Reactor process-beef extract production technology

### Beef Extract Production Process and Key Considerations

Beef extract, a natural seasoning derived from fresh beef, is gaining popularity due to its strong meaty flavor and alignment with the growing demand for natural, nutritious, and healthy food. The production process involves several stages, including enzymatic hydrolysis, Maillard reaction, and homogenization, to ensure a high-quality product.

#### **Production Process**

1. **Raw Material Acceptance**:

- Fresh beef is inspected for quality, freshness, and cleanliness.

2. **Pretreatment**:

- Beef is cleaned to remove dirt and reduce microbial contamination.

- It is then cut into strips for further processing.

3. **Steaming**:

- Beef strips are steamed in a double-layer pot with water and spices (e.g., ginger, nutmeg, and five-spice powder) at a pressure of 0.15–0.2 MPa and a temperature above 95°C.

- The cooked beef is minced and adjusted to a pH of 6.8–7.2.

4. **Enzymatic Hydrolysis**:

- Papain is added at 50–55°C for 20–25 minutes, followed by enzyme inactivation through boiling for 20 minutes.

5. **Homogenization**:

- The hydrolysate is emulsified under high pressure (300 MPa) and concentrated to the desired solid content.

6. **Maillard Reaction**:

- Auxiliary materials like glucose, yeast extract, and starch are added, and the mixture undergoes a controlled reaction at 70–100°C.

7. **Packaging**:

- The finished product is cooled, filtered, and packaged in sterile bags.

8. **Finished Product**:

- The product is stored in a clean, sanitary environment at room temperature.

#### **Key Operational Points**

- **Raw Material Quality**: Ensuring fresh, clean beef reduces microbial risks.

- **Steaming and Enzymatic Hydrolysis**: Proper control of temperature and pH during these stages is critical for flavor and texture.

- **Maillard Reaction**: Strict control of time and temperature prevents the formation of undesirable black particles.

- **Packaging**: Sterile, sealed packaging ensures product safety and shelf life.

#### **Precautions**

1. **Prevention of Black Particles**:

- Pre-treat auxiliary materials like starch to prevent clumping.

- Control Maillard reaction time and temperature to avoid over-reaction.

- Use a 60-mesh screen during filling to ensure a smooth product texture.

2. **Enzyme Selection**:

- Use papain for its high thermal stability and adjust the pH to 5–7 for optimal performance.

3. **Microbial Control**:

- Maintain strict hygiene during production and consider low-temperature irradiation for sterilization to ensure microbial safety.

#### **Product Quality Standards**

- **Appearance**: Uniform, viscous paste with a brown color.

- **Flavor**: Inherent beef aroma with no off-odors.

- **Composition**: Salt content ≤10%, moisture ≤40%, and microbial limits within acceptable ranges (total bacteria ≤100/mL, coliforms ≤6/mL, no pathogenic bacteria).

By adhering to these processes and precautions, beef extract can be produced efficiently and meet high-quality standards, catering to the demand for natural and nutritious food seasonings.