CN117837728A - Salty and fragrant beef formula and processing technology thereof - Google Patents
Salty and fragrant beef formula and processing technology thereof Download PDFInfo
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a salty and fragrant beef formula and a processing technology thereof, and relates to the technical field of food processing; the salty and fragrant beef formula consists of edible antibacterial composite membrane liquid, beef, edible salt and spices; the edible antibacterial composite film liquid consists of lentinan solution, soybean protein, curcumin and onion skin powder; the spice comprises cinnamon powder, fennel powder, clove powder, star anise powder and licorice powder; under the crosslinking of curcumin, the lentinan and the soybean protein are loaded with the onion skin powder to form a porous network structure gel carrier with barrier property, so that the beef is isolated from direct contact with microorganisms, the transmissivity of water molecules is reduced, the loss of water is reduced, the tensile strength of the film is improved, the film has elasticity, and the purposes of keeping the food quality and prolonging the shelf life are achieved; the skin powder can slow down the growth of microorganisms, enhance the antibacterial effect of the gel carrier, and enhance the immunity.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a salty and fragrant beef formula and a processing technology thereof.
Background
The sauced meat product is a sauced series meat product which is prepared by putting raw meat into water added with salt, soy sauce (or not added with spice) and performing the processes of precooking, soaking, cooking, sauceing (marinating) and the like; the sauced meat product is a traditional meat product which is deeply favored by consumers in China, is stable in domestic consumer groups and has wide development prospect.
Most of the sauced meat products in the market are sold in bulk, and the products have the problems of short shelf life, difficult carrying, difficult quality assurance and the like, so that the sauced meat products are extremely easy to spoil and deteriorate, have sensory changes and are not suitable for eating; the fresh-keeping method of meat food mainly adopts different methods and combinations, kills spoilage microorganisms or inhibits growth and propagation of the spoilage microorganisms, controls fat oxidation, and achieves the purpose of prolonging the shelf life, and the current common fresh-keeping method at home and abroad comprises the following steps: adding antiseptic and antibacterial agent, packaging technology, sterilization technology, low temperature preservation technology, etc.; along with the improvement of living standard, consumers pay more and more attention to the quality and safety of foods, and how to effectively prolong the shelf life of sauced meat products and ensure the quality of the sauced meat products becomes a problem to be solved in the current industrial production.
The prior art mainly has the following problems:
the single preservation method has no obvious effect on inhibiting microorganisms of the sauced meat product, has shorter shelf life, is not beneficial to large-scale commercial circulation of the sauced meat product, and can damage the quality of the sauced meat product by adding a preservative or using a sterilization technology.
Disclosure of Invention
Aiming at the situation, in order to overcome the defects in the prior art, the invention provides a salty and fragrant beef formula, which comprises the following components in parts by weight: 15-25 parts of edible antibacterial composite membrane liquid, 50-60 parts of beef, 5-8 parts of edible salt and 8-10 parts of spice.
The edible antibacterial composite membrane liquid comprises the following components in parts by weight: 10-12 parts of lentinan solution, 8-10 parts of soybean protein, 3-5 parts of curcumin and 6-8 parts of onion skin powder.
The spice comprises the following components in parts by weight: 6-8 parts of cinnamon powder, 6-8 parts of fennel powder, 6-8 parts of clove powder, 6-8 parts of star anise powder and 6-8 parts of liquorice powder.
The preparation method of the edible antibacterial composite membrane liquid specifically comprises the following steps:
(1) Pulverizing dry Lentinus Edodes, sieving with 60-80 mesh sieve, micronizing Lentinus Edodes coarse powder, sieving with 800-1000 mesh sieve, extracting with high pressure synergistic microwave method under 0.1-0.2MPa at 100-120deg.C for 1-2 hr to obtain extractive solution, vacuum concentrating to 1/5-1/3 of the volume of extractive solution, adding 95% ethanol solution, standing for alcohol precipitation for 2-4 hr, centrifuging at 16000rpm for 10min, collecting precipitate, drying at 40-50deg.C for 20-30min to obtain lentinan;
(2) Peeling off the green onion, washing the green onion skin with distilled water, drying at 50-60deg.C to constant weight, pulverizing the dried green onion skin, sieving with a sieve of 40-60 mesh, soaking the green onion skin coarse powder with a non-woven fabric, extracting in 60% ethanol solution at 50-60deg.C for 2 hr, repeatedly extracting for 2-3 times, rotary evaporating at 60deg.C to 1/5-1/3 of the volume of the extractive solution, and drying the concentrated solution with spray dryer to obtain green onion skin powder;
(3) Adding lentinan in the step (1) into water, dissolving, adding soybean protein, and stirring for 10-30min to obtain a compound;
(4) Adding curcumin into the compound obtained in the step (3), heating in a water bath kettle, controlling the temperature to be 40-50 ℃ and heating for 20-30min to obtain a compound membrane solution;
(5) Adding the onion skin powder in the step (2) into the composite membrane liquid in the step (4), homogenizing under high pressure at 800-1000bar for 2-3min to obtain edible antibacterial composite membrane liquid;
preferably, in the step (1), the weight ratio of the lentinus edodes superfine powder to the water is 1 (20-30); the volume ratio of the concentrated solution to the ethanol solution is 1 (2-4);
preferably, in the step (2), the weight ratio of the green onion skin coarse powder to the ethanol solution is 1 (20-40);
preferably, in the step (2), in the spray drying process, the spray pressure is 0.4-0.8MPa, the air inlet temperature is 40-60 ℃, the feeding speed is 10-20mL/min, and the drying time is 15-25min;
preferably, in the step (3), the weight ratio of the lentinan to the water is 1 (10-20).
