CN108208599A - A kind of processing technology of tasty dried beef slices - Google Patents
A kind of processing technology of tasty dried beef slices Download PDFInfo
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- CN108208599A CN108208599A CN201810086824.3A CN201810086824A CN108208599A CN 108208599 A CN108208599 A CN 108208599A CN 201810086824 A CN201810086824 A CN 201810086824A CN 108208599 A CN108208599 A CN 108208599A
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- beef
- processing technology
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L5/40—Colouring or decolouring of foods
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- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of processing technology of tasty dried beef slices is modulated into compound material using salt down powder flavourings, dark soy sauce, composite phosphate, cornstarch of water, salt, oyster sauce, baking soda, Andover, the processing technology of knead-salting is carried out to dried beef slices；Make it is ripe after dried beef slices go out as 135%, beef flavor is strong, and mouthfeel is soft flexible, better than directly making ripe beef.The present invention improves beef color and luster and taste, and the taste of beef can be increased by adding in salt, dark soy sauce, powdered beef in beef, improve the color and luster of beef.Dark reddish brown is presented in beef after processing, improves beef color and luster, people is allowed more to have appetite.
Description
Technical field
The present invention relates to cooking techniques technical fields, and in particular to a kind of processing technology of tasty dried beef slices.
Background technology
Beef is the second largest meat product of Chinese, is only second to pork, beef protein content is high, and fat content
Low, delicious flavour enjoys the laudatory title of " favourite son in meat ".Beef is rich in protein, and amino acid ratio of components pork is needed closer to human body
Will, often feeding can improve immunity of organisms.Beef nutritive value is very high, but since beef fibr tissue is thicker, such as deals with meeting improperly
Beef poor taste is caused, fiber is thick, chews the problems such as not rotten, and beef directly is cooked yield between 45%~50%, goes out
It is relatively low into rate, cause cooked beef unit price higher.
Invention content
A kind of processing technology of tasty dried beef slices proposed by the present invention, can solve traditional beef fire dried beef slices go out into it is low,
The technical issues of poor taste.
To achieve the above object, present invention employs following technical schemes：
A kind of processing technology of tasty dried beef slices it is characterized in that：Include the following steps：
Step 1: beef chooses and pre-treatment, the upper brain of ox is chosen as raw material, selected beef is weighed and is cut into sheet, enter clear
Thawing in water to after softening, it is spare to take out draining；
Step 2: dispensing：Water, salt, oyster sauce, baking soda, the powder flavourings that salt down, powdered beef, dark soy sauce, jade are weighed according to list of ingredients
Rice starch；
Step 3: preserved materials are modulated：Water is weighed to enter in ladle car, add in salt, oyster sauce, baking soda, Andover salt down powder flavourings,
Powdered beef, stirs evenly at dark soy sauce, and starch is spare；
Step 4: beef is pickled：Dried beef slices naturally to thaw is added in tumbler, adds in the preserved materials mixed up, opens tumbling
Machine, adds in cornstarch juice, and beef is taken out in several minutes of tumbling；
Step 5: beef is fired, frying pan heats, and adds in soybean oil, and the dried beef slices after addition is pickled, mistake are heated after oil temperature
Oil takes out beef and drains rear natural cooling weighing.
Further, the step 1 further includes the upper brain selection standard of ox and is：Freeze solid, meat color cerise to depth
Red, glossy, surface is creamy white without apparent fat, fat or blush, no mildew, the smell for having chilled beef intrinsic,
Free from extraneous odour.
Further, the step 1 further includes that the upper brain muscle of ox is complete, and without apparent knife wound, meat closely has solid sense,
The micro- moistening of appearance and section, tack-free after defrosting, boils rear meat soup and answers transparent clarification, no apparent hemalbumin aggegation, cellulite
Gather in surface, there is the due delicate flavour of beef and fragrance, no bulk oil layer.
Further, the strip grown up under selected beef freezing state using bone sawing machine cutting is weighed in the step 1,
It thaws to -4 DEG C or so of central temperature, reuses the row's of cutting machine-cut and be cut into sheet, enter to thaw in 2 times of clear water to after softening and take out draining
It is spare.
Further, the step 2 further includes composite phosphate.
Further, dried beef slices naturally to thaw is added in at 0 DEG C or so in tumbler in the step 4, adds in what is mixed up
Preserved materials, vacuum tumbling 20 minutes stand 30 minutes, open tumbler, add in cornstarch juice, again tumbling 20 minutes,
Beef is taken out, enters and a few hours is stood in 0~Cool Room 4 DEG C.
Further, cornstarch juice making step is to be stirred with the cornstarch and water of equivalent weight in the step 4
It mixes uniformly.
Further, beef yield is 140% in the step 4.
Further, the step 5 further includes frying pan and heats, and adds in soybean oil, and it is to add in pickle to burn to oil temperature 150 DEG C
Dried beef slices, during oil is sufficiently stirred and scatters by dried beef slices afterwards, excessively oil 1 minute excessively.
