CN108354130A - A kind of production method of low sodium spiced beef - Google Patents
A kind of production method of low sodium spiced beef Download PDFInfo
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- CN108354130A CN108354130A CN201810230174.5A CN201810230174A CN108354130A CN 108354130 A CN108354130 A CN 108354130A CN 201810230174 A CN201810230174 A CN 201810230174A CN 108354130 A CN108354130 A CN 108354130A
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- beef
- sodium
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- 235000015278 beef Nutrition 0.000 title claims abstract description 125
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 title claims abstract description 50
- 239000011734 sodium Substances 0.000 title claims abstract description 50
- 229910052708 sodium Inorganic materials 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 37
- 238000005554 pickling Methods 0.000 claims abstract description 33
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 24
- 238000002347 injection Methods 0.000 claims abstract description 21
- 239000007924 injection Substances 0.000 claims abstract description 21
- 239000011780 sodium chloride Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 235000013372 meat Nutrition 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 14
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 12
- 238000010411 cooking Methods 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- 229910019142 PO4 Inorganic materials 0.000 claims description 11
- 239000002131 composite material Substances 0.000 claims description 11
- 235000021317 phosphate Nutrition 0.000 claims description 11
- 239000008280 blood Substances 0.000 claims description 10
- 210000004369 blood Anatomy 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 8
- 239000010452 phosphate Substances 0.000 claims description 8
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000001103 potassium chloride Substances 0.000 claims description 6
- 235000011164 potassium chloride Nutrition 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 5
- 244000061520 Angelica archangelica Species 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 5
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 5
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 5
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 5
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 5
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 5
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 5
- 240000000171 Crataegus monogyna Species 0.000 claims description 5
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 5
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 5
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 5
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 235000001287 Guettarda speciosa 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
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- SLIUELDPAPMQIB-IDIVVRGQSA-N [Na].[Na].[C@@H]1([C@H](O)[C@H](O)[C@@H](COP(=O)(O)O)O1)N1C=NC=2C(O)=NC=NC12 Chemical compound [Na].[Na].[C@@H]1([C@H](O)[C@H](O)[C@@H](COP(=O)(O)O)O1)N1C=NC=2C(O)=NC=NC12 SLIUELDPAPMQIB-IDIVVRGQSA-N 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 210000002808 connective tissue Anatomy 0.000 claims description 5
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 5
- 210000003195 fascia Anatomy 0.000 claims description 5
- 239000006260 foam Substances 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 102000039446 nucleic acids Human genes 0.000 claims description 5
- 108020004707 nucleic acids Proteins 0.000 claims description 5
- 150000007523 nucleic acids Chemical class 0.000 claims description 5
- 239000002773 nucleotide Substances 0.000 claims description 5
- 125000003729 nucleotide group Chemical group 0.000 claims description 5
- 239000001702 nutmeg Substances 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 5
- 239000008159 sesame oil Substances 0.000 claims description 5
- 235000011803 sesame oil Nutrition 0.000 claims description 5
- 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 5
- 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 5
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 5
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 5
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 5
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 5
- 240000006677 Vicia faba Species 0.000 claims description 4
- 235000010749 Vicia faba Nutrition 0.000 claims description 4
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 4
- 150000003013 phosphoric acid derivatives Chemical class 0.000 claims description 3
- XPPKVPWEQAFLFU-UHFFFAOYSA-N diphosphoric acid Chemical compound OP(O)(=O)OP(O)(O)=O XPPKVPWEQAFLFU-UHFFFAOYSA-N 0.000 claims 1
- 229940005657 pyrophosphoric acid Drugs 0.000 claims 1
- 230000011218 segmentation Effects 0.000 claims 1
- 239000000243 solution Substances 0.000 claims 1
- 210000002435 tendon Anatomy 0.000 claims 1
- 159000000000 sodium salts Chemical class 0.000 abstract description 5
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 201000010099 disease Diseases 0.000 abstract description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 229910001415 sodium ion Inorganic materials 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 5
- 238000009938 salting Methods 0.000 description 5
- 238000010008 shearing Methods 0.000 description 5
- 235000019820 disodium diphosphate Nutrition 0.000 description 4
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 description 4
- 230000007423 decrease Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 210000000697 sensory organ Anatomy 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 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
- 239000003205 fragrance Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 206010021703 Indifference Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- -1 compound phosphoric acids Chemical class 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of production methods of low sodium spiced beef, it is therefore an objective to solve the problems, such as that spiced beef sodium salt content is excessively high at this stage.Step of the present invention includes：Pretreatment of raw material, vacuum tumbling, is pickled, is precooked, boiling again and impregnating and cool system at pickling liquid injection, spiced beef made from low sodium spiced beef production method provided by the invention, has the characteristics that high protein, low sodium, green and healthy, harmless, while reducing sodium chloride content, overall perceived quality is not influenced significantly, reduce the risk that human body such as excessively takes in sodium salt and induce hypertension, angiocarpy at a variety of diseases, be conducive to health, foreground is had a vast market, is suitable for popularization and application.
