CN105660818A - New freshness retaining cooked beef processing technology - Google Patents

Abstract

The present invention discloses a new freshness retaining cooked beef processing technology and relates to the field of food processing and preserving. The processing technology uses fresh or frozen beef as raw materials. The beef product which is delicate and tender in mouthfeel, unique in flavor, convenient in consumption, and healthy and delicious is prepared by using the technology means of pre-treating, low temperature pickling, boiling water boiling, cooling, seasoning liquid gelling, vacuum packaging, curing, etc. The advantages of the new freshness retaining cooked beef processing technology are as follows: firstly, the process is simple and reasonable, and easy for industrialization and standardized production; secondly, the cooked beef is prepared by using beef myofibril tenderizing treatment technology and ancestral special old marinating method, and the cooked beef is tender and delicate in mouthfeel, unique in flavor, and endless in flavor; and thirdly, through a simultaneous conducted curing and sterilizing, a second heating is avoided, a processing intensity is effectively lowered, and the specific mouthfeel and flavor of the beef are better preserved. The prepared beef products are convenient in carrying and safe in consumption, excellent product which can be given as a present for relatives and friends, and deeply loved by the majority of consumers.

Description

The complete processing of a kind of novel fresh-keeping cooked beef

Technical field

The present invention provides the working method of a kind of novel fresh-keeping cooked beef, belongs to food-processing and preservation technology field.

Background technology

Beef contains abundant protein, and amino acid ratio of components pork needs closer to human body, can improve body resistance against diseases, to grow and Post operation, aftercare people supplement lose blood and in repair tissue etc. suitable especially. Beef has the effects such as tonifying the spleen and stomach, replenishing QI and blood, strengthening the bones and muscles, consumer edema. Because of its protein content height, and lipid content is low, delicious flavour, and enjoys the laudatory title of " in meat favourite son ".

Sauce Spiced beef is the flavor meat goods deeply liked by human consumer. In recent years, along with the raising of people's living standard, the sales volume of beef improves year by year, and beef items it is also proposed higher requirement simultaneously. But traditional sauce Spiced beef goods, owing to processing facility is simple and crude, there is unstable product quality in technique nonstandardized technique, difficult storing, and many hard nut to cracks such as the difficult control of safety and sanitation, seriously affect and govern the development of stewed meat products industry.

Fribrillin and the molten albumen of flesh, by thermally labile, when heating early stage temperature and reach 40 ~ 50 DEG C, are first that the sex change of the molten albumen of flesh is solidified, become insolubility albumen; Next is that protein molecule loses large quantity of moisture, shrinks hardening. This is mainly due to fribrillin (it is crucial that myosin), protein molecule polymerization, solidification shrinkage when heated denaturalization, good spacial framework can not be formed, large quantity of moisture can not be enclosed in the network structure that its molecule is formed, volume-diminished, the hardness of meat are increased, and tenderness declines. In order to improve the water-retentivity of meat, alleviate the meat caused due to protein receptor thermally denature dehydration hardening, the present invention adopts composite phosphate and sodium bicarbonate mixing, the low-temperature salting technique of auxiliary salt and nitre, make the myofibrillar protein of gel state turn into collosol state, and form good space structure, just can form closed stereo network structure once heating, thus decrease purge loss, the tenderness of goods, local flavor, outlet rate are all improved.

Although market has occurred some through High Temperature Sterilization and vacuum-packed cooked meat food, it is to increase depot and wholesomeness, but lose original mouthfeel and local flavor, the favor of human consumer cannot be obtained. Cold sterilization has clear superiority in reservation mouthfeel, local flavor and nutritive value, but the product that makes that after slaking, sterilization is all inevitable again stands a difficult problem for second-heating, therefore the present invention is on the processing basis of tradition sauce Spiced beef, in conjunction with modern manufacturing machines, the novel process simultaneously carried out by slaking and sterilization, avoid product second-heating, efficiently solve brew time long, big energy-consuming, the problems such as product yield ratio is low, make goods mouthfeel delicacy, unique flavor, nutritive health-care, best in quality, health delicious.

