CN107410929A - A kind of Spiced beef preparation method and injection salting apparatus used - Google Patents
A kind of Spiced beef preparation method and injection salting apparatus used Download PDFInfo
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- CN107410929A CN107410929A CN201710296896.6A CN201710296896A CN107410929A CN 107410929 A CN107410929 A CN 107410929A CN 201710296896 A CN201710296896 A CN 201710296896A CN 107410929 A CN107410929 A CN 107410929A
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Abstract
The invention belongs to Meat processing technical field, and in particular to a kind of Spiced beef preparation method and injection salting apparatus used.A kind of Spiced beef preparation method, the processing step of the preparation method are：1st, beef pre-processes；2nd, the preparation of butcher's meat soup stock；3rd, injection is pickled；Beef is put into injection salting apparatus, and control soup stock is pickled 6 hours at 10 DEG C~15 DEG C；4th, cure permeates；5th, halogen boils；6th, packaging sterilizing；Above-mentioned Spiced beef preparation method injection salting apparatus used, including injection pickling pool, cure tank.The beneficial effects of the invention are as follows, green, health, it is nutritious, Spiced beef color development is uniform, inside and outside flavor is consistent, meat is tender, gas it is aromatic it is strongly fragrant, taste is excellent, quality is high, process set degree is high, traditional dry salting and wet cure are combined by device, reduce salting period using pricker, beneficial to realizing industrialized production.
Description
Technical field
The invention belongs to Meat processing technical field, and in particular to a kind of Spiced beef preparation method and injection used are pickled
Device.
Background technology
Beef is rich in protein, and amino acid ratio of components beef needs closer to human body, body resistance against diseases can be improved, to life
Long development and postoperative, the people of aftercare loses blood in supplement, repair tissue etc. is particularly suitable, severe winter food beef can warm stomach,
It is the good merchantable brand in the season；Beef has a tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, the effect of saliva of quenching the thirst,
The people for being suitable for hidden, body void of breathing hard under gas, soreness of bones and muscles, anaemia prolonged illness and yellow dizzy people in face eats；Buffalo meat can antiabortive benefit
God, QI invigorating, strengthening spleen and nourishing stomach during Carnis Bovis seu Bubali can pacify, strengthen muscles and bones.
At present, the method for salting of Chinese halogen meat products mainly has two kinds：1. dry salting, i.e., salt, spices colour former etc. are adjusted
Taste product, it is coated onto beef surface and is pickled, salting period 15 days~20 days.2. wet cure, i.e., will after flavouring is watered
Beef, which is put into, wherein to be pickled.Salting period 15 days or so.During shortening, operating personnel's warp of oneself in
Test, after addition flavoring boils in long-used soup in pot, add the beef pickled and carry out shortening.Its defect is mainly manifested in：1、
Flavoring is allowed to be pickled from the infiltration of meat portion appearance, cube meat surface and internal flavor are uneven, and quality is unstable, color development is uneven, salt down
Time processed is longer.2nd, operating personnel's experience is inconsistent, and taste is different, causes beef saline taste, flavor difference after shortening.
The content of the invention
The present invention makes up the deficiency of conventional art, there is provided a kind of Spiced beef making side to solve problem mentioned above
Method and injection salting apparatus used, nutrient health, salting period is reduced, improve the stability of quality, the Spiced beef hair after shortening
Color is uniform, and inside and outside flavor is consistent, taste is excellent, realizes industrialized production.
