CN100446682C - High calcium normal juice beef product and its production method - Google Patents
High calcium normal juice beef product and its production method Download PDFInfo
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- CN100446682C CN100446682C CNB2004100913656A CN200410091365A CN100446682C CN 100446682 C CN100446682 C CN 100446682C CN B2004100913656 A CNB2004100913656 A CN B2004100913656A CN 200410091365 A CN200410091365 A CN 200410091365A CN 100446682 C CN100446682 C CN 100446682C
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Abstract
The present invention provides a raw juice beef product with high calcium and no sugar and a making method thereof. The raw juice beef product with high calcium and no sugar comprises cooked beef, a natural sweetening agent, biologic tricalcium phosphate, common salt, monosodium glutamate and natural spices. In the making method of the raw juice beef product with high calcium and no sugar, firstly, qualified scalper chine beef or scalper leg beef after being checked is unfrozen; then, decomposition, cutting and cleaning are carried out; then, the primary preliminary cooking of the scalper chine beef or the scalper leg beef is carried out, the purpose of the primary preliminary cooking is to make the raw scalper chine beef or the raw scalper leg beef boiled, and preliminary cooking degree is that heating is stopped until blood water of the scalper chine beef or the scalper leg beef after being boiled does not flow out and the scalper chine beef or the scalper leg beef is easy to mold; then, the beef is molded; secondly, salting and flavour treating are carried out, namely secondary boiling, which is completed in a jacketed pan, salting temperature is about 100 DEG C, and salting time is 2 hours. Natural flavorings, the natural sweetening agent and biologic tricalcium phosphate additives are added when the salting is carried out; in the salting process, the natural flavorings and the other additives can be favorably absorbed; then, after refrigeration and vacuum packaging are carried out, high temperature sterilization is carried out, the temperature of the high temperature sterilization is from 121 DEG C-1 DEG C to 121 DEG C + 1 DEG C, and the time of the high temperature sterilization is 20 minutes. Finally, refrigeration, test, box filling and warehouse filling are carried out.
Description
Affiliated technical field
The present invention relates to a kind of beef product and manufacture method thereof, particularly a kind of high calcium Sugarless type beef product and manufacture method thereof.
Background technology
Chinese patent ZL95100698.3 discloses a kind of production method of dried beef, the bright lean beef that it will meet sanitary standard removes muscle, film, behind the fertile fat, extraction watery blood, dirt, through the clear water overbleach, cube meat is crossed and is cut into inch strips after red or the blank of different size such as sheet, after the more former soup of overbleach beef being defoamed, add fennel, ginger splices, soy sauce, monosodium glutamate, auxiliary materials such as yellow rice wine decoct, after increasing, concentration descends blank again, slow fire is got sweat, clean up to the dried liquid of juice, the beef of pulling thick gravy out is sent into rolling-loosening machine again and is respectively rolled 1-2 time anyhow after going into to be with the oven dry of fan electric furnace, makes the dried beef fiber fine hair that fluffed be finished product.
Summary of the invention
The invention provides a kind of high calcium sugar-free normal juice beef product and manufacture method thereof.
Calcium is human basic nutrition key element, in skeleton, bone calcium accounts for 99% of overall calcium amount, and human body calcium deficiency phenomenon is very general in the modern society, the osteoporosis symptom is a main public health problem in a lot of countries, calcium is the basis of building bone, thereby a lot of government and NSF recommend people to make the calcium that contains optimal dose in the product as far as possible, to reduce osteoporotic danger.
High calcium sugar-free normal juice beef product of the present invention and manufacture method thereof are on the basis of prior art dried beef product, adopting the ox lean pork taken under the spinal column of a hog and the ox das Beinfleisch that obtain " pollution-free food " is raw material, with generally acknowledge in the world at present with the very approximate CALBON-natural biological calcium phosphate of skeleton calcium phosphate ratio as strengthening the calcium source, utilization high-tech technology adds in the beef product, to increase calcium content in the beef product, adopt blunt natural sweetener xylitol simultaneously, replace the white sugar in traditional dried beef production process, thereby reduce the sugar part content in the beef product effectively, special process such as hot plate with secondary, high-temperature sterilization, make product both keep the effective nutrition and the local flavor of original beef, have soft again, flavor alcohol, can not chew slag, the advantage of long shelf-life, and can replenish the calcium of needed by human body effectively, the often edible osteoporosis that helps to improve human body, improve the human body bone density, be applicable to each consumer group, particularly child and the elderly are a kind of beef products of functional form.