Summary of the invention

It is an object of the invention to provide the complete processing of a kind of novel fresh-keeping cooked beef, utilizing low-temperature salting and the slaking of the auxiliary salt of composite phosphate and sodium bicarbonate mixing solutions and Sodium Nitrite to carry out waiting new technical means with sterilization, effectively solution fresh-keeping beef spiced and stewed food quality is partially firmly and quality guaranteed period short problem simultaneously.The technical problem solved:

(1) study the problem that in the course of processing, beef quality is hardening, realize mainly through the low-temperature salting of the auxiliary salt of composite phosphate and sodium bicarbonate mixing solutions and Sodium Nitrite.

(2) research ensures effectively to extend shelf life of products on product desirable mouth feel basis. Concrete processing parameter comprises the temperature and time of slaking and sterilization, slice thickness and pickling liquid concentration and salting period etc., make product under this technique both can reach the object effectively extending shelf life of products, can ensure that again product mouthfeel is delicate and too not soft rotten.

For solving the problems of the technologies described above, the technical solution adopted in the present invention is: the complete processing of a kind of novel fresh-keeping cooked beef, it is characterized in that taking fresh or freezing beef as raw material, the process means such as carry out through pre-treatment, low-temperature salting, water of scalding, cooling, sauce gelation, vacuum packaging and slaking and sterilization, obtained a kind of mouthfeel delicacy, unique flavor, instant, health delicious beef product simultaneously. Processing step is:

(1) pre-treatment: fresh beef or the beef after thawing are cleaned clean, removes the little outermost layer of skin, finishing block-type, then use clear water rinsed clean, drain for subsequent use;

(2) low-temperature salting: the beef clod that step (1) obtains is put into container, by 100kg beef, add 3% ~ 6% salt of beef amount, the composite phosphate (tri-polyphosphate: hexametaphosphate: pyrophosphate salt=5:3:2) of 1% ~ 3%, 0.2 ~ 0.7% sodium bicarbonate, 7 ~ 12g Sodium Nitrite, pickles 16 ~ 24h in solid-liquid ratio=1 ~ 2:1,0 ~ 4 DEG C freezer;

(3) scald water: by the beef after step (2) low-temperature salting, be placed in boiled water pot, again boiled, beat offscum, change little fire into, keep micro-15 ~ 30min that boils, off the pot;

(4) cool: the beef after water of step (3) being scalded, is positioned over air conditioning room and is cooled to 15 ~ 25 DEG C;

(5) sauce gelation: by ginger 1 ~ 3%, garlic 1 ~ 3%, cooking wine 2 ~ 4%, chillies 1 ~ 2%, anistree 1 ~ 2%, Chinese prickly ash 1 ~ 2%, cassia bark 0.5 ~ 1%, sweet fennel 0.5 ~ 1%, cloves 0.05 ~ 0.1%, spiceleaf 0.05 ~ 0.08%, spirit grass 0.05 ~ 0.08%, row's grass 0.05 ~ 0.08%, red date 0.05 ~ 0.08%, Grosvenor Momordica 0.05 ~ 0.08%, tsaoko 0.05 ~ 0.08% spice such as grade adds the water of beef weight half, endures system 20 ~ 40min and makes sauce, add the edible gum of 0.3 ~ 0.6%, it is cooled to 20 DEG C, makes gel;

(6) vacuum packaging: beef and the sauce of step (5) gelation after step (4) being cooled add by proportioning 80 ~ 85:15 ~ 20, add corresponding white sugar and salt simultaneously, use high-temperature retort bag vacuum packaging;

(7) slaking and sterilization: by the beef after step (6) vacuum packaging, be placed in steam oven, by beef core temperature 80 ~ 100 DEG C, the time 30 ~ 50min carries out slaking, plays the effect of sterilization simultaneously.

