CN107668528A - A kind of processing method of fried crisp beef grain - Google Patents

A kind of processing method of fried crisp beef grain Download PDF

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Publication number
CN107668528A
CN107668528A CN201710924032.4A CN201710924032A CN107668528A CN 107668528 A CN107668528 A CN 107668528A CN 201710924032 A CN201710924032 A CN 201710924032A CN 107668528 A CN107668528 A CN 107668528A
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beef
mass parts
frying
meat
processing method
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李斌
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Guizhou Gold Fenglai Food Co Ltd
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Guizhou Gold Fenglai Food Co Ltd
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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
    • A23L13/10—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
    • A23L13/426—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
    • A23L13/40—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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
    • 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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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A kind of processing method of fried crisp beef grain is related to food processing field, comprises the following steps：A, meat is selected；B, segmentation and rinse；C, prepare bonding agent and stir；D, cooking and cut into slices；E, the tasty auxiliary material and frying sliced meat of beef foam are prepared；F, dry；G, smash；H, secondary frying；I, bonding stirring；J, platen；K, freeze；L, pelletizing；M, toast；N, cool；O, gold is visited, packs, is put in storage.Obtained beef granules delicious flavour, during firm entrance, because the presence of head meat, muscle has certain hardness, the good people of tooth can directly chew, and the people that tooth is bad, slightly containing for a moment in mouth, after saliva immersion, through over-cooking, the beef foam of frying part expands twice, beef granules is become soft crisp-fried.Above-mentioned processing method difference supplementary material, fully tasty, the different maturing process of different process make finished product beef granules taste tasty rich in stereovision, fresh perfume.The market of beef granules and the consumer group can be allow to obtain larger extension.

Description

A kind of processing method of fried crisp beef grain
Technical field
The present invention relates to food processing field, and in particular to a kind of processing method of suitable to people of all ages fried crisp beef grain.
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, and beef granules is because nutritious, easy to carry, simply eaten, and turns into house trip Swim indispensable article.But traditional beef granules product, mouthfeel is tough and tensile, hardness is big, color and luster is gloomy, process is more traditional；Production Product, which are only suitable for the age of a draught animal good middle green grass or young crops, to be seen, is unsuitable for the immature child of tooth and old man that tooth drops eats.So one At the beginning of kind during entrance, the good people of tooth can be made to challenge chewy texture youngster, and entry time is slightly long, old man and child and edible ox Meat particle.
The content of the invention
Beef granules products taste of the prior art is tough and tensile, process is more traditional to solve, and is not suitable for old man and small The technical problem that child eats, the invention provides a kind of processing method for producing fried crisp beef grain, this method can be produced i.e. There is a chewy texture, and the fried crisp beef grain that old man and child can also eat.
A kind of processing method of fried crisp beef grain, it is characterised in that comprise the following steps：
A, meat is selected：Using the qualified beef of inspection and quarantine, for raw meat without smelly, beef color is in bronzing, and tissue is hard and flexible；Matter Containing fat between its musculature of measured beef, fatty color is white, and harder；
B, segmentation and rinse：Split according to the natural texture of meat, fat, ox hair, miscellaneous bone etc. are rejected, choose the blood stains, miscellaneous of adhesive tape Matter, beef is rinsed to remove beef surface blood stains with water after segmentation；Raw muscle, head meat, part beef are as bonding agent after segmentation Masterbatch, and neatly, masterbatch of the beef of bulk as beef foam；
C, prepare bonding agent and stir：First pickled masterbatch is bonded with auxiliary material, then beat bonding masterbatch, Fresh chicken It is broken, sequentially add and be sufficiently stirred with auxiliary and condiment, maltose, protein isolate, form bonding agent；
D, cooking and cut into slices：, as the beef clod of beef foam masterbatch, by the relative size of cube meat, it will separately cook, treat in step B Cube meat center gray takes the dish out of the pot at once, is cut into slices after cooling；
E, the tasty auxiliary material and frying sliced meat of beef foam are prepared：Tasty auxiliary material be mung bean flour, husky flirtatious powder, water, glycerine, salad oil, Sodium lactate, monosodium glutamate；Capsanthin；Sodium Diacetate；D-araboascorbic acid sodium, ethylmaltol；Above-mentioned flavoring is placed in into roller to fry Frying in pot, then add the dried beef slices frying that step D is cut into；
F, dry：Dried beef slices after step E fryings is dried；
G, smash：The step F dried beef slices dried is smashed beef foam is made；
H, secondary frying：In stirring griddle, beef foam is carried out to the secondary frying before granulating；
I, bonding stirring：The material that step H is obtained is mixed with the step C bonding agents obtained, and stirred, every 50 matter The material after secondary frying for measuring part matches somebody with somebody the bonding agent of 12-18 mass parts；
J, platen:The step I materials to stir are pressed into the blocks of solid shape；
K, freeze：Blocks in step J is freezed；
L, pelletizing：Blocks after freezing is cut into the granular of fixed specification；
M, toast：Granular piece is toasted；
N, cool：Meat particle after baking is cooled untill less than hand temperature；
O, gold is visited, packs, is put in storage：It can be put in storage after the gold by foreign bodies detection is visited, packed.
