CN106261850A - A kind of processing method of the instant beef with brown sauce of room temperature circulation - Google Patents
A kind of processing method of the instant beef with brown sauce of room temperature circulation Download PDFInfo
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- CN106261850A CN106261850A CN201610796412.XA CN201610796412A CN106261850A CN 106261850 A CN106261850 A CN 106261850A CN 201610796412 A CN201610796412 A CN 201610796412A CN 106261850 A CN106261850 A CN 106261850A
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- beef
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Abstract
The invention belongs to the meat product processing technology field of food processing field, the processing method relating to the instant beef with brown sauce of a kind of room temperature circulation.The present invention comprises the following steps: (1) by beef under freezing conditions, is cut into beef clod, defrosting afterwash；(2) beef clod is immersed in pickling liquid pickles；(3) beef clod after pickling adds water and yellow wine stews, and stews through big fire, after removing the blood foam floated, adds and stews dispensing, continue to stew；(4) beef clod stewed is cooled to room temperature, is vacuum-packed with vacuum packaging bag；(5) packaged beef clod is put in extra-high tension unit, complete sterilization process, obtain the instant beef with brown sauce of room temperature circulation.The present invention is capable of the industrialized production of instant beef with brown sauce, after the beef items obtained sterilizes by the way of temperature and pressure combine, while farthest keeping the excellent local flavor of conventional red roasted beef, extend the shelf life of processed beef, it is simple to product circulation commercially.
Description
Technical field
The invention belongs to the meat product processing technology field of food processing field, particularly to a kind of room temperature circulate instant
The processing method of beef with brown sauce.
Background technology
Beef is not only a kind of delicious carnivorous, can also provide protein, mineral and vitamin B group for human body simultaneously,
The nutrient substance such as including nicotinic acid, vitamin B1 and riboflavin.Additionally, the best source of the irony required for beef or every day.
Beef with brown sauce is to add the Chinese style traditional proportionings such as Herba Alii fistulosi, salt, soy sauce and spice in beef, is stewed by Chinese tradition cooking methods
A kind of Chinese style meat products dish with strong fragrance and abundant nutrition value of system.Beef with brown sauce is extensively liked by people,
Typically eat based on and family cooking edible in dining room, how to break place and time restriction, make the vegetable warp made
After storage after a while, moreover it is possible to keeping its preferable taste and nutrition is the difficulty needing in Chinese meal industrialization to solve
Topic, develops the development trend that the instant Chinese meal of re-heat is also Chinese meal processing from now on simultaneously.In this development trend
During, the edible safety sex chromosome mosaicism of food will become CCP.Beef with brown sauce the most not yet realizes industrialized production, greatly
How to cook based on Homemade or restaurant, without unified production standard in industry；And conventional thermal method for disinfection makes the mouth of beef
Sense and fragrance loss are the most serious.
Packaged raw-food material is sealed in ultrahigh pressure vessel by Technology of Ultra-high Pressure Sterilization of Foods exactly, injects in container
Transmission medium, common fluid media (medium) is water, and (conventional pressure limit is 100-to utilize the pressure of more than 100MPa
1000MPa), the pressurize regular hour at certain temperature (generally room temperature condition), this process can be destroyed in food composition
The non-covalent bond such as hydrogen bond, ionic bond and hydrophobic bond, cause enzyme inactivation, protein denaturation, starch gelatinization, simultaneously micro-life such as antibacterial
Thing is killed, and reaches the purpose of food sterilizing preservation and processing.Being different from Technology of Ultra-high Pressure Sterilization, temperature and pressure combination technology is to utilize
Supertension combines with middle hot conditions and reaches the purpose of sterilization.There are some researches show, temperature and pressure combination technology can not only be killed
Microorganism, it also has certain killing and inhibition to bacterial spore, it is also possible to improve meat products to a certain extent
Structural quality, for the preservation technology basis that the production offer of beef with brown sauce is good.