The present invention is achieved through the following technical solutions：
A kind of Spiced beef preparation method, the processing step of the preparation method are：
1st, beef pre-processes：The beef for cutting block be put into boiling water and carries out boiling, digestion time is 1-2 minutes, is pulled out
It is rinsed afterwards with clear water, is placed in the sealing room of 0~5 DEG C of temperature, relative humidity 60%~70% and dries, deacidified
Processing；
2nd, the preparation of butcher's meat soup stock；The spices that 50 jin of beef uses：18 ~ 21 grams of Amomum cardamomum, 17 ~ 20 grams in one's early teens, nutmeg 25 ~
30 grams, 20 ~ 25 grams of tsaoko crust, 18 ~ 20 grams of kaempferia galamga, 40 ~ 50 grams of the root of Dahurain angelica, 30 ~ 35 grams of fructus amomi, 25 ~ 30 grams of piper longum, cassia bark 120 ~
150 grams, 50 ~ 60 grams of radix glycyrrhizae, 20 ~ 30 grams of Chinese prickly ash, 20 ~ 25 grams of spiceleaf, 8 ~ 10 grams of Momordica grosvenori, suitable quantity of water, be put into jacketed pan, greatly
Baked wheaten cake system is boiled, and slow fire boils within 40 minutes~60 minutes, is cooled to after 10 DEG C~less than 18 DEG C, and filtering is standby into pickling soup stock；
3rd, injection is pickled；Beef is put into injection salting apparatus, and control soup stock is pickled 6 hours at 10 DEG C~15 DEG C；
4th, cure permeates；The beef pickled is put into boiling water after boiling 15 minutes cure scattering and permeatings, pulled out standby；
5th, halogen boils；Calculated with 25 kilograms of water：120 ~ 150 grams of Chinese cassia tree, 80 ~ 100 grams of nutmeg, 50 ~ 60 grams of Bi fruits, 50 ~ 55 grams of White Chloe,
Red cool 15 ~ 20 grams, 10 ~ 20 grams of purple cool, 60 ~ 70 grams of fennel seeds, 80 ~ 100 grams of caraway seeds, 70 ~ 100 grams of murraya paniculataJack, rosemary 15 ~
20 grams, 7 ~ 10 grams of sweet wild marjoram, 60 ~ 70 grams of spiceleaf, 40 ~ 50 grams of galingal, 40 ~ 50 grams of rhizoma zingiberis, 80 ~ 100 grams of husky ginger, the flower bud of lily magnolia 15 ~ 20
Gram into halogen boil flavor pack, big fire infusion 40 minutes, the beef after then above-mentioned cure is permeated is placed in halogen saucepan, slow fire sauce
Boil to ripe；
6th, packaging sterilizing；The well-done beef of sauce first carries out infrared ray baking water removal, sterilizing, then weighing and bagging, then carry out once
Conventional sterilant；
Above-mentioned Spiced beef preparation method injection salting apparatus used, including injection pickling pool, cure tank, it is characterised in that：Injection
The side wall of pickling pool is provided with zone of heating, and injection pickling pool bottom is provided with pricker, and pricker into pipe by being communicated to cure tank
Middle lower section, the through hole of transmission cure is distributed with pricker, into pipe on be additionally provided with charging pump；Inject the bottom of pickling pool also
The middle top of cure tank is communicated to by effuser, filter and static tank are provided with effuser.Described cure tank with it is quiet
Only tank is provided with window.Described injection pickling pool is provided with the arc lid for being engaged size.
The invention has the advantages that green, health, nutritious, Spiced beef color development is uniform, and inside and outside flavor is consistent, meat
Matter is tender, gas it is aromatic it is strongly fragrant, taste is excellent, quality is high, and process set degree is high, and device mutually ties traditional dry salting with wet cure
Close, salting period is reduced using pricker, beneficial to realizing industrialized production.
Brief description of the drawings
The present invention is further illustrated below in conjunction with the accompanying drawings.
Fig. 1 is the structural representation of present invention injection pickling machine.
In figure, 1 lid, 2 injection pickling pools, 3 prickers, 4 zones of heating, 5 charging pumps, 6 cure tanks, 7 filters, 8 is static
Tank, 9 enter pipe, 10 effusers.
Embodiment
Accompanying drawing is a kind of specific embodiment of the invention.
