CN109349537A - A kind of processing method of ox face meat - Google Patents
A kind of processing method of ox face meat Download PDFInfo
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- CN109349537A CN109349537A CN201811116338.8A CN201811116338A CN109349537A CN 109349537 A CN109349537 A CN 109349537A CN 201811116338 A CN201811116338 A CN 201811116338A CN 109349537 A CN109349537 A CN 109349537A
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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
-
- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of processing method of ox face meat, the processing method of ox face meat of the invention is convenient for industrialized production processing ox face meat, and the ox face meat processed is convenient for storage and edible, relatively traditional ox face meat it is edible for, storage time is long, the additional output value is high, instant edible and transport；The ox face meat mouthfeel chewiness that the present invention processes, full of nutrition, instant edible.
Description
Technical field
The present invention relates to meat products work technical fields, more particularly to a kind of processing method of ox face meat.
Background technique
The characteristics of ox face meat refers to the meat of beef cattle face, the meat at this position is, very soft, is most soft one in beef
Kind position, lean meat are combined very good with fat.The nutritive value of ox face meat be it is very high, it is inferior not at all compared with beef
Color is opposite in price to want much low.Ox face meat be rich in collagen abundant and multivitamin, calcium, iron, very not
It is wrong.In the prior art, be to pick a bone, lose hair or feathers to traditional processing method of ox face meat, after simple stew in soy sauce, together with other oxen use mixedly in
Production Marinated Meat Combination, the miscellaneous soup of ox etc., technique relative poor, added value of product are low.
Summary of the invention
The object of the invention is that overcoming above-mentioned deficiency, a kind of processing method of ox face meat is provided.
In order to achieve the above objectives, the present invention is implemented according to following technical scheme:
A kind of processing method of ox face meat, comprising the following steps:
S1 weighs raw material by following parts by weight: 800~1000 parts of ox face meat, 7~9 parts of salt, 0.9~1.2 part of white granulated sugar,
0.4~0.5 part of monosodium glutamate, 1~3 part of dark soy sauce, 0.7~0.8 part of Chinese prickly ash, octagonal 0.5~1.0 part, bovine collagen protein 12~20 part, fourth
Fragrant 0.4~1.0 part, 2~5 parts of glutaminase transaminase, 150~200 parts of clear water；
The os osseum of ox face meat remnants and hair stubble in step S1 are cleaned out, repair high ladder, eyeball, cochlea by S2；Then by ox
Face meat is put into boiling water pot, is scalded and is boiled 1~3min；It scalds the ox face meat after boiling and is quickly put into the water for be mixed with ice cube cooling cleaning；Clearly
It after the completion of washing, pulls out and drains away the water, obtain ox face meat of precooking；
Chinese prickly ash in step S1, illiciumverum, cloves are encased in gauze by S3, and material packet is made；Load weighted clear water is put into saucepan
In, it is subsequently placed into material packet, precook ox face meat, salt, white granulated sugar, monosodium glutamate, dark soy sauce, is cooked；It is used during cooking
Ultrasonic instrument auxiliary cooks；It boils to ox face meat after the completion, is pulled out, obtains shortening ox face meat；Then by the oil slick of meat soup in pot
It skims, filtered broth, obtains meat clear soup；
S4 will be put into container after shortening ox face meat Fast Segmentation, pour into meat clear soup, the temperature to shortening ox face meat and meat clear soup
Glutaminase transaminase and bovine collagen albumen are added when to 45 DEG C~55 DEG C, is thoroughly mixed uniformly, it is mixed to obtain ox face meat
Close object；
S5 pours into ox face meat mixtures in the corresponding sterilized mold with gas vent, sealing；
The mold being sealed is put into freezer and stood by S6,4~8h of time of repose, and 0~4 DEG C of dwell temperature；During standing,
Mold is exhausted using exhaust needle every 30~45min；
Mold after standing, is sent into anxious frozen storehouse or by instant freezer freezing by S7；
S8, after freeze forming, demoulding obtains molding meat piece, will molding meat piece be sliced after pack, obtain ox face meat slice.
