CN107410898A

CN107410898A - A kind of instant thick gravy beef processing method

Info

Publication number: CN107410898A
Application number: CN201710185071.7A
Authority: CN
Inventors: 周红
Original assignee: 周红
Priority date: 2017-03-25
Filing date: 2017-03-25
Publication date: 2017-12-01

Abstract

The invention belongs to the processing technique field of halogen meat products, and in particular to a kind of instant thick gravy beef processing method, including beef tendon meat preliminary treatment, desalt, milk beer is pickled, stew in soy sauce and finished product step.The present invention has advantages below compared with prior art：Thick gravy beef prepared by the present invention is nutritious, Fresh ＆ Tender in Texture flexible, raciness, flavoring and beef taste natural fusion, fragrance is thick and heavy, after being air-dried with milk beer knead-salting, steamed with light-coloured vinegar, the full weight of beef can be improved, it is soft tasty, it is crisp outside tender inside, easily chew non-friable, under conditions of medium temperature sterilization, microbiological indicator is examined to meet sanitary standard, the shelf-life can reach more than 3 months.

Description

A kind of instant thick gravy beef processing method

Technical field

The invention belongs to the processing technique field of halogen meat products, and in particular to a kind of instant thick gravy beef processing method.

Background technology

Beef has the effect of tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, cough-relieving stop saliva, suitable under middle gas The people of sunken, body void of breathing hard, soreness of bones and muscles and anaemia prolonged illness and yellow dizzy people in face is eaten, and abundant protein, amino are contained in beef Acid, its ratio of components pork need closer to human body, and edible to improve body resistance against diseases, the existing Spiced beef shelf-life is shorter, In existing packaging bag in order to extend the holding time of Spiced beef and mouthfeel, addition halogen material that can be excessive, meat also can be more It is soft rotten, reduce the mouthfeel of Spiced beef, it is therefore desirable to improved for current condition.

The content of the invention

The purpose of the present invention is to be directed to the problem of existing, there is provided a kind of instant thick gravy beef processing method.

The present invention is achieved by the following technical solutions：A kind of instant thick gravy beef processing method, including following step Suddenly：

（1）Selection meets the beef tendon meat of sanitary standard, beef tendon meat is cut into the bulk of 0.2-0.3kg weights, then in the ox cut It is to be submerged in the warm saline that 36-40% temperature is 35 DEG C that mass concentration is added in cube meat, and beef 2-4 minutes are rubbed in water, is completed Taking-up is drained away the water afterwards, is put into after freezing 8-10 hours in the freezer that temperature is -5 DEG C, it is standby；

（2）Beef clod after the completion of above-mentioned freezing is put into the cold water that temperature is 4-8 DEG C, and stirred with 20 turns/min rotating speed Beef clod, after stirring 10-15 minutes, beef clod is taken out, rinsed with circulating water；

（3）Beef clod is put into tumbler, the milk beer equivalent to beef clod weight 20-25% is added in tumbler, in vacuum Under the conditions of knead-salting 2-3 hours, after the completion of pickling, it is 35-40% to be air-dried in air-cooled drying room to water content, then uses light-coloured vinegar 1-1.5 hours are steamed, are taken out standby；

（4）Flavoring is added in soup-stock, small fire slowly boils 1.5-2 hours after big fire is boiled, obtains thick gravy, is steamed above-mentioned Obtained beef clod is put into thick gravy, and keeping temperature is 55-60 DEG C, after halogen boils 3-4 hours, is drained away the water standby；

（5）After above-mentioned beef clod is processed into required shape, the frying 40-50 seconds in 125 DEG C of oil, dry, pack after cooling, Finished product is obtained after sterilization.

As further improvement of these options, step（4）Middle soup-stock by following weight than raw material boil and form： 100 parts of clear water, 6 parts of net thorax old hens, 4 parts of net thorax Old fat ducks, pig elbow, 5 parts of Hu radish before 4 parts.

As further improvement of these options, the time that boils of the soup-stock is 4-6 hours, wherein Hu radish plus The angle of incidence is 1 hour before completion.

It is as follows per the flavoring in 100kg soup-stock as further improvement of these options：Anistree 80-120g, Chinese prickly ash 80-120g, pepper 40-60g, chilli 25-50g, dried orange peel 60-100g, nutmeg geranium 60-100g, cassia bark 60-100g, perfume (or spice) Leaf 40-80g, fennel seeds 40-80g, Chinese cassia tree 40-80g, bark of eucommia 40-80g, lophatherum gracile 30-60g, wormseed mustard herb 35-50g, sorb Sour potassium 1-1.5g, Vc 2-3g, salt 20-24g, soft white sugar 12-15g.

As further improvement of these options, step（5）Middle sterilization temperature is 145-160 DEG C.

