CN110651962A - Processing technology of minced beef - Google Patents
Processing technology of minced beef Download PDFInfo
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- CN110651962A CN110651962A CN201911037609.5A CN201911037609A CN110651962A CN 110651962 A CN110651962 A CN 110651962A CN 201911037609 A CN201911037609 A CN 201911037609A CN 110651962 A CN110651962 A CN 110651962A
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- 239000000843 powder Substances 0.000 claims abstract description 28
- 239000005418 vegetable material Substances 0.000 claims abstract description 20
- 238000009835 boiling Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 15
- 235000015223 cooked beef Nutrition 0.000 claims abstract description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
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- 238000007710 freezing Methods 0.000 claims abstract description 9
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- 238000001816 cooling Methods 0.000 claims abstract description 8
- 239000002184 metal Substances 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 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 claims abstract description 6
- 238000005303 weighing Methods 0.000 claims abstract description 6
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- 238000000034 method Methods 0.000 claims description 20
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- 235000013311 vegetables Nutrition 0.000 claims description 9
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 6
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 6
- 235000006468 Thea sinensis Nutrition 0.000 claims description 6
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 6
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000020279 black tea Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 6
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- 244000062241 Kaempferia galanga Species 0.000 claims description 5
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 5
- 244000270834 Myristica fragrans Species 0.000 claims description 5
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000001702 nutmeg Substances 0.000 claims description 5
- 239000011148 porous material Substances 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 238000009966 trimming Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 abstract description 18
- 238000007598 dipping method Methods 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 6
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- 239000008280 blood Substances 0.000 description 4
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- 229910001220 stainless steel Inorganic materials 0.000 description 4
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of food processing, and discloses a processing technology of minced beef, which comprises the following steps: 1) pretreating beef raw materials; 2) slicing the pretreated beef and precooking; 3) marinating the pre-cooked beef; placing the marinated material bag and the vegetable material bag into clear water, boiling with strong fire, decocting with medium fire for 30-40min, adding drained pre-cooked beef, adding salt, monosodium glutamate, light soy sauce and white sugar, boiling with strong fire, and marinating with medium fire for 40-50 min; the big fire refers to the duration of fire with vapor pressure of more than or equal to 0.15 MPa; the medium fire refers to the fire climate with the vapor pressure of 0.08-0.12 Mpa; 4) draining, cooling, mincing and crushing marinated beef to obtain beef powder; 5) weighing the beef powder, packaging, quickly freezing, detecting metal and storing. The beef powder prepared by the processing technology is rich in taste, and when the beef powder is used for sauce or dipping sauce, the taste is more uniform.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a processing technology of minced beef.
Background
Beef is the second largest meat food in China, and is second to pork only, so that the beef has high protein content and low fat content, and is delicious in taste and popular with people. Fresh beef has a short shelf life, and therefore people usually make the fresh beef into beef products to prolong the shelf life of the beef. The beef product contains various mineral substances and amino acids required by human body, not only maintains the chewing-resistant flavor of the beef, but also does not deteriorate after long-term storage. The beef can be made into steak, marinated beef blocks, beef granules and the like, and can also be made into beef paste, beef powder dipping sauce and the like.
The beef powder sauce and the beef powder dipping sauce are common flavoring agents when a hot pot or other dishes are eaten, and beef is fused with various sauces in the form of beef powder, so that the beef powder dipping sauce is stronger in taste. At present, the beef powder sauce and the beef powder dipping sauce are generally prepared by directly frying raw beef powder and adding various seasonings to prepare the sauce or the dipping sauce. The beef powder sauce or dipping sauce prepared by the method has poor tasty performance and poor color. Resulting in a non-uniform flavor of the minced beef sauce.
Disclosure of Invention
In view of the above problems in the prior art, the present invention aims to provide a process for processing minced beef. The processing technology adopts specific processing steps and a marinating formula, the obtained beef powder is good in color and rich in taste, and when the beef powder is used for sauce or dipping sauce, the sauce or dipping sauce is more uniform in taste due to the taste of the beef powder.
