CN102125268B

CN102125268B - Sauced beef producing method

Info

Publication number: CN102125268B
Application number: CN201010013742XA
Authority: CN
Inventors: 穆欣
Original assignee: XIXIANG COUNTY XINYI HALAL MEAT PRODUCTS FACTORY
Current assignee: XIXIANG COUNTY XINYI HALAL MEAT PRODUCTS FACTORY
Priority date: 2010-01-14
Filing date: 2010-01-14
Publication date: 2013-05-08
Anticipated expiration: 2030-01-14
Also published as: CN102125268A

Abstract

The invention relates to a sauced beef producing method which is characterized by comprising the steps of: removing fat oil, tendon and skin of fresh beef; dividing the fresh beef into strips of the thickness of 2 to 3 centimeters; mixing and stewing seven Chinese medical plants including jasmine, hawthorn, clove, divaricate saposhnikovia root, goldthread root, licorice root and smoked plum, three seasonings including pepper, black pepper and fennel, and salt into a soup base; pickling the beef for approximately 10 days; cleaning the beef; adding onion, ginger, pepper, clove, fennel, cassia bark, hawthorn, galanga resurrecflower, angelicae root, amomum tsao-ko, cardamom white, galangal, hot pepper, myrcia, anise, white sugar and salt in a soup stock pot to boil the beef to be cooked well in a saucing way, and finally packaging and sterilizing the beef. The sauced beef produced with the method does not contain nitrite, is green and healthy food, not only maintains the taste and flavor of the traditional sauced beef, but also has the color, flavor and taste which are thought high by people.

Description

A kind of production method of spiced beef

Technical field

The invention belongs to food processing technology field, what be specifically related to is a kind of processing method of spiced beef.

Background technology

Spiced beef with produced in conventional processes all contains a certain amount of nitrite, this is because all more or less be added with a certain amount of nitrite material in the manufacturing process of spiced beef, the effect of nitrite is to make bright beef dehydration, takes off raw meat, and has anticorrosion and effect color development.As everyone knows, nitrite is a kind of carcinogen, and there is strict control criterion in country to Nitrite Content of meat products determined, namely≤30mg/kg.Although people are scrupulously abiding by this standard, and constantly studying the method that reduces its content, but owing to being subjected to multiple Restricted requirement, the content of existing spiced beef nitrite still between 20～30mg/kg, only has the content of few part spiced beef nitrite lower than 20mg/kg mostly.No matter how low the content of nitrite is, and depositing all of it can bring harm to human body, affects the healthy of people.

Summary of the invention

The object of the invention is to disclose a kind of production method that does not contain the nitrite spiced beef.

The production method of described spiced beef is completed in the steps below:

1. beef shaping

Bright beef is removed fat oil and muscle skin, and being divided into thickness is the rectangular of 2-3cm.

2. the butcher's meat soup stock is prepared

Get cape jasmine 0.5-0.8kg, fennel seeds 0.8-1.2kg, hawthorn 0.6-1.0kg, Chinese prickly ash 0.6-1.0kg, cloves 0.5-0.8kg, windproof 30-50g, coptis root 10-15g, Radix Glycyrrhizae 30-50g, dark plum 10-20g, black pepper 20-30g, respectively with its pulverizing, mixing, then be placed in tank with salt 2-4kg, flood the material slow fire boiling with clear water and be brewed into soup stock.

3. pickle

Get 100kg and cut apart good strip meat and dip in completely above-mentioned soup stock, first put into pickling pool, control the pond temperature at 10 ℃～18 ℃, pickled 48 hours; Then meat is made in another pickling pool, controls the pond temperature at 5 ℃～14 ℃, pickled 8 days.

4. clean

The beef bar of pickling is rinsed well with clear water.

5. precook

Beef bar after cleaning is put into boiling water boil and pulled out in 20 minutes, be cooled to 10 ℃～18 ℃ with cold water rapidly.

6. sauce boils

get sauce halogen long-used soup 100kg, add water 50kg, light soy sauce 800-1200g, cooking wine 800-1200g, put into by green onion 1000-1500g, ginger 500-1000g, Chinese prickly ash 150-200g, cloves 50-100g, fennel seeds 400-600g, cassia bark 70-100g, hawthorn 200-300g, mountain naphthalene 100-150g, root of Dahurain angelica 150-200g, tsaoko 80-120g, kowtow in vain 80-100g, galingal 150-250g, capsicum 200-300g, spiceleaf 100-180g, large fragrant 100-180g, white sugar 300-500g, the flavor pack that salt 500-750g forms, big fire infusion 40 minutes, then the above-mentioned beef that boiled is placed in the long-used soup pot, slow fire sauce boils to ripe.

