CN106923233A - A kind of hand-torn stewed beef and preparation method thereof - Google Patents
A kind of hand-torn stewed beef and preparation method thereof Download PDFInfo
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- CN106923233A CN106923233A CN201710052734.8A CN201710052734A CN106923233A CN 106923233 A CN106923233 A CN 106923233A CN 201710052734 A CN201710052734 A CN 201710052734A CN 106923233 A CN106923233 A CN 106923233A
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- 235000012209 glucono delta-lactone Nutrition 0.000 description 7
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- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 4
- 230000007547 defect Effects 0.000 description 3
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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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to meat product processing technology field, and in particular to a kind of hand-torn stewed beef and preparation method thereof.The hand-torn stewed beef is mainly made up of following raw material：139~163 parts of beef, 1.2~3 parts of edible salt, 0.005~0.018 part of sodium tripolyphosphate, 0.005~0.018 part of natrium nitrosum, 0.1~0.35 part of D sodium isoascorbates, 10~15 parts of beef fat, 0.5~1.5 part of flavoring, 1.6~5.2 parts of thickener of water suction, 0.012~0.018 part of antioxidant, 139~163 parts of water.Each raw material synergy, makes the hand-torn stewed beef steady quality of preparation, is difficult water outlet, reduces the loss of nutritional ingredient, and fine and tender taste slugging, mouthfeel is moistened.Beef fat is processed into butter by the present invention, and part beef is processed into steamed beef soup mixing addition sliced beef, assigns the product for preparing strong beef-flavouring.
Description
Technical field
The present invention relates to meat product processing technology field, and in particular to a kind of hand-torn stewed beef and preparation method thereof.
Background technology
Hand-torn stewed beef is Han nationality's local flavor famous-eat of the band of Sichuan one, and traditional hand-torn stewed beef is all the cook by dining room or restaurant
Field fabrication, the taste and flavor of making is closely bound up with the cooking level of cook, it is impossible to ensure the one of product quality and local flavor
Cause property.Although the hand-torn stewed beef of some finished product packings also occurs in the market in recent years, generally existing beef-flavouring is not dense enough
Strongly fragrant, meat is not delicate enough, is difficult to chew, the defect of easy water outlet in placement process.
The content of the invention
In order to overcome the defect of prior art, it is an object of the invention to provide a kind of hand-torn stewed beef, steady quality is difficult out
Water, reduces the loss of nutritional ingredient, and with strong beef-flavouring, fine and tender taste slugging, mouthfeel is moistened.
Meanwhile, the present invention also aims to provide a kind of preparation method of hand-torn stewed beef.
In order to realize the above object the technical solution adopted in the present invention is：
A kind of hand-torn stewed beef, is mainly prepared from by the raw material of following parts by weight：139~163 parts of beef, edible salt
1.2~3 parts, 0.005~0.018 part of sodium tripolyphosphate, 0.005~0.018 part of natrium nitrosum, D-araboascorbic acid sodium 0.1~
0.35 part, 10~15 parts of beef fat, 0.5~1.5 part of flavoring, water suction 1.6~5.2 parts of thickener, antioxidant 0.012~
0.018 part, 139~163 parts of water.
The above-mentioned raw material for being made the hand-torn stewed beef also includes 0.05~0.1 part of glucono-δ-lactone, trypsase
0.05~0.1 part, 0.05~0.08 part of calcium chloride.
The water suction thickener by the microcrystalline cellulose of 0.1~0.3 weight portion, the gelatin of 0.4~0.6 weight portion, 0.1~
The starch composition of the Artemisia Glue of 0.3 weight portion and 1.0~4.0 weight portions.
The flavoring is white by the edible salt of 0.3~0.7 weight portion, the white granulated sugar of 0.1~0.4 weight portion and 0.1~0.4
Pepper powder is constituted.
The antioxidant is phosphatide；Phosphatide also has emulsification simultaneously.
The water is made up of the frozen water of 130~150 weight portions and 9~13 parts of normal-temperature waters.
