CN108029989A - The production method that a kind of long shelf-life convenient instant sticks up foot beef composition - Google Patents
The production method that a kind of long shelf-life convenient instant sticks up foot beef composition Download PDFInfo
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- 235000015278 beef Nutrition 0.000 title claims abstract description 89
- 239000000203 mixture Substances 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 70
- 239000002994 raw material Substances 0.000 claims abstract description 34
- 239000000463 material Substances 0.000 claims abstract description 31
- 239000000796 flavoring agent Substances 0.000 claims abstract description 30
- 235000019634 flavors Nutrition 0.000 claims abstract description 30
- 239000006071 cream Substances 0.000 claims abstract description 28
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- 235000002937 Clintonia borealis Nutrition 0.000 claims abstract description 24
- 235000007602 Opuntia linguiformis Nutrition 0.000 claims abstract description 24
- 210000002787 omasum Anatomy 0.000 claims abstract description 24
- 210000002435 tendon Anatomy 0.000 claims abstract description 24
- 150000001875 compounds Chemical class 0.000 claims abstract description 13
- 235000019834 papain Nutrition 0.000 claims abstract description 13
- 239000004365 Protease Substances 0.000 claims abstract description 12
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- 229940055729 papain Drugs 0.000 claims abstract description 11
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 8
- 240000007232 Illicium verum Species 0.000 claims abstract description 4
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 4
- 235000014347 soups Nutrition 0.000 claims description 68
- 235000013372 meat Nutrition 0.000 claims description 42
- 230000001954 sterilising effect Effects 0.000 claims description 25
- 229910052736 halogen Inorganic materials 0.000 claims description 19
- 150000002367 halogens Chemical class 0.000 claims description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims description 19
- 239000002562 thickening agent Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 108090000790 Enzymes Proteins 0.000 claims description 15
- 102000004190 Enzymes Human genes 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 15
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- 238000012545 processing Methods 0.000 claims description 15
- 239000004615 ingredient Substances 0.000 claims description 13
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 12
- 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 11
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- 244000061520 Angelica archangelica Species 0.000 claims description 7
- 244000241257 Cucumis melo Species 0.000 claims description 7
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- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 6
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- 238000005520 cutting process Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
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- 210000004369 blood Anatomy 0.000 claims description 5
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 4
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- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims 1
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- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000002255 enzymatic effect Effects 0.000 abstract 1
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- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 5
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- 238000000034 method Methods 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 235000021170 buffet Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
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- 235000015067 sauces Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 1
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- 238000012856 packing Methods 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000004250 tert-Butylhydroquinone Substances 0.000 description 1
- 235000019281 tert-butylhydroquinone Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil 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
- A23L13/70—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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/30—Meat extracts
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The production method that the present invention sticks up foot beef composition the long shelf-life is related to a kind of special local food.Raw material mainly has tripe, Omasum, beef tendon, cattle heart, cow tongue, ox bone compound lard；Auxiliary material mainly has：Illiciumverum, cassia bark, fennel seeds, tsaoko etc., with papain to different beef source Tenderizations into there is certain tenderness food materials；The Galbitang cream of ossein fragrance is obtained with neutral protein enzymatic treatment ox bone, and is suitably allocated, making to stick up foot beef has particular flavor.
Description
Technical field
The invention belongs to beef product processing technique field, and in particular to a kind of special local food stands a tiptoe the formula of beef
And preparation method, i.e., a kind of long shelf-life convenient instant stick up foot beef and preparation method thereof.
Background technology
It is one of Sichuan Province Leshan Han nationality's famous dish of long standing and well established to stand a tiptoe beef, and national nonmaterial culture is lost
Production, have effects that soup it is mellow, it is delicious it is fresh it is fragrant, ward off the cold, depth is liked by consumer in all parts of the country.At present, the system of beef is stood a tiptoe
As technique be ox is miscellaneous be put into the halogen soup endured, cook by scalding instant, belong to family dish-cooking.Using modernizing food processing
Technological transformation tradition special local food is the hot and difficult issue of modern food research, and in order to meet the need of various regions consumer
Ask, it is necessary to which that studies a kind of long shelf-life and can keep original flavor stands a tiptoe beef new process, to realize industrialized production.
