CN108669466A - A kind of production method that leisure spiced beef is dry - Google Patents
A kind of production method that leisure spiced beef is dry Download PDFInfo
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- CN108669466A CN108669466A CN201810366799.4A CN201810366799A CN108669466A CN 108669466 A CN108669466 A CN 108669466A CN 201810366799 A CN201810366799 A CN 201810366799A CN 108669466 A CN108669466 A CN 108669466A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 89
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 39
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 39
- 244000000626 Daucus carota Species 0.000 claims abstract description 10
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000004332 deodorization Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 16
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 15
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 15
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 15
- 239000000796 flavoring agent Substances 0.000 claims description 15
- 235000019634 flavors Nutrition 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 8
- 235000010288 sodium nitrite Nutrition 0.000 claims description 8
- 241000234282 Allium Species 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 235000004611 garlic Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 238000002386 leaching Methods 0.000 claims description 7
- 235000020097 white wine Nutrition 0.000 claims description 7
- 235000014101 wine Nutrition 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 210000000845 cartilage Anatomy 0.000 claims description 5
- 210000002808 connective tissue Anatomy 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 5
- 238000000527 sonication Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 210000002435 tendon Anatomy 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 239000004576 sand Substances 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 claims 1
- 238000009938 salting Methods 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 description 5
- 230000001055 chewing effect Effects 0.000 description 3
- 235000013409 condiments Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000002604 ultrasonography Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 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
- 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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of production methods that leisure spiced beef is dry, include the following steps：（1）Endure aniseed water；（2）Ultrasonic wave added is marinated；（3）Deodorization filters；（4）It cooks；（5）Packaging.The present invention is by ultrasonic wave added cured beef, salting period is not only greatly shortened in this way, and beef and aniseed water are fully merged, so that the mouthfeel of dried beef is more tasty, while utilizing hot blast drying beef so that the water content in dried beef is improved, and carrot having one's hair waved is taken to boil, while reducing smell, increase the nutritive value of product, consistent by people is liked.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of production method that leisure spiced beef is dry.
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 is liked by people, enjoys the laudatory title of " favourite son in meat ".Dried beef contains the several mineral materials and ammonia of needed by human body
Base acid had not only maintained the flavor of the resistance to chewing of beef, but also has deposited never degenerate long.The making of dried beef first has to select first-class raw material,
Followed by manufacture craft and Production Time must be considered the time of sunshine when drying, road procedure all closely check on.
Existing dried beef be usually pickled together with beef and other condiment, dry made of product, chewy texture is big, resistance to storage
It deposits, is a kind of snack food of people's eating.But it is pickled in most of dry jerky products manufacturing process and brew time is long, meat
Hard, product dehydration is excessive, and chewing is laborious, and mouthfeel is dry and astringent, therefore a kind of salting period of exploitation is short, is convenient for chewing, instant edible
Leisure spiced beef dryed product it is necessary.
A kind of preparation method of dried beef disclosed in 106962799 A of Chinese patent open file CN, step packet
It includes（1）Raw material selects, and cleans, stripping and slicing；（2）It is marinated, it stands；（3）It is dry；（4）Secondary seasoning；（5）Vacuum packaging, high temperature go out
Bacterium；The dried beef preparation process of the invention have it is simple for process, high degree of automation, nutrient loss is few, can be made a variety of
The dried beef of flavor；But the dry technology method in the invention is dried using electric heating air blower, and 90-100 DEG C of drum is entered
Dry 1-2h in wind drying box, since drying temperature is excessively high, overlong time can cause the moisture in dried beef to be largely lost in this way,
Taste bad, it is difficult to chew, and the invention is by vacuum knead-salting beef, the method too time-consuming influences producer
The job schedule of member.
And the manufacture craft of the dried beef disclosed in 102823878 B of Chinese patent open file CN, including with
Lower step：The beef that the first seasoning is added is pickled；The beef pickled is put into 90 degree or more of boiling water and is cooked；It will boil
Beef after system carries out frying in 25-35 seconds under the oil temperature of 270-290 degree；The second seasoning is added in fried beef,
Frying in 15-20 minutes is carried out under the oil temperature of 80-100 degree, there are the moisture of 8%-10% in stir-fry to beef.The beef that the invention provides
Dry manufacture craft can improve the moisture in dried beef, be easily chewed upon；But the invention mainly passes through fried and stir-fry
It makes to make dried beef, although comparison rapid and convenient in this way, after beef is fried, nutrition can be largely lost, oil
Fried food can also influence the health of eater.
