CN107692053A - A kind of local flavor beef and its processing method - Google Patents
A kind of local flavor beef and its processing method Download PDFInfo
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- CN107692053A CN107692053A CN201710916766.8A CN201710916766A CN107692053A CN 107692053 A CN107692053 A CN 107692053A CN 201710916766 A CN201710916766 A CN 201710916766A CN 107692053 A CN107692053 A CN 107692053A
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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
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of local flavor beef and its processing method, the processing method include sorting, split, dice, tumbling, pickle, cure, spice, inner packing, sterilizing, post processing and outer packing.The local flavor beef processed using the method for the invention, it is better than the simple deodorization effect pickled with salt by using pickling auxiliary material cured beef after tumbling uniformly together, while deodorization, play Titian effect；In maturing process, after being cured under lower pressure, add auxiliary and condiment and carry out spice, on the premise of the fresh fragrant mouthfeel of beef in itself is remained, make beef that there is preferable flavor again.Soft with entrance, cunning is tender tasty and refreshing, tasty mouthfeel, enjoys endless aftertastes, can promote the appetite of people, moreover it is possible to meets different consumer demands.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of local flavor beef and its processing method.
Background technology
Beef is the main meat product in China, and its protein content is high, and fat content is low, delicious flavour, so deep liked by people
Love.Content of sarcosine is all higher than other any species meat products in beef after testing, has to increasing muscle and gaining in strength especially
Imitate, VB6 is rich in beef, body immunity can be strengthened, promote human body protein metabolism and synthesize, carnitine contains in beef
Amount is high, and for supporting fat metabolism to produce branched-chain amino acid, protein, its amino acid classes composition and pig are not only rich in beef
Meat is compared closer to human body requirements.Severe winter eats beef, has warm stomach effect, is severe winter good merchantable brand.The traditional Chinese medical science thinks：Beef has bowl spares
The effect of QI invigorating, nourishes taste, strong muscles and bones, breath wind that reduces phlegm.
And dried beef is using ox carcass cutting meat as raw material, it is process using processing technologys such as low-temperature salting, dryings
One kind can directly fresh edible fermented beef product.With modern meat products Storage sides such as refrigeration, vacuum packagings
Production mechanization, the scale such as the expansion of method application, cooling meat, tin product, sausage food develop rapidly, dry beef
Production is developed by beef processing and storage major way turns into the mode of production for meeting consumer's different taste demand.
The processing of existing beef can substantially be divided into several process for making such as burning, stir-fry, halogen, smoked, fried.Fire, fry
Requirement of the beef processed to the duration and degree of heating is stricter, and will also be according to many factors such as the quality of beef, fresh and tender degree, quantity, weather
To grasp, it is unsuitable for industrialized production requirement；And use existing smoke or the jerky of frying method production, dried meat floss is at it
In manufacturing process, the substantial amounts of nutrition of beef itself can be not only destroyed, while some can be also unfavorable for the material of health
Bring into beef, long-term consumption can produce carcinogenic danger, be unfavorable for health.
The content of the invention
The purpose of the present invention is for problem present in background technology, there is provided a kind of thick gravy beef and its processing method,
The beef that the inventive method processes both had remained the original flavor of beef, also soft with entrance, sliding tender tasty and refreshing, tasty mouthfeel, returned
Taste is infinite, can promote the appetite of people, and can meet different consumer demands, and its raw material is simple, easy to operate, practical valency
Value is high, suitable for promoting.