The invention also provides a processing technology of the salty and fragrant beef formula, which specifically comprises the following steps:
s1, cleaning cinnamon, fennel, clove, star anise and liquorice, respectively crushing through a 60-80 mesh screen, and mixing after crushing to obtain spice;
s2, slicing beef, mixing with edible salt and the spices in the step S1, adding water into the mixture, uniformly stirring, pickling in a refrigerator at 0-4 ℃ for 3-5 hours, and discharging to obtain pickled beef slices;
s3, uniformly coating the edible antibacterial composite film liquid on the surface of the pickled beef slices in the step S2, wrapping the pickled beef slices with lotus leaves, feeding the pickled beef slices into a steamer, steaming the pickled beef slices in a water-proof manner until the beef slices are cooked, and then drying the pickled beef slices at normal temperature to obtain a salty and fragrant beef formula;
preferably, in the step S1, in the mixing process, the mixing rotating speed is 10-20rpm, and the mixing time is 10-20min;
preferably, in step S2, the weight ratio of the mixture to water is 1 (15-20).
The beneficial effects obtained by the invention are as follows:
according to the invention, the edible antibacterial composite membrane liquid is coated on the surface of the beef, so that the antibacterial performance is enhanced, the growth of microorganisms is effectively inhibited, the loss of water in the beef is reduced, and the beef quality is protected; in the edible antibacterial composite membrane liquid, lentinan and soybean protein are loaded with scallion peel powder under the crosslinking of curcumin to form a porous network structure gel carrier with barrier property, so that the beef is isolated from direct contact with microorganisms, thereby inhibiting invasion of microorganisms, simultaneously blocking contact of oxygen, reducing the permeability of water molecules, reducing loss of water and oxidation of nutrients, improving the tensile strength of the membrane, having elasticity and achieving the purposes of maintaining food quality and prolonging shelf life; the lentinan and the soybean protein synergistically exert antibacterial property, effectively inhibit the propagation of microorganisms, slowly release active substances under the action of the slow release property of a gel carrier, remarkably prolong the shelf life and strengthen the combination to enhance the immunity; the green onion skin powder can slow down the growth of microorganisms, enhance the antibacterial effect of the gel carrier, has little influence on the structure of the gel carrier, emits a strong green onion taste, improves the organoleptic quality of beef, is rich in various minerals, can enhance immunity and improves the resistance of organisms; the salty and fragrant beef formula is prepared from the edible antibacterial composite membrane liquid, beef, edible salt and spices, so that antibacterial property is enhanced, growth of microorganisms is effectively inhibited, shelf life is remarkably prolonged, loss of water is reduced, beef quality is improved, and immunity is enhanced.
Drawings
FIG. 1 is a scanning electron microscope image of an edible bacteriostatic composite membrane solution prepared in example 1 of the invention;
FIG. 2 is a graph showing the results of the diameter of the inhibition zone of examples 1-4 and comparative examples 1-3 according to the present invention;
FIG. 3 is a graph showing the results of the texture characteristics of examples 1 to 4 and comparative examples 1 to 3 of the present invention;
FIG. 4 is a graph showing NK cell activity results of examples 1 to 4 and comparative examples 1 to 3 of the present invention.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and fully with reference to the accompanying drawings, in which it is evident that the embodiments described are only some, but not all embodiments of the invention; all other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. In addition, any methods and materials similar or equivalent to those described herein can be used in the present invention. The preferred methods and materials described herein are illustrative only and should not be construed as limiting the scope of the present application.
The experimental methods in the following examples are all conventional methods unless otherwise specified; the test materials used in the examples described below, unless otherwise specified, were purchased from commercial sources.
The sources of reagents used in the examples are as follows:
soybean polysaccharide CASNo, 9010-10-0, brand Apino, cat# GC79061;
curcumin CASNo 458-37-7, brand Innochem, cat# A61061;
anhydrous ethanol CASNo, 64-17-5, brand Innochem, cat# G00004.
