CN105942234A - Spiced beef fillets and processing method thereof - Google Patents
Spiced beef fillets and processing method thereof Download PDFInfo
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- CN105942234A CN105942234A CN201610401665.2A CN201610401665A CN105942234A CN 105942234 A CN105942234 A CN 105942234A CN 201610401665 A CN201610401665 A CN 201610401665A CN 105942234 A CN105942234 A CN 105942234A
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Abstract
The invention discloses spiced beef fillets and a processing method thereof. The problems that spiced beef fillets are bad in elasticity, not chewable, poor in mouthfeel and the like are solved. According to the technical scheme, the spiced beef fillets are prepared from, by mass, 300-500 parts of beef fillets, 20-30 parts of sesame seeds, 5-10 parts of white granulated sugar, 5-8 parts of edible salt, 4-8 parts of baijiu, 100-120 parts of soy sauce, 50-80 parts of vegetable oil, 4-6 parts of monosodium glutamate, 4-6 parts of chicken essence, 5-8 parts of spices, 6-8 parts of edible flavors and fragrances and 6-8 parts of food additives. The processing method comprises the following steps of unfreezing, washing, precooking, washing, cooling, slicing, marinating, drying, reducing, baking, cooling, packaging, high-temperature sterilizing, washing, drying and encasing. According to the spiced beef fillets and the processing method thereof, the produced spiced beef fillets have the advantages of being good in elasticity, chewable and good in mouthfeel.
Description
Technical field
The present invention relates to clearer production technology field, especially beef deep process technology field, particularly refer to a kind of spiced beef fillet and processing method thereof.
Background technology
Beef fillet refers to the lean pork taken under the spinal column of a hog of cattle, sweet in the mouth, cool in nature, enters liver, spleen, large intestine channel, has invigorating the spleen and replenishing QI, removing pathogenic heat from blood and toxic substance from the body, the effect such as relieve heat and thirst.Beef fillet belongs to high protein, low fat, the meat of few cholesterol; beef fillet content is up to 70% containing protein; higher than general meat; but metabolism of lipid and cholesterol content is less than all of meat; the most edible blood vessel wall of can protecting, prevention thrombosis, at hypertension, coronary heart disease, beneficial for diabetics; and health invigorating, vigorous and graceful muscle.
Beef fillet is in the production process being processed into cooked meat food, mainly there is steaming, boil, smoked, roasting, the multiple method such as halogen, most common method is steaming and decocting, but beef fillet is flavoring agent composition and the size of usage amount and the difference of production technology during steaming and decocting, the beef fillet that output is come is variant on color and luster and taste, production method is different, the finished product beef fillet of processing has the biggest difference in terms of the content and oxious component control of nutritional labeling, particularly beef fillet digestion time is long, beef fillet is the most ageing, poor flexibility, do not chew strength, and the overlong time boiled, nutrient component damages in beef fillet the most, the accumulation of the composition of harmful substance also can be the most, digestion time is too short, active ingredient in flavoring agent can not dissociate in water and dissolve in entrance beef fillet, directly affect product quality and the mouthfeel of ripe beef fillet.In existing ripe beef fillet production process, flavoring agent comparison of ingredients is many, and preparation method is more complicated, and beef fillet mouthfeel of tasting is poor.The beef fillet taste that fire-cures is pretty good, but should not often eat, to healthy unfavorable.
The Chinese invention patent of Application No. 201510734297.9 discloses a kind of spicy beef, and described spicy beef is made up of the raw material of following weight portion: beef
200-300 part, Os Bovis seu Bubali 20-30 part, Flammulina velutiper (Fr.) Sing 6-10
Part, cooking wine 4-8 part, Pericarpium Zanthoxyli 4-6 part, Flos Caryophylli 3-5 part, Pericarpium Citri Reticulatae 4-6 part, Semen Myristicae 3-5 part, Fructus Anisi Stellati 4-6 part, anistree 3-5 part, Rhizoma Zingiberis Recens 6-8 part, white sugar 6-10 part, Sal 4-6 part, monosodium glutamate 6-8 part, Herba Alii fistulosi 6-8 part, Bulbus Allii 6-8 part and water 300-500 part.This patent application mainly changes mouthfeel by the weight fraction ratio of feed change, but the ratio of only feed change is far from being enough, and the processing method in later stage is only the main factor determining that spiced beef fillet is elastic, chew strength and mouthfeel.