The useful effect of the present invention:

(1) technique of the present invention is simple, reasonable, the beef product edible safety of making.

(2) present invention achieves slaking and novel process that sterilization carries out simultaneously, avoid the second-heating of product in the course of processing, shelf life of products is effectively extended, for stdn, the modernization of modern beef product processing enterprise provides a kind of effective reference method while ensureing product mouthfeel and local flavor.

(3) the present invention is for liking that the human consumer of beef product provides a kind of easy to carry, health delicious, nutritious local flavor beef goods.

Accompanying drawing explanation

The processing process block diagram of the novel fresh-keeping cooked beef of Fig. 1.

Embodiment

The present invention discloses the complete processing of a kind of novel fresh-keeping cooked beef, it is characterized in that taking fresh or freezing beef as raw material, the process means such as carry out through pre-treatment, low-temperature salting, water of scalding, cooling, sauce gelation, vacuum packaging and slaking and sterilization, obtained a kind of mouthfeel delicacy, unique flavor, instant, health delicious beef product simultaneously. Processing step is:

(1) pre-treatment: fresh beef or the beef after thawing are cleaned clean, removes the little outermost layer of skin, finishing block-type, then use clear water rinsed clean, drain for subsequent use;

(2) low-temperature salting: the beef clod that step (1) obtains is put into container, by 100kg beef, add 3% ~ 6% salt of beef amount, the composite phosphate (tri-polyphosphate: hexametaphosphate: pyrophosphate salt=5:3:2) of 1% ~ 3%, 0.2 ~ 0.7% sodium bicarbonate, 7 ~ 12g Sodium Nitrite, pickles 16 ~ 24h in solid-liquid ratio=1 ~ 2:1,0 ~ 4 DEG C freezer;

(3) scald water: by the beef after step (2) low-temperature salting, be placed in boiled water pot, again boiled, beat offscum, change little fire into, keep micro-15 ~ 30min that boils, off the pot;

(4) cool: the beef after water of step (3) being scalded, is positioned over air conditioning room and is cooled to 15 ~ 25 DEG C;

(5) sauce gelation: by ginger 1 ~ 3%, garlic 1 ~ 3%, cooking wine 2 ~ 4%, chillies 1 ~ 2%, anistree 1 ~ 2%, Chinese prickly ash 1 ~ 2%, cassia bark 0.5 ~ 1%, sweet fennel 0.5 ~ 1%, cloves 0.05 ~ 0.1%, spiceleaf 0.05 ~ 0.08%, spirit grass 0.05 ~ 0.08%, row's grass 0.05 ~ 0.08%, red date 0.05 ~ 0.08%, Grosvenor Momordica 0.05 ~ 0.08%, tsaoko 0.05 ~ 0.08% spice such as grade adds the water of beef weight half, endures system 20 ~ 40min and makes sauce, add the edible gum of 0.3 ~ 0.6%, it is cooled to 20 DEG C, makes gel;

(6) vacuum packaging: beef and the sauce of step (5) gelation after step (4) being cooled add by proportioning 80 ~ 85:15 ~ 20, add corresponding white sugar and salt simultaneously, use high-temperature retort bag vacuum packaging;

(7) slaking and sterilization: by the beef after step (6) vacuum packaging, be placed in steam oven, by beef core temperature 80 ~ 100 DEG C, the time 30 ~ 50min carries out slaking, plays the effect of sterilization simultaneously.

Embodiment 1

Take fresh beef as raw material, cleaned clean, remove the little outermost layer of skin, finishing block-type, use clear water rinsed clean again, drain, at 4% salt solution, the composite phosphate (tri-polyphosphate: hexametaphosphate: pyrophosphate salt=5:3:2) of 1.5%, 0.5% sodium bicarbonate, 8g Sodium Nitrite, solid-liquid ratio=1.5:1, 18h pickled by 0 ~ 4 DEG C of freezer, it is placed in boiled water pot, boiled, beat and go offscum, change little fire, keep micro-15min that boils, off the pot, it is placed in air conditioning room and it is cooled to 20 DEG C, beef after the sauce of gelation in advance and cooling is pressed the proportioning of 80:20 and corresponding salt and white sugar, use high-temperature retort bag vacuum packaging, it is placed in 80 DEG C, steam pot, boiling 50min, it is finished product.

