CN107897727A - A kind of processing method for improving dried beef quality - Google Patents
A kind of processing method for improving dried beef quality Download PDFInfo
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- CN107897727A CN107897727A CN201711184628.1A CN201711184628A CN107897727A CN 107897727 A CN107897727 A CN 107897727A CN 201711184628 A CN201711184628 A CN 201711184628A CN 107897727 A CN107897727 A CN 107897727A
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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
- A23L13/40—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
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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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- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
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- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
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- Molecular Biology (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of processing method for improving dried beef quality, belong to food processing technology field, it is by the way that peptone, beef extract, sodium chloride, agar and water are prepared nutrient solution according to a certain amount；Select through the qualified beef of health detection after mowing arranges, with boiling after warm water cleaning, beef thin slice of then cutting into slices to obtain；Beef thin slice is put into nutrient solution a period of time of fermenting；Beef thin slice after fermentation is put into the oil cauldron equipped with rapeseed oil and is stir-fried, and a certain amount of Chinese prickly ash, tsaoko, soy sauce, white wine, capsicum, monosodium glutamate and ginger are added into pot；Beef thin slice after stir-frying is placed in vacuum and packs, sterilize.The present invention is not due to using sootiness, and the orange light of dried beef color and luster processed, the fragrance with curing food while improving the appetite of people, and remain the original flavor of beef, has soy sauce fragrance, entrance is soft, long times of aftertaste after chewing.In addition, the dried beef shelf-life is longer.
Description
Technical field
The present invention relates to food processing technology field, especially relates to a kind of processing method for improving dried beef quality.
Background technology
Beef is the second largest meat product in China, is only second to pork, and beef protein content is high, and fat content is low,
So delicious flavour, is liked by people.The fresh beef shelf-life is shorter, thus people are usually made as dried beef, to extend it
Shelf-life.Dried beef contains the several mineral materials and amino acid of needed by human body, has not only maintained the flavor of the resistance to chewing of beef, but also deposit long
Never degenerate.The making of dried beef first has to select first-class raw material, secondly various parameters in manufacture craft (such as temperature, the time,
Moisture etc.) control.
At present, the preparation of dried beef mainly has two methods, and first method is：The fresh beef for removing bone is cut into ten
Gram or so bulk, be put into pot plus a little salt boiled to ripe very likely, pull out dry in the air it is cool after be cut to thick 0.2-0.3 centimetres of great Bao
Piece.Add the condiment such as appropriate cooking wine, soy sauce, brown sugar and the cassia bark bound up with gauze, Chinese prickly ash, big fennel seeds, ginger splices in slaughterhouse, burn
The dried beef slices cut is put into after boiling, very hot oven boils 30 minutes, pulls out and drain moisture, is dried with electric oven (or charcoal fire), such as boiled
Taste is bad during meat, and when baking can spread the condiment such as a little five-spice powders, monosodium glutamate.With the dried beef of this legal system, aromatic flavour, good mouthfeel.
But dried beef coarse mouthfeel, disintegrating slag is more, and the shelf-life is short.Second method is：The beef of selected health quarantine qualification, repaiies fat
Sarolemma, broken bone etc., it is slitting, 24h is embathed with recirculated water, then after beef is carried out salt marsh, with sootiness, by the beef after sootiness
Being rinsed and be cooked with water, the beef after being cooked is cut into small pieces, then to obtain the final product through test package.So obtained dried beef, which has, to salt down
Product fragrance, is favored by people, but likewise, such dried beef smoke is heavier, the shelf-life is also shorter, and carcinogen
Content it is higher, seriously endanger the health of eater.
The content of the invention
In view of this, the object of the present invention is to provide a kind of processing method for improving dried beef quality, to solve existing skill
Dried beef coarse mouthfeel prepared by art, disintegrating slag is more, shelf-life short and existing deficiency.