Example 1
The embodiment provides a salty and fragrant beef formula, which comprises the following components in parts by weight: 25 parts of edible antibacterial composite film liquid, 60 parts of beef, 8 parts of edible salt and 10 parts of spice.
The edible antibacterial composite membrane liquid comprises the following components in parts by weight: 12 parts of lentinan solution, 10 parts of soybean protein, 5 parts of curcumin and 8 parts of onion skin powder.
The spice comprises the following components in parts by weight: 8 parts of cinnamon powder, 8 parts of fennel powder, 8 parts of clove powder, 8 parts of star anise powder and 8 parts of liquorice powder.
The preparation method of the edible antibacterial composite membrane liquid specifically comprises the following steps:
(1) Pulverizing dry Lentinus Edodes, sieving with 80 mesh sieve, superfine pulverizing Lentinus Edodes coarse powder, sieving with 1000 mesh sieve, extracting with high pressure synergistic microwave method under the conditions of pressure of 0.2MPa and weight ratio of Lentinus Edodes superfine powder to water of 1:30, extracting at 120deg.C for 2 hr and microwave extraction power of 280W to obtain extractive solution, vacuum concentrating to 1/3 of the volume of extractive solution, adding 95% ethanol solution into the concentrated solution, standing for 4 hr, centrifuging at 16000rpm for 10min, collecting precipitate, drying at 50deg.C for 30min to obtain Lentinus Edodes polysaccharide;
(2) Peeling off the green onion, washing the green onion skin with distilled water, drying at 60 ℃ to constant weight, crushing the dried green onion skin, tightly wrapping the green onion skin coarse powder with non-woven fabric impregnating cloth by using a screen mesh with 60 meshes, then placing the green onion skin coarse powder in an ethanol solution with the volume fraction of 60% for extraction, wherein the weight ratio of the green onion skin coarse powder to the ethanol solution is 1:40, the extraction temperature is 60 ℃, the extraction time is 2h, repeatedly extracting for 3 times, and then carrying out rotary evaporation concentration at 60 ℃ to 1/3 of the volume of an extract, drying the concentrate by a spray dryer, wherein the spray pressure is 0.8MPa, the air inlet temperature is 60 ℃, the feeding speed is 20mL/min, and the drying time is 25min, thereby obtaining green onion skin powder;
(3) Adding the lentinan in the step (1) into water, wherein the weight ratio of the lentinan to the water is 1:20, dissolving, adding soybean protein, and stirring for 30min to obtain a compound;
(4) Adding curcumin into the compound obtained in the step (3), heating in a water bath kettle, controlling the temperature to be 50 ℃, and heating for 30min to obtain a compound membrane solution;
(5) Adding the onion skin powder in the step (2) into the composite membrane liquid in the step (4), homogenizing under high pressure at 1000bar for 3min to obtain the edible antibacterial composite membrane liquid.
The embodiment provides a processing technology of a salty and fragrant beef formula, which specifically comprises the following steps:
s1, cleaning cinnamon, fennel, clove, star anise and liquorice, respectively crushing through a 80-mesh screen, and mixing after crushing, wherein in the mixing process, the mixing speed is 20rpm, and the mixing time is 20min, so as to obtain the spice;
s2, slicing beef, mixing with edible salt and the spices in the step S1, adding water into the mixture, uniformly stirring the mixture and the water in a weight ratio of 1:20, pickling in a refrigerator at 4 ℃ for 5 hours, and discharging to obtain pickled beef slices;
and S3, uniformly coating the edible antibacterial composite film liquid on the surface of the pickled beef slices in the step S2, wrapping with lotus leaves, feeding into a steamer, steaming in a water-proof way until the beef slices are cooked, and then drying at normal temperature to obtain the salty and fragrant beef formula.
In this example, scanning electron microscopy is performed on the prepared edible antibacterial composite membrane liquid, and microscopic morphology is observed, fig. 1 is an SEM image of the edible antibacterial composite membrane liquid prepared in example 1, which is 5 times magnified, and the edible antibacterial composite membrane liquid prepared in this example is a porous network structure gel carrier.
Example 2
The embodiment provides a salty and fragrant beef formula, which comprises the following components in parts by weight: 15 parts of edible antibacterial composite film liquid, 50 parts of beef, 5 parts of edible salt and 8 parts of spice.
The edible antibacterial composite membrane liquid comprises the following components in parts by weight: 10 parts of lentinan solution, 8 parts of soybean protein, 3 parts of curcumin and 6 parts of onion skin powder.
The spice comprises the following components in parts by weight: 6 parts of cinnamon powder, 6 parts of fennel powder, 6 parts of clove powder, 6 parts of star anise powder and 6 parts of liquorice powder.
