CN112674291A - Beef with good taste and preparation method thereof - Google Patents
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- CN112674291A CN112674291A CN202011558255.1A CN202011558255A CN112674291A CN 112674291 A CN112674291 A CN 112674291A CN 202011558255 A CN202011558255 A CN 202011558255A CN 112674291 A CN112674291 A CN 112674291A
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of beef products, and particularly relates to beef with good taste and a preparation method thereof. The beef with good taste is prepared from the following raw materials in parts by weight: 50-150 parts of beef, 1-5 parts of white sugar, 0.5-5 parts of monosodium glutamate, 0.5-5 parts of chicken essence, 0.1-1 part of salt, 0.1-1 part of yellow wine, 0.1-0.5 part of ginger, 0.8-2 parts of anise, 0.1-0.5 part of myrcia, 0.1-0.5 part of tsaoko amomum fruit, 0.1-0.5 part of angelica dahurica, 0.1-0.5 part of cardamom, 0.01-0.1 part of clove, 0.01-0.08 part of cinnamon and 0.01-0.07 part of hydroxyl compound A. The beef prepared by the method avoids complex process flow, is convenient for large-scale industrial production, and has high economic benefit; according to the preparation method for preparing the beef with good taste, the damage to the fiber structure of the beef is avoided, and the loss of nutrient substances in the beef in the boiling process is avoided.
Description
Technical Field
The invention belongs to the technical field of beef products, and particularly relates to beef with good taste and a preparation method thereof.
Background
The beef contains rich protein and amino acid, and can improve the disease resistance of the body and the content of muscle protein in the body. Athletes often need to keep body protein content up to standard and fat content relatively low because of excessive exercise to improve their ability to resist high-intensity training. Thus, selection of high quality protein is often more prudent, and beef becomes a necessary choice for such athletes.
In order to further improve the nutritive value of the beef and improve the better taste of the beef in the using process, Chinese patent CN109965229A discloses a preparation method of sauced beef with good taste, but the method disclosed by the patent adopts too many seasonings, so that the preparation process is complex, and sodium nitrite is added into the ingredients, so that the sauce stewed beef is used for a long time and may cause certain damage to the health of a human body.
In order to ensure the nutritive value of the beef and guarantee the health of the beef for users, the users have better taste and experience feeling in the using process, and the development of the method for preparing the beef with good taste and simple process becomes an important research direction.
Disclosure of Invention
In order to solve the technical problems, the invention provides beef with good taste in a first aspect, and the beef comprises the following preparation raw materials in parts by weight: 50-150 parts of beef, 1-5 parts of white sugar, 0.5-5 parts of monosodium glutamate, 0.5-5 parts of chicken essence, 0.1-1 part of salt, 0.1-1 part of yellow wine, 0.1-0.5 part of ginger, 0.8-2 parts of anise, 0.1-0.5 part of myrcia, 0.1-0.5 part of tsaoko amomum fruit, 0.1-0.5 part of angelica dahurica, 0.1-0.5 part of cardamom, 0.01-0.1 part of clove, 0.01-0.08 part of cinnamon and 0.01-0.07 part of hydroxyl compound A.
As a preferred technical scheme, the chemical structural formula of the hydroxyl compound A is shown in the specification
As a preferable technical scheme, the weight ratio of the clove, the cinnamon and the hydroxyl compound A is 6-9: 4-6: 3.
the second aspect of the invention provides a preparation method of beef with good taste, which comprises the following steps:
1) thawing beef;
2) cleaning;
3) pickling at low temperature;
4) cooking;
5) cooling;
6) and (6) packaging.
As a preferable technical scheme, the unfreezing operation in the step 1) is unfreezing at the temperature of 10-20 ℃.
As a preferable technical scheme, the cleaning temperature of the step 2) is controlled to be 10-15 ℃.
As a preferable technical scheme, the low-temperature in the low-temperature pickling in the step 3) is 5-10 ℃.
