CN109007525A - A kind of production method of Chinese and Western combined process beef with brown sauce - Google Patents

Abstract

The invention discloses a method for making braised beef with a combination of Chinese and Western techniques. The key points of the technical scheme include the following steps: S1: cutting the halal beef into several pieces; S2: preparing a marinade; S3 injection: injecting the marinade into the beef; S4 tumbling and marinating: put the meat pieces into the vacuum tumbler and knead and marinate; S5 spice bagging; S6 cooking: put the spice bag into the pot and add water, and then add other seasonings and raw meat; S7 cooling : The meat is cooled after being taken out of the pan; S8 is deep-fried; S9 is packaged once; S10 is sterilized at high temperature;

Description

A preparation method of braised beef with Chinese and Western techniques

technical field

The invention relates to the technical field of food processing, in particular to a method for preparing braised beef with Chinese and Western techniques.

Background technique

Braised beef in brown sauce is a traditional Chinese dish with spicy and spiced flavors. The main material is beef, with other accessories. This dish is found in Beijing cuisine, Sichuan cuisine, and Hunan cuisine, and is very popular among the public.

Existing can refer to the Chinese patent that application number is CN201610796412.X, it discloses a kind of processing method of the instant braised beef that circulates at normal temperature, comprises the following steps: (1) under freezing condition, beef is cut into beef block, thaws (2) Soak the beef cubes in the pickling solution to marinate; (3) Add water and rice wine to the marinated beef cubes and stew them over high heat. After removing the floating blood foam, add stewed Ingredients, continue to stew; (4) Cool the stewed beef cubes to room temperature, and vacuum pack them with vacuum packaging bags; (5) Put the packed beef cubes into the ultra-high pressure equipment, complete the sterilization process, and obtain normal temperature Circulation instant braised beef.

In actual production, due to the high fiber content of beef itself, it will be accompanied by the problem of difficulty in tasting and chewing. How to make braised beef more flavorful and taste better is a problem that all food manufacturers need to pay attention to.

Contents of the invention

The purpose of the present invention is to provide a method for preparing braised beef with Chinese and Western techniques, which allows the beef to absorb spices more fully, add more flavor, and make the finished product more tender.

Above-mentioned technical purpose of the present invention is achieved by following technical scheme: a kind of preparation method of braised beef with Chinese and Western technology, comprises the following steps:

S1: Use healthy halal beef from non-epidemic areas, thaw before production, trim and remove connective tissues such as blood and lymph, obtain raw meat to be processed, and cut the raw meat into several pieces of equal weight;

S2: Preparation of pickling solution: 35-40 parts of ice water, 2-4 parts of soybean protein isolate, 1-3 parts of edible salt, 1-3 parts of white sugar, 0.2-0.8 parts of compound sodium phosphate, 0.1- 0.5 parts, 0.1-0.5 parts of monosodium glutamate, 0.1-0.4 parts of carrageenan, 0.05-0.2 parts of iso-Vc sodium, 0.05-0.2 parts of red yeast rice liquid, and 0.004-0.012 parts of sodium nitrite are mixed to obtain a pickling solution;

S3 injection: use a multi-needle injection machine to inject marinade into the beef, the temperature of the marinade is controlled at 0-4°C, and 100 parts of raw meat need 40-50 parts of marinade;

S4 Tumbling and marinating: Put the meat pieces into a vacuum tumbler and knead them in the tumbling and curing room at 0-4°C;

S5 Spice Packing: Mix and pack the spices according to the ratio of 0.1-0.3 parts star anise, 0.05-0.2 parts cinnamon, 0.1-0.2 parts cardamom, 0.05-0.2 parts amomum, 0.02-0.08 parts clove, and 0.1-0.2 parts grass fruit Put it into the material package to get the spice package;

S6 cooking: clean a spice bag prepared in S5 and put it into the pot and add 100-140 parts of water, then add 10-30 parts of spiced beef stew, 1-4 parts of edible salt, and 1-3 parts of brewed soy sauce. 1 portion, boiled water for 30 minutes, add 100 portions of raw meat and cook at 90-95°C for 100min-150min until the center temperature of the meat is 80-85°C and it can be taken out of the pot;

S7 Cooling: When the meat is out of the pot, rinse the auxiliary materials on the surface with soup, put it on the special meat drawer, and cool it naturally to 30-40°C;

S8 frying edible oil is heated to 160-170 ℃, and the cooked product is put into the oil pan and fried for 0.5-1min, and it can be taken out of the pan when the color is brownish red;

S9 one-time packaging: the product is vacuum-packed in a 200-gram aluminum foil bag;

S10 high-temperature sterilization: put the packaged product in a high-temperature and high-pressure sterilization tank for sterilization, control parameters: temperature 121°C, time 30 minutes; after sterilization, lower the temperature to below 30°C, and put it into the warehouse for observation for 7 days ;

S11 Secondary packaging: The qualified products after observation are packed in secondary color bags, and then packed into finished product warehouses. The finished products are stored at room temperature and protected from light.

