CN114376157A - Soup frozen beef and preparation and application thereof - Google Patents
Soup frozen beef and preparation and application thereof Download PDFInfo
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- CN114376157A CN114376157A CN202111682578.6A CN202111682578A CN114376157A CN 114376157 A CN114376157 A CN 114376157A CN 202111682578 A CN202111682578 A CN 202111682578A CN 114376157 A CN114376157 A CN 114376157A
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- A23L13/40—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
- 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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
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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
-
- 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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- Life Sciences & Earth Sciences (AREA)
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- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The application relates to the field of semi-finished food products, in particular to soup frozen beef and preparation and application thereof, wherein the soup frozen beef is prepared by mixing prepared soup jelly and cooked beef according to the weight ratio of 1 (2-3), and the preparation steps of the soup jelly are as follows: (1) frying beef soup: adding foamed gelatin accounting for 5-6% of the total weight of the soup into the fried soup, and frying to obtain beef soup; (2) soup jelly: refrigerating the beef soup prepared in the step (1) at the temperature of 0-10 ℃ to prepare the soup jelly. The soup jelly is not easy to flow, can keep a relatively stable state in the transportation process, is not easy to sink, and can be kept around beef; the soup jelly locks the fragrance and delicate flavor of the product, and meanwhile, the product can be eaten after being heated, is less influenced by cooking skill, environment and time, can be produced and eaten in a large amount, and expands the application scene.
Description
Technical Field
The application relates to the field of semi-finished food products, in particular to soup frozen beef and preparation and application thereof.
Background
The stir-fried beef is generally ready-to-eat after being fried, needs various food materials, is fried in a specific environment, and simultaneously needs higher cooking technology and longer time, so the application scene is greatly limited. The existing fried beef can not be fried in a large amount, if the fried beef is fried in a large amount, the fragrance is volatile after long-term storage, the soup is deep, and the soup can be soaked in the rice when the fried beef is placed together with the rice, so that the fresh and tender taste of the food is reduced.
Disclosure of Invention
In order to ensure the fresh and tender taste of the fried beef and solve the problem of limited application scenes, the application provides the frozen beef in soup and the preparation and the application thereof.
In a first aspect, the application provides a preparation method of soup frozen beef, which comprises the following operation steps:
cooking beef;
preparing the soup jelly:
(1) frying beef soup: adding foamed gelatin accounting for 5-6% of the total weight of the soup into the fried soup, and frying to obtain beef soup;
(2) soup jelly: refrigerating the beef soup prepared in the step (1) at the temperature of 0-10 ℃ to prepare soup jelly;
mixing the prepared soup jelly with cooked beef according to the weight ratio of 1 (2-3) to obtain the soup jelly beef.
By adopting the technical scheme, various raw materials are added in the process of frying the soup, wherein the raw materials comprise soaked gelatin, the edible gelatin is prepared by utilizing the collagen of bones and skins of animals such as pigs, cattle, sheep and the like through denaturation and degradation, contains more than 8L-type amino acids, is pure protein, and does not contain fat and cholesterol. The soaked gelatin is easy to melt by heating and can be solidified into a solid state after being cooled, and the soaked gelatin is beneficial to refrigerating the soup into soup jelly after the soup is made.
Compared with soup, the soup jelly is not easy to flow, can keep a relatively stable state in the transportation process, is not easy to sink, and can be kept around beef, so that the beef is relatively independent and fresh and tender; when the top of the package is partially or completely transparent, the state of the product can be observed conveniently, and the soup jelly can not be stuck to a transparent part due to shaking so as to reduce the aesthetic feeling and improve the experience of users or consumers; the soup jelly locks the fragrance and delicate flavor of the product, and meanwhile, the product can be eaten after being heated, is less influenced by cooking skill, environment and time, can be produced and eaten in a large amount, and expands the application scene.
Preferably, the beef soup in the step (2) is refrigerated at the temperature of 5-6 ℃ for 4-6 h.
By adopting the technical scheme, the soup is refrigerated and becomes the soup jelly, if the refrigerated temperature is too low in the process, the soup is not uniformly solidified, the heat exchange outside the soup is faster than that inside the soup, when the temperature is too low, the soup outside becomes the soup jelly or frosts, but the soup is still inside, so that the heat inside is not easy to dissipate, and the bacteria inside is easy to nourish; if the refrigeration temperature is too high, the time for solidification is too long, and the soup is not easy to solidify into soup jelly; therefore, the proper temperature and time are beneficial to the formation and preservation of the soup jelly.
