CN103919146A - Vacuum low-temperature fried beef jerk and processing technology thereof - Google Patents

Vacuum low-temperature fried beef jerk and processing technology thereof Download PDF

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Publication number
CN103919146A
CN103919146A CN201410169475.3A CN201410169475A CN103919146A CN 103919146 A CN103919146 A CN 103919146A CN 201410169475 A CN201410169475 A CN 201410169475A CN 103919146 A CN103919146 A CN 103919146A
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China
Prior art keywords
powder
beef
processing technology
jerk
vacuum
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Pending
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CN201410169475.3A
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Chinese (zh)
Inventor
马国丰
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马国丰
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Priority to CN201410169475.3A priority Critical patent/CN103919146A/en
Publication of CN103919146A publication Critical patent/CN103919146A/en
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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11General methods of cooking foods, e.g. by roasting or frying using oil

Abstract

The invention discloses vacuum low-temperature fried beef jerk and a processing technology thereof and belongs to the field of foods. The vacuum low-temperature fried beef jerk consists of the following raw materials in parts by weight: 100kg of fresh beef, 1.5kg of salt, 1.5kg of white sugar, 0.9kg of green onion, 0.1kg of monosodium glutamate, 0.3kg of paprika powder, 0.12kg of five spice powder, 4kg of soy sauce, 0.5kg of yellow wine, 0.4kg of ginger, 2kg of chilli powder, 0.35kg of white sesame seed powder and 0.2kg of plant oil. The processing technology comprises the following steps: treating the raw materials, cooking, and preparing soup liquid, thus obtaining the final product. The vacuum low-temperature fried beef jerk has the beneficial effects that by adopting vacuum frying, because the oil temperature is low, the original color, shape and nutritional quality of the beef jerk can be well preserved, so that the beef jerk is crispy, delicious, bright in color and rich in nutrition, and the carcinogenic defect in a traditional process is eliminated.

