CN109757663A - A kind of preconditioned bamboo shoot roasted beef and preparation method thereof - Google Patents
A kind of preconditioned bamboo shoot roasted beef and preparation method thereof Download PDFInfo
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- CN109757663A CN109757663A CN201910246898.3A CN201910246898A CN109757663A CN 109757663 A CN109757663 A CN 109757663A CN 201910246898 A CN201910246898 A CN 201910246898A CN 109757663 A CN109757663 A CN 109757663A
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Abstract
The invention discloses a kind of preconditioned bamboo shoot roasted beefs and preparation method thereof, and raw beef and bitter bamboo shoot are pre-processed to semi-finished product respectively, then carry out stew in soy sauce, spice, sterilizing, packaging etc. respectively to get a kind of preconditioned bamboo shoot roasted beef.The present invention overcomes the defects of conventional high-temperature meat products edible quality, flavor and nutrition deterioration, first precooking to beef row cryogenic vacuum in process can suitable control moisture content, to enhance keeping property, cook the cryogenic vacuum sterilizing in joint later period during stew in soy sauce using cryogenic vacuum again again, beef when guaranteeing edible after heating has soft wet tender mouthfeel and good flavor, closer to fresh food, and it processes time-consuming few, low energy consumption, and its shelf life is considerably longer than the processed meat products without ultrahigh-pressure sterilization.The product braised in soy sauce for developing a kind of preconditioned simultaneously has filled up preconditioned market for the blank of dish braised in soy sauce, has had a extensive future, market value is huge.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of preconditioned bamboo shoot roasted beef and preparation method thereof.
Background technique
Prefabricated conditioning food is generally referred to using agriculture, poultry, fowl, aquatic products as raw material, suitably processed (cutting, stirring, at
Type, conditioning etc.), it stores, circulate and sells under conditions of freezing, refrigeration or room temperature with packaging or bulk form, can directly eat
With or it is edible before the product through simple processing (microwave heating, simple boiling etc.).Foreign countries with Prepared foods or
Prepared meals represents this based food, including ready-to-eat food, such as instant salad, sauce, and edible preceding simple heating
Food, such as processed meat products, conditioning seafood product, conditioning soup class.With the promotion and life style of people's living standard
Change, preconditioned food by its instant edible, the advantages such as added value is high, nutrition is balanced, delicately packed and smile quantifies by
To the favor of more and more consumers.But it is found by the access of electronic literature and mass market investigation, there is presently no
The more mature preconditioned dish of cooking of a development.Therefore, the development space of preconditioned of cooking dish is unquestionable.Bamboo shoot
Sub- roasted beef is a traditional delicious dish, and since its preparation time is longer, and manufacturing process is not easy to be easy to cause with formula
The difference of flavor can not be controlled, so if supplementary material is quantified, is formulated in strict accordance with process flow, can allow vegetable
Standardization is obviously improved with industrialization degree.
It is various that prefabricated conditioning food covers food variety, covers the every field such as agriculture, poultry, fowl, aquatic products.According to raw material kind
Class can be divided into: the prefabricated conditioning class of meat, such as freeze skewer, freezing meat piece, conditioning beefsteak, raw pan-fried Baconic；The prefabricated conditioning class of aquatic products,
Such as season steck, freezing fish ball, crab stick, instant salmon；The prefabricated conditioning class of rice and wheat, as quick-freezing boiled dumplings, the rice dumpling, steamed bun, steamed dumplings,
Zongzi；The prefabricated conditioning class of dish class, such as cooked dishes, freezing mixing dish, cold vegetable dish in sauce；Other prefabricated conditioning classes, including greengrocery
Prefabricated conditioning food, such as vegetables assorted cold dishes, green salad and tinned fruit, Fruit salad etc..Different types of prefabricated conditioning
Common microbiological of the food in circulation differs greatly, and corresponding prevention and control measure is also not quite similar.In the prefabricated conditioning food of meat
Common microbiological: meat and the common microorganism of meat products have: pseudomonas, acinetobacter, Aeromonas, Psychrobacter
Category, Micrococcus, Bacillus, Leuconostoc and streptococcus and the dead circumfili bacterium of enterobacteriaceae, heat, single increasing Liszt
Bacterium, campylobacter jejuni, meat poisoning shuttle etc..
