Method for preparing lightly-fermented beef paste by using compound bacteria

Abstract

The invention provides a method for preparing light-fermented beef paste by using compound bacteria. The method comprises the following steps: firstly, preparing crushed beef; mixing the liquid beef tallow with the vegetable oil to obtain mixed oil; uniformly mixing table salt, warm water, ginger powder, garlic powder and curry powder to obtain seasoning liquid; heating the mixed oil, adding chili powder for frying, then adding minced garlic, bruised ginger and diced onions for frying, and finally adding vegetables, cooking wine and minced meat for stir-frying to obtain mixed beef; mixing sesame, chilli sauce and peanut butter, stir-frying, adding radix puerariae powder, water and seasoning liquid, and decocting to obtain slurry; pouring the slurry into mixed beef under the condition of big fire, uniformly mixing, cooling to 37 DEG C, inoculating a compound strain, fermenting for 48 hours, canning, sterilizing and cooling to obtain the lightly fermented beef paste. The light fermented beef paste prepared by the invention is unique in flavor and excellent in taste.

Description

Technical Field

[0001] This invention belongs to the field of beef sauce preparation technology, specifically relating to a method for preparing lightly fermented beef sauce using a compound microbial culture. Background Technology

[0002] In recent years, research and development of novel compound beef sauce processes and formulas have emerged in large numbers, such as spicy burdock beef sauce, king oyster mushroom beef sauce, wolfberry and soybean beef sauce, and Jiangzhou Lao Tan pickled cabbage compound beef sauce. With rapid economic growth and development, the nutrition and flavor of traditional condiments can no longer meet people's needs; well-balanced, high-nutritional-value novel beef sauces have become a new trend in modern life. Lactic acid bacteria and coagulase-negative staphylococci are two major groups of bacteria isolated from the endogenous flora of dry fermented sausages. Due to their excellent adaptability to the meat processing environment and their ability to dominate the product's microbial community, they are often used as excellent starter cultures in the processing of fermented meat products. In fermented sausages, lactic acid bacteria are considered the most important contributors to inhibiting pathogens through their antimicrobial metabolites (including organic acids, bacteriocins, and hydrogen peroxide). Staphylococci help limit lipid oxidation and the formation of nitrosomyoglobin, contributing to the typical red color and their ability to reduce nitrates, and also imparting a special aroma. The use of lactic acid bacteria and staphylococci is beneficial for product acidification, color solidification, and flavor development. However, there has never been a report of using both bacteria simultaneously in the fermentation of meat products. Summary of the Invention

[0003] The technical problem to be solved by the present invention is to provide a method for preparing lightly fermented beef sauce using compound bacteria, which addresses the shortcomings of the prior art. The lightly fermented beef sauce prepared by the method of the present invention has a unique taste and excellent flavor.

[0004] To solve the above-mentioned technical problems, the technical solution adopted by the present invention is: a method for preparing lightly fermented beef sauce using compound bacteria, the preparation method comprising the following steps:

[0005] S1. Preparation of minced beef: The washed beef is pre-boiled in boiling water, and then the floating oil and blood foam are removed. After the pre-boiling is completed, it is cut into pieces to obtain minced beef.

[0006] S2. Preparation of blended oil: Mix liquid butter and vegetable oil evenly to obtain blended oil;

[0007] S3. Preparation of seasoning liquid: Dissolve salt in warm water, then add ginger powder, garlic powder and curry powder, stir well to obtain seasoning liquid;

[0008] S4. Stir-frying: Heat the mixed oil obtained in S2, then add chili powder and fry, then add minced garlic, minced ginger and diced onion and stir-fry, finally add vegetables, cooking wine and minced beef obtained in S1 and stir-fry until the minced beef is cooked to obtain mixed beef.

[0009] S5. Boiling the paste: Mix the roasted sesame seeds, chili sauce and peanut butter and stir-fry them at a certain temperature. Then add kudzu root powder, water and the seasoning liquid obtained in S3 and boil them while stirring to obtain the paste.

[0010] S6. Pouring the slurry: At a certain temperature, pour the slurry obtained in S5 into the mixed beef obtained in S4, mix evenly, and obtain mixed beef sauce.

[0011] S7. Fermentation: The activated compound bacteria are inoculated into the mixed beef sauce obtained in S6 after cooling, and then fermented at a certain temperature to obtain lightly fermented beef sauce; the lightly fermented beef sauce is then canned, sterilized, and cooled in sequence.

[0012] Preferably, the pre-cooking time in S1 is 12-15 minutes; the size of the minced beef is 8mm×8mm×8mm.

[0013] Preferably, the mass ratio of the liquid butter to the vegetable oil in S2 is 1:2.

