CN110101027A - A kind of New-type halide-free boils Spiced beef preparation method - Google Patents
A kind of New-type halide-free boils Spiced beef preparation method Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 25
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- 235000014347 soups Nutrition 0.000 claims abstract description 22
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 16
- 150000002367 halogens Chemical class 0.000 claims abstract description 13
- 235000013882 gravy Nutrition 0.000 claims description 52
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- 210000000988 bone and bone Anatomy 0.000 claims description 22
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- 244000089698 Zanthoxylum simulans Species 0.000 claims description 13
- 238000004321 preservation Methods 0.000 claims description 12
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- 239000000203 mixture Substances 0.000 claims description 10
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- 244000068988 Glycine max Species 0.000 claims description 7
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- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 2
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- 230000006872 improvement Effects 0.000 description 6
- -1 halogen halogen Chemical class 0.000 description 3
- ZAOCWQZQPKGTRN-UHFFFAOYSA-N nitrous acid;sodium Chemical compound [Na].ON=O ZAOCWQZQPKGTRN-UHFFFAOYSA-N 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
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- 102000004169 proteins and genes Human genes 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
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- 229930003451 Vitamin B1 Natural products 0.000 description 1
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- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
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- NEKNNCABDXGBEN-UHFFFAOYSA-L disodium;4-(4-chloro-2-methylphenoxy)butanoate;4-(2,4-dichlorophenoxy)butanoate Chemical compound [Na+].[Na+].CC1=CC(Cl)=CC=C1OCCCC([O-])=O.[O-]C(=O)CCCOC1=CC=C(Cl)C=C1Cl NEKNNCABDXGBEN-UHFFFAOYSA-L 0.000 description 1
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- 239000011435 rock Substances 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
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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
-
- 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
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
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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
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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
- A23L13/70—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
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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
- A23L13/70—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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- 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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses the preparation methods that a kind of New-type halide-free boils Spiced beef, belong to food processing technology field.This method is in special nutrition halogen soup injection meat, it adopts new technology and is made, method includes the following steps: raw meat, which is thawed, cleans cutting, then feed knead-salting, beef after the marinated secondary knead-salting of recycling after either shallow is dry, then enter digester steam to 7-8 it is mature after, cooling, packaging, it sterilized, cooled down to get batch production product again.The product have the distinctive sauce red color of Spiced beef, mouthfeel it is flexible it is flexible, chewing it is aromatic strongly fragrant without slag, halogen, nutrition is more comprehensive, is loved by consumers.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of New-type halide-free boils Spiced beef preparation method.
Background technique
Traditional spiced beef delicious flavour, halogen are aromatic strongly fragrant, full of nutrition, are loved by consumers.Traditional Spiced beef uses
The problems such as old halogen halogen boils, natural cooling, and energy consumption is high, industrialization automation is difficult；In addition, halogen soup is boiled by halogen repeatedly, generation is some to be had
Evil substance, such as heterocyclic amine, nitrite, can have an adverse effect to human health.Therefore, in the present for implementing Health China
It, it is the developing direction of stewed meat products that production, which has the good healthy stewed meat products of traditional properties, quality,.
Summary of the invention
It in view of the foregoing drawbacks, is that remove old halogen anti-the present invention provides the preparation method that a kind of New-type halide-free boils Spiced beef
Multiple halogen boils technique, in special nutrition halogen soup injection meat, adopts new technology and is made, products obtained therefrom color sauce red, flexible
It is flexible, chewing it is aromatic strongly fragrant without slag, halogen, nutrition is more comprehensive, is liked by consumer.
