CN111387426A - Quick-frozen conditioning Sichuan-flavor low-sodium spicy hot pot beef and processing method thereof - Google Patents
Quick-frozen conditioning Sichuan-flavor low-sodium spicy hot pot beef and processing method thereof Download PDFInfo
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- CN111387426A CN111387426A CN202010143433.8A CN202010143433A CN111387426A CN 111387426 A CN111387426 A CN 111387426A CN 202010143433 A CN202010143433 A CN 202010143433A CN 111387426 A CN111387426 A CN 111387426A
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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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/07—Thawing subsequent to freezing
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
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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
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- 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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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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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- 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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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses quick-frozen conditioning Sichuan flavor low-sodium spicy hot pot beef and a processing method thereof, relates to the field of food processing, and provides the low-sodium spicy hot pot beef which meets the requirements of taste and is healthy to eat, and comprises the following raw and auxiliary materials, by weight, 90-120 parts of beef tendon (frozen), 5-10 parts of soybean oil, 2-4 parts of potato starch, 1.6-2 parts of chili powder, 1-2 parts of broken black pepper, 0.4-0.6 part of salt, 0.2-0.4 part of food grade potassium chloride, 0.3-0.6 part of paprika powder, 0.5-0.8 part of white granulated sugar, 0.3-0.6 kg of compound polysaccharide, 0.3-0.5 part of monosodium glutamate, 0.2-0.4 part of compound phosphate, 0.15-0.3 part of beef extract, 0.1-0.2 part of onion powder, 0.1-0.2 part of sodium citrate, 0.05-0.05 part of gluconolactone, 0.1-0.05 part of crude sodium alginate, 0.05-0.08 part of sodium alginate and 0.08-0.08 part of erythorbic acid protease, the preparation method provided by the invention has a stable process, so that the requirements of people on low sodium are met while the taste is good, and the food is healthier.
Description
Technical Field
The invention relates to the technical field of food processing, and in particular relates to quick-frozen prepared Sichuan-flavor low-sodium spicy hot pot beef and a processing method thereof.
Background
With the rapid development of economy in China, various new technologies and new raw materials are continuously applied to the food industry and the catering industry, and the trend of large-scale, continuous and standardized operation development of catering chain enterprises is increasingly obvious. In order to ensure that customers can taste products with consistent flavor in different stores, various catering enterprises try a plurality of methods, such as strengthening the training of a chef team, making standard work flows, making raw material standards and the like. These measures have improved the flavor of the product, but due to the difference in the raw materials and the manual manipulations, it is difficult to achieve the complete consistency of the flavor of the products in each store, so that the experience of customers is not perfect.
Supply chain enterprise can distribute the product to each store under the food and beverage brand flag through accomplishing batchization, industrial production again, and very big assurance each store's flavor is unanimous, has improved the sales volume of store to a certain extent, has simplified the food processing flow in back kitchen simultaneously, has saved manpower and materials to a certain extent, has reduced the operating cost of food and beverage enterprise.
With the increasing prevalence of Sichuan-style hot pot catering in China and even the world, the standardization degree of hot pot catering food materials is higher and higher, and people have higher and higher demands on high-quality Sichuan-style hot pot food materials. In recent years, with the rapid development of the quick-freezing technology in China and the gradual improvement of a cold chain storage and transportation system, the quality of the quick-frozen meat products is greatly improved. The quality of frozen products is directly influenced by the speed of the freezing speed, and the fastest passing through a maximum ice crystal generation area in the freezing process is the technological process goal pursued by quick-frozen foods. With the more and more extensive application of the liquid nitrogen quick-freezing technology in the quick-frozen meat product industry, the high-quality and standardized hot pot beef produced by combining the liquid nitrogen quick-freezing technology with the Sichuan hot pot food materials can enrich the types of the existing quick-frozen prepared food market and improve the market acceptance standard of the quick-frozen prepared hot pot meat market.
Disclosure of Invention
The invention aims to: the invention provides quick-frozen conditioning low-sodium spicy hot pot beef which meets the requirements of taste and large-scale standardized production, thereby ensuring controllable production quality and reducing cost, and a processing method thereof.
