CN109691636A - A kind of production method of instant pickle beef with capsicum - Google Patents
A kind of production method of instant pickle beef with capsicum Download PDFInfo
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- CN109691636A CN109691636A CN201811444015.1A CN201811444015A CN109691636A CN 109691636 A CN109691636 A CN 109691636A CN 201811444015 A CN201811444015 A CN 201811444015A CN 109691636 A CN109691636 A CN 109691636A
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- beef
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- capsicum
- pickle
- ginger
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- 235000021110 pickles Nutrition 0.000 title claims abstract description 33
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 30
- 239000001390 capsicum minimum Substances 0.000 title claims abstract description 28
- 240000008574 Capsicum frutescens Species 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 241000208293 Capsicum Species 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
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- 241000196324 Embryophyta Species 0.000 description 1
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Classifications
-
- 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
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of production methods of instant pickle beef with capsicum, it is related to food processing technology field, solves most pickle beef with capsicum on the market, spicy insufficient fragrance, the technical problem that mouthfeel is tough and tensile and there are many disintegrating slag, the present invention including the following steps: beef will be chosen and remove channels and collaterals, stripping and slicing, impregnate 4-6h after with onion, tomato, cooking wine, after salt pickles 5-8h, beef is put into after being seasoned after bubble green pepper cooks, obtained beef is vacuum-packed, pickle beef with capsicum lustrous surface made from the method for the present invention, mouthfeel is just, it is fresh, it is fragrant, strength, it is delicious, and mouthfeel is neither too hard, nor too soft, disintegrating slag is less.
Description
Technical field
The present invention relates to food processing technology fields, more particularly to a kind of production method of instant pickle beef with capsicum.
Background technique
Beef is indispensable a kind of meat product in people's daily life, and beef is rich in protein and lot of trace
Element and amino acid ratio of components pork are needed closer to human body, can improve body resistance against diseases, to growth and development and postoperative, after being ill
The people of maintenance is in supplement blood loss.Repair tissue etc. is particularly suitable, severe winter eat beef can warm stomach, be that the help in the season is good
Product；Beef has tonifying middle-Jiao and Qi, nourishes taste, and strong muscles and bones reduce phlegm and income wind, and is suitable under apoplexy steady, body void of breathing hard, muscles and bones acid
The people of soft, anaemia prolonged illness and yellow dizzy people in face is edible.
Pickle beef with capsicum is one of the main flavor as beef snack, deep by liking the consumer group for eating beef to like, and
As the improvement of people's living standards, requirement of the people to beef food is also higher and higher.But for a long time, pickle beef with capsicum plus
Work is always to use traditional handicraft, i.e. segmentation-cooking-cutting-frying-seasoning-spreading for cooling-inspection-packaging, in general seasoning process
Capsicum and pepper powder is added, but due to seasoning limited time, so cause the fragrance of bubble green pepper that can only be confined to surface, and inherence is not
Fragrant containing spicy strength, simultaneously because cooking time is too long to be caused mouthfeel occur tough and tensile, and disintegrating slag is too many.
For these reasons and the deficiencies in the prior art, it needs further to optimize pickle beef with capsicum processing technology,
To obtain the more wholesome beef of more preferably mouthfeel.
Summary of the invention
It is an object of the invention to: in order to solve most pickle beef with capsicum insufficient fragrance on the market, mouthfeel is tough and tensile and has astringent sense
Deng problems of the prior art, the present invention provides a kind of production method of pickle beef with capsicum.
