CN111202231A - Nutritional bone soup for preparing sauced beef, sauced beef and preparation method thereof - Google Patents

Nutritional bone soup for preparing sauced beef, sauced beef and preparation method thereof Download PDF

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CN111202231A
CN111202231A CN201911398882.0A CN201911398882A CN111202231A CN 111202231 A CN111202231 A CN 111202231A CN 201911398882 A CN201911398882 A CN 201911398882A CN 111202231 A CN111202231 A CN 111202231A
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powder
beef
bone
preparation
bone soup
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CN111202231B (en
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王守伟
周慧敏
其美次仁
朱宁
张顺亮
乔晓玲
陈文华
刘博文
赵冰
李素
吴倩蓉
潘晓倩
郭雅�
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Dangxiong County People's Government
China Meat Research Centre
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Dangxiong County People's Government
China Meat Research Centre
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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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • 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
    • 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
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Health & Medical Sciences (AREA)
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Abstract

The invention provides a nutritional bone soup for preparing sauced beef, which comprises the following raw materials of bone paste, spices, an emulsifier and water. The invention also provides a preparation method of the spiced beef, which comprises the following steps: (1) cutting beef for later use; (2) uniformly mixing the nutrient bone soup, the enzyme preparation and the leavening agent to obtain a pickling liquid; (3) injecting the pickling solution in the step (2) into the beef in the step (1) through an injection machine; (4) putting the injected beef into a rolling and kneading machine for rolling, kneading and pickling; (5) and (3) fermenting and carrying out enzymolysis on the rolled and kneaded pickled beef to obtain the spiced beef. According to the preparation method of the sauced beef, the specially-made nutrient bone soup is added, the leavening fermentation and compound enzymolysis technology is utilized to improve the texture of the beef, the protein is degraded to generate small peptide and amino acid, the defects of repeated marinating and boiling process of old marinade and long marinating time are avoided, the hot processing time is shortened, and the nutritional quality and texture characteristics of the final product are improved.

Description

Nutritional bone soup for preparing sauced beef, sauced beef and preparation method thereof
Technical Field
The invention belongs to the field of food processing, and particularly relates to nutritional bone soup for preparing sauced beef, the sauced beef and a preparation method thereof.
Background
The sauced beef is a typical representative of the traditional meat products in China, and is attractive in color, strong in fragrance, moderate in taste and rich in nutrition, and the finished products can be directly eaten and are popular with people. The industrial production of the spiced beef has become a necessary trend for the development of the industry. However, the conventional production and processing of the sauced beef have some problems, on one hand, the soup stock is repeatedly used, although the flavor is rich, the quality of the product is unstable, harmful substances are enriched, putrefying bacteria are easy to breed, potential safety hazards exist due to the repeated use of the soup stock, and in order to store the soup stock for a long time, the addition amount of the salt reaches more than 8%, so that the salt content of the final product is too high. On the other hand, in the cooking process of the sauced beef for 2 to 4 hours, a large amount of heat-sensitive substances are lost, a large amount of volatile flavor substances are volatilized, and water-soluble nutrient substances are dissolved in the marinated soup, so that the nutritional quality and the eating quality of the final product are reduced.
The bone soup has the characteristics of rich nutrition, delicious taste and the like. The bovine bone accounts for 1/3 total biomass of the body, and is rich in collagen, chondroitin, vitamins, calcium, phosphorus, magnesium, zinc and other nutrients necessary for bone growth, wherein the collagen accounts for 35-40% of the total protein by mass. Research shows that the protein in animal bone has high nutritive value, and the collagen peptide can improve skin of human body, promote the healing of rat femur fracture and the expression of human osteoblast type I collagen gene.
Microorganisms are able to metabolize carbohydrates not only to produce organic acids, inhibit the growth of harmful microorganisms, but also to cause the release of low molecular weight flavor compounds. In the fermentation process, protease and lipase are released, protein and fat are degraded to generate a large amount of nutrient substances such as polypeptide, amino acid, fatty acid and the like, so that micromolecule nutrient substances which are easy to absorb by a human body are increased, and the taste and the flavor are increased. The study suggests that protein degradation is the result of the combined action of endogenous and microbial enzymes in the meat. The muscle protease is mainly responsible for hydrolyzing protein to generate oligopeptide, and the bacterial enzyme helps the oligopeptide to be degraded to generate small peptide and free amino acid, and the small peptide and the free amino acid have synergistic effect, and the endogenous enzyme can be activated by lactic acid bacteria.