At present, the processing technology of beef soup stock product on the market is divided to two kinds.One kind is by powder bag, sauce bag and dish
Bag is combined and packaged as beef soup stock, and wherein sauce bag is the mixture of beef and refining vegetable oil etc., and powder bag is various crushing
The mixture of spice；Another kind is that beef and ox bone are extracted nutriment therein, passed through after adding butter through normal pressure infusion
Beef soup stock is made in concentration.105768012 A of Chinese patent CN disclose concentration beef soup stock and preparation method thereof, the concentration
Beef soup stock is to stick up foot steamed beef soup as primary raw material, goes out oil plant, soup stock through cryogenic separation, and oil plant is after constant temperature is dehydrated, addition
Tert-butyl hydroquinone, hot filling is carried out after stirring evenly；Soup stock adds potassium sorbate, after stirring evenly after vacuum concentration
Carry out hot filling；Finally by obtained by oil plant bag and soup stock bag assembly packaging.106262474 A of Chinese patent CN disclose bone soup
The preparation method of cream, the bone soup cream are to mix bone and flesh mud with water, by boiling twice, then add thickener, are emulsified with high speed
It is prepared after dispersion machine emulsification.
The miscellaneous accessory substance for being ox of ox is through curing a kind of food formed.The research and development of ox accessory substance are to maximally utilize ox
The approach of resource, and improve the means of beef items added value.At present, ox it is miscellaneous be all in the form of raw material marketing fresh to chafing dish restaurant
Or the conduct such as barbecue is rinsed roasting vegetable and eaten, in the market yet there are no its deep processed product.101695384 A of Chinese patent CN are public
A kind of convenient whole sweetbread is opened, which boils for whole sweetbread is preprocessed, enters monosodium glutamate, measures pack, vacuum packaging, high temperature
Prepared by sterilization product, the shelf-life is in more than 180d.
The content of the invention
Carried and convenient buffet beef food it is an object of the invention to provide a kind of.
Another object of the present invention is to provide a kind of production method carried with convenient buffet beef food, i.e.,
A kind of long shelf-life convenient instant is provided and sticks up foot beef, these three compositions wrapped exist by beef bag, bone soup cream bag and flavor pack
This production method for sticking up foot beef can be mixed into when edible.
The technical scheme is that：
A kind of long shelf-life convenient instant sticks up foot beef, it is characterised in that it is prepared by the raw material of following weight parts：
Major ingredient：20-30 parts of tripe, 20-30 parts of Omasum, 20-30 parts of beef tendon, 20-30 parts of cattle heart, 20-30 parts of cow tongue,
120-150 parts of ox bone, 6-10 parts of compound lard；
Auxiliary material：It is 0.1-0.15 parts octagonal, 0.1-0.2 parts of cassia bark, 0.4-0.5 parts of fennel seeds, 0.4-0.6 parts of tsaoko, fructus amomi
0.14-0.2 parts, 0.05-0.1 parts of spiceleaf, 0.2-0.28 parts of white pepper, Bi groups 0.6-0.8 parts, 0.15-0.2 parts of the root of Dahurain angelica, kaempferia galamga
0.3-0.7 parts, 0.3-0.6 parts of Amomum cardamomum, 1.5-1.7 parts of thickener；
Dispensing：Caraway does 1-2 parts, and celery does 2-2.8 parts, 0.7-1.2 parts of monosodium glutamate, 3-4.5 parts of salt.