Further, beef goes out as 135% in the step 5.
As shown from the above technical solution, the present invention using water, salt, oyster sauce, baking soda, Andover salt down powder flavourings, dark soy sauce,
Composite phosphate, cornstarch are modulated into compound material, and the processing technology of knead-salting is carried out to dried beef slices.Make it is ripe after ox
Sliced meat go out as 135%, and beef flavor is strong, and mouthfeel is soft flexible, better than directly making ripe beef.
The processing technology of the tasty dried beef slices of the present invention has the advantages that：
1. significantly improving beef to go out into, the processing technology processing that knead-salting is carried out to beef using compound preserved materials can have
Effect improves going out into for beef, by original 50%, improves to 135%, for industrialized production considerable benefit.
2. improving beef mouthfeel, the processing technology processing for being carried out knead-salting to beef using compound preserved materials can effectively be changed
The mouthfeel of kind beef.Solve the problems, such as that beef poor taste, fiber are thick, convenient for absorption of human body, old man and child preferably eat.
3. improving beef color and luster and taste, salt, dark soy sauce, powdered beef are added in beef can increase the taste of beef, improve
The color and luster of beef.Dark reddish brown is presented in beef after processing, improves beef color and luster, people is allowed more to have appetite.
4. reducing enterprise's production cost, product category is enriched.The ripe beef of this technique system is processed available for shortening dish, not
Not busy beef processing etc. can effectively reduce the production cost of enterprise's Beef product, enrich the type of product.
Specific embodiment
With reference to embodiment, the present invention will be further described：
A kind of processing technology of tasty dried beef slices described in the present embodiment includes the following steps：
1. beef chooses and pre-treatment.The upper brain of ox is chosen as raw material, brain standard is on ox：Freeze solid, meat color
Cerise is to peony, and glossy, surface is creamy white without apparent fat, fat or blush, no mildew.Consolidate with chilled beef
Some smells, free from extraneous odour.Muscle is complete, and without apparent knife wound, meat closely has solid sense, the micro- moistening of appearance and section after defrosting,
It is tack-free.It boils rear meat soup and answers transparent clarification, no apparent hemalbumin aggegation, fat is reunited in surface, due with beef
Delicate flavour and fragrance.Without bulk oil layer.
Beef injected volume is 100kg, is cut twice into the strip of the length of 5cm × 5cm, solution using bone sawing machine under freezing state
Freeze to -4 DEG C or so of central temperature, reuse the row's of cutting machine-cut and cut a sheet into 5cm × 5cm × 0.5cm.Enter in 2 times of clear water
Thawing to after softening, it is spare to take out draining.
2. dispensing：According to list of ingredients weigh water 41kg, salt 1kg, oyster sauce 2kg, baking soda 0.3kg, Andover salt down powder seasoning
Expect 0.15kg, powdered beef 0.4kg, dark soy sauce 1kg, composite phosphate 0.5kg, cornstarch 5.1kg.
3. preserved materials are modulated：It weighs water to enter in ladle car, adds in salt, oyster sauce, baking soda, Andover salt down powder flavourings, beef
Powder, dark soy sauce, composite phosphate, stir evenly.Starch is spare.
Each ingredient acts in compound material：Salt increases beef saline taste；Oyster sauce increases beef delicate flavour, improves beef color
Pool；Baking soda changes beef fibr tissue using alkalinity, changes beef pH value, soft beef；Andover salts down powder flavourings, mainly
Ingredient is papain, utilizes enzyme break down bovine meat fiber tissue；Dark soy sauce mainly improves beef color and luster；Composite phosphate improves
The ionic strength of meat changes the pH value of meat, chelates the metal ion in meat, dissociates the actomyosin in meat, the guarantor for improving meat
Aqueous energy；Cornstarch improves Meat Tenderness and glossiness.
4. beef is pickled：Dried beef slices naturally to thaw is added in at 0 DEG C or so in tumbler, adds in the preserved materials mixed up in 3,
Vacuum tumbling 20 minutes stands 30 minutes, opens tumbler, and adding in cornstarch juice, (cornstarch is heavy on an equal basis using starch
The water of amount stirs evenly), tumbling 20 minutes again.Take out beef, beef go out as 140% (go out into=pickle afterwards beef weight/
Beef injected volume).Enter in 0~Cool Room 4 DEG C and stand 6 hours.
5. beef is fired, frying pan heats, and adds in 15kg soybean oils, and it is to add in the beef after 5kg is pickled to burn to oil temperature 150 DEG C
Piece.Oil 1 minute is crossed, dried beef slices is sufficiently stirred during oil excessively and is scattered.It takes out beef and drains rear natural cooling weighing.Beef goes out
As 135% (going out into=make ripe rear beef weight/raw beef injected volume).
Embodiment described above is only that the preferred embodiment of the present invention is described, not to the model of the present invention
It encloses and is defined, under the premise of design spirit of the present invention is not departed from, those of ordinary skill in the art are to the technical side of the present invention
The various modifications and improvement that case is made, should all fall within the scope of protection of the present invention.
