CN109221364A - A kind of drying means of dried beef - Google Patents
A kind of drying means of dried beef Download PDFInfo
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- CN109221364A CN109221364A CN201811169353.9A CN201811169353A CN109221364A CN 109221364 A CN109221364 A CN 109221364A CN 201811169353 A CN201811169353 A CN 201811169353A CN 109221364 A CN109221364 A CN 109221364A
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- beef
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- dried beef
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to meat products technical field of drying, more particularly to a kind of drying means of dried beef, it will marinated treated beef sprayed biological film liquid on beef surface, then beef is put into the container for filling modification infusorial earth, beef upper surface successively covers gauze, rice husk/mixture of fly ash, container is placed in baking oven again, constant temperature is handled to meat products moisture content≤15% to get dried beef under the conditions of temperature is 35-47 DEG C；Drying means of the invention has that at low cost, material source is cheap and easy to get, and the feature small without large-scale or expensive device, energy consumption, pollution is small is effectively shortened drying time and reduces dry requirement；In addition, the beef dry mass stable homogeneous obtained, color are good, in good taste, and heterocycle amine content is few, improves the green and healthy property of dried beef.
Description
Technical field
The present invention relates to meat products technical field of drying, and in particular to a kind of drying means of dried beef.
Background technique
Dried beef is China's traditional meat, full of nutrition, unique flavor, storage endurance, it is convenient and by people
Favor, and mouthfeel of the dried beef rich in chewy texture.Drying is the critical process of jerky production, can reduce jerky internal water
Divide activity, slow down the generation of some biochemical reactions, extends shelf life.
Currently, common drying means has air-dried, heated-air drying；Wherein, it air-dries and relies primarily on natural conditions, it is difficult to control
And inefficiency；Although hot wind/drying chamber is dry to make temperature-controllable, product surface incrustation phenomenon and non-enzymatic browning are serious,
Product color is poor.Currently, the dry qualitative effects to dried beef are still worth research.
Patent No. CN201310601105.8 discloses a kind of processing method of vacuum freeze drying flavor Spiced beef, specifically
Processing method is as follows: a, raw material；B, baste is prepared；C, stew in soy sauce；D, cooling, cut type；E, impregnation；F, disk, anxious jelly are spread；g,
Vacuum freeze drying；H, it sorts；I, metal detection；J, it packs.The invention advantage is: this processing method impregnates after passing through first stew in soy sauce
Mode beef is processed, finally so that product is maintained beef by well-designed vacuum freeze-drying method again
Abundant nutrition composition, appearance is that yellowish-brown is granular or sheet, has the distinctive flavor of Spiced beef and flavour, without other bad different
Taste, long shelf-life are direct-edible up to 12 months；But it is dried in vacuo higher cost, is not suitable for medium-sized and small enterprises.
Patent No. CN201310339931.X discloses a kind of drying means of meat products, comprising: Step 1: by raw meat
It cleans up, and it is marinated to be cut into cutlet；Step 2: the cutlet pickled is put into drying box, it is remote using 6.1~6.3 μm
It is infrared with 2.8~3.3 μm in infrared common radiant heating, controlling dry the temperature inside the box is 70 DEG C, and hot wind wind speed is 1m/s, until
The moisture wet basis of cutlet is 60%；Step 3: continuing using infrared common in 6.1~6.3 μm of far infrareds and 2.8~3.3 μm
Temperature control in drying box is 60 DEG C by radiant heating, and hot wind wind speed is 1m/s, until the moisture wet basis of cutlet is
40%, obtain dry meat products.The invention provides a kind of low energy consumption, high efficiency, pollution-free, stay in grade meat products
Drying means.Using infrared or microwave-assisted drying, although can reduce energy consumption and pollution, improve efficiency, its cost is higher,
And color, mouthfeel, hardness are still difficult to meet the requirements.
For this purpose, the present invention utilizes traditional roasting mode, providing reduces energy consumption, improves efficiency, the drying side of improving quality
Method provides a kind of new approaches for meat products dry technology.
Summary of the invention
The present invention is in order to solve the above technical problems, the present invention provides a kind of drying means of dried beef.
