CN107410896A - A kind of new Spiced beef processing technology - Google Patents

A kind of new Spiced beef processing technology Download PDF

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Publication number
CN107410896A
CN107410896A CN201710347315.7A CN201710347315A CN107410896A CN 107410896 A CN107410896 A CN 107410896A CN 201710347315 A CN201710347315 A CN 201710347315A CN 107410896 A CN107410896 A CN 107410896A
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China
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beef
boiling
processing technology
spiced
new
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CN201710347315.7A
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Inventor
张永帅
董智雷
李婓斐
刘夏峰
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HENAN ZHONGPIN FOOD INDUSTRY Co Ltd
Tianjin Zhongpin Food Co Ltd
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HENAN ZHONGPIN FOOD INDUSTRY Co Ltd
Tianjin Zhongpin Food Co Ltd
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Priority to CN201710347315.7A priority Critical patent/CN107410896A/en
Publication of CN107410896A publication Critical patent/CN107410896A/en
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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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3544—Organic compounds containing hetero rings
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a kind of new Spiced beef processing technology, comprise the following steps：1）Pretreatment of raw material；2）Dispensing：Prepare colouring halogen soup；3）Boiling：By the beef pre-processed in halogen soup boiling 1h 2h；4）Dispensing：Prepare fixation soak；5）Immersion, pack：Beef after boiling is put into step 4）Soaked in the fixation soak of middle preparation, by beef pack and vacuum seal after immersion；6）Boiling：By step 5）Beef boiling 8h 10h after middle pack, are then cooled to less than 7 DEG C by the beef after boiling, obtain finished product.Using Spiced beef made from the processing technology of the present invention, uniform color, taste are balanced, improve the interior quality of Spiced beef product and the external appearance of Spiced beef, Spiced beef made from the technique preserves 34 months, and the taste and color and luster of beef do not change.

Description

A kind of new Spiced beef processing technology
Technical field
The invention belongs to food processing technology field, and in particular to a kind of new Spiced beef processing technology.
Background technology
Beef is that people compare one of food that love is eaten, and is one of more meat product of Consumption of China, is only second to pig Meat, and the protein content of beef is higher, and fat content is low, delicious flavour, very popular.Traditional beef product exists Processing, in storage process, by organization internal oxygen and exterior light according to etc. factor is influenceed, easily cause pigment decomposition, produce and fade Phenomenon.Product fading time is mainly extended by colouring agent and antioxidant in industry at present.By analysis of experiments, steaming Boil in technical process, beef causes colouring loosely during boiling in 95 DEG C~100 DEG C of water because water activity is big, temperature is high Gu, be easy to fade, and the fragrance of product is not easy to preserve for a long time, and digestion process beef surface coloring is typically in 30min ~50min, and the conventional boil time is more long, surface, which can combine more metal ions, oxygen etc., causes the factor thing of surface discolouration Matter, the beef later stage is caused easily to fade.
The content of the invention
In view of the above-mentioned problems, it is an object of the invention to provide a kind of new Spiced beef processing technology, the technique passes through to steaming The improvement of mode and heat processing technique is boiled, the beef for making to process has uniform color, taste equilibrium, outward appearance spy not easy to fade Point, improve the interior quality of beef product and the appearance of commodity.
To achieve the above object, the present invention adopts the following technical scheme that：A kind of new Spiced beef processing technology, including it is following Step：
1）Pretreatment of raw material；
2）Dispensing：Prepare colouring halogen soup；
3）Boiling：By the beef pre-processed in halogen soup boiling 1h-2h；
4）Dispensing：Prepare fixation soak；
5）Immersion, pack：Beef after boiling is put into step 4）Soaked in the fixation soak of middle preparation, by beef after immersion Pack simultaneously vacuum seal；
6）Boiling：By step 5）Beef boiling 8h-10h after middle pack, is then cooled to less than 7 DEG C by the beef after boiling, Obtain finished product.
