CN108142839A - A kind of production method of spicy spiced beef - Google Patents
A kind of production method of spicy spiced beef Download PDFInfo
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- CN108142839A CN108142839A CN201810231499.5A CN201810231499A CN108142839A CN 108142839 A CN108142839 A CN 108142839A CN 201810231499 A CN201810231499 A CN 201810231499A CN 108142839 A CN108142839 A CN 108142839A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 93
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 239000000463 material Substances 0.000 claims abstract description 24
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims description 20
- 244000203593 Piper nigrum Species 0.000 claims description 20
- 235000013614 black pepper Nutrition 0.000 claims description 19
- 150000003839 salts Chemical class 0.000 claims description 16
- 235000015067 sauces Nutrition 0.000 claims description 13
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- 235000010469 Glycine max Nutrition 0.000 claims description 10
- 244000068988 Glycine max Species 0.000 claims description 10
- 239000001390 capsicum minimum Substances 0.000 claims description 10
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- 239000001931 piper nigrum l. white Substances 0.000 claims description 10
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- 239000008159 sesame oil Substances 0.000 claims description 10
- 229910019142 PO4 Inorganic materials 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 235000019634 flavors Nutrition 0.000 claims description 8
- 235000021317 phosphate Nutrition 0.000 claims description 8
- 239000002131 composite material Substances 0.000 claims description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 244000304337 Cuminum cyminum Species 0.000 claims description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 244000062250 Kaempferia rotunda Species 0.000 claims description 5
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 5
- 244000270834 Myristica fragrans Species 0.000 claims description 5
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- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
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- 239000000203 mixture Substances 0.000 claims description 5
- 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 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
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- 239000003921 oil Substances 0.000 claims description 5
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- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 5
- 235000014347 soups Nutrition 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 4
- 239000010452 phosphate Substances 0.000 claims description 4
- 150000003013 phosphoric acid derivatives Chemical class 0.000 claims description 4
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 3
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 3
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 3
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 3
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 3
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 3
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 2
- 235000008227 Illicium verum Nutrition 0.000 claims description 2
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims 1
- 235000016761 Piper aduncum Nutrition 0.000 claims 1
- 235000017804 Piper guineense Nutrition 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 238000005057 refrigeration Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 16
- 235000013599 spices Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
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- 241000219307 Atriplex rosea Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 230000004075 alteration Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 101100002917 Caenorhabditis elegans ash-2 gene Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- KCIDZIIHRGYJAE-YGFYJFDDSA-L dipotassium;[(2r,3r,4s,5r,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] phosphate Chemical compound [K+].[K+].OC[C@H]1O[C@H](OP([O-])([O-])=O)[C@H](O)[C@@H](O)[C@H]1O KCIDZIIHRGYJAE-YGFYJFDDSA-L 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
- SOBHUZYZLFQYFK-UHFFFAOYSA-K trisodium;hydroxy-[[phosphonatomethyl(phosphonomethyl)amino]methyl]phosphinate Chemical compound [Na+].[Na+].[Na+].OP(O)(=O)CN(CP(O)([O-])=O)CP([O-])([O-])=O SOBHUZYZLFQYFK-UHFFFAOYSA-K 0.000 description 1
- 210000004885 white matter Anatomy 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
- A23L13/40—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
-
- 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
- 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)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of production methods of spicy spiced beef, are to solve the problems, such as that existing spiced beef taste is single, spice taste is strong, mouthfeel is irregular, complex manufacturing technology.Specific steps include：Sorting and arrangement make and expect water, marinated, cooking and Jing Pao and cool system.Spicy spiced beef made from production method provided by the invention adds a kind of particular tastes spiced beef, has filled up the market vacancy, enriches spiced beef kind, meets demand of the consumer to pungent food；The reasonable volume of various raw-food materials is determined according to scientific experimentation, while ensureing spiced beef moderate taste, improves the hardness, elasticity and chewiness of spiced beef, hot and savory, excellent in color.
Description
Technical field
The present invention relates to a kind of production method of spiced beef, more particularly to a kind of production method of spicy spiced beef.
