CN106858365A - A kind of method that ultrasonic assistant cooks processing spiced beef - Google Patents
A kind of method that ultrasonic assistant cooks processing spiced beef Download PDFInfo
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- CN106858365A CN106858365A CN201710016732.3A CN201710016732A CN106858365A CN 106858365 A CN106858365 A CN 106858365A CN 201710016732 A CN201710016732 A CN 201710016732A CN 106858365 A CN106858365 A CN 106858365A
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- Prior art keywords
- spiced beef
- ultrasonic assistant
- cooked
- beef
- cooks
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- 235000015278 beef Nutrition 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 26
- 238000012545 processing Methods 0.000 title claims abstract description 18
- 238000010411 cooking Methods 0.000 claims abstract description 15
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 14
- 150000002367 halogens Chemical class 0.000 claims abstract description 14
- 235000014347 soups Nutrition 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims description 5
- 235000020995 raw meat Nutrition 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 3
- 230000011218 segmentation Effects 0.000 claims description 2
- 238000002604 ultrasonography Methods 0.000 claims 3
- 238000004519 manufacturing process Methods 0.000 abstract description 20
- 230000000694 effects Effects 0.000 abstract description 14
- 150000003839 salts Chemical class 0.000 abstract description 14
- 235000013372 meat Nutrition 0.000 abstract description 9
- 239000000446 fuel Substances 0.000 abstract description 2
- 230000003204 osmotic effect Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 17
- 235000013622 meat product Nutrition 0.000 description 14
- 238000009835 boiling Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 6
- 235000015067 sauces Nutrition 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 230000006378 damage Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 241000404030 Anacyclus clavatus Species 0.000 description 1
- 244000061520 Angelica archangelica Species 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 244000062250 Kaempferia rotunda Species 0.000 description 1
- 235000013422 Kaempferia rotunda Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 229940093503 ethyl maltol Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of method that ultrasonic assistant cooks processing spiced beef, while heating and cooking, heated using ultrasonic assistant, quickly cooked.The present invention uses mechanical effect, cavitation effect and the fuel factor of ultrasonic wave so that brew time needed for spiced beef shortens, energy saving, reduces production cost；Halogen soup osmotic efficiency is significantly improved, increases bulk spiced beef centre salt content；Product meat water-retaining property is improve, so that improve production efficiency；Product hardness is reduced, tenderizing effectses are played, product quality is improved.
Description
Technical field
The invention belongs to meat product manufacture field, it is related to a kind of method for cooking of sauce halogen product, and in particular to Yi Zhongchao
The method that sound wave auxiliary cooks processing spiced beef.
Background technology
Cooked meats are the traditional class meat products of China, refer to meat in water with flavorings such as salt or soy sauce and
The class Cooked meat products that spice is cooked together, are the important components of Traditional Chinese Meat Products, because its nutrition is rich
Richness, unique flavor, convenient and swift enjoy liking and favor for consumers in general.Recently as growth in the living standard, people
New requirement is proposed to stewed meat products, stewed meat products are increasingly becoming research and development focus.Stewed meat products have wide city
Field prospect, but various problems are there are in the production of the current stewed meat products of China, it is mainly shown as：(1) China is sauce halogen
How extensive the production and processing big country of meat products, but unreasonable products structure, production, intensive processing product be less.(2) China is most
Stewed meat products manufacturing enterprise is all confined to conventional machining process, and production technology falls behind, and state-of-the-art technology application is less, and work is strong
Degree is big, it is difficult to realize scale, standardized production.(3) stewed meat products yield rate is low, and nutrient component damages are serious.Current sauce
The production of halogen meat products is more using cauldron high cooking by the way of, and spice, flavoring are wasted seriously, protein in raw material,
The loss of the nutriments such as vitamin is serious, and product cost is high.(4) product should not be preserved, and shelf life is short.Traditional Cooked Meat Products band
There is thick gravy, product moisture activity is high, and salt content is low, it is easy to microbial growth, so as to cause product putrid and deteriorated.Cause
This, explores new improved traditional meat quality, and the processing technology of improve production efficiency is to improve enterprise competitiveness, is met
The important channel of consumer demand.
