CN106036507A - Processing method of semi-finished beef products - Google Patents
Processing method of semi-finished beef products Download PDFInfo
- Publication number
- CN106036507A CN106036507A CN201610385564.0A CN201610385564A CN106036507A CN 106036507 A CN106036507 A CN 106036507A CN 201610385564 A CN201610385564 A CN 201610385564A CN 106036507 A CN106036507 A CN 106036507A
- Authority
- CN
- China
- Prior art keywords
- parts
- water
- beef
- cooked
- rhizoma
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 98
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 39
- 238000010025 steaming Methods 0.000 claims abstract description 28
- 230000001954 sterilising effect Effects 0.000 claims abstract description 23
- 238000001035 drying Methods 0.000 claims abstract description 22
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 66
- 238000010411 cooking Methods 0.000 claims description 33
- 238000012545 processing Methods 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 22
- 238000004659 sterilization and disinfection Methods 0.000 claims description 22
- 239000011265 semifinished product Substances 0.000 claims description 16
- 239000008187 granular material Substances 0.000 claims description 14
- 238000004806 packaging method and process Methods 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 12
- 238000009928 pasteurization Methods 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 description 6
- 230000002335 preservative effect Effects 0.000 description 6
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a processing method of semi-finished beef products. The processing method of the semi-finished beef products comprises the following steps: carrying out pre-treating, carrying out pre-steaming, carrying out high-temperature steaming, carrying out drying, carrying out sterilizing, and carrying out vacuum packaging; and a pre-steaming liquid and a steaming liquid are respectively added in the step of carrying out pre-steaming and the step of carrying out high-temperature steaming. According to the processing method, the steps are carried out, and the effects of the pre-steaming liquid and the steaming liquid are utilized, so that the semi-finished beef products are prepared. The prepared semi-finished beef products have prolonged shelf lives, and are convenient for the downstream users to carry out treatment; thus, the treatment times of the downstream users are shortened. The processing method of the semi-finished beef products are free of additive addition, safe and sanitary.
Description
Technical field
The invention belongs to food processing field, particularly relate to a kind of semi-finished product beef processing method.
Background technology
Beef is liked by consumer deeply due to its mouthfeel and nutrition, but raw beef storage life is the shortest, in the short time (especially
Under the occasion that temperature is higher) be easy to putrid and deteriorated.Therefore to prevent beef putrid and deteriorated, existing method is exactly cattle
Add preservative on meat and carry out anticorrosion, or raw beef is freezing.These modes can extend the shelf-life of raw beef, but adopts
With adding preservative anticorrosion, beef taste can be changed, and people healthy can be caused certain by the use of preservative
Impact；The defect using freezing technology to extend the shelf life is that freezen protective cost is high, needs to also need to when using thaw, increases
The cost of Jia Liao enterprise, and freezing can change the taste of beef.
Summary of the invention
For the defect overcoming above-mentioned employing preservative anticorrosion and freezing anticorrosion to exist, the invention provides a kind of semi-finished product
Beef processing method, is processed into semi-finished product beef by the method, can not only extend the shelf life, but also be easy to downstream user
Processing, shorten the process time of downstream user, the method is without preservative, safety and sanitation.
