Preparation method of strong-flavor beef paste
Through multiple enzymatic decomposition of beef and ultrasonic assisted stewing, combined with natural preservatives, the traditional beef sauce has been solved, and the problem of dry and hard taste and low nutritional value is prepared, and a beef sauce with strong aroma, rich nutrition and long shelf life is prepared.
Patent Information
- Application Number
- CN202510270481.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-07
- Publication Date
- 2025-04-15
AI Technical Summary
Traditional beef sauce products have dry and hard taste, low nutritional value, and the addition of various additives has adverse effects on the human body, making it difficult to meet consumers' needs for rich taste and high nutrition.
Beef sauce with a strong aroma is prepared by tenderizing the beef in one and second tendering, combined with ultrasonic assisted stewing, and without adding preservatives, a sucrose fermentation product and fermented vinegar powder are used for natural preservatives.
The beef products in beef sauce are tender and juicy, have a unique flavor, rich taste, and extend the shelf life, avoiding potential harm to consumers' health.
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Abstract
Description
Technical Field
[0001] The present application relates to the technical field of food processing, and in particular to a method for preparing a rich-flavor beef sauce. Background Art
[0002] Beef is a high-protein, low-fat meat, and the protein in beef is easy to digest and absorb, which helps to meet the body's nutritional needs. In addition, beef is rich in nutrients such as B vitamins, iron, zinc, selenium, etc., which play an important role in maintaining human health. Beef sauce is a convenient food made from beef that is highly nutritious, easy to carry and preserve, allowing people to easily enjoy the delicious beef sauce when going out or traveling.
[0003] As people's living standards improve, they have increasingly strict requirements on the quality of beef paste products. They not only pay attention to the food safety and nutritional value of beef paste, but also put forward certain requirements on the taste and appearance of beef paste. First of all, the taste of traditional beef paste products is often relatively dry and hard. For some consumers, the overly dry and hard taste of beef reduces the comfort during consumption. Therefore, the dry and hard taste of beef paste reduces consumers' choices to a certain extent. Secondly, some beef pastes made from beef substitutes such as soy products, plant protein or beef scraps as raw materials have a flavor similar to beef, but have lower nutritional value and poorer taste. In addition, various additives are added to produce adverse effects on the human body.
[0004] Therefore, in the process of preparing beef paste, how to make the beef products in the beef paste more tender and juicy, and at the same time have a unique flavor, so as to make the beef paste products taste richer to meet the needs of consumers, is an important research direction for beef paste products at this stage. Summary of the invention
[0005] In order to solve the above problems, the present invention provides a method for preparing a rich-flavor beef sauce, wherein in the preparation stage, the beef is tenderized once and twice, and then combined with an ultrasonic-assisted stewing process, so that the beef tenderization process can be better achieved in the beef sauce preparation process, and the improvement of the beef myofibrillar protein structure change and flavor substance formation in the beef sauce product is covered; in addition, the present application also adds sucrose fermentation products and fermented vinegar powder components to achieve a natural preservation process without affecting the taste of the beef sauce. Therefore, the present application can achieve a beef sauce with a rich flavor, and a longer shelf life can be achieved without adding preservatives and additives.
[0006] The present invention provides a method for preparing a rich-flavor beef sauce, which is characterized by comprising the following steps:
[0007] S1. Beef cutting and processing
[0008] Select fresh beef hind leg meat as raw material, clean and remove the surface and internal fascia and fat, and cut into 2*2cm beef cubes along the direction of beef fiber;
[0009] S2. Beef tenderization
[0010] Add enzyme a to the cut beef cubes, and perform a first tenderization process after rolling and kneading; then add enzyme b, and perform a second tenderization process after rolling and kneading;
[0011] S3. Beef stewing
[0012] The tenderized beef cubes are stewed in an open pot, and the stewing process is assisted by ultrasonic technology to obtain stewed beef cubes and stewed beef soup;
[0013] S4. Make beef bone broth
[0014] Wash the beef leg bones with water, and then stew them to prepare beef bone broth;
[0015] S5. Mixed stir-fry
[0016] Add oil to the wok and heat it up, add dried chili peppers, onions, ginger and garlic and stir-fry once; add stewed beef cubes and stir-fry twice; add stewed beef soup, beef bone broth, fermented bean curd powder and sweet noodle sauce and stir-fry for a third time; add salt, white sugar, monosodium glutamate, spices and spice extract and stir-fry for a fourth time to obtain a rich and fragrant beef sauce.