Preferably, the foamed gelatin in the step (1) is prepared by the following steps: mixing gelatin 0.2-0.4 weight parts with water 0.9-1.3 weight parts, and soaking for 30-50 min.
By adopting the technical scheme, the gelatin is in a particle or block shape and needs to be fully soaked before use, otherwise the gelatin is difficult to melt in the frying process, the melting time is too long, other raw materials are excessively fried, and the fragrance and the color of the raw materials are influenced, so that the gelatin needs to be soaked to be complete before use, and the formation of soup jelly and the maintenance of good color and luster are facilitated.
Preferably, the beef is cooked by washing, slicing, pickling and frying.
Further, the beef is refrigerated before being sliced.
By adopting the technical scheme, the pickled beef is favorable for taste; the beef is refrigerated before slicing, so that the beef slices with certain sizes can be cut conveniently; after cutting, the food is refrigerated and heated to above 0 ℃ for standby, and the food is favorable for flavor seasoning in the next step of pickling.
Preferably, the beef is fished out after the oil-coating operation, and cooled to 15-25 ℃ in 15-20min under vacuum when the temperature of the beef is reduced to 83-87 ℃.
By adopting the technical scheme, compared with the mode of directly cooling to room temperature, vacuum quick cooling is used to reduce the pressure of water molecules and oil on the surface of the beef slices, the boiling point is reduced, the water molecules are directly changed into gas from liquid, and a large amount of heat can be taken away in the vaporization process, so that the cooling speed is accelerated; the proportion of water molecules vaporized in the whole cooling period of the vacuum rapid cooling operation is low, so that when the beef slices reach the set cooling temperature, the tastes of the beef slices such as saltiness, freshness and tenderness are not affected, and on the contrary, in a high-temperature stage of more than 60 ℃, the beef slices are rapidly cooled, so that the beef slices are prevented from being smoldered and are chewy; and the beef slices are quickly cooled in vacuum to avoid a temperature zone where bacteria are easy to breed, namely a temperature range of 30-60 ℃, so that the freshness and the tenderness of the beef slices are better kept.
Preferably, the beef is tenderized according to the following operations before the slicing operation: mixing 1-3 parts of papain and 1-3 parts of bromelain to prepare a complex enzyme; uniformly injecting the complex enzyme onto beef, and performing ultrasonic treatment at 6-10 deg.C for 10-30 min; the weight ratio of the complex enzyme to the beef is (0.2-2): 100.
by adopting the technical scheme, the tenderness of meat is the most common index for evaluating the quality of meat, and the tenderness of beef can be improved by injecting the compound enzyme of papain and bromelain. The main effect of the papain is to tenderize the beef by digesting the fibers, while the main effect of the bromelain is to tenderize the beef by breaking the fibers, the two enzymes are combined from different action modes to degrade collagen and elastin which are responsible for the structures in connective tissues and muscle fibers in the beef slices, so that some connecting bonds in the beef structure are broken, and the beef tenderization effect is realized; the microstructure of the beef can be destroyed by ultrasonic wave, and the fresh and tender mouthfeel is increased; the ultrasonic wave can also be beneficial to the enzyme to be quickly dispersed in the beef, so that the effect of quickly tenderizing the beef is realized; the temperature is set to be 6-10 ℃, so that the freshness of the beef is kept, and the change of the meat quality caused by overhigh temperature is avoided.
Preferably, the pickling operation is to pickle the beef slices by using a pickling juice, wherein the pickling juice comprises a first pickling juice with a flavoring effect and a second pickling juice for keeping the beef fresh and tender.
Further, the first curing juice can comprise the following raw materials in parts by weight: 0.6-1 part of light soy sauce, 0.8-1.2 parts of dark soy sauce, 0.3-0.5 part of monosodium glutamate, 0.2-0.4 part of baking soda, 1-3 parts of cooking wine, 0.1-0.2 part of salt, 0.5-0.7 part of beef flavor soup base seasoning sauce, 0.05-0.15 part of white pepper powder, 0.3-0.5 part of chicken essence and 9-11 parts of water; the second curing juice may comprise the following raw materials in parts by weight: 0.5-1.5 parts of raw powder and 4-6 parts of water; pickling with the first pickling juice for 5-15min, and adding the second pickling juice to pickle for 10-30 min.