Further, if raw material is chilled beef, it is also necessary to after step A, beef is thawed, concrete operation step For：The beef chosen is put into pond immersion, is soaked in water beef 12-24 hours, to remove watery blood, smell of mutton is reduced, visually sees It is separated from each other up between sliced meat and sliced meat, and it is not agglomerated together, you can into next procedure.
Further, the beef of fine work beef granules is made, it is necessary to ensure band fat rate≤5% in lean meat in segmentation, and in fat Can not be with lean meat.
Further, the concrete operations for cooking and cutting into slices in described step D are as follows：Separately cook, boil by cube meat size Or so time 1.5-2.5 hours processed, water temperature is maintained at more than 90 DEG C；When being heated using gas fired-boiler steam, valve opening will delay Slowly, gradually rise pressure, maximum pressure must not exceed 0.4MPa, while adjust drain valve, be allowed to keep optimum state, sternly Prohibit one and reach bottom or a pass on earth, avoid the abrupt change of pressure.Treat that cube meat center gray takes the dish out of the pot at once, prevent meat from boiling too Rotten, section is frangible, and brew time also can not be too short, and otherwise section is easily thin fragile.Cooking is finished, and beef is put on airing frame and spread out Dry in the air.Sliced meat spreading for cooling after taking the dish out of the pot 12 hours or so, it is desirable to which whole cube meat turn over cool one time, to ensure that cube meat cools completely.During stripping and slicing, to choose Go out rotten, spoiled non-serviceable beef；Reject the non-lean meat tissues such as fat, muscle, miscellaneous bone；Cut into slices using cutting along silk as principle Shape.
Further, in step C, when pickling bonding agent, it is used pickle auxiliary material formula it is as follows：Every 50 mass parts ox Meat, add edible salt 0.8-1.2 mass parts, monosodium glutamate 0.4-0.6 mass parts；Glucose 0.08-0.12 mass parts, white granulated sugar 0.8- 1.2 mass parts, five-spice powder 0.8-1.2 mass parts, sodium Diacetate 0.8-1.2 mass parts, scallion oil 0.8-1.2 mass parts, soy sauce 2.7-3.3 mass parts.
Further, the bonding agent described in step C, specific formula are the mass parts of beef 50, chicken：8-12 mass parts, Soybean protein isolate 16-20 mass parts, halogen cream：0.8-1.2 mass parts, flavoring essence 4-6 mass parts, monosodium glutamate：2-4 mass parts, Sodium Diacetate：0.08-0.12 mass parts, soy sauce：3-5 mass parts, edible salt：0.18-0.22 mass parts, maltose 28-32 matter Measure part；The operation of specific bonding agent is as follows：Bonding masterbatch, chicken after blending all are put into mixer and stirred, and stir Mix and put soy sauce, monosodium glutamate, salt, sodium Diacetate after 8-12 minutes and continue to stir, or so stirring 2-4 minutes pour into maltose and continue to stir Mix, finished product bonding agent has just been made after protein isolate stirring 22-28 minutes are put into after stirring 2-4 minutes.
