CN106261850A - A kind of processing method of the instant beef with brown sauce of room temperature circulation - Google Patents

Abstract

The invention belongs to the technical field of meat product processing in the field of food processing, and relates to a processing method of instant braised beef in normal temperature circulation. The invention comprises the following steps: (1) cutting the beef into beef pieces under freezing conditions, and cleaning after thawing; (2) soaking the beef pieces in a pickling liquid to pickle; (3) soaking the pickled beef Add water and rice wine to stew the cubes, stew them over high heat, remove the floating blood foam, add stewing ingredients, and continue stewing; (4) Cool the stewed beef cubes to room temperature, and vacuum pack them with vacuum packaging bags; (5) Put the packaged beef block into the ultra-high pressure equipment, complete the sterilization process, and obtain the instant braised beef with normal temperature circulation. The invention can realize the industrialized production of instant braised beef. After the obtained beef product is sterilized by combining temperature and pressure, while maintaining the excellent flavor of traditional braised beef to the greatest extent, it prolongs the shelf life of cooked beef and facilitates the product to be sold in the market. on the circulation.

Description

A processing method of instant braised beef in normal temperature circulation

technical field

The invention belongs to the technical field of meat product processing in the field of food processing, and in particular relates to a processing method of instant braised beef in normal temperature circulation.

Background technique

Beef is not only a delicious meat, but also provides the body with protein, minerals and B vitamins, including nutrients such as niacin, vitamin B1 and riboflavin. In addition, beef is the best source of iron you need every day. Braised beef in brown sauce is a Chinese meat dish with strong aroma and rich nutritional value, which is made by adding traditional Chinese ingredients such as onion, salt, soy sauce and spices to beef and stewing through traditional Chinese cooking methods. Braised beef is widely loved by people. It is generally eaten in restaurants and home cooking. How to break the location and time constraints so that the prepared dishes can maintain their good taste and nutrition after a period of storage is a Chinese style. Difficulties that need to be solved in the industrialization of dishes, and the development of reheated and ready-to-eat Chinese dishes is also the development trend of Chinese dish processing in the future. In the course of this development trend, food safety will become a key control point. Braised beef in brown sauce has not yet realized industrial production, and most of them are home-made or cooked in restaurants. There is no uniform production standard in the industry; and the traditional heat sterilization method makes the taste and aroma of beef more serious.

The food ultra-high pressure sterilization technology is to seal the packaged food raw materials in the ultra-high pressure container, inject the pressure transmission medium into the container, the common fluid medium is water, and use the pressure above 100MPa (the commonly used pressure range is 100-1000MPa). Keep pressure at a certain temperature (generally at room temperature) for a certain period of time. This process will destroy non-covalent bonds such as hydrogen bonds, ionic bonds, and hydrophobic bonds in the food composition, resulting in enzyme inactivation, protein denaturation, and starch gelatinization. At the same time, microorganisms such as bacteria are killed to achieve the purpose of food sterilization, preservation and processing. Different from the ultra-high pressure sterilization technology, the combination of temperature and pressure technology uses the combination of ultra-high pressure and medium-high temperature conditions to achieve the purpose of sterilization. Studies have shown that the combination of temperature and pressure technology can not only kill microorganisms, but also have a certain killing and inhibiting effect on bacterial spores, and can also improve the structural quality of meat products to a certain extent, providing good preservation for the production of braised beef technical foundation.

As a new type of sterilization technology, temperature and pressure combined sterilization technology has the following characteristics and advantages compared with traditional sterilization technologies:

Since the ultra-high pressure does not affect the natural structure and hydrolyzed substances of various small molecular substances such as the flavor and pigment of the food, this treatment can maintain the original color, aroma and taste of the food;

(1) The combination of ultra-high pressure and higher temperature can improve the texture of food because it can modify macromolecules and change the structure of biopolymers, including protein denaturation, enzyme activity passivation, gel formation, etc., so ultra-high pressure Novel foods can be obtained through the process;

(2) During the processing of warm-pressed food, the pressure is fast, the effect is uniform, the operation is safe, and the energy consumption is low. Especially for low-acid food, the sterilization effect is better, no need to add chemical preservatives, which is conducive to long-term storage;

(3) When combined with temperature and pressure, in order to increase the bactericidal effect, it is required to remove the air inside the package as much as possible, so as to effectively inhibit the fat oxidation process of braised beef in brown sauce during refrigeration.