Ox lean pork taken under the spinal column of a hog and ox das Beinfleisch after high calcium sugar-free normal juice beef product of the present invention selects for use the process veterinary sanitary inspection qualified.Add calcium activated through cutting forming, mainly improve the ratios of calcium content in the beef product, make that the calcium content in the beef product is brought up to 80 mg/kg.
The preferred Dutch GSB of the used calcium additive of the present invention group company is the novel calcium source-CALBON natural biological calcium phosphate of health food exploitation, and the calcium phosphorus ration of its calcium phosphorus ration and skeleton is suitable.CALBON natural biological calcium phosphate, it has calcium content height, absorption rate height, heavy metal free pollution, fineness advantages of higher, the calcium in it and the high bioactivity of other several mineral materials make it become the first-selected product of nutrition fortifier of the present invention, and in food, add CALBON natural biological calcium phosphate and can suppress not only that insect is numerous to be planted, thereby the storage time of the long beef product in the court of a feudal ruler, the free mobility of increase product.
High calcium sugar-free normal juice beef product of the present invention adopts the pure natural sweetener, thereby is more suitable in person in middle and old age and patients with diabetes mellitus.
The manufacture method that the invention provides a kind of high calcium sugar-free normal juice beef product adopts the secondary method for cooking, make product both keep the effective nutrition and the local flavor of original beef, has advantage soft, that distinguish the flavor of alcohol, can not chew slag, long shelf-life again, the absorption that can replenish the human calcium effectively.
Embodiment of the present invention
Describe the present invention in detail below in conjunction with most preferred embodiment of the present invention.
The Main Ingredients and Appearance of a kind of embodiment of high calcium sugar-free normal juice beef product of the present invention is as follows:
Beef 83.6%; Xylitol 12.5%; Biological calcium phosphate 0.5%; Salt 2.34%; Monosodium glutamate 0.4%; Natural perfume material 0.66%.
The manufacture method of high calcium sugar-free normal juice beef product of the present invention is that after the assay was approved Carnis Bovis seu Bubali fillet or ox das Beinfleisch thawed earlier; Decompose cutting then, clean; Be to precook for the first time then, precook the described first time, its objective is raw meat is boiled, and the degree of precooking is to make meat not have watery blood after boiling to flow out, and promptly stops heating, is easy to moulding and gets final product; And then with the beef moulding; Be the stew in soy sauce seasoning afterwards, promptly hot plate for the second time that it is finished in jacketed pan, the stew in soy sauce temperature is about 100 ℃, and the stew in soy sauce time is 2 hours, adds natural flavouring, pure natural sweetener and biological calcium phosphate additive during stew in soy sauce; The stew in soy sauce process can make natural flavouring and other additive absorb preferably; After supercooling, vacuum packaging, pass through high-temperature sterilization more then, the temperature of its high-temperature sterilization is 121 ℃ ± 1 ℃, and the time is 20 minutes, is cooling, check, vanning warehouse-in at last.
High calcium sugar-free normal juice beef product of the present invention is owing to adopt stew in soy sauce technology, can keep original nutrition and moisture content effectively, be easy to the absorption and the maintenance of flavoring and nourishing additive agent simultaneously, therefore the performance indications of aspects such as its mouthfeel, pliability are better than traditional beef product, simultaneously, owing to adopt vacuum packaging and high-temperature sterilizing process, make it to be easy to preserve.
High calcium sugar-free normal juice beef product of the present invention can also be made series of products such as dried beef, sliced beef, dried beef slices by further technology.
High calcium sugar-free normal juice beef product of the present invention, if it is as follows to make its technical indicator that finally reaches of dried beef product:
Food portion (%): 100%
Energy (KJ):＞2000;
Calcium (MG):＞80;
Moisture (G):＜20;
Protein (G):＞40;
Sodium chloride (%):＜4%
Commercial sterilization.