Preferably, the brew temperatures of the boiling process of the step S3 are 85~95 DEG C, and brew time is 35~50min；
For the ultrasonic frequency used in the ultrasonic wave supporting process for 15~20kHz, power is 300~600W.
Preferably, the mold in the step S5 is sterilized using ultraviolet disinfection.
Preferably, the quick freezing temperature in the step S7 is -30 DEG C~-35 DEG C, reached by quick-frozen meat piece central temperature -
10 DEG C~-12 DEG C.
Action principle of the invention:
The present invention is the processing method to ox face meat, and the ox face meat that this processing method obtains can directly heat edible, Huo Zhejin
Row rinse it is roasting can also be with.Being suitble to family, perhaps restaurant directly uses and no longer needs to carry out cumbersome cleaning or procedure of processing.The present invention
Ox face meat be shortening ox face meat, using the storage method of refrigeration, shelf life is longer, can long term storage.
The present invention has carried out scalding to boil and cook handling twice to ox face meat.The process boiled is scalded in order to remove on ox face meat not
The watery blood washed, but also have the function of removing stink smell.
Ox face meat of the invention during cooking use ultrasonic wave auxiliary cook, ultrasonic wave auxiliary cook relative to
Conventional method can be such that temperature rises, shorten brew time using its fuel factor, energy saving, reduce production cost；Meanwhile it is super
The mechanical effect of sound wave can destroy muscle fibril structure, and muscle is made to be easier to be cut off, break up, so that product hardness be made significantly to drop
It is low, tenderizing effects are played, meat quality is improved；In addition, the distinctive cavitation effect of ultrasonic wave is destroying in conjunction with its mechanical effect
While muscle fibril structure, material in soup can be driven to permeate to interiors of products, keep the taste of ox face meat more uniform.
Present invention uses glutaminase transaminase, covalent bond is formed between the transaminase-catalyzed protein of glutaminase, and
It is difficult to be broken under the conditions of general non-enzymatic.The optimum temperature of glutaminase transaminase is at 52 DEG C, within the scope of 42~57 DEG C all
Activity with higher.Glutaminase transaminase can improve the texture of meat products, enhance the water-retaining property of meat products, improve product
Yield improves raw material availability, and product is made to have good flavor and mouthfeel.
The process that the present invention is stood is vented mold, and the meat piece in mold made is from the appearance more equal
It is even.
Compared with prior art, the invention has the benefit that
The processing method of ox face meat of the invention is convenient for industrialized production processing ox face meat, and the ox face meat processed is convenient for
Storage and edible, relatively traditional ox face meat it is edible for, storage time is long, and it is high to add the output value, instant edible and transport；This
Invent the ox face meat mouthfeel chewiness processed, full of nutrition, instant edible.
Specific embodiment
With specific embodiment, the invention will be further described below, the invention illustrative examples and illustrate to use
Explain the present invention, but not as a limitation of the invention.
