CN105962296A - Assorted beef sauce - Google Patents

Assorted beef sauce Download PDF

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Publication number
CN105962296A
CN105962296A CN201610185495.9A CN201610185495A CN105962296A CN 105962296 A CN105962296 A CN 105962296A CN 201610185495 A CN201610185495 A CN 201610185495A CN 105962296 A CN105962296 A CN 105962296A
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CN
China
Prior art keywords
beef
parts
appropriate amount
assorted
sauce
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201610185495.9A
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Chinese (zh)
Inventor
刘盛
刘超
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ANHUI HENGSHENG INDUSTRY Co Ltd
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ANHUI HENGSHENG INDUSTRY Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by ANHUI HENGSHENG INDUSTRY Co Ltd filed Critical ANHUI HENGSHENG INDUSTRY Co Ltd
Priority to CN201610185495.9A priority Critical patent/CN105962296A/en
Publication of CN105962296A publication Critical patent/CN105962296A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses assorted beef sauce. The assorted beef sauce is prepared from the following raw materials in parts by weight: 70-80 parts of beef, 5-6 parts of garlic, 20-25 parts of apples, 5-10 parts of pitaya fruits, 10-13 parts of pineapples, 20-24 parts of egg white, 10-12 parts of clove buds, 4-5 parts of Chinese cinnamon, an appropriate amount of soybean oil, an appropriate amount of vinegar, an appropriate amount of table salt, an appropriate amount of soy sauce, an appropriate amount of five-spice powder, an appropriate amount of alkaline protease, an appropriate amount of papain, an appropriate amount of gallic acid solution and an appropriate amount of water. Enzymatic hydrolysis is performed on the egg white so as to produce egg white peptides to improve oxidation resistance of the egg white as well as improve freshness and taste of the beef. The clove bud extract and chitosan are compounded so as to realize better antibacterial, fresh-keeping and antioxidant effects, so that deterioration of the fresh beef is effectively inhibited. Moreover, the gallic acid is utilized so as to modify the chitosan, so that the antibacterial performances of the chitosan are further improved. A unique and novel preparation method of the beef sauce makes the assorted beef sauce rich in nutrition, delicious in flavor and richer in taste; moreover, nutrients of the beef are fully preserved, and the beef sauce is mellow in sauce aroma, refreshing in taste and capable of promoting appetite of the people.

