CN106071902A - A kind of spicy beef and processing method thereof - Google Patents
A kind of spicy beef and processing method thereof Download PDFInfo
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- CN106071902A CN106071902A CN201610401666.7A CN201610401666A CN106071902A CN 106071902 A CN106071902 A CN 106071902A CN 201610401666 A CN201610401666 A CN 201610401666A CN 106071902 A CN106071902 A CN 106071902A
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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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of spicy beef and processing method thereof, solve spicy beef elasticity bad, do not chew strength, the problems such as mouthfeel difference, its drip irrigation device is that described spicy beef is made up of the raw material of following masses number: 300 500 parts of beef, Semen Sesami 20 30 parts, white sugar 5 10 parts, edible salt 58 parts, Chinese liquor 48 parts, 35 parts of soy sauce, vegetable oil 50 80 parts, monosodium glutamate 46 parts, chicken essence 46 parts, spice 58 parts, edible essence spice 68 parts, food additive 68 parts, this processing method comprises the following steps: thaw, clean, precook, clean, cooling, break silk, juice is received in parch, dry, reduction, baking, cooling, packaging, high temperature sterilization, clean, dry, vanning.A kind of spicy beef of the present invention and processing method thereof, the spicy beef good springiness produced, chew strength, effect in good taste.
Description
Technical field
The present invention relates to clearer production technology field, especially beef deep process technology field, particularly refer to a kind of five
Fragrant beef and processing method thereof.
Background technology
Beef sweet in the mouth, cool in nature, enter liver, spleen, large intestine channel, there is 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.Cattle
Meat belongs to high protein, low fat, the meat of few cholesterol, and beef content is up to 70%, than general meat all containing protein
Height, but metabolism of lipid and cholesterol content is less than all of meat, and the most edible blood vessel wall of can protecting, prevention thrombosis, to height
At blood pressure, coronary heart disease, beneficial for diabetics, and health invigorating, vigorous and graceful muscle.
The multiple methods such as beef, in the production process being processed into cooked meat food, mainly has steaming, boils, smoked, roasting, halogen, the most often
Method be steaming and decocting, but beef flavoring agent composition and the size of usage amount and difference of production technology during steaming and decocting,
The beef that output is come is variant on color and luster and taste, and production method is different, and the finished product beef of processing is at the content of nutritional labeling
And oxious component control aspect has the biggest difference, particularly beef digestion time is long, and beef is the most ageing, elastic
Difference, does not chew strength, and the overlong time boiled, the nutrient component damages in beef the most, the accumulation of the composition of harmful substance
Also can be the most, digestion time is too short, and the active ingredient in flavoring agent can not dissociate in water and dissolve in entrance beef, directly affects
The product quality of cooked beef and mouthfeel.In existing cooked beef production process, flavoring agent comparison of ingredients is many, and preparation method is more complicated, cattle
Meat mouthfeel of tasting is poor.The beef 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, described spicy beef by
The raw material composition 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 parts.This patent application mainly changes mouthfeel by the weight fraction ratio of feed change, but the ratio of only feed change
Being far from being enough, the processing method in later stage is only the main factor determining that spicy beef 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 spicy beef and processing method thereof,
The spicy beef good springiness produced, chews strength, and mouthfeel is good.
For achieving the above object, the technical scheme is that a kind of spicy beef, described spicy beef by under
The raw material composition of row mass fraction: beef 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 3-5 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 is 300 parts, and described Semen Sesami is 20 parts, and described white sugar is 5 parts, and described edible salt is 5 parts, described in vain
Wine is 4 parts, and described soy sauce is 3 parts, and described vegetable oil is 50 parts, and described monosodium glutamate is 4 parts, and described chicken essence is 4 parts, described spice
Being 5 parts, described edible essence spice is 6 parts, and described food additive is 6 parts.
Two, described beef is 400 parts, and described Semen Sesami is 25 parts, and described white sugar is 8 parts, and described edible salt is 6 parts, institute
Stating Chinese liquor is 6 parts, and described soy sauce is 4 parts, and described vegetable oil is 65 parts, and described monosodium glutamate is 5 parts, and described chicken essence is 5 parts, described perfume (or spice)
Pungent material is 7 parts, and described edible essence spice is 7 parts, and described food additive is 7 parts.
