CN106261919A - A kind of processing method of beef - Google Patents
A kind of processing method of beef Download PDFInfo
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- CN106261919A CN106261919A CN201610762983.1A CN201610762983A CN106261919A CN 106261919 A CN106261919 A CN 106261919A CN 201610762983 A CN201610762983 A CN 201610762983A CN 106261919 A CN106261919 A CN 106261919A
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Abstract
The processing method that the invention discloses a kind of beef, belongs to food processing field.The processing method of a kind of beef of the present invention, comprises the steps: raw material keeping, raw material negative catalysis, tumbling, correction, balance, steams, raw material pre-cooling/storage, stripping and slicing, is stained with juice, pack, evacuation, re-pasteurization, secondary pre-cooling, freezing and packaging, gold 14 steps such as spy.Beef prepared by the processing method of the application present invention is without preservative, long shelf-life, and nutritional labeling does not runs off, soft rotten easyization of mouthfeel.
Description
Technical field
The present invention relates to food processing field, the processing method particularly relating to a kind of beef.
Background technology
Beef is nutritious, and protein content up to 20%, fat content are 9%, the whole amino wanted containing needed by human body
Acid, rich in red pigment ferrum, is the good food enriched blood, and the content of vitamin A is higher than other livestock meat, the trace element such as zinc, selenium, manganese
The highest with vitamin B group content, cholesterol level is low, and delicious meat is easily digested and assimilated.Often utility beef, can carry
High body resistance against diseases, therefore beef consumption market has a high potential.
Owing to the steer ration time is longer, beef fiber is slightly old, and the product general fiber sense therefore prepared with beef is compared
By force.Beef items in the market also many based on air slaking, smoke or the dried beef such as baking beef, such as CN103271363
Disclosing spicy roast beef processing technique, CN102090641 discloses the processing method of dry beef.This dried beef product
Relatively chew strength, be suitable for the age of a draught animal reasonable consumer group.Although also having the beef items of wet system, but its mouthfeel reaching not
To just melt in the mouth, the purpose that do not has fiber sense.Be not suitable for the age of a draught animal bad consumer group, especially old group.
Be no matter dried beef or wet beef processed have a common feature add exactly containing nitrite or its
Its preservative, not so the shelf-life of product can be comparatively short, is not suitable for preserving for a long time；It addition, cattle can be caused during processing
The loss of meat nutritional labeling, causes waste.
Summary of the invention
For the deficiencies in the prior art, the technical problem to be solved is to provide one and does not contains preservative, guarantees the quality
Phase is long, and nutritional labeling does not runs off, the processing method of the soft rotten easyization beef of mouthfeel.
For solving above-mentioned technical problem, the technical solution used in the present invention is:
The processing method of a kind of beef, comprises the steps:
1) raw material keeping: temperature is the freezer keeping of-18 DEG C to-20 DEG C；
2) when raw material negative catalysis: when temperature is 10-15 DEG C, negative catalysis 22-24 hour or temperature are 1-10 DEG C, negative catalysis 33-36 hour；
3) tumbling: being evacuated to pressure in tumbler in vacuum tumbler is to start tumbling timing during 0.06-0.08MPa, rolling
Rub 60-65 minute, then open valve venting；
4) finishing, balance: beef is trimmed to the cube meat of a length of 20-25cm of longest edge, when cube meat thickness is more than 8cm, therefrom
Between be separately divided into two-layer；
5) steam: beef heating is steamed, when 80-90 DEG C, steams 150-160 minute；
6) raw material pre-cooling/storage: the beef after steaming is pre-cooling or storage in freezer, cold preservation storehouse temperature is 0-10 DEG C,
Cold preservation time is 3-10 hour；
7) stripping and slicing: the beef after pre-cooling is cut into the block of 1.8-2.2cm, stripping and slicing temperature controls at 13-15 DEG C, and the stripping and slicing time is 2-
4 hours；
8) it is stained with juice: beef is fully immersed in the 70-90 second in material juice, pulls out, control juice 3-4 minute；
9) pack: title crossed by the beef after being stained with juice, the weight ratio adding beef and Adeps Bovis seu Bubali, beef and Adeps Bovis seu Bubali is: 480-490:8-
10；
10) evacuation: the bag evacuation of beef will be installed and seal；
11) re-pasteurization: will be equipped with the beef bag tiling of beef, sterilize 20-25 minute at 90-100 DEG C；
12) secondary pre-cooling: after sterilization, turns over bag while hot, makes to be stained with juice and is evenly distributed, in the precooling room pre-cooling of 0-10 DEG C, pre-cooling 30 points
Clock-1 hour；
13) freezing, the beef after pre-cooling is put into freezer IQF, the temperature of freezer is-10 to-18 DEG C；
14) packaging, gold are visited: packed by the beef after freezing and gold is visited.
