CN111150046A - Formula and preparation method of beef juice - Google Patents
Formula and preparation method of beef juice Download PDFInfo
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- CN111150046A CN111150046A CN201911423439.4A CN201911423439A CN111150046A CN 111150046 A CN111150046 A CN 111150046A CN 201911423439 A CN201911423439 A CN 201911423439A CN 111150046 A CN111150046 A CN 111150046A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 97
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000015278 beef Nutrition 0.000 title claims description 35
- 238000009472 formulation Methods 0.000 title claims description 4
- 239000002994 raw material Substances 0.000 claims abstract description 67
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 claims abstract description 22
- 241000269851 Sarda sarda Species 0.000 claims abstract description 22
- 239000004376 Sucralose Substances 0.000 claims abstract description 22
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 22
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 22
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 22
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 22
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 22
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 22
- 235000019408 sucralose Nutrition 0.000 claims abstract description 22
- 235000021419 vinegar Nutrition 0.000 claims abstract description 22
- 239000000052 vinegar Substances 0.000 claims abstract description 22
- 239000012138 yeast extract Substances 0.000 claims abstract description 22
- 239000000940 FEMA 2235 Substances 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims description 44
- 238000004659 sterilization and disinfection Methods 0.000 claims description 43
- 239000011521 glass Substances 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 25
- 238000005303 weighing Methods 0.000 claims description 24
- 238000009924 canning Methods 0.000 claims description 21
- 239000011259 mixed solution Substances 0.000 claims description 16
- 230000000694 effects Effects 0.000 claims description 10
- 239000000284 extract Substances 0.000 claims description 9
- 238000000265 homogenisation Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 239000012856 weighed raw material Substances 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 14
- 238000003860 storage Methods 0.000 abstract description 7
- 241000894006 Bacteria Species 0.000 abstract description 6
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 description 14
- 235000013305 food Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
- A61L2/00—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor
- A61L2/02—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor using physical phenomena
- A61L2/08—Radiation
- A61L2/10—Ultraviolet radiation
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
- A61L2202/00—Aspects relating to methods or apparatus for disinfecting or sterilising materials or objects
- A61L2202/20—Targets to be treated
- A61L2202/23—Containers, e.g. vials, bottles, syringes, mail
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a formula and a preparation method of cow juice, wherein the cow juice is prepared from the following components in parts by weight: the material is prepared from the following raw materials in percentage by weight: 48-52% of soy sauce, 0.1% of yeast extract, 28-32% of mirin, 18-19% of sake, 0.5% of bonito essence, 0.2% of vinegar, 0.01% of sucralose, 1% of caramel color and 0.08% of sodium benzoate. According to the formula of the cow juice, firstly, the raw materials of the produced cow juice and equipment for producing the cow juice are common, the production cost of the cow juice is low, the steps for producing the cow juice are simple, the operation is convenient, secondly, the complete production process of the cow juice is provided, people can conveniently master the production mode of the cow juice, the cow juice is completely produced by a machine, the influence of external and human factors on the quality of the cow juice is reduced, the quality of the produced cow juice is stable, air in the cow juice can be reduced, bacteria in the air are prevented from entering the cow juice, the storage time of the cow juice is prolonged, and a better use prospect is brought.
Description
Technical Field
The invention relates to the field of cow juice, and particularly relates to a cow juice formula and a preparation method thereof.
Background
With the rapid development of society, the living standard of people is continuously improved, people pay more and more attention to food, and in order to improve the taste and color of the food, people invent some sauces, wherein the sauces comprise beef juice;
the existing production modes of the cow juice are various and are completely controlled by manpower, a complete flow is not provided, the quality of the produced cow juice is seriously interfered by the environment, secondly, the raw materials of the existing cow juice production are uncommon, the production ratio is high, the existing cow juice production flow is more, the production is troublesome, and the requirements of people are not met, therefore, a cow juice formula is provided.
Disclosure of Invention
The invention mainly aims to provide a formula of cow juice, which can effectively solve the problems in the background technology.
In order to achieve the purpose, the invention adopts the technical scheme that:
a formula of cow juice is prepared from the following components in parts by weight: the material is prepared from the following raw materials in percentage by weight: 48-52% of soy sauce, 0.1% of yeast extract, 28-32% of mirin, 18-19% of sake, 0.5% of bonito essence, 0.2% of vinegar, 0.01% of sucralose, 1% of caramel color and 0.08% of sodium benzoate.
