CN112438373A - Processing technology of spiced beef - Google Patents

Processing technology of spiced beef Download PDF

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Publication number
CN112438373A
CN112438373A CN202011309624.3A CN202011309624A CN112438373A CN 112438373 A CN112438373 A CN 112438373A CN 202011309624 A CN202011309624 A CN 202011309624A CN 112438373 A CN112438373 A CN 112438373A
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China
Prior art keywords
beef
microwave
pot
putting
water
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CN202011309624.3A
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Chinese (zh)
Inventor
杨朝晖
戴阳军
柏宝松
汪海祥
黄婷
刁澎云
卢芸
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Yangzhou Yechun Food Production And Distribution Inc Co
Changshu Institute of Technology
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Yangzhou Yechun Food Production And Distribution Inc Co
Changshu Institute of Technology
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Priority to CN202011309624.3A priority Critical patent/CN112438373A/en
Publication of CN112438373A publication Critical patent/CN112438373A/en
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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
    • 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
    • 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
    • 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
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • 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

Abstract

The invention discloses a processing technology of spiced beef, which comprises the following steps: 1) microwave thawing; 2) cleaning, disinfecting and pickling the tumbling barrel; 3) standing; 4) preparing marinade; 5) scalding beef in boiling water; 6) placing the beef into a pot filled with marinade, and performing microwave treatment on the beef; 7) putting the marinated beef into a pressing forming machine for pressing; 8) carrying out microwave and light wave treatment on the beef; 9) packaging the hot spiced beef in vacuum bag, and sterilizing; 10) microwave sterilization; 11) cleaning the sterilized spiced beef in a cleaning machine, air-drying the surface moisture, and temporarily storing in a low-temperature warehouse; the method has the advantages of short process time, high efficiency, commercial sterile effect under the sterilization condition of microwave pasteurization, fresh and tender mouthfeel of the obtained beef, more elasticity of the beef, more aromatic flavor and more attractive color.

Description

Processing technology of spiced beef
Technical Field
The invention relates to a beef processing technology, which is used for processing spiced beef.
Background
Beef is widely advocated due to unique taste and rich nutrition, the beef is difficult to taste during cooking due to coarse and hard fibers of the beef, satisfactory mouthfeel is often difficult to cook after the beef is purchased, and the beef is cooked by a plurality of methods, and the taste, the color, the mouthfeel and the like are different.
Disclosure of Invention
The invention aims to solve the technical problem of providing a processing technology of spiced beef, and the technology has the advantages that on the basis of efficient sterilization, the beef has elasticity, fresh flavor and bright color.
In order to solve the technical problems, the processing technology of the fermented glutinous rice beef comprises the following steps:
(1) and (3) injecting water into the pot, keeping the water in the pot at 5-15 ℃, putting the frozen beef into the pot, performing microwave thawing on the frozen beef in the pot under a stirring state (so that the frozen beef can be turned up and down in the pot and is uniformly heated), taking out the thawed beef, and cleaning for later use.
Specifically, the microwave power is 3000W-5000W, and the microwave thawing is carried out for 15 min-30 min.
When in microwave thawing, the water in the pot is kept at 5-15 ℃, if an interlayer is arranged outside the pot, the interlayer adjusts the temperature of the water in the pot, and the water in the pot is in a low temperature state. Therefore, when the microwave acts on the beef, the beef can be thawed, the microwave generates heat, and the temperature of the beef is always in a lower state by reducing the temperature of water in the pot, so that the denaturation of protein in the material food material is avoided, and the pickling of the beef is not influenced.
When thawing, the water in the pot is stirred and rolled to drive the beef to roll, so that the beef is heated uniformly. Thus, the function of unfreezing and cleaning by running water is achieved; secondly, heat generated by microwave thawing is uniformly transferred into water in the pot so as to achieve the effects of cooling and enabling the thawing temperature to be consistent; thirdly, the fishy substances of the small molecules in the beef are stripped from the protein through the microwave effect, and are quickly dissolved in the water under the flushing effect of the water, so that the fishy effect is removed. And finally, microwave sterilization is carried out for the first time at low temperature.
