CN108835500A - A kind of preparation for processing of dried beef paste - Google Patents
A kind of preparation for processing of dried beef paste Download PDFInfo
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- CN108835500A CN108835500A CN201810749367.1A CN201810749367A CN108835500A CN 108835500 A CN108835500 A CN 108835500A CN 201810749367 A CN201810749367 A CN 201810749367A CN 108835500 A CN108835500 A CN 108835500A
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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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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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
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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
- A23L13/70—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
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to food and drink processing technique fields,Disclose a kind of preparation for processing of dried beef paste,Pass through the sterilization method that pressurizes,So that the total amino acid content to dissociate in dried beef paste doubles,It is obvious that several amino acid especially to play an important role to dried beef paste fragrance improve property,While killing microorganism,The flavor of dried beef paste and nutrition can be guaranteed,Secondary pollution is avoided in cutting and packaging process after product shortening,It can't be because of being added to beef full of nutrition,Lead to microbial reproduction,Reduced shelf-life,The dried beef paste that the present invention is prepared,Without any preservative,The amino acid being rich in,Mineral matter element,Mouthfeel is very good,The hardness of soy sauce pickled bean curd,Elasticity and chewiness are all significantly improved,The quality structure for not having thermal sterilization generation softens,Form is destroyed,The defects of juice oozes out.
Description
Technical field
The invention belongs to food and drink processing technique fields, and in particular to a kind of preparation for processing of dried beef paste.
Background technique
China's traditional soybean product mainly has soft beancurd（Tender, processed bean curd, south, bei-tofu）, half dehydrated products（Dried bean curd, hundred
Leaf, a thousand sheets）, deep fried products（Fried bean curd, Deep-fried meatballs）, spiced and stewed food（Halogen dried bean curd, spiced dried beancurd）, fried spiced and stewed food（Hua Gan, steamed bean curd roll
Deng）, smoked product（Smoke-dried beancurd, smoked intestines）, drying product（Bean curd stick, bamboo chip）, sauce class（Sweet fermented flour sauce, soy sauce）, soya-bean milk, soymilk etc..Fermentation
Bean product have fermented soya bean, beans sauce, fermented bean curd, soy sauce etc.；Non-fermented bean products include dipping bean product, such as soya-bean milk, bean curd, beans
Cream, dried bean curd, blinds, steamed bean curd roll etc. and homely bean product, such as bean sprouts, cooked beans, stir-fry beans.
The health-care effect of bean product is high, is constantly subjected to people's favor.Nowadays, with the quickening pace of modern life, fast food
Food is more welcome.It is also becoming for current production and sales extensively at the instant product of all kinds of flavors using soybean as Raw material processing
Gesture.And since bean product protein amino acid content is high, work in-process is highly prone to the influence of microbial reproduction, taste is caused to be sent out
The problems such as sour and rotten, especially when being added to remaining auxiliary material and increasing bean product flavor, it is easier to introduce miscellaneous bacteria etc., process
Flavor is uncontrolled, and is unfavorable for the preservation of bean product.Existing simple process mode be exactly add a large amount of preservative with
And stronger flavouring is covered, and the original flavor of food materials but also totally unfavorable to human health is not only lost.
Summary of the invention
The purpose of the present invention is being directed to existing problem, a kind of preparation for processing of dried beef paste, flavor battalion are provided
Support it is full, be free of any preservative, shelf life extension was to 12 months.
The present invention is achieved by the following technical solutions：
A kind of preparation for processing of dried beef paste, includes the following steps：
（1）Ox back position muscle is chosen as raw meat, tendon is rejected and cleaned up, is cut into 100- along meat fiber
The meat piece of 120 grammes per square metres, the meat piece cut are placed in freshness protection package, and pickling liquid, solid-liquid ratio 1 are added into freshness protection package：2.4-2.6
Air in bag is removed, sealing is placed in 200-220MPa pressure cooker and pickles 20-24 minutes, and pickling temperature is 30-32 DEG C；
（2）The beef pickled is taken out, after being rinsed well using clear water, boiling Jiang Shuizhong is placed in and scalds 1.5-2.0 minutes, after pulling out
Yu Mo is rinsed out, beef soup-stock is then added water to cook, obtained beef is cut into 0.5-0.6 grams of ding shape, adds after soup-stock is cooling
It is spare to obtain halogen material for auxiliary material brewed brine；
（3）Full complete high quality soybean is selected, cleaning, which is placed in soak, impregnates, solid-liquid ratio 1:3.5-3.8 impregnating temperature
Degree is 34-36 DEG C, is dipped to soybean volume and expands 1.5-1.6 times, will carry out defibrination after the soybean control water after immersion, given birth to
Slurry, mashing off 13-16 minutes under 140-150 DEG C of steam, solidification forms uncongealed tofu after the soya-bean milk cooling and standings after selecting slurry；
（4）By step（2）Diced beef be added in broken uncongealed tofu, dried bean curd is pressed into after mixing, is subsequently placed in halogen in halogen material
It is 4-5 hours processed, soy sauce pickled bean curd is obtained, air-dries 20-30 minutes under 0-5 DEG C of low temperature, then soy sauce pickled bean curd sterilizes under high pressure,
Sterilization pressure is 450-460MPa, and sterilising temp is 40-42 DEG C, and sterilization time is 10-14 minute, is vacuum-packed after sterilizing and is
It can.
