CN107114695A - A kind of processing method of fermented soya beans, salted or other wise fragrance Corned beef - Google Patents
A kind of processing method of fermented soya beans, salted or other wise fragrance Corned beef Download PDFInfo
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- CN107114695A CN107114695A CN201710148611.4A CN201710148611A CN107114695A CN 107114695 A CN107114695 A CN 107114695A CN 201710148611 A CN201710148611 A CN 201710148611A CN 107114695 A CN107114695 A CN 107114695A
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Classifications
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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 present invention provides a kind of processing method of fermented soya beans, salted or other wise fragrance Corned beef, belongs to meat product processing technology field.The processing method comprises the step of (1) pretreatment：The acid discharge processing of beef；(2) tenderization and pickle：Injected into raw beef block after tenderizing liquid carries out tenderization and be seasoned pickle again, 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%；(3) fermentation process：Cured beef is fermented together with fermented soya bean；(4) processing is fire-cureed；(5) processing is air-dried.The present invention obtains the Corned beef new product that a kind of mouthfeel is delicate, color and luster is reddish brown, have unique fermented soya beans, salted or other wise fragrance and edible 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 fermented soya beans, salted or other wise fragrance Corned beef.
【Background technology】
Corned beef is a kind of common beef cure foods in the ground such as cloud, expensive, river, Chongqing, most commonly seen with Yunnan, and is Yunnan
People from Hui ethnic group the most generally pickles and eaten.Corned beef is back leg that Yunnan Hui people chooses stout and strong beef cattle in annual time autumn and winter etc.
The high quality beef at position, is aided with the condiment such as appropriate salt, Chinese prickly ash, using the technique such as rubbing, pickled, drying, air-dried, frying, plus
A kind of beef food that work is made.
The processing of the workshop-based Corned beef of tradition, for anti-corrosion and extends the shelf life, and is mostly that to increase salt consumption, chemistry anti-
Rotten agent consumption or to be down to moisture extremely low using air-drying, the array structure of such meat tissue fiber changes, moisture holding capacity drop
It is low, the enhancing of meat tissue tenacity of fibre.Thus the Corned beef of traditional handicraft processing and storage phase length, hard quality is that it is the most significant
Feature.With the improvement of people's living standards, the development of meat industry, hard Corned beef has been difficult to meet modern consumer
Demand, upgrading traditional dry-cured beef production is allowed to both meet multiple demand of the consuming public to Corned beef local flavor, and can be real
Existing traditional dry-cured beef modern production, is the breach of Corned beef processing enterprise innovation.
【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 side of fermented soya beans, salted or other wise fragrance Corned beef
Method, method of the invention can obtain the ox that a kind of mouthfeel is delicate, color and luster is reddish brown, have unique fermented soya beans, salted or other wise fragrance by modified technique step
Wizened new product.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of processing method of fermented soya beans, salted or other wise fragrance Corned beef, comprises the following steps：
(1) pre-process：After health and live ox is slaughtered, 12-24h progress is placed in temperature is 0-4 DEG C of cooling chamber
Acid discharge is handled；Acid discharge chooses ox buttocks 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, after being wrapped up with preservative film under conditions of 25-28 DEG C
Stand 30-40min；Then raw beef block is cut into thick 4-5mm carpaccio, is immersed in preprepared pickling liquid and salts down
2-4h processed, obtains cured beef；Wherein, in the tenderizing liquid containing mass concentration for 0.3-0.4% ficin, quality
The Tea Polyphenols that bacillus subtilis that concentration is 0.01%-0.02%, mass concentration are 0.03-0.05%, the consumption of tenderizing liquid
With the 3-4% of beef clod weight；
(3) fermentation process：Drained away the water after cured beef is picked up, fermentation has just then been terminated into 0-24h fermented soya bean with salting down
Beef processed is according to 0.6-1:1 weight ratio mixes stacking, is placed under the environmental condition that temperature is 28-32 DEG C the 36- that ferments
48h, dried beef slices is individually picked out, and obtains fermented beef piece；
(4) processing is fire-cureed：First fermented beef piece is suppressed after consolidation, then shines system in the sun one day, sieve is then placed within
On the net, sootiness 1-2h at 40-50cm is put in above charcoal fire；
(5) air-dry：The dried beef slices surface clean handled through sootiness is clean；After gauze wrapped, gravity-flow ventilation is hung on
4-5d under environment, then takes gauze away, is placed on screen cloth and is air-dried 10-15 days in natural ventilating environment, produces the fermented soya beans, salted or other wise fragrant
Taste Corned beef.