Specifically realized according to following technical scheme:
A kind of drying means of dried beef, will marinated treated beef sprayed biological film liquid on beef surface, then
Beef is put into the container for filling modification infusorial earth, beef upper surface successively covers gauze, rice husk/mixture of fly ash, then
Container is placed in baking oven, constant temperature is handled to meat products moisture content≤15% to get beef under the conditions of temperature is 35-47 DEG C
It is dry.
The quality dosage of the biology film liquid is marinated treated Quality Beef 12-20%.
The biology film liquid matches by weight are as follows: 9-15 parts of guar gums, 2-5 parts of wheat bran, 4-7 parts of peanut shells, 1-3
Part pawpaw skin, 3-7 parts of pineapple peels, 0.07-0.16 parts of composite bacterium powders, 80-90 parts of pure water.
The composite bacterium powder matches by weight are as follows: 1-2 parts of lactic acid bacteria powders, 3-4 parts of saccharomycete powder, 10-13 parts of mushrooms
Powder, 4-7 parts of hedgehog hydnum mushroom powders.
The preparation method of the biology film liquid, includes the following steps:
S1 juicing: being placed in juice extractor for pawpaw skin, pineapple peel and pure water and squeeze the juice, and crosses 200 meshes, obtains peel juice
Liquid；
S2 fermented and cultured: it after taking pericarp juice 1/3 to be inoculated with composite bacterium powder, is placed under room temperature and cultivates 20-30 days, obtain fermented juice
Liquid is spare；
S3 is extracted: it takes wheat bran, peanut shell to crush respectively, be ground to 80 meshes, it is spare；Take pericarp juice 2/3 and peanut
Shell powder is uniformly mixed, and is first placed in constant temperature under the conditions of temperature is 58-68 DEG C and is extracted 0.5-0.7h, is subsequently placed under the conditions of 90-100 DEG C
Constant temperature extracts 0.2-0.3h, adds wheat bran mixing, and being naturally cooling to material temperature is 70-75 DEG C, and then constant temperature extracts 0.4-
It is spare must to extract juice by 0.6h；
S4 mixing: by guar gum, juice, fermentation juice mixing are extracted to get biological film liquid.
The modification infusorial earth be by diatomite gauze package it is bundled after, be placed in soak at room temperature 2-3 days in Chinese chive juice, take
It drains out.
The Chinese chive juice is placed in leek in the water of 8-10 times of leek quality, and be boiled by fire 2-7min.
Rice husk/the mixture of fly ash matches by weight are as follows: 5-10 parts of flyash, 13-18 parts of rice husks, 1-4 parts
Butterflybush flower.
The dosage of the modification infusorial earth is marinated treated Quality Beef 10-15%.
The dosage of the rice husk/mixture of fly ash is marinated treated Quality Beef 2-5%.
Translucent solution is made using guar gum and wheat bran, peanut shell, pawpaw skin, pineapple peel, composite bacterium powder in the present invention
The first layer package structure of dried beef on surface；On the one hand absorbing component is utilized, the rate of water loss of dried beef is accelerated, on the other hand
Dried beef color brown stain etc. and meat aging are prevented using natural, there are also improve dried beef mouth using compound bacteria
Sense effectively prevents incrustation phenomenon and non-enzymatic browning.In conjunction with the reasonable preparation of biological film liquid, so that forming membrane structure has well
Inoxidizability, gas permeability and oil resistance, thereby reduce the loss of grease.
Beef is placed on modification infusorial earth and dries by the present invention, accelerates the rate of water loss of dried beef, shortens dry
The dry time also reduces the discharge amount of pollutant in drying course；And it is modified using Chinese chive juice, facilitates dried beef and exist
The stability of color development and color in drying course.Also, modification infusorial earth of the invention is reusable.
The present invention is dried in beef upper surface covering rice husk/mixture of fly ash, is produced so that rice husk, flyash are heated
Raw bigger thermal energy, and then the temperature of external heat source is reduced, energy consumption is thereby reduced, butterflybush flower is added, helps to reduce heterocycle
The formation of the inferior pollutant of amine, benzo.
