CN109511946A - A kind of preparation method of black garlic fermented soya bean beef paste - Google Patents
A kind of preparation method of black garlic fermented soya bean beef paste Download PDFInfo
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- CN109511946A CN109511946A CN201811539201.3A CN201811539201A CN109511946A CN 109511946 A CN109511946 A CN 109511946A CN 201811539201 A CN201811539201 A CN 201811539201A CN 109511946 A CN109511946 A CN 109511946A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 120
- 241000383638 Allium nigrum Species 0.000 title claims abstract description 64
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 49
- 244000068988 Glycine max Species 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 235000015067 sauces Nutrition 0.000 claims abstract description 90
- 238000000855 fermentation Methods 0.000 claims abstract description 60
- 230000004151 fermentation Effects 0.000 claims abstract description 59
- 240000002234 Allium sativum Species 0.000 claims abstract description 21
- 235000004611 garlic Nutrition 0.000 claims abstract description 21
- 238000009835 boiling Methods 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 10
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 241000209140 Triticum Species 0.000 claims description 17
- 235000021307 Triticum Nutrition 0.000 claims description 17
- 235000013372 meat Nutrition 0.000 claims description 17
- 238000004321 preservation Methods 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- 238000010411 cooking Methods 0.000 claims description 15
- 239000008187 granular material Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
- 235000014347 soups Nutrition 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 11
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000013555 soy sauce Nutrition 0.000 claims description 10
- 240000004160 Capsicum annuum Species 0.000 claims description 9
- 235000013339 cereals Nutrition 0.000 claims description 9
- 239000008157 edible vegetable oil Substances 0.000 claims description 9
- 238000010792 warming Methods 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 240000007232 Illicium verum Species 0.000 claims description 7
- 235000008227 Illicium verum Nutrition 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 239000011049 pearl Substances 0.000 claims description 6
- 241000234282 Allium Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 5
- 241000235342 Saccharomycetes Species 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 210000003205 muscle Anatomy 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000007858 starting material Substances 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 238000002386 leaching Methods 0.000 claims 1
- 230000007306 turnover Effects 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 5
- 239000002304 perfume Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 9
- 238000001802 infusion Methods 0.000 description 7
- 244000000231 Sesamum indicum Species 0.000 description 5
- 235000003434 Sesamum indicum Nutrition 0.000 description 5
- 240000006439 Aspergillus oryzae Species 0.000 description 4
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of preparation methods of black garlic fermented soya bean beef paste, comprising the following steps: (1) prepared by sauce song；(2) just sauce is processed；(3) beef pre-processes；(4) beef paste is precooked；(5) black garlic sauce is prepared；(6) black garlic fermented soya bean beef paste frying.Black garlic is added in beef the present invention by sauce processed, can weaken the smell of black garlic, the fragrance of prominent beef；And in the fermentation process of black garlic, using the pre fermentation process carried out simultaneously with beef boiling, preparation time and process flow are saved, while the fragrance of garlic perfume (or spice) and beef tentatively mix.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of preparation process of novel taste beef paste.
Background technique
Beef paste is because its unique flavor is by consumers.It is right in existing product in order to enrich the taste of beef paste
It adds a variety of ingredients, to meet different consumer demands, such as spiced hot beef sauce, fermented soya bean local flavor beef sauce.
Black garlic is as a kind of emerging food, since it has the function of adjusting intestinal flora, improves the immunity of the human body, together
When reduce the specific stimulation nature and flavor road of garlic, obtained wide application market.
Sauce processed in beef is added using black garlic as formula therein, while extending sauce taste, can also increase sauce
Nutritional ingredient in material has good prospect.
In the prior art, for the preparation process of black garlic beef paste, only it is endured into sauce together with beef after frying, by
In the distinctive odor of black garlic itself, additional amount is excessive to be easy that a presumptuous guest usurps the role of the host covers the fragrance of beef, therefore is merely possible to ox
A kind of food ingredient of meat pulp is added, and can not improve the nutritional ingredient of whole sauce product well.
