CN101744298B - Method for manufacturing dried beef - Google Patents
Method for manufacturing dried beef Download PDFInfo
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- CN101744298B CN101744298B CN2010100280080A CN201010028008A CN101744298B CN 101744298 B CN101744298 B CN 101744298B CN 2010100280080 A CN2010100280080 A CN 2010100280080A CN 201010028008 A CN201010028008 A CN 201010028008A CN 101744298 B CN101744298 B CN 101744298B
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Abstract
The invention relates to a food processing method, in particular to a method for producing dried beef. The method comprises the steps of primary salting, sealing, discharging from a cylinder, addition of plant soot, cooking, airing, packing and the like. The back plant soot is coated on the cooked beef in order to present red and bright beef, does not destroy the taste, and has no harm to the human body. The dried beef is dry but not hard, ruddy but not soft, ruddy and bright, and has fresh taste, proper taste, lingering aftertaste, full color, fragrance and taste and rich nutrition. Due to back surface and red core, the dried beef frees imagination; and when the dried beef is associated with the valiant general Zhang Fei of Three Kingdom Shuhan, the eaten beef implies historical flavor. A dry powder leaven applied to salting the aired dried beef can shorten the fermentation time in the existing aired dried beef production process, and has good application prospect. Moreover, the raw materials are simple, the operations are convenient, and the prepared beef has good taste and quality, high practical value and is suitable for popularization.
Description
Technical field
The present invention relates to food-processing method, particularly relate to a kind of method of producing dried beef.
Background technology
Dried beef is to cut meat as raw material take the ox trunk, and the class that the processing technologys such as employing low-temperature salting, drying process is fresh edible fermented beef goods directly.Since 19 end of the centurys; be accompanied by the expansion of the modern meat products Storage method ranges of application such as refrigeration, vacuum packaging; production mechanization, the scales such as cooling meat, tin product, sausage food develop rapidly, and dried Beef production has been developed by beef processing and storage major way 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, there are the problems such as the process-cycle is long, productive rate is low, cost is high, of low quality, nutritional labeling is low in traditional production method, and for floridity, often use nitrite in beef, after edible, human body is produced greatly harm, make dried beef be difficult to come in 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 comprised 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 3cm left and right, after pickling 4 hours with the rubbing of iodine army salt, the outdoor natural air drying 8 of the rear weather of snow round the clock in the winter time, or evenly dry at the aseptic indoor electric fan of 24-26 degree cleaning Celsius and made semi-finished product in 72 hours, 15 minutes be that edible or sealing are preserved with the baking box baking, 6 months shelf-lifves.The 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 preparation method of 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, and the delicious matter of the beef that makes is beautiful, and practical value is high, is suitable for promoting.
The present invention adopts following technical scheme:
A kind of preparation method of dried beef is characterized in that: comprise the steps:
1) beef is divided into the 0.5-1kg square, remove cotton muscle, in at 0-4 ℃ of temperature, beef being immersed in pickling liquid sealed pickling 5-10 hour, described pickling liquid formula 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 after the blood stains in removal beef and 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;
The beef that 4) will apply Plant Soot boiled 4-6 hour with raging fire, took the dish out of the pot and dried, and got cooked beef;
5) in 50g beef, get scarlet octagonal 10-30g, clovershrub Chinese prickly ash 10-20g, tsaoko 15-25g, cassia bark 5-15g, spiceleaf 5-15g, cloves 2-10g, nutmeg 2-10g, quality sauce 50-80g, clear water 400-600g puts above flavoring together and boils rear slow fire with big fire and boiled 5-10 minute, remove impurity after cooling, the cooked beef bar is put into wherein to pickle after 12-24 hour take out;
6) dry encapsulation.
dried beef as flavor of hot, in said method, after obtaining applying the cooked 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, boil rear slow fire with big fire and boiled 5-10 minute putting into clear water 4-6kg clear water after above flavoring mixing, remove impurity and put into white sugar 30-50g, after cooling, cooked beef is put into wherein pickled taking-up in 12-24 hour.
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 of concentrated thalline and freeze drying protectant is 0.1-10: 1, be preferably 1: 1.
Applying the black Plant Soot on cooked beef, is in order to set off the meat glow, can dirty mouthful, to human body also without harm.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.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 in the jerked beef production technology, the fermentation time sky shorten to having now, have a good application prospect.