Embodiment one：
A kind of Spiced beef preparation method, the processing step of the preparation method are：
1st, beef pre-processes：The beef for cutting block be put into boiling water and carries out boiling, digestion time is 1-2 minutes, is pulled out
It is rinsed afterwards with clear water, is placed in the sealing room of 0~5 DEG C of temperature, relative humidity 60%~70% and dries, deacidified
Processing；
2nd, the preparation of butcher's meat soup stock；The spices that 50 jin of beef uses：20 grams of Amomum cardamomum, 20 grams in one's early teens, 30 grams of nutmeg, tsaoko
25 grams of crust, 20 grams of kaempferia galamga, 50 grams of the root of Dahurain angelica, 35 grams of fructus amomi, 30 grams of piper longum, 150 grams of cassia bark, 60 grams of radix glycyrrhizae, 30 grams of Chinese prickly ash, spiceleaf
25 grams, 10 grams of Momordica grosvenori, suitable quantity of water, are put into jacketed pan, and big fire is fired and boiled, and slow fire boils within 40 minutes~60 minutes, cools
To after 10 DEG C~less than 18 DEG C, filtering is standby into pickling soup stock；
3rd, injection is pickled；Beef is put into injection salting apparatus, and control soup stock is pickled 6 hours at 10 DEG C~15 DEG C；
4th, cure permeates；The beef pickled is put into boiling water after boiling 15 minutes cure scattering and permeatings, pulled out standby；
5th, halogen boils；Calculated with 25 kilograms of water：150 grams of Chinese cassia tree, 100 grams of nutmeg, 60 grams of Bi fruits, 50 grams of White Chloe, red cool 20 grams, purple cool
20 grams, 70 grams of fennel seeds, 100 grams of caraway seeds, 100 grams of murraya paniculataJack, 20 grams of rosemary, 10 grams of sweet wild marjoram, 70 grams of spiceleaf, galingal 50
Gram, 50 grams of rhizoma zingiberis, 100 grams of husky ginger, 20 grams of the flower bud of lily magnolia into halogen boil flavor pack, big fire infusion 40 minutes, then above-mentioned cure is oozed
Beef after thoroughly is placed in halogen saucepan, and slow fire sauce is boiled to ripe；
6th, packaging sterilizing；The well-done beef of sauce first carries out infrared ray baking water removal, sterilizing, then weighing and bagging, then carry out once
Conventional sterilant；
Above-mentioned Spiced beef preparation method injection salting apparatus used, including injection pickling pool 2, cure tank 5, it is characterised in that：Note
The side wall for penetrating pickling pool 2 is provided with zone of heating 4, and injection pickling pool 2 bottom is provided with pricker 3, and pricker 3 into pipe by being communicated to
The middle lower section of cure tank 6, the through hole of transmission cure is distributed with pricker 3, into pipe 9 on be additionally provided with charging pump 5；Injection is pickled
The bottom in pond 2 is also communicated to the middle top of cure tank by effuser 10, and filter and static tank are provided with effuser 10.Institute
The cure tank 6 stated is provided with window with static tank 8.Described injection pickling pool 2 is provided with the arc covers for being engaged size
Body.
Embodiment two：
A kind of Spiced beef preparation method, the processing step of the preparation method are：
1st, beef pre-processes：The beef for cutting block be put into boiling water and carries out boiling, digestion time is 1-2 minutes, is pulled out
It is rinsed afterwards with clear water, is placed in the sealing room of 0~5 DEG C of temperature, relative humidity 60%~70% and dries, deacidified
Processing；
2nd, the preparation of butcher's meat soup stock；The spices that 50 jin of beef uses：18 grams of Amomum cardamomum, 17 grams in one's early teens, 25 grams of nutmeg, tsaoko
20 grams of crust, 18 grams of kaempferia galamga, 40 grams of the root of Dahurain angelica, 30 grams of fructus amomi, 250 grams of piper longum, 120 grams of cassia bark, 50 grams of radix glycyrrhizae, 20 grams of Chinese prickly ash, perfume
20 grams of leaf, 8 grams of Momordica grosvenori, suitable quantity of water, are put into jacketed pan, and big fire is fired and boiled, and slow fire boils within 40 minutes~60 minutes, cools
To after 10 DEG C~less than 18 DEG C, filtering is standby into pickling soup stock；
3rd, injection is pickled；Beef is put into injection salting apparatus, and control soup stock is pickled 6 hours at 10 DEG C~15 DEG C；
4th, cure permeates；The beef pickled is put into boiling water after boiling 15 minutes cure scattering and permeatings, pulled out standby；
5th, halogen boils；Calculated with 25 kilograms of water：120 grams of Chinese cassia tree, 80 grams of nutmeg, 50 grams of Bi fruits, 50 grams of White Chloe, red cool 15 grams, purple cool