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 low sodium spiced beef.
Background technology
The amino acid composition and the amino acid of needed by human body of beef are close, become high quality meals egg in 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, especially spiced beef have long history, unique flavor to make in China
Type cause receives people's favor.It is that raw meat is added seasoning and spice, using water as medium, cold cuts made of heating and cooking
Based article.In order to improve water-retaining property, Shelf-life, increase flavor, excessive sodium chloride is often added in actual production, largely
Studies have shown that excessively intake sodium salt can induce a variety of diseases such as hypertension, angiocarpy, health is seriously affected.Therefore, this hair
Bright the problem of aiming to solve the problem that is to reduce sodium chloride content in spiced beef, and without reducing its quality and flavor, it is strong to provide a kind of green
Health, low sodium spiced beef production method best in quality.
Invention content
The present invention provides a kind of system of low sodium spiced beef to solve the problems, such as that spiced beef sodium salt content is excessively high at this stage
Make method.
A kind of production method of low sodium spiced beef provided by the invention is as follows described：
(1) pretreatment of raw material：
100 parts of fresh beefs are chosen by weight and clean blood stains, remove visible sundries, connective tissue, fascia and fat,
Modified, divide after it is spare；
(2) pickling liquid is injected：
4-7 parts of low-sodium compound salts, 3-6 portions of white granulated sugars, 0.3-0.7 portions of monosodium glutamates, 0.3-0.5 parts of compound phosphoric acids are taken by weight
Salt is dissolved in 25-45 parts of water, by being ultrasonically treated to being completely dissolved, is cooled to room temperature, pickling liquid is made；By weight percentage
The pickling liquid for taking meat weight 25%-30%, step (1) ready beef is uniformly injected by the way of hand injection by pickling liquid
Interior, injection temperature is controlled at 3-6 DEG C；
(3) vacuum tumbling：
Step (2) will be passed through, and treated that beef is put into vacuum tumbler, vacuum degree 0.03-0.05MPa, tumbling
2.5-3h；
(4) it pickles：
Step (3) tumbling will be passed through treated that beef is put into 3-6 DEG C of refrigerator refrigerates 10-12h；
(5) it precooks：
By after the beef that step (4) has been pickled drains away the water cold water enter pot, cook boiling, blood foam removed, by beef
It takes out spare；
(6) it boils again：
Take by weight 1.5-2.5 parts of cassia bark, 0.6-1.0 parts of nutmeg, 0.6-1.0 parts of cloves, 1.5-2.5 parts of Chinese prickly ash,
1.5-2.5 parts of aniseed, Bi dial 0.6-1.0 parts, 0.6-1.0 parts of kaempferia galamga, 1.0-1.5 parts of fennel seeds, 0.6-1.0 parts of fructus amomi, Radix Glycyrrhizae
0.6-1.0 parts, 0.6-1.0 parts of tsaoko, 1.2-2.0 parts of dried orange peel, 0.6-1.0 parts of the root of Dahurain angelica, 0.6-1.0 parts of spiceleaf, hawthorn 0.6-1.0
Part, 0.6-1.0 parts of capsicum are packed into double gauze bags and are wrapped as material, after slow fire boils 1.5-2h in 800-1200 parts of water, are put into
3.0-5.0 parts of galingal, 3.0-5.0 parts of garlic, 4.0-6.0 parts of soy sauce, 6.0-10.0 parts of salt, 2.8-3.5 parts of white granulated sugar and warp
The beef after step (5) is precooked is crossed, big fire cooks 30-40min, 2.8-3.5 parts of cooking wine, 0.6-1.0 parts of monosodium glutamate, beans are then added
0.6-1.0 parts of 1.5-2.5 parts of valve sauce and white pepper powder, small fire simmers 10-20min；
(7) it impregnates and cool system：
After step (6) is boiled again, 0.5-0.8 parts of sesame oil is added, closes fire and impregnates 2-3h, be cooled to room temperature, takes out meat piece, drip
Solid carbon dioxide point, obtains low sodium spiced beef.