The invention provides a processing technology of minced beef, which comprises the following steps:
1) pretreating beef raw materials;
2) slicing the pretreated beef and precooking;
3) marinating the pre-cooked beef;
4) draining, cooling, mincing and crushing marinated beef to obtain beef powder;
5) weighing the beef powder, packaging, quickly freezing, detecting metal and storing.
Preferably, step 1) comprises: selecting frozen beef front meat such as neck, back, shoulder and the like, taking out the frozen beef front meat from a refrigeration house with the temperature of less than or equal to-18 ℃, and naturally thawing at the temperature of less than or equal to 20 ℃ in a natural thawing chamber at the central temperature of the thawed beef raw material of less than or equal to 4 ℃; trimming the unfrozen beef raw material, and removing impurities such as broken bones, cartilages, extravasated blood, undesirable tissues and the like.
According to the invention, in the step 2), the thickness of sliced beef is not more than 3cm, the temperature of the sliced beef is not more than 7 ℃, the sliced raw beef needs to be marinated in time, the sliced raw beef which cannot be marinated in time is stored in a temporary storage (the temperature in the storage is not more than 4 ℃), and the storage time is not more than 16 hours.
Adding sliced beef into a jacketed kettle with boiling water to submerge the beef, boiling with strong fire, stirring, and decocting for 5min, wherein the strong fire refers to a fire with vapor pressure of more than or equal to 0.15 MPa; or pre-cooking beef slices in a cooking tank for 7-8min, wherein the water temperature in the cooking tank is more than or equal to 98 ℃. The sliced beef after pre-cooking is fished out and drained in a charging basket for standby, the bottom of the charging basket for draining is required to be perforated, and the surface of the beef after pre-cooking is required to be broken and has no red meat blocks.
In the invention, the marinating process in the step 3) comprises the following steps: putting the marinated material bag and the vegetable material bag into clear water, boiling with strong fire, decocting with medium fire for 30-40min, adding drained pre-cooked beef (water submerges beef), adding salt, monosodium glutamate, light soy sauce and white sugar, boiling with strong fire, and marinating with medium fire for 40-50 min. Wherein the big fire refers to the duration of fire with vapor pressure of more than or equal to 0.15 MPa; the medium fire refers to the fire climate with vapor pressure of 0.08-0.12 Mpa.
According to the invention, the halogen bag comprises the following components in parts by weight: 5-15 parts of amomum tsao-ko, 5-15 parts of nutmeg, 5-10 parts of fructus amomi, 8-15 parts of galangal, 10-25 parts of cassia bark, 5-10 parts of black tea, 3-8 parts of lemon slice, 2-8 parts of momordica grosvenori and 3-10 parts of liquorice. Crushing the components in the marinating bag, and adding the crushed components into a gauze bag to prepare the marinating bag. The thick flavor of the marinated beef can be realized by fewer components, wherein the addition of the black tea can lead the marinated beef to have red and bright color, faint scent and refreshing taste and greasiness-relieving digestion-aiding effect, the addition of the lemon slices can play the roles of reducing the sugar-raising index of the meat, stimulating the liver to expel toxin and the like, and the addition of the momordica grosvenori and the liquorice can clear heat, relieve sore throat, refresh and remove greasiness.
In the present invention, the amount of the halogen material package can be used according to the conventional amount in the field, and preferably, the weight ratio of the halogen material in the halogen material package to the clean water is 1: 40-200, more preferably 1: 50-100.
According to the invention, the vegetable material bag comprises the following components in parts by weight: 10-15 parts of ginger slices, 5-10 parts of green Chinese onions, 3-12 parts of small celery stems and 3-8 parts of caraway. In the vegetable seasoning packet, the green Chinese onions, the celery stems and the caraway are cut into sections which are less than or equal to 8 cm. The vegetable seasoning packet disclosed by the invention contains celery stems and caraway besides conventional seasoning vegetables such as ginger slices, green Chinese onions and the like, wherein the addition of the celery stems can enable the taste of the marinated broth to be more delicious and aromatic, and the caraway can enhance the fragrance and remove the greasiness.
