Burnt scent malt beef sauce

Abstract

The present invention discloses burnt scent malt beef sauce. The beef sauce is prepared from the following raw materials in parts by weight: 70-80 parts of beef, 20-25 parts of malts, 2-3 parts of cortex eucommiae, 2-3 parts of perilla frutescens, 20-24 parts of egg white, 10-12 parts of clove buds, 4-5 parts of cassia barks, and an appropriate amount of soybean oil, edible salt, soy sauce, five spice powder, alkaline protease, papain, gallic acid solution, and water. The egg white is enzymolyzed to improve the oxidation resistance of the egg white and improve the freshness and mouthfeel of the beef. The clove extract has relative strong functions of preventing bacteria and preventing oxidation, and the clove extract and chitosan are combined, which can better prevent bacteria, keep freshness, prevent oxidation, and effectively restrain the deterioration of the fresh beef. The gallic acid is used to conduct modification of the chitosan to improve the antibacterial ability of the chitosan. The burnt scent malt beef sauce is mellow in beef flavor. The malts are added, so that the seasoning sauce is richer in nutrition, can enhance the immunity function of the body, and is simple in the production process.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a caramel malt beef sauce. Background technique [0002] With the improvement of living standards, people have higher and higher requirements for beef products, and various beef products have emerged as the times require. As a traditional Chinese meat product, beef has the effects of nourishing the middle and nourishing Qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. It has high protein content and low fat content. , the unique flavor with a mellow and not greasy taste and a strong and long aftertaste attracts many diners. But sauce beef mainly contains three problems, one is that the beef fiber is relatively thick, and there are disadvantages such as tough taste, hard to chew, and high hardness. In order to improve the quality of beef products, the present invention adopts the method of enzymat...

AI Technical Summary

Problems solved by technology

[0003] Second, in order to achieve a good storage effect in the traditional beef processing process, the water activity is often reduced by a large degree of drying, but this will also lead to low moisture content in the product, damage to the meat tissue structure, and dry and hard taste, etc. problems, thereby affecting its economic benefits

To solve this problem, if the water content of the product is increased simply by shortening the drying time, the water activity will increase accordingly, microorganisms will easily grow and reproduce, and the storage and safety of the product cannot be guaranteed. Therefore, a high-quality product is required. Water-holding agent, which can improve the water-holding capacity of the system and increase the moisture content of the product on the basis of ensuring that the product has a certain storage capacity

[0004] The third is that beef is prone to oxidative rancidity during storage, and its freshness is reduced