Low-sodium compound salt content meter by weight percentage described in step (2) includes：Sodium chloride 43%~57%, chlorination
Potassium 35%~45%, calcium chloride 5%~8% and I+G 1%~4%, wherein I+G is the sapidity nucleotide disodium, by 5'-inosinic acid
Disodium and 5 '-bird nucleic acid disodiums are mixed by weight grade ratio.
Composite phosphate described in step (2) be sodium tripolyphosphate, sodium pyrophosphate, calgon, dipotassium hydrogen phosphate,
Three kinds in tertiary sodium phosphate and Sodium Acid Pyrophosphate or it is several by weight etc. ratio mix.
Supersound process described in step (2) uses the ultrasonic wave that frequency is 300W for 40kHz, power.
Every tumbling 10min, the form of interval 20min, total used time 2.5-3h are taken in vacuum tumbling described in step (3).
The beef selects shin beef, carries out doing acid discharge processing to beef before step (1).
Beneficial effects of the present invention：
Low sodium spiced beef production method provided by the invention reduces sauce using low-sodium compound salt combination vacuum knead-salting
Sodium chloride content in beef improves the stability of product, meets actual production and needs.
Spiced beef made from low sodium spiced beef production method provided by the invention, have high protein, low sodium, it is green and healthy,
The features such as harmless, does not influence overall perceived quality significantly, reduces human body while reducing sodium chloride content
Excessive intake sodium salt and the risk for a variety of diseases such as induce hypertension, angiocarpy, are conducive to health, have a vast market
Foreground is suitable for popularization and application.
Specific implementation mode
Embodiment one：
A kind of production method of low sodium spiced beef provided by the invention is as follows described：
(1) pretreatment of raw material：
100 portions of fresh shin beef are chosen by weight and clean blood stains, are done acid discharge processing, are removed visible sundries, connective
Tissue, fascia and fat, modified, divide after it is spare；
(2) pickling liquid is injected：
4 parts of low-sodium compound salts, 3 portions of white granulated sugars, 0.3 portion of monosodium glutamate, 0.3 part of composite phosphate is taken to be dissolved in 25 parts by weight
In water, by being ultrasonically treated to being completely dissolved, it is cooled to room temperature, pickling liquid is made；It by weight percentage takes meat to weigh 25% to salt down
Pickling liquid is uniformly injected into step (1) ready beef by liquid processed by the way of hand injection, and injection temperature is controlled in 3-
6℃；
(3) vacuum tumbling：
Step (2) will be passed through, and treated that beef is put into vacuum tumbler, vacuum degree 0.03-0.05MPa, tumbling
2.5h；
(4) it pickles：
Step (3) tumbling will be passed through treated that beef is put into 3-6 DEG C of refrigerator refrigerates 10h；
(5) it precooks：
By after the beef that step (4) has been pickled drains away the water cold water enter pot, cook boiling, blood foam removed, by beef
It takes out spare；
(6) it boils again：
1.5 parts of cassia bark, 0.6 part of nutmeg, 0.6 part of cloves, 1.5 parts of Chinese prickly ash, 1.5 parts of aniseed, Bi is taken to dial 0.6 by weight
Part, 0.6 part of kaempferia galamga, 1.0 parts of fennel seeds, 0.6 part of fructus amomi, 0.6 part of Radix Glycyrrhizae, 0.6 part of tsaoko, 1.2 parts of dried orange peel, 0.6 part of the root of Dahurain angelica, perfume
0.6 part of leaf, 0.6 part of hawthorn, 0.6 part of capsicum are packed into double gauze bag and are wrapped as material, in 800 parts of water after slow fire tanning 1.5h,
It is put into 3.0 parts of galingal, 3.0 parts of garlic, 4.0 parts of soy sauce, 6.0 parts of salt, 2.8 parts of white granulated sugar and after step (5) is precooked
Beef, big fire cook 30min, and 0.6 part of 2.8 parts of cooking wine, 0.6 part of monosodium glutamate, 1.5 parts of thick broad-bean sauce and white pepper powder is then added, small
Fire simmers 10min；
(7) it impregnates and cool system：
After step (6) is boiled again, 0.5 part of sesame oil is added, closes fire and impregnates 2h, be cooled to room temperature, take out meat piece, drain the water
Point, obtain low sodium spiced beef.