In order to solve the above technical problems, the technical solution adopted in the present invention is：A kind of processing method of local flavor beef, bag
Included sorting, split, dice, tumbling, pickle, cure, spice, inner packing, sterilizing, post processing and outer packing, specific processing step
It is rapid as follows：
(1) sorting：Selection meets the fresh beef of state health standards or freezing beef makees raw material, it is desirable to which meat raw meat is without smelly, beef
Color is in bronzing, organizes hard and flexible, washiness, lean；Fresh beef is directly rinsed with clean water, and freezing beef needs
Clean, and remove standby after impurity, blood stains and outer skin again after thawing in advance；Wherein described thaw carries out nature solution using running water
Freeze, thawing time is controlled between for 12~24 hours；In addition, during sorting, every batch of raw material must carry inspection and quarantine
Card, notices whether the relevant information of inspection and quarantine card is consistent with raw material of stocking up during examination, including the date of stocking up of raw material, number
Amount, the owner of cargo, name of product etc., demonstrate,prove and reject without inspection and quarantine such as the raw material.Sorting pays attention to randomly selecting raw material review weight when checking and accepting
Whether amount is consistent with mark weight, and sampling observation quantity is no less than every batch 5%；
(2) split：After the good beef of sorting is removed into manadesma, by the different parts of trunk, and according to beef natural grain direction
It is divided into strip beef and meat muscle, and fat, the segmentation of miscellaneous bone is rejected clean, sorts out standby after adhesive tape bloodiness impurity；
(3) dice：Strip beef after segmentation and meat muscle are put into dicing device and carry out processing of dicing, by strip beef and meat
Muscle is cut into thin fourth bar, and the strip slice block that 1.5~2cm is cut to by horizontal placing direction is standby；
(4) tumbling：The particle prepared in step (3) is put into tumbler and is stirred together for tumbling with pickling auxiliary material, during tumbling
Between for control at 30~40 minutes, after tumbling is uniform, from tumbler take out and in time using inner membrane bag parcel it is standby；
(5) pickle：Beef after tumbling in step (4) is stored in refrigerator-freezer and pickled, 8 are pickled under the conditions of being 0~3 DEG C in temperature
~10 hours；
(6) cure：Beef after being pickled in step (5) is placed in temperature control saucepan and cured, kettle temperature is first heated to and reaches
To after 80 DEG C, the beef pickled is placed into, is cured under lower pressure, the gas in temperature control saucepan is controlled in maturing process
Press as 0.2MPa, in maturing process after the inner membrane bag for wrapping up beef rupture and breaks up, be further continued for insulation and cure 8~10 minutes
, the beef after curing is cut to particle fourth, while the particle fourth beef picked up in pot after broken small cube meat and curing is standby；
(7) spice：Beef after being cured in step (6) and broken small cube meat are stirred together for auxiliary and condiment, stirred i.e.
Obtain mixed material；
(8) inner packing：Mixed material input of mixing in step (7) is placed in packing machine, by product specification size in vacuum bar
Under part, product inner packing is carried out using small package bag；
(9) sterilize：By in step (8) inner packing product input sterilizing unit in, pressure be 0.4MPa, temperature be 121 DEG C
Under the conditions of, after sterilizing 12~14 minutes；
(10) post-process：It is described post processing include cleaning and dry, cool and product warehousing examine, wherein it is described cleaning be by
Inner packing product is put into cleaning equipment after sterilization, is cleaned using clear water, and scavenging period is 10 minutes, will in cleaning process
Leak-off pocket, the inner packing product for the bag that rises are chosen, once purged to be put into drier, and it is 5 minutes to dry the time；The process of cooling is
Inner packing product after over cleaning dries is put into drying device and cooled, control temperature is under the conditions of 30 DEG C, constant temperature
Dry 10 days, choose the inner packing product for having leak-off pocket during cooling；It is by after cooling that the product warehousing, which is examined,
After the inner packing examination and test of products is qualified, product is put into transferring box by specification size, and is put in storage by batch；
(11) outer packing：Product by post processing is pressed into the big inner wrapping of outer packing specification, chooses and is picked Lou in packaging process
The inner packing product of bag and the bag that rises.
Further, the processing method of described local flavor beef, wherein in the step (4) tumbling procedure, it is described to pickle
Auxiliary material includes edible salt, starch, soybean protein isolate, syrup and frozen water, and specific formula is as follows：Based on raw beef 50kg, food
With salt dosage be 1~3kg, starch dosage is 0.8~1.2kg, soybean protein isolate dosage is 0.3~0.8kg, syrup dosage is
4~6kg and frozen water dosage are 18~23kg.
Further, the processing method of described local flavor beef, wherein it is described pickle auxiliary material include edible salt, starch,
Soybean protein isolate, syrup and frozen water, specific formula are as follows：Based on beef 50kg, edible salt dosage is 2kg, starch dosage is
1kg, soybean protein isolate dosage are 0.5kg, syrup dosage is 5kg and frozen water dosage is 20kg.
Further, the processing method of described local flavor beef, wherein in the step (4) tumbling procedure, tumbler
In pressure control negative pressure be 0.35~0.4Mpa under the conditions of, tumbling 35 minutes；
Further, the processing method of described local flavor beef, wherein during the step (7) spice, the seasoning is auxiliary
Material include capsicum paste, in peppery broken, halogen cream, chicken cream, monosodium glutamate, sesame, salt and flavoring essence, specific formula it is as follows：By curing
Afterwards beef 50kg meter, capsicum paste dosage be 4~6kg, in peppery broken dosage be 8~12kg, halogen cream dosage is 2~4kg, chicken cream use
Measure as 3~5kg, monosodium glutamate dosage is 0.4~0.6kg, sesame dosage is 1.5~2.5kg, salt consumption be 0.008~
0.012kg, flavoring essence dosage are 0.015~0.02kg.
