CN113632931A

CN113632931A - Large-particle beef paste and preparation method thereof

Info

Publication number: CN113632931A
Application number: CN202110940409.1A
Authority: CN
Inventors: 宋素华
Original assignee: Chun'an Weimaofang Food Co ltd
Current assignee: Chun'an Weimaofang Food Co ltd
Priority date: 2021-08-17
Filing date: 2021-08-17
Publication date: 2021-11-12

Abstract

The invention provides a large-grain beef paste which comprises the following raw materials in parts by weight: 4500 portion of beef, 1700 portion of edible oil, 3300 portion of sauce 1350 portion, 1650 portion of pepper, 1800 portion of pepper, 550 portion of garlic, 275 portion of ginger 225 portion, 275 portion of onion 225 portion, 45-55 portion of white sugar and 45-55 portion of white spirit. The blood stain is removed by pretreating the beef; alternately marinating the pretreated beef at high pressure and low pressure, wherein the marinating temperature is 2-5 ℃, and the marinating pressure is controlled at 0.7-1.3 atm; cutting rhizoma Zingiberis recens, Bulbus Allii Cepae, and Capsici fructus; cutting the marinated beef into blocks; heating edible oil to 140-; and cooling and drying the prepared beef paste, filling, sealing and storing. Preservative, essence and food additive are not added, so that the taste of the large-grain beef paste is improved, and the quality of the beef paste is improved.

Description

Large-particle beef paste and preparation method thereof

Technical Field

The invention belongs to the field of food, and particularly relates to large-particle beef paste and a preparation method thereof.

Background

With the continuous forward development of the food industry and the increasing improvement of the living standard of people, people have higher requirements on the texture of meat-flavored food, and the meat-flavored food returns to nature, so that the seeking of green food is the main target of the whole food industry at present. The beef contains rich protein and amino acid, tastes delicious and has low fat content, and the composition of the beef is closer to the requirements of human bodies than pork, so the beef is deeply loved by the masses of people.

The beef paste is a seasoning mainly containing beef, is deeply favored by wide consumers, but the beef paste in the existing market is basically prepared by mixing beef powder and other raw materials, has salty and spicy taste, has light or no beef flavor, is added with preservative for improving the shelf life, and does not meet the requirements of people on healthy diet.

Disclosure of Invention

The invention provides a large-grain beef paste and a preparation method thereof, aiming at solving the problems that the existing beef paste is salty and spicy in taste, does not have beef granular sensation, has a preservative and does not meet the requirements of people on healthy diet.

The invention aims to:

the prepared beef paste beef has visible large granules, the beef in the paste has aromatic flavor, the salty taste is greatly reduced, and the taste of the beef is further improved;

and secondly, no preservative, essence or food additive is added, so that the requirements of people on healthy diet are met.

In order to achieve the purpose, the invention adopts the following technical scheme:

the large-grain beef paste comprises the following raw materials in parts by weight: 4500 portion of beef, 1700 portion of edible oil, 3300 portion of sauce, 1350 portion of sauce, 1800 portion of pepper, 550 portion of garlic, 275 portion of ginger 225 and 275 portion of onion 225.

Preferably, the seasoning also comprises 45-55 parts of white sugar and 45-55 parts of white spirit. The white sugar can excite the delicate flavor of the beef, can also improve the color of the beef paste, and the beef paste with ruddy color can improve the appetite of people. The white spirit can cover the residual fishy smell in the beef, further remove the smell, has a certain sterilization effect, can inhibit the growth of bacteria, and plays a certain role in corrosion prevention.

A method of preparing a large-grained beef paste, the method comprising:

step 1) pretreating beef to remove blood stains;

step 2) performing high-pressure and low-pressure alternative marinating on the beef pretreated in the step 1), wherein the marinating temperature is 2-5 ℃, and the marinating pressure is controlled to be 0.7-1.3 atm;

step 3) cutting ginger, garlic, onion and pepper into pieces; cutting the marinated beef in the step 2) into blocks;

step 4), heating the edible oil to 140-;

and 5) cooling the beef paste prepared in the step 4) at low temperature, sterilizing and drying the beef paste in a glass bottle at high temperature, and filling, sealing and storing the beef paste after the beef paste is completely cooled.