Preferably, the composition is prepared from the following raw materials in percentage by weight: 49-51% of soy sauce, 0.1% of yeast extract, 29-31% of mirin, 18-18.50% of sake, 0.5% of bonito essence, 0.2% of vinegar, 0.01% of sucralose, 1% of caramel color and 0.08% of sodium benzoate.
Preferably, the composition is prepared from the following raw materials in percentage by weight: 50% of soy sauce, 0.1% of yeast extract, 30% of mirin, 18.11% of sake, 0.5% of bonito essence, 0.2% of vinegar, 0.01% of sucralose, 1% of caramel color and 0.08% of sodium benzoate.
A preparation method of cow juice comprises the following steps:
①, sequentially feeding the beef juice raw materials into a weighing device, and sequentially weighing the raw materials according with the required proportion;
②, feeding the weighed raw materials into an electric frying pan for stirring, and mixing the raw materials to obtain a mixed solution;
③, feeding the mixed solution into a high-pressure homogenizer for homogenization to obtain a finished product, and then feeding the homogenized finished product into a sterilization device for sterilization;
④, filling the sterilized finished product into filling equipment, and storing the filled finished product in a warehouse.
Preferably, in step ①, the weighing device is an electronic scale of a measuring cylinder, the soy sauce, the mirin, the sake and the vinegar are weighed by the measuring cylinder, and the yeast extract, the bonito extract, the sucralose, the caramel color and the sodium benzoate are weighed by the electronic scale.
Preferably, in the step ②, when the raw material is stirred by an electric frying pan, the temperature is controlled to be 50-70 ℃, the raw material is stirred by the electric frying pan for 3-5 times, each time of stirring is 3-5 minutes, the stirring speed is 30-50r/min, and each time of stirring is 2-3 minutes apart.
Preferably, the raw material is fed into a fine filter for filtration before homogenization in step ③, and the fine filter is a 1-80um microporous fine filter for filtration.
Preferably, in step ③, a high-pressure homogenizer is used for homogenizing twice, the pressure for the first homogenizing is 20-24MPa, and the pressure for the second homogenizing is 30-35 MPa.
Preferably, the sterilization equipment in the step ③ adopts high temperature instant sterilization, the sterilization temperature is 123 ℃ and 128 ℃, and the sterilization time is 3-8 seconds.
Preferably, the glass bottle is canned in the step ④, ultraviolet rays are adopted to irradiate the glass bottle before canning, the canned glass bottle is sent into a vacuum machine for vacuumizing, the sealing effect of the glass bottle is detected, and the temperature range of the beef juice stored in the warehouse is 5-15 ℃.
Compared with the prior art, the invention provides a formula of the beef juice, which has the following beneficial effects:
1. the raw material of the produced beef juice and the equipment for producing the beef juice are common, the cost is low, the steps for producing the beef juice are simple, the operation is convenient, the quality of the produced beef juice is convenient to control by people, and the edible effect of the produced beef juice is better;
2. the invention provides a complete production process of the cow juice, which is convenient for people to master the production mode of the cow juice, and the cow juice is completely produced by a machine, thereby reducing the influence of external and human factors on the quality of the cow juice and ensuring that the quality of the produced cow juice is relatively stable;
3. adopt high temperature instantaneous sterilization to handle the ox juice, adopt the ultraviolet ray to kill the bacterium in the glass bottle and combine the bottled ox juice between vacuum packaging room, can reduce the air that contains in the ox juice, avoid the bacterium in the air to enter into the ox juice, prolong the save time of ox juice.
Drawings
FIG. 1 is a flow chart of the overall structure of a method for preparing a beef juice according to the present invention.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1
A formula of cow juice is prepared from the following components in parts by weight: the material is prepared from the following raw materials in percentage by weight: 49% of soy sauce, 0.1% of yeast extract, 30.5% of mirin, 18.61% of sake, 0.5% of bonito essence, 0.2% of vinegar, 0.01% of sucralose, 1% of caramel color and 0.08% of sodium benzoate.