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 pomelo peel dried product is added with the charcoal fire described in step (4).
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 compacting consolidation described in step (4) suppresses 2-3h under 0.1-0.2Mpa pressure.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
1st, in the present invention, played a crucial role in the Tenderization of beef be with tenderizing liquid Tenderization and with fermented soya bean and
The two steps of the processing that beef ferments together.Ficin used is by fig (Ficus wherein in tenderizing liquid
Sp.) latex and jejune fruit milk of tree are stripped with the water of pH value 4.0, are existed in ethylenediamine tetra-acetic acid (EDTA)
It is lower to be saltoutd with ammonium sulfate (secondary), then secondary form of being saltoutd with salt.Ficin has that stability is good, albumen water
Solution ability is strong, has to multiple proteins and preferable beef fresh purification effect is played in good degradation, the present invention.Withered grass bud
Spore bacillus thalline itself can synthesize the enzymes such as alpha-amylase, protease, lipase, cellulase, during tenderization, to without flower
Fruit protease has synergistic effect, and Tea Polyphenols is a kind of important polyphenoils, also has elimination bad smell and color-protecting function concurrently, this
The tenderization liquid energy that three kinds of raw materials are mixed makes last gained Corned beef become mouthfeel by beef protein of degrading, beef fiber
It is delicate.Raw beef is during the follow-up fermented soya bean mixing stack retting finished with firm fermentation, and the strain produced when being fermented using fermented soya bean is entered
One-step fermentation, experiment proves that the beef after so handling becomes softer in follow-up mouthfeel and meat is fragrant more strong, moreover it is possible to
Make Corned beef more stable, extend shelf life.
2nd, in the present invention, in order to obtain more preferable local flavor, make Corned beef oily but not greasy, adopted in the drying process of Corned beef
Handled with the mode of sootiness, offset the health effect that expense person brings to reduce sootiness product, the present invention is pickling ox
Chinese medicine additive is with the addition of during meat, effect of each Chinese medicine used is as follows：Adlay, property slightly sweet flavor is slightly cold, have inducing diuresis for removing edema,
The effects such as invigorating spleen to remove dampness, relaxing muscles and tendons eliminating impediment, clearing away heat and eliminating pus；Burdock has hypoglycemic, hypotensive, blood fat, improves body immunity, resists
The effects such as aging, scavenging activated oxygen, anticancer, removing heavy metals.Adlay, burdock are respectively provided with good effect of ejecting poison.Gingko has
Astringe the lung gas, determine the effects such as asthma due to excessive phlegm, check with turbidity, antidiarrheal are let out, detoxified, reducing just；Rock bamboo shoot have relieving cough and asthma, promoting blood circulation, synthetism
The effect of, it is usually used in dyspnea and cough due to lung-heat, epigastric pain, traumatic injury, fracture.Siberian rose has stomach invigorating, helps digestion, nourishes, effect of antidiarrheal；
Superoxide dismutase (abbreviation SOD) is particularly rich in, is internationally recognized with anti-ageing, protective effect on cancer risk active material, also has
There is antiviral, radiation-resistant effect, in terms of cardiovascular, digestive system and various tumor disease preventing and treatings.There is malt promoting the circulation of qi to disappear
Food, spleen benefiting and stimulating the appetite, effect of delaactation dissipate-swelling.Cultivated land nourishing yin and nourishing blood, warm filling liver kidney；Semen Cuscutae tonifying liver 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；Malt, siberian rose stomach strengthening and digestion promoting；It is ripe
Ground, Semen Cuscutae are tonified the liver and kidney；And by burdock, the antitumaous effect of siberian rose, neutralizing smoked foods are to human lung, stomach and liver
The dirty burden brought, makes Corned beef food more healthy, is adapted to various people and eats.
In a word, the present invention obtains a kind of mouthfeel delicacy, color and luster is reddish brown, have unique fermented soya beans, salted or other wise fragrant by being improved technologic
Taste and the Corned beef new product for eating health.
【Embodiment】
In order to more clearly express the present invention, below by way of specific embodiment, the invention will be further described.