Preferably, the beef is placed in a closed container with pressure of 0.75-0.85atm, and washed with flowing water with water temperature of 40-45 deg.C for 15-25 min. Fresh beef contains fishy smell substances such as residual blood and the like, meanwhile, pork is rich in nutrient substances such as protein, fat, amino acid, lecithin and the like, and peculiar smell substances such as ammonia gas, trimethylamine, methyl mercaptan, hydrogen sulfide and the like which are not generated under the action of environmental microorganisms are avoided in the temporary storage, operation and selling processes, so that the fishy smell and metallic taste of raw meat are increased. The existing methods for removing the fishy smell of meat are various, such as a hot water boiling method, overhigh temperature of hot water, loss of nutrient components of meat, damage of meat products and the like. Or the vacuum blanching is adopted to treat the meat to achieve the aim of removing the fishy smell, the experimental equipment is complex, and the treatment cost is high. The common meat used in life is easy and effective to remove fishy smell, and is soaked in warm water before processing or cooking, so that fishy smell and peculiar smell are removed to a certain extent. The beef is washed under the low-pressure and low-temperature environment to remove fishy smell, and the fishy smell removing effect can be achieved in a short time. The method can remove water-soluble fishy smell substances and low-boiling-point fishy smell components, and the clean water does not pollute meat quality, and has simple operation and feasibility.

Preferably, the marinating method in step 2) comprises the following steps: placing the beef and the brine pretreated in the step 1) into an airtight container, adjusting the air pressure in the container to perform high-low pressure alternate marinating, wherein the low-pressure is 0.7-0.8atm, the high-pressure is 1.2-1.3atm, maintaining for 2-3h after adjusting the pressure each time, and performing one cycle of low-pressure marinating and one cycle of high-pressure marinating for at least 6 cycles. The beef marinating at a lower temperature ensures reasonable and moderate denaturation of protein, maximally retains nutrient components, reduces water loss, improves the tough quality of the beef, and improves the digestibility of meat products. And in the low-temperature marinating environment, the growth of microorganisms can be inhibited, and the generation of harmful compounds such as putrescine and the like in the marinating process of the beef is further reduced. The invention adopts a low-pressure and high-pressure alternative marinating method, which can better promote organic matters in the marinade to be immersed into the beef, so that the beef is more tasty.

Preferably, the brine comprises, by mass, 45-55 parts of raw material salt, 45-55 parts of monosodium glutamate, 90-110 parts of light soy sauce, 45-55 parts of dark soy sauce, 45-55 parts of oyster sauce, 9-11 parts of bay leaves, 4.5-5.5 parts of star anise, 4.5-5.5 parts of cassia bark, 4.5-5.5 parts of tsaoko amomum fruit, 4.5-5.5 parts of round cardamom and 4.5-5.5 parts of white paeony root. Spice such as bay leaves, star anise, cassia bark and the like can improve the flavor of the beef, so that the stewed beef has richer and more coordinated taste, has a certain preservative effect, and inhibits the growth of bacteria and microorganisms.

Preferably, in the shredding process of step 3): cutting rhizoma Zingiberis recens, Bulbus Allii, and Bulbus Allii Cepae into small granules, and cutting Capsici fructus into granules of 6-10 mm; step 3) in the dicing treatment: the marinated beef is cut into 10-15 mm granules. The ginger, garlic and onion are cut into small particles, and the flavor is more easily excited in the frying process, and the water is more easily boiled to be dry. And for people who dislike eating the ginger, garlic and onion, the ginger, garlic and onion are cut into small granules, and the granules of the ginger, garlic and onion cannot be eaten basically after the decoction. The pepper is cut into particles with the size of 6-10 mm, the fragrance is easier to be excited in the high-temperature frying process, the moisture in the pepper is easier to evaporate, and the size and the color of the pepper have great influence on the appearance and the color of a subsequent finished product. Most of the beef in the existing beef paste is minced beef or beef with small particles, the taste of the paste is heavier when the beef is eaten, the taste of the beef is light or no beef taste exists, and the taste of the paste covers the taste of the beef. In the invention, the marinated beef is cut into 10-15 mm particles for decoction, so that the granular feeling of the beef can be obviously kept, and the beef has chewing feeling and strong beef flavor when being eaten.