The enzymolysis method has mild and efficient production conditions and small damage to the nutritional value of the protein, and in the enzymolysis process, the tertiary structure of the protein is gradually dissociated under the cutting of enzyme, the conformation is damaged, and a plurality of flavor development substances such as free amino acids, short-chain peptides and the like which are easy to be absorbed by a human body and physiological active substances which are beneficial to health such as taurine, active peptides, trace elements and the like can be generated. Because the protease has substrate specificity, different protease acts on different sites of the peptide chain, and the flavor composition and the nutritional characteristics of the enzymolysis solution are also greatly influenced.
Disclosure of Invention
Aiming at the defects that the process product standardization is difficult due to repeated marinating and boiling of old marinade in the traditional preparation of the sauced beef and the nutrient loss is serious due to long marinating time, the invention provides the nutrient bone soup, the sauced beef and the preparation method thereof.
Specifically, the invention provides the following technical scheme:
a nutritious bone soup comprises bone paste, spicery, emulsifier and water.
Preferably, in the nutritional bone soup, the aggregate is selected from one or more of beef bone paste, chicken bone paste, pig bone paste, sheep bone paste, rabbit bone paste and dog bone paste, the emulsifier is selected from one or more of soybean lecithin, monoglyceride and casein sodium, the spice is selected from one or more of large material powder, tsaoko powder, cinnamon powder, nutmeg powder, fennel powder, dry chilli powder, paprika powder, licorice powder, fragrant leaf powder, clove powder, gardenia powder, tangerine peel powder and angelica dahurica powder, and more preferably, the raw materials comprise, by weight, 100 parts of water, 10-20 parts of beef bone paste, 15-30 parts of chicken bone paste, 0.1-0.7 part of large material powder, 0.1-0.5 part of tsaoko powder, 0.1-0.8 part of cinnamon powder, 0.1-1.0 part of nutmeg powder, 0.1-0.9 part of fennel powder, 0.5-0.5 part of chilli powder, 0.6-0.6 part of paprika powder, 0.1-0.8 part of cassia powder and 0.1 part of pepper powder, 0.1-0.5 part of licorice powder, 0.1-0.7 part of fragrant leaf powder, 0.1-0.3 part of clove powder, 0.1-0.3 part of gardenia powder, 0.1-0.3 part of tangerine peel powder, 0.01-0.1 part of angelica powder, 0.05-0.1 part of soybean lecithin and 1.8-2.0 parts of salt.
Preferably, in the nutrient bone soup, the nutrient bone soup is prepared by adding the raw materials into a high-pressure cooking pot for boiling, and then carrying out centrifugal filtration and high-speed emulsification.
Preferably, in the nutrient bone soup, the boiling pressure is 50-100kPa, the temperature is 100-.
The invention also provides a preparation method of the spiced beef, which comprises the following steps:
(1) pretreatment of raw materials
Cutting beef for later use;
(2) preparation of Pickling liquid
Uniformly mixing the nutrient bone soup, the enzyme preparation and the leavening agent to obtain a pickling liquid;
(3) injection of drugs
Injecting the pickling solution in the step (2) into the beef in the step (1) through an injection machine;
(4) rolling and kneading pickling
Putting the injected beef into a rolling and kneading machine for rolling, kneading and pickling;
(5) fermentation and enzymolysis
Fermenting and performing enzymolysis on the rolled and kneaded pickled beef to obtain sauced beef;
(6) package (I)
Vacuum packaging the cooled sauced beef;
(7) sterilization
Sterilizing at the temperature of 100 ℃ and 121 ℃ for 20-30min, and then rapidly cooling.