10 grams, 60 grams of fennel seeds, 80 grams of caraway seeds, 70 grams of murraya paniculataJack, 15 grams of rosemary, 7 grams of sweet wild marjoram, 60 grams of spiceleaf, 40 grams of galingal,
40 grams of rhizoma zingiberis, 80 grams of husky ginger, 15 grams of the flower bud of lily magnolia into halogen boil flavor pack, big fire infusion 40 minutes, after then above-mentioned cure is permeated
Beef be placed in halogen saucepan, slow fire sauce is boiled to ripe；
6th, packaging sterilizing；The well-done beef of sauce first carries out infrared ray baking water removal, sterilizing, then weighing and bagging, then carry out once
Conventional sterilant；
Above-mentioned Spiced beef preparation method injection salting apparatus used, including injection pickling pool 2, cure tank 5, it is characterised in that：Note
The side wall for penetrating pickling pool 2 is provided with zone of heating 4, and injection pickling pool 2 bottom is provided with pricker 3, and pricker 3 into pipe by being communicated to
The middle lower section of cure tank 6, the through hole of transmission cure is distributed with pricker 3, into pipe 9 on be additionally provided with charging pump 5；Injection is pickled
The bottom in pond 2 is also communicated to the middle top of cure tank by effuser 10, and filter and static tank are provided with effuser 10.Institute
The cure tank 6 stated is provided with window with static tank 8.Described injection pickling pool 2 is provided with the arc covers for being engaged size
Body.
Embodiment three：
A kind of Spiced beef preparation method, the processing step of the preparation method are：
1st, beef pre-processes：The beef for cutting block be put into boiling water and carries out boiling, digestion time is 1-2 minutes, is pulled out
It is rinsed afterwards with clear water, is placed in the sealing room of 0~5 DEG C of temperature, relative humidity 60%~70% and dries, deacidified
Processing；
2nd, the preparation of butcher's meat soup stock；The spices that 50 jin of beef uses：21 grams of Amomum cardamomum, 20 grams in one's early teens, 30 grams of nutmeg, tsaoko
25 grams of crust, 20 grams of kaempferia galamga, 50 grams of the root of Dahurain angelica, 35 grams of fructus amomi, 30 grams of piper longum, 150 grams of cassia bark, 60 grams of radix glycyrrhizae, 30 grams of Chinese prickly ash, spiceleaf
25 grams, 10 grams of Momordica grosvenori, suitable quantity of water, are put into jacketed pan, and big fire is fired and boiled, and slow fire boils within 40 minutes~60 minutes, cools
To after 10 DEG C~less than 18 DEG C, filtering is standby into pickling soup stock；
3rd, injection is pickled；Beef is put into injection salting apparatus, and control soup stock is pickled 6 hours at 10 DEG C~15 DEG C；
4th, cure permeates；The beef pickled is put into boiling water after boiling 15 minutes cure scattering and permeatings, pulled out standby；
5th, halogen boils；Calculated with 25 kilograms of water：150 grams of Chinese cassia tree, 100 grams of nutmeg, 60 grams of Bi fruits, 55 grams of White Chloe, red cool 20 grams, purple cool
20 grams, 70 grams of fennel seeds, 100 grams of caraway seeds, 100 grams of murraya paniculataJack, 20 grams of rosemary, 10 grams of sweet wild marjoram, 70 grams of spiceleaf, galingal 50
Gram, 50 grams of rhizoma zingiberis, 100 grams of husky ginger, 20 grams of the flower bud of lily magnolia into halogen boil flavor pack, big fire infusion 40 minutes, then above-mentioned cure is oozed
Beef after thoroughly is placed in halogen saucepan, and slow fire sauce is boiled to ripe；
6th, packaging sterilizing；The well-done beef of sauce first carries out infrared ray baking water removal, sterilizing, then weighing and bagging, then carry out once
Conventional sterilant；
Above-mentioned Spiced beef preparation method injection salting apparatus used, including injection pickling pool 2, cure tank 5, it is characterised in that：Note
The side wall for penetrating pickling pool 2 is provided with zone of heating 4, and injection pickling pool 2 bottom is provided with pricker 3, and pricker 3 into pipe by being communicated to
The middle lower section of cure tank 6, the through hole of transmission cure is distributed with pricker 3, into pipe 9 on be additionally provided with charging pump 5；Injection is pickled
The bottom in pond 2 is also communicated to the middle top of cure tank by effuser 10, and filter and static tank are provided with effuser 10.Institute
The cure tank 6 stated is provided with window with static tank 8.Described injection pickling pool 2 is provided with the arc covers for being engaged size
Body.