Temperature and pressure combine sterilization technology as a kind of disinfecting technology, have following feature compared with conventional antimicrobial technology
And advantage:
Natural structure and the hydrolysate of the various small-molecule substances such as the local flavor of food, pigment is not affected due to supertension effect
Matter, therefore this process can keep the original color of food；
(1) supertension and higher temperature combination can improve the matter structure of food is owing to it can modify macromole and changes biology
Multimeric structure, including protein denaturation, enzymatic activity passivation, the formation etc. of gel, therefore ultra high pressure treatment process can obtain
Obtain novel foodstuff；
(2) course of processing pressurization of temperature and pressure food quickly, even action, operation safely, consume energy low.Particularly with low in acidity
The bactericidal effect of food is preferable, it is not necessary to add chemical preservative, beneficially long-term storage；
(3), when temperature and pressure combine and process, get rid of as far as possible to increase bactericidal effect requirement package interior air, thus
Can effectively suppress beef with brown sauce fat oxidation process in cold storage procedure.
In sum, temperature and pressure are combined sterilization technology and be applied to industrialized production, it will be greatly improved germicidal efficiency, reduce
Industrial cost, has good commercial promise.
Summary of the invention
It is an object of the invention to provide a kind of room temperature circulation for lacking industrialized beef with brown sauce production technology at present
The processing method of instant beef with brown sauce.
To achieve these goals, the technical scheme is that
The present invention provides the processing method of the instant beef with brown sauce that a kind of room temperature circulates, and the method comprises the steps:
(1) raw material is carried out pretreatment: by beef in-20 DEG C～-16 DEG C of freezings, and by it under freezing conditions, cutting
Become beef clod, at 2 DEG C～6 DEG C of defrosting afterwash；
(2) pickle: at a temperature of 2 DEG C～6 DEG C, beef clod is immersed in pickling liquid and pickles 0.5～2.0h；
(3) stew: the beef clod after pickling adds water and yellow wine stews, often stew 10kg beef clod, add water 14～18kg
With yellow wine 60～90mL；Stew 15～30min through big fire, after removing the blood foam floated, add and stew dispensing, continue to stew 90～
110min；
(4) vacuum packaging: the beef clod stewed is cooled to room temperature, is vacuum-packed with vacuum packaging bag；
(5) sterilization processing: packaged beef clod is put in the extra-high tension unit that temperature is 40 DEG C～70 DEG C, to superelevation
Pressure vessel adds 40 DEG C～70 DEG C of water, then beef clod is carried out the HIGH PRESSURE TREATMENT that pressure is 450～650MPa, dwell time
8～12min, complete sterilization process, obtain the instant beef with brown sauce of room temperature circulation.
In described step (1), selecting ox back musculus longissimus is the raw material of beef with brown sauce.
In described step (1), beef is cut into length and width, thickness be 3～5cm bulk.
In described step (2), described pickling liquid is, often pickles 10kg beef clod and includes: Sal 40～90g, onion parts 90～
150g, ginger slice 40～90g and Chinese liquor 40～100mL.
In described step (3), described yellow wine is yellow rice wine.
In described step (3), described in stew dispensing be often to stew 10kg beef clod and include: crystal sugar 200～300g, Sal
40～90g, chilli oil Semen Sojae Preparatum 400～780g, dark soy sauce 80～120g and spice bag 1；
Wherein, the dispensing in spice bag is, often stews 10kg beef clod and includes: onion parts 80～180g, Rhizoma Zingiberis 40～
90g, anise 40～100g, Pericarpium Zanthoxyli 20～50g, Herba Pelargonii Graveolentis 20～50g and Fructus Foeniculi 20～50g.
Preferably, first by the dispensing in spice bag through deep fat parch 2～4min, then pull out and put in spice bag.
In described step (4), the heat-sealing time 1.5～2s during vacuum packaging, pumpdown time 15～25s.
