CN111758919A - Method for making spiced sauced beef tendon - Google Patents
Method for making spiced sauced beef tendon Download PDFInfo
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- CN111758919A CN111758919A CN202010639107.6A CN202010639107A CN111758919A CN 111758919 A CN111758919 A CN 111758919A CN 202010639107 A CN202010639107 A CN 202010639107A CN 111758919 A CN111758919 A CN 111758919A
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- rolling
- meat
- beef tendon
- spiced
- pickling
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- 235000015278 beef Nutrition 0.000 title claims abstract description 41
- 210000002435 tendon Anatomy 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 31
- 238000005096 rolling process Methods 0.000 claims abstract description 54
- 238000005554 pickling Methods 0.000 claims abstract description 44
- 238000001816 cooling Methods 0.000 claims abstract description 33
- 235000013372 meat Nutrition 0.000 claims abstract description 30
- 238000004898 kneading Methods 0.000 claims abstract description 28
- 230000001954 sterilising effect Effects 0.000 claims abstract description 27
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 27
- 238000002347 injection Methods 0.000 claims abstract description 24
- 239000007924 injection Substances 0.000 claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 24
- 238000004806 packaging method and process Methods 0.000 claims abstract description 24
- 238000009835 boiling Methods 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000005520 cutting process Methods 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 14
- 238000009966 trimming Methods 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 238000010257 thawing Methods 0.000 claims abstract description 8
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 7
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 7
- 235000020995 raw meat Nutrition 0.000 claims description 16
- 229920002472 Starch Polymers 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 9
- 239000011780 sodium chloride Substances 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 229910019142 PO4 Inorganic materials 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 5
- 229910052782 aluminium Inorganic materials 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 230000000249 desinfective effect Effects 0.000 claims description 5
- 239000011888 foil Substances 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 238000002372 labelling Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 5
- 239000010452 phosphate Substances 0.000 claims description 5
- 235000014347 soups Nutrition 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims 1
- 239000000243 solution Substances 0.000 claims 1
- 238000010025 steaming Methods 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 4
- 235000013622 meat product Nutrition 0.000 abstract description 3
- 230000009471 action Effects 0.000 abstract description 2
- 210000002808 connective tissue Anatomy 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 210000003205 muscle Anatomy 0.000 abstract description 2
- 210000001087 myotubule Anatomy 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 210000001519 tissue Anatomy 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 52
- 238000010411 cooking Methods 0.000 description 8
- 240000004760 Pimpinella anisum Species 0.000 description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 description 5
- 239000012467 final product Substances 0.000 description 4
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 244000059800 Amomum compactum Species 0.000 description 2
- 235000016426 Amomum compactum Nutrition 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000003365 myofibril Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001953 sensory effect Effects 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
- A23L13/70—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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
Abstract
A method for preparing spiced beef tendon belongs to the technical field of food preparation. 100 of beef tendon; 0.5-0.6 of a large material; 0.35-0.45 of cassia bark; 0.05-0.06 of meat and fruit; 0.05-0.06 of cardamom; 4.0-5.0% of salt; 7.0-8.5 of soybean paste; comprises the steps of raw material selection and thawing, trimming and cutting, preparation of pickling liquid, tenderization and injection, rolling and kneading for pickling, boiling, cooling, packaging, sterilization, cooling and finished product packaging. The invention changes the traditional rolling and kneading injection process, after the salt water injection machine is used for empty rolling, the muscle fiber cells and the connective tissues between muscles are cut and broken under the action of mechanical force, myofibrillar protein is released, the normal tissue structure of meat is destroyed, the surface area of the meat is increased, and the rolling and kneading mechanical treatment is combined to improve the adhesiveness and the water holding capacity of the meat, thereby achieving the purpose of improving the quality of meat products.
Description
Technical Field
The invention relates to a method for making spiced sauced beef tendon, belonging to the technical field of food making.
Background
The spiced sauced beef sold in the market is a traditional sauced product, a saline injection mode is usually adopted in industrial production, saline is injected into the beef by a saline injection machine for full pickling, meat blocks injected with a prepared aqueous solution can be tenderized and soft, the yield of meat products is improved, but the processing mode can also cause the problems of water yielding, oil yielding, poor texture, poor sensory shape aberration, short shelf life and the like of the sauced beef products.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides a method for preparing spiced sauced beef tendon.
