Low-salt sauced beef and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and discloses low-salt sauced beef and a preparation method thereof. The preparation method comprises the following steps: steaming the sweet potatoes, adding the steamed sweet potatoes into the corn juice, inoculating pichia pastoris and mucor minuta, and fermenting to obtain fermentation liquor; adding a salt substitute, spices and seasonings into water to prepare brine, putting the fresh beef into the brine, boiling with big fire, then turning to soft fire for first marinating, and then adding the fermentation liquor for second marinating. The color, flavor and texture of the sauced beef can be improved, meanwhile, the problem that the sauced beef has peculiar smell due to the fact that salt substitutes potassium chloride is solved, and the quality of the prepared low-salt sauced beef is close to that of traditional sauced beef under the condition that salt is not added. The sauced beef is red, compact in tissue, clear in texture, appropriate in meat hardness, easy to chew, appropriate in saltiness, rich in sauce flavor and good in overall taste.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to low-salt sauced beef and a preparation method thereof. Background Art

[0002] Sauce stewing is a traditional Chinese food processing method, which is widely used in the processing of meat, eggs, bean products and other foods. Sauce beef is a traditional sauce stewed meat product, which is popular among consumers because of its excellent color, fragrance, taste, shape, and rich nutrients such as protein and amino acids. Sauce beef is usually made of fresh beef as the main raw material, and is stewed in brine containing a variety of spices and seasonings. The brine often contains more salt to improve the texture and flavor of the sauce beef and extend its shelf life, but it also leads to a generally high sodium content in the sauce beef. Studies have reported that excessive intake of sodium salt will increase the incidence of hypertension and cardiovascular and cerebrovascular diseases. Therefore, in recent years, the development of low-salt meat products has gradually become mainstream, and how to reduce the sodium content in sauce beef products has received increasing attention. Summary of the invention

[0003] Based on the above reasons, the object of the present invention is to provide a low-salt braised beef and a preparation method thereof, wherein the quality of the prepared low-salt braised beef is close to that of traditional braised beef without adding salt.

[0004] In order to achieve the above object, the first technical solution adopted by the present invention is: The preparation method of low-salt sauce beef comprises: The sweet potatoes are steamed and added into corn juice, and Pichia pastoris and Mucor microsporus are inoculated to ferment and obtain fermentation liquid; Add salt substitutes, spices and seasonings to water to make brine, put fresh beef in the brine, boil it over high heat, then turn to low heat for the first brine, and then add fermentation liquid for the second brine.

[0005] Furthermore, the mass ratio of the steamed sweet potato to corn juice is 1:2-2.5.

[0006] Furthermore, the inoculation amounts of Pichia pastoris and Mucor microsporus are 0.2%-0.5% and 0.6%-1% of the total mass of the steamed sweet potato and corn juice, respectively.

[0007] Furthermore, the fermentation temperature is 35-40°C and the fermentation time is 24-30 hours.

[0008] Furthermore, the amount of the fermentation liquid added is 5%-15% of the mass of the brine.

[0009] Furthermore, the first marinating time is 30-40 min.

[0010] Furthermore, the second marinating time is 70-80 min.

[0011] Furthermore, the salt substitute is potassium chloride.

[0012] Furthermore, the mass of the salt substitute is 0.6%-0.8% of the mass of water.

[0013] The second technical solution adopted by the present invention is: The low-salt braised beef with soy sauce is prepared according to the above-mentioned method for preparing low-salt braised beef with soy sauce.

[0014] The beneficial effects of the present invention are: The method comprises the following steps: adding sweet potatoes to corn juice, inoculating Pichia pastoris and Mucor microsporus for fermentation to obtain a fermentation liquid, and then using the fermentation liquid in a slow-cooking process of braised beef with soy sauce to improve the color, flavor and texture of the braised beef with soy sauce, while solving the problem of the braised beef with peculiar smell caused by potassium chloride, a salt substitute, so that the quality of the prepared low-salt braised beef with soy sauce is close to that of traditional braised beef with soy sauce without adding salt.

[0015] The braised beef with soy sauce is red in color, has a firm texture, clear texture, appropriate meat hardness, is easy to chew, has appropriate saltiness, has a strong soy sauce flavor, and has a better overall taste. DETAILED DESCRIPTION

[0016] In order to make the purpose, technical scheme and advantages of the present invention clearer, the scheme of the present invention is further described in detail below in conjunction with embodiment.It will be appreciated by those skilled in the art that the following examples are exemplary only, and are not intended to limit the scope of the present invention.In addition, in the following description, those not indicating specific conditions in the examples are carried out according to the conditions of normal conditions or manufacturer's recommendations.Reagents used or instruments not indicating manufacturers are conventional products that can be obtained by commercial purchase.

