CN103099216A

CN103099216A - Technology for processing beef with brown sauce

Info

Publication number: CN103099216A
Application number: CN2012105346026A
Authority: CN
Inventors: 康爱民
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-12-12
Filing date: 2012-12-12
Publication date: 2013-05-15

Abstract

The invention discloses a technology for processing beef with brown sauce. The technology takes high ribs of cattle as raw materials and comprises the following steps of: boiling in 5-6 times of tea water for 60-120 minutes, and taking the high ribs out and draining; preparing condiment, stirring while boiling in a pot, and holding the high ribs for later use after boiling up; boxing, and adding 3-4 ginger pieces, wherein the beef weight in each box is 5-6kg; steaming in a steam cabinet for 80-120 minutes, and dissipating heat at normal temperature after delivery from the steam cabinet; removing fat on the surface of the box, taking out the ginger pieces and marbled meat, and filtering residual juice in the box, wherein the sugar degree of the juice is 42+/1 degrees and salinity of 40+/1 degrees; slicing green onion into sections, and frying in the pot to generate green onion flavor for later use; and performing vacuum package, secondary sterilization, allowing the beef to pass through a metal detector, and boxing. By adopting a unique sterile processing technology is adopted, the product contains rich proteins and amino acids required by a human body, is fresh in color and moderate in mouthfeel and is a good item for traveling and dining tables.

Description

A kind of beef with brown sauce processing technology

(1) technical field

The invention belongs to food processing field, especially a kind of beef with brown sauce processing technology.

(2) background technology

Along with improving constantly and the quickening of rhythm of life of living standards of the people, quick-frozen food is easy to carry because of it, health, the economic dispatch advantage, provide great convenience to people, at present, the method for cooking of meat quick-frozen food has a lot, beef with brown sauce particularly, because its flavor is fragrant, mouthfeel is good, and is oiliness and very popular, but because processing technology is unreasonable, be difficult to accomplish the perfect unity of meat nourishing and taste.

(3) summary of the invention

The object of the present invention is to provide a kind of existing beef with brown sauce cooking method that nourishing function has again good taste and mouthfeel that enriches.

The technical scheme that adopts is:

A kind of beef with brown sauce processing technology is characterized in that comprising following processing step:

1, selecting the upper brain of ox is raw meat.

2, raw meat was boiled 60-120 minutes in the tea of 5-6 times, then pull control water out;

3, the preparation flavoring, then boil while stirring in pot, gets out stand-by after boiling;

4, mounted box, every box meat weight is 5kg-6kg, in the box with 3-4 of ginger splices.

5, enter steamer and steamed 80-120 minutes, then go out the heat radiation of steamer normal temperature.

6, take out ginger splices and raw meat, meat is cut into piece, and size evenly.

7, in box, remaining juice filters, and removes impurity, pol 45 ± 1 degree of juice, salinity 42 ± 1 degree;

8, with green onion cleaning and controlled drying water, cut into chunks stand-by after fried green onion fragrance in pot;

9, vacuum packaging, the vacuum sack stays the limit that does not exceed 1cm, vacuumizes to make in bag without steam bubble;

10, re-pasteurization enters steamer steaming or poach sterilization 10-15 minutes;

11, cross metal detection and detect machine, vanning.

Above-mentioned flavoring is by water, flavor quinoline, starch, white sugar, soy sauce, white wine, light-coloured vinegar, monosodium glutamate, salt, ginger is formulated, and its percentage by weight is: water 30-40%, flavor quinoline 12-16%, starch 2-5%, white sugar 10-20%, soy sauce 20-30%, white wine 2-3%, light-coloured vinegar 0.5-1%, monosodium glutamate 0.2-0.5%, salt 0.3-0.8%, ginger 2-5%.

Processing technology of the present invention contains the amino acid of rich in protein and needed by human body, and mouthfeel is moderate, is the ticbit of tourism and dining table.

(4) specific embodiment

A kind of beef with brown sauce processing technology comprises following processing step:

1, selecting the upper brain of ox is raw meat.

2, raw meat was boiled in the tea of 5 times 100 minutes, then pull control water out;

3, preparation flavoring, the weight proportion of flavoring is: water: 35%, flavor quinoline: 14.0%, starch: 3.0%, sugar: 15.6%, soy sauce: 24.8%, white wine: 2.5%, light-coloured vinegar: 0.8%, monosodium glutamate: 0.3%, salt: 0.5%, ginger: 3.5%, extract Seasoning Ingredients by proportioning, and put into pot and boil while stirring, get out stand-by after boiling;

4, mounted box, every box meat weight is 6kg, in the box with 4 of ginger splices.

5, enter steamer and steamed 120 minutes, then go out the heat radiation of steamer normal temperature.

10, re-pasteurization enters steamer and steams sterilization 12 minutes;

11, cross metal detection and detect machine, vanning.

Claims

1. beef with brown sauce processing technology is characterized in that comprising following processing step:

(1), selecting the upper brain of ox is raw meat;

(2), raw meat was boiled 60-120 minutes in the tea of 5-6 times, then pull control water out;

(3), the preparation flavoring, then boil while stirring in pot, get out stand-by after boiling; Flavoring is by water, flavor quinoline, starch, white sugar, soy sauce, white wine, light-coloured vinegar, monosodium glutamate, salt, ginger is formulated, and its percentage by weight is: water 30-40%, flavor quinoline 12-16%, starch 2-5%, white sugar 10-20%, soy sauce 20-30%, white wine 2-3%, light-coloured vinegar 0.5-1%, monosodium glutamate 0.2-0.5%, salt 0.3-0.8%, ginger 2-5%;

(4), mounted box, every box meat weight is 5kg-6kg, in the box with 3-4 of ginger splices;

(5), enter steamer and steamed 80-120 minutes, then go out the heat radiation of steamer normal temperature;

(6), take out ginger splices and raw meat, meat is cut into piece, and size is evenly;

(7), remaining juice filters in box, removes impurity, pol 45 ± 1 degree of juice, salinity 42 ± 1 degree;

(8), with green onion cleaning and controlled drying water, cut into chunks stand-by after fried green onion fragrance in pot;

(9), vacuum packaging, the vacuum sack stays the limit that does not exceed 1cm, vacuumizes to make in bag without steam bubble;

(10), re-pasteurization, enter that steamer steams or poach sterilization 10-15 minutes;

(11), crossing metal detection detects machine, vanning.