CN103393130A

CN103393130A - Processing technology of dried beef

Info

Publication number: CN103393130A
Application number: CN2013103023566A
Authority: CN
Inventors: 刘和平
Original assignee: JIANGXI GEGE FOOD CO Ltd
Current assignee: JIANGXI GEGE FOOD CO Ltd
Priority date: 2013-07-19
Filing date: 2013-07-19
Publication date: 2013-11-20

Abstract

The invention provides a processing technology of dried beef. The dried beef is prepared from the following raw materials: beef, edible oil, ginger, hot pepper, pepper, white spirit, salt, white sugar, gourmet powder, sesame, cumin, water and the like. The beef is seasoned, sub-packaged and sterilized after being pickled, cooked, diced, fried and cooked. The processed beef is full of nutriments and delicious in taste, and is suitable for popular taste.

Description

A kind of dried beef processing technology

Technical field

The present invention relates to a kind of food processing technology, relate in particular to a kind of dried beef processing technology.

Background technology

Dried beef processing mainly contains two large specification requirements, and the one, the processing of beef itself is processed, and the 2nd, the making of flavoring.Dried beef is a lot of in the market, but all has following problem: the one, and the making of flavoring is formulated according to the mouthfeel requirement of locality, is not easy jointly to be accepted by south, north consumer; The 2nd, in the beef process, there is not science of technique, the duration and degree of heating is grasped the defects such as not in place, causes the beef that processes to have the phenomenons such as old or excessively tender, not only destroys the nutrition of beef, and has a strong impact on the mouthfeel of beef.

Summary of the invention

Purpose of the present invention is exactly to provide a kind of popular mouthfeel and nutritious, dried beef processing technology of delicious flavour of being suitable for for above-mentioned situation.Purpose of the present invention can realize by following scheme: a kind of dried beef processing technology, and the proportioning that its raw materials used consumption is weight portion is as follows:

Beef 300, edible oil 36, ginger 6, capsicum 10.5, Chinese prickly ash 1.35, white wine, 0.6, salt 6, white sugar 10.5, monosodium glutamate 0.9, sesame 6, cumin 0.9, water 75.Concrete technology of the present invention is as follows:

1, thaw: freezing beef will thaw with clear water, thaws and wants thorough ，Rou center that ice crystal must not be arranged, and is soft;

2, cut: the beef that has thawed or bright beef will be cut into the bulk of 500g left and right size, reject butter on beef and all can not for the production of adjunct and clean up, drain away the water;

3, pickle: salt was fully mixed, pickles with beef 2 hour, and the amount ratio of beef and salt is 100:1;

4, clean: after pickling, clean the beef surface salinity, drain the water;

5, boiling: beef is packed in boiling case and carried out boiling, and setting vapor (steam) temperature is 100 ℃-103 ℃, and digestion time is 50 minutes;

6, dice: the beef that cooks dry in the air cool after, just can dice, diced beef size evenly, in the process of dicing, to reject all can not for the production of foreign material;

7, fried: as in water-oil separating is complained and quarrel loudly, first to put into a certain amount of clear water, add again edible vegetable oil, oil must cover heating tube, the oil maximum temperature is set to 170 ℃, and the water maximum temperature is set to 60 ℃, opens the heating power supply switch and starts to heat up, when oil temperature rises to 160 ℃, can start fried beef, during fried beef, must grasp the duration and degree of heating, it is tender, not burnt, not rotten in outer shortcake that the beef that has exploded is wanted;

8, infusion: ginger, capsicum, Chinese prickly ash are put into to preserving kettle, with the oil that exploded dried beef of 150 ℃ of left and right, pour in pot, open steam valve, the heating infusion, after making ginger, capsicum, Chinese prickly ash fully compose perfume (or spice), successively add clear water, salt and white sugar, after boiling, add the dried beef that has exploded, water, is first opened big fire and is boiled for well with the submergence dried beef, add again white wine, continue infusion, when the soup stock quick-drying, add sesame, cumin, monosodium glutamate fully to stir, use Wen Huoshou juice instead, treat that in pot, oil is limpid transparent, do not have moisture to take the dish out of the pot;