[0014] Preferably, the mass-to-volume ratio of the salt, warm water, ginger powder, garlic powder, and curry powder in S3 is 5 g: 100 mL: 5 g: 5 g: 3 g; and the temperature of the warm water is 40-50℃.

[0015] Preferably, in step S4, the mixed oil is heated to 140°C, and the mass ratio of the mixed oil, chili powder, minced garlic, minced ginger, diced onion, vegetables, cooking wine, and minced beef is 30:100:10:10:20:80:20:1000; the vegetables are kelp, sea lettuce, carrot, king oyster mushroom, shiitake mushroom, or nori, and the kelp is in the form of 1 mm × 0.5 cm × 0.5 cm cubes.

[0016] Preferably, the frying temperature in step S5 is 160℃ and the time is 5 minutes; the simmering temperature is 100℃ and the time is 10-15 minutes; the mass-volume ratio of the fried sesame seeds, the chili sauce, the peanut butter, the kudzu root powder, the water, and the seasoning liquid is 40 g: 50 g: 50 g: 10 g: 1000 mL: 100 mL.

[0017] Preferably, in step S6, the slurry is poured into the mixed beef at a temperature of 160°C; the mass ratio of the slurry to the mixed beef is 70:30.

[0018] Preferably, the amount of activated compound bacteria added in S7 is 10. 6 CFU / g, fermented at 25 ℃ for 48 h; the activated compound bacteria consist of Lactobacillus sakei and Staphylococcus aureus in a mass ratio of 2:1, and the preservation number of Lactobacillus sakei is: CCTCC NO: M2020338.

[0019] Preferably, the canning step in S6 is as follows: the lightly fermented beef sauce is placed into a pretreated glass bottle and sealed with red oil to obtain canned beef sauce; the sterilization and cooling steps are as follows: the canned beef sauce is sterilized at high temperature and then cooled with room temperature water.

[0020] Preferably, the pretreated glass bottle is obtained by sequentially sterilizing, disinfecting, and drying the glass bottle. The sterilization is carried out by soaking in hot water at 100 °C, the disinfection is carried out by 75% alcohol, and the drying temperature is 40 °C for 30 min. The center temperature of the pretreated glass bottle is not lower than 60 °C. The high-temperature sterilization temperature is 116 °C for 25 min, and the pressure is controlled at 0.2–0.25 MPa.

[0021] Compared with the prior art, the present invention has the following advantages:

[0022] Traditional sauces are produced through natural fermentation, resulting in unique color, flavor, and safety. This invention utilizes *Lactobacillus spp.* and *Staphylococcus aureus*, selected from naturally fermented meat products in a laboratory setting to extract superior fermentation characteristics. These are then added as a compound microbial strain to beef sauce, reducing the fermentation process. The addition of *Lactobacillus spp.* ensures product safety, while the addition of *Staphylococcus aureus* gives the beef sauce its unique color, aroma, and flavor.

[0023] The present invention will now be described in further detail with reference to the accompanying drawings and embodiments. Attached Figure Description

[0024] Figure 1 This is a flowchart illustrating the preparation of lightly fermented beef sauce according to the present invention. Detailed Implementation

[0025] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0026] Example 1

[0027] This embodiment provides a method for preparing lightly fermented beef sauce using a compound microbial culture, the preparation method comprising the following steps:

[0028] S1. Preparation of minced beef: The washed beef is pre-boiled in boiling water for 14 minutes, and then the floating oil and blood foam are removed. After the pre-boiling is completed, it is cut into pieces to obtain minced beef with a size of 8mm×8mm×8mm.

[0029] S2. Preparation of blended oil: Mix liquid tallow and vegetable oil in a mass ratio of 1:2 until homogeneous to obtain blended oil;

[0030] S3. Preparation of seasoning liquid: Dissolve 5 g of salt in 100 mL of warm water at 45 ℃, then add 5 g of ginger powder, 5 g of garlic powder and 3 g of curry powder, stir well to obtain seasoning liquid;

[0031] S4. Stir-frying: Heat 30 g of the mixed oil obtained in S2 to 140°C, then add 100 g of chili powder and fry, then add 10 g of minced garlic, 10 g of minced ginger and 20 g of diced onion and stir-fry, finally add 80 g of kelp, 20 g of cooking wine and 1000 g of minced beef obtained in S1 and stir-fry until the minced beef is cooked to obtain mixed beef;

[0032] S5. Making the syrup: Mix 40 g of roasted sesame seeds, 50 g of chili sauce and 50 g of peanut butter and stir-fry at 160 ℃ for 5 min. Then add 10 g of kudzu root powder, 1000 mL of water and 100 mL of the seasoning liquid obtained in S3. Cook at 100 ℃ for 12 min, stirring occasionally to prevent sticking, until the syrup becomes thick, turns dark brown and has a rich aroma.