As a preferred technical solution, the cooking operation in step 4) is: the cooking temperature is controlled to be 90-105 ℃, and the cooking time is 3.5-4.5 hours.
As a preferable technical scheme, the boiling in the step 4) is carried out in a jacketed kettle.
As a preferable technical scheme, the cooling temperature of the step 5) is controlled to be 10-15 ℃.
Has the advantages that: the beef with good taste and the preparation method thereof have the following advantages:
1. the beef prepared by the method is simple and healthy in raw materials and has no health hazard to users;
2. according to the preparation method for preparing the beef with good taste, the damage to the fiber structure of the beef is avoided, and the loss of nutrient substances in the beef in the boiling process is avoided;
3. the beef prepared by the method avoids complex process flow, is convenient for large-scale industrial production, and has high economic benefit;
4. the beef prepared in the application is proved to have higher nutritive value and protein after detection, and can help the physical ability of trainers after exercise to recover and increase the muscle.
Detailed Description
The invention will be further understood by reference to the following detailed description of preferred embodiments of the invention and the examples included therein. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. To the extent that a definition of a particular term disclosed in the prior art is inconsistent with any definitions provided herein, the definition of the term provided herein controls.
As used herein, a feature that does not define a singular or plural form is also intended to include a plural form of the feature unless the context clearly indicates otherwise. It will be further understood that the term "prepared from …," as used herein, is synonymous with "comprising," including, "comprising," "having," "including," and/or "containing," when used in this specification means that the recited composition, step, method, article, or device is present, but does not preclude the presence or addition of one or more other compositions, steps, methods, articles, or devices. Furthermore, the use of "preferred," "preferably," "more preferred," etc., when describing embodiments of the present application, is meant to refer to embodiments of the invention that may provide certain benefits, under certain circumstances. However, other embodiments may be preferred, under the same or other circumstances. In addition, the recitation of one or more preferred embodiments does not imply that other embodiments are not useful, nor is it intended to exclude other embodiments from the scope of the invention.
In order to solve the technical problems, the invention provides beef with good taste in a first aspect, and the beef comprises the following preparation raw materials in parts by weight: 50-150 parts of beef, 1-5 parts of white sugar, 0.5-5 parts of monosodium glutamate, 0.5-5 parts of chicken essence, 0.1-1 part of salt, 0.1-1 part of yellow wine, 0.1-0.5 part of ginger, 0.8-2 parts of anise, 0.1-0.5 part of myrcia, 0.1-0.5 part of tsaoko amomum fruit, 0.1-0.5 part of angelica dahurica, 0.1-0.5 part of cardamom, 0.01-0.1 part of clove, 0.01-0.08 part of cinnamon and 0.01-0.07 part of hydroxyl compound A.
Beef was purchased from Shenzhong county, Gm, GmbH, Shandong province.
In some preferred embodiments, the hydroxy compound A has the chemical formula
The hydroxyl compound A is available from Qingdao Daisy food Co., Ltd under CAS number of 4940-11-8.
In some preferred embodiments, the weight ratio of clove, cinnamon and hydroxy compound A is 6-9: 4-6: 3.
in some preferred embodiments, the weight ratio of clove, cinnamon and hydroxy compound a is 8: 5: 3.
the second aspect of the invention provides a preparation method of beef with good taste, which comprises the following steps:
1) thawing beef;
2) cleaning;
3) pickling at low temperature;
4) cooking;
5) cooling;
6) and (6) packaging.
In some preferred embodiments, the thawing operation in step 1) is thawing at a temperature of 10 to 20 ℃.
In some preferred embodiments, the thawing operation described in step 1) is thawing at a temperature of 15 ℃.
The applicant discovers that the influence of the thawing temperature on the fiber structure of the beef is great, and the beef obtained in the later cooking process has poor taste and is tough due to overhigh temperature through a large number of creative experimental researches in the experimental process; however, the temperature is too low, which can cause damage to the fiber structure of the beef and cause loss of the nutrient substances of the beef.