Further, described beef is belt leather beef (cattle set skin).
Further, being evacuated to pressure in tumbler in described step 3) is that 0.06MPa starts tumbling.
Further, the steaming temperature in described step 5) is 85 DEG C.
Further, in described step 6), cold preservation storehouse temperature is 0-4 DEG C, and cold preservation time is 4-6 hour.
Further, in described step 11), the temperature of re-pasteurization is 95 DEG C.
Further, in described step 12), the temperature of secondary pre-cooling is 0-4 DEG C.
Further, in described step 13), the temperature of freezer is-15 to-18 DEG C.
Further, the beef items after described step 14) is freezen protective at-15 to-20 DEG C, preferably-18 DEG C freezings
Preserve.
Further, when in described step 14), gold is visited, Fe :≤1.5mm, other solid sum :≤2.5mm, gold is visited
The sensitivity that front correction gold is visited, within every 30 minutes, alcohol disinfecting once visits sensitivity once with correction gold.
Further, step 14) is packaged as In Aluminium Foil Packing.
Use and have the beneficial effects that produced by technique scheme:
1, the beef items that the beef processing method of the present invention prepares does not contains preservative, long shelf-life, and nutritional labeling does not flows
Lose, soft rotten easyization of mouthfeel (see embodiment 5).
2, the processing method of a kind of beef that the present invention provides, is particularly suited for cattle set skin, owing to belt leather beef is more difficult
With soft rotten, but rich in abundant collagen protein and other nutritional labelings in Corii Bovis seu Bubali, the processing method of the present invention is used to be prepared into
The belt leather beef (cattle set skin) arrived is the softest rotten, and just melt in the mouth also retains the nutritional labeling of beef each several part.
Detailed description of the invention
Embodiment 1
The processing method of a kind of beef, comprises the steps:
1) raw material keeping: temperature is the freezer keeping of-18 DEG C；
2) raw material negative catalysis: when temperature is 10 DEG C, negative catalysis 24 hours；
3) tumbling: being evacuated to pressure in tumbler in vacuum tumbler is to start tumbling timing during 0.06MPa, tumbling 60 points
Clock, then opens valve venting；
4) finishing, balance: beef is trimmed to the cube meat of a length of 20cm of longest edge, when cube meat thickness is more than 8cm, divides from centre
Open and be divided into two-layer；
5) steam: beef heating is steamed, when 85 DEG C, steams 150 minutes；
6) raw material pre-cooling/storage: the beef after steaming is pre-cooling or storage in freezer, cold preservation storehouse temperature is 0-4 DEG C, cold
The Tibetan time is 3-4 hour；
7) stripping and slicing: the beef after pre-cooling is cut into the block of 1.8-2.2cm, stripping and slicing temperature controls at 13-15 DEG C, and the stripping and slicing time is 2
Hour；
8) it is stained with juice: beef is fully immersed in the 70-90 second in material juice, pulls out, control juice 3-4 minute；
9) pack: title crossed by the beef after being stained with juice, the weight ratio adding beef and Adeps Bovis seu Bubali, beef and Adeps Bovis seu Bubali is: 490:10；
10) evacuation: the bag evacuation of beef will be installed and seal；
11) re-pasteurization: will be equipped with the beef bag tiling of beef, sterilize 20 minutes at 95 DEG C；
12) secondary pre-cooling: after sterilization, turns over bag while hot, makes to be stained with juice and is evenly distributed, in the precooling room pre-cooling of 0-4 DEG C, pre-cooling 30 points
Clock；
13) freezing, the beef after pre-cooling is put into freezer IQF, the temperature of freezer is-10 to-15 DEG C；
14) packaging, gold are visited: packed by the beef after freezing and gold is visited.