Preferably, the cooling temperature in step 5) is 0-4 ℃. The fried beef paste needs to be filled, sealed and stored, if the beef paste is directly filled and stored in a high-temperature state, condensed water can be generated in the later cooling process, and the moist environment can promote the propagation of microorganisms such as bacteria and the like, so that the quality guarantee period is influenced; if the beef paste is cooled at normal temperature, the cooling time is long, and the mass propagation of microorganisms can be promoted in the cooling process; cooling at low temperature of 0-4 deg.C can better inhibit the reproduction of microorganism such as bacteria, and prolong the shelf life of the beef paste.

The beef paste prepared by the invention has the advantages that the beef is visible in large particles, the beef in the paste is aromatic in flavor, the salty taste is greatly reduced, and the taste of the beef is further improved. Preservatives, essences and food additives are not added, so that the taste of the large-grain beef paste is improved, and the quality of the beef paste is improved.

Detailed Description

The present invention will be described in further detail with reference to specific examples. Those skilled in the art will be able to implement the invention based on these teachings. Moreover, the embodiments of the present invention described in the following description are generally only some embodiments of the present invention, and not all embodiments. Therefore, all other embodiments obtained by a person of ordinary skill in the art based on the embodiments of the present invention without any creative effort shall fall within the protection scope of the present invention.

Unless otherwise specified, the raw materials used in the examples of the present invention are all commercially available or available to those skilled in the art; unless otherwise specified, the methods used in the examples of the present invention are all those known to those skilled in the art.

Example 1

The large-particle beef paste mainly comprises the following raw materials in parts by mass: 5000 parts of beef, 3000 parts of edible oil, 1500 parts of sauce, 2000 parts of hot pepper, 500 parts of garlic, 250 parts of ginger, 250 parts of onion, 50 parts of white sugar and 50 parts of white spirit.

A large-particle beef paste is prepared by the following steps:

1) placing beef in flowing water with pressure of 0.8atm and water temperature of 42 deg.C, washing for 20min to remove fishy smell substances such as residual blood water in raw beef;

2) preparing brine: 50 parts of salt, 50 parts of monosodium glutamate, 100 parts of light soy sauce, 50 parts of dark soy sauce, 50 parts of oil consumption, 10 parts of bay leaves, 5 parts of star anise, 5 parts of cassia bark, 5 parts of tsaoko amomum fruit, 5 parts of cardamom, 5 parts of white paeony root and 10000 parts of water are added into a container, and the mixture is heated, boiled for 15min, and cooled by turning off the fire for standby.

3) Placing the beef pretreated in the step 1) into an airtight container at the preservation temperature of 0-4 ℃, adding the brine prepared in the step 2), setting the initial pressure to be 0.75atm, soaking the beef in the brine for 2.5 hours, changing the pressure value to 1.25atm, continuously soaking the beef in the brine for 2.5 hours, and thus circulating, continuously soaking the beef for 30 hours in an environment with the pressure of 0.75atm and the pressure of 1.25atm alternately, namely alternately circulating for 6 times under high pressure and low pressure, wherein the soaking time of the beef in the brine at each stage is 2.5 hours.

4) Peeling rhizoma Zingiberis recens, Bulbus Allii and Bulbus Allii Cepae, cleaning, cutting into small granules, cleaning Capsici fructus, cutting into 6-10 mm granules, and marinating Carnis bovis Seu Bubali 10-15 mm granules. The pepper selected in the embodiment is alpine pepper, and the alpine pepper is a high-quality variety of alpine pepper in a pepper base with the altitude of more than 600 meters, so that the peppery taste of the pepper sauce can be reduced, and the fragrance of the pepper is improved.