Through the above technical scheme, the purpose of injecting the beef is to fully and evenly immerse the salt water and spices into the meat, accelerate the penetration and diffusion of the salt water in the meat, achieve uniform color development, shorten the curing time, and make the meat pieces have Good water retention makes the finished product fresh and tender after processing, and at the same time increases the yield.

Preferably, in step S1, after the raw meat is cut and cut, the weight of each piece of meat is 400-500g.

Preferably, in step S2, firstly dissolve sodium nitrite, sodium D-isoVC, edible salt, white sugar, monosodium glutamate, compound sodium phosphate, beef essence, red yeast rice liquid, carrageenan and ice water, and then add Soybean protein isolate is homogenized for later use.

Preferably, in step S3, the injection process of the raw meat can be repeatedly injected at different positions of the raw meat.

Preferably, in step S4, the tumbling method is a vacuum intermittent tumbling method, working for 18-22 minutes, intermittent for 18-22 minutes, and the total time is 18-20 hours.

Preferably, in step S6, the pot should be turned over 2-3 times during the cooking process, so as to ensure that all parts of the raw meat are evenly heated.

Preferably, in step S8, fresh-keeping seasonings are sprayed on the surface of the fried meat pieces, and the fresh-keeping seasonings include rosemary essential oil, tea tree oil and cucumber extract.

Preferably, in step S8, in the fresh-keeping flavoring agent, the mass ratio of rosemary essential oil, tea tree oil and cucumber extract is 1-3:2-4:5.

In summary, the present invention has the following beneficial effects:

1. The formula in the marinade has been tested repeatedly and is rich in food additives that can improve the taste of beef, so as to ensure that the beef eaten is more tender;

2. Using western-style injection technology to marinate the braised beef, which can make the marinade more fully contact the meat, thereby shortening the marinating time and enriching the taste of the beef;

3. After the frying process is completed, special spices are added. On the one hand, it can enrich the taste of the meat, and at the same time, it can also play the role of anti-corrosion and preservation, so that the shelf life of the beef is longer.

Detailed ways

The present invention will be described in further detail below.

Embodiment 1, a kind of preparation method of braised beef with braised beef of technology of Chinese and Western combination, comprises the steps:

S1: Use healthy halal beef from non-epidemic areas, thaw before production, trim and remove connective tissues such as blood and lymph, obtain raw meat to be processed, and cut the raw meat into meat pieces weighing 400-500g ;

S2: Preparation of pickling solution: 40kg of ice water, 4kg of soybean protein isolate, 3kg of edible salt, 3kg of white sugar, 0.8kg of compound sodium phosphate, 0.5kg of beef essence, 0.5kg of monosodium glutamate, 0.4kg of carrageenan, and sodium iso-Vc Mix 0.2kg, 0.2kg of red yeast rice liquid, and 0.012kg of sodium nitrite to obtain a pickling solution. The specific mixing process is to first mix sodium nitrite, sodium D-isoVC, edible salt, white sugar, monosodium glutamate, and compound sodium phosphate , beef essence, red yeast rice liquid, carrageenan and ice water are completely dissolved, then add soy protein isolate and homogenize for later use;

S3 injection: Use a multi-needle injection machine to inject marinade into the beef. The temperature of the marinade is controlled at 4°C. 100kg of raw meat requires 50kg of marinade. The injection process of raw meat can be repeated multiple injections at different positions of raw meat ;

S4 Tumbling and marinating: Put the meat pieces into a vacuum tumbler and knead them in a tumbling and marinating room at 4°C. The time is 20 hours;

S5 spice bagging: according to the ratio of star anise 0.3kg, cassia bark 0.2kg, cardamom 0.2kg, amomum 0.2kg, clove 0.08kg, grass fruit 0.2kg, spices are mixed and packed in the bag to obtain the spice bag;