Summary of the invention
The deficiency existed for prior art, it is an object of the invention to provide a kind of spiced beef fillet and processing method, the spiced beef fillet good springiness produced, chews strength, and mouthfeel is good.
For achieving the above object, the technical scheme is that a kind of spiced beef fillet, described spiced beef fillet is made up of the raw material of following masses number: beef fillet 300-500 part, Semen Sesami 20-30 part, white sugar 5-10 part, edible salt 5-8 part, Chinese liquor 4-8 part, soy sauce 100-120 part, vegetable oil 50-80 part, monosodium glutamate 4-6 part, chicken essence 4-6 part, spice 5-8 part, edible essence spice 6-8 part, food additive 6-8 part.
Further, the preferred below scheme of the present invention:
One, described beef fillet is 300 parts, described Semen Sesami is 20 parts, and described white sugar is 5 parts, and described edible salt is 5 parts, described Chinese liquor is 4 parts, described soy sauce is 100 parts, and described vegetable oil is 50 parts, and described monosodium glutamate is 4 parts, described chicken essence is 4 parts, described spice is 5 parts, and described edible essence spice is 6 parts, and described food additive is 6 parts.
Two, described beef fillet is 400 parts, described Semen Sesami is 25 parts, and described white sugar is 8 parts, and described edible salt is 6 parts, described Chinese liquor is 6 parts, described soy sauce is 110 parts, and described vegetable oil is 65 parts, and described monosodium glutamate is 5 parts, described chicken essence is 5 parts, described spice is 7 parts, and described edible essence spice is 7 parts, and described food additive is 7 parts.
Three, described beef fillet is 500 parts, described Semen Sesami is 30 parts, and described white sugar is 10 parts, and described edible salt is 8 parts, described Chinese liquor is 8 parts, described soy sauce is 120 parts, and described vegetable oil is 80 parts, and described monosodium glutamate is 6 parts, described chicken essence is 6 parts, described spice is 8 parts, and described edible essence spice is 8 parts, and described food additive is 8 parts.
The processing method of spiced beef fillet of the present invention is as follows:
(1) thawing: take out from freezer and freeze beef fillet raw material, be placed on freeze beef fillet inside defrosting bucket, then pass through to carry out water filling in defrosting bucket and thaw to freezing beef fillet, whole thawing time scope was at 12-18 hour；
(2) clean: directly use water to be rinsed the beef fillet after thawing, wash the impurity on beef fillet surface off；
(3) precook: the beef fillet after cleaning is put into and precooked in pond, in pond of precooking, be passed through steam, and taste substance, steaming and decocting 2-3 hour are gone in addition in pond of precooking；
(4) clean: clean the beef fillet after precooking further with water, beef fillet wash clean；
(5) cooling: beef fillet is cooled in its natural state room temperature；
(6) section: beef fillet is put into and chooses pine machine, is cut into lamellar by choosing pine machine by beef fillet；
(7) stew in soy sauce: the beef fillet sheet of lamellar is put into loosening machine by sauting, then in loosening machine by sauting, dispensing is added, described dispensing is Semen Sesami, white sugar, edible salt, Chinese liquor, soy sauce, vegetable oil, monosodium glutamate, chicken essence, spice, edible essence spice, food additive, parch 30-50 minute, allows dispensing receive juice in beef fillet sheet；
(8) dry: the beef fillet sheet after stew in soy sauce is put into drying room 1-2 hour, and drying room temperature is arranged between 60 DEG C-80 DEG C, keep the moisture of beef fillet sheet to maintain at 13-16%；
(9) reduction: also referred to as fermentation, the constant heat storage beef fillet sheet after drying being put into 15 DEG C-25 DEG C carries out preservation 15 days；
(10) baking: vegetable oil and Semen Sesami on the beef fillet sheet surface brush after reduction, is then placed in baking box and toasts, and the temperature in baking box is arranged between 80 DEG C-100 DEG C, and then beef fillet sheet is taken out in baking box by cooking time 25-40 minute；
(11) cooling: the beef fillet sheet taken out in baking box is naturally cooled between 20 DEG C-40 DEG C；
(12) packaging: the beef fillet sheet cooled down is put into packaging bag, packaging bag is carried out evacuation, then seals；
(13) high temperature sterilization: use the high-temperature water of 120 DEG C-150 DEG C to rinse packaged packaging bag 20-30 minute；
(14) clean: the packaging bag water after high temperature sterilization is rinsed；
(15) dry: the packaging bag rinsed is dried；
(16) vanning: the packaging bag vanning after drying is dispatched from the factory.
