CN104026606A - Beef stick and processing technology thereof - Google Patents
Beef stick and processing technology thereof Download PDFInfo
- Publication number
- CN104026606A CN104026606A CN201410276946.0A CN201410276946A CN104026606A CN 104026606 A CN104026606 A CN 104026606A CN 201410276946 A CN201410276946 A CN 201410276946A CN 104026606 A CN104026606 A CN 104026606A
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- parts
- beef
- pickling
- pickling liquid
- processing technology
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a beef stick which comprises the following raw materials in parts by weight: 60-80 parts of beef, 1-3 parts of garlic, 0.8-2 parts of mustard, 1-3 parts of gingers, 1-3 parts of edible salt, 1-3 parts of liquorice, 0.5-1 part of monosodium glutamate, 0.4-0.8 part of myristica fragrans powder, 0.5-1.5 parts of sodium citrate, 0.2-0.5 part of allspice powder, 0.1-0.2 part of parsley seed powder, 0.9-1.2 parts of erythorbic acid and 10-18 parts of pickling liquid. The invention also discloses a processing technology for the beef stick. The processing technology comprises a series of steps of raw material weighing, slicing, pickling, smoking and packaging. Compared with a conventional technology, the processing technology according to the invention has the advantages that beef is subjected to freshness retaining preservative pickling through the pickling liquid, and sodium nitrate in the pickling liquid is used for realizing non-toxic rotting prevention; taomeisu and yisemei are used for realizing color development and protection, so that a finished product can be prevented from being oxidized; freshness enhancement is performed through fermented glutinous rice; the erythorbic acid performs fermentation to ensure that the meat is soft; by other auxiliary ingredients, the obtained finished product tastes delicious and soft, looks slightly red, and is high in glossiness.
Description
Technical field
The present invention relates to a kind of food, be specifically related to a kind of beef stick and processing technology thereof.
Background technology
Beef stick has become popular a kind of nutraceutical, and sportsman, outdoor travel person often assign it as physical complementary goods, and its high protein, low-fat feature have also attracted the women of many yearning slender and graceful in statures; But beef make beef stick after its meat comparatively stiff, it is poor that mouthfeel is owed.
Summary of the invention
Goal of the invention: in order to overcome the deficiencies in the prior art, the invention provides a kind of beef stick and processing technology thereof.
Technical scheme: for achieving the above object, a kind of beef stick provided by the invention, makes component and comprise by weight following raw material: 60 ~ 80 parts, beef, 1 ~ 3 part, garlic, 0.8 ~ 2 part, mustard, 1 ~ 3 part of ginger, 1 ~ 3 part of salt, 1 ~ 3 part, Radix Glycyrrhizae, 0.5 ~ 1 part of monosodium glutamate, 0.4 ~ 0.8 part of ground nutmeg, 0.5 ~ 1.5 part of natrium citricum, 0.2 ~ 0.5 part of allspice, 0.1 ~ 0.2 part, caraway seed powder, 0.9 ~ 1.2 part of arabo-ascorbic acid, 10 ~ 18 parts of pickling liquids.
Further, described pickling liquid comprises following component by weight: 0.1 ~ 0.2 part, sodium nitrate, 0.5 ~ 2 part, hexadiene acid potassium, 0.1 ~ 0.2 part of the U.S. element of peach, 0.02 ~ 0.05 part of beneficial look U.S., 23 ~ 29 parts of the fermented glutinous rice that alcohol content is 7%.
Further, make component and comprise by weight following raw material: 60 ~ 70 parts, beef, 3 parts, garlic, 1.5 parts, mustard, 2 parts of ginger, 2 parts of salt, 2 parts, Radix Glycyrrhizae, 0.8 part of monosodium glutamate, 0.6 part of ground nutmeg, 0.9 part of natrium citricum, 0.4 part of allspice, 0.15 part, caraway seed powder, 0.9 part of arabo-ascorbic acid, 15 parts of pickling liquids.
