CN105433137A - Production method of fermented dried beef - Google Patents
Production method of fermented dried beef Download PDFInfo
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- CN105433137A CN105433137A CN201410443465.4A CN201410443465A CN105433137A CN 105433137 A CN105433137 A CN 105433137A CN 201410443465 A CN201410443465 A CN 201410443465A CN 105433137 A CN105433137 A CN 105433137A
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Abstract
The invention discloses a production method of fermented dried beef, and belongs to the technical field of food processing. The method comprises the following steps: preparing a culture solution, preprocessing beef, cleaning the beef, pre-boiling the cleaned beef, re-boiling the pre-boiled beef, fermenting the re-boiled beef, stir-frying the fermented beef, disinfecting the stir-fried beef, and packaging the disinfected beef. No smoking is adopted in the invention, so the dried beef produced in the invention contains no cancerogenic substances easily generated in the smoking process; and the dried beef has an orange-yellow and bright color, so people's appetite is improved. The production method is simple, and the shelf life of the dried beef is long and reaches 1 year or above.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of preparation method of fermentation dehydrated beef.
Background technology
Beef is the second largest meat product of China, is only second to pork, and beef protein content is high, and fat content is low, so delicious flavour, likes by people.The fresh beef shelf-life is shorter, and thus people are made as dried beef usually, to extend its shelf-life.Dried beef contains several mineral materials and the amino acid of needed by human body, has both maintained the resistance to local flavor chewed of beef, stored for a long timely again never degenerates.First the making of dried beef will select first-class raw material, is secondly the control of various parameter in manufacture craft (as temperature, time, moisture etc.).
At present, the preparation of dried beef mainly contains two kinds of methods, and first method is: the bulk fresh beef removing bone being cut into about ten grams, puts into pot and adds a little salt and boil to ripe very likely, pull out dry in the air cool after be cut to the large thin slice of thick 0.2-0.3 centimetre.Appropriate cooking wine, soy sauce, brown sugar and the cassia bark bound up with gauze, Chinese prickly ash, the large condiment such as fennel seeds, ginger splices is added in slaughterhouse, the dried beef slices cut is put into after boiling, very hot oven boils 30 minutes, pull out and drain moisture, dry with electric oven (or charcoal fire), during as cooked meat, taste is not good, can spread the condiment such as a little five-spice powder, monosodium glutamate during baking.With the dried beef of this legal system, aromatic flavour, good mouthfeel.But dried beef coarse mouthfeel, disintegrating slag is many, and the shelf-life is short.Second method is: the beef that selected health quarantine is qualified, repaiies degrease sarolemma, broken bone etc., slitting, 24h is embathed with recirculated water, then after beef is carried out salt marsh, with sootiness, beef water after sootiness is rinsed and boils, the beef after boiling is cut into small pieces, then through test package and get final product.Dried beef obtained like this has curing food fragrance, is loved by the people, but same, and such dried beef smoke is heavier, and the shelf-life is also shorter, and the content of carcinogen is higher, and serious harm eater's is healthy.
Summary of the invention
In view of this, the object of this invention is to provide a kind of preparation method of fermentation dehydrated beef, to solve dried beef coarse mouthfeel prepared by prior art, disintegrating slag is many, the shelf-life is short and the deficiency that exists.