Further, the processing method of described local flavor beef, wherein during the step (7) spice, the tune
Taste auxiliary material also includes taste flavoring, and the taste flavoring is appointing in three kinds of fragrant spicy, spicy or cumin tastes
Meaning is a kind of, and specific formula is as follows：Based on the beef 50kg after curing, capsicum paste dosage be 5kg, in peppery broken dosage be 10kg, halogen
Cream dosage is 3kg, chicken cream dosage is 4kg, monosodium glutamate dosage is 0.5kg, sesame dosage is 2kg, salt consumption 0.01kg, edible
Essence dosage is 0.018kg；The taste flavoring added when wherein modulating fragrant spicy is five-spice powder and zanthoxylum powder, and its dosage is distinguished
For 0.01kg and 0.02kg, it is chilli sauce and zanthoxylum powder to modulate the taste flavoring added during spicy, and its dosage is respectively
0.01kg and 0.2kg, it is cumin powder to modulate the taste flavoring added during cumin, and its dosage is respectively 0.16kg.
Further, the processing method of described local flavor beef, wherein during the step (8) inner packing, it is first right
Packing machine vacuumize 8~10 seconds, and control pressure is controlled per pouch weight under the conditions of 0.05~0.055mpa by product specification
Dress is wrapped inside in amount between 12~13g, and the encapsulation parameter of packing machine is controlled in interior packaging process：It is 2 to seal warm-up time
~2.5 seconds, sealing temperature be 150~160 DEG C, it is lower stretching warm-up time be 1.2~1.5 seconds, the lower drawing and forming time be 1.2~
1.5 seconds, lower drawing and forming temperature was 50~60 DEG C；It is upper stretching warm-up time be 1~1.5 second, the upper drawing and forming time be 1~
1.5 seconds, upper drawing and forming temperature was 55~65 DEG C.
The invention also discloses a kind of local flavor beef, is using made from processing method processing.
Using a kind of local flavor beef of the present invention and its processing method, compared with prior art, its advantage exists
In：In beef processing, by using pickle auxiliary material together tumbling uniformly after cured beef, than the simple deodorization pickled with salt
Effect is good, while deodorization, plays Titian effect；In maturing process, after being cured under lower pressure, add
Auxiliary and condiment carries out spice, on the premise of the fresh fragrant mouthfeel of beef in itself is remained, beef is had preferable flavor again.Tool
Having that entrance is soft, cunning is tender tasty and refreshing, tasty mouthfeel, enjoys endless aftertastes, can promote the appetite of people, can meet different consumer demands,
Easy to operate and its raw material is simple, practical value is high, suitable for promoting.
Embodiment
In order to more fully explain the implementation of the present invention, the specific embodiment of the invention is further elaborated below, lifted
Example is served only for explaining the present invention, rather than limits the scope of the present invention.
Embodiment 1：
A kind of fragrant spicy local flavor beef, specific processing method comprise the following steps：
(1) sorting：Selection meets the fresh beef of state health standards or freezing beef makees raw material, it is desirable to which meat raw meat is without smelly, beef
Color is in bronzing, organizes hard and flexible, washiness, lean；Fresh beef is directly rinsed with clean water, and freezing beef needs
Clean, and remove standby after impurity, blood stains and outer skin again after thawing in advance；Wherein described thaw carries out nature solution using running water
Freeze, thawing time is controlled between for 12~24 hours；
(2) split：After the good beef of sorting is removed into manadesma, by the different parts of trunk, and according to beef natural grain direction
It is divided into strip beef and meat muscle, and fat, the segmentation of miscellaneous bone is rejected clean, sorts out standby after adhesive tape bloodiness impurity；
(3) dice：Strip beef after segmentation and meat muscle are put into dicing device and carry out processing of dicing, by strip beef and meat
Muscle is cut into thin fourth bar, and the strip slice block that 1.5~2cm is cut to by horizontal placing direction is standby；
(4) tumbling：The particle prepared in step (3) is put into tumbler and is stirred together for tumbling, tumbler with pickling auxiliary material
In pressure control negative pressure be 0.35~0.4Mpa under the conditions of, tumbling time for control at 35 minutes, after tumbling is uniform, from rolling
Rub and take out and wrapped up in time using inner membrane bag standby in machine；
Wherein described auxiliary material of pickling includes edible salt, starch, soybean protein isolate, syrup and frozen water, and specific formula is as follows：Press
Raw beef 50kg is counted, and edible salt dosage is 2kg, starch dosage is 1kg, soybean protein isolate dosage is 0.5kg, syrup dosage is
5kg and frozen water dosage are 20kg.