The step 1）In pretreatment of raw material include following steps：
a）Thaw, stripping and slicing：Raw meat is thawed to -2 DEG C ~ 2 DEG C, chooses foreign matter, is then divided into steak（10±（1- 1.5 ））cm*（10±（1-1.5））Cm bulk；
b）Dispensing：Prepare parenteral solution；
c）Injection：The block beef that defrosting has been split is placed in injector, by the 15% above-mentioned injection of injection of beef weight Liquid；
d）Tumbling：By the beef injected, tumbling 12h, rotating speed are 20 turns/min in tumbler；
e）Pickle：The good beef of tumbling is pickled into 4h-8h.
The step b）In parenteral solution prepare by weight, its reclaimed water 100kg, edible salt 2kg~3kg, phosphate 0.2kg~0.3kg, white granulated sugar 0.5kg~0.8kg, alkermes 0.0001kg~0.0002kg, natrium nitrosum 0.04kg~ 0.045kg, spice 1kg~1.5kg.
The step 2）In colouring halogen soup prepare by weight, its reclaimed water 100kg, edible salt 2kg~3kg, white granulated sugar 0.2kg~0.3kg, Monascus color 0.005kg~0.01kg, alkermes 0.0001kg~0.0002kg, spice 1kg~ 1.5kg。
The step 4）In fixation soak prepare by weight, including water 100kg, D-araboascorbic acid sodium 0.05kg ~0.1kg, citric acid 0.02kg~0.03kg, glucono-δ-lactone 0.1kg~0.2kg, Tea Polyphenols 0.03kg~ 0.05kg, nisin 0.01kg~0.02kg, sodium lactate 0.2kg~0.5kg.
The step 3）With step 6）The temperature of middle boiling is 65 DEG C -75 DEG C.
The step 3）The middle beef by after boiling is cooled down, and chilling temperature up to carrying out next step after less than 20 DEG C again Immersion.
The present invention is soaked after the beef pickled first to be carried out to the boiling of short time, by the beef vacuum after immersion Boiling is carried out after pack again, twice in digestion process, short time first time boiling first is tasty into beef by halogen soup, improves halogen The interior quality of beef, while beef is painted；Then the color of the beef in immersion process to painting is further Fixation, extend the fading time of beef, ensure that the appearance luster of Spiced beef.Using made from the processing technology of the present invention Spiced beef, uniform color, taste are balanced, improve the interior quality of Spiced beef product and the external appearance of Spiced beef, the work Spiced beef made from skill preserves 3-4 months, and the taste and color and luster of beef do not change.
The Monascus color used in the present invention in obtained halogen soup refers to the liquid red yeast rice for obtaining red yeast rice with ethanolic extraction Pigment or the product extract, crystallize from the cultured solution of deep zone of monascus, being refining to obtain；Monascus color have high security and Extremely excellent stability, it is that China's alimentary codex allows one of natural pigment for using, is that a kind of tone is naturally vivid, Er Qiean Entirely, stably, there is the colouring agent of certain medicinal health care function.
D-araboascorbic acid sodium in the fixation soak of the present invention is antioxidant fresh-keeping agent important in food service industry, can be protected The color and luster of food is held, natural flavor, is extended the shelf life, and it is without any side effects；By Spiced beef semi-finished product in fixation soak After middle immersion, it can preferably extend the color and luster shelf-life of Spiced beef；And the glucono-δ-lactone in fixation soak exists Hydrolysis produces gluconic acid in the aqueous solution, makes protein coagulating, makes obtained Spiced beef good water-retaining property, mouthfeel good, while also have There is certain anti-corrosive fresh-keeping effect.
