CN107259382A - Instant soybean dried beef and preparation method thereof - Google Patents
Instant soybean dried beef and preparation method thereof Download PDFInfo
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- CN107259382A CN107259382A CN201710576119.7A CN201710576119A CN107259382A CN 107259382 A CN107259382 A CN 107259382A CN 201710576119 A CN201710576119 A CN 201710576119A CN 107259382 A CN107259382 A CN 107259382A
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- Prior art keywords
- beef
- powder
- instant soybean
- dried beef
- instant
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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
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
Abstract
The invention discloses a kind of instant soybean dried beef and preparation method thereof, the instant soybean dried beef is that, using beef and bredsoy as raw material, the technique such as preprocessed, material mixing, molding, drying, slitting, packaging, sterilization is made.The characteristics of this method has that technique is simple, with short production cycle, is easy to industrialized production, the product of preparation is nutritious, and chewiness is good, and local flavor is protruded, and cost is low, is a kind of healthy snack food suitable for people of all ages.
Description
Technical field
The invention belongs to food processing field, and in particular to instant soybean dried beef and preparation method thereof.
Background technology
Beef and soybean are not only rich in good protein, and containing a variety of other nutrients, with very high nutriture value
Value.But the nutritional characteristic of the two is different.Iron in beef is nonheme iron, it is easier to which be absorbed by the body utilization, but contains
There is higher cholesterol and saturated fatty acid；Thiamine, calcium, potassium, magnesium, iron, zinc, selenium, essential fatty acid and lecithin in soybean
The content of fat is free of cholesterol apparently higher than beef, but its iron is nonheme iron, and being difficult to be absorbed by the body utilizes.Cause
This, reasonably combined eat of beef and soybean can make up the two deficiency individually eaten.
Application No. 201210130612.3 discloses a kind of restructuring jerky and preparation method thereof, and soybean is utilized in this method
The features such as histone has bacillar structure structure and stronger water imbibition, oil absorption and chewiness, by glutamine
Crosslinked action of the transaminase to protein molecule, by itself and meat gruel and other supplementary materials carry out successively low temperature tumbling, shaping shortening,
Drying and baking etc., obtain a kind of restructuring jerky with perfect natural muscle fibre, good taste and quality.Add soyabean tissue
Albumen can both improve the nutritive peculiarity of product, reduce its cholesterol level and production cost, moreover it is possible to assign product good fiber
Sense and quality.However, textured soybean protein's main component is protein, its nutrition constitutes relatively single, it is impossible to provide soybean institute
The complete nutrients matter contained, and its price is apparently higher than soy meal.In addition, also there is complex manufacturing, product mouthful in this method
Sense is harder to wait not enough.
The content of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of instant soybean dried beef and its preparation side
Method.This method is simple to operate, with short production cycle, and the soybean dry jerky products of preparation have that nutritious, chewiness is good, local flavor is prominent
Go out, the characteristics of cost is low.
A kind of instant soybean dried beef, it is characterised in that the mass parts of component and each component during its dispensing are：Pretreatment
100 parts of beef, 5 ~ 7 parts of bredsoy, 2.5 ~ 3.5 parts of edible oil, 1.5 ~ 2.0 parts of edible salt, feature condiment powder 0.5 ~ 1.5
Part, 0.1 ~ 0.2 part of D-araboascorbic acid sodium, 0.05 ~ 0.15 part of ginger powder, 0.05 ~ 0.15 part of white pepper powder, natrium nitrosum 0.01
~ 0.015 part；
Wherein, the pretreatment beef is mixed by 75% ~ 90% beef bar of Quality Beef and 10% ~ 25% beef gruel.
The step of preparation process of the dried beef is as follows：
（1）Material mixing, molding, drying
Will pretreatment beef successively with natrium nitrosum, D-araboascorbic acid sodium, ginger powder, white pepper powder, feature condiment powder and
The mixed powder and bredsoy and edible oil of edible salt stir, and place the h of 0.5 h ~ 1.5 at room temperature, shaping after
It is the wt% of 30 wt% ~ 36 to be dried at 65 DEG C ~ 75 DEG C to moisture, obtains drying cube meat；
（2）Slitting, packaging, sterilization
Cube meat cutting will be dried, be vacuum-packed after keeping the min of 20 min ~ 30 at 105 DEG C ~ 108 DEG C, room temperature is cooled to, obtains
Instant soybean dried beef.