The preparation method of the spiced sauced beef tendon comprises the following steps: 100 of beef tendon; 0.5-0.6 of a large material; 0.35-0.45 of cassia bark; 0.05-0.06 of meat and fruit; 0.05 to 0.06 percent of cardamom; 4.0-5.0% of salt; 7.0-8.5 of soybean paste; comprises the following steps; the method comprises the steps of raw material selection and thawing, trimming and cutting, preparation of pickling liquid, tenderization and injection, rolling and kneading pickling, boiling, cooling, packaging, sterilization, cooling and finished product packaging.
The invention has the advantages that: the traditional rolling and kneading injection process is changed, in the method, after the salt water injection machine is used for empty rolling, due to the action of mechanical force, muscle fiber cells and connective tissues between muscles are cut and smashed, myofibrillar protein is released, the normal tissue structure of meat is destroyed, the surface area of the meat is increased, and the rolling and kneading mechanical treatment is combined to improve the adhesiveness and the water holding capacity of the meat, so that the purpose of improving the quality of the meat product is achieved.
The permeation and color development of the pickling liquid in the rolling and kneading process are realized, the pickled meat falls and is kneaded by utilizing the principle of physical impact, so that the meat quality is loose, the myofibril is broken, the permeation rate of the pickling liquid is greatly improved, the injected pickling liquid can be uniformly distributed in the meat, and a large amount of saline water is absorbed, so that the pickling period is shortened, and the yield and the tenderness of products are improved; low temperature tumbling also helps to reduce meat temperature rise and bubble generation due to attrition, as well as inhibit growth and reproduction of harmful microorganisms.
No nitrite is added in the production process of the product, so that the nutrition and health of the product are ensured. The vacuum quick cooling machine is adopted for cooling in the cooling process, so that the retention time of the product in the cooling warehouse is reduced, the microbial pollution risk is reduced, and the yield and the taste of the product are improved to a certain extent.
Detailed Description
It will be apparent that those skilled in the art can make many modifications and variations based on the spirit of the present invention.
It will be understood by those skilled in the art that, unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art.
The following examples are further illustrative in order to facilitate the understanding of the embodiments, and the present invention is not limited to the examples.
Example 1: a method for preparing spiced sauced beef tendon comprises the following formula and proportion (weight ratio): 100 of beef tendon; 0.5-0.6 of aniseed; 0.35-0.45 of cassia bark; 0.05-0.06 of meat and fruit; 0.05 to 0.06 of cardamom; salt 4.0-5.0; 7.0-8.5 of soybean paste; comprises the following steps; the method comprises the steps of raw material selection and thawing, trimming and cutting, preparation of pickling liquid, tenderization and injection, rolling and kneading pickling, boiling, cooling, packaging, sterilization, cooling and finished product packaging.
Selecting, unfreezing and repairing and cutting raw materials; fresh and frozen beef tendon (without cutting meat) is selected, frozen meat is thawed and then used, and non-edible substances on raw meat are removed by trimming.
Preparing a pickling liquid; preparing a pickling liquid:
step 1), dissolving phosphate, edible salt, white granulated sugar and monosodium glutamate;
step 2), adding auxiliary materials except the starch and uniformly stirring;
and 3) adding starch and uniformly stirring.
Tenderizing and injecting; firstly, cleaning and disinfecting production equipment, injecting and tenderizing raw meat by a saline injection machine without adding liquid, adopting a two-side injection mode, and carrying out empty binding twice.
Rolling, kneading and pickling;
placing the injected raw meat in a rolling machine, and rolling and kneading in a rolling and kneading chamber at 0-4 ℃ for pickling. The rolling adopts a vacuumizing intermittent rolling method, the vacuum degree is 0.085-0.09Mpa, the rolling is carried out for 3 minutes, the rolling is stopped for 20 minutes, the rotating speed is 6 revolutions per minute, and the total time is 8 hours. Standing and pickling for 48 hours.
A cooking step;
adding clear water, auxiliary materials and the like into a pot according to the formula proportion, boiling and decocting for 10 minutes, adding the raw materials, turning over the pot in time, turning over the pot once after the soup is boiled, boiling for 30 minutes, then boiling for two hours with slow fire, and the total time is 3 hours.
A cooling step;
and (4) taking the product out of the pot, pushing the product into a vacuum quick cooling machine, setting the central temperature of the final product to be 15 ℃, and cooling for 15 minutes and then packaging.
Packaging a finished product;
according to the selling requirement, the high-temperature product is filled into an aluminum foil bag, the low-temperature product is filled into a transparent cooking bag for vacuum packaging, and the seal is required to be tight and flat.