It is further described as to above scheme, step（1）The pickling liquid is in parts by weight by following component system
At：It is 11-12 parts of lemon tablet, 3.5-4.0 parts of lotus leaf, 2.5-3.0 parts of peppermint, 4.5-5.0 parts of rose, 7.5-8.0 parts of salt, cool
110-120 parts of boiled water.
It is further described as to above scheme, step（2）The brewed brine auxiliary material accounts for the 2.8- of soup-stock mass fraction
3.0%。
It is further described as to above scheme, step（2）The brewed brine auxiliary material is in parts by weight by following component
It is made：5.6-5.8 parts of Radix Glycyrrhizae, 6.5-7.0 parts of shallot, 3.5-4.0 parts of ginger, 3.0-3.5 parts of illiciumverum, 2.0-2.5 parts of spiceleaf, fennel
1.5-2.0 parts fragrant, 1.2-1.4 parts of light soy sauce, 2.3-2.5 parts of dark soy sauce, 0.5-0.6 parts of pepper powder.
It is further described as to above scheme, step（3）The soak is in parts by weight by following component system
At：Fried cassia is 18-20 parts sub-, 5-6 parts of fructus lycii, 10-12 parts of cocounut oil, 1500-1600 parts of clear water.
It is further described as to above scheme, in the dried beef paste being prepared, mass fraction shared by beef is 8-
10%。
The present invention has the following advantages that compared with prior art：When in order to solve flavor in existing bean product processing and save
Between the problem of cannot taking into account, the present invention provides a kind of preparation for processing of dried beef paste, by the sterilization method that pressurizes so that
The total amino acid content to dissociate in dried beef paste doubles, and especially mentions to several amino acid that dried beef paste fragrance plays an important role
High property is obvious, and while killing microorganism, the flavor of dried beef paste and nutrition can be guaranteed, is dividing after product shortening
Cut and packaging process in avoid secondary pollution, microbial reproduction can't be led to because of beef full of nutrition is added to,
Reduced shelf-life, the dried beef paste that the present invention is prepared are free of any preservative, the amino acid being rich in, mineral matter element, mouth
It is very good to feel, and hardness, the elasticity and chewiness of soy sauce pickled bean curd are all significantly improved, and the quality structure for not having thermal sterilization generation becomes
The defects of soft, form is destroyed, and juice oozes out.
Specific embodiment
Embodiment 1
A kind of preparation for processing of dried beef paste, includes the following steps：
（1）Ox back position muscle is chosen as raw meat, tendon is rejected and cleaned up, is cut into 100 grams along meat fiber
The meat piece of weight, the meat piece cut are placed in freshness protection package, and pickling liquid, solid-liquid ratio 1 are added into freshness protection package：2.4, it is hollow to remove bag
Gas, sealing are placed in 200MPa pressure cooker and pickle 20 minutes, and pickling temperature is 30 DEG C；
（2）The beef pickled is taken out, after being rinsed well using clear water, boiling Jiang Shuizhong is placed in and scalds 1.5 minutes, rinsed after pulling out
Falling Yu Mo, then adds water to cook beef soup-stock, obtained beef is cut into 0.5 gram of ding shape, auxiliary material brewed brine is added after soup-stock is cooling,
It is spare to obtain halogen material；
（3）Full complete high quality soybean is selected, cleaning, which is placed in soak, impregnates, solid-liquid ratio 1:3.5, soaking temperature is
It 34 DEG C, is dipped to soybean volume and expands 1.5 times, defibrination will be carried out after the soybean control water after immersion, obtain raw pulp, steamed at 140 DEG C
Mashing off 13 minutes under vapour, solidification forms uncongealed tofu after the soya-bean milk cooling and standings after selecting slurry；
（4）By step（2）Diced beef be added in broken uncongealed tofu, dried bean curd is pressed into after mixing, is subsequently placed in halogen in halogen material
System 4 hours, obtains soy sauce pickled bean curd, air-dries 20 minutes under 0 DEG C of low temperature, then soy sauce pickled bean curd sterilizes under high pressure, sterilizing pressure
Power is 450MPa, and sterilising temp is 40 DEG C, and sterilization time is 10 minutes, is vacuum-packed after sterilizing.