In above-mentioned technical proposal, the bredsoy is the raw soya bean powder, raw black bean powder, raw green grass or young crops at least through 80 eye mesh screens
Any one in bean powder.
In above-mentioned technical proposal, the edible oil is any one of olive oil, camellia seed oil, peanut oil or its group
Close.
In above-mentioned technical proposal, the feature spice be chilli powder, five-spice powder, cumin powder, curry powder, pericarpium zanthoxyli schinifolii powder,
Any one in black pepper.
In above-mentioned technical proposal, the size of the beef bar is the cm of the cm of long 3 cm ~ 5, wide 0.3 cm ~ 0.5, thick 0.2 cm
~0.4 cm。
In above-mentioned technical proposal, in the shaping be by mixed material be placed on the cm of the cm of long 50 cm ~ 60, wide 35 cm ~ 40,
It is compressing in the cm of 1 cm of thickness ~ 2 mould.
In above-mentioned technical proposal, the slitting is will to dry cube meat and be cut into the cm of the cm of long 3 cm ~ 6, wide 1 cm ~ 2 strip.
Compared with prior art, the invention has the advantages that：
1st, the formula of instant soybean dried beef of the present invention is unique, scientific and reasonable, using beef and bredsoy as primary raw material,
Addition appropriate olive oil or camellia seed oil, obtained soybean dried beef have the spy that nutritious, chewiness is good, cost is low
Point.Wherein, beef and bredsoy are arranged in pairs or groups, the beef product being individually made using beef as raw material can not only be overcome to lack meals
Fiber and cholesterol and the higher defect of saturated fatty acid content are eaten, and the nutritive value of product can be improved, its life is reduced
Produce cost；Camellia seed oil and olive oil are rich in oleic acid, both with higher stability, can also reduce cholesterolemia, prevention of arterial
Atherosis, its addition can not only increase the oleic acid content of product, improve its nutrition and health care effect, and can improve product
Mouthfeel.
2nd, the pretreatment beef of instant soybean dried beef of the present invention is that the beef of Quality Beef 75% ~ 90% is cut into ox
Cutlet, the beef of Quality Beef 10% ~ 25% is cut and mixes meat gruel, then the two is mixed.Cutlet is conducive to product fiber
The holding of sense；The sarolemma for acting as cutting section beef mixed is cut, its structural proteins is refined, is formed with the meat gruel of larger viscosity, so that
Strengthen the bonding of beef source and bredsoy and other flavorings.This pretreatment mode not only improve mixed material into
Type, additionally it is possible to effectively keep the fiber sense of beef.
3rd, the cube meat after instant soybean dried beef of the present invention is molded to seasoning carries out heated-air drying to its moisture
For the wt% of 30 wt% ~ 36, so not only it can make product that there is more preferable chewiness, and reduce product to a certain extent
Sterilization intensity, be conducive to the holding of its local flavor.
4th, the preparation method of instant soybean dried beef of the present invention has that technique is simple, with short production cycle, cost is low, easy
The characteristics of industrialized production.
Embodiment
Instant soybean dried beef of the present invention and preparation method thereof is further illustrated below by embodiment.It is necessary
It is pointed out that following embodiments are served only for further illustrating the present invention, it is impossible to be interpreted as the limit to the scope of the present invention
System, person skilled in art can carry out some nonessential modifications and adaptations according to the content of the invention described above.
