CN106616443A - Fragrant spiced beef preparation method - Google Patents

Fragrant spiced beef preparation method Download PDF

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Publication number
CN106616443A
CN106616443A CN201611263647.9A CN201611263647A CN106616443A CN 106616443 A CN106616443 A CN 106616443A CN 201611263647 A CN201611263647 A CN 201611263647A CN 106616443 A CN106616443 A CN 106616443A
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CN
China
Prior art keywords
beef
water
parts
tumbling
pickling liquid
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CN201611263647.9A
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Chinese (zh)
Inventor
王勇
Original Assignee
安徽省家乡食品集团有限公司
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Application filed by 安徽省家乡食品集团有限公司 filed Critical 安徽省家乡食品集团有限公司
Priority to CN201611263647.9A priority Critical patent/CN106616443A/en
Publication of CN106616443A publication Critical patent/CN106616443A/en

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Abstract

The invention discloses a fragrant spiced beef preparation method which comprises the following operation steps: 1, cutting beef into meat loaves, injecting pickling fluid into each meat loaf and then soaking the meat loaves in the pickling fluid; 2, rolling and rubbing the soaked beef for 80min and adding mixed powder of sodium carbonate and carrageenan into the beef, wherein the mass ratio of the sodium carbonate to the carrageenan is 1 to 1; 3, decocting seasoning water through a seasoning bag, adding 100 to 120mg of monascus red pigment into each kilogram of the seasoning water and putting the rolled and rubbed beef into the seasoning water to be pickled and boiled; 4, vacuum packing the pickled and boiled beef loaves and sterilizing to obtain finished products. The manufactured spiced beef is bright red in color, glossy, fresh and tender in meat quality, palatable in hardness, better in taste, unique in flavor, rich in nutrition, high in yield and suitable for large-scale production.

Description

A kind of preparation method of drifting fragrance spiced beef

Technical field

The invention belongs to food processing field, and in particular to a kind of preparation method of drifting fragrance spiced beef.

Background technology

Beef contains rich in protein, and the ratio of components pork of amino acid needs closer to human body, can improve body disease-resistant Ability, to growing and Post operation, the people of aftercare loses blood in supplement and the aspect such as repair tissue is particularly suitable.Severe winter eats Beef, there is warm stomach effect, is severe winter good merchantable brand.The traditional Chinese medical science thinks:Beef has tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, change Phlegm ceases wind, the function of saliva of quenching the thirst.Suitable for the sinking of qi of middle-jiao, body void of breathing hard, soreness of bones and muscles and anaemia prolonged illness and yellow dizzy people in face it People eats.Wherein spiced beef is a kind of traditional processing method of beef, but spiced beef is the processing mode of individual workship, work Skill is complicated, and processing apparatus fall behind, and production efficiency is extremely low, it is impossible to realize large-scale production, and spiced beef in production During, colour generation flavor complicated mechanism, during large-scale production, the color, smell and taste of beef and the nutriment contained by it cannot be obtained Ensure.

The content of the invention

In order to solve the above problems, the present invention provides a kind of preparation method of the drifting fragrance spiced beef that can be mass-produced.

The present invention is achieved by the following technical solutions.

A kind of preparation method of drifting fragrance spiced beef, including following operating procedure:

(1)Beef is cut into into the cube meat that weight is 400-500g, pickling liquid 50-60g is injected in each cube meat, then put it into and salt down 30-40min is soaked in liquid processed, wherein pickling liquid is made up of the component of following weight portion:Poria cocos 19-22 parts, radix pseudostellariae 10-15 Part, Lysimachia foenum-graecum 12-14 parts, sea cucumber 16-18 parts, salt 30-40 parts, water 250-300 parts;

(2)By the beef tumbling 100-120min after immersion, the temperature control after tumbling at 5-7 DEG C, after tumbling 80min, Xiang Qi The mixed-powder of the middle sodium carbonate for adding beef gross weight 0.006-0.008 times to weigh and carragheen, wherein sodium carbonate and carragheen Mass ratio is 1:1;

(3)Materials bag boils material water, the monascorubin of 100-120mg is added in per kilogram of material water, by the beef clod after tumbling It is put into and expects that carrying out halogen in water boils;

(4)Beef clod after halogen is boiled is vacuum-packed, finished product after sterilization.