The invention specifically adopts the following technical scheme for realizing the purpose:
a processing method of quick-frozen Sichuan-style low-sodium spicy hot pot beef adopts frozen meat as raw material, and comprises the following processing operation steps:
(1) unfreezing and slicing raw meat: and (3) placing 90-120 parts of beef tendon in a low-temperature high-humidity thawing system, thawing until the center temperature of the beef reaches-2-0 ℃, thawing for 10 hours, trimming fascia and bloodiness on the surface of the beef, and cutting into 4-6 mm meat slices by using a slicing machine.
(2) Preparing materials: weighing the auxiliary materials according to the weight, wherein the auxiliary material I comprises: 0.4-0.6 part of salt, 0.2-0.4 part of food-grade potassium chloride, 0.2-0.4 part of composite phosphate, 0.15-0.3 part of beef extract, 0.1-0.2 part of sodium citrate, 0.05-0.1 part of gluconic acid-lactone, 0.05-0.1 part of haematococcus pluvialis powder, 0.08-0.1 part of sodium erythorbate, 0.03-0.06 part of papain and 15-25 parts of ice water; the second auxiliary material comprises: 1.6-2 parts of chilli powder, 1-2 parts of black pepper pieces, 0.3-0.6 part of Chinese prickly ash powder, 0.5-0.8 part of white granulated sugar, 0.3-0.6 kg of compound polysaccharide, 0.3-0.5 part of monosodium glutamate, 0.1-0.2 part of onion powder and 5-15 parts of residual ice water; the third auxiliary material comprises: 5-10 parts of soybean oil and 2-4 parts of potato starch, and uniformly mixing for later use.
(3) Rolling and kneading seasoning: and (3) fully and uniformly mixing the beef tendon and the ingredients in the step (2) in sequence, and carrying out tumbling treatment by using a vacuum tumbling pot, wherein the charging amount is 2/3 of the volume of the tumbling pot, and the vacuum degree is-0.08 Mpa.
(4) Standing and pickling: and pushing the rolled and kneaded semi-finished product into a refrigeration room for static pickling.
(5) And (3) vacuum quantitative packaging: and quantitatively weighing the rolled and kneaded semi-finished product, and performing vacuum packaging by using a stretch film packaging machine, wherein the vacuum degree is-0.08 Mpa, and the air suction time is 25 seconds.
(6) Metal detection, namely C L value iron (phi is less than or equal to 1.2mm) and stainless steel (phi is less than or equal to 2.0mm), and checking whether metal foreign matters exist in the vacuum-packed finished product by a metal detector.
(7) Quick-freezing: and pushing the semi-finished product subjected to vacuum packaging into a liquid nitrogen instant freezer for rapid freezing.
(8) Outsourcing and ex-warehouse: and (3) packaging the quick-frozen low-sodium spicy hot pot beef in each box of 10kg by using a 5-layer corrugated case and taking out of the box. The processing method of the quick-frozen prepared Sichuan-flavor low-sodium spicy hot pot beef according to claim 4, characterized in that the vacuum rolling conditions in the step (3) are as follows: 0.1 to 0.06MPa, the rotating speed is 5 to 6r/min, the total time is 40 to 60min, and the environmental temperature is controlled to be 2 to 6 ℃.
Further, the rolling and kneading process of the step (3) is completed in three times:
during the first rolling, raw meat and auxiliary materials I (0.4-0.6 part of salt, 0.2-0.4 part of food-grade potassium chloride, 0.2-0.4 part of composite phosphate, 0.15-0.3 part of beef extract, 0.1-0.2 part of sodium citrate, 0.05-0.1 part of glucono-delta-lactone, 0.05-0.1 part of haematococcus pluvialis powder, 0.08-0.1 part of sodium erythorbate, 0.03-0.06 part of papain and 15-25 parts of ice water) are added into a rolling and kneading machine, and the water-retaining tenderized substance is fully absorbed and uniformly distributed in beef by rolling and kneading for 20-30 mi, so that the texture of the beef is improved, the water-retaining tenderized substance is fully absorbed and uniformly distributed in the beef, and the texture of the beef is improved.