Embodiment 2
The processing method of a kind of beef, comprises the steps:
1) raw material keeping: temperature is the freezer keeping of-20 DEG C；
2) raw material negative catalysis: when temperature is 15 DEG C, negative catalysis 22 hours；
3) tumbling: being evacuated to pressure in tumbler in vacuum tumbler is to start tumbling timing during 0.08MPa, tumbling 65 points
Clock, then opens valve venting；
4) finishing, balance: beef is trimmed to the cube meat of a length of 25cm of longest edge, when cube meat thickness is more than 8cm, divides from centre
Open and be divided into two-layer；
5) steam: beef heating is steamed, when 80 DEG C, steams 160 minutes；
6) raw material pre-cooling/storage: the beef after steaming is pre-cooling or storage in freezer, cold preservation storehouse temperature is 5-10 DEG C,
Cold preservation time is 4-10 hour；
7) stripping and slicing: the beef after pre-cooling is cut into the block of 1.8-2.2cm, stripping and slicing temperature controls at 13-15 DEG C, and the stripping and slicing time is 4
Hour；
8) it is stained with juice: beef is fully immersed in the 70-90 second in material juice, pulls out, control juice 3-4 minute；
9) pack: title crossed by the beef after being stained with juice, the weight ratio adding beef and Adeps Bovis seu Bubali, beef and Adeps Bovis seu Bubali is: 480:8；
10) evacuation: the bag evacuation of beef will be installed and seal；
11) re-pasteurization: will be equipped with the beef bag tiling of beef, sterilize 25 minutes at 90 DEG C；
12) secondary pre-cooling: after sterilization, turns over bag while hot, makes to be stained with juice and is evenly distributed, in the precooling room pre-cooling of 0-10 DEG C, pre-cooling 30 points
Clock-1 hour；
13) freezing, the beef after pre-cooling is put into freezer IQF, the temperature of freezer is-15 to-18 DEG C；
14) packaging, gold are visited: packed by the beef after freezing and gold is visited, Fe :≤1.5mm, other solid sum :≤2.5mm,
Gold corrects the sensitivity that gold is visited before visiting, every 30 minutes alcohol disinfectings once with correction gold spy sensitivity once, are packaged as Aluminium Foil Package
Dress；
15) inner packing inspection: inspection packing inside bag printing is the most complete, and marking is the most correct；
16) In Aluminium Foil Packing is aluminum foil special bag 23*32*20cm, front patch taste mark ,+1 bag of dip of 1 bag of meat (20*25 vacuum bag)
(14*19 vacuum bag)+1 bag of powder bag (9*10 cloth bag):
Tomato: dip 150g+ tomato meal bag 3g
Spicy: dip 150g+ tomato meal bag 3g
Paste flavor taste: dip 110g+ tomato meal bag 3g
17) vanning: the cattle set special carton of skin, outer container beats date of manufacture and taste mark；Use adhesive tape seals；Gift box: 4
Bag/part (+2 bags of paste flavors of 1 bag of Fructus Lycopersici esculenti+1 bag are spicy) outer container beats the date of manufacture.