nullIn the present invention，Take out from the freezer of 18 degrees below zero and freeze beef fillet and thaw，The meat allowing beef fillet returns to flexible state，Ensure the elasticity of beef fillet，Put into pond of precooking after washing the impurity on beef fillet with water the most again to precook，Carry out beef fillet preliminary de-tasting operation，Again it is carried out，Ensure that beef fillet is clean、Cleaning，Whole processing method is carried out on the premise of cleaning produces，Relief beef fillet naturally cool to room temperature，Followed by by choose pine machine beef fillet is cut into lamellar，Increase the surface area of spiced beef fillet and increase and dispensing、The contact area of flavoring agent etc.，Make spiced beef fillet more tasty，Strengthen mouthfeel effect，First carry out stew in soy sauce，Juice in dispensing is preferably infiltrated through in the middle of beef fillet sheet，Again beef fillet sheet is put into drying room，Evaporate the moisture on part beef fillet sheet，Allow water tariff collection at 13-16%，Chew strength；Next it is exactly sweat, anaerobic preservation is carried out in constant heat storage, allow beef fillet sheet souring, improve mouthfeel, again the beef fillet sheet after fermentation is toasted, carry out feeding for the second time while baking on beef fillet, when baking, not only the moisture on beef fillet sheet can be reduced by thermal evaporation, penetrate into the vegetable oil in beef fillet sheet during stew in soy sauce to be easier to vapor away before, simultaneously for preventing when baking, beef fillet is burned, therefore will when baking first brush vegetable oil on beef fillet sheet, and baking is easily by burned for Semen Sesami, therefore baking soon terminates when, add Semen Sesami, ensure mouthfeel and the color phase of beef fillet sheet of Semen Sesami, owing to baking temperature is high, beef fillet sheet superficial expansion is come, vegetable oil and Semen Sesami more can enter in beef fillet sheet, make beef fillet sheet more tasty, mouthfeel is more preferable；After baking well, beef fillet sheet naturally cools between 20 DEG C-40 DEG C, and flavoring agent, by cold events, is tightened up in beef fillet sheet by the beef fillet sheet before expanded, and beef fillet sheet is in good taste and chews strength；So far completing the making of spiced beef fillet, be next exactly the packaging seal of spiced beef fillet, and packaging bag to carry out high temperature sterilization, whole process cleans produces, and carries out drying vanning after cleaning again.
The present invention is further arranged to: each component (wt%) that described food additive forms as following weight percent: sodium lactate 14-18, capsanthin 18-20, dehydroactic acid sodium 16-30, sodium D-isoascorbate 26-40, Herba Rosmarini Officinalis extract 8-10.