The content of the invention：
The present invention is for current method for producing halogen soup osmotic effect difference and permeates uneven, stewed meat products yield rate
Low, poor water retention property lacks tendering technology in boiling process, brew time is long, and energy resource consumption is big, and production cost is high etc., and technology is asked
A kind of topic, there is provided method of new production spiced beef.
Purpose of the present invention can be achieved through the following technical solutions：
A kind of method that ultrasonic assistant cooks processing spiced beef, be while heating and cooking, it is auxiliary using ultrasonic wave
Heating is helped, is quickly cooked.
The ultrasonic wave design parameter that the present invention is used is：The ultrasonic frequency be 20~25kHz, power be 300~
800W.Preferably, the ultrasonic frequency is 20kHz, and power is 800W.
The method that above-mentioned ultrasonic assistant cooks processing spiced beef, comprises the following steps：
(1) after by beef segmentation uniformly, pickle；
(2) it is traditionally that halogen soup is boiled, it is put into the raw meat pickled；
(3) heating is aided in power as 800W simultaneously, and frequency is the ultrasonic wave of 20kHz, after the completion of cooking, by spiced beef
Cooling, packaging.
The spiced beef of processing is cooked by above-mentioned method.
Application of the above-mentioned method in processing spiced beef is cooked.
It is experimentally confirmed that the use of power being 800W, frequency cooks spiced beef for the ultrasonic assistant of 20kHz, compared to tradition
Method for cooking, it can make raw meat central temperature, and 10min reaches 70 DEG C in advance, shortens brew time, reducing energy consumption；Remarkably promote
Halogen soup is permeated, and dramatically increases spiced beef centre color burn, salt content, reaches the effect of less salt cooking；Significantly carry
High product water-retaining property, improving production efficiency；Also making product hardness simultaneously significantly reduces, and plays tenderizing effectses, improves meat quality.
Beneficial effects of the present invention：
Positive effect of the invention is that ultrasonic assistant is cooked relative to conventional method, can be using in its generating process
Fuel factor temperature is increased rapidly, shorten brew time, energy saving, reduce production cost；Meanwhile, the machinery effect of ultrasonic wave
Muscle fibril structure should be destroyed, muscle is easier to be cut off, broken up, so that product hardness is significantly reduced, play tenderization
Effect, improves meat quality；Additionally, the distinctive cavitation effect of ultrasonic wave is combined with its mechanical effect, in destruction muscle fibril knot
While structure, material permeates to interiors of products in can driving halogen soup, makes spiced beef centre color burn, and salt content is notable
Increase, and reach the effect of less salt cooking；Free water content is significantly reduced during ultrasonic wave also can make product, and improves not to flow
Water content, so as to significantly improve product water-retaining property, improving production efficiency.
Brief description of the drawings：
Fig. 1 is that ultrasonic assistant cooks the temperature variation curve that spiced beef center is cooked with tradition；
Specific embodiment：
The present invention will be further described with specific embodiment for explanation below in conjunction with the accompanying drawings：
Embodiment 1：
Fresh rump is cleaned up into surface watery blood, removal visible fat, manadesma are divided into 8 × 8 × 8cm uniformly sides
Block, is 1 by meat liquid volume ratio:(2% (w/w) salt, 0.5% (w/w) monosodium glutamate, 0.4% (w/w) is combined 3 ratios immersion pickling liquid
Phosphate, 2% (w/w) sugar, balance of water) in, pickle 24h at 4 DEG C；Proportions needed for spice is pressed are well rear boiled, burn
Other flavoring (10kg water, anistree 15g, spiceleaf 5g, root of Dahurain angelica 3g, cloves 1g, Chinese prickly ash 3g, cassia bark 8g, white buttons are added in open procedure
3g, dried orange peel 3g, tsaoko 2g, kaempferia galamga 3g, fructus amomi 1g, salt 200g, sugared 150g, monosodium glutamate 50g, light soy sauce 200g, ethyl maltol 5g),
It is brewed into halogen soup；Beef source after above-mentioned standing is pickled is cooked in being put into the above-mentioned halogen soup for boiling, same in boiling process
When ultrasonic wave (frequency is 20kHz) auxiliary of 0W, 800W power be respectively adopted cook, and control centre's temperature boils at 70 ± 2 DEG C
120min processed.In boiling process, thermocouple thermometer is inserted into cube meat center (at the 4cm of surface), it is every during cooking
A Temperature numerical is recorded every 10min.