Further, described in step E preparation beef foam tasty auxiliary material and frying sliced meat step in, prepare tasty auxiliary material and match somebody with somebody Than as follows:The section beef of every 50 mass parts, with mung bean flour 7-9 mass parts, husky flirtatious powder 9-10 mass parts, water 23-27 mass Part, glycerine 6-8 mass parts, salad oil 0.1-0.3 mass parts, sodium lactate 0.08-0.12 mass parts, monosodium glutamate 0.4-0.6 mass parts； Capsanthin 0.18-0.22 mass parts；Sodium Diacetate 0.008-0.012 mass parts；D-araboascorbic acid sodium 0.025-0.035 mass Part, ethylmaltol 0.004-0.006 mass parts.
Further, described step F baking steps, it is that the good sliced meat of frying are sent into baking oven, in 0.5Mpa gas Pressure, 90 DEG C of temperature, dry 70-80 minutes.The process dried herein is not only moisture removal, it is often more important that passes through drying The flavoring that quickly content in flavoring, which is retained in, makes to enter with moisture beef fibrous inside is deposited in meat foam；Drying Process, while the process still to sterilize.The sliced meat being baked are smashed with pulverizer in step G, also to choose what is do not smashed Cowhells, beef clod and other debris.
Further, during secondary frying described in step H, specific formula is as follows：The beef foam of every 50 mass parts, with pork Foam 3.5-4.5 mass parts, fibrin 12-16 mass parts, glucose 9-11 mass parts, glycerine 7-10 mass parts, soy sauce 3-5 matter Measure part, peanut protein powder 2-8 mass parts, soybean oil 1-2 mass parts, protein isolate 1-1.4 mass parts, powdered beef body note essence 0.4- 0.6 mass parts.
Further, also different flavorings can be added according to specific flavor during secondary frying described in step H, kind Tomato flavoring is added in eggplant taste；Pickled pepper flavor flavoring is added in pickled chilli flavor；Husky flirtatious powder and peppery is added in husky flirtatious taste Green pepper powder；Chilli powder hot spicy powder and zanthoxylum powder are added in fragrant spicy, five-spice powder is additionally added in spiced.
Further, the secondary frying described in step H determines the important step of beef granules taste, and in present patent application Frying, concrete operations are as follows：Soy sauce, glycerine, soybean oil are first put into, places into fibrin, after frying is uniform, adds beef Foam, pressure control is in 0.2Mpa, frying 10-14 minutes；Pour into pork foam again to be further continued for frying, air pressure is adjusted to 0.30Mpa, frying After 22-28 minutes；Add remaining auxiliary material in formula to continue to fry, can be taken the dish out of the pot after frying 8-12 minutes.In step H secondary frying When, the time overall control of one pot of frying is in 35-40 minutes.Time required for the order of frying and each sub- process is extremely heavy Will, the control of taste, the duration and degree of heating, food processing field, same material, step, but mouthfeel is completely different, and its is most crucial Be exactly the duration and degree of heating and enter flavoring addition opportunity.
Further, it is better tasting to make, the step of being cooled to material is added after frying, is then dried again It is dry.After cooling, then dried, be to make delicate flavour denseer.
Further, the platen described in step J：It is that the meat foam that will be stirred is put into pressed discs and flattened by hand, every disk Thickness be put into hydraulic cylinder in 1 cm, then the pressed discs pressed by hand, by reinforcing, make the material shape in pressed discs Into a rectangle, the press time is the 4-6 seconds, and the cube meat pressed is taken out in hydraulic cylinder and completes platen process.
Further, the freezing described in step K, it is the rectangle blocks for being formed step J, is put into household freezer Row freezing, for temperature subzero 20 to subzero between 25 degrees Celsius, cooling time is 18 to 20 minutes during freezing.
Further, the pelletizing described in step L, it is that the cube meat freezed is taken out in household freezer, is placed on pelleter Cutting is carried out, it is first endways to cut into inch strips, then bar is cut into small cubes sidewards.
Further, the baking described in step M, it is being toasted in the small cubes push-in baking box cut, during baking Baking temperature Duan Weiqian 65-75 minutes：70-75 degrees Celsius, rear 55-65 minutes：Baking temperature section is 90-95 degrees Celsius.