A preparation method of cow juice comprises the following steps:
①, sequentially feeding the beef juice raw materials into a weighing device, and sequentially weighing the raw materials according with the required proportion;
the weighing equipment adopts an electronic scale of a measuring cylinder, the soy sauce, the mirin, the sake and the vinegar are weighed by the measuring cylinder, and the yeast extract, the bonito extract, the sucralose, the caramel color and the sodium benzoate are weighed by the electronic scale.
②, feeding the weighed raw materials into an electric frying pan for stirring, and mixing the raw materials to obtain a mixed solution;
when the raw materials are stirred by an electric frying pan, the temperature is controlled at 60 ℃, the raw materials are stirred by the electric frying pan for 4 times, the stirring speed is 40r/min, and the stirring is carried out once every 2.5 minutes.
③, feeding the mixed solution into a high-pressure homogenizer for homogenization to obtain a finished product, and then feeding the homogenized finished product into a sterilization device for sterilization;
before homogenizing, feeding the raw materials into a fine filter for filtering, wherein the fine filter adopts a 50-micrometer microporous fine filter for filtering;
homogenizing twice by a high-pressure homogenizer, wherein the pressure of the first homogenizing is 22MPa, and the pressure of the second homogenizing is 33 MPa;
the sterilization equipment adopts high-temperature instant sterilization, the sterilization temperature is 125 ℃, and the sterilization time is 5 seconds.
④, sending the sterilized finished product into canning equipment for canning, and then sending the canned finished product into a warehouse for storage;
the glass bottle is canned, ultraviolet rays are adopted to irradiate the glass bottle before canning, the canned glass bottle is sent into a vacuum machine for vacuumizing, the sealing effect of the glass bottle is detected, and the temperature range of the beef juice stored in a warehouse is 10 ℃.
Example 2
A formula of cow juice is prepared from the following raw materials in percentage by weight: 50% of soy sauce, 0.1% of yeast extract, 30% of mirin, 18.11% of sake, 0.5% of bonito essence, 0.2% of vinegar, 0.01% of sucralose, 1% of caramel color and 0.08% of sodium benzoate.
A preparation method of cow juice comprises the following steps:
①, sequentially feeding the beef juice raw materials into a weighing device, and sequentially weighing the raw materials according with the required proportion;
the weighing equipment adopts an electronic scale of a measuring cylinder, the soy sauce, the mirin, the sake and the vinegar are weighed by the measuring cylinder, and the yeast extract, the bonito extract, the sucralose, the caramel color and the sodium benzoate are weighed by the electronic scale.
②, feeding the weighed raw materials into an electric frying pan for stirring, and mixing the raw materials to obtain a mixed solution;
when the raw materials are stirred by an electric frying pan, the temperature is controlled at 60 ℃, the raw materials are stirred by the electric frying pan for 4 times, the stirring speed is 40r/min, and the stirring is carried out once every 2.5 minutes.
③, feeding the mixed solution into a high-pressure homogenizer for homogenization to obtain a finished product, and then feeding the homogenized finished product into a sterilization device for sterilization;
before homogenizing, feeding the raw materials into a fine filter for filtering, wherein the fine filter adopts a 50-micrometer microporous fine filter for filtering;
homogenizing twice by a high-pressure homogenizer, wherein the pressure of the first homogenizing is 22MPa, and the pressure of the second homogenizing is 33 MPa;
the sterilization equipment adopts high-temperature instant sterilization, the sterilization temperature is 125 ℃, and the sterilization time is 5 seconds.
④, sending the sterilized finished product into canning equipment for canning, and then sending the canned finished product into a warehouse for storage;
the glass bottle is canned, ultraviolet rays are adopted to irradiate the glass bottle before canning, the canned glass bottle is sent into a vacuum machine for vacuumizing, the sealing effect of the glass bottle is detected, and the temperature range of the beef juice stored in a warehouse is 10 ℃.
Example 3
A formula of cow juice is prepared from the following raw materials in percentage by weight: soy sauce 50.5%, yeast extract 0.1%, mirin 29.30%, sake 18.31%, bonito essence 0.5%, vinegar 0.2%, sucralose 0.01%, caramel 1% and sodium benzoate 0.08%.