In order to solve above-mentioned technical problem, the technical solution used in the present invention is:
A kind of semi-finished product beef processing method, it is characterised in that: comprise the steps:
Step 1, pretreatment
Fresh beef cutter is cut into bulk, is stirred with blender after then sprinkling salt, after stirring, with cutter at block
Mark a plurality of longitudinal edge of a knife on the beef of shape, in longitudinal edge of a knife, spread one layer of Pericarpium Zanthoxyli granule, on beef, then mark a plurality of horizontal stroke
To the edge of a knife, in the horizontal edge of a knife, spread one layer of Bulbus Allii Cepae sheet；
Step 2, pre-cooked
Fresh beef in step 1 being put into digester and carries out pre-cooked, pre-cooked temperature is 78 DEG C～85 DEG C, during pre-cooked
Between be 8min～12min, add pre-cooked liquid and water in digester, pre-cooked liquid is 1:75 with the ratio of water, and pre-cooked liquid is
Boil according to the composition of following parts by weight meter and form:
Rhizoma Chuanxiong 5～10 parts
Radix Glycyrrhizae 6～8 parts
Anistree 5～9 parts
Rhizoma Zingiberis Recens 7～12 parts
Water 120～160 parts
Step 3, high temperature steaming；
Beef in step 2 being put into digester and carries out high temperature steaming 3～5min, boiling temperature is 180 DEG C～215 DEG C, steams
Adding cooking liquor and water in saucepan, cooking liquor with the ratio of water is: 1:85, and cooking liquor is according to following one-tenth in terms of parts by weight
Divide to boil and form:
Rhizoma Et Radix Notopterygii 4～12 parts,
Ramulus Cinnamomi 7～15 parts,
The Rhizoma Anemarrhenae 4～8 parts,
Herba Taraxaci 8～15 parts
Water 160～210 parts
Step 4, dries
Beef after step 3 processes carries out drying and processing, and drying temperature is 200 DEG C～320 DEG C, drying time be 2～
4min；
Step 5, removes the Pericarpium Zanthoxyli granule in beef and Bulbus Allii Cepae sheet；
Step 6, sterilization
Beef after step 5 processes is put into pasteurization machine and carries out sterilization processing；
Step 7, vacuum packaging
Beef through sterilization processing is put into packaging bag and carries out evacuation packaging.
In step 2, pre-cooked temperature is 80 DEG C～82 DEG C, and the pre-cooked time is 10min～12min, adds in digester
Entering pre-cooked liquid and water, pre-cooked liquid is 1:75 with the ratio of water, and pre-cooked liquid is to endure according to the composition of following parts by weight meter
System forms:
Rhizoma Chuanxiong 7～9 parts
7 parts of Radix Glycyrrhizae
Anistree 5～7 parts
Rhizoma Zingiberis Recens 7～9 parts
Water 140～150 parts.
In step 2, pre-cooked temperature is 80 DEG C, and the pre-cooked time is 10min, add in digester pre-cooked liquid and
Water, pre-cooked liquid is 1:75 with the ratio of water, and pre-cooked liquid is to boil according to the composition of following parts by weight meter to form:
Rhizoma Chuanxiong 8 parts
7 parts of Radix Glycyrrhizae
Anistree 6 parts
Rhizoma Zingiberis Recens 9 parts
145 parts of water.
In step 3, high temperature steaming 3～5min, boiling temperature is 180 DEG C～190 DEG C, add in digester cooking liquor and
Water, cooking liquor with the ratio of water is: 1:85, and cooking liquor is to boil according to following composition in terms of parts by weight to form:
Rhizoma Et Radix Notopterygii 6～8 parts,
Ramulus Cinnamomi 9～11 parts,
The Rhizoma Anemarrhenae 6～8 parts,
Herba Taraxaci 12～15 parts
Water 170～190 parts.
In step 3, high temperature steaming 5min, boiling temperature is 185 DEG C, adds cooking liquor and water, cooking liquor in digester
It is: 1:85 that cooking liquor is to boil according to following composition in terms of parts by weight to form with the ratio of water:
Rhizoma Et Radix Notopterygii 7 parts,
Ramulus Cinnamomi 10 parts,
The Rhizoma Anemarrhenae 7 parts,
Herba Taraxaci 14 parts
180 parts of water.
The method have the advantages that
The present invention by pretreatment, pre-cooked, high temperature steaming, dry, sterilize and beef is carried out by vacuum-packed process means
Process, beef is made semi-finished product.The Putrefying bacteria on beef is killed, the most again by sterilization by pre-cooked, high temperature steaming
Mode again kill the antibacterial grown after be vacuum-packed, it is to avoid beef contacts with antibacterial, extends the shelf life.Whole process
Do not add any preservative, it is not required that freezen protective, the mouthfeel of beef will not be changed, be suitable for and human body will not be caused wound yet
Evil, and processing cost is relatively low.The present invention passes through pre-cooked liquid and the effect of cooking liquor, and that can not only kill in beef is thin
Bacterium, and by the residual of these materials, it is possible to effectively stop growing of antibacterial, but also the antibacterial touched can be killed,
Extend the shelf life.These materials can also ensure that the delicious taste of beef, and eating mouth feel is splendid.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described, and described embodiment is only a present invention part
Embodiment, is not whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art is not making
Obtained under creative work premise other used by embodiment, broadly fall into protection scope of the present invention.
