CN110403140A - A kind of matter beef granules - Google Patents
A kind of matter beef granules Download PDFInfo
- Publication number
- CN110403140A CN110403140A CN201810388600.8A CN201810388600A CN110403140A CN 110403140 A CN110403140 A CN 110403140A CN 201810388600 A CN201810388600 A CN 201810388600A CN 110403140 A CN110403140 A CN 110403140A
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- mass parts
- parts
- rump steak
- beef granules
- matter
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- 235000015278 beef Nutrition 0.000 title claims abstract description 113
- 239000008187 granular material Substances 0.000 title claims abstract description 90
- 238000009835 boiling Methods 0.000 claims abstract description 42
- 239000002002 slurry Substances 0.000 claims abstract description 30
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 29
- 235000013409 condiments Nutrition 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 10
- 239000011435 rock Substances 0.000 claims abstract description 8
- 238000010257 thawing Methods 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims description 46
- 235000013555 soy sauce Nutrition 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 21
- 235000013372 meat Nutrition 0.000 claims description 20
- 150000003839 salts Chemical class 0.000 claims description 20
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 16
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 16
- 238000010411 cooking Methods 0.000 claims description 16
- 235000008397 ginger Nutrition 0.000 claims description 16
- 244000203593 Piper nigrum Species 0.000 claims description 14
- 235000008184 Piper nigrum Nutrition 0.000 claims description 14
- 235000013614 black pepper Nutrition 0.000 claims description 14
- 235000012907 honey Nutrition 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 239000003921 oil Substances 0.000 claims description 12
- 238000005096 rolling process Methods 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 230000007306 turnover Effects 0.000 claims description 12
- 238000007654 immersion Methods 0.000 claims description 11
- 239000003755 preservative agent Substances 0.000 claims description 11
- 230000002335 preservative effect Effects 0.000 claims description 11
- 240000004160 Capsicum annuum Species 0.000 claims description 8
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 241000949456 Zanthoxylum Species 0.000 claims description 8
- 235000013330 chicken meat Nutrition 0.000 claims description 8
- 235000019503 curry powder Nutrition 0.000 claims description 8
- 239000008157 edible vegetable oil Substances 0.000 claims description 8
- 244000304337 Cuminum cyminum Species 0.000 claims description 7
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 6
- 239000003651 drinking water Substances 0.000 claims description 6
- 235000020188 drinking water Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 235000015110 jellies Nutrition 0.000 claims description 4
- 239000008274 jelly Substances 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims 4
- 238000002386 leaching Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 206010013911 Dysgeusia Diseases 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 241001122767 Theaceae Species 0.000 abstract 1
- 238000005259 measurement Methods 0.000 description 33
- 241000234314 Zingiber Species 0.000 description 12
- 239000002245 particle Substances 0.000 description 11
- 239000000243 solution Substances 0.000 description 10
- 241000607142 Salmonella Species 0.000 description 6
- 241000607768 Shigella Species 0.000 description 6
- 241000191967 Staphylococcus aureus Species 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 238000012545 processing Methods 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 4
- 229910052785 arsenic Inorganic materials 0.000 description 4
- 229910052793 cadmium Inorganic materials 0.000 description 4
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 4
- 229910052753 mercury Inorganic materials 0.000 description 4
- 239000003643 water by type Substances 0.000 description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 235000016127 added sugars Nutrition 0.000 description 3
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 3
- WABPQHHGFIMREM-UHFFFAOYSA-N lead(0) Chemical compound [Pb] WABPQHHGFIMREM-UHFFFAOYSA-N 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 230000002906 microbiologic effect Effects 0.000 description 3
- 229940075582 sorbic acid Drugs 0.000 description 3
- 235000010199 sorbic acid Nutrition 0.000 description 3
- 239000004334 sorbic acid Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000007781 pre-processing Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- WSWCOQWTEOXDQX-MQQKCMAXSA-N sorbic acid group Chemical group C(\C=C\C=C\C)(=O)O WSWCOQWTEOXDQX-MQQKCMAXSA-N 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of matter beef granules, described matter beef granules is made by following production method, the production method is the following steps are included: it is 30-40% that rump steak, which is immersed in mass fraction, first, in the saline solution that temperature is 30-40 DEG C, then rump steak is cleaned using 30-40 DEG C of warm water, it is stored in -18 DEG C of freezer after rump steak is suddenly frozen and freezes 10-12h, it is then placed in micro-wave oven and thaws, rump steak after defrosting is carried out on the rocks fresh-keeping, rump steak is massaged, rump steak is put into be seasoned in the seasoning curing solution of boiling it is marinated, rump steak is placed in the pressure cooker containing boiling condiment and carries out boiling, the rump steak of boiling is cut into beef granules, beef granules is wrapped into slurry, the beef granules for wrapping up in slurry is placed on oven Middle layer is toasted, and finally production obtains a matter beef granules.It is mellow, spicy moderate that the present invention has a delicious flavour, the salty technological merit moderate, aftertaste is strong of sweet tea.
Description
Technical field
The present invention relates to beef processing technique fields, specially a kind of matter beef granules.