Low-sodium compound salt content meter by weight percentage described in step (2) includes：Sodium chloride 43%, potassium chloride
45%, calcium chloride 8% and I+G 4%, wherein I+G is the sapidity nucleotide disodium, by 5'-inosinic acid disodium and 5 '-bird nucleic acid two
Sodium ratio equal by weight mixes.
Composite phosphate described in step (2) be sodium tripolyphosphate, sodium pyrophosphate, calgon, dipotassium hydrogen phosphate,
Three kinds in tertiary sodium phosphate and Sodium Acid Pyrophosphate or it is several by weight etc. ratio mix.
Supersound process described in step (2) uses the ultrasonic wave that frequency is 300W for 40kHz, power.
Every tumbling 10min, the form of interval 20min, total used time 2.5h are taken in vacuum tumbling described in step (3).
Embodiment two：
A kind of production method of low sodium spiced beef provided by the invention is as follows described：
(1) pretreatment of raw material：
100 portions of fresh shin beef are chosen by weight and clean blood stains, are done acid discharge processing, are removed visible sundries, connective
Tissue, fascia and fat, modified, divide after it is spare；
(2) pickling liquid is injected：
6 parts of low-sodium compound salts, 5 portions of white granulated sugars, 0.5 portion of monosodium glutamate, 0.4 part of composite phosphate is taken to be dissolved in 30 parts by weight
In water, by being ultrasonically treated to being completely dissolved, it is cooled to room temperature, pickling liquid is made；It by weight percentage takes meat to weigh 28% to salt down
Pickling liquid is uniformly injected into step (1) ready beef by liquid processed by the way of hand injection, and injection temperature is controlled in 3-
6℃；
(3) vacuum tumbling：
Step (2) will be passed through, and treated that beef is put into vacuum tumbler, vacuum degree 0.03-0.05MPa, tumbling
2.5h；
(4) it pickles：
Step (3) tumbling will be passed through treated that beef is put into 3-6 DEG C of refrigerator refrigerates 11h；
(5) it precooks：
By after the beef that step (4) has been pickled drains away the water cold water enter pot, cook boiling, blood foam removed, by beef
It takes out spare；
(6) it boils again：
2.0 parts of cassia bark, 0.8 part of nutmeg, 0.8 part of cloves, 2.0 parts of Chinese prickly ash, 2.0 parts of aniseed, Bi is taken to dial 0.8 by weight
Part, 0.8 part of kaempferia galamga, 1.2 parts of fennel seeds, 0.8 part of fructus amomi, 0.8 part of Radix Glycyrrhizae, 0.8 part of tsaoko, 1.5 parts of dried orange peel, 0.8 part of the root of Dahurain angelica, perfume
0.8 part of leaf, 0.8 part of hawthorn, 0.8 part of capsicum are packed into double gauze bag and are wrapped as material, in 1000 parts of water after slow fire tanning 1.5h,
It is put into 4.0 parts of galingal, 4.0 parts of garlic, 5.0 parts of soy sauce, 8.0 parts of salt, 3.0 parts of white granulated sugar and after step (5) is precooked
Beef, big fire cook 35min, and 0.8 part of 3.0 parts of cooking wine, 0.8 part of monosodium glutamate, 2.0 parts of thick broad-bean sauce and white pepper powder is then added, small
Fire simmers 15min；
(7) it impregnates and cool system：
After step (6) is boiled again, 0.6 part of sesame oil is added, closes fire and impregnates 2.5h, be cooled to room temperature, take out meat piece, drain the water
Point, obtain low sodium spiced beef.
Low-sodium compound salt content meter by weight percentage described in step (2) includes：Sodium chloride 57%, potassium chloride
35%, calcium chloride 6% and I+G 2%, wherein I+G is the sapidity nucleotide disodium, by 5'-inosinic acid disodium and 5 '-bird nucleic acid two
Sodium ratio equal by weight mixes.
Composite phosphate described in step (2) be sodium tripolyphosphate, sodium pyrophosphate, calgon, dipotassium hydrogen phosphate,
Three kinds in tertiary sodium phosphate and Sodium Acid Pyrophosphate or it is several by weight etc. ratio mix.
Supersound process described in step (2) uses the ultrasonic wave that frequency is 300W for 40kHz, power.
Every tumbling 10min, the form of interval 20min, total used time 2.5h are taken in vacuum tumbling described in step (3).