[0017] Optionally, in step S2, the first tenderizing process is to first add ginger-garlic juice and complex enzyme a to the beef cubes, tumble and knead at 40-60°C for 15-25 minutes, and then tenderize for 1-2 hours; the second tenderizing process is to continue to add complex enzyme b to the beef cubes, tumble and knead at 40-50°C for 15-25 minutes, and then tenderize for a second time for 1-2 hours.
[0018] Optionally, the ginger-garlic juice is 1-5%wt of the mass fraction of the beef granules; the mass fraction of the complex enzyme a is 0.03-0.08%wt of the mass fraction of the beef granules; the mass fraction of the complex enzyme b is 0.01-0.05%wt of the mass fraction of the beef granules.
[0019] Optionally, the composite enzyme a includes trypsin and neutral protease; the mass ratio of the trypsin and neutral protease is (1-2):(1-2); the composite enzyme b includes Aspergillus oryzae protease, bromelain and lipase; the mass ratio of the Aspergillus oryzae protease, bromelain and lipase is (1-2):(1-2):(3-4).
[0020] Optionally, the ginger-garlic juice is prepared by chopping and mixing 100-200 parts of ginger and 100-200 parts of garlic to obtain a ginger-garlic mixture, adding 1000-1200 parts of clean water and standing at room temperature for 24 hours, taking the supernatant and concentrating it to 15-30% of the volume of the supernatant to obtain the ginger-garlic juice.
[0021] Optionally, in step S3, 100-200 parts of tenderized beef cubes, 200-1000 parts of water, 1-5 parts of spices are added, and the beef is stewed in an open oven for 120-160 minutes. During the stewing process assisted by ultrasonic technology, the fixed frequency is 23-25kHz, the ratio of ultrasonic time to stewing time is 1:(2-4), and the power of the facility is 600-1000w.
[0022] Optionally, in step S4, 200-400 parts of fresh beef leg bones are taken and washed, a small hole of 1-2 cm is made in the middle of the beef leg bones, and then the bones are stewed in a pot, and 500-800 parts of water, 2-5 parts of rice wine, 3-5 parts of ginger, 10-15 parts of green onions, and 3-5 parts of spices are added. After the pot boils, the bones are simmered over low heat for 3-5 hours, during which time the foam on the surface is skimmed off to obtain beef bone broth.
[0023] Optionally, in step S5, sucrose fermentation product and fermented vinegar powder are also added during the three frying processes.
[0024] Optionally, in terms of mass, in step S5, add oil to the wok and heat it to 120-150° C., add 3-5 parts of dried chili peppers, 20-30 parts of onions, 3-5 parts of ginger, and 5-10 parts of garlic, and stir-fry for 2-5 minutes; add the stewed beef cubes and stir-fry for 3-5 minutes; add 5-10 parts of stewed beef soup, 5-10 parts of beef bone broth, 1-3 parts of fermented bean curd powder, 1-3 parts of sweet noodle sauce, 1-3 parts of sucrose fermentation, and 1-3 parts of fermented vinegar powder and stir-fry for three times; add 1-3 parts of salt, 1-3 parts of white sugar, 1-3 parts of monosodium glutamate, 1-2 parts of spices, and 0.2-0.4% spice extract and stir-fry for four times to obtain a rich and fragrant beef sauce.
[0025] The present invention also provides a rich-flavor beef sauce prepared by the method for preparing the rich-flavor beef sauce as described in any one of the above, and its application in the fields of food production and beef processing.
[0026] The beneficial effects of this application include but are not limited to:
[0027] 1. The present invention provides a method for preparing a rich-flavor beef sauce, which comprises the following steps: firstly removing fascia and fat blocks from beef and cutting the beef into large beef cubes along the fiber direction without destroying the muscle structure, so that the beef cubes can more easily maintain a tender taste during the cooking process, and avoiding the adverse effects of fascia and fat blocks on the tender, juicy and refreshing taste of the beef during subsequent processing.