Above-mentioned beef stick processing technology, comprises the following steps:
(1) raw material takes: take by weight corresponding material component;
(2) section: beef is cut into clavate shape of uniform size;
(3) pickle: clavate beef bar is put into the cylinder that salts down, add pickling liquid, monosodium glutamate, natrium citricum and salt, after salting down 1 ~ 2 day, pickling liquid is removed, carried out dry-salt fermentation but mustard, ginger, Radix Glycyrrhizae, allspice, caraway seed powder, arabo-ascorbic acid are spread upon to beef bar surface after mixing;
(4) sootiness: pickled beef bar is carried out to sootiness, and sootiness temperature is at 55 ~ 75 DEG C, and smoke fumigating time was at 2 ~ 3 hours;
(5) packaging: vacuum packaging is carried out in sterilizing.
Beneficial effect: the present invention is for traditional handicraft, the present invention carries out preservation and antisepsis by pickling liquid to meat and pickles, carry out non-toxic anticorrosion by sodium nitrate in pickling liquid, carry out color development by the U.S. element of peach and beneficial look U.S.A and protect look, prevent that finished product is oxidized, increase fresh processing by fermented glutinous rice, and ferment and ensure that meat is soft by arabo-ascorbic acid, thereby it is fragrant fresh soft to add the finished product mouthfeel that other auxiliary materials draw, outward appearance is micro-red, gloss degree of having.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
embodiment 1:
A kind of beef stick, makes component and comprises by weight following raw material: 60 parts, beef, 3 parts, garlic, 2 parts, mustard, 3 parts of ginger, 3 parts of salt, 3 parts, Radix Glycyrrhizae, 1 part of monosodium glutamate, 0.8 part of ground nutmeg, 1.5 parts of natrium citricums, 0.5 part of allspice, 0.2 part, caraway seed powder, 1.2 parts of arabo-ascorbic acids, 18 parts of pickling liquids.
Described pickling liquid comprises following component by weight: sell 0.1 part, sour sodium, and 2 parts, hexadiene acid potassium, 0.2 part of the U.S. element of peach, 0.05 part of beneficial look U.S., 29 parts of the fermented glutinous rice that alcohol content is 7%, by above-mentioned mixing.
Above-mentioned beef stick processing technology, comprises the following steps:
(1) raw material takes: take by weight corresponding material component;
(2) section: beef is cut into clavate shape of uniform size;
(3) pickle: clavate beef bar is put into the cylinder that salts down, add pickling liquid, monosodium glutamate, natrium citricum and salt, after salting down 1 ~ 2 day, pickling liquid is removed, carried out dry-salt fermentation but mustard, ginger, Radix Glycyrrhizae, allspice, caraway seed powder, arabo-ascorbic acid are spread upon to beef bar surface after mixing;
(4) sootiness: pickled beef bar is carried out to sootiness, and sootiness temperature is at 55 ~ 75 DEG C, and smoke fumigating time was at 2 ~ 3 hours;
(5) packaging: vacuum packaging is carried out in sterilizing.
embodiment 2:
A kind of beef stick, makes component and comprises by weight following raw material: 80 parts, beef, 1 part, garlic, 0.8 part, mustard, 1 part of ginger, 1 part of salt, 1 part, Radix Glycyrrhizae, 0.5 part of monosodium glutamate, 0.4 part of ground nutmeg, 0.5 part of natrium citricum, 0.2 part of allspice, 0.1 part, caraway seed powder, 0.9 part of arabo-ascorbic acid, 10 parts of pickling liquids.
Pickling liquid comprises following component by weight: 0.2 part, sodium nitrate, 0.5 part, hexadiene acid potassium, 0.1 part of the U.S. element of peach, 0.02 part of beneficial look U.S., 23 parts of the fermented glutinous rice that alcohol content is 7%.
Above-mentioned beef stick processing technology, comprises the following steps:
(1) raw material takes: take by weight corresponding material component;
(2) section: beef is cut into clavate shape of uniform size;
(3) pickle: clavate beef bar is put into the cylinder that salts down, add pickling liquid, monosodium glutamate, natrium citricum and salt, after salting down 1 ~ 2 day, pickling liquid is removed, carried out dry-salt fermentation but mustard, ginger, Radix Glycyrrhizae, allspice, caraway seed powder, arabo-ascorbic acid are spread upon to beef bar surface after mixing;
(4) sootiness: pickled beef bar is carried out to sootiness, and sootiness temperature is at 55 ~ 75 DEG C, and smoke fumigating time was at 2 ~ 3 hours;
(5) packaging: vacuum packaging is carried out in sterilizing.