Sodium lactate is colourless or almost colourless transparency liquid, can fuse with water, ethanol, glycerol, be applied to fresh-keeping, the moisturizing of food, flavouring and pharmaceutical raw material；Capsicum red pigment another name capsanthin, it it is a kind of orange red pigment of tetraterpenes being present in ripe paprika fruit, belong to carotenoids pigment, capsicum red pigment is approval for, by tissues such as U.S. FAO, Britain, Japan, EEC, WHO and the China worlds, the natural additive for foodstuff that unlimitedness uses, and its international market is the wellst sold and in short supply；Dehydroactic acid sodium is the food preservative freshness retaining agent of another Dai Xin after sodium benzoate, nipalgin, potassium sorbate, mycete, yeast, antibacterial had good inhibiting effect, extensively application and beverage, food, the processing industry of feedstuff, storage period can be extended, avoid loss of going mouldy, its mechanism of action is effectively to penetrate in cyton, the Repiration of suppression microorganism, thus reaches the effects such as the fresh-keeping moisturizing of anticorrosive mildewproof；Sodium D-isoascorbate has another name called erythorbic acid sodium, it is a kind of new bio type food antioxidant, anti-corrosive fresh-keeping assistant toner, the formation of carcinogen-nitrosamine in curing food can be prevented, eradicating the bad phenomenon such as the variable color of food and drink, abnormal flavour and muddiness, the anti-corrosive fresh-keeping being widely used in meat, Fish, veterinary antibiotics, drinks, beverage and tinned food helps color；Herba Rosmarini Officinalis extract is safe and efficient free radical scavenger, can effectively stop the oxidative rancidity of oils and fats, prevent because what oxidation caused fades or variable color, antioxidant effect is 2-4 times of synthetic antioxidant BHA and BHT, is better than Vc, is 1-2 times of tea polyphenols, it it is 1-2 times of TBHQ, its Stability Analysis of Structures, is not easily decomposed, and is resistant to 190-240 DEG C of high temperature；By rational proportion, reach the effect of beef fillet sheet anti-corrosive fresh-keeping.
The present invention is further arranged to: described in go taste substance to make a living Rhizoma Zingiberis Recens.
Under normal circumstances, meat products includes that beef fillet itself has and strand disturbs taste, Rhizoma Zingiberis Recens and Rhizoma Zingiberis and be used for cooking, and can remove the smelling of fish or mutton, increase the delicate flavour of food.
The present invention is further arranged to: the drum head of described defrosting bucket is provided with water filling port, the top of defrosting bucket is provided with discharge outlet, the water filling port of defrosting bucket drum head is carried out slow water filling, the water discharge outlet from defrosting bucket top is discharged, and injects the formation of the water in defrosting bucket blood circulation and the cold air frozen on beef fillet is taken away.
Water enters from the water filling port of defrosting bucket drum head, discharge outlet from defrosting bucket top is discharged, form water circulation system from down to up, under normal circumstances, if forming water circulation system from top to bottom, water flow velocity under momentum effect and action of gravity will be the fastest, it is easily destroyed meat and water resource waste is serious, the present invention uses water circulation system from down to up, water also must overcome gravity acting while by momentum effect power, the flow velocity of water slows down significantly, more can be fully contacted without destroying meat with dynamic beef fillet, and the use of water resource is less, do not waste.
The present invention has an advantage that the spiced beef fillet good springiness that above-mentioned spiced beef fillet and processing method thereof are produced, and chews strength, and mouthfeel is good.
Detailed description of the invention
Embodiment one: spiced beef fillet is made up of beef fillet, Semen Sesami, white sugar, edible salt, Chinese liquor, soy sauce, vegetable oil, monosodium glutamate, chicken essence, spice, edible essence spice, food additive.Wherein beef fillet is 300 parts, and Semen Sesami is 20 parts, and white sugar is 5 parts, and edible salt is 5 parts, and Chinese liquor is 4 parts, and soy sauce is 100 parts, and vegetable oil is 50 parts, and monosodium glutamate is 4 parts, and chicken essence is 4 parts, and spice is 5 parts, and edible essence spice is 6 parts, and food additive is 6 parts.
Each component (wt%) that wherein food additive forms as following weight percent: sodium lactate 16, capsanthin 19, dehydroactic acid sodium 24, sodium D-isoascorbate 34, Herba Rosmarini Officinalis extract 8.