Preferably, in the preparation method, in the step (2), the enzyme preparation is selected from one or more of trypsin, papain, acid protease and flavourzyme, the leavening agent comprises lactobacillus plantarum and/or staphylococcus xylosus, preferably, the nutrient bone soup is 40-50 parts by weight, the enzyme preparation comprises 0.05-0.2 part of trypsin, 0.05-0.2 part of papain, 0.01-0.05 part of acid protease and 0.05-0.1 part of flavourzyme, more preferably, the concentration of the lactobacillus plantarum in the pickling solution is 105-107CFU/ml, the concentration of the staphylococcus xylosus in the pickling solution is 105-107CFU/ml。
Preferably, in the above preparation method, in the step (2), the pickling solution further comprises gymnocyanine powder, preferably, the gymnocyanine powder is 1-5 parts by weight of gymnocyanine, which is a plant and animal gymnocyanine, and contains 59 nutrient elements necessary for human body such as vitamins, minerals, amino acids, unsaturated fatty acids, chlorophyll, lutein, zeaxanthin, GABA, and the like, and can comprehensively supplement nutrients necessary for human body, and in addition, since gymnocyanine has no cell wall, the human body can efficiently digest and absorb two nutrients of vegetal and animal, and the absorption rate is as high as 93.1%, wherein the most important gymnocyanine polysaccharide component is a specific component of gymnocyanine, and is a polysaccharide body composed of linear β -1, 3-glucan, which is as difficult to digest as dietary fiber, and after degrading the inside of the polysaccharide body, a plurality of pores in a spirally wound complex structure can be found, the gymnocyanine polysaccharide cannot be digested and can absorb excessive substances and toxicant in the human body, so that the polysaccharide has strong sleep-defense, anti-virus, anti-fatigue, anti-gout treatment and anti-fatigue effects on chronic gout can be effectively performed.
Preferably, in the preparation method, in the step (2), the pickling solution further includes a quality modifier, more preferably, the quality modifier is one or more selected from the group consisting of acetate starch, xanthan gum, sodium alginate, sodium caseinate, gymnocyanine, sodium bicarbonate and potassium lactate, and most preferably, the quality modifier is 0.5-1 part of acetate starch, 0.2-0.5 part of xanthan gum, 0.15-0.6 part of sodium alginate, 0.05-0.2 part of sodium caseinate, 0.1-0.8 part of gymnocyanine, 0.48-0.68 part of sodium bicarbonate and 0.18-0.48 part of potassium lactate in parts by weight.
Preferably, in the preparation method, in the step (2), the pickling liquid further comprises a seasoning selected from one or more of salt, onion juice, fresh ginger juice, white granulated sugar, glucose, nitrite, sodium erythorbate, monascus red liquid, chicken essence, oyster sauce, savory sauce and yeast extract, and more preferably, the seasoning comprises, by weight, 1.2-1.5 parts of salt, 2-3 parts of onion juice, 4-8 parts of fresh ginger juice, 0.50-0.60 part of white granulated sugar, 0.50-1.00 part of glucose, 0.0025-0.015 part of nitrite, 0.8-0.10 part of sodium erythorbate, 0.1-0.12 part of monascus red liquid, 0.20-0.3 part of chicken essence, 0.5-0.80 part of oyster sauce, 0.8-1.00 part of savory sauce and 0.5-0.8 part of yeast extract.
Preferably, in the preparation method, in the step (3), the beef and the pickling liquid are filled into an injection machine according to the mass ratio of 2:1-3:1, and the injection rate is more than 80%.
Preferably, in the preparation method, in the step (4), the rolling and pickling is performed in a pressure-variable rolling manner, and the total rolling time is 12-24 hours.
Preferably, in the preparation method, in the step (5), the humidity of the fermentation and the enzymolysis is 90% -95%, and more preferably, the fermentation and the enzymolysis are performed by adopting a gradient temperature rise mode: the temperature of the first stage is 15-25 ℃ and the time is 8-10 h; the temperature of the second stage is 30-40 ℃, and the time is 6-8 h; the temperature of the third stage is 50-55 ℃, and the time is 10-15 h; the temperature of the fourth stage is 75-80 ℃, and the time is 10-30 min.
The invention also provides sauced beef which is prepared according to the preparation method.