Embodiment
To make those skilled in the art more fully understand the present invention, the present invention is done with reference to embodiment into The explanation of one step：
Embodiment 1
A kind of new Spiced beef processing technology, comprises the following steps：
1）Feedstock treating：Raw meat is thawed to -2 DEG C, chooses foreign matter, then steak is divided into 10cm*10cm block Shape；
2）Dispensing：Prepare parenteral solution；Prepare by weight, its reclaimed water 100kg, edible salt 2kg, phosphate 0.2kg, white granulated sugar 0.5kg, alkermes 0.0001kg, natrium nitrosum 0.04kg, spice 1kg；
3）Injection：The beef that defrosting has been split is placed in injector, by the 15% above-mentioned feed liquid of injection of beef weight；
4）Tumbling：By the beef injected, tumbling 12h, rotating speed are 20 turns/min in tumbler；
5）Pickle：The good beef of tumbling is pickled into 8h；
6）Dispensing：Prepare halogen soup；Prepare by weight, its reclaimed water 100kg, edible salt 3kg, white granulated sugar 0.3kg, Monascus color 0.005kg, alkermes 0.0002kg, spice 1.5kg；
7）Boiling：The boiling in halogen soup by the beef pickled, boiling temperature is 70 DEG C, time 1h, then by after boiling Beef is cooled to less than 20 DEG C；
8）Dispensing：Prepare fixation soak；Prepare by weight, including water 100kg, D-araboascorbic acid sodium 0.05kg, lemon Sour 0.02kg, glucono-δ-lactone 0.1kg, Tea Polyphenols 0.03kg, nisin 0.01kg, sodium lactate 0.2kg；
9）Immersion, pack：The good beef of precooling is put into step 8）20min is soaked in the fixation soak of middle preparation, then will Beef pack and vacuum seal after immersion；
10）Boiling：By step 9）Beef after the middle pack boiling 10h under the conditions of 65 DEG C of temperature；Then by the beef after boiling Less than 7 DEG C are cooled to, obtains finished product, storage or directly restocking sale can be put in storage.
Embodiment 2
A kind of new Spiced beef processing technology, comprises the following steps：
1）Feedstock treating：Raw meat is thawed to 2 DEG C, chooses foreign matter, steak is then divided into 10.5cm*10.5cm's It is block；
2）Dispensing：Prepare parenteral solution；Prepare by weight, its reclaimed water 100kg, edible salt 3kg, phosphate 0.3kg, white granulated sugar 0.8kg, alkermes 0.0002kg, natrium nitrosum 0.045kg, spice 1.5kg；
3）Injection：The beef that defrosting has been split is placed in injector, by the 15% above-mentioned feed liquid of injection of beef weight；
4）Tumbling：By the beef injected, tumbling 12h, rotating speed are 20 turns/min in tumbler；
5）Pickle：The good beef of tumbling is pickled into 4h；
6）Dispensing：Prepare halogen soup；Prepare by weight, its reclaimed water 100kg, edible salt 2kg, white granulated sugar 0.2kg, Monascus color 0.005kg, alkermes 0.0001kg, spice 1kg；
7）Boiling：The boiling in halogen soup by the beef pickled, boiling temperature is 70 DEG C, time 1.5h, then by after boiling Beef be cooled to less than 20 DEG C；
8）Dispensing：Prepare fixation soak；Prepare by weight, including water 100kg, D-araboascorbic acid sodium 0.08kg, lemon Sour 0.02kg, glucono-δ-lactone 0.2kg, Tea Polyphenols 0.03kg, nisin 0.02kg, sodium lactate 0.2kg；
9）Immersion, pack：The good beef of precooling is put into step 8）25min is soaked in the fixation soak of middle preparation, then will Beef pack and vacuum seal after immersion；
10）Boiling：By step 9）Beef after the middle pack boiling 9h under the conditions of 65 DEG C of temperature；Then it is the beef after boiling is cold But to less than 7 DEG C, finished product is obtained, storage or directly restocking sale can be put in storage.
