CN105433269A - Snowflake beef processing method - Google Patents
Snowflake beef processing method Download PDFInfo
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- CN105433269A CN105433269A CN201510868823.0A CN201510868823A CN105433269A CN 105433269 A CN105433269 A CN 105433269A CN 201510868823 A CN201510868823 A CN 201510868823A CN 105433269 A CN105433269 A CN 105433269A
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Abstract
The invention discloses a snowflake beef processing method. The processing method comprises technological steps as follows: a frozen beef raw material is unfrozen; beef tallow is refined; an auxiliary material and an injection are prepared; the raw material is subjected to injection and then is cooled; and snowflake beef is obtained after quick freezing. With the adoption of the method, efficient industrial and standardized production of the snowflake beef is realized, the quality stability is improved, and unification of product taste is guaranteed; the injection containing the refined beef tallow is injected into the beef, so that the fat content, the taste, the flavor and the hot-processing property of the beef are improved.
Description
Technical field
The present invention relates to Meat processing technical field, relate in particular to a kind of processing method of dish of snowflake like beef.
Background technology
Beef fat deposits between meat fiber, formed significantly red, alternate in vain, the beef of shape chrysodor decorative pattern, this kind of beef is referred to as snowflakes beef by us, is also called marble-like beef both at home and abroad, this kind of beef is nutritious, fragrance is dense, and mouthfeel is soft and moist, fresh and tender, easily chewing easy pharynx, is all suitable top grade beef of Chinese and western dish.But only have the minority position such as upper brain, eye meat to produce, and every ox output is few, supply falls short of demand in market.Kazala (1997) thinks, in order to ensure the palatability of beef, beef fat should be kept to be not less than 3%, otherwise mouthfeel extreme difference, and in beef, the beef fat content of about 62.3%, lower than 3%, belongs to this class of mouthfeel extreme difference, and the fat content of high-grade snowflakes beef as the snowflakes beef of the prime rank of the U.S. reaches 12%, except most of beef fat content is low, also there is the hard and problem that taste is delicious not of meat, have impact on the commodity value of this part beef greatly.
In order to change the quality of beef, Japan Patent (No. 59-23777, examined patent publication) has been invented and the emulsion containing fat has been injected into method in beef to improve beef quality, the emulsion of this invention to be mixed with tallow, salad wet goods by casein sodium, albumen hydrolyzable thing, xylitol, phosphate, starch analyte, water-soluble glue to form, and is injected in beef by emulsion at normal temperatures.Problems existing is: 1, normal temperature injects, and the state of emulsion can temperature influence and changing, and causes the injection rate being difficult to control emulsion, makes the Fat Distribution injected uneven; 2, can by fibrocellular for formation Cowhells cellular membrane lysis after injecting emulsion, make beef lose muscle fiber, mouthfeel and taste also can be affected; 3, make the local flavor of beef thin out containing salad oil; Be difficult to moisture-locking when 4, doing hot-working, can not beefsteak be done; 5, the shortcoming that beef-flavouring is not strong in process.
It is the atificial plump beef fat of 99105811.9 and the fertile beef that is processed into it that Chinese invention patent discloses a kind of application number, the atificial plump beef fat constituent that this invention is recorded is: with vegetable oil, emulsifying agent, desmoenzyme, protein, protein acid, sugar, water, substitute pure beef fat be injected in beef with formulated artificial fat.Problems existing is: artificial fat additive level is many, changes the taste of original beef, and beef is not strong in process, and the beef taste after cooking is poor; The beef storage time of injecting artificial fat is also restricted.
Chinese invention patent discloses a kind of application number, and to be the processing method Problems existing of 200610047065.7 1 kinds of dish of snowflake like beef be: 1, inject pure beef fat, not refining, and be in solid-state at 1 ~ 25 DEG C of pure beef fat, in actual process injections difficult, injector syringe needle due to injection pressure excessive and damage; 2, the problem that injection rate is low; 3, the problem of beef flavor deficiency cannot be solved; 4, adopt and to press from both sides solution with horizontal plane and be 20 ~ 70 degree and intersect and inject, be difficult to operate, in process, affect production efficiency.
Summary of the invention
The object of the invention is to the defect for above-mentioned prior art, a kind of processing method of dish of snowflake like beef is provided, by injecting the parenteral solution containing refining butter in beef, realizing the object improving beef fat content, mouthfeel, local flavor and hot-working character.
