CN106616443A - Fragrant spiced beef preparation method - Google Patents
Fragrant spiced beef preparation method Download PDFInfo
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- 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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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
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.
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Cited By (6)
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| 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 |
| CN108669466A (en) * | 2018-04-23 | 2018-10-19 | 河南牧业经济学院 | A kind of production method that leisure spiced beef is dry |
| CN110521910A (en) * | 2019-09-26 | 2019-12-03 | 安徽恒盛实业有限责任公司 | A kind of preparation method of tender matter conditioning beef |
| JP2020108342A (en) * | 2018-12-28 | 2020-07-16 | 小林製薬株式会社 | Ang-khak-containing meat softening composition |
| CN111616307A (en) * | 2020-06-11 | 2020-09-04 | 烟台喜旺肉类食品有限公司 | Sauced beef processing technology capable of reducing polycyclic aromatic hydrocarbon content |
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Cited By (7)
| 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 |
| CN108669466A (en) * | 2018-04-23 | 2018-10-19 | 河南牧业经济学院 | A kind of production method that leisure spiced beef is dry |
| JP2020108342A (en) * | 2018-12-28 | 2020-07-16 | 小林製薬株式会社 | Ang-khak-containing meat softening composition |
| JP7316041B2 (en) | 2018-12-28 | 2023-07-27 | 小林製薬株式会社 | Meat tenderizing composition containing red yeast rice |
| CN110521910A (en) * | 2019-09-26 | 2019-12-03 | 安徽恒盛实业有限责任公司 | A kind of preparation method of tender matter conditioning beef |
| CN111616307A (en) * | 2020-06-11 | 2020-09-04 | 烟台喜旺肉类食品有限公司 | Sauced beef processing technology capable of reducing polycyclic aromatic hydrocarbon content |
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