In the present embodiment, the processing method of described spiced beef fillet, the method comprises the following steps:
(1) thawed: from freezer, take out 300Kg part freeze beef fillet raw material, be placed on inside defrosting bucket freeze beef fillet, then pass through to carry out water filling in defrosting bucket and thaw 12 hours to freezing beef fillet；
(2) clean: directly use water to be rinsed the beef fillet after thawing, wash the impurity on beef fillet surface off；
(3) precook: the beef fillet after cleaning is put into and precooked in pond, in pond of precooking, be passed through steam, and in pond of precooking, add 5Kg part Rhizoma Zingiberis Recens, steaming and decocting 2 hours；
(4) clean: clean the beef fillet after precooking further with water, beef fillet wash clean；
(5) cooling: beef fillet is cooled in its natural state room temperature；
(6) section: beef fillet is put into and chooses pine machine, is cut into lamellar by choosing pine machine by beef fillet；
(7) stew in soy sauce: the beef fillet sheet of lamellar is put into loosening machine by sauting, then adds Semen Sesami 10 parts, white sugar 5 parts in loosening machine by sauting, edible salt 5 parts, Chinese liquor 4 parts, 100 parts of soy sauce, vegetable oil 30 parts, monosodium glutamate 4 parts, chicken essence 4 parts, spice 5 parts, edible essence spice 6 parts, food additive 6 parts, parch 30 minutes, allow dispensing receive juice in beef fillet sheet；
(8) dry: the beef fillet sheet after stew in soy sauce is put into drying room 1 hour, and drying room temperature is arranged on 60 DEG C；
(9) reduction: also referred to as fermentation, the constant heat storage beef fillet sheet after drying being put into 15 DEG C carries out preservation 15 days；
(10) baking: 20Kg part vegetable oil and 10Kg part Semen Sesami on the beef fillet sheet surface brush after reduction, is then placed in baking box and toasts, and the temperature in baking box is arranged on 80 DEG C, cooking time 25 minutes, is then taken out in baking box by beef fillet sheet；
(11) cooling: the beef fillet sheet taken out in baking box is naturally cooled to 20 DEG C；
(12) packaging: the beef fillet sheet cooled down is put into packaging bag, packaging bag is carried out evacuation, then seals；
(13) high temperature sterilization: use the high-temperature water of 120 DEG C to rinse packaged packaging bag 20 minutes；
(14) clean: the packaging bag water after high temperature sterilization is rinsed；
(15) dry: the packaging bag rinsed is dried；
(16) vanning: the packaging bag vanning after drying is dispatched from the factory.
Embodiment two: be changed on the basis of embodiment one, changes as follows: wherein beef fillet is 400 parts, and Semen Sesami is 25 parts, white sugar is 8 parts, edible salt is 6 parts, and Chinese liquor is 6 parts, and soy sauce is 110 parts, vegetable oil is 65 parts, monosodium glutamate is 5 parts, and chicken essence is 5 parts, and spice is 7 parts, edible essence spice is 7 parts, and food additive is 7 parts.
Each component (wt%) that wherein food additive forms as following weight percent: sodium lactate 18, capsanthin 18, dehydroactic acid sodium 25, sodium D-isoascorbate 30, Herba Rosmarini Officinalis extract 9.
In the present embodiment, the processing method of described spiced beef fillet, the method comprises the following steps:
(1) thawed: from freezer, take out 400Kg part freeze beef fillet raw material, be placed on inside defrosting bucket freeze beef fillet, then pass through to carry out water filling in defrosting bucket and thaw 15 hours to freezing beef fillet；
(2) clean: directly use water to be rinsed the beef fillet after thawing, wash the impurity on beef fillet surface off；
(3) precook: the beef fillet after cleaning is put into and precooked in pond, in pond of precooking, be passed through steam, and in pond of precooking, add 7Kg part Rhizoma Zingiberis Recens, steaming and decocting 2.5 hours；
(4) clean: clean the beef fillet after precooking further with water, beef fillet wash clean；
(5) cooling: beef fillet is cooled in its natural state room temperature；
(6) section: beef fillet is put into and chooses pine machine, is cut into lamellar by choosing pine machine by beef fillet；
(7) stew in soy sauce: the beef fillet sheet of lamellar is put into loosening machine by sauting, then adds Semen Sesami 10 parts in loosening machine by sauting, and white sugar is 8 parts, edible salt is 6 parts, and Chinese liquor is 6 parts, and soy sauce is 110 parts, vegetable oil is 40 parts, monosodium glutamate is 5 parts, and chicken essence is 5 parts, and spice is 7 parts, edible essence spice is 7 parts, food additive is 7 parts, parch 40 minutes, allows dispensing receive juice in beef fillet sheet；
(8) dry: the beef fillet sheet after stew in soy sauce is put into drying room 1.5 hours, and drying room temperature is arranged on 70 DEG C；
(9) reduction: also referred to as fermentation, the constant heat storage beef fillet sheet after drying being put into 20 DEG C carries out preservation 15 days；
(10) baking: 25Kg part vegetable oil and 15Kg part Semen Sesami on the beef fillet sheet surface brush after reduction, is then placed in baking box and toasts, and the temperature in baking box is arranged on 90 DEG C, cooking time 32 minutes, is then taken out in baking box by beef fillet sheet；
(11) cooling: the beef fillet sheet taken out in baking box is naturally cooled to 30 DEG C；
(12) packaging: the beef fillet sheet cooled down is put into packaging bag, packaging bag is carried out evacuation, then seals；
(13) high temperature sterilization: use the high-temperature water of 135 DEG C to rinse packaged packaging bag 25 minutes；
(14) clean: the packaging bag water after high temperature sterilization is rinsed；
(15) dry: the packaging bag rinsed is dried；
(16) vanning: the packaging bag vanning after drying is dispatched from the factory.