According to meat products produce in heat sterilization temperature difference, meat products can be divided into high temperature meat product and low temperature meat system
Two kinds of product.High temperature meat product refers generally to the meat products processed through high temperature and pressure, heats sterilization temperature at 120 DEG C or more.Low temperature meat
Product, which refers to pass through under normal pressure, the process such as steams, boils, smoking, baking, and the central temperature of meat products is made to reach 65 ~ 85 DEG C of meat system
Product.High temperature meat product long shelf-life is conducive to long-distance transport and preservation, but because of heating temperature height, protein is excessively denaturalized, meat fiber
Elasticity is deteriorated, and meat is shaky, with overdone taste, loses intrinsic flavor and nutritive value；Low-temperature meat product is processed
Cheng Zhong, protein are moderately denaturalized, and meat is solid, high resilience, there is chewiness, and fresh and tender succulence maintains original to the maximum extent
Nutrition and excellent flavor, but the low-temperature meat product shelf-life is relatively short, are not easy to transport for long-distance at normal temperature and preservation.
In view of above-mentioned deficiency, in a kind of process can suitable control moisture content, to enhance keeping property, after heated
Beef meat still there is soft wet tender mouthfeel and good flavor, mouthfeel is more comfortable, and nutritive loss is less, and color more connects
Nearly fresh food, and process time-consuming less, the preconditioned bamboo shoot roasted beef that low energy consumption is badly in need of in current industry.
Summary of the invention
Based on above-mentioned analysis, the present invention provides energy suitable control moisture contents in a kind of process, to enhance preservation
Performance, it is heated after beef meat still there is soft wet tender mouthfeel and good flavor, mouthfeel is more comfortable, nutritive loss
Less, color is closer to fresh food, and processes time-consuming few, the preconditioned bamboo shoot roasted beef that low energy consumption.
The present invention is realized by following means:
A kind of preparation method of preconditioned bamboo shoot roasted beef, includes the following steps:
(1) stew in soy sauce: pretreatment beef and the bitter bamboo shoot of pretreatment are separately added into saltwater brine cryogenic vacuum and cooked, pulls out and drains, obtain halogen ox
Meat and halogen hardship bamboo shoot are spare；
(2) after rapeseed oil is heated to 240 DEG C, the frying of red oil bean cotyledon ingredient frying: is added when oil temperature is reduced to 160 DEG C at reddish brown
Color, after bean cotyledon go out it is fragrant after, add chilli, pericarpium zanthoxyli bungeani, after capsicum and Chinese prickly ash go out it is fragrant after, stop heating, add soybean oil,
White granulated sugar, caraway seeds, Tengjiao oil, Thirteen Spice, edible salt and monosodium glutamate frying are uniform, and it is spare to obtain ingredient；
(3) spice: Spiced beef, halogen hardship bamboo shoot, ingredient are uniformly mixed, semi-finished product for standby is obtained；
(4) it sterilizes, pack: after the sterilizing of semi-finished product row cryogenic vacuum, quantitative vacuum packaging, solid content being carried out with aluminium foil bag
>=80% to get a kind of preconditioned bamboo shoot roasted beef.
Further, step (1) the pretreatment beef comprises the following steps:
(1) raw meat: fresh sirloin meat or foreshank are oozed out with flowing clear water and rinsing to no watery blood, are then drained and are cut into 1.5cm
The block of × 1.5cm is spare, and it is spare to obtain raw material beef；
(2) rolling of tumbler expert vacuum intermittence vacuum interval tumbling: is added after raw material beef, pickling liquid are mixed by 1000:4
It rubs, tumbling 3 times, it is spare to obtain tumbling beef altogether；
(3) cryogenic vacuum is precooked: tumbling beef being cooked 15min at 100 ~ 120kPa, 40 ~ 50 DEG C, pulls out and drains, obtain pre- place
It is spare to manage beef.
