阅读说明：本技术 一种双椒肥牛调味料及其制备方法 (Double-pepper beef seasoning and preparation method thereof ) 是由 罗慧芳 李先银 陈洁霞 唐冬生 周丽娟 于 2019-11-17 设计创作，主要内容包括：本发明属于食品加工领域,涉及一种双椒肥牛调味料及制备方法,所述双椒肥牛调味料由下列组分组成：特制牛骨胶原冻、牛肉、杏鲍菇、野山泡米椒、泡红椒、大豆分离蛋白、大豆磷脂、植物油、黄酒、盐、谷氨酸钠、干姜、花椒。所述特制牛骨胶原冻由以下组分熬制浓缩而成：水,牛骨,卡拉胶,野山泡米椒,泡红椒,小茴香,草果,荜拨,干山楂,黄酒,黄晶冰糖。本发明的制备方法主要包括制作特制牛骨胶原冻、炒料、混合搅拌、灭菌灌装。本发明特制的配料比例和制作方法,使产品具有浓郁的牛肉和辣椒的香味,同时吸收了其他配料的风味,产品香味浓郁纯正,具有多层次的复合香味,营养丰富,色泽红亮,具有独特的风味和口感。(The invention belongs to the field of food processing, and relates to a double-pepper beef seasoning and a preparation method thereof, wherein the double-pepper beef seasoning comprises the following components: specially-made bovine bone collagen jelly, beef, pleurotus eryngii, wild pickled rice pepper, pickled red pepper, soybean protein isolate, soybean phospholipid, vegetable oil, yellow wine, salt, sodium glutamate, dried ginger and pepper. The special bovine bone collagen jelly is prepared by decocting and concentrating the following components: water, beef bone, carrageenan, wild pickled rice pepper, pickled red pepper, fennel, tsaoko amomum fruit, long pepper, dried hawthorn, yellow wine and yellow crystal sugar. The preparation method mainly comprises the steps of preparing the special bovine bone collagen jelly, frying materials, mixing, stirring, sterilizing and filling. The specially-made ingredient proportion and the preparation method of the invention enable the product to have the full-bodied beef and pepper fragrance, absorb the flavors of other ingredients, have the full-bodied and pure fragrance, multi-layered composite fragrance, rich nutrition, red and bright color and unique flavor and taste.)

1. The double-pepper beef seasoning is characterized by comprising the following components: specially-made bovine bone collagen jelly, beef, pleurotus eryngii, wild pickled rice pepper, pickled red pepper, soybean protein isolate, soybean phospholipid, vegetable oil, yellow wine, salt, sodium glutamate, dried ginger and pepper.

2. The double pepper beef flavoring according to claim 1, comprising the following components in parts by weight: 20-40 parts of specially-made bovine bone collagen jelly, 10-20 parts of beef, 20-30 parts of pleurotus eryngii, 10-20 parts of wild pickled rice pepper, 10-20 parts of pickled red pepper, 5-15 parts of soybean protein isolate, 3-8 parts of soybean phospholipid, 10-20 parts of vegetable oil, 5-10 parts of yellow wine, 10-20 parts of salt, 3-8 parts of sodium glutamate, 2-8 parts of dried ginger and 2-8 parts of pepper.

3. The double pepper beef flavoring according to claim 2, comprising the following components in parts by weight: 23-35 parts of specially-made bovine bone collagen jelly, 12-18 parts of beef, 22-27 parts of pleurotus eryngii, 12-18 parts of wild pickled rice pepper, 12-18 parts of pickled red pepper, 8-12 parts of soybean protein isolate, 3-5 parts of soybean phospholipid, 12-18 parts of vegetable oil, 5-8 parts of yellow wine, 12-18 parts of salt, 4-6 parts of sodium glutamate, 3-6 parts of dried ginger and 3-6 parts of pepper.