The present invention solves above-mentioned technical problem by the following technical programs：
A kind of processing method for improving dried beef quality, comprises the following steps：
(1) nutrient solution is prepared：After peptone, beef extract, sodium chloride, agar are mixed according to a certain amount, in 120-130
Sterilize 10-20min at a temperature of DEG C, and it is that 6-7 obtains nutrient solution then to add water and adjust its pH；
(2) beef pre-processes：Through the qualified beef of health detection, the first step, is rejected bone, fascia and fat for selection
Afterwards, it is cut into the strip that a length of 40-60cm, width 10-15cm, thickness are 8-10cm；Second step, is with temperature by the beef strip
20-30 DEG C of warm water cleans up；3rd step, the beef strip after cleaning is put into and is added in layer pot, uses temperature as 60-80 DEG C
Boiling 5-10min；4th step, a length of 3-5cm, width 2-3cm, thickness 0.6-0.9cm are cut into by the beef strip after boiling
Thin slice；
(3) ferment：Beef thin slice after processing in step (2) is put into the nutrient solution prepared in step (1) and is sent out
Ferment, fermentation time 70-80h；
(4) stir-fry：Beef thin slice after fermentation is put into the oil cauldron equipped with rapeseed oil the 1-2h that stir-fries, controls the pot temperature to be
50-60 DEG C, a certain amount of Chinese prickly ash, tsaoko, soy sauce, white wine, capsicum, monosodium glutamate and ginger are added into pot during stir-frying,
The moisture for adjusting beef thin slice after stir-frying is 18-20%；
(5) sterilize, pack：Beef thin slice after stir-frying is placed in vacuum and is packed, and is gone out at a temperature of 100-110 DEG C
Bacterium 10-15min.
In the step (1), peptone, beef extract, the mass ratio of sodium chloride and agar are 6-8：10-12：5-6：15-
20。
In the step (2), the first step, after being rejected bone, fascia and fat, be cut into a length of 50cm, width 12cm,
Thickness is the strip of 9cm；Second step, which is cleaned up with the warm water that temperature is 25 DEG C；3rd step, after cleaning
Beef strip be put into plus layer pot in, use temperature as 70 DEG C of boiling 8min；4th step, length is cut into by the beef strip after boiling
The thin slice for being 0.7cm for 4cm, width 2.5cm, thickness.
In the step (3), the mass ratio of beef thin slice and nutrient solution is 2-3：6-10, fermentation time 75h.
In the step (4), rapeseed oil, beef thin slice, Chinese prickly ash, tsaoko, soy sauce, white wine, capsicum, monosodium glutamate and the matter of ginger
It is 80-100 to measure ratio：1000：7-9：15-20：35-45：8-10：12-16：1-2：15-19.
In the step (4), stir-frying time control is 1.5h, and pot temperature control is 55 DEG C.
In the step (5), sterilising temp is 104 DEG C, sterilization time 12min.
Beneficial effects of the present invention are：
1. the present invention is not due to using sootiness, the orange light of dried beef color and luster processed, the appetite of people can be improved.
2. dried beef produced by the invention remains the original flavor of beef, while has the fragrance of curing food, there is soy sauce after chewing
Fragrance, entrance is soft, long times of aftertaste.
3. the processing method of the present invention is simple, the dried beef shelf-life of production is longer, reaches more than 1 year.
Embodiment
In order to facilitate the understanding of those skilled in the art, below in conjunction with embodiment, the present invention will be further described.
Embodiment is only for example, not being limitation of the invention, the step of not illustrated in embodiment to the invention
It is prior art, is not described in detail herein.
Embodiment one
A kind of processing method for improving dried beef quality, comprises the following steps：
(1) nutrient solution is prepared：After peptone, beef extract, sodium chloride, agar are mixed according to a certain amount, at 120 DEG C
At a temperature of sterilize 20min, then add water adjust its pH value for 6 nutrient solution, the peptone, beef extract, sodium chloride and
The mass ratio of agar is 6：10：5：15；
(2) beef pre-processes：Through the qualified beef of health detection, the first step, is rejected bone, fascia and fat for selection
Afterwards, it is cut into the strip that a length of 40cm, width 10cm, thickness are 8cm；Second step, by the warm water that the beef strip temperature is 20 DEG C
Clean up；3rd step, by the beef strip after cleaning be put into plus layer pot in, use temperature as 60 DEG C of boiling 10min；4th
Step, the thin slice that a length of 3cm, width 2cm, thickness are 0.6cm is cut into by the beef strip after boiling；
(3) ferment：Beef thin slice after processing in step (2) is put into the nutrient solution prepared in step (1) and is sent out
Ferment, it is 25 DEG C to control fermentation temperature, humidity 88%, fermentation time 70h, and the mass ratio of the beef thin slice and nutrient solution is
2：6；
(4) stir-fry：Beef thin slice after fermentation is put into the oil cauldron equipped with rapeseed oil the 1h that stir-fries, it is 60 to control pot temperature
DEG C, a certain amount of Chinese prickly ash, tsaoko, soy sauce, white wine, capsicum, monosodium glutamate and ginger are added into pot during stir-frying, adjusting is turned over
The moisture of beef thin slice is 20% after stir-fry, the rapeseed oil, beef thin slice, Chinese prickly ash, tsaoko, soy sauce, white wine, capsicum, taste
The mass ratio of essence and ginger is 80：1000：7：15：35：8：12：1：15；
(5) sterilize, pack：Beef thin slice after stir-frying is placed in vacuum and is packed, and is sterilized at a temperature of 100 DEG C
10min.
