CN105166836A - Method of preparing beef-flavor essence by synergistic fermentation - Google Patents
Method of preparing beef-flavor essence by synergistic fermentation Download PDFInfo
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- CN105166836A CN105166836A CN201510539526.1A CN201510539526A CN105166836A CN 105166836 A CN105166836 A CN 105166836A CN 201510539526 A CN201510539526 A CN 201510539526A CN 105166836 A CN105166836 A CN 105166836A
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Abstract
The invention relates to a method of preparing beef-flavor essence by synergistic fermentation and belongs to the field of food processing. Beef is used as the main raw material in the method; complementary characteristics of enzyme systems produced by aspergillus oryzae and spergillus niger are utilized to optimize compositions of neutral proteinase and acid protease, so as to moderately degrade the raw materials and improve contents of flavoring substances such as amino acid and the like, so that the beef-flavor essence is prepared. The essence prepared by the invention has strong flavor and extremely good taste; the flavor of the essence is distinctly similar to that of beef produced during cooking process; uses of enzyme preparation, amino acid and liquid essence are greatly reduced in the manufacturing process, so that production cost is greatly reduced.
Description
Technical field
The present invention relates to a kind of method that cooperative fermentation prepares beef flavor, belong to food processing field.
Background technology
Meat flavor is one of flavoring essence developed rapidly in recent years, typically refer to there is meat flavor, be widely used in instant food, a based food additive of the industrialization product perfuming such as frozen food, puffed leisure food and meat products, its quality directly affects local flavor and the quality of product.
Along with growth in the living standard, people wish food there is nutrition and delicious while, the safety of food and natural sex are also more and more paid attention to.Therefore, develop a kind of nutrition, safe, natural meat flavor can meet more consumer demands.The application of microbial fermentation technology in production of condiments (soy sauce, beans sauce etc.) and fermentation meat product processing has had long history.By the theory of " taste substance homology " in conjunction with traditional fermentation process, the meat flavor manufactured is natural prodcuts, is added in food, can improve food quality, meet the development need of modern food industry " nutrition, safety, back to nature ", make the food of vast consumer's edible safety.It is exactly adopt the method be combined with enzymolysis of fermenting or ferment to be the flavor substance such as amino acid and little peptide by the protein degradation in meat raw material that fermentation method produces meat flavoring, then carries out the technology that Maillard reaction prepares meat flavor.Fermentation method can improve degree of hydrolysis and the amino acid content of meat proteins, the features such as it is simple and honest that the meat flavoring prepared has fragrance, and fragrance remaining time is long, can reduce the use of enzyme preparation, amino acid and liquid essence in a large number, thus greatly reduce production cost, and improve the security of product.
Summary of the invention
The technical problem that the present invention mainly solves: mainly utilize various monomer perfume and other auxiliary ingredients through mixing and stirring for current traditional meat flavor, blending is prepared from, there is fragrance deficiency, mouthfeel is poor, its local flavor is difficult to reach the defect of the fragrance that formed in gastronomical process with meat level mutually true to nature, a kind of cooperative fermentation is provided to prepare the method for beef flavor, the method take beef as primary raw material, utilize aspergillus oryzae and aspergillus niger produce the feature of enzyme system complementation, optimize the composition of neutral proteinase and acid protease, appropriateness degraded is carried out to raw material, improve the content of the taste compounds such as amino acid, obtained beef flavor.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:
(1) get wheat bran 20 ~ 25g, add the water of equivalent, infiltrate 30 ~ 50min;
(2) wheat bran mixed is loaded in sterilization tank, make tank bottoms thickness of feed layer be 0.5 ~ 1cm, subsequently with gauze sealing, put into autoclave sterilizer, sterilizing 20 ~ 30min at 120 ~ 130 DEG C;
(3) material after sterilizing is cooled to room temperature, aseptically inoculates slant strains 2 ~ 3 ring respectively, at 28 ~ 38 DEG C, cultivate 18 ~ 24h, treat that aspergillus oryzae and aspergillus niger spore are paved with surface, namely obtain aspergillus oryzae and aspergillus niger kind song respectively;
(4) get 5 ~ 10g beef and put into meat grinder rubbing, add the wheat bran of beef amount 15% and the dregs of beans of beef amount 5%, mixing and stirring, put into autoclave sterilizer, sterilizing 20 ~ 30min at 120 ~ 130 DEG C, is cooled to after room temperature until it, smashed to pieces the raw material after obtaining sterilizing, for subsequent use;
(5) be 3:1 by bent to aspergillus oryzae and aspergillus niger kind inoculative proportion, the flour of inoculum concentration 0.5 ~ 0.6% and beef amount 30 ~ 40% fully mixes, then is mixed with the raw material after above-mentioned sterilizing by flour, is placed in constant temperature and humidity incubator and cultivates 24 ~ 36h, temperature is set to 28 ~ 38 DEG C, makes into song;
(6) will become bent to pulverize, add suitable quantity of water and put into agitator and stir, liquid state fermentation 36 ~ 72h, fermentation temperature is 45 ~ 50 DEG C, then zymotic fluid to be moved in high-pressure steam sterilizing pan sterilizing 30 ~ 60min at 120 ~ 130 DEG C, makes beef flavor crude product;
(7) the beef flavor crude product after sterilizing is put into concentration tank, be decompressed to 1000 ~ 1200Pa, purees is condensed at 60 ~ 70 DEG C, put into after baking oven is dried at 105 ~ 110 DEG C and smashed to pieces, cross stainless steel sift, obtain 50 ~ 60 object powder, inspection pack, obtains the beef flavor that a kind of cooperative fermentation is obtained.