(2) Pickling beef: cleaning and disinfecting the tumbling barrel, and putting the beef and the pickling material into the tumbling barrel for pickling; when in pickling, the dough is rolled and kneaded for 30min to 60min, the vacuum degree of a rolling and kneading barrel is-0.05 MPa to 0.09MPa, the rotating speed is 10 to 15 r/min, and the environmental temperature of the rolling and kneading barrel is 4 ℃ to 10 ℃.
Preferably, the pickling material comprises the following components in percentage by mass based on the mass of the beef: 2% of refined salt, 0.08% of pepper, 0.5% of rice 28583qiong, 0.012% of sodium nitrite, 1% of white spirit, 2-5% of trehalose, 0.3% of compound water-retaining agent and 0.1-0.5% of microcrystalline cellulose. Fully dissolving refined salt, pepper, trehalose, rice 28583qiong, sodium nitrite, a compound water-retaining agent, microcrystalline cellulose and ice water.
When in rolling, the environmental temperature of the rolling barrel is 4-10 ℃, the low temperature state is kept, and the long-time vacuum rolling can not increase the temperature of the beef body, influence the pickling effect and easily deteriorate the beef body. Due to the fact that the fibers of the beef are thin, the rolling and kneading rotating speed is 10-20 rpm, the situation that the fibers of the beef are easily damaged by high-speed rolling and kneading is avoided, and meanwhile the temperature of the beef is rapidly increased by the high-speed rolling and kneading is avoided.
The trehalose can improve the gel property of the salt-soluble protein in the process of heat denaturation of the protein, so that the beef protein has more elasticity after denaturation. Microcrystalline cellulose serves two main functions: firstly, the beef meat protein has a strong water holding function during denaturation, and the cooked spiced beef has a fresh and tender taste; the second microcrystalline cellulose can make the beef meat more elastic.
(3) And standing the pickled beef for 12-24 h at 4-10 ℃.
(4) Preparing marinade, putting spices (prepared according to personal taste) into a boiling water pot, boiling, taking out, cleaning, putting into a microwave extractor for extraction, and filtering to remove residues; putting the extracted spice into a pot, and flavoring to obtain marinade.
Specifically, the spice is put into a boiling water pot to be boiled for 3min to 5min, the microwave power of the microwave extractor is 500w to 3000w, and the extraction time is 10min to 30 min.
The microwave extraction can rapidly strip out the small molecular flavor development substances in the spices from the large molecules of the spices, so as to achieve the effects of reducing the cost and softening the taste.
(5) Draining off excessive water from the well-standing beef, blanching the beef in boiling water for 5-10 minutes, cleaning with clear water, and draining.
(6) Putting the beef into a pot filled with marinade, keeping the temperature in the pot at 70-95 ℃, setting the vacuum degree in the pot to be-0.06 MPA to-0.09 MPA, carrying out microwave treatment on the beef under the stirring state, wherein the microwave power is 2000-4000W, the treatment is carried out for 50-100 min, and fishing out the beef after the beef is tasty.
The temperature in the pot (namely the temperature of the marinade) is kept between 70 and 95 ℃, and the temperature in the pot is kept at a constant value in the vacuum juice soaking process, so that the effects of secondary sterilization and quick flavor introduction are achieved.
The microwave and vacuum halogen soaking can achieve the following functions: firstly, the negative pressure enlarges the cell gap, and the marinating flavor quickly permeates into the beef body; secondly, the microwave has the function of sterilizing for a long time, for example, on the premise of no feed liquid, the beef can lose moisture quickly by long-time microwave, and the product quality is influenced. The beef meat does not dehydrate under the condition of the feed liquid, and the sterilization effect is achieved; thirdly, the microwave acts on the beef for a long time, so that the beef tissue has a micro-grid structure, and the micro-grid structure can enable the spiced beef product to have certain toughness after high-temperature sterilization.
(7) And (3) pressing the marinated beef in a pressing forming machine under the pressure of 5-20 kg for 1-2 hours. After the sauced beef is pressed, the meat quality is tighter, and the beef protein has toughness and elasticity.
(8) And (3) carrying out light wave and microwave treatment on the pressed beef (putting the pressed beef into a furnace simultaneously provided with microwave and carbon fiber light waves), carrying out microwave treatment for 2-5 min and light wave treatment for 3-8 min, wherein the microwave power is 1000-4000W and the light wave power is 1000-4000W, and taking out the spiced beef after the color and the moisture meet the requirements.