Embodiment two
A kind of processing method for improving dried beef quality, comprises the following steps：
(1) nutrient solution is prepared：After peptone, beef extract, sodium chloride, agar are mixed according to a certain amount, at 130 DEG C
At a temperature of sterilize 10min, then add water adjust its pH for 7 nutrient solution, the peptone, beef extract, sodium chloride and fine jade
The mass ratio of fat is 8：12：6：20；
(2) beef pre-processes：Through the qualified beef of health detection, the first step, is rejected bone, fascia and fat for selection
Afterwards, it is cut into the strip that a length of 60cm, width 15cm, thickness are 10cm；Second step, by the warm water that the beef strip temperature is 30 DEG C
Clean up；3rd step, by the beef strip after cleaning be put into plus layer pot in, use temperature as 80 DEG C of boiling 5min；4th
Step, the thin slice that a length of 5cm, width 3cm, thickness are 0.9cm is cut into by the beef strip after boiling；
(3) ferment：Beef thin slice after processing in step (2) is put into the nutrient solution prepared in step (1) and is sent out
Ferment, it is 35 DEG C to control fermentation temperature, humidity 92%, fermentation time 80h；The mass ratio of the beef thin slice and nutrient solution is
3：10；
(4) stir-fry：Beef thin slice after fermentation is put into the oil cauldron equipped with rapeseed oil the 2h that stir-fries, it is 50 to control pot temperature
DEG C, a certain amount of Chinese prickly ash, tsaoko, soy sauce, white wine, capsicum, monosodium glutamate and ginger are added into pot during stir-frying, adjusting is turned over
The moisture of beef thin slice is 18% after stir-fry, the rapeseed oil, beef thin slice, Chinese prickly ash, tsaoko, soy sauce, white wine, capsicum, taste
The mass ratio of essence and ginger is 100：1000：9：20：45：10：16：2：19；
(5) sterilize, pack：Beef thin slice after stir-frying is placed in vacuum and is packed, and is sterilized at a temperature of 110 DEG C
15min.
Embodiment three
A kind of processing method for improving dried beef quality, comprises the following steps：
(1) nutrient solution is prepared：After peptone, beef extract, sodium chloride, agar are mixed according to a certain amount, at 125 DEG C
At a temperature of sterilize 15min, then add water adjust its pH for 6.5 nutrient solution；The peptone, beef extract, sodium chloride and
The mass ratio of agar is 7：11：5.5：18；
(2) beef pre-processes：Through the qualified beef of health detection, the first step, is rejected bone, fascia and fat for selection
Afterwards, it is cut into the strip that a length of 50cm, width 12cm, thickness are 9cm；Second step, by the warm water that the beef strip temperature is 25 DEG C
Clean up；3rd step, by the beef strip after cleaning be put into plus layer pot in, use temperature as 70 DEG C of boiling 8min；4th
Step, the thin slice that a length of 4cm, width 2.5cm, thickness are 0.7cm is cut into by the beef strip after boiling；
(3) ferment：Beef thin slice after processing in step (2) is put into the nutrient solution prepared in step (1) and is sent out
Ferment, it is 30 DEG C to control fermentation temperature, humidity 90%, fermentation time 75h, and the mass ratio of the beef thin slice and nutrient solution is
2.5：8；
(4) stir-fry：Beef thin slice after fermentation is put into the oil cauldron equipped with rapeseed oil the 1.5h that stir-fries, it is 55 to control pot temperature
DEG C, a certain amount of Chinese prickly ash, tsaoko, soy sauce, white wine, capsicum, monosodium glutamate and ginger are added into pot during stir-frying, adjusting is turned over
The moisture of beef thin slice is 19% after stir-fry；The rapeseed oil, beef thin slice, Chinese prickly ash, tsaoko, soy sauce, white wine, capsicum, taste
The mass ratio of essence and ginger is 90：1000：8：18：40：9：14：1.5：17；
(5) sterilize, pack：Beef thin slice after stir-frying is placed in vacuum and is packed, and is sterilized at a temperature of 104 DEG C
12min.
After testing, the nutrient content of dried beef of the invention is as shown in the table：
As can be seen from the above table, the dried beef quality that processing method of the invention processes is higher, and nutritive value enriches.