Specifically, above-mentioned steps(1)In pickling liquid made using following methods:By poria cocos, radix pseudostellariae, Lysimachia foenum-graecum, Sea cucumber is put in water, is decocted after 3-4 hours using moderate heat, is filtered to get filtrate, and in filtrate salt is added, and pickling liquid is obtained.

Preferably, when beef is in pickling liquid, using ultrasonically treated, wherein the frequency of ultrasonic wave is 30-35kHz.

Technical scheme from more than, the invention has the beneficial effects as follows:

Obtained paste flavor beef in the present invention, color and luster is scarlet glossy, and Fresh & Tender in Texture, soft or hard is agreeable to the taste, good in taste, and local flavor is only Spy, nutritious, yield rate is high, is adapted to large-scale production.Pickling liquid and method for salting that the present invention is provided, overcome tradition The problem that method for salting is time-consuming, nutrition and flavor loss are serious, the active ingredient synergy in poria cocos, radix pseudostellariae, energy Beef tonifying middle-Jiao and Qi, the function of warm stomach resisting cold are lifted, and there is obtained spiced beef and lift body immunity, increase human body blood The function of liquid circulation rate;Active ingredient synergy in Lysimachia foenum-graecum and sea cucumber, can further lift the health care work(of beef Can, and the tenderness good to eat with stronger water-retaining property and soft or hard after pickling can be caused, and salting period can also be reduced, contract Short processes flow process, reduces labor cost;Using ultrasonically treated and pickling liquid is injected in beef, both can produce collaboration and make With, and for positive-effect, can greatly shorten salting period, and the effect pickled can be lifted, lift the tenderness of beef so that ox Nutrient content in meat and pickling liquid is effectively combined, it is easy to which be absorbed by the body utilization;Add carragheen in the beef tumbling later stage With powdered sodium carbonate, wherein sodium carbonate can neutralize the acidic materials that beef is produced in tumbling procedure, and carragheen can be adsorbed In cube meat, then during halogen is boiled, can sufficiently enter meat in, lifted beef water holding capacity and meat it is tender Degree, and then yield rate is improved, it is demonstrated experimentally that the effect for adding carragheen in the tumbling later stage is substantially better than adding in pickling liquid Carragheen, solves and add in pickling liquid after carragheen so that the nutrient content in pickling liquid is not easy to by asking that beef absorbs Topic.

Specific embodiment

Following examples are used to illustrate the present invention, but can not be used for limiting the scope of the present invention.The reality adopted in embodiment The condition of applying can be for further adjustments according to the condition of producer, and unaccounted implementation condition is usually conventional laboratory conditions.

Embodiment 1

A kind of preparation method of drifting fragrance spiced beef, including following operating procedure:

(1)Beef is cut into into the cube meat that weight is 400g, pickling liquid 50g is injected in each cube meat, then put it in pickling liquid Immersion 30min, wherein pickling liquid is made up of the component of following weight portion:19 parts of poria cocos, 10 parts of radix pseudostellariae, 12 parts of Lysimachia foenum-graecum, 16 parts of sea cucumber, 30 parts of salt, 250 parts of water;

(2)Beef tumbling 100min after immersion, the temperature control after tumbling after tumbling 80min, are added thereto at 5 DEG C The sodium carbonate of 0.006 times of weight of beef gross weight and the mixed-powder of carragheen, the wherein mass ratio of sodium carbonate and carragheen are 1:1;

(3)Materials bag boils material water, and the monascorubin of 100mg is added in per kilogram of material water, and the beef clod after tumbling is put into Halogen is carried out in material water to boil;

(4)Beef clod after halogen is boiled is vacuum-packed, finished product after sterilization.

Specifically, above-mentioned steps(1)In pickling liquid made using following methods:By poria cocos, radix pseudostellariae, Lysimachia foenum-graecum, Sea cucumber is put in water, after being decocted 3 hours using moderate heat, is filtered to get filtrate, and in filtrate salt is added, and pickling liquid is obtained.

Preferably, when beef is in pickling liquid, using ultrasonically treated, wherein the frequency of ultrasonic wave is 30kHz.