The steps mainly achieve the following effects: firstly, the marinated beef can quickly remove redundant water on the body surface and in the body; secondly, the spiced beef has stronger fragrance and more attractive color through the microwave and light wave action; thirdly, the microwave light wave has the effect of third sterilization.
(9) Putting the hot beef into a vacuum bag with the vacuum degree of-0.09 MPA to-0.1 MPA, and quickly putting the beef into cold water for cooling after packaging.
(10) Heating water in the pot to 85-95 ℃, putting the packaged beef into the pot, starting microwaves, sterilizing for 30-50 min at the microwave power of 2000-4000 w, and after the sterilization is finished, putting the beef into cold water for rapid cooling.
The hot packaging can avoid the pollution of microorganisms during packaging, and the microwave pasteurization is different from the traditional pasteurization and microwave sterilization. The traditional pasteurization has poor effect on meat products because the pasteurization mainly utilizes heat conduction, the difference between the internal temperature and the external temperature of the meat products is large in the process of sterilization, the external temperature generally reaches the set temperature, but the central temperature is far from reaching the set temperature; the microwave sterilization has the disadvantages that as the sterilized object is a vacuum package, the microwave has strong penetrability, the temperature rises quickly, more water vapor is generated, the bag frying can be caused if the sterilization time is longer, and the sterilization effect cannot be achieved if the sterilization time is short. Microwave pasteurization can keep the inside and outside temperature unanimous by the raw materials that is killed in the sterilization process, when the microwave produces higher temperature, through the conduction effect, directly transmits the temperature to aquatic, can not form steam to utilize the effect that the microwave comes the sterilization for a long time.
And (3) cleaning the sterilized spiced beef in a cleaning machine, air-drying the spiced beef, temporarily storing the spiced beef in a low-temperature storage for 12 to 24 hours at the temperature of 4 to 8 ℃.
The process of the invention can play a role of primary sterilization at low temperature when the microwave is unfrozen, kill part of initial bacteria of the raw materials and reduce the propagation base number. When the microwave is used for soaking the bittern, the secondary sterilization effect can be achieved, and bacteria in the deep layer of the raw material can be killed. The third sterilization effect can be achieved in the baking process of light wave and microwave treatment. Through three times of sterilization, commercial sterile effect can be achieved under the sterilization condition of microwave pasteurization.
The process has the advantages that:
(1) the processing time is short, and the production efficiency is high;
(2) commercial aseptic effect is achieved under the sterilization condition of microwave pasteurization;
(3) because sterilization is carried out under the condition of non-high temperature (121 ℃), the damage to nutrient components is small, and the loss is less;
(4) the taste is more fresh and tender, the elasticity is better, the fragrance is more intense, and the color is more attractive.
Detailed Description
Curing materials and processing: based on the mass percent of the beef, the curing material comprises the following components in percentage by mass (the curing material of the invention is not limited to the components): 2% of refined salt, 0.08% of pepper, 0.5% of rice 28583qiong, 0.012% of sodium nitrite, 1% of white spirit, 2-5% of trehalose, 0.3% of compound water-retaining agent and 0.1-0.5% of microcrystalline cellulose. Fully dissolving refined salt, pepper, trehalose, rice 28583qiong, sodium nitrite, a compound water-retaining agent, microcrystalline cellulose and ice water.
Example 1
(1) And (3) injecting water into the pot, keeping the water in the pot at 5 ℃, putting the frozen beef into the pot, and unfreezing the frozen beef in the pot under the stirring state by microwave with the microwave power of 4000W for 15 min. Taking out the thawed beef, removing internal organs, and cleaning for later use.
(2) Cleaning and disinfecting the tumbling barrel, and putting the beef and the pickling material into the tumbling barrel for pickling; when in pickling, rolling and kneading for 30min, wherein the vacuum degree of a rolling and kneading barrel is-0.05 MPa, the rotating speed is 15 r/min, and the environmental temperature of the rolling and kneading barrel is 8 ℃.
(3) Standing the pickled beef at 5 deg.C for 18 h.
(4) Putting the spices into a boiling water pot, boiling for 3min, taking out, cleaning, and extracting in a microwave extractor with microwave power of 1500w for 20 min; putting the extracted spice residues into a cotton cloth bag, putting the cotton cloth bag and the marinade into a pot, and heating the marinade to 60 ℃.
