CN113287722A - Spicy beef slices and preparation method thereof - Google Patents
Spicy beef slices and preparation method thereof Download PDFInfo
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- CN113287722A CN113287722A CN202110566582.XA CN202110566582A CN113287722A CN 113287722 A CN113287722 A CN 113287722A CN 202110566582 A CN202110566582 A CN 202110566582A CN 113287722 A CN113287722 A CN 113287722A
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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
- 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
- A23L13/428—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
-
- 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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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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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- 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
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to spicy beef slices and a preparation method thereof. The spicy beef slices comprise 60-63% of beef slices, 3.5-3.8% of seasoning, 1.3-1.6% of pickling material, 0.6-0.9% of pepper segments, 0.8-0.9% of pigment liquid, 3.6-3.8% of red oil and the balance of water, wherein the sum of the total mass percentage is 100%; wherein the curing material comprises a compound moisture retention antioxidant, baking soda, a compound moisture retention agent, curing powder seasoning and sodium carbonate; the mass ratio of the components is 0.24-0.27: 0.4-0.5: 0.11-0.13: 0.55-0.65: 0.05-0.07, etc. The spicy beef slices prepared by the invention are tender and smooth, have chewy mouthfeel, are strong in juice feeling, and have strong water holding capacity after repeated thawing; the product is stable in color.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to spicy beef slices and a preparation method thereof.
Background
Beef is the second largest meat food that Chinese likes, second only to pork. The beef has high protein content, low fat content, delicious taste, rich amino acids, and improved disease resistance.
Our country is good at preparing the delicious food, so the beef is also prepared into various delicious foods for people to enjoy. The spicy beef slices are one of popular dishes, and particularly are one of classic dishes in hot pot restaurants. The traditional making raw materials of the spicy beef slices mainly comprise beef, salt, ginger, cooking wine, hot pepper, vegetable oil and the like, and the spicy beef slices have both spicy and hot properties and are fresh, fragrant and delicious. The traditional preparation method comprises the following steps: cutting beef into slices, adding salt, cooking wine and ginger, pickling, cleaning, adding salt, chili powder, pepper powder and rape oil, and stirring. The spicy beef slices prepared by the traditional preparation method have large quality fluctuation, are greatly influenced by the handcrafts of operators, and cannot adapt to the long-distance cold chain storage and transportation consumption of the fast-food market at present.
Obviously, the processing mode is not suitable for the current industrial production, but the traditional beef product processing technology has short time and is not systematic, and the industrial production has some technical problems. For example, the raw meat is continuously oxidized in the process of maturation and storage, which is easy to cause protein oxidation damage and darken the color of the meat slices; the meat slices are not tender enough, and have long-lasting effect after being cooked, so that the taste is not good; particularly, the existing domestic cold chain system is not perfect enough, the storage and transportation temperature fluctuation is large, the repeated thawing and freezing of the product are easy to occur, the thawing loss is serious, the taste is poor, the stirring materials attached to the sliced meat lose along with the thawing water, and the traditional preparation method of the spicy beef slices is not suitable for quick freezing, storage and transportation and the like. Therefore, the improvement of the industrial preparation of the spicy beef is needed.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the spicy beef slices, the spicy beef slices are reasonably matched with auxiliary material components through reasonable formula design, so that the product has the special fragrance of beef and the special fragrance of Sichuan hot pot, is moderate in tenderness, strong in biting and juice feeling, and still strong in water retention capacity after being repeatedly thawed which cannot be avoided in the conventional cold chain long-distance transportation process, and is tender and chewy in taste.
Another object of the present application is to provide a preparation method for preparing the above spicy beef slices. The method is simple and easy to operate and reasonable in design, color matching and acid-base pH value control are well achieved, the prepared product is stable and uniform in color, and the meat color of the product is still ruddy and sold after the product is unfrozen and is exposed in the air for a long time after being unpacked.
In order to achieve the above purpose, the specific technical scheme of the invention is as follows:
the spicy beef slices comprise the following raw materials in percentage by mass:
60-63% of beef slices, 3.5-3.8% of seasoning, 1.3-1.6% of pickling material, 0.6-0.9% of pepper sections, 0.8-0.9% of pigment liquid, 3.6-3.8% of red oil and the balance of water (warm water), wherein the total mass percentage sum is 100%.
As a better implementation mode in the application, the spicy beef slices comprise the following raw materials in percentage by mass:
61.76 percent of beef slices, 3.65 percent of seasoning, 1.48 percent of pickling material, 0.74 percent of pepper section, 0.86 percent of pigment liquid, 3.71 percent of red oil and the balance of water, wherein the sum of the total mass percentage is 100 percent.
As a better implementation mode in the application, the beef is fed by selecting grass from the beef, so that the beef slices are delicious in meat quality, sufficient in muscle fiber and more tough and chewy in taste. The raw material beef can also comprise yak meat, and the quality characteristics of the yak meat are safety, high protein, low fat and compact muscle fiber.