Above-mentioned hand-torn stewed beef, including following operating procedure：
1) beef, beef fat, flavoring are removed, other raw materials outside water suction thickener and antioxidant are added in frozen water
Mixed dissolution is uniform, obtains preserved materials water；Take 130~150 parts of beef and add in preserved materials water and stood after tumbling, obtain cured beef；
2) by step 1) cooled down successively, beaten after the cured beef boiling shortening for preparing, throwing, obtain sliced beef；
3) take beef fat and antioxidant is processed into butter；Take in remaining 9~13 beef addition normal-temperature water, prepare beef
Soup；
4) by step 3) prepare butter and steamed beef soup add step 2) prepare sliced beef in, then add flavoring
With water suction thickener, stir, obtain semi-finished product；
5) by step 4) semi-finished product that prepare are packed successively, sterilized, cooling, that is, complete.
Step 3) described in be by the specific method that beef fat and antioxidant are processed into butter：By feeding intake for smelting furnace
Mouth, air outlet valve and delivery valve are closed, and after conduction oil is warming up into 180 DEG C, feed valves are opened, by beef fat 6mm orifice plate process
Add in smelting furnace, open heat conduction fuel tap and start melting, and open water stream injection pump and vacuum pipe valve, control the pressure of smelting furnace
After power is -0.09MPa, melting 1 hour, it is stirred, after melting 2 hours, melting terminates, and closing heat conduction has valve, continues to stir
Mix 30 minutes remaining temperature using oil to melt remaining raw material, open water circulation valve, water-circulating pump is opened, in smelting furnace
Oil is lowered the temperature, and when oil temperature drops to 70 DEG C or so, the antioxidant that will be prepared is added in oil tank, continues to stir 20 minutes,
Opening delivery valve carries out oil extraction, and butter are obtained.
Step 3) in prepare the specific method of steamed beef soup and be：After beef is stranding into meat gruel, in addition normal-temperature water, 130
At a temperature of~138 DEG C, under 0.2~0.38MPa pressure, heat 85 ± 5 minutes, be cooled to less than 20 DEG C, obtain final product described beef
Soup.
Step 4) in also include step 3) butter that prepare and steamed beef soup add step 2) in the sliced beef for preparing, 0.2
Flavoring and water suction thickener are added after standing 20~30 minutes under~0.38MPa pressure.
Step 1) in beef use rump steak, central temperature is 0~4 DEG C, after being divided into the bulk of about 10~15cm
Add to pickle and carry out tumbling in feed liquid.
Step 1) in tumbling time be 4~5 hours；The standing is to stand 32~36 hours under 0~4 DEG C of environment.
Step 2) described in boiling be using pressure cooker at a temperature of 105~125 DEG C boiling 30~70 minutes, be vented 1 point
Clock.
Step 2) described in be cooled to for the beef of boiling shortening to be cooled to central temperature in 0~4 DEG C of cold water for 20
Below DEG C.
Step 2) described in throwing be that beef is torn into by shredded meat, remaining manadesma meat grinder process using machine.
Step 5) in also include work as step 4) prepare semi-finished product be cooled to 42~46 DEG C and butter solidification before wrapped again
Dress.
Step 5) described in sterilization be the product after packaging is carried out at a temperature of 90~100 DEG C it is sterilized 8~10 minutes.
Step 5) described in be cooled to cold water spraying cooling 20~30 minutes.
Hand-torn stewed beef of the present invention, has advantages below compared to traditional hand-torn stewed beef：
1st, addition lifts interiors of products using sodium tripolyphosphate, natrium nitrosum and D-araboascorbic acid synergistic function
Water retention property, it is to avoid in meat caused by the excessive dehydration of the composition such as albumen the dry hair bavin of mouthfeel defect, make the product of preparation
Mouthfeel is moist, tender；
2nd, addition absorbs thickener, and further preferably microcrystalline cellulose, gelatin, Artemisia Glue and starch complex as suction
Thickener is received, further the water-absorbing-retaining performance of lifting product, it is to avoid water outlet phenomenon occurs in product, reduces the stream of nutritional ingredient
Lose；
3rd, addition and is prepared into butter at beef fat in preparation process, then takes part beef and be prepared into steamed beef soup and add jointly
It is added in sliced beef, the butter and steamed beef soup of preparation fully extract flavor substance in beef, makes the product of preparation and have
Strong beef-flavouring, and lift the nutritive value of product；It is simultaneously further, after butter and steamed beef soup are added into sliced beef
The pressurization immersion regular hour, butter and steamed beef soup can penetrate into sliced beef fibrous inside, fiberfill fibers under the effect of the pressure
Between gap, lift the fluffy sense of meat, further the mouthfeel of lifting product delicacy slugging so that the product of preparation is edible
During lips and teeth lasting, the appetite for stimulating consumer.