Embodiment 3
A kind of new Spiced beef processing technology, comprises the following steps：
1）Feedstock treating：Raw meat is thawed to -1 DEG C, chooses foreign matter, then steak is divided into 11cm*11cm block Shape；
2）Dispensing：Prepare parenteral solution；Prepare by weight, its reclaimed water 100kg, edible salt 2.5kg, phosphate 0.25kg, white sand Sugared 0.6kg, alkermes 0.00015kg, natrium nitrosum 0.042kg, spice 1.2kg；
3）Injection：The beef that defrosting has been split is placed in injector, by the 15% above-mentioned feed liquid of injection of beef weight；
4）Tumbling：By the beef injected, tumbling 12h, rotating speed are 20 turns/min in tumbler；
5）Pickle：The good beef of tumbling is pickled into 6h；
6）Dispensing：Prepare halogen soup；Prepare by weight, its reclaimed water 100kg, edible salt 2.5kg, white granulated sugar 0.23kg, Monascus color 0.008kg, alkermes 0.00018kg, spice 1.2kg；
7）Boiling：The boiling in halogen soup by the beef pickled, boiling temperature is 75 DEG C, time 1.5h, then by after boiling Beef be cooled to less than 20 DEG C；
8）Dispensing：Prepare fixation soak；Prepare by weight, including water 100kg, D-araboascorbic acid sodium 0.08kg, lemon Sour 0.025kg, glucono-δ-lactone 0.15kg, Tea Polyphenols 0.04kg, nisin 0.015kg, sodium lactate 0.3kg；
9）Immersion, pack：The good beef of precooling is put into step 8）30min is soaked in the fixation soak of middle preparation, then will Beef pack and vacuum seal after immersion；
10）Boiling：By step 9）Beef after the middle pack boiling 8.5h under the conditions of temperature 70 C；Then by the beef after boiling Less than 7 DEG C are cooled to, obtains finished product, storage or directly restocking sale can be put in storage.
Embodiment 4
A kind of new Spiced beef processing technology, comprises the following steps：
1）Feedstock treating：Raw meat is thawed to 0 DEG C, chooses foreign matter, then steak is divided into 10cm*10cm block Shape；
2）Dispensing：Prepare parenteral solution；Prepare by weight, its reclaimed water 100kg, edible salt 2.5kg, phosphate 0.2kg, white granulated sugar 0.5kg, alkermes 0.00015kg, natrium nitrosum 0.04kg, spice 1.5kg；
3）Injection：The block beef that defrosting has been split is placed in injector, by the 15% above-mentioned feed liquid of injection of beef weight；
4）Tumbling：By the beef injected, tumbling 12h, rotating speed are 20 turns/min in tumbler；
5）Pickle：The good beef of tumbling is pickled into 6h；
6）Dispensing：Prepare halogen soup；Prepare by weight, its reclaimed water 100kg, edible salt 2.8kg, white granulated sugar 0.2kg, Monascus color 0.005kg, alkermes 0.0001kg, spice 1kg；
7）Boiling：The boiling in halogen soup by the beef pickled, boiling temperature is 75 DEG C, time 1.5h, then by after boiling Beef be cooled to less than 20 DEG C；
8）Dispensing：Prepare fixation soak；Prepare by weight, including water 100kg, D-araboascorbic acid sodium 0.05kg, lemon Sour 0.02kg, glucono-δ-lactone 0.15kg, Tea Polyphenols 0.03kg, nisin 0.01kg, sodium lactate 0.3kg；
9）Immersion, pack：The good beef of precooling is put into step 8）30min is soaked in the fixation soak of middle preparation, then will Beef pack and vacuum seal after immersion；
10）Boiling：By step 9）Beef after the middle pack boiling 8h under the conditions of 72 DEG C of temperature；Then it is the beef after boiling is cold But to less than 7 DEG C, finished product is obtained, storage or directly restocking sale can be put in storage.
Comparative example 1
The step of Spiced beef processing technology of comparative example 1, includes：Injection is injected in raw material defrosting → picked, handled to raw material → Stew in soy sauce 180min → cooling → stripping and slicing packaging → the re-pasteurization of liquid → tumbling → in 90 DEG C~92 DEG C halogen soups.
Parenteral solution and halogen soup in above-mentioned comparative example 1 is same as Example 1, the product that embodiment 1 and comparative example 1 are obtained Technical indicator contrasted, comparing result is as follows：
1st, shelf life
Comparative example 1：After 2 months, product fades serious；
Embodiment 1：After 3-4 months, product appearance is without significant change.
