CN112244219A - Processing technology of frozen dried bean braised sirloin - Google Patents
Processing technology of frozen dried bean braised sirloin Download PDFInfo
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Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention relates to the technical field of food processing, in particular to a processing technology of frozen dried bean curd stick braised sirloin. The processing technology of the frozen bean curd stick braised sirloin comprises the following steps: frozen sirloin is frozen, cut into blocks and unfrozen; taking 2-3 parts of pig bone and 2-3 parts of ox bone, adding 45-60 parts of purified water, and decocting for 3-4h to obtain bone soup stock; adding beef brisket blocks into pickling material, pickling, and keeping the meat material at 4-8 deg.C; adding the pickled sirloin blocks into the boiled marinating material, boiling until the sirloin blocks are tasty, fishing out after the marinating and boiling, and stopping heating; pre-preparing a mixed oil material; putting fresh dried beancurd sticks into an oil bath pan with the temperature of 160-; marinated sirloin blocks, marinade, bone soup stock and mixed oil are mixed according to the weight ratio of 2.5-3:1-1.2: 0.3-0.5 respectively packaging into small bags, packaging into the same packaging bag, sealing, rapidly freezing with a quick freezer to central temperature of less than or equal to-18 deg.C, packaging into bags together with the bean curd stick bag, and boxing into a cold storage. The advantages are that: the sirloin has fuller aftertaste and better mouthfeel.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing technology of frozen dried bean curd stick braised sirloin.
Background
Sirloin, i.e., the loose and soft muscle of the abdomen and near the rib of the cattle, refers to the meat mass with tendon, meat and oil flower. The sirloin is rich in protein, the amino acid composition of the sirloin is closer to the requirements of human bodies than pork, the disease resistance of the organism can be improved, the beef is particularly suitable for people who are in recuperation after illness, develop and operate, in aspects of blood loss supplement, tissue repair and the like, the beef can warm the stomach when eaten in cold winter, the beef is a good tonic product in the season, and the beef is also capable of tonifying middle-jiao and Qi, nourishing spleen and stomach, strengthening tendons and bones, eliminating phlegm and calming endogenous wind, quenching thirst and stopping saliva, and is suitable for people with stable qi in middle-warmer energy, short breath and weak constitution, soreness and weakness of bones and muscles, anemia and yellow and. The braised sirloin is a traditional characteristic famous dish in China, belongs to a Sichuan dish system, takes the sirloin as a main food material, has fat and tender meat quality, delicious taste and higher nutritional value, and is a dish which people like to eat.
With the development of economy, the living standard of people is continuously improved, and the taste and flavor of the sirloin are gradually enhanced, so that the market urgently needs the sirloin cooking process with new taste and new taste.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a processing technology of frozen dried bean curd stick braised sirloin, which effectively overcomes the defects of the prior art.
The technical scheme for solving the technical problems is as follows:
a processing technology of frozen bean curd stick braised sirloin comprises the following steps:
s1, taking the frozen whole sirloin, freezing and cutting into blocks, and then unfreezing in a refrigerating chamber at 0-4 ℃ for later use;
s2, taking 2-3 parts of pig bones and 2-3 parts of ox bones, adding 45-60 parts of purified water, and decocting for 3-4 hours to obtain big bone soup-stock;
s3, adding the sirloin blocks into a pickling material for pickling, and keeping the meat material at 4-8 ℃;
s4, adding the pickled sirloin blocks into pre-cooked marinating materials, covering the sirloin blocks with a cover, marinating for 40-60min until the sirloin blocks are tasty, fishing out after the marinating, stopping heating, and rapidly cooling to room temperature;
s5, preparing mixed oil in advance;
s6, putting fresh dried beancurd sticks into an oil bath pot at the temperature of 160-165 ℃ for frying for 45-60S, immediately putting the dried beancurd sticks into a quick-freezing tunnel after the pot is taken out and oil is drained, freezing the dried beancurd sticks to the central temperature of less than or equal to-18 ℃, and subpackaging the dried beancurd sticks into bags;
s7, mixing the marinated sirloin blocks, marinade, bone soup stock and mixed oil according to the weight ratio of 2.5-3:1-1.2: 0.3-0.5 are respectively packed into small bags and are packed into the same packaging bag, after sealing, the small bags are quickly frozen by a quick freezer until the central temperature is less than or equal to 18 ℃ below zero, the small bags are packed into bags together with the bean curd stick bag, and the bags are boxed and put into a cold storage, wherein the mass ratio of the sirloin blocks to the bean curd sticks in each package is 20: 15-19.
On the basis of the technical scheme, the invention can be further improved as follows.
Further, in the above S1, the sirloin was freeze-cut into 3 × 3cm rectangular blocks.