Comprises the following steps of: and stacking the packaged products in a sterilization kettle for sterilization, wherein a gap is required to be reserved between the sterilization drawers if the stacking is uniform. Controlling the temperature: the high-temperature product is at 121 ℃ for 30 minutes; the product is cooled to 95 ℃ for 30 minutes. After the sterilization is finished, labeling the low-temperature product into a 0-4 ℃ warehouse, and putting the high-temperature product into an observation warehouse for 7 days.
Example 2: a method for preparing spiced sauced beef tendon comprises the following formula and proportion (weight ratio): 100 of beef tendon; 0.5 of aniseed; 0.35 parts of cassia bark; 0.056 of meat and fruit; 0.056 of round cardamom; salt 4.0; 7.0 parts of soybean paste; comprises the following steps; the method comprises the steps of raw material selection and thawing, trimming and cutting, preparation of pickling liquid, tenderization and injection, rolling and kneading pickling, boiling, cooling, packaging, sterilization, cooling and finished product packaging.
Selecting, unfreezing and repairing and cutting raw materials; fresh and frozen beef tendon (without cutting meat) is selected, frozen meat is thawed and then used, and non-edible substances on raw meat are removed by trimming.
Preparing a pickling liquid; preparing a pickling liquid:
step 1), dissolving phosphate, edible salt, white granulated sugar and monosodium glutamate;
step 2), adding auxiliary materials except the starch and uniformly stirring;
and 3) adding starch and uniformly stirring.
Tenderizing and injecting; firstly, cleaning and disinfecting production equipment, injecting and tenderizing raw meat by a saline injection machine without adding liquid, adopting a two-side injection mode, and carrying out empty binding twice.
Rolling, kneading and pickling;
placing the injected raw meat in a rolling machine, and rolling and kneading in a rolling and kneading chamber at 0-4 ℃ for pickling. The rolling adopts a vacuumizing intermittent rolling method, the vacuum degree is 0.085-0.09Mpa, the rolling is carried out for 3 minutes, the rolling is stopped for 20 minutes, the rotating speed is 6 revolutions per minute, and the total time is 8 hours. Standing and pickling for 48 hours.
A cooking step;
adding clear water, auxiliary materials and the like into a pot according to the formula proportion, boiling and decocting for 10 minutes, adding the raw materials, turning over the pot in time, turning over the pot once after the soup is boiled, boiling for 30 minutes, then boiling for two hours with slow fire, and the total time is 3 hours.
A cooling step;
and (4) taking the product out of the pot, pushing the product into a vacuum quick cooling machine, setting the central temperature of the final product to be 15 ℃, and cooling for 15 minutes and then packaging.
Packaging a finished product;
according to the selling requirement, the high-temperature product is filled into an aluminum foil bag, the low-temperature product is filled into a transparent cooking bag for vacuum packaging, and the seal is required to be tight and flat.
Comprises the following steps of: and stacking the packaged products in a sterilization kettle for sterilization, wherein a gap is required to be reserved between the sterilization drawers if the stacking is uniform. Controlling the temperature: the high-temperature product is at 121 ℃ for 30 minutes; the product is cooled to 95 ℃ for 30 minutes. After the sterilization is finished, labeling the low-temperature product into a 0-4 ℃ warehouse, and putting the high-temperature product into an observation warehouse for 7 days.
Example 3: a method for preparing spiced sauced beef tendon comprises the following formula and proportion (weight ratio): 100 of beef tendon; 0.6 of aniseed; 0.45 of cassia bark; 0.06 parts of meat and fruit; 0.06 of cardamom; 5.0 of salt; 8.5 of soybean paste; comprises the following steps; the method comprises the steps of raw material selection and thawing, trimming and cutting, preparation of pickling liquid, tenderization and injection, rolling and kneading pickling, boiling, cooling, packaging, sterilization, cooling and finished product packaging.
Selecting, unfreezing and repairing and cutting raw materials; fresh and frozen beef tendon (without cutting meat) is selected, frozen meat is thawed and then used, and non-edible substances on raw meat are removed by trimming.
Preparing a pickling liquid; preparing a pickling liquid:
step 1), dissolving phosphate, edible salt, white granulated sugar and monosodium glutamate;
step 2), adding auxiliary materials except the starch and uniformly stirring;
and 3) adding starch and uniformly stirring.
Tenderizing and injecting; firstly, cleaning and disinfecting production equipment, injecting and tenderizing raw meat by a saline injection machine without adding liquid, adopting a two-side injection mode, and carrying out empty binding twice.
Rolling, kneading and pickling;
placing the injected raw meat in a rolling machine, and rolling and kneading in a rolling and kneading chamber at 0-4 ℃ for pickling. The rolling adopts a vacuumizing intermittent rolling method, the vacuum degree is 0.085-0.09Mpa, the rolling is carried out for 3 minutes, the rolling is stopped for 20 minutes, the rotating speed is 6 revolutions per minute, and the total time is 8 hours. Standing and pickling for 48 hours.