Embodiment 1
A kind of processing method of fermented soya beans, salted or other wise fragrance Corned beef, comprises the following steps：
(1) pre-process：After health and live ox is slaughtered, 12h progress acid discharges are placed in temperature is 0-4 DEG C of cooling chamber
Processing；It is 75-85% that cooling indoor humidity is controlled during acid discharge, and ventilation wind speed is 3m/s.Acid discharge chooses yellow after being disposed
Ox buttocks meat, cleans blood stains, is cut into long 8-12cm, width 5-8cm, thickness 5-8cm raw beef block；
(2) pickling liquid is prepared：20 parts of adlay, 18 parts of burdock, 18 parts of gingko, 15 parts of rock bamboo shoot, siberian rose 6 are weighed by weight
Part, 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.
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, 20 parts of Chinese medicine additive；By all originals
Material is well mixed, obtains pickling liquid.
(3) tenderization and pickle：Prepared with sterilized water containing the ficin, mass concentration that mass concentration is 0.3%
The Tea Polyphenols tenderizing liquid that bacillus subtilis and mass concentration for 0.02% are 0.05%, tenderization is injected into raw beef block
Liquid, the consumption of tenderizing liquid is with the 4% of beef clod weight；30min is stood after being wrapped up with preservative film under conditions of 25-28 DEG C；So
Raw beef block is cut into thick 4mm carpaccio afterwards, is immersed in preprepared pickling liquid and pickles 2h, obtain cured beef,
The consumption of pickling liquid is advisable with submerging dried beef slices；
(4) fermentation process：Drained away the water after cured beef is picked up, then by the fermented soya bean and cured beef just terminated that ferment
According to 0.6:1 weight ratio mixes stacking, the 36h that ferments is placed under the environmental condition that temperature is 28-32 DEG C, by dried beef slices
Individually pick out, obtain fermented beef piece；
(5) processing is fire-cureed：First fermented beef piece is suppressed after 3h under 0.1Mpa pressure, then shines system in the sun one day,
It is then placed within screen cloth, is put in above charcoal fire sootiness 1h at 40-50cm, fire-cures drying added with pomelo peel in charcoal fire used
Product；
(6) air-dry：The dried beef slices surface clean handled through sootiness is clean；After gauze wrapped, gravity-flow ventilation is hung on
4d under environment, then takes gauze away, is placed on screen cloth and is air-dried 15 days in natural ventilating environment, produces fermented soya beans, salted or other wise fragrance Corned beef.
Embodiment 2
A kind of processing method of fermented soya beans, salted or other wise fragrance Corned beef, comprises the following steps：
(1) pre-process：After health and live ox is slaughtered, 18h progress acid discharges are placed in temperature is 0-4 DEG C of cooling chamber
Processing；It is 75-85% that cooling indoor humidity is controlled during acid discharge, and ventilation wind speed is 4m/s.Acid discharge chooses yellow after being disposed
Ox buttocks meat, cleans blood stains, is cut into long 8-12cm, width 5-8cm, thickness 5-8cm raw beef block；
(2) pickling liquid is prepared：25 parts of adlay, 20 parts of burdock, 22 parts of gingko, 16 parts of rock bamboo shoot, siberian rose are weighed by weight
10 parts, 18 parts of malt, 12 parts of cultivated land, 9 parts of Semen Cuscutae；After cleaning up, soaked with weight for the water of all 6 times of raw material gross weights
After 25min, boil, then simmer 26min, filter to get filtrate and filter residue；Filter residue is taken with all 4.5 times of raw material gross weights
Water boils again, then simmers 18min, 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 1.16 concentrate, obtains Chinese medicine additive.
Weigh 250 parts of white wine, 70 parts of salt by weight, 90 parts of soy sauce, 95 parts of honey, 40 parts of garlic, 40 parts of ginger slice,
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；By all originals
Material is well mixed, obtains pickling liquid.