[0028] 2. In the present application, the beef granules are tenderized once, and the myofibrillar protein in the beef granules can be hydrolyzed by using a composite enzyme a composed of a neutral protease and a trypsin, and then the collagen and connective tissue can be better decomposed by adding bromelain and Aspergillus oryzae protease, and the lipase can better decompose the intramuscular fat and reduce the wrapping of the protein structure. At the same time, the tumbling treatment at an appropriate temperature before the secondary enzymolysis can not only fully penetrate the enzymolysis substances into the beef, improve the enzymolysis efficiency of the beef, but also destroy the muscle fibers of the beef to a greater extent. The tumbling and kneading process can also cooperate with the enzymatic solution to improve the water retention of the beef, making the beef tender and juicy. Before the tenderizing process, ginger and garlic juice is added first. The gingerol, allicin and other substances in ginger and garlic can continuously improve the stability of the enzymatic process and prevent the enzyme from being inactivated or oxidized during the tenderizing process. The ginger and garlic juice has the property of providing warmth, and the gingerase in ginger can promote the decomposition of collagen by bromelain, thereby promoting the enzymatic efficiency in the primary and secondary tenderizing processes.
[0029] 3. The present application also adopts an ultrasonic-assisted stewing process. After the beef is enzymatically hydrolyzed, ultrasonic-assisted stewing is carried out. The ultrasonic-assisted treatment can destroy the structure of the muscle fibers of the beef granules, further break the muscle fibers, and make the structure of the myofibrillar protein looser. The water molecules act on the hydrophilic groups and stay between the myofibrillar protein molecules, thereby improving the water retention of the beef granules. At the same time, the water activity value of the beef granules decreases. This is because during the ultrasonic-assisted stewing process, the number of non-mobile water molecules in the beef granules increases. At the same time, the ultrasonic wave destroys the myofibrillar structure of the beef, thereby improving the surface hydrophobicity and the solubility of the myofibrillar protein. This can not only accelerate the tenderizing efficiency and improve the water retention of the beef granules, but also inhibit the growth and metabolism of microorganisms and extend the shelf life.
[0030] 4. The present application also introduces sucrose fermentation products and fermented vinegar powder. The amino acids, proteins and organic acid components contained in the sucrose fermentation products can not only improve the flavor of beef, but also further soften the beef fibers, and improve the tenderness and taste of beef. At the same time, the unique sourness and aroma of the fermented vinegar powder can improve the multi-layered taste of the beef paste during the frying process, making the beef paste taste more delicious, and the acidic substances such as lactic acid produced during the fermentation process can further improve the texture and tenderness of the beef. In addition, the sucrose fermentation products also have a significant antibacterial effect. While ensuring the unique flavor of the beef paste, it can also extend the shelf life of the beef paste. At the same time, the acidic components in the fermented vinegar powder can help reduce the pH value of the beef paste, further improve the antibacterial effect on microorganisms, and extend the shelf life of the beef paste.
[0031] 5. The beef paste prepared by the preparation method adopted in the present application has a strong and fragrant flavor, a prominent beef aroma, a smooth taste and rich nutrition. Compared with the traditional beef paste preparation method, without using any additives, it can improve the tender and smooth taste of beef to a greater extent and release the aromatic substances in the beef; wherein the stewed beef soup, beef bone broth and other components are also introduced in the frying process, which can make the strong and fragrant beef smell more lasting and rich, and can still maintain a high strong and fragrant flavor after long-term storage; in addition, by introducing sucrose fermentation and fermented vinegar powder, the beef paste can still maintain a tender taste and flavor after long-term storage, and achieve a longer storage time; the preparation process adopted in the present application does not introduce substances and ingredients that are harmful to the human body, thereby avoiding potential harm to the health of consumers. On the premise of achieving the tender and smooth taste of the beef paste, it can also further extend the long-term storage period of the beef paste. DETAILED DESCRIPTION
[0032] In order to more clearly illustrate the overall concept of the present invention, a detailed description is given below by way of examples.
[0033] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited to the specific embodiments disclosed below.
[0034] Hereinafter, a preparation process of a rich-flavor beef sauce according to the present invention will be described in detail in conjunction with exemplary embodiments.
[0035] The raw materials in the following examples were purchased unless otherwise specified.
[0036] The preparation steps of the ginger-garlic juice are as follows: 300g of ginger and 300g of garlic are minced and ground into a paste, 2000g of water is added, and the mixture is allowed to stand at room temperature for 24 hours, and 1800g of the upper clear liquid is taken and concentrated to 400g to obtain the ginger-garlic water.