4th, further, the present invention also addition uses glucono-δ-lactone, trypsase and calcium chloride compounding as meat
Matter increases tender dose, and the parapeptone in synergistic function destruction beef further lifts the tenderness of meat.
Beef fat is processed into butter by the preparation method of hand-torn stewed beef of the present invention, creative selection, is taken part beef and is added
Into steamed beef soup, both mix in addition sliced beef work, prepare hand-torn stewed beef, make the beef-flavouring of the product of preparation stronger,
And with nutritive value higher, improve the taste flavor of product.
Specific embodiment
Technical scheme is described in detail below by specific embodiment.
Embodiment 1
A kind of hand-torn stewed beef, is prepared from by the raw material of following parts by weight：150 parts of beef, 2.5 parts of edible salt, trimerization
It is 0.012 part of sodium phosphate, 0.012 part of natrium nitrosum, 0.22 part of D-araboascorbic acid sodium, 12 parts of beef fat, 0.25 part of white granulated sugar, white
0.25 part of pepper powder, 0.2 part of microcrystalline cellulose, 0.6 part of gelatin, 0.2 part of Artemisia Glue, 2.5 parts of starch, phosphatidase 0 .015 parts, frozen water
140 parts, 10 parts of normal-temperature water.
Above-mentioned hand-torn stewed beef, including following operating procedure：
1) 2.0 parts of edible salt, sodium tripolyphosphate, natrium nitrosum, D-araboascorbic acid sodium are taken and adds mixed dissolution in frozen water
Uniformly, preserved materials water is obtained；Take after 140 parts of beef add in preserved materials water vacuum tumbling 4.5 hours, stood under 0~4 DEG C of environment
34 hours, obtain cured beef；
2) by step 1) prepare cured beef be put into the boiling final vacuum 1 in 50 minutes at a temperature of 115 DEG C in high-pressure bottle
Minute, obtain cooked beef；Cooked beef is put into 0~4 DEG C of cold water after being cooled to central temperature less than 20 DEG C, is placed on aseptic operating platform
On, gently beaten with clean wooden club, after there is gap between shredded meat, shredded meat, remaining manadesma meat grinder are torn into machinery
Process, obtains sliced beef；
3) butter are prepared：The dog-house of smelting furnace, air outlet valve and delivery valve are closed, after conduction oil is warming up into 180 DEG C,
Feed valves are opened, by beef fat with 6mm orifice plates process addition smelting furnace, opening heat conduction fuel tap starts melting, and opens water spray
Pump and vacuum pipe valve are penetrated, the pressure of smelting furnace is controlled for -0.09MPa, after melting 1 hour, is stirred, melting 2 hours
Afterwards, melting terminates, and closing heat conduction has valve, continues 30 minutes remaining temperature using oil of stirring and melts remaining raw material, opens water
Circulation valve, opens water-circulating pump, and the oil in smelting furnace is lowered the temperature, and when oil temperature drops to 70 DEG C or so, phosphatide is added
To in oil tank, continue to stir 20 minutes, opening delivery valve carries out oil extraction, and butter are obtained；
4) steamed beef soup is prepared：Take after remaining 10 parts of beef is stranding into meat gruel, in adding normal-temperature water, at a temperature of 135 DEG C,
Under 0.3MPa pressure, heat 85 minutes, be cooled to less than 20 DEG C, obtain steamed beef soup；
5) by step 3) prepare butter and step 4) prepare steamed beef soup add step 2) prepare sliced beef in, then
Add after 0.5 part of edible salt, white granulated sugar, white pepper powder stir, add microcrystalline cellulose, gelatin, Artemisia Glue and shallow lake
Powder, stirs, and obtains semi-finished product；
6) when step 5) prepare semi-finished product temperature drop to 42~46 DEG C and butter solidification before packed, after the completion of packaging
It is sterilized 9 minutes at a temperature of 90~100 DEG C again, it is then rapid with cold water spraying cooling 25 minutes, that is, complete.