Further, the bitter bamboo shoot of step (1) pretreatment comprise the following steps:
(1) bitter bamboo shoot pretreatment: the edible portion of bitter bamboo shoot is taken, cleans, drain, stripping and slicing, it is spare to obtain bitter bamboo shoot block；
(2) bitter bamboo shoot are precooked: by the 15 ~ 25min that precooks in the crisp liquid of shield that bitter bamboo shoot block is put into boiling, must precook bitter bamboo shoot block；
(3) rinsing cooling: the bitter bamboo shoot block that will precook, which is put into circulating water, to be rinsed, until bitter 30 ~ 40 DEG C of central temperature of bamboo shoot, must pre-process hardship
Bamboo shoot are spare.
Further, step (1) cryogenic vacuum cooks condition and cooks 22 ~ 26min for 50 DEG C, 100kPa.
Further, step (4) the cryogenic vacuum sterilizing are as follows: 180 ~ 320kPa of vacuum degree, 50 ~ 60 DEG C of temperature, sterilizing
30~40min。
Further, it pre-processes step (2) described pickling liquid in beef to be made by the following method, count by weight ratio,
Take compounding 0.3 part of water retention agent, 0.01 part of sodium nitrite, 0.1 part of D-araboascorbic acid sodium be uniformly mixed, obtain pickling liquid.
Further, step (2) the vacuum interval tumbling condition in beef is pre-processed are as follows: first time tumbling 7min, it is quiet
3min is set, continuous tumbling 3 is returned, and tumbling revolving speed is 20r/min；Second of tumbling 5min stands 2min, and continuous tumbling 3 is returned, tumbling
Revolving speed is 15r/min；Third time tumbling 3min stands 1min, and continuous tumbling 3 is returned, and tumbling revolving speed is 18r/min；During tumbling
Controlled at 10 ~ 12 DEG C, control vacuum degree is 100 ~ 120kPa.
Further, the crisp liquid of shield is the citric acid solution of mass percent 0.1 ~ 0.2%.
Further, compounding water retention agent described in pickling liquid preparation comprises the following steps, by mass percentage,
60% sodium pyrophosphate, 39% sodium tripolyphosphate, 1% calgon is taken to be mixed to prepare.
The invention also discloses a kind of preconditioned bamboo shoot roasted beef according to made from any preparation method described above.
The beneficial effects of the present invention are:
1. first right in process the present invention overcomes the defect of conventional high-temperature meat products edible quality, flavor and nutrition deterioration
Beef row cryogenic vacuum precook can suitable control moisture content, to enhance keeping property, then low temperature is used during stew in soy sauce again
The cryogenic vacuum in vacuum cooking joint later period sterilizes, and beef when guaranteeing to eat after heating is with the wet tender mouthfeel of softness and well
Flavor, nutritive loss is less, and color is processed time-consuming few closer to fresh food, and low energy consumption, and its shelf life is much long
In the processed meat products without ultrahigh-pressure sterilization.
2. the present invention also developed a kind of product braised in soy sauce of preconditioned, preconditioned market has been filled up for the sky of dish braised in soy sauce
It is white, it has a extensive future, market value is huge.