Embodiment 1
In the present embodiment, the dispensing of instant spicy soybean dried beef is pretreatment beef 100 kg, the kg of raw soya bean powder 6, olive
3 kg of oil, the kg of edible salt 1.5, the kg of chilli powder 1, the kg of D-araboascorbic acid sodium 0.1, the kg of ginger powder 0.1, white pepper powder 0.05
Kg, the kg of natrium nitrosum 0.01；
Its step of preparation process is as follows：
（1）The pretreatment of beef
Draining after beef that is fresh or thawing is cleaned, therefrom takes 80 kg（80%）, it is cut into long 3 cm, wide 0.3 cm, thickness
0.2 cm beef bar, by 20 kg（20%）Cut and mix beef gruel, obtain pre-processing beef after the two is well mixed；
（2）Material mixing, molding, drying
Will pretreatment beef successively with 0.01 kg natrium nitrosums, 0.1 kg D-araboascorbic acids sodium, 0.10 kg ginger powders,
0.05 kg white pepper powders, the mixed powder of 1.5 kg edible salts and 1 kg chilli powders and 6 kg raw soya beans powder and 3 kg olives
Oil is stirred, and 0.5 h is placed at room temperature, mixed material is obtained, and places it in long 50 cm, wide 35 cm, thick 1 cm mould
It is compressing in tool, it is 32 wt% in being dried at 70 DEG C to moisture, obtains drying cube meat；
（3）Slitting, packaging, sterilization
Dry cube meat is cut into long 3 cm, wide 1 cm strip, is vacuum-packed after keeping 25 min at 106 DEG C, is cooled to room
Instant spicy soybean beef bar is obtained after temperature.
Embodiment 2
In the present embodiment, the dispensing of instant spiced soybean dried beef is pretreatment beef 100 kg, the raw kg of green soya bean flour 5, peanut
2.5 kg of oil, the kg of edible salt 1.8, the kg of five-spice powder 0.5, the kg of D-araboascorbic acid sodium 0.2, the kg of ginger powder 0.15, white pepper
The kg of powder 0.08, the kg of natrium nitrosum 0.015；
Step of preparation process is as follows：
（1）The pretreatment of beef
Draining after beef that is fresh or thawing is cleaned, therefrom takes 90 kg（90%）, it is cut into long 4 cm, wide 0.4 cm, thickness
0.3 cm beef bar, by 10 kg（10%）Cut and mix beef gruel, obtain pre-processing beef after the two is well mixed；
（2）Material mixing, molding, drying
Will pretreatment beef successively with 0.015 kg natrium nitrosums, 0.2 kg D-araboascorbic acids sodium, 0.15 kg ginger powders,
0.08 kg white pepper powders, the mixed powder of 1.8 kg edible salts and 0.5 kg five-spice powders and 5 kg life green soya bean flours and 2.5 kg
Peanut oil is stirred, and 1 h is placed at room temperature, mixed material is obtained, and places it in long 55 cm, wide 38 cm, thick 1.5 cm
Mould in it is compressing, at 65 DEG C dry to moisture be 36 wt%, obtain drying cube meat；
（3）Slitting, packaging, sterilization
Dry cube meat is cut into long 4 cm, wide 1.5 cm strip, is vacuum-packed after keeping 20 min at 108 DEG C, is cooled to
Instant spiced soybean beef bar is obtained after room temperature.
Embodiment 3
In the present embodiment, the dispensing of instant cumin soybean dried beef is pretreatment beef 100 kg, the raw kg of black bean powder 7, oil tea
3.5 kg of seed oil, the kg of edible salt 2.0, the kg of cumin powder 1.5, the kg of D-araboascorbic acid sodium 0.15, the kg of ginger powder 0.05, white Hu
The kg of green pepper powder 0.15, the kg of natrium nitrosum 0.012；
Its step of preparation process is as follows：
（1）The pretreatment of beef
Draining after beef that is fresh or thawing is cleaned, therefrom takes 75 kg（75%）, it is cut into long 5 cm, wide 0.5 cm, thickness
0.4 cm beef bar, by 25 kg（25%）Cut and mix beef gruel, obtain pre-processing beef after the two is well mixed；
（2）Material mixing, molding, drying
Will pretreatment beef successively with 0.012 kg natrium nitrosums, 0.15 kg D-araboascorbic acids sodium, 0.05 kg ginger powders,
0.15 kg white pepper powders, the mixed powder of 2.0 kg edible salts and 1.5 kg cumin powders and 7 kg life black bean powders and 3.5 kg
Camellia seed oil is stirred, and 1.5 h are placed at room temperature, mixed material is obtained, and places it in long 60 cm, wide 40 cm, thickness 2
It is compressing in cm mould, it is 30 wt% in being dried at 75 DEG C to moisture, obtains drying cube meat；
（3）Slitting, packaging, sterilization
Dry cube meat is cut into long 6 cm, wide 2 cm strip, is vacuum-packed after keeping 30 min at 105 DEG C, is cooled to room
Instant cumin soybean beef bar is obtained after temperature.