And during the second tumbling, adding prepared second auxiliary materials (1.6-2 parts of chilli powder, 1-2 parts of black pepper pieces, 0.3-0.6 part of pepper powder, 0.5-0.8 part of white granulated sugar, 0.3-0.6 kg of compound polysaccharide, 0.3-0.5 part of monosodium glutamate, 0.1-0.2 part of onion powder and 5-15 parts of residual ice water), and continuing tumbling for 10-15 min, so that the seasoning can be fully coated on the surface of the beef, and the beef is beneficial to the permeation of compound flavor development substances into the beef in the subsequent static pickling process, has the taste of the compound spice while having the original flavor, and has outstanding characteristic flavor.
And during the third rolling and kneading, sequentially adding potato starch and soybean oil in the auxiliary materials III, and continuing rolling and kneading for 5-10 min, so that the beef has certain glossiness and is prevented from being oxidized and blackened due to long-time contact with oxygen in the air in the placing process.
Further, the central temperature of the spicy hot pot beef in the step (3) is controlled within 15 ℃ after the spicy hot pot beef is rolled and kneaded and taken out of the pot.
Further, the environmental temperature in the step (4) is controlled to be 2-4 ℃, and the pickling time is 14-18 h.
Further, a single-door cabinet type liquid nitrogen instant freezer is adopted in the step (7), the working temperature is set to be-105 ℃, and the freezing time is set to be 15 min.
The invention has the following beneficial effects:
1. according to the formula adopted by the invention, potassium chloride is adopted to replace 20-40% of sodium chloride (edible salt), so that the Na + content in the product is reduced, and the product formula is more beneficial to the edible safety and the body health of people suffering from hypertension and cardiovascular and cerebrovascular diseases; meanwhile, a low-temperature high-humidity quick thawing system and a liquid nitrogen quick freezing technology are combined, so that the thawing and freezing time of the beef is shortened as much as possible in the thawing and freezing process, the damage of ice crystals to muscle cells is reduced, the beef quickly passes through a maximum ice crystal generation area, and the meat quality and the taste are improved to the greatest extent.
2. The invention adopts the ice water, and in the production and preparation process, the central temperature of the raw meat in the processing process can be reduced due to the action of the ice water, so that the rapid propagation of microorganisms in the processing process is avoided, and the quality and the taste of the beef can be fully ensured.
3. The refined beef tendon is selected as raw material meat of Sichuan low-sodium spicy hot pot beef to be processed, and the beef tendon contains more fascia and is moderate in meat tenderness and chewy after being tenderized by papain.
4. The compound polysaccharide (trehalose and pleurotus ferulae polysaccharide) is added, so that the taste requirement is met, the blood fat can be reduced, the immunity of the organism is improved, and the compound polysaccharide is suitable for various people to eat.
5. The spicy hot pot beef is different from the cutting size of western steak, is generally relatively thin, and has the thickness of 4-6 mm, so that the spicy hot pot beef can be flavored more in the production process to ensure the uniformity of the taste.
6. The vacuum rolling and twisting and multiple rolling modes enable the characteristic flavor of the product to be more prominent, the meat quality to be more tender, and meanwhile, the static pickling process is added to enable the final product to be uniform in taste.
Drawings
FIG. 1 is a graph showing the variation of sensory scores of low-sodium spicy beef in chafing dish during different storage periods within the shelf life.
Detailed description of the preferred embodiments
In order that those skilled in the art will better understand the present invention, the following examples are provided to illustrate the present invention in further detail.
Example 1
A processing method of quick-frozen Sichuan-style low-sodium spicy hot pot beef adopts frozen meat as raw material, and comprises the following processing operation steps:
(1) unfreezing and slicing raw meat: and (3) placing 90 parts of beef tendon in a low-temperature high-humidity thawing system, thawing until the central temperature of the beef reaches-2-0 ℃, thawing for 10 hours, trimming fascia and bloodstain on the surface of the beef, and cutting into 4mm meat slices by using a slicing machine.