The invention has the following beneficial effects:
1. according to the nutritional bone soup provided by the invention, the spices and the beef bone and chicken bone are fully crushed into fine particles, and the fine particles are subjected to high-pressure closed decoction, so that the flavor substances in the spices and the nutrient substances in the bone are fully released, and the fragrance is prevented from being lost. The fat content in the bone is as high as about 30-50%, and the bone is rich in a large amount of fatty acid necessary for human body, and soybean lecithin is added as an emulsifier, so that the fat is uniformly dispersed in the bone soup to prepare stable emulsion, and the utilization rate of the bone is as high as 90%. The spiced beef can replace soup stock to prepare spiced beef, solves the problems of generation of hazardous substances such as heterocyclic amine and unstable flavor caused by repeated use of the soup stock in the traditional production process of the spiced beef, can achieve the delicate flavor and fragrance of the spiced beef in the soup stock, shortens the hot processing time, provides nutrition, and provides a new idea for industrialized quantitative production of the spiced beef.
2. According to the preparation method of the sauced beef, the specially-made nutrient bone soup is added, the leavening fermentation and compound enzymolysis technology is utilized to improve the texture of the beef, the protein is degraded to generate small peptide and amino acid, the defects of repeated marinating and boiling process of old marinade and long marinating time are avoided, the hot processing time is shortened, and the nutritional quality and texture characteristics of the final product are improved.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but the scope of the present invention is not limited thereto.
Example 1 preparation of nutrient bone soup
Preparing bone paste from ox bone and chicken skeleton with colloid mill, grinding spice into powder with grinder, placing the processed bone paste and spice powder into high pressure cooker, decocting at 121 deg.C, 50kPa, 40r/min for 20min, stopping heating, reducing pressure, cooling to room temperature, stopping stirring, centrifuging at 5000r/min for 20min, filtering with 100 mesh sieve to separate impurities, and emulsifying with 8000r/min high speed mixer for 10min to obtain nutritious bone soup. The raw materials comprise the following components in parts by weight: 100 parts of water, 20 parts of beef bone paste, 30 parts of chicken bone paste, 0.5 part of aniseed powder, 0.4 part of tsaoko powder, 0.3 part of cinnamon powder, 0.5 part of nutmeg powder, 0.5 part of fennel powder, 2 parts of dry chilli powder, 0.5 part of paprika powder, 0.4 part of licorice powder, 0.7 part of fragrant leaf powder, 0.3 part of clove powder, 0.2 part of gardenia powder, 0.2 part of tangerine peel powder, 0.05 part of angelica powder, 0.05 part of soybean lecithin and 1.8 parts of salt.
Comparative example 1
Comparative example 1 a nutritional bone soup was prepared in the same manner as in example 1, except that: in the raw material of comparative example 1, the chicken bone residue and the beef bone residue prepared by a bone crusher (SGJ-420, lounge, koyoho mechanical ltd) were used instead of the beef bone paste and the chicken bone paste, and the spice powder was replaced with the non-pulverized spice.
Comparative example 2
Comparative example 2 a nutritional bone soup was prepared in the same manner as in example 1, except that: the raw materials of comparative example 2 were free of soybean phospholipids as an emulsifier.
The nutritional indexes of the nutritional bone soup prepared in example 1 and comparative examples 1-2 were examined, wherein proteins were measured according to GB5009.5-2016, national food safety Standard for determination of proteins. Fat was measured according to GB 5009.6-2016, national food safety Standard for fat determination. Amino acid determination was performed according to GB 5009.124-2016 (determination of amino acids in food safety national standards). Collagen determination reference to the method of the board of Parkinsonism, calculated on the basis of hydroxyproline content. The minerals were determined according to GB 5009.268-2016 "determination of multiple elements in food safety national Standard food". Volatile flavor substances are detected by adopting a headspace solid phase microextraction-gas chromatography. The results are shown in Table 1.