A cooking step;
adding clear water, auxiliary materials and the like into a pot according to the formula proportion, boiling and decocting for 10 minutes, adding the raw materials, turning over the pot in time, turning over the pot once after the soup is boiled, boiling for 30 minutes, then boiling for two hours with slow fire, and the total time is 3 hours.
A cooling step;
and (4) taking the product out of the pot, pushing the product into a vacuum quick cooling machine, setting the central temperature of the final product to be 15 ℃, and cooling for 15 minutes and then packaging.
Packaging a finished product;
according to the selling requirement, the high-temperature product is filled into an aluminum foil bag, the low-temperature product is filled into a transparent cooking bag for vacuum packaging, and the seal is required to be tight and flat.
Comprises the following steps of: and stacking the packaged products in a sterilization kettle for sterilization, wherein a gap is required to be reserved between the sterilization drawers if the stacking is uniform. Controlling the temperature: the high-temperature product is at 121 ℃ for 30 minutes; the product is cooled to 95 ℃ for 30 minutes. After the sterilization is finished, labeling the low-temperature product into a 0-4 ℃ warehouse, and putting the high-temperature product into an observation warehouse for 7 days.
Example 4: the preparation method of the spiced sauced beef tendon comprises the following formula and proportion (in parts by weight): 100 of beef tendon; 0.59 parts of aniseed; 0.41 of cassia bark; 0.052 of meat and fruit; 0.056 of round cardamom; 4.7 of salt; 8.1 parts of soybean paste; comprises the following steps; the method comprises the steps of raw material selection and thawing, trimming and cutting, preparation of pickling liquid, tenderization and injection, rolling and kneading pickling, boiling, cooling, packaging, sterilization, cooling and finished product packaging.
Selecting, unfreezing and repairing and cutting raw materials; fresh and frozen beef tendon (without cutting meat) is selected, frozen meat is thawed and then used, and non-edible substances on raw meat are removed by trimming.
Preparing a pickling liquid; preparing a pickling liquid:
step 1), dissolving phosphate, edible salt, white granulated sugar and monosodium glutamate;
step 2), adding auxiliary materials except the starch and uniformly stirring;
and 3) adding starch and uniformly stirring.
Tenderizing and injecting; firstly, cleaning and disinfecting production equipment, injecting and tenderizing raw meat by a saline injection machine without adding liquid, adopting a two-side injection mode, and carrying out empty binding twice.
Rolling, kneading and pickling;
placing the injected raw meat in a rolling machine, and rolling and kneading in a rolling and kneading chamber at 0-4 ℃ for pickling. The rolling adopts a vacuumizing intermittent rolling method, the vacuum degree is 0.085-0.09Mpa, the rolling is carried out for 3 minutes, the rolling is stopped for 20 minutes, the rotating speed is 6 revolutions per minute, and the total time is 8 hours. Standing and pickling for 48 hours.
A cooking step;
adding clear water, auxiliary materials and the like into a pot according to the formula proportion, boiling and decocting for 10 minutes, adding the raw materials, turning over the pot in time, turning over the pot once after the soup is boiled, boiling for 30 minutes, then boiling for two hours with slow fire, and the total time is 3 hours.
The formula proportion (weight portion ratio) is as follows: 100 of beef tendon; 0.5-0.6 of aniseed; 0.35-0.45 of cassia bark; 0.05-0.06 of meat and fruit; 0.05 to 0.06 of cardamom; salt 4.0-5.0; 7.0-8.5 of soybean paste;
a cooling step;
and (4) taking the product out of the pot, pushing the product into a vacuum quick cooling machine, setting the central temperature of the final product to be 15 ℃, and cooling for 15 minutes and then packaging.
Packaging a finished product;
according to the selling requirement, the high-temperature product is filled into an aluminum foil bag, the low-temperature product is filled into a transparent cooking bag for vacuum packaging, and the seal is required to be tight and flat.
Comprises the following steps of: and stacking the packaged products in a sterilization kettle for sterilization, wherein a gap is required to be reserved between the sterilization drawers if the stacking is uniform. Controlling the temperature: the high-temperature product is at 121 ℃ for 30 minutes; the product is cooled to 95 ℃ for 30 minutes. After the sterilization is finished, labeling the low-temperature product into a 0-4 ℃ warehouse, and putting the high-temperature product into an observation warehouse for 7 days.