To sum up, applying temperature and pressure combined sterilization technology to industrial production will greatly improve sterilization efficiency, reduce industrial costs, and have good commercial prospects.

Contents of the invention

The purpose of the present invention is to provide a kind of processing method of the instant braised beef in normal temperature circulation aiming at the current lack of industrialized braised beef production technology.

In order to achieve the above object, the present invention provides the following technical solutions:

The invention provides a processing method of instant braised beef at normal temperature, which comprises the following steps:

(1) Pretreatment of raw materials: freezing beef at -20°C to -16°C, cutting it into beef pieces under freezing conditions, thawing at 2°C to 6°C and washing;

(2) Pickling: at a temperature of 2°C to 6°C, soak the beef pieces in the pickling solution for 0.5 to 2.0 hours;

(3) Stewing: stew the marinated beef cubes with water and rice wine, add 14-18kg of water and 60-90mL of rice wine for every 10kg of beef cubes stewed; , add stewing ingredients, and continue to stew for 90-110 minutes;

(4) Vacuum packaging: the stewed beef block is cooled to room temperature, and vacuum-packed with a vacuum packaging bag;

(5) Sterilization treatment: Put the packaged beef cubes into an ultra-high pressure equipment with a temperature of 40°C to 70°C, add water at 40°C to 70°C into the ultrahigh pressure container, and then pressurize the beef cubes at a temperature of 450 to 650MPa. The high-pressure treatment, the holding time is 8 to 12 minutes, the sterilization process is completed, and the instant braised beef at room temperature is obtained.

In the described step (1), the longissimus dorsi muscle is selected as the raw material of braised beef in brown sauce.

In the step (1), the beef is cut into chunks whose length, width and thickness are all 3-5 cm.

In the step (2), the pickling solution is as follows: 10kg of pickled beef pieces include: 40-90g of salt, 90-150g of scallions, 40-90g of ginger slices and 40-100mL of white wine.

In the step (3), the rice wine is Huadiao wine.

In the step (3), the stewing ingredients are as follows: 10kg of stewed beef cubes include: 200-300g of rock sugar, 40-90g of salt, 400-780g of red oil watercress, 80-120g of dark soy sauce and 1 spice bag ;

Among them, the ingredients in the spice package are: 80-180g of scallion segments, 40-90g of ginger slices, 40-100g of star anise, 20-50g of Chinese prickly ash, 20-50g of fragrant leaves and 20-50g of cumin are included in each stewed 10kg of beef cubes. 50g.

Preferably, the ingredients in the spice bag are fried in hot oil for 2-4 minutes, and then taken out and put into the spice bag.

In the step (4), the heat sealing time during vacuum packaging is 1.5-2 s, and the air extraction time is 15-25 s.

In the step (5), the conditions for combined temperature and pressure sterilization are as follows: the ultra-high pressure treatment temperature is set at 45-60° C., and the pressure is 500-600 MPa.

Compared with prior art, the beneficial effect of the present invention is:

The invention provides a processing method of instant braised beef in normal temperature circulation, which provides a standardized processing technology for the production of instant braised beef, which is beneficial to the industrial production of instant braised beef products; aiming at the shortcomings of traditional heat sterilization technology, the combination of temperature and pressure sterilization is adopted technology not only prolongs the shelf life of braised beef, but also improves its original texture and color to a certain extent, which is conducive to maintaining the quality characteristics of traditional braised beef products, and can be used as a new type of sterilization technology in the industrial production of braised beef Promote applications.