Embodiment 4
In the present embodiment, the dispensing of instant curried taste soybean dried beef is pretreatment beef 100 kg, the raw kg of green soya bean flour 6, peanut
3 kg of oil, the kg of edible salt 1.5, the kg of curry powder 1.2, the kg of D-araboascorbic acid sodium 0.1, the kg of ginger powder 0.10, white pepper powder
0.05 kg, the kg of natrium nitrosum 0.01；
Step of preparation process is as follows：
（1）The pretreatment of beef
Draining after beef that is fresh or thawing is cleaned, therefrom takes 80 kg（80%）, it is cut into long 4 cm, wide 0.4 cm, thickness
0.3 cm beef bar, by 20 kg（20%）Cut and mix beef gruel, obtain pre-processing beef after the two is well mixed；
（2）Material mixing, molding, drying
Will pretreatment beef successively with 0.01 kg natrium nitrosums, 0.1 kg D-araboascorbic acids sodium, 0.10 kg ginger powders,
0.05 kg white pepper powders, the mixed powder of 1.5 kg edible salts and 1.2 kg curry powders and 6 kg life green soya bean flours and 3 kg flowers
Oil generation is stirred, and 0.5 h is placed at room temperature, mixed material is obtained, and places it in long 55 cm, wide 37 cm, thick 1.5 cm
Mould in it is compressing, at 75 DEG C dry to moisture be 30 wt%, obtain drying cube meat；
（3）Slitting, packaging, sterilization
Dry cube meat is cut into long 5 cm, wide 1.5 cm strip, is vacuum-packed after keeping 30 min at 105 DEG C, is cooled to
Instant curried taste soybean beef bar is obtained after room temperature.
Embodiment 5
In the present embodiment, the dispensing of instant pericarpium zanthoxyli schinifolii taste soybean dried beef is pretreatment beef 100 kg, the kg of raw soya bean powder 7, olive
3 kg of olive oil, the kg of edible salt 1.2, the kg of pericarpium zanthoxyli schinifolii powder 1, the kg of D-araboascorbic acid sodium 0.2, the kg of ginger powder 0.10, white pepper
The kg of powder 0.08, the kg of natrium nitrosum 0.01；
Its step of preparation process is as follows：
（1）The pretreatment of beef
Draining after beef that is fresh or thawing is cleaned, therefrom takes 75 kg（75%）, it is cut into long 5 cm, wide 0.5 cm, thickness
0.4 cm beef bar, by 25 kg（25%）Cut and mix beef gruel, obtain pre-processing beef after the two is well mixed；
（2）Material mixing, molding, drying
Will pretreatment beef successively with 0.01 kg natrium nitrosums, 0.2 kg D-araboascorbic acids sodium, 0.10 kg ginger powders,
0.08 kg white pepper powders, 1.2 kg edible salts and the mixed powder and 7 kg raw soya beans powder of 1 kg pericarpium zanthoxyli schinifolii powder and 3 kg olives
Olive oil is stirred, and 0.5 h is placed at room temperature, mixed material is obtained, and places it in long 60 cm, wide 40 cm, thick 2 cm
It is compressing in mould, it is 32 wt% in being dried at 70 DEG C to moisture, obtains drying cube meat；
（3）Slitting, packaging, sterilization
Dry cube meat is cut into long 5 cm, wide 1.5 cm strip, is vacuum-packed after keeping 25 min at 106 DEG C, is cooled to
Instant pericarpium zanthoxyli schinifolii taste soybean beef bar is obtained after room temperature.