To achieve these goals, technical scheme of the present invention is:
A processing method for dish of snowflake like beef, the processing step of this processing method is:
1) beef thaws, and selects freezing ox ectoloph or ox continuous heavy rain or tail mudflow or meat chopped into small pieces to take off 400 kilograms as raw material, adopts unfreezing machine to thaw to material temperature 0 ~ 4 DEG C, repaiies except side is stand-by;
2) butter refining, raw butter meat mincer blends, and puts into jacketed pan refining, and jacketed pan Steam pressure control is at 0.02 ~ 0.03MPA, and oil temperature 120 ~ 130 DEG C, refines to limpid; Butter are filtered and obtains refining butter, for subsequent use;
3) auxiliaries: get yeast extract 1.12 kilograms, phosphoric acid complex salt 1.12 kilograms, natrium citricum 0.3 kilogram, carragheen 2.3 kilograms, rich milk 1.16 kilograms, whey powder 1.16 kilograms, soybean protein isolate 5.71 kilograms, sodium acid carbonate 2.34 kilograms, salt 1.34 kilograms, sugar 1.34 kilograms, monosodium glutamate 1.67 kilograms, roast beef essence 0.56 kilogram of mixed preparing auxiliary material;
4) injection material preparation: add auxiliary material with the warm water of 85.3 kilograms 60 DEG C and stir, adds 42.7 kilograms, the concise butter of 90 ~ 95 DEG C after even, with homogenizer homogeneous 15 minutes, cool to 60 ~ 65 DEG C;
5) inject: carry out the injection of raw material positive and negative by injector, every limit injection rate is 17.5% of raw meat amount, injects 35% altogether;
6) cool: frozen water cooling put into by the raw material after injection at once, water temperature≤10 DEG C;
7) quick-frozen: balance quick-frozen.
As the improvement to technique scheme, in step 2, filter with 80 object filter screens or double-layer sand cloth during filtration.
As the improvement to technique scheme, described filter screen is stainless steel filtering net.
Compared with prior art, the invention has the beneficial effects as follows:
Adopt processing method of the present invention, 1, adopt refining butter, after filtration, butter high purity, injects at a higher temperature, injects easy and convenient, saving of work and time; 2, injection rate is suitable, is applicable to the mouthfeel of people; 3, after injection, beef meat gets a promotion, and the value of product is got a promotion; 4, inject multiple spices while injecting butter, the problem of beef flavor deficiency can be solved; 5, simple to operation, production efficiency is high.
The processing method of dish of snowflake like beef of the present invention, adopts and goes to thaw to freezing beef source, and butter are refined, auxiliaries, parenteral solution is prepared, injection, cooling, quick-frozen, achieve the efficient industrialization of beef, standardized production, put forward high-quality stability, ensure the unification of product taste.By injecting the parenteral solution containing refining butter in beef, realize the object improving beef fat content, mouthfeel, local flavor and hot-working character.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the technology of the present invention is described in further detail.
Embodiment one:
1) beef thaws, and selects freezing ox ectoloph or ox continuous heavy rain or tail mudflow or meat chopped into small pieces to take off 400 kilograms as raw material, adopts unfreezing machine to thaw to material temperature 0 DEG C, repaiies except side is stand-by;
2) butter refining, raw butter meat mincer blends, and puts into jacketed pan refining, and jacketed pan Steam pressure control is at 0.02MPA, and oil temperature 120 DEG C, refines to limpid; Butter are obtained refining butter by 80 order stainless steel filtering nets filtrations for subsequent use; Every 100 kilograms are merely able to refine out 60 ~ 65 kilograms, smart butter;
3) auxiliaries: get yeast extract 1.12 kilograms, phosphoric acid complex salt 1.12 kilograms, natrium citricum 0.3 kilogram, carragheen 2.3 kilograms, rich milk 1.16 kilograms, whey powder 1.16 kilograms, soybean protein isolate 5.71 kilograms, sodium acid carbonate 2.34 kilograms, salt 1.34 kilograms, sugar 1.34 kilograms, monosodium glutamate 1.67 kilograms, roast beef essence 0.56 kilogram of mixed preparing auxiliary material;
4) injection material preparation: add auxiliary material with the warm water of 85.3 kilograms 60 DEG C and stir, adds 42.7 kilograms, the concise butter of 90 DEG C after even, with homogenizer homogeneous 15 minutes, cool to 60 DEG C; Effect reaches drips one and drips to the water surface and immediately scatter, and till there is not white particle, and will be finished in 30 minutes;
5) inject: carry out the injection of raw material positive and negative by injector, every limit injection rate is 17.5% of raw meat amount, injects 35% altogether;
6) cool: frozen water cooling put into by the raw material after injection at once, water temperature≤10 DEG C;
7) quick-frozen: balance quick-frozen.