In some preferred embodiments, the cleaning temperature of the cleaning control in the step 2) is 10-15 ℃.
In some preferred embodiments, the washing temperature of step 2) is controlled to 13 ℃.
In some preferred embodiments, the low temperature in the low-temperature pickling in the step 3) is 5-10 ℃.
In some preferred embodiments, the low temperature in the low temperature curing in step 3) is 8 ℃.
In some preferred embodiments, the cooking in step 4) is performed by: the cooking temperature is controlled to be 90-105 ℃, and the cooking time is 3.5-4.5 hours.
In some preferred embodiments, the cooking in step 4) is performed by: the cooking temperature is controlled to be 97 ℃, and the cooking time is 4 hours.
In some preferred embodiments, after boiling for 4 hours in step 4), the fire is stopped and the cooking is performed for 0.5 hour.
In some preferred embodiments, the cooking in step 4) is performed in a jacketed kettle.
Jacketed pans are available from food machinery, ltd, heyday, all cities.
In some preferred embodiments, the cooling temperature of the step 5) is controlled to be 10-15 ℃.
In some preferred embodiments, the cooling of step 5) is controlled to a cooling temperature of 13 ℃.
In some preferred embodiments, a method for preparing beef with good taste comprises the following steps:
1) thawing beef: controlling the temperature to be 10-20 ℃;
2) cleaning: the cleaning temperature is 10-15 ℃.
3) And (3) pickling at low temperature: uniformly coating white sugar, monosodium glutamate, chicken essence, salt, yellow wine, ginger, anise, myrcia, tsaoko amomum fruit, angelica dahurica, cardamom, clove, cinnamon and hydroxyl compound A on the surface of the beef, and pickling at the temperature of 5-10 ℃;
4) cooking: boiling the pickled beef at 90-105 ℃ for 3.5-4.5 hours, and stewing for 0.5 hour after the boiling is finished;
5) and (3) cooling: controlling the temperature to be 10-15 ℃, cooling and reducing the temperature to 25 ℃;
6) packaging: cutting cooled beef, packaging, and packaging.
In the present application, the applicant finds that temperature control and time control in each step of the beef preparation process have great influence on beef taste and beef nutrition in the present application, and the temperature of each step must be strictly controlled.
The beef prepared by the method is simple and healthy in raw materials and has no health hazard to users; the preparation method avoids the damage to the fiber structure of the beef and the loss of nutrient substances in the beef in the boiling process; after detection, the beef prepared in the application proves to have higher nutritive value and protein, can recover physical ability of a trainer after exercise, and can help the trainer to increase muscles; the beef prepared by the method avoids complex process flow, is convenient for large-scale industrial production, and has high economic benefit.
The present invention will be specifically described below by way of examples. It should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention, and that the insubstantial modifications and adaptations of the present invention by those skilled in the art based on the above disclosure are still within the scope of the present invention.
In addition, the starting materials used are all commercially available, unless otherwise specified.
Examples
Example 1
The beef with good taste is prepared from the following raw materials in parts by weight: 100 parts of beef, 3 parts of white sugar, 2 parts of monosodium glutamate, 2 parts of chicken essence, 0.5 part of salt, 0.5 part of yellow wine, 0.25 part of ginger, 1.2 parts of anise, 0.3 part of myrcia, 0.3 part of tsaoko amomum fruit, 0.26 part of angelica dahurica, 0.26 part of white cardamom, 0.08 part of clove, 0.05 part of cassia bark and 0.03 part of hydroxyl compound A.
The chemical structural formula of the hydroxyl compound A is
Beef, purchased from shen county gromo food ltd, east of shan; a hydroxy compound A, available from Qingdao Daisy food Co., Ltd;
a preparation method of beef with good taste comprises the following steps:
1) thawing beef: controlling the temperature to be 15 ℃;
2) cleaning: the washing temperature was 13 ℃.