The production method that a kind of long shelf-life convenient instant sticks up foot beef composition, it is characterised in that it is by following weight
The raw material of part is prepared：
Major ingredient：20-30 parts of tripe, 20-30 parts of Omasum, 20-30 parts of beef tendon, 20-30 parts of cattle heart, 20-30 parts of cow tongue,
120-150 parts of ox bone, 6-10 parts of compound lard；
Auxiliary material：It is 0.1-0.15 parts octagonal, 0.1-0.2 parts of cassia bark, 0.4-0.5 parts of fennel seeds, 0.4-0.6 parts of tsaoko, fructus amomi
0.14-0.2 parts, 0.05-0.1 parts of spiceleaf, 0.2-0.28 parts of white pepper, Bi groups 0.6-0.8 parts, 0.15-0.2 parts of the root of Dahurain angelica, kaempferia galamga
0.3-0.7 parts, 0.3-0.6 parts of Amomum cardamomum, 1.5-1.7 parts of thickener；
Dispensing：Caraway does 1-2 parts, and celery does 2-2.8 parts, 0.7-1.2 parts of monosodium glutamate, 3-4.5 parts of salt；
Enzyme preparation：The U/g of the enzyme activity of papain >=800,000；The U/g of neutral proteinase enzyme activity >=60,000；Enzyme preparation is used
In the step of amount is seen below；
The compound lard is that weight ratio is refining butter: rapeseed oil=2: 1 mixture, or refines butter: salad
The mixture of oil=3: 2；
The thickener is that weight ratio is xanthans: Arabic gum=1: 4, or xanthans: melon bean gum=2: 3, or
Xanthans: Arabic gum: melon bean gum=1: 2: 2；A certain kind of these three mixtures；
Above-mentioned raw materials are fabricated to the composition of these three bags of beef bag, bone soup cream bag and flavor pack respectively, will when eating
The content of these three bags of beef bag, bone soup cream bag and flavor pack, which is uniformly mixed to become at room temperature, sticks up foot beef vegetable；Beef
The making step of these three bags of bag, bone soup cream bag and flavor pack is as follows：
(1), the making of beef bag comprises the following steps：
S1. meat raw material is cleaned：Tripe in major ingredient, Omasum, beef tendon, cattle heart, cow tongue are rinsed with clear water, remove it
The dirt and impurity of surface attachment；
S2. cutting meat raw material：The tripe cleaned up, Omasum, beef tendon, cattle heart, cow tongue are cut into uniform in size
Sheet, thickness is in 0.2cm or so；
S3. tenderization meat raw material：With 0.010% papain and tripe and beef tendon for accounting for tripe and beef tendon gross weight
Mixed processing is uniform, 37 DEG C for the treatment of temperature, processing time 1.5h；In addition use and account for Omasum, cattle heart and cow tongue gross weight
0.003% papain and Omasum, cattle heart and cow tongue mixed processing are uniform, room temperature processing 0.5h；
In beef source, Tenderization tripe and beef tendon ratio Omasum, the cattle heart and more Papains of cow tongue
Enzyme, and more times, the temperature of higher, so to handle respectively.
S4. cook meat in advance raw material：Tripe, beef tendon, cattle heart, cow tongue and the Omasum that cutting and Tenderization are crossed are in boiling water
In boil 3~5min, remove watery blood, pull out stand-by.
It is to remove to be unfavorable for the watery blood of taste to precook, and removes beef and wakes up taste.
S5. auxiliary material halogen soup boils：By the packaged 11 kinds of auxiliary material illiciumverums of gauze, cassia bark, fennel seeds, tsaoko, fructus amomi, spiceleaf,
White pepper, Bi are dialled, the root of Dahurain angelica, kaempferia galamga, Amomum cardamomum mix with water, in 11 kinds of auxiliary material weight 1: 4 ratio of water weight after, first use big fire
After boiled, then boil 1.0h with slow boiling and halogen soup is made；
S6. boil and cooked meat in advance and halogen soup again：Meat raw material after precooking is put into halogen soup, and 30~40min is boiled again with slow boiling,
Cook meat in advance when boiling again with the part by weight of halogen soup to cook meat 1 in advance: halogen soup 3.
It is that the taste of multiple auxiliary materials is boiled in beef to boil again, is the step of adding flavor to beef.
S7. dry：Meat material after boiling again is shakeout in pallet, the dry about 30min in 60~65 DEG C of baking ovens, to increase meat
The toughness of material；
S8. it is vacuum-packed：Dried meat material is vacuum-packed, vacuum≤0.07MPa；
S9. high temperature sterilization：Packaged meat material is subjected to high temperature sterilization, 121 DEG C of sterilization temperature, sterilizing time 15min is obtained
Long shelf-life convenient instant sticks up the beef bag of foot beef；
(2), the making of bone soup cream bag comprises the following steps：
F1. the ox bone of major ingredient is cleaned：Ox bone is rinsed with clear water, removes the dirt and impurity of its surface attachment；
F2. ox bone is crushed：Ox bone is broken into the joint of 2cm long using bone cutter；
F3. high-temperature extraction ox bone element：The meat soup that ox bone and above-mentioned steps S4 are cooked meat obtained by raw material in advance is using weight ratio as ox
Bone 1: meat soup 2 mixes, is put into thermal response kettle, to extract ossein, 140 DEG C of reaction temperature, reaction time 4h；
F4. ox bone is digested：Added in extract and account for 1.600% neutral proteinase of major ingredient ox bone weight, at 40~45 DEG C
Lower enzymolysis 4h, obtains the ossein flavor soup in ox bone.