TABLE 1 degree of disruption and influence of emulsifiers on nutritional index and flavor in bone soup
Figure BDA0002347013860000071
As can be seen from table 1, the contents of the nutritional elements such as collagen, fat, protein, amino acid, calcium and minerals and the volatile flavor substances in the bone soup prepared by using the bone paste and the spice powder are obviously higher than those of the bone soup prepared by using the bone dregs and the spice particles. In comparative example 2, the fat content in the bone soup to which the emulsifier was added was significantly lower than that in example 1, and therefore, the spices and the beef bone chicken bones were sufficiently crushed into fine particles, which was advantageous in sufficiently releasing flavor substances in the spices and nutrients in the bones, and by adding soybean phospholipids as the emulsifier, it was advantageous in uniformly dispersing fat in the bone soup to prepare a stable emulsion.
Example 2 preparation of beef with sauce
1) Unfreezing: 100kg of beef tendon meat is placed in a low-temperature high-humidity thawing warehouse to be thawed to 4 ℃.
2) Pretreatment: the sanitary requirement is high, the cleaning and disinfection work of the bedplate and the cutter is well done, the cutter is put in boiling water of a jacketed kettle to be boiled for 10 minutes, the bedplate is scalded once by the boiling water after being cleaned, 75 percent alcohol is sprayed again, and the raw materials can be restorable after 5 minutes of disinfection. Removing broken bones and blood stasis from the unfrozen raw meat, trimming into meat blocks with the weight of 200-250g, cleaning until no blood water is separated out, and then fishing out and draining until no water drops exist on the surface.
3) Preparation of a pickling solution: weighing 1.3kg of table salt, 3kg of onion juice, 5kg of fresh ginger juice, 0.6kg of white granulated sugar, 1kg of glucose, 0.00858kg of nitrite, 0.88kg of sodium erythorbate, 0.10kg of monascus red liquid, 0.20kg of chicken essence, 0.6kg of oyster sauce, 0.9kg of seasoning, 0.8kg of yeast extract, 50kg of nutrient bone soup prepared in example 1, 4kg of euglena powder, quality modifiers (0.5 kg of acetate starch, 0.3kg of xanthan gum, 0.4kg of sodium alginate, 0.05kg of sodium caseinate, 0.5kg of euglena polysaccharide, 0.48kg of sodium bicarbonate and 0.28kg of potassium lactate), and a complex enzyme preparation (0.05 kg of trypsin, 0.15kg of papain, 0.04kg of acid protease and 0.04kg of flavor protease)Protease 0.1kg), leaven (10)1110g, 10g of plant lactobacillus powder of CFU/g1110g of CFU/g of staphylococcus xylosus), dissolving and uniformly mixing the materials, and refrigerating for later use.
4) Specially preparing a pickling solution for injection: sterilizing before using the saline injection machine, respectively filling 100kg of corrected and cut beef and 50kg of pickling liquid into the saline injection machine, and uniformly and continuously injecting the pickling liquid into the beef blocks to ensure that the injection rate reaches more than 80%;
5) rolling and kneading: and (3) putting the meat blocks injected with the curing material into a rolling and kneading tank, and performing variable-pressure rolling and kneading curing, wherein the set total rolling and kneading curing time is 12 h. Rolling under 0.6MPa for 10min under normal pressure, rolling under 90kPa for 10min under negative pressure, and standing for 30 min.
6) Fermentation and enzymolysis: sterilizing before using the constant temperature and humidity warehouse, flatly paving the pickled beef in a tray, and adopting a gradient heating mode as follows: fermentation and enzymolysis in the first stage: keeping the temperature at 20 ℃ and the humidity at 95% for 8 h; second stage fermentation and enzymolysis: heating to 35 deg.C, keeping humidity at 95%, and maintaining for 8 hr; and (3) enzymolysis in the third stage: continuously heating to 55 ℃, keeping the humidity at 95%, and keeping the temperature for 15 h; and a fourth stage of forming: finally heating to 80 deg.C, humidity of 95%, and maintaining for 30 min. Adding 1kg carrageenan, mixing with the decoction, stirring with beef, and cooling.
7) Packaging: and (4) carrying out vacuum packaging on the cooled spiced beef.
8) And (3) sterilization: sterilizing at 110 deg.C for 30min, and rapidly cooling.
Comparative example 3
Comparative example 3 beef with paste was prepared in the same manner as in example 2 except that: the pickling solution of comparative example 3 was not added with a starter.
