CN105433138A - Production method of blood fat lowering health beef product - Google Patents

Production method of blood fat lowering health beef product Download PDF

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Publication number
CN105433138A
CN105433138A CN201410443756.3A CN201410443756A CN105433138A CN 105433138 A CN105433138 A CN 105433138A CN 201410443756 A CN201410443756 A CN 201410443756A CN 105433138 A CN105433138 A CN 105433138A
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CN
China
Prior art keywords
beef
thin slice
blocks
steamed
temperature
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CN201410443756.3A
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Chinese (zh)
Inventor
彭鹏程
王小清
蒋宇
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贵州梵净山生态农业股份有限公司
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Priority to CN201410443756.3A priority Critical patent/CN105433138A/en
Publication of CN105433138A publication Critical patent/CN105433138A/en

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Abstract

The invention discloses a production method of a blood fat lowering health beef product, and belongs to the technical field of food processing. The method comprises the following steps: removing bones, fascia and fats from beef, cutting the beef to form blocks, preserving the blocks, pre-boiling the preserved blocks, steaming the pre-boiled blocks in a clear soup, baking the steamed blocks, disinfecting the baked blocks, and packaging the disinfected blocks. No smoking is adopted in the invention, so the beef product produced in the invention contains no cancerogenic substances easily generated in the smoking process; and the beef product has an orange-yellow and bright color, so people's appetite is improved. Steaming in the clear soup is also adopted in the invention, so the beef product reserves the original taste of the beef, also has the tea fragrance, has the soy fragrance after being chewed, and has loose and soft mouthfeel and long aftertaste.

Description

A kind of preparation method of Antilipemic health beef product

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of preparation method of Antilipemic health beef product.

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 beef product usually, to extend its shelf-life.Beef product 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 beef product 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 beef product 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 beef product of this legal system, aromatic flavour, good mouthfeel.But beef product 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.Beef product obtained like this has curing food fragrance, is loved by the people, but same, and such beef product 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 Antilipemic health beef product, to solve beef product 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 Antilipemic health beef product, comprises the following steps:

(1) 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;

(2) clean, pickle: rectangular for this beef recirculated water is cleaned 20-24h, then itself and a certain amount of Chinese prickly ash, tsaoko, soy sauce, yellow rice wine, capsicum, salt, monosodium glutamate and Jiang Jinhang are pickled, salting period is 2-3 days;

(3) precook: rectangular being put into of beef after pickling is added in layer pot, adopt temperature to be the poach 5-10min of 60-80 DEG C, be then cut into long for 3-5cm, wide be 2-3cm, the thick thin slice for 0.6-0.9cm;

(4) steamed: the Ilex Latifolia Thunb that first layer overlay is clean bottom food steamer, then the beef thin slice after precooking is spread on Ilex Latifolia Thunb, then at beef thin slice upper berth one deck Ilex Latifolia Thunb, cover food steamer, beef is steamed to medium well, stop heating;

(5) toast: be put in baking box by the beef thin slice after steamed, the temperature regulating baking box is 50-60 DEG C, till the moisture being baked to beef is 18-20%;

(6) sterilizing, packaging: the beef thin slice after baking is placed in vacuum and packs, and at the temperature of 100-110 DEG C sterilizing 10-15min.

In described step (2), the weight ratio of beef thin slice, Chinese prickly ash, tsaoko, soy sauce, yellow rice wine, capsicum, monosodium glutamate and ginger is 1000:7-9:15-20:35-45:8-10:12-16:1-2:15-19.

Further, in described step (3), during poach, control temperature is 60-80 DEG C, and the time is 5-10min.

Further, in described step (5), the temperature controlling baking is 55 DEG C, and the moisture of beef is 19%.

Further, in described step (6), 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 beef product thus prepared does not have smoking process easily to produce, and the orange light of beef product color and luster of preparation, the appetite of people can be improved.

(2) beef product prepared of the present invention is steamed owing to have employed, and not only remain the original flavor of beef, and have tea smell, have soy sauce fragrance after chewing, entrance is soft, long times of aftertaste.