The present invention solves the problems of the technologies described above by the following technical programs:
A preparation method for fermentation dehydrated beef, comprises the following steps:
(1) prepare nutrient solution: by peptone, beef extract, sodium chloride, fermented bean curd powder and lactic acid bacteria fermenting agent according to after the mixing of certain amount, sterilizing 14-18min at the temperature of 128-134 DEG C, and then its pH of adjustment that adds water is that 6-7 obtains nutrient solution;
(2) beef pretreatment: select to detect qualified beef through health, after being rejected bone, manadesma and fat, cut grow into 40-60cm, wide be 10-15cm, thick rectangular for 8-10cm;
(3) clean, precook: the warm water cleaning 15-18h by rectangular for beef temperature being 20-30 DEG C, then rectangular being put into of beef after cleaning is added in layer pot, adopt temperature to be the poach 8-12min of 60-70 DEG C, by rectangular for the beef after poach cut grow into 3-5cm, wide be 2-3cm, the thick thin slice for 0.6-0.9cm;
(4) boil again: in pot, add a certain amount of zanthoxylum powder, Tea Polyphenols, tsaoko, soy sauce, chilli powder, anise, little fennel, monosodium glutamate and ginger, after heating is boiled, beef thin slice after just boiling is put into pot and boils 40-60min, controlling pot temperature is 85-95 DEG C, constantly stir when boiling, before taking the dish out of the pot, 10-12min adds salt and yellow rice wine;
(5) ferment: be put into by the beef thin slice after process in step (4) in the nutrient solution of preparation in step (1) and ferment, fermentation time is 70-80h;
(6) stir-fry: the beef thin slice after fermentation is put in the oil cauldron that rapeseed oil is housed the 1-2h that stir-fries, controlling pot temperature is 50-60 DEG C, and controlling the moisture of beef thin slice after stir-frying is 18-20%;
(7) sterilizing, packaging: the beef thin slice after stir-frying is placed in vacuum and packs, and at the temperature of 100-110 DEG C sterilizing 10-15min.
In described step (1), the mass ratio of peptone, beef extract, sodium chloride, fermented bean curd powder and lactic acid bacteria fermenting agent is 6-8:10-12:5-6:0.2-0.4:0.1-0.3.
Further, in described step (3), be the warm water cleaning 16h of 25 DEG C by rectangular for beef temperature, then rectangular being put into of beef after cleaning is added in layer pot, adopt temperature to be the poach 10min of 65 DEG C, by rectangular for the beef after poach cut grow into 4cm, wide be 2.5cm, the thick thin slice for 0.7cm.
In described step (4), the mass ratio of beef thin slice, zanthoxylum powder, Tea Polyphenols, tsaoko, soy sauce, chilli powder, anise, little fennel, salt, yellow rice wine, monosodium glutamate and ginger is 1000:7-9:15-20:14-16:12-16:4-5:15-19:6-10:4-6:8-10:1-2:1 0-12.
Further, in described step (5), the mass ratio of beef thin slice and nutrient solution is 2-3:6-10, and fermentation time is 75h.
Further, in described step (6), the time of stir-frying is 1.5h, and controlling pot temperature is 55 DEG C, and controlling the moisture of beef thin slice after stir-frying is 19%.
Further, in described step (7), sterilising temp is 104 DEG C, and sterilization time is 12min.Beneficial effect of the present invention is:
(1) the present invention is not owing to adopting sootiness, the carcinogen that the dried beef thus prepared does not have smoking process easily to produce, and the orange light of dried beef color and luster of preparation, the appetite of people can be improved.
(2) dried beef that prepared by the present invention remains the original flavor of beef, has the fragrance of curing food simultaneously, and have soy sauce fragrance after chewing, entrance is soft, long times of aftertaste.
(3) preparation method of the present invention is simple, and the dried beef shelf-life of preparation is longer, reaches more than 1 year.
Detailed description of the invention
Conveniently those skilled in the art will recognize that the present invention will be further described below in conjunction with embodiment.Embodiment is only illustrating this invention, is not limitation of the invention, and the step not doing in embodiment to illustrate is all prior arts, is not described in detail at this.