Embodiment 3
The processing method of a kind of cattle set skin, comprises the steps:
1) raw material keeping: temperature is the freezer keeping of-19 DEG C；
2) raw material negative catalysis: when temperature is 10 DEG C, negative catalysis 33 hours；
3) tumbling: being evacuated to pressure in tumbler in vacuum tumbler is to start tumbling timing during 0.07MPa, tumbling 63 points
Clock, then opens valve venting；
4) finishing, balance: beef is trimmed to the cube meat of a length of 23cm of longest edge, when cube meat thickness is more than 8cm, divides from centre
Open and be divided into two-layer；
5) steam: beef heating is steamed, when 90 DEG C, steams 155 minutes；
6) raw material pre-cooling/storage: the beef after steaming is pre-cooling or storage in freezer, cold preservation storehouse temperature is 6-8 DEG C, cold
The Tibetan time is 5-8 hour；
7) stripping and slicing: the beef after pre-cooling is cut into the block of 1.8-2.2cm, stripping and slicing temperature controls at 13-15 DEG C, and the stripping and slicing time is 3
Hour；
8) it is stained with juice: beef is fully immersed in the 70-90 second in material juice, pulls out, control juice 3-4 minute；
9) pack: title crossed by the beef after being stained with juice, the weight ratio adding beef and Adeps Bovis seu Bubali, beef and Adeps Bovis seu Bubali is: 480:10；
10) evacuation: the bag evacuation of beef will be installed and seal；
11) re-pasteurization: will be equipped with the beef bag tiling of beef, sterilize 20 minutes at 100 DEG C；
12) secondary pre-cooling: after sterilization, turns over bag while hot, makes to be stained with juice and is evenly distributed, in the precooling room pre-cooling of 5-10 DEG C, pre-cooling 45 points
Clock-1 hour；
13) freezing, the beef after pre-cooling is put into freezer IQF, the temperature of freezer is-17 to-18 DEG C；
14) packaging, gold are visited: packed by the beef after freezing and gold is visited, Fe :≤1.5mm, other solid sum :≤2.5mm,
Gold corrects the sensitivity that gold is visited before visiting, every 30 minutes alcohol disinfectings once with correction gold spy sensitivity once, are packaged as Aluminium Foil Package
Dress；
15) inner packing inspection: inspection packing inside bag printing is the most complete, and marking is the most correct；
16) In Aluminium Foil Packing is aluminum foil special bag 23*32*20cm, front patch taste mark ,+1 bag of dip of 1 bag of meat (20*25 vacuum bag)
(14*19 vacuum bag)+1 bag of powder bag (9*10 cloth bag):
Tomato: dip 150g+ tomato meal bag 3g
Spicy: dip 150g+ tomato meal bag 3g
Paste flavor taste: dip 110g+ tomato meal bag 3g
17) vanning: the cattle set special carton of skin, outer container beats date of manufacture and taste mark；Use adhesive tape seals；Gift box: 4
Bag/part (+2 bags of paste flavors of 1 bag of Fructus Lycopersici esculenti+1 bag are spicy) outer container beats the date of manufacture.
Embodiment 4
The processing method of a kind of cattle set skin, comprises the steps:
1) raw material keeping: temperature is the freezer keeping of-19 DEG C；
2) raw material negative catalysis: when temperature is 1 DEG C, negative catalysis 36 hours；
3) tumbling: being evacuated to pressure in tumbler in vacuum tumbler is to start tumbling timing during 0.07MPa, tumbling 62 points
Clock, then opens valve venting；
4) finishing, balance: beef is trimmed to the cube meat of a length of 24cm of longest edge, when cube meat thickness is more than 8cm, divides from centre
Open and be divided into two-layer；
5) steam: beef heating is steamed, when 90 DEG C, steams 150 minutes；
6) raw material pre-cooling/storage: the beef after steaming is pre-cooling or storage in freezer, cold preservation storehouse temperature is 0-4 DEG C, cold
The Tibetan time is 4-5 hour；
7) stripping and slicing: the beef after pre-cooling is cut into the block of 1.8-2.2cm, stripping and slicing temperature controls at 13-15 DEG C, and the stripping and slicing time is 4
Hour；
8) it is stained with juice: beef is fully immersed in the 70-90 second in material juice, pulls out, control juice 3-4 minute；
9) pack: title crossed by the beef after being stained with juice, the weight ratio adding beef and Adeps Bovis seu Bubali, beef and Adeps Bovis seu Bubali is: 490:8；
10) evacuation: the bag evacuation of beef will be installed and seal；
11) re-pasteurization: will be equipped with the beef bag tiling of beef, sterilize 23 minutes at 95 DEG C；