Embodiment 2

A kind of preparation method of drifting fragrance spiced beef, including following operating procedure:

(1)Beef is cut into into the cube meat that weight is 450g, pickling liquid 55g is injected in each cube meat, then put it in pickling liquid Immersion 35min, wherein pickling liquid is made up of the component of following weight portion:21 parts of poria cocos, 13 parts of radix pseudostellariae, 13 parts of Lysimachia foenum-graecum, 17 parts of sea cucumber, 35 parts of salt, 280 parts of water;

(2)Beef tumbling 110min after immersion, the temperature control after tumbling after tumbling 80min, are added thereto at 6 DEG C The sodium carbonate of 0.007 times of weight of beef gross weight and the mixed-powder of carragheen, the wherein mass ratio of sodium carbonate and carragheen are 1:1;

(3)Materials bag boils material water, and the monascorubin of 110mg is added in per kilogram of material water, and the beef clod after tumbling is put into Halogen is carried out in material water to boil;

(4)Beef clod after halogen is boiled is vacuum-packed, finished product after sterilization.

Specifically, above-mentioned steps(1)In pickling liquid made using following methods:By poria cocos, radix pseudostellariae, Lysimachia foenum-graecum, Sea cucumber is put in water, after being decocted 3.5 hours using moderate heat, is filtered to get filtrate, and in filtrate salt is added, and pickling liquid is obtained.

Preferably, when beef is in pickling liquid, using ultrasonically treated, wherein the frequency of ultrasonic wave is 33kHz.

Embodiment 3

A kind of preparation method of drifting fragrance spiced beef, including following operating procedure:

(1)Beef is cut into into the cube meat that weight is 500g, pickling liquid 60g is injected in each cube meat, then put it in pickling liquid Immersion 40min, wherein pickling liquid is made up of the component of following weight portion:22 parts of poria cocos, 15 parts of radix pseudostellariae, 14 parts of Lysimachia foenum-graecum, 18 parts of sea cucumber, 40 parts of salt, 300 parts of water;

(2)Beef tumbling 120min after immersion, the temperature control after tumbling after tumbling 80min, are added thereto at 7 DEG C The sodium carbonate of 0.008 times of weight of beef gross weight and the mixed-powder of carragheen, the wherein mass ratio of sodium carbonate and carragheen are 1:1;

(3)Materials bag boils material water, and the monascorubin of 120mg is added in per kilogram of material water, and the beef clod after tumbling is put into Halogen is carried out in material water to boil;

(4)Beef clod after halogen is boiled is vacuum-packed, finished product after sterilization.

Specifically, above-mentioned steps(1)In pickling liquid made using following methods:By poria cocos, radix pseudostellariae, Lysimachia foenum-graecum, Sea cucumber is put in water, is decocted after 3-4 hours using moderate heat, is filtered to get filtrate, and in filtrate salt is added, and pickling liquid is obtained.

Preferably, when beef is in pickling liquid, using ultrasonically treated, wherein the frequency of ultrasonic wave is 35kHz.

Local flavor beef subjective appreciation, deliberated index includes tenderness, flavour, color, succulence and overall acceptance:

The local flavor beef subjective appreciation table of table 1

50 people composition evaluation group is randomly selected, sense organ is carried out to commercially available common spiced beef in embodiment 1,2,3 and comparative example Evaluate, evaluation result is as shown in table 2:

The Analyses Methods for Sensory Evaluation Results of the drifting fragrance spiced beef of table 2

Project Tenderness average mark Flavour average mark Color average mark Succulence average mark Overall acceptance average mark Embodiment 1 7.5 6.6 6.4 7.1 7.4 Embodiment 2 7.6 7.5 7.4 7.3 7.5 Embodiment 3 7.3 7.6 7.7 7.2 7.6 Comparative example 5.2 5.7 5.1 4.8 5.0

As shown in Table 2, the obtained drifting fragrance spiced beef of the present invention, looks good, smell good and taste good, deep to be liked by consumer.

It should be appreciated that the application of the present invention is not limited to above-mentioned citing, and for those of ordinary skills, can To be improved according to the above description or be converted, all these modifications and variations should all belong to the guarantor of claims of the present invention Shield scope.

