CN107087762A - A kind of processing method of quick-frozen beef dumplings - Google Patents
A kind of processing method of quick-frozen beef dumplings Download PDFInfo
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- CN107087762A CN107087762A CN201710141865.3A CN201710141865A CN107087762A CN 107087762 A CN107087762 A CN 107087762A CN 201710141865 A CN201710141865 A CN 201710141865A CN 107087762 A CN107087762 A CN 107087762A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/62—Coating with a layer, stuffing or laminating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
- A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
Abstract
The present invention provides a kind of processing method of quick-frozen beef dumplings, belongs to meat product processing technology field.The streaky pork that the processing method is comprised the step of after (1) use tenderization is made meat gruel and caved in；(2) tenderizing liquid is injected again to the first acid discharge of raw beef to carry out after tenderization, then it is seasoned and pickles, the bacillus subtilis for being 0.01% 0.02% containing the ficin, mass concentration that mass concentration is 0.3 0.4% in tenderizing liquid, the Tea Polyphenols that mass concentration is 0.03 0.05%；Crust is done using the beef gruel of denaturation powder and tenderization；(3) it will cave in and pack into beef dumplings with crust.The present invention obtains a kind of delicate mouthfeel, good moldability and the beef dumplings new product for eating health by being improved technologic.
Description
【Technical field】
The present invention relates to meat product processing technology field, and in particular to a kind of processing method of quick-frozen beef dumplings.
【Background technology】
At present, burger based food has become the very common leisure food in people's daily life, and various in style, and
Meat also contains multiple element necessary to human body, but the various burger manufacture crafts circulated currently on the market are relatively simple,
Not enough in terms of main material, culinary art, barbecue or fried burger taste out are not delicious enough when eating, the tissue of burger
Not delicate enough, mouthfeel can not meet the requirement of people, when some Quick-freezing meat balls take out cooking after freezing system in addition, easily
Cracking phenomenon；So, a kind of mouthfeel delicacy is researched and developed, the quick-frozen rear good Quick-freezing meat balls new product of outward appearance of cooking turns into row
More eager demand in the industry.
【The content of the invention】
The goal of the invention of the present invention is：For above-mentioned problem there is provided a kind of processing method of quick-frozen beef dumplings,
The method of the present invention is by modified technique step, and it is not in cracking that can obtain a kind of mouthfeel delicacy, take out cooking after quick-frozen
The beef dumplings new product of phenomenon.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of processing method of quick-frozen beef dumplings, comprises the following steps：
(1) make and cave in：
Following raw material is weighed by weight：200-250 parts of streaky pork, 6-8 parts of salt, 8-10 parts of soy sauce, five-spice powder 1-2
Part, 3-5 parts of garlic, 3-5 parts of ginger, 0.1-0.2 parts of ficin；Mechanical beating 10-15 minutes after streaky pork is cleaned,
Meat gruel is twisted into after being cut into small pieces；Smash into garlic and ginger to pieces mashed garlic and ginger mud respectively；Above-mentioned all raw materials that cave in are mixed
It is combined, is placed in 32-35 DEG C of thermostatic chamber and pickles 20-35min, caved in；
(2) crust is made：
1. beef is pre-processed：After health and live ox is slaughtered, placement 12-24h enters in temperature is 0-4 DEG C of cooling chamber
Row acid discharge is handled；Acid discharge chooses ox huckle meat after being disposed, and cleans blood stains, is cut into long 8-12cm, width 5-8cm, thickness 5-
8cm raw beef block；
2. tenderization and pickle：Tenderizing liquid is injected into raw beef block, it is quiet under conditions of 25-28 DEG C after being wrapped up with preservative film
Put 30-40min；Then raw beef block is cut into thick 4-5mm carpaccio, is immersed in preprepared pickling liquid and pickles
2-4h, obtains cured beef；Wherein, it is dense containing the ficin, quality that mass concentration is 0.3-0.4% in the tenderizing liquid
The Tea Polyphenols that bacillus subtilis that degree is 0.01%-0.02%, mass concentration are 0.03-0.05%, the consumption of tenderizing liquid is used
The 3-4% of beef clod weight；
3. rubbing is handled：The cured beef is taken out from pickling liquid, beef meat gruel is rubbed into after draining away the water；
4. the processing of flour；By flour, pumpkin powder, corn starch octenyl succinate anhydride according to 20-30:10：1 ratio
Mixed powder is mixed to obtain, after 1000-1200r/min speed high-speed stirred mixing 5-8min, power output is placed in together is
Handled in 500-600W micro-wave oven, be 1.5-2min per 100g powder processing times, obtain denaturation powder；
5. mix：By beef meat gruel with denaturation powder according to weight ratio be 100:1 is well mixed, and places and is obtained after 20-30min
To crust；
(3) beef dumplings processed:
The interior filling and crust of gained are divided into several pieces, are kneaded into respectively spherical, beef dumplings are then made；On beef dumplings surface
One layer of water is sprayed, is then freezed at -30--38 DEG C, is transferred at -14--18 DEG C and refrigerates after the completion of freezing, produce quick-frozen beef
Ball.