[0037] The preparation steps of sucrose fermentation product are as follows: sucrose and yeast extract (7:1) are used as a matrix, lactic acid streptococci are inoculated, and the culture is carried out for 20 hours, and the pH value of the fermentation liquid is 5.8; the pH value of the fermentation liquid is adjusted to 2.7 with hydrochloric acid, and then the temperature is raised to 75°C and maintained for 30 minutes for inactivation, and the temperature is lowered to 50°C, and the filtrate is filtered to obtain a filtrate, and the filtrate is concentrated to make the solid phase 30%-40% to obtain a concentrated solution. The concentrated solution is salted out, and sodium chloride of 1 / 3 weight of the concentrated solution is added. The solid phase is centrifuged at 2750 rpm to obtain the solid phase. The solid is adjusted to a pH value of about 2.5, and then sodium chloride of 55%-60% of the solid phase mass is added, and spray-dried at 210°C to obtain sucrose fermentation product.
[0038] The preparation steps of fermented vinegar powder are as follows: concentrated white vinegar (soluble solid content 70%) obtained by liquid fermentation method is spray-dried.
[0039] Example 1
[0040] A method for preparing a rich-flavor beef sauce comprises the following steps:
[0041] S1. Beef cutting and processing
[0042] Select fresh beef hind leg meat as raw material, clean and remove the surface and internal fascia and fat, and cut into 2*2cm beef cubes along the direction of beef fiber;
[0043] S2. Beef tenderization
[0044] After adding 90g of ginger and garlic juice to the 3000g cut beef cubes, continue to add 0.75g of trypsin and 0.75g of neutral protease, and roll and knead at 50°C for 20min, and then tenderize for 1.5h; then add 0.2g of Aspergillus oryzae protease, 0.2g of bromelain, and 0.5g of lipase, and continue to roll and knead at 50°C for 20min, and then tenderize for 1.5h to obtain tenderized beef cubes;
[0045] S3. Beef stewing
[0046] 1500g of tenderized beef cubes were added with 4000g of water and 30g of spices, and stewed in an open oven for 140min. At the beginning of stewing, the stewing process was assisted by ultrasonic technology with a fixed frequency of 24kHz and a power of 800w for 50min to obtain stewed beef cubes and stewed beef soup.
[0047] S4. Make beef bone broth
[0048] Wash 3000g of fresh beef leg bones for 3 times, make a 1-2cm hole in the middle of the beef leg bones, put them into a pot and stew, and add 6000g of water, 30g of rice wine, 40g of ginger, 130g of green onions, and 40g of spices. After the pot boils, cook it slowly for 4 hours in an open pot, skim off the foam on the surface, and get beef bone broth;
[0049] S5. Mixed stir-fry
[0050] Add 500g soybean oil into a wok and heat to 135°C, then add 80g dried chili, 500g onion, 80g ginger, and 160g garlic and stir-fry for 4 minutes, then add 300g stewed beef cubes and continue to stir-fry for 4 minutes, then add 150g stewed beef soup, 150g beef bone broth, 40g fermented bean curd powder, 40g sweet noodle sauce, 20g fermented sucrose, and 20g fermented vinegar powder and stir-fry for 8 minutes, finally add 40g salt, 40g white sugar, 40g MSG, and 40g spices and stir-fry for 5 minutes, then evenly serve to obtain Rich-flavored Beef Sauce 1#.
[0051] Example 2
[0052] A method for preparing a rich-flavor beef sauce comprises the following steps:
[0053] S1. Beef cutting and processing
[0054] Select fresh beef hind leg meat as raw material, clean and remove the surface and internal fascia and fat, and cut into 2*2cm beef cubes along the direction of beef fiber;
[0055] S2. Beef tenderization
[0056] After adding 30g of ginger and garlic juice to the 3000g cut beef cubes, continue to add 0.3g of trypsin and 0.6g of neutral protease, and tumble-knead at 40°C for 15min, and then tenderize for 2h; then add 0.1g of Aspergillus oryzae protease, 0.1g of bromelain, and 0.2g of lipase, and continue to tumble-knead at 40°C for 15min, and then tenderize for 2h to obtain tenderized beef cubes;
[0057] S3. Beef stewing
[0058] 1000g of tenderized beef cubes were added with 2000g of water and 10g of spices, and stewed in an open oven for 120min. At the beginning of stewing, the stewing process was assisted by ultrasonic technology with a fixed frequency of 23kHz and a power of 600w for 30min to obtain stewed beef cubes and stewed beef soup.