S6 cooking: clean a spice package prepared in S5 and put it into the pot and add 140kg of water, then add 30kg of spiced beef broth, 4kg of edible salt, 3kg of brewed soy sauce, boil water for 30 minutes, and add 100kg of raw meat Boil in water at 95°C for 150 minutes until the core temperature of the meat reaches 85°C, and the pot should be turned over 3 times during the cooking process;

S7 Cooling: When the meat pieces are out of the pot, rinse the auxiliary materials on the surface with soup, put them on the special meat drawer, and cool them naturally to 40°C;

Heat the cooking oil for S8 frying to 170°C, put the cooked product into the oil pan and fry it for 1 minute, and take it out of the pan when the color is brownish red;

S9 one-time packaging: the product is vacuum-packed in a 200-gram aluminum foil bag;

S10 high-temperature sterilization: put the packaged product in a high-temperature and high-pressure sterilization tank for sterilization, control parameters: temperature 121°C, time 30 minutes; after sterilization, lower the temperature to below 30°C, and put it into the warehouse for observation for 7 days ;

S11 Secondary packaging: Qualified products after observation are packaged in secondary color bags, and then packed into finished product warehouses. The finished products are stored at room temperature and protected from light.

Embodiment 2, a kind of preparation method of braised beef with braised beef of Chinese and Western technology, comprises the steps:

S1: Use healthy halal beef from non-epidemic areas, thaw before production, trim and remove connective tissues such as blood and lymph, obtain raw meat to be processed, and cut the raw meat into meat pieces weighing 400-500g ;

S2: Preparation of pickling solution: 35kg of ice water, 2kg of soybean protein isolate, 1kg of edible salt, 1kg of white sugar, 0.2kg of compound sodium phosphate, 0.1kg of beef essence, 0.1kg of monosodium glutamate, 0.1kg of carrageenan, and sodium iso-Vc 0.05kg, 0.05kg of red yeast rice liquid, and 0.004kg of sodium nitrite are mixed to obtain a pickling solution. The specific mixing process is to first mix sodium nitrite, sodium D-isoVC, edible salt, white sugar, monosodium glutamate, and compound sodium phosphate , beef essence, red yeast rice liquid, carrageenan and ice water are completely dissolved, then add soy protein isolate and homogenize for later use;

S3 injection: Use a multi-needle injection machine to inject marinade into the beef. The temperature of the marinade is controlled at 0°C. 100kg of raw meat requires 40kg of marinade. The injection process of raw meat can be repeated multiple injections at different positions of raw meat ;

S4 Tumbling and marinating: Put the meat pieces into a vacuum tumbler and knead them in the tumbling and marinating room at 0°C. The time is 18 hours;

S5 spice bagging: according to the ratio of star anise 0.1kg, cassia bark 0.05kg, cardamom 0.1kg, Amomum 0.05kg, clove 0.02kg, Tsaoguo 0.1kg, spices are mixed and packed in the bag to obtain the spice bag;

S6 cooking: clean a spice package prepared in S5 and put it into the pot and add 100kg of water, then add 10kg of five-spice sauce beef broth, 1kg of edible salt, 1kg of brewed soy sauce, boil water for 30 minutes, and add 100kg of raw meat Boil in water at 90°C for 100 minutes until the center temperature of the meat reaches 80°C, and the pot should be turned over twice during the cooking process;

S7 Cooling: When the meat pieces are out of the pot, rinse the auxiliary materials on the surface with soup, put them on the special meat drawer, and cool them naturally to 30°C;

Heat the cooking oil for S8 frying to 160°C, put the cooked product into the oil pan and fry it for 0.5 minutes, and take it out of the pan when the color is brownish red;

S9 one-time packaging: the product is vacuum-packed in a 200-gram aluminum foil bag;

S10 high-temperature sterilization: put the packaged product in a high-temperature and high-pressure sterilization tank for sterilization, control parameters: temperature 121°C, time 30 minutes; after sterilization, reduce the temperature to below 30°C, and put it into the warehouse for observation for 7 days ;

S11 Secondary packaging: Qualified products after observation are packaged in secondary color bags, and then packed into finished product warehouses. The finished products are stored at room temperature and protected from light.