In the present invention, it is preferable that during the acid discharge processing, cooling indoor humidity is 75-85%, and ventilation wind speed is 3-4m/
s。
In the present invention, it is preferable that the pickling liquid is mixed by the raw material of following parts by weight：200-300 parts of white wine,
60-80 parts of salt, 80-100 parts of soy sauce, 80-100 parts of honey, 30-45 parts of garlic, 30-45 parts of ginger slice, sodium bicarbonate 18-20
Part, 5-8 parts of tsaoko, 5-8 parts of dried orange peel, 5-8 parts of fennel seeds, 5-8 parts of anise, 5-8 parts of cassia bark, 20-30 parts of Chinese medicine additive；
The Chinese medicine additive is the water decoction being made up of the raw material of following parts by weight：20-30 parts of adlay, burdock 18-25
Part, 18-25 parts of gingko, 15-18 parts of rock bamboo shoot, 6-12 parts of siberian rose, 15-20 parts of malt, 10-15 parts of cultivated land, 8-12 parts of Semen Cuscutae.
Above-mentioned Chinese medicine additive is made by the following method：All raw materials are got out by weight, after cleaning up, with weight
Measure after the water immersion 20-30min for all 5-8 times of raw material gross weights, boil, then simmer 25-30min, filtering to filter
Liquid and filter residue；Take filter residue to be boiled again with the water of all 4-5 times of raw material gross weights, then simmer 15-20min, filter
Filtrate and filter residue, will twice gained filtrate merge, and be concentrated into 25 DEG C test relative densities be 1.15-1.18 concentrate,
Produce the Chinese medicine additive.
In the present invention, it is preferable that the ficin is the latex and jejune fruit milk from fig tree
Obtained from extraction.
In the present invention, it is preferable that during the beef dumplings processed, it is 1 to cave in the weight ratio of crust:4-6.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
1st, the beef dumplings in the present invention are made using caving in crust parcel, wherein the major ingredient caved in is streaky pork, five flowers
Meat meat after ficin ferment treatment is more delicate, and streaky pork as meat stuffing have fertilizer and it is oiliness, after culinary art easily
The characteristics of going out soup, is that beef dumplings increase local flavor.The crust major ingredient of the present invention is beef gruel, first, after beef acid discharge processing not
But the fibre structure of meat is changed, be easily chewed upon and digest, the nutrients such as vitamin B12 mineral matter being rich in beef
Matter is more beneficial for the absorption of human body, and mouthfeel is also more preferable；Then Tenderization is carried out to beef, fig used wherein in tenderizing liquid
Protease is that the latex and jejune fruit milk set by fig (Ficus sp.) are stripped with the water of pH value 4.0,
Saltoutd in the presence of ethylenediamine tetra-acetic acid (EDTA) with ammonium sulfate (secondary), then secondary form of being saltoutd with salt.Fig egg
White enzyme has that stability is good, proteolytic activity is strong, have to multiple proteins played in good degradation, the present invention compared with
Good beef fresh purification effect.Bacillus subtilis thalline itself can synthesize alpha-amylase, protease, lipase, cellulase etc.