Specific embodiment
Embodiment 1
A kind of preparation method of preconditioned bamboo shoot roasted beef
(1) preparation pretreatment beef:
1. raw meat: fresh sirloin meat or foreshank are oozed out with flowing clear water and rinsing to no watery blood, then drain be cut into 1.5cm ×
The block of 1.5cm is spare, and it is spare to obtain raw material beef；
2. vacuum interval tumbling: the rolling of tumbler expert vacuum intermittence being added after raw material beef, pickling liquid are mixed by 1000:4
It rubs, first time tumbling 7min, stands 3min, continuous tumbling 3 is returned, and tumbling revolving speed is 20r/min；Second of tumbling 5min is stood
2min, continuous tumbling 3 are returned, and tumbling revolving speed is 15r/min；Third time tumbling 3min stands 1min, and continuous tumbling 3 is returned, and tumbling turns
Speed is 18r/min；Controlled at 11 DEG C during tumbling, control vacuum degree is 110kPa, and pickling liquid is by compounding water retention agent
0.3kg, sodium nitrite 0.01kg, D-araboascorbic acid sodium 0.1kg, which are mixed, to be made, wherein compounding water retention agent is by 60% burnt phosphorus
Sour sodium, 39% sodium tripolyphosphate, 1% calgon are mixed to prepare, and it is spare to obtain tumbling beef；
3. cryogenic vacuum is precooked: tumbling beef being cooked 15min at 110kPa, 45 DEG C, pulls out and drains, it is standby beef must to be pre-processed
With；
(2) preparation pre-processes bitter bamboo shoot:
1. bitter bamboo shoot pretreatment: taking the edible portion of bitter bamboo shoot, clean, drain, stripping and slicing, it is spare to obtain bitter bamboo shoot block；
2. bitter bamboo shoot are precooked: bitter bamboo shoot block being put into in 0.15% citric acid solution of boiling the 20min that precooks, must precook bitter bamboo shoot block；
3. rinsing cooling: the bitter bamboo shoot block that will precook, which is put into circulating water, to be rinsed, until bitter 35 DEG C of central temperature of bamboo shoot, it is standby must to pre-process bitter bamboo shoot
With.
(3) preconditioned bamboo shoot roasted beef is prepared:
1. stew in soy sauce: by pretreatment beef and the bitter bamboo shoot of pretreatment are separately added into 50 DEG C of saltwater brine, 100kPa cooks 24min, pull out and drain,
It obtains Spiced beef and halogen hardship bamboo shoot is spare；
2. ingredient frying: after rapeseed oil is heated to 240 DEG C, the frying of red oil bean cotyledon being added when oil temperature is reduced to 160 DEG C at reddish brown
Color, after bean cotyledon go out it is fragrant after, add chilli, pericarpium zanthoxyli bungeani, after capsicum and Chinese prickly ash go out it is fragrant after, stop heating, add soybean oil,
White granulated sugar, caraway seeds, Tengjiao oil, Thirteen Spice, edible salt and monosodium glutamate frying are uniform, and it is spare to obtain ingredient；
3. spice: Spiced beef, halogen hardship bamboo shoot, ingredient being uniformly mixed, semi-finished product for standby is obtained；
4. sterilizing, packaging: semi-finished product row cryogenic vacuum being sterilized, vacuum degree 250kPa, 55 DEG C of temperature, sterilize 35min, with aluminium foil
Bag carries out quantitative vacuum packaging, and solid content >=80% is to get a kind of preconditioned bamboo shoot roasted beef.
Embodiment 2
A kind of preparation method of preconditioned bamboo shoot roasted beef
(1) preparation pretreatment beef:
1. raw meat: fresh sirloin meat or foreshank are oozed out with flowing clear water and rinsing to no watery blood, then drain be cut into 1.5cm ×
The block of 1.5cm is spare, and it is spare to obtain raw material beef；
2. vacuum interval tumbling: the rolling of tumbler expert vacuum intermittence being added after raw material beef, pickling liquid are mixed by 1000:4