The preparation method of the edible antibacterial composite membrane liquid specifically comprises the following steps:
(1) Pulverizing dry Lentinus Edodes, pulverizing Lentinus Edodes coarse powder with 60 mesh sieve and 800 mesh sieve, extracting with high pressure synergistic microwave method under the conditions of pressure of 0.1MPa and weight ratio of Lentinus Edodes superfine powder to water of 1:20, extracting at 100deg.C for 1 hr and microwave extraction power of 260W to obtain extractive solution, vacuum concentrating to 1/5 of the volume of extractive solution, adding 95% ethanol solution into the concentrated solution, standing for alcohol precipitation for 2 hr, centrifuging at 16000rpm for 10min, collecting precipitate, drying at 40deg.C for 20min to obtain Lentinus Edodes polysaccharide;
(2) Peeling off the green onion, washing the green onion skin with distilled water, drying to constant weight at 50 ℃, crushing the dried green onion skin, tightly wrapping the green onion skin coarse powder with non-woven fabric impregnating cloth by using a screen mesh with the aperture of 40 meshes, then placing the green onion skin coarse powder in an ethanol solution with the volume fraction of 60% for extraction, wherein the weight ratio of the green onion skin coarse powder to the ethanol solution is 1:20, the extraction temperature is 50 ℃, the extraction time is 2h, repeatedly extracting for 2 times, and then rotationally evaporating and concentrating the green onion skin coarse powder to 1/5 of the volume of an extracting solution at 60 ℃, drying the concentrated solution by a spray dryer, wherein the spray pressure is 0.4MPa, the air inlet temperature is 40 ℃, the feeding speed is 10mL/min, and the drying time is 15min, thereby obtaining green onion skin powder;
(3) Adding the lentinan in the step (1) into water, wherein the weight ratio of the lentinan to the water is 1:10, dissolving, adding soybean protein, and stirring for 10min to obtain a compound;
(4) Adding curcumin into the compound obtained in the step (3), heating in a water bath kettle, controlling the temperature to 40 ℃, and heating for 20min to obtain a compound membrane solution;
(5) Adding the onion skin powder in the step (2) into the composite membrane liquid in the step (4), homogenizing under high pressure at 800bar for 2min to obtain the edible antibacterial composite membrane liquid.
The embodiment provides a processing technology of a salty and fragrant beef formula, which specifically comprises the following steps:
s1, cleaning cinnamon, fennel, clove, star anise and liquorice, respectively crushing through a 60-mesh screen, and mixing after crushing, wherein in the mixing process, the mixing speed is 10rpm, and the mixing time is 10min, so as to obtain the spice;
s2, slicing beef, mixing with edible salt and the spices in the step S1, adding water into the mixture, uniformly stirring the mixture and the water in a weight ratio of 1:15, pickling in a refrigerator at 0 ℃ for 3 hours, and discharging to obtain pickled beef slices;
and S3, uniformly coating the edible antibacterial composite film liquid on the surface of the pickled beef slices in the step S2, wrapping with lotus leaves, feeding into a steamer, steaming in a water-proof way until the beef slices are cooked, and then drying at normal temperature to obtain the salty and fragrant beef formula.
Example 3
The embodiment provides a salty and fragrant beef formula, which comprises the following components in parts by weight: 20 parts of edible antibacterial composite film liquid, 55 parts of beef, 6.5 parts of edible salt and 9 parts of spice.
The edible antibacterial composite membrane liquid comprises the following components in parts by weight: 11 parts of lentinan solution, 9 parts of soybean protein, 4 parts of curcumin and 7 parts of onion skin powder.
The spice comprises the following components in parts by weight: 7 parts of cinnamon powder, 7 parts of fennel powder, 7 parts of clove powder, 7 parts of star anise powder and 7 parts of liquorice powder.