Claims (4)
1. a kind of Spiced beef preparation method, the processing step of the preparation method are：
1）Beef pre-processes：The beef for cutting block be put into boiling water and carries out boiling, digestion time is 1-2 minutes, is pulled out
It is rinsed afterwards with clear water, is placed in the sealing room of 0~5 DEG C of temperature, relative humidity 60%~70% and dries, deacidified
Processing；
2）The preparation of butcher's meat soup stock；The spices that 50 jin of beef uses：18 ~ 21 grams of Amomum cardamomum, 17 ~ 20 grams in one's early teens, nutmeg 25 ~
30 grams, 20 ~ 25 grams of tsaoko crust, 18 ~ 20 grams of kaempferia galamga, 40 ~ 50 grams of the root of Dahurain angelica, 30 ~ 35 grams of fructus amomi, 25 ~ 30 grams of piper longum, cassia bark 120 ~
150 grams, 50 ~ 60 grams of radix glycyrrhizae, 20 ~ 30 grams of Chinese prickly ash, 20 ~ 25 grams of spiceleaf, 8 ~ 10 grams of Momordica grosvenori, suitable quantity of water, be put into jacketed pan, greatly
Baked wheaten cake system is boiled, and slow fire boils within 40 minutes~60 minutes, is cooled to after 10 DEG C~less than 18 DEG C, and filtering is standby into pickling soup stock；
3）Injection is pickled；Beef is put into injection salting apparatus, and control soup stock is pickled 6 hours at 10 DEG C~15 DEG C；
4）Cure permeates；The beef pickled is put into boiling water after boiling 15 minutes cure scattering and permeatings, pulled out standby；
5）Halogen boils；Calculated with 25 kilograms of water：120 ~ 150 grams of Chinese cassia tree, 80 ~ 100 grams of nutmeg, 50 ~ 60 grams of Bi fruits, 50 ~ 55 grams of White Chloe,
Red cool 15 ~ 20 grams, 10 ~ 20 grams of purple cool, 60 ~ 70 grams of fennel seeds, 80 ~ 100 grams of caraway seeds, 70 ~ 100 grams of murraya paniculataJack, rosemary 15 ~
20 grams, 7 ~ 10 grams of sweet wild marjoram, 60 ~ 70 grams of spiceleaf, 40 ~ 50 grams of galingal, 40 ~ 50 grams of rhizoma zingiberis, 80 ~ 100 grams of husky ginger, the flower bud of lily magnolia 15 ~ 20
Gram into halogen boil flavor pack, big fire infusion 40 minutes, the beef after then above-mentioned cure is permeated is placed in halogen saucepan, slow fire sauce
Boil to ripe；
6）Packaging sterilizing；The well-done beef of sauce first carries out infrared ray baking water removal, sterilizing, then weighing and bagging, then carry out once
Conventional sterilant.
2. Spiced beef preparation method according to claim 1 injection salting apparatus used, including injection pickling pool, cure
Tank, it is characterised in that：The side wall of injection pickling pool is provided with zone of heating, and injection pickling pool bottom is provided with pricker, and pricker passes through
The middle lower section of cure tank is communicated into pipe, be distributed with pricker transmission cure through hole, into pipe on be additionally provided with charging pump；
The bottom of injection pickling pool is also communicated to the middle top of cure tank by effuser, and filter and static is provided with effuser
Tank；Described cure tank is provided with window with static tank；Described injection pickling pool is provided with the arc for being engaged size
Lid.