As a preferred embodiment in the present application, the curing material comprises a compound moisture retention antioxidant, baking soda, a compound moisture retention agent, a curing powder seasoning and sodium carbonate; the mass ratio of the components is 0.24-0.27: 0.4-0.5: 0.11-0.13: 0.55-0.65: 0.05-0.07.
As a better implementation mode in the application, the pickling materials comprise edible salt, chicken essence, green pepper powder, chili powder, spicy beef pickling powder, beef powder seasoning, Sichuan pepper powder and thirteen spices, and the mass ratio of the pickling materials is 0.008-0.011: 0.25-0.35: 0.11-0.13: 0.2-0.3: 1.7-2: 0.7-1: 0.11-0.13: 0.11-0.13.
As a preferred embodiment in the present application, the method for preparing cooked oil chili comprises:
heating the rapeseed oil to 220-240 ℃, cooling to 160-180 ℃, pouring the rapeseed oil into the dry pepper powder, stirring and mixing, and cooling to room temperature to obtain cooked oil chili;
in a preferred embodiment of the present invention, the pigment liquid is 7% by mass, and the pigment liquid comprises beet red, capsanthin and water, and the mass ratio of the beet red to the capsanthin to the water is 0.03-0.05: 0.015-0.025: 0.7-0.9.
As a better embodiment in the application, the compound moisture retention antioxidant comprises D-sodium erythorbate, Haematococcus pluvialis and maltodextrin, and the mass ratio of the D-sodium erythorbate to the Haematococcus pluvialis to the maltodextrin is 0.035-0.045:0.025-0.035: 0.15-0.25.
As a preferred embodiment in the present application, the compound moisture retention agent comprises sodium tripolyphosphate, sodium pyrophosphate, edible salt, isolated soy protein and sodium D-erythorbate, and the mass ratio of the components is 0.15-0.2: 0.05-0.1: 0.03-0.05: 0.03-0.05: 0.01-0.02.
As a better implementation mode in the application, the spicy beef pickling powder comprises pepper, monosodium glutamate and spices in a mass ratio of 1-1.5: 0.45-0.55: 0.4-0.6: 1.5-3.
As a preferred embodiment of the present application, the marinade powder seasoning comprises sodium bicarbonate, sodium carbonate and edible salt, and the mass ratio of the sodium bicarbonate to the sodium carbonate is 0.5-1: 0.5-1: 0.1-0.5.
The above formula makes the pH value of the spicy beef slices be 6.1-6.8 and the spicy beef slices are acidic. Because the relation between the color protection effect of the product and the pH value of the product is large, the pH value of the product is acidic, the combination of the beet red pigment and the meat quality can be better helped, the natural color of the meat is presented, the good color durability is realized, and the decomposition by visible light is avoided.
As a better implementation manner in the application, the preparation method of the spicy beef slices comprises the following process flows:
raw meat receiving → pretreatment → soaking → rolling → packaging → inspection → quick freezing → boxing and warehousing.
The method specifically comprises the following steps:
1) pretreating raw beef and then slicing;
2) preparing saline water: dissolving the pickling material, the pigment liquid and water, wherein the water temperature is 40-45 ℃;
3) soaking and stirring: pouring the saline water into the beef slices for soaking, wherein the soaking conditions of the ultrasonic bubble permeation machine are as follows: frequency of 32KHz, power intensity of 2200W, and processing time of 10 min; after the saline water is absorbed, adding seasonings and the pepper sections and stirring uniformly;
4) rolling and kneading: rolling and kneading the beef slices treated in the step 3), and then adding the red oil to roll and knead for 1min to obtain the beef slices.
Further, the above preparation method mentions:
raw meat: the healthy and disease-free imported small cucumber strips in non-epidemic areas are selected as raw materials, the requirements of no blood stasis, no focus and cleanness and sanitation are met, and the temperature of the raw materials must meet the temperature requirement of frozen products.
Frozen raw meat can be trimmed by slightly thawing the skin by Microsoft, the thawing time cannot be too long when thawing, the raw meat is prevented from discoloring, fascia, tendons and fat on the surface of the raw meat are trimmed, impurities such as cow hair and the like are removed, tools such as chopping boards, kitchen knives and the like are sterilized in time by 75% alcohol when the trimming is noticed, and sterile gloves are worn in the whole process for operation
Slicing: the temperature of the slicing environment is controlled below 10 ℃, and the slicing size is required:
making a rectangular meat piece size: the thickness is 3.3-3.6 mm, the length is 60-120 mm, and the width is 35-60 mm;
the size of the meat slices is nearly circular or nearly square: the thickness is 3.3-3.6 mm, and the diameter is 40-70 mm;
when slicing, the number of 100g beef slices is 8-11. During slicing, meat slices which do not meet the standard are removed, the cut meat slices can be stored in a 0-4 ℃ storage for standby if the meat slices are not soaked in time, and the turnover time is controlled within 30 minutes. The cutting material is transferred to a storeroom at the temperature of-18 ℃ for temporary storage or is directly transferred to other workshops for use.
Preparation of pigment liquid
According to the formula requirements, weighing beet red and capsanthin, then adding warm water (93 times of certain pigment weight) at about 40 ℃, and completely dissolving for later use.
