CN101731636B - Method for making nutrient dried beef - Google Patents
Method for making nutrient dried beef Download PDFInfo
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- CN101731636B CN101731636B CN2010100280269A CN201010028026A CN101731636B CN 101731636 B CN101731636 B CN 101731636B CN 2010100280269 A CN2010100280269 A CN 2010100280269A CN 201010028026 A CN201010028026 A CN 201010028026A CN 101731636 B CN101731636 B CN 101731636B
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- beef
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- dried beef
- leavening
- freeze drying
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Abstract
The invention relates to a food processing method, in particular to a method for making nutrient dried beef, comprising the steps of bulk processing on beef, curing for the first time, cooking, re-curing and drying for packaging. In the invention, beef is cured twice to fully absorb nutrient components and flavoring additives, thus the dried beef is dry but not hard, moist but not soft, ruddy and bright, fresh and perfectly salted, and has lasting aftertaste, complete color and flavor and taste and rich nutrition. The air-dried beef is cured by applying a dry powder fermenting agent, which can shorten the fermentation time in the production process of current air-dried beef, thus having good application prospect.
Description
Technical field
The present invention relates to food-processing method, particularly relate to a kind of method of producing nutrient dried beef.
Background technology
Dried beef is that to cut meat with the ox trunk be raw material, and a class that adopts processing technologys such as low-temperature salting, drying to process can directly fresh edible fermented beef goods.Since 19 end of the centurys; be accompanied by the expansion of modern meat products processing such as refrigeration, vacuum packaging method for preserving range of application; production mechanization, scales such as cooling meat, tin product, sausage food develop rapidly, and dried beef production has been developed by the main mode of beef processing and storage and become the traditional properties meat products mode of production that satisfies consumer taste adjustment needs.
At present, the production of dried beef has reached batch production and normalization period, traditional production method exist the process-cycle long, productive rate is low, cost is high, of low quality, problem such as nutritional labeling is low, and for floridity, often in beef, use nitrite, edible back produces greatly harm to human body, makes dried beef be difficult to come in the popular life.2006.11.15, Patent Office of the People's Republic of China discloses the patent of invention (notification number: CN1860929) of a kind of " jerked beef " by name, technical scheme main points of the present invention are as follows: the present invention program's original flavor jerked beef, its preparation method is characterised in that: be made up of following by weight: selected grassland is put 99 parts of ox buttocks meat in a suitable place to breed and (is commonly called as purple lid.Remove muscle, skin, fat), 1 part of iodine army salt.The meat cutter of selected buttocks is divided into the square cutlet in the 3cm left and right sides, after pickling 4 hours with iodine army salt rubbing, the outdoor natural air drying 8 of snow back weather round the clock in the winter time, or clean the even blowing of aseptic indoor electric fan at 24-26 degree Celsius and made semi-finished product in 72 hours, with the baking box baking 15 minutes was that 6 months shelf-lifves are preserved in edible or sealing.This method still can not solve the problem that the process-cycle is long, productive rate is low, cost is high, nutritional labeling is low, and mouthfeel is poor, with the air-dry mode of the hair dryer source of both having consumed energy, can't form air-dry in batches.
Summary of the invention
For solving the above-mentioned deficiency of prior art, the invention provides a kind of preparation method of nutrient dried beef.Process-cycle of the present invention is short, cost is low, nutritional labeling is high, useful health.And raw material is simple, and is easy to operate, the delicious matter of the beef that makes U.S., and the practical value height is suitable for promoting.
The present invention adopts following technical scheme:
A kind of preparation method of nutrient dried beef is characterized in that: comprise the steps:
1) beef is divided into the 0.5-1kg square, remove cotton muscle, clean, under 0-4 ℃ of temperature, beef is immersed in to seal in the pickling liquid and pickles 5-10 hour, described pickling liquid prescription is: be added with 10-20g salt, 0.5-1g glucose, 1.5-3g spice and 0.5-1.5g leavening in every 100ml water, the weight ratio of pickling liquid and beef is 1: 5-10;
2) take out beef clod, remove the blood stains in the beef, boil.
3) cooked beef is pickled again,, got scarlet octagonal 10-30g, clovershrub Chinese prickly ash 10-20g, tsaoko 15-25g in 50g beef, cassia bark 5-15g, spiceleaf 5-15g, cloves 2-10g, nutmeg 2-10g, quality sauce 50-80g, clear water 400-600g pack into, and olla is interior to seal 1-2 days summer, 4-6 days autumn and winter;
4) take out beef clod, dry encapsulation.
In the present invention, described leavening employing active component is the dry powder leaven of staphylococcus xylosus (StaphylococcusxyJOSUS) S1 CGMCC № 1572.This leavening is centrifugal after staphylococcus xylosus (Staphylococcus xyJOSUS) S1 CGMCC № 1572 is cultivated, and after concentrated thalline adds freeze drying protectant, makes after freeze drying.Wherein the frozen-dried protective agent prescription is: be added with 2-4g glycerine in the skimmed milk that every 100ml mass concentration is 10-15%, 1--3g vitamin C, 3-5g sucrose and 3-5g calcium carbonate.