Three, described beef is 500 parts, and described Semen Sesami is 30 parts, and described white sugar is 10 parts, and described edible salt is 8 parts, institute
Stating Chinese liquor is 8 parts, and described soy sauce is 5 parts, and described vegetable oil is 80 parts, and described monosodium glutamate is 6 parts, and described chicken essence is 6 parts, described perfume (or spice)
Pungent material is 8 parts, and described edible essence spice is 8 parts, and described food additive is 8 parts.
The processing method of spicy beef of the present invention is as follows:
(1) thaw: from freezer, take out chilled beef raw material, chilled beef is placed on inside defrosting bucket, then by toward defrosting bucket
Inside carrying out water filling to thaw chilled beef, whole thawing time scope was at 12-18 hour；
(2) clean: directly use water to be rinsed in the beef after thawing, wash the impurity on beef surface off；
(3) precook: the beef after cleaning is put into and precooked in pond, in pond of precooking, be passed through steam, and add in pond of precooking and go
Taste substance, steaming and decocting 2-3 hour；
(4) clean: clean the beef after precooking further with water, beef wash clean；
(5) cooling: beef is cooled in its natural state room temperature；
(6) break silk: beef is put into and chooses pine machine, beef is broken into thread by choosing pine machine；
(7) juice is received in parch: thread sliced beef is put into loosening machine by sauting, then adds dispensing in loosening machine by sauting, and 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 sliced beef；
(8) dry: parch is received the sliced beef after juice and puts into drying room 1-2 hour, drying room temperature be arranged on 60 DEG C-80 DEG C it
Between, keep the moisture of sliced beef to maintain at 13-16%；
(9) reduction: also referred to as fermentation, the constant heat storage sliced beef after drying being put into 15 DEG C-25 DEG C carries out preservation 15 days；
(10) baking: the sliced beef after reduction is put into transverse axis pot and is stirred and baking, plants toward adding in transverse axis pot successively
Thing oil and Semen Sesami, the temperature in transverse axis pot is arranged between 100 DEG C-110 DEG C, and cooking time 25-40 minute, then by sliced beef
Take out in transverse axis pot；
(11) cooling: the sliced beef taken out in transverse axis pot is naturally cooled between 20 DEG C-40 DEG C；
(12) packaging: the sliced beef 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.
In the present invention, from the freezer of 18 degrees below zero, take out chilled beef thaw, allow the meat of beef return to bullet
Sexual state, it is ensured that the elasticity of beef, puts into pond of precooking and precooks, to cattle after washing the impurity on beef with water the most again
Meat carries out preliminary de-tasting operation, is again carried out, it is ensured that beef is clean, cleaning, and whole processing method produces in cleaning
Carry out under premise, relief beef naturally cool to room temperature, followed by by choose pine machine beef is broken into thread, increase by five
The surface area of fragrant beef and increase the contact area with dispensing, flavoring agent etc., makes spicy beef more tasty, strengthens mouthfeel effect,
First carry out parch and receive juice, the juice in dispensing is preferably infiltrated through in the middle of sliced beef, then sliced beef is put into drying room, evaporation
Fall the moisture on part sliced beef, allow water tariff collection at 13-16%, chew strength；Next it is exactly sweat, in constant heat storage
Carry out anaerobic preservation, allow sliced beef souring, improve mouthfeel, then the sliced beef after fermentation is carried out baking, toward cattle while baking
Carrying out second time on meat to feed, when baking, not only the moisture on sliced beef can be reduced by thermal evaporation, and juice process is received in parch before
In penetrate into the vegetable oil in sliced beef and be easier to vapor away, simultaneously for preventing when baking, beef is burned, therefore will be roasting
System adds vegetable oil, and baking is easily by burned for Semen Sesami, therefore adds Semen Sesami baking soon terminates when, it is ensured that sesame
The mouthfeel of fiber crops and the form and aspect of sliced beef, owing to baking temperature is high, sliced beef superficial expansion is come, and vegetable oil and Semen Sesami more can enter
In sliced beef so that sliced beef is more tasty, mouthfeel is more preferable；After baking well, sliced beef naturally cools between 20 DEG C-40 DEG C,
Flavoring agent, by cold events, is tightened up in sliced beef by the sliced beef before expanded, and sliced beef is in good taste and chews strength；So far complete
The making of spicy beef, is next exactly the packaging seal of spicy beef, and packaging bag to carry out high temperature sterilization, whole mistake
Cheng Qingjie 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: breast
Acid sodium 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 the guarantor of food
Fresh, moisturizing, flavouring and pharmaceutical raw material；Capsicum red pigment another name capsanthin, be a kind of be present in ripe paprika fruit four
The orange red pigment of terpenoid, belong to carotenoids pigment, capsicum red pigment by U.S. FAO, Britain, Japan, EEC, WHO and in
The tissues such as state is international are approval for 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, has mycete, yeast, antibacterial
Good inhibiting effect, extensively application and beverage, food, the processing industry of feedstuff, can extend storage period, it is to avoid loss of going mouldy, its
The mechanism of action is effectively to penetrate in cyton, the Repiration of suppression microorganism, thus reaches the fresh-keeping moisturizing of anticorrosive mildewproof etc.