(5) Draining off excessive water from the well-standing beef, blanching the beef in boiling water for 10 minutes, cleaning with clear water, and draining.
(6) Placing beef into a pot filled with marinade, maintaining the temperature in the pot at 80 deg.C, setting the vacuum degree in the pot at-0.06 MPA, performing microwave treatment with microwave power of 2000W for 80min under stirring, and taking out the beef after flavoring.
(7) And (3) putting the marinated beef into a pressing forming machine for pressing, wherein the pressure is 20 kilograms, and the pressing time is 1 hour.
(8) And (3) simultaneously carrying out light wave and microwave treatment on the marinated beef for 2min and 5min, wherein the microwave power is 2500W and the light wave power is 3000W, and taking out the marinated beef after the color and the moisture meet the requirements.
(9) Putting hot beef into a vacuum bag with vacuum degree of-0.09 MPA, and quickly cooling in cold water after packaging.
(10) Heating water in the pot to 90 ℃, putting the packaged beef into the pot, starting microwave, wherein the microwave power is 4000w, the sterilization time is 45min, and after the sterilization is finished, putting the beef into cold water for rapid cooling.
(11) And (3) cleaning the sterilized spiced beef in a cleaning machine, air-drying the spiced beef, temporarily storing the spiced beef in a low-temperature storage for 24 hours at the temperature of 8 ℃.
Example 2
(1) And (3) injecting water into the pot, keeping the water in the pot at 15 ℃, putting the frozen beef into the pot, and performing microwave thawing on the frozen beef in the pot under the stirring state, wherein the microwave power is 5000W, and the microwave thawing is performed for 30 min. Taking out the thawed beef, removing internal organs, and cleaning for later use.
(2) Cleaning and disinfecting the tumbling barrel, and putting the beef and the pickling material into the tumbling barrel for pickling; when in pickling, the dough is kneaded for 60min, the vacuum degree of a kneading barrel is-0.05 MPa, the rotating speed is 15 r/min, and the environmental temperature of the kneading barrel is 4 ℃.
(3) Standing the pickled beef at 4 deg.C for 24 hr.
(4) Putting the spices into a boiling water pot, boiling for 3min, taking out, cleaning, putting into a microwave extractor, extracting, filtering to remove residues, wherein the microwave power of the microwave extractor is 3000w, and the extraction time is 30 min; putting the extracted spice water into a pot, seasoning to prepare marinade juice, and heating the marinade juice to 75 ℃.
(5) Draining off excessive water from the well-standing beef, blanching the beef in boiling water for 10 minutes, cleaning with clear water, and draining.
(6) Placing beef into a pot filled with marinade, maintaining the temperature in the pot at 95 deg.C, setting the vacuum degree in the pot at-0.09 MPA, performing microwave treatment with microwave power of 3000W for 30min, vacuum marinating, sterilizing for 100min, and taking out after the beef is tasty.
(7) And (3) putting the marinated beef into a pressing forming machine for pressing, wherein the pressure is 5 kilograms, and the pressing time is 2 hours.
(8) And (3) simultaneously carrying out light wave and microwave treatment on the marinated beef for 4min and 8min, wherein the microwave power is 1000W and the light wave power is 2000W, and taking out the marinated beef after the color and the moisture meet the requirements.
(9) Putting hot beef into a vacuum bag with vacuum degree of-0.09 MPA, and quickly cooling in cold water after packaging.
(10) Heating water in the pot to 95 deg.C, placing the packaged beef in the pot, starting microwave with microwave power of 2000w, sterilizing for 30min, and after the sterilization is finished, putting the beef into cold water for rapid cooling.
(11) And (3) cleaning the sterilized spiced beef in a cleaning machine, air-drying the spiced beef, transferring to a low-temperature storage for temporary storage for 18h, wherein the temperature of the low-temperature storage is 6 ℃.
Example 3
(1) And (3) injecting water into the pot, keeping the water in the pot at 10 ℃, putting the frozen beef into the pot, and performing microwave thawing on the frozen beef in the pot under the stirring state, wherein the microwave power is 3000W, and the microwave thawing is performed for 25 min. Taking out the thawed beef, removing internal organs, and cleaning for later use.