Enzyme, during tenderization, has synergistic effect to ficin, Tea Polyphenols is a kind of important polyphenoils, also simultaneous
Tool eliminates bad smell and color-protecting function, the tenderization liquid energy that these three raw materials are mixed by beef protein of degrading, beef fiber,
Last gained beef dumplings are made to become mouthfeel delicate.Finally, in order to prevent phenomenon that beef pill product easily ftractures after quick-frozen, this
Invention is also modified to flour, is mixed and micro- by carrying out high-speed stirred with pumpkin powder, corn starch octenyl succinate anhydride
After ripple processing, molecular chain structure is changed, produce more branched structures, can be kept in freezing and high temperature working processes
Preferable mouldability, so as to prevent beef dumplings from ftractureing.
2nd, beef dumplings of the invention are when edible, and optimal cooking method is fried, in order to prevent fried food to the five internal organs
The burden brought, with the addition of Chinese medicine additive during cured beef, and effect of each Chinese medicine used is as follows：Adlay, nature and flavor
It is sweet it is light be slightly cold, have the effects such as inducing diuresis for removing edema, invigorating spleen to remove dampness, relaxing muscles and tendons eliminating impediment, clearing away heat and eliminating pus；Burdock has hypoglycemic, hypotensive, blood
The effects such as fat, raising body immunity, anti-aging, scavenging activated oxygen, anticancer, removing heavy metals.Adlay, burdock are respectively provided with well
Effect of ejecting poison.Gingko has gas of astringing the lung, determines the effects such as asthma due to excessive phlegm, check with turbidity, antidiarrheal are let out, detoxified, reducing just；Rock bamboo shoot have cough-relieving
Relieving asthma, promoting blood circulation the effect of synthetism, is usually used in dyspnea and cough due to lung-heat, epigastric pain, traumatic injury, fracture.Siberian rose has stomach invigorating, disappeared
Food, nourishing, effect of antidiarrheal；Particularly be rich in superoxide dismutase (abbreviation SOD), be it is internationally recognized have it is anti-ageing, anti-cancer
The active material of effect, also with antiviral, radiation-resistant effect, in cardiovascular, digestive system and the preventing and treating of various tumor diseases
Aspect.Malt has promoting the circulation of qi helps digestion, spleen benefiting and stimulating the appetite, effect of delaactation dissipate-swelling.Cultivated land nourishing yin and nourishing blood, warm filling liver kidney；Semen Cuscutae is mended
Liver and spleen kidney, astringent sperm contracting urine, improving eyesight antidiarrheal.8 taste Chinese medicines act synergistically, and pass through adlay, burdock toxin expelling；Gingko, rock bamboo shoot support lung；Wheat
Bud, siberian rose stomach strengthening and digestion promoting；Cultivated land, Semen Cuscutae are tonified the liver and kidney；And by burdock, the antitumaous effect of siberian rose, dissolve fried food
The burden that product are brought to human lung, stomach and liver, makes beef dumplings food more healthy, is adapted to various people and eats.
In a word, the present invention obtains a kind of delicate mouthfeel, good moldability and edible health by being improved technologic
Beef dumplings new product.
【Embodiment】
In order to more clearly express the present invention, below by way of specific embodiment, the invention will be further described.
