CN107647315A - A kind of beef stick processing method and the beef stick processed with this method - Google Patents
A kind of beef stick processing method and the beef stick processed with this method Download PDFInfo
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- CN107647315A CN107647315A CN201710915269.6A CN201710915269A CN107647315A CN 107647315 A CN107647315 A CN 107647315A CN 201710915269 A CN201710915269 A CN 201710915269A CN 107647315 A CN107647315 A CN 107647315A
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- beef
- mass parts
- baking
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- processing method
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of beef stick and its processing method are related to food processing field, and beef stick processing comprises the following steps：A, meat is selected；B, segmentation and clean；C, rub；D, flavoring is prepared；E, spice；F, platen；G, freeze；H, pelletizing；I, bake；J, booking fills after examining；K, autoclaving；L, clean, cool, be put in storage.The unsuitable meat material for cooking jerky such as muscle, film, fat inside beef, is commonly called as muscle head bar brain, there is its distinctive nutritive value and a mouthfeel, traditional preparation method, voluntarily stewed with consumer more based on.But because its be not easy to processing and it is tasty, so long term consumer do not have it is selectable tear instant product open, review it, some beef processing enterprises directly abandon above-mentioned position, both waste material, also create the pollution of environment.The present invention allows people easily to take in the nutrition of muscle, film, fat inside beef by different flavorings and technologic improvement, and people is conveniently enjoyed unique taste and mouthfeel at these positions.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of processing method of beef stick and the ox processed with this method
Meat rod.
Background technology
Beef protein content is high, heat is low, fat and sugar content is relatively low, delicious meat, unique flavor, and contains Buddhist nun
The various nutrient elements such as gram acid, calcium, magnesium, sodium, zinc, manganese, protein, iron, enjoy the laudatory title of " favourite son in meat ", and the traditional Chinese medical science thinks：Ox
Meat tonifying spleen and stomach, QI invigorating disk, strengthening the bones and muscles.Governance wasting is thin thin, quenches one's thirst, and spleen is weak not to be transported, mass in the abdomen, oedema, soreness and weakness of waist and knees.Beef is strong because of its
The help such as big strengthening the bones and muscles effect is always the reservation vegetable on sportsman's table.Beef items, species is various, because of technique, auxiliary material
Difference, mouthfeel are different.Instant class beef is torn open because credit is convenient, nutritive value is high, turns into the preferred product of tourism at home.
The unsuitable meat material for cooking jerky such as substantial portion of meat, muscle, film, fat inside beef, there is its distinctive battalion
Support value and mouthfeel, but its be not easy to handle it is tasty, so long term consumer do not have it is ready-made can be edible tear instant production open
Product, it is reviewed, some enterprises directly abandon above-mentioned position, both waste material, abandon the machine that can increase beef product again
Meeting.
The content of the invention
To solve the technical problem not made full use of to some meat material for having unique nutritional ingredient in the prior art, this hair
Bright provide a kind of tear instant, fresh perfume (or spice) open and has the beef stick of chewy texture.
A kind of beef stick processing method, comprises the following steps：
A, meat is selected：From qualified raw meat, it is desirable to which for meat raw meat without smelly, beef color is in bronzing, organizes hard and flexible, water
It is point more, it is lean；
B, segmentation and clean：According to the different parts of trunk, by along silk principle, be partitioned into meet beef stick production requirement meat,
Muscle, film, fat；It is required that the segmentations such as rotten beef, fat, muscle, miscellaneous bone are rejected totally, it is miscellaneous to sort out adhesive tape blood stains, ox hair, careless rod etc.
