CN107927594A - The method that beef does processing - Google Patents

The method that beef does processing Download PDF

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Publication number
CN107927594A
CN107927594A CN201711223534.0A CN201711223534A CN107927594A CN 107927594 A CN107927594 A CN 107927594A CN 201711223534 A CN201711223534 A CN 201711223534A CN 107927594 A CN107927594 A CN 107927594A
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China
Prior art keywords
beef
parts
lemon
tealeaves
firewood
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Withdrawn
Application number
CN201711223534.0A
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Chinese (zh)
Inventor
卢启运
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Guangxi Luzhai Public Cattle Food Co Ltd
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Guangxi Luzhai Public Cattle Food Co Ltd
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Priority to CN201711223534.0A priority Critical patent/CN107927594A/en
Publication of CN107927594A publication Critical patent/CN107927594A/en
Withdrawn legal-status Critical Current

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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
    • A23L13/428—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
    • 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
    • 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
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention relates to a kind of method that beef does processing, is related to beef deep process technology field.It cleans beef, is cut into bulk, and the firewood formed is mixed with pine and is dried with slow boiling with by lemon, tealeaves；Then beef is cooled down, be soaked into by carrying out sealed pickling in pickling liquid made of lemon, tealeaves, water pepper, purple perilla, ginger, salt, water；Then beef is mixed the firewood formed with pine and is dried with slow boiling with by lemon, tealeaves again；Then beef is placed on shady place to dry in the shade.The present invention mainly by first with lemon, tealeaves and pine form firewood and beef is toasted with slow boiling, the color and color and luster for enabling fresh beef are effectively maintained；Then again by using the manufactured pickling liquid based on lemon, tealeaves, water pepper, purple perilla, the color and color and luster for making beef are more stablized during marinated, its meat is also fresher and tenderer at the same time, is finally reached and solves the problems, such as that beef biltong color made from existing process is dim, meat is older.