Summary of the invention
The purpose of the present invention is to solve defects existing in the prior art, provide a kind of fragrant in maintenance beef paste itself
While taste, again can increase whole sauce product nutritional ingredient beef paste.
In order to achieve the above object, the present invention provides a kind of preparation methods of black garlic fermented soya bean beef paste, including following step
It is rapid:
(1) prepared by sauce song: taking soya bean flour and wheat flour with mass ratio 1:1 mixing, prepares sauce song；
(2) just sauce is processed: the sauce starter powder that step (1) is prepared is broken, and the concentration of the quality such as addition is 14-18wt%'s
Salt water is uniformly mixed, and is sealed by fermentation, and fermentation condition is as follows: 40-45 DEG C of fermentation temperature of control is fermented three days, daily stirring 1 time；
45-50 DEG C is then heated to, heat-preservation fermentation two days, is stirred 1 time daily；Then it is cooled to 30-33 DEG C, addition accounts for sauce Qu Zhiliang
0.02% concentration is the lactic acid bacteria of 2wt%, heat-preservation fermentation 5-7 days, is stirred 2-3 times daily；Each mixing time 5-10min；
Finally it is warming up to 60-65 DEG C, heat-preservation fermentation 1 day；Just sauce is obtained after fermentation, it is spare；
(3) beef pre-processes: choosing beef removal fat oil and muscle skin, is cut into meat piece of uniform size, after cleaning, is placed in water
Middle immersion 1-2h removes watery blood, spare；
(4) beef paste is precooked: the ox bone rejected and chopped off after beef is piled up in the bottom of a pan, is piled up the meat piece in step (3), is blended into out
Water is added and cooks ingredient, and Multideck lattice are placed on upper layer, piles up one layer of fresh garlic grain on every layer of steaming lattice；Sealed steam cooking 1-2h；It steams
After the completion of boiling, sealing naturally cools to 85-90 DEG C, keeps the temperature 8-10h；
(5) it prepares black garlic sauce: taking out in step (4) after the completion of boiling the garlic pearls of initial fermentation, after peeling, be divided into two
Part, 1/3 part therein are added the beef soup of 1-1.5 times of parts by weight, add the salt of 1% parts by weight, stir evenly,
3-4h is sealed by fermentation at a temperature of 80-85 DEG C；The first sauce being prepared in remaining 2/3 part, with step (2) is with mass ratio 1:
1 mixing, is sealed by fermentation 3-4h at a temperature of 80-85 DEG C；Two-part tunning is uniformly mixed to get black garlic sauce；
(6) black garlic fermented soya bean beef paste frying: boiling in step (4) is completed and the beef after isothermal holding takes out, and is cut into
Granule, particle size 0.3-0.5cm；Edible oil is poured into pot and is heated, addition spice, fermented soya bean stir-fry, and add beef
Grain stir-frying, is then added the black garlic sauce infusion 30-40min being prepared in step (5)；The beef granules and black garlic sauce
Mass ratio be 1:3-8.
Wherein, the cooking ingredient that beef is precooked is carried out in step (4), in terms of every cooking 100kg beef, comprising: fresh lemon
Lemon piece 0.5-0.8kg, Chinese prickly ash 0.1-0.2kg, illiciumverum 0.3-0.4kg, cassia bark 0.3-0.4kg, spiceleaf 0.1-0.2kg, fennel seeds
0.2-0.4kg, tsaoko 0.5-0.8kg, chilli 0.1-0.2kg, ginger 0.8-1.0kg, green onion 0.5-0.6kg, cooking wine 0.5-
0.8kg, dark soy sauce 0.5-0.6kg, light soy sauce 0.2-0.4kg；Chinese prickly ash, illiciumverum, cassia bark, spiceleaf, fennel seeds, tsaoko, chilli are placed in
It is added in pot after sturdy sack in gauze pocket.
