CN107927525A - The production method of crisp tender dried beef - Google Patents
The production method of crisp tender dried beef Download PDFInfo
- Publication number
- CN107927525A CN107927525A CN201711366431.XA CN201711366431A CN107927525A CN 107927525 A CN107927525 A CN 107927525A CN 201711366431 A CN201711366431 A CN 201711366431A CN 107927525 A CN107927525 A CN 107927525A
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- tumbling
- meat particle
- transferred
- meat
- baste
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- 235000015278 beef Nutrition 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 38
- 239000002245 particle Substances 0.000 claims abstract description 27
- 239000000463 material Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 235000013882 gravy Nutrition 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 229910052736 halogen Inorganic materials 0.000 claims description 4
- 150000002367 halogens Chemical class 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 241000207961 Sesamum Species 0.000 claims description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 125000003118 aryl group Chemical group 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract description 2
- 238000009491 slugging Methods 0.000 abstract description 2
- 230000001055 chewing effect Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 230000007547 defect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 241000168486 Causus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of production method of the tender dried beef of shortcake, it is desirable to provide a kind of production method of dried beef.Its method is：Beef after rinsing is put into boiling water and is cooked, is cut into graininess, meat particle is placed in thick gravy and boils 25~35min；Mix after pulling out, be placed in tumbler by the alternate mode tumbling of negative pressure normal pressure three times with auxiliary material, rotating is alternately during each tumbling；Meat particle after tumbling is transferred in baking continuous tunnel furnace and toasts 30min, is then dipped in baste；Pull out after suddenly freezing 10min under cryogenic conditions, be transferred to again in baking continuous tunnel furnace and toast 30min；It will be dipped in again in baste by the meat particle toasted twice, pull out to be placed under cryogenic conditions and suddenly freeze 10min, be then transferred in micro-wave oven and toast 60min；Cooling, moisture regain softening to meat particle moisture are 18%.The dried beef aromatic flavour of the method for the present invention preparation, mouthfeel shortcake are tender, neither too hard, nor too soft, delicious in taste mellow, and easy chewing, easy slugging, do not get stuck between the teeth, suitable for people of all ages.
Description
Technical field
The present invention relates to a kind of production method of dried beef, more particularly to a kind of production method of the tender dried beef of shortcake；Belong to
Meat-based product processing method.
Background technology
Dried beef has the characteristics that full of nutrition, unique flavor, easy to store, carry and eat, and is deeply by vast consumption
Person favors snack food.Dried beef generally use traditional handicraft is processed at present, and there are the obvious deficiency of fragrance, mouthfeel are hard
Tough, hardness is big, the defects of easily getting stuck between the teeth, it is impossible to meets the needs of children or old-age consumer.
The content of the invention
In view of the defects existing in the prior art, the present invention is intended to provide a kind of production method of the tender dried beef of shortcake, utilizes this
The dried beef that method makes has the characteristics that aromatic flavour, mouthfeel shortcake are tender, neither too hard, nor too soft, delicious in taste mellow.
To achieve these goals, the present invention uses following technical scheme, comprises the following steps that：
1) it will be cooked in the beef rinsed clean of defrosting, boiling water, pull, be cut into the particle of 1~1.5 ㎝ out；
2) meat particle is placed in the thick gravy of boiling and boils 25~35min, pulled out, drain away the water；
3) the good meat particle of halogen and auxiliary material are pressed 100:63 weight ratio mixing, be placed in 45~50 DEG C, rotating speed be 9r/min
In tumbler by the alternate mode tumbling of negative pressure-normal pressure three times, each tumbling 7min；During each tumbling rotating alternately,
Negative pressure in tumbler is -75Pa, and the auxiliary material presses 30 by white sugar, salt, sesame, maltose, monosodium glutamate, spice:3.3:0.8:
4:1.7:23 weight ratio mixes；
4) it will be transferred to by the meat particle of tumbling processing in 80 DEG C of baking continuous tunnel furnace and toast 30min, then in baste
10min is soaked, pulls out, drain surface moisture, suddenly freeze 10min under the conditions of -25~-30 DEG C, be transferred to 80 DEG C of baking tunnels again
30min is toasted in stove；
5) it will be again placed in soaking 10min in baste by the meat particle toasted twice, pull out, drain surface moisture, so
Suddenly freeze 10min under the conditions of -25~-30 DEG C, be transferred in 65 DEG C of micro-wave ovens and toast 60min；
6) come out of the stove cooling, moisture regain softening, it is 18% to ensure meat particle moisture.
In above-mentioned technical proposal, when meat cutting grain, will move towards crosscutting according to meat fiber.Baking purpose be in order to cure and be dehydrated,
Permeated with sharp baste, make product flavour dense.Baking temperature is excessive, overlong time, and meat particle overdrying, baste not easily penetrates into
Go；Baking temperature is too low, the time is too short, does not reach dehydrating effect.
Compared with the prior art, the present invention on the basis of traditional handicraft by adopting the above-described technical solution, add
It is as follows that baste, two priorities jelly and baking process, therefore have many advantages, such as twice, concrete analysis are soaked twice：
1) it can be destroyed meat relaxation, fibrous fracture, meat tissue structure using tumbling technique, so that auxiliary material
It is more prone to uniformly penetrating to enter inside meat；Auxiliary material fully penetrated can not only be made, make meat tasty, but also meat can also be improved
Tender degree；
2) during tumbling due to meat particle rubs mutually, shock and extruding, salting-in protein from it is intracellular separate out and absorb moisture,
The components such as starch form viscous pasty mass, meat particle is bonded together, and can play the effect for improving being knotted property.