It rubs, first time tumbling 7min, stands 3min, continuous tumbling 3 is returned, and tumbling revolving speed is 20r/min；Second of tumbling 5min is stood
2min, continuous tumbling 3 are returned, and tumbling revolving speed is 15r/min；Third time tumbling 3min stands 1min, and continuous tumbling 3 is returned, and tumbling turns
Speed is 18r/min；Controlled at 10 DEG C during tumbling, control vacuum degree is 100kPa, and pickling liquid is by compounding water retention agent
0.3kg, sodium nitrite 0.01kg, D-araboascorbic acid sodium 0.1kg, which are mixed, to be made, wherein compounding water retention agent is by 60% burnt phosphorus
Sour sodium, 39% sodium tripolyphosphate, 1% calgon are mixed to prepare, and it is spare to obtain tumbling beef；
3. cryogenic vacuum is precooked: tumbling beef being cooked 15min at 100kPa, 40 DEG C, pulls out and drains, it is standby beef must to be pre-processed
With；
(2) preparation pre-processes bitter bamboo shoot:
1. bitter bamboo shoot pretreatment: taking the edible portion of bitter bamboo shoot, clean, drain, stripping and slicing, it is spare to obtain bitter bamboo shoot block；
2. bitter bamboo shoot are precooked: bitter bamboo shoot block being put into in 0.1% citric acid solution of boiling the 15min that precooks, must precook bitter bamboo shoot block；
3. rinsing cooling: the bitter bamboo shoot block that will precook, which is put into circulating water, to be rinsed, until bitter 30 DEG C of central temperature of bamboo shoot, it is standby must to pre-process bitter bamboo shoot
With；
(3) preconditioned bamboo shoot roasted beef is prepared:
1. stew in soy sauce: by pretreatment beef and the bitter bamboo shoot of pretreatment are separately added into 50 DEG C of saltwater brine, 100kPa cooks 22min, pull out and drain,
It obtains Spiced beef and halogen hardship bamboo shoot is spare；
2. ingredient frying: after rapeseed oil is heated to 240 DEG C, the frying of red oil bean cotyledon being added when oil temperature is reduced to 160 DEG C at reddish brown
Color, after bean cotyledon go out it is fragrant after, add chilli, pericarpium zanthoxyli bungeani, after capsicum and Chinese prickly ash go out it is fragrant after, stop heating, add soybean oil,
White granulated sugar, caraway seeds, Tengjiao oil, Thirteen Spice, edible salt and monosodium glutamate frying are uniform, and it is spare to obtain ingredient；
3. spice: Spiced beef, halogen hardship bamboo shoot, ingredient being uniformly mixed, semi-finished product for standby is obtained；
4. sterilizing, packaging: semi-finished product row cryogenic vacuum being sterilized, vacuum degree 180kPa, temperature 50 C, sterilize 40min, with aluminium foil
Bag carries out quantitative vacuum packaging, and solid content >=80% is to get a kind of preconditioned bamboo shoot roasted beef.
Embodiment 3
A kind of preparation method of preconditioned bamboo shoot roasted beef
(1) preparation pretreatment beef:
1. raw meat: fresh sirloin meat or foreshank are oozed out with flowing clear water and rinsing to no watery blood, then drain be cut into 1.5cm ×
The block of 1.5cm is spare, and it is spare to obtain raw material beef；
2. vacuum interval tumbling: the rolling of tumbler expert vacuum intermittence being added after raw material beef, pickling liquid are mixed by 1000:4
It rubs, first time tumbling 7min, stands 3min, continuous tumbling 3 is returned, and tumbling revolving speed is 20r/min；Second of tumbling 5min is stood
2min, continuous tumbling 3 are returned, and tumbling revolving speed is 15r/min；Third time tumbling 3min stands 1min, and continuous tumbling 3 is returned, and tumbling turns
Speed is 18r/min；Controlled at 12 DEG C during tumbling, control vacuum degree is 120kPa, and pickling liquid is by compounding water retention agent
0.3kg, sodium nitrite 0.01kg, D-araboascorbic acid sodium 0.1kg, which are mixed, to be made, wherein compounding water retention agent is by 60% burnt phosphorus