2nd, institutional framework
Comparative example 1：Institutional framework destroys serious, poor taste；
Embodiment 1：Institutional framework is good, in good taste.
3rd, microbiological indicator
Traditional handicraft：At 2.5 months, total plate count≤3500CFU/g
Coliform≤0.6MPN/g；
New technology：At 3 months, total plate count≤2000CFU/g
Coliform≤0.2MPN/g.
From comparing result, Spiced beef product made from technology of the invention, compared to traditional handicraft, it is less susceptible to Fade, there is preferably appearance luster conservation degree, finer mouthfeel, and microorganism detection desired value is low after 3 months, extend The fresh keeping time of beef product.
Comparative example 2
The step of Spiced beef processing technology of comparative example 2, includes：1）Pretreatment of raw material；2）Prepare colouring halogen soup and fixation immersion Liquid；3）By pretreated beef in the colouring halogen soup added with fixation soak boiling 1h, then vacuum bagging；4）By vacuum Beef after pack carries out secondary boiled 10h under the conditions of 65 DEG C；5）Beef after boiling is cooled to 7 DEG C, obtains finished product.
The technical indicator for the Spiced beef finished product that the finished product that comparative example 2 obtains obtains with embodiment 1 is contrasted, contrast knot Fruit is as follows：
1st, shelf life
Comparative example 2：After 3-4 months, there is discolouration phenomena in product；
Embodiment 1：After 3-4 months, product appearance is without significant change.
2nd, institutional framework
Comparative example 2：Institutional framework has destruction, poor taste；
Embodiment 1：Institutional framework is good, in good taste.
From comparing result, the present invention uses the processing technology system of halogen soup colouring → boiling → immersion fixation → boiling again The Spiced beef product obtained, painted this add to beef compared to directly halogen soup and fixation soak are mixed in comparative example 2 Work technique, there is preferably colour fixation, extend the fading time of Spiced beef, and halogen made from the processing technology of the present invention Beef institutional framework is not destroyed or destroyed small, while mouthfeel is also finer.

Claims (8)

  1. A kind of 1. new Spiced beef processing technology, it is characterised in that：Comprise the following steps：
    1）Pretreatment of raw material；
    2）Dispensing：Prepare colouring halogen soup；
    3）Boiling：By the beef pre-processed in halogen soup boiling 1h-2h；
    4）Dispensing：Prepare fixation soak；
    5）Immersion, pack：Beef after boiling is put into step 4）Soaked in the fixation soak of middle preparation, by beef after immersion Pack simultaneously vacuum seal；
    6）Boiling：By step 5）Beef boiling 8h-10h after middle pack, then the beef after boiling is cooled down, got product.
  2. 2. new Spiced beef processing technology according to claim 1, it is characterised in that：The step 1）In raw material locate in advance Reason includes following steps：
    a）Thaw, stripping and slicing：Raw meat is thawed to -2 DEG C ~ 2 DEG C, chooses foreign matter, is then divided into steak（10±（1- 1.5 ））cm*（10±（1-1.5））Cm bulk；
    b）Dispensing：Prepare parenteral solution；
    c）Injection：The block beef that defrosting has been split is placed in injector, by the 15% above-mentioned injection of injection of beef weight Liquid；
    d）Tumbling：By the beef injected, tumbling 12h, rotating speed are 20 turns/min in tumbler；
    e）Pickle：The good beef of tumbling is pickled into 4h-8h.
  3. 3. new Spiced beef processing technology according to claim 2, it is characterised in that：The step b）In parenteral solution press Parts by weight prepare, its reclaimed water 100kg, edible salt 2kg~3kg, phosphate 0.2kg~0.3kg, white granulated sugar 0.5kg~0.8kg, Alkermes 0.0001kg~0.0002kg, natrium nitrosum 0.04kg~0.045kg, spice 1kg~1.5kg.