Embodiment 2
A kind of hand-torn stewed beef, is prepared from by the raw material of following parts by weight：150 parts of beef, 2.5 parts of edible salt, trimerization
0.012 part of sodium phosphate, 0.012 part of natrium nitrosum, 0.22 part of D-araboascorbic acid sodium, 0.08 part of glucono-δ-lactone, pancreas egg
White 0.08 part of enzyme, 0.06 part of calcium chloride, 12 parts of beef fat, 0.25 part of white granulated sugar, 0.25 part of white pepper powder, microcrystalline cellulose 0.2
Part, 0.5 part of gelatin, 0.2 part of Artemisia Glue, 2.5 parts of starch, phosphatidase 0 .015 parts, 140 parts of frozen water, 10 parts of normal-temperature water.
Above-mentioned hand-torn stewed beef, including following operating procedure：
1) 2.0 parts of edible salt, sodium tripolyphosphate, natrium nitrosum, D-araboascorbic acid sodium, glucono-δ-lactone, pancreas are taken
Mixed dissolution is uniform during protease, calcium chloride add frozen water, obtains preserved materials water；Take 140 parts of beef and add vacuum in preserved materials water
After tumbling 4.5 hours, 34 hours are stood under 0~4 DEG C of environment, obtain cured beef；
2) by step 1) prepare cured beef be put into the boiling final vacuum 1 in 50 minutes at a temperature of 115 DEG C in high-pressure bottle
Minute, obtain cooked beef；Cooked beef is put into 0~4 DEG C of cold water after being cooled to central temperature less than 20 DEG C, is placed on aseptic operating platform
On, gently beaten with clean wooden club, after there is gap between shredded meat, shredded meat, remaining manadesma meat grinder are torn into machinery
Process, obtains sliced beef；
3) butter are prepared：The dog-house of smelting furnace, air outlet valve and delivery valve are closed, after conduction oil is warming up into 180 DEG C,
Feed valves are opened, by beef fat with 6mm orifice plates process addition smelting furnace, opening heat conduction fuel tap starts melting, and opens water spray
Pump and vacuum pipe valve are penetrated, the pressure of smelting furnace is controlled for -0.09MPa, after melting 1 hour, is stirred, melting 2 hours
Afterwards, melting terminates, and closing heat conduction has valve, continues 30 minutes remaining temperature using oil of stirring and melts remaining raw material, opens water
Circulation valve, opens water-circulating pump, and the oil in smelting furnace is lowered the temperature, and when oil temperature drops to 70 DEG C or so, phosphatide is added
To in oil tank, continue to stir 20 minutes, opening delivery valve carries out oil extraction, and butter are obtained；
4) steamed beef soup is prepared：Take after remaining 10 parts of beef is stranding into meat gruel, in adding normal-temperature water, at a temperature of 135 DEG C,
Under 0.3MPa pressure, heat 85 minutes, be cooled to less than 20 DEG C, obtain steamed beef soup；
5) by step 3) prepare butter and step 4) prepare steamed beef soup add step 2) prepare sliced beef in,
25 minutes are stood under 0.3MPa pressure, is then added after 0.5 part of edible salt, white granulated sugar, white pepper powder stir, added
Microcrystalline cellulose, gelatin, Artemisia Glue and starch, stir, and obtain semi-finished product；
6) when step 5) prepare semi-finished product temperature drop to 42~46 DEG C and butter solidification before packed, after the completion of packaging
It is sterilized 9 minutes at a temperature of 90~100 DEG C again, it is then rapid with cold water spraying cooling 25 minutes, that is, complete.
Embodiment 3
A kind of hand-torn stewed beef, is prepared from by the raw material of following parts by weight：139 parts of beef, 1.5 parts of edible salt, trimerization
0.1 part of sodium phosphate, 0.005 part of natrium nitrosum, 0.1 part of D-araboascorbic acid sodium, 10 parts of beef fat, 0.1 part of white granulated sugar, white pepper
0.1 part of powder, 0.1 part of microcrystalline cellulose, 0.4 part of gelatin, 0.1 part of Artemisia Glue, 1.0 parts of starch, phosphatidase 0 .012 parts, frozen water 130
Part, 9 parts of normal-temperature water.