Sour sodium, 39% sodium tripolyphosphate, 1% calgon are mixed to prepare, and it is spare to obtain tumbling beef；
3. cryogenic vacuum is precooked: tumbling beef being cooked 15min at 120kPa, 50 DEG C, pulls out and drains, it is standby beef must to be pre-processed
With；
(2) preparation pre-processes bitter bamboo shoot:
1. bitter bamboo shoot pretreatment: taking the edible portion of bitter bamboo shoot, clean, drain, stripping and slicing, it is spare to obtain bitter bamboo shoot block；
2. bitter bamboo shoot are precooked: bitter bamboo shoot block being put into in 0.2% citric acid solution of boiling the 25min that precooks, must precook bitter bamboo shoot block；
3. rinsing cooling: the bitter bamboo shoot block that will precook, which is put into circulating water, to be rinsed, until bitter 40 DEG C of central temperature of bamboo shoot, it is standby must to pre-process bitter bamboo shoot
With；
(3) preconditioned bamboo shoot roasted beef is prepared:
1. stew in soy sauce: by pretreatment beef and the bitter bamboo shoot of pretreatment are separately added into 50 DEG C of saltwater brine, 100kPa cooks 26min, pull out and drain,
It obtains Spiced beef and halogen hardship bamboo shoot is spare；
2. ingredient frying: after rapeseed oil is heated to 240 DEG C, the frying of red oil bean cotyledon being added when oil temperature is reduced to 160 DEG C at reddish brown
Color, after bean cotyledon go out it is fragrant after, add chilli, pericarpium zanthoxyli bungeani, after capsicum and Chinese prickly ash go out it is fragrant after, stop heating, add soybean oil,
White granulated sugar, caraway seeds, Tengjiao oil, Thirteen Spice, edible salt and monosodium glutamate frying are uniform, and it is spare to obtain ingredient；
3. spice: Spiced beef, halogen hardship bamboo shoot, ingredient being uniformly mixed, semi-finished product for standby is obtained；
4. sterilizing, packaging: semi-finished product row cryogenic vacuum being sterilized, vacuum degree 320kPa, temperature 60 C, sterilize 30min, with aluminium foil
Bag carries out quantitative vacuum packaging, and solid content >=80% is to get a kind of preconditioned bamboo shoot roasted beef.
Comparative example 1
A kind of preparation method of preconditioned bamboo shoot roasted beef
It does not use cryogenic vacuum to precook when pre-processing to beef, but cooks 15min directly in boiling water to get pretreatment ox
Meat.Remaining step and materials'use amount are the same as embodiment 1.
Comparative example 2
A kind of preparation method of preconditioned bamboo shoot roasted beef
It does not use cryogenic vacuum to precook when preparing preconditioned bamboo shoot roasted beef, but directly cooks 24min in boiling water, and after
High pressure sterilization is taken in phase sterilizing.Remaining step and materials'use amount are the same as embodiment 1.
Comparative example 3
A kind of preparation method of preconditioned bamboo shoot roasted beef
It does not use cryogenic vacuum to precook when pre-processing to beef, but directly cooks 15min in boiling water, in preparation preconditioned
It does not use cryogenic vacuum to precook when bamboo shoot roasted beef, but directly cooks 24min in boiling water, and later period sterilizing takes high pressure to go out
Bacterium.Remaining step and materials'use amount are the same as embodiment 1.
Test example 1
Detect the texture characteristic of beef in each group preconditioned product
Using TMS-Pro species analysis instrument, to the hardness of the beef sample in embodiment 1, comparative example 1 ~ 3, elasticity, chewiness,
Adhesivity, cohesion and adhesiveness are measured.Location parameter is set are as follows: P/36.5 cylinder probe, 60 mm/ of speed before surveying
Min, 120 mm/min of test speed test deformation quantity 50%, 0.4 N of trigger force.Concrete outcome is as shown in table 1.