Effect；Sodium D-isoascorbate has another name called erythorbic acid sodium, is a kind of new bio type food antioxidant, anti-corrosive fresh-keeping assistant toner, energy
Prevent the formation of carcinogen-nitrosamine in curing food, eradicate the bad phenomenon such as the variable color of food and drink, abnormal flavour and muddiness, extensively
The general anti-corrosive fresh-keeping for meat, Fish, veterinary antibiotics, drinks, beverage and tinned food helps color；Herba Rosmarini Officinalis extract is peace
Entirely, efficient free radical scavenger, can effectively stop the oxidative rancidity of oils and fats, prevent because of oxidation cause fade 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, is the 1-of TBHQ
2 times, its Stability Analysis of Structures, it is not easily decomposed, is resistant to 190-240 DEG C of high temperature；By rational proportion, reach the work of sliced beef anti-corrosive fresh-keeping
With.
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 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: described chilled beef selects pin to take off or tail is taken off or meat chopped into small pieces is taken off.
Pin is taken off, tail is taken off and taken off the position meat referring to beef with meat chopped into small pieces, and wherein pin is taken off and is positioned at meter Long, is cattle rump position, and tail is taken off
Being positioned at buttocks, be buttocks meat, meat chopped into small pieces is taken off and is positioned at cucumber strip, is the meat removing cattle rump position, and pin is taken off, tail is taken off to take off with meat chopped into small pieces and is adapted to cook
Fry and barbecue.
The present invention is further arranged to: the drum head of described defrosting bucket is provided with water filling port, and the top of defrosting bucket is provided with row
The mouth of a river, carries out slow water filling to the water filling port of defrosting bucket drum head, and the water discharge outlet from defrosting bucket top is discharged, and injects in defrosting bucket
Water formed blood circulation the cold air on chilled beef is taken away.
Water enters from the water filling port of defrosting bucket drum head, and the discharge outlet from defrosting bucket top is discharged, and forms water from down to up and follows
Loop systems, under normal circumstances, if forming water circulation system from top to bottom, water is flow velocity under momentum effect and action of gravity
Will be very fast, 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, and the flow velocity of water slows down significantly, more can be abundant with dynamic beef
It is contacted without destroying meat, and the use of water resource is less, does not wastes.
The present invention has an advantage that the spicy beef that above-mentioned spicy beef and processing method thereof are produced is elastic
Good, chew strength, mouthfeel is good.
Detailed description of the invention
Embodiment one: spicy beef is by beef, Semen Sesami, white sugar, edible salt, Chinese liquor, soy sauce, vegetable oil, monosodium glutamate, chicken
Essence, spice, edible essence spice, food additive form.Wherein beef is 300 parts, and Semen Sesami is 20 parts, and white sugar is 5 parts,
Edible salt is 5 parts, and Chinese liquor is 4 parts, and soy sauce is 3 parts, and vegetable oil is 50 parts, and monosodium glutamate is 4 parts, and chicken essence is 4 parts, and spice is 5 parts,
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, de-
Hydroacetic acid sodium 24, sodium D-isoascorbate 34, Herba Rosmarini Officinalis extract 8.
