Development Of A New Product Of Convenient Beef Soup

Convenient beef soup was developed with the yellow beef of Liangshan Prefecture in Sichuan Province as the raw material by the fusion of traditional beef soup processing methods and modern food technology.It is made up of three combinations of cold fresh beef bag,seasoning bag and tender bag.Development of beef soup seasoning:The GC-MS aroma of bone soup made by high pressure and atmospheric pressure was measured.It was found that there were 31 kinds of aroma substances in the compound bone soup of atmospheric pressure,and there were more aromas of aldehydes,ketones and esters.The peak area content reaches 90.69%;The high-pressure tanned bone soup detected 33 kinds of taste substances,but the aroma substances were reduced.Most of the substances were hydrocarbons,and the peak area content of hydrocarbons reached 60.82%.High pressure tanning has proven to be more pronounced.The total nitrogen content of the compound bone soup made by pressing is1.68mg/ml and the collagen content is 26.17mg/m,while the total nitrogen content of the constant pressure simmering bone soup is 1.53mg/ml and the collagen content is24.66mg/ml.High pressure tanning has proven to be more conducive.In order to improve the production efficiency of the factory,the high-pressure tanning method was selected.The ratio of livestock and aggregate aggregates was studied,and the process parameters of high pressure tanning were determined: 500.00 g of 1-3 cm livestock bones were used,and the ratio of beef bones to pig bones was 5:5,in a vertical sterilizer.Cook for 50 minutes at a temperature of 121℃,bone to water ratio of 1:3.Research of frying process of beef soup seasoning: The formula of beef soup seasoning was designed.Aromatizing seasoning was optimized,The amount of the secret spice added was 2.00%,the amount of the pepper amide added was 0.015%,the amount of the yeast extract was 1.50%,and the amount of the capsaicin was 0.005%.The frying process and temperature curve of the beef stockpot seasoning are determined.The rapeseed oil is raised to200℃ and cooled to about 150℃.It is added with ginger garlic,bean paste and sweet noodles.Then added chili,pepper,secret spices and so on.Add yeast extract and bone soup.The Maillard reaction occurs in the seasoning to produce aroma substances.It is determined that130℃is the ending temperature of the seasoning,and the delicious beef soup seasoning can be obtained.Development test of beef tenderizer:Effects of Two chemical preservatives,potassium sorbate,sodium dehydroacetate,natural preservative,pickled pepper water,and nisin were studied.Combining with the orthogonal test,the formula of the composite preservative was as follows: 6.0% of pickled pepper water,0.05% of nisin,0.1% of potassium sorbate,and 0.04%of sodium dehydroacetate.The composite preservative by evenly sprayed in the beef,and the beef is vacuum-packed and stored at 0-+4℃.The shelf life of the beef is extended to 30 days.