(2) Cleaning and disinfecting the tumbling barrel, and putting the beef and the pickling material into the tumbling barrel for pickling; when in pickling, rolling and kneading for 50min, wherein the vacuum degree of a rolling and kneading barrel is-0.01 MPa, the rotating speed is 10 r/min, and the environmental temperature of the rolling and kneading barrel is 10 ℃.
(3) Standing the pickled beef at 10 deg.C for 12 hr.
(4) Putting the spices into a boiling water pot, boiling for 5min, taking out, cleaning, putting into a microwave extractor, extracting, filtering to remove residues, wherein the microwave power of the microwave extractor is 500w, and the extraction time is 10 min; putting the extracted spice water into a pot, seasoning to prepare marinade juice, and heating the marinade juice to 85 ℃.
(5) Draining off excessive water from the well-standing beef, blanching the beef in boiling water for 5 minutes, cleaning with clear water, and draining.
(6) Placing beef into a pot filled with marinade, maintaining the temperature in the pot at 70 deg.C, setting the vacuum degree in the pot at-0.06 MPA, performing microwave treatment on beef under stirring with microwave power of 4000W for 60min, vacuum marinating, sterilizing for 50min, and taking out after the beef is tasty.
(7) And (3) putting the marinated beef into a pressing forming machine for pressing, wherein the pressure is 10 kilograms, and the pressing time is 1 hour.
(8) And (3) simultaneously carrying out light wave and microwave treatment on the marinated beef for 5min and 3min, wherein the microwave power is 4000W and the light wave power is 1000W, and taking out the marinated beef after the color and the moisture meet the requirements.
(9) Putting hot beef into vacuum bag with vacuum degree of-0.1 MPA, and quickly cooling in cold water after packaging.
(10) Heating water in the pot to 85 deg.C, placing packaged beef in the pot, starting microwave with microwave power of 3000w, sterilizing for 45min, and after sterilizing, rapidly cooling beef in cold water.
(11) And (3) cleaning the sterilized spiced beef in a cleaning machine, air-drying the spiced beef, transferring to a low-temperature storage for temporary storage for 12 hours, wherein the temperature of the low-temperature storage is 4 ℃.
Comparative example 1
(1) Soaking beef in cold water for 10h, thawing completely, taking out, and cleaning.
(2) Cleaning and disinfecting the tumbling barrel, and putting the beef and the pickling material into the tumbling barrel for pickling; when in pickling, rolling and kneading for 50min, wherein the vacuum degree of a rolling and kneading barrel is-0.01 MPa, the rotating speed is 10 r/min, and the environmental temperature of the rolling and kneading barrel is 10 ℃.
(3) Standing the pickled beef at 10 deg.C for 12 hr.
(4) Putting the spices into a boiling water pot, boiling for 5min, taking out, cleaning, putting into a microwave extractor, extracting, filtering to remove residues, wherein the microwave power of the microwave extractor is 500w, and the extraction time is 10 min; putting the extracted spice water into a pot, seasoning to prepare marinade juice, and heating the marinade juice to 85 ℃.
(5) Draining off excessive water from the well-standing beef, blanching the beef in boiling water for 5 minutes, cleaning with clear water, and draining.
(6) Placing beef into a pot filled with marinade, maintaining the temperature in the pot at 70 deg.C, setting the vacuum degree in the pot at-0.06 MPA, performing microwave treatment on beef under stirring with microwave power of 4000W for 60min, vacuum marinating, sterilizing for 50min, and taking out after the beef is tasty.
(7) And (3) putting the marinated beef into a pressing forming machine for pressing, wherein the pressure is 10 kilograms, and the pressing time is 1 hour.
(8) And (3) simultaneously carrying out light wave and microwave treatment on the marinated beef for 5min and 3min, wherein the microwave power is 4000W and the light wave power is 1000W, and taking out the marinated beef after the color and the moisture meet the requirements.
(9) Putting hot beef into vacuum bag with vacuum degree of-0.1 MPA, and quickly cooling in cold water after packaging.
(10) Heating water in the pot to 85 deg.C, placing packaged beef in the pot, starting microwave with microwave power of 3000w, sterilizing for 45min, and after sterilizing, rapidly cooling beef in cold water.