Embodiment 1
(1) make and cave in：
Following raw material is weighed by weight：200 parts of streaky pork, 6 parts of salt, 8 parts of soy sauce, 1 part of five-spice powder, 3 parts of garlic is raw
3 parts of ginger, 0.1 part of ficin；Mechanical beating 10 minutes, meat gruel is twisted into after being cut into small pieces after streaky pork is cleaned；Will be big
Garlic and ginger smash into mashed garlic and ginger mud to pieces respectively；Above-mentioned all raw materials that cave in are mixed, 32-35 DEG C of constant temperature is placed in
20min is pickled in interior, is caved in；
(2) crust is made：
1. beef is pre-processed：After health and live ox is slaughtered, 12h progress is placed in temperature is 0-4 DEG C of cooling chamber
Acid discharge is handled；When acid discharge is handled, cooling indoor humidity is 75-85%, and ventilation wind speed is 3m/s.Acid discharge chooses yellow after being disposed
Ox huckle meat, cleans blood stains, is cut into long 8-12cm, width 5-8cm, thickness 5-8cm raw beef block；
2. tenderization and pickle：
Prepare Chinese medicine additive：20 parts of adlay, 18 parts of burdock, 18 parts of gingko, 15 parts of rock bamboo shoot, siberian rose are weighed by weight
6 parts, 15 parts of malt, 10 parts of cultivated land, 8 parts of Semen Cuscutae.After cleaning up, soaked with weight for the water of all 5 times of raw material gross weights
After 20min, boil, then simmer 25min, filter to get filtrate and filter residue；Take the filter residue water of all 4 times of raw material gross weights
Boil again, then simmer 15min, filter to get filtrate and filter residue, gained filtrate will merge twice, and be concentrated into 25 DEG C of surveys
The relative density of examination is 1.15 concentrate, obtains Chinese medicine additive.
Prepare pickling liquid：Weigh 200 parts of white wine, 60 parts of salt by weight, 80 parts of soy sauce, 80 parts of honey, 30 parts of garlic,
30 parts of ginger slice, 18 parts of sodium bicarbonate, 5 parts of tsaoko, 5 parts of dried orange peel, 5 parts of fennel seeds, anistree 5 parts, 5 parts of cassia bark, Chinese medicine additive 20
Part；Above-mentioned raw materials are well mixed to obtain pickling liquid.
Tenderization：Tenderizing liquid is injected into raw beef block, is stood after being wrapped up with preservative film under conditions of 25-28 DEG C
30min；Then raw beef block is cut into thick 4-5mm carpaccio, is immersed in preprepared pickling liquid and pickles 2h, obtain
Cured beef；Wherein, the ficin for being 0.3% containing mass concentration in tenderizing liquid, mass concentration be 0.02% it is withered
Careless bacillus, mass concentration are 0.05% Tea Polyphenols, and the consumption of tenderizing liquid is with the 3% of beef clod weight；
3. rubbing is handled：The cured beef is taken out from pickling liquid, beef meat gruel is rubbed into after draining away the water；
4. the processing of flour；By flour, pumpkin powder, corn starch octenyl succinate anhydride according to 20:10：1 ratio is mixed
Mixed powder is closed to obtain, after 1000r/min speed high-speed stirred mixing 8min, the microwave that power output is 500W is placed in together
Handled in stove, be 2min per 100g powder processing times, obtain denaturation powder；
5. mix：By beef meat gruel with denaturation powder according to weight ratio be 100:1 is well mixed, and is obtained after placing 20min
Crust；
(3) beef dumplings processed:
The interior filling and crust of gained are divided into several pieces, are kneaded into respectively spherical, is 1 according to caving in the weight ratio of crust:4
Beef dumplings are made in parcel；One layer of water is sprayed on beef dumplings surface, is then freezed at -30--38 DEG C, be transferred to after the completion of freezing -
Refrigerated at 14--18 DEG C, produce quick-frozen beef dumplings.