Embodiment three：
A kind of production method of low sodium spiced beef provided by the invention is as follows described：
(1) pretreatment of raw material：
100 portions of fresh shin beef are chosen by weight and clean blood stains, are done acid discharge processing, are removed visible sundries, connective
Tissue, fascia and fat, modified, divide after it is spare；
(2) pickling liquid is injected：
7 parts of low-sodium compound salts, 6 portions of white granulated sugars, 0.7 portion of monosodium glutamate, 0.5 part of composite phosphate is taken to be dissolved in 45 parts by weight
In water, by being ultrasonically treated to being completely dissolved, it is cooled to room temperature, pickling liquid is made；It by weight percentage takes meat to weigh 30% to salt down
Pickling liquid is uniformly injected into step (1) ready beef by liquid processed by the way of hand injection, and injection temperature is controlled in 3-
6℃；
(3) vacuum tumbling：
Step (2) will be passed through, and treated that beef is put into vacuum tumbler, vacuum degree 0.03-0.05MPa, tumbling
3h；
(4) it pickles：
Step (3) tumbling will be passed through treated that beef is put into 3-6 DEG C of refrigerator refrigerates 12h；
(5) it precooks：
By after the beef that step (4) has been pickled drains away the water cold water enter pot, cook boiling, blood foam removed, by beef
It takes out spare；
(6) it boils again：
2.5 parts of cassia bark, 1.0 parts of nutmeg, 1.0 parts of cloves, 2.5 parts of Chinese prickly ash, 2.5 parts of aniseed, Bi is taken to dial 1.0 by weight
Part, 1.0 parts of kaempferia galamga, 1.5 parts of fennel seeds, 1.0 parts of fructus amomi, 1.0 parts of Radix Glycyrrhizae, 1.0 parts of tsaoko, 2.0 parts of dried orange peel, 1.0 parts of the root of Dahurain angelica, perfume
1.0 parts of leaf, 1.0 parts of hawthorn, 1.0 parts of capsicum are packed into double gauze bag and are wrapped as material, in 1200 parts of water after slow fire tanning 2h, put
Enter 5.0 parts of galingal, 5.0 parts of garlic, 6.0 parts of soy sauce, 10.0 parts of salt, 3.5 parts of white granulated sugar and the ox after step (5) is precooked
Meat, big fire cook 40min, 1.0 parts of 3.5 parts of cooking wine, 1.0 parts of monosodium glutamate, 2.5 parts of thick broad-bean sauce and white pepper powder, small fire are then added
Simmer 20min；
(7) it impregnates and cool system：
After step (6) is boiled again, 0.8 part of sesame oil is added, closes fire and impregnates 3h, be cooled to room temperature, take out meat piece, drain the water
Point, obtain low sodium spiced beef.
Low-sodium compound salt content meter by weight percentage described in step (2) includes：Sodium chloride 52%, potassium chloride
42%, calcium chloride 5% and I+G 1%, wherein I+G is the sapidity nucleotide disodium, by 5'-inosinic acid disodium and 5 '-bird nucleic acid two
Sodium ratio equal by weight mixes.
Composite phosphate described in step (2) be sodium tripolyphosphate, sodium pyrophosphate, calgon, dipotassium hydrogen phosphate,
Three kinds in tertiary sodium phosphate and Sodium Acid Pyrophosphate or it is several by weight etc. ratio mix.
Supersound process described in step (2) uses the ultrasonic wave that frequency is 300W for 40kHz, power.
Every tumbling 10min, the form of interval 20min, total used time 3h are taken in vacuum tumbling described in step (3).