The preparation process of sauce song is as follows in step (1): soya bean flour and wheat flour being mixed with mass ratio 1:1, are added
The saccharomycete of 0.15wt% adds the water that quality is soya bean flour and wheat flour gross mass 30-45%, is sufficiently stirred
It is even, it ferments 1.5 hours at 25 DEG C, the material after fermenting is cooked, spreads out and cools completely immediately after taking the dish out of the pot, then inoculation quality is soya bean
The aspergillus oryzae of flour and wheat flour gross mass 0.4-0.5% cultivates 24-36h, i.e., after mixing evenly at a temperature of 35-38 DEG C
It is bent to obtain sauce.
Wherein, the beef soup being added in step (5) is the concentrate of soup after pre- Boiled beef in step (4), is concentrated into
The 1/3 of original volume.
Wherein, the mass ratio of beef and black garlic sauce is preferably 1:5 in step (6).
Spice in step (6) includes sesame, mashed garlic, ginger mud；In terms of 100kg raw material beef clod, when frying, food is added
With oily 0.1-0.5kg, sesame 0.1-0.2kg, mashed garlic 0.1-0.2kg, ginger mud 0.1-0.2kg, fermented soya bean 0.1-0.2kg is added.
The preparation method of black garlic fermented soya bean beef paste of the present invention further include:
(4) filling and sterilization, cooling, storage.
The present invention has the advantage that compared with prior art
1, black garlic is added in beef by sauce processed, can weaken the smell of black garlic, the fragrance of prominent beef；And in black garlic
In fermentation process, using the pre fermentation process carried out simultaneously with beef boiling, preparation time and process flow are saved, simultaneously will
The fragrance of garlic perfume (or spice) and beef tentatively mix.
2, the preparation process substep of black garlic sauce carries out: it is a part of to ferment simultaneously with first sauce, shorten fermentation time；Separately
A part by with beef soup slurrying post-fermentation, further mixed the flavor of black garlic sauce and beef；By to two parts work
The control of skill makes it while completion of fermenting, and shortens the whole sauce time processed, and mixed black garlic sauce had both had the abundant battalion of black garlic
It forms point, and adds the flavor of beef.
3, the present invention is shortened by the way that sauce song is first prepared first sauce afterwards with the pre-fermented garlic mixed fermentation sauce in part
Fermentation time after garlic is added, so as to shorten the processing latency after beef boiling, so that whole black garlic beef paste
Sauce process processed is capable of forming approximate production free of discontinuities, reduces production cost.
4, precooking the stage in beef of the invention maintains the fresh and tender of beef meat, simultaneously by the way that Fresh Lemon piece is added
The lemon juice retained in soup can shorten subsequent fermentation time to the adjusting of pH value after black garlic slurrying is added.
5, for black garlic fermented soya bean beef paste of the present invention by first preparing black garlic sauce, the beef after frying is then added carries out infusion,
Infusion after directly carrying out beef, black garlic frying compared to tradition can significantly reduce the additive amount of edible oil, be prepared at sauce
Sauce product non-greasy.
6, the black garlic fermented soya bean beef paste that the present invention is prepared still is able to maintain that beef when reducing the additive amount of beef
Flavor, effectively reduce production cost, pure taste, while being rich in the nutritional ingredient of black garlic, non-greasy is suitable for people of all ages.
Specific embodiment
The present invention is described in detail combined with specific embodiments below.
Embodiment 1
Black garlic fermented soya bean beef paste of the present invention the preparation method is as follows:
(1) it prepares sauce song: soya bean flour and wheat flour being mixed with mass ratio 1:1, the saccharomycete of 0.15wt% is added,
The water that quality is soya bean flour and wheat flour gross mass 30% is added, stirs, ferments 1.5 hours at 25 DEG C,
Material after fermenting is cooked, spreads out and cools completely immediately after taking the dish out of the pot, then inoculation quality is soya bean flour and wheat flour gross mass
0.4% aspergillus oryzae cultivates 36h at a temperature of 35 DEG C after mixing evenly to get sauce song.