Embodiment 2
(1) make and cave in：
Following raw material is weighed by weight：220 parts of streaky pork, 7 parts of salt, 9 parts of soy sauce, 1 part of five-spice powder, 4 parts of garlic is raw
4 parts of ginger, 0.1 part of ficin；Mechanical beating 12 minutes, meat gruel is twisted into after being cut into small pieces after streaky pork is cleaned；Will be big
Garlic and ginger smash into mashed garlic and ginger mud to pieces respectively；Above-mentioned all raw materials that cave in are mixed, 32-35 DEG C of constant temperature is placed in
30min is pickled in interior, is caved in；
(2) crust is made：
1. beef is pre-processed：After health and live ox is slaughtered, 18h progress is placed in temperature is 0-4 DEG C of cooling chamber
Acid discharge is handled；When acid discharge is handled, cooling indoor humidity is 75-85%, and ventilation wind speed is 3.5m/s.Acid discharge is chosen after being disposed
Ox huckle meat, cleans blood stains, is cut into long 8-12cm, width 5-8cm, thickness 5-8cm raw beef block；
2. tenderization and pickle：
Prepare Chinese medicine additive：25 parts of adlay, 22 parts of burdock, 20 parts of gingko, 16 parts of rock bamboo shoot, siberian rose are weighed by weight
9 parts, 18 parts of malt, 12 parts of cultivated land, 10 parts of Semen Cuscutae.After cleaning up, soaked with weight for the water of all 6 times of raw material gross weights
After 25in, boil, then simmer 25min, filter to get filtrate and filter residue；Take the filter residue water of all 5 times of raw material gross weights
Boil again, then simmer 18min, filter to get filtrate and filter residue, gained filtrate will merge twice, and be concentrated into 25 DEG C of surveys
The relative density of examination is 1.16 concentrate, obtains Chinese medicine additive.
Prepare pickling liquid：250 parts of white wine, 70 parts of salt, 90 parts of soy sauce, honey 90,40 parts of garlic, life are weighed by weight
40 parts of ginger splices, 19 parts of sodium bicarbonate, 6 parts of tsaoko, 6 parts of dried orange peel, 7 parts of fennel seeds, anistree 7 parts, 7 parts of cassia bark, 25 parts of Chinese medicine additive；
Above-mentioned raw materials are well mixed to obtain pickling liquid.
Tenderization：Tenderizing liquid is injected into raw beef block, is stood after being wrapped up with preservative film under conditions of 25-28 DEG C
35min；Then raw beef block is cut into thick 4-5mm carpaccio, is immersed in preprepared pickling liquid and pickles 3h, obtain
Cured beef；Wherein, the ficin for being 0.35% containing mass concentration in tenderizing liquid, mass concentration be 0.01% it is withered
Careless bacillus, mass concentration are 0.05% Tea Polyphenols, and the consumption of tenderizing liquid is with the 3.5% of beef clod weight；
3. rubbing is handled：The cured beef is taken out from pickling liquid, beef meat gruel is rubbed into after draining away the water；
4. the processing of flour；By flour, pumpkin powder, corn starch octenyl succinate anhydride according to 25:10：1 ratio is mixed
Mixed powder is closed to obtain, after 1100r/min speed high-speed stirred mixing 6min, it is the micro- of 5000W that power output is placed in together
Handled in ripple stove, be 2min per 100g powder processing times, obtain denaturation powder；
5. mix：By beef meat gruel with denaturation powder according to weight ratio be 100:1 is well mixed, and is obtained after placing 25min
Crust；
(3) beef dumplings processed:
The interior filling and crust of gained are divided into several pieces, are kneaded into respectively spherical, is 1 according to caving in the weight ratio of crust:5
Beef dumplings are made in parcel；One layer of water is sprayed on beef dumplings surface, is then freezed at -30--38 DEG C, be transferred to after the completion of freezing -
Refrigerated at 14--18 DEG C, produce quick-frozen beef dumplings.