A preparation method of cow juice comprises the following steps:
①, sequentially feeding the beef juice raw materials into a weighing device, and sequentially weighing the raw materials according with the required proportion;
the weighing equipment adopts an electronic scale of a measuring cylinder, the soy sauce, the mirin, the sake and the vinegar are weighed by the measuring cylinder, and the yeast extract, the bonito extract, the sucralose, the caramel color and the sodium benzoate are weighed by the electronic scale.
②, feeding the weighed raw materials into an electric frying pan for stirring, and mixing the raw materials to obtain a mixed solution;
when the raw materials are stirred by an electric frying pan, the temperature is controlled at 60 ℃, the raw materials are stirred by the electric frying pan for 4 times, the stirring speed is 40r/min, and the stirring is carried out once every 2.5 minutes.
③, feeding the mixed solution into a high-pressure homogenizer for homogenization to obtain a finished product, and then feeding the homogenized finished product into a sterilization device for sterilization;
before homogenizing, feeding the raw materials into a fine filter for filtering, wherein the fine filter adopts a 50-micrometer microporous fine filter for filtering;
homogenizing twice by a high-pressure homogenizer, wherein the pressure of the first homogenizing is 22MPa, and the pressure of the second homogenizing is 33 MPa;
the sterilization equipment adopts high-temperature instant sterilization, the sterilization temperature is 125 ℃, and the sterilization time is 5 seconds.
④, sending the sterilized finished product into canning equipment for canning, and then sending the canned finished product into a warehouse for storage;
the glass bottle is canned, ultraviolet rays are adopted to irradiate the glass bottle before canning, the canned glass bottle is sent into a vacuum machine for vacuumizing, the sealing effect of the glass bottle is detected, and the temperature range of the beef juice stored in a warehouse is 10 ℃.
The beef juice produced according to the formula and the production process of the embodiment 1, the embodiment 2 and the embodiment 3 is bright in color, stronger in smell and better in eating mouthfeel when used.
Example 4
A formula of cow juice is prepared from the following raw materials in percentage by weight: 50% of soy sauce, 0.1% of yeast extract, 30% of mirin, 18.11% of sake, 0.5% of bonito essence, 0.2% of vinegar, 0.01% of sucralose, 1% of caramel color and 0.08% of sodium benzoate.
A preparation method of cow juice comprises the following steps:
①, sequentially feeding the beef juice raw materials into a weighing device, and sequentially weighing the raw materials according with the required proportion;
the weighing equipment adopts an electronic scale of a measuring cylinder, the soy sauce, the mirin, the sake and the vinegar are weighed by the measuring cylinder, and the yeast extract, the bonito extract, the sucralose, the caramel color and the sodium benzoate are weighed by the electronic scale.
②, feeding the weighed raw materials into an electric frying pan for stirring, and mixing the raw materials to obtain a mixed solution;
when the raw materials are stirred by an electric frying pan, the temperature is controlled at 60 ℃, the raw materials are stirred by the electric frying pan for 4 times, the stirring speed is 40r/min, and the stirring is carried out once every 2.5 minutes.
③, feeding the mixed solution into a high-pressure homogenizer for homogenization to obtain a finished product, and then feeding the homogenized finished product into a sterilization device for sterilization;
before homogenizing, feeding the raw materials into a fine filter for filtering, wherein the fine filter adopts a 50-micrometer microporous fine filter for filtering;
homogenizing twice by a high-pressure homogenizer, wherein the pressure of the first homogenizing is 22MPa, and the pressure of the second homogenizing is 33 MPa;
the sterilization equipment adopts high-temperature instant sterilization, the sterilization temperature is 123 ℃, and the sterilization time is 8 seconds.
④, sending the sterilized finished product into canning equipment for canning, and then sending the canned finished product into a warehouse for storage;
the glass bottle is canned, ultraviolet rays are adopted to irradiate the glass bottle before canning, the canned glass bottle is sent into a vacuum machine for vacuumizing, the sealing effect of the glass bottle is detected, and the temperature range of the beef juice stored in a warehouse is 10 ℃.
A formula of cow juice is prepared from the following raw materials in percentage by weight: 50% of soy sauce, 0.1% of yeast extract, 30% of mirin, 18.11% of sake, 0.5% of bonito essence, 0.2% of vinegar, 0.01% of sucralose, 1% of caramel color and 0.08% of sodium benzoate.