In above-mentioned preparation process, the mass ratio that concentrates thalline and freeze drying protectant is 0.1-10: 1.
Beef is pickled for twice, made it fully absorb nutritional labeling and flavor enhancement, dried dried beef and not hard, profit and not soft, ruddy vivid, delicious flavour, the degree of saltiness is suitable, and aftertaste is long, looks good, smell good and taste good, and is nutritious.Use this dry powder leaven and pickle the production jerked beef, can the fermentation time sky shorten in the jerked beef production technology with having now, have a good application prospect.
The specific embodiment
Embodiment 1
A kind of preparation method of nutrient dried beef is characterized in that: comprise the steps:
1) beef is divided into the 0.5kg square, remove cotton muscle, clean, under 0 ℃ of temperature, beef is immersed in to seal in the pickling liquid and pickles 10 hours, described pickling liquid prescription is: be added with 10g salt, 0.5g glucose, 1.5g spice and 0.5g leavening in every 100ml water, the weight ratio of pickling liquid and beef is 1: 10;
2) take out beef clod, remove the blood stains in the beef, boil.
3) cooked beef is pickled again, in 50g beef, got scarlet octagonal 10g, clovershrub Chinese prickly ash 10g, tsaoko 15g, cassia bark 5g, spiceleaf 5g, cloves 2g, nutmeg 2g, quality sauce 50g, clear water 400g pack into, and olla is interior to seal 1 day summer, 4 days autumn and winters;
4) take out beef clod, dry encapsulation.
In the present invention, described leavening employing active component is the dry powder leaven of staphylococcus xylosus (StaphylococcusxyJOSUS) S1 CGMCC № 1572.This leavening is centrifugal after staphylococcus xylosus (Staphylococcus xyJOSUS) S1 CGMCC № 1572 is cultivated, and after concentrated thalline adds freeze drying protectant, makes after freeze drying.Wherein the frozen-dried protective agent prescription is: every 100ml mass concentration is to be added with 2g glycerine, 1g vitamin C, 3g sucrose and 3g calcium carbonate in 10% the skimmed milk.
In above-mentioned preparation process, the mass ratio that concentrates thalline and freeze drying protectant is 1: 10.
Beef is pickled for twice, made it fully absorb nutritional labeling and flavor enhancement, dried dried beef and not hard, profit and not soft, ruddy vivid, delicious flavour, the degree of saltiness is suitable, and aftertaste is long, looks good, smell good and taste good, and is nutritious.Use this dry powder leaven and pickle the production jerked beef, can the fermentation time sky shorten in the jerked beef production technology with having now, have a good application prospect.
Embodiment 2
A kind of preparation method of nutrient dried beef is characterized in that: comprise the steps:
1) beef is divided into the 1kg square, remove cotton muscle, clean, under 4 ℃ of temperature, beef is immersed in to seal in the pickling liquid and pickles 5 hours, described pickling liquid prescription is: be added with 20g salt, 1g glucose, 3g spice and 1.5g leavening in every 100ml water, the weight ratio of pickling liquid and beef is 1: 5;
2) take out beef clod, remove the blood stains in the beef, boil.
3) cooked beef is pickled again, in 50g beef, got scarlet octagonal 30g, clovershrub Chinese prickly ash 20g, tsaoko 25g, cassia bark 15g, spiceleaf 15g, cloves 10g, nutmeg 10g, quality sauce 80g, clear water 600g pack into, and olla is interior to seal 2 days summers, 6 days autumn and winters;
4) take out beef clod, dry encapsulation.
In the present invention, described leavening employing active component is the dry powder leaven of staphylococcus xylosus (StaphylococcusxyJOSUS) S1 CGMCC № 1572.This leavening is centrifugal after staphylococcus xylosus (Staphylococcus xyJOSUS) S1 CGMCC № 1572 is cultivated, and after concentrated thalline adds freeze drying protectant, makes after freeze drying.Wherein the frozen-dried protective agent prescription is: every 100ml mass concentration is to be added with 4g glycerine, 3g vitamin C, 5g sucrose and 5g calcium carbonate in 15% the skimmed milk.
In above-mentioned preparation process, the mass ratio that concentrates thalline and freeze drying protectant is 10: 1.
Embodiment 3
A kind of preparation method of nutrient dried beef is characterized in that: comprise the steps:
1) beef is divided into the 0.8kg square, remove cotton muscle, clean, under 3 ℃ of temperature, beef is immersed in to seal in the pickling liquid and pickles 7 hours, described pickling liquid prescription is: be added with 15g salt, 0.7g glucose, 2.5g spice and 1g leavening in every 100ml water, the weight ratio of pickling liquid and beef is 1: 8;
2) take out beef clod, remove the blood stains in the beef, boil.