Description

The method that beef does processing
Technical field
The present invention relates to beef deep process technology field, method that especially a kind of beef does processing.
Background technology
Beef, refers to the meat obtained from ox, is one of common meat.And since it has abundant nutritional ingredient, Therefore it is the ten big benifits for being included in daily bodybuilding：1. beef is rich in methyl amimoacetic acid：Content of sarcosine in beef is than other food all Height, make it to increase muscle, gain in strength it is especially effective；In several leading second be trained, methyl amimoacetic acid is the source of muscle fuel, Atriphos can be effectively supplemented, training is adhered to more long；2. beef contains vitamin B6：Optimum dietary protein level is bigger, In diet should increased vitamin B6 it is more；Beef contains enough vitamin B6s, helps your strengthen immunity, promotes albumen The metabolism synthesis of matter, contributes to the recovery of body after strenuous exercise；3. beef contains carnitine：Carnitine in chicken, the flesh of fish, The content of methyl amimoacetic acid is low, and but content is high for beef；Carnitine is mainly used for supporting the metabolism of fat, produces branched-chain amino acid, Body-builders are increased with a kind of amino acid foodstuff that muscle plays an important role；4. beef contains potassium and protein：Potassium is most of The mineral matter relatively lacked in athlete's diet.The generation of the low synthesis and growth hormone that can suppress protein of potassium level, influences Muscle growth；Protein is rich in beef：4 ounces of thin tenterloin can produce 22 grams of first-class protein；5. beef is linoleic acid Low fat source：Fat content is low in beef, but can effectively antagonize weight lifting rich in conjugated linoleic acid, potential antioxidant Deng movement in caused by tissue damage；Linoleic acid is also used as antioxidant and keeps muscle masses；6. beef is containing zinc, magnesium：Zinc, one Kind contributes to synthetic protein, promotes the antioxidant of muscle growth；Zinc and glutamate and vitamin B6 collective effect, enhancing Immune system；Magnesium then supports the synthesis of protein, enhancing muscle strength, it is important that can improve the effect of insulin synthesis metabolism Rate；7. beef iron content：Mineral matter necessary to iron is hematopoiesis；Pitiably little iron content is contrasted in chicken, fish, turkey, beef In be rich in irony；8. beef contains alanine：Alanine is to produce sugar from the protein of diet；You take the photograph carbohydrate Taken amount deficiency, alanine can supply the energy needed for muscle to alleviate deficiency, enable you to continue to train；Amino acid is most Big benefit is that it can free muscle under supply energy this heavy burden；9. beef contains vitamin B12：Dimension life Plain B12 is most important to cell generation, and the effect of red blood cell is to bring oxygen to musculature；Vitamin B12 promotes branched-amino The metabolism of acid, supply body carry out the energy needed for high pressure training；The edible variation of beef：It is continuous several all or even several The moon is eaten second after second, and pigeon breast is boring；Meat is then different, and hind shank, flank, upper loin, thin sliced meat are in flavour and mouth All different in sense, dull Fresh Grade Breast cannot be mentioned in the same breath really；10. beef is full of nutrition, its protein content is very high, Amino acid forms the demand for being more suitable for human body, and contains more mineral matter, such as calcium iron selenium；Especially iron content compared with Height, and be the animality hemoglobin iron that human body easily absorbs, relatively it is adapted to easily physiologic anemia occur within 6 months to 2 years old Baby, the growth and development to baby is helpful.
At present, in addition to fresh meat can be cooked, cooked eat also beef can be made by deep processing in beef The products such as dry, beef paste.Wherein, dried beef is again since its flavor difference is divided into multiple species, and it is beef that beef is dry One kind in dry.It is mainly characterized by fragrance fragrance, and pleasant impression long is full of nutrition and well-known.
However, although beef is done with many merits as described above and is well received by consumers, at the same time There is also some shortcomings, such as the beef that existing dried beef processing method obtains to do, the yellowish pink dim, meat of generally existing The older phenomenon of matter.People are attempting to improve its meat by doing beef the method for processing and being improved to reach always The purpose of color and meat.
The content of the invention
The present invention provides a kind of method that beef does processing, it can solve beef made from existing process and do The problem of yellowish pink dim, meat is older.
In order to solve the above-mentioned technical problem, the technical solution adopted in the present invention is：
It comprises the following steps：
A. beef is cleaned, is cut into bulk, then spreads out, light firewood, and the water content drop of the beef is dried to slow boiling To 40%~45%；Wherein, the firewood mixes what is formed by the lemon by solarization dry-cure, tealeaves with pine；
B. by the beef handled by step A after cooling, it is soaked into pickling liquid and carries out sealed pickling；Wherein, it is described Pickling liquid is made of lemon, tealeaves, water pepper, purple perilla, ginger, salt, water；
C. it will take out by the beef of step B processing, then spread out, and light firewood again, dried with slow boiling, until the ox The water content of meat is down to 30%~40%；Wherein, the firewood is to mix group with pine by the lemon by solarization dry-cure, tealeaves Into；
D. beef step C handled is placed on shady place and dries in the shade.
In above-mentioned technical proposal, more specifically technical solution is：Step A and step C, the firewood, by weight, lemon 20 parts~30 parts of lemon, 10 parts~20 parts of tealeaves, 100 parts~200 parts of pine.
Further, step B, the pickling liquid, by weight, 5 parts~10 parts of lemon, 5 parts~10 parts of tealeaves, water pepper 5 parts~10 parts, 5 parts~10 parts of purple perilla, 10 parts~15 parts of ginger, 15 parts~25 parts of salt, 100 parts~200 parts of water.
By adopting the above-described technical solution, the present invention has following remarkable result compared with prior art：
The present invention mainly by first with lemon, tealeaves and pine form firewood and beef is toasted with slow boiling, make fresh ox The color and color and luster of meat can be effectively maintained；Then again by using manufactured based on lemon, tealeaves, water pepper, purple perilla Pickling liquid, the color and color and luster for making beef are more stablized during marinated, while its meat is also fresher and tenderer, finally reaches To solving the problems, such as made from existing process that beef biltong color is dim, meat is older.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described, and protection scope of the present invention is not only limited to In following embodiments.