Embodiment 1
A kind of processing method of ox face meat, comprising the following steps:
S1 weighs raw material by following parts by weight: 800 parts of ox face meat, 7 parts of salt, 0.9 part of white granulated sugar, 0.4 part of monosodium glutamate, dark soy sauce 1
Part, 0.7 part of Chinese prickly ash, octagonal 0.5 part, bovine collagen protein 12 part, 0.4 part of cloves, 2 parts of glutaminase transaminase, 150 parts of clear water；
The os osseum of ox face meat remnants and hair stubble in step S1 are cleaned out, repair high ladder, eyeball, cochlea by S2；Then by ox
Face meat is put into boiling water pot, is scalded and is boiled 1min；It scalds the ox face meat after boiling and is quickly put into the water for be mixed with ice cube cooling cleaning；It has cleaned
Cheng Hou is pulled out and is drained away the water, and obtains ox face meat of precooking；
Chinese prickly ash in step S1, illiciumverum, cloves are encased in gauze by S3, and material packet is made；Load weighted clear water is put into saucepan
In, it is subsequently placed into material packet, precook ox face meat, salt, white granulated sugar, monosodium glutamate, dark soy sauce, is cooked, brew temperatures are 85 DEG C, are cooked
Time is 35min；It is cooked during cooking using ultrasonic instrument auxiliary, the ultrasonic frequency used is 15kHz, power
For 300W；It boils to ox face meat after the completion, is pulled out, obtains shortening ox face meat；Then the oil slick of meat soup in pot is skimmed, filters meat
Soup obtains meat clear soup；
S4 will be put into container after shortening ox face meat Fast Segmentation, pour into meat clear soup, the temperature to shortening ox face meat and meat clear soup
Glutaminase transaminase and bovine collagen albumen are added when to 45 DEG C, is thoroughly mixed uniformly, obtains ox face meat mixtures；
S5 pours into ox face meat mixtures in the corresponding mold with gas vent that ultraviolet disinfection had sterilized, sealing；
The mold being sealed is put into freezer and stood by S6, time of repose 4h, and 0 DEG C of dwell temperature；During standing, every
30min is exhausted mold using exhaust needle；
Mold after standing, is sent into anxious frozen storehouse or by instant freezer freezing by S7；Quick freezing temperature is -30 DEG C, by quick-frozen meat
Block central temperature reaches -10 DEG C；
S8, after freeze forming, demoulding obtains molding meat piece, will molding meat piece be sliced after pack, obtain ox face meat slice.
Embodiment 2
A kind of processing method of ox face meat, comprising the following steps:
S1 weighs raw material by following parts by weight: 1000 parts of ox face meat, 9 parts of salt, 1.2 parts of white granulated sugar, 0.5 part of monosodium glutamate, dark soy sauce
3 parts, 0.8 part of Chinese prickly ash, octagonal 1.0 parts, bovine collagen protein 20 part, 1.0 parts of cloves, 5 parts of glutaminase transaminase, 200 parts of clear water；
The os osseum of ox face meat remnants and hair stubble in step S1 are cleaned out, repair high ladder, eyeball, cochlea by S2；Then by ox
Face meat is put into boiling water pot, is scalded and is boiled 3min；It scalds the ox face meat after boiling and is quickly put into the water for be mixed with ice cube cooling cleaning；It has cleaned
Cheng Hou is pulled out and is drained away the water, and obtains ox face meat of precooking；
Chinese prickly ash in step S1, illiciumverum, cloves are encased in gauze by S3, and material packet is made；Load weighted clear water is put into saucepan
In, it is subsequently placed into material packet, precook ox face meat, salt, white granulated sugar, monosodium glutamate, dark soy sauce, is cooked, brew temperatures are 95 DEG C, are cooked
Time is 50min；It is cooked during cooking using ultrasonic instrument auxiliary, the ultrasonic frequency used is 20kHz, power
For 600W；It boils to ox face meat after the completion, is pulled out, obtains shortening ox face meat；Then the oil slick of meat soup in pot is skimmed, filters meat
Soup obtains meat clear soup；
S4 will be put into container after shortening ox face meat Fast Segmentation, pour into meat clear soup, the temperature to shortening ox face meat and meat clear soup
Glutaminase transaminase and bovine collagen albumen are added when to 55 DEG C, is thoroughly mixed uniformly, obtains ox face meat mixtures；
S5 pours into ox face meat mixtures in the corresponding mold with gas vent that ultraviolet disinfection had sterilized, sealing；
The mold being sealed is put into freezer and stood by S6, time of repose 8h, and 4 DEG C of dwell temperature；During standing, every
45min is exhausted mold using exhaust needle；
Mold after standing, is sent into anxious frozen storehouse or by instant freezer freezing by S7；Quick freezing temperature is -35 DEG C, by quick-frozen meat
Block central temperature reaches -12 DEG C；
S8, after freeze forming, demoulding obtains molding meat piece, will molding meat piece be sliced after pack, obtain ox face meat slice.
