Study on fermented beef condiment precursors

Fermentation of beef paste was taken to build delicious flavor. The beef paste with best taste and flavor was prepared as following: activated DD253 inoculation quantity was 2%(v/v), glucose content was 60 g/ Kg, incubated for 20 h at temperature 37 ℃ with the rotation speed at 120 r/min, Then beef paste was concentrated to 60% solid content. Beef condiment precursor was prepared by Maillard reaction as following: beef paste concentrate 75 g, butter 6 g, vegetable protein hydrolysate 10 g, glucose 1.3 g, D-xylose 0.65 g, L- cysteine 0.4 g/L-glycine 0.25 g, aniseed powder 0.5 g, sweet cassia powder 0.5 g, onion powder 0.2 g, reacted at 115 ℃ for 1.5 h.