(1) The combination of temperature and pressure sterilization technology is a new type of processing technology, which can kill microorganisms such as bacteria and their spores under medium temperature conditions (40°C to 70°C), while the natural taste, flavor and nutritional value of food are not affected by or rarely affected;

(2) Adding spices such as cumin and star anise to the stewing ingredients of braised beef can make the beef have a special flavor and aroma;

(3) In terms of quality, the braised beef treated with temperature and pressure combined with sterilization technology can better maintain the stability of the volatile flavor in the beef, so that the flavor of the braised beef is better guaranteed;

(4) In terms of safety, the combination of temperature and pressure treatment makes the stewed beef have a storage period of more than 5 days at 37°C, and can be stored for more than 15 days at room temperature; the total number of colonies is less than 10 ⁴ CFU/g, and the number of E. coli Less than 3MPN, nitrite content is less than 3mg/kg, total amine content is less than 30mg/kg, far less than the limit standard stipulated in the national standard, and no nitrosamine compound has been detected, which meets the national safety standard.

detailed description

The present invention is further described below in conjunction with embodiment.

A kind of processing method of the instant braised beef in soy sauce of normal temperature circulation of the present invention, comprises the following steps:

(1) Pretreatment of raw materials: freezing beef at -20°C to -16°C, cutting it into beef pieces under freezing conditions, thawing at 2°C to 6°C and washing;

(2) Pickling: at a temperature of 2°C to 6°C, soak the beef pieces in the pickling solution for 0.5 to 2.0 hours;

(3) Stewing: stew the marinated beef cubes with water and rice wine, add 14-18kg of water and 60-90mL of rice wine for every 10kg of beef cubes stewed; , add stewing ingredients, and continue to stew for 90-110 minutes;

(4) Vacuum packaging: the stewed beef block is cooled to room temperature, and vacuum-packed with a vacuum packaging bag;

(5) Sterilization treatment: Put the packaged beef cubes into an ultra-high pressure equipment with a temperature of 40°C to 70°C, add water at 40°C to 70°C into the ultrahigh pressure container, and then pressurize the beef cubes at a temperature of 450 to 650MPa. The high-pressure treatment, the holding time is 8 to 12 minutes, the sterilization process is completed, and the instant braised beef at room temperature is obtained.

Preferably, in step (1), the longissimus dorsi is selected as the raw material of braised beef;

More preferably, in step (1), the beef is cut into chunks of 3-5 cm in length, width and thickness, so as to ensure good quality of raw materials and reduce production costs.

Preferably, in the step (2), the pickling solution includes: 40-90 g of salt, 90-150 g of scallions, 40-90 g of ginger slices and 40-100 mL of white wine for each 10 kg of beef cubes to be marinated.

Preferably, in step (3), the rice wine is Huadiao wine.

Preferably, in step (3), the stewing ingredients are as follows: 10kg of stewed beef cubes include: 200-300g rock sugar, 40-90g salt, 400-780g red oil watercress, 80-120g dark soy sauce and 1 spice pack indivual;

Among them, the ingredients in the spice package are: 80-180g of scallion segments, 40-90g of ginger slices, 40-100g of star anise, 20-50g of Chinese prickly ash, 20-50g of fragrant leaves and 20-50g of cumin are included in each stewed 10kg of beef cubes. 50g.

Preferably, the ingredients in the spice bag are fried in hot oil for 2-4 minutes, and then taken out and put into the spice bag.

In the step (4), the heat sealing time during vacuum packaging is 1.5-2 s, and the air extraction time is 15-25 s.

Preferably, in step (5), the conditions for combined temperature and pressure sterilization are as follows: the ultra-high pressure treatment temperature is set at 45-60° C., and the pressure is 500-600 MPa.

Following each embodiment all adopts 10kg beef longissimus dorsi.

Example 1

(1) Pretreatment of raw materials: Cut the frozen beef at -18°C into 4×4×4cm ³ blocks, thaw at 4°C and rinse with water.

(2) Marinate: Soak the beef pieces in the marinade solution, control the temperature at 4°C, and marinate for 1 hour. The pickling solution is: 60g of salt, 120g of spring onion, 60g of ginger slices and 80mL of white wine.