It is further described as to above scheme, step（1）The pickling liquid is in parts by weight by following component system
At：11 parts of lemon tablet, 3.5 parts of lotus leaf, 2.5 parts of peppermint, 4.5 parts of rose, 7.5 parts of salt, 110 parts of cold water.
It is further described as to above scheme, step（2）The brewed brine auxiliary material accounts for the 2.8% of soup-stock mass fraction.
It is further described as to above scheme, step（2）The brewed brine auxiliary material is in parts by weight by following component
It is made：It is 5.6 parts of Radix Glycyrrhizae, 6.5 parts of shallot, 3.5 parts of ginger, 3.0 parts octagonal, 2.0 parts of spiceleaf, 1.5 parts of fennel, 1.2 parts of light soy sauce, old
Take out 2.3 parts, 0.5 part of pepper powder.
It is further described as to above scheme, step（3）The soak is in parts by weight by following component system
At：Fried cassia son 18 parts, 5 parts of fructus lycii, 10 parts of cocounut oil, 1500 parts of clear water.
It is further described as to above scheme, in the dried beef paste being prepared, mass fraction shared by beef is 8%.
Embodiment 2
A kind of preparation for processing of dried beef paste, includes the following steps：
（1）Ox back position muscle is chosen as raw meat, tendon is rejected and cleaned up, is cut into 110 grams along meat fiber
The meat piece of weight, the meat piece cut are placed in freshness protection package, and pickling liquid, solid-liquid ratio 1 are added into freshness protection package：2.5, it is hollow to remove bag
Gas, sealing are placed in 210MPa pressure cooker and pickle 22 minutes, and pickling temperature is 31 DEG C；
（2）The beef pickled is taken out, after being rinsed well using clear water, boiling Jiang Shuizhong is placed in and scalds 1.8 minutes, rinsed after pulling out
Fall Yu Mo, then add water to cook beef soup-stock, obtained beef is cut into 0.55 gram of ding shape, adds auxiliary material system after soup-stock is cooling
It is spare to obtain halogen material for halogen；
（3）Full complete high quality soybean is selected, cleaning, which is placed in soak, impregnates, solid-liquid ratio 1:3.6, soaking temperature is
It 35 DEG C, is dipped to soybean volume and expands 1.55 times, defibrination will be carried out after the soybean control water after immersion, obtain raw pulp, steamed at 145 DEG C
Mashing off 14 minutes under vapour, solidification forms uncongealed tofu after the soya-bean milk cooling and standings after selecting slurry；
（4）By step（2）Diced beef be added in broken uncongealed tofu, dried bean curd is pressed into after mixing, is subsequently placed in halogen in halogen material
System 4.5 hours, obtains soy sauce pickled bean curd, air-dries 25 minutes under 2 DEG C of low temperature, then soy sauce pickled bean curd sterilizes under high pressure, sterilizes
Pressure is 455MPa, and sterilising temp is 41 DEG C, and sterilization time is 12 minutes, is vacuum-packed after sterilizing.
It is further described as to above scheme, step（1）The pickling liquid is in parts by weight by following component system
At：11.5 parts of lemon tablet, 3.8 parts of lotus leaf, 2.8 parts of peppermint, 4.8 parts of rose, 7.8 parts of salt, 115 parts of cold water.
It is further described as to above scheme, step（2）The brewed brine auxiliary material accounts for the 2.9% of soup-stock mass fraction.
It is further described as to above scheme, step（2）The brewed brine auxiliary material is in parts by weight by following component
It is made：It is 5.7 parts of Radix Glycyrrhizae, 6.8 parts of shallot, 3.8 parts of ginger, 3.2 parts octagonal, 2.2 parts of spiceleaf, 1.8 parts of fennel, 1.3 parts of light soy sauce, old
Take out 2.4 parts, 0.55 part of pepper powder.
It is further described as to above scheme, step（3）The soak is in parts by weight by following component system
At：Fried cassia son 19 parts, 5.5 parts of fructus lycii, 11 parts of cocounut oil, 1550 parts of clear water.
It is further described as to above scheme, in the dried beef paste being prepared, mass fraction shared by beef is 9%.