Embodiment three: be changed on the basis of embodiment one, changes as follows: wherein beef fillet is 500 parts, and Semen Sesami is 30 parts, white sugar is 10 parts, edible salt is 8 parts, and Chinese liquor is 8 parts, and soy sauce is 120 parts, vegetable oil is 80 parts, monosodium glutamate is 6 parts, and chicken essence is 6 parts, and spice is 8 parts, edible essence spice is 8 parts, and food additive is 8 parts.
Each component (wt%) that wherein food additive forms as following weight percent: sodium lactate 14, capsanthin 20, dehydroactic acid sodium 16, sodium D-isoascorbate 40, Herba Rosmarini Officinalis extract 10.
In the present embodiment, the processing method of described spiced beef fillet, the method comprises the following steps:
(1) thawed: from freezer, take out 500Kg part freeze beef fillet raw material, be placed on inside defrosting bucket freeze beef fillet, then pass through to carry out water filling in defrosting bucket and thaw 18 hours to freezing beef fillet；
(2) clean: directly use water to be rinsed the beef fillet after thawing, wash the impurity on beef fillet surface off；
(3) precook: the beef fillet after cleaning is put into and precooked in pond, in pond of precooking, be passed through steam, and in pond of precooking, add 9Kg part Rhizoma Zingiberis Recens, steaming and decocting 3 hours；
(4) clean: clean the beef fillet after precooking further with water, beef fillet wash clean；
(5) cooling: beef fillet is cooled in its natural state room temperature；
(6) section: beef fillet is put into and chooses pine machine, is cut into lamellar by choosing pine machine by beef fillet；
(7) stew in soy sauce: the beef fillet sheet of lamellar is put into loosening machine by sauting, is then 15 parts toward adding Semen Sesami in loosening machine by sauting, and white sugar is 10 parts, edible salt is 8 parts, and Chinese liquor is 8 parts, and soy sauce is 120 parts, vegetable oil is 50 parts, monosodium glutamate is 6 parts, and chicken essence is 6 parts, and spice is 8 parts, edible essence spice is 8 parts, food additive is 8 parts, parch 50 minutes, allows dispensing receive juice in beef fillet sheet；
(8) dry: the beef fillet sheet after stew in soy sauce is put into drying room 2 hours, and drying room temperature is arranged on 80 DEG C；
(9) reduction: also referred to as fermentation, the constant heat storage beef fillet sheet after drying being put into 25 DEG C carries out preservation 15 days；
(10) baking: 30Kg part vegetable oil and 15Kg part Semen Sesami on the beef fillet sheet surface brush after reduction, is then placed in baking box and toasts, and the temperature in baking box is arranged on 100 DEG C, cooking time 40 minutes, is then taken out in baking box by beef fillet sheet；
(11) cooling: the beef fillet sheet taken out in baking box is naturally cooled to 40 DEG C；
(12) packaging: the beef fillet sheet cooled down is put into packaging bag, packaging bag is carried out evacuation, then seals；
(13) high temperature sterilization: use the high-temperature water of 150 DEG C to rinse packaged packaging bag 30 minutes；
(14) clean: the packaging bag water after high temperature sterilization is rinsed；
(15) dry: the packaging bag rinsed is dried；
(16) vanning: the packaging bag vanning after drying is dispatched from the factory.