Invention content
It is easy to operate technical problem to be solved by the invention is to provide a kind of production method that leisure spiced beef is dry,
This method is not only to greatly shorten salting period in this way, but also beef and aniseed water is abundant by ultrasonic wave added cured beef
Fusion so that the mouthfeel of dried beef is more tasty.
In order to solve the above technical problems, the technical solution adopted by the present invention is as follows：
A kind of production method that leisure spiced beef is dry, it is comprised the following steps that：
（1）Endure aniseed water：Cassia bark and anise are pressed 1:The mass ratio of 0.9-1 into the water, is then brewed into aniseed water, after enduring
It is filtered spare；The mass ratio of the gross mass and water of above-mentioned cassia bark and anise is 1:9-10；
（2）Ultrasonic wave added is marinated：After rump steak is rejected tendon, cartilage and connective tissue, multiple beef clods are cut into, step is added
Suddenly（1）In aniseed water obtained, be then ultrasonically treated, be ultrasonically treated start when be added salt and sodium nitrite mixing
Solution；
（3）Deodorization filters：The beef clod pickled is put into boiling water, and the carrot of 4%-6% is added in water, is then carried out
Beef clod, leaching drift are pulled in infusion 0.5-1 hours out after cooked；
（4）It cooks：Flavor pack is held together in boiling point or less with the beef clod that above-mentioned leaching was floated to cook, it is small to boil 2-2.5
Shi Hou weakens firepower, etc. after temperature have dropped 5-10 DEG C, continue to cook, then take the dish out of the pot；
（5）Packaging：The beef clod to take the dish out of the pot is cut into small strip, is then dried, and is then cooled to room temperature, and pack, last high
Temperature sterilization is got product.
Step（1）In, the tanning needs 0.5-1 hours.
Step（2）In, the rump steak is 90-100 parts by weight, and is cut into 200-300 beef clod, the aniseed
The mass ratio of water and beef clod is 3-4：1, the sonication treatment time is 1.5-2 hour.
Step（4）In, the flavor pack is refined salt 5-6 parts by weight, flour paste 7-8 parts by weight, white wine 0.7-0.8 weight
Part, cooking wine 1-2 parts by weight, onion parts 1-2 parts by weight, fresh ginger 1-2 parts by weight, garlic 1-2 parts by weight, fennel face 0.3-0.5 weight
Part and five-spice powder 0.3-0.5 parts by weight.
The five-spice powder of the 0.3-0.5 parts by weight is by cassia bark 0.06-0.1 parts by weight, Chinese anise 0.06-0.1 weight
Part, Chinese prickly ash 0.06-0.1 parts by weight, fructus amomi 0.06-0.1 parts by weight and spiceleaf 0.06-0.1 parts by weight composition.
Step（4）In, after the temperature has dropped 5-10 DEG C, it is 1-1.5 hours to continue brew time.
Step（5）In, the beef clod is cut into small strip, refers to being cut into long 5-8cm, the small strip of wide and thick 1-2cm,
The drying refers to blowing 40-60min by hot wind, and the temperature of hot-air seasoning is 75-85 DEG C.
Step（2）In, the supersound process setting program is as follows：Ultrasonic frequency is 27-29KHz, power 170-
190W, processing time 175-185min, the temperature for being ultrasonically treated food materials are 8-10 DEG C.
Step（4）In, the flavor pack is preferably 5.5 parts by weight of refined salt, 7.5 parts by weight of flour paste, 0.75 weight of white wine
Part, 1.5 parts by weight of cooking wine, 1.5 parts by weight of onion parts, 1.5 parts by weight of fresh ginger, 1.5 parts by weight of garlic, 0.4 parts by weight of fennel face and
0.4 parts by weight of five-spice powder.