(2) Preparing materials: weighing the auxiliary materials according to the weight, wherein the auxiliary material I comprises: 0.4 part of salt, 0.2 part of food-grade potassium chloride, 0.2 part of composite phosphate, 0.15 part of beef extract, 0.1 part of sodium citrate, 0.05 part of glucono-delta-lactone, 0.05 part of haematococcus pluvialis powder, 0.08 part of sodium erythorbate, 0.03 part of papain and 15 parts of ice water; the second auxiliary material comprises: 1.6 parts of chilli powder, 1 part of crushed black pepper, 0.3 part of pepper powder, 0.5 part of white granulated sugar, 0.3kg of compound polysaccharide, 0.3 part of monosodium glutamate, 0.1 part of onion powder and 5 parts of residual ice water; the third auxiliary material comprises: 5 parts of soybean oil and 2 parts of potato starch, and uniformly mixing for later use. (3) Rolling and kneading seasoning: the rolling and kneading procedure is completed in three times:
when the beef is rolled and kneaded for the first time, raw meat and an auxiliary material I (comprising 0.4 part of salt, 0.2 part of food-grade potassium chloride, 0.2 part of composite phosphate, 0.15 part of beef extract, 0.1 part of sodium citrate, 0.05 part of glucono-lactone, 0.05 part of haematococcus pluvialis powder, 0.08 part of sodium erythorbate, 0.03 part of papain and 15 parts of ice water) are added into the rolling and kneading machine and are rolled and kneaded for 20min, so that water-retaining tenderized substances are fully absorbed and uniformly distributed in the beef, the texture of the beef is improved, the water-retaining tenderized substances are fully absorbed and uniformly distributed in the beef, and the texture of the beef is improved.
And during the second tumbling, adding prepared second auxiliary materials (comprising 1.6-2 parts of chilli powder, 1-2 parts of black pepper pieces, 0.3-0.6 part of pepper powder, 0.5-0.8 part of white granulated sugar, 0.3-0.6 kg of compound polysaccharide, 0.3-0.5 part of monosodium glutamate, 0.1-0.2 part of onion powder and 5 parts of residual ice water), and continuing tumbling for 10min, so that the seasoning can be fully coated on the surface of the beef, and the beef is beneficial to enabling the compound flavor developing substances to permeate into the beef in the subsequent static pickling process, and the beef has the original flavor and also has the rich taste of the compound spice and highlights the characteristic flavor.
And during the third tumbling, sequentially adding potato starch and soybean oil in the third auxiliary material, and continuing tumbling for 5min, wherein the central temperature of the beef is controlled within 15 ℃.
(4) Standing and pickling: and pushing the rolled and kneaded semi-finished product into a refrigeration room for static pickling, wherein the environmental temperature is controlled to be 2 ℃, and the pickling time is 18 h. (5) vacuum quantitative packaging: and quantitatively weighing the rolled and kneaded semi-finished product, and performing vacuum packaging by using a stretch film packaging machine, wherein the vacuum degree is-0.08 Mpa, and the air suction time is 25 seconds.
(6) Metal detection, namely C L value iron (phi is less than or equal to 1.2mm) and stainless steel (phi is less than or equal to 2.0mm), and checking whether metal foreign matters exist in the vacuum-packed finished product by a metal detector.
(7) Quick-freezing: and pushing the semi-finished product subjected to vacuum packaging into a single-door cabinet type liquid nitrogen instant freezer for fast freezing, wherein the working temperature is set to be-105 ℃, and the freezing time is set to be 15 min.
(8) Outsourcing and ex-warehouse: and (3) packaging the quick-frozen low-sodium spicy hot pot beef in each box of 10kg by using a 5-layer corrugated case and taking out of the box.
Example 2
A processing method of quick-frozen Sichuan-style low-sodium spicy hot pot beef adopts frozen meat as raw material, and comprises the following processing operation steps:
(1) unfreezing and slicing raw meat: and (3) placing 100 parts of beef tendon in a low-temperature high-humidity thawing system, thawing until the central temperature of the beef reaches-2-0 ℃, thawing for 10 hours, trimming fascia and bloodstain on the surface of the beef, and cutting into 5mm meat slices by using a slicing machine.