Soaking, pickling and rolling
The materials are prepared according to the formula, and the tumbling personnel confirm the prepared auxiliary materials item by item to avoid adding the auxiliary materials in a missing way. The whole rolling and kneading process is not vacuumized.
Preparing saline water: according to the pickling materials: a certain pigment liquid: dissolving the feed liquid in warm water at a ratio of 0.24:0.14:4.5 in a basin, and controlling the temperature of the warm water to be between 40 and 45 ℃ to ensure that the feed liquid is fully dissolved without agglomeration.
Soaking: accurately weighed saline and cut meat slices are mixed according to the weight ratio of 10kg beef: putting the 4.88kg salt water into an ultrasonic bubble infiltration machine together, and treating for 10min under the conditions of the frequency of 32KHz and the power intensity of 2200W until all the beef slices are uniformly thawed, tenderized and infiltrated to achieve the effect.
The working principle of the ultrasonic bubble infiltration machine is as follows: when ultrasonic waves pass through the liquid medium, the liquid medium is pressed to vibrate at a very high frequency, so that liquid molecules generate shock waves with alternating positive and negative polarities. When the sound intensity reaches a certain value, micro cavitation bubbles grow rapidly in the liquid and are closed rapidly and instantaneously, and strong micro explosion and shock waves are generated to enable effective substances in the liquid to rapidly impact the surface of the meat slices, so that the effects of rapid thawing, tenderization and effective substance rapid penetration are achieved. Although the action of each cavitation bubble is not great, hundreds of millions of cavitation bubbles act every second, and the effects of tenderization and rapid permeation are good. Because the ultrasonic waves can penetrate through the solid substance to vibrate the whole liquid medium and generate cavitation bubbles, the bubble penetration mode has no dead angle and high uniformity.
Stirring: manually stirring in the basin, slightly stirring from two sides to the middle by hand until the saline water is basically absorbed, adding the seasoning and the second vitex chili segments, and uniformly stirring to roll and knead.
Rolling and kneading: the rolling and kneading pot is put into use after being cleaned and disinfected, and simultaneously, each pot is required to be cleaned once, and no residual water exists in the pot. Until the liquid is completely absorbed, the effect is that the saline water is completely absorbed and no foam mucus exists; adding red oil (low temperature), rolling and kneading for 1 minute, and taking out of the pan.
Package (I)
The production date is required to be sprayed at the required position of the color printing bag before bagging, and the color printing bag is clear and standard and is free from scratching and missing printing.
The meat slices rolled out of the pot are packaged within 30 minutes, so that the phenomenon of oxidation browning is avoided.
Examination of
Before quick freezing, the product is put through a gold inspection machine or an X-ray machine one by one.
Quick freezing
A quick freezer: the temperature is-30 to-40 ℃, and the quick-freezing time is 30 to 90 min. Quick-freezing warehouse: the temperature is minus 25 to minus 30 ℃, and the quick-freezing time is more than 2 hours. The central temperature of the quick-frozen product needs to be below 18 ℃ below zero.
And (5) boxing and warehousing.
Compared with the prior art, the invention has the beneficial effects that:
the prepared spicy beef slices are similar to beef in natural color, uniform and consistent in color and luster, free of peculiar smell, close to the original taste of beef, strong in durability and not decomposed after being exposed to light for a long time.
Secondly, the pH value of acid and alkali is well controlled by adjusting the formula and the dosage and the process, so that the color is more stable; the material mixing process and the vacuum degree parameter are reasonably set, the combination degree of myoglobin and oxygen is well controlled, and the optimal color is realized; the product is more tender and smooth, the prepared spicy beef slices are tender and smooth and have chewy mouthfeel, can be bitten and broken, do not generate firewood or dregs, have chewy and granular meat feel, and the loss rate of repeatedly unfrozen juice is low.
And thirdly, an ultrasonic bubble machine is used in the soaking process, so that the beef slices are uniformly thawed, tenderized and permeated well.
Detailed Description
The spicy beef slices comprise the following raw materials in percentage by mass:
60-63% of beef slices, 3.5-3.8% of seasoning, 1.3-1.6% of pickling material, 0.6-0.9% of pepper sections, 0.8-0.9% of pigment liquid, 3.6-3.8% of red oil and the balance of water, wherein the sum of the total mass percentage is 100%.
Preferably, the beef is fed by selecting grass, so that the beef slices have delicious meat quality, enough muscle fiber and more toughness and chewiness in taste.
Preferably, the spicy beef slices comprise the following raw materials in percentage by mass:
61.76 percent of beef slices, 3.65 percent of seasoning, 1.48 percent of pickling material, 0.74 percent of pepper section, 0.86 percent of pigment liquid, 3.71 percent of red oil and the balance of water, wherein the sum of the total mass percentage is 100 percent.
Preferably, the pickling material comprises a compound moisture retention antioxidant, baking soda, a compound moisture retention agent, a pickling powder seasoning and sodium carbonate; the mass ratio of the components is 0.24-0.27: 0.4-0.5: 0.11-0.13: 0.55-0.65: 0.05-0.07.