The present invention specifically uses following technical scheme to achieve the goals above:
A kind of production method of instant pickle beef with capsicum, comprising the following steps:
(1) pretreatment of beef: choosing beef, reject fat in meat, sarolemma, lymph, along muscle fibre texture by ox
Meat is cut into bulk, after impregnating 4-6h into the water, drains after washing down watery blood and sewage；
(2) beef is marinated: taking 2-3 parts of onion, 2-4 parts of cooking wine, 0.5-1 parts of ginger according to composition by weight, steeps ginger 0.5-1
Part, onion, ginger, bubble ginger are smashed and pickle after rubbing 10min with cooking wine and beef after being slurried, salting period 5-
8h often pickles 1h, rubs primary；
(3) cooking of beef: into the water by the beef pre-processed, taking 3-5 parts of bubble green pepper into the water, opens high fire progress
Cook, cook 10 minutes for the first time, after pull beef out and stand 30 minutes, then open small fire beef be put into pot and boiled for the second time
System, boil to beef 7 divide it is ripe；
(4) cutting: by the beef after cooking along texture cutting beef item, diced beef or dried beef slices；
(5) it seasons: taking 0.2-0.5 parts of garlic granule, 0.5-1 parts of bubble green pepper, bubble ginger 0.2-0.5 parts, salt 0.2- according to composition by weight
0.5 part, 0.1-0.2 parts of sugar, the beef good with cutting stir-fries 0.2-0.5 parts of sesame after mixing, the frying time is 3-
5 minutes；
(6) it examines, pack: after (6) resulting beef is carried out sterilization inspection, carrying out sealing packaging.
Preferably, the selection beef is Carnis Bovis seu Bubali.
Preferably, described that raw material beef is cut into bulk, be by beef segmentation size be thickness be about 8cm-12cm weight
For 0.5kg-0.8kg.
Preferably, described that beef is cut into beef item, diced beef or dried beef slices along texture with a thickness of 0.5-1cm.
Preferably, the bubble green pepper is rod chilli, and the brew time of the bubble green pepper is 1-2 months.
Ingredient of the invention also has deodorization, health care, spleen benefiting and stimulating the appetite other than playing the role of seasoning, wherein
Part ingredient includes following effect:
Tomato: also known as tomato, the organic acids such as malic acid and citric acid in tomato are existing to protect contained vitamin C not
It is cooked destroyed effect, there are also the effects for increasing gastric acidity, helping digest, adjust gastrointestinal function.To eupepsy weakness
With hypochlorhydria person, suitably eats a little tomatoes or drink its juice, facilitate the rehabilitation of disease.The tartaric acid contained in tomato, also
The content that blood cholesterol can be reduced also benefits to hyperlipidemia.Heme iron rich in beef, relative to plant
In nonheme iron can be easier to be absorbed by the body.Human body takes in enough iron, and the erythrocyte in blood, which just can increase, to be taken
Oxygen amount makes each histoorgan of human body obtain enough oxygen supplies.
Onion: onion contains prostaglandin A, can reduce peripheral vascular resistance, reduces blood viscosity, can be used for reducing blood pressure,
It refreshes the mind, relieve stress, preventing cold.In addition, onion can also remove internal oxygen radical, enhance metabolic capabilities, resists
Aging, pre- preventing bone rarefaction are to be suitble to the health food of the middle-aged and the old, while also having the function of raw meat of dispelling.
Beneficial effects of the present invention are as follows:
1. the suitable size of beef preprocessing system will be dispelled watery blood by soaking 4-6h, be gone when the present invention prepares beef
Except fishy smell, marinated and halogen can be made more tasty when boiling after softening meat.
2. the present invention joined onion in addition to that can have the fragrance of onion in beef, while having in cured beef
Tomato is added in the effect of raw meat when marinated, the fragrance in beef with tomato can not only be made simultaneous with when cooking beef, tomato
In the tartaric acid that contains, moreover it is possible to the content for reducing blood cholesterol also benefits to hyperlipidemia, and human body is promoted to enrich in beef
Heme iron absorption, spice flavor more can infilter sufficiently in beef.
3. the present invention prepares beef, bubble green pepper is simmered together with beef, enters pickled pepper flavor preferably in beef
Portion, so that will not be simmered also not due to being only seasoned so that not tasty enough the obtained beef of beef is soft glutinous using small fire
The inside overnutrition of beef can be made to be lost, so that the beef stir-frying time will not be too long, so that the dried firewood of beef, while making ox
The excessive frying of meat makes ox meat nutrient have more loss.
4. instant pickle beef with capsicum obtained by the present invention has carried out carrying out vacuum sealing after sterilization is examined, so that institute
The shelf-life of beef obtained is longer.
Specific embodiment
In order to which those skilled in the art better understand the present invention, the present invention is made into one below with reference to following embodiment
Step detailed description.