The above is only the preferred embodiment of the present invention, and protection scope of the present invention is not limited merely to above-described embodiment, and all technical schemes belonged under thinking of the present invention belong to protection scope of the present invention.It should be pointed out that, for those skilled in the art, some improvements and modifications without departing from the principles of the present invention, these improvements and modifications also should be regarded as protection scope of the present invention.
Claims (8)
1. a spiced beef fillet, it is characterized in that: described spiced beef fillet is made up of the raw material of following masses number: beef fillet 300-500 part, Semen Sesami 20-30 part, white sugar 5-10 part, edible salt 5-8 part, Chinese liquor 4-8 part, soy sauce 100-120 part, vegetable oil 50-80 part, monosodium glutamate 4-6 part, chicken essence 4-6 part, spice 5-8 part, edible essence spice 6-8 part, food additive 6-8 part.
A kind of spiced beef fillet the most according to claim 1, it is characterised in that: described beef fillet is 300 parts, and described Semen Sesami is 20 parts, described white sugar is 5 parts, described edible salt is 5 parts, and described Chinese liquor is 4 parts, and described soy sauce is 100 parts, described vegetable oil is 50 parts, described monosodium glutamate is 4 parts, and described chicken essence is 4 parts, and described spice is 5 parts, described edible essence spice is 6 parts, and described food additive is 6 parts.
A kind of spiced beef fillet the most according to claim 1, it is characterised in that: described beef fillet is 400 parts, and described Semen Sesami is 25 parts, described white sugar is 8 parts, described edible salt is 6 parts, and described Chinese liquor is 6 parts, and described soy sauce is 110 parts, described vegetable oil is 65 parts, described monosodium glutamate is 5 parts, and described chicken essence is 5 parts, and described spice is 7 parts, described edible essence spice is 7 parts, and described food additive is 7 parts.
A kind of spiced beef fillet the most according to claim 1, it is characterised in that: described beef fillet is 500 parts, and described Semen Sesami is 30 parts, described white sugar is 10 parts, described edible salt is 8 parts, and described Chinese liquor is 8 parts, and described soy sauce is 120 parts, described vegetable oil is 80 parts, described monosodium glutamate is 6 parts, and described chicken essence is 6 parts, and described spice is 8 parts, described edible essence spice is 8 parts, and described food additive is 8 parts.
5. according to the processing method of the spiced beef fillet described in claim 1-4 any one, it is characterised in that: the method comprises the following steps:
(1) thawing: take out from freezer and freeze beef fillet raw material, be placed on freeze beef fillet inside defrosting bucket, then pass through to carry out water filling in defrosting bucket and thaw to freezing beef fillet, whole thawing time scope was at 12-18 hour；
(2) clean: directly use water to be rinsed the beef fillet after thawing, wash the impurity on beef fillet surface off；
(3) precook: the beef fillet after cleaning is put into and precooked in pond, in pond of precooking, be passed through steam, and taste substance, steaming and decocting 2-3 hour are gone in addition in pond of precooking；
(4) clean: clean the beef fillet after precooking further with water, beef fillet wash clean；
(5) cooling: beef fillet is cooled in its natural state room temperature；
(6) section: beef fillet is put into and chooses pine machine, is cut into lamellar by choosing pine machine by beef fillet；
(7) stew in soy sauce: the beef fillet sheet of lamellar is put into loosening machine by sauting, then in loosening machine by sauting, dispensing is added, described dispensing is Semen Sesami, white sugar, edible salt, Chinese liquor, soy sauce, vegetable oil, monosodium glutamate, chicken essence, spice, edible essence spice, food additive
Stew in soy sauce 30-50 minute, allows dispensing receive juice in beef fillet sheet；
(8) dry: the beef fillet sheet after stew in soy sauce is put into drying room 1-2 hour, and drying room temperature is arranged between 60 DEG C-80 DEG C, keep the moisture of beef fillet sheet to maintain at 13-16%；
(9) reduction: also referred to as fermentation, the constant heat storage beef fillet sheet after drying being put into 15 DEG C-25 DEG C carries out preservation 15 days；
(10) baking: vegetable oil and Semen Sesami on the beef fillet sheet surface brush after reduction, is then placed in baking box and toasts, and the temperature in baking box is arranged between 80 DEG C-100 DEG C, and then beef fillet sheet is taken out in baking box by cooking time 25-40 minute；
(11) cooling: the beef fillet sheet taken out in baking box is naturally cooled between 20 DEG C-40 DEG C；
(12) packaging: the beef fillet sheet cooled down is put into packaging bag, packaging bag is carried out evacuation, then seals；
(13) high temperature sterilization: use the high-temperature water of 120 DEG C-150 DEG C to rinse packaged packaging bag 20-30 minute；
(14) clean: the packaging bag water after high temperature sterilization is rinsed；
(15) dry: the packaging bag rinsed is dried；
(16) vanning: the packaging bag vanning after drying is dispatched from the factory.