[0017] The first embodiment of the present invention provides a method for preparing low-salt soy sauce beef, comprising: The sweet potatoes are steamed and added into corn juice, and Pichia pastoris and Mucor microsporus are inoculated to ferment and obtain fermentation liquid; Add salt substitutes, spices and seasonings to water to make brine, put fresh beef in the brine, boil it over high heat, then turn to low heat for the first brine, and then add fermentation liquid for the second brine.

[0018] In this embodiment, the salt substitute is potassium chloride, which is added in an amount of 0.6%-0.8% of the water mass. Its role is to replace salt and provide the braised beef with a salty taste similar to that of sodium chloride.

[0019] It should be noted that in the preparation of traditional sauce beef, the amount of salt added is usually about 5% of the water mass. The use of salt is not only to provide saltiness for the sauce beef, but also plays a certain role in antibacterial and antiseptic, water retention, etc., thereby improving the color and taste of the sauce beef. In the present embodiment, the amount of salt substitute added is less than 20% of the amount of salt added in the preparation of traditional sauce beef, which only provides the effect of saltiness, and in the long-term stewing process of beef, it is also easy to produce odor, resulting in a decrease in the taste of the sauce beef. Therefore, in the present embodiment, sweet potatoes are added to corn juice, and the fermented liquid obtained by inoculating Pichia yeast and micro-Mucor is fermented, and the fermented liquid is used in the stewing process of beef with a small fire to improve the color, flavor and texture of the beef, and at the same time, the problem of bitterness or astringency of the sauce beef caused by potassium chloride can be solved, so that the quality of the low-salt sauce beef obtained is close to that of the traditional sauce beef, and has a good shelf life.

[0020] In this embodiment, the method for preparing corn juice is as follows: after cleaning corn kernels, 4-6 times of clean water is added to pulp the corn juice.

[0021] In this embodiment, the sweet potato is steamed for 35-45 min. The purpose of steaming is to soften the sweet potato to facilitate the subsequent fermentation process. The mass ratio of the steamed sweet potato to the corn juice is 1:2-2.5. The inoculation amount of Pichia pastoris and Mucor microsporus is 0.2%-0.5% and 0.6%-1% of the total mass of the steamed sweet potato and corn juice, respectively. The fermentation temperature is 35-40 °C and the time is 24-30 h. In this embodiment, the amount of fermentation liquid added is 5%-15% of the mass of the brine. It should be noted that if the amount of fermentation liquid added is less than 5%, the purpose of effectively improving the color, flavor and texture of the beef cannot be achieved; if it is higher than 25%, the sour beef will have a sour taste and other peculiar smell. The fermentation liquid is added after the beef is first marinated on low heat for 30-40 minutes. If it is added too early or too late, the effect of improving the color, flavor and texture of the beef will be weakened. After the fermentation liquid is added, the second marinating is carried out on low heat for 70-80 minutes to obtain the soy beef.

[0022] It should be noted that during the preparation of the brine, the types and amounts of spices and seasonings can be adjusted routinely by those skilled in the art according to the taste requirements of the braised beef, and this embodiment is not particularly limited, but the seasonings cannot include salt. For example, spices include cinnamon, cloves, pepper, tangerine peel, bay leaf, hawthorn, chili, onion, and ginger, with a mass ratio of (2-4): (1-3): (2-4): (1-3): (3-5): (1-3): (2-4): (1-2): (6-8); seasonings include white sugar, monosodium glutamate, and soy sauce, with a mass ratio of (7-9): (1-3): (4-6). The amount of spices added is 0.5%-0.8% of the water mass, and the amount of seasonings added is 3%-5% of the water mass. Salt substitutes, spices, and seasonings are added to water and boiled to obtain brine.

[0023] It is understandable that the fresh beef is blanched in clean water before being braising in the brine to remove blood foam.

[0024] The second embodiment of the present invention provides low-salt sauced beef prepared according to the above preparation method.

[0025] The low-salt marinated beef of this embodiment is red in color, has a tight texture, is moderately salty, has no peculiar smell, and has a good shelf life.

[0026] Specific embodiments for implementing the present invention will be disclosed below, as well as corresponding comparative examples to demonstrate the relevant technical effects of the present invention.

[0027] The Pichia pastoris and Mucor microsporus in the following examples were all from Ningbo Mingzhou Biotechnology Co., Ltd., and other raw materials were purchased from the market.