(2) Preparing materials: weighing auxiliary materials I according to the weight, wherein the auxiliary materials I comprise 0.5 part of table salt, 0.3 part of food-grade potassium chloride, 0.3 part of compound phosphate, 0.2 part of beef extract, 0.15 part of sodium citrate, 0.08 part of gluconic acid-lactone, 0.08 part of haematococcus pluvialis powder, 0.1 part of sodium erythorbate, 0.05 part of papain and 20 parts of ice water; the second auxiliary material comprises 1.8 parts of chilli powder, 1.5 parts of black pepper pieces, 0.4 part of Chinese prickly ash powder, 0.6 part of white granulated sugar, 0.4kg of compound polysaccharide, 0.4 part of monosodium glutamate, 0.15 part of onion powder and 7.5 parts of residual ice water; the third auxiliary material comprises: 7.5 parts of soybean oil and 3 parts of potato starch, which are respectively and uniformly mixed for later use.
(3) Rolling and kneading seasoning: the rolling and kneading procedure is completed in three times;
when the first rolling and kneading is carried out, raw meat and auxiliary materials I including 0.5 part of salt, 0.3 part of food-grade potassium chloride, 0.3 part of compound phosphate, 0.2 part of beef extract, 0.15 part of sodium citrate, 0.08 part of gluconic acid-lactone, 0.08 part of haematococcus pluvialis powder, 0.1 part of sodium erythorbate, 0.05 part of papain and 20 parts of ice water are added into the rolling and kneading machine for rolling and kneading for 25 min.
And during the second tumbling, adding prepared auxiliary materials including 2 parts of chilli powder, 1.5 parts of crushed black pepper, 0.4 part of Chinese prickly ash powder, 0.6 part of white granulated sugar, 0.4kg of compound polysaccharide, 0.4 part of monosodium glutamate, 0.15 part of onion powder and 10 parts of residual ice water, and continuing tumbling for 12min, so that the seasoning can be fully coated on the surface of the beef, and the compound flavor developing substances can permeate into the beef in the subsequent static pickling process, so that the beef has the original flavor and also has richer flavor of the compound spice, and the characteristic flavor of the beef is highlighted.
And during the third tumbling, sequentially adding potato starch and soybean oil in the third auxiliary material, and continuing tumbling for 7.5min, wherein the central temperature of the beef is controlled within 15 ℃.
(4) Standing and pickling: pushing the rolled and kneaded semi-finished product into a refrigeration room for static pickling, wherein the environmental temperature is controlled to be 3 ℃, and the pickling time is 16 h.
(5) And (3) vacuum quantitative packaging: and quantitatively weighing the rolled and kneaded semi-finished product, and performing vacuum packaging by using a stretch film packaging machine, wherein the vacuum degree is-0.08 Mpa, and the air suction time is 25 seconds.
(6) Metal detection, namely C L value iron (phi is less than or equal to 1.2mm) and stainless steel (phi is less than or equal to 2.0mm), and checking whether metal foreign matters exist in the vacuum-packed finished product by a metal detector.
(7) Quick-freezing: and pushing the semi-finished product subjected to vacuum packaging into a single-door cabinet type liquid nitrogen instant freezer for fast freezing, wherein the working temperature is set to be-105 ℃, and the freezing time is set to be 15 min.
(8) Outsourcing and ex-warehouse: and (3) packaging the quick-frozen low-sodium spicy hot pot beef in each box of 10kg by using a 5-layer corrugated case and taking out of the box.
Example 3
A processing method of quick-frozen Sichuan-style low-sodium spicy hot pot beef adopts frozen meat as raw material, and comprises the following processing operation steps:
(1) unfreezing and slicing raw meat: and (3) placing 120 parts of beef tendon in a low-temperature high-humidity thawing system, thawing until the central temperature of the beef reaches-2-0 ℃, thawing for 10 hours, trimming fascia and bloodstain on the surface of the beef, and cutting into 0.6mm meat slices by using a slicing machine.