Embodiment 3
A kind of preparation for processing of dried beef paste, includes the following steps：
（1）Ox back position muscle is chosen as raw meat, tendon is rejected and cleaned up, is cut into 120 grams along meat fiber
The meat piece of weight, the meat piece cut are placed in freshness protection package, and pickling liquid, solid-liquid ratio 1 are added into freshness protection package：2.6, it is hollow to remove bag
Gas, sealing are placed in 220MPa pressure cooker and pickle 24 minutes, and pickling temperature is 32 DEG C；
（2）The beef pickled is taken out, after being rinsed well using clear water, boiling Jiang Shuizhong is placed in and scalds 2.0 minutes, rinsed after pulling out
Falling Yu Mo, then adds water to cook beef soup-stock, obtained beef is cut into 0.6 gram of ding shape, auxiliary material brewed brine is added after soup-stock is cooling,
It is spare to obtain halogen material；
（3）Full complete high quality soybean is selected, cleaning, which is placed in soak, impregnates, solid-liquid ratio 1:3.8, soaking temperature is
It 36 DEG C, is dipped to soybean volume and expands 1.6 times, defibrination will be carried out after the soybean control water after immersion, obtain raw pulp, steamed at 150 DEG C
Mashing off 16 minutes under vapour, solidification forms uncongealed tofu after the soya-bean milk cooling and standings after selecting slurry；
（4）By step（2）Diced beef be added in broken uncongealed tofu, dried bean curd is pressed into after mixing, is subsequently placed in halogen in halogen material
System 5 hours, obtains soy sauce pickled bean curd, air-dries 30 minutes under 5 DEG C of low temperature, then soy sauce pickled bean curd sterilizes under high pressure, sterilizing pressure
Power is 460MPa, and sterilising temp is 42 DEG C, and sterilization time is 14 minutes, is vacuum-packed after sterilizing.
It is further described as to above scheme, step（1）The pickling liquid is in parts by weight by following component system
At：12 parts of lemon tablet, 4.0 parts of lotus leaf, 3.0 parts of peppermint, 5.0 parts of rose, 8.0 parts of salt, 120 parts of cold water.
It is further described as to above scheme, step（2）The brewed brine auxiliary material accounts for the 3.0% of soup-stock mass fraction.
It is further described as to above scheme, step（2）The brewed brine auxiliary material is in parts by weight by following component
It is made：It is 5.8 parts of Radix Glycyrrhizae, 7.0 parts of shallot, 4.0 parts of ginger, 3.5 parts octagonal, 2.5 parts of spiceleaf, 2.0 parts of fennel, 1.4 parts of light soy sauce, old
Take out 2.5 parts, 0.6 part of pepper powder.
It is further described as to above scheme, step（3）The soak is in parts by weight by following component system
At：Fried cassia son 20 parts, 6 parts of fructus lycii, 12 parts of cocounut oil, 1600 parts of clear water.
It is further described as to above scheme, in the dried beef paste being prepared, mass fraction shared by beef is
10%。
Comparative example 1
Compared with Example 1, difference is only that, replaces step by 5% salt water using mass concentration（1）In pickling liquid, and save
Slightly pressure process is pickled 12 hours, remaining is remained unchanged.
Comparative example 2
Compared with Example 2, difference is only that, replaces step using clear water（3）Described in soak, remaining is remained unchanged.
Comparative example 3
Compared with Example 3, difference is only that, is sterilized under condition of high voltage, sterilization pressure 350MPa, sterilising temp 50
DEG C, sterilization time is 18 minutes, remaining is remained unchanged.
Comparative example 4
Compared with Example 3, difference is only that, is sterilized under condition of high voltage, sterilization pressure 550MPa, sterilising temp 35
DEG C, sterilization time is 10 minutes, remaining is remained unchanged.
Comparative test
The method processing and fabricating dried beef paste for using embodiment 1-3 and comparative example 1-4 respectively, by every group of prepared finished product with
Machine extract 10 parts, as subjects, simultaneous selection in the market the best dried beef paste of sales volume as a control group, every group of sample
It produces 3 months, test result is averaged, and keeps each group irrelevant variable in test consistent, by each group test measurement result note
Record is as shown in the table：
The dried beef paste that the present invention is prepared is free of any preservative, and the amino acid being rich in, mineral matter element, mouthfeel is very
Good, hardness, the elasticity and chewiness of soy sauce pickled bean curd are all significantly improved, and the quality structure for not having thermal sterilization generation softens, form
Destroyed, juice ooze out the defects of.