Background technology
The composition amino acid of beef and the amino acid of needed by human body approach, and become the high quality meals egg of mankind's metabolic process
The main source of white matter；Fat, cholesterol, the heat of beef are relatively low, and rich in trace element necessary to human body and dimension life
Element etc., therefore be favored by people.Beef product, particularly spiced beef, because of it with unique flavor, mouthfeel is moderate, nutriture value
It is worth the features such as high, it is standby to get consumer reception.However, traditional spiced beef there are kind taste is single, complex manufacturing technology, making side
The problems such as method is unreasonable causes it that cannot meet the needs of consumer is to particular tastes, simultaneously as production method is lack of standardization,
Cause spice taste strong, beef hardness, elasticity and chewiness are poor, seriously affect mouthfeel.Therefore it provides a kind of taste is clear
Fragrant, salty peppery moderate, simple for process, processing method normative and reasonable spiced beef is imperative.
Invention content
The present invention is that existing spiced beef taste is single, spice taste is strong, mouthfeel is irregular, makes work in order to solve
The problem of skill is complicated, and a kind of production method of spicy spiced beef is provided.
A kind of production method of spicy spiced beef provided by the invention is as follows described：
(1) sorting is with arranging
It selects 400-600 parts of fresh beef by weight, removes fat oil and fascia, clean spare after draining；
(2) material water is made
Added in by weight in saucepan 3000-4000 parts of water, 1-3 parts of cloves, 1-3 parts of fructus amomi, 0.4-0.6 parts of nutmeg,
1-3 parts of cassia bark, 1-3 parts of Chinese prickly ash, 1-3 parts of illiciumverum, 1-3 parts of fennel, 1-3 parts of Radix Glycyrrhizae, 1-3 parts of tsaoko, 1-3 parts of dried orange peel, cumin
0.4-0.6 parts, 1-3 parts of kaempferia galamga, after 1-3 parts of spiceleaf, cook 2-3 hour, material water is fully filtered with sieve, elimination is expected
Solids in water, it is spare after cooling；
(3) it pickles
1-2 parts of composite phosphates and 8-12 portions of salt is taken to be dissolved in 80-100 parts of water by weight, are uniformly injected into step
Suddenly it is spare after tumbling 15-30 minutes under 0.03-0.05MPa vacuum degrees in (1) ready beef；
(4) it cooks
The beef that step (3) has been pickled is put into the ready material water of step (2), adds in salt 70-90 by weight
Part, 30-40 parts of soy sauce, 40-50 parts of soya sauce, 30-40 parts of capsicum, 8-10 parts of sesame oil, 40-50 parts of white granulated sugar, white pepper powder 7-9
Part, 4-6 parts of black pepper, 20-30 parts of cooking wine, 8-12 parts of vinegar, 10-20 parts of garlic, 10-20 parts of ginger, 1-3 parts of monosodium glutamate, ox
40-60 parts of meat fat, 1-2 parts of beef flavor, are sufficiently stirred, and after mixing, simmer in water 2-3 hour processed；
(5) Jing Pao and cool system
By the beef after step (4) cooking, Jing Pao is cooled down to complete in soup stock, is pulled beef out and is wrapped with preservative film,
After refrigerating 10-12 hour in 3-6 DEG C of environment, spicy spiced beef is obtained.
Beef in step (1) selects shin beef, carries out making beef acid discharge processing before step (1).
Composite phosphate in step (3) is sodium tripolyphosphate, sodium pyrophosphate, calgon, dipotassium hydrogen phosphate, phosphoric acid
Two kinds in trisodium and Sodium Acid Pyrophosphate or it is several by weight etc. ratio mix.
Beneficial effects of the present invention：
Spicy spiced beef made from production method provided by the invention adds a kind of particular tastes spiced beef, fills up
The market vacancy enriches spiced beef kind, meets demand of the consumer to pungent food；Manufacture craft letter provided by the invention
It is single, using the method for salting of injection tumbling, to accelerate absorption of the beef to salt, accelerate curing speed, more traditional spiced beef is compared,
Strong beef taste is remained, Meat is closer, and chewiness is more preferable；Using the advance method for cooking material water, solve
The shortcomings that traditional spiced beef spice taste is strong increases the faint scent of the vanillas such as cloves；Various foods are determined according to scientific experimentation
The reasonable volume of product raw material while ensureing spiced beef moderate taste, improves the hardness, elasticity and chewiness of spiced beef, fragrant
It is peppery tasty, excellent in color.