[0033] S6. Pouring the slurry: At a temperature of 160 ℃, the slurry obtained in S5 with a mass ratio of 70:30 is poured into the mixed beef obtained in S4 and mixed evenly to obtain a mixed beef sauce.

[0034] S7. Fermentation: The activated compound bacteria are inoculated into the mixed beef sauce obtained in S6 at 37 ℃, and then fermented at 25 ℃ for 48 hours to obtain lightly fermented beef sauce; the lightly fermented beef sauce is then canned, sterilized, and cooled in sequence.

[0035] The amount of the activated compound bacteria added is 10. 6CFU / g; The activated compound bacteria consist of Lactobacillus sakei and Staphylococcus aureus in a mass ratio of 2:1. The Lactobacillus sakei strain is the strain in the inventor's authorized invention patent: A strain of Lactobacillus sakei and its application in food processing (CN111961626B), and the preservation information is: Lactobacillus sakei HNF4, which was submitted to the China Center for Type Culture Collection for preservation on July 21, 2020. The preservation address is: Wuhan University, Wuhan, China. It was verified to be viable on August 5, 2020. The preservation number is: CCTCC NO: M2020338;

[0036] The canning process is as follows: the lightly fermented beef sauce is filled into pre-treated glass bottles (four-swirl bottles) with a capacity of 250 g, each bottle containing 245 g net weight. The bottles are sealed with red chili oil, maintaining a headspace of 3-5 mm inside, resulting in canned beef sauce. The sterilization and cooling process involves sterilizing the canned beef sauce at 116 ℃ and 0.22 MPa for 25 min, followed by cooling with room temperature water. The pre-treated glass bottles are obtained by sequentially sterilizing, disinfecting, and drying the glass bottles. Sterilization is performed by immersion in 100 ℃ hot water, disinfection is performed with 75% alcohol, and then drying is carried out at 40 ℃ for 30 min.

[0037] Experiment 1

[0038] Experimental Design

[0039] Single-factor experiment: To improve the color, flavor, texture, and consistency of kelp and beef sauce, the optimal amounts of beef, kelp, and chili powder ratios, compound sauce (peanut butter and chili sauce), seasoning liquid, mixed oil, and kudzu root powder were determined, with these as the main factors. The optimal amounts of these components were determined. The mass ratios of beef to kelp were 5:5, 6:4, 7:3, 8:2, and 9:1; the amounts of compound sauce added were 3%, 4%, 5%, 6%, and 7%; the amounts of seasoning liquid added were 0.5%, 1%, 1.5%, 2%, and 2.5%; the amounts of mixed oil added were 1%, 1.5%, 2%, 2.5%, and 3%; the amounts of chili powder added were 0.5%, 1%, 1.5%, 2%, and 2.5%; and the amounts of kudzu root powder added were 0.2%, 0.4%, 0.6%, 0.8%, and 1%. A visual graph was plotted with sensory evaluation values ​​on the ordinate and the amount of each factor added on the abscissa to analyze the effect of each factor on the beef sauce.

[0040] The influence of quality was considered, and the optimal range of addition amounts for each factor was finally determined.

[0041] Response optimization experimental design: Using DesignExpert 8.0.5 software and based on the Box-Behnken experimental design principle, a 5-factor, 3-level response surface experiment was designed with sensory evaluation value as the response index. The optimal beef sauce process formula experimental factor levels were selected as shown in Table 1.

[0042] Table 1 Response Surface Factor Level Table

[0043]

[0044] Indicator Measurement:

[0045] Measurement of hardness and adhesion

[0046] The main parameters for determining the texture include hardness and adhesion. The A / BE probe (with a pressure plate of 35 mm in diameter) was used in the measurement process. The probe's descent speed and testing speed were both set to 2.0 mm / s, its lifting speed was 1.0 mm / s, the testing speed was 1.0 mm / s, the sensing force was 5 g, and the probe passed through a depth of 20 mm before returning to the starting point.

[0047] Sensory evaluation criteria for beef sauce

[0048] Based on sensory indicators such as color, texture, aroma, and taste, eight evaluators conducted a sensory evaluation of the finished beef sauce, and the average score was taken. Specific evaluation scoring criteria are shown in Table 2.

[0049] Table 2 Sensory Evaluation Criteria for Spicy Kelp and Beef Sauce

[0050]

[0051] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention in any way. Any simple modifications, alterations, and equivalent changes made to the above embodiments based on the inventive essence shall still fall within the protection scope of the present invention.