Embodiment 1
A kind of preparation method of instant pickle beef with capsicum, which is characterized in that including the following steps:
(1) Carnis Bovis seu Bubali is chosen, the fat in meat is rejected, sarolemma, lymph, along muscle fibre texture raw meat is cut into block
Shape is cut into every piece of 0.5kg, after impregnating 6h into the water, drains after washing down watery blood and sewage；
(2) 2 parts of onion, 2 parts of tomato, 2 parts of cooking wine, 0.5 part of ginger are taken according to composition by weight, 0.5 part of bubble ginger by tomato and
Onion, ginger and bubble ginger, which are smashed after being slurried, pickled after rubbing 10min with cooking wine and ginger and beef, and salting period is
5h often pickles 1h, rubs once, rubs altogether 5 times；
(3) into the water, 3 parts of bubble green pepper of addition is opened fire carries out first time cooking to the beef for having pickled (2), cooks 10 points
Clock, after pull beef out and stand 30 minutes, then beef is put into pot just now and carries out second and cooks, boiled to beef 7 and divide ripe, institute
State a length of 1 month rod chilli when bubble green pepper is brewed；
(4) by beef obtained by (3) along texture cut growth 5-6cm, wide≤1cm, thickness≤1cm beef item:
(5) 0.2 part of garlic granule, 0.5 part of bubble green pepper, 0.2 part of ginger of bubble, 0.2 part of salt, sugared 0.1 part, sesame are taken according to composition by weight
0.2 part after mixing the beef good with cutting stir-fry, the frying time is 3-5 minutes；
(6) it examines, pack: after (5) resulting beef is carried out sterilization inspection, carrying out sealing vacuum packaging, obtain bubble
Green pepper beef.
Embodiment 2
A kind of preparation method of instant pickle beef with capsicum, which is characterized in that including the following steps:
(1) Carnis Bovis seu Bubali is chosen, the fat in meat is rejected, sarolemma, lymph, along muscle fibre texture raw meat is cut into block
Shape is cut into every piece of 0.6kg, is put into cold water and impregnates 6h, drains after washing down watery blood and sewage；
(2) 2.5 parts of onion, 2.5 parts of tomato, 3 parts of cooking wine, 0.8 part of ginger are taken according to composition by weight, steeps 0.8 part of ginger, general kind
Eggplant and onion and smashing pickled after rubbing 10min with ginger and beef after being slurried with cooking wine, salting period 6h, often
Marinated 1h, rubs once, rubs altogether 6 times；
(3) into the water by the beef pre-processed, 4 parts of bubble green pepper are added, opens fire and carries out first time cooking, cooks 10 points
Clock, after pull beef out and stand 30 minutes, then beef is put into pot just now and carries out second and cooks, boiled to 7 points of ripe, bubbles
Green pepper a length of 1 month rod chilli when being brewed；
(4) by the beef after cooking along texture cut growth 1cm, wide 1cm, the beef clod of thick 1cm；
(5) 0.3 part of garlic granule, bubble green pepper 0 are taken according to composition by weight.8 parts, 0.4 part of ginger of bubble, 0.3 part of salt, sugared 0.1 part, sesame
0.3 part after mixing the beef good with cutting stir-fry, the frying time is 3-5 minutes；
(6) after (5) resulting beef being carried out sterilization inspection, sealing packaging is carried out, pickle beef with capsicum is obtained.
Embodiment 3
(1) Carnis Bovis seu Bubali is chosen, the fat in meat is rejected, sarolemma, lymph, along muscle fibre texture raw meat is cut into block
Shape is cut into every piece of 0.8kg, is put into cold water and impregnates 6h, drains after washing down watery blood and sewage；
(2) 3 parts of onion, 3 parts of tomato, 4 parts of cooking wine, 1 part of ginger are taken according to composition by weight, steep 1 part of ginger, by tomato, onion,
Ginger and bubble ginger, which are smashed after being slurried, pickled after rubbing 10min with cooking wine and beef, and salting period 8h is often pickled
1h is rubbed once, is rubbed altogether 8 times；
(3) into the water by the beef pre-processed, 5 parts of bubble green pepper are added, opens fire and carries out first time cooking, cooks 10 points
Clock, after pull beef out and stand 30 minutes, then beef is put into pot just now and carries out second and cooks, boiled to 7 points of ripe, bubbles
Green pepper a length of 1 month rod chilli when being brewed；
(4) by the beef after cooking along texture cut growth 5-6cm, wide 4-5cm, thickness≤1cm dried beef slices；
(5) 0.5 part of garlic granule, 1 part of bubble green pepper, 0.5 part of ginger of bubble, 0.5 part of salt, sugared 0.2 part, sesame 0.5 are taken according to composition by weight
The beef good with cutting stir-fries part after mixing, and the frying time is 5 minutes；
(6) after (5) resulting beef being carried out sterilization inspection, sealing packaging is carried out, pickle beef with capsicum is obtained.