1 embodiment 1 of table, the measurement result of beef sample texture characteristic in comparative example 1 ~ 3
。
As shown in Table 1, significant changes (p < 0.05) has occurred in the beef texture characteristic of each group under different technology conditions.It is interior
Repellence index when poly- property mainly reflects to food chewing, the cohesion of beef reach most under the processing conditions of comparative example 3
High level is minimum under the processing conditions of embodiment 1.Recovery extent of the elastic main reflection food after removing external force, comparative example 2
It is minimum with the elasticity of beef under 3 processing conditions, with remaining two groups of significant differences (p < 0.05), the especially difference of example 1 group
Different the most obvious (p < 0.01).Adhesivity, which refers to, chews semi-solid food products to the function that need to be done when can swallow, and beef is in comparative example 3
Processing conditions under adhesivity highest, the most with its excess-three group significant difference (p < 0.05), the especially difference of example 1 group
Obviously (p < 0.01).Chewiness, which refers to, chews solid food to the function that need to be done when can swallow, and beef adds comparative example 2 and 3
Higher chewiness is shown under the conditions of work, chewiness is minimum under the processing conditions of embodiment 1.Hardness mainly indicates between tooth
Maximum, force needed for oppressing sample, can preferably reflect the tenderness of beef, and ox meat toughness is most under the processing conditions of embodiment 1
Small, only 47.57N, the beef hardness of comparative example 1 rises to 60.62N, and 2 highest of comparative example rises to 62.89N, and comparative example 3 is
54.93N。
Test example 2
Detect the retention ability of beef in each group preconditioned product
The water retention property that retention ability (water holding capacity, WHC) can reflect meat, the food in addition to influencing meat
With outside quality, also there is important economics meaning.To the retention ability of the beef sample in embodiment 1, comparative example 1 ~ 3 respectively into
Row detection, concrete outcome are as shown in table 2.
2 embodiment 1 of table, the measurement result of beef sample retention ability in comparative example 1 ~ 3
。
According to 2 result of table it is found that the WHC of beef is significantly increased (p < 0.05) in embodiment 1.Comparative example 1 and comparative example 2
In beef WHC be gradually reduced with the variation of preparation process, and difference is obvious (p < 0.05).With beef in comparative example 3
WHC is minimum, mainly gradually become with the Fiber structure of beef in heating process it is loose with it is irregular so that muscle internal moisture
Caused by being easy to run off under external force.
In conclusion only under conditions of carrying out cryogenic vacuum cooking combined vacuum high pressure sterilization twice to beef,
Can be by the elasticity of beef, adhesivity, chewiness, hardness control in optimum range, and the retention ability of beef also highest is presetting
It manages bamboo shoot roasted beef and optimal beef texture is provided, mouthfeel, good tenderness and elasticity etc. including water profit.
Claims (10)
1. a kind of preparation method of preconditioned bamboo shoot roasted beef, which is characterized in that this method comprises the following steps:
(1) stew in soy sauce: pretreatment beef and the bitter bamboo shoot of pretreatment are separately added into saltwater brine cryogenic vacuum and cooked, pulls out and drains, obtain halogen ox
Meat and halogen hardship bamboo shoot are spare；
(2) after rapeseed oil is heated to 240 DEG C, the frying of red oil bean cotyledon ingredient frying: is added when oil temperature is reduced to 160 DEG C at reddish brown
Color, after bean cotyledon go out it is fragrant after, add chilli, pericarpium zanthoxyli bungeani, after capsicum and Chinese prickly ash go out it is fragrant after, stop heating, add soybean oil,
White granulated sugar, caraway seeds, Tengjiao oil, Thirteen Spice, edible salt and monosodium glutamate frying are uniform, and it is spare to obtain ingredient；
(3) spice: Spiced beef, halogen hardship bamboo shoot, ingredient are uniformly mixed, semi-finished product for standby is obtained；
(4) it sterilizes, pack: after the sterilizing of semi-finished product row cryogenic vacuum, quantitative vacuum packaging, solid content being carried out with aluminium foil bag
>=80% to get a kind of preconditioned bamboo shoot roasted beef.
2. preparation method according to claim 1, which is characterized in that step (1) the pretreatment beef is by the following method
It is made:
(1) raw meat: fresh sirloin meat or foreshank are oozed out with flowing clear water and rinsing to no watery blood, are then drained and are cut into 1.5cm
The block of × 1.5cm is spare, and it is spare to obtain raw material beef；
(2) rolling of tumbler expert vacuum intermittence vacuum interval tumbling: is added after raw material beef, pickling liquid are mixed by 1000:4
It rubs, tumbling 3 times, it is spare to obtain tumbling beef altogether；
(3) cryogenic vacuum is precooked: tumbling beef being cooked 15min at 100 ~ 120kPa, 40 ~ 50 DEG C, pulls out and drains, obtain pre- place
It is spare to manage beef.