Specific embodiment
Embodiment one：
A kind of production method of spicy spiced beef provided by the invention is as follows described：
(1) sorting is with arranging
400 parts of fresh shin beef is selected by weight, after doing acid discharge processing, is removed fat oil and fascia, is cleaned draining
It is spare afterwards；
(2) material water is made
Add in 3000 parts of water, 1 part of cloves, 1 part of fructus amomi, 0.4 part of nutmeg, 1 part of cassia bark, Chinese prickly ash 1 by weight in saucepan
After part, 1 part octagonal, 1 part of fennel, 1 part of Radix Glycyrrhizae, 1 part of tsaoko, 1 part of dried orange peel, 0.4 part of cumin, 1 part of kaempferia galamga, 1 part of spiceleaf, 2 are cooked
A hour fully filters material water with sieve, filters off the solids in material water, spare after cooling；
(3) it pickles
1 part of composite phosphate and 8 portions of salt is taken to be dissolved in 80 parts of water by weight, are uniformly injected into step (1) preparation
In good beef, tumbling is spare after twenty minutes under 0.03MPa vacuum degrees；
(4) it cooks
The beef that step (3) has been pickled is put into the ready material water of step (2), by weight add in 70 parts of salt,
30 parts of soy sauce, 40 parts of soya sauce, 30 parts of capsicum, 8 parts of sesame oil, 40 parts of white granulated sugar, 7 parts of white pepper powder, 4 parts of black pepper, cooking wine
20 parts, 8 parts of vinegar, 10 parts of garlic, 10 parts of ginger, 1 part of monosodium glutamate, 40 parts of beef fat, 1 part of beef flavor, be sufficiently stirred, mix
After uniformly, simmer in water 2 hours of system；
(5) Jing Pao and cool system
By the beef after step (4) cooking, Jing Pao is cooled down to complete in soup stock, is pulled beef out and is wrapped with preservative film,
After refrigerating 10 hours in 6 DEG C of environment, spicy spiced beef is obtained.
Embodiment two：
A kind of production method of spicy spiced beef provided by the invention is as follows described：
(1) sorting is with arranging
500 parts of fresh shin beef is selected by weight, after doing acid discharge processing, is removed fat oil and fascia, is cleaned draining
It is spare afterwards；
(2) material water is made
Add in 3500 parts of water, 2 parts of cloves, 2 parts of fructus amomi, 0.5 part of nutmeg, 2 parts of cassia bark, Chinese prickly ash 2 by weight in saucepan
After part, 2 parts octagonal, 2 parts of fennel, 2 parts of Radix Glycyrrhizae, 2 parts of tsaoko, 2 parts of dried orange peel, 0.5 part of cumin, 2 parts of kaempferia galamga, 2 parts of spiceleaf, cook
2.5 hours fully filter material water with sieve, filter off the solids in material water, and cooling is spare；
(3) it pickles
1.5 parts of composite phosphates and 10 portions of salt is taken to be dissolved in 90 parts of water by weight, are uniformly injected into step (1) standard
It is spare after tumbling 25 minutes under 0.04MPa vacuum degrees in the beef got ready；
(4) it cooks
The beef that step (3) has been pickled is put into the ready material water of step (2), by weight add in 80 parts of salt,
35 parts of soy sauce, 45 parts of soya sauce, 35 parts of capsicum, 9 parts of sesame oil, 45 parts of white granulated sugar, 8 parts of white pepper powder, 5 parts of black pepper, cooking wine
25 parts, 10 parts of vinegar, 15 parts of garlic, 15 parts of ginger, 2 parts of monosodium glutamate, 50 parts of beef fat, 1.5 parts of beef flavor, be sufficiently stirred,
After mixing, it simmers in water 2.5 hours of system；
(5) Jing Pao and cool system
By the beef after step (4) cooking, Jing Pao is cooled down to complete in soup stock, is pulled beef out and is wrapped with preservative film,
After refrigerating 11 hours in 5 DEG C of environment, spicy spiced beef is obtained.