Further, cooling in step N, refer to cool the meat particle after baking 40-50 minutes, band meat particle surface has been touched Come it is not hot and can not it is excessively soft after can enter next procedure；Must be positive between control cold and cool regions and peripheral space in the step Air pressure, avoid secondary pollution of the product by back draught..
Further, the gold in step O is visited, packs, is put in storage：Specifically refer to the beef granules being stirred, shoveled with small scoop It is placed in inner membrane bag and is put on golden spy machine, checks whether there is foreign matter and be mixed into.By metal detection block iron≤2mm, non-ferric before use ≤ 3mm, stainless steel≤3mm, copper≤3mm are placed on conveyer belt left, center, right and do 12 points of tests, 12 points of tests are done after use, and make Also 12 points of tests to be done within 1 hour during；Lab technician is chemically examined its sense organ, microbiological indicator, can be carried out after qualified Double knob packagings；The moisture requirement of finished product beef granules is 9-13%；Packaging：Qualified semi-finished product will be examined to be packed greatly.Storage： Packaging (net content will meet range table of weighing during packaging) finishes, and lab technician inspects by random samples to semi-finished product, qualified to be put in storage out Factory.
The present invention is that beef granules can reach crisp-fried effect by the use of bonding agent, the maturation method of four kinds of different process Most important factor, through beef foam made of frying, and the use of muscle, head meat and bonding agent made of raw beef foam, make ox Glued dose of meat foam is wrapped up, and during baking, bonding agent is ripe, is ripe deposit because boiling, frying beef foam , make beef granules inherently relatively soft, and aged beef foam forms soft hole between bonding agent, beneficial to the biography of heat Lead, so that the process of baking is just.
The process of present patent application is overcome in prior art beef granules manufacturing process：Appearance baked it is ripe, But it is inside beef granules or raw, and be to make ripe inside beef granules, then need to extend the time baked, and appearance has sent out Jiao Harden internal just ripe.The beef granules mouthfeel of prior art processing is bad, and especially old man and child are edible more difficult.
Using the technique and material of present patent application, delicious flavour, during firm entrance, because the presence of head meat, muscle have it is certain Hardness, the good people of tooth can directly chew, and the people that tooth is bad, and slightly containing for a moment in mouth, then saliva, which steeps for, boils, fries twice The beef foam expansion of part processed, makes beef granules become soft crisp-fried.Different structure, different process fill above-mentioned processing method twice It is divided into taste, different maturing process makes finished product beef granules taste tasty rich in stereovision, fresh perfume.Can make beef granules market and The consumer group can obtain larger extension.
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 processing method of fried crisp beef grain, it is characterised in that comprise the following steps：
A, meat is selected：Using the qualified beef of inspection and quarantine, for raw meat without smelly, beef color is in bronzing, and tissue is hard and flexible；Matter Containing fat between its musculature of measured beef, fatty color is white, and harder；
B, segmentation and rinse：Split according to the natural texture of meat, fat, ox hair, miscellaneous bone etc. are rejected, choose the blood stains, miscellaneous of adhesive tape Matter, beef is rinsed to remove beef surface blood stains with water after segmentation；Raw muscle, head meat, part beef are as bonding agent after segmentation Masterbatch, and neatly, masterbatch of the beef of bulk as beef foam；
C, prepare bonding agent and stir：First pickled masterbatch is bonded with auxiliary material, then beat bonding masterbatch, Fresh chicken It is broken, sequentially add and be sufficiently stirred with auxiliary and condiment, maltose, protein isolate, form bonding agent
D, cooking and cut into slices：, as the beef clod of beef foam masterbatch, by the relative size of cube meat, it will separately cook, treat in step B Cube meat center gray takes the dish out of the pot at once, is cut into slices after cooling；
E, the tasty auxiliary material and frying sliced meat of beef foam are prepared：Tasty auxiliary material be mung bean flour, husky flirtatious powder, water, glycerine, salad oil, Sodium lactate, monosodium glutamate；Capsanthin；Sodium Diacetate；D-araboascorbic acid sodium, ethylmaltol；Above-mentioned flavoring is placed in into roller to fry Frying in pot, then add the dried beef slices frying that step D is cut into；
F, dry：Dried beef slices after step E fryings is dried；
G, smash：The step F dried beef slices dried is smashed beef foam is made；
H, secondary frying：In stirring griddle, beef foam is carried out to the secondary frying before granulating；
I, bonding stirring：The material that step H is obtained is mixed with the step C bonding agents obtained, and stirred, every 50 matter The material after secondary frying for measuring part matches somebody with somebody the bonding agent of 12-18 mass parts；
J, platen:The step I materials to stir are pressed into the blocks of solid shape；
K, freeze：Blocks in step J is freezed；
L, pelletizing：Blocks after freezing is cut into the granular of fixed specification；
M, toast：Granular piece is toasted；
N, cool：Meat particle after baking is cooled untill less than hand temperature；
O, gold is visited, packs, is put in storage：It can be put in storage after the gold by foreign bodies detection is visited, packed.
