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Preparation method for shiitake mushroom beef paste

A technology of beef paste and shiitake mushrooms, applied in the direction of bacteria used in food preparation, food science, application, etc., can solve problems such as beef being chewy without considering it, so as to improve beef tenderness, flexibility and elasticity, and increase sulfur Effect of amine content

Inactive Publication Date: 2017-05-10
ANHUI WEIXIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the acceleration of the pace of human life, convenience foods are becoming more and more popular among consumers. As two foods with good taste and rich nutrition, shiitake mushrooms and beef have been widely used in the production of sauces. Currently, shiitake mushrooms and beef sauce are mostly made It is made by marinating shiitake mushrooms and beef and then frying or frying. It does not take into account the toughness of beef. At the same time, the nutrition in the obtained sauce is limited to the nutrients carried by shiitake mushrooms and beef itself, and there is no in-depth induction of raw materials. produce more beneficial ingredients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1, a kind of preparation method of shiitake mushroom beef paste, comprises the following steps,

[0028] (1) Wash the shiitake mushrooms, cut them into strips with a width of less than 1cm, mix the strip-shaped shiitake mushrooms with Monascus evenly, the mixing weight ratio of Monascus and shiitake mushrooms is 1:100, and carry out one-stage fermentation at 40°C, one-stage The fermentation treatment time is 6 hours; the first stage of fermentation is finished, and the shiitake mushrooms are mixed at 2.8kg / cm 2 Sterilize under pressure, turn the mushrooms after sterilization and evenly spray a layer of atomized Lactobacillus salivarius liquid on the surface of the mushrooms, then carry out the second-stage fermentation at 26°C, the second-stage fermentation treatment time is 3 hours, each mL of Lactobacillus salivarius The activity of Lactobacillus salivarius in the bacterial liquid is 1x10 7 CFU;

[0029] (2) Wash the beef, cut it into granules with a part...

Embodiment 2

[0032] Embodiment 2, a kind of preparation method of mushroom beef sauce, comprises the following steps,

[0033] (1) Wash the shiitake mushrooms, cut them into strips with a width of less than 1cm, mix the strip-shaped shiitake mushrooms with Monascus evenly, the mixing weight ratio of Monascus and shiitake mushrooms is 1:100, and carry out one-stage fermentation at 41°C, one-stage The fermentation treatment time is 7 hours; the first stage of fermentation is finished, and the shiitake mushrooms are mixed at 2.8kg / cm 2 Sterilize under pressure, turn the mushrooms after sterilization and evenly spray a layer of atomized Lactobacillus salivarius liquid on the surface of the mushrooms, then carry out the second-stage fermentation at 27°C, the second-stage fermentation treatment time is 4 hours, each mL of Lactobacillus salivarius The activity of Lactobacillus salivarius in the bacterial liquid is 1x10 7 CFU;

[0034] (2) Wash the beef, cut it into granules with a particle size...

Embodiment 3

[0037] Embodiment 3, a kind of preparation method of shiitake mushroom beef paste, comprises the following steps,

[0038] (1) Wash the shiitake mushrooms, cut them into strips with a width of less than 1cm, mix the strip-shaped shiitake mushrooms with Monascus evenly, the mixing weight ratio of Monascus and shiitake mushrooms is 1:100, and carry out one-stage fermentation at 42°C, one-stage Fermentation treatment time is 8 hours; One-stage fermentation is finished, and shiitake mushroom is 2.8kg / cm 2 Sterilize under pressure, turn the mushrooms after sterilization and evenly spray a layer of atomized Lactobacillus salivarius liquid on the surface of the mushrooms, then carry out the second-stage fermentation at 28°C, the second-stage fermentation treatment time is 5 hours, each mL of Lactobacillus salivarius The activity of Lactobacillus salivarius in the bacterial liquid is 1x10 7 CFU;

[0039] (2) Wash the beef, cut it into granules with a particle size of less than 1cm, ...

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Abstract

The invention belongs to the technical field of food processing, in particular to a preparation method for shiitake mushroom beef paste. The preparation method comprises the following steps: cleaning shiitake mushrooms, cutting the shiitake mushrooms into strips, mixing the shiitake mushrooms and monascus, fermenting and sterilizing, then fermenting with lactobacillus salivarius, inoculating a mixture with morchella liquid strain after beef is mixed and fermented with the monascus, performing secondary fermenting, flavouring, drying in stages, mixing and frying the beef and the fermented shiitake mushrooms, finally, adding beta-lactoglobulin hydrosuline hydrochloride, and stirring uniformly. The shiitake mushroom beef paste prepared with the preparation method is deep red and oil is orange red; the shiitake mushroom beef paste is semi-liquid with proper viscosity, is fresh and mellow in taste, and rich in flavour; the beef is soft and easy to chew; the shiitake mushrooms are flexible and elastic; the shiitake mushroom beef paste can be stored for 200 days at normal temperature.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of shiitake mushroom beef sauce. Background technique [0002] Shiitake mushrooms are fungal foods with high protein, low fat, polysaccharides, multiple amino acids and multiple vitamins. Regular consumption can reduce blood cholesterol, prevent atherosclerosis, and are beneficial to the prevention and treatment of cerebral hemorrhage, heart disease, obesity and diabetes. Effective. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's ability to resist diseases. It is suitable for people who suffer from depression of Qi, shortness of breath, weakness of muscles and bones, anemia, long-term illness and sallow complexion. [0003] With the acceleration of the pace of human life, convenience foods are becoming more and more popular among consumers. As two foods ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23V2400/181
Inventor 范亚东
Owner ANHUI WEIXIAN FOOD
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