The present invention is achieved by the following technical solutions:
A kind of New-type halide-free boils Spiced beef preparation method, and steps are as follows for the preparation method:
R1 pretreatment: shin beef is thawed to -2-2 DEG C, is then cut into the meat piece of 200g-220g or so, cleaning is extremely
No watery blood is precipitated, and then pulls drip out to surface without water droplet；
R2 is once pickled: by above-mentioned processing beef feed tumbling after, then plus the quiet 15-20h that salts down of salt, Chinese prickly ash, then cleaning remove
Pepper grain is removed, is dripped anhydrous to surface；
R3 either shallow is dry: the beef that upper step obtains being placed in baking oven to dry to surface one layer of dry film of appearance and is stopped；
R4 bis- times marinated: walking beef in taking-up, pickled material is added, enters tumbling in vacuum tumbler and is all inhaled to thick gravy by meat
It receives, meat piece uniform color obtains cured beef；
R5 is steamed: cured beef being put into digester, keeps the temperature, steam to 7-8 maturation, must steam beef；
R6 packaging, re-pasteurization: taking-up steams beef, and cooling, packaging sterilizes and boils Spiced beef product to get New-type halide-free.
As an improvement of the above technical solution, feeding in R2 is mixture, and group is divided into (meat restatement): 0.32-
0.40% composite phosphate, 0.40-0.50% justify luxuriant Cillium, 1.8-2.5% soybean separation protein white powder and water are added to mix,
Amount of water is the 38% of meat weight, and then mixed serum is uniformly injected into meat, is placed in tumbling in vacuum tumbler, 4-8 DEG C of temperature,
Tumbling is uniformly smooth to beef structural state, about 30-40min, then takes out meat and uniformly smears in surface containing pepper grain
Salt, dosage are respectively the Chinese prickly ash of meat weight 2.5-3.0% salt, 2.0%-2.5%, and the beef after smearing is put into container
In, 10-15h is pickled in 4-8 DEG C of freezer.
As an improvement of the above technical solution, drying means described in R3 is to be placed in beef at 30 DEG C -40 DEG C to dry extremely
There is one layer of dry film and stops in surface, drying time about 30-40min.
As an improvement of the above technical solution, pickled material described in R4 is compound pickled material, consisting of (meat restatement),
Thick gravy liquid is concentrated in 0.25-0.35%Tg enzyme, 0.005-0.008% sodium nitrite, 3.8-4.2%, and Tg enzyme, sodium nitrite are added
Into concentration thick gravy liquid, after mixing, inject in beef by several times, then pour into vacuum tumbler tumbling to thick gravy all by meat
It absorbs, meat piece uniform color, tumbling time about 40-50min obtains cured beef.
As an improvement of the above technical solution, concentration thick gravy liquid described in R4 is combined by thick gravy liquid and pig bone made soup,
Thick gravy liquid and pig bone made soup proportion are 4:1；The thick gravy liquid and preparation method thereof are as follows: thick gravy liquid infusion: choosing appropriately sized saucepan, to
3000g water is wherein added, spice is wrapped up with gauze and is added, after heating is boiled, seasoning is added, after high fire is boiled, uses instead
Moderate heat, about infusion are concentrated into original volume 40-45%；
Its spice composition: octagonal 10-14g, cassia bark 5-8g, cloves 2-3g, Chinese prickly ash 20-25g, spiceleaf 4-6g, chilli
45-50g, dried thin mushroom 5-8g, fennel seeds 4-7g；
Its seasoning composition: cooking wine 100-108g, light soy sauce 48-53g, dark soy sauce 23-28g, mature vinegar 22-26g, white wine 28-
32g, rock sugar 38-42g, monosodium glutamate 45-50g, ginger 30-35g, garlic 30-35g；
Pig bone soup preparation method: 3000g water is added pig bone 500g and quick-boils water in boiling water after pig bone is cleaned
It is added to the water after 5min, appropriate ginger splices is added, after high fire is boiled, small fire infusion 5-6h is about concentrated into the 38-43% of original volume,
When infusion is completed, bone soup color is off-white color.
As an improvement of the above technical solution, it keeps the temperature, steam described in R5, be that cured beef is heated to central temperature 60
DEG C beginning timing, about heat preservation 1h, then high fire are steamed to 7-8 maturation, must steam beef.