Description

A kind of assorted beef paste
Technical field
The present invention relates to food technology field, particularly relate to a kind of assorted beef paste.
Background technology
Along with living standard improves, people are more and more higher to the requirement of beef product, and beef product miscellaneous also arises at the historic moment.Beef is as Chinese style traditional meat, there is invigorating the spleen and replenishing QI, nourish taste, strong muscles and bones, the endogenous wind stopping that reduces phlegm, the effect of the only saliva of quenching the thirst, its protein content is high and fat content is low, delicious flavour, glossy brown red with its color and luster, mellow is oiliness, the strong long peculiar flavour of pleasant impression attracts numerous persons sponging on an aristocrat.But spiced beef mainly contains three problems, one is that beef fiber is relatively thick, there is the shortcomings such as such as mouthfeel tough and tensile, difficult is chewed, hardness is big.In order to promote the quality of beef product class, the present invention uses enzymolysis, Microwave Hybrid tendering method to have good effect.
Two is to reach good hoarding effect in traditional beef course of processing, reducing water activity often through being dried largely, but this also results in product moisture, and content is low, meat tissue is destructurized, the problems such as mouthfeel is more stiff, and then affect its economic benefit.For this problem, if being shortened by merely improving drying time the moisture of product, so water activity is also with the biggest, the easy growth and breeding of microorganism, the shelf stability and safety of product also cannot be protected, therefore, need the water binding agent of a class high-quality, its can ensure product have the most shelf stability on the basis of, improve system retentiveness, improve product moisture content.
Three is that beef is oxidizable in storage becomes sour, and freshness reduces.Rich in protein and the safety of derivatives active peptide, stable in properties, activity feature high, that easily absorb in egg, it is considered as potential making antioxidant, the natural material of antidotal agent, egg is a kind of can at room temperature to store long-time and fat in egg yolk and the not oxidized animal food of metal ion, and it is relevant that this may contain natural anti-oxidation composition with egg.Protein in Ovum Gallus domesticus album has ovalbumin, ovotransferrin, phosvitin, ovoinhibitor etc., and these albumen have certain antioxidant activity.Ovum Gallus domesticus album is added to after enzymolysis in the processing preparation of beef, produce lovely luster, tender tasty and refreshing, unique flavor, adapt to the beef product of modern consumer healthy consumption theory.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of assorted beef paste.
The present invention is achieved by the following technical solutions:
A kind of assorted beef paste, is prepared by the raw materials in: beef 70-80, Bulbus Allii 5-6, Fructus Mali pumilae 20-25, Hylocereus undatus 5-10, Fructus Ananadis comosi 10-13, Ovum Gallus domesticus album 20-24, Flos Caryophylli alabastrum 10-12, Cortex cinnamomi japonici (Ramulus Cinnamomi) 4-5, soybean oil, vinegar, Sal, soy sauce, five spice powder, alkaline protease, papain, gallic acid solution, water are appropriate.
According to assorted beef paste described in claims 1, specifically comprising the following steps that of preparation method
(1) papain is dissolved in suitable quantity of water mixes with the diced beef being cut into granule, enzymolysis 15-20 minute under the conditions of 55-65 DEG C, then carry out low-temperature microwave and continue tenderization 1-2 minute, pull after draining to obtain tenderization diced beef out;
(2) Ovum Gallus domesticus album is added 2-3 times of water mixing and stirring, regulate PH to 7-9, add alkaline protease enzymolysis 4-5 hour under the conditions of 50-55 DEG C, obtain enzymolysis Ovum Gallus domesticus album;
(3) Flos Caryophylli alabastrum, Cortex cinnamomi japonici (Ramulus Cinnamomi) addition suitable quantity of water slow fire stirring extraction repeatedly are filtered filtrate and obtain extracting solution, stir 50-60 minute under the conditions of 25-30 DEG C after again gallic acid solution being mixed with chitosan, add said extracted liquid mixing and stirring, be spray-dried, obtain xeraphium;
(4) by the tenderization diced beef of step 1 and the enzymolysis Ovum Gallus domesticus album of step 2, the xeraphium of step 3, Sal multi-salting 1-2 days, mixed bull meat cubelets are obtained;