(2) Preparing materials: weighing the auxiliary materials according to the weight proportion, wherein the auxiliary material I comprises: 0.6 part of salt, 0.4 part of food-grade potassium chloride, 0.4 part of composite phosphate, 0.3 part of beef extract, 0.2 part of sodium citrate, 0.1 part of glucono-delta-lactone, 0.1 part of haematococcus pluvialis powder, 0.1 part of sodium erythorbate, 0.06 part of papain and 25 parts of ice water; the second auxiliary material comprises: 2 parts of chilli powder, 2 parts of crushed black pepper, 0.6 part of pepper powder, 0.8 part of white granulated sugar, 0.6kg of compound polysaccharide, 0.5 part of monosodium glutamate, 0.2 part of onion powder and 5 parts of residual ice water; the third auxiliary material comprises: 10 parts of soybean oil, 4 parts of potato starch, 6 parts of salt, 4 parts of food-grade potassium chloride, 10 parts of white granulated sugar, 5 parts of monosodium glutamate, 4 parts of potato starch, 2 parts of fructus viticis negundo, 3 parts of beef extract, 0.8 part of paprika powder, 0.2 part of onion powder, 2 parts of black pepper pieces, 1.5 parts of composite phosphate, 1kg of compound polysaccharide, 0.25 part of papain, 0.2 part of sodium citrate, 0.1 part of glucono-delta-lactone, 0.1 part of haematococcus pluvialis powder, 0.1 part of sodium erythorbate and 300 parts of ice water, and uniformly mixing for later use.
(3) Rolling and kneading seasoning: the rolling and kneading procedure is completed in three times:
when the beef is rolled and kneaded for the first time, raw meat and auxiliary materials I including 0.6 part of salt, 0.4 part of food-grade potassium chloride, 0.4 part of composite phosphate, 0.3 part of beef extract, 0.2 part of sodium citrate, 0.1 part of gluconic acid-lactone, 0.1 part of haematococcus pluvialis powder, 0.1 part of sodium erythorbate, 0.06 part of papain and 25 parts of ice water are added into the rolling and kneading machine to roll and knead for 30min, so that water-retaining tenderized substances are fully absorbed and uniformly distributed in the beef, and the texture of the beef is improved.
And during the second rolling, adding other prepared powdery materials, and continuing rolling for 15min, so that the seasoning can be fully coated on the surface of the beef, and the compound flavor development substances can permeate into the beef in the subsequent static pickling process, so that the beef has the original flavor and simultaneously has richer taste of the compound spice, and the characteristic flavor of the beef is highlighted.
And adding soybean oil during the third tumbling, and continuing tumbling for 15min, wherein the central temperature of the beef is controlled within 15 ℃.
(4) Standing and pickling: and pushing the rolled and kneaded semi-finished product into a refrigeration room for static pickling, wherein the environmental temperature is controlled to be 4 ℃, and the pickling time is 14 hours. (5) vacuum quantitative packaging: and quantitatively weighing the rolled and kneaded semi-finished product, and performing vacuum packaging by using a stretch film packaging machine, wherein the vacuum degree is-0.08 Mpa, and the air suction time is 25 seconds.
(6) Metal detection, namely C L value iron (phi is less than or equal to 1.2mm) and stainless steel (phi is less than or equal to 2.0mm), and checking whether metal foreign matters exist in the vacuum-packed finished product by a metal detector.
(7) Quick-freezing: and pushing the semi-finished product subjected to vacuum packaging into a single-door cabinet type liquid nitrogen instant freezer for fast freezing, wherein the working temperature is set to be-105 ℃, and the freezing time is set to be 15 min.
(8) Outsourcing and ex-warehouse: and (3) packaging the quick-frozen low-sodium spicy hot pot beef in each box of 10kg by using a 5-layer corrugated case and taking out of the box.
The low-sodium spicy beef prepared in example 1 is taken, randomly sampled and reserved, randomly sampled every month in the shelf life, and then subjected to sensory evaluation by a sensory evaluation group consisting of 8 persons for 12 times, and after the four aspects of flavor, taste, color and texture of the low-sodium spicy beef are scored, an average value (shown in a table 1) is taken for drawing (shown in a figure 1), and the stability of the product is observed.
TABLE 1 sensory evaluation criteria
As can be seen from figure 1, the taste of the spicy beef of the low-sodium spicy hot pot beef reaches 9 minutes in the initial stage, the sensory quality does not change greatly in the first 6 months of the shelf life, and the sensory acceptability is still more than 6 minutes when the shelf life reaches 12 months, so that the circulation time requirement of the market on the food materials is met, and the quality requirements of consumers on the taste and the characteristic flavor are met.