By adopting the technical scheme, the first pickling juice and the second pickling juice are used in pickling, the first pickling juice mainly has the effect of making the beef tasty, and the first pickling juice comprises but is not limited to light soy sauce, dark soy sauce, cooking wine and salt; the second pickling juice comprises water and starch prepared from raw powder, and has the main effects of enabling the raw powder to adhere to the outer surface of the beef slices, helping to lock the moisture of the beef slices during next frying, keeping crisp and tender and preventing the beef slices from hardening due to excessive moisture loss during frying.
In a second aspect, the present application provides a soup frozen beef.
In a third aspect, the application provides application of the soup frozen beef, the soup frozen beef is hermetically packaged to obtain a hermetically packaged soup frozen beef semi-finished product, and the soup frozen beef semi-finished product is refrigerated at the temperature of 0-10 ℃ before being eaten.
By adopting the technical scheme, the soup frozen beef is in a cold storage state before being eaten, so that the storage time is prolonged, the fragrance of food is locked, the transportation is convenient, and the application scene is enlarged.
In summary, the present application includes at least one of the following beneficial technical effects:
1. the soup frozen beef in the application can keep the fragrance, color and fresh and tender mouthfeel of food, and can be heated for instant eating, so that the application scene is enlarged;
2. the vacuum quick-cooling after the oil is passed through the soup frozen beef in the application is favorable for keeping the fresh and tender mouthfeel of the beef.
Detailed Description
The present application will be described in further detail with reference to specific examples.
The following raw materials in the application are commercially available products, specifically: gelatin was purchased from Guangdong Europe and emperor bioengineering, Inc.
Examples
Example 1
A soup jelly beef comprises soup jelly and beef;
the cooking steps of the beef are as follows:
s1, cleaning: cleaning beef and draining for later use;
s2, slicing: refrigerating the beef prepared in the step S1 for 12h, wherein the surface temperature of the beef is-3 ℃, cutting the beef into beef slices with the length of 3cm, the width of 2cm and the thickness of 0.3cm, and then refrigerating the beef slices for 12h until the central temperature is higher than 0 ℃ for later use;
s3, pickling: the beef slices are pickled by using pickling juice comprising 0.8kg of light soy sauce, 1kg of dark soy sauce, 0.4kg of monosodium glutamate, 0.3kg of baking soda, 2kg of cooking wine, 0.15kg of salt, 0.6kg of beef-flavor soup base seasoning sauce, 0.1kg of white pepper powder, 0.4kg of chicken essence, 15kg of water and 1kg of starch, wherein the weight ratio of the pickling juice to the beef slices is 0.5: 1;
s4, oil passing: heating 8kg of oil to 165 ℃, adding 5kg of the beef slices prepared in the step S3 into the hot oil, stirring, frying for 2min, taking out the beef slices, draining the oil, and cooling to 25 ℃ for later use;
the preparation method of the soup jelly comprises the following steps:
(1) frying beef soup: heating 2kg of oil to 85 ℃, sequentially adding 1kg of dry capsicum frutescens and 2kg of fresh capsicum frutescens, adding 1kg of garlic powder and 0.5kg of ginger powder, adding 9kg of water, adding 0.97kg of foamed gelatin (5 percent of the total weight of the soup), and adding 1kg of light soy sauce, 1kg of dark soy sauce, 0.2kg of chicken essence, 0.4kg of white sugar, 0.2kg of monosodium glutamate, 1kg of beef flavor soup base seasoning sauce and 0.03kg of white pepper powder;
wherein, the preparation steps of the foamed gelatin are as follows: mixing gelatin 0.2kg and water 0.8kg, and soaking for 20 min;
(2) soup jelly: refrigerating the soup prepared in the step (1) at the refrigerating temperature of 0 ℃ for 3 hours to prepare soup jelly; and mixing the prepared soup jelly with cooked beef according to the weight ratio of 1:2 to obtain the soup jelly beef.