Preferably, the weight ratio of the vegetables to the clean water in the vegetable material bag is 5: 40-100.
The addition amount of the salt is 0.1-1 part by weight, the addition amount of the monosodium glutamate is 0.05-0.5 part by weight, the addition amount of the light soy sauce is 0.5-3 parts by weight, and the addition amount of the white granulated sugar is 0.05-2 parts by weight based on 100 parts by weight of clear water.
In order to increase the safety of minced beef and avoid the enrichment of harmful substances of aromatic hydrocarbon, 9 pots of beef are marinated at most by newly prepared marinating soup in each pot; the marinating bag and the vegetable bag are replaced once every 3 pots; adding seasonings into each pot of soup stock according to the proportion requirement; when the continuous marinating soup is evaporated, a small amount of clear water can be supplemented to ensure that the beef is submerged by the water; the beef is required to be stirred for 2-3 times in the marinating process.
According to the invention, in the step 4), draining the marinated beef in a stainless steel table after the marinated beef is taken out of the pot, cooling is carried out for more than 12 hours in a precooling room with the temperature of less than or equal to 5 ℃, and the marinated beef is completely minced within 24 hours.
In the invention, the cooled beef is firstly minced by adopting a pore plate with the diameter of 6mm to obtain strip-shaped meat particles, and then the meat particles are crushed to obtain the minced beef.
And (3) metering the beef powder according to the specification requirement of the product, bagging the beef powder by adopting a transparent plastic bag, flattening the bag, vacuumizing and packaging the bag, and sticking a corresponding label of the product. And (3) quickly freezing the packaged product in time, wherein the temperature of the quick freezing warehouse is required to be less than or equal to minus 30 ℃ before the product is warehoused, and the quick freezing is carried out for more than 12 hours until the central temperature is below minus 15 ℃. And (4) carrying out metal detection on the packaged products bag by bag, and timely treating the packaged products if the packaged products are abnormal. Boxing according to the specification requirements of the products, putting the products into a storage warehouse at the temperature of-18 ℃ in time, and accurately marking the products after warehousing.
The technological parameters which are not limited in the invention are all carried out by adopting the conventional mode in the field, such as metal detection, packaging and the like, and the equipment adopted in the processing process can be conventional equipment, for example, a jacketed kettle can be adopted in the marinating process, so that the beef is convenient to take out.
Compared with the prior art, the invention has the following beneficial effects:
the beef powder prepared by the processing technology has uniform particles, rich flavor, beef fragrance and seasoning fragrance, is fragrant and tasty, is not greasy, and has red and bright color. The beef powder prepared by the invention has the effects of stimulating the liver to expel toxin and the like, and clearing heat and relieving sore throat.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
Examples 1-3 illustrate the processing of the ground beef of the present invention.