(3) tenderization and pickle：Prepared with sterilized water containing the ficin, mass concentration that mass concentration is 0.35%
The Tea Polyphenols tenderizing liquid that bacillus subtilis and mass concentration for 0.01% are 0.04%, tenderization is injected into raw beef block
Liquid, the consumption of tenderizing liquid is with the 3.5% of beef clod weight；35min is stood after being wrapped up with preservative film under conditions of 25-28 DEG C；
Then raw beef block is cut into thick 4-5mm carpaccio, is immersed in preprepared pickling liquid and pickles 3h, ox must be pickled
Meat；
(4) fermentation process：Drained away the water after cured beef is picked up, the firm fermented soya bean terminated in 12h that then will ferment are with salting down
Beef processed is according to 0.8:1 weight ratio mixes stacking, is placed under the environmental condition that temperature is 28-32 DEG C the 42h that ferments, will
Dried beef slices is individually picked out, and obtains fermented beef piece；
(5) processing is fire-cureed：First fermented beef piece is suppressed after 2h under 0.2Mpa pressure, then shines system in the sun one day,
It is then placed within screen cloth, is put in above charcoal fire sootiness 2h at 45cm, fire-cures in charcoal fire used and be added with pomelo peel dried product；
(6) air-dry：The dried beef slices surface clean handled through sootiness is clean；After gauze wrapped, gravity-flow ventilation is hung on
5d under environment, then takes gauze away, is placed on screen cloth and is air-dried 10 days in natural ventilating environment, produces fermented soya beans, salted or other wise fragrance Corned beef.
Embodiment 3
A kind of processing method of fermented soya beans, salted or other wise fragrance Corned beef, comprises the following steps：
(1) pre-process：After health and live ox is slaughtered, 24h progress acid discharges are placed in temperature is 0-4 DEG C of cooling chamber
Processing；It is 75-85% that cooling indoor humidity is controlled during acid discharge, and ventilation wind speed is 4m/s.Acid discharge chooses yellow after being disposed
Ox buttocks meat, cleans blood stains, is cut into long 8-12cm, width 5-8cm, thickness 5-8cm raw beef block；
(2) pickling liquid is prepared：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.
300 parts of white wine, 80 parts of salt, 100 parts of soy sauce, 100 parts of honey, 45 parts of garlic, ginger slice 45 are weighed by weight
Part, 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, 30 parts of Chinese medicine additive；Will be all
Raw material is well mixed, and obtains pickling liquid.
(3) tenderization and pickle：Prepared with sterilized water containing the ficin, mass concentration that mass concentration is 0.4%
The Tea Polyphenols tenderizing liquid that bacillus subtilis and mass concentration for 0.01% are 0.03%, tenderization is injected into raw beef block
Liquid, the consumption of tenderizing liquid is with the 3% of beef clod weight；40min is stood after being wrapped up with preservative film under conditions of 25-28 DEG C；So
Raw beef block is cut into thick 4-5mm carpaccio afterwards, is immersed in preprepared pickling liquid and pickles 4h, ox must be pickled
Meat；
(4) fermentation process：Drained away the water after cured beef is picked up, the firm fermented soya bean terminated in 24h that then will ferment are with salting down
Beef processed is according to 1:1 weight ratio mixes stacking, the 48h that ferments is placed under the environmental condition that temperature is 28-32 DEG C, by ox
Sliced meat are individually picked out, and obtain fermented beef piece；
(5) processing is fire-cureed：First fermented beef piece is suppressed after 3h under 0.1Mpa pressure, then shines system in the sun one day,
It is then placed within screen cloth, is put in above charcoal fire sootiness 1h at 50cm, fire-cures in charcoal fire used and be added with pomelo peel dried product；
(6) air-dry：The dried beef slices surface clean handled through sootiness is clean；After gauze wrapped, gravity-flow ventilation is hung on
4d under environment, then takes gauze away, is placed on screen cloth and is air-dried 15 days in natural ventilating environment, produces fermented soya beans, salted or other wise fragrance Corned beef.
The applicant is during Corned beef is developed, and tenderization, Corned beef local flavor and the balance of health for beef are made
It is substantial amounts of to grind work, in order to preferably express the effect of the present invention, now the situation of part test is summarized as follows：
1st, Corned beef mouthfeel improves experiment：
(1) test method：Multigroup contrast test group is set, different techniques are respectively adopted and are made：
Experimental group 1-3：Corned beef is 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 compared with Example 2, the step for reducing fermentation process；
Contrast groups 3：Manufacture craft compared with Example 2, is comprised only in the step for reducing fermentation process, and tenderizing liquid
0.4% papain.
(2) result of the test：
Prepare after Corned beef, Corned beef obtained by each group is carried out into 3 performance indications such as color and luster, tenderness, mouthfeel is carried out
Comparation and assessment, according to the standard of table 1 during comparation and assessment, ask 20 volunteers for having deep love for cuisines to be divided greatly, each index is made even respectively, finally
Acquired results are shown in Table 2.