7. packaging sterilizing

The well-done beef of sauce first carries out infrared ray baking and dewaters, sterilizes, weighing and bagging then, then carry out once conventional sterilization.

The preferred version of the condiment proportioning of butcher's meat soup stock described in above-mentioned steps 2 is: cape jasmine 0.6-0.8kg, fennel seeds 0.8-1.0kg, hawthorn 0.8-1.0kg, Chinese prickly ash 0.8-1.0kg, cloves 0.7-0.8kg, windproof 40-50g, coptis root 10-12g, Radix Glycyrrhizae 40-50g, dark plum 15-20g, black pepper 20-25g, salt 2-3kg.

The preferred version of the condiment proportioning described in above-mentioned steps 6 in flavor pack is: green onion 1200-1400g, ginger 700-900g, Chinese prickly ash 150-180g, cloves 60-80g, fennel seeds 450-550g, cassia bark 80-90g, hawthorn 250-280g, mountain naphthalene 110-140g, root of Dahurain angelica 160-180g, tsaoko 100-120g kowtows 80-100g in vain, galingal 150-200g, capsicum 220-280g, spiceleaf 120-150g, large fragrant 120-150g, white sugar 350-450g, salt 500-750g.

The spiced beef of producing with the inventive method does not contain nitrite, is a kind of green, healthy food, has namely kept the taste flavor of traditional spiced beef, has again the color that everybody speaks approvingly of.

The specific embodiment

The present invention will be further described below in conjunction with embodiment.

Embodiment 1

Complete in the steps below successively the processing of spiced beef:

(1). choose bracket section lean meat, remove fat oil and muscle skin, being divided into thickness is the rectangular of 2-3cm.

(2). get cape jasmine 0.8kg, fennel seeds 1.2kg, hawthorn 1.0kg, Chinese prickly ash 1.0kg, cloves 0.8kg, windproof 50g, coptis root 12g, Radix Glycyrrhizae 50g, dark plum 20g, black pepper 25g, respectively with its pulverizing, mixing, then be placed in tank with salt 2kg, flood the material slow fire boiling with clear water and be brewed into soup stock.

(3). get 100kg and cut apart good strip meat and dip in completely above-mentioned soup stock, first put into pickling pool, control the pond temperature at 10 ℃～18 ℃, pickled 48 hours; Then meat is made in another pickling pool, controls the pond temperature at 5 ℃～14 ℃, pickled 8 days, be pink to the beef tangent plane.

(4). the beef bar that will pickle is rinsed well with clear water.

(5). the beef bar after cleaning is put into boiling water and is boiled and pulled out in 20 minutes, is cooled to 10 ℃～18 ℃ with cold water rapidly.

(6). get sauce halogen long-used soup 100kg, add water 50kg, light soy sauce 1200g, cooking wine 1200g, put into the flavor pack by 1500g green onion, 1000g ginger, 200g Chinese prickly ash, 100g cloves, 600g fennel seeds, 100g cassia bark, 300g hawthorn, 150g mountain naphthalene, the 200g root of Dahurain angelica, 120g tsaoko, 100g kowtow in vain, 250g galingal, 300g capsicum, 180g spiceleaf, the large perfume (or spice) of 180g, 500g white sugar, 750g salt form, big fire infusion 40 minutes, then the above-mentioned beef that boiled is placed in the long-used soup pot, slow fire sauce boils to ripe.

(7). the well-done beef of sauce first carries out the infrared ray baking and dewaters, sterilizes, and then by every bag of 500g weighing and bagging, then carries out once conventional sterilization.

Embodiment 2

Complete in the steps below successively the processing of spiced beef:

1. choose bracket section lean meat, remove fat oil and muscle skin, be divided into and be about 12cm, width is 5cm, and thickness is the rectangular strip meat of 2-3cm.

2. get cape jasmine 0.6kg, fennel seeds 0.8kg, hawthorn 0.8kg, Chinese prickly ash 0.8kg, cloves 0.7kg, windproof 40g, coptis root 10g, Radix Glycyrrhizae 40g, dark plum 15g, black pepper 20g, respectively with its pulverizing, mixing, then be placed in tank with salt 2kg, flood the material slow fire boiling with clear water and be brewed into soup stock.