The above description is only a preferred embodiment of the present invention, and not intended to limit the present invention, and the scope of the present invention is defined by the appended claims, and all changes that come within the meaning and range of equivalency of the specification are therefore intended to be embraced therein.
Claims (10)
1. The quick-frozen conditioning Sichuan-style low-sodium spicy hot pot beef is characterized by comprising, by weight, 90-120 parts of beef tendon meat, 5-10 parts of soybean oil, 2-4 parts of potato starch, 1.6-2 parts of chili powder, 1-2 parts of black pepper pieces, 0.4-0.6 part of salt, 0.2-0.4 part of food-grade potassium chloride, 0.3-0.6 part of pepper powder, 0.5-0.8 part of white granulated sugar, 0.3-0.6 kg of compound polysaccharide, 0.3-0.5 part of monosodium glutamate, 0.2-0.4 part of composite phosphate, 0.15-0.3 part of beef extract, 0.1-0.2 part of onion powder, 0.1-0.2 part of sodium citrate, 0.05-0.1 part of gluconolactone, 0.05-0.1 part of Rayssop powder, 0.08-0.08 part of sodium erythorbate, 0.03-0.03 part of papain and 30-20 parts of ice water.
2. The quick-frozen conditioning Sichuan-style low-sodium spicy hot pot beef of claim 1, wherein the composite phosphate is sodium pyrophosphate, sodium tripolyphosphate or sodium hexametaphosphate which are prepared according to a ratio of 2:1: 1.
3. The quick-frozen conditioning Sichuan-style low-sodium spicy hot pot beef of claim 1, which is characterized in that the compound polysaccharide is trehalose: the pleurotus ferulae polysaccharide is prepared according to the proportion of 3: 1.
4. The processing method of the quick-frozen prepared Sichuan-style low-sodium spicy hot pot beef as claimed in claim 1, characterized by comprising the following processing operation steps:
(1) the fascia and bloodiness on the surface of the raw meat are cut off, and the raw meat is cut into 4-6 mm meat slices by a slicer.
(2) Preparing materials: weighing the auxiliary materials according to the weight, wherein the auxiliary material I comprises: 0.4-0.6 part of salt, 0.2-0.4 part of food-grade potassium chloride, 0.2-0.4 part of composite phosphate, 0.15-0.3 part of beef extract, 0.1-0.2 part of sodium citrate, 0.05-0.1 part of gluconic acid-lactone, 0.05-0.1 part of haematococcus pluvialis powder, 0.08-0.1 part of sodium erythorbate, 0.03-0.06 part of papain and 15-25 parts of ice water; the second auxiliary material comprises: 1.6-2 parts of chilli powder, 1-2 parts of black pepper pieces, 0.3-0.6 part of Chinese prickly ash powder, 0.5-0.8 part of white granulated sugar, 0.3-0.6 kg of compound polysaccharide, 0.3-0.5 part of monosodium glutamate, 0.1-0.2 part of onion powder and 5-15 parts of residual ice water; and the auxiliary material III comprises 5-10 parts of soybean oil and 2-4 parts of potato starch.
(3) Rolling and kneading seasoning: uniformly mixing the beef tendon and the auxiliary materials I, II and III in the step (2) in sequence according to the weight components, and rolling and kneading by using a vacuum rolling and kneading pot, wherein the charging amount is 2/3 of the volume of the rolling and kneading pot, and the vacuum degree is-0.08 Mpa.
(4) Standing and pickling: and pushing the rolled and kneaded semi-finished product into a refrigeration room for static pickling.
(5) And (3) vacuum quantitative packaging: and quantitatively weighing the rolled and kneaded semi-finished product, and performing vacuum packaging by using a stretch film packaging machine, wherein the vacuum degree is-0.08 Mpa, and the air suction time is 25 seconds.
(6) Metal detection, namely C L value iron (phi is less than or equal to 1.2mm) and stainless steel (phi is less than or equal to 2.0mm), and checking whether metal foreign matters exist in the vacuum-packed finished product by a metal detector.