[0059] S4. Make beef bone broth
[0060] Wash 2000g of fresh beef leg bones for 3 times, make a 1-2cm hole in the middle of the beef leg bones, put them into a pot and stew, and add 5000g of water, 20g of rice wine, 30g of ginger, 100g of green onions, and 30g of spices. After the pot boils, cook it slowly for 3 hours in an open pot, skim off the foam on the surface, and get beef bone broth;
[0061] S5. Mixed stir-fry
[0062] Add 400g soybean oil into the wok and heat it to 120℃, then add 60g dried chili, 400g onion, 60g ginger, 100g garlic and stir-fry for 5min, then add 200g stewed beef cubes and continue to stir-fry for 5min, then add 100g stewed beef soup, 100g beef bone broth, 20g fermented bean curd powder, 20g sweet noodle sauce, 20g sucrose fermentation, 20g fermented vinegar powder and stir-fry for 12min, finally add 20g salt, 20g white sugar, 20g MSG, 20g spices and stir-fry for 5min, then evenly serve to obtain Rich-flavored Beef Sauce 2#.
[0063] Example 3
[0064] A method for preparing a rich-flavor beef sauce comprises the following steps:
[0065] S1. Beef cutting and processing
[0066] Select fresh beef hind leg meat as raw material, clean and remove the surface and internal fascia and fat, and cut into 2*2cm beef cubes along the direction of beef fiber;
[0067] S2. Beef tenderization
[0068] After adding 150g of ginger and garlic juice to the 3000g cut beef cubes, continue to add 1.6g of trypsin and 0.8g of neutral protease, and tumble-knead at 60°C for 25min, and then tenderize for 1h; then add 0.25g of Aspergillus oryzae protease, 0.25g of bromelain, and 1g of lipase, and continue to tumble-knead at 60°C for 25min, and then tenderize for 1h to obtain tenderized beef cubes;
[0069] S3. Beef stewing
[0070] 2000g of tenderized beef cubes were added with 6000g of water and 50g of spices, and stewed in an open oven for 160min. At the beginning of stewing, the stewing process was assisted by ultrasonic technology with a fixed frequency of 25kHz and a power of 1000w for 80min to obtain stewed beef cubes and stewed beef soup.
[0071] S4. Make beef bone broth
[0072] Wash 4000g of fresh beef leg bones for 3 times, make a 1-2cm hole in the middle of the beef leg bones, put them into a pot and stew, add 8000g of water, 50g of rice wine, 50g of ginger, 150g of green onions, and 50g of spices, and cook them slowly for 5 hours in an open pot. During this time, skim off the foam on the surface to get beef bone broth;
[0073] S5. Mixed stir-fry
[0074] Add 600g soybean oil into the wok and heat it to 150℃, then add 100g dried chili, 600g onion, 100g ginger, 200g garlic and stir-fry for 3min, then add 400g stewed beef cubes and continue to stir-fry for 3min, then add 200g stewed beef soup, 200g beef bone broth, 60g fermented bean curd powder, 60g sweet noodle sauce, 60g sucrose fermentation, 60g fermented vinegar powder and stir-fry for 3min, finally add 60g salt, 60g white sugar, 60g MSG, 60g spices and stir-fry for 3min, then evenly serve to obtain Rich-flavored Beef Sauce 3#.
[0075] Example 4
[0076] Beef sauce was prepared by the method of reference Example 1, except that in step S2, during the beef tenderizing process, ginger and garlic juice was not added, and in the first tenderizing process, 3 g of flavor protease was added to the beef cubes and enzymatically hydrolyzed at room temperature for 1 hour. In the secondary tenderizing process, 3 g of bromelain was continued to be added and enzymatically hydrolyzed at room temperature for 1 hour to obtain tenderized beef cubes. Other conditions were the same as in Example 1 to prepare beef sauce 4#.
[0077] Example 5
[0078] Beef sauce was prepared by referring to the method of Example 1, except that in step S3, during the beef stewing process, the open stewing time was 150 min, the ultrasonic time was 150 min, the facility power was 500 w, and the fixed frequency was 20 kHz, to obtain stewed beef granules and stewed beef soup; other conditions were the same as in Example 1, and beef sauce 5# was prepared.
[0079] Example 6
[0080] Beef sauce was prepared by the method of reference Example 1, except that during the mixing and frying process in step S4, no sucrose fermentation product and fermented vinegar powder were added; other conditions were the same as in Example 1, and beef sauce 6# was prepared.
[0081] Comparative Example 1
[0082] Beef paste was prepared by the method of Reference Example 1, except that in step S2, the tenderizing process was to tenderize 3000 g of cut beef cubes only once, 2 g of trypsin and 2 g of neutral protease were added during the tenderizing enzymatic hydrolysis, and enzymatic hydrolysis was performed at 40°C for 2 h to obtain tenderized beef cubes; other conditions were the same as in Example 1, and beef paste D1# was prepared.