(2) just sauce is processed: the sauce starter powder that step (1) is prepared is broken, and the concentration of the quality such as addition is the salt of 14wt%
Water is uniformly mixed, and is sealed by fermentation, and fermentation condition is as follows: 40 DEG C of fermentation temperature of control is fermented three days, daily stirring 1 time；Then
It is warming up to 45-50 DEG C, heat-preservation fermentation two days, is stirred 1 time daily；Then 30 DEG C are cooled to, addition accounts for sauce Qu Zhiliang's 0.02%
Concentration is the lactic acid bacteria of 2wt%, heat-preservation fermentation 5 days, is stirred 2 times daily；Each mixing time 5min；60 DEG C are finally warming up to,
Heat-preservation fermentation 1 day；Just sauce is obtained after fermentation, it is spare.
(3) beef pre-processes: choosing beef removal fat oil and muscle skin, is cut into meat piece of uniform size, after cleaning, is placed in water
Middle immersion 1h removes watery blood, spare.
(4) beef paste is precooked: the ox bone rejected and chopped off after beef is piled up in the bottom of a pan, piles up the meat piece in step (3), and addition is boiled
Material is prepared, boiled water is blended into and places Multideck lattice to meat piece, upper layer is flooded, pile up one layer of fresh garlic grain on every layer of steaming lattice；Sealing
Boiling 1h；After the completion of boiling, sealing naturally cools to 85 DEG C, keeps the temperature 10h；The raw beef block meter of every 100kg, the cooking of addition are matched
Material are as follows: Fresh Lemon piece 0.5kg, Chinese prickly ash 0.1kg, illiciumverum 0.3kg, cassia bark 0.3kg, spiceleaf 0.1kg, fennel seeds 0.2kg, tsaoko
0.5kg, chilli 0.1kg, ginger 0.8kg, green onion 0.5kg, cooking wine 0.5kg, dark soy sauce 0.5kg, light soy sauce 0.2kg；Wherein, Chinese prickly ash, eight
Angle, cassia bark, spiceleaf, fennel seeds, tsaoko, chilli are added in pot after being placed in gauze pocket sturdy sack.
(5) it prepares black garlic sauce: taking out in step (4) after the completion of boiling the garlic pearls of initial fermentation, after peeling, be divided into two
Part, the beef soup of the parts by weight such as 1/3 part addition therein, adds the salt of 1% parts by weight, stirs evenly, 80
4h is sealed by fermentation at a temperature of DEG C；Remaining 2/3 part is mixed with the first sauce being prepared in step (2) with mass ratio 1:1,
4h is sealed by fermentation at a temperature of 80 DEG C；Two-part tunning is uniformly mixed to get black garlic sauce.
(6) black garlic fermented soya bean beef paste frying: boiling in step (4) is completed and the beef after isothermal holding takes out, and is cut into
Granule, particle size 0.3-0.5cm；Edible oil is poured into pot and is heated, addition spice, fermented soya bean stir-fry, and add beef
Grain stir-frying, is then added the black garlic sauce infusion 30min being prepared in step (5)；The mass ratio of beef granules and black garlic sauce
For 1:3；In terms of the every 100kg of raw material raw beef block, the additional amount of edible oil is 0.1kg, sesame 0.1kg, mashed garlic 0.1kg, ginger mud
0.1kg, fermented soya bean 0.1kg.
(7) filling and sterilization, cooling, storage: the sauce that step (6) preparation is completed is bottled using bottle placer, is placed in water-bath
In, then 121 DEG C of sterilization 20min use cool water shower, sub-sectional cooling dries the outer droplet of bottle, enter room temperature library to 30 DEG C after cooling
It saves.
The black garlic fermented soya bean beef paste being prepared is in black, and paste flavor is strong, has apparent beef flavor, beef granules in sauce
Abundant, beef granules is neither too hard, nor too soft, delicious meat, no greasy feeling.