Through research, carried out digesting the ossein that can preferably obtain in ox bone with neutral proteinase.
F5. inactivator：Ossein flavor soup after enzymolysis is handled into 20min at 60 DEG C, to inactivate ossein flavor soup
In neutral proteinase activity；
F6. oiling fat and thickener：Compound lard and thickener are added in ossein flavor soup after inactivator, 70
Stirred evenly at DEG C, time 10min；Soup is set to become cream thing shape form；
F7. it is vacuum-packed：Bone cream after concentration is vacuum-packed, vacuum≤0.07MPa；
F8. high temperature sterilization：Packaged bone cream is subjected to high temperature sterilization, 121 DEG C, sterilizing time 15min of sterilization temperature, system
Obtain bone soup cream bag；
(3), the making of flavor pack comprises the following steps：
M1. mix：Caraway is done, celery is done, monosodium glutamate, salt are uniformly mixed；
M2. pack：By uniformly mixed caraway does, celery is done, monosodium glutamate, salt load packaging bag, and tune is made in hot-seal
Material bag.
Advantages of the present invention：With papain to tripe and beef tendon Tenderization, and to Omasum, cattle heart and cow tongue
Another Tenderization is carried out with papain, makes tripe, beef tendon Omasum, cattle heart and cow tongue Tenderization into basic phase
To tenderization degree, ox bone obtains the ossein in ox bone with neutral proteinase solution, adds the ox bone fragrance of product.Product point
For three kinds of separated packing and storings, be independent of each other taste, and the just mixing when edible, makes taste more preferable, and making to stick up foot beef has specific wind
Taste.
Embodiment
The production method that embodiment 1, a kind of long shelf-life convenient instant stick up foot beef composition
The production method that a kind of long shelf-life sticks up foot beef composition, it is prepared by the raw material of following weight parts：
The compound lard is that weight ratio is refining butter: rapeseed oil=2: 1 mixture；
The thickener is that weight ratio is xanthans: Arabic gum=1: 4 mixture.
Other enzyme preparations and the processing method of each raw material are as follows：
Enzyme preparation：The U/g of the enzyme activity of papain >=800,000；The U/g of neutral proteinase enzyme activity >=60,000；Enzyme preparation is used
In the step of amount is seen below；
Above-mentioned raw materials are fabricated to the composition of these three bags of beef bag, bone soup cream bag and flavor pack respectively, will when eating
The content of these three bags of beef bag, bone soup cream bag and flavor pack, which is uniformly mixed to become at room temperature, sticks up foot beef vegetable；Beef
The making step of these three bags of bag, bone soup cream bag and flavor pack is as follows：
(1), the making of beef bag comprises the following steps：
S1. meat raw material is cleaned：Tripe in major ingredient, Omasum, beef tendon, cattle heart, cow tongue are rinsed with clear water, remove it
The dirt and impurity of surface attachment；
S2. cutting meat raw material：The tripe cleaned up, Omasum, beef tendon, cattle heart, cow tongue are cut into uniform in size
Sheet, thickness is in 0.2cm or so；
S3. tenderization meat raw material：With 0.010% papain and tripe and beef tendon for accounting for tripe and beef tendon gross weight
Mixed processing is uniform, 37 DEG C for the treatment of temperature, processing time 1.5h；In addition use and account for Omasum, cattle heart and cow tongue gross weight
0.003% papain and Omasum, cattle heart and cow tongue mixed processing are uniform, room temperature processing 0.5h；
In beef source, Tenderization tripe and beef tendon ratio Omasum, the cattle heart and more Papains of cow tongue
Enzyme, and more times, the temperature of higher, so to handle respectively.