Background technique
Beef delicious meat, unique flavor, nutritive value is very high, not only good protein rich in, amino acid, meat
Alkali etc., and fat, sugared content are all very low.Beef also contains niacin, calcium, zinc, iron, VA、VB1、VB2Etc. microelement abundant
And vitamin, so all the time, beef product is liked by the majority of consumers deeply.
Beef is fabricated to beef granules, is eaten for people in amusement and recreation, people can not only be improved in amusement and recreation
When institute's edible food mouthfeel, and the health and trophism of institute's edible food can be effectively improved.
But there is the bad technologies of taste and mouthfeel to ask for beef granules made by existing beef granules production method
Topic.
Summary of the invention
(1) the technical issues of solving
In view of the deficiencies of the prior art, the present invention provides a kind of matter beef granules, and it is mellow, spicy suitable to have delicious flavour
In, the salty moderate, aftertaste of sweet tea it is strong with significantly reduce contained by matter beef granules the advantages that microbial activity, solve existing item
Taste existing for matter beef granules and the bad technical problem of mouthfeel.
(2) technical solution
To realize that above-mentioned delicious flavour is mellow, spicy moderate, the salty moderate, aftertaste of sweet tea it is strong with significantly reduce a matter beef granules
The purpose of contained microbial activity, the invention provides the following technical scheme:
A kind of matter beef granules, described matter beef granules are made by following production method, the production method include with
Lower step:
1) pretreatment of beef
(1) that the rump steak of 500 mass parts is immersed in the salt that mass fraction is 30-40%, temperature is 30-40 DEG C is water-soluble
It in liquid, takes out after submerging 10-20min, is cleaned 3-5 times using 30-40 DEG C of warm water, drain surface moisture, then using fresh-keeping
Film wraps up rump steak, is stored in -18 DEG C of freezer after anxious jelly and freezes 10-12h, take out, is made and passes through at sterilizing
The rump steak of reason；
(2) step (1) rump steak obtained Jing Guo sterilization treatment is placed in micro-wave oven and is thawed, after defrosting
Preservative film is removed, rump steak is placed in the clean plate for being covered with oil suction blotting paper, it is on the rocks to carry out fresh-keeping, obtained process
Pretreated rump steak；
2) massage of beef
It will be placed on the cutting board for being covered with oil suction blotting paper, adopt by pretreated rump steak made from step 1)
It is rolled 10-20 times with rolling pin, then by rump steak turn-over, 10-20 is rolled using rolling pin to the rump steak after turn-over
It is secondary, the rump steak Jing Guo massage treatment is made；
3) seasoning of beef is marinated
(1) by the tableted ginger of 8-10 mass parts, the Chinese prickly ash of 2-5 mass parts, the spiceleaf of 2-5 mass parts, 10-20 matter
Measure the cumin powder of part, the zanthoxylum powder of 10-20 mass parts, the curry powder of 10-20 mass parts, 10-20 mass parts five-spice powder and 10-
The chilli powder of 20 mass parts is added in the edible oil of 120-150 mass parts, after boiling 10min, adds 5-10 mass parts
Edible salt, the chickens' extract of 3-5 mass parts, the sugar of 3-5 mass parts, the dark soy sauce of 15-20 mass parts, 15-20 mass parts light soy sauce and 10-
The cooking wine of 15 mass parts continues to boil 10min, and seasoning curing solution is made；
(2) rump steak through massage treatment made from step 2) is immersed in step (1) seasoning curing solution obtained
In, 8-12h is boiled in immersion, and the marinated rump steak of seasoning is made；
4) boiling of beef
(1) by the tableted ginger of 10-15 mass parts, the Chinese prickly ash of 3-5 mass parts, the spiceleaf of 3-5 mass parts and 2-5 matter
The salt of amount part is added to together in the cooking wine of 10-15 mass parts and the light soy sauce of 5-10 mass parts, is configured to boiling condiment；
(2) the marinated rump steak of step 3) seasoning obtained is placed in pressure cooker, step is added into pressure cooker
(1) boiling condiment made from, then drinking water is added into pressure cooker makes to drink water immersion and crosses a greater part of of rump steak, shuts
Pressure cooker heats pressure cooker, after gas on pressure cooker, starts timing, stops after boiling 20min under high pressure, work as pressure
When power pot pressure drops to atmospheric pressure, pressure cooker is opened, ox retrogressing meat is taken out out of pressure cooker and is placed in plate, room is cooled to
The rump steak of autoclaving is made in temperature；
(3) by the rump steak of autoclaving made from step (2) be cut into length be 20mm, width 10mm, thickness
For the beef granules of 10mm；
5) baking of beef
(1) black pepper of 5-10 mass parts and the five-spice powder of 5-10 mass parts are added to the honey of 80-100 mass parts
In, it stirs and evenly mixs, is made and wraps up in slurries；
(2) beef granules made from step 4) is placed on obtained wrap up in slurries of step (1) to roll, makes the table of beef granules
The honey dissolved with black pepper and five-spice powder is uniformly dipped on face, and the beef granules for wrapping up in slurry is made；
(3) step (2) the beef granules placement obtained for wrapping up in slurry is covered on the surface on the baking tray of oil-Absorbing Sheets, then will
Baking tray is sent into oven middle layer, at 80-120 DEG C, after circulating air toasts 40-60min, takes out baking tray, is cooled to room temperature, that is, makes
Obtain a matter beef granules.