As an improvement of the above technical solution, packaging, re-pasteurization described in R6, are that will steam beef to be placed in vacuum cooled
In machine, vacuum chamber pressure 2700Pa, cooling final temperature is the vacuum packaging, by the beef two after packaging lower than about 1-2 DEG C of room temperature at that time
Secondary sterilization, sterilization conditions are 110 DEG C, time 15min.
Beneficial effects of the present invention:
The Halogen that the present invention makes boils Spiced beef and boils step without old halogen halogen in technique, increases the luxuriant Cillium of circle, big
The marinated link such as legumin, nutrition halogen soup, and by enzymatic treatment, the mouthfeel and quality of Spiced beef are improved, yield rate is increased；
Using vacuum cooled, process time is greatly shortened, is saved space, the added luxuriant Cillium of circle is new resource food material, rich
Containing dietary fiber.In addition, there is relax bowel and defecation, reduce blood there are also glycoside, protein, polysaccharide, vitamin B1 and choline etc.
Cholesterol, weight-reducing and other effects, added a small amount of soybean protein not only acts as raising quality, also has animal/vegetable protein complementation, increases
The effect of adding protein titers.
The Halogen that the present invention makes boils Spiced beef with the distinctive red sauce of spiced beef, and flexible flexible, chewing is without slag, halogen
Aromatic strongly fragrant, nutrition is more comprehensive, is liked by consumer, and product protein is 31.5-38.5%, and fat is 1.8-2.1%, water
Dividing content is 61-63%, dietary fiber content 0.03-0.04%.
Specific embodiment
Embodiment 1
A kind of preparation method of novel Spiced beef proposed by the present invention, includes the following steps:
R1 pretreatment: shin beef is thawed to -2 DEG C, is then cut into the meat piece of 200g or so, and cleaning to no watery blood is analysed
Out, drip is then pulled out to surface without water droplet；
R2 is once pickled: above-mentioned processing beef is fed after tumbling, then plus the quiet 15h that salts down of salt, Chinese prickly ash, then cleaning is except deflorating
Green pepper grain, drips anhydrous to surface；
R3 either shallow is dry: the beef that upper step obtains being placed in baking oven to dry to surface one layer of dry film of appearance and is stopped；
R4 bis- times marinated: walking beef in taking-up, pickled material is added, enters tumbling in vacuum tumbler and is all inhaled to thick gravy by meat
It receives, meat piece uniform color obtains cured beef；
R5 is steamed: cured beef being put into digester, keeps the temperature, steam to 7-8 maturation, must steam beef；
R6 packaging, re-pasteurization: taking-up steams beef, and cooling, packaging sterilizes and boils Spiced beef product to get New-type halide-free.
Wherein, in R2, feeding is mixture, and group is divided into (meat restatement): 0.32% composite phosphate, 0.40% circle bud
Cillium, 2.5% soybean separation protein white powder, adds water to mix, and amount of water is the 38% of meat weight, then that mixed serum is uniform
It injects in meat.It is placed in tumbling in vacuum tumbler, 4 DEG C of temperature, tumbling is uniformly smooth to beef structural state, 30min, then will
Meat takes out, and uniformly smears the salt containing pepper grain in surface, and dosage is respectively the Chinese prickly ash that meat weighs 2.5% salt, 2.0%, will
Beef after smearing is put into container, pickles 15h in Cool Room 4 DEG C.In R3, drying means is to be placed in beef at 30 DEG C to dry extremely
There is one layer of dry film and stops in surface, drying time about 40min.In R4, the pickled material is compound pickled material, consisting of
(meat restatement), 0.25%Tg enzyme, 0.008% sodium nitrite, 3.8% concentration thick gravy liquid, is added to concentration for Tg enzyme, sodium nitrite
In thick gravy liquid, after mixing, inject in beef by several times, then pour into tumbling in vacuum tumbler and all absorbed to thick gravy by meat,
Meat piece uniform color, tumbling time about 50min, obtains cured beef；In R4, concentration thick gravy liquid is answered by thick gravy liquid and pig bone made soup
It closes, thick gravy liquid and pig bone made soup proportion are 4:1.In R5, it is that cured beef is heated to central temperature that the heat preservation, which steams,
60 DEG C of beginning timing, about heat preservation 1h, then high fire are steamed to 7-8 maturation, must steam beef.In R6, the packaging, re-pasteurization are
Beef will be steamed to be placed in vacuum cooled machine, vacuum chamber pressure 2700Pa, cooling final temperature is the vacuum lower than about 1 DEG C of room temperature at that time
Packaging, by the beef re-pasteurization after packaging, sterilization conditions are 110 DEG C, 15min.