As described above, although the embodiments of the present invention have been described in detail, it will be apparent to those skilled in the art that many modifications are possible without substantially departing from the spirit and scope of the present invention. Therefore, such modifications are also all included in the scope of protection of the present invention.
Claims (9)
1. The spiced beef tendon is characterized by comprising the following components in parts by weight: 100 of beef tendon; 0.5-0.6 of a large material; 0.35-0.45 of cassia bark; 0.05-0.06 of meat and fruit; 0.05 to 0.06 percent of cardamom; 4.0-5.0% of salt; 7.0-8.5 of soybean paste.
2. The preparation method of the spiced sauced beef tendon is characterized in that the spiced sauced beef tendon is prepared from the following components in parts by weight: 100 of beef tendon; 0.5-0.6 of a large material; 0.35-0.45 of cassia bark; 0.05-0.06 of meat and fruit; 0.05 to 0.06 percent of cardamom; 4.0-5.0% of salt; 7.0-8.5 of soybean paste; comprises the following steps; the method comprises the steps of raw material selection and thawing, trimming and cutting, preparation of pickling liquid, tenderization and injection, rolling and kneading pickling, boiling, cooling, packaging, sterilization, cooling and finished product packaging.
3. The method for preparing spiced beef tendon according to claim 2, wherein the raw material selection includes thawing and trimming steps; fresh and frozen beef tendon (without cutting meat) is selected, frozen meat is thawed and then used, and non-edible substances on raw meat are removed by trimming.
4. The method for preparing spiced beef tendon according to claim 2, wherein a pickling solution is prepared; preparing a pickling liquid:
step 1), dissolving phosphate, edible salt, white granulated sugar and monosodium glutamate;
step 2), adding auxiliary materials except the starch and uniformly stirring;
and 3) adding starch and uniformly stirring.
5. The method for preparing spiced beef tendon according to claim 2, wherein the tenderizing injection step; firstly, cleaning and disinfecting production equipment, injecting and tenderizing raw meat by a saline injection machine without adding liquid, adopting a two-side injection mode, and carrying out empty binding twice.
6. The method for preparing spiced beef tendon according to claim 2, characterized by the step of rolling and kneading for pickling;
placing the injected raw meat in a rolling and kneading machine, and rolling and kneading the raw meat at the temperature of 0-4 ℃ in a rolling and kneading chamber for pickling; the rolling adopts a vacuumizing intermittent rolling method, the vacuum degree is 0.085-0.09Mpa, the rolling is carried out for 3 minutes, the rolling is stopped for 20 minutes, the rotating speed is 6 revolutions per minute, and the total time is 8 hours; standing and pickling for 48 hours.
7. The method for making spiced beef tendon according to claim 2, characterized by the step of boiling;
adding clear water, auxiliary materials and the like into a pot according to the formula proportion, boiling and decocting for 10 minutes, adding the raw materials, turning over the pot in time, turning over the pot once after the soup is boiled, boiling for 30 minutes, then boiling for two hours with slow fire, and the total time is 3 hours.
8. The method for manufacturing spiced sauced beef tendons according to claim 2, characterized by a cooling step;
and (3) taking the spiced beef tendon out of the pot, pushing the spiced beef tendon into a vacuum quick cooling machine, setting the central temperature of the spiced beef tendon to be 15 ℃, cooling for 15 minutes, and packaging.
9. The method for manufacturing spiced sauced beef tendons according to claim 2, characterized by a finished product packaging step;
filling high-temperature products into aluminum foil bags according to the selling requirements, filling low-temperature products into transparent steaming bags for vacuum packaging, and requiring the sealing to be tight and flat;
comprises the following steps of: stacking the packaged products (spiced sauced beef tendon) in a sterilization kettle for sterilization, wherein a gap is required to be reserved between sterilization drawers when the stacking is required to be uniform; controlling the temperature: the high-temperature product is at 121 ℃ for 30 minutes; the low-temperature product is at 95 ℃ for 30 minutes; after the sterilization is finished, labeling the low-temperature product into a 0-4 ℃ warehouse, and putting the high-temperature product into an observation warehouse for 7 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010639107.6A CN111758919A (en) | 2020-07-06 | 2020-07-06 | Method for making spiced sauced beef tendon |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010639107.6A CN111758919A (en) | 2020-07-06 | 2020-07-06 | Method for making spiced sauced beef tendon |
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| CN111758919A true CN111758919A (en) | 2020-10-13 |
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| CN202010639107.6A Pending CN111758919A (en) | 2020-07-06 | 2020-07-06 | Method for making spiced sauced beef tendon |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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