The slant strains of described inoculation is aspergillus oryzae 3.042 and the aspergillus niger 3.350 of laboratory preservation.
The invention has the beneficial effects as follows:
(1) the essence fragrance that obtains of the present invention is sufficient, excellent taste, and the fragrance that local flavor and meat are formed in gastronomical process is mutually true to nature;
(2) production process of the present invention reduces the use of enzyme preparation, amino acid and liquid essence in a large number, thus greatly reduces production cost.
Detailed description of the invention
Get wheat bran 20 ~ 25g, add the water of equivalent, infiltrate 30 ~ 50min; The wheat bran mixed is loaded in sterilization tank, makes tank bottoms thickness of feed layer be 0.5 ~ 1cm, subsequently with gauze sealing, put into autoclave sterilizer, sterilizing 20 ~ 30min at 120 ~ 130 DEG C; Material after sterilizing is cooled to room temperature, aseptically inoculates slant strains 2 ~ 3 ring, at 28 ~ 38 DEG C, cultivate 18 ~ 24h, treat that aspergillus oryzae and aspergillus niger spore are paved with surface, obtain aspergillus oryzae and aspergillus niger kind song; Get 5 ~ 10g beef and put into meat grinder rubbing, add the wheat bran of beef amount 15% and the dregs of beans of beef amount 5%, mixing and stirring, puts into autoclave sterilizer, and sterilizing 20 ~ 30min at 120 ~ 130 DEG C, is cooled to after room temperature until it, is smashed to pieces; By bent to aspergillus oryzae and aspergillus niger kind be 3:1 by inoculative proportion, the flour of inoculum concentration 0.5 ~ 0.6% and beef amount 30 ~ 40% fully mixes, then is mixed with the raw material after sterilizing by flour, is placed in constant temperature and humidity incubator and cultivates 24 ~ 36h, temperature is set to 28 ~ 38 DEG C, makes into song; To become bent to pulverize, add suitable quantity of water and put into agitator and stir, liquid state fermentation 36 ~ 72h, fermentation temperature is 45 ~ 50 DEG C, then zymotic fluid to be moved in high-pressure steam sterilizing pan sterilizing 30 ~ 60min at 120 ~ 130 DEG C, makes meat flavor crude product; Beef flavor crude product after sterilizing is put into concentration tank, be decompressed to 1000 ~ 1200Pa, purees is condensed at 60 ~ 70 DEG C, put into after baking oven is dried at 105 ~ 110 DEG C and smashed to pieces, cross stainless steel sift, obtain 50 ~ 60 object powder, inspection pack, obtains the beef flavor that a kind of cooperative fermentation is obtained.
Get wheat bran 20g, add the water of equivalent, infiltrate 30min; The wheat bran mixed is loaded in sterilization tank, makes tank bottoms thickness of feed layer be 0.5cm, subsequently with gauze sealing, put into autoclave sterilizer, sterilizing 20min at 120 DEG C; Material after sterilizing is cooled to room temperature, aseptically inoculates slant strains 2 ring, at 28 DEG C, cultivate 18h, treat that aspergillus oryzae and aspergillus niger spore are paved with surface, obtain aspergillus oryzae and aspergillus niger kind song; Get 5g beef and put into meat grinder rubbing, add the wheat bran of beef amount 15% and the dregs of beans of beef amount 5%, mixing and stirring, puts into autoclave sterilizer, and sterilizing 20min at 120 DEG C, is cooled to after room temperature until it, is smashed to pieces; By bent to aspergillus oryzae and aspergillus niger kind be 3:1 by inoculative proportion, the flour of inoculum concentration 0.5% and beef amount 30% fully mixes, then is mixed with the raw material after sterilizing by flour, and be placed in constant temperature and humidity incubator and cultivate 24h, temperature is set to 28 DEG C, makes into song; To become bent to pulverize, add suitable quantity of water and put into agitator and stir, liquid state fermentation 36h, fermentation temperature is 45 DEG C, then zymotic fluid to be moved in high-pressure steam sterilizing pan sterilizing 30min at 120 DEG C, makes meat flavor crude product; Meat flavor crude product after sterilizing is put into concentration tank, is decompressed to 1000Pa, at 60 DEG C, be condensed into purees, put into after baking oven is dried at 105 DEG C and smashed to pieces, cross stainless steel sift, obtain 50 object powder, inspection pack, obtains the beef flavor that a kind of cooperative fermentation is obtained.