Above-mentioned hand-torn stewed beef, including following operating procedure：
1) 1.2 parts of edible salt, sodium tripolyphosphate, natrium nitrosum, D-araboascorbic acid sodium are taken and adds mixed dissolution in frozen water
Uniformly, preserved materials water is obtained；Take after 130 parts of beef add in preserved materials water vacuum tumbling 4 hours, 32 are stood under 0~4 DEG C of environment
Hour, obtain cured beef；
2) by step 1) prepare cured beef be put into the boiling final vacuum 1 in 70 minutes at a temperature of 105 DEG C in high-pressure bottle
Minute, obtain cooked beef；Cooked beef is put into 0~4 DEG C of cold water after being cooled to central temperature less than 20 DEG C, is placed on aseptic operating platform
On, gently beaten with clean wooden club, after there is gap between shredded meat, shredded meat, remaining manadesma meat grinder are torn into machinery
Process, obtains sliced beef；
3) butter are prepared：The dog-house of smelting furnace, air outlet valve and delivery valve are closed, after conduction oil is warming up into 180 DEG C,
Feed valves are opened, by beef fat with 6mm orifice plates process addition smelting furnace, opening heat conduction fuel tap starts melting, and opens water spray
Pump and vacuum pipe valve are penetrated, the pressure of smelting furnace is controlled for -0.09MPa, after melting 1 hour, is stirred, melting 2 hours
Afterwards, melting terminates, and closing heat conduction has valve, continues 30 minutes remaining temperature using oil of stirring and melts remaining raw material, opens water
Circulation valve, opens water-circulating pump, and the oil in smelting furnace is lowered the temperature, and when oil temperature drops to 70 DEG C or so, phosphatide is added
To in oil tank, continue to stir 20 minutes, opening delivery valve carries out oil extraction, and butter are obtained；
4) steamed beef soup is prepared：Take after remaining 10 parts of beef is stranding into meat gruel, in adding normal-temperature water, at a temperature of 130 DEG C,
Under 0.2MPa pressure, heat 90 minutes, be cooled to less than 20 DEG C, obtain steamed beef soup；
5) by step 3) prepare butter and step 4) prepare steamed beef soup add step 2) prepare sliced beef in,
30 minutes are stood under 0.2MPa pressure, is then added after 0.3 part of edible salt, white granulated sugar, white pepper powder stir, added
Microcrystalline cellulose, gelatin, Artemisia Glue and starch, stir, and obtain semi-finished product；
6) when step 5) prepare semi-finished product temperature drop to 42~46 DEG C and butter solidification before packed, after the completion of packaging
It is sterilized 8 minutes at a temperature of 90~100 DEG C again, it is then rapid with cold water spraying cooling 20 minutes, that is, complete.
Embodiment 4
A kind of hand-torn stewed beef, is prepared from by the raw material of following parts by weight：163 parts of beef, 3.7 parts of edible salt, trimerization
0.4 part of sodium phosphate, 0.018 part of natrium nitrosum, 0.35 part of D-araboascorbic acid sodium, 15 parts of beef fat, 0.4 part of white granulated sugar, white Hu
0.4 part of green pepper powder, 0.3 part of microcrystalline cellulose, 0.6 part of gelatin, 0.3 part of Artemisia Glue, 4.0 parts of starch, phosphatidase 0 .018 parts, frozen water 150
Part, 13 parts of normal-temperature water.
