccharide, xanthan gum, sodium glutamate, preservative, and salt, stir-frying and boiling, then adding the diced beef cooked in step (1), stir-frying and boiling again, keeping warm and stirring for 8 minutes, filling, sterilizing, and cooling to obtain pepper beef sauce.
[0082] Comparative Example 3
[0083] The difference between this comparative example and Example 2 is that no pepper fermentation extract is added, and the rest is consistent with Example 2.
[0084] The pepper beef sauce of the invention comprises the following raw materials in parts by weight: 55 parts of diced beef, 16 parts of soybean paste, 44 parts of pepper fruit, 60 parts of pepper oil, 4 parts of ginger powder, 8 parts of garlic powder, 0.2 parts of lauric acid monoglyceride, 1.5 parts of polyglycerol fatty acid ester, 6 parts of trehalose, 7 parts of isomaltooligosaccharide, 5 parts of xanthan gum, 0.2 parts of sodium glutamate, 2 parts of pepper powder, 3 parts of chili powder, 0.01 parts of preservative and 3 parts of salt; the preservative is ε-polylysine hydrochloride;
[0085] The preparation process of the pepper fruit is as follows: fresh pepper fruit is washed with water, fumigated under 100°C steam for 18 seconds, taken out and soaked in 4°C sterile water for 16 minutes, taken out and drained to obtain pepper fruit;
[0086] The preparation process of the pepper oil is as follows: after heating peanut oil to 100° C., adding 25% of the mass of black pepper powder of the peanut oil while stirring, frying for 5 minutes, and then filtering to obtain the pepper oil;
[0087] The preparation method of the pepper beef sauce comprises the following steps:
[0088] (1) Heat pepper oil (50% of the total weight of the recipe) to 120° C., add ginger powder, garlic powder, pepper powder, chili powder, and soybean paste to release the aroma, then pour in the diced beef, stir and simmer until the diced beef is tender and cooked, then remove from the heat and set aside;
[0089] (2) heating the remaining pepper oil to 120° C., adding pepper fruit, monolaurin, polyglycerol fatty acid ester, trehalose, oligomalto-oligosaccharide, xanthan gum, sodium glutamate, preservative, and salt, stir-frying and boiling, then adding the diced beef cooked in step (1), stir-frying and boiling again, keeping warm and stirring for 8 minutes, filling, sterilizing, and cooling to obtain pepper beef sauce.
[0090] The sensory quality of the pepper beef sauces of Examples 2-4 and Comparative Examples 1-3 was evaluated by 10 professionals, and the color, smell, taste and appearance were scored, with a full score of 40 points. The evaluation criteria are shown in Table 2 below, and the evaluation results are averaged, as shown in Table 3.
[0091] Table 2 Sensory evaluation standards for pepper beef sauce
[0092]
[0093]
[0094] Table 3 Sensory evaluation scores of pepper beef sauce
[0095] Sensory evaluation score Example 2 39.3 Example 3 38.8 Example 4 38.5 Comparative Example 1 35.6 Comparative Example 2 34.1 Comparative Example 3 36.7
[0096] The above results show that the pepper beef sauce prepared by the appropriate raw material ratio and process of Examples 2-4 of the present invention shows good performance in appearance, taste, smell and color, the sauce body is fine and uniform, without stratification, good chewiness, has the unique flavor of pepper and beef, no burnt, bitter, sour and other peculiar smells, and the sauce body has obvious gloss and rich taste, which conforms to the eating habits of the public and has broad promotion prospects. Compared with Example 2, Comparative Examples 1-3 have an uncoordinated taste of the pepper beef sauce due to unreasonable raw material matching, and the sensory evaluation score decreases.
[0097] In addition, the peroxide value, acid value, total bacterial count and physical and chemical indexes of coliform group of the pepper beef sauce prepared in Examples 2-4 of the present invention were measured, and the results are shown in Table 4 below:
[0098] Peroxide value: in accordance with GB5009.227-2023 "National Food Safety Standard - Determination of Peroxide Value in Food";
[0099] Acid value: in accordance with GB 5009.229-2016 "National Food Safety Standard - Determination of Acid Value in Food";
[0100] Total colony count: in accordance with GB 4789.2-2022 "National Food Safety Standard - Determination of Total Colony Count for Food Microbiological Examination";
[0101] Coliform bacteria: in accordance with GB 4789.3-2016 "National Food Safety Standard Food Microbiology Examination Coliform Bacteria Count".
[0102] Table 4 Physical and chemical indicators of pepper beef sauce
[0103]
[0104] The above results show that the pepper beef sauce prepared by the present invention has good product quality and meets the corresponding quality requirements.
