CN101731644B - Method for preparing dried beef by salting and roasting - Google Patents
Method for preparing dried beef by salting and roasting Download PDFInfo
- Publication number
- CN101731644B CN101731644B CN2010100280254A CN201010028025A CN101731644B CN 101731644 B CN101731644 B CN 101731644B CN 2010100280254 A CN2010100280254 A CN 2010100280254A CN 201010028025 A CN201010028025 A CN 201010028025A CN 101731644 B CN101731644 B CN 101731644B
- Authority
- CN
- China
- Prior art keywords
- beef
- dried
- preparation
- dried beef
- freeze drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Abstract
The invention relates to a method for processing foods, in particular to a method for preparing dried beef by salting and roasting, which comprises the following five steps: deflavoring and salting; sealing for seasoning; adding plant soot; baking; and air-drying and packaging. The black plant soot is coated on cooked beef so as to make the beef red and bright, not influence mouthfeel, and have no harm to a human body. The dried beef is dry but unhardened, smooth but not softened, rubicund and bright in color, delicious in taste, long in aftertaste, full of color, smell and taste, and rich innutrition. The dried beef has a black surface and a red core, so people can associate the beef with the well-known Zhang Fei, a valiant general in State of Shu in the period of the Three Kingdoms, and the historical flavor can be found when the people eat the beef. The dried beef is salted through a powdery fermenting agent, so that the fermenting time in the conventional preparation process for the dried beef is shortened, and the preparation method has good application prospect.
Description
Technical field
The present invention relates to food-processing method, particularly relate to a kind of usefulness and pickle the preparation method that baking process is produced 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.
Summary of the invention
For solving the above-mentioned deficiency of prior art, the invention provides a kind of usefulness and pickle the preparation method that baking process is produced 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 usefulness is pickled the preparation method that baking process is produced dried beef, it 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, sealing in the olla of packing into behind blood stains in the removal beef and the moisture, 3-6 days summer, 15-20 days autumn and winter;
3) go out cylinder, with Plant Soot with the even blacking of flesh noodles;
4) cure,, get scarlet octagonal 10-30g, clovershrub Chinese prickly ash 10-20g in 50g beef, tsaoko 15-25g, cassia bark 5-15g, spiceleaf 5-15g, cloves 2-10g, nutmeg 2-10g, quality sauce 50-80g puts into baking box and cured 2-5 hour with 60-90 ℃ after clear water 40-60g and beef mix;
5) will take out through the beef that cures, dry encapsulation after the cooling.
Dried beef as flavor of hot, in said method, after obtaining applying the beef of Plant Soot, in 500g beef, get little extra dry red wine hot pepper 200-400g, iodine army salt 10-50g, quality sauce 500-800g, tsaoko 150-200g, Radix Glycyrrhizae 40-60g, fiber crops green pepper 40-60g, cassia bark 50-150g, scarlet octagonal 100-300g, galingal 5-10g, fructus amomi 6-10g, root of Dahurain angelica 6-10g, clovershrub Chinese prickly ash 100-200g, spiceleaf 50-150g, cloves 50-100g, nutmeg 50-100g cured 2-5 hour with 60-90 ℃ putting into baking box behind above flavoring and the beef mixing.
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, be preferably 1: 1.
The specific embodiment
Embodiment 1
A kind of usefulness is pickled the preparation method that baking process is produced dried beef, it 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 5 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, sealing in the olla of packing into behind blood stains in the removal beef and the moisture, 3 days summers, 15 days autumn and winters;
3) go out cylinder, with Plant Soot with the even blacking of flesh noodles;
4) cure,, get scarlet octagonal 10g in 50g beef, clovershrub Chinese prickly ash 10g, tsaoko 15g, cassia bark 5g, spiceleaf 5g, cloves 2g, nutmeg 2g, quality sauce 50g puts into baking box and cured 5 hours with 60 ℃ after clear water 40g and beef mix;
5) will take out through the beef that cures, dry encapsulation after the cooling.
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 15% the skimmed milk.
In above-mentioned preparation process, the mass ratio that concentrates thalline and freeze drying protectant is 1: 10.