Example 1
A processing technology of minced beef comprises the following steps:
1) pretreating beef raw materials; selecting frozen beef front meat such as neck, back, shoulder and the like, taking out the frozen beef front meat from a refrigeration house with the temperature of less than or equal to 18 ℃, and naturally thawing at the temperature of 10 ℃ in a natural thawing chamber and at the central temperature of 4 ℃ after thawing; trimming the unfrozen beef raw material, and removing impurities such as broken bones, cartilages, extravasated blood, undesirable tissues and the like;
2) slicing the pretreated beef and precooking; the thickness of the sliced beef is not more than 3cm, the temperature of the sliced beef is 6 ℃, the sliced beef is added into a jacketed kettle with boiling water, the water is suitable for submerging the beef, the sliced beef is boiled with strong fire, and then is stirred and boiled for 5min, wherein the strong fire refers to the duration of fire with the steam pressure of more than or equal to 0.15 MPa;
3) marinating the pre-cooked beef; putting the marinated material bag and the vegetable material bag into clear water, boiling with strong fire, decocting with medium fire for 32min, adding drained pre-cooked beef (water submerges beef), adding salt, monosodium glutamate, light soy sauce and white sugar, boiling with strong fire, and marinating with medium fire for 40 min; wherein the big fire refers to the duration of fire with vapor pressure of more than or equal to 0.15 MPa; the medium fire refers to the fire climate with the vapor pressure of 0.08-0.12 Mpa;
the halogen bag comprises the following components in parts by weight: 5 parts of amomum tsao-ko, 10 parts of nutmeg, 5 parts of amomum villosum, 8 parts of galangal, 10 parts of cassia bark, 5 parts of black tea, 5 parts of lemon slice, 3 parts of momordica grosvenori and 5 parts of liquorice; crushing the components in the marinating bag, and adding the crushed components into a gauze bag to prepare the marinating bag; the weight ratio of the halogen material to the clear water in the halogen material bag is 1: 50;
the vegetable material bag comprises the following components in parts by weight: 15 parts of ginger slices, 10 parts of green Chinese onions, 5 parts of celery stems and 5 parts of caraway; in the vegetable material bag, the green Chinese onions, the celery stems and the caraway are cut into sections which are less than or equal to 8 cm; the weight ratio of the vegetables and the clean water in the vegetable material bag is 5: 100;
taking every 100 weight parts of clear water as a reference, the adding amount of the salt is 0.5 weight part, the adding amount of the monosodium glutamate is 0.05 weight part, the adding amount of the light soy sauce is 1 weight part, and the adding amount of the white granulated sugar is 0.05 weight part;
4) draining the marinated beef out of the pot, cooling the beef in a stainless steel table for 12 hours in a precooling room at the temperature of less than or equal to 5 ℃, mincing the cooled beef by adopting a pore plate with the diameter of 6mm to obtain strip-shaped meat particles, and crushing the meat particles to obtain minced beef;
5) weighing the beef powder, packaging, quickly freezing, detecting metal and storing.
Example 2
A processing technology of minced beef comprises the following steps:
1) pretreating beef raw materials; selecting frozen beef front meat such as neck, back, shoulder and the like, taking out the frozen beef front meat from a refrigeration house with the temperature of less than or equal to-18 ℃, and naturally thawing at the temperature of 15 ℃ in a natural thawing chamber and the central temperature of the thawed beef raw material of 2 ℃; trimming the unfrozen beef raw material, and removing impurities such as broken bones, cartilages, extravasated blood, undesirable tissues and the like;
2) slicing the pretreated beef and precooking; the thickness of the sliced beef is not more than 3cm, the temperature of the sliced beef is 5 ℃, the sliced beef is pre-cooked for 7-8min in a cooking tank, and the water temperature of the cooking tank is more than or equal to 98 ℃;
3) marinating the pre-cooked beef; putting the marinated material bag and the vegetable material bag into clear water, boiling with strong fire, decocting with medium fire for 40min, adding drained pre-cooked beef (water submerges beef), adding salt, monosodium glutamate, light soy sauce and white sugar, boiling with strong fire, and marinating with medium fire for 45 min. Wherein the big fire refers to the duration of fire with vapor pressure of more than or equal to 0.15 MPa; the medium fire refers to the fire climate with the vapor pressure of 0.08-0.12 Mpa;
the halogen bag comprises the following components in parts by weight: 10 parts of amomum tsao-ko, 15 parts of nutmeg, 8 parts of amomum villosum, 8 parts of galangal, 10 parts of cassia bark, 5 parts of black tea, 3 parts of lemon slices, 2 parts of momordica grosvenori and 3 parts of liquorice; crushing the components in the marinating bag, and adding the crushed components into a gauze bag to prepare the marinating bag. The weight ratio of the halogen material to the clear water in the halogen bag is 1: 80;
the vegetable material bag comprises the following components in parts by weight: 15 parts of ginger slices, 5 parts of green Chinese onions, 8 parts of celery stems and 5 parts of caraway. In the vegetable material bag, the green Chinese onions, the celery stems and the caraway are cut into sections which are less than or equal to 8 cm; the weight ratio of the vegetables and the clear water in the vegetable material bag is 5: 80;
taking every 100 parts by weight of clear water as a reference, the adding amount of the salt is 0.3 part by weight, the adding amount of the monosodium glutamate is 0.1 part by weight, the adding amount of the light soy sauce is 2 parts by weight, and the adding amount of the white granulated sugar is 1 part by weight;
4) draining the marinated beef out of the pot on a stainless steel table, cooling for 15 hours in a precooling room at the temperature of 3 ℃, mincing the cooled beef by adopting a pore plate with the diameter of 6mm to obtain strip-shaped meat particles, and crushing to obtain minced beef.