embodiment 3:
A kind of beef stick, makes component and comprises by weight following raw material: 70 parts, beef, 2 parts, garlic, 1.5 parts, mustard, 2 parts of ginger, 2 parts of salt, 2 parts, Radix Glycyrrhizae, 0.6 part of monosodium glutamate, 0.6 part of ground nutmeg, 0.9 part of natrium citricum, 0.3 part of allspice, 0.15 part, caraway seed powder, 1.1 parts of arabo-ascorbic acids, 12 parts of pickling liquids.
Pickling liquid comprises following component by weight: 0.15 part, sodium nitrate, 1 part, hexadiene acid potassium, 0.15 part of the U.S. element of peach, 0.04 part of beneficial look U.S., 25 parts of the fermented glutinous rice that alcohol content is 7%.
Above-mentioned beef stick processing technology, comprises the following steps:
(1) raw material takes: take by weight corresponding material component;
(2) section: beef is cut into clavate shape of uniform size;
(3) pickle: clavate beef bar is put into the cylinder that salts down, add pickling liquid, monosodium glutamate, natrium citricum and salt, after salting down 1 ~ 2 day, pickling liquid is removed, carried out dry-salt fermentation but mustard, ginger, Radix Glycyrrhizae, allspice, caraway seed powder, arabo-ascorbic acid are spread upon to beef bar surface after mixing;
(4) sootiness: pickled beef bar is carried out to sootiness, and sootiness temperature is at 55 ~ 75 DEG C, and smoke fumigating time was at 2 ~ 3 hours;
(5) packaging: vacuum packaging is carried out in sterilizing.
embodiment 4:
A kind of beef stick, makes component and comprises by weight following raw material: 60 ~ 70 parts, beef, 3 parts, garlic, 1.5 parts, mustard, 2 parts of ginger, 2 parts of salt, 2 parts, Radix Glycyrrhizae, 0.8 part of monosodium glutamate, 0.6 part of ground nutmeg, 0.9 part of natrium citricum, 0.4 part of allspice, 0.15 part, caraway seed powder, 0.9 part of arabo-ascorbic acid, 15 parts of pickling liquids.
Pickling liquid comprises following component by weight: 0.18 part, sodium nitrate, 0.8 part, hexadiene acid potassium, 0.12 part of the U.S. element of peach, 0.03 part of beneficial look U.S., 25 parts of the fermented glutinous rice that alcohol content is 7%.
Above-mentioned beef stick processing technology, comprises the following steps:
(1) raw material takes: take by weight corresponding material component;
(2) section: beef is cut into clavate shape of uniform size;
(3) pickle: clavate beef bar is put into the cylinder that salts down, add pickling liquid, monosodium glutamate, natrium citricum and salt, after salting down 1 ~ 2 day, pickling liquid is removed, carried out dry-salt fermentation but mustard, ginger, Radix Glycyrrhizae, allspice, caraway seed powder, arabo-ascorbic acid are spread upon to beef bar surface after mixing;
(4) sootiness: pickled beef bar is carried out to sootiness, and sootiness temperature is at 55 ~ 75 DEG C, and smoke fumigating time was at 2 ~ 3 hours;
(5) packaging: vacuum packaging is carried out in sterilizing.
The above is only the preferred embodiment of the present invention; be noted that for those skilled in the art; under the premise without departing from the principles of the invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (4)
1. a beef stick, is characterized in that: make component and comprise by weight following raw material: 60 ~ 80 parts, beef, 1 ~ 3 part, garlic, 0.8 ~ 2 part, mustard, 1 ~ 3 part of ginger, 1 ~ 3 part of salt, 1 ~ 3 part, Radix Glycyrrhizae, 0.5 ~ 1 part of monosodium glutamate, 0.4 ~ 0.8 part of ground nutmeg, 0.5 ~ 1.5 part of natrium citricum, 0.2 ~ 0.5 part of allspice, 0.1 ~ 0.2 part, caraway seed powder, 0.9 ~ 1.2 part of arabo-ascorbic acid, 10 ~ 18 parts of pickling liquids.