Embodiment one
A preparation method for fermentation dehydrated beef, comprises the following steps:
(1) nutrient solution is prepared: by peptone, beef extract, sodium chloride, fermented bean curd powder and lactic acid bacteria fermenting agent according to after the mixing of certain amount, sterilizing 18min at the temperature of 128 DEG C, and then add water regulate its pH be 6 nutrient solution, the mass ratio of described peptone, beef extract, sodium chloride, fermented bean curd powder and lactic acid bacteria fermenting agent is 6:10:5:0.2:0.1;
(2) beef pretreatment: select to detect qualified beef through health, after being rejected bone, manadesma and fat, cut grow into 40cm, wide be 10cm, thick rectangular for 8cm;
(3) clean, precook: the warm water cleaning 18h by rectangular for beef temperature being 20 DEG C, then rectangular being put into of beef after cleaning is added in layer pot, adopt temperature to be the poach 12min of 60 DEG C, by rectangular for the beef after poach cut grow into 3cm, wide be 2cm, the thick thin slice for 0.6cm;
(4) boil again: in pot, add a certain amount of zanthoxylum powder, Tea Polyphenols, tsaoko, soy sauce, chilli powder, anise, little fennel, monosodium glutamate and ginger, after heating is boiled, beef thin slice after just boiling is put into pot and boils 40min, controlling pot temperature is 95 DEG C, constantly stir when boiling, before taking the dish out of the pot, 10min adds salt and yellow rice wine, and the mass ratio of described beef thin slice, zanthoxylum powder, Tea Polyphenols, tsaoko, soy sauce, chilli powder, anise, little fennel, salt, yellow rice wine, monosodium glutamate and ginger is 1000:7:15:14:12:4:15:6:4:8:1:10;
(5) ferment: be put into by the beef thin slice after process in step (4) in the nutrient solution of preparation in step (1) and ferment, fermentation time is 70h, and the mass ratio of described beef thin slice and nutrient solution is 2-3:6-10;
(6) stir-fry: the beef thin slice after fermentation is put in the oil cauldron that rapeseed oil is housed the 1h that stir-fries, controlling pot temperature is 60 DEG C, and controlling the moisture of beef thin slice after stir-frying is 20%;
(7) sterilizing, packaging: the beef thin slice after stir-frying is placed in vacuum and packs, and at the temperature of 100 DEG C sterilizing 15min.
Embodiment two
A preparation method for fermentation dehydrated beef, comprises the following steps:
1, prepare nutrient solution: by peptone, beef extract, sodium chloride, fermented bean curd powder and lactic acid bacteria fermenting agent according to certain amount mixing after, sterilizing 14min at the temperature of 134 DEG C, and then add water regulate its pH be 7 nutrient solution; The mass ratio of described peptone, beef extract, sodium chloride, fermented bean curd powder and lactic acid bacteria fermenting agent is 8:12:6:0.4:0.3;
2, beef pretreatment: select to detect qualified beef through health, after being rejected bone, manadesma and fat, cut grow into 60cm, wide be 15cm, thick rectangular for 10cm;
3, clean, precook: the warm water cleaning 15h by rectangular for beef temperature being 30 DEG C, then rectangular being put into of beef after cleaning is added in layer pot, adopt temperature to be the poach 8min of 70 DEG C, by rectangular for the beef after poach cut grow into 5cm, wide be 3cm, the thick thin slice for 0.9cm;
4, boil again: in pot, add a certain amount of zanthoxylum powder, Tea Polyphenols, tsaoko, soy sauce, chilli powder, anise, little fennel, monosodium glutamate and ginger, after heating is boiled, beef thin slice after just boiling is put into pot and boils 60min, controlling pot temperature is 85 DEG C, constantly stir when boiling, before taking the dish out of the pot, 12min adds salt and yellow rice wine, and the mass ratio of described beef thin slice, zanthoxylum powder, Tea Polyphenols, tsaoko, soy sauce, chilli powder, anise, little fennel, salt, yellow rice wine, monosodium glutamate and ginger is 1000:9:20:16:16:5:19:10:6:10:2:12;
5, ferment: be put into by the beef thin slice after process in step (4) in the nutrient solution of preparation in step (1) and ferment, fermentation time is 80h; The mass ratio of described beef thin slice and nutrient solution is 3:10;
6, stir-fry: the beef thin slice after fermentation is put in the oil cauldron that rapeseed oil is housed the 2h that stir-fries, controlling pot temperature is 50 DEG C, and controlling the moisture of beef thin slice after stir-frying is 18%;
7, sterilizing, packaging: the beef thin slice after stir-frying is placed in vacuum and packs, and at the temperature of 110 DEG C sterilizing 10min.