4. The double pepper beef flavor according to claim 1, wherein the purpose-made beef bone collagen jelly comprises the following components in parts by weight: 100-300 parts of water, 20-30 parts of beef bone, 5-15 parts of carrageenan, 5-10 parts of wild pickled rice pepper, 5-10 parts of pickled red pepper, 3-8 parts of fennel, 2-5 parts of tsaoko amomum fruit, 3-8 parts of long pepper, 5-10 parts of dried hawthorn, 5-10 parts of yellow wine and 2-8 parts of yellow crystal rock candy.

5. A method of preparing the double pepper beef flavor of any one of claims 1-4, wherein the method comprises the steps of:

(1) preparing the special bovine bone collagen jelly: sawing the beef bones into sections, crushing the fennel, the long pepper and the tsaoko amomum fruits, then putting the crushed materials and the dried hawthorn fruits into a gauze bag, tightly binding, putting the gauze bag into a pressure cooker, adding the water, the yellow wine, the wild mountain pickled rice pepper, the pickled red pepper and the yellow crystal sugar, pressurizing to 50-70 kPa, boiling for 60min, reducing the pressure to normal pressure, boiling for 30min to concentrate soup, fishing out solid substances in the soup, adding the carrageenan, boiling for 10-15 min, cooling to obtain the special beef bone collagen jelly, and refrigerating at 4 ℃ for later use;

(2) and (3) frying materials: respectively cutting the beef, the pleurotus eryngii, the wild pickled rice pepper and the pickled red pepper as claimed in claim 2, slicing the dried ginger, heating the vegetable oil to 150-180 ℃, adding the dried ginger slices and the pepper into the pot, stir-frying for 1min, then picking up, adding the 1/3 chopped red pepper, stir-frying to obtain red oil, continuously adding the pleurotus eryngii, adding the yellow wine, stir-frying until the pleurotus eryngii is golden yellow, adding the beef, continuously stir-frying until the beef is discolored and tightened, adding the specially-prepared bovine bone collagen jelly and the salt prepared in the step (1), adding the soybean protein isolate and the soybean phospholipid after boiling, stopping heating after 10-15 min, obtaining fried sauce, and cooling to room temperature for later use;

(3) mixing and stirring: adding the residual 2/3 of the chopped pickled red peppers and the chopped wild pickled rice peppers obtained in the step (2) into the fried sauce material obtained in the step, adding sodium glutamate, stirring the mixture in an up-down overturning manner, and uniformly mixing to obtain the double-pepper beef fat seasoning;

(4) and (3) sterilization and filling: and (4) rapidly cooling the double-pepper beef seasoning prepared in the step (3), carrying out pasteurization, then filling in a filling production line of an aseptic workshop, and carrying out packaging and quality inspection to obtain a finished product of the double-pepper beef seasoning.

Technical Field

The invention belongs to the field of food processing, and particularly relates to a double-pepper beef seasoning and a preparation method thereof.

Background

Chinese diet is excellent in color, fragrance and taste all over the past, seasonings play an important role in daily diet, particularly meat seasonings are deeply popular with people, seasonings on the market mostly contain various additives and preservatives, meat is mostly blended by hydrolase or essence, the taste, the flavor and the nutritional value are not good enough, the requirements on the quality of food are continuously improved along with the improvement of the substance level of people, and more high-quality seasonings with unique flavor, nutrition and health are also required. Beef is a popular food material, and beef-flavored seasonings have wide market space, but beef-flavored seasonings in the current market are mostly prepared from beef tallow, beef hydrolase or flavoring essence, so that the beef-flavored seasonings have the defects of lack of nutrition, single taste, heavy spice taste and loss of the original flavor of beef. Therefore, by utilizing the original characteristics of food materials and reasonably configuring and cooking, the beef compound flavor seasoning with unique flavor and rich nutrition is developed and has great market value.