Preferably, the pickling materials comprise edible salt, chicken essence, green pepper powder, chili powder, spicy beef pickling powder, beef powder seasoning, Sichuan pepper powder and thirteen spices in a mass ratio of 0.008-0.011: 0.25-0.35: 0.11-0.13: 0.2-0.3: 1.7-2: 0.7-1: 0.11-0.13: 0.11-0.13.
Preferably, the pigment liquid is 7% by mass, and the pigment liquid comprises beet red, capsanthin and water, and the mass ratio of the beet red to the capsanthin to the water is 0.03-0.05: 0.015-0.025: 0.7-0.9.
Preferably, the compound moisture retention antioxidant comprises D-sodium erythorbate, Haematococcus pluvialis and maltodextrin, and the mass ratio of the D-sodium erythorbate to the Haematococcus pluvialis to the maltodextrin is 0.035-0.045:0.025-0.035: 0.15-0.25.
Preferably, the compound water retention agent comprises sodium tripolyphosphate, sodium pyrophosphate, edible salt, isolated soy protein and D-sodium erythorbate, and the mass ratio of the sodium tripolyphosphate to the sodium pyrophosphate is 0.15-0.2: 0.05-0.1: 0.03-0.05: 0.03-0.05: 0.01-0.02.
Preferably, the spicy beef pickling powder comprises pepper, monosodium glutamate and spices in a mass ratio of 1-1.5: 0.45-0.55: 0.4-0.6: 1.5-3.
Preferably, the marinade powder seasoning comprises sodium bicarbonate, sodium carbonate and edible salt, and the mass ratio of the sodium bicarbonate to the sodium carbonate is 0.5-1: 0.5-1: 0.1-0.5.
Preferably, the preparation method of the spicy beef slices comprises the following process flows: raw meat receiving → pretreatment → soaking → rolling → packaging → inspection → quick freezing → boxing and warehousing.
The method specifically comprises the following steps:
1) pretreating raw beef and then slicing;
2) preparing saline water: dissolving the pickling material, the pigment liquid and water, wherein the water temperature is 40-45 ℃;
3) soaking and stirring: pouring the saline water into the beef slices for soaking, wherein the soaking conditions of the ultrasonic bubble permeation machine are as follows: frequency of 32KHz, power intensity of 2200W, and processing time of 10 min; after the saline water is absorbed, adding seasonings and the pepper sections and stirring uniformly;
4) rolling and kneading: rolling and kneading the beef slices treated in the step 3), and then adding the red oil to roll and knead for 1min to obtain the beef slices.
Further, the above preparation method mentions:
raw meat: the healthy and disease-free imported small cucumber strips in non-epidemic areas are selected as raw materials, the requirements of no blood stasis, no focus and cleanness and sanitation are met, and the temperature of the raw materials must meet the temperature requirement of frozen products.
Frozen raw meat can be trimmed by slightly thawing the skin by Microsoft, the thawing time cannot be too long when thawing, the raw meat is prevented from discoloring, fascia, tendons and fat on the surface of the raw meat are trimmed, impurities such as cow hair and the like are removed, tools such as chopping boards, kitchen knives and the like are sterilized in time by 75% alcohol when the trimming is noticed, and sterile gloves are worn in the whole process for operation
Slicing: the temperature of the slicing environment is controlled below 10 ℃, and the slicing size is required:
making a rectangular meat piece size: the thickness is 3.3-3.6 mm, the length is 60-120 mm, and the width is 35-60 mm;
the size of the meat slices is nearly circular or nearly square: the thickness is 3.3-3.6 mm, and the diameter is 40-70 mm;
when slicing, the number of 100g beef slices is 8-11. During slicing, meat slices which do not meet the standard are removed, the cut meat slices can be stored in a 0-4 ℃ storage for standby if the meat slices are not soaked in time, and the turnover time is controlled within 30 minutes. The cutting material is transferred to a storeroom at the temperature of-18 ℃ for temporary storage or is directly transferred to other workshops for use.
Preparation of pigment liquid
According to the formula requirements, weighing beet red and capsanthin, then adding warm water (93 times of certain pigment weight) at about 40 ℃, and completely dissolving for later use. If the water temperature is too low, it takes a long time to dissolve the brine components, and it is not thorough, and there is a case where the dissolution is not completed.
Soaking, pickling and tumbling are carried out according to the formula, and tumbling personnel confirm the prepared auxiliary materials item by item to avoid adding omission. The whole rolling and kneading process is not vacuumized.
Preparing saline water: according to the pickling materials: a certain pigment liquid: dissolving the feed liquid in warm water at a ratio of 0.24:0.14:4.5 in a basin, and controlling the temperature of the warm water to be between 40 and 45 ℃ to ensure that the feed liquid is fully dissolved without agglomeration.
Soaking: accurately weighed saline and cut meat slices are mixed according to the weight ratio of 10kg beef: putting the 4.88kg salt water into an ultrasonic bubble infiltration machine together, and treating for 10min under the conditions of the frequency of 32KHz and the power intensity of 2200W until all the beef slices are uniformly thawed, tenderized and infiltrated to achieve the effect.