S4. cook meat in advance raw material：Tripe, beef tendon, cattle heart, cow tongue and the Omasum that cutting and Tenderization are crossed are in boiling water
In boil 3~5min, remove watery blood, pull out stand-by.
It is to remove to be unfavorable for the watery blood of taste to precook, and removes beef and wakes up taste.
S5. auxiliary material halogen soup boils：By the packaged 11 kinds of auxiliary material illiciumverums of gauze, cassia bark, fennel seeds, tsaoko, fructus amomi, spiceleaf,
White pepper, Bi are dialled, the root of Dahurain angelica, kaempferia galamga, Amomum cardamomum mix with water, in 11 kinds of auxiliary material weight 1: 4 ratio of water weight after, first use big fire
After boiled, then boil 1.0h with slow boiling and halogen soup is made；
S6. boil and cooked meat in advance and halogen soup again：Meat raw material after precooking is put into halogen soup, and 30~40min is boiled again with slow boiling,
Cook meat in advance when boiling again with the part by weight of halogen soup to cook meat 1 in advance: halogen soup 3.
It is that the taste of multiple auxiliary materials is boiled in beef to boil again, is the step of adding flavor to beef.
S7. dry：Meat material after boiling again is shakeout in pallet, the dry about 30min in 60~65 DEG C of baking ovens, to increase meat
The toughness of material；
S8. it is vacuum-packed：Dried meat material is vacuum-packed, vacuum≤0.07MPa；
S9. high temperature sterilization：Packaged meat material is subjected to high temperature sterilization, 121 DEG C of sterilization temperature, sterilizing time 15min is obtained
Long shelf-life convenient instant sticks up the beef bag of foot beef；
(2), the making of bone soup cream bag comprises the following steps：
F1. the ox bone of major ingredient is cleaned：Ox bone is rinsed with clear water, removes the dirt and impurity of its surface attachment；
F2. ox bone is crushed：Ox bone is broken into the joint of 2cm long using bone cutter；
F3. high-temperature extraction ox bone element：The meat soup that ox bone and above-mentioned steps S4 are cooked meat obtained by raw material in advance is using weight ratio as ox
Bone 1: meat soup 2 mixes, is put into thermal response kettle, to extract ossein, 140 DEG C of reaction temperature, reaction time 4h；
F4. ox bone is digested：Added in extract and account for 1.600% neutral proteinase of major ingredient ox bone weight, at 40~45 DEG C
Lower enzymolysis 4h, obtains the ossein flavor soup in ox bone.
Through research, carried out digesting the ossein that can preferably obtain in ox bone with neutral proteinase.
F5. inactivator：Ossein flavor soup after enzymolysis is handled into 20min at 60 DEG C, to inactivate ossein flavor soup
In neutral proteinase activity；
F6. oiling fat and thickener：Compound lard and thickener are added in ossein flavor soup after inactivator, 70
Stirred evenly at DEG C, time 10min；Soup is set to become cream thing shape form；
F7. it is vacuum-packed：Bone cream after concentration is vacuum-packed, vacuum≤0.07MPa；
F8. high temperature sterilization：Packaged bone cream is subjected to high temperature sterilization, 121 DEG C, sterilizing time 15min of sterilization temperature, system
Obtain bone soup cream bag；
(3), the making of flavor pack comprises the following steps：
M1. mix：Caraway is done, celery is done, monosodium glutamate, salt are uniformly mixed；
M2. pack：By uniformly mixed caraway does, celery is done, monosodium glutamate, salt load packaging bag, and tune is made in hot-seal
Material bag.
The production method that example 2, a kind of long shelf-life convenient instant stick up foot beef composition
The production method that a kind of long shelf-life convenient instant sticks up foot beef composition, it is prepared by the raw material of following weight parts
Form：
The compound lard is that weight ratio is refining butter: rapeseed oil=2: 1 mixture；
The thickener is that weight ratio is xanthans: melon bean gum=2: 3 mixture.
Other enzyme preparations and the processing method of each raw material such as example 1.