Embodiment 2
Black garlic fermented soya bean beef paste of the present invention the preparation method is as follows:
(1) it prepares sauce song: soya bean flour and wheat flour being mixed with mass ratio 1:1, the saccharomycete of 0.15wt% is added,
The water that quality is soya bean flour and wheat flour gross mass 45% is added, stirs, ferments 1.5 hours at 25 DEG C,
Material after fermenting is cooked, spreads out and cools completely immediately after taking the dish out of the pot, then inoculation quality is soya bean flour and wheat flour gross mass
0.5% aspergillus oryzae is cultivated for 24 hours to get sauce song at a temperature of 38 DEG C after mixing evenly.
(2) just sauce is processed: the sauce starter powder that step (1) is prepared is broken, and the concentration of the quality such as addition is the salt of 18wt%
Water is uniformly mixed, and is sealed by fermentation, and fermentation condition is as follows: 45 DEG C of fermentation temperature of control is fermented three days, daily stirring 1 time；Then
50 DEG C are warming up to, heat-preservation fermentation two days, is stirred 1 time daily；Then 33 DEG C are cooled to, the concentration for accounting for sauce Qu Zhiliang 0.02% is added
For the lactic acid bacteria of 2wt%, heat-preservation fermentation 7 days, stir 3 times daily；Each mixing time 10min；65 DEG C are finally warming up to, heat preservation
Fermentation 1 day；Just sauce is obtained after fermentation, it is spare.
(3) beef pre-processes: choosing beef removal fat oil and muscle skin, is cut into meat piece of uniform size, after cleaning, is placed in water
Middle immersion 2h removes watery blood, spare.
(4) beef paste is precooked: the ox bone rejected and chopped off after beef is piled up in the bottom of a pan, piles up the meat piece in step (3), and addition is boiled
Material is prepared, boiled water is blended into and places Multideck lattice to meat piece, upper layer is flooded, pile up one layer of fresh garlic grain on every layer of steaming lattice；Sealing
Boiling 2h；After the completion of boiling, sealing naturally cools to 90 DEG C, keeps the temperature 8h；The raw beef block meter of every 100kg, the cooking of addition are matched
Material are as follows: Fresh Lemon piece 0.8kg, Chinese prickly ash 0.2kg, illiciumverum 0.4kg, cassia bark 0.4kg, spiceleaf 0.2kg, fennel seeds 0.4kg, tsaoko
0.8kg, chilli 0.2kg, ginger 1.0kg, green onion 0.6kg, cooking wine 0.8kg, dark soy sauce 0.6kg, light soy sauce 0.4kg；Wherein, Chinese prickly ash, eight
Angle, cassia bark, spiceleaf, fennel seeds, tsaoko, chilli are added in pot after being placed in gauze pocket sturdy sack.
(5) it prepares black garlic sauce: taking out in step (4) after the completion of boiling the garlic pearls of initial fermentation, after peeling, be divided into two
Part, 1/3 part therein are added the beef soup of 1.5 times of parts by weight, add the salt of 1% parts by weight, stir evenly,
3h is sealed by fermentation at a temperature of 85 DEG C；Remaining 2/3 part is mixed with the first sauce being prepared in step (2) with mass ratio 1:1,
3h is sealed by fermentation at a temperature of 85 DEG C；Two-part tunning is uniformly mixed to get black garlic sauce.
(6) black garlic fermented soya bean beef paste frying: boiling in step (4) is completed and the beef after isothermal holding takes out, and is cut into
Granule, particle size 0.3-0.5cm；Edible oil is poured into pot and is heated, addition spice, fermented soya bean stir-fry, and add beef
Grain stir-frying, is then added the black garlic sauce infusion 40min being prepared in step (5)；The mass ratio of beef granules and black garlic sauce
For 1:8；In terms of the every 100kg of raw material raw beef block, the additional amount of edible oil is 0.5kg, sesame 0.2kg, mashed garlic 0.2kg, ginger mud
0.2kg, fermented soya bean 0.2kg.