Description

A kind of vacuum low-temperature frying dried beef and processing technology thereof
Technical field
The present invention relates to a kind of field of food, be specifically related to a kind of vacuum low-temperature frying dried beef and processing technology thereof.
Background technology
Fried food is extensively subject to food consumption always, and person favors, yet the fried food that common process is produced cannot be broken away from carcinogenic defect all the time, there are some researches show, fried food is carcinogenic over easily producing under the cooking of 120 ℃ of high temperature, fried based food institute's heat content and fat are high, lack nutrition, therefore cause many fried food favor persons worries, fried beef is dry is also to belong to fried food, also lacks in the market a kind of processing technology of vacuum low-temperature frying dried beef.
Summary of the invention
In order to overcome shortcoming and the weak point of background technology, the object of the present invention is to provide a kind of vacuum low-temperature frying dried beef and processing technology thereof, solve the problem that also lacks a kind of vacuum low-temperature frying dried beef processing technology on existing market.
The object of the invention is to be achieved through the following technical solutions:
Vacuum low-temperature frying dried beef and a processing technology thereof, comprise the following steps:
Take following raw material: fresh beef 100kg, salt 1.5kg, white sugar 1.5kg, green onion 0.9kg, monosodium glutamate 0.1kg, zanthoxylum powder 0.3kg, five-spice powder 0.12kg, soy sauce 4kg, yellow rice wine 0.5kg, ginger 0.4kg, chilli powder 2kg, white sesameseed powder 0.35kg, vegetable oil 0.2kg;
(1) raw material is processed: fresh beef is cut into the cube meat that 500g is heavy, with clear water, rinse well, and standby;
(2) boiling: the cube meat that step (1) is obtained is put into pot, adds water and is as the criterion to flood cube meat, after boiling, removes offscum, Zhu Zhirou center without watery blood till, pull out cooling;
(3) soup stock liquid processed: salt, white sugar, green onion, monosodium glutamate, zanthoxylum powder, five-spice powder, soy sauce, yellow rice wine, ginger, chilli powder and white sesameseed powder mixing and stirring are made to soup stock liquid, standby;
(4) slitting, after-ripening: the good cube meat of step (2) boiling is cut into strip, puts into the soup stock liquid that step (3) obtains and carry out boiling, drain to soup juice;
(5) freeze, thaw: cutlet after being cooked into is taken out and drained, and the freezing 2h of contact refrigerator is put in sabot, then take out and be placed in the 6h that thaws under 5-10 ℃ of condition;
(6) vacuum frying, de-oiling: the cutlet that step (5) is obtained is sent in the vacuum frying tank with basket formula centrifugation de-oiling device, close tank door, vacuumize, in oil tank, pump into the vegetable oil of 110-115 ℃, pump into time 2min, keep oil temperature at 115-119 ℃, after fried 25min, material is placed on to the per minute 100 lower centrifugation de-oiling 2min of speed that walk around, control dried beef oil content and be less than 13%;
(7) cooling, packing: the dried beef that step (6) is obtained, after cooling, degerming, is packed.
Beneficial effect of the present invention is: the processing technology that a kind of vacuum low-temperature frying dried beef is provided, adopt vacuum frying because oil temperature is lower, can keep preferably the original color and luster of dried beef, shape and nutritional quality, make dried beef palatable crisp, lovely luster, nutritious, eliminated defect carcinogenic in traditional handicraft.
The specific embodiment
Below in conjunction with a kind of vacuum low-temperature frying dried beef of the embodiment of the present invention and processing technology thereof, be described in detail.
Should be clear and definite, described embodiment is only the present invention's part embodiment, rather than whole embodiment.Embodiment based in the present invention, those of ordinary skills, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
Vacuum low-temperature frying dried beef and a processing technology thereof, comprise the following steps:
Take following raw material: fresh beef 100kg, salt 1.5kg, white sugar 1.5kg, green onion 0.9kg, monosodium glutamate 0.1kg, zanthoxylum powder 0.3kg, five-spice powder 0.12kg, soy sauce 4kg, yellow rice wine 0.5kg, ginger 0.4kg, chilli powder 2kg, white sesameseed powder 0.35kg, vegetable oil 0.2kg;
(1) raw material is processed: fresh beef is cut into the cube meat that 500g is heavy, with clear water, rinse well, and standby;
(2) boiling: the cube meat that step (1) is obtained is put into pot, adds water and is as the criterion to flood cube meat, after boiling, removes offscum, Zhu Zhirou center without watery blood till, pull out cooling;
(3) soup stock liquid processed: salt, white sugar, green onion, monosodium glutamate, zanthoxylum powder, five-spice powder, soy sauce, yellow rice wine, ginger, chilli powder and white sesameseed powder mixing and stirring are made to soup stock liquid, standby;
(4) slitting, after-ripening: the good cube meat of step (2) boiling is cut into strip, puts into the soup stock liquid that step (3) obtains and carry out boiling, drain to soup juice;
(5) freeze, thaw: cutlet after being cooked into is taken out and drained, and the freezing 2h of contact refrigerator is put in sabot, then take out and be placed in the 6h that thaws under 5-10 ℃ of condition;
(6) vacuum frying, de-oiling: the cutlet that step (5) is obtained is sent in the vacuum frying tank with basket formula centrifugation de-oiling device, close tank door, vacuumize, in oil tank, pump into the vegetable oil of 110-115 ℃, pump into time 2min, keep oil temperature at 115-119 ℃, after fried 25min, material is placed on to the per minute 100 lower centrifugation de-oiling 2min of speed that walk around, control dried beef oil content and be less than 13%;
(7) cooling, packing: the dried beef that step (6) is obtained, after cooling, degerming, is packed.
The invention provides a kind of processing technology of vacuum low-temperature frying dried beef, adopt vacuum frying because oil temperature is lower, can keep preferably the original color and luster of dried beef, shape and nutritional quality, make dried beef palatable crisp, lovely luster, nutritious, eliminated defect carcinogenic in traditional handicraft.
Here description of the invention and application is illustrative, not wants by scope restriction of the present invention in the above-described embodiments.Here the distortion of disclosed embodiment and change is possible, and for those those of ordinary skill in the art, the various parts of the replacement of embodiment and equivalence are known.Those skilled in the art are noted that in the situation that not departing from spirit of the present invention or substantive characteristics, and the present invention can be with other form, structure, layout, ratio, and realizes with other assembly, material and parts.In the situation that not departing from the scope of the invention and spirit, can carry out other distortion and change to disclosed embodiment here.