Embodiment 2
A kind of preparation method of novel Spiced beef proposed by the present invention, includes the following steps:
R1 pretreatment: shin beef is thawed to -2 DEG C, is then cut into the meat piece of 200g or so, and cleaning to no watery blood is analysed
Out, drip is then pulled out to surface without water droplet；
R2 is once pickled: above-mentioned processing beef is fed after tumbling, then plus the quiet 20h that salts down of salt, Chinese prickly ash, then cleaning is except deflorating
Green pepper grain, drips anhydrous to surface；
R3 either shallow is dry: the beef that upper step obtains being placed in baking oven to dry to surface one layer of dry film of appearance and is stopped；
R4 bis- times marinated: walking beef in taking-up, pickled material is added, enters tumbling in vacuum tumbler and is all inhaled to thick gravy by meat
It receives, meat piece uniform color obtains cured beef；
R5 is steamed: cured beef being put into digester, keeps the temperature, steam to 7-8 maturation, must steam beef；
R6 packaging, re-pasteurization: taking-up steams beef, and cooling, packaging sterilizes and boils Spiced beef product to get New-type halide-free.
Wherein, in R2, feeding is mixture, and group is divided into (meat restatement): 0.35% composite phosphate, 0.45% circle bud
Cillium, 2.0% soybean separation protein white powder, adds water to mix, and amount of water is the 38% of meat weight, then that mixed serum is uniform
It injects in meat, is placed in tumbling in vacuum tumbler, 6 DEG C of temperature, tumbling is uniformly smooth to beef structural state, about 2.5%
Beef after smearing is put into container by Chinese prickly ash, pickles 12h in 6 DEG C of freezers.In R3, the drying means is to be placed in beef
It is dried at 35 DEG C to surface one layer of dry film of appearance and is stopped, drying time about 35min.In R4, pickled material is compound pickled material,
Consisting of (meat restatement), 0.30%Tg enzyme, 0.007% sodium nitrite, 4.0% concentration thick gravy liquid, Tg enzyme, sodium nitrite are added
Enter into concentration thick gravy liquid, after mixing, inject in beef by several times, then pours into vacuum tumbler tumbling to thick gravy whole quilt
Meat absorbs, and meat piece uniform color, tumbling time about 45min obtains cured beef；In R4, the concentration thick gravy liquid is by thick gravy
Liquid and pig bone made soup are combined, and thick gravy liquid and pig bone made soup proportion are 4:1.In R5, it is to add cured beef that the heat preservation, which steams,
Heat to 60 DEG C of beginning timing of central temperature, about heat preservation 1h, then high fire are steamed to 7 maturations, must steam beef.In R6, packaging secondary is killed
Bacterium is will to steam beef to be placed in vacuum cooled machine, vacuum chamber pressure 2700Pa, cooling final temperature be lower than about 2 DEG C of room temperature at that time,
Vacuum packaging, by the beef re-pasteurization after packaging, sterilization conditions are 110 DEG C, 15min.
Embodiment 3
A kind of preparation method of novel Spiced beef proposed by the present invention, includes the following steps:
R1 pretreatment: shin beef is thawed to 2 DEG C, is then cut into the meat piece of 220g or so, and cleaning to no watery blood is analysed
Out, drip is then pulled out to surface without water droplet；
R2 is once pickled: above-mentioned processing beef is fed after tumbling, then plus the quiet 17h that salts down of salt, Chinese prickly ash, then cleaning is except deflorating
Green pepper grain, drips anhydrous to surface；
R3 either shallow is dry: the beef that upper step obtains being placed in baking oven to dry to surface one layer of dry film of appearance and is stopped；
R4 bis- times marinated: walking beef in taking-up, pickled material is added, enters tumbling in vacuum tumbler and is all inhaled to thick gravy by meat
It receives, meat piece uniform color obtains cured beef；
R5 is steamed: cured beef being put into digester, keeps the temperature, steam to 7-8 maturation, must steam beef；
R6 packaging, re-pasteurization: taking-up steams beef, and cooling, packaging sterilizes and boils Spiced beef product to get New-type halide-free.