Conclusion：Ultrasonic assistant is cooked can be such that raw meat central temperature raises rapidly, be cooked compared to tradition, and it can make raw material
Meat central temperature shifts to an earlier date ten minutes and reaches 70 DEG C (as shown in Figure 1), so as to shorten brew time, reducing energy consumption, energy saving is long
Phase is using can be greatly lowered production cost.
Embodiment 2：
The ultrasonic wave (frequency is 25kHz) of 300W power is used to aid in cooking in boiling process, the same embodiment of other conditions
1。
Embodiment 3：
The ultrasonic wave (frequency is 23kHz) of 500W power is used to aid in cooking in boiling process, the same embodiment of other conditions
1。
Embodiment 4：
After product cooling to the room temperature that will be cooked in embodiment 1, centre sample is taken, using GB/T9695.8-
2008 methods determine spiced beef centre salt content, and are joined with the colourity that color difference meter determines spiced beef centre
Number.
Conclusion：As shown in table 1, ultrasonic assistant is cooked can significantly improve spiced beef centre salt content, and make
Centre color burn, closer to halogen soup color, it can be seen that, ultrasonic assistant is cooked and is remarkably improved halogen soup infiltration effect
Rate, the rising of salt content can suppress the microbial growth in later stage storage, alleviate product putrid and deteriorated.Meanwhile, its
Brew time can also be shortened on the premise of its internal salt content is not influenceed, be hopeful to realize that less salt cooks imagination.
The tradition of table 1 cooks with ultrasonic assistant cooking that halogen soup is infiltrative compares
Embodiment 5：
After product cooling to the room temperature that will be cooked in embodiment 1, centre sample is taken, using the expression of compressive failure
Spiced beef centre water-retaining property.
Conclusion：As shown in table 2, ultrasonic assistant is cooked can significantly improve spiced beef centre water-retaining property, improve
Not to flow water content, free water content is reduced, improve yield rate, it is to avoid yield rate processed that boils for a long time is reduced, so as to improve
Productivity effect, long-term use can be greatly lowered production cost.
The tradition of table 2 cooks the comparing that water-retaining property is cooked with ultrasonic assistant
Embodiment 6：
After product cooling to the room temperature that will be cooked in embodiment 1, centre sample is taken, determined using Texture instrument TPA
Its hardness, stickiness, chewiness, cohesiveness represent spiced beef centre quality structure.
Conclusion：As shown in table 3, ultrasonic assistant is cooked can significantly reduce spiced beef centre hardness number, play
Tenderizing effectses, so that the method that tenderization is cooked instead of long-time, it is to avoid moisture and part nutrition caused by the system of boiling for a long time
Scale, standardized production are realized in the loss of composition, more conducively sauce spiced and stewed food processing.
The tradition of table 3 cooks the comparing that meat is cooked with ultrasonic assistant
Claims (6)
1. a kind of method that ultrasonic assistant cooks processing spiced beef, it is characterised in that：While heating and cooking, ultrasound is used
Ripple auxiliary heating, is quickly cooked.
2. the method that ultrasonic assistant according to claim 1 cooks processing spiced beef, it is characterised in that：The ultrasound
Wave frequency rate, is 20~25kHz, and power is 300~800W.
3. the method that ultrasonic assistant according to claim 1 cooks processing spiced beef, it is characterised in that：The ultrasound
Wave frequency rate, is 20kHz, and power is 800W.
4. the method for cooking processing spiced beef according to any described ultrasonic assistant in claims 1 to 3, its feature exists
In：Comprise the following steps：
(1) after by beef segmentation uniformly, pickle；
(2) it is traditionally that halogen soup is boiled, it is put into the raw meat pickled；
(3) auxiliary, with ultrasonic wave, after the completion of cooking, by spiced beef cooling, is packed simultaneously for heating.
5. the spiced beef of processing is cooked by any described method in Claims 1 to 4.