(5) Bulbus Allii is made mashed garlic, be sprinkling upon the mixed bull meat cubelets of step 4 after mixing homogeneously with five spice powder and put in baking box and bake, baking diced beef;
(6) add appropriate Sal by after Fructus Mali pumilae, Hylocereus undatus, Fructus Ananadis comosi stripping and slicing, vinegar carries out pickling 1-2 days, then makes powder after carrying out processed, obtains assorted fruit powder;
(7) put in the oil of burn-out after the filtrate of step 3 being dried, little fire explodes slowly to fragrance spilling, pull filtrate out, the little fire of baking diced beef placing into step 5 explodes to steam slowly fried dry slowly, add the assorted fruit powder of step 6, soy sauce and the mixing of other residual componentss, continue to stir-fry uniformly,.
The invention have the advantage that PH and the hydrolysis temperature of regulation Ovum Gallus domesticus album can promote the activity of enzyme and improve enzymatic reaction speed, Ovum Gallus domesticus album is carried out enzymolysis, produce Ovum Gallus domesticus album peptide, make product have hypo-osmoticity, low irritability, high stability, highly dissoluble and non-oxidizability, thus improve freshness and the mouthfeel of beef.Flos Caryophylli extracting solution has the most antibacterial and antioxidation, but containing a large amount of aromatic substances in Flos Caryophylli, there is strong abnormal smells from the patient, being easily destroyed, when adding excess in food, the local flavor that food is intrinsic, therefore, Flos Caryophylli extracting solution is compounded by the present invention with chitosan, Flos Caryophylli extracting solution and chitosan liquid complex liquid can the most antibacterial, fresh-keeping, antioxidation, improving water-retaining property and the water regulating function of beef, suppression fresh beef is rotten effectively, can be using substituted chemistry material as preservative.Utilize gallic acid that chitosan is modified, the antibacterial ability of chitosan can be improved.Its unique novel preparation method makes that the assorted beef paste prepared is nutritious, fragrance is tempting, delicious flavour, mouthfeel are abundanter, has fruital, and beef nutrition fully keeps, and paste flavor is strong, and taste is tasty and refreshing, causes the appetite of people.
Detailed description of the invention
A kind of assorted beef paste, is prepared by the raw materials in: beef 70, Bulbus Allii 5, Fructus Mali pumilae 20, Hylocereus undatus 5, Fructus Ananadis comosi 10, Ovum Gallus domesticus album 20, Flos Caryophylli alabastrum 10, Cortex cinnamomi japonici (Ramulus Cinnamomi) 4, soybean oil, vinegar, Sal, soy sauce, five spice powder, alkaline protease, papain, gallic acid solution, water are appropriate.
According to assorted beef paste described in claims 1, specifically comprising the following steps that of preparation method
(1) papain is dissolved in suitable quantity of water mixes with the diced beef being cut into granule, enzymolysis 15 minutes under the conditions of 55 DEG C, then carry out low-temperature microwave and continue tenderization 1 minute, pull after draining to obtain tenderization diced beef out;
(2) Ovum Gallus domesticus album is added 2 times of water mixing and stirring, regulate PH to 7, add alkaline protease enzymolysis 4 hours under the conditions of 50 DEG C, obtain enzymolysis Ovum Gallus domesticus album;
(3) Flos Caryophylli alabastrum, Cortex cinnamomi japonici (Ramulus Cinnamomi) addition suitable quantity of water slow fire stirring extraction repeatedly are filtered filtrate and obtain extracting solution, stir 50 minutes under the conditions of again gallic acid solution being mixed latter 25 DEG C with chitosan, add said extracted liquid mixing and stirring, be spray-dried, obtain xeraphium;
(4) by the tenderization diced beef of step 1 and the enzymolysis Ovum Gallus domesticus album of step 2, the xeraphium of step 3, Sal multi-salting 1 day, mixed bull meat cubelets are obtained;
(5) Bulbus Allii is made mashed garlic, be sprinkling upon the mixed bull meat cubelets of step 4 after mixing homogeneously with five spice powder and put in baking box and bake, baking diced beef;
(6) add appropriate Sal by after Fructus Mali pumilae, Hylocereus undatus, Fructus Ananadis comosi stripping and slicing, vinegar carries out pickling 1 day, then makes powder after carrying out processed, obtains assorted fruit powder;
(7) put in the oil of burn-out after the filtrate of step 3 being dried, little fire explodes slowly to fragrance spilling, pull filtrate out, the little fire of baking diced beef placing into step 5 explodes to steam slowly fried dry slowly, add the assorted fruit powder of step 6, soy sauce and the mixing of other residual componentss, continue to stir-fry uniformly,.