Claims (1)

1. vacuum low-temperature frying dried beef and a processing technology thereof, is characterized in that following steps:
Take following raw material: fresh beef 100kg, salt 1.5kg, white sugar 1.5kg, green onion 0.9kg, monosodium glutamate 0.1kg, zanthoxylum powder 0.3kg, five-spice powder 0.12kg, soy sauce 4kg, yellow rice wine 0.5kg, ginger 0.4kg, chilli powder 2kg, white sesameseed powder 0.35kg, vegetable oil 0.2kg;
(1) raw material is processed: fresh beef is cut into the cube meat that 500g is heavy, with clear water, rinse well, and standby;
(2) boiling: the cube meat that step (1) is obtained is put into pot, adds water and is as the criterion to flood cube meat, after boiling, removes offscum, Zhu Zhirou center without watery blood till, pull out cooling;
(3) soup stock liquid processed: salt, white sugar, green onion, monosodium glutamate, zanthoxylum powder, five-spice powder, soy sauce, yellow rice wine, ginger, chilli powder and white sesameseed powder mixing and stirring are made to soup stock liquid, standby;
(4) slitting, after-ripening: the good cube meat of step (2) boiling is cut into strip, puts into the soup stock liquid that step (3) obtains and carry out boiling, drain to soup juice;
(5) freeze, thaw: cutlet after being cooked into is taken out and drained, and the freezing 2h of contact refrigerator is put in sabot, then take out and be placed in the 6h that thaws under 5-10 ℃ of condition;
(6) vacuum frying, de-oiling: the cutlet that step (5) is obtained is sent in the vacuum frying tank with basket formula centrifugation de-oiling device, close tank door, vacuumize, in oil tank, pump into the vegetable oil of 110-115 ℃, pump into time 2min, keep oil temperature at 115-119 ℃, after fried 25min, material is placed on to the per minute 100 lower centrifugation de-oiling 2min of speed that walk around, control dried beef oil content and be less than 13%;
(7) cooling, packing: the dried beef that step (6) is obtained, after cooling, degerming, is packed.
CN201410169475.3A 2014-04-25 2014-04-25 Vacuum low-temperature fried beef jerk and processing technology thereof Pending CN103919146A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410169475.3A CN103919146A (en) 2014-04-25 2014-04-25 Vacuum low-temperature fried beef jerk and processing technology thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410169475.3A CN103919146A (en) 2014-04-25 2014-04-25 Vacuum low-temperature fried beef jerk and processing technology thereof

Publications (1)

Publication Number Publication Date
CN103919146A true CN103919146A (en) 2014-07-16

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104473202A (en) * 2014-12-11 2015-04-01 河南省淇县永达食业有限公司 Method for preparing papery chicken
CN106538964A (en) * 2016-11-07 2017-03-29 马学雄 Using the dried beef and its manufacture craft of cooking skill
CN107821994A (en) * 2017-10-27 2018-03-23 石阡县黔鑫绿色食品有限公司 A kind of beef curing agent and its preparation method and application
CN108771135A (en) * 2018-06-19 2018-11-09 山东农业大学 A kind of preparation method of fried crisp beef

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1557201A (en) * 2004-01-18 2004-12-29 刘长印 Crisp dehydrated beef and its production method
CN102648741A (en) * 2012-05-11 2012-08-29 张镰斧 Method for preparing fried snack food at low temperature
CN103393130A (en) * 2013-07-19 2013-11-20 江西省鸽鸽食品有限公司 Processing technology of dried beef

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1557201A (en) * 2004-01-18 2004-12-29 刘长印 Crisp dehydrated beef and its production method
CN102648741A (en) * 2012-05-11 2012-08-29 张镰斧 Method for preparing fried snack food at low temperature
CN103393130A (en) * 2013-07-19 2013-11-20 江西省鸽鸽食品有限公司 Processing technology of dried beef

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
康生文: "真空低温油炸牛肉干生产技术", 《肉类研究》 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104473202A (en) * 2014-12-11 2015-04-01 河南省淇县永达食业有限公司 Method for preparing papery chicken
CN106538964A (en) * 2016-11-07 2017-03-29 马学雄 Using the dried beef and its manufacture craft of cooking skill
CN107821994A (en) * 2017-10-27 2018-03-23 石阡县黔鑫绿色食品有限公司 A kind of beef curing agent and its preparation method and application
CN108771135A (en) * 2018-06-19 2018-11-09 山东农业大学 A kind of preparation method of fried crisp beef

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Application publication date: 20140716