5) Heating the edible oil to 145 ℃, pouring ginger, garlic and onion, decocting with medium fire, dehydrating to golden yellow, pouring pepper and white sugar, decocting together, adjusting to small fire when the edible oil is decocted to deep red, pouring sauce and white wine, decocting with small fire for 25 minutes, pouring the beef treated in the step 3), and continuously decocting for 25 minutes until the beef is cooked. The sauce material selected in the embodiment is the Weiping sauce produced in Qiandao lake. Ham, dried fish and other materials are added into the Weiping sauce and decocted with the sauce, so that the Weiping sauce is delicious in taste.

The product sample number is marked as S100.

Example 2

A large-particle beef paste is prepared by referring to example 1, except that:

the pretreatment of step 1) was carried out using the following pressures and washing times, as shown in the table below.

Sensory evaluation is carried out on the beef pretreated by the step 1) in the example 2, oil and water on the surface of the beef to be tested after the drying treatment is carried out by using filter paper, and 8 evaluators respectively carry out sensory evaluation on the beef pretreated by the step 1) in the example 2 by adopting a blind test method according to the sensory evaluation standard of smell.

The sensory flavor evaluation invites 10 food professional students and teachers with professional theoretical knowledge and rich experience to form a sensory evaluation group, and the sensory evaluation group respectively evaluates and scores the four aspects of texture, color, flavor and taste. During testing, the samples are randomly numbered and placed in the disposable paper cup under the normal temperature state, the evaluators judge independently and cannot communicate with each other, each sample needs to be rinsed with clear water after being evaluated, and the next sample can be judged after the rest for 5 min. The specific scoring criteria are shown as follows, 5 evaluation indexes are provided, the maximum score of each index is 10, and the sum of the average values of the evaluation indexes is taken as the final evaluation score of the sample.

The sensory evaluation standard only takes the sensory evaluation score of the smell, and the specific standard refers to the following table.

Sensory evaluation of odor standard vertebra:

the scoring results are shown in the following table:

test group number	Sensory odor score	Test group number	Sensory odor score	Test group number	Sensory odor score
						S100	9.6	S204	8.6	S208	8.5
S201	6.8	S205	7.8	S209	5.3
						S202	7.9	S206	9.4	S210	9.3
S203	9.0	S207	9.3

Sensory scoring results show that under the condition of 0.8atm pressure, along with the prolonging of the soaking time of the beef in water, the odor score is remarkably increased in the first 20min, the soaking time reaches the maximum at 20min, and then a small-amplitude fallback occurs. The fishy substances of the meat in the initial stage mainly soaked under the condition of 0.8atm can be dissolved in warm water more quickly, the fishy substances can be basically soaked out within 20min, the smell is improved to the maximum, but as the soaking time is further prolonged, the meat quality becomes loose slightly due to low-pressure soaking, the fishy substances dissolved in the warm water are easily adsorbed on the surface of the beef, and the smell score is reduced slightly.

In the case of the rinsing time of 20min, the odor score increased with a decrease in atmospheric pressure value to a maximum value substantially at about 0.8atm pressure. However, the beef treated under the pressure condition of 0.75atm is slightly loose in the whole but keeps higher meat texture and integrity, and when the pressure is reduced to the pressure condition of 0.7 atm, the beef is disintegrated and scattered, muscle fibers of the beef are obviously damaged, and the subsequent meat quality and taste are greatly influenced.

In addition, through experiments, the optimal time period is 40 min under normal pressure, for example, in test group S210, comparing test groups S100 and S210, the odor scores of the test groups S210 and S100 are close, the beef quality of the test group S100 is slightly loose, but the beef of the test group S210 is swelled and softened. The main reason for loosening the meat quality of the S100 test group is that the muscle fibers are slightly mechanically damaged under the condition of negative pressure, while the S210 test group actually causes the beef to swell and soften due to the fact that the muscle fibers absorb a large amount of water in the long-time soaking process of the beef, and can bring large mass loss, and the loss rate of the beef is increased due to the fact that substances such as partial grease and the like in the beef are soaked out along with the increase of the soaking time. The quality of the beef before and after the treatment in the step 1) is measured, the quality loss rate of the S100 test group is less than or equal to 1.6 percent, and the quality loss rate of the S210 test group is about 2.8 percent.