Wherein, in R2, feeding is mixture, and group is divided into (meat restatement): 0.36% composite phosphate, 0.50% circle bud
Cillium, 2.0% soybean separation protein white powder, adds water to mix, and amount of water is the 40% of meat weight, then that mixed serum is uniform
It injects in meat, is placed in tumbling in vacuum tumbler, 4-8 DEG C of temperature, tumbling is uniformly smooth to beef structural state, about 40min, so
Meat is taken out afterwards, uniformly smears the salt containing pepper grain in surface, dosage is respectively the flower that meat weighs 2.5% salt, 2.0%
Beef after smearing is put into container by green pepper, pickles 10h in 8 DEG C of freezers.In R3, the drying means is that beef is placed in 40
It is dried at DEG C to surface one layer of dry film of appearance and is stopped, drying time about 35min.In R4, the pickled material is compound marinated
Material, consisting of (meat restatement), 0.35%Tg enzyme, 0.008% sodium nitrite, 4.2% concentration thick gravy liquid, by Tg enzyme, nitrous acid
Sodium is added in concentration thick gravy liquid, after mixing, is injected in beef by several times, then to pour into tumbling in vacuum tumbler complete to thick gravy
Portion is absorbed by meat, meat piece uniform color, and tumbling time about 50min obtains cured beef；In R4, the concentration thick gravy liquid be by
Thick gravy liquid and pig bone made soup are combined.Thick gravy liquid and pig bone made soup proportion are 4:1.It in R5, keeps the temperature, steam, be to add cured beef
Heat to 60 DEG C of beginning timing of central temperature, about heat preservation 1h, then high fire are steamed to 8 maturations, must steam beef.In R6, the packaging, two
Secondary sterilization is will to steam beef to be placed in vacuum cooled machine, vacuum chamber pressure 2700Pa, and cooling final temperature is about lower than room temperature at that time
1 DEG C, vacuum packaging, by the beef re-pasteurization after packaging, sterilization conditions are 110 DEG C, 15min.
Embodiment 4
A kind of preparation method of novel Spiced beef proposed by the present invention, includes the following steps:
R1 pretreatment: shin beef is thawed to 2 DEG C, is then cut into the meat piece of 220g or so, and cleaning to no watery blood is analysed
Out, drip is then pulled out to surface without water droplet；
R2 is once pickled: above-mentioned processing beef is fed after tumbling, then plus the quiet 20h that salts down of salt, Chinese prickly ash, then cleaning is except deflorating
Green pepper grain, drips anhydrous to surface；
R3 either shallow is dry: the beef that upper step obtains being placed in baking oven to dry to surface one layer of dry film of appearance and is stopped；
R4 bis- times marinated: walking beef in taking-up, pickled material is added, enters tumbling in vacuum tumbler and is all inhaled to thick gravy by meat
It receives, meat piece uniform color obtains cured beef；
R5 is steamed: cured beef being put into digester, keeps the temperature, steam to 7-8 maturation, must steam beef；
R6 packaging, re-pasteurization: taking-up steams beef, and cooling, packaging sterilizes and boils Spiced beef product to get New-type halide-free.