Table 1 selects 100 people at random and carries out sense organ pair to the resulting pickle beef with capsicum of embodiment 1-3 and commercially available pickle beef with capsicum
Than marking:
2 sense organ comparing result of table is as follows:
Comparison is it is found that the resulting pickle beef with capsicum of the present invention is substantially better than commercially available pickle beef with capsicum in terms of taste, in appearance
With fragrance aspect also superior to pickle beef with capsicum on the market.The equal bright in color of the resulting beef of embodiment 1-3, sweet mouthfeel, meat are fragrant
Obviously.
Shelf-life is investigated, and obtained beef vacuum packaging is placed under room temperature environment in the present embodiment 3, placement 365 days, not
See that product goes mouldy, rise bag, grows situations such as smell is abnormal.In progress sensory evaluation in 300 days, with 2 acquired results of table basic one
It causes.
The above, only presently preferred embodiments of the present invention, are not intended to limit the invention, patent protection model of the invention
It encloses and is subject to claims, it is all to change with equivalent structure made by description of the invention, similarly should all include
Within the scope of the present invention.
Claims (5)
1. a kind of production method of instant pickle beef with capsicum, which comprises the following steps:
(1) pretreatment of beef: choosing beef, rejects the fat in meat, sarolemma, lymph, along muscle fibre texture cuts beef
At bulk, after impregnating 4-6h into the water, drained after washing down watery blood and sewage；
(2) beef is marinated: taking 2-3 parts of tomato, 2-3 parts of onion, 2-4 parts of cooking wine, 0.5-1 parts of ginger according to composition by weight, steeps
0.5-1 parts of ginger, onion, ginger, bubble ginger are smashed and pickle after rubbing 10min with cooking wine and beef after being slurried, is pickled
Time is 5-8h, often pickles 1h, is rubbed primary；
(3) cooking of beef: into the water by the beef pre-processed, taking 3-5 parts of bubble green pepper into the water, opens high fire and carries out first
Secondary cooking cooks 10 minutes, after pull beef out and stand 30 minutes, then open small fire beef be put into pot and carry out second and cook,
Boil to beef 7 divide it is ripe；
(4) cutting: by the beef after cooking along texture cutting beef item, diced beef or dried beef slices；
(5) it seasons: taking 0.2-0.5 parts of garlic granule, 0.5-1 parts of bubble green pepper, bubble ginger 0.2-0.5 parts, salt 0.2-0.5 according to composition by weight
The beef good with cutting stir-fries after mixing for part, 0.1-0.2 parts of sugar, 0.2-0.5 parts of sesame, and the frying time is 3-5 points
Clock；
(6) it examines, pack: after (6) resulting beef is carried out sterilization inspection, carrying out sealing packaging.
2. the preparation method of instant pickle beef with capsicum according to claim 1, it is characterised in that: chosen in the step (1)
Beef is Carnis Bovis seu Bubali or buffalo meat.
3. the preparation method of instant pickle beef with capsicum according to claim 1, it is characterised in that: by ox in the step (1)
The weight that meat is cut into block is 0.5-0.8kg.
4. the preparation method of instant pickle beef with capsicum according to claim 1, it is characterised in that: will be boiled in the step (5)
Beef after system cuts into beef item, diced beef or dried beef slices along texture with a thickness of 0.5-1cm.
5. the preparation method of instant pickle beef with capsicum according to claim 1, it is characterised in that: the bubble green pepper is rod chilli,
The brew time of the bubble green pepper is 1-2 months.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110495570A (en) * | 2019-09-17 | 2019-11-26 | 吴金山 | A kind of garlic taste jerked beef and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110495570A (en) * | 2019-09-17 | 2019-11-26 | 吴金山 | A kind of garlic taste jerked beef and preparation method thereof |
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Application publication date: 20190430 |