Embodiment 3
A kind of processing method of ox face meat, comprising the following steps:
S1 weighs raw material by following parts by weight: 900 parts of ox face meat, 8 parts of salt, 1.1 parts of white granulated sugar, 0.45 part of monosodium glutamate, dark soy sauce
2 parts, 0.75 part of Chinese prickly ash, octagonal 0.75 part, bovine collagen protein 16 part, 0.7 part of cloves, 3.5 parts of glutaminase transaminase, clear water
175 parts；
The os osseum of ox face meat remnants and hair stubble in step S1 are cleaned out, repair high ladder, eyeball, cochlea by S2；Then by ox
Face meat is put into boiling water pot, is scalded and is boiled 2min；It scalds the ox face meat after boiling and is quickly put into the water for be mixed with ice cube cooling cleaning；It has cleaned
Cheng Hou is pulled out and is drained away the water, and obtains ox face meat of precooking；
Chinese prickly ash in step S1, illiciumverum, cloves are encased in gauze by S3, and material packet is made；Load weighted clear water is put into saucepan
In, it is subsequently placed into material packet, precook ox face meat, salt, white granulated sugar, monosodium glutamate, dark soy sauce, is cooked, brew temperatures are 90 DEG C, are cooked
Time is 42min；It is cooked during cooking using ultrasonic instrument auxiliary, the ultrasonic frequency used is 17kHz, power
For 450W；It boils to ox face meat after the completion, is pulled out, obtains shortening ox face meat；Then the oil slick of meat soup in pot is skimmed, filters meat
Soup obtains meat clear soup；
S4 will be put into container after shortening ox face meat Fast Segmentation, pour into meat clear soup, the temperature to shortening ox face meat and meat clear soup
Glutaminase transaminase and bovine collagen albumen are added when to 50 DEG C, is thoroughly mixed uniformly, obtains ox face meat mixtures；
S5 pours into ox face meat mixtures in the corresponding mold with gas vent that ultraviolet disinfection had sterilized, sealing；
The mold being sealed is put into freezer and stood by S6, time of repose 6h, and 2 DEG C of dwell temperature；During standing, every
37min is exhausted mold using exhaust needle；
Mold after standing, is sent into anxious frozen storehouse or by instant freezer freezing by S7；Quick freezing temperature is -33 DEG C, by quick-frozen meat
Block central temperature reaches -11 DEG C；
S8, after freeze forming, demoulding obtains molding meat piece, will molding meat piece be sliced after pack, obtain ox face meat slice.
The limitation that technical solution of the present invention is not limited to the above specific embodiments, it is all to do according to the technique and scheme of the present invention
Technology deformation out, falls within the scope of protection of the present invention.