Wherein, in R2, feeding is mixture, and group is divided into (meat restatement): 0.39% composite phosphate, 0.45% circle bud
Cillium, 2.4% soybean separation protein white powder, adds water to mix, and amount of water is the 42% of meat weight, then that mixed serum is uniform
It injects in meat, is placed in tumbling in vacuum tumbler, 7 DEG C of temperature, tumbling is uniformly smooth to beef structural state, about 38min, so
Meat is taken out afterwards, uniformly smears the salt containing pepper grain in surface, dosage is respectively the flower that meat weighs 2.8% salt, 2.5%
Beef after smearing is put into container by green pepper, pickles 14h in 6 DEG C of freezers.In R3, the drying means is that beef is placed in 40
It is dried at DEG C to surface one layer of dry film of appearance and is stopped, drying time about 30min.In R4, the pickled material is compound marinated
Material, consisting of (meat restatement), 0.30%Tg enzyme, 0.006% sodium nitrite, 4.0% concentration thick gravy liquid, by Tg enzyme, nitrous acid
Sodium is added in concentration thick gravy liquid, after mixing, is injected in beef by several times, then to pour into tumbling in vacuum tumbler complete to thick gravy
Portion is absorbed by meat, meat piece uniform color, and tumbling time about 50min obtains cured beef；In R4, the concentration thick gravy liquid be by
Thick gravy liquid and pig bone made soup are combined.Thick gravy liquid and pig bone made soup proportion are 4:1.In R5, it is by marinated ox that the heat preservation, which steams,
Meat is heated to 60 DEG C of beginning timing of central temperature, about heat preservation 1h, then high fire is steamed to 7 maturations, must steam beef.In R6, the packet
Dress, re-pasteurization, are that will steam beef to be placed in vacuum cooled machine, vacuum chamber pressure 2700Pa, and cooling final temperature is lower than at that time
About 2 DEG C of room temperature, vacuum packaging, by the beef re-pasteurization after packaging, sterilization conditions are 110 DEG C, 15min.
Embodiment 5
A kind of preparation method of novel Spiced beef proposed by the present invention, includes the following steps:
R1 pretreatment: shin beef is thawed to 0 DEG C, is then cut into the meat piece of 210g or so, and cleaning to no watery blood is analysed
Out, drip is then pulled out to surface without water droplet；
R2 is once pickled: above-mentioned processing beef is fed after tumbling, then plus the quiet 18h that salts down of salt, Chinese prickly ash, then cleaning is except deflorating
Green pepper grain, drips anhydrous to surface；
R3 either shallow is dry: the beef that upper step obtains being placed in baking oven to dry to surface one layer of dry film of appearance and is stopped；
R4 bis- times marinated: walking beef in taking-up, pickled material is added, enters tumbling in vacuum tumbler and is all inhaled to thick gravy by meat
It receives, meat piece uniform color obtains cured beef；
R5 is steamed: cured beef being put into digester, keeps the temperature, steam to 7-8 maturation, must steam beef；
R6 packaging, re-pasteurization: taking-up steams beef, and cooling, packaging sterilizes and boils Spiced beef product to get New-type halide-free.
Wherein, in R2, feeding is mixture, and group is divided into (meat restatement): 0.34% composite phosphate, 0.48% circle bud
Cillium, 2.3% soybean separation protein white powder, adds water to mix, and amount of water is the 38% of meat weight, then that mixed serum is uniform
It injects in meat, is placed in tumbling in vacuum tumbler, 5 DEG C of temperature, tumbling is uniformly smooth to beef structural state, about 36min, so
Meat is taken out afterwards, uniformly smears the salt containing pepper grain in surface, dosage is respectively the flower that meat weighs 2.5% salt, 2.4%
Green pepper, the beef after smearing is put into container, pickles 15h in Cool Room 4 DEG C.In R3, the drying means is that beef is placed in 38
It is dried at DEG C to surface one layer of dry film of appearance and is stopped, drying time about 38min.In R4, the pickled material is compound marinated