3. preparation method according to claim 1, which is characterized in that the bitter bamboo shoot of step (1) pretreatment are by the following method
It is made:
(1) bitter bamboo shoot pretreatment: the edible portion of bitter bamboo shoot is taken, cleans, drain, stripping and slicing, it is spare to obtain bitter bamboo shoot block；
(2) bitter bamboo shoot are precooked: by the 15 ~ 25min that precooks in the crisp liquid of shield that bitter bamboo shoot block is put into boiling, must precook bitter bamboo shoot block；
(3) rinsing cooling: the bitter bamboo shoot block that will precook, which is put into circulating water, to be rinsed, until bitter 30 ~ 40 DEG C of central temperature of bamboo shoot, must pre-process hardship
Bamboo shoot are spare.
4. preparation method according to claim 1, which is characterized in that it is 50 that step (1) cryogenic vacuum, which cooks condition,
DEG C, 100kPa cook 22 ~ 26min.
5. preparation method according to claim 1, which is characterized in that step (4) the cryogenic vacuum sterilizing are as follows: vacuum degree
180 ~ 320kPa, 50 ~ 60 DEG C of temperature, sterilize 30 ~ 40min.
6. preparation method according to claim 2, which is characterized in that step (2) described pickling liquid is made by the following method,
It counts by weight ratio, takes 0.3 part of water retention agent of compounding, 0.01 part of sodium nitrite, 0.1 part of D-araboascorbic acid sodium mixing equal
It is even, obtain pickling liquid.
7. preparation method according to claim 2, which is characterized in that step (2) the vacuum interval tumbling condition are as follows: the
Tumbling 7min stands 3min, and continuous tumbling 3 is returned, and tumbling revolving speed is 20r/min；Second of tumbling 5min stands 2min,
Continuous tumbling 3 is returned, and tumbling revolving speed is 15r/min；Third time tumbling 3min stands 1min, and continuous tumbling 3 is returned, and tumbling revolving speed is
18r/min；Controlled at 10 ~ 12 DEG C during tumbling, control vacuum degree is 100 ~ 120kPa.
8. preparation method according to claim 3, which is characterized in that the crisp liquid of shield is mass percent 0.1 ~ 0.2%
Citric acid solution.
9. preparation method according to claim 6, which is characterized in that the compounding water retention agent is made by the following method
, by mass percentage, 60% sodium pyrophosphate, 39% sodium tripolyphosphate, 1% calgon is taken to be mixed to prepare.
10. preconditioned bamboo shoot roasted beef made from a kind of any preparation method described according to claim 1 ~ 9.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973507A (en) * | 2020-01-09 | 2020-04-10 | 四川省雅士科技有限公司 | Pre-conditioned tender bamboo shoot roast chicken and preparation method thereof |
| CN111034934A (en) * | 2019-12-24 | 2020-04-21 | 中国肉类食品综合研究中心 | Method for preventing breast meat of steamed chicken from being structurally deteriorated |
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| CN1543813A (en) * | 2003-11-13 | 2004-11-10 | 罗志松 | Natural soft can product of beef with square bamboo shoot and preparation method thereof |
| US20120034361A1 (en) * | 2010-08-04 | 2012-02-09 | Cinzia Enterprises, LLC | Sous Vide Cooking Method |
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| CN1543813A (en) * | 2003-11-13 | 2004-11-10 | 罗志松 | Natural soft can product of beef with square bamboo shoot and preparation method thereof |
| US20120034361A1 (en) * | 2010-08-04 | 2012-02-09 | Cinzia Enterprises, LLC | Sous Vide Cooking Method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111034934A (en) * | 2019-12-24 | 2020-04-21 | 中国肉类食品综合研究中心 | Method for preventing breast meat of steamed chicken from being structurally deteriorated |
| CN110973507A (en) * | 2020-01-09 | 2020-04-10 | 四川省雅士科技有限公司 | Pre-conditioned tender bamboo shoot roast chicken and preparation method thereof |
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Application publication date: 20190517 |