Disclosure of Invention

The purpose of the invention is realized by the following technical scheme:

the invention firstly provides a double-pepper beef seasoning, which comprises the following ingredients: specially-made bovine bone collagen jelly, beef, pleurotus eryngii, wild pickled rice pepper, pickled red pepper, soybean protein isolate, soybean phospholipid, vegetable oil, yellow wine, salt, sodium glutamate, dried ginger and pepper;

preferably, the double-pepper fat beef seasoning comprises, by weight, 20-40 parts of special beef bone collagen jelly, 10-20 parts of beef, 20-30 parts of pleurotus eryngii, 10-20 parts of wild rice pickled peppers, 10-20 parts of pickled red peppers, 5-15 parts of soybean protein isolate, 3-8 parts of soybean lecithin, 10-20 parts of vegetable oil, 5-10 parts of yellow wine, 10-20 parts of salt, 3-8 parts of sodium glutamate, 2-8 parts of dried ginger and 2-8 parts of pepper.

Preferably, the double-pepper beef seasoning comprises the following components in parts by weight: 23-35 parts of specially-made bovine bone collagen jelly, 12-18 parts of beef, 22-27 parts of pleurotus eryngii, 12-18 parts of wild pickled rice pepper, 12-18 parts of pickled red pepper, 8-12 parts of soybean protein isolate, 3-5 parts of soybean phospholipid, 12-18 parts of vegetable oil, 5-8 parts of yellow wine, 12-18 parts of salt, 4-6 parts of sodium glutamate, 3-6 parts of dried ginger and 3-6 parts of pepper.

Preferably, the specially-made bovine bone collagen jelly comprises the following components in parts by weight: 100-300 parts of water, 20-30 parts of beef bone, 5-15 parts of carrageenan, 5-10 parts of wild pickled rice pepper, 5-10 parts of pickled red pepper, 3-8 parts of fennel, 2-5 parts of tsaoko amomum fruit, 3-8 parts of long pepper, 5-10 parts of dried hawthorn, 5-10 parts of yellow wine and 2-8 parts of yellow crystal rock candy.

The invention also provides a preparation method of the double-pepper beef seasoning, which comprises the following steps:

(1) preparing the special bovine bone collagen jelly: sawing the beef bones into sections, crushing the fennel, the long pepper and the tsaoko amomum fruits, then putting the crushed fennel, the long pepper and the tsaoko amomum fruits and the dried hawthorn fruits into a gauze bag, tightly binding, putting the gauze bag into a pressure cooker, adding water, yellow wine, wild mountain pickled rice pepper, pickled red pepper and yellow crystal sugar, pressurizing to 50-70 kPa, boiling for 60min, reducing the pressure to normal pressure, decocting for 30min to concentrate soup, fishing out solid substances in the soup, adding carrageenan, decocting for 10-15 min, cooling to obtain the special beef bone collagen jelly, and refrigerating at 4 ℃ for later use;

(2) and (3) frying materials: respectively cutting beef, pleurotus eryngii, wild pickled rice pepper and pickled red pepper, slicing dried ginger, heating vegetable oil to 150-180 ℃, adding dried ginger slices and the pepper into a pot, stir-frying for 1min, then picking up, adding the 1/3 cut pickled red pepper, stir-frying to obtain red oil, continuously adding pleurotus eryngii, adding yellow wine, stir-frying until the pleurotus eryngii is golden yellow, adding beef, continuously stir-frying until the beef is discolored and tightened, adding the specially-prepared bovine bone collagen jelly and salt prepared in the step (1), adding the soybean protein isolate and soybean phospholipid after boiling, heating for 10-15 min, stopping heating to obtain fried sauce, and cooling to room temperature for later use;

(3) mixing and stirring: adding the residual 2/3 of the chopped pickled red peppers and the chopped wild pickled rice peppers obtained in the step (2) into the fried sauce material obtained in the step, adding sodium glutamate, stirring the mixture in an up-down overturning manner, and uniformly mixing to obtain the double-pepper beef fat seasoning;

(4) and (3) sterilization and filling: and (4) rapidly cooling the double-pepper beef seasoning prepared in the step (3), carrying out pasteurization, then filling in a filling production line of an aseptic workshop, and carrying out packaging and quality inspection to obtain a finished product of the double-pepper beef seasoning.