Note that before soaking, the state of beef slices is frozen state, and the purpose of soaking is firstly the seepage pickling, and secondly the process of unfreezing, for prior art, this application is more suitable for the industrialization operation, reduction in production cost.
Stirring: manually stirring in the basin, slightly stirring from two sides to the middle by hand until the saline water is basically absorbed, adding the seasoning and the second vitex chili segments, and uniformly stirring to roll and knead. The stirring step is mainly to ensure the full absorption of the saline water, the rolling and kneading force is too large, the meat slices are easy to break, and the meat slices are not formed; meanwhile, the equipment for rolling has large space and large force, so that a plurality of tissue proteins of the meat slices are easily dissolved out from the meat slices and a plurality of air is easily rolled into the meat slices to enter saline water, the saline water is gelatinized, and the quality of the product is poor.
Rolling and kneading: the rolling and kneading pot is put into use after being cleaned and disinfected, and simultaneously, each pot is required to be cleaned once, and no residual water exists in the pot. Until the liquid is completely absorbed, the effect is that the saline water is completely absorbed and no foam mucus exists; adding red oil (low temperature), rolling and kneading for 1 minute, and taking out of the pan.
Package (I)
The production date is required to be sprayed at the required position of the color printing bag before bagging, and the color printing bag is clear and standard and is free from scratching and missing printing.
The meat slices rolled out of the pot are packaged within 30 minutes, so that the phenomenon of oxidation browning is avoided.
Examination of
Before quick freezing, the product is put through a gold inspection machine or an X-ray machine one by one.
Quick freezing
A quick freezer: the temperature is-30 to-40 ℃, the quick-freezing time is 30 to 90min, and if the temperature of the quick-freezing machine is higher, larger ice crystals can be generated, so that the taste and the appearance of the product are influenced. Quick-freezing warehouse: the temperature is minus 25 to minus 30 ℃, and the quick-freezing time is more than 2 hours. The central temperature of the quick-frozen product needs to be below 18 ℃ below zero.
The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be easily understood by those skilled in the art from the disclosure of the present specification. The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit and scope of the present invention. It is to be noted that the features in the following embodiments and examples may be combined with each other without conflict.
It should be noted that, in order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments.
Thus, the following detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the spicy beef slices comprise the following raw materials in percentage by mass:
61% of beef slices, 3.6% of seasoning, 1.5% of pickling material, 0.7% of pepper segments (second wattle-leaved chaste tree twigs), 0.85% of pigment liquid, 3.7% of red oil and the balance of water, wherein the sum of the total mass percentage is 100% (can be regarded as 100 kg).
The seasoning comprises edible salt, chicken essence, (first-grade) green Chinese prickly ash powder, (second vitex strip) chili powder, spicy beef pickling powder, beef powder seasoning, Sichuan pepper powder and thirteen spices, and the mass ratio of the seasonings to the seasonings is 0.01: 0.31: 0.12: 0.25: 1.85: 0.86: 0.12: 0.12.
the spicy beef pickling powder is prepared by mixing pepper, monosodium glutamate and spices in a mass ratio of 1.2: 0.46: 0.50: 2.
the pickling powder seasoning is prepared by mixing sodium bicarbonate, sodium carbonate and edible salt, and the mass ratio of the pickling powder seasoning to the edible salt is 1: 1: 0.5.
the pickling material is a compound moisture retention antioxidant, sodium bicarbonate, a compound moisture retention agent, a pickling powder seasoning and sodium carbonate; the mass ratio of the components is 0.25: 0.43: 0.12: 0.62: 0.06.
the pigment liquid is a mixture of beet red, capsanthin and water, and the mass ratio of the pigment liquid is 0.04: 0.02: 0.84.
the compound water retention antioxidant is prepared by mixing D-sodium erythorbate, haematococcus pluvialis and maltodextrin, wherein the mass ratio of the D-sodium erythorbate to the haematococcus pluvialis to the maltodextrin is 0.05:0.04: 0.30.
The compound water retention agent is prepared by mixing sodium tripolyphosphate, sodium pyrophosphate, edible salt, soybean protein isolate and D-sodium erythorbate in a mass ratio of 0.2: 0.1: 0.05: 0.05: 0.02.
the preparation method of the spicy beef slices comprises the following process flows:
raw meat receiving → pretreatment → soaking → rolling → packaging → inspection → quick freezing → boxing and warehousing.
The method specifically comprises the following steps:
1) pretreating raw beef and then slicing;
raw meat: the healthy and disease-free imported small cucumber strips in non-epidemic areas are selected as raw materials, the requirements of no blood stasis, no focus and cleanness and sanitation are met, and the temperature of the raw materials must meet the temperature requirement of frozen products.
Frozen raw meat can be trimmed by slightly thawing the skin by Microsoft, the thawing time cannot be too long when thawing is noticed, the raw meat is prevented from discoloring, fascia, tendons and fat on the surface of the raw meat are trimmed, impurities such as cow hair and the like are removed, tools such as chopping boards, kitchen knives and the like are sterilized in time by 75% alcohol when the trimming is noticed, and sterile gloves are used for operation in the whole process.