2. the processing method of a kind of fried crisp beef grain according to claim 1, it is characterised in that in step C, pickle bonding During agent, it is used pickle auxiliary material formula it is as follows：Every 50 mass parts beef, add edible salt 0.8-1.2 mass parts, monosodium glutamate 0.4- 0.6 mass parts；Glucose 0.08-0.12 mass parts, white granulated sugar 0.8-1.2 mass parts, five-spice powder 0.8-1.2 mass parts, double second Sour sodium 0.8-1.2 mass parts, scallion oil 0.8-1.2 mass parts, soy sauce 2.7-3.3 mass parts.
A kind of 3. processing method of fried crisp beef grain according to claim 1, it is characterised in that the specific formula of bonding agent For the mass parts of beef 50, chicken：8-12 mass parts, soybean protein isolate 16-20 mass parts, halogen cream：0.8-1.2 mass parts, food With essence 4-6 mass parts, monosodium glutamate：2-4 mass parts, sodium Diacetate：0.08-0.12 mass parts, soy sauce：3-5 mass parts, eat Salt：0.18-0.22 mass parts, maltose 28-32 mass parts；The specific procedure of processing of bonding agent is as follows：By the bonding after blending Masterbatch, chicken are all put into mixer and stirred, and putting soy sauce, monosodium glutamate, salt, sodium Diacetate after stirring 8-12 minutes continues to stir Mix, or so stirring 2-4 minutes pour into maltose and continue to stir, after protein isolate stirring 22-28 minutes are put into after stirring 2-4 minutes Finished product bonding agent has just been made.
A kind of 4. processing method of fried crisp beef grain according to claim 1, it is characterised in that the preparation described in step E In the tasty auxiliary material and frying sliced meat step of beef foam, it is as follows to prepare tasty ratio of adjuvant:The section beef of every 50 mass parts, matches somebody with somebody Mung bean flour 7-9 mass parts, husky flirtatious powder 9-10 mass parts, water 23-27 mass parts, glycerine 6-8 mass parts, salad oil 0.1-0.3 matter Measure part, sodium lactate 0.08-0.12 mass parts, monosodium glutamate 0.4-0.6 mass parts；Capsanthin 0.18-0.22 mass parts；Sodium Diacetate 0.008-0.012 mass parts；D-araboascorbic acid sodium 0.025-0.035 mass parts, ethylmaltol 0.004-0.006 mass Part.
5. the processing method of a kind of fried crisp beef grain according to claim 1, it is characterised in that secondary described in step H During frying, specific formula is as follows：The beef foam of every 50 mass parts, with pork foam 3.5-4.5 mass parts, fibrin 12-16 matter Measure part, glucose 9-11 mass parts, glycerine 7-10 mass parts, soy sauce 3-5 mass parts, peanut protein powder 2-8 mass parts, soybean oil 1-2 mass parts, protein isolate 1-1.4 mass parts, powdered beef body note essence 0.4-0.6 mass parts.
6. the processing method of a kind of fried crisp beef grain according to claim 5, it is characterised in that secondary described in step H Also different flavorings can be added according to specific flavor during frying, tomato flavoring is added in tomato；In pickled chilli flavor Middle addition pickled pepper flavor flavoring；Husky flirtatious powder and chilli powder are added in husky flirtatious taste；In fragrant spicy add chilli powder hot spicy powder and Zanthoxylum powder, five-spice powder is added in spiced.