After matter, qualified beef, muscle, film, fat surface blood stains are cleaned；
C, rub：Acceptable material in step B is put into pulverizer and rubbed；
D, flavoring is prepared：General flavoring includes brown sugar, halogen cream, water, rises green pepper chicken cream, carragheen, monosodium glutamate, salt, I+G, ethyl
Maltol；To be adapted to different taste and flavor, added also in spicy flavor thick chilli sauce and in it is peppery it is broken, in black pepper taste
Add black pepper, thick chilli sauce, barbecue sauce, cumin, black pepper are added in barbecue flavor；
E, spice：Auxiliary material and syrup while the beef for being put into step C rubbings that step D has been configured are put into, is stirred；
F, platen：Disk is divided to be fitted into the product to stir compressing in mould, surface is smooth after shaping；
G, freeze：The product pressed is put into instant freezer and freezed；
H, pelletizing：Bulk in step H is cut into the coccoid of design specification；The material not being molded during cutting returns to step
F platens again；
I, bake：The coccoid being molded in step H is uniformly put into drip pan, it is impossible to which overlapping, handing-over, grain can not suffer with grain
Uneven heating is even when closely avoiding very much toasting；Product is pushed into baking oven and baked；
J, booking fills after examining：Product after cooling is inspected by random samples and examined, moisture 32-35%；Qualified products vacuumize solely
Vertical inner wrapping；
K, autoclaving：Packaged product is put into disinfection tank and takes out cleaning after constant temperature sterilization；
L, clean, cool, be put in storage.
Further, if the raw material selected is the beef after freezing, solved after meat is selected, it is necessary to be placed in water to meat
Jelly processing, water logging thawing time is 12-24 hours.
Further, rubbed in described step C, be first to be rubbed with big dim eyesight plate, then twisted once with ommatidium card.
Further, the beef of following every 50 mass parts of the specific proportioning of the flavoring in step D, with brown sugar 6.5-7.5
Mass parts, halogen cream 2.5-3.5 mass parts, water 4.5-5.5 mass parts, rise green pepper chicken cream 2.5-3.5 mass parts, carragheen 0.6-0.8
Mass parts, monosodium glutamate 0.45-0.55 mass parts, salt 0.28-0.4 mass parts, I+G0.025-0.035 mass parts, ethylmaltol
0.025-0.035 mass parts；To be adapted to different taste and flavor, flavor auxiliary material is additionally added：Thick chilli sauce is added in spicy flavor
9-11 mass parts peppery broken 0.45-0.55 mass parts with；Black pepper 0.8-0.9 mass parts are added in black pepper taste；Burning
Thick chilli sauce 0.1-0.3 mass parts, barbecue sauce 1.4-1.6 mass parts, cumin 0.08-0.12 mass parts, black Hu are added in roasting taste
Green pepper 0.2-0.4 mass parts.
Further, the process conditions of the freezing described in step G are：Minute time 50-55,25 arrive to zero under zero temperature
Lower 30 degrees Celsius.
Further, the baking in the step I, baking time 180-200 minutes are amounted to；Baking finishes, beef stick
Moisture is controlled in 32-35%.
Further, the baking in step I, specific operating process can be in the Mpa of air pressure 0.3, toast for the first time,
- 42 DEG C of 38 DEG C of temperature is toasted 5 minutes, during 88 DEG C -92 DEG C of keeping temperature, is toasted 94-100 minutes, when then temperature is 90 DEG C, is protected
Hold 1 minute；Turned over after toasting for the first time, second is carried out after turning over and is toasted, design parameter operates according to first time baking；
When for the first time, being baked to the 50th minute for the second time, open that baking oven checks that baking dry and wet degree determines next to need to bake when
Between.
Further, when drying a car beef stick in a lattice baking oven, total time is 180-200 minutes, when in a lattice baking oven
When drying two car beef sticks, total time is 200-220 minutes, the time of the baking under different temperatures, is scaled.
Further, after the completion of step I bakings, baking oven is opened again after product completely cooling, cool time is 8 to 10
Hour, handled by Temperature fall in baking oven, the fresher perfume of taste of product is tasty.
Further, one group of multiple inner wrapping design is formed bar-shaped in continuously inner membrane bag is packed.
Further, described sterilization process parameter is：0.21MPa, 105 degrees Celsius, 14 minutes；
Further, the outer surface of product inner wrapping is cleaned, cleaning is simultaneously and to rising what leak-off pocket product was detected
Process；Product after cleaning is put into dry and cooled on platform, 35 DEG C of constant temperature take out the leak-off pocket product that rises after 10 days.
A kind of beef stick, it is characterised in that：Described beef stick is to be processed and be made according to claim 1-9 either method
's.