Example 2
A soup jelly beef comprises soup jelly and beef;
the cooking method of beef was the same as in example 1;
the preparation method of the soup jelly comprises the following steps:
(1) frying beef soup: heating 3kg of oil to 95 ℃, sequentially adding 2kg of dried capsicum frutescens and 3kg of fresh capsicum frutescens, frying for 20s, adding 2kg of garlic powder and 1kg of ginger powder, frying for 15s, adding 10kg of water, adding 1.43kg of foamed gelatin (5 percent of the total weight of the soup), adding 2kg of light soy sauce, 2kg of dark soy sauce, 0.4kg of chicken essence, 0.8kg of white sugar, 0.4kg of monosodium glutamate, 1kg of beef flavor soup base seasoning sauce and 0.07kg of white pepper powder;
wherein, the preparation steps of the foamed gelatin are as follows: mixing gelatin 0.4kg and water 1.3kg, and soaking for 20 min;
(2) soup jelly: refrigerating the soup prepared in the step (1) at the refrigerating temperature of 10 ℃ for 6 hours to prepare soup jelly; and mixing the prepared soup jelly with cooked beef according to the weight ratio of 1:3 to obtain the soup jelly beef.
Example 3
The frozen beef soup of example 3 is the same as the raw material of example 1, except that: in the preparation of the soup jelly, the refrigeration temperature in the step (2) is 5 ℃, and the refrigeration time is 4 hours; the rest is the same as in example 1.
Example 4
The frozen beef soup of example 4 is prepared in the same manner as in example 3, except that: in the preparation of the soup jelly, the foamed gelatin added in the step (1) accounts for 6 percent of the total weight of the soup; the rest is the same as in example 3.
Examples 5 to 6
The frozen beef soup of examples 5 to 6 are different from example 3 in that: in the preparation of the soup jelly, the preparation methods of the foamed gelatin in the step (1) are different, specifically, 0.2kg of gelatin is mixed with 1kg of water for soaking, and the soaking time of the embodiments 5-6 is 30min and 50min respectively; the rest is the same as in example 3.
Example 7
The frozen beef soup of example 7 is the same as the raw material of example 6, except that: in the cooking of beef, after the frying operation, the beef is fished out, and when the temperature of beef slices is reduced to 83 ℃, the beef slices are placed in a vacuum quick-cooling machine to be cooled to 25 ℃ within 15 min; the rest is the same as example 6.
Example 8
The frozen beef soup of example 8 is the same as the raw material of example 7, except that: in the cooking of beef, after the frying operation, the beef is fished out, and when the temperature of beef slices is reduced to 87 ℃, the beef slices are placed in a vacuum quick-cooling machine to be cooled to 15 ℃ within 20 min; the rest is the same as in example 7.
Example 9
The frozen beef soup of example 9 is different from example 6 in that: in the cooking of beef, the beef is tenderized according to the following operations before slicing: mixing 0.02kg of papain and 0.02kg of bromelain to prepare a complex enzyme; uniformly injecting the complex enzyme onto beef, and performing ultrasonic treatment at 20kHz and 6 ℃ for 30 min; the weight ratio of the complex enzyme to the beef is 0.2: 100; the rest is the same as example 6.
Example 10
The frozen beef soup of example 10 is different from example 6 in that: in the cooking of beef, the beef is tenderized according to the following operations before slicing: mixing 0.05kg of papain and 0.05kg of bromelain to prepare a complex enzyme; uniformly injecting the complex enzyme onto beef, and performing ultrasonic treatment at 40kHz and 8 ℃ for 20 min; the weight ratio of the complex enzyme to the beef is 1: 100; the rest is the same as example 6.
Example 11
The frozen beef soup of example 11 is different from example 6 in that: in the cooking of beef, the beef is tenderized according to the following operations before slicing: mixing papain 0.1kg and bromelain 0.1kg to obtain complex enzyme, uniformly injecting the complex enzyme onto beef, and performing ultrasonic treatment at 60kHz and 10 deg.C for 10 min; the weight ratio of the complex enzyme to the beef is 2: 100; the rest is the same as example 6.
Example 12
The frozen beef soup of example 12 differs from example 6 in that: in the cooking of beef, pickling juice is adopted in the pickling operation to pickle the beef slices, the pickling juice comprises a first pickling juice with a flavoring effect and a second pickling juice for keeping the beef fresh and tender, and the first pickling juice comprises 0.8kg of light soy sauce, 1kg of dark soy sauce, 0.4kg of monosodium glutamate, 0.3kg of baking soda, 2kg of cooking wine, 0.15kg of salt, 0.6kg of beef-flavor soup-base seasoning sauce, 0.1kg of white pepper powder, 0.4kg of chicken essence and 10kg of water; the second pickling juice comprises 5kg of water and 1kg of raw flour; the first pickling juice is used for pickling the beef for 10min, and then the second pickling juice is added for pickling for 20 min; the rest is the same as example 6.