Embodiment 2

Taking freezing beef as raw material, thawed and cleaned clean, remove the little outermost layer of skin, finishing block-type, use clear water rinsed clean again, drain, at 6% salt solution, the composite phosphate (tri-polyphosphate: hexametaphosphate: pyrophosphate salt=5:3:2) of 2%, 0.6% sodium bicarbonate, 10g Sodium Nitrite, solid-liquid ratio=2:1, 22h pickled by 0 ~ 4 DEG C of freezer, it is placed in boiled water pot, boiled, beat and go offscum, change little fire, keep micro-30min that boils, off the pot, it is placed in air conditioning room and it is cooled to 25 DEG C, the sauce of gelation in advance is pressed the proportioning of 85:15 and corresponding salt and white sugar, use high-temperature retort bag vacuum packaging, it is placed in 90 DEG C, steam pot, boiling 40min, it is finished product.

Claims (1)

1. the complete processing of a novel fresh-keeping cooked beef, it is characterized in that taking fresh or freezing beef as raw material, through process meanses such as pre-treatment, low-temperature salting, water of scalding, cooling, sauce gelation, vacuum packaging and slakings, obtained a kind of mouthfeel delicacy, unique flavor, instant, health delicious beef product, processing step is:

(1) pre-treatment: fresh beef or the beef after thawing are cleaned clean, removes the little outermost layer of skin, finishing block-type, then use clear water rinsed clean, drain for subsequent use;

(2) low-temperature salting: the beef clod that step (1) obtains is put into container, by 100kg beef, add 3% ~ 6% salt of beef amount, the composite phosphate (tri-polyphosphate: hexametaphosphate: pyrophosphate salt=5:3:2) of 1% ~ 3%, 0.2 ~ 0.7% sodium bicarbonate, 7 ~ 12g Sodium Nitrite, pickles 16 ~ 24h in solid-liquid ratio=1 ~ 2:1,0 ~ 4 DEG C freezer;

(3) scald water: by the beef after step (2) low-temperature salting, be placed in boiled water pot, again boiled, beat offscum, change little fire into, keep micro-15 ~ 30min that boils, off the pot;

(4) cool: the beef after water of step (3) being scalded, is positioned over air conditioning room and is cooled to 15 ~ 25 DEG C;

(5) sauce gelation: by ginger 1 ~ 3%, garlic 1 ~ 3%, cooking wine 2 ~ 4%, chillies 1 ~ 2%, anistree 1 ~ 2%, Chinese prickly ash 1 ~ 2%, cassia bark 0.5 ~ 1%, sweet fennel 0.5 ~ 1%, cloves 0.05 ~ 0.1%, spiceleaf 0.05 ~ 0.08%, spirit grass 0.05 ~ 0.08%, row's grass 0.05 ~ 0.08%, red date 0.05 ~ 0.08%, Grosvenor Momordica 0.05 ~ 0.08%, tsaoko 0.05 ~ 0.08% spice such as grade adds the water of beef weight half, endures system 20 ~ 40min and makes sauce, add the edible gum of 0.3 ~ 0.6%, it is cooled to 20 DEG C, makes gel;

(6) vacuum packaging: beef and the sauce of step (5) gelation after step (4) being cooled add by proportioning 80 ~ 85:15 ~ 20, add corresponding white sugar and salt simultaneously, use high-temperature retort bag vacuum packaging;

(7) slaking and sterilization: by the beef after step (6) vacuum packaging, be placed in steam oven, by beef core temperature 80 ~ 100 DEG C, the time 30 ~ 50min carries out slaking, plays the effect of sterilization simultaneously.