| Spices is an abbreviation of a kind of edible plant spices. It is extracted from the plantand can present foods with various sour, sweet, bitter, spicy, salty, and other typical tastes. It isone of the necessities in the daily life. Invention and use of spices have made greatcontributions to the development of food industry, especially the spices industry.Spice oleoresin is a kind of viscous liquid, which is the effective component extractedfrom spices with a solvent extraction method. It is the concentrated solution of the effectivecomponent of natural spices whose concentration is10times higher than that of raw spices.Spice oleoresin not only has the aroma of essential oil, but also has the taste of spicy andsweet, and retains the original pigments and antioxidants, etc. Spice oleoresin, as the effectivecomponent of spices, has balanced fragrance and taste. It is not easy to be oxidized,polymerized and deteriorated, but it is economic and convenient for the use, management,storage and transportation.The protein contents of beef are extremely abundant. Compared with pork, the ratio of itsamino acids can better meet people’s requirements for proteins. It can also improve people’santiviral ability, and has great effect for people’s growth and development, recovery afteroperation, and tissue repair.The first step is to prepare the emulsion of spice oleoresin. The spice oleoresin used forthe development of beef compound seasoning is produced with the CO2supercriticalextraction technique. It is the homogenate of spice oleoresin with a concentration of3%afteradding water under high pressure.The second step is to prepare the basic soup using the emulsion of spice oleoresin. Afterinitial processing, the beef shall be cut into big pieces and placed into the water with a ratio of1to5. Boiled with an induction cooker at a rapid mode of1200watts to skim off the scum,and then changed to a stewing mode of300watts for10minutes. After that, the impuritiesshall be discarded by filtration with the basic soup left only. Then the ratio of beef to soup isabout1to4.5. Add salt at a ratio of0.4%and test under the room temperature..The third step is to detect the effect of spice oleoresin on for the flavoring of beef. Afterconcentration gradient experiments twice, the simple sorts test, triangle test, and2-3test shall be employed to determine the optimal addition range of single spice oleoresin. The firstconcentration gradient experiment is to define the rough addition range of single spiceoleoresin, and then the second concentration gradient experiment is conducted to determinethe optimum addition range of single spice oleoresin. The sensory testing such as simple sortsis to further fine-tune and finally determine the range.The fourth step is to develop the basic seasonings of compound spice oleoresins for beef.A study shall be conducted to find out the seasoning effects of mixed spice oleoresins. Thenthrough sensory testing, the optimum formula for the basic seasonings of compound shall befinally worked out.The fifth step is to develop the beef soup flavored with the compound spice oleoresins. Astudy shall be conducted to seek for better formula of compound spice oleoresins used for thebeef soup. First, the optimum addition range of the basic seasonings is to be determined withthe concentration gradient experiments and sensory testing. Then, the levels of every factorare to be defined for the orthogonal test according to the optimum addition range of singlespice oleoresins. Finally, the sensory testing is to be employed for result verification. |
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