Example 13
The frozen beef soup of example 13 differs from example 7 in that: in the cooking of beef, the beef is tenderized according to the following operations before slicing: mixing papain 0.1kg and bromelain 0.1kg to obtain complex enzyme, uniformly injecting the complex enzyme onto beef, and performing ultrasonic treatment at 60kHz and 10 deg.C for 10 min; the weight ratio of the complex enzyme to the beef is 2: 100; in the pickling operation, the beef slices are pickled by adopting pickling juice, wherein the first pickling juice comprises 0.8kg of light soy sauce, 1kg of dark soy sauce, 0.4kg of monosodium glutamate, 0.3kg of baking soda, 2kg of cooking wine, 0.15kg of salt, 0.6kg of beef-flavor soup-base seasoning sauce, 0.1kg of white pepper powder, 0.4kg of chicken essence and 10kg of water; the second pickling juice comprises 5kg of water and 1kg of raw flour; the first pickling juice is used for pickling the beef for 10min, and then the second pickling juice is added for pickling for 20 min; the rest is the same as in example 7.
The marinade and soup in the present application include, but are not limited to, the types and amounts of the raw materials in the examples, and can be adjusted according to the taste.
Comparative example
Comparative example 1
The soup beef of comparative example 1 is identical to the raw material of example 1, except that: in the preparation of the soup jelly, the fried soup is not prepared into the soup jelly, so that the step (2) in the preparation process of the soup jelly is reduced; the rest is the same as in example 1.
Comparative example 2
The frozen beef soup of comparative example 2 differs from example 1 in that: in the preparation of the soup jelly, no foaming gelatin is added into the fried soup in the step (1); the rest is the same as in example 1.
Performance detection
The products obtained in examples 1 to 13 and comparative examples 1 to 2 were subjected to a performance test as follows: the indexes of the texture of the food are important factors for evaluating the quality of the food, and different from sensory evaluation, an instrument evaluation method is objective, so that the performance detection adopts an instrument to detect the parameters of the hardness and the viscosity of the beef. Wherein the hardness is the maximum peak value during compression and is the internal bonding force of the beef for keeping the shape; stickiness is the work consumed by the probe due to the sticking effect of the beef, and is the negative product between the first compression curve reaching zero and the start of the second compression curve. The product is placed in a sealed box at the temperature of 5 ℃ for 15d respectively, and the texture characteristics of the beef after the initial time and the 15d time are measured by using a texture analyzer. The product is measured after being warmed to 25 ℃, and the test conditions are as follows: the deformation amount of the pressed sample was 75%, the lowering speed of the probe before the test was 2mm/s, the trigger force was 3g, the speed at the time of the test was 1mm/s, and the speed of the return stroke after the end of the test was 5 mm/s.
The results are shown in Table 1.
TABLE 1 Performance test results for different stir-fried beef
The test results in table 1 show that the hardness and viscosity of the frozen beef obtained in examples 1-13 after being placed for 15 days are superior to those of comparative examples 1-2, which indicates that the frozen beef obtained in examples 1-13 has superior meat quality and is fresh and tender after being stored for 15 days.
The results of examples 1-2 in Table 1 show that the frozen beef soup prepared by a certain preparation process and raw material ratio can keep fresh and tender in a short period of time. The soup prepared in the comparative example 1 is not prepared into soup jelly, the soup is directly mixed with beef, the soup sinks to the bottom, part of the beef is soaked, and after 15 days, the hardness of the beef is obviously reduced, and the viscosity of the beef is increased. The soup prepared in the comparative example 2 is not easy to be prepared into solidified soup jelly, and the beef is easy to have low hardness and high viscosity.
The results of examples 3-4 in table 1 show that the prepared soup jelly prepared by adding gelatin into the prepared soup and refrigerating the soup at a specific temperature for a certain period of time has a good effect, and can keep beef with good hardness and viscosity after being placed for 15 days, thereby keeping the beef fresh and tender.
The results of examples 5-6 in Table 1 show that the broth jelly thus prepared can help to maintain the beef with better hardness and viscosity and thus fresh and tender texture when the gelatin is fully soaked.
