CN102018230B - Method for processing spiced beef - Google Patents
Method for processing spiced beef Download PDFInfo
- Publication number
- CN102018230B CN102018230B CN201010561309XA CN201010561309A CN102018230B CN 102018230 B CN102018230 B CN 102018230B CN 201010561309X A CN201010561309X A CN 201010561309XA CN 201010561309 A CN201010561309 A CN 201010561309A CN 102018230 B CN102018230 B CN 102018230B
- Authority
- CN
- China
- Prior art keywords
- beef
- product
- minutes
- sterilization
- temperature
- 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.)
- Active
Links
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 is consistent through the type of respiration vacuum is massaged, new technologies such as low temperature halogen boils, sterilization are processed high yield rate, cryogenic product mouthfeel, matter structure, color and luster is even, 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, and beef protein content is high, 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 is high, but adopts high temperature sterilization, and 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
The object of the invention is exactly the deficiency to above 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 scheme that the present invention adopts is following:
A kind of processing method of fragrant Spiced beef is characterized in that will pickling earlier the good beef raw material of seasoning and in the vacuum massager, carries out the type of respiration massage, carries out the stewing system of low temperature then, warm sterilization in carrying out afterwards, cooling warehouse-in at last.
Said type of respiration massage static 30 minutes, was turned round total time 12-15 hour 10 minutes for below the 100mpa.
Said 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 said.
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 subsequent use.
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 accomplish 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 accomplish 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 accomplish 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 accomplish 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 identical with prior art.
Claims (1)
1. the processing method of a fragrant Spiced beef is characterized in that will pickling earlier the good beef raw material of seasoning and in the vacuum massager, carries out the type of respiration massage, carries out the stewing system of low temperature then; Warm sterilization in carrying out afterwards, cooling is at last put in storage, and said type of respiration massage is for below the 100Mpa; Static 30 minutes, turned round total time 12-15 hour 10 minutes; Said low temperature is stewing to be made as in 80 ℃-86 ℃ temperature, carries out 3-4 hour low temperature stew in soy sauce, said 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 CN102018230A (en) | 2011-04-20 |
| CN102018230B true CN102018230B (en) | 2012-12-05 |
Family
ID=43860330
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 |
|---|---|
| CN (1) | CN102018230B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| 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 |
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 |
|---|
| 农产品加工网.软包装酱卤牛肉制作技术.《农村新技术》.2009,(第20期),全文. * |
| 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.《华中农业大学硕士论文》.2005,全文. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102018230A (en) | 2011-04-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103315325B (en) | Spiced beef and its preparation method | |
| CN102018230B (en) | Method for processing spiced beef | |
| CN103190604B (en) | Method for preparing semi-dry pleurotus eryngii by intensive pulse light treatment | |
| CN101756149B (en) | Hot pot seasoning | |
| CN103070423A (en) | Processing method of instant crisp fish | |
| CN102754842A (en) | Marinated sliced dried beef and processing method thereof | |
| CN101422255A (en) | Convenient instant fish preparation method | |
| CN104489224A (en) | Process for processing sweetened lotus root health preserved fruit | |
| CN103960642A (en) | Beef-contained soybean paste | |
| CN105341796A (en) | Canned red dates and Chinese wolfberry fruits and preparation method thereof | |
| CN101444309A (en) | Method for preparing fresh-water mandarin fish food | |
| CN104621540A (en) | Flavored chilli sauce and preparation method thereof | |
| CN104366237A (en) | Nutritional glutinous rice sausage and preparation method thereof | |
| CN101984858A (en) | Method for preparing back-cut fish | |
| CN103504275B (en) | Spicy donkey meat soybean paste and preparation method thereof | |
| CN101467700A (en) | Method for making chicken in pot | |
| CN103504219A (en) | Beef and fermented soybean chili sauce and preparation method thereof | |
| CN107668472A (en) | A kind of preparation method of spicy beef | |
| CN101744301A (en) | Method for manufacturing mint tea-fragrant pigeon | |
| CN103622051A (en) | Spleen-tonifying and stomach-nourishing beef and production method thereof | |
| CN100998421B (en) | Method for roasting baged egg food with plant nutrient | |
| CN107041518A (en) | A kind of mushroom beef dumplings and preparation method thereof | |
| CN104997045A (en) | Fresh and tender mentha haplocalyx goose meat instant food and preparation method thereof | |
| CN103859457A (en) | Preparation method of instant sea cucumbers or abalones | |
| CN103284169A (en) | Manufacturing method of dried beef |
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 |