Claims

1. A method for preparing lightly fermented beef sauce using a compound microbial culture, characterized in that, The preparation method includes the following steps: S1. Preparation of minced beef: The washed beef is pre-boiled in boiling water, and then the floating oil and blood foam are removed. After the pre-boiling is completed, it is cut into pieces to obtain minced beef. S2. Preparation of blended oil: Mix liquid butter and vegetable oil evenly to obtain blended oil; S3. Preparation of seasoning liquid: Dissolve salt in warm water, then add ginger powder, garlic powder and curry powder, stir well to obtain seasoning liquid; S4. Stir-frying: Heat the mixed oil obtained in S2, then add chili powder and fry, then add minced garlic, minced ginger and diced onion and stir-fry, finally add vegetables, cooking wine and minced beef obtained in S1 and stir-fry until the minced beef is cooked to obtain mixed beef. S5. Boiling the paste: Mix the roasted sesame seeds, chili sauce and peanut butter and stir-fry them at a certain temperature. Then add kudzu root powder, water and the seasoning liquid obtained in S3 and boil them while stirring to obtain the paste. S6. Pouring the slurry: At a certain temperature, pour the slurry obtained in S5 into the mixed beef obtained in S4, mix evenly, and obtain mixed beef sauce. S7. Fermentation: The activated compound bacteria are inoculated into the mixed beef sauce obtained in S6 after cooling, and then fermented at a certain temperature to obtain lightly fermented beef sauce; the lightly fermented beef sauce is then canned, sterilized, and cooled in sequence.

2. The method for preparing lightly fermented beef sauce using compound bacteria according to claim 1, characterized in that, The pre-cooking time mentioned in S1 is 12-15 minutes; the size of the minced beef is 8mm×8mm×8mm.

3. The method for preparing lightly fermented beef sauce using compound bacteria according to claim 1, characterized in that, The mass ratio of the liquid butter and the vegetable oil in S2 is 1:

2.

4. The method for preparing lightly fermented beef sauce using compound bacteria according to claim 1, characterized in that, The mass-to-volume ratio of the salt, warm water, ginger powder, garlic powder, and curry powder in S3 is 5 g: 100 mL: 5 g: 5 g: 3 g; the temperature of the warm water is 40-50℃.

5. The method for preparing lightly fermented beef sauce using compound bacteria according to claim 1, characterized in that, The mixed oil in S4 is heated to 140°C. The mass ratio of the mixed oil, chili powder, minced garlic, minced ginger, diced onion, vegetables, cooking wine, and minced beef is 30:100:10:10:20:80:20:1000. The vegetables are kelp, sea lettuce, carrot, king oyster mushroom, shiitake mushroom, or nori. The kelp is in the form of 1 mm × 0.5 cm × 0.5 cm cubes.

6. The method for preparing lightly fermented beef sauce using compound bacteria according to claim 1, characterized in that, The stir-frying temperature in S5 is 160℃ and the time is 5 minutes; the simmering temperature is 100℃ and the time is 10-15 minutes; the mass-volume ratio of the stir-fried sesame seeds, the chili sauce, the peanut butter, the kudzu root powder, the water, and the seasoning liquid is 40g:50g:50g:10g:1000mL:100mL.

7. The method for preparing lightly fermented beef sauce using compound bacteria according to claim 1, characterized in that, In step S6, the slurry is poured into the mixed beef at a temperature of 160°C; the mass ratio of the slurry to the mixed beef is 70:

30.

8. The method for preparing lightly fermented beef sauce using compound bacteria according to claim 1, characterized in that, The amount of activated compound bacteria added in S7 is 10. 6 CFU / g, fermented at 25 ℃ for 48 h; the activated compound bacteria consist of Lactobacillus sakei and Staphylococcus aureus in a mass ratio of 2:1, and the preservation number of Lactobacillus sakei is: CCTCC NO: M2020338.

9. A method for preparing lightly fermented beef sauce using compound bacteria according to claim 7, characterized in that, The canning step described in S6 is as follows: the lightly fermented beef sauce is placed into a pretreated glass bottle and sealed with red oil to obtain canned beef sauce; the sterilization and cooling steps are as follows: the canned beef sauce is sterilized at high temperature and then cooled with room temperature water.

10. A method for preparing lightly fermented beef sauce using compound bacteria according to claim 9, characterized in that, The pretreated glass bottle is obtained by sequentially sterilizing, disinfecting, and drying the glass bottle. The sterilization is carried out by immersion in hot water at 100 ℃, the disinfection is carried out by 75% alcohol, and the drying temperature is 40 ℃ for 30 min. The center temperature of the pretreated glass bottle is not lower than 60 ℃. The high-temperature sterilization temperature is 116 ℃ for 25 min, and the pressure is controlled at 0.2~0.25MPa.

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