The results of examples 7-8 in table 1 show that the vacuum quick cooling machine quick cooling mode is adopted after beef is oiled, so that beef slices are kept fresh and tender, the initial hardness is low, the tenderness is good, the hardness and viscosity are not changed greatly after the beef is placed for 15 days, and the freshness and the tenderness of the beef are kept.
The results of examples 9-11 in Table 1 show that when the tenderization process of beef is added, the beef prepared has lower hardness and is fresh and tender, the viscosity change is smaller after the beef is placed for 15 days, and the beef is still fresh and tender.
The results of example 12 in Table 1 show that the addition of the second marinade better locks the surface moisture of the beef when the beef is first marinated in the first marinade and then seasoned, and the beef produced is less firm and tender.
The results of example 13 in table 1 show that compared with example 7, beef is tenderized before being sliced, and the beef is pickled with the first pickling juice for flavoring and then the second pickling juice for better locking the moisture of the beef; the beef prepared by the process has small hardness and is more fresh and tender.
Application example
The soup frozen beef prepared in the examples 1-13 and the comparative examples 1-2 are respectively sealed and vacuum-packed to prepare semi-finished soup frozen beef products sealed in the application examples 1-13 and the application comparative examples 1-2. The net content of each sealed package of the semi-finished product of the soup frozen beef in the application examples 1-13 and the application comparative examples 1-2 is 380 +/-10 g.
The sensory evaluation results of the semi-finished frozen beef products of application examples 1 to 13 and application examples 1 to 2 were shown in Table 2, based on the initial sensory evaluation at 5 ℃ and the sensory evaluation after leaving at 5 ℃ for 15 days.
TABLE 2 organoleptic evaluation of different veal
The results of application examples 3-4 in table 2 show that when the soup is frozen by refrigeration, the soup is slowly frozen at a proper temperature, which is beneficial to forming tender and smooth soup; the results of application examples 5-6 show that the gelatin is fully soaked when the soup is prepared, so that the frying efficiency of the soup is improved, other seasonings of the soup are not excessively fried, the color of the soup is better, and the appearance of the prepared soup jelly is better; the results of application examples 7-8 show that the quick cooling of the beef after being oiled is beneficial to keeping the beef fresh and tender; results of application examples 9-11 show that tenderization treatment before beef slicing is beneficial to keeping freshness and tenderness of beef; the result of application example 12 shows that after the beef is pickled and tasty by the first pickling juice, the moisture on the surface of the beef can be better locked by adding the second pickling juice, and the prepared beef is more fresh, tender and tasty. The appearance aesthetic feeling after the beef is placed for 15 days by using the comparative example 1 is poor, mainly because the soup is not made into soup jelly, so that the soup is settled, the beef is soaked, and the beef is easy to stick to the wall under the condition of shaking; the aesthetic appearance after being placed for 15 days by using the comparative example 2 is poor, mainly because gelatin is not added in the process of making the soup, the soup is not easy to form soup jelly, soak beef and is easy to stick to the wall under the condition of shaking.
In addition, representative examples of application and comparative examples 1 to 2 were selected and left at 5 ℃ for 15 days, and after the sealed package was opened and heated at 100 ℃ for 5 minutes, the mouth feel and aroma were evaluated, and the evaluation criteria are shown in Table 3.
The specific evaluation method comprises the following steps: selecting 10 evaluators to perform trial eating evaluation, wherein trial eating is divided into two days, and the trial eating starts 2 hours after breakfast, 5 kinds of trial eating are taken on the first day, and 4 kinds of trial eating are taken on the second day. Each evaluator is separated by a partition plate, so that the evaluators are in relatively independent spaces, and mutual interference and influence among the evaluators are reduced. Rinsing with water 3 times before each trial eating, with an interval of 10min between each two trial eating. 10 evaluators had good health conditions, had healthy sense organs and had good resolving power; no smoking and alcohol addiction, good personal hygiene conditions, no obvious personal taste cravings, an average of 10 people was taken as the product score, and the score results are shown in table 4.