The mass percent dosage of the carrot is the 5% of the beef pickled；The mixing of the salt and sodium nitrite
Salt and sodium nitrite mass percent dosage in solution are respectively the 2% and 0.015% of the beef pickled, a concentration of
0.1%-0.2%。
Specifically, the present invention has the beneficial effect that：The present invention is easy to operate, and this method is to pickle ox by ultrasonic wave added
Meat not only greatly shortens salting period, but also can be by beef and aniseed in this way by suitable raw material proportioning and process conditions
Water fully merges so that the mouthfeel of dried beef is more tasty, while utilizing hot blast drying beef so that the moisture in dried beef obtains
To ensure, and nutrition will not be lost in.Carrot having one's hair waved is taken to boil, the effect of carrot is to remove raw meat adsorbing contaminant, is reducing the smelling of fish or mutton
While taste, increase the nutritive value of product.The dissolution of protein can be promoted by being ultrasonically treated in the present invention, improve meat, be increased
The tenderness of meat, while accelerating the seepage velocity of salt, shorten salting period, achievees the effect that promote marinated.
Specific implementation mode
By following embodiment, the present invention is further illustrated.
Embodiment 1：
The dispensing used in the present embodiment is as follows：
1, flavor pack is：Refined salt 5g, flour paste 7g, white wine 0.7g, cooking wine 1g, onion parts 1g, fresh ginger 1g, garlic 1g, fennel face 0.3g
With five-spice powder 0.3g.The wherein five-spice powder of 0.3g includes：Cassia bark 0.06g, Chinese anise 0.06g, Chinese prickly ash 0.06g, fructus amomi 0.06g
With spiceleaf 0.06g.
2, making step：
（1）Endure aniseed water：Cassia bark and anise are pressed 1:0.9 mass ratio into the water, then boils 0.75 hour into aniseed water,
And the mass ratio of condiment cassia bark and anise and water is 1:9, it is filtered after enduring spare；
（2）Ultrasonic wave added is marinated：After the rump steak of 90g is rejected tendon, cartilage and connective tissue, 200 beef clods are cut into,
Then setting is ultrasonically treated program：Ultrasonic frequency is 27KHz, power 170W, processing time be 175min and ultrasound at
The temperature for managing food materials is 8 DEG C, and the mixed solution of 0.1% salt and sodium nitrite is added in supersound process, and step is added
（1）In aniseed water, wherein the mass ratio of aniseed water and beef clod be 3:1, sonication treatment time is 1.5 hours, control temperature
Degree is at 8-10 DEG C；
（3）Deodorization filters：The beef clod pickled is put into boiling water, and 4% carrot is added in water, then carries out infusion
0.5 hour, pull beef clod, leaching drift after cooked out；
（4）It cooks：It flavor pack is soaked into together the beef clod floated is held together in boiling point or less and cook, after boiling 2 hours, weaken
Firepower, etc. after temperature have dropped 5 DEG C, continue to cook 1 hour, then take the dish out of the pot；
（5）Packaging：The beef clod to take the dish out of the pot is divided into long 5cm, the small strip of wide and thick 1cm with knife, and hot wind blows 40min, hot-air seasoning
Temperature be 75 DEG C, be then cooled to room temperature, and pack, final high temperature sterilization get product.
Embodiment 2：
The dispensing used in the present embodiment is as follows：
1, flavor pack is：Refined salt 7g, flour paste 7.5g, white wine 0.75g, cooking wine 1.5g, onion parts 1.5g, fresh ginger 1.5g, garlic 1.5g,
Fennel face 0.4g and five-spice powder 0.4g.The wherein five-spice powder of 0.4g includes：Cassia bark 0.08g, Chinese anise 0.08g, Chinese prickly ash
0.08g, fructus amomi 0.08g and spiceleaf 0.08g.
2, making step：
（1）Endure aniseed water：Cassia bark and anise are pressed 1:0.95 mass ratio into the water, then boils 0.5 hour into aniseed
Water, and the mass ratio of condiment cassia bark and anise and water is 1:9.5, it is filtered after enduring spare；
（2）Ultrasonic wave added is marinated：After the rump steak of 95g is rejected tendon, cartilage and connective tissue, 250 beef clods are cut into,
Then setting is ultrasonically treated program：Ultrasonic frequency is 28KHz, power 180W, processing time be 180min and ultrasound at
The temperature for managing food materials is 9 DEG C, and the mixed solution of 0.15% salt and sodium nitrite is added in supersound process, and step is added
（1）In aniseed water, wherein the mass ratio of aniseed water and beef clod be 3.5:1, sonication treatment time is 1.75 hours, control
Temperature is at 8-10 DEG C；
（3）Deodorization filters：The beef clod pickled is put into boiling water, and 5% carrot is added in water, then carries out infusion
0.75 hour, pull beef clod, leaching drift after cooked out；
（4）It cooks：It flavor pack is soaked into together the beef clod floated is held together in boiling point or less and cook, after boiling 2.25 hours,
Weaken firepower, etc. after temperature have dropped 7.5 DEG C, continue to cook 1.25 hours, then take the dish out of the pot；
（5）Packaging：The beef clod to take the dish out of the pot is divided into long 6.5cm, the small strip of wide and thick 1.5cm with knife, and hot wind blows 50min, hot wind
The temperature of drying is 80 DEG C, is then cooled to room temperature, and pack, and final high temperature sterilization is got product.