Preferably, the seasoning curing solution includes the raw material of following parts by weight: 9 parts of tableted ginger, Chinese prickly ash 4
Part, 4 parts of spiceleaf, 15 parts of cumin powder, 15 parts of zanthoxylum powder, 15 parts of curry powder, 15 parts of five-spice powder, 15 parts of chilli powder, edible oil 140
Part, 8 parts of edible salt, 4 parts of chickens' extract, sugared 4 parts, 18 parts of dark soy sauce, 18 parts of light soy sauce, 12 parts of cooking wine.
Preferably, the boiling condiment includes the raw material of following parts by weight: 12 parts of tableted ginger, 4 parts of Chinese prickly ash, perfume
4 parts of leaf, 4 parts of salt, 12 parts of cooking wine, 8 parts of light soy sauce.
Preferably, described to wrap up in the raw material that slurries include following parts by weight: 8 parts of black pepper, 8 parts of five-spice powder, honey 90
Part.
Preferably, the baking temperature in the oven middle layer is 100 DEG C, and circulating air baking time is 50min.
(3) beneficial effect
Compared with prior art, the present invention provides a kind of matter beef granules, have it is following the utility model has the advantages that
1, this matter beef granules is massaged and is seasoned by first pre-processing to rump steak, then to rump steak
It is marinated, boiling then is carried out to rump steak, and the rump steak of boiling is cut into beef granules, then wraps beef granules
Slurry, is placed on oven middle layer for the beef granules for wrapping up in slurry, and at 80-120 DEG C, circulating air toasts 40-60min, to be made to
To a matter beef granules, the every physical and chemical index and microbiological indicator of matter beef granules of the invention meet national regulation beef granules
Physical and chemical index and microbiological indicator examination criteria, and to realize delicious flavour mellow for a matter beef granules of the invention, spicy
Moderate, sweet tea is salty moderate, the strong technical effect of aftertaste.
2, this matter beef granules, by the way that rump steak to be immersed in, mass fraction is 30-40%, temperature is 30-40 DEG C
In saline solution, then rump steak is cleaned using 30-40 DEG C of warm water, -18 DEG C of freezer is stored in after anxious jelly
Interior freezing 10-12h is then placed in micro-wave oven and thaws, and on the rocks fresh-keeping to the rump steak progress after defrosting, makes ox back leg
Meat carries out effectively sterilization treatment in preprocessing process, restrained effectively the activity of microorganism, makes the matter beef of production
Total plate count, coliform and the pathogenic bacteria (salmonella, staphylococcus aureus, Shigella) of grain meet national regulation
The examination criteria of the total plate count of beef granules, coliform and pathogenic bacteria index, realizing significantly reduces contained by a matter beef granules
The technical effect of some microbial activities.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution in the embodiment of the present invention is clearly and completely retouched
It states, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the present invention
In embodiment, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
Embodiment one:
(1) rump steak of 500 mass parts is immersed in the saline solution that temperature that mass fraction is 30% is 30 DEG C,
Taken out after submergence 10min, cleaned 3 times using 30 DEG C of warm waters, drain surface moisture, then using preservative film to rump steak into
Row package, is stored in -18 DEG C of freezer after suddenly freezing and freezes 10h, takes out, obtains the rump steak by sterilization treatment；
(2) step (1) rump steak obtained Jing Guo sterilization treatment is placed in micro-wave oven and is thawed, after defrosting
Preservative film is removed, rump steak is placed in the clean plate for being covered with oil suction blotting paper, progress on the rocks is fresh-keeping, and warp is made
Cross pretreated rump steak；
(3) rump steak made from step (2) is placed on the cutting board for being covered with oil suction blotting paper, using rolling pin
It rolls 10 times, then by rump steak turn-over, the rump steak after turn-over is rolled 10 times using rolling pin, is made by massage
The rump steak of processing；
(4) by the tableted ginger of 8 mass parts, the Chinese prickly ash of 2 mass parts, the spiceleaf of 2 mass parts, 10 mass parts cumin
Powder, the zanthoxylum powder of 10 mass parts, the curry powder of 10 mass parts, the five-spice powder of 10 mass parts and 10 mass parts chilli powder be added to
In the edible oil of 120 mass parts, after boiling 10min, the edible salts of 5 mass parts, the chickens' extract of 3 mass parts, 3 mass parts are added
Sugar, the dark soy sauce of 15 mass parts, the light soy sauce of 15 mass parts and 10 mass parts cooking wine, continue to boil 10min, obtained seasoning is pickled molten
Liquid；
(5) rump steak through massage treatment made from step (3) is immersed in step (4) seasoning curing solution obtained
In, 8h is boiled in immersion, and the marinated rump steak of seasoning is made；
(6) by the tableted ginger of 10 mass parts, the Chinese prickly ash of 3 mass parts, the spiceleaf of 3 mass parts and 2 mass parts food
Salt is added to together in the cooking wine of 10 mass parts and the light soy sauce of 5 mass parts, is configured to boiling condiment；