TABLE 3 evaluation criteria of different stir-fried beef
| Sensory categories | Score of | Standard of merit |
| Degree of fragrance | 0 to 3 points | No fragrance: 0 minute, slightly fragrant: 1 point, strong fragrance: 3 points of |
| Taste of the product | 1 to 7 points | Not fresh and tender for 1 point, slightly fresh and tender: 3, dividing, fresh and tender: 5 points, very fresh and tender: 7 points of |
TABLE 4 comprehensive scores of aroma degree and taste results of different stir-fried beef
| Scoring/scoring | |
| Application example 1 | 7.6 |
| Application example 3 | 8.2 |
| Application example 6 | 8.6 |
| Application example 7 | 9.0 |
| Application example 10 | 9.4 |
| Application example 12 | 9.2 |
| Application example 13 | 9.6 |
| Application comparative example 1 | 5.4 |
| Comparative application example 2 | 6.2 |
The results in table 4 show that the comprehensive scores of the application examples are higher than the comprehensive score of the application comparative example, which indicates that the comprehensive evaluation of the fragrance degree and the mouthfeel of the application examples is higher than that of the application comparative example. The refrigeration temperature in the soup jelly making process of application example 3 is better than that of application example 1, and the comprehensive score is slightly improved; application example 6 is different from application example 1 in the soaking time and the mixing amount of the soaking gelatin and water added in the soup jelly making process, when the soaking is incomplete, the frying time can be increased, other seasonings are easily fried excessively, and the fragrance is easily reduced; compared with the beef in the application example 6, the application example 7 adds a quick cooling process after the beef is oiled, so that the beef is more fresh and tender; compared with the application example 6, the application example 10 increases tenderization treatment before beef slicing, so that the beef is more fresh and tender; in application example 12, compared with application example 6, the beef is pickled and flavored by the first pickling juice, and then the second pickling juice is added, so that the moisture on the surface of the beef can be well locked, and the prepared beef is more fresh, tender and tasty; application example 13 added the same tenderization treatment as in application example 10 and the same pickling treatment as in application example 12 to the application example 7, and the beef treated by the process was more tender. The soup juice of the comparative example 1 is not prepared into soup jelly, so that the soup juice is settled to soak beef, the fresh and tender feeling is reduced, and the fragrance is lost; in the application comparative example 2, gelatin is not added in the process of preparing the soup, so the soup is not easy to form soup jelly, the beef is soaked, the freshness and the tenderness are reduced, and the fragrance is lost.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (9)
1. The preparation method of the soup frozen beef is characterized by comprising the following operation steps:
cooking beef;
preparing the soup jelly:
(1) frying beef soup: adding foamed gelatin accounting for 5-6% of the total weight of the soup into the fried soup, and frying to obtain beef soup;
(2) soup jelly: refrigerating the beef soup prepared in the step (1) at the temperature of 0-10 ℃ to prepare soup jelly;
mixing the prepared soup jelly with cooked beef according to the weight ratio of 1 (2-3) to obtain the soup jelly beef.
2. The method for preparing the soup frozen beef according to claim 1, wherein the method comprises the following steps: the beef soup in the step (2) is refrigerated at the temperature of 5-6 ℃ for 4-6 h.
3. The method for preparing the soup frozen beef according to claim 1, wherein the method comprises the following steps: the foamed gelatin in the step (1) is prepared by the following steps: mixing gelatin 0.2-0.4 weight parts with water 0.9-1.3 weight parts, and soaking for 30-50 min.
4. The method for preparing the soup frozen beef according to claim 1, wherein the method comprises the following steps: the beef is cooked by cleaning, slicing, pickling and frying.
5. The method for preparing the soup frozen beef according to claim 4, wherein the method comprises the following steps: taking out beef after the oil-coating operation, and cooling to 15-25 deg.C in vacuum within 15-20min when the temperature of beef is reduced to 83-87 deg.C.
6. The method for preparing the frozen beef with soup according to claim 4, wherein the beef is tenderized before the slicing operation as follows: mixing 1-3 parts of papain and 1-3 parts of bromelain to prepare a complex enzyme; uniformly injecting the complex enzyme onto beef, and performing ultrasonic treatment at 6-10 deg.C for 10-30 min; the weight ratio of the complex enzyme to the beef is (0.2-2): 100.
7. the method for preparing the soup frozen beef according to claim 4, wherein the method comprises the following steps: in the pickling operation, the beef slices are pickled by adopting a pickling juice, and the pickling juice comprises a first pickling juice with a flavoring effect and a second pickling juice for keeping the beef fresh and tender.
8. A frozen beef soup prepared by the preparation method of any one of claims 1-7.
9. The use of the frozen beef soup of claim 8, wherein: and hermetically packaging the soup frozen beef to obtain a hermetically packaged soup frozen beef semi-finished product, and refrigerating the soup frozen beef semi-finished product at the temperature of 0-10 ℃ before eating.
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