A kind of 7. processing method of fried crisp beef grain according to claim 5 or 6, it is characterised in that bis- fryings of step H Concrete operations are as follows：Soy sauce, glycerine, soybean oil are first put into, places into fibrin, after frying is uniform, adds beef foam, air pressure Control is in 0.2Mpa, frying 10-14 minutes；Pour into pork foam again to be further continued for frying, air pressure is adjusted to 0.30Mpa, 22-28 points of frying Zhong Hou；Add remaining auxiliary material in formula to continue to fry, can be taken the dish out of the pot after frying 8-12 minutes.
A kind of 8. processing method of fried crisp beef grain according to claim 7, it is characterised in that the freezing described in step K, It is the rectangle blocks for being formed step J, is put into household freezer and is freezed, temperature is subzero 20 to subzero 25 during freezing Between degree Celsius, cooling time is 18 to 20 minutes.
9. the processing method of a kind of fried crisp beef grain according to claim 1-6,8, it is characterised in that described in step M Baking, it is baking temperature Duan Weiqian 65-75 minutes during baking being toasted in the small cubes push-in baking box cut：70-75 Degree Celsius, rear 55-65 minutes：Baking temperature section is 90-95 degrees Celsius.
A kind of 10. processing method of fried crisp beef grain according to claim 1-6,8, it is characterised in that the gold in step O Visit, packaging, storage：Specifically refer to the beef granules being stirred, be placed in inner membrane bag and be put on golden spy machine with small scoop shovel, checked Whether there is foreign matter to be mixed into；Metal detection block iron≤2mm, non-ferric≤3mm, stainless steel≤3mm, copper≤3mm are placed on using preceding 12 points of tests are done in conveyer belt left, center, right, 12 points of tests are done after use, and also to do within 1 hour 12 points of tests in use； Lab technician is chemically examined its sense organ, microbiological indicator, and double knob packagings can be carried out after qualified；The moisture requirement of finished product beef granules For 9-13%；Qualified semi-finished product will be examined to be packed greatly；Packaging finishes, and lab technician inspects by random samples to semi-finished product, it is qualified can Storage is dispatched from the factory.
CN201710924032.4A 2017-09-30 2017-09-30 A kind of processing method of fried crisp beef grain Pending CN107668528A (en)

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Publication number Priority date Publication date Assignee Title
CN114343128A (en) * 2021-12-31 2022-04-15 苏州闻达食品配料有限公司 Pork granulated sugar and preparation method thereof

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CN1915097A (en) * 2006-09-01 2007-02-21 马顺廷 Seafood beef granule and preparation method
CN101438832A (en) * 2008-12-29 2009-05-27 贵州大学 Method for processing recombined dried meat
CN103504323A (en) * 2013-09-23 2014-01-15 胡海山 Manufacturing method of spicy beef jerky
CN104187770A (en) * 2014-08-14 2014-12-10 贵阳新民食品有限公司 Processing method of bag-open instant flavor grilled shredded meat
CN104351811A (en) * 2014-10-10 2015-02-18 湖北省农业科学院农产品加工与核农技术研究所 Preparing method of poultry grains

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CN1915097A (en) * 2006-09-01 2007-02-21 马顺廷 Seafood beef granule and preparation method
CN101438832A (en) * 2008-12-29 2009-05-27 贵州大学 Method for processing recombined dried meat
CN103504323A (en) * 2013-09-23 2014-01-15 胡海山 Manufacturing method of spicy beef jerky
CN104187770A (en) * 2014-08-14 2014-12-10 贵阳新民食品有限公司 Processing method of bag-open instant flavor grilled shredded meat
CN104351811A (en) * 2014-10-10 2015-02-18 湖北省农业科学院农产品加工与核农技术研究所 Preparing method of poultry grains

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114343128A (en) * 2021-12-31 2022-04-15 苏州闻达食品配料有限公司 Pork granulated sugar and preparation method thereof

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