The preparation method of the edible antibacterial composite membrane liquid specifically comprises the following steps:
(1) Pulverizing dry Lentinus Edodes, pulverizing with a screen with a pore size of 70 meshes, performing superfine pulverizing on Lentinus Edodes coarse powder, placing the obtained Lentinus Edodes superfine powder in water, performing high pressure collaborative microwave extraction at 110 deg.C under a weight ratio of 1:25 and a pressure of 0.15MPa for 1.5 hr to obtain extractive solution, vacuum concentrating to 1/3 of the volume of the extractive solution, adding 95% ethanol solution into the concentrated solution, standing for alcohol precipitation for 3 hr, centrifuging at 16000rpm for 10min, collecting precipitate, drying at 45 deg.C for 25min to obtain Lentinus Edodes polysaccharide;
(2) Peeling off the green onion, washing the green onion skin with distilled water, drying to constant weight at 55 ℃, crushing the dried green onion skin, tightly wrapping the green onion skin coarse powder with non-woven fabric impregnating cloth by using a screen mesh with the pore diameter of 50 meshes, then placing the green onion skin coarse powder in an ethanol solution with the volume fraction of 60% for extraction, wherein the weight ratio of the green onion skin coarse powder to the ethanol solution is 1:30, the extraction temperature is 55 ℃, the extraction time is 2h, repeatedly extracting for 2 times, and then rotationally evaporating and concentrating the green onion skin coarse powder to 1/3 of the volume of an extracting solution at 60 ℃, drying the concentrated solution by a spray dryer, wherein the spray pressure is 0.6MPa, the air inlet temperature is 50 ℃, the feeding speed is 15mL/min, and the drying time is 20min, thereby obtaining green onion skin powder;
(3) Adding the lentinan in the step (1) into water, wherein the weight ratio of the lentinan to the water is 1:15, dissolving, adding soybean protein, and stirring for 20min to obtain a compound;
(4) Adding curcumin into the compound obtained in the step (3), heating in a water bath kettle, controlling the temperature to 45 ℃ and heating for 25min to obtain a compound membrane solution;
(5) Adding the onion skin powder in the step (2) into the composite membrane liquid in the step (4), homogenizing under high pressure at 900bar for 2.5min to obtain the edible antibacterial composite membrane liquid.
The embodiment provides a processing technology of a salty and fragrant beef formula, which specifically comprises the following steps:
s1, cleaning cinnamon, fennel, clove, star anise and liquorice, respectively crushing through a 70-mesh screen, and mixing after crushing, wherein in the mixing process, the mixing speed is 15rpm, and the mixing time is 15min, so as to obtain the spice;
s2, slicing beef, mixing with edible salt and the spice in the step S1, adding water into the mixture, uniformly stirring the mixture and the water in a weight ratio of 1:17.5, pickling in a refrigerator at the temperature of 2 ℃ for 4 hours, and discharging to obtain pickled beef slices;
and S3, uniformly coating the edible antibacterial composite film liquid on the surface of the pickled beef slices in the step S2, wrapping with lotus leaves, feeding into a steamer, steaming in a water-proof way until the beef slices are cooked, and then drying at normal temperature to obtain the salty and fragrant beef formula.
Example 4
The embodiment provides a salty and fragrant beef formula, which comprises the following components in parts by weight: 25 parts of edible antibacterial composite film liquid, 50 parts of beef, 5 parts of edible salt and 8 parts of spice.
The edible antibacterial composite membrane liquid comprises the following components in parts by weight: 10 parts of lentinan solution, 8 parts of soybean protein, 3 parts of curcumin and 6 parts of onion skin powder.
The spice comprises the following components in parts by weight: 6 parts of cinnamon powder, 6 parts of fennel powder, 6 parts of clove powder, 6 parts of star anise powder and 6 parts of liquorice powder.
The preparation method of the edible antibacterial composite membrane liquid specifically comprises the following steps:
(1) Pulverizing dry Lentinus Edodes, sieving with 80 mesh sieve, superfine pulverizing Lentinus Edodes coarse powder, sieving with 1000 mesh sieve, extracting with high pressure synergistic microwave method under the conditions of pressure of 0.2MPa and weight ratio of Lentinus Edodes superfine powder to water of 1:30, extracting at 120deg.C for 1 hr and microwave extraction power of 280W to obtain extractive solution, vacuum concentrating to 1/5 of the volume of extractive solution, adding 95% ethanol solution into the concentrated solution, standing for alcohol precipitation for 2 hr, centrifuging at 16000rpm for 10min, collecting precipitate, drying at 50deg.C for 20min to obtain Lentinus Edodes polysaccharide;
(2) Peeling off the green onion, washing the green onion skin with distilled water, drying at 60 ℃ to constant weight, crushing the dried green onion skin, tightly wrapping the green onion skin coarse powder with non-woven fabric impregnating cloth by using a screen mesh with 60 meshes, then placing the green onion skin coarse powder in an ethanol solution with the volume fraction of 60% for extraction, wherein the weight ratio of the green onion skin coarse powder to the ethanol solution is 1:40, the extraction temperature is 60 ℃, the extraction time is 2h, repeatedly extracting for 3 times, and then rotationally evaporating and concentrating the green onion skin coarse powder to 1/5 of the volume of an extracting solution at 60 ℃, drying the concentrated solution by a spray dryer, wherein the spray pressure is 0.8MPa, the air inlet temperature is 60 ℃, the feeding speed is 20mL/min, and the drying time is 15min, thereby obtaining green onion skin powder;
(3) Adding the lentinan in the step (1) into water, wherein the weight ratio of the lentinan to the water is 1:20, dissolving, adding soybean protein, and stirring for 10min to obtain a compound;
(4) Adding curcumin into the compound obtained in the step (3), heating in a water bath kettle, controlling the temperature to be 50 ℃, and heating for 20min to obtain a compound membrane solution;
(5) Adding the onion skin powder in the step (2) into the composite membrane liquid in the step (4), homogenizing under high pressure at 1000bar for 2min to obtain the edible antibacterial composite membrane liquid.