9, packing: the beef after taking the dish out of the pot, according to the requirement of product, during accurately packaging bag is packed in weighing into, must not besmirch the packing sack, otherwise will clean sack with clean towel;

10, vacuum seal: according to packaging bag material difference, regulate bleeding the time of vacuum sealer, sealing temperature, the parameters such as cool time, during sealing, to conscientiously packaging bag be put smooth, product after making to seal not fringe margin, do not give a discount, air tight, oil-proof, seal tight, smooth, not askew not oblique;

11, high temperature high pressure sterilizing: the product after sealing is wanted timely sterilization, in order to avoid rotten, bactericidal formula: 121 ℃/15-20min, sterilization is wanted rapidly, and the heating-up time is short, after sterilization, wants cooling and take the dish out of the pot rapidly.

The dried beef that the present invention makes is spicy flavor dried beef, and the consumption that also can reduce as required Chinese prickly ash is made fragrant pungent dried beef or removed capsicum and Chinese prickly ash is made pure flavor dried beef.

The dried beef that the present invention processes is not only nutritious, and delicious flavour, adapts to popular mouthfeel.

Claims

1. dried beef processing technology, the proportioning that its raw materials used consumption is weight portion is as follows:

Beef 300, edible oil 36, ginger 6, capsicum 10.5, Chinese prickly ash 1.35, white wine, 0.6, salt 6, white sugar 10.5, monosodium glutamate 0.9, sesame 6, cumin 0.9, water 75, concrete technology of the present invention is as follows:

(1) thaw: freezing beef will thaw with clear water, thaws and wants thorough ，Rou center that ice crystal must not be arranged, and is soft;

(2) cut: the beef that has thawed or bright beef will be cut into the bulk of 500g left and right size, reject butter on beef and all can not for the production of adjunct and clean up, drain away the water;

(3) pickle: salt was fully mixed, pickles with beef 2 hour, and the amount ratio of beef and salt is 100:1;

(4) clean: after pickling, clean the beef surface salinity, drain the water;

(5) boiling: beef is packed in boiling case and carried out boiling, and setting vapor (steam) temperature is 100 ℃-103 ℃, and digestion time is 50 minutes;

(6) dice: the beef that cooks dry in the air cool after, just can dice, diced beef size evenly, in the process of dicing, to reject all can not for the production of foreign material;

(7) fried: as in water-oil separating is complained and quarrel loudly, first to put into a certain amount of clear water, add again edible vegetable oil, oil must cover heating tube, the oil maximum temperature is set to 170 ℃, and the water maximum temperature is set to 60 ℃, opens the heating power supply switch and starts to heat up, when oil temperature rises to 160 ℃, can start fried beef, during fried beef, must grasp the duration and degree of heating, it is tender, not burnt, not rotten in outer shortcake that the beef that has exploded is wanted;

(8) infusion: ginger, capsicum, Chinese prickly ash are put into to preserving kettle, with the oil that exploded dried beef of 150 ℃ of left and right, pour in pot, open steam valve, the heating infusion, after making ginger, capsicum, Chinese prickly ash fully compose perfume (or spice), successively add clear water, salt and white sugar, after boiling, add the dried beef that has exploded, water, is first opened big fire and is boiled for well with the submergence dried beef, add again white wine, continue infusion, when the soup stock quick-drying, add sesame, cumin, monosodium glutamate fully to stir, use Wen Huoshou juice instead, treat that in pot, oil is limpid transparent, do not have moisture to take the dish out of the pot;

(9) packing: the beef after taking the dish out of the pot, according to the requirement of product, during accurately packaging bag is packed in weighing into, must not besmirch the packing sack, otherwise will clean sack with clean towel;

(10) vacuum seal: according to packaging bag material difference, regulate bleeding the time of vacuum sealer, sealing temperature, the parameters such as cool time, during sealing, to conscientiously packaging bag be put smooth, product after making to seal not fringe margin, do not give a discount, air tight, oil-proof, seal tight, smooth, not askew not oblique;

(11) high temperature high pressure sterilizing: the product after sealing is wanted timely sterilization, in order to avoid rotten, bactericidal formula: 121 ℃/15-20min, sterilization is wanted rapidly, and the heating-up time is short, after sterilization, wants cooling and take the dish out of the pot rapidly.