Slicing: the temperature of the slicing environment is controlled below 10 ℃, and the slicing size is required:
making a rectangular meat piece size: the thickness is 3.3-3.6 mm, the length is 60-120 mm, and the width is 35-60 mm;
the size of the meat slices is nearly circular or nearly square: the thickness is 3.3-3.6 mm, and the diameter is 40-70 mm; when slicing, the number of 100g beef slices is 8-11. During slicing, meat slices which do not meet the standard are removed, the cut meat slices can be stored in a 0-4 ℃ storage for standby if the meat slices are not soaked in time, and the turnover time is controlled within 30 minutes.
Preparing a pigment liquid: according to the formula requirements, weighing beet red and capsanthin, then adding warm water (93 times of certain pigment weight) at about 40 ℃, and completely dissolving for later use.
Soaking, pickling and rolling: the materials are prepared according to the formula, and the tumbling personnel confirm the prepared auxiliary materials item by item to avoid adding the auxiliary materials in a missing way. The whole rolling and kneading process is not vacuumized.
Preparing saline water: according to the pickling materials: pigment liquid: dissolving the feed liquid in warm water at a ratio of 0.24:0.14:4.5 in a basin, and controlling the temperature of the warm water to be between 40 and 45 ℃ to ensure that the feed liquid is fully dissolved without agglomeration.
Soaking: accurately weighed saline and cut meat slices are mixed according to the weight ratio of 10kg beef: putting the 4.88kg salt water into an ultrasonic bubble infiltration machine together, and treating for 10min under the conditions of the frequency of 32KHz and the power intensity of 2200W until all the beef slices are uniformly thawed, tenderized and infiltrated.
Stirring: manually stirring in the basin, slightly stirring from two sides to the middle by hand until the saline water is basically absorbed, adding the seasoning and the second vitex chili segments, and uniformly stirring to roll and knead.
Rolling and kneading: the rolling and kneading pot is put into use after being cleaned and disinfected, and simultaneously, each pot is required to be cleaned once, and no residual water exists in the pot. Until the liquid is completely absorbed, the effect is that the saline water is completely absorbed and no foam mucus exists; adding red oil (low temperature), rolling and kneading for 1 minute, and taking out of the pan.
Packaging: the production date is required to be sprayed at the required position of the color printing bag before bagging, and the color printing bag is clear and standard and is free from scratching and missing printing.
The meat slices rolled out of the pot are packaged within 30 minutes, so that the phenomenon of oxidation browning is avoided.
And (4) checking: before quick freezing, the product is put through a gold inspection machine or an X-ray machine one by one.
Quick-freezing: a quick freezer: the temperature is minus 30 to minus 40 ℃, and the quick-freezing time is 60 min. Quick-freezing warehouse: the temperature is minus 25 to minus 30 ℃, and the quick-freezing time is more than 2 hours. The central temperature of the quick-frozen product needs to be below 18 ℃ below zero.
Boxing and warehousing to obtain the finished product.
Example 2:
the spicy beef slices comprise the following raw materials in percentage by mass:
62 percent of beef slices, 3.8 percent of seasoning, 1.6 percent of pickling material, 0.9 percent of chili segments (second wattle-leaved pepper strips), 0.9 percent of pigment liquid, 3.8 percent of red oil and the balance of water, wherein the sum of the total mass percentage is 100 percent.
The remaining conditions were the same as in example 1.
Example 3:
a sliced beef is prepared by directly slicing beef according to specific embodiment, quickly freezing, boxing, and storing.
The beef slices prepared in examples 1-3 were tested, and the specific results were as follows:
comparative example:
A. and (3) comparing the formula:
comparative example A-1:
the comparative example A-1 differs from example 1 in that no built water-retaining antioxidant is added to the marinating material, and the remaining formulation and process are identical.
Comparative example A-2:
comparative example a-2 differs from example 1 in that no haematococcus pluvialis was added to the compounded moisture retention antioxidant and the remaining formulation and process were identical.
Comparative example A-3:
the comparative example A-3 is different from the example 1 in that no compound water retention agent is added in the curing material, and the rest of the formula and the process are completely the same.
Comparative example A-4:
comparative examples a-4 differ from example 1 in that no cure powder seasoning was added to the formulation and the remaining formulation and process were identical.
Comparative example A-5:
comparative examples a-5 differ from example 1 in that no red oil was added to the formulation and the remaining formulation and process were exactly the same.
B. And (3) comparing the formula content:
comparative example B-1:
comparative example B-1 differs from example 1 in that the amount of sliced beef was increased to 70% and the remaining formulation and process were identical.
Comparative example B-2
Comparative example B-2 differs from example 1 in that the amount of sliced beef was reduced to 55% and the remaining formulation and process were identical.
Comparative example B-3:
comparative example B-3 differs from example 1 in that the amount of marinade added is reduced to 0.5% and the remaining formulation and process are identical.