Embodiment 3：
The dispensing used in the present embodiment is as follows：
1, flavor pack is：Refined salt 6g, flour paste 8g, white wine 0.8g, cooking wine 2g, onion parts 2g, fresh ginger 2g, garlic 2g, fennel face 0.5g
With five-spice powder 0.5g.The wherein five-spice powder of 0.5g includes：Cassia bark 0.1g, Chinese anise 0.1g, Chinese prickly ash 0.1g, fructus amomi 0.1g and perfume (or spice)
Leaf 0.1g.
2, making step：
（1）Endure aniseed water：Cassia bark and anise are pressed 1:1 mass ratio into the water, then boils 1 hour into aniseed water, and helps
Expect that cassia bark and the mass ratio of anise and water are 1:10, it is filtered after enduring spare；
（2）Ultrasonic wave added is marinated：After the rump steak of 100g is rejected tendon, cartilage and connective tissue, it is cut into 300 beef
Block, then setting are ultrasonically treated program：Ultrasonic frequency is 29KHz, and power 190W, processing time is 185min and ultrasound
The temperature for handling food materials is 10 DEG C, and the mixed solution of 0.2% salt and sodium nitrite is added in supersound process, and step is added
Suddenly（1）In aniseed water, wherein the mass ratio of aniseed water and beef clod be 4:1, sonication treatment time is 2 hours, control temperature
Degree is at 8-10 DEG C；
（3）Deodorization filters：The beef clod pickled is put into boiling water, and 6% carrot is added in water, then carries out infusion
1 hour, pull beef clod, leaching drift after cooked out；
（4）It cooks：It flavor pack is soaked into together the beef clod floated is held together in boiling point or less and cook, after boiling 2.5 hours, subtract
Weak firepower, etc. after temperature have dropped 10 DEG C, continue to cook 1. 5 hours, then take the dish out of the pot；
（5）Packaging：The beef clod to take the dish out of the pot is divided into long 8cm, the small strip of wide and thick 2cm with knife, and hot wind blows 60min, hot-air seasoning
Temperature be 85 DEG C, be then cooled to room temperature, and pack, final high temperature sterilization get product.
Other undeclared parts of the present invention are same as the prior art.
Claims (10)
1. a kind of production method that leisure spiced beef is dry, which is characterized in that the making step of this method is as follows：
（1）Endure aniseed water：Cassia bark and anise are pressed 1:The mass ratio of 0.9-1 into the water, is then brewed into aniseed water, after enduring
It is filtered spare；The mass ratio of the gross mass and water of above-mentioned cassia bark and anise is 1:9-10；
（2）Ultrasonic wave added is marinated：After rump steak is rejected tendon, cartilage and connective tissue, multiple beef clods are cut into, step is added
Suddenly（1）In aniseed water obtained, be then ultrasonically treated, be ultrasonically treated start when be added salt and sodium nitrite mixing
Solution；
（3）Deodorization filters：The beef clod pickled is put into boiling water, and the carrot of 4%-6% is added in water, is then carried out
Beef clod, leaching drift are pulled in infusion 0.5-1 hours out after cooked；
（4）It cooks：Flavor pack is held together in boiling point or less with the beef clod that above-mentioned leaching was floated to cook, it is small to boil 2-2.5
Shi Hou weakens firepower, etc. after temperature have dropped 5-10 DEG C, continue to cook, then take the dish out of the pot；
（5）Packaging：The beef clod to take the dish out of the pot is cut into small strip, is then dried, and is then cooled to room temperature, and pack, last high
Temperature sterilization is got product.