Claims (7)
1. a kind of processing method for improving dried beef quality, it is characterised in that comprise the following steps：
(1) nutrient solution is prepared：After peptone, beef extract, sodium chloride, agar are mixed according to a certain amount, at 120-130 DEG C
At a temperature of sterilize 10-20min, then add water and adjust its pH and obtain nutrient solution for 6-7；
(2) beef pre-processes：Beef of the selection through health detection qualification, the first step, after being rejected bone, fascia and fat,
It is cut into the strip that a length of 40-60cm, width 10-15cm, thickness are 8-10cm；Second step, with temperature is 20-30 by the beef strip
DEG C warm water clean up；3rd step, by the beef strip after cleaning be put into plus layer pot in, use temperature as 60-80 DEG C of water
Boil 5-10min；4th step, it is the thin of 0.6-0.9cm that the beef strip after boiling is cut into a length of 3-5cm, width 2-3cm, thickness
Piece；
(3) ferment：Beef thin slice after processing in step (2) is put into the nutrient solution prepared in step (1) and is fermented, is sent out
The ferment time is 70-80h；
(4) stir-fry：Beef thin slice after fermentation is put into the oil cauldron equipped with rapeseed oil the 1-2h that stir-fries, it is 50-60 to control pot temperature
DEG C, a certain amount of Chinese prickly ash, tsaoko, soy sauce, white wine, capsicum, monosodium glutamate and ginger are added into pot during stir-frying, adjusting is turned over
The moisture of beef thin slice is 18-20% after stir-fry；
(5) sterilize, pack：Beef thin slice after stir-frying is placed in vacuum and is packed, and is sterilized at a temperature of 100-110 DEG C
10-15min.
2. the processing method of dried beef quality is improved as claimed in claim 1, it is characterised in that in the step (1), albumen
Peptone, beef extract, the mass ratio of sodium chloride and agar are 6-8：10-12：5-6：15-20.
3. the processing method of dried beef quality is improved as claimed in claim 1, it is characterised in that in the step (2), first
Step, after being rejected bone, fascia and fat, is cut into the strip that a length of 50cm, width 12cm, thickness are 9cm；Second step, by this
Beef strip is cleaned up with the warm water that temperature is 25 DEG C；3rd step, the beef strip after cleaning is put into and is added in layer pot, is used
Temperature is 70 DEG C of boiling 8min；4th step, a length of 4cm, width 2.5cm, thickness 0.7cm are cut into by the beef strip after boiling
Thin slice.
4. the processing method of dried beef quality is improved as claimed in claim 1, it is characterised in that in the step (3), beef
The mass ratio of thin slice and nutrient solution is 2-3：6-10, fermentation time 75h.
5. the processing method of dried beef quality is improved as claimed in claim 1, it is characterised in that in the step (4), vegetable seed
Oil, beef thin slice, Chinese prickly ash, tsaoko, soy sauce, white wine, capsicum, the mass ratio of monosodium glutamate and ginger are 80-100：1000：7-9：15-
20：35-45：8-10：12-16：1-2：15-19.
6. the processing method of dried beef quality is improved as claimed in claim 1, it is characterised in that in the step (4), turn over
Stir-fry time control is 1.5h, and pot temperature control is 55 DEG C.
7. the processing method of dried beef quality is improved as claimed in claim 1, it is characterised in that in the step (5), sterilizing
Temperature is 104 DEG C, sterilization time 12min.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711184628.1A CN107897727A (en) | 2017-11-23 | 2017-11-23 | A kind of processing method for improving dried beef quality |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711184628.1A CN107897727A (en) | 2017-11-23 | 2017-11-23 | A kind of processing method for improving dried beef quality |
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| CN107897727A true CN107897727A (en) | 2018-04-13 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014195449A (en) * | 2013-03-04 | 2014-10-16 | プリマハム株式会社 | Manufacturing method of beef jerky with good texture |
| CN105433136A (en) * | 2014-09-02 | 2016-03-30 | 贵州梵净山生态农业股份有限公司 | Processing method for improving quality of dried beef |
-
2017
- 2017-11-23 CN CN201711184628.1A patent/CN107897727A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014195449A (en) * | 2013-03-04 | 2014-10-16 | プリマハム株式会社 | Manufacturing method of beef jerky with good texture |
| CN105433136A (en) * | 2014-09-02 | 2016-03-30 | 贵州梵净山生态农业股份有限公司 | Processing method for improving quality of dried beef |
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Application publication date: 20180413 |