Embodiment two:
1) beef thaws, and selects freezing ox ectoloph or ox continuous heavy rain or tail mudflow or meat chopped into small pieces to take off 400 kilograms as raw material, adopts unfreezing machine to thaw to material temperature 4 DEG C, repaiies except side is stand-by;
2) butter refining, raw butter meat mincer blends, and puts into jacketed pan refining, and jacketed pan Steam pressure control is at 0.03MPA, and oil temperature 130 DEG C, refines to limpid; Butter are obtained refining butter by two-layer husky cloth Filtration Filtration for subsequent use; Every 100 kilograms are merely able to refine out 60 ~ 65 kilograms, smart butter;
3) auxiliaries: get yeast extract 1.12 kilograms, phosphoric acid complex salt 1.12 kilograms, natrium citricum 0.3 kilogram, carragheen 2.3 kilograms, rich milk 1.16 kilograms, whey powder 1.16 kilograms, soybean protein isolate 5.71 kilograms, sodium acid carbonate 2.34 kilograms, salt 1.34 kilograms, sugar 1.34 kilograms, monosodium glutamate 1.67 kilograms, roast beef essence 0.56 kilogram of mixed preparing auxiliary material;
4) injection material preparation: add auxiliary material with the warm water of 85.3 kilograms 60 DEG C and stir, adds 42.7 kilograms, the concise butter of 95 DEG C after even, with homogenizer homogeneous 15 minutes, cool to 65 DEG C; Effect reaches drips one and drips to the water surface and immediately scatter, and till there is not white particle, and will be finished in 30 minutes;
5) inject: carry out the injection of raw material positive and negative by injector, every limit injection rate is 17.5% of raw meat amount, injects 35% altogether;
6) cool: frozen water cooling put into by the raw material after injection at once, water temperature≤10 DEG C;
7) quick-frozen: balance quick-frozen.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (3)
1. a processing method for dish of snowflake like beef, is characterized in that: the processing step of this processing method is:
1) beef thaws, and selects freezing ox ectoloph or ox continuous heavy rain or tail mudflow or meat chopped into small pieces to take off 400 kilograms as raw material, adopts unfreezing machine to thaw to material temperature 0 ~ 4 DEG C, repaiies except side is stand-by;
2) butter refining, raw butter meat mincer blends, and puts into jacketed pan refining, and jacketed pan Steam pressure control is at 0.02 ~ 0.03MPA, and oil temperature 120 ~ 130 DEG C, refines to limpid; Butter are filtered and obtains refining butter, for subsequent use;
3) auxiliaries: get yeast extract 1.12 kilograms, phosphoric acid complex salt 1.12 kilograms, natrium citricum 0.3 kilogram, carragheen 2.3 kilograms, rich milk 1.16 kilograms, whey powder 1.16 kilograms, soybean protein isolate 5.71 kilograms, sodium acid carbonate 2.34 kilograms, salt 1.34 kilograms, sugar 1.34 kilograms, monosodium glutamate 1.67 kilograms, roast beef essence 0.56 kilogram of mixed preparing auxiliary material;
4) injection material preparation: add auxiliary material with the warm water of 85.3 kilograms 60 DEG C and stir, adds 42.7 kilograms, the concise butter of 90 ~ 95 DEG C after even, with homogenizer homogeneous 15 minutes, cool to 60 ~ 65 DEG C;
5) inject: carry out the injection of raw material positive and negative by injector, every limit injection rate is 17.5% of raw meat amount, injects 35% altogether;
6) cool: frozen water cooling put into by the raw material after injection at once, water temperature≤10 DEG C;
7) quick-frozen: balance quick-frozen.
2. the processing method of dish of snowflake like beef according to claim 1, is characterized in that: in step 2, filters during filtration with 80 object filter screens or double-layer sand cloth.
3. the processing method of dish of snowflake like beef according to claim 2, is characterized in that: described filter screen is stainless steel filtering net.