[0083] Comparative Example 2
[0084] Beef paste was prepared by the method of Reference Example 1, except that in step S2, the tenderizing process was to tenderize 3000 g of cut beef cubes only once, and 2 g of neutral protease, 2 g of bromelain, and 2 g of lipase were added during the tenderizing enzymatic hydrolysis and enzymolysis was performed at 40° C. for 2 h to obtain tenderized beef cubes; other conditions were the same as in Example 1, and beef paste D2# was prepared.
[0085] Comparative Example 3
[0086] Beef sauce was prepared by the method of reference Example 1, except that in step S2, the beef tenderization treatment was not performed, and the cut beef pieces were directly stewed, and ultrasonic technology was used to assist the stewing process to obtain stewed beef pieces and stewed beef soup; other conditions were the same as in Example 1, and beef sauce D3# was prepared.
[0087] Comparative Example 4
[0088] Beef sauce was prepared by the method of reference example 1, except that beef bone broth was not prepared in step S4, and during the mixed stir-frying process, 150 g of stewed beef broth and 150 g of beef bone broth were replaced with 300 g of boiling water for stir-frying; other conditions were the same as those of example 1, and beef sauce D4# was prepared.
[0089] Comparative Example 5
[0090] A method for preparing beef sauce comprises the following steps: dicing beef, soaking the beef in water for 30 minutes, adding 250g of soybean oil into a pot and heating the pot to 140°C, adding 300g of beef cubes and frying the beef for 15 minutes, then adding 80g of dried chili pepper, 500g of onion, 80g of ginger and 160g of garlic and continuing to fry the beef for 5 minutes, finally adding 40g of salt, 40g of white sugar, 40g of monosodium glutamate and 40g of spices and frying the beef for 4 minutes, and then evenly removing the mixture from the pot to obtain beef sauce D5#.
[0091] Experiment 1. Determination of the texture characteristics of beef cubes
[0092] 1.1 Experimental method: The tenderized beef cubes prepared in Examples 1-4 and Comparative Examples 1-2, as well as untreated beef cubes, were selected as the control group for texture property determination and analysis. A texture analyzer was used to perform a shear test with an A / Mores cutter. The test position needed to be divided into four points with the center, and the test position of each group of samples needed to be consistent with the direction of the muscle fibers. The speed before the test was 2 mm / s, the test speed was 1 mm / s, the speed after the test was 10 mm / s, the cutting depth was 20 mm, the start mode was auto-15g, and the data acquisition rate was 500 pps. The maximum peak force value on the force-deformation curve from the beginning to the end of the test was used as the hardness index, and the hardness, elasticity, cohesion, chewiness and other indicators were obtained.
[0093] 1.2 Experimental results. The texture characteristics of the tenderized beef cubes were analyzed. Table 1 shows the test results of hardness, elasticity, cohesion and chewiness of the tenderized beef cubes prepared in different experimental groups and the control group.
[0094] Table 1. Analysis of texture characteristics of tenderized beef cubes
[0095]
[0096] 1.3 Result analysis, by different tenderization treatments to beef granules, it can be seen from the above that the tenderized beef granules prepared by the present application reduce the hardness, elasticity, chewiness of beef and improve the cohesion of beef. After the beef granules are treated by the enzymatic tenderization process, trypsin and neutral protease are first used to carry out an enzymatic tenderization process, which can accelerate the hydrolysis of myofibrillar protein, disintegrate the structure of muscle fibers, and combine the rolling and kneading process to change the complete structure of muscle umami to a certain extent, followed by secondary enzymatic tenderization treatment using Aspergillus oryzae protease, bromelain, and lipase, which can fully decompose collagen and connective tissue, and reduce the wrapping of protein structure during the decomposition of intramuscular fat, and also add ginger and garlic juice in the enzymatic process to better promote the decomposition of collagen by bromelain, and further enhance the tenderization effect. Only one tenderization process is carried out in Comparative Examples 1 and 2, and the improvement of beef granules in chewiness, hardness, and elasticity is limited, so the appropriate tenderization process can better improve the texture characteristics of beef.
[0097] Experiment 2. Sensory Rating Test
[0098] 2.1 Experimental method: 10 portions of beef paste prepared in Examples 1-6 and Comparative Examples 1-5 of the present application, and commercially available beef paste were selected as a control group, and 120 passers-by were randomly selected to form a sensory evaluation test team. Ten people / group tasted the above beef pastes respectively, and the evaluation standards were distributed to the tasters before tasting. The main evaluation indicators included flavor, tissue morphology, color, taste, etc., and the total score of each group was calculated, as shown in Table 2, which can enable the tasters to have a fuller understanding of the evaluation standards.