3. Spiced beef preparation method according to claim 1, it is characterised in that：The optimum proportioning of butcher's meat soup stock is 50 jin of oxen
The spices that meat uses：20 grams of Amomum cardamomum, 20 grams in one's early teens, 30 grams of nutmeg, 25 grams of tsaoko crust, 20 grams of kaempferia galamga, 50 grams of the root of Dahurain angelica,
35 grams of fructus amomi, 30 grams of piper longum, 150 grams of cassia bark, 60 grams of radix glycyrrhizae, 30 grams of Chinese prickly ash, 25 grams of spiceleaf, 10 grams of Momordica grosvenori.
4. Spiced beef preparation method according to claim 1, it is characterised in that：The optimum proportioning of halogen material is in terms of 25 kilograms of water
Calculate：150 grams of Chinese cassia tree, 100 grams of nutmeg, 60 grams of Bi fruits, 50 grams of White Chloe, red cool 20 grams, 20 grams of purple cool, 70 grams of fennel seeds, caraway seeds
100 grams, 100 grams of murraya paniculataJack, 20 grams of rosemary, 10 grams of sweet wild marjoram, 70 grams of spiceleaf, 50 grams of galingal, 50 grams of rhizoma zingiberis, 100 grams of husky ginger,
20 grams of the flower bud of lily magnolia into halogen boil flavor pack, big fire infusion 40 minutes, the beef after then above-mentioned cure is permeated is placed in halogen saucepan,
Slow fire sauce is boiled to ripe.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710296896.6A CN107410929A (en) | 2017-04-28 | 2017-04-28 | A kind of Spiced beef preparation method and injection salting apparatus used |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710296896.6A CN107410929A (en) | 2017-04-28 | 2017-04-28 | A kind of Spiced beef preparation method and injection salting apparatus used |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094918A (en) * | 2018-01-09 | 2018-06-01 | 安徽泷汇安全科技有限公司 | A kind of halogen of Spiced beef boils technique |
| CN108208623A (en) * | 2018-03-13 | 2018-06-29 | 重庆市长寿区田哥食品有限公司 | Spiced beef injects salting apparatus |
| CN110122792A (en) * | 2019-06-14 | 2019-08-16 | 湖南喜味佳生物科技有限公司 | A kind of preparation method of high-quality instant flavour product of freshwater fish |
| CN111418786A (en) * | 2020-05-13 | 2020-07-17 | 吉林大学 | Preparation method of low-heterocyclic amine sauced beef |
| CN113455622A (en) * | 2021-06-01 | 2021-10-01 | 上海唐人神肉制品有限公司 | Pasteur beef production device and production method thereof |
| CN115191564A (en) * | 2022-06-20 | 2022-10-18 | 南京未来食研室科技有限公司 | Raw pork chop pickling equipment with quantitative injection structure and raw pork chop pickling method |
-
2017
- 2017-04-28 CN CN201710296896.6A patent/CN107410929A/en not_active Withdrawn
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094918A (en) * | 2018-01-09 | 2018-06-01 | 安徽泷汇安全科技有限公司 | A kind of halogen of Spiced beef boils technique |
| CN108208623A (en) * | 2018-03-13 | 2018-06-29 | 重庆市长寿区田哥食品有限公司 | Spiced beef injects salting apparatus |
| CN110122792A (en) * | 2019-06-14 | 2019-08-16 | 湖南喜味佳生物科技有限公司 | A kind of preparation method of high-quality instant flavour product of freshwater fish |
| CN111418786A (en) * | 2020-05-13 | 2020-07-17 | 吉林大学 | Preparation method of low-heterocyclic amine sauced beef |
| CN113455622A (en) * | 2021-06-01 | 2021-10-01 | 上海唐人神肉制品有限公司 | Pasteur beef production device and production method thereof |
| CN115191564A (en) * | 2022-06-20 | 2022-10-18 | 南京未来食研室科技有限公司 | Raw pork chop pickling equipment with quantitative injection structure and raw pork chop pickling method |
| CN115191564B (en) * | 2022-06-20 | 2023-12-08 | 南京未来食研室科技有限公司 | Raw steak curing equipment with quantitative injection structure and raw steak curing method |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171201 |
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| WW01 | Invention patent application withdrawn after publication |