(11) And (3) cleaning the sterilized spiced beef in a cleaning machine, air-drying the spiced beef, transferring to a low-temperature storage for temporary storage for 12 hours, wherein the temperature of the low-temperature storage is 4 ℃.
Comparative example 2
(1) And (3) injecting water into the pot, keeping the water in the pot at 10 ℃, putting the frozen beef into the pot, and performing microwave thawing on the frozen beef in the pot under the stirring state, wherein the microwave power is 3000W, and the microwave thawing is performed for 25 min. Taking out the thawed beef, removing internal organs, and cleaning for later use.
(2) Cleaning and disinfecting the tumbling barrel, and putting the beef and the pickling material into the tumbling barrel for pickling; when in pickling, rolling and kneading for 50min, wherein the vacuum degree of a rolling and kneading barrel is-0.01 MPa, the rotating speed is 10 r/min, and the environmental temperature of the rolling and kneading barrel is 10 ℃.
(3) Standing the pickled beef at 10 deg.C for 12 hr.
(4) Putting the spices into a boiling water pot, boiling for 5min, taking out, cleaning, putting into a microwave extractor, extracting, filtering to remove residues, wherein the microwave power of the microwave extractor is 500w, and the extraction time is 10 min; putting the extracted spice water into a pot, seasoning to prepare marinade juice, and heating the marinade juice to 85 ℃.
(5) Draining off excessive water from the well-standing beef, blanching the beef in boiling water for 5 minutes, cleaning with clear water, and draining.
(6) Putting beef into a boiled brine pot, boiling with strong fire, turning to small fire, keeping slightly boiling state for 2h, and taking out.
(7) And (3) putting the marinated beef into a pressing forming machine for pressing, wherein the pressure is 10 kilograms, and the pressing time is 1 hour.
(8) And (3) simultaneously carrying out light wave and microwave treatment on the marinated beef for 5min and 3min, wherein the microwave power is 4000W and the light wave power is 1000W, and taking out the marinated beef after the color and the moisture meet the requirements.
(9) Putting hot beef into vacuum bag with vacuum degree of-0.1 MPA, and quickly cooling in cold water after packaging.
(10) Heating water in the pot to 85 deg.C, placing packaged beef in the pot, starting microwave with microwave power of 3000w, sterilizing for 45min, and after sterilizing, rapidly cooling beef in cold water.
(11) And (3) cleaning the sterilized spiced beef in a cleaning machine, air-drying the spiced beef, transferring to a low-temperature storage for temporary storage for 12 hours, wherein the temperature of the low-temperature storage is 4 ℃.
Comparative example 3
(1) And (3) injecting water into the pot, keeping the water in the pot at 10 ℃, putting the frozen beef into the pot, and performing microwave thawing on the frozen beef in the pot under the stirring state, wherein the microwave power is 3000W, and the microwave thawing is performed for 25 min. Taking out the thawed beef, removing internal organs, and cleaning for later use.
(2) Cleaning and disinfecting the tumbling barrel, and putting the beef and the pickling material into the tumbling barrel for pickling; when in pickling, rolling and kneading for 50min, wherein the vacuum degree of a rolling and kneading barrel is-0.01 MPa, the rotating speed is 10 r/min, and the environmental temperature of the rolling and kneading barrel is 10 ℃.
(3) Standing the pickled beef at 10 deg.C for 12 hr.
(4) Putting the spices into a boiling water pot, boiling for 5min, taking out, cleaning, putting into a microwave extractor, extracting, filtering to remove residues, wherein the microwave power of the microwave extractor is 500w, and the extraction time is 10 min; putting the extracted spice water into a pot, seasoning to prepare marinade juice, and heating the marinade juice to 85 ℃.
(5) Draining off excessive water from the well-standing beef, blanching the beef in boiling water for 5 minutes, cleaning with clear water, and draining.
(6) Placing beef into a pot filled with marinade, maintaining the temperature in the pot at 70 deg.C, setting the vacuum degree in the pot at-0.06 MPA, performing microwave treatment on beef under stirring with microwave power of 4000W for 60min, vacuum marinating, sterilizing for 50min, and taking out after the beef is tasty.
(7) And (3) putting the marinated beef into a pressing forming machine for pressing, wherein the pressure is 10 kilograms, and the pressing time is 1 hour.