Compared with the prior art, the invention has the beneficial effects that: under the blending action of fennel, tsaoko cardamom, long pepper, dried hawthorn and yellow wine, through high-pressure boiling and concentration, the specially-made beef bone collagen jelly has the nutrition and flavor of beef and hot pepper, and through stir-frying of the beef, pleurotus eryngii, wild mountain pickled rice pepper, pickled red pepper and other raw food materials, the thick and multi-level beef hot pepper flavor is formed.

Detailed Description

The invention provides a double-pepper fat beef seasoning, which comprises 20-40 parts of specially-made beef bone collagen jelly, 10-20 parts of beef, 20-30 parts of pleurotus eryngii, 10-20 parts of wild pickled rice peppers, 10-20 parts of pickled red peppers, 5-15 parts of soybean protein isolate, 3-8 parts of soybean phospholipids, 10-20 parts of vegetable oil, 5-10 parts of yellow wine, 10-20 parts of salt, 3-8 parts of sodium glutamate, 2-8 parts of dried ginger and 2-8 parts of pepper.

The specially-made bovine bone collagen jelly comprises the following components in parts by weight: 100-300 parts of water, 20-30 parts of beef bone, 5-15 parts of carrageenan, 5-10 parts of wild pickled rice pepper, 5-10 parts of pickled red pepper, 3-8 parts of fennel, 2-5 parts of tsaoko amomum fruit, 3-8 parts of long pepper, 5-10 parts of dried hawthorn, 5-10 parts of yellow wine and 2-8 parts of yellow crystal rock candy.

The preparation method of the double-pepper beef seasoning specifically comprises the following steps:

(1) preparing the special bovine bone collagen jelly: sawing the beef bones into sections, crushing the fennel, the long pepper and the tsaoko amomum fruits, then putting the crushed fennel, the long pepper and the tsaoko amomum fruits and the dried hawthorn fruits into a gauze bag, tightly binding, putting the gauze bag into a pressure cooker, adding water, yellow wine, wild mountain pickled rice pepper, pickled red pepper and yellow crystal sugar, pressurizing to 50-70 kPa, boiling for 60min, reducing the pressure to normal pressure, decocting for 30min to concentrate soup, fishing out solid substances in the soup, adding carrageenan, decocting for 10-15 min, cooling to obtain the special beef bone collagen jelly, and refrigerating at 4 ℃ for later use;

(2) and (3) frying materials: respectively cutting beef, pleurotus eryngii, wild pickled rice pepper and pickled red pepper, slicing dried ginger, heating vegetable oil to 150-180 ℃, adding dried ginger slices and the pepper into a pot, stir-frying for 1min, then picking up the sliced pickled red pepper, adding 1/3 cut pickled red pepper, stir-frying to obtain red oil, continuously adding pleurotus eryngii, adding yellow wine, stir-frying until the pleurotus eryngii is golden yellow, adding beef, continuously stir-frying until the beef is discolored and tightened, adding special bovine bone collagen jelly and salt, adding the soybean protein isolate and soybean phospholipid after boiling, heating for 10-15 min, then stopping heating to obtain fried sauce, and cooling to room temperature for later use;

(3) mixing and stirring: adding the rest 2/3 of the chopped pickled red peppers and the chopped wild pickled rice peppers into the fried sauce, adding sodium glutamate, turning and stirring up and down, and uniformly mixing to obtain the double-pepper beef fat seasoning;

(4) and (3) sterilization and filling: and (4) rapidly cooling the double-pepper beef seasoning prepared in the step (3), carrying out pasteurization, then filling in a filling production line of an aseptic workshop, and carrying out packaging and quality inspection to obtain a finished product of the double-pepper beef seasoning.

The technical solution of the present invention will be further described in detail with reference to specific embodiments. The following examples are merely illustrative and explanatory of the present invention and should not be construed as limiting the scope of the invention. All the technologies realized based on the above-mentioned contents of the present invention are covered in the protection scope of the present invention.

Unless otherwise indicated, the raw materials and reagents used in the following examples are all commercially available products or can be prepared by known methods.