The unsuitable meat material for cooking jerky such as muscle, film, fat inside beef, is commonly called as muscle head bar brain, there is its distinctive nutrition
Value and mouthfeel, traditional preparation method, voluntarily stewed with consumer more based on.But because its be not easy to processing and it is tasty, so
Long term consumer do not have it is selectable tear instant product open, review it, some beef processing enterprises directly abandon above-mentioned position, both
Material is wasted, also creates environmental pollution.The present invention facilitates people by different flavorings and technologic improvement
Intake beef inside muscle, film, fat nutrition, and people is conveniently enjoyed the unique of these positions
Taste and mouthfeel.
Protection scope of the present invention is not limited only to the technical scheme disclosed in embodiment, the foregoing is only this hair
Bright better embodiment, the present invention is not intended to limit, all any trickle amendments made according to technical scheme, is equal
Replace and improve, be all contained within the protection domain of technical solution of the present invention.
Claims (10)
1. a kind of beef stick processing method, comprises the following steps：
A, meat is selected：From qualified raw meat, it is desirable to which for meat raw meat without smelly, beef color is in bronzing, organizes hard and flexible, water
It is point more, it is lean；
B, segmentation and clean：According to the different parts of trunk, by along silk principle, be partitioned into meet beef stick production requirement meat,
Muscle, film, fat；It is required that the segmentations such as rotten beef, fat, muscle, miscellaneous bone are rejected totally, it is miscellaneous to sort out adhesive tape blood stains, ox hair, careless rod etc.
After matter, qualified beef, muscle, film, fat surface blood stains are cleaned；
C, rub：Acceptable material in step B is put into pulverizer and rubbed；
D, flavoring is prepared：General flavoring includes brown sugar, halogen cream, water, rises green pepper chicken cream, carragheen, monosodium glutamate, salt, I+G, ethyl
Maltol；To be adapted to different taste and flavor, added also in spicy flavor thick chilli sauce and in it is peppery it is broken, in black pepper taste
Add black pepper, thick chilli sauce, barbecue sauce, cumin, black pepper are added in barbecue flavor；
E, spice：Auxiliary material and syrup while the beef for being put into step C rubbings that step D has been configured are put into, is stirred；
F, platen：Disk is divided to be fitted into the product to stir compressing in mould, surface is smooth after shaping；
G, freeze：The product pressed is put into instant freezer and freezed；
H, pelletizing：Bulk in step H is cut into the coccoid of design specification；The material not being molded during cutting returns to step
F platens again；
I, bake：The coccoid being molded in step H is uniformly put into drip pan, it is impossible to which overlapping, handing-over, grain can not suffer with grain
Uneven heating is even when closely avoiding very much toasting；Product is pushed into baking oven and baked；
J, booking fills after examining：Product after cooling is inspected by random samples and examined, moisture 32-35%；Qualified products vacuumize solely
Vertical inner wrapping；
K, autoclaving：Packaged product is put into disinfection tank and takes out cleaning after constant temperature sterilization；
L, clean, cool, be put in storage.
A kind of 2. beef stick processing method according to claim 1, it is characterised in that：Rubbed in described step C, be first
Rubbed with big dim eyesight plate, then twisted once with ommatidium card.
A kind of 3. beef stick processing method according to claim 1, it is characterised in that：Flavoring in step D it is specific
The beef of following every 50 mass parts of proportioning, with brown sugar 6.5-7.5 mass parts, halogen cream 2.5-3.5 mass parts, water 4.5-5.5 mass
Part, rise green pepper chicken cream 2.5-3.5 mass parts, carragheen 0.6-0.8 mass parts, monosodium glutamate 0.45-0.55 mass parts, salt 0.28-0.4 matter
Measure part, I+G0.025-0.035 mass parts, ethylmaltol 0.025-0.035 mass parts；To be adapted to different taste and flavor,
It is additionally added flavor auxiliary material：Thick chilli sauce 9-11 mass parts peppery broken 0.45-0.55 mass parts with are added in spicy flavor；In black pepper
Black pepper 0.8-0.9 mass parts are added in taste；Thick chilli sauce 0.1-0.3 mass parts, barbecue sauce 1.4- are added in barbecue flavor
1.6 mass parts, cumin 0.08-0.12 mass parts, black pepper 0.2-0.4 mass parts.