(7) the marinated rump steak of step (5) seasoning obtained is placed in pressure cooker, it is obtained that step (6) is added
Boiling condiment, then plus drinking water, make to drink water immersion and cross a greater part of of rump steak, shut pressure cooker, to heated by pressure cooker, when
On pressure cooker after gas, start timing, stop after boiling 20min under high pressure, when pressure cooker pressure drops to atmospheric pressure, opens pressure
Power pot takes out ox retrogressing meat out of pressure cooker and is placed in plate, is cooled to room temperature, the rump steak of boiling is made；
(8) by the rump steak of boiling made from step (7) be cut into length be 20mm, width 10mm, with a thickness of
The beef granules of 10mm；
(9) black pepper of 5 mass parts and the five-spice powder of 5 mass parts are added in the honey of 80 mass parts, are stirred and evenly mixed,
It is made and wraps up in slurries；
(10) beef granules made from step (8) is placed on obtained wrap up in slurries of step (9) to roll, makes beef granules
The honey dissolved with black pepper and five-spice powder is uniformly dipped on surface, and the beef granules for wrapping up in slurry is made；
(11) slurry beef granules placement will be wrapped up in made from step (10) to be covered on the surface on the baking tray of oil-Absorbing Sheets, then will
Baking tray is sent into oven middle layer, at 80 DEG C, after circulating air bakes 40min, takes out baking tray, is cooled to room temperature, is i.e. production obtains item
Matter beef granules.
Embodiment two:
(1) rump steak of 500 mass parts is immersed in the saline solution that temperature that mass fraction is 35% is 37 DEG C,
Taken out after submergence 15min, cleaned 4 times using 37 DEG C of warm waters, drain surface moisture, then using preservative film to rump steak into
Row package, is stored in -18 DEG C of freezer after suddenly freezing and freezes 11h, takes out, obtains the rump steak by sterilization treatment；
(2) step (1) rump steak obtained Jing Guo sterilization treatment is placed in micro-wave oven and is thawed, after defrosting
Preservative film is removed, rump steak is placed in the clean plate for being covered with oil suction blotting paper, progress on the rocks is fresh-keeping, and warp is made
Cross pretreated rump steak；
(3) rump steak made from step (2) is placed on the cutting board for being covered with oil suction blotting paper, using rolling pin
It rolls 15 times, then by rump steak turn-over, the rump steak after turn-over is rolled 15 times using rolling pin, is made by massage
The rump steak of processing；
(4) by the tableted ginger of 9 mass parts, the Chinese prickly ash of 4 mass parts, the spiceleaf of 4 mass parts, 15 mass parts cumin
Powder, the zanthoxylum powder of 15 mass parts, the curry powder of 15 mass parts, the five-spice powder of 15 mass parts and 15 mass parts chilli powder be added to
In the edible oil of 140 mass parts, after boiling 10min, the edible salts of 8 mass parts, the chickens' extract of 4 mass parts, 4 mass parts are added
Sugar, the dark soy sauce of 18 mass parts, the light soy sauce of 18 mass parts and 12 mass parts cooking wine, continue to boil 10min, obtained seasoning is pickled molten
Liquid；
(5) rump steak through massage treatment made from step (3) is immersed in step (4) seasoning curing solution obtained
In, 10h is boiled in immersion, and the marinated rump steak of seasoning is made；
(6) by the tableted ginger of 12 mass parts, the Chinese prickly ash of 4 mass parts, the spiceleaf of 4 mass parts and 4 mass parts food
Salt is added to together in the cooking wine of 12 mass parts and the light soy sauce of 8 mass parts, is configured to boiling condiment；
(7) the marinated rump steak of step (5) seasoning obtained is placed in pressure cooker, it is obtained that step (6) is added
Boiling condiment, then plus drinking water, make to drink water immersion and cross a greater part of of rump steak, shut pressure cooker, to heated by pressure cooker, when
On pressure cooker after gas, start timing, stop after boiling 20min under high pressure, when pressure cooker pressure drops to atmospheric pressure, opens pressure
Power pot takes out ox retrogressing meat out of pressure cooker and is placed in plate, is cooled to room temperature, the rump steak of boiling is made；
(8) by the rump steak of boiling made from step (7) be cut into length be 20mm, width 10mm, with a thickness of
The beef granules of 10mm；
(9) black pepper of 8 mass parts and the five-spice powder of 8 mass parts are added in the honey of 90 mass parts, are stirred and evenly mixed,
It is made and wraps up in slurries；
(10) beef granules made from step (8) is placed on obtained wrap up in slurries of step (9) to roll, makes beef granules
The honey dissolved with black pepper and five-spice powder is uniformly dipped on surface, and the beef granules for wrapping up in slurry is made；
(11) slurry beef granules placement will be wrapped up in made from step (10) to be covered on the surface on the baking tray of oil-Absorbing Sheets, then will
Baking tray is sent into oven middle layer, at 100 DEG C, after circulating air bakes 50min, takes out baking tray, is cooled to room temperature, is i.e. production obtains item
Matter beef granules.