The production method that example 3, a kind of long shelf-life convenient instant stick up foot beef composition
The production method that a kind of long shelf-life convenient instant sticks up foot beef composition, it is prepared by the raw material of following weight parts
Form：
The compound lard is weight ratio for refining butter: refines butter: salad oil=3: 2 mixture；
The thickener is that weight ratio is xanthans: Arabic gum: melon bean gum=1: 1: 2 mixture.
Other enzyme preparations and the processing method of each raw material such as example 1.
Claims (2)
1. a kind of long shelf-life convenient instant sticks up foot beef, it is characterised in that it is prepared by the raw material of following weight parts：
Major ingredient：20-30 parts of tripe, 20-30 parts of Omasum, 20-30 parts of beef tendon, 20-30 parts of cattle heart, 20-30 parts of cow tongue, ox bone
120-150 parts, 6-10 parts of compound lard；
Auxiliary material：It is 0.1-0.15 parts octagonal, 0.1-0.2 parts of cassia bark, 0.4-0.5 parts of fennel seeds, 0.4-0.6 parts of tsaoko, fructus amomi 0.14-
0.2 part, 0.05-0.1 parts of spiceleaf, 0.2-0.28 parts of white pepper, Bi groups 0.6-0.8 parts, 0.15-0.2 parts of the root of Dahurain angelica, kaempferia galamga 0.3-
0.7 part, 0.3-0.6 parts of Amomum cardamomum, 1.5-1.7 parts of thickener；
Dispensing：Caraway does 1-2 parts, and celery does 2-2.8 parts, 0.7-1.2 parts of monosodium glutamate, 3-4.5 parts of salt.
2. the production method that a kind of long shelf-life convenient instant sticks up foot beef composition, it is characterised in that it is by following weight parts
Raw material be prepared：
Major ingredient：20-30 parts of tripe, 20-30 parts of Omasum, 20-30 parts of beef tendon, 20-30 parts of cattle heart, 20-30 parts of cow tongue, ox bone
120-150 parts, 6-10 parts of compound lard；
Auxiliary material：It is 0.1-0.15 parts octagonal, 0.1-0.2 parts of cassia bark, 0.4-0.5 parts of fennel seeds, 0.4-0.6 parts of tsaoko, fructus amomi 0.14-
0.2 part, 0.05-0.1 parts of spiceleaf, 0.2-0.28 parts of white pepper, Bi groups 0.6-0.8 parts, 0.15-0.2 parts of the root of Dahurain angelica, kaempferia galamga 0.3-
0.7 part, 0.3-0.6 parts of Amomum cardamomum, 1.5-1.7 parts of thickener；
Dispensing：Caraway does 1-2 parts, and celery does 2-2.8 parts, 0.7-1.2 parts of monosodium glutamate, 3-4.5 parts of salt；
Enzyme preparation：The U/g of the enzyme activity of papain >=800,000；The U/g of neutral proteinase enzyme activity >=60,000；Enzyme preparation dosage is shown in
In following steps；
The compound lard is that weight ratio is refining butter: rapeseed oil=2: 1 mixture, or refines butter: salad oil=3
: 2 mixture；
The thickener is that weight ratio is xanthans: Arabic gum=1: 4, or xanthans: melon bean gum=2: 3, or xanthan
Glue: Arabic gum: melon bean gum=1: 2: 2；A certain kind of these three mixtures；
Above-mentioned raw materials are fabricated to the composition of these three bags of beef bag, bone soup cream bag and flavor pack respectively, by beef when eating
The content of these three bags of bag, bone soup cream bag and flavor pack, which is uniformly mixed to become at room temperature, sticks up foot beef vegetable；Beef bag, bone
The making step of these three bags of soup cream bag and flavor pack is as follows：
(1), the making of beef bag comprises the following steps：
S1. meat raw material is cleaned：Tripe in major ingredient, Omasum, beef tendon, cattle heart, cow tongue are rinsed with clear water, remove its surface
The dirt and impurity of attachment；
S2. cutting meat raw material：The tripe cleaned up, Omasum, beef tendon, cattle heart, cow tongue are cut into of uniform size
Shape, thickness is in 0.2cm or so；
S3. tenderization meat raw material：Mixed with 0.010% papain for accounting for tripe and beef tendon gross weight with tripe and beef tendon
Processing is uniform, 37 DEG C for the treatment of temperature, processing time 1.5h；In addition with 0.003% wood for accounting for Omasum, cattle heart and cow tongue gross weight