The specific embodiment
Embodiment 1
A kind of preparation method of dried beef is characterized in that: comprise the steps:
1) beef is divided into the 0.5kg square, remove cotton muscle, carried out sealed pickling 5 hours at 0-4 ℃ of temperature, described pickling liquid formula 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 after the blood stains in removal beef and moisture, 3 days summers, 15 days autumn and winters;
3) go out cylinder, with Plant Soot with the even blacking of flesh noodles;
The beef that 4) will apply Plant Soot boiled 4 hours with raging fire, took the dish out of the pot and dried, and got cooked beef;
5) in 50g beef, get 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 puts above flavoring together and boils rear slow fire with big fire and boiled 5 minutes, remove impurity after cooling, the cooked beef bar is put into wherein to pickle after 12-24 hour take out;
6) 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% skimmed milk.
In above-mentioned preparation process, the mass ratio of concentrated thalline and freeze drying protectant is 1: 10.
Embodiment 2
A kind of preparation method of dried beef is characterized in that: comprise the steps:
1) beef is divided into the 0.5kg square, remove cotton muscle, carried out sealed pickling 5 hours at 4 ℃ of temperature, described pickling liquid formula 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 after the blood stains in removal beef and moisture, 3 days summers, 15 days autumn and winters;
3) go out cylinder, with Plant Soot with the even blacking of flesh noodles;
The beef that 4) will apply Plant Soot boiled 4-6 hour with raging fire, took the dish out of the pot and dried, and got cooked beef;
5) 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 500g boils rear slow fire with big fire and boiled 5 minutes putting into clear water 4kg clear water after above flavoring mixing, remove impurity and put into white sugar 30g, after cooling, cooked beef is put into wherein pickled taking-up in 12 hours;
6) dry encapsulation, get the dried beef of flavor of hot.
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 2g glycerine in the skimmed milk that every 100ml mass concentration is 10-15%, 1g vitamin C, 3g sucrose and 3g calcium carbonate.
In above-mentioned preparation process, the mass ratio of concentrated thalline and freeze drying protectant is 1: 10.
Embodiment 3
A kind of preparation method of dried beef is characterized in that: comprise the steps:
1) beef is divided into the 1kg square, remove cotton muscle, carried out sealed pickling 10 hours at 0-4 ℃ of temperature, described pickling liquid formula 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: 2;
2) take out beef clod, sealing in the olla of packing into after the blood stains in removal beef and moisture, 6 days summers, 20 days autumn and winters;
3) go out cylinder, with Plant Soot with the even blacking of flesh noodles;
The beef that 4) will apply Plant Soot boiled 6 hours with raging fire, took the dish out of the pot and dried, and got cooked beef;
5) in 50g beef, get 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 puts above flavoring together and boils rear slow fire with big fire and boiled 10 minutes, remove impurity after cooling, the cooked beef bar is put into wherein to pickle after 24 hours take out;
6) 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% skimmed milk.
In above-mentioned preparation process, the mass ratio of concentrated thalline and freeze drying protectant is 10: 1.
Embodiment 4
A kind of preparation method of dried beef is characterized in that: comprise the steps:
1) beef is divided into the 1kg square, remove cotton muscle, carried out sealed pickling 10 hours at 0-4 ℃ of temperature, described pickling liquid formula 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: 2;
2) take out beef clod, sealing in the olla of packing into after the blood stains in removal beef and moisture, 6 days summers, 20 days autumn and winters;
3) go out cylinder, with Plant Soot with the even blacking of flesh noodles;
The beef that 4) will apply Plant Soot boiled 6 hours with raging fire, took the dish out of the pot and dried, and got cooked beef;
5) in 500g beef, get little extra dry red wine hot pepper 400g, iodine army salt 50g, quality sauce 800g, tsaoko 200g, Radix Glycyrrhizae 60g, numb green pepper 60g, cassia bark 150g, scarlet octagonal 300g, galingal 10g, fructus amomi 10g, root of Dahurain angelica 10g, clovershrub Chinese prickly ash 200g, spiceleaf 150g, cloves 100g, nutmeg 100g boils rear slow fire with big fire and boiled 10 minutes putting into clear water 6kg clear water after above flavoring mixing, remove impurity and put into white sugar 50g, after cooling, cooked beef is put into wherein pickled taking-up in 24 hours.
6) 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% skimmed milk.
In above-mentioned preparation process, the mass ratio of concentrated thalline and freeze drying protectant is 10: 1.
Applying the black Plant Soot on cooked beef, is in order to set off the meat glow, can dirty mouthful, to human body also without harm.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.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 in the jerked beef production technology, the fermentation time sky shorten to having now, have a good application prospect.