In the present embodiment, the processing method of described spicy beef, the method comprises the following steps:
(1) thaw: from freezer, take out 300Kg part chilled beef raw material, chilled beef is placed on inside defrosting bucket, then by past
Carry out water filling in defrosting bucket chilled beef to be thawed 12 hours；
(2) clean: directly use water to be rinsed in the beef after thawing, wash the impurity on beef surface off；
(3) precook: the beef 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 after precooking further with water, beef wash clean；
(5) cooling: beef is cooled in its natural state room temperature；
(6) break silk: beef is put into and chooses pine machine, beef is broken into thread by choosing pine machine；
(7) juice is received in parch: thread sliced beef is put into loosening machine by sauting, then adds Semen Sesami 10 parts, white sugar 5 in loosening machine by sauting
Part, edible salt 5 parts, Chinese liquor 4 parts, 3 parts of soy sauce, vegetable oil 30 parts, monosodium glutamate 4 parts, chicken essence 4 parts, spice 5 parts, edible essence is fragrant
Expect 6 parts, food additive 6 parts, parch 30 minutes, allow dispensing receive juice in sliced beef；
(8) dry: parch being received the sliced beef after juice and puts into drying room 1 hour, drying room temperature is arranged on 60 DEG C；
(9) reduction: also referred to as fermentation, the constant heat storage sliced beef after drying being put into 15 DEG C carries out preservation 15 days；
(10) baking: the sliced beef after reduction is put into transverse axis pot and is stirred and baking, adds in transverse axis pot simultaneously
20Kg part vegetable oil and 10Kg part Semen Sesami, the temperature in transverse axis pot is arranged on 100 DEG C, and cooking time 25 minutes, then by beef
Silk takes out in transverse axis pot；
(11) cooling: the sliced beef taken out in transverse axis pot is naturally cooled to 20 DEG C；
(12) packaging: the sliced beef 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 is 400 parts, and Semen Sesami is 25
Part, white sugar is 8 parts, and edible salt is 6 parts, and Chinese liquor is 6 parts, and soy sauce is 4 parts, and vegetable oil is 65 parts, and monosodium glutamate is 5 parts, and chicken essence is 5
Part, spice is 7 parts, and 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, de-
Hydroacetic acid sodium 25, sodium D-isoascorbate 30, Herba Rosmarini Officinalis extract 9.
In the present embodiment, the processing method of described spicy beef, the method comprises the following steps:
(1) thaw: from freezer, take out 400Kg part chilled beef raw material, chilled beef is placed on inside defrosting bucket, then by past
Carry out water filling in defrosting bucket chilled beef to be thawed 15 hours；
(2) clean: directly use water to be rinsed in the beef after thawing, wash the impurity on beef surface off；
(3) precook: the beef 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 after precooking further with water, beef wash clean；
(5) cooling: beef is cooled in its natural state room temperature；
(6) break silk: beef is put into and chooses pine machine, beef is broken into thread by choosing pine machine；
(7) juice is received in parch: thread sliced beef is put into loosening machine by sauting, then adds Semen Sesami 10 parts, white sugar in loosening machine by sauting
Being 8 parts, edible salt is 6 parts, and Chinese liquor is 6 parts, and soy sauce is 4 parts, and vegetable oil is 40 parts, and monosodium glutamate is 5 parts, and chicken essence is 5 parts, spice
Being 7 parts, edible essence spice is 7 parts, and food additive is 7 parts, parch 40 minutes, allows dispensing receive juice in sliced beef；
(8) dry: parch being received the sliced beef after juice and puts into drying room 1.5 hours, drying room temperature is arranged on 70 DEG C；
(9) reduction: also referred to as fermentation, the constant heat storage sliced beef after drying being put into 20 DEG C carries out preservation 15 days；
(10) baking: the sliced beef after reduction is put into transverse axis pot and is stirred and baking, adds in transverse axis pot simultaneously
25Kg part vegetable oil and 15Kg part Semen Sesami, the temperature in transverse axis pot is arranged on 105 DEG C, and cooking time 32 minutes, then by beef
Silk takes out in transverse axis pot；
(11) cooling: the sliced beef taken out in transverse axis pot is naturally cooled to 30 DEG C；
(12) packaging: the sliced beef 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 is 500 parts, and Semen Sesami is 30
Part, white sugar is 10 parts, and edible salt is 8 parts, and Chinese liquor is 8 parts, and soy sauce is 5 parts, and vegetable oil is 80 parts, and monosodium glutamate is 6 parts, and chicken essence is
6 parts, spice is 8 parts, and 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, de-
Hydroacetic acid sodium 16, sodium D-isoascorbate 40, Herba Rosmarini Officinalis extract 10.