The method that embodiment 1 --- beef does processing
It comprises the following steps：
A. beef is cleaned, is cut into bulk, then spreads out, light firewood, and the water content drop of the beef is dried to slow boiling To 40%；Wherein, the firewood, by weight, by mixed by shining 20 parts of dry-cure lemon, 10 parts of tealeaves, 100 parts of pine It is combined into；
B. by the beef handled by step A after cooling, it is soaked into pickling liquid and carries out sealed pickling；Wherein, it is described Pickling liquid, by weight, by 100 parts of 5 parts of lemon, 5 parts of tealeaves, 5 parts of water pepper, 5 parts of purple perilla, 10 parts of ginger, 15 parts of salt, water systems Into；
C. it will take out by the beef of step B processing, then spread out, and light firewood again, dried with slow boiling, until the ox The water content of meat is down to 30%；Wherein, the firewood, by weight, by through solarization 20 parts of dry-cure lemon, 10 parts of tealeaves, 100 parts of mixing compositions of pine；
D. beef step C handled is placed on shady place and dries in the shade.
Beef biltong made from the present embodiment is not only fragrant with its distinctive fragrance, pleasant impression long feature, and its Color is scarlet and bright, meat are lean and soft.
The method that embodiment 2 --- beef does processing
It comprises the following steps：
A. beef is cleaned, is cut into bulk, then spreads out, light firewood, and the water content drop of the beef is dried to slow boiling To 45%；Wherein, the firewood, by weight, by mixed by shining 30 parts of dry-cure lemon, 20 parts of tealeaves, 200 parts of pine It is combined into；
B. by the beef handled by step A after cooling, it is soaked into pickling liquid and carries out sealed pickling；Wherein, it is described Pickling liquid, by weight, by 10 parts of lemon, 10 parts of tealeaves, 10 parts of water pepper, 10 parts of purple perilla, 15 parts of ginger, 25 parts of salt, water 200 Made of part；
C. it will take out by the beef of step B processing, then spread out, and light firewood again, dried with slow boiling, until the ox The water content of meat is down to 40%；Wherein, the firewood, by weight, by through solarization 30 parts of dry-cure lemon, 20 parts of tealeaves, 200 parts of mixing compositions of pine；
D. beef step C handled is placed on shady place and dries in the shade.
Beef biltong made from the present embodiment is not only fragrant with its distinctive fragrance, pleasant impression long feature, and its Color is scarlet and bright, meat are lean and soft.
The method that embodiment 3 --- beef does processing
It comprises the following steps：
A. beef is cleaned, is cut into bulk, then spreads out, light firewood, and the water content drop of the beef is dried to slow boiling To 42%；Wherein, the firewood, by weight, by mixed by shining 26 parts of dry-cure lemon, 14 parts of tealeaves, 160 parts of pine It is combined into；
B. by the beef handled by step A after cooling, it is soaked into pickling liquid and carries out sealed pickling；Wherein, it is described Pickling liquid, by weight, by 155 parts of 8 parts of lemon, 8 parts of tealeaves, 8 parts of water pepper, 8 parts of purple perilla, 12 parts of ginger, 21 parts of salt, water systems Into；
C. it will take out by the beef of step B processing, then spread out, and light firewood again, dried with slow boiling, until the ox The water content of meat is down to 36%；Wherein, the firewood, by weight, by through solarization 24 parts of dry-cure lemon, 18 parts of tealeaves, 135 parts of mixing compositions of pine；
D. beef step C handled is placed on shady place and dries in the shade.
Beef biltong made from the present embodiment is not only fragrant with its distinctive fragrance, pleasant impression long feature, and its Color is scarlet and bright, meat are lean and soft.
The method that comparative example 1 --- beef does processing
It comprises the following steps：
A. beef is cleaned, is cut into bulk, then spreads out, light firewood, and the water content drop of the beef is dried to slow boiling To 40%；Wherein, the firewood, by weight, by mixed by shining 20 parts of dry-cure lemon, 10 parts of tealeaves, 100 parts of pine It is combined into；
B. by the beef handled by step A after cooling, it is soaked into pickling liquid and carries out sealed pickling；Wherein, it is described Pickling liquid, by weight, made of 10 parts of ginger, 15 parts of salt, 100 parts of water；
C. it will take out by the beef of step B processing, then spread out, and light firewood again, dried with slow boiling, until the ox The water content of meat is down to 30%；Wherein, the firewood, by weight, by through solarization 20 parts of dry-cure lemon, 10 parts of tealeaves, 100 parts of mixing compositions of pine；
D. beef step C handled is placed on shady place and dries in the shade.
Though beef biltong made from this comparative example has the characteristics of dry fragrance fragrance of conventional beef, pleasant impression long, But its yellowish pink is intensely dark, meat excessively dried firewood.
The method that comparative example 2 --- beef does processing
It comprises the following steps：
A. beef is cleaned, is cut into bulk, then spreads out, the water content to Tumble Dry to the beef is down to 45%；
B. by the beef handled by step A after cooling, it is soaked into pickling liquid and carries out sealed pickling；Wherein, it is described Pickling liquid, by weight, by 10 parts of lemon, 10 parts of tealeaves, 10 parts of water pepper, 10 parts of purple perilla, 15 parts of ginger, 25 parts of salt, water 200 Made of part；
C. it will be taken out by the beef of step B processing, then spread out, Tumble Dry until the water content of the beef is down to 40%；D. beef step C handled is placed on shady place and dries in the shade.
Though beef biltong made from this comparative example has the characteristics of dry fragrance fragrance of conventional beef, pleasant impression long, But its yellowish pink is intensely dark, meat excessively dried firewood.
The method that comparative example 3 --- beef does processing
It comprises the following steps：
A. beef is cleaned, is cut into bulk, then spreads out, light firewood, and the water content drop of the beef is dried to slow boiling To 42%；Wherein, the firewood, by weight, by mixed by shining 26 parts of dry-cure lemon, 14 parts of tealeaves, 160 parts of pine It is combined into；
B. by the beef handled by step A after cooling, it is soaked into pickling liquid and carries out sealed pickling；Wherein, it is described Pickling liquid, by weight, made of 12 parts of ginger, 21 parts of salt, 155 parts of water；
C. it will take out by the beef of step B processing, then spread out, and light firewood again, dried with slow boiling, until the ox The water content of meat is down to 36%；Wherein, the firewood, by weight, by through solarization 24 parts of dry-cure lemon, 18 parts of tealeaves, 135 parts of mixing compositions of pine；
D. beef step C handled is placed on shady place and dries in the shade.
Though beef biltong made from this comparative example has the characteristics of dry fragrance fragrance of conventional beef, pleasant impression long, But its yellowish pink is intensely dark, meat excessively dried firewood.