Embodiment three:
(1) rump steak of 500 mass parts is immersed in the saline solution that temperature that mass fraction is 40% is 40 DEG C,
Taken out after submergence 20min, cleaned 5 times using 40 DEG C of warm waters, drain surface moisture, then using preservative film to rump steak into
Row package, is stored in -18 DEG C of freezer after suddenly freezing and freezes 12h, takes out, obtains the rump steak by sterilization treatment；
(2) step (1) rump steak obtained Jing Guo sterilization treatment is placed in micro-wave oven and is thawed, after defrosting
Preservative film is removed, rump steak is placed in the clean plate for being covered with oil suction blotting paper, progress on the rocks is fresh-keeping, and warp is made
Cross pretreated rump steak；
(3) rump steak made from step (2) is placed on the cutting board for being covered with oil suction blotting paper, using rolling pin
It rolls 20 times, then by rump steak turn-over, the rump steak after turn-over is rolled 20 times using rolling pin, is made by massage
The rump steak of processing；
(4) by the tableted ginger of 10 mass parts, the Chinese prickly ash of 5 mass parts, the spiceleaf of 5 mass parts, 20 mass parts it is diligent
The chilli powder addition of right powder, the zanthoxylum powder of 20 mass parts, the curry powder of 20 mass parts, the five-spice powder of 20 mass parts and 20 mass parts
Into the edible oil of 150 mass parts, after boiling 10min, the edible salt of 10 mass parts, the chickens' extract of 5 mass parts, 5 mass are added
Part sugar, the dark soy sauce of 20 mass parts, the light soy sauce of 20 mass parts and 15 mass parts cooking wine, continue to boil 10min, obtained seasoning salts down
Solution processed；
(5) rump steak through massage treatment made from step (3) is immersed in step (4) seasoning curing solution obtained
In, 12h is boiled in immersion, and the marinated rump steak of seasoning is made；
(6) by the tableted ginger of 15 mass parts, the Chinese prickly ash of 5 mass parts, the spiceleaf of 5 mass parts and 5 mass parts food
Salt is added to together in the cooking wine of 15 mass parts and the light soy sauce of 10 mass parts, is configured to boiling condiment；
(7) the marinated rump steak of step (5) seasoning obtained is placed in pressure cooker, it is obtained that step (6) is added
Boiling condiment, then plus drinking water, make to drink water immersion and cross a greater part of of rump steak, shut pressure cooker, to heated by pressure cooker, when
On pressure cooker after gas, start timing, stop after boiling 20min under high pressure, when pressure cooker pressure drops to atmospheric pressure, opens pressure
Power pot takes out ox retrogressing meat out of pressure cooker and is placed in plate, is cooled to room temperature, the rump steak of boiling is made；
(8) by the rump steak of boiling made from step (7) be cut into length be 20mm, width 10mm, with a thickness of
The beef granules of 10mm；
(9) black pepper of 10 mass parts and the five-spice powder of 10 mass parts are added in the honey of 100 mass parts, stirring is mixed
It is even, it is made and wraps up in slurries；
(10) beef granules made from step (8) is placed on obtained wrap up in slurries of step (9) to roll, makes beef granules
The honey dissolved with black pepper and five-spice powder is uniformly dipped on surface, and the beef granules for wrapping up in slurry is made；
(11) slurry beef granules placement will be wrapped up in made from step (10) to be covered on the surface on the baking tray of oil-Absorbing Sheets, then will
Baking tray is sent into oven middle layer, at 120 DEG C, after circulating air bakes 60min, takes out baking tray, is cooled to room temperature, is i.e. production obtains item
Matter beef granules.