After consumer eats the present invention, sensation essence fragrance is sufficient, and excellent taste, the fragrance that local flavor and meat are formed in gastronomical process is mutually true to nature.
Get wheat bran 23g, add the water of equivalent, infiltrate 40min; The wheat bran mixed is loaded in sterilization tank, makes tank bottoms thickness of feed layer be 0.8cm, subsequently with gauze sealing, put into autoclave sterilizer, sterilizing 25min at 125 DEG C; Material after sterilizing is cooled to room temperature, aseptically inoculates slant strains 2.5 ring, at 33 DEG C, cultivate 21h, treat that aspergillus oryzae and aspergillus niger spore are paved with surface, obtain aspergillus oryzae and aspergillus niger kind song; Get 8g beef and put into meat grinder rubbing, add the wheat bran of beef amount 15% and the dregs of beans of beef amount 5%, mixing and stirring, puts into autoclave sterilizer, and sterilizing 25min at 125 DEG C, is cooled to after room temperature until it, is smashed to pieces; By bent to aspergillus oryzae and aspergillus niger kind be 3:1 by inoculative proportion, the flour of inoculum concentration 0.5% and beef amount 35% fully mixes, then is mixed with the raw material after sterilizing by flour, and be placed in constant temperature and humidity incubator and cultivate 30h, temperature is set to 33 DEG C, makes into song; To become bent to pulverize, add suitable quantity of water and put into agitator and stir, liquid state fermentation 48h, fermentation temperature is 48 DEG C, then zymotic fluid to be moved in high-pressure steam sterilizing pan sterilizing 45min at 125 DEG C, makes meat flavor crude product; Meat flavor crude product after sterilizing is put into concentration tank, is decompressed to 1100Pa, at 65 DEG C, be condensed into purees, put into after baking oven is dried at 108 DEG C and smashed to pieces, cross stainless steel sift, obtain 55 object powder, inspection pack, obtains the beef flavor that a kind of cooperative fermentation is obtained.
After consumer eats the present invention, sensation essence fragrance is sufficient, and excellent taste, the fragrance that local flavor and meat are formed in gastronomical process is mutually true to nature.
Get wheat bran 25g, add the water of equivalent, infiltrate 50min; The wheat bran mixed is loaded in sterilization tank, makes tank bottoms thickness of feed layer be 1cm, subsequently with gauze sealing, put into autoclave sterilizer, sterilizing 30min at 130 DEG C; Material after sterilizing is cooled to room temperature, aseptically inoculates slant strains 3 ring, at 38 DEG C, cultivate 24h, treat that aspergillus oryzae and aspergillus niger spore are paved with surface, obtain aspergillus oryzae and aspergillus niger kind song; Get 10g beef and put into meat grinder rubbing, add the wheat bran of beef amount 15% and the dregs of beans of beef amount 5%, mixing and stirring, puts into autoclave sterilizer, and sterilizing 30min at 130 DEG C, is cooled to after room temperature until it, is smashed to pieces; By bent to aspergillus oryzae and aspergillus niger kind be 3:1 by inoculative proportion, the flour of inoculum concentration 0.6% and beef amount 40% fully mixes, then is mixed with the raw material after sterilizing by flour, and be placed in constant temperature and humidity incubator and cultivate 36h, temperature is set to 38 DEG C, makes into song; To become bent to pulverize, add suitable quantity of water and put into agitator and stir, liquid state fermentation 72h, fermentation temperature is 50 DEG C, then zymotic fluid to be moved in high-pressure steam sterilizing pan sterilizing 60min at 130 DEG C, makes meat flavor crude product; Meat flavor crude product after sterilizing is put into concentration tank, is decompressed to 1200Pa, at 70 DEG C, be condensed into purees, put into after baking oven is dried at 110 DEG C and smashed to pieces, cross stainless steel sift, obtain 60 object powder, inspection pack, obtains the beef flavor that a kind of cooperative fermentation is obtained.
After consumer eats the present invention, sensation essence fragrance is sufficient, and excellent taste, the fragrance that local flavor and meat are formed in gastronomical process is mutually true to nature.