(3) Stewing: Add water and rice wine to the marinated beef, add 16kg of water and 80mL of Huadiao wine; simmer for 20 minutes on high heat, remove the floating blood foam, add 240g of rock sugar, 60g of salt, and 600g of red bean paste , 100g dark soy sauce and 1 spice bag, among which, the ingredients in the spice bag include: 120g scallion, 60g ginger, 60g star anise, 30g pepper, 30g bay leaf, 30g cumin, and fry the above ingredients in hot oil Stew for 3 minutes, take it out and put it in a spice bag; continue to stew for 100 minutes.

(4) Vacuum packaging: use a vacuum packaging machine to carry out vacuum heat-sealing packaging of the stewed beef pieces. The heat-sealing time during packaging is 1.9s, and the pumping time is 20s.

(5) Sterilization treatment: set the temperature of the ultra-high pressure instrument to 50°C, and after the temperature of the ultra-high pressure container reaches 50°C, put the vacuum-packed beef pieces into the ultra-high pressure container, add 50°C water into the ultra-high pressure container, and The pressure of the high-pressure treatment is set at 500 MPa, and the pressure holding time is 10 minutes; the sterilization process is completed, and the instant braised beef at room temperature is obtained.

Example 2

(1) Pretreatment of raw materials: Cut the frozen beef at -20°C into 3×3×3cm ³ blocks, thaw at 2°C and rinse with water.

(2) Pickling: soak the beef pieces in the pickling solution, control the temperature at 2°C, and marinate for 0.5h. The pickling solution is: 40g of salt, 90g of green onion, 40g of ginger slices and 40mL of white wine.

(3) Stewing: Add water and rice wine to the marinated beef, add 14kg of water and 60mL of Huadiao wine; simmer for 15 minutes on high heat, remove the floating blood foam, add 200g of rock sugar, 40g of salt, and 400g of red bean paste , 80g dark soy sauce and 1 spice bag, among which, the ingredients in the spice bag include: 80g scallion, 40g ginger, 40g star anise, 20g pepper, 20g bay leaves, 20g cumin, and fry the above ingredients in hot oil Stew for 2 minutes, take it out and put it in a spice bag; continue to stew for 90 minutes.

(4) Vacuum packaging: Use a vacuum packaging machine to carry out vacuum heat-seal packaging of the stewed beef pieces. The heat-sealing time during packaging is 1.5s, and the air extraction time is 15s.

(5) Sterilization treatment: set the temperature of the ultra-high pressure instrument to 40°C, and after the temperature of the ultra-high pressure container reaches 40°C, put the vacuum-packed beef pieces into the ultra-high pressure container, add 40°C water into the ultra-high pressure container, and The pressure of the high-pressure treatment is set to 450 MPa, and the pressure holding time is 8 minutes; the sterilization process is completed, and the instant braised beef at room temperature is obtained.

Example 3

(1) Pretreatment of the raw materials: Cut the frozen beef at -16°C into 5×5×5cm ³ blocks, thaw at 6°C and rinse with water.

(2) Pickling: Soak the beef pieces in the pickling solution, control the temperature at 6°C, and marinate for 2 hours. The pickling solution is: 90g of salt, 150g of spring onion, 90g of ginger slices and 100mL of white wine.

(3) Stew: Add water and rice wine to the marinated beef, add 18kg of water and 90mL of Huadiao wine; simmer for 30 minutes, remove the floating blood foam, add 300g of rock sugar, 90g of salt, and 780g of red bean paste , 120g dark soy sauce and 1 spice bag, among which, the ingredients in the spice bag include: 180g scallion, 90g ginger, 100g star anise, 50g pepper, 50g bay leaves, 50g cumin, and fry the above ingredients in hot oil Stew for 4 minutes, take it out and put it in a spice bag; continue to stew for 110 minutes.

(4) Vacuum packaging: Use a vacuum packaging machine to carry out vacuum heat-seal packaging of the stewed beef pieces. The heat-sealing time during packaging is 2s, and the pumping time is 25s.