In described step (5), temperature and pressure combine the condition of sterilization and are: ultra high pressure treatment temperature is set to 45～60 DEG C, pressure
500～600MPa.
Compared with prior art, the beneficial effects of the present invention is:
The processing method that the invention provides the instant beef with brown sauce of a kind of room temperature circulation, produces for instant beef with brown sauce and carries
For standardized processing technique, the industrialized production of the most instant beef with brown sauce product；For conventional thermal sterilization technology not
Foot, uses temperature and pressure to combine sterilization technology, not only extends the shelf life of beef with brown sauce, and it is former to improve it to a certain extent
Some matter structures and color and luster, be conducive to keeping the quality characteristic of conventional red roasted beef goods, can be as a kind of disinfecting technology
Popularization and application in beef with brown sauce industrialized production.
(1) using temperature and pressure to combine sterilization technology is a kind of New Processing, can under mesophilic condition (40 DEG C～70 DEG C)
Kill the microorganisms such as antibacterial and spore thereof, and the natural taste of food, local flavor and nutritive value are not subject to or the most impacted；
(2) stewing of beef with brown sauce, dispensing adds the spice such as Fructus Foeniculi, anise, it is possible to make beef have special
Local flavor and fragrance；
(3) in terms of quality, combine, through temperature and pressure, the beef with brown sauce that sterilization technology processes, preferably maintain in beef and wave
The stability of the property sent out local flavor, makes the local flavor of beef with brown sauce obtain preferable guarantee；
(4) in terms of safety, temperature and pressure combination process make stewed beef preservation term under the conditions of 37 DEG C reach 5 days with
On, under normal temperature condition, more than 15 days can be preserved；Total plate count is less than 104CFU/g, coliform count is less than 3MPN, nitrous acid
Salt content is less than 3mg/kg, and total amine content is less than 30mg/kg, is far smaller than in GB the limit standard of regulation, and does not detects
Nitrosamine compound, meets national safety standard.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
The processing method of the instant beef with brown sauce of a kind of room temperature of present invention circulation, comprises the following steps:
(1) raw material is carried out pretreatment: by beef in-20 DEG C～-16 DEG C of freezings, and by it under freezing conditions, cutting
Become beef clod, at 2 DEG C～6 DEG C of defrosting afterwash；
(2) pickle: at a temperature of 2 DEG C～6 DEG C, beef clod is immersed in pickling liquid and pickles 0.5～2.0h；
(3) stew: the beef clod after pickling adds water and yellow wine stews, often stew 10kg beef clod, add water 14～18kg
With yellow wine 60～90mL；Stew 15～30min through big fire, after removing the blood foam floated, add and stew dispensing, continue to stew 90～
110min；
(4) vacuum packaging: the beef clod stewed is cooled to room temperature, is vacuum-packed with vacuum packaging bag；
(5) sterilization processing: packaged beef clod is put in the extra-high tension unit that temperature is 40 DEG C～70 DEG C, to superelevation
Pressure vessel adds 40 DEG C～70 DEG C of water, then beef clod is carried out the HIGH PRESSURE TREATMENT that pressure is 450～650MPa, dwell time
8～12min, complete sterilization process, obtain the instant beef with brown sauce of room temperature circulation.
Preferably, in step (1), selecting ox back musculus longissimus is the raw material of beef with brown sauce；
It is highly preferred that in step (1), beef is cut into length and width, thickness be 3～5cm bulk, it is ensured that raw material is good
Production cost is reduced while quality.
Preferably, in step (2), described pickling liquid is, often pickles 10kg beef clod and includes: Sal 40～90g, onion parts 90
～150g, ginger slice 40～90g and Chinese liquor 40～100mL.
Preferably, in step (3), described yellow wine is yellow rice wine.