Comparative example 1

A large-particle beef paste is prepared by referring to example 1, except that:

step 2) different beef marinating methods, the concrete marinating method is as follows:

soaking beef in bittern at 4 deg.C for 48 hr, and rolling and kneading at 4 deg.C for 8 hr. The product sample number is marked as D100.

Sensory evaluation was performed on the beef marinated in step 2) in example 1 and comparative example 1, and the sensory evaluation criteria are shown in the following table:

the specific scores and the general feedback are shown in the following table:

experiment number	Sensory scoring	Comprehensive sensory evaluation
			S100	27.6	Bright and uniform color, harmonious smell, proper saltiness, rich and layered bittern taste, and moderate meat quality
D100	24.2	Bright and uniform color, reddish brown color, rich and layered bittern taste, and moderate meat quality

The beef marinated in step 2) in example 1 and comparative example 1 was evaluated for yield:

drying the surface of marinated beef with kitchen paper, weighing with electronic scale W1, sealing in vacuum bag, heating in hot water for 1H to cooked, taking out beef, cooling, drying with kitchen paper, weighing with electronic scale W2

Percent yield (%) = (W2, W1). times.100%

Specific results after evaluation: the yield of S100 was 66.35%

The yield of D100 was 64.35%

The results of the sensory flavor evaluation of S100 and D100 and the comparison of the water yield are analyzed to know that: the beef prepared by the methods in S100 and D100 has basically the same color, taste and flavor, but the yield of S100 is slightly higher than that of D100. The main reason of analysis is that the time for marinating D100 is longer, the time for marinating and rolling is as high as 56 hours, and the water soluble protein, part of oil and fat in the beef are soaked out after the beef is soaked in the brine for a long time, so that the yield of D100 is reduced. Although the D100 is soaked at low temperature, the long-time soaking can also cause the propagation of microorganisms to influence the quality of the beef, and meanwhile, the content of putrescine in the beef is greatly increased by the marinating under the D100 test group condition.

And (4) carrying out putrescine content measurement on the beef after marinating. The content of putrescine is determined by high performance liquid chromatography. Each group was tested in parallel with 5 groups of samples, and the results are shown in the table below and compared with the initial levels prior to marinating.

The detection results show that the marinating method can effectively inhibit the production of putrescine, the increase rate of the content of the putrescine in the existing marinating method reaches more than 57 percent, and the increase rate of the content of the putrescine in the invention is less than or equal to 22 percent.

In addition, during the halogen-making process of step 2) in the D100 test group, samples were taken up to 30 hours of halogen-making for the same putrescine assay as described above. The results are shown in the table below and compared with the results of the S100 test.

It can be seen that there is a certain difference in the putrescine content of the marinated product under the same temperature and time conditions. The content of putrescine generated in the marinating process in the technical scheme of the invention is lower. The main reason is that in the environment of alternating high and low pressure, the growth of microorganism bacteria is not facilitated, the putrescine is secreted, the trend of increasing the putrescine is effectively delayed, the number of harmful microorganisms in the beef can be reduced, and the storage life of the finally prepared beef paste product is prolonged.

To demonstrate the above effect, the inventors further performed putrescine content determination on the final beef paste product.

It can be seen that compared with the D100 test group, the increase of the putrescine content in 35D in the S100 test group is obviously reduced, and the test group is safer and healthier. The main reason for generating the effect is determined that the effective antibacterial ingredients dissolved out by the spices in the brine are more remained in the beef in the marinating process, so that the beef can effectively sterilize, prolong the antibacterial time, enhance the antibacterial effect, inhibit the growth and reproduction of harmful microorganisms and further inhibit the generation of putrescine. Therefore, the beef paste can be stored for a long time without adding artificial preservative and other ingredients.

Sensory flavor evaluations were performed on the beef sauces prepared in example 1 and example 2. Sensory flavor evaluation criteria are shown in the following table.

The specific scores and the general feedback are shown in the table below.