The beneficial effects of the present invention are:
Drying means of the invention has that at low cost, material source is cheap and easy to get, without large-scale or expensive device, energy consumption
Small, the small feature of pollution, is effectively shortened drying time and reduces dry requirement, realizes quick-acting dry at 35-47 DEG C
It is dry, time-consuming about 0.7-1.1h；In addition, the beef dry mass stable homogeneous obtained, color are good, in good taste, and heterocycle amine content is few,
Improve the green and healthy property of dried beef.
Specific embodiment
Specific embodiments of the present invention will be described in further detail below, but the invention is not limited to these realities
Mode is applied, it is claimed to still fall within the claims in the present invention for any improvement or replacement on the present embodiment essence spirit
Range.
Embodiment 1-6
A kind of drying means of dried beef, will marinated treated beef sprayed biological film liquid on beef surface, then
Beef is put into the container for filling modification infusorial earth, beef upper surface successively covers gauze, rice husk/mixture of fly ash, then
Container is placed in baking oven, it is 15% to get dried beef that constant temperature, which is handled to meat products moisture content, under the conditions of temperature is 35 DEG C；
The quality dosage of the biology film liquid is marinated treated Quality Beef 12%；
The composite bacterium powder proportion are as follows: 1kg lactic acid bacteria powder, 4kg saccharomycete powder, 10kg mushroom powder, 4kg hedgehog hydnum mushroom powder；
The preparation method of the biology film liquid, includes the following steps:
S1 juicing: being placed in juice extractor for pawpaw skin, pineapple peel and pure water and squeeze the juice, and crosses 200 meshes, obtains peel juice
Liquid；
S2 fermented and cultured: it after taking pericarp juice 1/3 to be inoculated with composite bacterium powder, is placed under room temperature and cultivates 20 days, obtain fermentation juice
It is spare；
S3 is extracted: it takes wheat bran, peanut shell to crush respectively, be ground to 80 meshes, it is spare；Take pericarp juice 2/3 and peanut
Shell powder is uniformly mixed, and is first placed in constant temperature under the conditions of temperature is 58 DEG C and is extracted 0.5h, constant temperature extracts under the conditions of being subsequently placed in 90 DEG C
0.2h adds wheat bran mixing, and being naturally cooling to material temperature is 70 DEG C, and then constant temperature extracts 0.4h, and it is spare must to extract juice；
S4 mixing: by guar gum, juice, fermentation juice mixing are extracted to get biological film liquid；
The modification infusorial earth be by diatomite gauze package it is bundled after, be placed in soak at room temperature 2-3 days in Chinese chive juice, take
It drains out；
The Chinese chive juice is in the water for be placed in leek 8 times of leek quality, and be boiled by fire 2min；
The rice husk/mixture of fly ash proportion are as follows: 5kg flyash, 13kg rice husk, 1kg butterflybush flower；
The dosage of the modification infusorial earth is marinated treated Quality Beef 10%；
The dosage of the rice husk/mixture of fly ash is marinated treated Quality Beef 2%；
Embodiment 1-6 carries out beef drying according to the method described above and obtains dried beef, and difference is the formula of biological film liquid
It is as shown in table 1:
Table 1
| Guar gum | Wheat bran | Peanut shell | Pawpaw skin | Pineapple peel | Composite bacterium powder | Pure water | |
| Embodiment 1 | 9kg | 2kg | 4kg | 1kg | 3kg | 0.07kg | 80kg |
| Embodiment 2 | 15kg | 5kg | 7kg | 3kg | 7kg | 0.16kg | 90kg |
| Embodiment 3 | 12kg | 3kg | 5kg | 2kg | 5kg | 0.1kg | 85kg |
| Embodiment 4 | 15kg | 5kg | 4kg | 2kg | 5kg | 0.07kg | 90kg |
| Embodiment 5 | 12kg | 3kg | 5kg | 2kg | -- | 0.1kg | 85kg |
| Embodiment 6 | 12kg | 3kg | 3.5kg | 2kg | 5kg | 0.1kg | 85kg |
Comparative example 1
A kind of drying means of dried beef, will marinated treated beef sprayed biological film liquid on beef surface, then
Beef is put into the container for filling modification infusorial earth, beef upper surface successively covers gauze, rice husk/mixture of fly ash, then
Container is placed in baking oven, it is 15% to get dried beef that constant temperature, which is handled to meat products moisture content, under the conditions of temperature is 35 DEG C；
The quality dosage of the biology film liquid is marinated treated Quality Beef 12%；
The composite bacterium powder proportion are as follows: 1kg lactic acid bacteria powder, 4kg saccharomycete powder, 10kg mushroom powder, 4kg hedgehog hydnum mushroom powder；
The biology film liquid is 12kg guar gum, 8kg sodium alginate, 0.4kg composite bacterium powder, 80kg pure water.