[0099] Among them, the main ingredients of the above-mentioned commercially available beef sauce are roughly as follows: soybean oil, beef, chili, soybean paste, garlic, spices, monosodium glutamate, edible salt, sodium D-isoascorbate, edible flavors, 5-ribonucleotide disodium, potassium sorbate, nisin, etc.
[0100] Table 2. Rating criteria for rich-flavor beef sauce
[0101]
[0102]
[0103] 2.2 Experimental results,The overall evaluation of the rich-flavor beef sauce was carried out by combining the indicators in Table 2 with an average weighted calculation to obtain the sensory score results shown in Table 3.
[0104] Table 3. Comprehensive sensory evaluation results
[0105]
[0106] 2.3 Analysis of the results: It can be seen from the data in Table 3 that the components of the beef sauces 1-3# prepared in this application are reasonably set. Compared with the beef sauces prepared in other groups, they have better taste and smell, and are better in tenderness and appearance color, and the tasters have the highest satisfaction.
[0107] Experiment 3. Anticorrosion test evaluation test
[0108] 3.1 Experimental method: 10 portions of beef paste prepared in Example 1, Example 4, Comparative Example 1, Comparative Example 3, and Comparative Example 5 in the present application, as well as commercially available beef paste with added food preservatives were selected as a control group, and taken out after storage for 12 months. The sensory evaluation results of the beef paste at the 12th month were measured using the experimental method in Experiment 2.
[0109] The experimental conditions in this experiment were to store 1#, 4#, D1#, D3#, D5# beef paste and commercial beef paste in a cool place and take them out after 12 months for testing.
[0110] 3.2 Experimental results,The comprehensive evaluation of beef sauce was carried out by weighted calculation based on the indicators in Table 2, and the sensory score results shown in Table 4 were obtained.
[0111] Table 4. Comprehensive evaluation results of antiseptic sensory
[0112]
[0113] 3.3 Result analysis: It can be seen from Table 4 that the beef sauce 1# prepared in the present application can still obtain a higher sensory comprehensive evaluation after 12 months of storage compared with the beef sauces prepared in other groups, and obtains higher scores in taste, smell, tenderness, and appearance color, and the tasters have the best satisfaction. This shows that the ultrasonic stewing of beef in the present application can effectively inhibit microorganisms and extend the shelf life. At the same time, the introduction of ginger and garlic juice, sucrose fermentation, and fermented vinegar powder can better improve the antibacterial effect on microorganisms. In addition, the addition of stewed beef soup and beef bone broth during the frying process can ensure the rich beef flavor of the beef sauce. The taste is more lasting and rich; while in Comparative Example 1, the beef was not tenderized, and the taste and tenderness declined significantly; in Comparative Example 3, no ultrasonic-assisted stewing was performed, and all aspects declined to a certain extent; in addition, the beef paste prepared in Comparative Example 5 had no preservatives added and was not subjected to special process treatment, so its storage time was short and it deteriorated, and it could not meet the evaluation standards in the actual evaluation process; in Control Group 1, all aspects declined to a large extent after being stored for 12 months, indicating that compared with the currently available beef paste products, the present application can still maintain good beef tenderness, rich flavor, and better taste satisfaction after being stored for a long time.
[0114] The above is only an embodiment of the present application, and the protection scope of the present application is not limited by these specific embodiments, but is determined by the claims of the present application. For those skilled in the art, the present application may have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the technical ideas and principles of the present application should be included in the protection scope of the present application.
Claims
1. A method for preparing a rich-flavor beef sauce, characterized in that: The steps include: S1. Beef cutting and processing Select fresh beef hind leg meat as raw material, clean and remove the surface and internal fascia and fat, and cut into 2*2cm beef cubes along the direction of beef fiber; S2. Beef tenderization Add enzyme a to the cut beef cubes, and perform a first tenderization process after rolling and kneading; then add enzyme b, and perform a second tenderization process after rolling and kneading; S3. Beef stewing The tenderized beef cubes are stewed in an open pot, and the stewing process is assisted by ultrasonic technology to obtain stewed beef cubes and stewed beef soup; S4. Make beef bone broth Wash the beef leg bones with water, and then stew them to prepare beef bone broth; S5. Mixed stir-fry Add oil to the wok and heat it up, add dried chili peppers, onions, ginger and garlic and stir-fry once; add stewed beef cubes and stir-fry twice; add stewed beef soup, beef bone broth, fermented bean curd powder and sweet noodle sauce and stir-fry for a third time; add salt, white sugar, monosodium glutamate, spices and spice extract and stir-fry for a fourth time to obtain a rich and fragrant beef sauce.