3. according to the step in embodiment 1 (3), (4), (5), beef is pickled, cleaned and precooks.

4. get 100kg sauce halogen long-used soup, add water 50kg, light soy sauce 1000g, cooking wine 1000g, put into by 1000g green onion, 500g ginger, 150g Chinese prickly ash, 80g cloves, the flavor pack that 500g fennel seeds, 80g cassia bark, 200g hawthorn, 100g mountain naphthalene, the 150g root of Dahurain angelica, 100g tsaoko, 80g kowtow in vain, 200g galingal, 200g capsicum, 120g spiceleaf, the large perfume (or spice) of 150g, 400g white sugar, 650g salt form, then infusion 40 minutes is placed in long-used soup pot sauce with above-mentioned clean beef and boils to ripe.

5. the well-done beef of sauce first carries out infrared ray baking and dewaters, sterilizes, and then by every pouch 100g weighing and bagging, then carries out once conventional sterilization.

Claims

1. the production method of a spiced beef is characterized in that completing in the steps below:

(1) beef shaping: bright beef is removed fat oil and muscle skin, and being divided into thickness is the rectangular of 2～3cm;

(2) the butcher's meat soup stock is prepared: get cape jasmine 0.5-0.8kg, fennel seeds 0.8-1.2kg, hawthorn 0.6-1.0kg, Chinese prickly ash 0.6-1.0kg, cloves 0.5-0.8kg, windproof 30-50g, coptis root 10-15g, Radix Glycyrrhizae 30-50g, dark plum 10-20g, black pepper 20-30g, respectively with its pulverizing, mixing, then be placed in tank with salt 2-4kg, flood material with clear water, slow fire boiling is brewed into soup stock;

(3) pickle: get 100kg and cut apart good strip meat and dip in completely above-mentioned soup stock, first put into pickling pool, control the pond temperature at 10 ℃～18 ℃, pickled 48 hours, then meat is made in another pickling pool, control the pond temperature at 5 ℃～14 ℃, pickled 8 days;

(4) clean: the beef bar that will pickle is rinsed well with clear water;

(5) precook: the beef bar after cleaning is put into boiling water and is boiled and pulled out in 20 minutes, is cooled to 10 ℃～18 ℃ with cold water rapidly;

(6) sauce boils: get sauce halogen long-used soup 100kg, add water 50kg, light soy sauce 800-1200g, cooking wine 800-1200g, put into by green onion 1000-1500g, ginger 500-1000g, Chinese prickly ash 150-200g, cloves 50-100g, fennel seeds 400-600g, cassia bark 70-100g, hawthorn 200-300g, mountain naphthalene 100-150g, root of Dahurain angelica 150-200g, tsaoko 80-120g, kowtow in vain 80-100g, galingal 150-250g, capsicum 200-300g, spiceleaf 100-180g, large fragrant 100-180g, white sugar 300-500g, the flavor pack that salt 500-750g forms, big fire infusion 40 minutes, then the above-mentioned beef that boiled is placed in the long-used soup pot, slow fire sauce boils to ripe,

(7) packaging sterilizing: the well-done beef of sauce first carries out infrared ray baking and dewaters, sterilizes, weighing and bagging then, then carry out once conventional sterilization.

2. according to the production method of the described spiced beef of claim 1, it is characterized in that: in described step (2), the condiment proportioning of butcher's meat soup stock is: cape jasmine 0.6-0.8kg, fennel seeds 0.8-1.0kg, hawthorn 0.8-1.0kg, Chinese prickly ash 0.8-1.0kg, cloves 0.7-0.8kg, windproof 40-50g, coptis root 10-12g, Radix Glycyrrhizae 40-50g, dark plum 15-20g, black pepper 20-25g, salt 2-3kg.

3. according to the production method of the described spiced beef of claim 1, it is characterized in that: in the middle flavor pack of described step (6), the condiment proportioning is: green onion 1200-1400g, ginger 700-900g, Chinese prickly ash 150-180g, cloves 60-80g, fennel seeds 450-550g, cassia bark 80-90g, hawthorn 250-280g, mountain naphthalene 110-140g, root of Dahurain angelica 160-180g, tsaoko 100-120g, kowtow in vain 80-100g, galingal 150-200g, capsicum 220-280g, spiceleaf 120-150g, large fragrant 120-150g, white sugar 350-450g, salt 500-750g.