CN102018230A - Method for processing spiced beef - Google Patents
Method for processing spiced beef Download PDFInfo
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- CN102018230A CN102018230A CN201010561309XA CN201010561309A CN102018230A CN 102018230 A CN102018230 A CN 102018230A CN 201010561309X A CN201010561309X A CN 201010561309XA CN 201010561309 A CN201010561309 A CN 201010561309A CN 102018230 A CN102018230 A CN 102018230A
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- spiced beef
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Abstract
The invention discloses a method for processing spiced beef, which is characterized in that that beef serves as a main raw material, various auxiliary materials are added, and all materials are processed via a series of new technology. The invention improves the product yield, increases the flavour and the taste of the product and prolongs the quality guarantee period of products. The method comprises the following specific steps: massaging the pickled and seasoned beef raw material in a breathing mode in a vacuum massaging machine; then, stewing at low temperature; then, sterilizing at middle temperature; and finally, cooling and putting the finished product into storage. The product produced with the method can cause all aspects, such as flavour, taste, quality guarantee period, price and the like of the traditional Chinese beef product to conform to the requirements of consumers.
Description
Technical field
The present invention relates to a kind of processing technology of fragrant Spiced beef, specifically beef by type of respiration vacuum massage, low temperature halogen boil, new technologies such as sterilization are made high yield rate, cryogenic product mouthfeel, matter structure unanimity, color and luster evenly, the dining table product of long shelf-life.
Background technology
Beef is that people from the whole world likes the food eaten, and one of meat product of Chinese's consumption is only second to pork, beef protein content height, and fat content is low,, enjoys the laudatory title of " favourite son in the meat " so delicious flavour is liked by the people.
Beef contains rich in protein, and amino acid ratio of components pork more needs near human body, can improve body resistance against diseases, to the people of grow and perform the operation back, aftercare replenish lose blood, aspect such as repair tissue is suitable especially.Eat beef severe winter, warm stomach effect is arranged, be help in severe winter good merchantable brand.The traditional Chinese medical science thinks that beef has tonifying middle-Jiao and Qi, nourishes the effect of taste, strong muscles and bones, the breath wind that reduces phlegm, the saliva that quenches the thirst.Be applicable to the sinking of qi of middle-jiao, the body void of breathing hard, the yellow dizzy people food of soreness of bones and muscles, anaemia prolonged illness and face.
Chinese style Beef product in the market is a lot, but pure beef yield rate is all very low, causes product price higher, and the shelf-life is not long; And packing beef product yield rate height, but adopting high temperature sterilization, the mouthfeel of product and taste are all not fully up to expectations, can not embody the characteristics of traditional sauce Spiced beef.
Summary of the invention
Purpose of the present invention is exactly at above the deficiencies in the prior art, provides a kind of product all relatively good from matter structure, mouthfeel, yield rate, color and luster and shelf-life, and the processing method of the not high fragrant Spiced beef of cost.
The technical solution used in the present invention is as follows:
A kind of processing method of fragrant Spiced beef is characterized in that will pickling earlier the good beef raw material of seasoning and carry out the type of respiration massage in the vacuum massager, carries out the stewing system of low temperature then, warm sterilization in carrying out afterwards, cooling warehouse-in at last.
Described type of respiration massage static 30 minutes, was turned round total time 12-15 hour 10 minutes for below the 100mpa.
Described low temperature is stewing to be made as in 80 ℃-86 ℃ temperature, carries out 3-4 hour low temperature stew in soy sauce.
Warm sterilization is in 105 ℃ of temperature sterilization 10-20 minute in described.
Beneficial effect of the present invention:
1, has pure Chinese style mouthfeel and taste, the not starch-containing charges that wait.
2, high yield rate, good, the matter structure unanimity of mouthfeel, color and luster is even.
3, make product under the situation of middle temperature sterilization, the shelf-life reached more than half a year.
The specific embodiment
Advancing the present invention below in conjunction with specific embodiment is described further:
Selected double centner beef is pickled after the seasoning standby.
Embodiment one:
Take by weighing 10 kilograms and pickle the good beef of seasoning, beef is put into the vacuum massager of 100mpa, static 30 minutes, turned round 12 hours total times 10 minutes.Go out behind the machine beef is taken out, put into pot, cover tight pot cover, keeps 80-86 ℃ temperature, stew in soy sauce 3 hours takes out cooling back packing, packing finish the back in 105 ℃ sterilization still in warm sterilization 10 minutes, the back that takes the dish out of the pot is cooled off and is put in storage.Product is rotten in the fragrant Spiced beef product that makes six months.
Embodiment two:
Take by weighing 10 kilograms and pickle the good beef of seasoning, beef is put into the vacuum massager of 100mpa, static 30 minutes, turned round 15 hours total times 10 minutes.Go out behind the machine beef is taken out, put into pot, cover tight pot cover, keeps 80-86 ℃ temperature, stew in soy sauce 4 hours takes out cooling back packing, packing finish the back in 105 ℃ sterilization still in warm sterilization 20 minutes, the back that takes the dish out of the pot is cooled off and is put in storage.Product is rotten in the fragrant Spiced beef product that makes six months.
Embodiment three:
Take by weighing 10 kilograms and pickle the good beef of seasoning, beef is put into the vacuum massager of 100mpa, static 30 minutes, turned round 14 hours total times 10 minutes.Go out behind the machine beef is taken out, put into pot, cover tight pot cover, keeps 80-86 ℃ temperature, stew in soy sauce 3.5 hours takes out cooling back packing, packing finish the back in 105 ℃ sterilization still in warm sterilization 15 minutes, the back that takes the dish out of the pot is cooled off and is put in storage.Product is rotten in the fragrant Spiced beef product that makes six months.