Experimental example: by organoleptic indicator to made by embodiment one, embodiment two and embodiment three under the conditions of natural light
Matter beef granules is estimated, nasil and trial test, measurement result are shown in Table 1；
By matter ox made by the measurement of method as defined in GB/T9695.15 embodiment one, embodiment two and embodiment three
The moisture content of meat particle, measurement result are shown in Table 2；
By matter ox made by the measurement of method as defined in GB/T9695.7 embodiment one, embodiment two and embodiment three
The fat content of meat particle, measurement result are shown in Table 2；
By matter ox made by the measurement of method as defined in GB/T9695.11 embodiment one, embodiment two and embodiment three
The protein content of meat particle, measurement result are shown in Table 2；
By matter ox made by the measurement of method as defined in GB/T9695.8 embodiment one, embodiment two and embodiment three
The chloride content of meat particle, measurement result are shown in Table 2；
By matter ox made by the measurement of method as defined in GB/T5009.8 embodiment one, embodiment two and embodiment three
The total sugar content of meat particle, measurement result are shown in Table 2；
By matter ox made by the measurement of method as defined in GB/T5009.12 embodiment one, embodiment two and embodiment three
The lead content of meat particle, measurement result are shown in Table 2；
By matter ox made by the measurement of method as defined in GB/T5009.11 embodiment one, embodiment two and embodiment three
The abio-arsenic residues of meat particle, measurement result are shown in Table 2；
By matter ox made by the measurement of method as defined in GB/T5009.15 embodiment one, embodiment two and embodiment three
The cadmium content of meat particle, measurement result are shown in Table 2；
By matter ox made by the measurement of method as defined in GB/T5009.17 embodiment one, embodiment two and embodiment three
The total mercury content of meat particle, measurement result are shown in Table 2；
By matter ox made by the measurement of method as defined in GB/T5009.33 embodiment one, embodiment two and embodiment three
The content of nitrite of meat particle, measurement result are shown in Table 2；
By matter beef made by the measurement of method as defined in SB/T10389 embodiment one, embodiment two and embodiment three
The Determination of sorbic of grain, measurement result are shown in Table 2；
By matter beef made by the measurement of method as defined in GB4789.2 embodiment one, embodiment two and embodiment three
The flora sum of grain, measurement result are shown in Table 3；
By matter beef made by the measurement of method as defined in GB4789.3 embodiment one, embodiment two and embodiment three
The coliform content of grain, measurement result are shown in Table 3；
By matter beef made by the measurement of method as defined in GB4789.4 embodiment one, embodiment two and embodiment three
The salmonella content of grain, measurement result are shown in Table 3；
By matter ox made by the measurement of method as defined in GB/T4789.5 embodiment one, embodiment two and embodiment three
The Shigella content of meat particle, measurement result are shown in Table 3；
By matter beef made by the measurement of method as defined in GB4789.10 embodiment one, embodiment two and embodiment three
The staphylococcus aureus content of grain, measurement result are shown in Table 3.
Table 1
Table 2
Table 3
Judgment criteria: organoleptic requirements should meet the regulation of table 4, and physical and chemical index should meet the regulation of table 5, and microbiological indicator is answered
Meet the regulation of table 6.
Table 4
Table 5
Table 6
| Project | Index |
| Total plate count/(cfu/g)≤ | 30000 |
| Coliform/(MPN/100g)≤ | 10 |
| Salmonella | It must not detect |
| Shigella | It must not detect |
| Staphylococcus aureus | It must not detect |
The beneficial effects of the present invention are: the water of matter beef granules made by embodiment one, embodiment two and embodiment three
Point content is followed successively by 11.5 (g/100g), 12.2 (g/100g) and 14.1 (g/100g), and respectively less than 20 (g/100g) meet state
The examination criteria of the moisture content index of family's regulation beef granules；
The fat content of matter beef granules made by embodiment one, embodiment two and embodiment three is followed successively by 6.3 (g/
100g), 7.0 (g/100g) and 6.9 (g/100g), respectively less than 10 (g/100g), the fat for meeting national regulation beef granules refer to
Target examination criteria；
The protein content of matter beef granules made by embodiment one, embodiment two and embodiment three is followed successively by 35.3
(g/100g), 35.1 (g/100g) and 34.9 (g/100g), are all larger than 31 (g/100g), meet the egg of national regulation beef granules
The examination criteria of white matter index；
Chloride (in terms of sodium chloride) content of matter beef granules made by embodiment one, embodiment two and embodiment three
2.5 (g/100g), 2.1 (g/100g) and 2.4 (g/100g) are followed successively by, respectively less than 5 (g/100g) meet national regulation beef
The examination criteria of the chloride index of grain；
Total reducing sugar (in terms of sucrose) content of matter beef granules made by embodiment one, embodiment two and embodiment three is successively
For 21.1 (g/100g), 21.3 (g/100g) and 21.6 (g/100g), respectively less than 34 (g/100g) meet national regulation beef
The examination criteria of the total reducing sugar index of grain；
The content of nitrite of matter beef granules made by embodiment one, embodiment two and embodiment three is followed successively by 10.3
(mg/kg), 10.4 (mg/kg) and 10.6 (mg/kg), respectively less than 30 (mg/kg) meet the nitrous acid of national regulation beef granules
The examination criteria of salt index；
Lead, inorganic arsenic, cadmium, total is not detected in a matter beef granules made by embodiment one, embodiment two and embodiment three
Mercury (in terms of Hg) and sorbic acid meet the detection of the lead, inorganic arsenic, cadmium, total mercury and sorbic acid index of national regulation beef granules
Standard；
The flora sum of matter beef granules made by embodiment one, embodiment two and embodiment three is followed successively by 558 (cfu/
G), 566 (cfu/g) and 551 (cfu/g), respectively less than 30000 (cfu/g), the flora sum for meeting national regulation beef granules refer to
Target examination criteria；
Coliform, Salmonella is not detected in a matter beef granules made by embodiment one, embodiment two and embodiment three
Bacterium, Shigella and staphylococcus aureus meet coliform, the salmonella, Shigella of national regulation beef granules
With the examination criteria of staphylococcus aureus index.