Comparative example 4
Comparative example 4 beef with paste was prepared in the same manner as in example 2 except that: the complex enzyme preparation was not added to the pickling solution of comparative example 4.
Comparative example 5
Comparative example 5 beef with paste was prepared in the same manner as in example 2 except that: comparative example 5 the nutritional bone soup prepared in example 1 was not used, and the nutritional bone soup used was different from example 1 in that no bone paste was added to the raw materials.
Sensory evaluation of the beef-with-paste products obtained in example 2 and comparative examples 3 to 5 was carried out by the following method: the sensory evaluation test was conducted in a specific sensory evaluation room, and a scoring test method was used. Selecting 8 sensory evaluators including 4 men and 4 women, collecting 8 sensory evaluators' score tables by using color, smell, taste and tissue state as sensory evaluation indexes, and calculating average score of product score as final score of sensory evaluation. The sensory evaluation criteria are shown in table 2, and the sensory evaluation results are shown in table 3.
TABLE 2 sensory evaluation criteria
Figure BDA0002347013860000091
Figure BDA0002347013860000101
TABLE 3 sensory evaluation results
Figure BDA0002347013860000102
As can be seen from Table 3, the sensory evaluation results of the spiced beef prepared by using the enzyme preparation, the leavening agent and the bone soup in example 2 are all superior to those of comparative examples 3-5. Therefore, the protein is degraded by utilizing the fermentation of the leaven and the internal and external enzymolysis technology to generate small peptide and amino acid, the beef can be tenderized and softened, the taste, the smell and the tissue state of the product are improved, and the leaven is added to promote the color development of the sauced beef and improve the color score. The special nutrient bone soup is added, so that the smell and the taste of the final product can be improved.
EXAMPLE 3 Effect of quality improving agent on texture Properties of beef with Soy sauce
Example 3 sauced beef was prepared in the same manner as in example 2, except that: the mixture ratio of acetate starch, xanthan gum, sodium alginate and euglena polysaccharide in the quality improver used in example 3 was subjected to orthogonal experimental design of 4-factor 3 level according to the mixture ratio factor level given in table 4, and other formulations and processing methods were consistent with those of example 2.
TABLE 4 factor level table
Figure BDA0002347013860000111
The influence of different proportions of acetate starch, xanthan gum, sodium alginate and euglena polysaccharide in the quality modifier on the yield of the sauced beef is examined, and the result is shown in table 5. Wherein the yield is calculated by the weight ratio of the beef before and after the preparation. Where, ki is the average value of the yield values corresponding to the "i" th level in the corresponding column, and R is the difference obtained by subtracting the minimum value from the maximum value among k1, k2, and k3 in the same column, and a larger R value means a larger influence on the yield.
TABLE 5 influence of the quality-improving agent ratio on the yield of beef with soy sauce
Figure BDA0002347013860000112
As can be seen from the results in Table 5, the addition of xanthan gum has the greatest effect on the yield of the spiced beef, and the next is the paramylon, the acetate starch and the sodium alginate. The optimal formula comprises 1 part of acetate starch, 0.5 part of xanthan gum, 0.6 part of sodium alginate and 0.1 part of euglena polysaccharide. No quality improver is added in the four quality improvers in the reference numeral 1, so that the yield is the lowest.
Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that many modifications and improvements can be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims (10)

1. A nutritional bone soup for preparing sauced beef is characterized in that the raw materials of the nutritional bone soup comprise bone paste, spices, an emulsifier and water.