Embodiment 6
In the present embodiment, the dispensing of instant black pepper taste soybean dried beef is pretreatment beef 100 kg, the raw kg of black bean powder 5, olive
It is 2.5 kg of olive oil, the kg of edible salt 1.5, the kg of black pepper 0.8, the kg of D-araboascorbic acid sodium 0.1, the kg of ginger powder 0.10, white
The kg of pepper powder 0.05, the kg of natrium nitrosum 0.01；
Its step of preparation process is as follows：
（1）The pretreatment of beef
Draining after beef that is fresh or thawing is cleaned, therefrom takes 80 kg（80%）, it is cut into long 3 cm, wide 0.3 cm, thickness
0.2 cm beef bar, by 20 kg（20%）Cut and mix beef gruel, obtain pre-processing beef after the two is well mixed；
（2）Material mixing, molding, drying
Will pretreatment beef successively with 0.01 kg natrium nitrosums, 0.1 kg D-araboascorbic acids sodium, 0.10 kg ginger powders,
0.05 kg white pepper powders, the mixed powder of 1.5 kg edible salts and 0.8 kg black peppers and 5 kg life black bean powders and 2.5
Kg olive oil is stirred, and 1 h is placed at room temperature, mixed material is obtained, and places it in long 50 cm, wide 35 cm, thick 1 cm
Mould in it is compressing, at 65 DEG C dry to moisture be 35 wt%, obtain drying cube meat；
（3）Slitting, packaging, sterilization
Dry cube meat is cut into long 3 cm, wide 1 cm strip, is vacuum-packed after keeping 20 min at 108 DEG C, is cooled to room
Instant black pepper taste soybean beef bar is obtained after temperature.
Claims (8)
1. a kind of instant soybean dried beef, it is characterised in that the mass parts of component and each component during its dispensing are：Pre-process ox
100 parts of meat, 5 ~ 7 parts of bredsoy, 2.5 ~ 3.5 parts of edible oil, 1.5 ~ 2.0 parts of edible salt, 0.5 ~ 1.5 part of feature condiment powder,
0.1 ~ 0.2 part of D-araboascorbic acid sodium, 0.05 ~ 0.15 part of ginger powder, 0.05 ~ 0.15 part of white pepper powder, natrium nitrosum 0.01 ~
0.015 part；
Wherein, the pretreatment beef is mixed by 75% ~ 90% beef bar of Quality Beef and 10% ~ 25% beef gruel.
2. instant soybean dried beef according to claim 1, it is characterised in that the step of preparation process of the dried beef is as follows：
（1）Material mixing, molding, drying
Will pretreatment beef successively with natrium nitrosum, D-araboascorbic acid sodium, ginger powder, white pepper powder, feature condiment powder and
The mixed powder and bredsoy and edible oil of edible salt stir, and place the h of 0.5 h ~ 1.5 at room temperature, shaping after
It is the wt% of 30 wt% ~ 36 to be dried at 65 DEG C ~ 75 DEG C to moisture, obtains drying cube meat；
（2）Slitting, packaging, sterilization
Cube meat cutting will be dried, be vacuum-packed after keeping the min of 20 min ~ 30 at 105 DEG C ~ 108 DEG C, room temperature is cooled to, obtains
Instant soybean dried beef.
3. instant soybean dried beef according to claim 1, it is characterised in that the bredsoy is at least through 80 mesh sieves
Any one in the raw soya bean powder of net, raw black bean powder, raw green soya bean flour.
4. instant soybean dried beef according to claim 1, it is characterised in that the edible oil be olive oil, camellia seed oil,
Any one of peanut oil or its combination.
5. instant soybean dried beef according to claim 1, it is characterised in that the feature spice is chilli powder, spices
Any one in powder, cumin powder, curry powder, pericarpium zanthoxyli schinifolii powder, black pepper.
6. instant soybean dried beef according to claim 1, it is characterised in that the size of the beef bar is long 3 cm ~ 5
The cm of the cm of cm, wide 0.3 cm ~ 0.5, thick 0.2 cm ~ 0.4.
7. instant soybean dried beef according to claim 2, it is characterised in that the shaping is that mixed material is placed on into long 50
It is compressing in the cm of the cm of the cm of cm ~ 60, wide 35 cm ~ 40, thick 1 cm ~ 2 mould.
8. instant soybean dried beef according to claim 2, it is characterised in that the slitting is will to dry cube meat to be cut into long 3
The cm of the cm of cm ~ 6, wide 1 cm ~ 2 strip.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710576119.7A CN107259382A (en) | 2017-07-14 | 2017-07-14 | Instant soybean dried beef and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710576119.7A CN107259382A (en) | 2017-07-14 | 2017-07-14 | Instant soybean dried beef and preparation method thereof |
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Family
ID=60072038
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Cited By (1)
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| CN107997033A (en) * | 2018-01-06 | 2018-05-08 | 山东嘉利丰食品有限公司 | Instant soybean dried beef and preparation method thereof |
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Application publication date: 20171020 |