5) Weighing the beef powder, packaging, quickly freezing, detecting metal and storing.
Example 3
A processing technology of minced beef comprises the following steps:
1) pretreating beef raw materials; selecting frozen beef front meat such as neck, back, shoulder and the like, taking out the frozen beef front meat from a refrigeration house with the temperature of less than or equal to 18 ℃, naturally thawing at the temperature of 18 ℃ in a natural thawing room, and keeping the center temperature of the thawed beef raw material at 4 ℃; trimming the unfrozen beef raw material, and removing impurities such as broken bones, cartilages, extravasated blood, undesirable tissues and the like;
2) slicing the pretreated beef and precooking; slicing beef with thickness not more than 3cm, heating to 7 deg.C, adding sliced beef into a jacketed kettle with boiling water to submerge beef, boiling with strong fire, stirring, and decocting for 5min, wherein the strong fire refers to a fire condition with vapor pressure not less than 0.15MPa
3) Marinating the pre-cooked beef; putting the marinated material bag and the vegetable material bag into clear water, boiling with strong fire, decocting with medium fire for 40min, adding drained pre-cooked beef (water submerges beef), adding salt, monosodium glutamate, light soy sauce and white sugar, boiling with strong fire, and marinating with medium fire for 40 min; wherein the big fire refers to the duration of fire with vapor pressure of more than or equal to 0.15 MPa; the medium fire refers to the fire climate with the vapor pressure of 0.08-0.12 Mpa;
the halogen bag comprises the following components in parts by weight: 15 parts of amomum tsao-ko, 15 parts of nutmeg, 10 parts of amomum villosum, 15 parts of galangal, 20 parts of cassia bark, 10 parts of black tea, 8 parts of lemon slice, 8 parts of momordica grosvenori and 5 parts of liquorice. Crushing the components in the marinating bag, and adding the crushed components into a gauze bag to prepare the marinating bag. The weight ratio of the halogen material to the clear water in the halogen bag is 1: 100;
the vegetable material bag comprises the following components in parts by weight: 15 parts of ginger slices, 5 parts of green Chinese onions, 10 parts of celery stems and 8 parts of caraway. In the vegetable material bag, the green Chinese onions, the celery stems and the caraway are cut into sections which are less than or equal to 8 cm; the weight ratio of the vegetables and the clean water in the vegetable material bag is 5: 100;
taking every 100 parts by weight of clear water as a reference, the adding amount of the salt is 0.5 part by weight, the adding amount of the monosodium glutamate is 0.05 part by weight, the adding amount of the light soy sauce is 0.5 part by weight, and the adding amount of the white granulated sugar is 2 parts by weight;
4) draining the marinated beef out of the pot, cooling the beef in a stainless steel table for 12 hours in a precooling room at 5 ℃, mincing the cooled beef by adopting a pore plate with the diameter of 6mm to obtain strip-shaped meat particles, and crushing the meat particles to obtain minced beef.
5) Weighing the beef powder, packaging, quickly freezing, detecting metal and storing.
The beef powder prepared by the embodiment is rich in flavor, healthy and safe, is suitable for all ages, has the effects of stimulating the liver to expel toxin, clearing heat and relieving sore throat and the like on the basis of the edible value of the beef, can be beneficial to body health after being eaten frequently, and is even in flavor and tasty.