Embodiment 1
A kind of semi-finished product beef processing method, it is characterised in that: comprise the steps:
Step 1, pretreatment
Fresh beef cutter is cut into bulk, is stirred with blender after then sprinkling salt, after stirring, with cutter at block
Mark a plurality of longitudinal edge of a knife on the beef of shape, in longitudinal edge of a knife, spread one layer of Pericarpium Zanthoxyli granule, on beef, then mark a plurality of horizontal stroke
To the edge of a knife, in the horizontal edge of a knife, spread one layer of Bulbus Allii Cepae sheet；
Step 2, pre-cooked
Fresh beef in step 1 being put into digester and carries out pre-cooked, pre-cooked temperature is 78 DEG C, and the pre-cooked time is
12min, adds pre-cooked liquid and water in digester, pre-cooked liquid is 1:75 with the ratio of water, and pre-cooked liquid is according to following heavy
The composition of amount number meter boils and forms:
Rhizoma Chuanxiong 5 parts
8 parts of Radix Glycyrrhizae
Anistree 5 parts
Rhizoma Zingiberis Recens 12 parts
140 parts of water
Step 3, high temperature steaming；
Beef in step 2 being put into digester and carries out high temperature steaming 5min, boiling temperature is 180 DEG C, adds in digester
Cooking liquor and water, cooking liquor with the ratio of water is: 1:85, cooking liquor be to boil according to following composition in terms of parts by weight and
Become:
Rhizoma Et Radix Notopterygii 8 parts,
Ramulus Cinnamomi 12 parts,
The Rhizoma Anemarrhenae 8 parts,
Herba Taraxaci 15 parts
180 parts of water
Step 4, dries
Beef after step 3 processes carries out drying and processing, and drying temperature is 200 DEG C, and drying time is 4min；
Step 5, removes the Pericarpium Zanthoxyli granule in beef and Bulbus Allii Cepae sheet；
Step 6, sterilization
Beef after step 5 processes is put into pasteurization machine and carries out sterilization processing；
Step 7, vacuum packaging
Beef through sterilization processing is put into packaging bag and carries out evacuation packaging.
Embodiment 2
A kind of semi-finished product beef processing method, it is characterised in that: comprise the steps:
Step 1, pretreatment
Fresh beef cutter is cut into bulk, is stirred with blender after then sprinkling salt, after stirring, with cutter at block
Mark a plurality of longitudinal edge of a knife on the beef of shape, in longitudinal edge of a knife, spread one layer of Pericarpium Zanthoxyli granule, on beef, then mark a plurality of horizontal stroke
To the edge of a knife, in the horizontal edge of a knife, spread one layer of Bulbus Allii Cepae sheet；
Step 2, pre-cooked
Fresh beef in step 1 being put into digester and carries out pre-cooked, pre-cooked temperature is 78 DEG C, and the pre-cooked time is
12min, adds pre-cooked liquid and water in digester, pre-cooked liquid is 1:75 with the ratio of water, and pre-cooked liquid is according to following heavy
The composition of amount number meter boils and forms:
Rhizoma Chuanxiong 7 parts
8 parts of Radix Glycyrrhizae
Anistree 7 parts
Rhizoma Zingiberis Recens 9 parts
140 parts of water
Step 3, high temperature steaming；
Beef in step 2 being put into digester and carries out high temperature steaming 5min, boiling temperature is 180 DEG C, adds in digester
Cooking liquor and water, cooking liquor with the ratio of water is: 1:85, cooking liquor be to boil according to following composition in terms of parts by weight and
Become:
Rhizoma Et Radix Notopterygii 6 parts,
Ramulus Cinnamomi 9 parts,
The Rhizoma Anemarrhenae 6 parts,
Herba Taraxaci 12 parts
170 parts of water
Step 4, dries
Beef after step 3 processes carries out drying and processing, and drying temperature is 320 DEG C, and drying time is 2min；
Step 5, removes the Pericarpium Zanthoxyli granule in beef and Bulbus Allii Cepae sheet；
Step 6, sterilization
Beef after step 5 processes is put into pasteurization machine and carries out sterilization processing；
Step 7, vacuum packaging
Beef through sterilization processing is put into packaging bag and carries out evacuation packaging.