Preferably, in step (3), described in stew dispensing be often to stew 10kg beef clod and include: crystal sugar 200～300g, food
Salt 40～90g, chilli oil Semen Sojae Preparatum 400～780g, dark soy sauce 80～120g and spice bag 1；
Wherein, the dispensing in spice bag is, often stews 10kg beef clod and includes: onion parts 80～180g, Rhizoma Zingiberis 40～
90g, anise 40～100g, Pericarpium Zanthoxyli 20～50g, Herba Pelargonii Graveolentis 20～50g and Fructus Foeniculi 20～50g.
Preferably, first by the dispensing in spice bag through deep fat parch 2～4min, then pull out and put in spice bag.
In described step (4), the heat-sealing time 1.5～2s during vacuum packaging, pumpdown time 15～25s.
Preferably, in step (5), temperature and pressure combine the condition of sterilization and are: ultra high pressure treatment temperature is set to 45～60 DEG C, pressure
Power 500～600MPa.
Following embodiment all uses 10kg beef longissimus dorsi muscle.
Embodiment 1
(1) raw material is carried out pretreatment :-18 DEG C of chilled beef are cut into 4 × 4 × 4cm3Bulk, thaw also under the conditions of 4 DEG C
Rinse with clear water.
(2) pickling: put by beef clod and be immersed in pickling liquid, control temperature, at 4 DEG C, pickles 1h.Pickling liquid is: Sal
60g, onion parts 120g, ginger slice 60g and Chinese liquor 80mL.
(3) stewing: the beef clod after pickling adds water and yellow wine stews, add water 16kg and yellow rice wine 80mL；Stew through big fire
20min processed, after removing the blood foam floated, adds crystal sugar 240g, Sal 60g, chilli oil Semen Sojae Preparatum 600g, dark soy sauce 100g and spice bag 1
Individual, wherein, in spice bag, dispensing includes: onion parts 120g, Rhizoma Zingiberis 60g, anistree 60g, Pericarpium Zanthoxyli 30g, Herba Pelargonii Graveolentis 30g, Fructus Foeniculi 30g,
And above raw material is put into parch 3min in deep fat, pull out and put in spice bag；Continue to stew 100min.
(4) vacuum packaging: use vacuum packing machine that the beef clod stewed is carried out vacuum heat-seal packaging, heat during packaging
Envelope time 1.9s, pumpdown time 20s.
(5) sterilization processing: supertension instrument temperature to 50 DEG C is set, after ultrahigh pressure vessel temperature reaches 50 DEG C, will be true
Beef clod after empty package is put in ultrahigh pressure vessel, adds 50 DEG C of water in ultrahigh pressure vessel, and the pressure of ultra high pressure treatment sets
It is set to 500MPa, dwell time 10min；Complete sterilization process, obtain the instant beef with brown sauce of room temperature circulation.
Embodiment 2
(1) raw material is carried out pretreatment :-20 DEG C of chilled beef are cut into 3 × 3 × 3cm3Bulk, thaw also under the conditions of 2 DEG C
Rinse with clear water.
(2) pickling: put by beef clod and be immersed in pickling liquid, control temperature, at 2 DEG C, pickles 0.5h.Pickling liquid is: Sal
40g, onion parts 90g, ginger slice 40g and Chinese liquor 40mL.
(3) stewing: the beef clod after pickling adds water and yellow wine stews, add water 14kg and yellow rice wine 60mL；Stew through big fire
15min processed, after removing the blood foam floated, adds crystal sugar 200g, Sal 40g, chilli oil Semen Sojae Preparatum 400g, dark soy sauce 80g and spice bag 1
Individual, wherein, in spice bag, dispensing includes: onion parts 80g, Rhizoma Zingiberis 40g, anistree 40g, Pericarpium Zanthoxyli 20g, Herba Pelargonii Graveolentis 20g, Fructus Foeniculi 20g, and
Above raw material is put into parch 2min in deep fat, pulls out and put in spice bag；Continue to stew 90min.