(3) preparation method of the present invention is simple, and the beef product 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 Antilipemic health beef product, comprises the following steps:

(1) 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;

(2) clean, pickle: rectangular for this beef recirculated water is cleaned 20h, then itself and a certain amount of Chinese prickly ash, tsaoko, soy sauce, yellow rice wine, capsicum, salt, monosodium glutamate and Jiang Jinhang are pickled, salting period is 2 days, and the weight ratio of described beef thin slice, Chinese prickly ash, tsaoko, soy sauce, yellow rice wine, capsicum, monosodium glutamate and ginger is 1000:7:15:35:8:12:1:15;

(3) precook: rectangular being put into of beef after pickling is added in layer pot, adopt temperature to be the poach 10min of 60 DEG C, be then cut into long for 3cm, wide be 2cm, the thick thin slice for 0.6cm;

(4) steamed: the Ilex Latifolia Thunb that first layer overlay is clean bottom food steamer, then the beef thin slice after precooking is spread on Ilex Latifolia Thunb, then at beef thin slice upper berth one deck Ilex Latifolia Thunb, cover food steamer, beef is steamed to medium well, stop heating;

(5) toast: be put in baking box by the beef thin slice after steamed, the temperature regulating baking box is 50 DEG C, and the moisture being baked to beef is till 20%;

(6) sterilizing, packaging: the beef thin slice after baking is placed in vacuum and packs, and at the temperature of 100 DEG C sterilizing 15min.

Embodiment two

A preparation method for Antilipemic health beef product, comprises the following steps:

(1) 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;

(2) clean, pickle: rectangular for this beef recirculated water is cleaned 24h, then itself and a certain amount of Chinese prickly ash, tsaoko, soy sauce, yellow rice wine, capsicum, salt, monosodium glutamate and Jiang Jinhang are pickled, salting period is 3 days, and the weight ratio of described beef thin slice, Chinese prickly ash, tsaoko, soy sauce, yellow rice wine, capsicum, monosodium glutamate and ginger is 1000:9:20:45:10:16:2:19;

(3) precook: rectangular being put into of beef after pickling is added in layer pot, adopt temperature to be the poach 5min of 80 DEG C, be then cut into long for 5cm, wide be 3cm, the thick thin slice for 0.9cm;

(4) steamed: the Ilex Latifolia Thunb that first layer overlay is clean bottom food steamer, then the beef thin slice after precooking is spread on Ilex Latifolia Thunb, then at beef thin slice upper berth one deck Ilex Latifolia Thunb, cover food steamer, beef is steamed to medium well, stop heating;

(5) toast: be put in baking box by the beef thin slice after steamed, the temperature regulating baking box is 60 DEG C, and the moisture being baked to beef is till 18%;

(6) sterilizing, packaging: the beef thin slice after baking is placed in vacuum and packs, and at the temperature of 110 DEG C sterilizing 10min.

Embodiment three

A preparation method for Antilipemic health beef product, comprises the following steps:

(1) beef pretreatment: select to detect qualified beef through health, after being rejected bone, manadesma and fat, cut grow into 50cm, wide be 13cm, thick rectangular for 9cm;

(2) clean, pickle: rectangular for this beef recirculated water is cleaned 22h, then itself and a certain amount of Chinese prickly ash, tsaoko, soy sauce, yellow rice wine, capsicum, salt, monosodium glutamate and Jiang Jinhang are pickled, salting period is 3 days, and the weight ratio of described beef thin slice, Chinese prickly ash, tsaoko, soy sauce, yellow rice wine, capsicum, monosodium glutamate and ginger is 1000:8:17:40:9:14:1.5:17;

(3) precook: rectangular being put into of beef after pickling is added in layer pot, adopt temperature to be the poach 8min of 70 DEG C, be then cut into long for 4cm, wide be 2.5cm, the thick thin slice for 0.8cm;

(4) steamed: the Ilex Latifolia Thunb that first layer overlay is clean bottom food steamer, then the beef thin slice after precooking is spread on Ilex Latifolia Thunb, then at beef thin slice upper berth one deck Ilex Latifolia Thunb, cover food steamer, beef is steamed to medium well, stop heating;

(5) toast: be put in baking box by the beef thin slice after steamed, the temperature regulating baking box is 55 DEG C, and the moisture being baked to beef is till 19%;

(6) sterilizing, packaging: the beef thin slice after baking is placed in vacuum and packs, and at the temperature of 104 DEG C sterilizing 12min.