Embodiment 3
A kind of semi-finished product beef processing method, it is characterised in that: comprise the steps:
Step 1, pretreatment
Fresh beef cutter is cut into bulk, is stirred with blender after then sprinkling salt, after stirring, with cutter at block
Mark a plurality of longitudinal edge of a knife on the beef of shape, in longitudinal edge of a knife, spread one layer of Pericarpium Zanthoxyli granule, on beef, then mark a plurality of horizontal stroke
To the edge of a knife, in the horizontal edge of a knife, spread one layer of Bulbus Allii Cepae sheet；
Step 2, pre-cooked
Fresh beef in step 1 being put into digester and carries out pre-cooked, pre-cooked temperature is 80 DEG C, and the pre-cooked time is
10min, adds pre-cooked liquid and water in digester, pre-cooked liquid is 1:75 with the ratio of water, and pre-cooked liquid is according to following heavy
The composition of amount number meter boils and forms:
Rhizoma Chuanxiong 8 parts
7 parts of Radix Glycyrrhizae
Anistree 6 parts
Rhizoma Zingiberis Recens 9 parts
145 parts of water
Step 3, high temperature steaming；
Beef in step 2 being put into digester and carries out high temperature steaming 4min, boiling temperature is 210 DEG C, adds in digester
Cooking liquor and water, cooking liquor with the ratio of water is: 1:85, cooking liquor be to boil according to following composition in terms of parts by weight and
Become:
Rhizoma Et Radix Notopterygii 7 parts,
Ramulus Cinnamomi 10 parts,
The Rhizoma Anemarrhenae 7 parts,
Herba Taraxaci 14 parts
180 parts of water
Step 4, dries
Beef after step 3 processes carries out drying and processing, and drying temperature is 280 DEG C, and drying time is 3min；
Step 5, removes the Pericarpium Zanthoxyli granule in beef and Bulbus Allii Cepae sheet；
Step 6, sterilization
Beef after step 5 processes is put into pasteurization machine and carries out sterilization processing；
Step 7, vacuum packaging
Beef through sterilization processing is put into packaging bag and carries out evacuation packaging.
Embodiment 4
A kind of semi-finished product beef processing method, it is characterised in that: comprise the steps:
Step 1, pretreatment
Fresh beef cutter is cut into bulk, is stirred with blender after then sprinkling salt, after stirring, with cutter at block
Mark a plurality of longitudinal edge of a knife on the beef of shape, in longitudinal edge of a knife, spread one layer of Pericarpium Zanthoxyli granule, on beef, then mark a plurality of horizontal stroke
To the edge of a knife, in the horizontal edge of a knife, spread one layer of Bulbus Allii Cepae sheet；
Step 2, pre-cooked
Fresh beef in step 1 being put into digester and carries out pre-cooked, pre-cooked temperature is 85 DEG C, and the pre-cooked time is
10min, adds pre-cooked liquid and water in digester, pre-cooked liquid is 1:75 with the ratio of water, and pre-cooked liquid is according to following heavy
The composition of amount number meter boils and forms:
Rhizoma Chuanxiong 9 parts
7 parts of Radix Glycyrrhizae
Anistree 7 parts
Rhizoma Zingiberis Recens 9 parts
150 parts of water
Step 3, high temperature steaming；
Beef in step 2 being put into digester and carries out high temperature steaming 4min, boiling temperature is 190 DEG C, adds in digester
Cooking liquor and water, cooking liquor with the ratio of water is: 1:85, cooking liquor be to boil according to following composition in terms of parts by weight and
Become:
Rhizoma Et Radix Notopterygii 8 parts,
Ramulus Cinnamomi 11 parts,
The Rhizoma Anemarrhenae 8 parts,
Herba Taraxaci 15 parts
190 parts of water
Step 4, dries
Beef after step 3 processes carries out drying and processing, and drying temperature is 260 DEG C, and drying time is 3min；
Step 5, removes the Pericarpium Zanthoxyli granule in beef and Bulbus Allii Cepae sheet；
Step 6, sterilization
Beef after step 5 processes is put into pasteurization machine and carries out sterilization processing；
Step 7, vacuum packaging
Beef through sterilization processing is put into packaging bag and carries out evacuation packaging.