12) secondary pre-cooling: after sterilization, turns over bag while hot, makes to be stained with juice and is evenly distributed, in the precooling room pre-cooling of 0-4 DEG C, pre-cooling 30 points
Clock-45 minutes；
13) freezing, the beef after pre-cooling is put into freezer IQF, the temperature of freezer is-18 DEG C；
14) packaging, gold are visited: packed by the beef after freezing and gold is visited, Fe :≤1.5mm, other solid sum :≤2.5mm,
Gold corrects the sensitivity that gold is visited before visiting, every 30 minutes alcohol disinfectings once with correction gold spy sensitivity once, are packaged as Aluminium Foil Package
Dress；
15) inner packing inspection: inspection packing inside bag printing is the most complete, and marking is the most correct；
16) In Aluminium Foil Packing is aluminum foil special bag 23*32*20cm, front patch taste mark ,+1 bag of dip of 1 bag of meat (20*25 vacuum bag)
(14*19 vacuum bag)+1 bag of powder bag (9*10 cloth bag):
Tomato: dip 150g+ tomato meal bag 3g
Spicy: dip 150g+ tomato meal bag 3g
Paste flavor taste: dip 110g+ tomato meal bag 3g
17) vanning: the cattle set special carton of skin, outer container beats date of manufacture and taste mark；Use adhesive tape seals；Gift box: 4
Bag/part (+2 bags of paste flavors of 1 bag of Fructus Lycopersici esculenti+1 bag are spicy) outer container beats the date of manufacture.
Embodiment 5
The product prepared by the beef wet method similar with market of the method processing preparation of the present invention carries out preservative, nutritional labeling
Content Test compares and compares with random personnel selective examination, obtains following data:
| Product | Preservative | Protein | Fat | Trace element total amount | Vitamin A | Mouthfeel | 24 months antibacterials |
| The product of embodiment 1 preparation | 0.2mg/kg | 20% | 9% | 5.7% | 0.06% | Just melt in the mouth | Nothing |
| The product of embodiment 2 preparation | 0.3mg/kg | 20% | 9% | 5.6% | 0.06% | Just melt in the mouth | Nothing |
| The product of embodiment 3 preparation | 0.1mg/kg | 20% | 9% | 5.7% | 0.06% | Just melt in the mouth | Nothing |
| The product of embodiment 4 preparation | 0.2mg/kg | 20% | 9% | 5.8% | 0.06% | Just melt in the mouth | Nothing |
| Commercial products 1 | 12.1mg/kg | 15% | 9% | 3% | 0.03% | Fiber sense is strong, is difficult to chew rotten | Have |
| Commercial products 2 | 13.5mg/kg | 13% | 9% | 4% | 0.03% | Fiber sense is strong, is difficult to chew rotten | Have |
Claims (10)
1. the processing method of a beef, it is characterised in that: comprise the steps:
1) raw material keeping: temperature is the freezer keeping of-18 DEG C to-20 DEG C；
2) when raw material negative catalysis: when temperature is 10-15 DEG C, negative catalysis 22-24 hour or temperature are 1-10 DEG C, negative catalysis 33-36 hour；
3) tumbling: being evacuated to pressure in tumbler in vacuum tumbler is to start tumbling timing during 0.06-0.08MPa, rolling
Rub 60-65 minute, then open valve venting；
4) finishing, balance: beef is trimmed to the cube meat of a length of 20-25cm of longest edge, when cube meat thickness is more than 8cm, therefrom
Between be separately divided into two-layer；
5) steam: beef heating is steamed, when 80-90 DEG C, steams 150-160 minute；
6) raw material pre-cooling/storage: the beef after steaming is pre-cooling or storage in freezer, cold preservation storehouse temperature is 0-10 DEG C,
Cold preservation time is 3-10 hour；
7) stripping and slicing: the beef after pre-cooling is cut into the block of 1.8-2.2cm, stripping and slicing temperature controls at 13-15 DEG C, and the stripping and slicing time is 2-
4 hours；
8) it is stained with juice: beef is fully immersed in the 70-90 second in material juice, pulls out, control juice 3-4 minute；
9) pack: title crossed by the beef after being stained with juice, the weight ratio adding beef and Adeps Bovis seu Bubali, beef and Adeps Bovis seu Bubali is: 480-490:8-
10；
10) evacuation: the bag evacuation of beef will be installed and seal；
11) re-pasteurization: will be equipped with the beef bag tiling of beef, sterilize 20-25 minute at 90-100 DEG C；
12) secondary pre-cooling: after sterilization, turns over bag while hot, makes to be stained with juice and is evenly distributed, in the precooling room pre-cooling of 0-10 DEG C, pre-cooling 30 points
Clock-1 hour；
13) freezing, the beef after pre-cooling is put into freezer IQF, the temperature of freezer is-10 to-18 DEG C；
14) packaging, gold are visited: packed by the beef after freezing and gold is visited.