The embodiment provides a processing technology of a salty and fragrant beef formula, which specifically comprises the following steps:
s1, cleaning cinnamon, fennel, clove, star anise and liquorice, respectively crushing through a 80-mesh screen, and mixing after crushing, wherein in the mixing process, the mixing speed is 20rpm, and the mixing time is 10min, so as to obtain the spice;
s2, slicing beef, mixing with edible salt and the spices in the step S1, adding water into the mixture, uniformly stirring the mixture and the water in a weight ratio of 1:20, pickling in a refrigerator at 4 ℃ for 3 hours, and discharging to obtain pickled beef slices;
and S3, uniformly coating the edible antibacterial composite film liquid on the surface of the pickled beef slices in the step S2, wrapping with lotus leaves, feeding into a steamer, steaming in a water-proof way until the beef slices are cooked, and then drying at normal temperature to obtain the salty and fragrant beef formula.
Comparative example 1
The present comparative example provides a salty-flavor beef formulation, which differs from example 1 in that the salty-flavor beef formulation does not contain an edible bacteriostatic composite membrane solution; the processing technology of the salty and fragrant beef formula is the same as that of the example 1.
Comparative example 2
The comparative example provides a salty and fragrant beef formula, which is different from example 1 in that the edible antibacterial composite film liquid does not contain lentinan; the preparation method of the edible antibacterial composite membrane liquid does not comprise the step (1); the processing technology of the salty and fragrant beef formula is the same as that of the example 1.
Comparative example 3
The comparative example provides a salty and fragrant beef formula, which is different from example 1 in that the edible antibacterial composite film liquid does not contain scallion skin powder; the preparation method of the edible antibacterial composite membrane liquid does not comprise the step (2); the processing technology of the salty and fragrant beef formula is the same as that of the example 1.
Experimental example 1
Bacteriostasis test
Test sample: salty and fragrant beef formulations prepared in examples 1 to 4 and comparative examples 1 to 3.
The testing method comprises the following steps: the antibacterial property of the test samples is measured by adopting an oxford cup method, 15mL of agar culture medium is poured into a sterile culture dish in a single double-sided purification workbench under the sterile condition, 200 mu L of staphylococcus aureus and escherichia coli bacterial suspension are taken out of the culture dish by a 200 mu L pipetting gun after the culture medium is cooled and solidified, a coating rod is used for uniformly coating bacterial liquid, the oxford cup with the diameter of 6mm is placed on the culture dish, 200 mu L of physiological saline is dripped into the oxford cup, 3 samples are tested in parallel for each test sample, then the culture dish is placed in a biochemical incubator with the temperature of 36-38 ℃ for culturing for 24 hours, and the diameter of a bacteriostasis zone of each test sample is measured, and the average value of the parallel samples is taken and recorded as the diameter (mm) of the bacteriostasis zone.
FIG. 2 is a graph showing the results of the diameter of the inhibition zone for examples 1-4 and comparative examples 1-3; as shown in the figure, the diameters of the staphylococcus aureus and the escherichia coli bacteriostasis zones of the examples 1-4 are 21-26mm and 30-34mm respectively, and are respectively more than 20mm, which shows that the bacteriostasis is stronger; the diameters of the staphylococcus aureus and escherichia coli bacteriostasis zones of comparative examples 1-3 are 9-12mm and 13-17mm respectively, and are all smaller than 20mm, which shows that the bacteriostasis is weaker; the salty and fragrant beef formula of comparative example 1 does not contain edible antibacterial composite membrane liquid, contains no antibacterial lentinan, soybean protein, curcumin and scallion skin powder, and cannot form a gel carrier with barrier property, so that the antibacterial property is weak; the edible antibacterial composite film liquid in the comparative example 2 does not contain lentinan, so that the barrier property of the gel carrier is weakened, the combined antibacterial effect is also reduced, and the antibacterial property is weaker; the edible antibacterial composite film liquid in the comparative example 3 does not contain the onion skin powder, so that the antibacterial effect of the gel carrier is weakened, and the antibacterial property is slightly weak.
Experimental example 2
Quality experiment
Test sample: salty and fragrant beef formulations prepared in examples 1 to 4 and comparative examples 1 to 3.
The testing method comprises the following steps: the test sample 2g is taken for TPA test, namely texture profile analysis, namely two chewing tests, which is an internationally-used test method, the chewing motion of a human oral cavity is simulated by a texture tester probe, the test sample is compressed twice, a texture test curve obtained by the test is analyzed by software, and finally, the elastic texture characteristic parameter of the test sample is obtained.