Material, consisting of (meat restatement), 0.35%Tg enzyme, 0.007% sodium nitrite, 3.9% concentration thick gravy liquid, by Tg enzyme, nitrous acid
Sodium is added in concentration thick gravy liquid, after mixing, is injected in beef by several times, then to pour into tumbling in vacuum tumbler complete to thick gravy
Portion is absorbed by meat, meat piece uniform color, and tumbling time about 40-50min obtains cured beef；In R4, the concentration thick gravy liquid is
It is combined by thick gravy liquid and pig bone made soup.Thick gravy liquid and pig bone made soup proportion are 4:1.In R5, it is that will pickle that the heat preservation, which steams,
Beef is heated to 60 DEG C of beginning timing of central temperature, about heat preservation 1h, then high fire is steamed to 8 maturations, must steam beef.It is described in R6
Packaging, re-pasteurization, are that will steam beef to be placed in vacuum cooled machine, vacuum chamber pressure 2700Pa, and cooling final temperature is lower than working as
When about 2 DEG C of room temperature, vacuum packaging, by the beef re-pasteurization after packaging, sterilization conditions are 110 DEG C, 15min.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (7)
1. a kind of New-type halide-free boils Spiced beef preparation method, it is characterised in that: steps are as follows for the preparation method:
R1 pretreatment: shin beef is thawed to -2-2 DEG C, is then cut into the meat piece of 200g-250g or so, cleaning to no blood
Elutriation goes out, and then pulls drip out to surface without water droplet；
R2 is once pickled: above-mentioned processing beef is fed after tumbling, then plus the quiet 15-20h that salts down of salt, Chinese prickly ash, then cleaning is except deflorating
Green pepper grain, drips anhydrous to surface；
R3 either shallow is dry: the beef that upper step obtains being placed in baking oven to dry to surface one layer of dry film of appearance and is stopped；
R4 bis- times are marinated: beef is walked in taking-up, and pickled material is added, enters tumbling in vacuum tumbler and is all absorbed to thick gravy by meat,
Meat piece uniform color, obtains cured beef；
R5 is steamed: cured beef being put into digester, keeps the temperature, steam to 7-8 maturation, must steam beef；
R6 packaging, re-pasteurization: taking-up steams beef, and cooling, packaging sterilizes and boils Spiced beef product to get New-type halide-free.
2. New-type halide-free boils the preparation method of Spiced beef according to claim 1, it is characterised in that: fed in R2 as mixing
Material, group are divided into (meat restatement): 0.32-0.40% composite phosphate, 0.40-0.50% circle luxuriant Cillium, 1.8-2.5%
Soybean separation protein white powder adds water to mix, and amount of water is the 38% of meat weight, and then mixed serum is uniformly injected into meat, is placed in true
Tumbling in empty tumbler, 4-8 DEG C of temperature, tumbling is uniformly smooth to beef structural state, about 30-40min, then takes out meat
It is placed in mixing machine, is uniformly mixed and uniformly smears the salt containing pepper grain to surface, the dosages such as salt are respectively meat weight 2.5-
Beef after smearing is put into container by the Chinese prickly ash of 3.0% salt, 2.0%-2.5%, pickles 10-15h in 4-8 DEG C of freezer.
3. New-type halide-free boils the preparation method of Spiced beef according to claim 1, it is characterised in that: drying means described in R3
It is to be placed in beef at 30 DEG C -40 DEG C to dry to surface one layer of dry film of appearance to stop, drying time about 30-40min.
4. New-type halide-free boils the preparation method of Spiced beef according to claim 1, it is characterised in that: pickled material described in R4 is
Compound pickled material, consisting of (meat restatement), 0.25-0.35%Tg enzyme, 0.005-0.008% sodium nitrite, 3.8-4.2% are dense
Tg enzyme, sodium nitrite are added in concentration thick gravy liquid by contracting thick gravy liquid, after mixing, are injected in beef, then pour into vacuum rolling
It rubs tumbling in machine all to be absorbed by meat to thick gravy, meat piece uniform color, tumbling time about 40-50min obtains cured beef.