Experiment one：
The present invention chooses influences most significant pickling liquid progress Experimental comparison to spiced beef mouthfeel taste, takes 4- by weight
7 parts of low-sodium compound salts, 3-6 portions of white granulated sugars, 0.3-0.7 portions of monosodium glutamates, 0.3-0.5 parts of composite phosphates are dissolved in 25-45 parts of water,
By being ultrasonically treated to being completely dissolved, it is cooled to room temperature, pickling liquid is made；Salting down for meat weight 25%-30% is taken by weight percentage
Liquid processed, which is injected into beef, to be pickled, wherein the proportioning of low-sodium compound salt is divided into three groups and is tested, and refers to table 1：
1 low-sodium compound salt proportioning test of table is grouped
| NaCl (%) | KCl (%) | CaCl2(%) | I+G (%) | |
| It is formulated A | 65 | 27 | 4 | 4 |
| It is formulated B | 43~57 | 35~45 | 5~8 | 1~4 |
| It is formulated C | 30 | 60 | 9 | 1 |
The index for evaluating the spiced beef of the present invention mainly has sensory evaluation, aberration, hardness, elasticity, tenderness, wherein sense organ
Evaluation standards of grading are shown in Table 2：
2 subjective appreciation standards of grading table of table
It is commented by the subjective appreciation person of profession carrying out sense organ according to table 1 according to three kinds of formulas spiced beef obtained in table 1
Fixed, obtained evaluation result average value is shown in Table 3：
3 low-sodium compound salt of table is with the influence for comparing low sodium spiced beef sensory scores
| It is formulated A | It is formulated B | It is formulated C | |
| Color and luster and appearance | 8.63±0.49a | 8.75±0.65a | 5.75±0.96b |
| Chewiness | 8.38±0.63a | 8.50±0.82a | 6.00±0.82b |
| Taste | 7.13±0.48a | 7.00±0.58a | 5.25±2.22a |
| Fragrance | 7.00±0.41a | 6.80±0.24a | 5.50±1.29b |
| Overall merit | 7.80±0.30a | 7.79±0.16a | 5.60±1.16b |
As can be seen from Table 3, KCl and CaCl in pickling liquid is improved2Ratio, the taste of spiced beef is not significantly different,
It is formulated A and is formulated the spiced beef comprehensive score almost indifference of B, formula C comprehensive scores are relatively low, contain in conjunction with the sodium ion of spiced beef
Amount considers that formula B is optimal set, i.e. sodium ions content is minimum, but sense organ overall merit highest scoring；
Experiment two：
Identical in pickling liquid proportioning, according to pickling liquid injection rate, (weight of the pickling liquid of injection accounts for meat weight
Percentage) difference, measure the cooking loss rate of spiced beef：The beef pickled is cut into 2cm3Fritter, use electronic balance
Its weight (M1) is measured, is put into retort pouch, 80 DEG C of heating water bath 10min are cooled to room temperature after taking-up with flowing water, and in 0~4
DEG C place 2h, the moisture and grease of sample surfaces blotted with filter paper, accurately weighs example weight (M2), calculate cooking loss=
(M1-M2)/M1 × 100%, measures and the results are shown in Table 4：
Influence of the 4 pickling liquid injection rate of table to low sodium spiced beef cooking loss
| 15%-20% | 25%-30% | 35%-40% | |
| Cooking loss (%) | 33.29±1.52a | 15.95±0.97b | 15.45±1.08b |
As can be seen from Table 4, as the raising of pickling liquid injection rate, the cooking loss of spiced beef continuously decrease, illustrate it
Water-retaining property is improved, and for injection rate in 25%-30% and 35%-40%, cooking loss rate is low, i.e., water-retaining property is best, at this time
The moisture holding capacity of muscle has reached saturation state.Compared to injection rate 25%-30% and 35%-40%, excess injection pickling liquid meeting
Cause spiced beef product shearing force to decline, lose the distinctive mouthfeel of spiced beef, therefore, pickling liquid selects the injection of 25%-30%
Rate is optimal injection rate；
Experiment three：
In other parts by weight of raw materials, identical with when pickling liquid injection rate, by being provided using the present invention
The pickling liquid containing low-sodium compound salt made from low sodium spiced beef with using containing common iodizedsalt pickling liquid (i.e. by weight
Part takes 4-7 parts of iodizedsalts, 3-6 portions of white granulated sugars, 0.3-0.7 portions of monosodium glutamates, 0.3-0.5 parts of composite phosphates to be dissolved in 25-45 parts of water
In, by being ultrasonically treated to being completely dissolved, be cooled to room temperature, pickling liquid be made) made from common spiced beef carry out respectively sodium from