(7) Quick-freezing: and pushing the semi-finished product subjected to vacuum packaging into a liquid nitrogen instant freezer for rapid freezing.
(8) Outsourcing and ex-warehouse: and (3) packaging the quick-frozen low-sodium spicy hot pot beef in each box of 10kg by using a 5-layer corrugated case and taking out of the box.
5. The processing method of the quick-frozen prepared Sichuan-style low-sodium spicy hot pot beef according to claim 4, wherein the vacuum rolling conditions in the step (3) are as follows: 0.1 to 0.06MPa, the rotating speed is 5 to 6r/min, the total time is 40 to 60min, and the environmental temperature is controlled to be 2 to 6 ℃.
6. The processing method of the quick-frozen prepared Sichuan-style low-sodium spicy hot pot beef according to claim 4, characterized in that the rolling and kneading procedure in the step (3) is completed in three times:
when in the first rolling, raw meat and auxiliary materials I (0.4-0.6 part of salt, 0.2-0.4 part of food-grade potassium chloride, 0.2-0.4 part of compound phosphate, 0.15-0.3 part of beef extract, 0.1-0.2 part of sodium citrate, 0.05-0.1 part of glucono-delta-lactone, 0.05-0.1 part of haematococcus pluvialis powder, 0.08-0.1 part of sodium erythorbate, 0.03-0.06 part of papain and 15-25 parts of ice water) are added into a rolling machine, and 20-30 mi are rolled;
during the second tumbling, adding prepared second auxiliary materials (1.6-2 parts of chilli powder, 1-2 parts of black pepper pieces, 0.3-0.6 part of pepper powder, 0.5-0.8 part of white granulated sugar, 0.3-0.6 kg of compound polysaccharide, 0.3-0.5 part of monosodium glutamate, 0.1-0.2 part of onion powder and 5-15 parts of residual ice water), and continuing tumbling for 10-20 min;
and during the third tumbling, sequentially adding the potato starch and the soybean oil in the auxiliary materials III, and continuing to tumble for 5-10 min.
7. The processing method of the quick-frozen conditioned Sichuan-flavor low-sodium spicy hot pot beef according to claim 4, wherein the central temperature of the spicy hot pot beef after being rolled out of the pot in the step (3) is controlled within 15 ℃.
8. The processing method of the quick-frozen prepared Sichuan-flavor low-sodium spicy hot pot beef according to claim 4, wherein the ambient temperature in the step (4) is controlled to be 2-4 ℃, and the pickling time is 14-18 h.
9. The preparation method of quick-frozen prepared chopstick beef as claimed in claim 4, wherein a single-door cabinet type liquid nitrogen quick freezer is adopted in the step (7), the working temperature is set to be-105 ℃, and the freezing time is set to be 15 min.
10. The preparation method of the quick-frozen prepared chopstick beef as claimed in claim 4, wherein the raw material meat is frozen meat, and in the step (1), the beef tendon is firstly placed in a low-temperature high-humidity thawing system to be thawed until the central temperature of the meat reaches-2-0 ℃ and the thawing time is 10 hours.
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| CN113100402A (en) * | 2021-05-28 | 2021-07-13 | 福建农林大学 | Processing method of low-sodium prepared sliced meat |
| CN113287722A (en) * | 2021-05-24 | 2021-08-24 | 成都希望食品有限公司 | Spicy beef slices and preparation method thereof |
| CN113768098A (en) * | 2021-08-04 | 2021-12-10 | 河南美是食品有限公司 | Allium mongolicum and beef and making method thereof |
| CN115428909A (en) * | 2022-06-22 | 2022-12-06 | 上海豪守(河南)食品有限公司 | Beef slice product prepared based on fruit and vegetable juice and processing method thereof |
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| CN113100402A (en) * | 2021-05-28 | 2021-07-13 | 福建农林大学 | Processing method of low-sodium prepared sliced meat |
| CN113768098A (en) * | 2021-08-04 | 2021-12-10 | 河南美是食品有限公司 | Allium mongolicum and beef and making method thereof |
| CN115428909A (en) * | 2022-06-22 | 2022-12-06 | 上海豪守(河南)食品有限公司 | Beef slice product prepared based on fruit and vegetable juice and processing method thereof |
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