Embodiment 5
A kind of semi-finished product beef processing method, it is characterised in that: comprise the steps:
Step 1, pretreatment
Fresh beef cutter is cut into bulk, is stirred with blender after then sprinkling salt, after stirring, with cutter at block
Mark a plurality of longitudinal edge of a knife on the beef of shape, in longitudinal edge of a knife, spread one layer of Pericarpium Zanthoxyli granule, on beef, then mark a plurality of horizontal stroke
To the edge of a knife, in the horizontal edge of a knife, spread one layer of Bulbus Allii Cepae sheet；
Step 2, pre-cooked
Fresh beef in step 1 being put into digester and carries out pre-cooked, pre-cooked temperature is 85 DEG C, and the pre-cooked time is
8min, adds pre-cooked liquid and water in digester, pre-cooked liquid is 1:75 with the ratio of water, and pre-cooked liquid is according to following weight
The composition of number meter boils and forms:
Rhizoma Chuanxiong 10 parts
8 parts of Radix Glycyrrhizae
Anistree 9 parts
Rhizoma Zingiberis Recens 12 parts
160 parts of water
Step 3, high temperature steaming；
Beef in step 2 being put into digester and carries out high temperature steaming 3min, boiling temperature is 180 DEG C, adds in digester
Cooking liquor and water, cooking liquor with the ratio of water is: 1:85, cooking liquor be to boil according to following composition in terms of parts by weight and
Become:
Rhizoma Et Radix Notopterygii 12 parts,
Ramulus Cinnamomi 15 parts,
The Rhizoma Anemarrhenae 8 parts,
Herba Taraxaci 15 parts
210 parts of water
Step 4, dries
Beef after step 3 processes carries out drying and processing, and drying temperature is 240 DEG C, and drying time is 2min；
Step 5, removes the Pericarpium Zanthoxyli granule in beef and Bulbus Allii Cepae sheet；
Step 6, sterilization
Beef after step 5 processes is put into pasteurization machine and carries out sterilization processing；
Step 7, vacuum packaging
Beef through sterilization processing is put into packaging bag and carries out evacuation packaging.
Claims (5)
1. a semi-finished product beef processing method, it is characterised in that: comprise the steps:
Step 1, pretreatment
Fresh beef cutter is cut into bulk, is stirred with blender after then sprinkling salt, after stirring, with cutter at block
Mark a plurality of longitudinal edge of a knife on the beef of shape, in longitudinal edge of a knife, spread one layer of Pericarpium Zanthoxyli granule, on beef, then mark a plurality of horizontal stroke
To the edge of a knife, in the horizontal edge of a knife, spread one layer of Bulbus Allii Cepae sheet；
Step 2, pre-cooked
Fresh beef in step 1 being put into digester and carries out pre-cooked, pre-cooked temperature is 78 DEG C～85 DEG C, during pre-cooked
Between be 8min～12min, add pre-cooked liquid and water in digester, pre-cooked liquid is 1:75 with the ratio of water, and pre-cooked liquid is
Boil according to the composition of following parts by weight meter and form:
Rhizoma Chuanxiong 5～10 parts
Radix Glycyrrhizae 6～8 parts
Anistree 5～9 parts
Rhizoma Zingiberis Recens 7～12 parts
Water 120～160 parts
Step 3, high temperature steaming；
Beef in step 2 being put into digester and carries out high temperature steaming 3～5min, boiling temperature is 180 DEG C～215 DEG C, steams
Adding cooking liquor and water in saucepan, cooking liquor with the ratio of water is: 1:85, and cooking liquor is according to following one-tenth in terms of parts by weight
Divide to boil and form:
Rhizoma Et Radix Notopterygii 4～12 parts,
Ramulus Cinnamomi 7～15 parts,
The Rhizoma Anemarrhenae 4～8 parts,
Herba Taraxaci 8～15 parts
Water 160～210 parts
Step 4, dries
Beef after step 3 processes carries out drying and processing, and drying temperature is 200 DEG C～320 DEG C, drying time be 2～
4min；
Step 5, removes the Pericarpium Zanthoxyli granule in beef and Bulbus Allii Cepae sheet；
Step 6, sterilization
Beef after step 5 processes is put into pasteurization machine and carries out sterilization processing；
Step 7, vacuum packaging
Beef through sterilization processing is put into packaging bag and carries out evacuation packaging.