Embodiment 5
A kind of preparation method of dried beef is characterized in that: comprise the steps:
1) beef is divided into the 0.81kg square, remove cotton muscle, carried out sealed pickling 8 hours at 0-4 ℃ of temperature, described pickling liquid formula is: be added with 15g salt, 0.8g glucose, 2.5g spice and 1g leavening in every 100ml water, the weight ratio of pickling liquid and beef is 1: 4;
2) take out beef clod, sealing in the olla of packing into after the blood stains in removal beef and moisture, 5 days summers, 18 days autumn and winters;
3) go out cylinder, with Plant Soot with the even blacking of flesh noodles;
The beef that 4) will apply Plant Soot boiled 5 hours with raging fire, took the dish out of the pot and dried, and got cooked beef;
5) in 50g beef, get scarlet octagonal 20g, clovershrub Chinese prickly ash 15g, tsaoko 20g, cassia bark 10g, spiceleaf 10g, cloves 8g, nutmeg 6g, quality sauce 70g, clear water 500g puts above flavoring together and boils rear slow fire with big fire and boiled 7 minutes, remove impurity after cooling, the cooked beef bar is put into wherein to pickle after 18 hours take out;
6) 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 3g glycerine, 2g vitamin C, 4g sucrose and 4g calcium carbonate in 12% skimmed milk.
In above-mentioned preparation process, the mass ratio of concentrated thalline and freeze drying protectant is 1: 1.
Applying the black Plant Soot on cooked beef, is in order to set off the meat glow, can dirty mouthful, to human body also without harm.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.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 in the jerked beef production technology, the fermentation time sky shorten to having now, have a good application prospect.
Claims (1)
1. the preparation method of a dried beef, is characterized in that: comprise the steps:
1) beef is divided into the 1kg square, remove cotton muscle, carried out sealed pickling 10 hours at 0-4 ℃ of temperature, beef being immersed in pickling liquid, described pickling liquid formula 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: 2;
2) take out beef clod, sealing in the olla of packing into after the blood stains in removal beef and moisture, 6 days summers, 20 days autumn and winters;
3) go out cylinder, with Plant Soot with the even blacking of flesh noodles;
The beef that 4) will apply Plant Soot boiled 6 hours with raging fire, took the dish out of the pot and dried, and got cooked beef;
5) in 50g beef, get 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 puts above flavoring together and boils rear slow fire with big fire and boiled 10 minutes, remove impurity after cooling, cooked beef is put into wherein to pickle after 24 hours take out;
6) dry encapsulation;
It is the dry powder leaven of staphylococcus xylosus (StaphylococcusxyJOSUS) S1 CGMCC № 1572 that described leavening adopts active component, this leavening is centrifugal after staphylococcus xylosus (Staphylococcus xyJOSUS) S1 CGMCC № 1572 is cultivated, after concentrated thalline adds freeze drying protectant, make after freeze drying;
Described 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% skimmed milk;
The mass ratio of described concentrated thalline and freeze drying protectant is 10: 1.
Priority Applications (1)
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| CN2010100280080A CN101744298B (en) | 2010-01-04 | 2010-01-04 | Method for manufacturing dried beef |
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| CN2010100280080A CN101744298B (en) | 2010-01-04 | 2010-01-04 | Method for manufacturing dried beef |
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| CN101744298B true CN101744298B (en) | 2013-06-05 |
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| CN1806682A (en) * | 2006-01-11 | 2006-07-26 | 中国农业科学院畜牧研究所 | Method for preparing air-dried beef |
| CN1954702A (en) * | 2005-10-27 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Dried beef with eight-quelite and its production method |
| CN101427804A (en) * | 2007-11-05 | 2009-05-13 | 张起明 | Process for preparing food |
| CN101756260A (en) * | 2010-01-04 | 2010-06-30 | 成都市翻鑫家科技有限公司 | Preparation process of flavor dried beef |
| CN101248884B (en) * | 2008-03-28 | 2010-12-08 | 东北农业大学 | Technological process for preparing fermentation dehydrated beef using composite leaven |
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2010
- 2010-01-04 CN CN2010100280080A patent/CN101744298B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1954702A (en) * | 2005-10-27 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Dried beef with eight-quelite and its production method |
| CN1806682A (en) * | 2006-01-11 | 2006-07-26 | 中国农业科学院畜牧研究所 | Method for preparing air-dried beef |
| CN101427804A (en) * | 2007-11-05 | 2009-05-13 | 张起明 | Process for preparing food |
| CN101248884B (en) * | 2008-03-28 | 2010-12-08 | 东北农业大学 | Technological process for preparing fermentation dehydrated beef using composite leaven |
| CN101756260A (en) * | 2010-01-04 | 2010-06-30 | 成都市翻鑫家科技有限公司 | Preparation process of flavor dried beef |
Non-Patent Citations (1)
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| 毛明文.阆中揽胜.《阆中揽胜》.北京市现代出版社,1993,第206-208页. * |
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