Claims (3)

1. a kind of method that beef does processing, it is characterised in that comprise the following steps：
A. beef is cleaned, is cut into bulk, then spreads out, light firewood, and the water content drop of the beef is dried to slow boiling To 40%~45%；Wherein, the firewood mixes what is formed by the lemon by solarization dry-cure, tealeaves with pine；
B. by the beef handled by step A after cooling, it is soaked into pickling liquid and carries out sealed pickling；Wherein, it is described Pickling liquid is made of lemon, tealeaves, water pepper, purple perilla, ginger, salt, water；
C. it will take out by the beef of step B processing, then spread out, and light firewood again, dried with slow boiling, until the ox The water content of meat is down to 30%~40%；Wherein, the firewood is to mix group with pine by the lemon by solarization dry-cure, tealeaves Into；
D. beef step C handled is placed on shady place and dries in the shade.
2. the method that beef according to claim 1 does processing, it is characterised in that：Step A and step C, the bavin Fire, by weight, 20 parts~30 parts of lemon, 10 parts~20 parts of tealeaves, 100 parts~200 parts of pine.
3. the method that beef according to claim 1 or 2 does processing, it is characterised in that：Step B, the pickling liquid, By weight, 5 parts~10 parts of lemon, 5 parts~10 parts of tealeaves, 5 parts~10 parts of water pepper, 5 parts~10 parts of purple perilla, ginger 10 parts~15 Part, 15 parts~25 parts of salt, 100 parts~200 parts of water.
CN201711223534.0A 2017-11-29 2017-11-29 The method that beef does processing Withdrawn CN107927594A (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101731642A (en) * 2010-01-04 2010-06-16 成都市翻鑫家科技有限公司 Process for preparing dried beef by dehydrating and salting
CN102100366A (en) * 2010-12-22 2011-06-22 张渝其 Barbecued beef jerky and processing method thereof
CN103005478A (en) * 2012-11-28 2013-04-03 巫溪县原野土特产品有限公司 Preparation method of beef jerky
CN106213232A (en) * 2016-07-28 2016-12-14 钟磊 A kind of tea Flavor dried yak beef and preparation method thereof
CN106722282A (en) * 2016-11-30 2017-05-31 陕西启源科技发展有限责任公司 The processing method of tealeaves dried beef
CN107095190A (en) * 2017-04-28 2017-08-29 合肥绿益食品有限公司 Cheese dried beef and preparation method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101731642A (en) * 2010-01-04 2010-06-16 成都市翻鑫家科技有限公司 Process for preparing dried beef by dehydrating and salting
CN102100366A (en) * 2010-12-22 2011-06-22 张渝其 Barbecued beef jerky and processing method thereof
CN103005478A (en) * 2012-11-28 2013-04-03 巫溪县原野土特产品有限公司 Preparation method of beef jerky
CN106213232A (en) * 2016-07-28 2016-12-14 钟磊 A kind of tea Flavor dried yak beef and preparation method thereof
CN106722282A (en) * 2016-11-30 2017-05-31 陕西启源科技发展有限责任公司 The processing method of tealeaves dried beef
CN107095190A (en) * 2017-04-28 2017-08-29 合肥绿益食品有限公司 Cheese dried beef and preparation method thereof

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