(7) filling and sterilization, cooling, storage: the sauce that step (6) preparation is completed is bottled using bottle placer, is placed in water-bath
In, then 121 DEG C of sterilization 20min use cool water shower, sub-sectional cooling dries the outer droplet of bottle, enter room temperature library to 30 DEG C after cooling
It saves.
The black garlic fermented soya bean beef paste being prepared is in black, and glossy, paste flavor is strong, and taste is compared to prepared by embodiment 1
Obtained black garlic fermented soya bean beef paste is slightly heavy, and beef granules shows slightly insufficient, but still has light beef flavor, and beef granules is soft or hard suitable
In, delicious meat.
Embodiment 3
Black garlic fermented soya bean beef paste of the present invention the preparation method is as follows:
(1) it prepares sauce song: soya bean flour and wheat flour being mixed with mass ratio 1:1, the saccharomycete of 0.15wt% is added,
The water that quality is soya bean flour and wheat flour gross mass 40% is added, stirs, ferments 1.5 hours at 25 DEG C,
Material after fermenting is cooked, spreads out and cools completely immediately after taking the dish out of the pot, then inoculation quality is soya bean flour and wheat flour gross mass
0.4% aspergillus oryzae cultivates 30h at a temperature of 38 DEG C after mixing evenly to get sauce song.
(2) just sauce is processed: the sauce starter powder that step (1) is prepared is broken, and the concentration of the quality such as addition is the salt of 16wt%
Water is uniformly mixed, and is sealed by fermentation, and fermentation condition is as follows: 45 DEG C of fermentation temperature of control is fermented three days, daily stirring 1 time；Then
50 DEG C are warming up to, heat-preservation fermentation two days, is stirred 1 time daily；Then 30 DEG C are cooled to, the concentration for accounting for sauce Qu Zhiliang 0.02% is added
For the lactic acid bacteria of 2wt%, heat-preservation fermentation 6 days, stir 2 times daily；Each mixing time 5min；60 DEG C are finally warming up to, heat preservation
Fermentation 1 day；Just sauce is obtained after fermentation, it is spare.
(3) beef pre-processes: choosing beef removal fat oil and muscle skin, is cut into meat piece of uniform size, after cleaning, is placed in water
Middle immersion 2h removes watery blood, spare.
(4) beef paste is precooked: the ox bone rejected and chopped off after beef is piled up in the bottom of a pan, piles up the meat piece in step (3), and addition is boiled
Material is prepared, boiled water is blended into and places Multideck lattice to meat piece, upper layer is flooded, pile up one layer of fresh garlic grain on every layer of steaming lattice；Moderate heat
Sealed steam cooking 1.5h；After the completion of boiling, sealing naturally cools to 90 DEG C, keeps the temperature 9h；After taking out initial fermentation after heat preservation
Garlic pearls, precook after beef clod and filtered soup；Filtered soup infusion is concentrated into the 1/3 of original volume, is obtained
It is spare to concentration soup；
Wherein, the raw beef block meter of every 100kg, the cooking ingredient of addition are as follows: Fresh Lemon piece 0.6kg, Chinese prickly ash 0.1kg,
Octagonal 0.3kg, cassia bark 0.4kg, spiceleaf 0.1kg, fennel seeds 0.3kg, tsaoko 0.6kg, chilli 0.1kg, ginger 0.9kg, green onion
0.5kg, cooking wine 0.6kg, dark soy sauce 0.5kg, light soy sauce 0.3kg；Wherein, Chinese prickly ash, illiciumverum, cassia bark, spiceleaf, fennel seeds, tsaoko, do it is peppery
Green pepper is added in pot after being placed in gauze pocket sturdy sack.
(5) it prepares black garlic sauce: taking out in step (4) after the completion of boiling the garlic pearls of initial fermentation, after peeling, be divided into two
Part, the concentration soup of the quality such as 1/3 part addition therein, adds the salt of 1% parts by weight, stirs evenly, at 85 DEG C
At a temperature of be sealed by fermentation 3h；Remaining 2/3 part is mixed with the first sauce being prepared in step (2) with mass ratio 1:1,85
3h is sealed by fermentation at a temperature of DEG C；Two-part tunning is uniformly mixed to get black garlic sauce.