Having described embodiments of the present invention, the foregoing description is intended to be exemplary, not exhaustive, and not limited to the disclosed embodiments. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the illustrated embodiments.
Claims (8)
1. The processing technology of the minced beef is characterized by comprising the following steps:
1) pretreating beef raw materials;
2) slicing the pretreated beef and precooking;
3) marinating the pre-cooked beef;
placing the marinated material bag and the vegetable material bag into clear water, boiling with strong fire, decocting with medium fire for 30-40min, adding drained pre-cooked beef, adding salt, monosodium glutamate, light soy sauce and white sugar, boiling with strong fire, and marinating with medium fire for 40-50 min; the big fire refers to the duration of fire with vapor pressure of more than or equal to 0.15 MPa; the medium fire refers to the fire climate with the vapor pressure of 0.08-0.12 Mpa;
the halogen bag comprises the following components in parts by weight: 5-15 parts of amomum tsao-ko, 5-15 parts of nutmeg, 5-10 parts of fructus amomi, 8-15 parts of galangal, 10-25 parts of cassia bark, 5-10 parts of black tea, 3-8 parts of lemon slice, 2-8 parts of momordica grosvenori and 3-10 parts of liquorice; the vegetable material bag comprises the following components in parts by weight: 10-15 parts of ginger slices, 5-10 parts of green Chinese onions, 3-12 parts of small celery stems and 3-8 parts of caraway;
4) draining, cooling, mincing and crushing marinated beef to obtain beef powder;
5) weighing the beef powder, packaging, quickly freezing, detecting metal and storing.
2. The process for processing minced beef according to claim 1, wherein the process comprises the following steps: the step 1) comprises the following steps: selecting beef front meat as a beef raw material, taking out the beef front meat from a refrigeration house with the temperature of less than or equal to-18 ℃, naturally thawing, wherein the temperature of a natural thawing chamber is less than or equal to 20 ℃, and the central temperature of the thawed beef raw material is less than or equal to 4 ℃; and trimming the unfrozen beef raw material, and removing impurities.
3. The process for processing minced beef according to claim 1, wherein the process comprises the following steps: in the step 2), the thickness of sliced beef is not more than 3cm, and the temperature of the sliced beef is not more than 7 ℃; adding sliced beef into a jacketed kettle with boiling water, boiling with strong fire, stirring, and decocting for 5min, wherein the strong fire refers to a fire with vapor pressure of 0.15MPa or more; or pre-cooking beef slices in a cooking tank for 7-8min, wherein the water temperature in the cooking tank is more than or equal to 98 ℃.
4. The process for processing minced beef according to claim 1, wherein the process comprises the following steps: crushing all components in the marinating bag, and adding the crushed components into a gauze bag to prepare the marinating bag; the weight ratio of the halogen material and the clean water in the halogen material bag is 1: 40-200.
5. The process for processing minced beef according to claim 1, wherein the process comprises the following steps: in the vegetable material bag, the green Chinese onions, the celery stems and the caraway are cut into sections which are less than or equal to 8 cm; the weight ratio of the vegetables and the clean water in the vegetable material bag is 5: 40-100.
6. The process for processing minced beef according to claim 1, wherein the process comprises the following steps: the addition amount of the salt is 0.1-1 part by weight, the addition amount of the monosodium glutamate is 0.05-0.5 part by weight, the addition amount of the light soy sauce is 0.5-3 parts by weight, and the addition amount of the white granulated sugar is 0.05-2 parts by weight based on 100 parts by weight of clear water.
7. The process for processing minced beef according to claim 1, wherein the process comprises the following steps: in the step 4), cooling is carried out for more than 12 hours in a precooling room at the temperature of less than or equal to 5 ℃, and the marinated beef is completely minced within 24 hours.
8. The process for processing minced beef according to claim 1, wherein the process comprises the following steps: the cooled beef is firstly minced by adopting a pore plate with the diameter of 6mm to obtain strip-shaped meat particles, and then the beef particles are crushed to obtain minced beef.
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