Embodiment 3, a kind of preparation method of braised beef with braised beef of Chinese and Western technology, comprises the steps:

S1: Use healthy halal beef from non-epidemic areas, thaw before production, trim and remove connective tissues such as blood and lymph, obtain raw meat to be processed, and cut the raw meat into meat pieces weighing 400-500g ;

S2: Preparation of pickling solution: 37kg of ice water, 3kg of soybean protein isolate, 2kg of edible salt, 2kg of white sugar, 0.5kg of compound sodium phosphate, 0.3kg of beef essence, 0.3kg of monosodium glutamate, 0.25kg of carrageenan, and sodium iso-Vc Mix 0.12kg, 0.12kg of red yeast rice liquid, and 0.008kg of sodium nitrite to obtain a pickling solution. The specific mixing process is to first mix sodium nitrite, sodium D-isoVC, edible salt, white sugar, monosodium glutamate, and compound sodium phosphate , beef essence, red yeast rice liquid, carrageenan and ice water are completely dissolved, then add soy protein isolate and homogenize for later use;

S3 injection: Use a multi-needle injection machine to inject marinade into the beef. The temperature of the marinade is controlled at 2°C. 100kg of raw meat requires 45kg of marinade. The injection process of raw meat can be repeated multiple injections at different positions of raw meat ;

S4 Tumbling and marinating: Put the meat pieces into a vacuum tumbler and knead them in a tumbling and marinating room at 2°C. The time is 19 hours;

S5 spice bagging: according to the ratio of star anise 0.2kg, cassia bark 0.12kg, cardamom 0.15kg, amomum 0.12kg, clove 0.05kg, grass fruit 0.15kg, spices are mixed and packed in the bag to obtain the spice bag;

S6 cooking: clean a spice package prepared in S5 and put it into the pot and add 120kg of water, then add 20kg of spiced beef broth, 2.5kg of edible salt, 2kg of brewed soy sauce, boil water for 30 minutes, add raw meat 100kg and boiled in 93°C water for 125 minutes until the core temperature of the meat is 83°C, and it can be taken out of the pot. During the cooking process, the pot should be turned over 3 times;

S7 Cooling: When the meat pieces are out of the pot, rinse the auxiliary materials on the surface with soup, put them on the special meat drawer, and cool them naturally to 35°C;

S8 Fried edible oil is heated to 165°C, put the cooked product into the oil pan and fry for 0.75min, when the color is brownish red, it can be taken out of the pan and sprayed with 0.7kg of fresh-keeping seasoning agent, which includes rosemary essential oil , tea tree oil and cucumber extract, and the mass ratio of rosemary essential oil, tea tree oil and cucumber extract is 2:3:5;

S9 one-time packaging: the product is vacuum-packed in a 200-gram aluminum foil bag;

S10 high-temperature sterilization: put the packaged product in a high-temperature and high-pressure sterilization tank for sterilization, control parameters: temperature 121°C, time 30 minutes; after sterilization, lower the temperature to below 30°C, and put it into the warehouse for observation for 7 days ;

S11 Secondary packaging: Qualified products after observation are packaged in secondary color bags, and then packed into finished product warehouses. The finished products are stored at room temperature and protected from light.

Embodiment 4, a kind of preparation method of braised beef with braised beef of Chinese and Western technology, comprises the steps:

S8 Fried edible oil is heated to 165°C, put the cooked product into the oil pan and fry for 0.75min, when the color is brownish red, it can be taken out of the pan and sprayed with 0.4kg of fresh-keeping seasoning agent, fresh-keeping seasoning agent includes rosemary essential oil , tea tree oil and cucumber extract, and the mass ratio of rosemary essential oil, tea tree oil and cucumber extract is 1:2:5;

All the other are identical with embodiment 3.

Embodiment 5, a kind of preparation method of braised beef with braised beef of Chinese and Western technology, comprises the following steps:

S8 frying edible oil is heated to 165 ℃, and the cooked product is put into the frying pan for 0.75min, and it can be taken out of the pan when the color is brownish red, and 1 kg of fresh-keeping seasoning agent is sprayed, and the fresh-keeping seasoning agent includes rosemary essential oil, Tea tree oil and cucumber extract, and the mass ratio of rosemary essential oil, tea tree oil and cucumber extract is 3:4:5;

All the other are identical with embodiment 3.

Preparation Example 1: Preparation method of five-spice sauce beef broth

The old beef soup with five-spice sauce specifically uses the remaining soup stock in the cooking step S6 of the present invention as a raw material. After static cooling, the upper layer of slick oil and the solids in the soup are omitted, and finally a clarified soup is obtained, which is called old beef soup with five-spice sauce.

This specific embodiment is only an explanation of the present invention, and it is not a limitation of the present invention. Those skilled in the art can make modifications to this embodiment without creative contribution as required after reading this specification, but as long as they are within the rights of the present invention All claims are protected by patent law.