Claims (10)
1. a kind of processing technology of tasty dried beef slices it is characterized in that：Include the following steps：
Step 1: beef chooses and pre-treatment, the upper brain of ox is chosen as raw material, selected beef is weighed and is cut into sheet, enter in clear water
Thawing to after softening, it is spare to take out draining；
Step 2: dispensing：Water, salt, oyster sauce, baking soda, the powder flavourings that salt down, powdered beef, dark soy sauce, corn are weighed according to list of ingredients to form sediment
Powder；
Step 3: preserved materials are modulated：It weighs water to enter in ladle car, adds in salt, oyster sauce, baking soda, Andover salt down powder flavourings, beef
Powder, stirs evenly at dark soy sauce, and starch is spare；
Step 4: beef is pickled：Dried beef slices naturally to thaw is added in tumbler, adds in the preserved materials mixed up, is opened tumbler, is added
Enter cornstarch juice, beef is taken out in several minutes of tumbling；
Step 5: beef is fired, frying pan heats, and adds in soybean oil, and the dried beef slices after addition is pickled is heated after oil temperature, excessively oily, takes
Go out beef and drain rear natural cooling weighing.
2. the processing technology of tasty dried beef slices according to claim 1 it is characterized in that：The step 1 is further included on ox
Brain selection standard is：Solid, meat color cerise to peony is freezed, glossy, surface is without apparent fat, and fat is in milky white
Color or blush, no mildew, the smell for having chilled beef intrinsic, free from extraneous odour.
3. the processing technology of tasty dried beef slices according to claim 2 it is characterized in that：The step 1 is further included on ox
Brain muscle is complete, and without apparent knife wound, meat closely has solid sense, and the micro- moistening of appearance and section, tack-free after defrosting, boils rear meat
Soup answers transparent clarification, no apparent hemalbumin aggegation, and fat is reunited in surface, has the due delicate flavour of beef and fragrance, without big
Block oil layer.
4. the processing technology of tasty dried beef slices according to claim 3 it is characterized in that：It is weighed in the step 1 selected
Using the strip of bone sawing machine cutting growth under beef freezing state, thaw to -4 DEG C or so of central temperature, reuse the row's of cutting machine-cut
Sheet is cut into, entering to thaw in 2 times of clear water to after softening, it is spare to take out draining.
5. the processing technology of tasty dried beef slices according to claim 4 it is characterized in that：The step 2 further includes compound
Phosphate.
6. the processing technology of tasty dried beef slices according to claim 5 it is characterized in that：In the step 4 dried beef slices from
It so thaws at 0 DEG C or so and adds in tumbler, add in the preserved materials mixed up, vacuum tumbling 20 minutes stands 30 minutes, opens
Tumbler adds in cornstarch juice, again tumbling 20 minutes, takes out beef, enters and several hours are stood in 0~Cool Room 4 DEG C.
7. the processing technology of tasty dried beef slices according to claim 6 it is characterized in that：Cornstarch in the step 4
Juice making step is stirs evenly with the cornstarch and water of equivalent weight.
8. the processing technology of tasty dried beef slices according to claim 7 it is characterized in that：Beef goes out into the step 4
Rate is 140%.
9. the processing technology of tasty dried beef slices according to claim 8 it is characterized in that：The step 5 further includes frying pan
Heat, add in soybean oil, burn to 150 DEG C of oil temperature be add in it is marinated after dried beef slices, oil 1 minute excessively, excessively by beef during oil
Piece, which is sufficiently stirred, to scatter.
10. the processing technology of tasty dried beef slices according to claim 9 it is characterized in that：Beef goes out into the step 5
It is 135%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810086824.3A CN108208599A (en) | 2018-01-30 | 2018-01-30 | A kind of processing technology of tasty dried beef slices |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810086824.3A CN108208599A (en) | 2018-01-30 | 2018-01-30 | A kind of processing technology of tasty dried beef slices |
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| Publication Number | Publication Date |
|---|---|
| CN108208599A true CN108208599A (en) | 2018-06-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810086824.3A Withdrawn CN108208599A (en) | 2018-01-30 | 2018-01-30 | A kind of processing technology of tasty dried beef slices |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113287721A (en) * | 2021-05-24 | 2021-08-24 | 成都希望食品有限公司 | Tender and smooth beef slices and preparation method thereof |
| CN114376157A (en) * | 2021-12-31 | 2022-04-22 | 武汉中百古唐美膳中央厨房有限责任公司 | Soup frozen beef and preparation and application thereof |
-
2018
- 2018-01-30 CN CN201810086824.3A patent/CN108208599A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113287721A (en) * | 2021-05-24 | 2021-08-24 | 成都希望食品有限公司 | Tender and smooth beef slices and preparation method thereof |
| CN114376157A (en) * | 2021-12-31 | 2022-04-22 | 武汉中百古唐美膳中央厨房有限责任公司 | Soup frozen beef and preparation and application thereof |
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Application publication date: 20180629 |