(5) pickle：Beef after tumbling in step (4) is stored in refrigerator-freezer and pickled, under the conditions of temperature is 0~3 DEG C
Pickle 8~10 hours；
(6) cure：Beef after being pickled in step (5) is placed in temperature control saucepan and cured, kettle temperature is first heated to and reaches
To after 80 DEG C, the beef pickled is placed into, is cured under lower pressure, the gas in temperature control saucepan is controlled in maturing process
Press as 0.2MPa, in maturing process after the inner membrane bag for wrapping up beef rupture and breaks up, be further continued for insulation and cure 8~10 minutes
, the beef after curing is cut to particle fourth, while the particle fourth beef picked up in pot after broken small cube meat and curing is standby；
(7) spice：Beef after being cured in step (6) and broken small cube meat are stirred together for auxiliary and condiment, stirred i.e.
Obtain mixed material；
Wherein described auxiliary and condiment include capsicum paste, in peppery broken, halogen cream, chicken cream, monosodium glutamate, sesame, salt and flavoring essence, five
Face powder and zanthoxylum powder, specific formula are as follows：Based on the beef 50kg after curing, capsicum paste dosage be 5kg, in peppery broken dosage be
10kg, halogen cream dosage are 3kg, chicken cream dosage is 4kg, monosodium glutamate dosage is 0.5kg, sesame dosage is 2kg, salt consumption is
0.01kg, flavoring essence dosage are 0.018kg, five-spice powder dosage is 0.01kg, zanthoxylum powder dosage is 0.02kg.
(8) inner packing：Mixed material input of mixing in step (7) is placed in packing machine, by product specification size true
Under empty condition, first packing machine vacuumize 8~10 seconds, control pressure is advised under the conditions of 0.05~0.055mpa by product
Dress is wrapped inside per pouch weight in lattice control between 12~13g, and the encapsulation parameter of packing machine is controlled in interior packaging process：Envelope
Mouthful warm-up time is 2~2.5 seconds, and sealing temperature is 150~160 DEG C, and lower stretching warm-up time is 1.2~1.5 seconds, under be drawn into
The type time is 1.2~1.5 seconds, and lower drawing and forming temperature is 50~60 DEG C；Upper stretching warm-up time is 1~1.5 second, is above drawn into
The type time is 1~1.5 second, and upper drawing and forming temperature is 55~65 DEG C.Product inner packing is carried out using small package bag；
(9) sterilize：By in step (8) inner packing product input sterilizing unit in, pressure be 0.4MPa, temperature be 121 DEG C
Under the conditions of, after sterilizing 12~14 minutes；
(10) post-process：It is described post processing include cleaning and dry, cool and product warehousing examine, wherein it is described cleaning be by
Inner packing product is put into cleaning equipment after sterilization, is cleaned using clear water, and scavenging period is 10 minutes, will in cleaning process
Leak-off pocket, the inner packing product for the bag that rises are chosen, once purged to be put into drier, and it is 5 minutes to dry the time；The process of cooling is
Inner packing product after over cleaning dries is put into drying device and cooled, control temperature is under the conditions of 30 DEG C, constant temperature
Dry 10 days, choose the inner packing product for having leak-off pocket during cooling；It is by after cooling that the product warehousing, which is examined,
After the inner packing examination and test of products is qualified, product is put into transferring box by specification size, and is put in storage by batch；
(11) outer packing：Product by post processing is pressed into the big inner wrapping of outer packing specification, chooses and is picked Lou in packaging process
The inner packing product of bag and the bag that rises.
Embodiment 2：
A kind of spicy local flavor beef, specific processing method comprise the following steps：
(1) sorting：Selection meets the fresh beef of state health standards or freezing beef makees raw material, it is desirable to which meat raw meat is without smelly, beef
Color is in bronzing, organizes hard and flexible, washiness, lean；Fresh beef is directly rinsed with clean water, and freezing beef needs
Clean, and remove standby after impurity, blood stains and outer skin again after thawing in advance；Wherein described thaw carries out nature solution using running water
Freeze, thawing time is controlled between for 12~24 hours；
(2) split：After the good beef of sorting is removed into manadesma, by the different parts of trunk, and according to beef natural grain direction
It is divided into strip beef and meat muscle, and fat, the segmentation of miscellaneous bone is rejected clean, sorts out standby after adhesive tape bloodiness impurity；
(3) dice：Strip beef after segmentation and meat muscle are put into dicing device and carry out processing of dicing, by strip beef and meat
Muscle is cut into thin fourth bar, and the strip slice block that 1.5~2cm is cut to by horizontal placing direction is standby；
(4) tumbling：The particle prepared in step (3) is put into tumbler and is stirred together for tumbling, tumbler with pickling auxiliary material
In pressure control negative pressure be 0.35~0.4Mpa under the conditions of, tumbling time for control at 35 minutes, after tumbling is uniform, from rolling
Rub and take out and wrapped up in time using inner membrane bag standby in machine；
Wherein described auxiliary material of pickling includes edible salt, starch, soybean protein isolate, syrup and frozen water, and specific formula is as follows：Press
Raw beef 50kg is counted, and edible salt dosage is 1kg, starch dosage is 0.8kg, soybean protein isolate dosage is 0.3kg, syrup dosage
It is 18kg for 4kg and frozen water dosage.