2. a kind of beef stick according to claim 1, it is characterized in that: described pickling liquid comprises following component by weight: 0.1 ~ 0.2 part, sodium nitrate, 0.5 ~ 2 part, hexadiene acid potassium, 0.1 ~ 0.2 part of the U.S. element of peach, 0.02 ~ 0.05 part of benefit look U.S., 23 ~ 29 parts of the fermented glutinous rice that alcohol content is 7%.
3. a kind of beef stick according to claim 1, is characterized in that: make component and comprise by weight following raw material: 60 ~ 70 parts, beef, 3 parts, garlic, 1.5 parts, mustard, 2 parts of ginger, 2 parts of salt, 2 parts, Radix Glycyrrhizae, 0.8 part of monosodium glutamate, 0.6 part of ground nutmeg, 0.9 part of natrium citricum, 0.4 part of allspice, 0.15 part, caraway seed powder, 0.9 part of arabo-ascorbic acid, 15 parts of pickling liquids.
4. a beef stick processing technology according to claim 1, is characterized in that: comprise the following steps:
(1) raw material takes: take by weight corresponding material component;
(2) section: beef is cut into clavate shape of uniform size;
(3) pickle: clavate beef bar is put into the cylinder that salts down, add pickling liquid, monosodium glutamate, natrium citricum and salt, after salting down 1 ~ 2 day, pickling liquid is removed, carried out dry-salt fermentation but mustard, ginger, Radix Glycyrrhizae, allspice, caraway seed powder, arabo-ascorbic acid are spread upon to beef bar surface after mixing;
(4) sootiness: pickled beef bar is carried out to sootiness, and sootiness temperature is at 55 ~ 75 DEG C, and smoke fumigating time was at 2 ~ 3 hours;
(5) packaging: vacuum packaging is carried out in sterilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410276946.0A CN104026606A (en) | 2014-06-20 | 2014-06-20 | Beef stick and processing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410276946.0A CN104026606A (en) | 2014-06-20 | 2014-06-20 | Beef stick and processing technology thereof |
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| Publication Number | Publication Date |
|---|---|
| CN104026606A true CN104026606A (en) | 2014-09-10 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410276946.0A Pending CN104026606A (en) | 2014-06-20 | 2014-06-20 | Beef stick and processing technology thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705626A (en) * | 2015-03-18 | 2015-06-17 | 郑雨杰 | Curing method of beef and mustard sauce |
| CN107647300A (en) * | 2017-09-27 | 2018-02-02 | 绿春县东林农业发展有限公司 | A kind of preparation method of Corned beef |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1757319A (en) * | 2005-10-26 | 2006-04-12 | 山东师范大学 | Method for producing soft jerky |
| CN102132897A (en) * | 2011-03-22 | 2011-07-27 | 杭州八鲜禽业有限公司 | Method for preparing salted fish |
| CN102726742A (en) * | 2012-06-01 | 2012-10-17 | 内蒙古大牧场食品有限责任公司 | Beef stick and preparation method thereof |
| CN103238853A (en) * | 2012-02-10 | 2013-08-14 | 贺银凤 | Production method of fermented beef jerky |
-
2014
- 2014-06-20 CN CN201410276946.0A patent/CN104026606A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1757319A (en) * | 2005-10-26 | 2006-04-12 | 山东师范大学 | Method for producing soft jerky |
| CN102132897A (en) * | 2011-03-22 | 2011-07-27 | 杭州八鲜禽业有限公司 | Method for preparing salted fish |
| CN103238853A (en) * | 2012-02-10 | 2013-08-14 | 贺银凤 | Production method of fermented beef jerky |
| CN102726742A (en) * | 2012-06-01 | 2012-10-17 | 内蒙古大牧场食品有限责任公司 | Beef stick and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705626A (en) * | 2015-03-18 | 2015-06-17 | 郑雨杰 | Curing method of beef and mustard sauce |
| CN107647300A (en) * | 2017-09-27 | 2018-02-02 | 绿春县东林农业发展有限公司 | A kind of preparation method of Corned beef |
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Application publication date: 20140910 |
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| RJ01 | Rejection of invention patent application after publication |