Claims (3)

1. a kind of preparation method of drifting fragrance spiced beef, it is characterised in that including following operating procedure:
(1)Beef is cut into into the cube meat that weight is 400-500g, pickling liquid 50-60g is injected in each cube meat, then put it into and salt down 30-40min is soaked in liquid processed, wherein pickling liquid is made up of the component of following weight portion:Poria cocos 19-22 parts, radix pseudostellariae 10-15 Part, Lysimachia foenum-graecum 12-14 parts, sea cucumber 16-18 parts, salt 30-40 parts, water 250-300 parts;
(2)By the beef tumbling 100-120min after immersion, the temperature control after tumbling at 5-7 DEG C, after tumbling 80min, Xiang Qi The mixed-powder of the middle sodium carbonate for adding beef gross weight 0.006-0.008 times to weigh and carragheen, wherein sodium carbonate and carragheen Mass ratio is 1:1;
(3)Materials bag boils material water, the monascorubin of 100-120mg is added in per kilogram of material water, by the beef clod after tumbling It is put into and expects that carrying out halogen in water boils;
(4)Beef clod after halogen is boiled is vacuum-packed, finished product after sterilization.
2. according to a kind of preparation method of the drifting fragrance spiced beef described in claim 1, it is characterised in that step(1)In salt down Liquid processed is made using following methods:Poria cocos, radix pseudostellariae, Lysimachia foenum-graecum, sea cucumber are put in water, 3-4 hours are decocted using moderate heat Afterwards, filter to get filtrate, in filtrate salt is added, pickling liquid is obtained.
3. according to a kind of preparation method of the drifting fragrance spiced beef described in claim 1 or 2, it is characterised in that beef is being pickled When in liquid, using ultrasonically treated, wherein the frequency of ultrasonic wave is 30-35kHz.
CN201611263647.9A 2016-12-30 2016-12-30 Fragrant spiced beef preparation method CN106616443A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106962818A (en) * 2017-05-24 2017-07-21 黑龙江八农垦大学 A kind of processing technology for improving spiced anterior tendon beef tenderness
CN107484974A (en) * 2017-08-24 2017-12-19 合肥市福来多食品有限公司 A kind of processing method of the ultrasonic assistant sauced duck meat palm

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103734755A (en) * 2013-12-18 2014-04-23 芜湖中路实业有限责任公司 Body-building healthcare beef and processing method thereof
CN104187791A (en) * 2014-09-12 2014-12-10 三统万福(青岛)食品有限公司 Non-phosphorus water retention agent for improving tissue taste and succulence of processed meat product
CN104432135A (en) * 2014-11-27 2015-03-25 芜湖宏洋食品有限公司 Instant mutton with nutrients and fragrance of cherries and preparation method for instant mutton with nutrients and fragrance of cherries
CN105918886A (en) * 2016-04-19 2016-09-07 凤阳县中都食品有限公司 Preparation method of spiced beef with good mouthfeel
CN106213221A (en) * 2016-07-14 2016-12-14 合肥市福来多食品有限公司 A kind of purple cabbage blood pressure lowering dried beef and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103734755A (en) * 2013-12-18 2014-04-23 芜湖中路实业有限责任公司 Body-building healthcare beef and processing method thereof
CN104187791A (en) * 2014-09-12 2014-12-10 三统万福(青岛)食品有限公司 Non-phosphorus water retention agent for improving tissue taste and succulence of processed meat product
CN104432135A (en) * 2014-11-27 2015-03-25 芜湖宏洋食品有限公司 Instant mutton with nutrients and fragrance of cherries and preparation method for instant mutton with nutrients and fragrance of cherries
CN105918886A (en) * 2016-04-19 2016-09-07 凤阳县中都食品有限公司 Preparation method of spiced beef with good mouthfeel
CN106213221A (en) * 2016-07-14 2016-12-14 合肥市福来多食品有限公司 A kind of purple cabbage blood pressure lowering dried beef and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106962818A (en) * 2017-05-24 2017-07-21 黑龙江八农垦大学 A kind of processing technology for improving spiced anterior tendon beef tenderness
CN107484974A (en) * 2017-08-24 2017-12-19 合肥市福来多食品有限公司 A kind of processing method of the ultrasonic assistant sauced duck meat palm

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Application publication date: 20170510