A kind of 4. beef stick processing method according to claim 1, it is characterised in that：The work of freezing described in step G
Skill condition is：Minute time 50-55,25 arrive subzero 30 degrees Celsius under zero temperature.
A kind of 5. beef stick processing method according to claim 1, it is characterised in that：Baking in the step I, amount to
Baking time 180-200 minutes；Baking is finished, and the moisture of beef stick is controlled in 32-35%.
A kind of 6. beef stick processing method according to claim 5, it is characterised in that：Baking in step I, specific behaviour
It can be in the Mpa of air pressure 0.3 to make flow, toasted for the first time, and 38 DEG C -42 DEG C of temperature is toasted 5 minutes, 88 DEG C -92 DEG C of keeping temperature
When, 94-100 minutes are toasted, when then temperature is 90 DEG C, are kept for 1 minute；Turned over after toasting for the first time, carried out after turning over
Second of baking, design parameter operate according to first time baking；When for the first time, being baked to the 50th minute for the second time, baking oven is opened
Check that baking dry and wet degree determines next to need the time baked.
A kind of 7. beef stick processing method according to claim 5, it is characterised in that：After the completion of step I bakings, product is treated
Baking oven is opened again after cooling completely, and cool time is 8 to 10 hours, is handled by Temperature fall in baking oven, the taste of product
Fresher perfume is tasty.
8. according to a kind of any described beef stick processing methods of claim 1-7, it is characterised in that：By one group of multiple inner wrapping
Design is formed bar-shaped in continuously inner membrane bag is packed.
9. according to a kind of any described beef stick processing methods of claim 1-7, it is characterised in that：Described sterilization process ginseng
Number is：0.21MPa, 105 degrees Celsius, 14 minutes.
A kind of 10. beef stick, it is characterised in that：Described beef stick is to be processed and be made according to claim 1-9 either method
's.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710915269.6A CN107647315A (en) | 2017-09-30 | 2017-09-30 | A kind of beef stick processing method and the beef stick processed with this method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710915269.6A CN107647315A (en) | 2017-09-30 | 2017-09-30 | A kind of beef stick processing method and the beef stick processed with this method |
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| CN107647315A true CN107647315A (en) | 2018-02-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710915269.6A Pending CN107647315A (en) | 2017-09-30 | 2017-09-30 | A kind of beef stick processing method and the beef stick processed with this method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115316614A (en) * | 2021-05-10 | 2022-11-11 | 北京哈迈食品科技有限公司 | Barbecue stick and preparation process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731638A (en) * | 2010-01-05 | 2010-06-16 | 瑞丽傣旺食品有限公司 | Method for making lemongrass beef stick |
| CN102726742A (en) * | 2012-06-01 | 2012-10-17 | 内蒙古大牧场食品有限责任公司 | Beef stick and preparation method thereof |
| CN105360972A (en) * | 2015-12-11 | 2016-03-02 | 统一企业(中国)投资有限公司昆山研究开发中心 | Pigment free, transparent, thin and crisp meat paper and processing method thereof |
| CN105942230A (en) * | 2016-05-06 | 2016-09-21 | 漳州科技职业学院 | Rose flower flavored beef preserves and manufacturing method thereof |
-
2017
- 2017-09-30 CN CN201710915269.6A patent/CN107647315A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731638A (en) * | 2010-01-05 | 2010-06-16 | 瑞丽傣旺食品有限公司 | Method for making lemongrass beef stick |
| CN102726742A (en) * | 2012-06-01 | 2012-10-17 | 内蒙古大牧场食品有限责任公司 | Beef stick and preparation method thereof |
| CN105360972A (en) * | 2015-12-11 | 2016-03-02 | 统一企业(中国)投资有限公司昆山研究开发中心 | Pigment free, transparent, thin and crisp meat paper and processing method thereof |
| CN105942230A (en) * | 2016-05-06 | 2016-09-21 | 漳州科技职业学院 | Rose flower flavored beef preserves and manufacturing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115316614A (en) * | 2021-05-10 | 2022-11-11 | 北京哈迈食品科技有限公司 | Barbecue stick and preparation process thereof |
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