Above-mentioned hand-torn stewed beef, including following operating procedure：
1) mixed dissolution during 3 parts of edible salt, sodium tripolyphosphate, natrium nitrosum, D-araboascorbic acid sodium add frozen water is taken equal
It is even, obtain preserved materials water；Take after 150 parts of beef add in preserved materials water vacuum tumbling 5 hours, 36 are stood under 0~4 DEG C of environment small
When, obtain cured beef；
2) by step 1) prepare cured beef be put into the boiling final vacuum 1 in 30 minutes at a temperature of 125 DEG C in high-pressure bottle
Minute, obtain cooked beef；Cooked beef is put into 0~4 DEG C of cold water after being cooled to central temperature less than 20 DEG C, is placed on aseptic operating platform
On, gently beaten with clean wooden club, after there is gap between shredded meat, shredded meat, remaining manadesma meat grinder are torn into machinery
Process, obtains sliced beef；
3) butter are prepared：The dog-house of smelting furnace, air outlet valve and delivery valve are closed, after conduction oil is warming up into 180 DEG C,
Feed valves are opened, by beef fat with 6mm orifice plates process addition smelting furnace, opening heat conduction fuel tap starts melting, and opens water spray
Pump and vacuum pipe valve are penetrated, the pressure of smelting furnace is controlled for -0.09MPa, after melting 1 hour, is stirred, melting 2 hours
Afterwards, melting terminates, and closing heat conduction has valve, continues 30 minutes remaining temperature using oil of stirring and melts remaining raw material, opens water
Circulation valve, opens water-circulating pump, and the oil in smelting furnace is lowered the temperature, and when oil temperature drops to 70 DEG C or so, phosphatide is added
To in oil tank, continue to stir 20 minutes, opening delivery valve carries out oil extraction, and butter are obtained；
4) steamed beef soup is prepared：Take after remaining 13 parts of beef is stranding into meat gruel, in adding normal-temperature water, at a temperature of 138 DEG C,
Under 0.38MPa pressure, heat 80 minutes, be cooled to less than 20 DEG C, obtain steamed beef soup；
5) by step 3) prepare butter and step 4) prepare steamed beef soup add step 2) prepare sliced beef in,
20 minutes are stood under 0.38MPa pressure, is then added after 0.7 part of edible salt, white granulated sugar, white pepper powder stir, then add
Enter microcrystalline cellulose, gelatin, Artemisia Glue and starch, stir, obtain semi-finished product；
6) when step 5) prepare semi-finished product temperature drop to 42~46 DEG C and butter solidification before packed, after the completion of packaging
It is sterilized 10 minutes at a temperature of 90~100 DEG C again, it is then rapid with cold water spraying cooling 30 minutes, that is, complete.
Comparative example 1
This comparative example as different from Example 1, butter and steamed beef soup is not prepared in preparation process, by beef fat process
Directly mix with other raw materials after into pureed in addition frozen water and normal-temperature water, mixing and stirring obtains preserved materials water, then will be complete
Tumbling being carried out in the beef addition preserved materials water in portion and standing being pickled, other are with embodiment 1.
Comparative example 2
This comparative example as different from Example 1, saves gelatin, Artemisia Glue and starch, adjusts the consumption of microcrystalline cellulose
It it is 3.5 parts, other are with embodiment 1.
Comparative example 3
This comparative example as different from Example 2, saves trypsase and calcium chloride, and adjustment glucono-δ-lactone is used
It is 0.22 part to measure, and other are with embodiment 2.
Comparative example 4
This comparative example as different from Example 2, saves glucono-δ-lactone and calcium chloride, and adjustment trypsase is used
It is 0.22 part to measure, and other are with embodiment 2.
Test example
50 volunteers of the age at 25~35 years old are randomly selected, embodiment 1~4 is tasted respectively and is prepared by comparative example 1~4
Hand-torn stewed beef, the delicate degree of concentration degree, meat to its beef-flavouring and fragrance, the aqueous condition that goes out of product carry out synthesis
Evaluate, and given a mark, wherein being divided into 1 point, 2 points, 3 points, 4 points, 5 points, 6 points, 7 points, 8 points, eight grades, statistics per item rating
Result is as follows：
As can be seen here, added using microcrystalline cellulose, gelatin, Artemisia Glue and starch complex Synergistic in the present invention, carried
Rise the water-absorbing-retaining performance of product, it is to avoid product water outlet and nutrient loss；The present invention is used and for beef fat to be processed into butter
The preparation method during steamed beef soup adds sliced beef jointly is processed into part beef, the beef-flavouring and fragrance of product is lifted；This
Invention further lifts the local flavor of product by the way of sliced beef pressurization is immersed in into butter and steamed beef soup, lips and teeth after eating
Lasting；The present invention further lifts product delicacy using glucono-δ-lactone, trypsase and calcium chloride Synergistic
Mouthfeel.