2. The nutritional bone soup according to claim 1, wherein the aggregate is selected from one or more of beef bone paste, chicken bone paste, pig bone paste, sheep bone paste, rabbit bone paste and dog bone paste, the emulsifier is selected from one or more of soybean lecithin, monoglyceride and casein sodium, the spice is selected from one or more of main material powder, tsaoko powder, cinnamon powder, nutmeg powder, fennel powder, dry chili powder, paprika powder, licorice powder, fragrant leaf powder, clove powder, gardenia powder, tangerine peel powder and angelica dahurica powder, preferably, the raw materials comprise, by weight, 100 parts of water, 10-20 parts of beef bone paste, 15-30 parts of chicken bone paste, 0.1-0.7 part of main material powder, 0.1-0.5 part of tsaoko powder, 0.1-0.8 part of cinnamon powder, 0.1-1.0 part of nutmeg powder, 0.1-0.9 part of fennel powder, 0.5-4.5 parts of dry chili powder, 0.1-0.8 part of nutmeg powder, 0.1-1.0 part of nutmeg powder, 0.1-0.0 part of fennel powder, 0.9 part of chili, 0.1-0.6 part of pepper powder, 0.1-0.5 part of licorice powder, 0.1-0.7 part of fragrant leaf powder, 0.1-0.3 part of clove powder, 0.1-0.3 part of gardenia powder, 0.1-0.3 part of tangerine peel powder, 0.01-0.1 part of angelica powder, 0.05-0.1 part of soybean lecithin and 1.8-2.0 parts of salt.
3. The nutritious bone soup according to claim 1 or 2, wherein the nutritious bone soup is prepared by adding the raw materials into a high-pressure cooker for boiling, and then performing centrifugal filtration and high-speed emulsification.
4. The nutritional bone soup as claimed in claim 3, wherein the pressure of the boiling is 50-100kPa, the temperature is 100-.
5. The preparation method of the spiced beef is characterized by comprising the following steps:
(1) pretreatment of raw materials
Cutting beef for later use;
(2) preparation of Pickling liquid
Uniformly mixing the nutrient bone soup of any one of claims 1-4, an enzyme preparation and a leavening agent to obtain a pickling solution;
(3) injection of drugs
Injecting the pickling solution in the step (2) into the beef in the step (1) through an injection machine;
(4) rolling and kneading pickling
Putting the injected beef into a rolling and kneading machine for rolling, kneading and pickling;
(5) fermentation and enzymolysis
And (3) fermenting and carrying out enzymolysis on the rolled and kneaded pickled beef to obtain the spiced beef.
6. The preparation method according to claim 5, wherein in the step (2), the enzyme preparation is selected from one or more of trypsin, papain, acid protease and flavourzyme, the leavening agent is plant lactobacillus and/or staphylococcus xylosus, preferably, the nutrient bone soup is 40-50 parts by weight, the enzyme preparation is 0.05-0.2 part of trypsin, 0.05-0.2 part of papain, 0.01-0.05 part of acid protease and 0.05-0.1 part of flavourzyme, more preferably, the concentration of the plant lactobacillus in the pickling solution is 105-107CFU/ml, the concentration of the staphylococcus xylosus in the pickling solution is 105-107CFU/ml。
7. The preparation method according to claim 5 or 6, wherein in the step (2), the pickling solution further comprises naked algae powder, and preferably, the naked algae powder is 1-5 parts by weight.
8. The preparation method according to any one of claims 5 to 7, wherein in the step (2), the pickling solution further comprises a quality modifier, preferably, the quality modifier is selected from one or more of starch acetate, xanthan gum, sodium alginate, sodium caseinate, gymnema sylvestre polysaccharide, sodium bicarbonate and potassium lactate, and more preferably, the quality modifier is 0.5-1 part of starch acetate, 0.2-0.5 part of xanthan gum, 0.15-0.6 part of sodium alginate, 0.05-0.2 part of sodium caseinate, 0.1-0.8 part of gymnema sylvestre polysaccharide, 0.48-0.68 part of sodium bicarbonate and 0.18-0.48 part of potassium lactate.
9. The preparation method according to any one of claims 5 to 8, wherein in the step (5), the humidity of the fermentation and the enzymolysis is 90% to 95%, and preferably, the fermentation and the enzymolysis are performed by adopting a gradient temperature rise mode: the temperature of the first stage is 15-25 ℃ and the time is 8-10 h; the temperature of the second stage is 30-40 ℃, and the time is 6-8 h; the temperature of the third stage is 50-55 ℃, and the time is 10-15 h; the temperature of the fourth stage is 75-80 ℃, and the time is 10-30 min.
10. A sauced beef produced by the method according to any one of claims 5 to 9.
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