  4. 4. new Spiced beef processing technology according to claim 1, it is characterised in that：The step 2）In colouring halogen soup Prepare by weight, its reclaimed water 100kg, edible salt 2kg~3kg, white granulated sugar 0.2kg~0.3kg, Monascus color 0.005kg~ 0.01kg, alkermes 0.0001kg~0.0002kg, spice 1kg~1.5kg.
  5. 5. new Spiced beef processing technology according to claim 1, it is characterised in that：The step 4）In fixation immersion Liquid is prepared by weight, including water 100kg, D-araboascorbic acid sodium 0.05kg~0.1kg, citric acid 0.02kg~0.03kg, Glucono-δ-lactone 0.1kg~0.2kg, Tea Polyphenols 0.03kg~0.05kg, nisin 0.01kg~0.02kg, Sodium lactate 0.2kg~0.5kg.
  6. 6. new Spiced beef processing technology according to claim 2, it is characterised in that：The step 3）With step 6）Middle steaming The temperature boiled is 65 DEG C -75 DEG C.
  7. 7. new Spiced beef processing technology according to claim 2, it is characterised in that：The step 3）It is middle by after boiling Beef is cooled down, and chilling temperature is up to the immersion for carrying out next step after less than 20 DEG C again.
  8. 8. new Spiced beef processing technology according to claim 1, it is characterised in that：The step 6）In chilling temperature To less than 7 DEG C, finished product is then obtained.
CN201710347315.7A 2017-05-17 2017-05-17 A kind of new Spiced beef processing technology Pending CN107410896A (en)

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108244518A (en) * 2018-02-05 2018-07-06 安徽鑫松亚食品有限公司 A kind of spicy beef and preparation method thereof
CN108464429A (en) * 2018-03-23 2018-08-31 武汉轻工大学 Season Flour product antioxidant and preparation method thereof
CN108651878A (en) * 2018-04-22 2018-10-16 西南民族大学 Low temperature salts down stew in soy sauce yak meat and mutton composition and its halogen method that salts down
CN108669473A (en) * 2018-03-22 2018-10-19 山东如康清真食品有限公司 A kind of preparation process of freeze-dried beef instant food
CN109198464A (en) * 2018-09-19 2019-01-15 重庆恒都乾途食品开发有限公司 Spiced beef production method
CN111418774A (en) * 2020-03-04 2020-07-17 成都非常有食品科技有限公司 Quick-frozen prepared chopstick beef and processing method thereof
CN114209017A (en) * 2021-12-25 2022-03-22 浙江麦尚食品有限公司 Production method of dried beef
CN115474671A (en) * 2022-09-24 2022-12-16 江苏众阳食品有限公司 Low-salt dried meat slices with low nitrite residues and preparation method

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108244518A (en) * 2018-02-05 2018-07-06 安徽鑫松亚食品有限公司 A kind of spicy beef and preparation method thereof
CN108669473A (en) * 2018-03-22 2018-10-19 山东如康清真食品有限公司 A kind of preparation process of freeze-dried beef instant food
CN108464429A (en) * 2018-03-23 2018-08-31 武汉轻工大学 Season Flour product antioxidant and preparation method thereof
CN108651878A (en) * 2018-04-22 2018-10-16 西南民族大学 Low temperature salts down stew in soy sauce yak meat and mutton composition and its halogen method that salts down
CN109198464A (en) * 2018-09-19 2019-01-15 重庆恒都乾途食品开发有限公司 Spiced beef production method
CN111418774A (en) * 2020-03-04 2020-07-17 成都非常有食品科技有限公司 Quick-frozen prepared chopstick beef and processing method thereof
CN114209017A (en) * 2021-12-25 2022-03-22 浙江麦尚食品有限公司 Production method of dried beef
CN114209017B (en) * 2021-12-25 2024-03-19 浙江麦尚食品有限公司 Beef jerky production method
CN115474671A (en) * 2022-09-24 2022-12-16 江苏众阳食品有限公司 Low-salt dried meat slices with low nitrite residues and preparation method
CN115474671B (en) * 2022-09-24 2023-10-31 江苏众阳食品有限公司 Preparation method of low-nitrite-residue low-salt dried meat slice

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