The preparation method of the biology film liquid is that guar gum, sodium alginate are dissolved in pure water, is then added compound
Bacterium powder is uniformly mixed and activates:
The modification infusorial earth be by diatomite gauze package it is bundled after, be placed in soak at room temperature 2-3 days in Chinese chive juice, take
It drains out；
The Chinese chive juice is in the water for be placed in leek 8 times of leek quality, and be boiled by fire 2min；
The rice husk/mixture of fly ash proportion are as follows: 5kg flyash, 13kg rice husk, 1kg butterflybush flower；
The dosage of the modification infusorial earth is marinated treated Quality Beef 10%；
The dosage of the rice husk/mixture of fly ash is marinated treated Quality Beef 2%；
Comparative example 2
A kind of drying means of dried beef, will it is marinated treated that beef is placed in temperature is -30 DEG C, vacuum degree is 50Pa's
In hothouse, processing to meat products moisture content is 15% to get dried beef.
Comparative example 3
A kind of drying means of dried beef, will marinated treated during beef uses that place is dried in infrared-hot wind combination
Reason to meat products moisture content is 15% to get dried beef；Wherein, 70 DEG C of heating temperature, radiation intensity 0.48W/cm2, heating
Distance 8cm, wind speed 1m/s.
Test example 1
Color difference measurement is carried out to the dried beef surface prepared in embodiment 1-6 and comparative example 1-3, every group takes 10 samples
Be measured, be averaged, according to CIE-L*a*b* (1976 method) using color difference meter directly measure sample surfaces brightness value L *,
Red scale value a*, yellow value degree b*, the results are shown in Table 2:
Table 2
As seen from the above table: embodiment 1-4 height close and obvious with the brightness value L * of comparative example 3, red scale value a*, yellow value degree b*
In other groups, illustrate for dried beef surface color,
Embodiment 1-4 drying effect has reached infrared-hot wind combination drying effect or more.
Test example 2
Tender assay is carried out to the dried beef prepared in embodiment 1-6 and comparative example 1-3, every group takes 10 samples to carry out
Measurement, is averaged, and using TAXTPlus instrumental test, test is popped one's head in using cutter, arm of force 25kg, speed 5mm/ before surveying
S, rate of feed 10mm/s, feed distance are 25mm, and the results are shown in Table 3:
Table 3
As seen from the above table: embodiment 1-4 it is close with the shearing force of comparative example 3 and be significantly lower than other groups, illustrate for
Dried beef tenderness speech, embodiment 1-4 dry dried beef tenderness are preferable.
Test example 3
Texture characteristic measurement is carried out to the dried beef prepared in embodiment 1-6 and comparative example 1-3, the method is as follows: will do
Dried beef after dry is cut into 2cm × 1cm × 1cm meat sample along the direction of vertical fibers, and is surveyed with TAXTPlus Texture instrument
It is fixed, texture profile analysis is carried out with " second-compressed " mode, the sample of each processing is measured in parallel 3 times, and results are averaged, choosing
The analysis indexes taken are elasticity, stick poly- property, chewiness；Determination condition: probe P35, rate 2.0mm/s before surveying survey medium-rate
2.0mm/s, rate 10.0mm/s after survey, compression ratio 10%, shear sensing power 5.0g, pop one's head in 2 measuring interval time 5.00s,
It is automatic for triggering type；The results are shown in Table 4:
Table 4
As seen from the above table: embodiment 1-4 and comparative example 3 it is elastic, stick poly- property, chewing similar temperament and significantly lower than other groups
Not, the phenomenon that illustrating that drying is more uniform inside and outside the dry dried beef of the present invention, showing as " table is hard interior soft ", there is preferable mouth
Sense.