3) And (3) pickling at low temperature: uniformly coating white sugar, monosodium glutamate, chicken essence, salt, yellow wine, ginger, anise, myrcia, tsaoko amomum fruit, angelica dahurica, cardamom, clove, cassia bark and hydroxyl compound A on the surface of the beef, and pickling at the temperature of 8 ℃;
4) cooking: boiling the pickled beef at 97 ℃ for 4 hours, and stewing for 0.5 hour after the boiling is finished;
5) and (3) cooling: controlling the temperature to be 13 ℃ for cooling, and reducing the temperature to 25 ℃;
6) packaging: cutting cooled beef, packaging, and packaging.
Example 2
Beef having good taste was prepared by using the raw materials in example 1.
A method for preparing beef with good taste is the same as example 1 in the embodiment 1, and is different from example 1 in that the thawing temperature in step 1) is 13 ℃.
Example 3
Beef having good taste was prepared by using the raw materials in example 1.
A preparation method of beef with good taste is the same as the embodiment 1, and is different from the embodiment 1 in that the thawing temperature in the step 1) is 5 ℃.
Example 4
Beef having good taste was prepared by using the raw materials in example 1.
The specific implementation mode of the preparation method of beef with good taste is the same as that of the embodiment 1, and the difference of the embodiment 1 is that the cleaning temperature of the step 2) is 5 ℃.
Example 5
Beef having good taste was prepared by using the raw materials in example 1.
The specific implementation mode of the preparation method of beef with good taste is the same as that of the embodiment 1, and the difference of the embodiment 1 is that the salting temperature in the step 3) is 5 ℃.
Example 6
Beef having good taste was prepared by using the raw materials in example 1.
The specific implementation mode of the preparation method of beef with good taste is the same as that of the embodiment 1, and the difference of the embodiment 1 is that the salting temperature in the step 3) is 15 ℃.
Example 7
Beef having good taste was prepared by using the raw materials in example 1.
A preparation method of beef with good taste is the same as example 1 in the specific implementation mode, and is different from example 1 in that the cooking temperature in the step 4) is 120 ℃.
Example 8
Beef having good taste was prepared by using the raw materials in example 1.
A preparation method of beef with good taste is the same as example 1 in the specific implementation mode, and is different from example 1 in that the cooking time in the step 4) is 8 hours.
Example 9
Beef having good taste was prepared by using the raw materials in example 1.
A preparation method of beef with good taste is the same as example 1, and is different from example 1 in that the beef is braised for 1 hour after the cooking in the step 4).
Example 10
Beef having good taste was prepared by using the raw materials in example 1.
A method for preparing beef with good taste is the same as in example 1, and is different from example 1 in that the cooling temperature in step 5) is controlled to 0 ℃.
And (3) performance testing:
1. the beef with good mouthfeel prepared in examples 1 to 10 was judged for appearance and color, and the judgment results are recorded in table 1 below.
2. Protein content determination was performed on the good tasting beef prepared in examples 1-10, with reference to GB/T23586-2009, and the test results are summarized in Table 1 below.
Table 1:
| experiment of | Appearance, shape and color | Protein content/%) |
| Example 1 | Neat appearance, no foreign matter and brown color | 36.7 |
| Example 2 | Neat appearance, no foreign matter and brown color | 36.5 |
| Example 3 | Neat appearance, no foreign matter, dark brown | 32.2 |
| Example 4 | Neat appearance, no foreign matter, dark brown | 31.5 |
| Example 5 | Neat appearance, no foreign matter and brown color | 30.4 |
| Example 6 | Neat appearance, no foreign matter, dark brown | 29.6 |
| Example 7 | Surface shrinkage, no foreign matter, dark brown color | 25.2 |
| Example 8 | Severe surface shrinkage, no foreign body, dark brown color | 23.8 |
| Example 9 | Neat appearance, no foreign matter, dark brown | 34.7 |
| Example 10 | Surface shrinkage, no foreign matter, brown color | 33.6 |
3. Judging the mouthfeel of the beef prepared in the examples 1-10, randomly selecting 100 volunteers with teeth healthy between 20 and 30 years old to judge the mouthfeel of the beef, and scoring the mouthfeel; stipulating: the beef has good taste and convenient chewing and is marked as 5 points; the meat quality is a little more than firewood, and the taste is slightly poor and is marked as 4 points; the meat quality is old and tough, and the taste is bad and is marked as 3 points; meat quality is difficult to bite and the score of difficult chewing is 2; the meat quality was not chewed and scored as 1 point; and the results are tabulated in table 2 below.