Claims (5)

1. a preparation method for Antilipemic health beef product, is characterized in that, comprises the following steps:
(1) 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;
(2) clean, pickle: rectangular for this beef recirculated water is cleaned 20-24h, then itself and a certain amount of Chinese prickly ash, tsaoko, soy sauce, yellow rice wine, capsicum, salt, monosodium glutamate and Jiang Jinhang are pickled, salting period is 2-3 days;
(3) precook: rectangular being put into of beef after pickling is added in layer pot, adopt temperature to be the poach 5-10min of 60-80 DEG C, be then cut into long for 3-5cm, wide be 2-3cm, the thick thin slice for 0.6-0.9cm;
(4) steamed: the Ilex Latifolia Thunb that first layer overlay is clean bottom food steamer, then the beef thin slice after precooking is spread on Ilex Latifolia Thunb, then at beef thin slice upper berth one deck Ilex Latifolia Thunb, cover food steamer, beef is steamed to medium well, stop heating;
(5) toast: be put in baking box by the beef thin slice after steamed, the temperature regulating baking box is 50-60 DEG C, till the moisture being baked to beef is 18-20%;
(6) sterilizing, packaging: the beef thin slice after baking is placed in vacuum and packs, and at the temperature of 100-110 DEG C sterilizing 10-15min.
2. the preparation method of Antilipemic health beef product as claimed in claim 1, it is characterized in that, in described step (2), the weight ratio of beef thin slice, Chinese prickly ash, tsaoko, soy sauce, yellow rice wine, capsicum, monosodium glutamate and ginger is 1000:7-9:15-20:35-45:8-10:12-16:1-2:15-19.
3. the preparation method of Antilipemic health beef product as claimed in claim 1, it is characterized in that, in described step (3), during poach, control temperature is 60-80 DEG C, and the time is 5-10min.
4. the preparation method of Antilipemic health beef product as claimed in claim 1, is characterized in that, in described step (5), the temperature controlling baking is 55 DEG C, and the moisture of beef is 19%.
5. the preparation method of Antilipemic health beef product as claimed in claim 1, it is characterized in that, in described step (6), sterilising temp is 104 DEG C, and sterilization time is 12min.
CN201410443756.3A 2014-09-02 2014-09-02 Production method of blood fat lowering health beef product CN105433138A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101756261A (en) * 2010-01-05 2010-06-30 瑞丽傣旺食品有限公司 Method for preparing Pu'er tea beef
CN102763862A (en) * 2012-06-28 2012-11-07 蚌埠市丰牧牛羊肉制品有限责任公司 Steamed beef with tea flavor and processing method thereof
CN102763851A (en) * 2012-06-28 2012-11-07 蚌埠市丰牧牛羊肉制品有限责任公司 Steamed beef with tea flavor and health protection function of decreasing lipid and processing method thereof
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 (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101756261A (en) * 2010-01-05 2010-06-30 瑞丽傣旺食品有限公司 Method for preparing Pu'er tea beef
CN102763862A (en) * 2012-06-28 2012-11-07 蚌埠市丰牧牛羊肉制品有限责任公司 Steamed beef with tea flavor and processing method thereof
CN102763851A (en) * 2012-06-28 2012-11-07 蚌埠市丰牧牛羊肉制品有限责任公司 Steamed beef with tea flavor and health protection function of decreasing lipid and processing method thereof
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
蔡向红: "《养生堂《本草纲目》食物药物养生速查全书》", 31 October 2013, 天津科学技术出版社 *

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Application publication date: 20160330