(5) Sterilization treatment: set the temperature of the ultra-high pressure instrument to 70°C, and after the temperature of the ultra-high pressure container reaches 70°C, put the vacuum-packed beef pieces into the ultra-high pressure container, add 70°C water into the ultra-high pressure container, and The pressure of the high-pressure treatment is set to 650 MPa, and the pressure holding time is 12 minutes; the sterilization process is completed, and the instant braised beef at room temperature is obtained.

The instant braised beef at room temperature obtained in Examples 1 to 3 was placed in a blast drying oven at 37° C. for storage, and an accelerated test was carried out.

The stewed beef processed by combination of temperature and pressure has been improved in terms of flavor and safety, and the shelf life can reach more than 5 days at 37°C, and the content of nitrite and total amines meets the national standard, which is safe to use and has high nutritional value , good flavor, and can be used as the best sterilization treatment method for beef stew industrial production.

Claims (9)

1. a processing method of instant braised beef in soy sauce at normal temperature circulation, is characterized in that: the method comprises the steps: (1) Pretreatment of raw materials: freezing beef at -20°C to -16°C, cutting it into beef pieces under freezing conditions, thawing at 2°C to 6°C and washing; (2) Pickling: at a temperature of 2°C to 6°C, soak the beef pieces in the pickling solution for 0.5 to 2.0 hours; (3) Stewing: stew the marinated beef cubes with water and rice wine, add 14-18kg of water and 60-90mL of rice wine for every 10kg of beef cubes stewed; , add stewing ingredients, and continue to stew for 90-110 minutes; (4) Vacuum packaging: the stewed beef block is cooled to room temperature, and vacuum-packed with a vacuum packaging bag; (5) Sterilization treatment: Put the packaged beef cubes into an ultra-high pressure equipment with a temperature of 40°C to 70°C, add water at 40°C to 70°C into the ultrahigh pressure container, and then pressurize the beef cubes at a temperature of 450 to 650MPa. The high-pressure treatment, the holding time is 8 to 12 minutes, the sterilization process is completed, and the instant braised beef at room temperature is obtained. 2. The processing method of the instant braised beef at room temperature according to claim 1, characterized in that: in the step (1), longissimus dorsi is selected as the raw material of braised beef in brown sauce. 3 . The processing method of instant braised beef at room temperature according to claim 1 , characterized in that: in the step (1), the beef is cut into chunks whose length, width and thickness are all 3-5 cm. 4 . 4. The processing method of instant braised beef at room temperature circulated according to claim 1, characterized in that: in the step (2), the pickling solution comprises: 40-90 g of salt for every 10 kg of beef block , Scallion 90-150g, ginger slices 40-90g and white wine 40-100mL. 5. The processing method of instant braised beef at room temperature according to claim 1, characterized in that: in the step (3), the rice wine is Huadiao wine. 6. The processing method of instant braised beef at room temperature according to claim 1, characterized in that: in the step (3), the stewing ingredients are as follows: 200-300 g of rock sugar for every 10 kg of stewed beef cubes , salt 40-90g, red oil watercress 400-780g, dark soy sauce 80-120g and 1 spice bag; Among them, the ingredients in the spice package are: 80-180g of scallion segments, 40-90g of ginger slices, 40-100g of star anise, 20-50g of Chinese prickly ash, 20-50g of fragrant leaves and 20-50g of cumin are included in each stewed 10kg of beef cubes. 50g. 7. The processing method of instant braised beef at room temperature according to claim 6, characterized in that: fry the ingredients in the spice bag for 2-4 minutes in hot oil, and then take them out and put them into the spice bag. 8 . The processing method of instant braised beef at room temperature according to claim 1 , characterized in that: in the step (4), the heat-sealing time for vacuum packaging is 1.5-2 s, and the air extraction time is 15-25 s. 9. The method for processing instant braised beef at room temperature according to claim 1, characterized in that: in the step (5), the conditions for combining temperature and pressure sterilization are as follows: the ultrahigh pressure treatment temperature is set at 45-60°C, The pressure is 500~600MPa.