Bean flavored konjac beef sauce

A technology of beef paste and konjac, which is applied in the direction of food ingredients as antioxidants, food ingredients as antimicrobial preservation, food ingredients as taste improvers, etc. It can solve the problem that product storage and safety cannot be guaranteed, and microorganisms are easy to grow and reproduce , Meat tissue structure damage and other problems, to achieve the effect of improving moisture regulation, improving freshness and taste, and high solubility

Inactive Publication Date: 2016-09-28
ANHUI HENGSHENG IND
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  • Abstract
  • Description
  • Claims
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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 incr

Method used

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Examples

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Example Embodiment

[0016] A bean-flavored konjac beef paste is made from the following raw materials in parts by weight: 70 parts by weight of beef, 20 parts by weight of soybean powder, 5 parts by weight of spirulina powder, 2 parts of capillary capillary, 30 parts of konjac, 20 egg whites, 10 clove buds, 4 parts of cinnamon, soybean oil, Salt, soy sauce, five-spice powder, alkaline protease, papain, gallic acid solution, and appropriate amount of water.

[0017] According to the bean-flavored konjac beef sauce described in claims 1, the specific steps of the preparation method are as follows:

[0018] (1) Dissolve papain in an appropriate amount of water and mix it with diced beef, enzymatically hydrolyze it at 55°C for 15 minutes, then perform tenderization in low-temperature microwave for 1 minute, remove and drain to obtain tenderized diced beef;

[0019] (2) Add egg white to 2 times of water, mix well, adjust pH to 7, add alkaline protease and enzymolyze at 50°C for 4 hours to obtain enzymoly

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Abstract

The present invention discloses bean flavored konjac beef sauce. The beef sauce is prepared from the following raw materials in parts by weight: 70-80 parts of beef, 20-30 parts of soybean powder, 5-10 parts of spirulina platensis powder, 2-3 parts of herba artemisiae scopariae, 30-40 parts of konjac, 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 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 beef has bean flavor and special tastes of the konjac and beef, is delicious and tasty, and rich in nutrition, effectively improves the mouthfeel and flavor of the sauce materials, and at the same time can deeply regulate mechanisms, regulate intestines and strengthen stomach, and promote metabolism.

Description

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Claims

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Application Information

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Owner ANHUI HENGSHENG IND
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