Applying the black Plant Soot on cooked beef, is in order to set off the meat glow, can dirty mouthful, human body there is not harm yet.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.It is tasty that beef is pickled raw meat earlier, and curing increases its nutritional labeling again, and dried beef is red because of its table evil mind, makes us speeding to engage the imagination, and itself and three state kingdom of Shu Han valiant general Zhang Feis are connected, and will eat food beef and contain historical local flavor.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 usefulness is pickled the preparation method that baking process is produced dried beef, it 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, sealing in the olla of packing into behind blood stains in the removal beef and the moisture, 6 days summers, 20 days autumn and winters;
3) go out cylinder, with Plant Soot with the even blacking of flesh noodles;
4) cure, as the dried beef of flavor of hot, in said method, after obtaining applying the beef of Plant Soot, in 500g beef, get little extra dry red wine hot pepper 200g, iodine army salt 10g, quality sauce 500g, tsaoko 150g, Radix Glycyrrhizae 40g, numb green pepper 40g, cassia bark 50g, scarlet octagonal 100g, galingal 5g, fructus amomi 6g, root of Dahurain angelica 6g, clovershrub Chinese prickly ash 100g, spiceleaf 50g, cloves 50g, nutmeg 50g cured 5 hours with 60 ℃ putting into baking box behind above flavoring and the beef mixing;
5) will take out through the beef that cures, dry encapsulation after the cooling.
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 10% 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 usefulness is pickled the preparation method that baking process is produced dried beef, it is characterized in that: comprise the steps:
1) beef is divided into the 0.6kg square, remove cotton muscle, clean, under 2 ℃ of temperature, beef is immersed in to seal in the pickling liquid and pickles 8 hours, described pickling liquid prescription is: be added with 15g salt, 0.7g glucose, 2g spice and 1g leavening in every 100ml water, the weight ratio of pickling liquid and beef is 1: 3;
2) take out beef clod, sealing in the olla of packing into behind blood stains in the removal beef and the moisture, 4 days summers, 17 days autumn and winters;
3) go out cylinder, with Plant Soot with the even blacking of flesh noodles;
4) cure,, get scarlet octagonal 30g in 50g beef, clovershrub Chinese prickly ash 20g, tsaoko 25g, cassia bark 15g, spiceleaf 15g, cloves 10g, nutmeg 10g, quality sauce 80g puts into baking box and cured 2 hours with 90 ℃ after clear water 60g and beef mix;
5) will take out through the beef that cures, dry encapsulation after the cooling.
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 3g glycerine, 2g vitamin C, 4g sucrose and 4g calcium carbonate in 14% the skimmed milk.
In above-mentioned preparation process, the mass ratio that concentrates thalline and freeze drying protectant is 1: 1.
Claims (5)
1. produce the preparation method of dried beef with pickling baking process for one kind, it 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, sealing in the olla of packing into behind blood stains in the removal beef and the moisture, 3-6 days summer, 15-20 days autumn and winter;
3) go out cylinder, with Plant Soot with the even blacking of flesh noodles;
4) cure,, get scarlet octagonal 10-30g, clovershrub Chinese prickly ash 10-20g in 50g beef, tsaoko 15-25g, cassia bark 5-15g, spiceleaf 5-15g, cloves 2-10g, nutmeg 2-10g, quality sauce 50-80g puts into baking box and cured 2-5 hour with 60-90 ℃ after clear water 40-60g and beef mix;
5) will take out through the beef that cures, dry encapsulation after the cooling;
It is the dry powder leaven of staphylococcus xylosus (Staphylococcus xyJOSUS) S1CGMCC № 1572 that described leavening adopts active component.
2. usefulness according to claim 1 is pickled the preparation method that baking process is produced dried beef, it is characterized in that: as the dried beef of flavor of hot, in above-mentioned steps 4) in, in 500g beef, get little extra dry red wine hot pepper 200-400g, iodine army salt 10-50g, quality sauce 500-800g, tsaoko 150-200g, Radix Glycyrrhizae 40-60g, fiber crops green pepper 40-60g, cassia bark 50-150g, scarlet octagonal 100-300g, galingal 5-10g, fructus amomi 6-10g, root of Dahurain angelica 6-10g, clovershrub Chinese prickly ash 100-200g, spiceleaf 50-150g, cloves 50-100g, nutmeg 50-100g cured 2-5 hour with 60-90 ℃ putting into baking box behind above flavoring and the beef mixing.