(8) And (3) putting the marinated beef into a cooling warehouse, and taking out the marinated beef after the halogen-free juice flows out and the outer surface layer does not contain moisture.
(9) Putting hot beef into vacuum bag with vacuum degree of-0.1 MPA, and quickly cooling in cold water after packaging.
(10) Heating water in the pot to 85 deg.C, placing packaged beef in the pot, starting microwave with microwave power of 3000w, sterilizing for 45min, and after sterilizing, rapidly cooling beef in cold water.
(11) And (3) cleaning the sterilized spiced beef in a cleaning machine, air-drying the spiced beef, transferring to a low-temperature storage for temporary storage for 12 hours, wherein the temperature of the low-temperature storage is 4 ℃.
Comparative example 4
(1) Soaking beef in cold water for 10h, thawing completely, taking out, and cleaning.
(2) Cleaning and disinfecting the tumbling barrel, and putting the beef and the pickling material into the tumbling barrel for pickling; when in pickling, rolling and kneading for 50min, wherein the vacuum degree of a rolling and kneading barrel is-0.01 MPa, the rotating speed is 10 r/min, and the environmental temperature of the rolling and kneading barrel is 10 ℃.
(3) Standing the pickled beef at 10 deg.C for 12 hr.
(4) Putting the spices into a boiling water pot, boiling for 5min, taking out, cleaning, putting into a microwave extractor, extracting, filtering to remove residues, wherein the microwave power of the microwave extractor is 500w, and the extraction time is 10 min; putting the extracted spice water into a pot, seasoning to prepare marinade juice, and heating the marinade juice to 85 ℃.
(5) Draining off excessive water from the well-standing beef, blanching the beef in boiling water for 5 minutes, cleaning with clear water, and draining.
(6) Putting beef into a boiled brine pot, boiling with strong fire, turning to small fire, keeping slightly boiling state for 2h, and taking out.
(7) And (3) putting the marinated beef into a pressing forming machine for pressing, wherein the pressure is 10 kilograms, and the pressing time is 1 hour.
(8) And (3) putting the marinated beef into a cooling warehouse, and taking out the marinated beef after the halogen-free juice flows out and the outer surface layer does not contain moisture.
(9) Putting hot beef into vacuum bag with vacuum degree of-0.1 MPA, and quickly cooling in cold water after packaging.
(10) Heating water in the pot to 85 deg.C, placing packaged beef in the pot, starting microwave with microwave power of 3000w, sterilizing for 45min, and after sterilizing, rapidly cooling beef in cold water.
(11) And (3) cleaning the sterilized spiced beef in a cleaning machine, air-drying the spiced beef, transferring to a low-temperature storage for temporary storage for 12 hours, wherein the temperature of the low-temperature storage is 4 ℃.
The physical and chemical indexes of the beef processed in the above examples 1 to 3 and comparative examples 1 to 4 after being stored at 37 ℃ for 7 days are shown in Table 1.
TABLE 1 physicochemical indices of beef stored at 37 ℃ for 7 days
Figure BDA0002789386570000111
Figure BDA0002789386570000121
As can be seen from Table 1, the processing techniques (examples 1-3) of the present invention are superior to those of comparative examples 1-4 in the number of colonies, texture, aroma, appearance, etc., and the effects are significant.
The above embodiments do not limit the present invention in any way, and all technical solutions obtained by means of equivalent substitution or equivalent transformation fall within the protection scope of the present invention.

Claims (9)

1. The processing technology of the spiced beef is characterized by comprising the following steps:
(1) injecting water into the pot, keeping the water in the pot at 5-15 ℃, putting the frozen beef into the pot, performing microwave thawing on the frozen beef in the pot under the stirring state, taking out the thawed beef, and cleaning for later use;
(2) pickling the beef;
(3) standing the pickled beef;
(4) preparing marinade;
(5) draining off excessive water from the well-standing beef, putting the beef into boiling water for blanching for 5-10 minutes, cleaning with clear water, and draining;
(6) putting the beef into a pot filled with marinade, keeping the temperature in the pot at 70-95 ℃, setting the vacuum degree in the pot to be-0.06 MPA to-0.09 MPA, carrying out microwave treatment on the beef under the stirring state, wherein the microwave power is 2000-4000W, the treatment is carried out for 50-100 min, and fishing out the beef after the beef is tasty;
(7) putting the marinated beef into a pressing forming machine for pressing;
(8) carrying out microwave and light wave treatment on the pressed beef, wherein the microwave treatment lasts for 2-5 min, the light wave treatment lasts for 3-8 min, the microwave power is 1000-4000W, and the light wave power is 1000-4000W;
(9) putting the hot beef into a vacuum bag, and carrying out vacuum packaging;
(10) heating water in the pot to 85-95 ℃, putting the packaged beef into the pot, starting microwave with the microwave power of 2000-4000 w, and sterilizing for 30-50 min.