6. application of any described method in processing spiced beef is cooked in Claims 1 to 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710016732.3A CN106858365A (en) | 2017-01-10 | 2017-01-10 | A kind of method that ultrasonic assistant cooks processing spiced beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710016732.3A CN106858365A (en) | 2017-01-10 | 2017-01-10 | A kind of method that ultrasonic assistant cooks processing spiced beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106858365A true CN106858365A (en) | 2017-06-20 |
Family
ID=59157391
Family Applications (1)
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| CN201710016732.3A Pending CN106858365A (en) | 2017-01-10 | 2017-01-10 | A kind of method that ultrasonic assistant cooks processing spiced beef |
Country Status (1)
| Country | Link |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495171A (en) * | 2017-09-30 | 2017-12-22 | 安徽咱家田生态农业有限公司 | A kind of preparation method of beef in own juice sauce |
| CN107981236A (en) * | 2017-12-11 | 2018-05-04 | 徐州汉戌堂食品有限公司 | A kind of ultrasonic wave aids in stew in soy sauce meat method |
| 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 |
| CN108669494A (en) * | 2018-05-22 | 2018-10-19 | 中玺（天津）枣业技术工程中心 | Ice jujube and processing technology |
| CN108887600A (en) * | 2018-07-13 | 2018-11-27 | 江苏你好鸭食品有限公司 | A kind of cooking method of duck brisket |
| CN109090434A (en) * | 2018-07-23 | 2018-12-28 | 南京农业大学 | A kind of method of ultrasonic wave auxiliary fried beef ball processing |
| CN109527142A (en) * | 2018-12-27 | 2019-03-29 | 萧氏茶业集团有限公司 | A kind of slim tea and preparation method thereof |
| CN109874990A (en) * | 2019-04-28 | 2019-06-14 | 蚌埠学院 | A kind of maturation method of spiced beef |
| CN110250446A (en) * | 2019-07-24 | 2019-09-20 | 河南牧业经济学院 | A method of reducing sauce Nitrite Content of meat products determined |
| CN110720597A (en) * | 2019-11-19 | 2020-01-24 | 怀化市明友食品有限责任公司 | Storage method of sauced duck necks |
| CN112401140A (en) * | 2020-10-28 | 2021-02-26 | 吉林农业大学 | Method for preparing beef by using ultrasonic-assisted heat |
| CN112515116A (en) * | 2020-12-31 | 2021-03-19 | 宜昌顶好奇食品科技有限公司 | Rapid marinating process for beef |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495171A (en) * | 2017-09-30 | 2017-12-22 | 安徽咱家田生态农业有限公司 | A kind of preparation method of beef in own juice sauce |
| CN107981236A (en) * | 2017-12-11 | 2018-05-04 | 徐州汉戌堂食品有限公司 | A kind of ultrasonic wave aids in stew in soy sauce meat method |
| 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 |
| CN108669494A (en) * | 2018-05-22 | 2018-10-19 | 中玺（天津）枣业技术工程中心 | Ice jujube and processing technology |
| CN108887600A (en) * | 2018-07-13 | 2018-11-27 | 江苏你好鸭食品有限公司 | A kind of cooking method of duck brisket |
| CN109090434A (en) * | 2018-07-23 | 2018-12-28 | 南京农业大学 | A kind of method of ultrasonic wave auxiliary fried beef ball processing |
| CN109527142A (en) * | 2018-12-27 | 2019-03-29 | 萧氏茶业集团有限公司 | A kind of slim tea and preparation method thereof |
| CN109874990A (en) * | 2019-04-28 | 2019-06-14 | 蚌埠学院 | A kind of maturation method of spiced beef |
| CN110250446A (en) * | 2019-07-24 | 2019-09-20 | 河南牧业经济学院 | A method of reducing sauce Nitrite Content of meat products determined |
| CN110720597A (en) * | 2019-11-19 | 2020-01-24 | 怀化市明友食品有限责任公司 | Storage method of sauced duck necks |
| CN112401140A (en) * | 2020-10-28 | 2021-02-26 | 吉林农业大学 | Method for preparing beef by using ultrasonic-assisted heat |
| CN112515116A (en) * | 2020-12-31 | 2021-03-19 | 宜昌顶好奇食品科技有限公司 | Rapid marinating process for beef |
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Application publication date: 20170620 |
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