Embodiment four:
Take by weighing 10 kilograms and pickle the good beef of seasoning, beef is put into the vacuum massager of 100mpa, static 30 minutes, turned round 13 hours total times 10 minutes.Go out behind the machine beef is taken out, put into pot, cover tight pot cover, keeps 80-86 ℃ temperature, stew in soy sauce 3.5 hours takes out cooling back packing, packing finish the back in 105 ℃ sterilization still in warm sterilization 15 minutes, the back that takes the dish out of the pot is cooled off and is put in storage.Product is rotten in the fragrant Spiced beef product that makes six months.
The undeclared part of other that the present invention relates to is same as the prior art.
Claims (4)
1. the processing method of a fragrant Spiced beef is characterized in that will pickling earlier the good beef raw material of seasoning and carry out the type of respiration massage in the vacuum massager, carries out the stewing system of low temperature then, warm sterilization in carrying out afterwards, cooling warehouse-in at last.
2. the processing method of a kind of fragrant Spiced beef according to claim 1 is characterized in that described type of respiration massage is below the 100mpa, static 30 minutes, to turn round total time 12-15 hour 10 minutes.
3. the processing method of a kind of fragrant Spiced beef according to claim 1 is characterized in that described low temperature is stewing to be made as in 80 ℃-86 ℃ temperature, carries out 3-4 hour low temperature stew in soy sauce.
4. the processing method of a kind of fragrant Spiced beef according to claim 1, it is characterized in that described in warm sterilization be in 105 ℃ of temperature sterilization 10-20 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010561309XA CN102018230B (en) | 2010-11-26 | 2010-11-26 | Method for processing spiced beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010561309XA CN102018230B (en) | 2010-11-26 | 2010-11-26 | Method for processing spiced beef |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102018230A true CN102018230A (en) | 2011-04-20 |
| CN102018230B CN102018230B (en) | 2012-12-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010561309XA Active CN102018230B (en) | 2010-11-26 | 2010-11-26 | Method for processing spiced beef |
Country Status (1)
| Country | Link |
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| CN (1) | CN102018230B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315325A (en) * | 2013-07-17 | 2013-09-25 | 孙逊 | Spiced beef and its preparation method |
| CN104286880A (en) * | 2014-09-23 | 2015-01-21 | 陈添天 | Rib-flavored spiced beef and preparation method thereof |
| CN104286889A (en) * | 2014-09-25 | 2015-01-21 | 章宏卫 | Kidney-tonifying and brain-invigorating spiced beef and preparation method thereof |
| CN104286883A (en) * | 2014-09-23 | 2015-01-21 | 陈添天 | Spiced beef capable of keeping young and preparation method of spiced beef capable of keeping young |
| CN104432142A (en) * | 2014-12-25 | 2015-03-25 | 重庆市弘久食品有限公司 | Preparation method of spicy beef jerky |
| CN104432140A (en) * | 2014-12-25 | 2015-03-25 | 重庆市弘久食品有限公司 | Preparation method of shredded beef |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101322562A (en) * | 2008-07-24 | 2008-12-17 | 中国肉类食品综合研究中心 | Local flavor curing method of sauced meat |
| CN101406296A (en) * | 2008-10-13 | 2009-04-15 | 江苏迈斯克食品有限公司 | Green composite additive agent for sauced beef |
-
2010
- 2010-11-26 CN CN201010561309XA patent/CN102018230B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101322562A (en) * | 2008-07-24 | 2008-12-17 | 中国肉类食品综合研究中心 | Local flavor curing method of sauced meat |
| CN101406296A (en) * | 2008-10-13 | 2009-04-15 | 江苏迈斯克食品有限公司 | Green composite additive agent for sauced beef |
Non-Patent Citations (2)
| Title |
|---|
| 《农村新技术》 20091031 农产品加工网 软包装酱卤牛肉制作技术 全文 1-4 , 第20期 * |
| 《华中农业大学硕士论文》 20051205 窦海凤 酱卤肉制品保鲜技术的研究与质量控制体系的建设 全文 1-4 , * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315325A (en) * | 2013-07-17 | 2013-09-25 | 孙逊 | Spiced beef and its preparation method |
| CN103315325B (en) * | 2013-07-17 | 2015-02-18 | 孙逊 | Spiced beef and its preparation method |
| CN104286880A (en) * | 2014-09-23 | 2015-01-21 | 陈添天 | Rib-flavored spiced beef and preparation method thereof |
| CN104286883A (en) * | 2014-09-23 | 2015-01-21 | 陈添天 | Spiced beef capable of keeping young and preparation method of spiced beef capable of keeping young |
| CN104286889A (en) * | 2014-09-25 | 2015-01-21 | 章宏卫 | Kidney-tonifying and brain-invigorating spiced beef and preparation method thereof |
| CN104432142A (en) * | 2014-12-25 | 2015-03-25 | 重庆市弘久食品有限公司 | Preparation method of spicy beef jerky |
| CN104432140A (en) * | 2014-12-25 | 2015-03-25 | 重庆市弘久食品有限公司 | Preparation method of shredded beef |
| CN104432142B (en) * | 2014-12-25 | 2017-05-24 | 重庆市弘久食品有限公司 | Preparation method of spicy beef jerky |
| CN104432140B (en) * | 2014-12-25 | 2017-05-31 | 重庆市弘久食品有限公司 | The preparation method of hand-torn stewed beef bar |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102018230B (en) | 2012-12-05 |
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