Claims (8)

1. a kind of preparation method of braised beef with braised beef of technology of Chinese and Western combination, it is characterized in that: comprise the steps: S1: Use healthy halal beef from non-epidemic areas, thaw before production, trim and remove connective tissues such as blood and lymph, obtain raw meat to be processed, and cut the raw meat into several pieces of equal weight; S2: Preparation of pickling solution: 35-40 parts of ice water, 2-4 parts of soybean protein isolate, 1-3 parts of edible salt, 1-3 parts of white sugar, 0.2-0.8 parts of compound sodium phosphate, 0.1- 0.5 parts, 0.1-0.5 parts of monosodium glutamate, 0.1-0.4 parts of carrageenan, 0.05-0.2 parts of iso-Vc sodium, 0.05-0.2 parts of red yeast rice liquid, and 0.004-0.012 parts of sodium nitrite are mixed to obtain a pickling solution; S3 injection: use a multi-needle injection machine to inject marinade into the beef, the temperature of the marinade is controlled at 0-4°C, and 100 parts of raw meat need 40-50 parts of marinade; S4 Tumbling and marinating: Put the meat pieces into a vacuum tumbler and knead them in the tumbling and curing room at 0-4°C; S5 Spice Packing: Mix and pack the spices according to the ratio of 0.1-0.3 parts star anise, 0.05-0.2 parts cinnamon, 0.1-0.2 parts cardamom, 0.05-0.2 parts amomum, 0.02-0.08 parts clove, and 0.1-0.2 parts grass fruit Put it into the material package to get the spice package; S6 cooking: clean a spice bag prepared in S5 and put it into the pot and add 100-140 parts of water, then add 10-30 parts of spiced beef stew, 1-4 parts of edible salt, and 1-3 parts of brewed soy sauce. 1 portion, boiled water for 30 minutes, add 100 portions of raw meat and cook at 90-95°C for 100min-150min until the center temperature of the meat is 80-85°C and it can be taken out of the pot; S7 Cooling: When the meat is out of the pot, rinse the auxiliary materials on the surface with soup, put it on the special meat drawer, and cool it naturally to 30-40°C; S8 frying edible oil is heated to 160-170 ℃, and the cooked product is put into the oil pan and fried for 0.5-1min, and it can be taken out of the pan when the color is brownish red; S9 one-time packaging: the product is vacuum-packed in a 200-gram aluminum foil bag; S10 high-temperature sterilization: put the packaged product in a high-temperature and high-pressure sterilization tank for sterilization, control parameters: temperature 121°C, time 30 minutes; after sterilization, lower the temperature to below 30°C, and put it into the warehouse for observation for 7 days ; S11 Secondary packaging: The qualified products after observation are packed in secondary color bags, and then packed into finished product warehouses. The finished products are stored at room temperature and protected from light. 2. A method for preparing braised beef with a combination of Chinese and Western techniques according to claim 1, characterized in that: in step S1, after the raw meat is cut into pieces, the weight of each piece of meat is 400-500g. 3. The preparation method of a kind of Chinese-Western combination process braised beef in brown sauce according to claim 1 is characterized in that: in the S2 step, at first sodium nitrite, D-sodium isoVC, edible salt, white granulated sugar, monosodium glutamate, compound Dissolve sodium phosphate, beef essence, red yeast rice liquid, carrageenan and ice water completely, then add soy protein isolate and homogenize for later use. 4. A method for making braised beef with a combination of Chinese and Western techniques according to claim 1, characterized in that: in step S3, the raw meat injection process can be repeatedly injected at different raw meat positions. 5. The preparation method of a kind of braised beef braised in Chinese and Western techniques according to claim 1, characterized in that: in step S4, the tumbling method is a vacuum intermittent tumbling method, working for 18-22 minutes, and intermittent for 18-22 minutes , the total time is 18-20 hours. 6. A method for making braised beef with a combination of Chinese and Western techniques according to claim 1, characterized in that: in step S6, the pot must be turned over 2-3 times during the cooking process to ensure that all parts of the raw meat are evenly heated. 7. The preparation method of a kind of braised beef with a combination of Chinese and Western technology according to claim 1, characterized in that: in step S8, the surface of the fried meat piece is sprayed with a fresh-keeping seasoning agent, and the fresh-keeping seasoning agent includes rosemary essential oil , Tea Tree Oil and Cucumber Extract. 8. The method for preparing braised beef with a combination of Chinese and Western techniques according to claim 7, characterized in that: in the fresh-keeping seasoning agent, the mass ratio of rosemary essential oil, tea tree oil and cucumber extract is 1-3:2- 4:5.