In the present embodiment, the processing method of described spicy beef, the method comprises the following steps:
(1) thaw: from freezer, take out 500Kg part chilled beef raw material, chilled beef is placed on inside defrosting bucket, then by past
Carry out water filling in defrosting bucket chilled beef to be thawed 18 hours；
(2) clean: directly use water to be rinsed in the beef after thawing, wash the impurity on beef surface off；
(3) precook: the beef 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 after precooking further with water, beef wash clean；
(5) cooling: beef is cooled in its natural state room temperature；
(6) break silk: beef is put into and chooses pine machine, beef is broken into thread by choosing pine machine；
(7) juice is received in parch: thread sliced beef is put into loosening machine by sauting, is then 15 parts toward adding Semen Sesami in loosening machine by sauting, white sand
Sugar is 10 parts, and edible salt is 8 parts, and Chinese liquor is 8 parts, and soy sauce is 5 parts, and vegetable oil is 50 parts, and monosodium glutamate is 6 parts, and chicken essence is 6 parts, fragrant
Pungent material is 8 parts, and edible essence spice is 8 parts, and food additive is 8 parts, parch 50 minutes, allows dispensing receive juice in sliced beef；
(8) dry: parch being received the sliced beef after juice and puts into drying room 2 hours, drying room temperature is arranged on 80 DEG C；
(9) reduction: also referred to as fermentation, the constant heat storage sliced beef after drying being put into 25 DEG C carries out preservation 15 days；
(10) baking: the sliced beef after reduction is put into transverse axis pot and is stirred and baking, adds in transverse axis pot simultaneously
30Kg part vegetable oil and 15Kg part Semen Sesami, the temperature in transverse axis pot is arranged on 110 DEG C, and cooking time 40 minutes, then by beef
Silk takes out in transverse axis pot；
(11) cooling: the sliced beef taken out in transverse axis pot is naturally cooled to 40 DEG C；
(12) packaging: the sliced beef 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-mentioned enforcement
Example, 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 the art
Those of ordinary skill for, some improvements and modifications without departing from the principles of the present invention, these improvements and modifications are also
Should be regarded as protection scope of the present invention.
Claims (9)
1. a spicy beef, it is characterised in that: described spicy beef is made up of the raw material of following masses number: beef 300-
500 parts, Semen Sesami 20-30 part, white sugar 5-10 part, edible salt 5-8 part, Chinese liquor 4-8 part, soy sauce 3-5 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 spicy beef the most according to claim 1, it is characterised in that: described beef is 300 parts, and described Semen Sesami is 20
Part, described white sugar is 5 parts, and described edible salt is 5 parts, and described Chinese liquor is 4 parts, and described soy sauce is 3 parts, and described vegetable oil is 50
Part, described monosodium glutamate is 4 parts, and described chicken essence is 4 parts, and described spice is 5 parts, and described edible essence spice is 6 parts, described food
Additive is 6 parts.
A kind of spicy beef the most according to claim 1, it is characterised in that: described beef is 400 parts, and described Semen Sesami is 25
Part, described white sugar is 8 parts, and described edible salt is 6 parts, and described Chinese liquor is 6 parts, and described soy sauce is 4 parts, and described vegetable oil is 65
Part, described monosodium glutamate is 5 parts, and described chicken essence is 5 parts, and described spice is 7 parts, and described edible essence spice is 7 parts, described food
Additive is 7 parts.
A kind of spicy beef the most according to claim 1, it is characterised in that: described beef is 500 parts, and described Semen Sesami is 30
Part, described white sugar is 10 parts, and described edible salt is 8 parts, and described Chinese liquor is 8 parts, and described soy sauce is 5 parts, and 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, and described edible essence spice is 8 parts, described food
Product additive is 8 parts.