(6) black garlic fermented soya bean beef paste frying: boiling in step (4) is completed and the beef after isothermal holding takes out, and is cut into
Granule, particle size 0.3-0.5cm；Edible oil is poured into pot and is heated, addition spice, fermented soya bean stir-fry, and add beef
Grain stir-frying, is then added the black garlic sauce infusion 40min being prepared in step (5)；The mass ratio of beef granules and black garlic sauce
For 1:5；In terms of the every 100kg of raw material raw beef block, the additional amount of edible oil is 0.3kg, sesame 0.1kg, mashed garlic 0.1kg, ginger mud
0.1kg, fermented soya bean 0.1kg.
(7) filling and sterilization, cooling, storage: the sauce that step (6) preparation is completed is bottled using bottle placer, is placed in water-bath
In, then 121 DEG C of sterilization 20min use cool water shower, sub-sectional cooling dries the outer droplet of bottle, enter room temperature library to 30 DEG C after cooling
It saves.
The black garlic fermented soya bean beef paste being prepared is in black, and glossy, paste flavor is strong, moderate taste, and beef content is moderate,
With apparent beef flavor, beef granules is neither too hard, nor too soft, delicious meat, no greasy feeling, and mouthfeel is best.
Claims (6)
1. a kind of preparation method of black garlic fermented soya bean beef paste, which comprises the following steps:
(1) prepared by sauce song: taking soya bean flour and wheat flour with mass ratio 1:1 mixing, prepares sauce song；
(2) just sauce is processed: the sauce starter powder that step (1) is prepared is broken, and the concentration of the quality such as addition is the salt of 14-18wt%
Water is uniformly mixed, and is sealed by fermentation, and fermentation condition is as follows: 40-45 DEG C of fermentation temperature of control is fermented three days, daily stirring 1 time；So
After be warming up to 45-50 DEG C, heat-preservation fermentation two days, stirring 1 time daily；Then it is cooled to 30-33 DEG C, addition accounts for sauce Qu Zhiliang
0.02% concentration is the lactic acid bacteria of 2wt%, heat-preservation fermentation 5-7 days, is stirred 2-3 times daily；Each mixing time 5-10min；
Finally it is warming up to 60-65 DEG C, heat-preservation fermentation 1 day；Just sauce is obtained after fermentation, it is spare；
(3) beef pre-processes: choosing beef removal fat oil and muscle skin, is cut into meat piece of uniform size, after cleaning, is placed in water leaching
1-2h is steeped, watery blood is removed, it is spare；
(4) beef paste is precooked: the ox bone rejected and chopped off after beef is piled up in the bottom of a pan, is piled up the meat piece in step (3), is blended into boiled water,
It is added and cooks ingredient, Multideck lattice are placed on upper layer, pile up one layer of fresh garlic grain on every layer of steaming lattice；Sealed steam cooking 1-2h；Boiling
After the completion, sealing naturally cools to 85-90 DEG C, keeps the temperature 8-10h；
(5) it prepares black garlic sauce: taking out in step (4) after the completion of boiling the garlic pearls of initial fermentation, after peeling, be divided into two
Point, the beef soup of 1-1.5 times of parts by weight is added in 1/3 part therein, and the salt of 1% parts by weight is added, is stirred evenly,
3-4h is sealed by fermentation at a temperature of 80-85 DEG C；The first sauce being prepared in remaining 2/3 part, with step (2) is with mass ratio 1:1
Mixing, is sealed by fermentation 3-4h at a temperature of 80-85 DEG C；Two-part tunning is uniformly mixed to get black garlic sauce；
(6) black garlic fermented soya bean beef paste frying: boiling in step (4) is completed and the beef after isothermal holding takes out, and is cut into dices,
Particle size is 0.3-0.5cm；Edible oil is poured into pot and is heated, addition spice, fermented soya bean stir-fry, and add beef granules and turn over
It fries, the black garlic sauce tanning 30-40min being prepared in step (5) is then added；The matter of the beef granules and black garlic sauce
Amount is than being 1:3-8.