Typical case: (1) rump steak of 500 mass parts is immersed in salt that temperature that mass fraction be 35% be 37 DEG C
It in aqueous solution, takes out after submerging 15min, is cleaned 4 times using 37 DEG C of warm waters, drain surface moisture, then use preservative film pair
Rump steak is wrapped up, and is stored in -18 DEG C of freezer after anxious jelly and is freezed 11h, takes out, obtain after the ox of sterilization treatment
Das Beinfleisch；
(2) step (1) rump steak obtained Jing Guo sterilization treatment is placed in micro-wave oven and is thawed, after defrosting
Preservative film is removed, rump steak is placed in the clean plate for being covered with oil suction blotting paper, progress on the rocks is fresh-keeping, and warp is made
Cross pretreated rump steak；
(3) rump steak made from step (2) is placed on the cutting board for being covered with oil suction blotting paper, using rolling pin
It rolls 15 times, then by rump steak turn-over, the rump steak after turn-over is rolled 15 times using rolling pin, is made by massage
The rump steak of processing；
(4) by the tableted ginger of 9 mass parts, the Chinese prickly ash of 4 mass parts, the spiceleaf of 4 mass parts, 15 mass parts cumin
Powder, the zanthoxylum powder of 15 mass parts, the curry powder of 15 mass parts, the five-spice powder of 15 mass parts and 15 mass parts chilli powder be added to
In the edible oil of 140 mass parts, after boiling 10min, the edible salts of 8 mass parts, the chickens' extract of 4 mass parts, 4 mass parts are added
Sugar, the dark soy sauce of 18 mass parts, the light soy sauce of 18 mass parts and 12 mass parts cooking wine, continue to boil 10min, obtained seasoning is pickled molten
Liquid；
(5) rump steak through massage treatment made from step (3) is immersed in step (4) seasoning curing solution obtained
In, 10h is boiled in immersion, and the marinated rump steak of seasoning is made；
(6) by the tableted ginger of 12 mass parts, the Chinese prickly ash of 4 mass parts, the spiceleaf of 4 mass parts and 4 mass parts food
Salt is added to together in the cooking wine of 12 mass parts and the light soy sauce of 8 mass parts, is configured to boiling condiment；
(7) the marinated rump steak of step (5) seasoning obtained is placed in pressure cooker, it is obtained that step (6) is added
Boiling condiment, then plus drinking water, make to drink water immersion and cross a greater part of of rump steak, shut pressure cooker, to heated by pressure cooker, when
On pressure cooker after gas, start timing, stop after boiling 20min under high pressure, when pressure cooker pressure drops to atmospheric pressure, opens pressure
Power pot takes out ox retrogressing meat out of pressure cooker and is placed in plate, is cooled to room temperature, the rump steak of boiling is made；
(8) by the rump steak of boiling made from step (7) be cut into length be 20mm, width 10mm, with a thickness of
The beef granules of 10mm；
(9) black pepper of 8 mass parts and the five-spice powder of 8 mass parts are added in the honey of 90 mass parts, are stirred and evenly mixed,
It is made and wraps up in slurries；
(10) beef granules made from step (8) is placed on obtained wrap up in slurries of step (9) to roll, makes beef granules
The honey dissolved with black pepper and five-spice powder is uniformly dipped on surface, and the beef granules for wrapping up in slurry is made；
(11) slurry beef granules placement will be wrapped up in made from step (10) to be covered on the surface on the baking tray of oil-Absorbing Sheets, then will
Baking tray is sent into oven middle layer, at 100 DEG C, after circulating air bakes 50min, takes out baking tray, is cooled to room temperature, is i.e. production obtains item
Matter beef granules, the moisture content of this matter beef granules are 12.2 (g/100g), and fat content is 7.0 (g/100g), and protein contains
Amount is 35.1 (g/100g), and chloride (in terms of sodium chloride) content is 2.1 (g/100g), and total reducing sugar (in terms of sucrose) content is 21.3
(g/100g), content of nitrite be 10.4 (mg/kg), flora sum be 566 (cfu/g), lead, inorganic arsenic, cadmium, total mercury (with
Hg meter), sorbic acid, coliform, salmonella, Shigella and staphylococcus aureus be not detected.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (5)
1. a kind of matter beef granules, which is characterized in that described matter beef granules is made by following production method, the production side
Method the following steps are included:
1) pretreatment of beef
(1) rump steak of 500 mass parts is immersed in the saline solution that mass fraction is 30-40%, temperature is 30-40 DEG C
In, it takes out after submerging 10-20min, is cleaned 3-5 times using 30-40 DEG C of warm water, drain surface moisture, then use preservative film
Rump steak is wrapped up, is stored in -18 DEG C of freezer after anxious jelly and freezes 10-12h, taken out, is made by sterilization treatment
Rump steak；
(2) step (1) rump steak obtained Jing Guo sterilization treatment is placed in micro-wave oven and is thawed, removed after defrosting
Rump steak is placed in the clean plate for being covered with oil suction blotting paper by preservative film, and progress on the rocks is fresh-keeping, is made by pre- place
The rump steak of reason；
2) massage of beef