Claims (6)
1. a kind of preparation for processing of dried beef paste, which is characterized in that include the following steps：
（1）Ox back position muscle is chosen as raw meat, tendon is rejected and cleaned up, is cut into 100- along meat fiber
The meat piece of 120 grammes per square metres, the meat piece cut are placed in freshness protection package, and pickling liquid, solid-liquid ratio 1 are added into freshness protection package：2.4-2.6
Air in bag is removed, sealing is placed in 200-220MPa pressure cooker and pickles 20-24 minutes, and pickling temperature is 30-32 DEG C；
（2）The beef pickled is taken out, after being rinsed well using clear water, boiling Jiang Shuizhong is placed in and scalds 1.5-2.0 minutes, after pulling out
Yu Mo is rinsed out, beef soup-stock is then added water to cook, obtained beef is cut into 0.5-0.6 grams of ding shape, adds after soup-stock is cooling
It is spare to obtain halogen material for auxiliary material brewed brine；
（3）Full complete high quality soybean is selected, cleaning, which is placed in soak, impregnates, solid-liquid ratio 1:3.5-3.8 impregnating temperature
Degree is 34-36 DEG C, is dipped to soybean volume and expands 1.5-1.6 times, will carry out defibrination after the soybean control water after immersion, given birth to
Slurry, mashing off 13-16 minutes under 140-150 DEG C of steam, solidification forms uncongealed tofu after the soya-bean milk cooling and standings after selecting slurry；
（4）By step（2）Diced beef be added in broken uncongealed tofu, dried bean curd is pressed into after mixing, is subsequently placed in halogen in halogen material
It is 4-5 hours processed, soy sauce pickled bean curd is obtained, air-dries 20-30 minutes under 0-5 DEG C of low temperature, then soy sauce pickled bean curd sterilizes under high pressure,
Sterilization pressure is 450-460MPa, and sterilising temp is 40-42 DEG C, and sterilization time is 10-14 minute, is vacuum-packed after sterilizing and is
It can.
2. a kind of preparation for processing of dried beef paste as described in claim 1, which is characterized in that step（1）It is described marinated
Liquid is made of following component in parts by weight：11-12 parts of lemon tablet, 3.5-4.0 parts of lotus leaf, 2.5-3.0 parts of peppermint, rose
4.5-5.0 parts, 7.5-8.0 parts of salt, 110-120 parts of cold water.
3. a kind of preparation for processing of dried beef paste as described in claim 1, which is characterized in that step（2）The brewed brine
Auxiliary material accounts for the 2.8-3.0% of soup-stock mass fraction.
4. a kind of preparation for processing of dried beef paste as described in claim 1, which is characterized in that step（2）The brewed brine
Auxiliary material is made of following component in parts by weight：5.6-5.8 parts of Radix Glycyrrhizae, 6.5-7.0 parts of shallot, 3.5-4.0 parts of ginger, illiciumverum
3.0-3.5 parts, 2.0-2.5 parts of spiceleaf, 1.5-2.0 parts of fennel, 1.2-1.4 parts of light soy sauce, 2.3-2.5 parts of dark soy sauce, pepper powder 0.5-
0.6 part.
5. a kind of preparation for processing of dried beef paste as described in claim 1, which is characterized in that step（3）The immersion
Liquid is made of following component in parts by weight：Fried cassia is 18-20 parts sub-, 5-6 parts of fructus lycii, 10-12 parts of cocounut oil, clear water 1500-
1600 parts.
6. a kind of preparation for processing of dried beef paste as described in claim 1, which is characterized in that the beef paste being prepared
In dry, mass fraction shared by beef is 8-10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810749367.1A CN108835500A (en) | 2018-07-10 | 2018-07-10 | A kind of preparation for processing of dried beef paste |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810749367.1A CN108835500A (en) | 2018-07-10 | 2018-07-10 | A kind of preparation for processing of dried beef paste |
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| Publication Number | Publication Date |
|---|---|
| CN108835500A true CN108835500A (en) | 2018-11-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810749367.1A Withdrawn CN108835500A (en) | 2018-07-10 | 2018-07-10 | A kind of preparation for processing of dried beef paste |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110037123A (en) * | 2019-05-16 | 2019-07-23 | 周利平 | A kind of manufacture craft of beef bean product |
| CN115530323A (en) * | 2022-09-29 | 2022-12-30 | 上海艺杏食品有限公司 | Dried beef tendon flavored food formula using soybeans as raw materials and processing technology thereof |
-
2018
- 2018-07-10 CN CN201810749367.1A patent/CN108835500A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110037123A (en) * | 2019-05-16 | 2019-07-23 | 周利平 | A kind of manufacture craft of beef bean product |
| CN115530323A (en) * | 2022-09-29 | 2022-12-30 | 上海艺杏食品有限公司 | Dried beef tendon flavored food formula using soybeans as raw materials and processing technology thereof |
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Application publication date: 20181120 |