FIG. 3 is a graph showing the results of the texture characteristics of examples 1-4 and comparative examples 1-3; as shown in the figure, the elasticity of examples 1-4 is 0.92-0.96, which shows better quality; the elasticity of comparative examples 1-2 was 0.56-0.62, indicating that the quality was general; the elasticity of comparative example 3 is 0.93, indicating a better quality; the salty and fragrant beef formula of comparative example 1 does not contain edible antibacterial composite membrane liquid, can not form a gel carrier with barrier property, can not block oxygen contact and reduce water molecule permeation, increases water loss, influences elasticity, and leads to general quality; the edible antibacterial composite film liquid in the comparative example 2 does not contain lentinan, so that the tensile strength of the film is reduced, the elasticity is influenced, the barrier property is weakened, the permeability of water molecules is not reduced, the hardness and the elasticity are influenced, and the quality is general; the edible antibacterial composite film liquid in the comparative example 3 does not contain the onion skin powder, but has small influence on the structure of the gel carrier and does not influence the elasticity, so the quality is good.
Experimental example 3
Experiment of enhancing immunity
Test sample: salty and fragrant beef formulations prepared in examples 1 to 4 and comparative examples 1 to 3.
The testing method comprises the following steps: taking 35 Kunming mice, each half of the mice, and randomly dividing the mice into 7 groups of 5 mice each, wherein the weight of the mice is 18-20 g; according to the recommended daily dosage of the human, each test sample is fed to an experimental mouse at 30g per day, and is continuously fed for two months, so that NK cell activity is determined; after the end of the feeding experiment, spleen was aseptically removed and single cell suspension (cell concentration 2×10) was prepared 7 Per mL), as effector cells, 1 OO. Mu.L (50:1 effective target ratio) of each of target cells (YAC-1 cells) and effector cells was taken and added to a U-type 96-well culture plate; target cells naturally released Kong Jiaba cells and 1OO μl each, target cells maximally released Kong Jiaba cells 2.5% triton 100 μl each; three repeated holes are arranged on each item, the culture is carried out for 4 hours in a 5 percent CO2 incubator at 37 ℃, then a 96-hole culture plate is centrifuged for 5 minutes at 1500r/min, 100 mu L of supernatant is sucked by each hole and placed in a 96-hole flat-bottom incubator, 100 mu L of LDH matrix is added at the same time, the reaction is carried out for 3 minutes, 1mol/L of HCl is added in each hole,the optical density value (OD) was measured at 490nm on a microplate reader and NK cell activity (%) was calculated according to the following formula:
NK cell Activity (%) = (reaction space OD value-natural release space OD value)/(maximum release space OD-natural release space OD value) ×100%
FIG. 4 is a graph showing NK cell activity results of examples 1 to 4 and comparative examples 1 to 3; as shown in the figure, the NK cell activity of examples 1-4 is 24.1-28.6%, so that the NK cell activity is effectively promoted, and the effect of enhancing the immunity is better; the NK cell activity of comparative examples 1-3 was 17-19.6% and was not effective in promoting NK cell activity, indicating that the effect of enhancing immunity was poor; the salty and fragrant beef formula of comparative example 1 does not contain edible antibacterial composite membrane liquid and does not contain lentinan, soy protein and scallion skin powder for enhancing immunity, so that the effect of enhancing immunity is poor; the edible antibacterial composite membrane solution in comparative example 2 does not contain lentinan, can not cooperate with soy protein to exert the effect of improving immunity, also affects the structural stability of the gel carrier, is unfavorable for slow release, and has poor effect of enhancing immunity; the edible antibacterial composite film liquid in comparative example 3 does not contain the onion skin powder, and has little influence on the gel carrier structure, but cannot exert the autoimmune effect, so that the effect of enhancing the immunity is general.
The experimental results show that the antibacterial property, quality and immunity enhancing effect of the embodiment 1-4 of the invention are obviously better than those of the sample of the comparative example 1-3, wherein the antibacterial property, the quality and the immunity enhancing effect of the embodiment 1 using the edible antibacterial composite film liquid are stronger, the lentinan and the soybean protein are loaded with the onion skin powder under the crosslinking of curcumin, so that the direct contact of beef and microorganisms is isolated, the invasion of microorganisms is inhibited, the contact of oxygen is blocked, the water molecule transmittance is reduced, the loss of water and the oxidation of nutrient substances are reduced, the tensile strength of the film is also improved, the film has elasticity, and the purposes of maintaining the food quality and prolonging the shelf life are achieved; the lentinan and the soybean protein synergistically exert antibacterial property, effectively inhibit the propagation of microorganisms, slowly release active substances under the action of the slow release property of a gel carrier, and can also strengthen the combination to enhance the immunity; the onion skin powder can slow down the growth of microorganisms, enhance the antibacterial effect of the gel carrier, has little influence on the structure of the gel carrier, is rich in various minerals, can enhance the immunity and improves the resistance of organisms.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
The invention and its embodiments have been described above with no limitation, and the invention is illustrated in the figures of the accompanying drawings as one of its embodiments, without limitation in practice. In summary, those skilled in the art, having benefit of this disclosure, will appreciate that the invention can be practiced without the specific details disclosed herein.