Table 2:
| experiment of | Taste of the product |
| Example 1 | 5 points of |
| Example 2 | 5 points of |
| Example 3 | 4 is divided into |
| Example 4 | 3 points of |
| Example 5 | 3 points of |
| Example 6 | 2 is divided into |
| Example 7 | 4 is divided into |
| Example 8 | 2 is divided into |
| Example 9 | 4 is divided into |
| Example 10 | 1 minute (1) |
The performance tests show that the beef prepared by the method has good taste, high protein content and higher nutritional value.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (10)
1. The beef with good mouthfeel is characterized by comprising the following preparation raw materials in parts by weight: 50-150 parts of beef, 1-5 parts of white sugar, 0.5-5 parts of monosodium glutamate, 0.5-5 parts of chicken essence, 0.1-1 part of salt, 0.1-1 part of yellow wine, 0.1-0.5 part of ginger, 0.8-2 parts of anise, 0.1-0.5 part of myrcia, 0.1-0.5 part of tsaoko amomum fruit, 0.1-0.5 part of angelica dahurica, 0.1-0.5 part of cardamom, 0.01-0.1 part of clove, 0.01-0.08 part of cinnamon and 0.01-0.07 part of hydroxyl compound A.
2. The beef with good mouthfeel according to claim 1, wherein the chemical structural formula of the hydroxyl compound A is
3. The beef with good mouthfeel according to claim 1, wherein the weight ratio of clove, cinnamon and hydroxyl compound A is 6-9: 4-6: 3.
4. a method for preparing good-taste beef according to any one of claims 1 to 3, characterized by comprising the following steps:
1) thawing beef;
2) cleaning;
3) pickling at low temperature;
4) cooking;
5) cooling;
6) and (6) packaging.
5. The method for preparing beef with good mouthfeel according to claim 4, wherein the thawing operation in the step 1) is thawing at a temperature of 10-20 ℃.
6. The preparation method of the beef with good mouthfeel according to claim 4, wherein the cleaning temperature in the step 2) is controlled to be 10-15 ℃.
7. The preparation method of the beef with good mouthfeel according to claim 4, wherein the low temperature in the low-temperature pickling of the step 3) is 5-10 ℃.
8. The method for preparing beef with good mouthfeel according to claim 4, wherein the cooking operation of the step 4) is as follows: the cooking temperature is controlled to be 90-105 ℃, and the cooking time is 3.5-4.5 hours.
9. The method for preparing beef with good mouthfeel according to claim 8, wherein the boiling in the step 4) is carried out in a jacketed kettle.
10. The preparation method of the beef with good mouthfeel according to claim 4, wherein the cooling temperature in the step 5) is controlled to be 10-15 ℃.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101322562A (en) * | 2008-07-24 | 2008-12-17 | 中国肉类食品综合研究中心 | Local flavor curing method of sauced meat |
| CN104687068A (en) * | 2015-02-06 | 2015-06-10 | 新晃小肥牛食品有限公司 | Instant spiced shredded beef food |
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- 2020-12-25 CN CN202011558255.1A patent/CN112674291A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101322562A (en) * | 2008-07-24 | 2008-12-17 | 中国肉类食品综合研究中心 | Local flavor curing method of sauced meat |
| CN104687068A (en) * | 2015-02-06 | 2015-06-10 | 新晃小肥牛食品有限公司 | Instant spiced shredded beef food |
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Application publication date: 20210420 |