Embodiment three：
A kind of production method of spicy spiced beef provided by the invention is as follows described：
(1) sorting is with arranging
600 parts of fresh shin beef is selected by weight, after doing acid discharge processing, is removed fat oil and fascia, is cleaned draining
It is spare afterwards；
(2) material water is made
Add in 4000 parts of water, 3 parts of cloves, 3 parts of fructus amomi, 0.6 part of nutmeg, 3 parts of cassia bark, Chinese prickly ash 3 by weight in saucepan
After part, 3 parts octagonal, 3 parts of fennel, 3 parts of Radix Glycyrrhizae, 3 parts of tsaoko, 3 parts of dried orange peel, 0.6 part of cumin, 3 parts of kaempferia galamga, 3 parts of spiceleaf, 3 are cooked
A hour fully filters material water with sieve, filters off the solids in material water, and cooling is spare；
(3) it pickles
2 parts of composite phosphates and 12 portions of salt is taken to be dissolved in 100 parts of water by weight, are uniformly injected into step (1) standard
It is spare after tumbling 30 minutes under 0.05MPa vacuum degrees in the beef got ready；
(4) it cooks
The beef that step (3) has been pickled is put into the ready material water of step (2), by weight add in 90 parts of salt,
40 parts of soy sauce, 50 parts of soya sauce, 40 parts of capsicum, 10 parts of sesame oil, 50 parts of white granulated sugar, 9 parts of white pepper powder, 6 parts of black pepper, cooking wine
30 parts, 12 parts of vinegar, 20 parts of garlic, 20 parts of ginger, 3 parts of monosodium glutamate, 60 parts of beef fat, 2 parts of beef flavor, be sufficiently stirred, mix
After closing uniformly, simmer in water 3 hours of system；
(5) Jing Pao and cool system
By the beef after step (4) cooking, Jing Pao is cooled down to complete in soup stock, is pulled beef out and is wrapped with preservative film,
After refrigerating 12 hours in 4 DEG C of environment, spicy spiced beef is obtained.
In the step of embodiment one to three (3), composite phosphate is sodium tripolyphosphate, sodium pyrophosphate, calgon, phosphorus
It two kinds in sour hydrogen dipotassium, tertiary sodium phosphate and Sodium Acid Pyrophosphate or several is mixed by weight grade ratio.
The index for evaluating the spiced beef of the present invention mainly has sensory evaluation, aberration, hardness, elasticity, chewiness, wherein, sense
Official evaluates standards of grading and is shown in Table 1.
1 subjective appreciation standards of grading table of table
The present invention is chosen in boiling process influences most significant raw material to spiced beef mouthfeel taste：Salt, soy sauce, soya bean
Sauce, capsicum, sesame oil, white granulated sugar, white pepper powder, black pepper are studied, and are fabricated to sauce ox by 2 parts by weight of raw materials of table respectively
Meat is evaluated by ten professional subjective appreciation persons, and influence of the different material parts by weight to results of sensory evaluation is shown in Table 2.
2 results of sensory evaluation table of table
It evaluates by professional assessment officer, in boiling process, in the case of other parts by weight of raw materials are fixed, adds by weight
Add 70-90 parts of salt, 30-40 parts of soy sauce, 40-50 parts of soya sauce, 30-40 parts of capsicum, 8-10 parts of sesame oil, 40-50 parts of white granulated sugar,
7-9 parts of white pepper powder, 4-6 parts of black pepper, the spicy spiced beef integrated sensory scoring highest produced.
Meat sample aberration is measured using WSF spectrophotometric color measurement instruments, cuts the meat into the uniform sheet of thin and thick, color difference meter passes through rectification plate
Standardization, is then held in test sample Jing Kou by sample, measures the whiteness value (L*), red scale value (a*), yellow value degree (b*) of meat sample.Often
A sample measures 5 points, is averaged, color difference measurement the results are shown in Table 3.
Influence of the 3 different material parts by weight of table to beef color and luster
By 3 color difference measurement of table as a result, L* values, a* values and the b* values of comprehensive analysis meat sample, in boiling process by weight
70-90 parts of salt of part addition, 30-40 parts of soy sauce, 40-50 parts of soya sauce, 30-40 parts of capsicum, 8-10 parts of sesame oil, white granulated sugar 40-
50 parts, 7-9 parts of white pepper powder, 4-6 portions of spiced beef produced of black pepper compared with other parts by weight, color and luster brightness value is fitted
Preferably, red scale value, yellow value degree more receive.
Texture characteristic measures：The texture parameter that experiment measures is hardness, elasticity, chewiness, and spiced beef obtained is cut into
Uniform cuboid (2cm × 1cm × 1cm) is measured using CT3 texture analysers.Parameter is measured to CT3 Texture instruments
Setting：Test-types are TPA；It is 5mm to measure target；Pretest speed is 1mm/s；Trigger point load is 0.5N；Data frequency
It is 100 points/second；Test speed is 1mm/s；It pops one's head in as TA39；Return speed is 1mm/s；Fixture is TA-BT；Cycle-index is
2；Load unit is 50000g.Each sample randomly selects 3 pieces, measures hardness, elasticity, chewiness, and every piece of sample measures 3 at random
It is a, it is averaged, the results are shown in Table 4.