Embodiment 3
(1) make and cave in：
Following raw material is weighed by weight：250 parts of streaky pork, 8 parts of salt, 10 parts of soy sauce, 2 parts of five-spice powder, 5 parts of garlic,
5 parts of ginger, 0.2 part of ficin；Mechanical beating 15 minutes, meat gruel is twisted into after being cut into small pieces after streaky pork is cleaned；Will
Garlic and ginger smash into mashed garlic and ginger mud to pieces respectively；Above-mentioned all raw materials that cave in are mixed, 32-35 DEG C of perseverance is placed in
35min is pickled in greenhouse, is caved in；
(2) crust is made：
1. beef is pre-processed：After health and live ox is slaughtered, 24h progress is placed in temperature is 0-4 DEG C of cooling chamber
Acid discharge is handled；When acid discharge is handled, cooling indoor humidity is 75-85%, and ventilation wind speed is 4m/s.Acid discharge chooses yellow after being disposed
Ox huckle meat, cleans blood stains, is cut into long 8-12cm, width 5-8cm, thickness 5-8cm raw beef block；
2. tenderization and pickle：
Prepare Chinese medicine additive：30 parts of adlay, 25 parts of burdock, 25 parts of gingko, 18 parts of rock bamboo shoot, siberian rose are weighed by weight
12 parts, 20 parts of malt, 15 parts of cultivated land, 12 parts of Semen Cuscutae.After cleaning up, with the water logging that weight is all 8 times of raw material gross weights
Steep after 30min, boil, then simmer 30min, filter to get filtrate and filter residue；Filter residue is taken with all 5 times of raw material gross weights
Water boils again, then simmers 20min, filters to get filtrate and filter residue, gained filtrate will merge twice, and be concentrated into 25 DEG C
The relative density of test is 1.18 concentrate, obtains Chinese medicine additive.
Prepare pickling liquid：300 parts of white wine, 80 parts of salt, 100 parts of soy sauce, 100 parts of honey, garlic 45 are weighed by weight
Part, 45 parts of ginger slice, 20 parts of sodium bicarbonate, 8 parts of tsaoko, 8 parts of dried orange peel, 8 parts of fennel seeds, anistree 8 parts, 8 parts of cassia bark, Chinese medicine additive
30 parts；Above-mentioned raw materials are well mixed to obtain pickling liquid.
Tenderization：Tenderizing liquid is injected into raw beef block, is stood after being wrapped up with preservative film under conditions of 25-28 DEG C
40min；Then raw beef block is cut into thick 4-5mm carpaccio, the 4h that salts down is immersed in preprepared pickling liquid, must be salted down
Beef processed；Wherein, the withered grass that the ficin for being 0.4% containing mass concentration in tenderizing liquid, mass concentration are 0.01%
Bacillus, mass concentration are 0.03% Tea Polyphenols, and the consumption of tenderizing liquid is with the 4% of beef clod weight；
3. rubbing is handled：The cured beef is taken out from pickling liquid, beef meat gruel is rubbed into after draining away the water；
4. the processing of flour；By flour, pumpkin powder, corn starch octenyl succinate anhydride according to 30:10：1 ratio is mixed
Mixed powder is closed to obtain, after 1200r/min speed high-speed stirred mixing 8min, the microwave that power output is 600W is placed in together
Handled in stove, be 1.5min per 100g powder processing times, obtain denaturation powder；
5. mix：By beef meat gruel with denaturation powder according to weight ratio be 100:1 is well mixed, and is obtained after placing 30min
Crust；
(3) beef dumplings processed:
The interior filling and crust of gained are divided into several pieces, are kneaded into respectively spherical, is 1 according to caving in the weight ratio of crust:6
Beef dumplings are made in parcel；One layer of water is sprayed on beef dumplings surface, is then freezed at -30--38 DEG C, be transferred to after the completion of freezing -
Refrigerated at 14--18 DEG C, produce quick-frozen beef dumplings.
The applicant is during beef dumplings are developed, and tenderization, beef dumplings local flavor and the balance of health for beef are made
The situation of part test, in order to preferably express the effect of the present invention, is now summarized as follows by substantial amounts of research work：
1st, beef dumplings mouthfeel improves experiment：
(1) test method：Multigroup contrast test group is set, different techniques are respectively adopted and are made：
Experimental group 1-3：Beef dumplings are made by the way of embodiment 1-3；
Contrast groups 1：Manufacture craft is substantially same as Example 2, and difference is to comprise only 0.4% nothing in tenderizing liquid
Ficin.