2. preparation method according to claim 1, which is characterized in that carry out the cooking that beef is precooked in the step (4)
Ingredient, in terms of every cooking 100kg beef, comprising: Fresh Lemon piece 0.5-0.8kg, Chinese prickly ash 0.1-0.2kg, illiciumverum 0.3-
0.4kg, cassia bark 0.3-0.4kg, spiceleaf 0.1-0.2kg, fennel seeds 0.2-0.4kg, tsaoko 0.5-0.8kg, chilli 0.1-
0.2kg, ginger 0.8-1.0kg, green onion 0.5-0.6kg, cooking wine 0.5-0.8kg, dark soy sauce 0.5-0.6kg, light soy sauce 0.2-0.4kg；It is described
Chinese prickly ash, illiciumverum, cassia bark, spiceleaf, fennel seeds, tsaoko, chilli are added in pot after being placed in gauze pocket sturdy sack.
3. preparation method according to claim 2, which is characterized in that the preparation process of sauce song is as follows in the step (1):
Soya bean flour and wheat flour are mixed with mass ratio 1:1, the saccharomycete of 0.15wt% is added, adding quality is soya bean flour
It with the water of wheat flour gross mass 30-45%, stirs, ferments 1.5 hours at 25 DEG C, the material after fermenting steams
It is ripe, it spreads out and cools completely immediately after taking the dish out of the pot, then inoculation quality is the meter Qu of soya bean flour and wheat flour gross mass 0.4-0.5%
It is mould, after mixing evenly, it is bent to get the sauce that 24-36h is cultivated at a temperature of 35-38 DEG C.
4. preparation method according to claim 3, which is characterized in that the mass ratio of the beef and black garlic sauce is 1:5.
5. the preparation method according to claim 4, which is characterized in that the beef soup being added in the step (5) is step
Suddenly the inspissated juice of the soup in (4) after pre- Boiled beef, concentration volume are the 1/3 of original volume.
6. the preparation method according to claim 4, which is characterized in that the preparation method of the black garlic fermented soya bean beef paste is also wrapped
It includes:
(4) filling and sterilization, cooling, storage.
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| US5885644A (en) * | 1996-03-01 | 1999-03-23 | Mamo's Corporation | Garlic sauce and method of preparation |
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| CN104305078A (en) * | 2014-10-11 | 2015-01-28 | 徐州绿之野生物食品有限公司 | Method for preparing black garlic by fermenting with mixed bacteria |
| CN104643026A (en) * | 2015-03-10 | 2015-05-27 | 山东农业大学 | Preparation method of fermented black garlic paste |
| CN105011096A (en) * | 2015-06-30 | 2015-11-04 | 徐州黎明食品有限公司 | Black garlic sauce and preparation method thereof |
| CN105495538A (en) * | 2015-08-14 | 2016-04-20 | 山东省齐盛食品有限公司 | Process for producing bottled black garlic beef paste |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5885644A (en) * | 1996-03-01 | 1999-03-23 | Mamo's Corporation | Garlic sauce and method of preparation |
| CN102210445A (en) * | 2011-04-28 | 2011-10-12 | 山东创新源农业技术开发有限公司 | Method for processing flavor mushroom sauce |
| CN104305078A (en) * | 2014-10-11 | 2015-01-28 | 徐州绿之野生物食品有限公司 | Method for preparing black garlic by fermenting with mixed bacteria |
| CN104643026A (en) * | 2015-03-10 | 2015-05-27 | 山东农业大学 | Preparation method of fermented black garlic paste |
| CN105011096A (en) * | 2015-06-30 | 2015-11-04 | 徐州黎明食品有限公司 | Black garlic sauce and preparation method thereof |
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