Melon protease and Omasum, cattle heart and cow tongue mixed processing are uniform, room temperature processing 0.5h；
S4. cook meat in advance raw material：Tripe, beef tendon, cattle heart, cow tongue and the Omasum that cutting and Tenderization are crossed boil in boiling water
3~5min, removes watery blood, pulls out stand-by；
S5. auxiliary material halogen soup boils：By the packaged 11 kinds of auxiliary material illiciumverums of gauze, cassia bark, fennel seeds, tsaoko, fructus amomi, spiceleaf, white Hu
Green pepper, Bi are dialled, the root of Dahurain angelica, kaempferia galamga, Amomum cardamomum mixs with water, in 11 kinds of auxiliary material weight 1: 4 ratio of water weight after, first with big baked wheaten cake
After opening, then boil 1.0h with slow boiling and halogen soup is made；
S6. boil and cooked meat in advance and halogen soup again：Meat raw material after precooking is put into halogen soup, is boiled 30~40min again with slow boiling, is boiled again
When cooked meat in advance with the part by weight of halogen soup to cook meat 1 in advance: halogen soup 3；
S7. dry：Meat material after boiling again is shakeout in pallet, the dry about 30min in 60~65 DEG C of baking ovens, to increase meat material
Toughness；
S8. it is vacuum-packed：Dried meat material is vacuum-packed, vacuum≤0.07MPa；
S9. high temperature sterilization：Packaged meat material is subjected to high temperature sterilization, 121 DEG C of sterilization temperature, sterilizing time 15min obtains long guarantor
Matter phase convenient instant sticks up the beef bag of foot beef；
(2), the making of bone soup cream bag comprises the following steps：
F1. the ox bone of major ingredient is cleaned：Ox bone is rinsed with clear water, removes the dirt and impurity of its surface attachment；
F2. ox bone is crushed：Ox bone is broken into the joint of 2cm long using bone cutter；
F3. high-temperature extraction ox bone element：By the meat soup that ox bone and above-mentioned steps S4 cook meat obtained by raw material in advance using weight ratio as ox bone 1:
Meat soup 2 mixes, and is put into thermal response kettle, to extract ossein, 140 DEG C of reaction temperature, reaction time 4h；
F4. ox bone is digested：Added in extract and account for 1.600% neutral proteinase of major ingredient ox bone weight, the enzyme at 40~45 DEG C
4h is solved, obtains the ossein flavor soup in ox bone；
F5. inactivator：Ossein flavor soup after enzymolysis is handled into 20min at 60 DEG C, to inactivate in ossein flavor soup
The activity of neutral proteinase；
F6. oiling fat and thickener：Compound lard and thickener are added in ossein flavor soup after inactivator, at 70 DEG C
Stir evenly, time 10min；Soup is set to become cream thing shape form；
F7. it is vacuum-packed：Bone cream after concentration is vacuum-packed, vacuum≤0.07MPa；
F8. high temperature sterilization：Packaged bone cream is subjected to high temperature sterilization, 121 DEG C, sterilizing time 15min of sterilization temperature, is made bone
Soup cream bag；
(3), the making of flavor pack comprises the following steps：
M1. mix：Caraway is done, celery is done, monosodium glutamate, salt are uniformly mixed；
M2. pack：By uniformly mixed caraway does, celery is done, monosodium glutamate, salt load packaging bag, and flavor pack is made in hot-seal.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108783355A (en) * | 2018-06-15 | 2018-11-13 | 喻建康 | A kind of steamed beef soup and its preparation process and the method for making the meat clip Mo with steamed beef soup |
| CN111280405A (en) * | 2020-03-26 | 2020-06-16 | 绵阳阿里乐米食品科技有限公司 | Convenient instant stilted beef |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108783355A (en) * | 2018-06-15 | 2018-11-13 | 喻建康 | A kind of steamed beef soup and its preparation process and the method for making the meat clip Mo with steamed beef soup |
| CN111280405A (en) * | 2020-03-26 | 2020-06-16 | 绵阳阿里乐米食品科技有限公司 | Convenient instant stilted beef |
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