Processing method the most according to claim 1, it is characterised in that: described beef is belt leather beef.
Processing method the most according to claim 2, it is characterised in that: described step 3) is evacuated to pressure in tumbler
Tumbling is started for 0.06MPa.
Processing method the most according to claim 3, it is characterised in that: the steaming temperature in described step 5) is 85 DEG C.
Processing method the most according to claim 4, it is characterised in that: in described step 6), cold preservation storehouse temperature is 0-4 DEG C,
Cold preservation time is 4-6 hour.
Processing method the most according to claim 5, it is characterised in that: in described step 11), the temperature of re-pasteurization is 95
℃。
Processing method the most according to claim 6, it is characterised in that: in described step 12), the temperature of secondary pre-cooling is 0-4
℃。
Processing method the most according to claim 7, it is characterised in that: the beef items after described step 14)-15 to-
Freezen protective at 20 DEG C.
Processing method the most according to claim 8, it is characterised in that: the beef items after described step 14) is at-18 DEG C
Freezen protective.
10. the beef of preparation is processed according to the processing method described in above-mentioned any one claim.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610762983.1A CN106261919A (en) | 2016-08-31 | 2016-08-31 | A kind of processing method of beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610762983.1A CN106261919A (en) | 2016-08-31 | 2016-08-31 | A kind of processing method of beef |
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| Publication Number | Publication Date |
|---|---|
| CN106261919A true CN106261919A (en) | 2017-01-04 |
Family
ID=57674917
Family Applications (1)
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| CN201610762983.1A Pending CN106261919A (en) | 2016-08-31 | 2016-08-31 | A kind of processing method of beef |
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| CN102669791A (en) * | 2011-03-16 | 2012-09-19 | 姜卫华 | Food antiseptic coating agent |
| CN102919886A (en) * | 2012-11-14 | 2013-02-13 | 西藏金稞集团有限责任公司 | Method for producing sauce yak beef |
| CN103271318A (en) * | 2013-04-07 | 2013-09-04 | 安徽隐山畜牧业开发有限公司 | Marinating material of marinated beef, and marinating method thereof |
| CN104041845A (en) * | 2013-03-15 | 2014-09-17 | 青岛积德成食品有限公司 | Green additive-free bologna sausage and making method |
| CN104522555A (en) * | 2014-12-10 | 2015-04-22 | 山东新润食品有限公司 | Carrot sandwiched sliced meat and production method thereof |
| CN105558848A (en) * | 2015-12-12 | 2016-05-11 | 河南众品食业股份有限公司 | Novel process for processing spiced beef |
-
2016
- 2016-08-31 CN CN201610762983.1A patent/CN106261919A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669791A (en) * | 2011-03-16 | 2012-09-19 | 姜卫华 | Food antiseptic coating agent |
| CN102919886A (en) * | 2012-11-14 | 2013-02-13 | 西藏金稞集团有限责任公司 | Method for producing sauce yak beef |
| CN104041845A (en) * | 2013-03-15 | 2014-09-17 | 青岛积德成食品有限公司 | Green additive-free bologna sausage and making method |
| CN103271318A (en) * | 2013-04-07 | 2013-09-04 | 安徽隐山畜牧业开发有限公司 | Marinating material of marinated beef, and marinating method thereof |
| CN104522555A (en) * | 2014-12-10 | 2015-04-22 | 山东新润食品有限公司 | Carrot sandwiched sliced meat and production method thereof |
| CN105558848A (en) * | 2015-12-12 | 2016-05-11 | 河南众品食业股份有限公司 | Novel process for processing spiced beef |
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Application publication date: 20170104 |
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