The sensory evaluation standard of table 1
The Analyses Methods for Sensory Evaluation Results of table 2
From the results shown in Table 2, can be well received using the Corned beef each side prepared by the technique of the present invention,
Overall assessment highest.Contrast groups 1 due to being not added with bacillus subtilis and Tea Polyphenols, tenderizing effect not enough, Corned beef it is slightly hard
And color and luster also shades；The step in contrast groups 2 due to reducing fermentation process, mouthfeel, fragrance and the tenderness of Corned beef all by
Influence is arrived.Due to using papain in contrast groups 3, its obtained Corned beef is sliding tender type, and mouthfeel is not so good as this hair
It is bright.
2nd, the shelf-life experiment of Corned beef
100g is taken to be placed in about 37 DEG C of temperature, the constant temperature and humidity incubator of humidity about 75% Corned beef obtained by each group, quality
Sanitary index tests weekly a microbiological indicator, and contrast groups 2,3 are after six weeks i.e. beyond GB 2726-2005 cooked meat products
To the standard of ＜ 10000CFU/g as defined in jerky in sanitary standard；And just to occur microorganism after 8 weeks exceeded for other groups.
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 fermented soya beans, salted or other wise fragrance Corned beef, it is characterised in that comprise the following steps：
(1) pre-process：After health and live ox is slaughtered, 12-24h progress acid discharges are placed in temperature is 0-4 DEG C of cooling chamber
Processing；Acid discharge chooses ox buttocks meat after being disposed, and cleans blood stains, is cut into long 8-12cm, width 5-8cm, thickness 5-8cm raw ox
Cube meat；
(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) fermentation process：Drained away the water after cured beef is picked up, fermentation is just then terminated into 0-24h fermented soya bean and ox is pickled
Meat is according to 0.6-1:1 weight ratio mixes stacking, is placed under the environmental condition that temperature is 28-32 DEG C the 36-48h that ferments,
Dried beef slices is individually picked out, fermented beef piece is obtained；
(4) processing is fire-cureed：First fermented beef piece is suppressed after consolidation, then shines system in the sun one day, is then placed within screen cloth,
Sootiness 1-2h at 40-50cm is put in above charcoal fire；
(5) air-dry：The dried beef slices surface clean handled through sootiness is clean；After gauze wrapped, natural ventilating environment is hung on
Lower 4-5d, then takes gauze away, is placed on screen cloth and is air-dried 10-15 days in natural ventilating environment, produces the fermented soya beans, salted or other wise fragrance ox
It is wizened.
2. the processing method of fermented soya beans, salted or other wise fragrance Corned beef according to claim 1, it is characterised in that：It is cold during the acid discharge processing
But indoor humidity is 75-85%, and ventilation wind speed is 3-4m/s.
3. the processing method of fermented soya beans, salted or other wise fragrance Corned beef according to claim 1, it is characterised in that：Charcoal described in step (4)
Pomelo peel dried product is added with fire.
4. the processing method of fermented soya beans, salted or other wise fragrance Corned beef according to claim 1, it is characterised in that：The pickling liquid is by following
The raw material of parts by weight 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.
5. the processing method of fermented soya beans, salted or other wise fragrance Corned beef according to claim 4, it is characterised in that：The Chinese medicine additive passes through
Following methods are made：All raw materials are got out by weight, are all 5-8 times of raw material gross weights with weight after cleaning up
After water immersion 20-30min, boil, then simmer 25-30min, filter to get filtrate and filter residue；Take all raw materials of filter residue
The water of 4-5 times of gross weight boils again, then simmers 15-20min, filters to get filtrate and filter residue, will twice gained filtrate
Merge, and be concentrated into the concentrate that the relative density of 25 DEG C of tests is 1.15-1.18, produce the Chinese medicine additive.
6. the processing method of fermented soya beans, salted or other wise fragrance Corned beef according to claim 5, it is characterised in that：Pressure described in step (4)
Consolidation processed suppresses 2-3h under 0.1-0.2Mpa pressure.
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| CN108477533A (en) * | 2018-04-23 | 2018-09-04 | 茂名市海亿食品有限公司 | A kind of oil vacuole fish production technology |
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| CN102919862A (en) * | 2012-11-19 | 2013-02-13 | 西华大学 | Method for quickly producing tea fragrant dried beef by vacuum multi-section temperature control rotary frying technology |
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