Claims (10)
1. a kind of hand-torn stewed beef, it is characterised in that be mainly prepared from by the raw material of following parts by weight：Beef 139~163
Part, 1.2~3 parts of edible salt, 0.005~0.018 part of sodium tripolyphosphate, 0.005~0.018 part of natrium nitrosum, the different Vitamin Cs of D-
0.1~0.35 part of sour sodium, 10~15 parts of beef fat, 0.5~1.5 part of flavoring, 1.6~5.2 parts of thickener of water suction, antioxidant
0.012~0.018 part, 139~163 parts of water.
2. hand-torn stewed beef as claimed in claim 1, it is characterised in that the raw material for being made the hand-torn stewed beef also includes glucose
0.05~0.1 part of acid-delta-lactone, 0.05~0.1 part of trypsase, 0.05~0.08 part of calcium chloride.
3. hand-torn stewed beef as claimed in claim 1 or 2, it is characterised in that the water suction thickener is by 0.1~0.3 weight portion
Microcrystalline cellulose, the gelatin of 0.4~0.6 weight portion, the shallow lake of the Artemisia Glue of 0.1~0.3 weight portion and 1.0~4.0 weight portions
Powder is constituted.
4. hand-torn stewed beef as claimed in claim 1 or 2, it is characterised in that the flavoring by 0.3~0.7 weight portion food
Constituted with salt, the white granulated sugar of 0.1~0.4 weight portion and 0.1~0.4 white pepper powder.
5. hand-torn stewed beef as claimed in claim 1 or 2, it is characterised in that the antioxidant is phosphatide.
6. hand-torn stewed beef as claimed in claim 1 or 2, it is characterised in that the water is by the frozen water of 130~150 weight portions and 9
~13 parts of normal-temperature water compositions.
7. a kind of hand-torn stewed beef as claimed in claim 6, it is characterised in that including following operating procedure：
1) beef, beef fat, flavoring are removed, other raw materials outside water suction thickener and antioxidant mix in adding frozen water
It is uniformly dissolved, obtains preserved materials water；Take 130~150 parts of beef and add in preserved materials water and stood after tumbling, obtain cured beef；
2) by step 1) cooled down successively, beaten after the cured beef boiling shortening for preparing, throwing, obtain sliced beef；
3) take beef fat and antioxidant is processed into butter；Take in remaining 9~13 beef addition normal-temperature water, prepare steamed beef soup；
4) by step 3) prepare butter and steamed beef soup add step 2) prepare sliced beef in, then add flavoring and suction
Water hickener, stirs, and obtains semi-finished product；
5) by step 4) semi-finished product that prepare are packed successively, sterilized, cooling, that is, complete.
8. the preparation method of hand-torn stewed beef as claimed in claim 7, it is characterised in that step 3) described in by beef fat and anti-
The specific method that oxidant is processed into butter is：The dog-house of smelting furnace, air outlet valve and delivery valve are closed, conduction oil is heated up
To after 180 DEG C, feed valves are opened, by beef fat with 6mm orifice plates process addition smelting furnace, open heat conduction fuel tap and start melting,
And water stream injection pump and vacuum pipe valve are opened, and the pressure of smelting furnace is controlled for -0.09MPa, after melting 1 hour, it is stirred,
After melting 2 hours, melting terminates, and closing heat conduction has valve, continues to stir 30 minutes remaining temperature using oil by remaining raw material
Fall, open water circulation valve, open water-circulating pump, the oil in smelting furnace is lowered the temperature, when oil temperature drops to 70 DEG C or so, will
The antioxidant for preparing is added in oil tank, continues to stir 20 minutes, and opening delivery valve carries out oil extraction, and butter are obtained.
9. the preparation method of hand-torn stewed beef as claimed in claim 7, it is characterised in that step 3) in prepare the specific of steamed beef soup
Method is：After beef is stranding into meat gruel, in addition normal-temperature water, at a temperature of 130~138 DEG C, under 0.2~0.38MPa pressure,
Heating 85 ± 5 minutes, is cooled to less than 20 DEG C, obtains final product described steamed beef soup.
10. the preparation method of hand-torn stewed beef as claimed in claim 7, it is characterised in that step 4) in also include step 3)
The butter and steamed beef soup of preparation add step 2) in the sliced beef for preparing, after standing 20~30 minutes under 0.2~0.38MPa pressure
Add flavoring and water suction thickener.
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Application publication date: 20170707 |