5. New-type halide-free boils the preparation method of Spiced beef according to claim 1, it is characterised in that: thick gravy is concentrated described in R4
Liquid is combined by thick gravy liquid and pig bone made soup, and thick gravy liquid and pig bone made soup proportion are 4:1；The thick gravy liquid and preparation method thereof are as follows: halogen
Juice infusion: choosing appropriately sized saucepan, and 3000g water is added thereto, and spice is wrapped up with gauze and is added, and heating is boiled
Afterwards, seasoning is added, after high fire is boiled, uses moderate heat instead, about infusion is concentrated into original volume 40-45%；
Its spice composition: octagonal 10-14g, cassia bark 5-8g, cloves 2-3g, Chinese prickly ash 20-25g, spiceleaf 4-6g, chilli 45-
50g, dried thin mushroom 5-8g, fennel seeds 4-7g；
Its seasoning composition: cooking wine 100-108g, light soy sauce 48-53g, dark soy sauce 23-28g, mature vinegar 22-26g, white wine 28-32g, ice
Sugared 38-42g, monosodium glutamate 45-50g, ginger 30-35g, garlic 30-35g；
Pig bone soup preparation method: pig bone 500g is added (after pig bone is cleaned, after water 5min is quick-boiled in first boiling water in 3000g water
Further take out addition), appropriate ginger splices is added, after high fire is boiled, small fire infusion 5-6h is about concentrated into the 38-43% of original volume, infusion
When completion, bone soup color is off-white color.
6. New-type halide-free boils the preparation method of Spiced beef according to claim 1, it is characterised in that: heat preservation described in R5 is steamed
System, is that cured beef is heated to 60 DEG C of beginning timing of central temperature, about heat preservation 1h, then high fire is steamed to 7-8 maturation, must steam ox
Meat.
7. New-type halide-free boils the preparation method of Spiced beef according to claim 1, it is characterised in that: packaging, two described in R6
Secondary sterilization is will to steam beef to be placed in vacuum cooled machine, vacuum chamber pressure 2700Pa, and cooling final temperature is about lower than room temperature at that time
1-2 DEG C, vacuum packaging, by the beef re-pasteurization after packaging, sterilization conditions are 110 DEG C, time 15min.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111202231A (en) * | 2019-12-30 | 2020-05-29 | 中国肉类食品综合研究中心 | Nutritional bone soup for preparing sauced beef, sauced beef and preparation method thereof |
| CN114052209A (en) * | 2021-11-29 | 2022-02-18 | 滁州学院 | Novel instant leisure small-package spiced beef and low-temperature processing technology thereof |
| CN115736200A (en) * | 2022-11-23 | 2023-03-07 | 湖北省兴发磷化工研究院有限公司 | Method for improving quality of vacuum-packaged spiced beef |
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| CN104738666A (en) * | 2015-04-01 | 2015-07-01 | 统一企业(中国)投资有限公司昆山研究开发中心 | Wet-state meat braised with sauce and automatic continuous production method thereof |
| CN109452566A (en) * | 2018-12-24 | 2019-03-12 | 湖南唐人神肉制品有限公司 | A kind of high protein, high dietary-fiber, prepared food of low fat and preparation method thereof |
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| CN103462073A (en) * | 2013-08-30 | 2013-12-25 | 鹤壁大用牧业有限公司 | Stewed meat processing method using steaming instead of marinating |
| CN104738666A (en) * | 2015-04-01 | 2015-07-01 | 统一企业(中国)投资有限公司昆山研究开发中心 | Wet-state meat braised with sauce and automatic continuous production method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111202231A (en) * | 2019-12-30 | 2020-05-29 | 中国肉类食品综合研究中心 | Nutritional bone soup for preparing sauced beef, sauced beef and preparation method thereof |
| CN111202231B (en) * | 2019-12-30 | 2022-12-20 | 中国肉类食品综合研究中心 | Nutritional bone soup for preparing sauced beef, sauced beef and preparation method thereof |
| CN114052209A (en) * | 2021-11-29 | 2022-02-18 | 滁州学院 | Novel instant leisure small-package spiced beef and low-temperature processing technology thereof |
| CN115736200A (en) * | 2022-11-23 | 2023-03-07 | 湖北省兴发磷化工研究院有限公司 | Method for improving quality of vacuum-packaged spiced beef |
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