3) due to employing anxious jelly technique after first time leaching baste, the baste in meat is penetrated into because of low temperature
Setting expansion and be internally formed many slight voids in meat；When meat particle is after first time toasts, due to acute cold causus work
With fracture occurs for fleshy fiber, Meat is further destroyed, therefore meat is softened.Both traditional ox had been avoided
The defects of jerky hardness is big, toughness is high, but when being conducive to the seasoning of second leaching halogen thick gravy penetrate into more fully, have more dried beef
Aromatic flavour.
4) as a result of low-temperature bake twice, therefore it is avoided that carnification embrittlement is hard, is permeated beneficial to baste；
5) due to employing microwave baking in last procedure, the moisture in meat can be uniformly excluded, ensures production
Product water content is moderate.
The dried beef aromatic flavour of the method for the present invention preparation, mouthfeel shortcake are tender, neither too hard, nor too soft, delicious in taste mellow, easily chew,
Easy slugging, do not get stuck between the teeth, suitable for people of all ages.
Embodiment
With reference to specific embodiment, the invention will be further described.
Embodiment
1) by the beef rinsed clean of defrosting, it is put into and is cooked in boiling water and removes the acid in meat and watery blood, cut after pulling out
Into the particle of 1~1.5 ㎝；
2) meat particle is placed in the thick gravy of boiling and boils 25~35min, pulled out, drain away the water；Its purpose is to make meat particle
Low taste with pot-stewed fowl；
3) the good meat particle of halogen and auxiliary material are pressed 100:63 weight ratio mixing, be placed in 45~50 DEG C, rotating speed be 9r/min
In tumbler by the alternate mode tumbling of negative pressure-normal pressure three times, each tumbling 7min (amounting to 21min three times)；During each tumbling
Alternately, the negative pressure in tumbler is -75Pa for rotating, and the auxiliary material is pungent by white sugar, salt, sesame, maltose, monosodium glutamate, perfume
Material presses 30:3.3:0.8:4:1.7:23 weight ratio mixes；
4) it will be transferred to by the meat particle of tumbling processing in 80 DEG C of baking continuous tunnel furnace and toast 30min, then in baste
10min is soaked, pulls out, drain surface moisture, suddenly freeze 10min under the conditions of -25~-30 DEG C, be transferred to 80 DEG C of baking tunnels again
30min is toasted in stove；
5) it will be again placed in soaking 10min in baste by the meat particle toasted twice, pull out, drain surface moisture, so
Suddenly freeze 10min under the conditions of -25~-30 DEG C, be transferred in 65 DEG C of micro-wave ovens and toast 60min；
6) come out of the stove cooling, moisture regain softening, it is 18% to ensure meat particle moisture；
7) sterilize, be vacuum-packed.
Claims (1)
1. a kind of production method of the tender dried beef of shortcake, including tumbling, marinated, curing, it is characterised in that step is as follows：
1) it will be cooked in the beef rinsed clean of defrosting, boiling water, pull, be cut into the particle of 1~1.5 ㎝ out；
2) meat particle is placed in the thick gravy of boiling and boils 25~35min, pulled out, drain away the water；
3) the good meat particle of halogen and auxiliary material are pressed 100:63 weight ratio mixing, is placed in 45~50 DEG C, the tumbling that rotating speed is 9r/min
In machine by the alternate mode tumbling of negative pressure-normal pressure three times, each tumbling 7min；During each tumbling rotating alternately, tumbling
Negative pressure in machine is -75Pa, and the auxiliary material presses 30 by white sugar, salt, sesame, maltose, monosodium glutamate, spice:3.3:0.8:4:
1.7:23 weight ratio mixes；
4) it will be transferred to by the meat particle of tumbling processing in 80 DEG C of baking continuous tunnel furnace and toast 30min, then soaked in baste
10min, pulls out, drains surface moisture, suddenly freezes 10min under the conditions of -25~-30 DEG C, is transferred to again in 80 DEG C of baking continuous tunnel furnaces
Toast 30min；
5) will be again placed in soaking 10min in baste by the meat particle toasted twice, and pull out, drain surface moisture, then in-
Suddenly freeze 10min under the conditions of 25~-30 DEG C, be transferred in 65 DEG C of micro-wave ovens and toast 60min；
6) come out of the stove cooling, moisture regain softening, it is 18% to ensure meat particle moisture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711366431.XA CN107927525A (en) | 2017-12-18 | 2017-12-18 | The production method of crisp tender dried beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711366431.XA CN107927525A (en) | 2017-12-18 | 2017-12-18 | The production method of crisp tender dried beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107927525A true CN107927525A (en) | 2018-04-20 |
Family
ID=61941843
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711366431.XA Pending CN107927525A (en) | 2017-12-18 | 2017-12-18 | The production method of crisp tender dried beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107927525A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110313571A (en) * | 2019-07-17 | 2019-10-11 | 成都伍田食品有限公司 | A kind of dried yak beef and its production technology |
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| CN103393129A (en) * | 2013-06-28 | 2013-11-20 | 浦北县广源食品有限公司 | Method for manufacturing spicy dried mutton |
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Application publication date: 20180420 |