[0028] Example 1 Preparation of Sauce Beef Mix cinnamon, cloves, prickly ash, dried orange peel, bay leaf, hawthorn, chili, onion and ginger in a mass ratio of 2:1:2:1:5:3:4:2:6 to obtain spices, mix sugar, monosodium glutamate and soy sauce in a mass ratio of 7:1:6 to obtain seasoning, add 0.8% by mass of potassium chloride, 0.5% by mass of spices and 3% by mass of seasoning into water, and boil to obtain brine; After cleaning the corn kernels, add 4 times the amount of water to make a pulp to obtain corn juice; After the sweet potatoes were steamed for 35 min, they were added to the corn juice at a mass ratio of 1:2, and 0.2% of the total mass of the steamed sweet potatoes and corn juice was inoculated with Pichia pastoris and 0.6% of Mucor microsporus. The mixture was fermented at 35 °C for 24 h, and the fermentation liquid was filtered to obtain the fermentation liquid. Put the fresh beef into clean water and blanch it to remove the blood foam. Then put it into brine, boil it over high heat and then turn to low heat. Braise it for 30 minutes. Add fermentation liquid that is 5% of the mass of the brine, and continue to braise it for 70 minutes over low heat to get the braised beef.

[0029] Example 2 Preparation of Sauce Beef Mix cinnamon, cloves, prickly ash, dried orange peel, bay leaf, hawthorn, chili, onion and ginger in a mass ratio of 3:2:3:2:4:2:3:1:7 to obtain spices, mix sugar, monosodium glutamate and soy sauce in a mass ratio of 8:2:5 to obtain seasoning, add 0.9% by mass of potassium chloride, 0.6% by mass of spices and 4% by mass of seasoning into water, and boil to obtain brine; After cleaning the corn kernels, add 5 times of clean water to make corn juice; After the sweet potatoes were steamed for 40 min, they were added to the corn juice at a mass ratio of 1:2.2, and 0.3% of the total mass of the steamed sweet potatoes and corn juice was inoculated with Pichia pastoris and 0.8% of Mucor microsporus, and fermented at 37 ℃ for 27 h, and the fermentation liquid was filtered. Put the fresh beef into clean water and blanch it to remove the blood foam. Then put it into brine, boil it over high heat and then turn to low heat. Braise it for 35 minutes. Add fermentation liquid that is 10% of the mass of the brine, and continue to braise it for 75 minutes over low heat to get the braised beef.

[0030] Example 3 Preparation of Sauce Beef Mix cinnamon, cloves, prickly ash, dried orange peel, bay leaf, hawthorn, chili, onion and ginger in a mass ratio of 4:3:4:3:3:1:2:1:8 to obtain spices, mix sugar, monosodium glutamate and soy sauce in a mass ratio of 9:3:4 to obtain seasoning, add 1% by mass of potassium chloride, 0.8% by mass of spices and 5% by mass of seasoning into water, and boil to obtain brine; After cleaning the corn kernels, add 6 times of clean water to make corn juice; After the sweet potatoes were steamed for 40 minutes, they were added into corn juice at a mass ratio of 1:2.5, and 0.5% of the total mass of the steamed sweet potatoes and corn juice was inoculated with Pichia pastoris and 1% of Mucor microsporus, and fermented at 40°C for 30 hours, and the fermentation liquid was filtered. Put the fresh beef into clean water and blanch it to remove the blood foam. Then put it into brine, boil it over high heat and then turn to low heat. Braise it for 40 minutes. Add fermentation liquid that is 15% of the mass of the brine, and continue to braise it for 80 minutes over low heat to get the braised beef.

[0031] Example 4 The preparation method is the same as that in Example 1, except that the amount of fermentation liquid added is 15% of the mass of brine.

[0032] Example 5 The preparation method is the same as that in Example 1, except that the first marinating time is 40 min.

[0033] Comparative Example 1 The braised beef in soy sauce is prepared by traditional technology, and the specific preparation method is as follows: Mix cinnamon, cloves, prickly ash, dried orange peel, bay leaf, hawthorn, chili, onion and ginger in a mass ratio of 2:1:2:1:5:3:4:2:6 to obtain spices, mix sugar, monosodium glutamate and soy sauce in a mass ratio of 7:1:6 to obtain seasoning, add 5% of salt, 0.5% of spices and 3% of seasoning by weight of water, and boil to obtain brine; Put the fresh beef into clean water and blanch it to remove the blood foam, then put it into brine, boil it over high heat, then turn to low heat and brine for 100 minutes to get the braised beef.

[0034] Comparative Example 2 The difference from Example 1 is that the preparation of fermentation liquid is omitted, the fresh beef is blanched in clean water to remove blood foam, and then placed in brine, boiled over high heat, then turned to low heat and directly brined for 100 minutes to obtain the braised beef.

[0035] Comparative Example 3 The difference from Example 1 is that the sweet potato steaming process is eliminated.