Claims (7)
1. a kind of drying means of dried beef, which is characterized in that will marinated treated beef sprayed biological on beef surface
Then beef is put into the container for filling modification infusorial earth by film liquid, beef upper surface successively covers gauze, rice husk/flyash
Mixture, then container is placed in baking oven, under the conditions of temperature is 35-47 DEG C constant temperature handle to meat products moisture content≤
15% to get dried beef.
2. the drying means of dried beef as described in claim 1, which is characterized in that the quality dosage of the biology film liquid is to salt down
System treated Quality Beef 12-20%.
3. the drying means of dried beef as claimed in claim 1 or 2, which is characterized in that the biology film liquid is by weight
Proportion are as follows: 9-15 parts of guar gums, 2-5 parts of wheat bran, 4-7 parts of peanut shells, 1-3 parts of pawpaw skins, 3-7 parts of pineapple peels, 0.07-0.16
Part composite bacterium powder, 80-90 parts of pure water.
4. the drying means of dried beef as claimed in claim 3, which is characterized in that the composite bacterium powder matches by weight
Are as follows: 1-2 parts of lactic acid bacteria powders, 3-4 parts of saccharomycete powder, 10-13 parts of mushroom powders, 4-7 parts of hedgehog hydnum mushroom powders.
5. the drying means of dried beef as claimed in claim 3, which is characterized in that the preparation method of the biology film liquid, packet
Include following steps:
S1 juicing: being placed in juice extractor for pawpaw skin, pineapple peel and pure water and squeeze the juice, and crosses 200 meshes, obtains pericarp juice；
S2 fermented and cultured: it after taking pericarp juice 1/3 to be inoculated with composite bacterium powder, is placed under room temperature and cultivates 20-30 days, the juice that must ferment is standby
With；
S3 is extracted: it takes wheat bran, peanut shell to crush respectively, be ground to 80 meshes, it is spare；Take pericarp juice 2/3 and peanut shell powder
It is uniformly mixed, is first placed in constant temperature under the conditions of temperature is 58-68 DEG C and extracts 0.5-0.7h, constant temperature under the conditions of being subsequently placed in 90-100 DEG C
0.2-0.3h is extracted, wheat bran mixing is added, being naturally cooling to material temperature is 70-75 DEG C, and then constant temperature extracts 0.4-0.6h, is obtained
It is spare to extract juice；
S4 mixing: by guar gum, juice, fermentation juice mixing are extracted to get biological film liquid.
6. the drying means of dried beef as described in claim 1, which is characterized in that the modification infusorial earth is to use diatomite
After gauze package is bundled, soak at room temperature 2-3 days in Chinese chive juice are placed in, taking-up drains.
7. the drying means of dried beef as described in claim 1, which is characterized in that the rice husk/mixture of fly ash is by weight
Measure part meter proportion are as follows: 5-10 parts of flyash, 13-18 parts of rice husks, 1-4 portions of butterflybush flowers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811169353.9A CN109221364A (en) | 2018-10-08 | 2018-10-08 | A kind of drying means of dried beef |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811169353.9A CN109221364A (en) | 2018-10-08 | 2018-10-08 | A kind of drying means of dried beef |
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| Publication Number | Publication Date |
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| CN109221364A true CN109221364A (en) | 2019-01-18 |
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ID=65054988
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| CN201811169353.9A Withdrawn CN109221364A (en) | 2018-10-08 | 2018-10-08 | A kind of drying means of dried beef |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601876A (en) * | 2019-01-30 | 2019-04-12 | 刘雪琴 | A kind of wind eats the preparation method of rabbit |
-
2018
- 2018-10-08 CN CN201811169353.9A patent/CN109221364A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601876A (en) * | 2019-01-30 | 2019-04-12 | 刘雪琴 | A kind of wind eats the preparation method of rabbit |
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