Though described flesh and blood of the present invention in conjunction with most preferred embodiment of the present invention, but the present invention is not limited to the scope of above-mentioned most preferred embodiment, those skilled in the art are under the present invention's spirit instructs, can make various being equal to and change and be equal to replacement, these all should be included in the claim scope of the present invention.
Claims (6)
1, a kind of high calcium sugar-free normal juice beef product, its material comprises shortening beef, the pure natural sweetener, biological calcium phosphate, salt, monosodium glutamate, natural perfume material, it is characterized in that weight ratio is: shortening beef 83.6%, pure natural sweetener 12.5%, biological calcium phosphate 0.5%, salt＜4%, monosodium glutamate 0.4%, natural perfume material 0.66%; And the manufacture method of shortening beef is that ox lean pork taken under the spinal column of a hog or ox das Beinfleisch are decomposed cutting, cleans; Carry out then precooking the first time, the degree of precooking is to make meat not have watery blood after boiling to flow out the beef moulding after will precooking again; Afterwards above-mentioned moulding beef is carried out the stew in soy sauce seasoning, promptly hot plate for the second time, the stew in soy sauce seasoning process adds above-mentioned pure natural sweetener, biological calcium phosphate, natural perfume material and salt, monosodium glutamate.
2, high calcium sugar-free normal juice beef product as claimed in claim 1 is characterized in that described biological calcium phosphate is the novel calcium source-CALBON natural biological calcium phosphate of Dutch GSB group company exploitation.
3, high calcium sugar-free normal juice beef product as claimed in claim 1 is characterized in that the pure natural sweetener is an xylitol.
4, high calcium sugar-free normal juice beef product as claimed in claim 1 is characterized in that described stew in soy sauce temperature is about 100 ℃, and the stew in soy sauce time is 2 hours, and the stew in soy sauce seasoning process is to finish in jacketed pan.
5, high calcium sugar-free normal juice beef product as claimed in claim 1 is characterized in that: also comprising cooling, high-temperature sterilization, vacuum packaging, is check, vanning warehouse-in at last.
6, high calcium sugar-free normal juice beef product as claimed in claim 5, the temperature that it is characterized in that described high-temperature sterilization is 121 ℃ ± 1 ℃, the time is 20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100913656A CN100446682C (en) | 2004-11-24 | 2004-11-24 | High calcium normal juice beef product and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100913656A CN100446682C (en) | 2004-11-24 | 2004-11-24 | High calcium normal juice beef product and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1602743A CN1602743A (en) | 2005-04-06 |
| CN100446682C true CN100446682C (en) | 2008-12-31 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100913656A Expired - Fee Related CN100446682C (en) | 2004-11-24 | 2004-11-24 | High calcium normal juice beef product and its production method |
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| CN (1) | CN100446682C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107019167A (en) * | 2017-03-31 | 2017-08-08 | 季小柳 | Sliced black beef meat and preparation method thereof |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103263023A (en) * | 2013-06-07 | 2013-08-28 | 扬州大学 | Preparation method of low-sugar type middle-water sliced dried beef |
| CN103931999A (en) * | 2014-04-29 | 2014-07-23 | 林丽娟 | Beef sausage |
| CN105410511A (en) * | 2014-09-02 | 2016-03-23 | 贵州梵净山生态农业股份有限公司 | High-calcium beef product preparation method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097105A (en) * | 1993-07-05 | 1995-01-11 | 郑开动 | The preparation method of nutrient multi-flavour dried sliced beef |
-
2004
- 2004-11-24 CN CNB2004100913656A patent/CN100446682C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097105A (en) * | 1993-07-05 | 1995-01-11 | 郑开动 | The preparation method of nutrient multi-flavour dried sliced beef |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107019167A (en) * | 2017-03-31 | 2017-08-08 | 季小柳 | Sliced black beef meat and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN1602743A (en) | 2005-04-06 |
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Granted publication date: 20081231 Termination date: 20131124 |