Claims (8)
1. A salty-flavored beef formula, which is characterized in that: the salty and fragrant beef formula comprises the following components in parts by weight: 15-25 parts of edible antibacterial composite membrane liquid, 50-60 parts of beef, 5-8 parts of edible salt and 8-10 parts of spice; the edible antibacterial composite membrane liquid comprises the following components in parts by weight: 10-12 parts of lentinan solution, 8-10 parts of soybean protein, 3-5 parts of curcumin and 6-8 parts of onion skin powder; the spice comprises the following components in parts by weight: 6-8 parts of cinnamon powder, 6-8 parts of fennel powder, 6-8 parts of clove powder, 6-8 parts of star anise powder and 6-8 parts of liquorice powder.
2. A process for preparing a savoury beef formula according to claim 1, wherein: the method specifically comprises the following steps:
s1, cleaning cinnamon, fennel, clove, star anise and liquorice, respectively crushing through a 60-80 mesh screen, and mixing after crushing to obtain spice;
s2, slicing beef, mixing with edible salt and the spices in the step S1, adding water into the mixture, uniformly stirring, pickling in a refrigerator at 0-4 ℃ for 3-5 hours, and discharging to obtain pickled beef slices;
and S3, uniformly coating the edible antibacterial composite film liquid on the surface of the pickled beef slices in the step S2, wrapping with lotus leaves, feeding into a steamer, steaming in a water-proof way until the beef slices are cooked, and then drying at normal temperature to obtain the salty and fragrant beef formula.
3. The process for preparing a savoury beef formula according to claim 2, characterized in that: in the step S1, the mixing speed is 10-20rpm, and the mixing time is 10-20min.
4. A process for preparing a savoury beef formula according to claim 3, characterized in that: in the step S2, the weight ratio of the mixture to the water is 1:15-20.
5. The process for preparing a savoury beef formula according to claim 4, wherein: the preparation method of the edible antibacterial composite membrane liquid specifically comprises the following steps:
(1) Pulverizing dry Lentinus Edodes, sieving with 60-80 mesh sieve, micronizing Lentinus Edodes coarse powder, sieving with 800-1000 mesh sieve, extracting with high pressure synergistic microwave method under 0.1-0.2MPa at 100-120deg.C for 1-2 hr to obtain extractive solution, vacuum concentrating to 1/5-1/3 of the volume of extractive solution, adding 95% ethanol solution, standing for alcohol precipitation for 2-4 hr, centrifuging at 16000rpm for 10min, collecting precipitate, drying at 40-50deg.C for 20-30min to obtain lentinan;
(2) Peeling off the green onion, washing the green onion skin with distilled water, drying at 50-60deg.C to constant weight, pulverizing the dried green onion skin, sieving with a sieve of 40-60 mesh, soaking the green onion skin coarse powder with a non-woven fabric, extracting in 60% ethanol solution at 50-60deg.C for 2 hr, repeatedly extracting for 2-3 times, rotary evaporating at 60deg.C to 1/5-1/3 of the volume of the extractive solution, and drying the concentrated solution with spray dryer to obtain green onion skin powder;
(3) Adding lentinan in the step (1) into water, dissolving, adding soybean protein, and stirring for 10-30min to obtain a compound;
(4) Adding curcumin into the compound obtained in the step (3), heating in a water bath kettle, controlling the temperature to be 40-50 ℃ and heating for 20-30min to obtain a compound membrane solution;
(5) Adding the onion skin powder in the step (2) into the composite membrane liquid in the step (4), homogenizing under high pressure at 800-1000bar for 2-3min to obtain the edible antibacterial composite membrane liquid.
6. The process for preparing a savoury beef formula according to claim 5, wherein: in the step (1), the weight ratio of the mushroom superfine powder to the water is 1:20-30; the volume ratio of the concentrated solution to the ethanol solution is 1:2-4.
7. The process for preparing a savoury beef formula according to claim 6, wherein: in the step (2), the weight ratio of the green Chinese onion skin coarse powder to the ethanol solution is 1:20-40; in the spray drying process, the spray pressure is 0.4-0.8MPa, the air inlet temperature is 40-60 ℃, the feeding speed is 10-20mL/min, and the drying time is 15-25min.
8. The process for preparing a savoury beef formula according to claim 7, wherein: in the step (3), the weight ratio of the lentinan to the water is 1:10-20.
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