Embodiment three
A preparation method for fermentation dehydrated beef, comprises the following steps:
(1) nutrient solution is prepared: by peptone, beef extract, sodium chloride, fermented bean curd powder and lactic acid bacteria fermenting agent according to after the mixing of certain amount, sterilizing 16min at the temperature of 131 DEG C, and then add water regulate its pH be 6.5 nutrient solution, the mass ratio of described peptone, beef extract, sodium chloride, fermented bean curd powder and lactic acid bacteria fermenting agent is 7:11:5.5:0.3:0.2;
(2) beef pretreatment: select to detect qualified beef through health, after being rejected bone, manadesma and fat, cut grow into 50cm, wide be 12cm, thick rectangular for 9cm;
(3) clean, precook: the warm water cleaning 16h by rectangular for beef temperature being 25 DEG C, then rectangular being put into of beef after cleaning is added in layer pot, adopt temperature to be the poach 10min of 65 DEG C, by rectangular for the beef after poach cut grow into 4cm, wide be 2.5cm, the thick thin slice for 0.7cm;
(4) boil again: in pot, add a certain amount of zanthoxylum powder, Tea Polyphenols, tsaoko, soy sauce, chilli powder, anise, little fennel, monosodium glutamate and ginger, after heating is boiled, beef thin slice after just boiling is put into pot and boils 50min, controlling pot temperature is 90 DEG C, constantly stir when boiling, before taking the dish out of the pot, 11min adds salt and yellow rice wine, and the mass ratio of described beef thin slice, zanthoxylum powder, Tea Polyphenols, tsaoko, soy sauce, chilli powder, anise, little fennel, salt, yellow rice wine, monosodium glutamate and ginger is 1000:8:17:15:14:4.5:17:8:5:9:1.5:11;
(5) ferment: be put into by the beef thin slice after process in step (4) in the nutrient solution of preparation in step (1) and ferment, fermentation time is 75h; The mass ratio of described beef thin slice and nutrient solution is 2.5:8;
(6) stir-fry: the beef thin slice after fermentation is put in the oil cauldron that rapeseed oil is housed the 1.5h that stir-fries, controlling pot temperature is 55 DEG C, and controlling the moisture of beef thin slice after stir-frying is 19%;
(7) sterilizing, packaging: the beef thin slice after stir-frying is placed in vacuum and packs, and at the temperature of 104 DEG C sterilizing 12min.
Claims (7)
1. a preparation method for fermentation dehydrated beef, is characterized in that, comprises the following steps:
(1) prepare nutrient solution: by peptone, beef extract, sodium chloride, fermented bean curd powder and lactic acid bacteria fermenting agent according to after the mixing of certain amount, sterilizing 14-18min at the temperature of 128-134 DEG C, and then its pH of adjustment that adds water is that 6-7 obtains nutrient solution;
(2) beef pretreatment: select to detect qualified beef through health, after being rejected bone, manadesma and fat, cut grow into 40-60cm, wide be 10-15cm, thick rectangular for 8-10cm;
(3) clean, precook: the warm water cleaning 15-18h by rectangular for beef temperature being 20-30 DEG C, then rectangular being put into of beef after cleaning is added in layer pot, adopt temperature to be the poach 8-12min of 60-70 DEG C, by rectangular for the beef after poach cut grow into 3-5cm, wide be 2-3cm, the thick thin slice for 0.6-0.9cm;
(4) boil again: in pot, add a certain amount of zanthoxylum powder, Tea Polyphenols, tsaoko, soy sauce, chilli powder, anise, little fennel, monosodium glutamate and ginger, after heating is boiled, beef thin slice after just boiling is put into pot and boils 40-60min, controlling pot temperature is 85-95 DEG C, constantly stir when boiling, before taking the dish out of the pot, 10-12min adds salt and yellow rice wine;
(5) ferment: be put into by the beef thin slice after process in step (4) in the nutrient solution of preparation in step (1) and ferment, fermentation time is 70-80h;
(6) stir-fry: the beef thin slice after fermentation is put in the oil cauldron that rapeseed oil is housed the 1-2h that stir-fries, controlling pot temperature is 50-60 DEG C, and controlling the moisture of beef thin slice after stir-frying is 18-20%;
(7) sterilizing, packaging: the beef thin slice after stir-frying is placed in vacuum and packs, and at the temperature of 100-110 DEG C sterilizing 10-15min.
2. the preparation method of fermentation dehydrated beef as claimed in claim 1, it is characterized in that, in described step (1), the mass ratio of peptone, beef extract, sodium chloride, fermented bean curd powder and lactic acid bacteria fermenting agent is 6-8:10-12:5-6:0.2-0.4:0.1-0.3.