[0036] Comparative Example 4 The difference from Example 1 is that the corn juice is replaced by clean water.

[0037] Comparative Example 5 The difference from Example 1 is that the amount of fermentation liquid added is 3% of the mass of brine.

[0038] Comparative Example 6 The difference from Example 1 is that the amount of fermentation liquid added is 17% of the mass of brine. Comparative Example 7 The difference from Example 1 is that the first marinating time is 25 minutes.

[0039] Comparative Example 8 The difference from Example 1 is that the first marinating time is 45 minutes.

[0040] Test Example 1 Texture Determination The hardness, elasticity and chewiness of the braised beef samples of the embodiment and the comparative example were measured using a texture analyzer. The measurement parameters were as follows: probe model P / 36R, pre-measurement rate 1 mm / s, measurement rate 1 mm / s, measurement rate 1 mm / s, post-measurement rate 1 mm / s, interval time 5 s, data collection rate 200 points / s, compression ratio 75%, trigger force 5.0 kg, trigger type auto. Each sample was measured 3 times, and the results were averaged. The texture measurement results of each group of samples are shown in Table 1.

[0041] Table 1 Texture determination results of each group of soy sauce beef .

[0042] According to the texture test results in Table 1, it can be seen that the low-salt sauce beef prepared by the process of the present invention has a hardness, elasticity, and chewiness close to the traditional sauce beef prepared by adding more salt, and has a better taste. Compared with Example 1, except for Comparative Example 6, the low-salt sauce beef in the other comparative examples has higher hardness and chewiness, lower elasticity, and the beef tastes harder.

[0043] Test Example 2 Color Difference Measurement The color difference of the braised beef in the embodiment and the comparative example was measured using a colorimeter, and the brightness value was recorded ( L* )and( a* ),in, L* Values ​​between 38-43, a* The value is between 18-23, the color of the braised beef is better, red, and consumers have a higher acceptance rate. L* The larger the value, the darker the color of the braised beef. a* The smaller the value, the greater the greenness of the braised beef, and the worse the overall color of the product. The test results are shown in Table 2.

[0044] Table 2 The content of soy sauce beef in each group L* Value and a* Value measurement results .

[0045] According to the experimental results in Table 2, it can be seen that the low-salt braised beef prepared by the process of the present invention has a better color, which is close to the traditional braised beef, indicating that the process of the present invention can better improve the color of the braised beef without adding a large amount of salt.

[0046] Test Example 3 Sensory Evaluation Ten people with experience in sensory evaluation (half male and half female) were invited to conduct a sensory evaluation of the braised beef in terms of color and appearance, texture, taste, and smell. The specific evaluation criteria are shown in Table 3, and the sensory evaluation results are shown in Table 4.

[0047] Table 3 Sensory evaluation criteria for soy sauce beef .

[0048] Table 4 Sensory evaluation results of each group of soy sauce beef .

[0049] According to the sensory evaluation results in Table 4, it can be seen that the sensory scores of various indicators of Examples 1-3 are all good, and their taste scores are even higher than those of the traditional braised beef in comparative example 1, indicating that the low-salt braised beef in braised beef prepared by the process of the present invention has a better overall edible taste.

[0050] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. However, these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing low-salt sauced beef, characterized in that: include: The sweet potatoes are steamed and added into corn juice, and Pichia pastoris and Mucor microsporus are inoculated to ferment and obtain fermentation liquid; Add salt substitutes, spices and seasonings to water to make brine, put fresh beef in the brine, boil it over high heat, then turn to low heat for the first brine, and then add fermentation liquid for the second brine.

2. The preparation method according to claim 1, characterized in that The mass ratio of the steamed sweet potato to corn juice is 1:2-2.

5.

3. The preparation method according to claim 1, characterized in that: The inoculation amounts of Pichia pastoris and Mucor microsporus are 0.2%-0.5% and 0.6%-1% of the total mass of the steamed sweet potato and corn juice, respectively.

4. The preparation method according to claim 1, characterized in that: The fermentation temperature is 35-40°C and the fermentation time is 24-30 hours.

5. The preparation method according to claim 1, characterized in that: The amount of the fermentation liquid added is 5%-15% of the mass of the brine.

6. The preparation method according to claim 1, characterized in that: The first marinating time is 30-40 min.

7. The preparation method according to claim 1, characterized in that: The second marinating time is 70-80 min.

8. The preparation method according to claim 1, characterized in that: The salt substitute is potassium chloride.

9. The preparation method according to claim 1, characterized in that: The mass of the salt substitute is 0.6%-0.8% of the mass of water.

10. Low-salt braised beef in soy sauce prepared by the method for preparing low-salt braised beef in soy sauce as claimed in any one of claims 1 to 9.