Further, in the step S2, 2.5 parts of pig bones and 2.5 parts of beef bones are taken, 50 parts of purified water is added and decocted for 3-4 hours, and then the big bone soup-stock is obtained.
Further, in the above S3, the marinade includes the following raw materials by weight: 1300 portions of water 1550 portions, 37 to 55 portions of salt, 4 to 6 portions of composite phosphate and 1 to 3 portions of ginger powder.
Further, in the above S3, the marinade includes the following raw materials by weight: 1500 parts of water, 50 parts of salt, 4.4 parts of composite phosphate and 1.6 parts of ginger powder.
Further, in the above S4, the halogen material includes the following raw materials by weight: 1100 parts of big bone soup-stock 970, 55-70 parts of salt, 30-50 parts of dark soy sauce, 10-12 parts of white sugar, 3-7 parts of monosodium glutamate, 3-4.5 parts of chicken juice, 2-4 parts of marinated flavor enhancing paste, 2-3 parts of yeast extract, 1-2.5 parts of five-spice essential oil and 0.1-0.2 part of monascus red.
Further, in the above S4, the halogen material includes the following raw materials by weight: 1000 parts of big bone soup-stock, 60 parts of salt, 40 parts of dark soy sauce, 14 parts of white sugar, 5 parts of monosodium glutamate, 4 parts of chicken juice, 3 parts of marinated flavor enhancing paste, 2.4 parts of yeast extract, 2 parts of five-spice essential oil and 0.1 part of monascus red.
Further, in the above S5, the mixed oil includes the following raw materials by weight: 12-16 parts of salad oil, 6-9 parts of fragrant bittern red oil and 5-8 parts of onion oil.
Further, in the above S5, the mixed oil includes the following raw materials by weight: 15 parts of salad oil, 8 parts of fragrant and spiced red oil and 7 parts of onion oil.
The invention has the beneficial effects that: the sirloin has fuller aftertaste and better mouthfeel.
Detailed Description
The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
Example one
The processing technology of the frozen dried beancurd stick braised sirloin in the embodiment is as follows:
s1, taking frozen sirloin, freezing and cutting into 3 x 3cm cubic blocks, and then thawing in a 0-4 ℃ refrigerating chamber for later use;
s2, taking 2 parts of pig bones and 2 parts of beef bones, adding 45 parts of purified water, and decocting for 3-4 hours to obtain big bone soup-stock;
s3, adding the sirloin blocks into a pickling material for pickling, and keeping the meat material at 4-8 ℃;
s4, adding the pickled sirloin blocks into pre-cooked marinating materials, covering the sirloin blocks with a cover, marinating for 40-60min until the sirloin blocks are tasty, fishing out after the marinating, stopping heating, and rapidly cooling to room temperature;
s5, preparing mixed oil in advance;
s6, putting fresh dried beancurd sticks into an oil bath pot at the temperature of 160-165 ℃ for frying for 45-60S, immediately putting the dried beancurd sticks into a quick-freezing tunnel after the pot is taken out and oil is drained, freezing the dried beancurd sticks to the central temperature of less than or equal to-18 ℃, and subpackaging the dried beancurd sticks into bags;
s7, mixing the marinated sirloin blocks, marinade, bone soup-stock and mixed oil according to the weight ratio of 2.5: 1: 1: 0.3, respectively packaging into small bags, packaging into the same packaging bag, sealing, rapidly freezing to a central temperature of less than or equal to-18 deg.C with a quick freezer, packaging into bags together with the bean curd stick bag, and boxing into a cold storage, wherein the mass ratio of sirloin blocks to bean curd sticks in each package is 20: 15;
wherein the marinade comprises the following raw materials in parts by weight: 1300 parts of water, 37 parts of salt, 4 parts of composite phosphate and 1 part of ginger powder;
the halogen material comprises the following raw materials in parts by weight: 970 parts of big bone soup stock, 55 parts of salt, 30 parts of dark soy sauce, 10 parts of white sugar, 3 parts of monosodium glutamate, 3 parts of chicken juice, 2 parts of marinated flavor enhancing paste, 2 parts of yeast extract, 1 part of five-spice essential oil and 0.1 part of monascus red;
the mixed oil material comprises the following raw materials in parts by weight: 12 parts of salad oil, 6 parts of fragrant and spiced red oil and 5 parts of onion oil.