(4) vacuum packaging: use vacuum packing machine that the beef clod stewed is carried out vacuum heat-seal packaging, heat during packaging
Envelope time 1.5s, pumpdown time 15s.
(5) sterilization processing: supertension instrument temperature to 40 DEG C is set, after ultrahigh pressure vessel temperature reaches 40 DEG C, will be true
Beef clod after empty package is put in ultrahigh pressure vessel, adds 40 DEG C of water in ultrahigh pressure vessel, and the pressure of ultra high pressure treatment sets
It is set to 450MPa, dwell time 8min；Complete sterilization process, obtain the instant beef with brown sauce of room temperature circulation.
Embodiment 3
(1) raw material is carried out pretreatment :-16 DEG C of chilled beef are cut into 5 × 5 × 5cm3Bulk, thaw also under the conditions of 6 DEG C
Rinse with clear water.
(2) pickling: put by beef clod and be immersed in pickling liquid, control temperature, at 6 DEG C, pickles 2h.Pickling liquid is: Sal
90g, onion parts 150g, ginger slice 90g and Chinese liquor 100mL.
(3) stewing: the beef clod after pickling adds water and yellow wine stews, add water 18kg and yellow rice wine 90mL；Stew through big fire
30min processed, after removing the blood foam floated, adds crystal sugar 300g, Sal 90g, chilli oil Semen Sojae Preparatum 780g, dark soy sauce 120g and spice bag 1
Individual, wherein, in spice bag, dispensing includes: onion parts 180g, Rhizoma Zingiberis 90g, anistree 100g, Pericarpium Zanthoxyli 50g, Herba Pelargonii Graveolentis 50g, Fructus Foeniculi 50g,
And above raw material is put into parch 4min in deep fat, pull out and put in spice bag；Continue to stew 110min.
(4) vacuum packaging: use vacuum packing machine that the beef clod stewed is carried out vacuum heat-seal packaging, heat during packaging
Envelope time 2s, pumpdown time 25s.
(5) sterilization processing: supertension instrument temperature to 70 DEG C is set, after ultrahigh pressure vessel temperature reaches 70 DEG C, will be true
Beef clod after empty package is put in ultrahigh pressure vessel, adds 70 DEG C of water in ultrahigh pressure vessel, and the pressure of ultra high pressure treatment sets
It is set to 650MPa, dwell time 12min；Complete sterilization process, obtain the instant beef with brown sauce of room temperature circulation.
The instant beef with brown sauce of room temperature circulation embodiment 1～3 obtained is positioned in 37 DEG C of air dry ovens storage, enters
Row accelerated test.
Through the stewed beef that temperature and pressure combination processes, it is improved in terms of local flavor and safety, shelf under the conditions of 37 DEG C
Phase can reach more than 5 days, and nitrite and total amine content meet national standard, use safety, are of high nutritive value, raciness,
Can be as the optimal bactericidal treatments of stewed beef industrialized production.
Claims (9)
1. the processing method of the instant beef with brown sauce of a room temperature circulation, it is characterised in that: the method comprises the steps:
(1) raw material is carried out pretreatment: by beef in-20 DEG C～-16 DEG C of freezings, and by it under freezing conditions, be cut into cattle
Cube meat, at 2 DEG C～6 DEG C of defrosting afterwash；
(2) pickle: at a temperature of 2 DEG C～6 DEG C, beef clod is immersed in pickling liquid and pickles 0.5～2.0h；
(3) stew: the beef clod after pickling adds water and yellow wine stews, often stew 10kg beef clod, add water 14～18kg and Huang
Wine 60～90mL；Stew 15～30min through big fire, after removing the blood foam floated, add and stew dispensing, continue to stew 90～
110min；
(4) vacuum packaging: the beef clod stewed is cooled to room temperature, is vacuum-packed with vacuum packaging bag；
(5) sterilization processing: packaged beef clod is put in the extra-high tension unit that temperature is 40 DEG C～70 DEG C, to superelevation pressure-volume
Device adds 40 DEG C～70 DEG C of water, then beef clod is carried out the HIGH PRESSURE TREATMENT that pressure is 450～650MPa, the dwell time 8～
12min, completes sterilization process, obtains the instant beef with brown sauce of room temperature circulation.