Sub- concentration mensuration, shearing force measurement, WSF spectrophotometric color measurement instruments color difference measurement and subjective appreciation, are as a result shown in Table 5-8 respectively：
The comparison of 5 common spiced beef of table and the low sodium spiced beef Na ion concentration of the present invention
| Common spiced beef | The low sodium spiced beef of the present invention | |
| Na ion concentration (mg/L) | 251.25±34.17a | 89.68±5.65b |
As can be seen from Table 5, low sodium spiced beef Na ion concentration made from method provided by the invention is significantly lower than use
The Na ion concentration of spiced beef made from common iodizedsalt；
The comparison of 6 common spiced beef of table and the low sodium spiced beef tenderness of the present invention
| Common spiced beef | The low sodium spiced beef of the present invention | |
| Shearing force (N) | 34.64±7.83a | 33.11±5.13a |
As can be seen from Table 6, tradition side is slightly better than using the tenderness of low sodium spiced beef made from method provided by the invention
Spiced beef made from method；
The low sodium spiced beef value of chromatism of 7 common spiced beef of table and the present invention
| Common spiced beef | The low sodium spiced beef of the present invention | |
| L* | 60.41±2.74a | 59.83±1.13a |
| a* | 1.36±1.02b | 4.03±0.74a |
| b* | 26.99±0.57a | 25.78±1.29a |
As can be seen from Table 7, using low sodium spiced beef made from method provided by the invention compared with common spiced beef
There are significant difference in terms of a* values, show that low sodium spiced beef is scarlet than common spiced beef；And the nothing in terms of brightness value and yellow value degree
Notable difference；
The subjective appreciation of 8 spiced beef of table compares
| Common spiced beef | The low sodium spiced beef of the present invention | |
| Color and luster and appearance | 8.60±0.55a | 8.90±0.21a |
| Chewiness | 8.40±0.89a | 8.60±0.84a |
| Taste | 7.20±1.64a | 7.00±1.22a |
| Fragrance | 7.20±0.84a | 6.90±0.74a |
| Overall merit | 7.86±0.81a | 7.98±0.48a |
As can be seen from Table 8, slightly it is better than using low sodium spiced beef Comprehensive Assessment made from method provided by the invention common
Spiced beef.
Experiment four：
It is identical in other raw material proportionings and technique, vacuum tumbling time is measured to low sodium spiced beef yield rate
It influences, the results are shown in Table 9：
Influence of the 9 vacuum tumbling time of table to low sodium spiced beef yield rate
| 1.5-2h | 2.5-3h | 3.5-4h | |
| Yield rate (%) | 69.36±0.84b | 91.70±5.80a | 86.24±2.11a |
The percentage that the yield rate of spiced beef accounts for raw meat weight with the product weight machined indicates, can from table 9
To find out：The yield rate of tumbling 2.5-3h, spiced beef reach 90% or more；Tumbling time is insufficient, and pickling liquid fails in beef
Infiltration is uniform, and yield rate is relatively low；Tumbling time is long, and beef superficial muscle gelation causes yield rate to decline, therefore, tumbling
Best Times are 2.5-3h.
Experiment five：
It is identical in other raw material proportionings and technique, influence of the salting period to low sodium spiced beef tenderness is measured,
It the results are shown in Table 10：
Influence of 10 salting period of table to low sodium spiced beef tenderness
| 6-8h | 10-12h | 14-16h | |
| Shearing force (N) | 38.63±1.15a | 33.27±1.22b | 16.27±1.06c |
Shear force value is higher, illustrates that meat is harder, as can be seen from Table 10, when salting period is 10-12h, shearing force
It is moderate, that is, it ensure that the tenderness of spiced beef, and it is unrelaxing to ensure that the mouthfeel of spiced beef is compacted.
Claims (6)
1. a kind of production method of low sodium spiced beef, it is characterised in that：Include the following steps：
(1) pretreatment of raw material：
100 parts of fresh beefs are chosen by weight and clean blood stains, are removed visible sundries, connective tissue, fascia and fat, are carried out
It is spare after finishing, segmentation；
(2) pickling liquid is injected：
Take 4-7 parts of low-sodium compound salts, 3-6 portions of white granulated sugars, 0.3-0.7 portions of monosodium glutamates, 0.3-0.5 parts of composite phosphates molten by weight
Solution, by being ultrasonically treated to being completely dissolved, is cooled to room temperature in 25-45 parts of water, pickling liquid is made；Meat is taken by weight percentage