Contrast groups 2：Manufacture craft comprises only 0.4% papain compared with Example 2, in tenderizing liquid.
Contrast groups 3：Compared with Example 2, difference is to replace being modified using the long patent flour of equivalent manufacture craft
Powder is directly used.
(2) result of the test：
Prepare after beef dumplings, using identical method frying, each group beef dumplings are subjected to processability, tenderness, mouth
3 performance indications such as sense are appraised through comparison, and according to the standard of table 1 during comparation and assessment, ask 20 volunteers for having deep love for cuisines to be divided greatly, often
Item index is made even respectively, and last acquired results are shown in Table 2.
The sensory evaluation standard of table 1
The Analyses Methods for Sensory Evaluation Results of table 2
| Group | Mouthfeel | Tenderness | Mouldability | Overall assessment |
| Experimental group 1 | 25 | 25 | 36 | 86 |
| Experimental group 2 | 28 | 23 | 35 | 86 |
| Experimental group 3 | 22 | 23 | 35 | 80 |
| Contrast groups 1 | 18 | 18 | 35 | 71 |
| Contrast groups 2 | 16 | 16 | 32 | 64 |
| Contrast groups 3 | 18 | 22 | 16 | 56 |
From the results shown in Table 2, can be well received using the beef dumplings each side prepared by the technique of the present invention,
Overall assessment highest.Contrast groups 1 are due to being not added with bacillus subtilis and Tea Polyphenols, and not enough, beef dumplings have tenderizing effect
Grain is felt and color and luster also shades；Due to using papain in contrast groups 2, the mouthfeel of beef dumplings is excessively tender excessively soft.In contrast groups 3 by
In using long patent flour, its obtained beef dumplings substantially easily ftractures, and mouldability is bad.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
The equal change or modification change completed under bright patent claim, the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (6)
1. a kind of processing method of quick-frozen beef dumplings, it is characterised in that comprise the following steps：
(1) make and cave in：
Following raw material is weighed by weight：200-250 parts of streaky pork, 6-8 parts of salt, 8-10 parts of soy sauce, 1-2 parts of five-spice powder, greatly
3-5 parts of garlic, 3-5 parts of ginger, 0.1-0.2 parts of ficin；Mechanical beating 10-15 minutes, is cut into after streaky pork is cleaned
Meat gruel is twisted into after fritter；Smash into garlic and ginger to pieces mashed garlic and ginger mud respectively；Above-mentioned all raw materials that cave in are blended in
Together, it is placed in 32-35 DEG C of thermostatic chamber and pickles 20-35min, is caved in；
(2) crust is made：
1. beef is pre-processed：After health and live ox is slaughtered, placement 12-24h is arranged in temperature is 0-4 DEG C of cooling chamber
Acid treatment；Acid discharge chooses ox huckle meat after being disposed, and cleans blood stains, is cut into long 8-12cm, width 5-8cm, thickness 5-8cm
Raw beef block；
2. tenderization and pickle：Tenderizing liquid is injected into raw beef block, is stood after being wrapped up with preservative film under conditions of 25-28 DEG C
30-40min；Then raw beef block is cut into thick 4-5mm carpaccio, is immersed in preprepared pickling liquid and pickles 2-
4h, obtains cured beef；Wherein, in the tenderizing liquid containing mass concentration for 0.3-0.4% ficin, mass concentration
The Tea Polyphenols for being 0.03-0.05% for 0.01%-0.02% bacillus subtilis, mass concentration, the consumption of tenderizing liquid uses ox
The 3-4% of cube meat weight；
3. rubbing is handled：The cured beef is taken out from pickling liquid, beef meat gruel is rubbed into after draining away the water；
4. the processing of flour；By flour, pumpkin powder, corn starch octenyl succinate anhydride according to 20-30:10：1 ratio mixing
Mixed powder is obtained, after 1000-1200r/min speed high-speed stirred mixing 5-8min, power output is placed in together for 500-
Handled in 600W micro-wave oven, be 1.5-2min per 100g powder processing times, obtain denaturation powder；
5. mix：By beef meat gruel with denaturation powder according to weight ratio be 100:1 is well mixed, and places and obtains outer after 20-30min
Skin；
(3) beef dumplings processed:
The interior filling and crust of gained are divided into several pieces, are kneaded into respectively spherical, beef dumplings are then made；In the sprinkling of beef dumplings surface
One layer of water, is then freezed at -30--38 DEG C, is transferred at -14--18 DEG C and is refrigerated after the completion of freezing, produces quick-frozen beef dumplings.