The processing method of the instant beef with brown sauce of room temperature the most according to claim 1 circulation, it is characterised in that: described step
(1), in, selecting ox back musculus longissimus is the raw material of beef with brown sauce.
The processing method of the instant beef with brown sauce of room temperature the most according to claim 1 circulation, it is characterised in that: described step
(1), in, beef is cut into length and width, thickness be 3～5cm bulk.
The processing method of the instant beef with brown sauce of room temperature the most according to claim 1 circulation, it is characterised in that: described step
(2) in, described pickling liquid is, often pickles 10kg beef clod and includes: Sal 40～90g, onion parts 90～150g, ginger slice 40～
90g and Chinese liquor 40～100mL.
The processing method of the instant beef with brown sauce of room temperature the most according to claim 1 circulation, it is characterised in that: described step
(3), in, described yellow wine is yellow rice wine.
The processing method of the instant beef with brown sauce of room temperature the most according to claim 1 circulation, it is characterised in that: described step
(3) in, described in stew dispensing be often to stew 10kg beef clod and include: crystal sugar 200～300g, Sal 40～90g, chilli oil Semen Sojae Preparatum
400～780g, dark soy sauce 80～120g and spice bag 1；
Wherein, the dispensing in spice bag is, often stews 10kg beef clod and includes: onion parts 80～180g, Rhizoma Zingiberis 40～90g, eight
Angle 40～100g, Pericarpium Zanthoxyli 20～50g, Herba Pelargonii Graveolentis 20～50g and Fructus Foeniculi 20～50g.
The processing method of the instant beef with brown sauce of room temperature the most according to claim 6 circulation, it is characterised in that: first by spice
Dispensing in bag is through deep fat parch 2～4min, then pulls out and put in spice bag.
The processing method of the instant beef with brown sauce of room temperature the most according to claim 1 circulation, it is characterised in that: described step
(4) in, the heat-sealing time 1.5～2s during vacuum packaging, pumpdown time 15～25s.
The processing method of the instant beef with brown sauce of room temperature the most according to claim 1 circulation, it is characterised in that: described step
(5), in, temperature and pressure combine the condition of sterilization and are: ultra high pressure treatment temperature is set to 45～60 DEG C, pressure 500～600MPa.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107348372A (en) * | 2017-07-26 | 2017-11-17 | 李家月 | The preparation method and its product of a kind of beef with brown sauce |
| CN107410898A (en) * | 2017-03-25 | 2017-12-01 | 周红 | A kind of instant thick gravy beef processing method |
| CN110637987A (en) * | 2019-09-11 | 2020-01-03 | 中国农业大学 | Preparation method and application of pork ribs with fermented soybean juice based on ultrahigh pressure |
| CN114631617A (en) * | 2021-12-16 | 2022-06-17 | 李亚彬 | Processing method of braised beef in brown sauce |
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| CN102008084A (en) * | 2010-10-15 | 2011-04-13 | 华南农业大学 | Ultrahigh-pressure low-temperature sterilization method for processed meat product and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107410898A (en) * | 2017-03-25 | 2017-12-01 | 周红 | A kind of instant thick gravy beef processing method |
| CN107348372A (en) * | 2017-07-26 | 2017-11-17 | 李家月 | The preparation method and its product of a kind of beef with brown sauce |
| CN110637987A (en) * | 2019-09-11 | 2020-01-03 | 中国农业大学 | Preparation method and application of pork ribs with fermented soybean juice based on ultrahigh pressure |
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Application publication date: 20170104 |