Pickling liquid, is uniformly injected into step (1) ready beef by the pickling liquid of weight 25%-30% by the way of hand injection,
Injection temperature is controlled at 3-6 DEG C；Low-sodium compound salt content meter by weight percentage includes：Sodium chloride 43%~57%,
Potassium chloride 35%~45%, calcium chloride 5%~8% and I+G 1%~4%；
(3) vacuum tumbling：
Step (2) will be passed through, and treated that beef is put into vacuum tumbler, vacuum degree 0.03-0.05MPa, tumbling 2.5-
3h；
(4) it pickles：
Step (3) tumbling will be passed through treated that beef is put into 3-6 DEG C of refrigerator refrigerates 10-12h；
(5) it precooks：
By after the beef that step (4) has been pickled drains away the water cold water enter pot, cook boiling, remove blood foam, beef is taken out
It is spare；
(6) it boils again：
1.5-2.5 parts of cassia bark, 0.6-1.0 parts of nutmeg, 0.6-1.0 parts of cloves, 1.5-2.5 parts of Chinese prickly ash, aniseed are taken by weight
1.5-2.5 parts, Bi dial 0.6-1.0 parts, 0.6-1.0 parts of kaempferia galamga, 1.0-1.5 parts of fennel seeds, 0.6-1.0 parts of fructus amomi, Radix Glycyrrhizae 0.6-
1.0 parts, 0.6-1.0 parts of tsaoko, 1.2-2.0 parts of dried orange peel, 0.6-1.0 parts of the root of Dahurain angelica, 0.6-1.0 parts of spiceleaf, 0.6-1.0 parts of hawthorn,
0.6-1.0 parts of capsicum is packed into double gauze bag and is wrapped as material, in 800-1200 parts of water after slow fire tanning 1.5-2h, is put into galingal
3.0-5.0 parts, 3.0-5.0 parts of garlic, 4.0-6.0 parts of soy sauce, 6.0-10.0 parts of salt, 2.8-3.5 parts of white granulated sugar and process step
Suddenly the beef after (5) precook, big fire cook 30-40min, 2.8-3.5 parts of cooking wine, 0.6-1.0 parts of monosodium glutamate, thick broad-bean sauce are then added
1.5-2.5 parts and 0.6-1.0 parts of white pepper powder, small fire simmers 10-20min；
(7) it impregnates and cool system：
After step (6) is boiled again, 0.5-0.8 parts of sesame oil is added, closes fire and impregnates 2-3h, be cooled to room temperature, take out meat piece, drain the water
Point, obtain low sodium spiced beef.
2. a kind of production method of low sodium spiced beef according to claim 1, it is characterised in that：I+G in step (2) is
The sapidity nucleotide disodium is mixed by 5'-inosinic acid disodium and 5 '-bird nucleic acid disodiums by weight grade ratio.
3. a kind of production method of low sodium spiced beef according to claim 1, it is characterised in that：Described in step (2)
Composite phosphate is sodium tripolyphosphate, sodium pyrophosphate, calgon, dipotassium hydrogen phosphate, tertiary sodium phosphate and pyrophosphoric acid dihydro two
Three kinds in sodium or it is several by weight etc. ratio mix.
4. a kind of production method of low sodium spiced beef according to claim 1, it is characterised in that：Described in step (2)
Supersound process uses the ultrasonic wave that frequency is 300W for 40kHz, power.
5. a kind of production method of low sodium spiced beef according to claim 1, it is characterised in that：Described in step (3)
Every tumbling 10min, the form of interval 20min, total used time 2.5-3h are taken in vacuum tumbling.
6. a kind of production method of low sodium spiced beef according to claim 1, it is characterised in that：The beef selects ox
Tendon carries out doing acid discharge processing to beef before step (1).
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| CN109259111A (en) * | 2018-11-10 | 2019-01-25 | 益阳陈克明食品股份有限公司 | A kind of production method of low sodium low temperature spiced beef |
| CN111011743A (en) * | 2019-11-25 | 2020-04-17 | 仲恺农业工程学院 | Making method for improving flavor of low-sodium salt roasted chicken |
| CN111317106A (en) * | 2020-03-25 | 2020-06-23 | 吉林大学 | Preparation method for improving quality of low-nitrite western-style smoked and cooked ham |
| CN111317105A (en) * | 2020-03-25 | 2020-06-23 | 吉林大学 | Preparation method of western-style smoked ham with low nitrite and N-nitrosamine |
| CN111418786A (en) * | 2020-05-13 | 2020-07-17 | 吉林大学 | Preparation method of low-heterocyclic amine sauced beef |
| CN111758919A (en) * | 2020-07-06 | 2020-10-13 | 北京雁栖月盛斋清真食品有限公司 | Method for making spiced sauced beef tendon |
| CN113100402A (en) * | 2021-05-28 | 2021-07-13 | 福建农林大学 | Processing method of low-sodium prepared sliced meat |
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| CN111758919A (en) * | 2020-07-06 | 2020-10-13 | 北京雁栖月盛斋清真食品有限公司 | Method for making spiced sauced beef tendon |
| CN113100402A (en) * | 2021-05-28 | 2021-07-13 | 福建农林大学 | Processing method of low-sodium prepared sliced meat |
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