3. usefulness according to claim 1 is pickled the preparation method that baking process is produced dried beef; 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.
4. usefulness according to claim 3 is pickled the preparation method that baking process is produced dried beef, it is characterized in that: in above-mentioned preparation process, the mass ratio that concentrates thalline and freeze drying protectant is 0.1-10: 1.
5. usefulness according to claim 4 is pickled the preparation method that baking process is produced dried beef, it is characterized in that: the mass ratio that concentrates thalline and freeze drying protectant is preferably 1: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010100280254A CN101731644B (en) | 2010-01-06 | 2010-01-06 | Method for preparing dried beef by salting and roasting |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010100280254A CN101731644B (en) | 2010-01-06 | 2010-01-06 | Method for preparing dried beef by salting and roasting |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101731644A CN101731644A (en) | 2010-06-16 |
| CN101731644B true CN101731644B (en) | 2011-12-14 |
Family
ID=42456059
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010100280254A Expired - Fee Related CN101731644B (en) | 2010-01-06 | 2010-01-06 | Method for preparing dried beef by salting and roasting |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101731644B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488228B (en) * | 2011-12-29 | 2013-01-02 | 刘芳 | Method for producing fish sauce dried beef |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100409767C (en) * | 2006-03-16 | 2008-08-13 | 王艺龙 | Production of dried beef |
| CN101248884A (en) * | 2008-03-28 | 2008-08-27 | 东北农业大学 | Technological process for preparing fermentation dehydrated beef using composite leaven |
| 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 |
-
2010
- 2010-01-06 CN CN2010100280254A patent/CN101731644B/en not_active Expired - Fee Related
Patent Citations (3)
| 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 |
| CN101248884A (en) * | 2008-03-28 | 2008-08-27 | 东北农业大学 | Technological process for preparing fermentation dehydrated beef using composite leaven |
Non-Patent Citations (3)
| 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. * |
| 张倩.发酵牛肉干的腌制.《食品研究与开发》.2002,28-30. * |
| 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. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101731644A (en) | 2010-06-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101731642B (en) | Process for preparing dried beef by dehydrating and salting | |
| CN101664126B (en) | Preparing method of green dumplings | |
| CN103271376B (en) | Preparation method of air-preserved yak meat | |
| CN103504322B (en) | The preparation method that Saute beef with cayenne pepper is dry | |
| CN103141867B (en) | Preparation method of salted egg yolks | |
| CN101744295B (en) | Preparation method of pickled beef jerky | |
| CN107484976A (en) | A kind of snowflake chicken stick and preparation method thereof | |
| CN101536760B (en) | Processing method of zingiber mioga rose pickle | |
| CN102461910B (en) | Pigskin nutritive strips | |
| CN103462063A (en) | Preparation method of three chicken nuggets | |
| CN101731636B (en) | Method for making nutrient dried beef | |
| CN104172227A (en) | Toothpick chicken kebab and production process thereof | |
| CN101984858A (en) | Method for preparing back-cut fish | |
| KR20200075279A (en) | Meat cooked in the oven by wrapping the Sous-vide cooked meat in a dough and its cooking method | |
| CN101731637B (en) | Method for preparing high-nutrition pickled dried beef | |
| CN101756260B (en) | Preparation process of flavor dried beef | |
| CN101744309B (en) | Method for manufacturing air-dried beef | |
| CN101731644B (en) | Method for preparing dried beef by salting and roasting | |
| CN101744298B (en) | Method for manufacturing dried beef | |
| CN101731643B (en) | Pickling agent for manufacturing process of dried beef | |
| CN107279683A (en) | A kind of preparation method of dried beef | |
| CN101756252B (en) | Preparation method of dried beef by adopting preservation method | |
| CN104286894A (en) | Glutinous rice and lotus root meatballs and preparation method thereof | |
| CN103734789A (en) | Making method of grilled squid ear food | |
| KR100766828B1 (en) | Method for manufacturing dried abalone |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20111214 Termination date: 20130106 |