The processing method of a kind of spiced beef fillet the most according to claim 5, it is characterized in that: each component (wt%) that described food additive forms as following weight percent: sodium lactate 14-18, capsanthin 18-20, dehydroactic acid sodium 16-30, sodium D-isoascorbate 26-40, Herba Rosmarini Officinalis extract 8-10.
The processing method of a kind of spiced beef fillet the most according to claim 5, it is characterised in that go taste substance to make a living Rhizoma Zingiberis Recens described in:.
The processing method of a kind of spiced beef fillet the most according to claim 5, it is characterized in that: the drum head of described defrosting bucket is provided with water filling port, the top of defrosting bucket is provided with discharge outlet, the water filling port of defrosting bucket drum head is carried out slow water filling, the water discharge outlet from defrosting bucket top is discharged, and injects the formation of the water in defrosting bucket blood circulation and the cold air frozen on beef fillet is taken away.
Priority Applications (1)
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114700A (en) * | 2017-07-05 | 2017-09-01 | 四川大学 | A kind of preparation method of lemon flavor pig tongue |
| CN111955712A (en) * | 2020-06-02 | 2020-11-20 | 上海太太乐食品有限公司 | Seasoning sauce for steaming black pepper beef fillet, processing technology of seasoning sauce and manufacturing method of steaming black pepper beef fillet |
| CN112075597A (en) * | 2020-09-24 | 2020-12-15 | 湖南聚味堂食品有限公司 | Production process of beef fillet with garlic flavor |
| CN112089019A (en) * | 2020-09-26 | 2020-12-18 | 安徽悦道食品有限公司 | Spiced beef fillet and processing method thereof |
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|---|---|---|---|---|
| CN1097105A (en) * | 1993-07-05 | 1995-01-11 | 郑开动 | Preparation method of nutritional multi-flavor dried beef |
| CN102599531A (en) * | 2012-03-08 | 2012-07-25 | 燕凤兰 | Auxiliary material and method for preparing sliced dried beef by aid of auxiliary material |
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- 2016-06-11 CN CN201610401665.2A patent/CN105942234A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097105A (en) * | 1993-07-05 | 1995-01-11 | 郑开动 | Preparation method of nutritional multi-flavor dried beef |
| CN102599531A (en) * | 2012-03-08 | 2012-07-25 | 燕凤兰 | Auxiliary material and method for preparing sliced dried beef by aid of auxiliary material |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114700A (en) * | 2017-07-05 | 2017-09-01 | 四川大学 | A kind of preparation method of lemon flavor pig tongue |
| CN111955712A (en) * | 2020-06-02 | 2020-11-20 | 上海太太乐食品有限公司 | Seasoning sauce for steaming black pepper beef fillet, processing technology of seasoning sauce and manufacturing method of steaming black pepper beef fillet |
| CN112075597A (en) * | 2020-09-24 | 2020-12-15 | 湖南聚味堂食品有限公司 | Production process of beef fillet with garlic flavor |
| CN112089019A (en) * | 2020-09-26 | 2020-12-18 | 安徽悦道食品有限公司 | Spiced beef fillet and processing method thereof |
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