Example 5
A formula of cow juice is prepared from the following raw materials in percentage by weight: 50% of soy sauce, 0.1% of yeast extract, 30% of mirin, 18.11% of sake, 0.5% of bonito essence, 0.2% of vinegar, 0.01% of sucralose, 1% of caramel color and 0.08% of sodium benzoate.
A preparation method of cow juice comprises the following steps:
①, sequentially feeding the beef juice raw materials into a weighing device, and sequentially weighing the raw materials according with the required proportion;
the weighing equipment adopts an electronic scale of a measuring cylinder, the soy sauce, the mirin, the sake and the vinegar are weighed by the measuring cylinder, and the yeast extract, the bonito extract, the sucralose, the caramel color and the sodium benzoate are weighed by the electronic scale.
②, feeding the weighed raw materials into an electric frying pan for stirring, and mixing the raw materials to obtain a mixed solution;
when the raw materials are stirred by an electric frying pan, the temperature is controlled at 60 ℃, the raw materials are stirred by the electric frying pan for 4 times, the stirring speed is 40r/min, and the stirring is carried out once every 2.5 minutes.
③, feeding the mixed solution into a high-pressure homogenizer for homogenization to obtain a finished product, and then feeding the homogenized finished product into a sterilization device for sterilization;
before homogenizing, feeding the raw materials into a fine filter for filtering, wherein the fine filter adopts a 50-micrometer microporous fine filter for filtering;
homogenizing twice by a high-pressure homogenizer, wherein the pressure of the first homogenizing is 22MPa, and the pressure of the second homogenizing is 33 MPa;
the sterilization equipment adopts high-temperature instant sterilization, the sterilization temperature is 128 ℃, and the sterilization time is 4 seconds.
④, sending the sterilized finished product into canning equipment for canning, and then sending the canned finished product into a warehouse for storage;
the glass bottle is canned, ultraviolet rays are adopted to irradiate the glass bottle before canning, the canned glass bottle is sent into a vacuum machine for vacuumizing, the sealing effect of the glass bottle is detected, and the temperature range of the beef juice stored in a warehouse is 10 ℃.
Example 6
A formula of cow juice is prepared from the following raw materials in percentage by weight: 50% of soy sauce, 0.1% of yeast extract, 30% of mirin, 18.11% of sake, 0.5% of bonito essence, 0.2% of vinegar, 0.01% of sucralose, 1% of caramel color and 0.08% of sodium benzoate.
A preparation method of cow juice comprises the following steps:
①, sequentially feeding the beef juice raw materials into a weighing device, and sequentially weighing the raw materials according with the required proportion;
the weighing equipment adopts an electronic scale of a measuring cylinder, the soy sauce, the mirin, the sake and the vinegar are weighed by the measuring cylinder, and the yeast extract, the bonito extract, the sucralose, the caramel color and the sodium benzoate are weighed by the electronic scale.
②, feeding the weighed raw materials into an electric frying pan for stirring, and mixing the raw materials to obtain a mixed solution;
when the raw materials are stirred by an electric frying pan, the temperature is controlled at 60 ℃, the raw materials are stirred by the electric frying pan for 4 times, the stirring speed is 40r/min, and the stirring is carried out once every 2.5 minutes.
③, feeding the mixed solution into a high-pressure homogenizer for homogenization to obtain a finished product, and then feeding the homogenized finished product into a sterilization device for sterilization;
before homogenizing, feeding the raw materials into a fine filter for filtering, wherein the fine filter adopts a 50-micrometer microporous fine filter for filtering;
homogenizing twice by a high-pressure homogenizer, wherein the pressure of the first homogenizing is 22MPa, and the pressure of the second homogenizing is 33 MPa;
④, the finished product is sent into canning equipment for canning, and then the canned finished product is sent into a warehouse for storage, wherein the temperature range when the beef juice is stored in the warehouse is 10 ℃.