2. The process for preparing spiced beef according to claim 1, wherein the microwave power in step (1) is 3000W-5000W.
3. The process for processing spiced beef according to claim 1, wherein in the step (1), the spiced beef is thawed by microwave for 15-30 min.
4. The process for preparing spiced beef according to claim 1, wherein in the step (2), the tumbling barrel is cleaned and sterilized, and the beef and the pickling materials are put into the tumbling barrel together for pickling; when in pickling, the dough is rolled and kneaded for 30min to 60min, the vacuum degree of a rolling and kneading barrel is-0.05 MPa to 0.09MPa, the rotating speed is 10 to 15 r/min, and the environmental temperature of the rolling and kneading barrel is 4 ℃ to 10 ℃.
5. The processing technology of the spiced beef according to the claim 1 or 4, characterized in that in the step (2), the pickling materials with the following components by mass percent are added for pickling based on the mass percent of the beef: 2% of refined salt, 0.08% of pepper, 0.5% of rice 28583qiong, 0.012% of sodium nitrite, 1% of white spirit, 2-5% of trehalose, 0.3% of compound water-retaining agent and 0.1-0.5% of microcrystalline cellulose.
6. The process for preparing spiced beef according to claim 1, wherein in the step (4), the preparation method of the spiced juice comprises the following steps: putting the spices into a boiling water pot for boiling, fishing out and cleaning, and putting into a microwave extractor for extraction; putting the extracted spice residues into a cotton cloth bag, putting into a pot, and mixing with water in the pot to obtain marinade.
7. The process for processing spiced beef according to claim 6, wherein: and the spice is put into a boiling water pot to be boiled for 3-5 min.
8. The process for processing spiced beef according to claim 6, wherein in the step (4), the microwave power of the microwave extractor is 500 w-3000 w, and the extraction time is 10 min-30 min.
9. The processing technology of the spiced beef according to claim 1, wherein in the step (7), the pressing pressure is 5-20 kg, and the pressing time is 1-2 hours.
CN202011309624.3A 2020-11-20 2020-11-20 Processing technology of spiced beef Pending CN112438373A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03280868A (en) * 1990-03-28 1991-12-11 Toppan Printing Co Ltd Thermal sterilization process with microwave
CN103181583A (en) * 2013-03-29 2013-07-03 巫溪县红池腊鲜食品有限公司 Preparation method of stewed pork
CN104273206A (en) * 2013-07-01 2015-01-14 东莞市华青节能科技有限公司 Rapid low-temperature microwave thawing method and thawing device
CN108936190A (en) * 2018-05-30 2018-12-07 安徽王家坝生态农业有限公司 A kind of preparation method of halogen meat with health care function
CN110495569A (en) * 2019-07-23 2019-11-26 安徽万礼食品有限责任公司 A kind of spicy beef and its production technology

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03280868A (en) * 1990-03-28 1991-12-11 Toppan Printing Co Ltd Thermal sterilization process with microwave
CN103181583A (en) * 2013-03-29 2013-07-03 巫溪县红池腊鲜食品有限公司 Preparation method of stewed pork
CN104273206A (en) * 2013-07-01 2015-01-14 东莞市华青节能科技有限公司 Rapid low-temperature microwave thawing method and thawing device
CN108936190A (en) * 2018-05-30 2018-12-07 安徽王家坝生态农业有限公司 A kind of preparation method of halogen meat with health care function
CN110495569A (en) * 2019-07-23 2019-11-26 安徽万礼食品有限责任公司 A kind of spicy beef and its production technology

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Application publication date: 20210305