A kind of semi-finished product beef processing method the most according to claim 1, it is characterised in that: in step 2, pre-cooked temperature
Degree is 80 DEG C～82 DEG C, and the pre-cooked time is 10min～12min, adds pre-cooked liquid and water, pre-cooked liquid and water in digester
Ratio be 1:75, pre-cooked liquid is to boil according to the composition of following parts by weight meter to form:
Rhizoma Chuanxiong 7～9 parts
7 parts of Radix Glycyrrhizae
Anistree 5～7 parts
Rhizoma Zingiberis Recens 7～9 parts
Water 140～150 parts.
A kind of semi-finished product beef processing method the most according to claim 1, it is characterised in that: in step 2, pre-cooked temperature
Degree is 80 DEG C, and the pre-cooked time is 10min, adds pre-cooked liquid and water in digester, and pre-cooked liquid is 1:75 with the ratio of water,
Pre-cooked liquid is to boil according to the composition of following parts by weight meter to form:
Rhizoma Chuanxiong 8 parts
7 parts of Radix Glycyrrhizae
Anistree 6 parts
Rhizoma Zingiberis Recens 9 parts
145 parts of water.
4. according to a kind of semi-finished product beef processing method described in claim 1,2 or 3, it is characterised in that: in step 3, high
Temperature steaming and decocting 3～5min, boiling temperature is 180 DEG C～190 DEG C, adds the ratio of cooking liquor and water, cooking liquor and water in digester
For: 1:85, cooking liquor is to boil according to following composition in terms of parts by weight to form:
Rhizoma Et Radix Notopterygii 6～8 parts,
Ramulus Cinnamomi 9～11 parts,
The Rhizoma Anemarrhenae 6～8 parts,
Herba Taraxaci 12～15 parts
Water 170～190 parts.
5. according to a kind of semi-finished product beef processing method described in claim 1,2 or 3, it is characterised in that: in step 3, high
Temperature steaming and decocting 5min, boiling temperature is 185 DEG C, adds cooking liquor and water in digester, and cooking liquor with the ratio of water is: 1:85, steams
Boiling liquid is to boil according to following composition in terms of parts by weight to form:
Rhizoma Et Radix Notopterygii 7 parts,
Ramulus Cinnamomi 10 parts,
The Rhizoma Anemarrhenae 7 parts,
Herba Taraxaci 14 parts
180 parts of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610385564.0A CN106036507A (en) | 2016-06-03 | 2016-06-03 | Processing method of semi-finished beef products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610385564.0A CN106036507A (en) | 2016-06-03 | 2016-06-03 | Processing method of semi-finished beef products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106036507A true CN106036507A (en) | 2016-10-26 |
Family
ID=57173101
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610385564.0A Pending CN106036507A (en) | 2016-06-03 | 2016-06-03 | Processing method of semi-finished beef products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106036507A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373399A (en) * | 2017-08-29 | 2017-11-24 | 安徽王家坝生态农业有限公司 | A kind of original flavor beef |
| CN107772278A (en) * | 2017-09-19 | 2018-03-09 | 安徽味仙食品有限公司 | The preprocess method of beef in a kind of beef paste production process |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1090736A (en) * | 1993-02-09 | 1994-08-17 | 卢克明 | The antistaling agent of dried bean curd food and antistaling process |
| CN102326826A (en) * | 2011-08-09 | 2012-01-25 | 蒋文兰 | Production method of alcohol-based bamboo leaf sterilizing and fresh-keeping solution |
| CN103005480A (en) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance |
| CN103462074A (en) * | 2013-08-30 | 2013-12-25 | 蒋健 | Production process for sweet osmanthus flavored sliced dried beef |
| CN105212089A (en) * | 2014-06-07 | 2016-01-06 | 赵东宁 | A kind of processing method of Salted pork |
| CN105433264A (en) * | 2015-12-04 | 2016-03-30 | 四川人从众食品有限责任公司 | Processing method of semi-finished precooked beef product |
-
2016
- 2016-06-03 CN CN201610385564.0A patent/CN106036507A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1090736A (en) * | 1993-02-09 | 1994-08-17 | 卢克明 | The antistaling agent of dried bean curd food and antistaling process |
| CN102326826A (en) * | 2011-08-09 | 2012-01-25 | 蒋文兰 | Production method of alcohol-based bamboo leaf sterilizing and fresh-keeping solution |
| CN103005480A (en) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance |
| CN103462074A (en) * | 2013-08-30 | 2013-12-25 | 蒋健 | Production process for sweet osmanthus flavored sliced dried beef |
| CN105212089A (en) * | 2014-06-07 | 2016-01-06 | 赵东宁 | A kind of processing method of Salted pork |
| CN105433264A (en) * | 2015-12-04 | 2016-03-30 | 四川人从众食品有限责任公司 | Processing method of semi-finished precooked beef product |
Non-Patent Citations (2)
| Title |
|---|
| 章薇等: "中草药抗菌抑菌作用在食品保鲜中的应用", 《肉类工业》 * |
| 黄文等: "《食品添加剂》", 30 November 2006 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373399A (en) * | 2017-08-29 | 2017-11-24 | 安徽王家坝生态农业有限公司 | A kind of original flavor beef |
| CN107772278A (en) * | 2017-09-19 | 2018-03-09 | 安徽味仙食品有限公司 | The preprocess method of beef in a kind of beef paste production process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102224936B (en) | Preparation method of cattle palm leisure food | |
| CN103976315A (en) | Processing method of five-colored pickled vegetables | |
| CN103271363B (en) | Processing technology of spicy roast beef | |
| CN103907950A (en) | Rapid production method of pickled chicken claws | |
| CN101011168A (en) | Making technique of instant meat soup | |
| CN1303888C (en) | Biological anti-staling agent of bamboo fungus, its preparation and application | |
| CN107981238A (en) | A kind of processing method of Cold spiced duck neck | |
| CN106036507A (en) | Processing method of semi-finished beef products | |
| CN105725104A (en) | Method for making braised mackerel cans | |
| CN103211248B (en) | Method for processing freshwater fish in non-fried way | |
| CN102960654B (en) | Processing method of convenient and ready-to-eat crisp food | |
| JP2016123409A (en) | Method for producing packaged processed food | |
| CN107648279A (en) | The preparation technology of the prepared slices of Chinese crude drugs | |
| CN103610103A (en) | Production method of roast pigeon | |
| CN103340425A (en) | Meat product and processing method thereof | |
| CN105767761A (en) | Instant marinated sea snail meat processing method | |
| CN104621594A (en) | Beautifying saline goose and preparation method thereof | |
| CN106605854A (en) | Production technology of liquor-soaked crabs | |
| CN105265906A (en) | Water chestnut pickles and processing technology thereof | |
| CN107484974A (en) | A kind of processing method of the ultrasonic assistant sauced duck meat palm | |
| CN107019167A (en) | Sliced black beef meat and preparation method thereof | |
| CN102389090A (en) | Preparation method of instant sugarcane | |
| CN107874147A (en) | A kind of spicy duck wings processing method for reducing content of nitrite | |
| CN104738281A (en) | Preserved ginseng and making method thereof | |
| CN108541899A (en) | A kind of curry chicken can |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161026 |
|
| RJ01 | Rejection of invention patent application after publication |