Comparative example B-4:
comparative examples B-4 differ from example 1 in that the amount of compound moisture retention antioxidant added was increased to 0.4% and the remaining formulation and process were identical.
Comparative example B-5
Comparative examples B-5 differ from example 1 in that the amount of added compound moisture retention antioxidant was reduced to 0.1% and the remaining formulation and process were identical.
Comparative example B-6:
comparative examples B-6 differ from example 1 in that the amount of compound moisture retention agent added was increased to 0.2% and the remaining formulation and process were identical.
Comparative example B-7
Comparative examples B-7 differ from example 1 in that the amount of compound moisture retention agent added was reduced to 0.05% and the remaining formulation and process were identical.
C. The production process comparison:
comparative example C-1:
comparative example C-1 was identical to example 1 except that no soaking step was employed.
Comparative example C-2:
comparative example C-2 is identical to the conditions of example 1 except that no bubble permeation step is employed.
Comparative example C-3:
comparative example C-3 the conditions of example 1 were identical, except that the tumbling treatment was carried out without using the stirring step.
Comparative example C-4:
comparative example C-3 is identical to the conditions of example 1, except that no tumbling step is employed.
Comparative example C-5:
comparative example C-5 is identical to the conditions of example 1, except for a bubble permeation time of 2 min.
Comparative example C-6:
comparative example C-6 is identical to the conditions of example 1, except for a bubble permeation time of 20 min.
Measuring one:
tenderization shear force change:
10 portions of each of the beef slices prepared in examples 1 to 3 and the products prepared in comparative examples A-1 to 4, comparative examples B-1 to 3 and comparative examples C-1 to 3 were arbitrarily extracted, subjected to sensory evaluation and performance measurement (taking an average value), wherein a C-LM-3B type digital muscle tenderness meter was used for tenderness measurement, and the specific test steps were as follows: taking meat slices, cutting into 30mmx10mm size along muscle fiber direction with iron ruler and scalpel, shearing with muscle tenderness instrument perpendicular to muscle fiber direction, measuring for 5 times, and taking average value.
Change in beef meat juice loss rate:
the beef is gradually deteriorated in tissue state after being killed, the water holding capacity of the beef is also deteriorated, meat liquid becomes viscous, and the loss rate is obviously reduced after conditioning.
The meat juice loss rate is measured by weighing the freshness protection package containing the prepared beef as m2, putting the drained prepared beef into the freshness protection package, and weighing the freshness protection package and the weight of the freshness protection package as m 1. Placing the bag containing the prepared beef in a refrigerator for refrigeration, taking out the prepared beef for the next experiment, wiping the water on the surface of the prepared beef with sterilized gauze, and placing the bag into a new bag to measure the weight of the bag to be m 3. The calculation formula is as follows:
sensory scoring criteria:
the specific test results are as follows:
as can be seen from the above table, the beef slices treated by the method have small shearing force and high tenderness. The invention discloses a pre-conditioned spicy beef slice which can effectively delay beef oxidation (ruddy and durable color), repeatedly unfreeze juice loss rate (water control and retention property) and has good color and taste.
And (2) measuring: and (3) measuring the water holding capacity of the beef slices:
the test method is a cold chain temperature fluctuation simulation test: quickly freezing for 3 hours by adopting a quick freezer at the temperature of-30 ℃, unfreezing for 3 hours at normal temperature for the 1 st time, and measuring the beef juice loss rate of 1; refreezing at-10 ℃ for 3 hours, unfreezing at normal temperature for 3 hours at the 2 nd time, and measuring the beef juice loss rate 2; refreezing at-10 ℃ for 3 hours, unfreezing at normal temperature for 3 hours at the 3 rd time, and measuring the beef juice loss rate to be 3; refreezing at-10 ℃ for 3 hours, thawing at normal temperature for 3 hours at the 4 th time, measuring the loss rate of beef juice 4. taking 4 parts of the same test sample, weighing the fresh-keeping bag containing the conditioned beef and recording the weight as m2, putting the conditioned beef into the fresh-keeping bag before quick freezing at 30 ℃, and weighing the conditioned beef and recording the weight as m 1. The bags containing the conditioned beef were treated as described above, and the conditioned beef was taken out for the next experiment, dried with sterilized gauze for moisture on the surface, and then placed in a new bag to measure the weight m 3. The calculation formula is as follows:
as can be seen from the above table, the product prepared by the present application has strong water retention capacity, and the water loss rate of the product is extremely low despite repeated thawing and refreezing.
And (3) determination: measurement of cooking loss:
reference is made to the measurement method of Liu et al (2015). After opening the package, the surface of the steak was wiped of the juice with filter paper and the mass was designated as W1. And putting the meat sample into a water bath, inserting a thermometer probe into the center of the water bath, then putting the meat sample into the water bath at 80 ℃, steaming the meat sample in the water bath for 10min, 20min, 30min, 45min and 60min, and taking out the beef slices. The juice on the surface of the sliced beef was wiped with filter paper and weighed as W2. The cooking loss is calculated as follows: cooking loss (%) (W1-W2)/W1 × 100
As can be seen from the above table, the sliced beef obtained in the present application has the characteristic of being not old after long-time cooking.