Claims (4)
1. a kind of processing method of ox face meat, it is characterised in that: the following steps are included:
S1 weighs raw material by following parts by weight: 800~1000 parts of ox face meat, 7~9 parts of salt, 0.9~1.2 part of white granulated sugar,
0.4~0.5 part of monosodium glutamate, 1~3 part of dark soy sauce, 0.7~0.8 part of Chinese prickly ash, octagonal 0.5~1.0 part, bovine collagen protein 12~20 part, fourth
Fragrant 0.4~1.0 part, 2~5 parts of glutaminase transaminase, 150~200 parts of clear water；；
The os osseum of ox face meat remnants and hair stubble in step S1 are cleaned out, repair high ladder, eyeball, cochlea by S2；Then by ox
Face meat is put into boiling water pot, is scalded and is boiled 1~3min；It scalds the ox face meat after boiling and is quickly put into the water for be mixed with ice cube cooling cleaning；Clearly
It after the completion of washing, pulls out and drains away the water, obtain ox face meat of precooking；
Chinese prickly ash in step S1, illiciumverum, cloves are encased in gauze by S3, and material packet is made；Load weighted clear water is put into saucepan
In, it is subsequently placed into material packet, precook ox face meat, salt, white granulated sugar, monosodium glutamate, dark soy sauce, is cooked；It is used during cooking
Ultrasonic instrument auxiliary cooks；It boils to ox face meat after the completion, is pulled out, obtains shortening ox face meat；Then by the oil slick of meat soup in pot
It skims, filtered broth, obtains meat clear soup；
S4 will be put into container after shortening ox face meat Fast Segmentation, pour into meat clear soup, the temperature to shortening ox face meat and meat clear soup
Glutaminase transaminase and bovine collagen albumen are added when to 45 DEG C~55 DEG C, is thoroughly mixed uniformly, it is mixed to obtain ox face meat
Close object；
S5 pours into ox face meat mixtures in the corresponding sterilized mold with gas vent, sealing；
The mold being sealed is put into freezer and stood by S6,4~8h of time of repose, and 0~4 DEG C of dwell temperature；During standing,
Mold is exhausted using exhaust needle every 30~45min；
Mold after standing, is sent into anxious frozen storehouse or by instant freezer freezing by S7；
S8, after freeze forming, demoulding obtains molding meat piece, will molding meat piece be sliced after pack, obtain ox face meat slice.
2. a kind of processing method of ox face meat according to claim 1, it is characterised in that: the boiling process of the step S3
Brew temperatures be 85~95 DEG C, brew time be 35~50min；The ultrasonic frequency used in the ultrasonic wave supporting process
For 15~20kHz, power is 300~600W.
3. a kind of processing method of ox face meat according to claim 1, it is characterised in that: the mold in the step S5 is adopted
It is sterilized with ultraviolet disinfection.
4. a kind of processing method of ox face meat according to claim 1, it is characterised in that: the quick-frozen temperature in the step S7
Degree is -30 DEG C~-35 DEG C, reaches -10 DEG C~-12 DEG C by quick-frozen meat piece central temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811116338.8A CN109349537A (en) | 2018-09-25 | 2018-09-25 | A kind of processing method of ox face meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811116338.8A CN109349537A (en) | 2018-09-25 | 2018-09-25 | A kind of processing method of ox face meat |
Publications (1)
| Publication Number | Publication Date |
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| CN109349537A true CN109349537A (en) | 2019-02-19 |
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ID=65351492
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| CN201811116338.8A Pending CN109349537A (en) | 2018-09-25 | 2018-09-25 | A kind of processing method of ox face meat |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1650753A (en) * | 2005-02-04 | 2005-08-10 | 任风海 | Tripe and its making method |
| CN101411504A (en) * | 2007-10-17 | 2009-04-22 | 白艳红 | Method for producing recombined pigskin using leftover material of broken pigskin |
| CN103907944A (en) * | 2014-03-27 | 2014-07-09 | 雷泉 | Preparation method and product of pigskin collagen jelly food |
| CN105166959A (en) * | 2015-09-15 | 2015-12-23 | 宁辉 | Collagen meat and preparation method thereof |
-
2018
- 2018-09-25 CN CN201811116338.8A patent/CN109349537A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1650753A (en) * | 2005-02-04 | 2005-08-10 | 任风海 | Tripe and its making method |
| CN101411504A (en) * | 2007-10-17 | 2009-04-22 | 白艳红 | Method for producing recombined pigskin using leftover material of broken pigskin |
| CN103907944A (en) * | 2014-03-27 | 2014-07-09 | 雷泉 | Preparation method and product of pigskin collagen jelly food |
| CN105166959A (en) * | 2015-09-15 | 2015-12-23 | 宁辉 | Collagen meat and preparation method thereof |
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Application publication date: 20190219 |