Test group number	Sensory score	Comprehensive sensory evaluation
			S100	35.6	The sauce has moderate flavor, no layering, bright and oily color, and good chewing feeling
S201	20.4	The beef has common fragrance and obvious meat fishy smell
			S202	25.6	The sauce has dark color and fishy smell
S203	32.1	The beef has strong flavor, no foreign flavor, good chewing feeling, and good comprehensive sensory quality
			S204	27.3	Has meat smell, good taste, and no chewing feeling
S205	24.8	Has meat smell, good taste, and no chewing feeling
			S206	30.1	Ruddy color, no foreign flavor, general chewing feeling, and over-soft beef granules
S207	32.4	The sauce has bright color, moderate spicy taste, fine taste and good comprehensive sensory quality
			S208	27.8	The meat has common flavor and fishy smell
S209	18	No fragrance, strong meat smell, and poor taste
			S210	34.7	The sauce has moderate thick and thick flavor, strong beef flavor, good taste and good comprehensive sensory quality

As can be seen from the above sensory evaluation results, the processes of fishy smell removal and marinating in the early stage of beef have great influence on the final quality of the beef paste. The beef removes fishy smell in a low-pressure environment, so that the pretreatment time can be saved; the beef is marinated under the low-pressure high-pressure alternating and low-temperature environment, so that the beef is tasty, the growth of microorganisms such as bacteria and the like can be inhibited under the low-temperature environment, and the generation of harmful compounds such as putrescine and the like in the marinating process of the beef is reduced.

Therefore, in conclusion, the invention can prepare healthier and more delicious large-particle beef paste.

Claims

1. The large-grain beef paste is characterized by comprising the following raw materials in parts by weight: 4500 portion of beef, 1700 portion of edible oil, 3300 portion of sauce, 1350 portion of sauce, 1800 portion of pepper, 550 portion of garlic, 275 portion of ginger 225 and 275 portion of onion 225.

2. The big-grained beef paste according to claim 1, further comprising seasonings, wherein the seasonings comprise 45-55 parts of white sugar and 45-55 parts of white spirit.

3. A preparation method of large-particle beef paste is characterized in that,

step 1) pretreating beef to remove blood stains;

step 2) alternately marinating the beef pretreated in the step 1) at high pressure and low pressure, wherein the marinating temperature is 2-5 ℃, and the marinating pressure is controlled at 0.7-1.3 atm;

step 4), heating the edible oil to 140-;

and 5) cooling and drying the beef paste prepared in the step 4), filling, sealing and storing.

4. The preparation method of large-particle beef paste according to claim 3,

step 1) the pretreatment comprises the following steps: placing beef in a sealed container with pressure of 0.75-0.85atm, and washing with flowing water with water temperature of 40-45 deg.C for 15-25 min.

5. The preparation method of large-particle beef paste according to claim 3,

the marinating method in the step 2) comprises the following steps: placing the beef and the brine pretreated in the step 1) into an airtight container, adjusting the air pressure in the container to perform high-low pressure alternate marinating, wherein the low-pressure is 0.7-0.8atm, the high-pressure is 1.2-1.3atm, maintaining for 2-3h after adjusting the pressure each time, and performing one cycle of low-pressure marinating and one cycle of high-pressure marinating for at least 6 cycles.

6. The preparation method of large-particle beef paste according to claim 5, wherein the brine comprises the following raw materials in parts by weight: 45-55 parts of salt, 45-55 parts of monosodium glutamate, 90-110 parts of light soy sauce, 45-55 parts of dark soy sauce, 45-55 parts of oyster sauce, 9-11 parts of bay leaves, 4.5-5.5 parts of star anise, 4.5-5.5 parts of cassia bark, 4.5-5.5 parts of tsaoko amomum fruit, 4.5-5.5 parts of round cardamom and 4.5-5.5 parts of white paeony root.

7. The preparation method of large-particle beef paste according to claim 3, wherein in the chopping process of step 3): cutting rhizoma Zingiberis recens, Bulbus Allii, and Bulbus Allii Cepae into small granules, and cutting Capsici fructus into granules of 6-10 mm; step 3) in the dicing treatment: the marinated beef is cut into 10-15 mm granules.

8. The method for preparing large-particle beef paste according to claim 3, wherein the cooling temperature in the step 5) is 0-4 ℃.