Claims (2)
1. cooperative fermentation prepares a method for beef flavor, it is characterized in that concrete preparation process is:
(1) get wheat bran 20 ~ 25g, add the water of equivalent, infiltrate 30 ~ 50min;
(2) wheat bran mixed is loaded in sterilization tank, make tank bottoms thickness of feed layer be 0.5 ~ 1cm, subsequently with gauze sealing, put into autoclave sterilizer, sterilizing 20 ~ 30min at 120 ~ 130 DEG C;
(3) material after sterilizing is cooled to room temperature, aseptically inoculates slant strains 2 ~ 3 ring respectively, at 28 ~ 38 DEG C, cultivate 18 ~ 24h, treat that aspergillus oryzae and aspergillus niger spore are paved with surface, namely obtain aspergillus oryzae and aspergillus niger kind song respectively;
(4) get 5 ~ 10g beef and put into meat grinder rubbing, add the wheat bran of beef amount 15% and the dregs of beans of beef amount 5%, mixing and stirring, put into autoclave sterilizer, sterilizing 20 ~ 30min at 120 ~ 130 DEG C, is cooled to after room temperature until it, smashed to pieces the raw material after obtaining sterilizing, for subsequent use;
(5) be 3:1 by bent to aspergillus oryzae and aspergillus niger kind inoculative proportion, the flour of inoculum concentration 0.5 ~ 0.6% and beef amount 30 ~ 40% fully mixes, then is mixed with the raw material after above-mentioned sterilizing by flour, is placed in constant temperature and humidity incubator and cultivates 24 ~ 36h, temperature is set to 28 ~ 38 DEG C, makes into song;
(6) will become bent to pulverize, add suitable quantity of water and put into agitator and stir, liquid state fermentation 36 ~ 72h, fermentation temperature is 45 ~ 50 DEG C, then zymotic fluid to be moved in high-pressure steam sterilizing pan sterilizing 30 ~ 60min at 120 ~ 130 DEG C, makes beef flavor crude product;
(7) the beef flavor crude product after sterilizing is put into concentration tank, be decompressed to 1000 ~ 1200Pa, purees is condensed at 60 ~ 70 DEG C, put into after baking oven is dried at 105 ~ 110 DEG C and smashed to pieces, cross stainless steel sift, obtain 50 ~ 60 object powder, inspection pack, obtains the beef flavor that a kind of cooperative fermentation is obtained.
2. a kind of cooperative fermentation according to claim 1 prepares the method for beef flavor, and the slant strains of described inoculation is aspergillus oryzae 3.042 and the aspergillus niger 3.350 of laboratory preservation.
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| CN201510539526.1A CN105166836A (en) | 2015-08-30 | 2015-08-30 | Method of preparing beef-flavor essence by synergistic fermentation |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174096A (en) * | 2016-07-28 | 2016-12-07 | 凤阳县中都食品有限公司 | A kind of processing technology of outward appearance raciness long shelf-life cooked beef |
| CN106235257A (en) * | 2016-07-28 | 2016-12-21 | 天津春发生物科技集团有限公司 | A kind of method that two microorganisms synergic fermentation Folium Perillae dregs of rice prepare base of flavour development |
| CN107712805A (en) * | 2017-11-10 | 2018-02-23 | 天津春发生物科技集团有限公司 | A kind of method that pig flesh flavor flavoring is prepared using microbial fermentation |
| CN107712806A (en) * | 2017-10-12 | 2018-02-23 | 天津春发生物科技集团有限公司 | A kind of method that chicken flavor essence is prepared using two microorganisms cooperative fermentation sesame seed meal |
| CN108902791A (en) * | 2018-07-02 | 2018-11-30 | 想念食品股份有限公司 | Spiral shell meat processing method and flavor spiral shell meat, spiral shell sauce and preparation method and spiral shell flavor vermicelli |
-
2015
- 2015-08-30 CN CN201510539526.1A patent/CN105166836A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174096A (en) * | 2016-07-28 | 2016-12-07 | 凤阳县中都食品有限公司 | A kind of processing technology of outward appearance raciness long shelf-life cooked beef |
| CN106235257A (en) * | 2016-07-28 | 2016-12-21 | 天津春发生物科技集团有限公司 | A kind of method that two microorganisms synergic fermentation Folium Perillae dregs of rice prepare base of flavour development |
| CN107712806A (en) * | 2017-10-12 | 2018-02-23 | 天津春发生物科技集团有限公司 | A kind of method that chicken flavor essence is prepared using two microorganisms cooperative fermentation sesame seed meal |
| CN107712805A (en) * | 2017-11-10 | 2018-02-23 | 天津春发生物科技集团有限公司 | A kind of method that pig flesh flavor flavoring is prepared using microbial fermentation |
| CN108902791A (en) * | 2018-07-02 | 2018-11-30 | 想念食品股份有限公司 | Spiral shell meat processing method and flavor spiral shell meat, spiral shell sauce and preparation method and spiral shell flavor vermicelli |
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