Influence of the 4 different material parts by weight of table to spiced beef texture
Pass through 4 texture analysis result of table, it is contemplated that the mouthfeel of spiced beef, hardness, elasticity and the chewing of comprehensive analysis meat sample
Property, added by weight in boiling process 70-90 parts of salt, 30-40 parts of soy sauce, 40-50 parts of soya sauce, 30-40 parts of capsicum,
8-10 parts of sesame oil, 40-50 parts of white granulated sugar, 7-9 parts of white pepper powder, 4-6 portions of spiced beef produced of black pepper and other weight
Part is compared, and hardness, elasticity and chewiness are more suitable, and beef is soft or hard appropriate, and structure is compacted, consistent with Analyses Methods for Sensory Evaluation Results.
Integrated sensory's evaluation, color difference measurement and texture analysis, boiling process fixed in other parts by weight of raw materials
Middle 70-90 parts of salt of addition, 30-40 parts of soy sauce, 40-50 parts of soya sauce, 30-40 parts of capsicum, 8-10 parts of sesame oil, white granulated sugar 40-
50 parts, 7-9 parts of white pepper powder, 4-6 parts of black pepper, it is internal in pale red after slice in red sauce outside the spiced beef produced
Color, slightly burnt color and greasy luster, and uniform color, have a strong beef flavor, paste flavor taste, spicy moderately salted, non-stimulated
Property pungent fragrance and fishy smell, meat section it is neatly smooth, close structure is solid flexible, and hardness, chewiness are moderate, and comprehensive mouthfeel is most
It is good.
Claims (3)
1. a kind of production method of spicy spiced beef, it is characterised in that：Include the following steps：
(1) sorting is with arranging
It selects 400-600 parts of fresh beef by weight, removes fat oil and fascia, clean spare after draining；
(2) material water is made
Add in 3000-4000 parts of water, 1-3 parts of cloves, 1-3 parts of fructus amomi, 0.4-0.6 parts of nutmeg, cassia bark by weight in saucepan
1-3 parts, 1-3 parts of Chinese prickly ash, 1-3 parts of illiciumverum, 1-3 parts of fennel, 1-3 parts of Radix Glycyrrhizae, 1-3 parts of tsaoko, 1-3 parts of dried orange peel, cumin 0.4-0.6
After part, 1-3 parts of kaempferia galamga, 1-3 parts of spiceleaf, 2-3 hour is cooked, material water is fully filtered with sieve, is filtered off in material water
Solids, it is spare after cooling；
(3) it pickles
1-2 parts of composite phosphates and 8-12 portions of salt is taken to be dissolved in 80-100 parts of water by weight, are uniformly injected into step (1)
It is spare after tumbling 15-30 minutes under 0.03-0.05MPa vacuum degrees in ready beef；
(4) it cooks
The beef that step (3) has been pickled is put into the ready material water of step (2), adds in 70-90 parts of salt, sauce by weight
It is 30-40 parts oily, 40-50 parts of soya sauce, 30-40 parts of capsicum, 8-10 parts of sesame oil, 40-50 parts of white granulated sugar, 7-9 parts of white pepper powder, black
4-6 parts of pepper powder, 20-30 parts of cooking wine, 8-12 parts of vinegar, 10-20 parts of garlic, 10-20 parts of ginger, 1-3 parts of monosodium glutamate, beef fat
40-60 parts, 1-2 parts of beef flavor, are sufficiently stirred, and after mixing, simmer in water 2-3 hour processed；
(5) Jing Pao and cool system
By the beef after step (4) cooking, Jing Pao to complete cooling, pulls beef out and is wrapped with preservative film, in 3-6 in soup stock
In DEG C environment after 10-12 hour of refrigeration, spicy spiced beef is obtained.
2. a kind of production method of spicy spiced beef according to claim 1, it is characterised in that：Beef in step (1)
Shin beef is selected, carries out making beef acid discharge processing before step (1).
3. a kind of production method of spicy spiced beef according to claim 1, it is characterised in that：It is compound in step (3)
Phosphate is in sodium tripolyphosphate, sodium pyrophosphate, calgon, dipotassium hydrogen phosphate, tertiary sodium phosphate and Sodium Acid Pyrophosphate
Two kinds or it is several by weight etc. ratio mix.
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