(5) pickle：Beef after tumbling in step (4) is stored in refrigerator-freezer and pickled, under the conditions of temperature is 0~3 DEG C
Pickle 8~10 hours；
(6) cure：Beef after being pickled in step (5) is placed in temperature control saucepan and cured, kettle temperature is first heated to and reaches
To after 80 DEG C, the beef pickled is placed into, is cured under lower pressure, the gas in temperature control saucepan is controlled in maturing process
Press as 0.2MPa, in maturing process after the inner membrane bag for wrapping up beef rupture and breaks up, be further continued for insulation and cure 8~10 minutes
, the beef after curing is cut to particle fourth, while the particle fourth beef picked up in pot after broken small cube meat and curing is standby；
(7) spice：Beef after being cured in step (6) and broken small cube meat are stirred together for auxiliary and condiment, stirred i.e.
Obtain mixed material；
Wherein described auxiliary and condiment include capsicum paste, in peppery broken, halogen cream, chicken cream, monosodium glutamate, sesame, salt, flavoring essence, fiber crops
Thick chilli sauce and zanthoxylum powder, specific formula are as follows：Based on the beef 50kg after curing, capsicum paste dosage be 4kg, in peppery broken dosage be
8kg, halogen cream dosage are 2kg, chicken cream dosage is 3kg, monosodium glutamate dosage is 0.4kg, sesame dosage is 1.5kg, salt consumption is
0.008kg, flavoring essence dosage are 0.015kg, chilli sauce dosage is 0.01kg, zanthoxylum powder dosage is 0.2kg.
(8) inner packing：Mixed material input of mixing in step (7) is placed in packing machine, by product specification size true
Under empty condition, first packing machine vacuumize 8~10 seconds, control pressure is advised under the conditions of 0.05~0.055mpa by product
Dress is wrapped inside per pouch weight in lattice control between 12~13g, and the encapsulation parameter of packing machine is controlled in interior packaging process：Envelope
Mouthful warm-up time is 2~2.5 seconds, and sealing temperature is 150~160 DEG C, and lower stretching warm-up time is 1.2~1.5 seconds, under be drawn into
The type time is 1.2~1.5 seconds, and lower drawing and forming temperature is 50~60 DEG C；Upper stretching warm-up time is 1~1.5 second, is above drawn into
The type time is 1~1.5 second, and upper drawing and forming temperature is 55~65 DEG C.Product inner packing is carried out using small package bag；
(9) sterilize：By in step (8) inner packing product input sterilizing unit in, pressure be 0.4MPa, temperature be 121 DEG C
Under the conditions of, after sterilizing 12~14 minutes；
(10) post-process：It is described post processing include cleaning and dry, cool and product warehousing examine, wherein it is described cleaning be by
Inner packing product is put into cleaning equipment after sterilization, is cleaned using clear water, and scavenging period is 10 minutes, will in cleaning process
Leak-off pocket, the inner packing product for the bag that rises are chosen, once purged to be put into drier, and it is 5 minutes to dry the time；The process of cooling is
Inner packing product after over cleaning dries is put into drying device and cooled, control temperature is under the conditions of 30 DEG C, constant temperature
Dry 10 days, choose the inner packing product for having leak-off pocket during cooling；It is by after cooling that the product warehousing, which is examined,
After the inner packing examination and test of products is qualified, product is put into transferring box by specification size, and is put in storage by batch；
(11) outer packing：Product by post processing is pressed into the big inner wrapping of outer packing specification, chooses and is picked Lou in packaging process
The inner packing product of bag and the bag that rises.