Example two
The processing technology of the frozen dried beancurd stick braised sirloin in the embodiment is as follows:
s1, taking frozen sirloin, freezing and cutting into 3 x 3cm cubic blocks, and then thawing in a 0-4 ℃ refrigerating chamber for later use;
s2, taking 2.5 parts of pig bones and 2.5 parts of beef bones, adding 50 parts of purified water, and decocting for 3-4h to obtain big bone soup-stock;
s3, adding the sirloin blocks into a pickling material for pickling, and keeping the meat material at 4-8 ℃;
s4, adding the pickled sirloin blocks into pre-cooked marinating materials, covering the sirloin blocks with a cover, marinating for 40-60min until the sirloin blocks are tasty, fishing out after the marinating, stopping heating, and rapidly cooling to room temperature;
s5, preparing mixed oil in advance;
s6, putting fresh dried beancurd sticks into an oil bath pot at the temperature of 160-165 ℃ for frying for 45-60S, immediately putting the dried beancurd sticks into a quick-freezing tunnel after the pot is taken out and oil is drained, freezing the dried beancurd sticks to the central temperature of less than or equal to-18 ℃, and subpackaging the dried beancurd sticks into bags;
s7, mixing the marinated sirloin blocks, marinade, bone soup stock and mixed oil according to the weight ratio of 2.67: 1: 1: 0.4, respectively packaging into small bags, packaging into the same packaging bag, sealing, rapidly freezing to a central temperature of less than or equal to-18 deg.C with a quick freezer, packaging into bags together with the bean curd stick bag, and boxing into a cold storage, wherein the mass ratio of sirloin blocks to bean curd sticks in each package is 20: 17;
wherein the marinade comprises the following raw materials in parts by weight: 1500 parts of water, 50 parts of salt, 4.4 parts of composite phosphate and 1.6 parts of ginger powder;
the halogen material comprises the following raw materials in parts by weight: 1000 parts of big bone soup-stock, 60 parts of salt, 40 parts of dark soy sauce, 14 parts of white sugar, 5 parts of monosodium glutamate, 4 parts of chicken juice, 3 parts of marinated flavor enhancing paste, 2.4 parts of yeast extract, 2 parts of five-spice essential oil and 0.1 part of monascus red;
the mixed oil material comprises the following raw materials in parts by weight: 15 parts of salad oil, 8 parts of fragrant and spiced red oil and 7 parts of onion oil.
EXAMPLE III
The processing technology of the frozen dried beancurd stick braised sirloin in the embodiment is as follows:
s1, taking frozen sirloin, freezing and cutting into 3 x 3cm cubic blocks, and then thawing in a 0-4 ℃ refrigerating chamber for later use;
s2, adding 60 parts of purified water into 3 parts of pig bones and 3 parts of beef bones, and decocting for 3-4 hours to obtain big bone soup stock;
s3, adding the sirloin blocks into a pickling material for pickling, and keeping the meat material at 4-8 ℃;
s4, adding the pickled sirloin blocks into pre-cooked marinating materials, covering the sirloin blocks with a cover, marinating for 40-60min until the sirloin blocks are tasty, fishing out after the marinating, stopping heating, and rapidly cooling to room temperature;
s5, preparing mixed oil in advance;
s6, putting fresh dried beancurd sticks into an oil bath pot at the temperature of 160-165 ℃ for frying for 45-60S, immediately putting the dried beancurd sticks into a quick-freezing tunnel after the pot is taken out and oil is drained, freezing the dried beancurd sticks to the central temperature of less than or equal to-18 ℃, and subpackaging the dried beancurd sticks into bags;
s7, mixing the marinated sirloin blocks, marinade, bone soup-stock and mixed oil according to a ratio of 3: 1.2: 1.2: 0.5 respectively packaging into small bags, packaging into the same packaging bag, sealing, rapidly freezing to a central temperature of less than or equal to-18 deg.C with a quick freezer, packaging into bags together with the bean curd stick bag, and boxing into a cold storage, wherein the mass ratio of sirloin blocks to bean curd sticks in each package is 20: 19;
wherein the marinade comprises the following raw materials in parts by weight: 1550 parts of water, 55 parts of salt, 6 parts of composite phosphate and 3 parts of ginger powder;
the halogen material comprises the following raw materials in parts by weight: 1100 parts of big bone soup stock, 70 parts of salt, 50 parts of dark soy sauce, 12 parts of white sugar, 7 parts of monosodium glutamate, 4.5 parts of chicken juice, 4 parts of marinated flavor enhancing paste, 3 parts of yeast extract, 2.5 parts of five-spice essential oil and 0.2 part of monascus red;
the mixed oil material comprises the following raw materials in parts by weight: 16 parts of salad oil, 9 parts of fragrant and spiced red oil and 8 parts of onion oil.
The frozen dried bean curd stick braised sirloin prepared by the process has the following advantages:
1) the soup-stock is used for replacing water in the marinated materials, so that the aftertaste of marinated juice and flavored sirloin is fuller, the bone fragrance of the sirloin is increased, and the fragrance of the product is more intense during cooking;
2) after the dried beancurd sticks are fried, the water content is reduced, the dried beancurd sticks are directly placed in the heated sirloin pot without unfreezing when in use, and the soup absorption effect is better;
3) the composite oil material has more levels of fragrance, the combination of the scallion oil and the sirloin soup stock has better fragrance, and the fragrant and spiced red oil is superposed with the flavor of the marinade, so that the fragrance and aftertaste of the product are more abundant.