3. the preparation method of fermentation dehydrated beef as claimed in claim 1, it is characterized in that, in described step (3), be the warm water cleaning 16h of 25 DEG C by rectangular for beef temperature, then rectangular being put into of beef after cleaning is added in layer pot, adopt temperature to be the poach 10min of 65 DEG C, by rectangular for the beef after poach cut grow into 4cm, wide be 2.5cm, the thick thin slice for 0.7cm.
4. the preparation method of fermentation dehydrated beef as claimed in claim 1, it is characterized in that, in described step (4), the mass ratio of beef thin slice, zanthoxylum powder, Tea Polyphenols, tsaoko, soy sauce, chilli powder, anise, little fennel, salt, yellow rice wine, monosodium glutamate and ginger is 1000:7-9:15-20:14-16:12-16:4-5:15-19:6-10:4-6:8-10:1-2:1 0-12.
5. the preparation method of fermentation dehydrated beef as claimed in claim 1, it is characterized in that, in described step (5), the mass ratio of beef thin slice and nutrient solution is 2-3:6-10, and fermentation time is 75h.
6. the preparation method of fermentation dehydrated beef as claimed in claim 1, it is characterized in that, in described step (6), the time of stir-frying is 1.5h, and controlling pot temperature is 55 DEG C, and controlling the moisture of beef thin slice after stir-frying is 19%.
7. the preparation method of fermentation dehydrated beef as claimed in claim 1, it is characterized in that, in described step (7), sterilising temp is 104 DEG C, and sterilization time is 12min.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213232A (en) * | 2016-07-28 | 2016-12-14 | 钟磊 | A kind of tea Flavor dried yak beef and preparation method thereof |
| CN106562226A (en) * | 2016-11-10 | 2017-04-19 | 李科羽 | Black pepper beef |
| CN107334070A (en) * | 2017-07-12 | 2017-11-10 | 刘杏语 | A kind of purple perilla flavor fermentation Niu Laba and preparation method thereof |
| CN107334069A (en) * | 2017-07-12 | 2017-11-10 | 刘杏语 | A kind of pineapple flavor fermentation Niu Laba and preparation method thereof |
| CN107348368A (en) * | 2017-07-12 | 2017-11-17 | 刘杏语 | A kind of hawthorn flavor fermentation Niu Laba and preparation method thereof |
| CN107594363A (en) * | 2017-10-11 | 2018-01-19 | 贵州省印江梵净山鼎牛食品有限公司 | A kind of dry preparation method of tartary buckwheat tea local flavor beef |
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| CN103478211A (en) * | 2013-09-02 | 2014-01-01 | 湖南农业大学 | Method for enhancing preservation and tenderness of sliced dried beef |
| CN103494231A (en) * | 2013-08-02 | 2014-01-08 | 江苏沃德铝业有限公司 | Beef jerky |
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Patent Citations (4)
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| CN102100366A (en) * | 2010-12-22 | 2011-06-22 | 张渝其 | Barbecued beef jerky and processing method thereof |
| CN103238853A (en) * | 2012-02-10 | 2013-08-14 | 贺银凤 | Production method of fermented beef jerky |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213232A (en) * | 2016-07-28 | 2016-12-14 | 钟磊 | A kind of tea Flavor dried yak beef and preparation method thereof |
| CN106562226A (en) * | 2016-11-10 | 2017-04-19 | 李科羽 | Black pepper beef |
| CN107334070A (en) * | 2017-07-12 | 2017-11-10 | 刘杏语 | A kind of purple perilla flavor fermentation Niu Laba and preparation method thereof |
| CN107334069A (en) * | 2017-07-12 | 2017-11-10 | 刘杏语 | A kind of pineapple flavor fermentation Niu Laba and preparation method thereof |
| CN107348368A (en) * | 2017-07-12 | 2017-11-17 | 刘杏语 | A kind of hawthorn flavor fermentation Niu Laba and preparation method thereof |
| CN107594363A (en) * | 2017-10-11 | 2018-01-19 | 贵州省印江梵净山鼎牛食品有限公司 | A kind of dry preparation method of tartary buckwheat tea local flavor beef |
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