3) cooked beef is pickled again, in 50g beef, got scarlet octagonal 20g, clovershrub Chinese prickly ash 15g, tsaoko 20g, cassia bark 10g, spiceleaf 13g, cloves 6g, nutmeg 6g, quality sauce 60g, clear water 450g pack into, and olla is interior to seal 1 day half summer, 5 days autumn and winters;
4) take out beef clod, dry encapsulation.
In the present invention, described leavening employing active component is the dry powder leaven of staphylococcus xylosus (Staphyl ococcusxyJOSUS) S1 CGMCC № 1572.This leavening is centrifugal after staphylococcus xylosus (Staphylococcus xyJOSUS) S1 CGMCC № 1572 is cultivated, and after concentrated thalline adds freeze drying protectant, makes after freeze drying.Wherein the frozen-dried protective agent prescription is: every 100ml mass concentration is to be added with 3g glycerine, 2g vitamin C, 4g sucrose and 4g calcium carbonate in 13% the skimmed milk.
In above-mentioned preparation process, the mass ratio that concentrates thalline and freeze drying protectant is 1: 1.
Claims (3)
1. the preparation method of a nutrient dried beef is characterized in that: comprise the steps:
1) beef is divided into the 0.5-1kg square, remove cotton muscle, clean, under 0-4 ℃ of temperature, beef is immersed in to seal in the pickling liquid and pickles 5-10 hour, described pickling liquid prescription is: be added with 10-20g salt, 0.5-1g glucose, 1.5-3g spice and 0.5-1.5g leavening in every 100ml water, the weight ratio of pickling liquid and beef is 1: 5-10;
2) take out beef clod, remove the blood stains in the beef, boil;
3) cooked beef is pickled again,, got scarlet octagonal 10-30g, clovershrub Chinese prickly ash 10-20g, tsaoko 15-25g in 50g beef, cassia bark 5-15g, spiceleaf 5-15g, cloves 2-10g, nutmeg 2-10g, quality sauce 50-80g, clear water 400-600g pack into, and olla is interior to seal 1-2 days summer, 4-6 days autumn and winter;
4) take out beef clod, dry encapsulation;
It is the dry powder leaven of staphylococcus xylosus (Staphylococcus xyJOSUS) S1CGMCC № 1572 that described leavening adopts active component.
2. the preparation method of a kind of nutrient dried beef according to claim 1; it is characterized in that: this leavening is centrifugal after staphylococcus xylosus (Staphylococcus xyJOSUS) S1 CGMCC № 1572 is cultivated; after concentrating thalline adding freeze drying protectant; after freeze drying, make; wherein the frozen-dried protective agent prescription is: be added with 2-4g glycerine in the skimmed milk that every 100ml mass concentration is 10-15%; 1--3g vitamin C, 3-5g sucrose and 3-5g calcium carbonate.
3. the preparation method of a kind of nutrient dried beef according to claim 2 is characterized in that: in above-mentioned preparation process, the mass ratio that concentrates thalline and freeze drying protectant is 0.1-10: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010100280269A CN101731636B (en) | 2010-01-06 | 2010-01-06 | Method for making nutrient dried beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010100280269A CN101731636B (en) | 2010-01-06 | 2010-01-06 | Method for making nutrient dried beef |
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| Publication Number | Publication Date |
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| CN101731636A CN101731636A (en) | 2010-06-16 |
| CN101731636B true CN101731636B (en) | 2011-12-14 |
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| CN2010100280269A Expired - Fee Related CN101731636B (en) | 2010-01-06 | 2010-01-06 | Method for making nutrient dried beef |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707579A (en) * | 2014-12-02 | 2016-06-29 | 杨清兰 | Sauced beef |
| CN107439975B (en) * | 2017-09-20 | 2020-02-07 | 贵州真安食品有限责任公司 | Processing technology of spicy beef jerky |
| CN112244224B (en) * | 2020-10-28 | 2022-01-11 | 江南大学 | Processing method for three-stage dry-type cooked beef tenderloin |
| CN113115913A (en) * | 2021-05-31 | 2021-07-16 | 成都大学 | Method for making fish-flavored fermented meat |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100409767C (en) * | 2006-03-16 | 2008-08-13 | 王艺龙 | Production of dried beef |
| CN100571543C (en) * | 2007-02-14 | 2009-12-23 | 红原县邛溪镇牦牛肉干厂 | A kind of production method of dried yak beef |
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2010
- 2010-01-06 CN CN2010100280269A patent/CN101731636B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100409767C (en) * | 2006-03-16 | 2008-08-13 | 王艺龙 | Production of dried beef |
| CN100571543C (en) * | 2007-02-14 | 2009-12-23 | 红原县邛溪镇牦牛肉干厂 | A kind of production method of dried yak beef |
Non-Patent Citations (2)
| Title |
|---|
| 张倩 等.发酵型牛肉干发酵体系与产品品质特性相关性研究.《食品工业科技》.2003,23-25. * |
| 褚福娟 等.乳酸菌对发酵牛肉干品质影响的研究.《食品与发酵工业》.2008,168-169. * |
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