4) The product is suitable for being used as a fast food for a family party in a small white kitchen, can be directly heated after being thawed, does not need cooking skill, reduces the time for family preparation, and is suitable for family party banquet and banquet relatives and friends.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (9)
1. A processing technology of frozen bean curd stick braised sirloin is characterized by comprising the following steps:
s1, taking the frozen whole sirloin, freezing and cutting into blocks, and then unfreezing in a refrigerating chamber at 0-4 ℃ for later use;
s2, taking 2-3 parts of pig bones and 2-3 parts of ox bones, adding 45-60 parts of purified water, and decocting for 3-4 hours to obtain big bone soup-stock;
s3, adding the sirloin blocks into a pickling material for pickling, and keeping the meat material at 4-8 ℃;
s4, adding the pickled sirloin blocks into pre-cooked marinating materials, covering the sirloin blocks with a cover, marinating for 40-60min until the sirloin blocks are tasty, fishing out after the marinating, stopping heating, and rapidly cooling to room temperature;
s5, preparing mixed oil in advance;
s6, putting fresh dried beancurd sticks into an oil bath pot at the temperature of 160-165 ℃ for frying for 45-60S, immediately putting the dried beancurd sticks into a quick-freezing tunnel after the pot is taken out and oil is drained, freezing the dried beancurd sticks to the central temperature of less than or equal to-18 ℃, and subpackaging the dried beancurd sticks into bags;
s7, mixing the marinated sirloin blocks, marinade, bone soup stock and mixed oil according to the weight ratio of 2.5-3:1-1.2: 0.3-0.5 are respectively packed into small bags and are packed into the same packaging bag, after sealing, the small bags are quickly frozen by a quick freezer until the central temperature is less than or equal to 18 ℃ below zero, the small bags are packed into bags together with the bean curd stick bag, and the bags are boxed and put into a cold storage, wherein the mass ratio of the sirloin blocks to the bean curd sticks in each package is 20: 15-19.
2. The processing technology of the frozen bean curd stick braised sirloin according to claim 1, which is characterized in that: in the S1, the sirloin is frozen and cut into 3 × 3cm cubic blocks.
3. The processing technology of the frozen dried beancurd stick braised sirloin as claimed in claim 1, wherein in S2, 2.5 parts of pig bones and 2.5 parts of beef bones are taken, 50 parts of purified water is added and decocted for 3-4h to obtain big bone soup-stock.
4. The processing technology of the frozen beancurd stick sirloin as claimed in claim 3, wherein in the step S3, the marinade comprises the following raw materials in percentage by weight: 1300 portions of water 1550 portions, 37 to 55 portions of salt, 4 to 6 portions of composite phosphate and 1 to 3 portions of ginger powder.
5. The processing technology of the frozen beancurd stick sirloin as claimed in claim 4, wherein in the step S3, the marinade comprises the following raw materials in percentage by weight: 1500 parts of water, 50 parts of salt, 4.4 parts of composite phosphate and 1.6 parts of ginger powder.
6. The processing technology of the frozen beancurd stick sirloin as claimed in claim 3, wherein in the step S4, the halogen material comprises the following raw materials in percentage by weight: 1100 parts of big bone soup-stock 970, 55-70 parts of salt, 30-50 parts of dark soy sauce, 10-12 parts of white sugar, 3-7 parts of monosodium glutamate, 3-4.5 parts of chicken juice, 2-4 parts of marinated flavor enhancing paste, 2-3 parts of yeast extract, 1-2.5 parts of five-spice essential oil and 0.1-0.2 part of monascus red.
7. The processing technology of the frozen beancurd stick sirloin as claimed in claim 6, wherein in S4, the halogen material comprises the following raw materials in percentage by weight: 1000 parts of big bone soup-stock, 60 parts of salt, 40 parts of dark soy sauce, 14 parts of white sugar, 5 parts of monosodium glutamate, 4 parts of chicken juice, 3 parts of marinated flavor enhancing paste, 2.4 parts of yeast extract, 2 parts of five-spice essential oil and 0.1 part of monascus red.
8. The processing technology of the frozen beancurd stick sirloin as claimed in claim 3, wherein in the step S5, the mixed oil material comprises the following raw materials in percentage by weight: 12-16 parts of salad oil, 6-9 parts of fragrant bittern red oil and 5-8 parts of onion oil.
9. The processing technology of the frozen bean curd stick braised sirloin according to the claim 8, which is characterized in that: in the step S5, the mixed oil material comprises the following raw materials in parts by weight: 15 parts of salad oil, 8 parts of fragrant and spiced red oil and 7 parts of onion oil.
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