The beef extract was produced according to the recipe and production procedures of example 2, example 4, example 5 and example 6, sealed and then placed in 40 degree air, and the initial spoilage time and the complete spoilage time were measured and the test results were as follows:
as can be seen from the experimental data in Table 1, the shelf life of the preparation method of the beef juice is prolonged when the sterilization temperature is higher, almost all bacteria die after the temperature reaches 125 ℃, the influence of the temperature is increased again on the shelf life is low, and the embodiment 2 is the optimal choice in combination with the high-temperature cost,
the raw material of the produced beef juice and the equipment for producing the beef juice are common, the cost is low, the steps for producing the beef juice are simple, the operation is convenient, the quality of the produced beef juice is convenient to control by people, and the edible effect of the produced beef juice is better; the invention provides a complete production process of the cow juice, which is convenient for people to master the production mode of the cow juice, and the cow juice is completely produced by a machine, thereby reducing the influence of external and human factors on the quality of the cow juice and ensuring that the quality of the produced cow juice is relatively stable; adopt high temperature instantaneous sterilization to handle the ox juice, adopt the ultraviolet ray to kill the bacterium in the glass bottle and combine the bottled ox juice between vacuum packaging room, can reduce the air that contains in the ox juice, avoid the bacterium in the air to enter into the ox juice, prolong the save time of ox juice.
The basic principles and principal features of the invention and advantages of the invention have been shown and described. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. A formula of cow juice, which is characterized in that: the material is prepared from the following raw materials in percentage by weight: 48-52% of soy sauce, 0.1% of yeast extract, 28-32% of mirin, 18-19% of sake, 0.5% of bonito essence, 0.2% of vinegar, 0.01% of sucralose, 1% of caramel color and 0.08% of sodium benzoate.
2. A juice formulation according to claim 1 wherein: the material is prepared from the following raw materials in percentage by weight: 49-51% of soy sauce, 0.1% of yeast extract, 29-31% of mirin, 18-18.50% of sake, 0.5% of bonito essence, 0.2% of vinegar, 0.01% of sucralose, 1% of caramel color and 0.08% of sodium benzoate.
3. A juice formulation according to claim 1 wherein: the material is prepared from the following raw materials in percentage by weight: 50% of soy sauce, 0.1% of yeast extract, 30% of mirin, 18.11% of sake, 0.5% of bonito essence, 0.2% of vinegar, 0.01% of sucralose, 1% of caramel color and 0.08% of sodium benzoate.
4. A preparation method of cow juice is characterized in that: the method comprises the following steps:
①, sequentially feeding the beef juice raw materials into a weighing device, and sequentially weighing the raw materials according with the required proportion;
②, feeding the weighed raw materials into an electric frying pan for stirring, and mixing the raw materials to obtain a mixed solution;
③, feeding the mixed solution into a high-pressure homogenizer for homogenization to obtain a finished product, and then feeding the homogenized finished product into a sterilization device for sterilization;
④, filling the sterilized finished product into filling equipment, and storing the filled finished product in a warehouse.
5. The method of claim 4, wherein in step ①, the weighing device is an electronic scale with a measuring cylinder, the soy sauce, mirin, sake and vinegar are weighed with a measuring cylinder, and the yeast extract, bonito extract, sucralose, caramel color and sodium benzoate are weighed with an electronic scale.
6. The method according to claim 4, wherein the temperature of the raw material is controlled to be 50-70 ℃ when the raw material is stirred by an electric frying pan in step ②, the raw material is stirred by the electric frying pan for 3-5 times, each time for 3-5 minutes, the stirring speed is 30-50r/min, and the stirring is performed every 2-3 minutes.
7. The method of claim 4, wherein in step ③, the raw material is filtered by a fine filter with 1-80 μm microporous filter before homogenizing.
8. The method of claim 4, wherein the step ③ comprises homogenizing twice with a high pressure homogenizer, wherein the pressure for the first homogenizing is 20-24MPa, and the pressure for the second homogenizing is 30-35 MPa.
9. The method as claimed in claim 4, wherein the step ③ comprises sterilizing the juice with high temperature at 128 deg.C for 3-8 seconds.
10. The method for preparing beef juice according to claim 4, wherein in the step ④, the glass bottle is canned, ultraviolet rays are adopted to irradiate the glass bottle before canning, a vacuum packaging chamber is adopted for canning, the glass bottle after canning is sent to a vacuum machine for vacuumizing, the sealing effect of the glass bottle is detected, and the temperature range when the beef juice is stored in a warehouse is 5-15 ℃.
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