It is placed on the cutting board for being covered with oil suction blotting paper by pretreated rump steak by step 1) is obtained, using rolling
Face cane rolls 10-20 times, then by rump steak turn-over, is rolled 10-20 times, is made using rolling pin to the rump steak after turn-over
Obtain the rump steak Jing Guo massage treatment；
3) seasoning of beef is marinated
(1) by the tableted ginger of 8-10 mass parts, the Chinese prickly ash of 2-5 mass parts, the spiceleaf of 2-5 mass parts, 10-20 mass parts
Cumin powder, the zanthoxylum powder of 10-20 mass parts, the curry powder of 10-20 mass parts, the five-spice powder of 10-20 mass parts and 10-20 matter
The chilli powder of amount part is added in the edible oil of 120-150 mass parts, after boiling 10min, adds the edible of 5-10 mass parts
Salt, the chickens' extract of 3-5 mass parts, the sugar of 3-5 mass parts, the dark soy sauce of 15-20 mass parts, the light soy sauce of 15-20 mass parts and 10-15 matter
The cooking wine for measuring part, continues to boil 10min, and seasoning curing solution is made；
(2) rump steak through massage treatment made from step 2) is immersed in step (1) seasoning curing solution obtained, leaching
Bubble boils 8-12h, and the marinated rump steak of seasoning is made；
4) boiling of beef
(1) by the tableted ginger of 10-15 mass parts, the Chinese prickly ash of 3-5 mass parts, the spiceleaf of 3-5 mass parts and 2-5 mass parts
Salt be added in the cooking wine of 10-15 mass parts and the light soy sauce of 5-10 mass parts together, be configured to boiling condiment；
(2) the marinated rump steak of step 3) seasoning obtained is placed in pressure cooker, step (1) system is added into pressure cooker
Boiling condiment, then drinking water is added into pressure cooker, makes to drink water immersion and cross a greater part of of rump steak, shut pressure
Pot, heats pressure cooker, after gas on pressure cooker, starts timing, stops after boiling 20min under high pressure, work as pressure cooker
When pressure drops to atmospheric pressure, pressure cooker is opened, ox retrogressing meat is taken out out of pressure cooker and is placed in plate, is cooled to room temperature, makes
Obtain the rump steak of autoclaving；
(3) by the rump steak of autoclaving made from step (2) be cut into length be 20mm, width 10mm, with a thickness of
The beef granules of 10mm；
5) baking of beef
(1) black pepper of 5-10 mass parts and the five-spice powder of 5-10 mass parts are added in the honey of 80-100 mass parts, are stirred
Mixing is mixed, is made and wraps up in slurries；
(2) beef granules made from step 4) is placed on obtained wrap up in slurries of step (1) to roll, is made on the surface of beef granules
The honey dissolved with black pepper and five-spice powder is uniformly dipped in, the beef granules for wrapping up in slurry is made；
(3) step (2) the beef granules placement obtained for wrapping up in slurry is covered on the surface on the baking tray of oil-Absorbing Sheets, then by baking tray
It is sent into oven middle layer, at 80-120 DEG C, after circulating air toasts 40-60min, baking tray is taken out, is cooled to room temperature, that is, is made to
To a matter beef granules.
2. a kind of matter beef granules according to claim 1, which is characterized in that the seasoning curing solution includes following heavy
Measure the raw material of number: 9 parts of tableted ginger, 4 parts of Chinese prickly ash, 4 parts of spiceleaf, 15 parts of cumin powder, 15 parts of zanthoxylum powder, curry powder 15
Part, 15 parts of five-spice powder, 15 parts of chilli powder, 140 parts of edible oil, 8 parts of edible salt, 4 parts of chickens' extract, sugared 4 parts, 18 parts of dark soy sauce, light soy sauce 18
Part, 12 parts of cooking wine.
3. a kind of matter beef granules according to claim 1, which is characterized in that the boiling condiment includes following parts by weight
Several raw material: 12 parts of tableted ginger, 4 parts of Chinese prickly ash, 4 parts of spiceleaf, 4 parts of salt, 12 parts of cooking wine, 8 parts of light soy sauce.
4. a kind of matter beef granules according to claim 1, which is characterized in that the slurries of wrapping up in include following parts by weight
Raw material: 8 parts of black pepper, 8 parts of five-spice powder, 90 parts of honey.
5. a kind of matter beef granules according to claim 1, which is characterized in that the baking temperature in the oven middle layer is
100 DEG C, circulating air baking time is 50min.
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| CN110915882A (en) * | 2019-12-18 | 2020-03-27 | 安徽恒盛实业有限责任公司 | Low-fat beef pretreatment device and method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106473010A (en) * | 2016-10-10 | 2017-03-08 | 安徽光正食品有限公司 | A kind of ginger tea Mel beef granules and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106473010A (en) * | 2016-10-10 | 2017-03-08 | 安徽光正食品有限公司 | A kind of ginger tea Mel beef granules and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110915882A (en) * | 2019-12-18 | 2020-03-27 | 安徽恒盛实业有限责任公司 | Low-fat beef pretreatment device and method |
| CN110915882B (en) * | 2019-12-18 | 2022-11-01 | 安徽恒盛实业有限责任公司 | Low-fat beef pretreatment device and method |
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