Embodiment 3：
A kind of cumin local flavor beef, specific processing method comprise the following steps：
(1) sorting：Selection meets the fresh beef of state health standards or freezing beef makees raw material, it is desirable to which meat raw meat is without smelly, beef
Color is in bronzing, organizes hard and flexible, washiness, lean；Fresh beef is directly rinsed with clean water, and freezing beef needs
Clean, and remove standby after impurity, blood stains and outer skin again after thawing in advance；Wherein described thaw carries out nature solution using running water
Freeze, thawing time is controlled between for 12~24 hours；
(2) split：After the good beef of sorting is removed into manadesma, by the different parts of trunk, and according to beef natural grain direction
It is divided into strip beef and meat muscle, and fat, the segmentation of miscellaneous bone is rejected clean, sorts out standby after adhesive tape bloodiness impurity；
(3) dice：Strip beef after segmentation and meat muscle are put into dicing device and carry out processing of dicing, by strip beef and meat
Muscle is cut into thin fourth bar, and the strip slice block that 1.5~2cm is cut to by horizontal placing direction is standby；
(4) tumbling：The particle prepared in step (3) is put into tumbler and is stirred together for tumbling, tumbler with pickling auxiliary material
In pressure control negative pressure be 0.35~0.4Mpa under the conditions of, tumbling time for control at 35 minutes, after tumbling is uniform, from rolling
Rub and take out and wrapped up in time using inner membrane bag standby in machine；
Wherein described auxiliary material of pickling includes edible salt, starch, soybean protein isolate, syrup and frozen water, and specific formula is as follows：Press
Raw beef 50kg is counted, and edible salt dosage is 3kg, starch dosage is 1.2kg, soybean protein isolate dosage is 0.8kg, syrup dosage
It is 23kg for 6kg and frozen water dosage.
(5) pickle：Beef after tumbling in step (4) is stored in refrigerator-freezer and pickled, under the conditions of temperature is 0~3 DEG C
Pickle 8~10 hours；
(6) cure：Beef after being pickled in step (5) is placed in temperature control saucepan and cured, kettle temperature is first heated to and reaches
To after 80 DEG C, the beef pickled is placed into, is cured under lower pressure, the gas in temperature control saucepan is controlled in maturing process
Press as 0.2MPa, in maturing process after the inner membrane bag for wrapping up beef rupture and breaks up, be further continued for insulation and cure 8~10 minutes
, the beef after curing is cut to particle fourth, while the particle fourth beef picked up in pot after broken small cube meat and curing is standby；
(7) spice：Beef after being cured in step (6) and broken small cube meat are stirred together for auxiliary and condiment, stirred i.e.
Obtain mixed material；
Wherein described auxiliary and condiment include capsicum paste, in peppery broken, halogen cream, chicken cream, monosodium glutamate, sesame, salt, flavoring essence, fiber crops
Thick chilli sauce, zanthoxylum powder and cumin powder, specific formula are as follows：Based on the beef 50kg after curing, capsicum paste dosage be 4kg, in it is peppery broken
Dosage is 8kg, halogen cream dosage is 2kg, chicken cream dosage is 3kg, monosodium glutamate dosage is 0.4kg, sesame dosage is 1.5kg, salt is used
Measure as 0.008kg, flavoring essence dosage is 0.015kg, chilli sauce dosage is 0.01kg, zanthoxylum powder dosage is 0.2kg, cumin powder
Dosage is 0.16kg.
(8) inner packing：Mixed material input of mixing in step (7) is placed in packing machine, by product specification size true
Under empty condition, first packing machine vacuumize 8~10 seconds, control pressure is advised under the conditions of 0.05~0.055mpa by product
Dress is wrapped inside per pouch weight in lattice control between 12~13g, and the encapsulation parameter of packing machine is controlled in interior packaging process：Envelope
Mouthful warm-up time is 2~2.5 seconds, and sealing temperature is 150~160 DEG C, and lower stretching warm-up time is 1.2~1.5 seconds, under be drawn into
The type time is 1.2~1.5 seconds, and lower drawing and forming temperature is 50~60 DEG C；Upper stretching warm-up time is 1~1.5 second, is above drawn into
The type time is 1~1.5 second, and upper drawing and forming temperature is 55~65 DEG C.Product inner packing is carried out using small package bag；
(9) sterilize：By in step (8) inner packing product input sterilizing unit in, pressure be 0.4MPa, temperature be 121 DEG C
Under the conditions of, after sterilizing 12~14 minutes；
(10) post-process：It is described post processing include cleaning and dry, cool and product warehousing examine, wherein it is described cleaning be by
Inner packing product is put into cleaning equipment after sterilization, is cleaned using clear water, and scavenging period is 10 minutes, will in cleaning process
Leak-off pocket, the inner packing product for the bag that rises are chosen, once purged to be put into drier, and it is 5 minutes to dry the time；The process of cooling is
Inner packing product after over cleaning dries is put into drying device and cooled, control temperature is under the conditions of 30 DEG C, constant temperature
Dry 10 days, choose the inner packing product for having leak-off pocket during cooling；It is by after cooling that the product warehousing, which is examined,
After the inner packing examination and test of products is qualified, product is put into transferring box by specification size, and is put in storage by batch；
(11) outer packing：Product by post processing is pressed into the big inner wrapping of outer packing specification, chooses and is picked Lou in packaging process
The inner packing product of bag and the bag that rises.
Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize this hair
The improvement for the various unsubstantialities that bright methodology and technical scheme are carried out, or it is not improved by the design of the present invention and technology
Scheme directly applies to other occasions, within protection scope of the present invention.
Claims (7)
- A kind of 1. processing method of local flavor beef, it is characterised in that include sorting, split, dice, tumbling, pickle, cure, Spice, inner packing, sterilizing, post processing and outer packing, specific procedure of processing are as follows：(1) sorting：Selection meets the fresh beef of state health standards or freezing beef makees raw material, it is desirable to which meat raw meat is without smelly, beef Color is in bronzing, organizes hard and flexible, washiness, lean；Fresh beef is directly rinsed with clean water, and freezing beef needs Clean, and remove standby after impurity, blood stains and outer skin again after thawing in advance；Wherein described thaw carries out nature solution using running water Freeze, thawing time is controlled between for 12~24 hours；(2) split：After the good beef of sorting is removed into manadesma, by the different parts of trunk, and according to beef natural grain direction It is divided into strip beef and meat muscle, and fat, the segmentation of miscellaneous bone is rejected clean, sorts out standby after adhesive tape bloodiness impurity；(3) dice：Strip beef after segmentation and meat muscle are put into dicing device and carry out processing of dicing, by strip beef and meat Muscle is cut into thin fourth bar, and the strip slice block that 1.5~2cm is cut to by horizontal placing direction is standby；(4) tumbling：The particle prepared in step (3) is put into tumbler and is stirred together for tumbling with pickling auxiliary material, during tumbling Between for control at 30~40 minutes, after tumbling is uniform, from tumbler take out and in time using inner membrane bag parcel it is standby；(5) pickle：Beef after tumbling in step (4) is stored in refrigerator-freezer and pickled, 8 are pickled under the conditions of being 0~3 DEG C in temperature ~10 hours；(6) cure：Beef after being pickled in step (5) is placed in temperature control saucepan and cured, kettle temperature is first heated to and reaches To after 80 DEG C, the beef pickled is placed into, is cured under lower pressure, the gas in temperature control saucepan is controlled in maturing process Press as 0.2MPa, in maturing process after the inner membrane bag for wrapping up beef rupture and breaks up, be further continued for insulation and cure 8~10 minutes , the beef after curing is cut to particle fourth, while the particle fourth beef picked up in pot after broken small cube meat and curing is standby；(7) spice：Beef after being cured in step (6) and broken small cube meat are stirred together for auxiliary and condiment, stirred i.e. Obtain mixed material；(8) inner packing：Mixed material input of mixing in step (7) is placed in packing machine, by product specification size in vacuum bar Under part, product inner packing is carried out using small package bag；(9) sterilize：By in step (8) inner packing product input sterilizing unit in, pressure be 0.4MPa, temperature be 121 DEG C Under the conditions of, after sterilizing 12~14 minutes；(10) post-process：It is described post processing include cleaning and dry, cool and product warehousing examine, wherein it is described cleaning be by Inner packing product is put into cleaning equipment after sterilization, is cleaned using clear water, and scavenging period is 10 minutes, will in cleaning process Leak-off pocket, the inner packing product for the bag that rises are chosen, once purged to be put into drier, and it is 5 minutes to dry the time；The process of cooling is Inner packing product after over cleaning dries is put into drying device and cooled, control temperature is under the conditions of 30 DEG C, constant temperature Dry 10 days, choose the inner packing product for having leak-off pocket during cooling；It is by after cooling that the product warehousing, which is examined, After the inner packing examination and test of products is qualified, product is put into transferring box by specification size, and is put in storage by batch；(11) outer packing：Product by post processing is pressed into the big inner wrapping of outer packing specification, chooses and is picked Lou in packaging process The inner packing product of bag and the bag that rises.
- 2. the processing method of local flavor beef according to claim 1, it is characterised in that：In the step (4) tumbling procedure, The auxiliary material of pickling includes edible salt, starch, soybean protein isolate, syrup and frozen water, and specific formula is as follows：By raw beef 50kg count, edible salt dosage is 1~3kg, starch dosage is 0.8~1.2kg, soybean protein isolate dosage be 0.3~0.8kg, Syrup dosage is 4~6kg and frozen water dosage is 18~23kg.