2. the processing method of quick-frozen beef dumplings according to claim 1, it is characterised in that：During the acid discharge processing, cooling
Indoor humidity is 75-85%, and ventilation wind speed is 3-4m/s.
3. the processing method of quick-frozen beef dumplings according to claim 1, it is characterised in that：The pickling liquid is by following heavy
The raw material of amount part is mixed：200-300 parts of white wine, 60-80 parts of salt, 80-100 parts of soy sauce, 80-100 parts of honey, garlic
30-45 parts, 30-45 parts of ginger slice, 18-20 parts of sodium bicarbonate, 5-8 parts of tsaoko, 5-8 parts of dried orange peel, 5-8 parts of fennel seeds, anise 5-8
Part, 5-8 parts of cassia bark, 20-30 parts of Chinese medicine additive；
The Chinese medicine additive is the water decoction being made up of the raw material of following parts by weight：It is 20-30 parts of adlay, 18-25 parts of burdock, white
18-25 parts of fruit, 15-18 parts of rock bamboo shoot, 6-12 parts of siberian rose, 15-20 parts of malt, 10-15 parts of cultivated land, 8-12 parts of Semen Cuscutae.
4. the processing method of quick-frozen beef dumplings according to claim 3, it is characterised in that：The Chinese medicine additive by with
Lower section method is made：All raw materials are got out by weight, after cleaning up, with the water that weight is all 5-8 times of raw material gross weights
Soak after 20-30min, boil, then simmer 25-30min, filter to get filtrate and filter residue；Take filter residue total with all raw materials
The water of 4-5 times of weight boils again, then simmers 15-20min, filters to get filtrate and filter residue, gained filtrate will close twice
And, and the concentrate that the relative density of 25 DEG C of tests is 1.15-1.18 is concentrated into, produce the Chinese medicine additive.
5. the processing method of quick-frozen beef dumplings according to claim 3, it is characterised in that：The ficin be from
What the latex of fig tree and jejune fruit milk were obtained from extraction.
6. the processing method of quick-frozen beef dumplings according to claim 3, it is characterised in that：During the beef dumplings processed, cave in
Weight ratio with crust is 1:4-6.
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| CN201710141865.3A CN107087762A (en) | 2017-03-10 | 2017-03-10 | A kind of processing method of quick-frozen beef dumplings |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408265A (en) * | 2001-09-28 | 2003-04-09 | 范立华 | Method for producing beef ball and its product |
| CN103404901A (en) * | 2013-07-03 | 2013-11-27 | 马鞍山雨润百瑞食品有限公司 | Quick-frozen beef balls with functions of reducing blood sugar and blood pressure, and preparation method thereof |
-
2017
- 2017-03-10 CN CN201710141865.3A patent/CN107087762A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408265A (en) * | 2001-09-28 | 2003-04-09 | 范立华 | Method for producing beef ball and its product |
| CN103404901A (en) * | 2013-07-03 | 2013-11-27 | 马鞍山雨润百瑞食品有限公司 | Quick-frozen beef balls with functions of reducing blood sugar and blood pressure, and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 无: "牛肉嫩化技术主要有哪些", 《农村新技术》 * |
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