2. The method for preparing the rich-flavor beef sauce according to claim 1, characterized in that: In step S2, the first tenderizing process is to first add ginger-garlic juice and complex enzyme a to the beef cubes, tumble and knead at 40-60° C. for 15-25 minutes, and then tenderize for 1-2 hours; the second tenderizing process is to continue to add complex enzyme b to the beef cubes, tumble and knead at 40-50° C. for 15-25 minutes, and then tenderize for a second time for 1-2 hours.
3. The method for preparing the rich-flavor beef sauce according to claim 2, characterized in that: The ginger-garlic juice is 1-5%wt of the mass fraction of the beef granules; the mass fraction of the complex enzyme a is 0.03-0.08%wt of the mass fraction of the beef granules; and the mass fraction of the complex enzyme b is 0.01-0.05%wt of the mass fraction of the beef granules.
4. The method for preparing the rich-flavor beef sauce according to claim 2, characterized in that: The composite enzyme a comprises trypsin and neutral protease; the mass ratio of the trypsin and neutral protease is (1-2):(1-2); the composite enzyme b comprises Aspergillus oryzae protease, bromelain and lipase; the mass ratio of the Aspergillus oryzae protease, bromelain and lipase is (1-2):(1-2):(3-4).
5. The method for preparing the rich-flavor beef sauce according to claim 2, characterized in that: The preparation steps of the ginger-garlic juice are as follows: 100-200 parts of ginger and 100-200 parts of garlic are minced and mixed to obtain a ginger-garlic mixture, 1000-1200 parts of clean water are added, the mixture is allowed to stand at room temperature for 24 hours, and the upper clear liquid is concentrated to 15-30% of the volume of the upper clear liquid to obtain the ginger-garlic juice.
6. The method for preparing the rich-flavor beef sauce according to claim 1, characterized in that: In terms of weight, in step S3, 100-200 parts of tenderized beef cubes, 200-1000 parts of water, 1-5 parts of spices are added, and the beef is stewed in an open oven for 120-160 minutes. During the stewing process assisted by ultrasonic technology, the fixed frequency is 23-25kHz, the ratio of ultrasonic time to stewing time is 1:(2-4), and the power of the facility is 600-1000w.
7. The method for preparing the rich-flavor beef sauce according to claim 1, characterized in that: In terms of mass, in step S4, 200-400 parts of fresh beef leg bones are taken and washed, a small hole of 1-2 cm is made in the middle of the beef leg bones, and then the bones are put into a pot for stewing, and 500-800 parts of water, 2-5 parts of rice wine, 3-5 parts of ginger, 10-15 parts of green onions, and 3-5 parts of spices are added. After the pot is boiled, the bones are simmered over low heat for 3-5 hours, during which the foam on the surface is skimmed off to obtain beef bone broth.
8. The method for preparing the rich-flavor beef sauce according to claim 1, characterized in that: In step S5, sucrose fermentation product and fermented vinegar powder are added during the three frying processes.
9. The method for preparing the rich-flavor beef sauce according to claim 1, characterized in that: According to the mass percentage, in the step S5, the wok is heated to 120-150° C., 3-5 parts of dried chili peppers, 20-30 parts of onions, 3-5 parts of ginger, and 5-10 parts of garlic are added and stir-fried for 2-5 minutes; the stewed beef cubes are added and stir-fried for 3-5 minutes; 5-10 parts of stewed beef soup, 5-10 parts of beef bone broth, 1-3 parts of fermented bean curd powder, 1-3 parts of sweet noodle sauce, 1-3 parts of sucrose fermentation, and 1-3 parts of fermented vinegar powder are added and stir-fried for three times; 1-3 parts of salt, 1-3 parts of white sugar, 1-3 parts of monosodium glutamate, 1-2 parts of spices, and 0.2-0.4% spice extract are added and stir-fried for four times to obtain a rich and fragrant beef sauce.
10. A rich-flavor beef sauce prepared by the preparation method according to any one of claims 1 to 9, and its use in the fields of food production and beef processing.