[0105] The pepper beef sauce prepared in Examples 2-4 of the present invention was placed at room temperature for 12 months without any delamination or agglomeration.
[0106] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.
Claims
1. A pepper beef sauce, characterized in that: The invention comprises the following raw materials in parts by weight: 40-55 parts of diced beef, 13-18 parts of soybean paste, 20-26 parts of pepper fruit, 50-60 parts of pepper oil, 15-20 parts of fermented pepper extract, 3-5 parts of ginger powder, 6-8 parts of garlic powder, 0.1-0.2 parts of monolaurin, 0.5-1.5 parts of polyglycerol fatty acid ester, 4-6 parts of trehalose, 4-8 parts of isomaltooligosaccharide, 2-5 parts of xanthan gum, 0.1-0.2 parts of sodium glutamate, 0-3 parts of pepper powder, 0-3 parts of chili powder, 0.01-0.02 parts of preservative and 0-4 parts of salt.
2. The pepper beef sauce according to claim 1, characterized in that The invention comprises the following raw materials in parts by weight: 55 parts of diced beef, 16 parts of soybean paste, 24 parts of pepper fruit, 60 parts of pepper oil, 20 parts of pepper fermentation extract, 4 parts of ginger powder, 8 parts of garlic powder, 0.2 parts of monolaurin, 1.5 parts of polyglycerol fatty acid ester, 6 parts of trehalose, 7 parts of isomaltooligosaccharide, 5 parts of xanthan gum, 0.2 parts of sodium glutamate, 2 parts of pepper powder, 3 parts of chili powder, 0.01 parts of preservative and 3 parts of salt.
3. The pepper beef sauce according to claim 1, characterized in that The preparation process of the pepper fruit is as follows: fresh pepper fruit is washed with clean water, then fumigated under 100-120° C. steam for 15-20 seconds, taken out and soaked in 4-8° C. sterile water for 15-20 minutes, then taken out and drained to obtain the pepper fruit.
4. The pepper beef sauce according to claim 1, characterized in that The preparation process of the pepper oil is as follows: after heating peanut oil to 90-100° C., adding 20-30% of the mass of the peanut oil with black pepper powder while stirring, frying for 3-5 minutes and filtering to obtain the pepper oil.
5. The pepper beef sauce according to claim 1, characterized in that: The preparation process of the pepper fermentation extract is as follows: drying fresh pepper fruits at 40-50° C. to constant weight, extruding them with twin screws, and then steam-exploding them to obtain pepper powder; mixing the pepper powder with fermentation auxiliary materials, and then inoculating fermentation bacteria to ferment; after the fermentation is completed, inactivating the fermentation liquid, centrifuging to obtain the supernatant, filtering, and concentrating to obtain the pepper fermentation extract.
6. The pepper beef sauce according to claim 5, characterized in that: The screw speed of the twin-screw extruder is 150-200 r / min, and the drum temperature is 120-135° C.; the steam explosion pressure is 0.6-0.8 MPa, and the time is 20-30 s.
7. The pepper beef sauce according to claim 5, characterized in that The mass ratio of the pepper powder, fermentation auxiliary materials and fermentation bacteria is 60-70:12-15:3-6; the fermentation auxiliary materials are made of the following raw materials in parts by weight: 6-8 parts of starch, 4-6 parts of skimmed milk powder, 20-26 parts of glucose, 8-12 parts of peptone and the balance of water; the fermentation bacteria are composed of yeast and Lactobacillus plantarum in a mass ratio of 3-6:1-2.
8. The pepper beef sauce according to claim 1, characterized in that: The preservative is ε-polylysine hydrochloride.
9. The method for preparing the pepper beef sauce according to any one of claims 1 to 8, characterized in that: The following steps are involved: (1) Heat pepper oil (50-60% of the total weight of the recipe) to 110-120° C., add ginger powder, garlic powder, pepper powder, chili powder, and soybean paste to release the aroma, then pour in the diced beef, stir and simmer until the diced beef is tender and cooked, then remove from the heat and set aside; (2) heating the remaining pepper oil to 110-120° C., adding pepper fruit, pepper fermentation extract, monolaurin, polyglycerol fatty acid ester, trehalose, isomaltooligosaccharide, xanthan gum, sodium glutamate, preservative, and salt, stir-frying and boiling, then adding the diced beef cooked in step (1), stir-frying and boiling again, keeping warm and stirring for 8-10 minutes, filling, sterilizing, and cooling to obtain pepper beef sauce.