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707820A (en) * | 2016-03-31 | 2016-06-29 | 福建省亚明食品有限公司 | Beef seasoning and production method of seasoned beef |
| CN105995570A (en) * | 2016-06-21 | 2016-10-12 | 福建省亚明食品有限公司 | Pan-fried beef steak with black pepper and processing method of beef steak |
| CN106722253A (en) * | 2017-02-09 | 2017-05-31 | 中和澳亚（天津）实业有限公司 | A kind of beefsteak for adding inulin and preparation method thereof |
| CN106798255A (en) * | 2017-02-09 | 2017-06-06 | 中和澳亚（天津）实业有限公司 | One kind is replenished the calcium children's beefsteak and preparation method thereof |
| CN106819895A (en) * | 2017-02-09 | 2017-06-13 | 中和澳亚（天津）实业有限公司 | A kind of zinc supplementation children beefsteak and preparation method thereof |
| CN106858366A (en) * | 2017-02-09 | 2017-06-20 | 中和澳亚（天津）实业有限公司 | One kind supplement DHA children's beefsteak and preparation method thereof |
| CN108523010A (en) * | 2018-04-11 | 2018-09-14 | 益阳创惠技术服务有限公司 | The preparation method and beefsteak of beefsteak |
| CN108813379A (en) * | 2018-05-15 | 2018-11-16 | 福建佳客来食品股份有限公司 | A kind of artificial snow flake beefsteak and preparation method thereof |
| CN108925880A (en) * | 2018-08-06 | 2018-12-04 | 苏州闻达食品配料有限公司 | A kind of snowflakes beef production method |
| CN109247518A (en) * | 2017-07-14 | 2019-01-22 | 匠盟（上海）食品科技有限公司 | A kind of processing technology for improving grass and raising low side beefsteak quality |
| CN109699730A (en) * | 2019-01-10 | 2019-05-03 | 江南大学 | A kind of production method of dish of snowflake like beef |
| CN111528440A (en) * | 2020-05-13 | 2020-08-14 | 上海统益生物科技有限公司 | Snowflake-conditioning beef steak cold injection and preparation method thereof |
| US11064719B2 (en) | 2019-01-10 | 2021-07-20 | Jiangnan University | Approach for processing marble-like beef |
| CN115067481A (en) * | 2022-06-30 | 2022-09-20 | 元盛食品制造(上海)有限公司 | Double-sided carbon baking French type western cold steak and processing method |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707820A (en) * | 2016-03-31 | 2016-06-29 | 福建省亚明食品有限公司 | Beef seasoning and production method of seasoned beef |
| CN105995570B (en) * | 2016-06-21 | 2019-11-08 | 福建省亚明食品有限公司 | Pan-Fried Beef Steak with Black Pepper and its processing method |
| CN105995570A (en) * | 2016-06-21 | 2016-10-12 | 福建省亚明食品有限公司 | Pan-fried beef steak with black pepper and processing method of beef steak |
| CN106722253A (en) * | 2017-02-09 | 2017-05-31 | 中和澳亚（天津）实业有限公司 | A kind of beefsteak for adding inulin and preparation method thereof |
| CN106798255A (en) * | 2017-02-09 | 2017-06-06 | 中和澳亚（天津）实业有限公司 | One kind is replenished the calcium children's beefsteak and preparation method thereof |
| CN106819895A (en) * | 2017-02-09 | 2017-06-13 | 中和澳亚（天津）实业有限公司 | A kind of zinc supplementation children beefsteak and preparation method thereof |
| CN106858366A (en) * | 2017-02-09 | 2017-06-20 | 中和澳亚（天津）实业有限公司 | One kind supplement DHA children's beefsteak and preparation method thereof |
| CN109247518A (en) * | 2017-07-14 | 2019-01-22 | 匠盟（上海）食品科技有限公司 | A kind of processing technology for improving grass and raising low side beefsteak quality |
| CN108523010A (en) * | 2018-04-11 | 2018-09-14 | 益阳创惠技术服务有限公司 | The preparation method and beefsteak of beefsteak |
| CN108813379A (en) * | 2018-05-15 | 2018-11-16 | 福建佳客来食品股份有限公司 | A kind of artificial snow flake beefsteak and preparation method thereof |
| CN108925880A (en) * | 2018-08-06 | 2018-12-04 | 苏州闻达食品配料有限公司 | A kind of snowflakes beef production method |
| CN109699730A (en) * | 2019-01-10 | 2019-05-03 | 江南大学 | A kind of production method of dish of snowflake like beef |
| WO2020143109A1 (en) * | 2019-01-10 | 2020-07-16 | 江南大学 | Method of producing marbled beef |
| US11064719B2 (en) | 2019-01-10 | 2021-07-20 | Jiangnan University | Approach for processing marble-like beef |
| CN111528440A (en) * | 2020-05-13 | 2020-08-14 | 上海统益生物科技有限公司 | Snowflake-conditioning beef steak cold injection and preparation method thereof |
| CN115067481A (en) * | 2022-06-30 | 2022-09-20 | 元盛食品制造(上海)有限公司 | Double-sided carbon baking French type western cold steak and processing method |
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