2. the dry production method of leisure spiced beef according to claim 1, it is characterised in that：Step（1）In, it is described
Tanning needs 0.5-1 hours.
3. the dry production method of leisure spiced beef according to claim 1, it is characterised in that：Step（2）In, it is described
Rump steak is 90-100 parts by weight, and is cut into 200-300 beef clod, and the mass ratio of the aniseed water and beef clod is 3-4：
1, the sonication treatment time is 1.5-2 hour.
4. the dry production method of leisure spiced beef according to claim 1, it is characterised in that：Step（4）In, it is described
Flavor pack is refined salt 5-6 parts by weight, flour paste 7-8 parts by weight, white wine 0.7-0.8 parts by weight, cooking wine 1-2 parts by weight, onion parts 1-2 weights
Measure part, fresh ginger 1-2 parts by weight, garlic 1-2 parts by weight, fennel face 0.3-0.5 parts by weight and five-spice powder 0.3-0.5 parts by weight.
5. the dry production method of leisure spiced beef according to claim 4, it is characterised in that：The 0.3-0.5 weights
The five-spice powder of part is measured by cassia bark 0.06-0.1 parts by weight, Chinese anise 0.06-0.1 parts by weight, Chinese prickly ash 0.06-0.1 parts by weight, sand
Benevolence 0.06-0.1 parts by weight and spiceleaf 0.06-0.1 parts by weight composition.
6. the dry production method of leisure spiced beef according to claim 1, it is characterised in that：Step（4）In, the temperature
After degree has dropped 5-10 DEG C, it is 1-1.5 hours to continue brew time.
7. the dry production method of leisure spiced beef according to claim 1, it is characterised in that：Step（5）In, it is described
Beef clod is cut into small strip, refers to being cut into long 5-8cm, the small strip of wide and thick 1-2cm, the drying refers to passing through hot wind
40-60min is blown, the temperature of hot-air seasoning is 75-85 DEG C.
8. the dry production method of leisure spiced beef according to claim 1, it is characterised in that：Step（2）In, it is described
It is as follows to be ultrasonically treated setting program：Ultrasonic frequency is 27-29KHz, power 170-190W, processing time 175-
185min, the temperature for being ultrasonically treated food materials are 8-10 DEG C.
9. the dry production method of leisure spiced beef according to claim 4, it is characterised in that：Step（4）In, it is described
Flavor pack is preferably 5.5 parts by weight of refined salt, 7.5 parts by weight of flour paste, 0.75 parts by weight of white wine, 1.5 parts by weight of cooking wine, onion parts 1.5
Parts by weight, 1.5 parts by weight of fresh ginger, 0.4 parts by weight of 1.5 parts by weight of garlic, 0.4 parts by weight of fennel face and five-spice powder.
10. the dry production method of leisure spiced beef according to claim 1, it is characterised in that：The quality of the carrot
Percentage dosage is the 5% of the beef pickled；Salt in the mixed solution of the salt and sodium nitrite and sodium nitrite matter
Amount percentage dosage is respectively the 2% and 0.015% of the beef pickled, a concentration of 0.1%-0.2%.
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| CN115474671A (en) * | 2022-09-24 | 2022-12-16 | 江苏众阳食品有限公司 | Low-salt dried meat slices with low nitrite residues and preparation method |
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| CN111357945A (en) * | 2020-04-15 | 2020-07-03 | 玉林老芳食品有限公司 | Air-dried sirloin making process |
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| CN115152946A (en) * | 2022-05-25 | 2022-10-11 | 华中农业大学 | Stewed sirloin pre-made dish with radishes subjected to ultrasonic pickling pretreatment and processing technology thereof |
| CN115474671A (en) * | 2022-09-24 | 2022-12-16 | 江苏众阳食品有限公司 | Low-salt dried meat slices with low nitrite residues and preparation method |
| CN115474671B (en) * | 2022-09-24 | 2023-10-31 | 江苏众阳食品有限公司 | Preparation method of low-nitrite-residue low-salt dried meat slice |
| CN115997895A (en) * | 2022-11-30 | 2023-04-25 | 江南大学 | Preparation method of microwave-infrared combined dried beef jerky subjected to ultrasonic pretreatment |
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