And (4) measuring: determination of meat color stability:
thawing, opening the package, wiping water on the surface of the steak, placing in the air for 10min, 30min, 60min, 120min and 180min, and then measuring the a-value of the sample by using a corrected colorimeter (measuring aperture is 8mm, light source A and standard visual angle is 10 ℃). 6 sites were randomly determined for each beefsteak. The recorded range of the reflectance R value is 400-700nm (spectrum spacing: 10nm), the values of K/S525 and K/S572 are calculated by using Kubelka-Munk formula, and the content of the methemoglobin is the ratio of K/S572 to K/S525 (AMSA, 2012).
As can be seen from the above table, the beef slices prepared in the present application are meat-color stable.
The foregoing basic embodiments of the invention and their various further alternatives can be freely combined to form multiple embodiments, all of which are contemplated and claimed herein. In the scheme of the invention, each selection example can be combined with any other basic example and selection example at will. Numerous combinations will be known to those skilled in the art.
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 and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. The spicy beef slices are characterized by comprising the following raw materials in percentage by mass:
60-63% of beef slices, 3.5-3.8% of seasoning, 1.3-1.6% of pickling material, 0.6-0.9% of pepper sections, 0.8-0.9% of pigment liquid, 3.6-3.8% of red oil and the balance of water, wherein the sum of the total mass percentage is 100%.
2. The spicy beef slices of claim 1, which are characterized by comprising the following raw materials in percentage by mass:
61.76 percent of beef slices, 3.65 percent of seasoning, 1.48 percent of pickling material, 0.74 percent of pepper section, 0.86 percent of pigment liquid, 3.71 percent of red oil and the balance of water, wherein the sum of the total mass percentage is 100 percent.
3. The spicy beef slices of claim 1 or claim 2, wherein: the curing material comprises a compound moisture retention antioxidant, baking soda, a compound moisture retention agent, curing powder seasoning and sodium carbonate; the mass ratio of the components is 0.24-0.27: 0.4-0.5: 0.11-0.13: 0.55-0.65: 0.05-0.07.
4. The spicy beef slices of claim 1 or claim 2, wherein: the seasoning comprises edible salt, chicken essence, green Chinese prickly ash powder, chili powder, spicy beef pickling powder, beef powder seasoning, Sichuan pepper powder and thirteen spices, and the mass ratio of the seasonings to the seasonings is 0.008-0.011: 0.25-0.35: 0.11-0.13: 0.2-0.3: 1.7-2: 0.7-1: 0.11-0.13: 0.11-0.13.
5. The spicy beef slices of claim 1 or claim 2, wherein: the pigment liquid is 7% by mass, comprises beet red, capsanthin and water, and is prepared from the following components in a mass ratio of 0.03-0.05: 0.015-0.025: 0.7-0.9.
6. The spicy beef slices of claim 3, wherein: the compound moisture retention antioxidant comprises D-sodium erythorbate, Haematococcus pluvialis and maltodextrin, and the mass ratio of the D-sodium erythorbate to the Haematococcus pluvialis to the maltodextrin is 0.035-0.045:0.025-0.035: 0.15-0.25.
7. The spicy beef slices of claim 3, wherein: the compound water retention agent comprises sodium tripolyphosphate, sodium pyrophosphate, edible salt, isolated soy protein and D-sodium erythorbate, and the mass ratio of the sodium tripolyphosphate to the sodium pyrophosphate is 0.15-0.2: 0.05-0.1: 0.03-0.05: 0.03-0.05: 0.01-0.02.
8. The spicy beef slices of claim 3, wherein: the spicy beef pickling powder comprises pepper, monosodium glutamate and spices in a mass ratio of 1-1.5: 0.45-0.55: 0.4-0.6: 1.5-3.
9. The spicy beef slices of claim 3, wherein: the pickling powder seasoning comprises sodium bicarbonate, sodium carbonate and edible salt, and the mass ratio of the pickling powder seasoning to the edible salt is 0.5-1: 0.5-1: 0.1-0.5.
10. The process for preparing sliced spicy beef according to any one of claims 1 to 9, characterized in that it comprises the following steps:
1) pretreating raw beef and then slicing;
2) preparing saline water: dissolving the pickling material, the pigment liquid and water, wherein the water temperature is 40-45 ℃;
3) soaking and stirring: pouring the saline water into the beef slices for soaking, wherein the soaking conditions of the ultrasonic bubble permeation machine are as follows: frequency of 32KHz, power intensity of 2200W, and processing time of 10 min; after the saline water is absorbed, adding seasonings and the pepper sections and stirring uniformly;
4) rolling and kneading: rolling and kneading the beef slices treated in the step 3), and then adding the red oil to roll and knead for 1min to obtain the beef slices.
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| CN115005390A (en) * | 2022-06-22 | 2022-09-06 | 上海豪守(河南)食品有限公司 | Spicy beef slice product and processing method for improving freeze-thaw stability of spicy beef slice product |
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Application publication date: 20210824 |