Claims (2)

1. an assorted beef paste, it is characterized in that, be prepared by the raw materials in: beef 70-80, Bulbus Allii 5-6, Fructus Mali pumilae 20-25, Hylocereus undatus 5-10, Fructus Ananadis comosi 10-13, Ovum Gallus domesticus album 20-24, Flos Caryophylli alabastrum 10-12, Cortex cinnamomi japonici (Ramulus Cinnamomi) 4-5, soybean oil, vinegar, Sal, soy sauce, five spice powder, alkaline protease, papain, gallic acid solution, water are appropriate.
2. according to assorted beef paste described in claims 1, it is characterised in that specifically comprising the following steps that of preparation method
(1) papain is dissolved in suitable quantity of water mixes with the diced beef being cut into granule, enzymolysis 15-20 minute under the conditions of 55-65 DEG C, then carry out low-temperature microwave and continue tenderization 1-2 minute, pull after draining to obtain tenderization diced beef out;
(2) Ovum Gallus domesticus album is added 2-3 times of water mixing and stirring, regulate PH to 7-9, add alkaline protease enzymolysis 4-5 hour under the conditions of 50-55 DEG C, obtain enzymolysis Ovum Gallus domesticus album;
(3) Flos Caryophylli alabastrum, Cortex cinnamomi japonici (Ramulus Cinnamomi) addition suitable quantity of water slow fire stirring extraction repeatedly are filtered filtrate and obtain extracting solution, stir 50-60 minute under the conditions of 25-30 DEG C after again gallic acid solution being mixed with chitosan, add said extracted liquid mixing and stirring, be spray-dried, obtain xeraphium;
(4) by the tenderization diced beef of step 1 and the enzymolysis Ovum Gallus domesticus album of step 2, the xeraphium of step 3, Sal multi-salting 1-2 days, mixed bull meat cubelets are obtained;
(5) Bulbus Allii is made mashed garlic, be sprinkling upon the mixed bull meat cubelets of step 4 after mixing homogeneously with five spice powder and put in baking box and bake, baking diced beef;
(6) add appropriate Sal by after Fructus Mali pumilae, Hylocereus undatus, Fructus Ananadis comosi stripping and slicing, vinegar carries out pickling 1-2 days, then makes powder after carrying out processed, obtains assorted fruit powder;
(7) put in the oil of burn-out after the filtrate of step 3 being dried, little fire explodes slowly to fragrance spilling, pull filtrate out, the little fire of baking diced beef placing into step 5 explodes to steam slowly fried dry slowly, add the assorted fruit powder of step 6, soy sauce and the mixing of other residual componentss, continue to stir-fry uniformly,.
CN201610185495.9A 2016-03-29 2016-03-29 Assorted beef sauce Pending CN105962296A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107183663A (en) * 2017-05-23 2017-09-22 马鞍山市十月丰食品有限公司 A kind of assorted thick chilli sauce of beef vegetable and preparation method thereof
CN107467598A (en) * 2017-08-17 2017-12-15 岭南师范学院 A kind of false beach wormwood beef dip and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101052337B1 (en) * 2011-03-21 2011-07-27 (주)지앤에프 Manufacturing method of seasoning liquid comprising beef extract and menufacturing method of composite powdered condiment with a savor of beef
CN103209605A (en) * 2010-11-30 2013-07-17 丘比株式会社 Albumen hydrolysate and method for producing same
CN103584254A (en) * 2013-11-19 2014-02-19 广东嘉豪食品股份有限公司 Preparation method for aseptic containing compound clove/cinnamon extracts and aseptic application of aseptic in sauce products
CN105105095A (en) * 2015-08-20 2015-12-02 薛典荣 Beautifying and skin whitening beef paste and making method thereof
CN105211278A (en) * 2015-11-05 2016-01-06 青岛农业大学 A kind of preparation method and application of fresh-cut fruit and vegetable antistaling agent

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103209605A (en) * 2010-11-30 2013-07-17 丘比株式会社 Albumen hydrolysate and method for producing same
KR101052337B1 (en) * 2011-03-21 2011-07-27 (주)지앤에프 Manufacturing method of seasoning liquid comprising beef extract and menufacturing method of composite powdered condiment with a savor of beef
CN103584254A (en) * 2013-11-19 2014-02-19 广东嘉豪食品股份有限公司 Preparation method for aseptic containing compound clove/cinnamon extracts and aseptic application of aseptic in sauce products
CN105105095A (en) * 2015-08-20 2015-12-02 薛典荣 Beautifying and skin whitening beef paste and making method thereof
CN105211278A (en) * 2015-11-05 2016-01-06 青岛农业大学 A kind of preparation method and application of fresh-cut fruit and vegetable antistaling agent

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107183663A (en) * 2017-05-23 2017-09-22 马鞍山市十月丰食品有限公司 A kind of assorted thick chilli sauce of beef vegetable and preparation method thereof
CN107467598A (en) * 2017-08-17 2017-12-15 岭南师范学院 A kind of false beach wormwood beef dip and preparation method thereof

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Application publication date: 20160928

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