- 3. the processing method of local flavor beef according to claim 2, it is characterised in that：It is described pickle auxiliary material include it is edible Salt, starch, soybean protein isolate, syrup and frozen water, specific formula are as follows：Based on raw beef 50kg, edible salt dosage be 2kg, Starch dosage is 1kg, soybean protein isolate dosage is 0.5kg, syrup dosage is 5kg and frozen water dosage is 20kg.
- 4. the processing method of local flavor beef according to claim 1, it is characterised in that：In the step (4) tumbling procedure In, the pressure control in tumbler is under the conditions of negative pressure is 0.35~0.4Mpa, tumbling 35 minutes；The processing method of local flavor beef according to claim 1, it is characterised in that：During the step (7) spice, The auxiliary and condiment include capsicum paste, in peppery broken, halogen cream, chicken cream, monosodium glutamate, sesame, salt and flavoring essence, specific formula is such as Under：Based on the beef 50kg after curing, capsicum paste dosage be 4~6kg, in peppery broken dosage be 8~12kg, halogen cream dosage be 2~ 4kg, chicken cream dosage are 3~5kg, monosodium glutamate dosage is 0.4~0.6kg, sesame dosage is 1.5~2.5kg, salt consumption is 0.008~0.012kg, flavoring essence dosage are 0.015~0.02kg.
- 5. the processing method of local flavor beef according to claim 5, it is characterised in that：In the step (7) spice process In, the auxiliary and condiment also includes taste flavoring, and the taste flavoring is three kinds of fragrant spicy, spicy or cumin mouths Any one in taste, specific formula is as follows：Based on the beef 50kg after curing, capsicum paste dosage be 5kg, in peppery broken dosage be 10kg, halogen cream dosage are 3kg, chicken cream dosage is 4kg, monosodium glutamate dosage is 0.5kg, sesame dosage is 2kg, salt consumption is 0.01kg, flavoring essence dosage are 0.018kg；The taste flavoring added when wherein modulating fragrant spicy is five-spice powder and Chinese prickly ash Powder, its dosage are respectively 0.01kg and 0.02kg, and it is chilli sauce and zanthoxylum powder to modulate the taste flavoring added during spicy, its Dosage is respectively 0.01kg and 0.2kg, and it is cumin powder to modulate the taste flavoring added during cumin, and its dosage is respectively 0.16kg。
- 6. the processing method of local flavor beef according to claim 1, it is characterised in that：In the step (8) inner packing mistake Cheng Zhong, first packing machine vacuumize 8~10 seconds, control pressure is under the conditions of 0.05~0.055mpa, by product specification control Dress is wrapped inside per pouch weight in system between 12~13g, and the encapsulation parameter of packing machine is controlled in interior packaging process：Sealing adds The warm time is 2~2.5 seconds, and sealing temperature is 150~160 DEG C, and lower stretching warm-up time is 1.2~1.5 seconds, during lower drawing and forming Between be 1.2~1.5 seconds, lower drawing and forming temperature be 50~60 DEG C；Upper stretching warm-up time is 1~1.5 second, during upper drawing and forming Between be 1~1.5 second, upper drawing and forming temperature be 55~65 DEG C.
- A kind of 7. local flavor beef, it is characterised in that：It is the processing using the local flavor beef as any one of claim 1-7 Local flavor beef made from method.
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| CN108617988A (en) * | 2018-04-23 | 2018-10-09 | 道真自治县云庄农牧业发展有限公司 | A kind of flavor rabbit meat and its processing method |
| CN109527416A (en) * | 2018-12-27 | 2019-03-29 | 山东禹王生态食业有限公司 | A kind of soybean protein dried beef and preparation method thereof |
| CN112841541A (en) * | 2021-01-20 | 2021-05-28 | 安徽蒸小皖餐饮有限公司 | Preparation method of air-dried beef |
| CN114586946A (en) * | 2022-04-08 | 2022-06-07 | 扬州大学 | Crispy paste beef granules and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108617988A (en) * | 2018-04-23 | 2018-10-09 | 道真自治县云庄农牧业发展有限公司 | A kind of flavor rabbit meat and its processing method |
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| CN112841541A (en) * | 2021-01-20 | 2021-05-28 | 安徽蒸小皖餐饮有限公司 | Preparation method of air-dried beef |
| CN114586946A (en) * | 2022-04-08 | 2022-06-07 | 扬州大学 | Crispy paste beef granules and preparation method thereof |
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Application publication date: 20180216 |