The present invention has advantages below compared with prior art：Thick gravy beef prepared by the present invention is nutritious, Fresh ＆ Tender in Texture Flexible, raciness, flavoring and beef taste natural fusion, fragrance is thick and heavy, after being air-dried with milk beer knead-salting, is steamed with light-coloured vinegar System, it is possible to increase the full weight of beef, it is soft tasty, it is crisp outside tender inside, easily chew it is non-friable, medium temperature sterilization under conditions of, examine Microbiological indicator meets sanitary standard, and the shelf-life can reach more than 3 months.

Embodiment

Embodiment 1

A kind of instant thick gravy beef processing method, comprises the following steps：

Wherein, step（4）Middle soup-stock by following weight than raw material boil and form：100 parts of clear water, 6 parts of net thorax old hens, 4 parts of net thorax Old fat ducks, pig elbow, 5 parts of Hu radish before 4 parts；The time that boils of the soup-stock is 4-6 hours, wherein Hu radish plus The angle of incidence is 1 hour before completion.

Wherein, it is as follows per the flavoring in 100kg soup-stock：It is anistree 80-120g, Chinese prickly ash 80-120g, pepper 40-60g, dry Capsicum 25-50g, dried orange peel 60-100g, nutmeg geranium 60-100g, cassia bark 60-100g, spiceleaf 40-80g, fennel seeds 40-80g, Chinese cassia tree 40-80g, bark of eucommia 40-80g, lophatherum gracile 30-60g, wormseed mustard herb 35-50g, potassium sorbate 1-1.5g, Vc 2-3g, food Salt 20-24g, soft white sugar 12-15g.

Wherein, step（5）Middle sterilization temperature is 145-160 DEG C.

Control group 1 is set, by step in embodiment 1（3）Replace with that to be air-dried in air-cooled drying room to water content be 35-40%, Then step is carried out（4）And subsequent step；

Obtained Spiced beef is evaluated, heated after after the completion of preliminary and depositing 30 days under refrigerated conditions, to beef Meat photoelastic evaluation, it is as a result as follows：

Table 1

Detection time Embodiment 1 Control group 1 It is preliminary to complete Meat is full flexible, soft tasty, crisp outside tender inside, easily chews non-friable Meat is full flexible, soft tasty, crisp outside tender inside, easily chews non-friable After storage 30 days Meat is soft tasty, crisp outside tender inside, easily chews Meat is soft tasty, crisp outside tender inside, and meat is frangible

It can be seen that after being air-dried in the present invention with milk beer knead-salting, steamed with light-coloured vinegar, it is possible to increase ox by data in table 1 The full weight and elasticity of meat, improve the quality of Spiced beef.

Control group 2 is set, by step in embodiment 1（1）The beef tendon meat that selection meets sanitary standard is replaced with, by beef tendon meat The bulk of 0.2-0.3kg weights is cut into, it is standby on beef tendon meat surface with coating one layer of salt, then carry out step（2）After and Continuous step；

Obtained Spiced beef is evaluated, after 37 DEG C of preservations 5 days, whether detection microbiological indicator is qualified, and is refrigerating Under the conditions of the preservation time：

Table 2

Detection content Embodiment 1 Control group 1 After 37 DEG C of preservations 5 days, whether detection microbiological indicator is qualified It is qualified It is unqualified The preservation time 30 days 22 days

It can be seen that by data in table 2 and salt entered into beef cooperation freezing step by tumbling, Spiced beef can be greatly improved Keeping quality.

Claims

1. a kind of instant thick gravy beef processing method, it is characterised in that comprise the following steps：

A kind of 2. instant thick gravy beef processing method as claimed in claim 1, it is characterised in that step（4）Middle soup-stock by with Lower weight than raw material boil and form：100 parts of clear water, 6 parts of net thorax old hens, 4 parts of net thorax Old fat ducks, pig elbow, 5 parts of Hus before 4 parts Radish.

3. a kind of instant thick gravy beef processing method as claimed in claim 2, it is characterised in that the soup-stock boils the time For 4-6 hours, the wherein addition time of Hu radish is 1 hour before completion.

4. a kind of instant thick gravy beef processing method as claimed in claim 1, it is characterised in that per the tune in 100kg soup-stock Taste substance is as follows：Anistree 80-120g, Chinese prickly ash 80-120g, pepper 40-60g, chilli 25-50g, dried orange peel 60-100g, cardamom India Certain herbaceous plants with big flowers 60-100g, cassia bark 60-100g, spiceleaf 40-80g, fennel seeds 40-80g, Chinese cassia tree 40-80g, bark of eucommia 40-80g, lophatherum gracile 30- 60g, wormseed mustard herb 35-50g, potassium sorbate 1-1.5g, Vc 2-3g, salt 20-24g, soft white sugar 12-15g.

A kind of 5. instant thick gravy beef processing method as claimed in claim 1, it is characterised in that step（5）Middle sterilization temperature For 145-160 DEG C.