5. according to the processing method of the spicy beef described in claim 1-4 any one, it is characterised in that: the method include with
Lower step:
(1) thaw: from freezer, take out chilled beef raw material, chilled beef is placed on inside defrosting bucket, then by toward defrosting bucket
Inside carrying out water filling to thaw chilled beef, whole thawing time scope was at 12-18 hour；
(2) clean: directly use water to be rinsed in the beef after thawing, wash the impurity on beef surface off；
(3) precook: the beef after cleaning is put into and precooked in pond, in pond of precooking, be passed through steam, and add in pond of precooking and go
Taste substance, steaming and decocting 2-3 hour；
(4) clean: clean the beef after precooking further with water, beef wash clean；
(5) cooling: beef is cooled in its natural state room temperature；
(6) break silk: beef is put into and chooses pine machine, beef is broken into thread by choosing pine machine；
(7) juice is received in parch: thread sliced beef is put into loosening machine by sauting, then adds dispensing in loosening machine by sauting, and 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 sliced beef；
(8) dry: parch is received the sliced beef after juice and puts into drying room 1-2 hour, drying room temperature be arranged on 60 DEG C-80 DEG C it
Between, keep the moisture of sliced beef to maintain at 13-16%；
(9) reduction: also referred to as fermentation, the constant heat storage sliced beef after drying being put into 15 DEG C-25 DEG C carries out preservation 15 days；
(10) baking: the sliced beef after reduction is put into transverse axis pot and is stirred and baking, plants toward adding in transverse axis pot successively
Thing oil and Semen Sesami, the temperature in transverse axis pot is arranged between 100 DEG C-110 DEG C, and cooking time 25-40 minute, then by sliced beef
Take out in transverse axis pot；
(11) cooling: the sliced beef taken out in transverse axis pot is naturally cooled between 20 DEG C-40 DEG C；
(12) packaging: the sliced beef 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 spicy beef the most according to claim 5, it is characterised in that: described food additive is by such as
Each component (wt%) of lower percentage by weight composition: sodium lactate 14-18, capsanthin 18-20, dehydroactic acid sodium 16-30, D-are different anti-
Bad hematic acid sodium 26-40, Herba Rosmarini Officinalis extract 8-10.
The processing method of a kind of spicy beef 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 spicy beef the most according to claim 5, it is characterised in that: described chilled beef selects pin to take off
Or tail is taken off or meat chopped into small pieces is taken off.
The processing method of a kind of spicy beef the most according to claim 5, it is characterised in that: the drum head of described defrosting bucket sets
Being equipped with water filling port, the top of defrosting bucket is provided with discharge outlet, and the water filling port of defrosting bucket drum head is carried out slow water filling, and water is from defrosting
The discharge outlet on bucket top is discharged, and injects the formation of the water in defrosting bucket blood circulation and the cold air on chilled beef is taken away.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107006786A (en) * | 2017-04-26 | 2017-08-04 | 安徽省好再来食品有限公司 | A kind of preparation method of instant spicy beef jerky |
| CN107307307A (en) * | 2017-08-29 | 2017-11-03 | 安徽王家坝生态农业有限公司 | One kind is high-elastic easily to chew method for preparing preserved meat |
| CN107439963A (en) * | 2017-08-10 | 2017-12-08 | 宁夏固原宏晨龙清真食品有限公司 | Spicy beef and preparation technology |
| CN108967909A (en) * | 2018-06-29 | 2018-12-11 | 遵义市石佛洞牛肉干厂 | Sliced beef and its processing technology |
| CN110574874A (en) * | 2018-06-08 | 2019-12-17 | 四川小甘妈食品有限公司 | method for making spicy cold-eaten beef |
| CN114209017A (en) * | 2021-12-25 | 2022-03-22 | 浙江麦尚食品有限公司 | Production method of dried beef |
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| 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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| CN1097105A (en) * | 1993-07-05 | 1995-01-11 | 郑开动 | The preparation method of nutrient multi-flavour dried sliced 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 (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006786A (en) * | 2017-04-26 | 2017-08-04 | 安徽省好再来食品有限公司 | A kind of preparation method of instant spicy beef jerky |
| CN107439963A (en) * | 2017-08-10 | 2017-12-08 | 宁夏固原宏晨龙清真食品有限公司 | Spicy beef and preparation technology |
| CN107307307A (en) * | 2017-08-29 | 2017-11-03 | 安徽王家坝生态农业有限公司 | One kind is high-elastic easily to chew method for preparing preserved meat |
| CN110574874A (en) * | 2018-06-08 | 2019-12-17 | 四川小甘妈食品有限公司 | method for making spicy cold-eaten beef |
| CN108967909A (en) * | 2018-06-29 | 2018-12-11 | 遵义市石佛洞牛肉干厂 | Sliced beef and its processing technology |
| CN108967909B (en) * | 2018-06-29 | 2022-06-03 | 遵义市石佛洞牛肉干厂 | Shredded beef and processing technology thereof |
| CN114209017A (en) * | 2021-12-25 | 2022-03-22 | 浙江麦尚食品有限公司 | Production method of dried beef |
| CN114209017B (en) * | 2021-12-25 | 2024-03-19 | 浙江麦尚食品有限公司 | Beef jerky production method |
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Application publication date: 20161109 |