CN114586946A - Crispy paste beef granules and preparation method thereof - Google Patents

Crispy paste beef granules and preparation method thereof Download PDF

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Publication number
CN114586946A
CN114586946A CN202210366218.3A CN202210366218A CN114586946A CN 114586946 A CN114586946 A CN 114586946A CN 202210366218 A CN202210366218 A CN 202210366218A CN 114586946 A CN114586946 A CN 114586946A
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parts
beef
crispy
paste
weight
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孟祥忍
许志诚
吴鹏
李嘉豪
丛鑫
王阳
宗金桂
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Yangzhou University
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Yangzhou University
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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
    • 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
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • 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
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biotechnology (AREA)
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  • Dispersion Chemistry (AREA)
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  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses crispy paste beef granules and a preparation method thereof, and the crispy paste beef granules are obtained by a preparation method of beef pretreatment, pickling, rolling, pre-frying and re-frying with crispy paste, and the crispy paste beef granules are prepared by taking beef as a main raw material, adopting a vacuum rolling pickling technology, cutting into small blocks for pickling, then rolling and kneading, fully fusing a pickling solution and the beef granules, promoting flavor entry, promoting the beef to absorb juice by repeatedly rolling and kneading, tenderizing meat and improving the taste of the beef; the beef is pre-fried, flavored, wrapped with crispy skin paste and re-fried at high temperature, and is multi-layered, crispy outside and tender inside, the taste of the beef granules is enriched, and meanwhile, the added functional seasonings such as the dried orange peel, the angelica dahurica, the rosemary and the like have the effects of maintaining beauty, keeping young, resisting inflammation and protecting liver, are beneficial to human health, and develop a new preparation idea for the preparation of the beef granules.

Description

Crispy paste beef granules and preparation method thereof
Technical Field
The invention relates to the technical field of meat food processing, in particular to beef granules and a preparation method thereof.
Background
With the continuous improvement of living conditions, the quality level of leisure food is also continuously improved, more and more ready-to-eat meat products are also produced in snacks, and beef granules are one of the meat products. The beef granules have small volume, convenient carrying and fragrant and strong taste, thereby being very popular with the public. Meanwhile, the beef is meat with very rich nutritive value and is rich in nutritive substances such as protein, amino acid, alanine and the like; however, the existing beef granules have the advantages of less variety change, single taste level and no interest for long-time eating, and the traditional preparation method of the beef granules has long processing time and much loss of nutritional ingredients, so that the flavor and taste of the beef granules are reduced.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide crispy paste beef granules and a preparation method thereof, so that the layered taste of the beef granules is enriched, the processing and preparation time is shortened, and the nutrition loss is reduced.
The purpose of the invention is realized as follows: a preparation method of crispy paste beef granules comprises the following steps:
step 1: beef pretreatment, which specifically comprises the following steps: removing sundries such as fat meat, connective tissues, tendons, sarcolemma and the like on the surface of the beef, cleaning the beef, and cutting the beef into meat particles with uniform size according to the texture of the beef;
step 2: pickling the meat particles, which specifically comprises the following steps: placing the meat particles obtained in the step 1 into a prepared pickling liquid, and pickling for 20-30 min under the ultrasonic condition, wherein the ultrasonic frequency is set to be 20-25 KHz, the ultrasonic power is 400-500W, and the pickling temperature is controlled to be 0-4 ℃;
and step 3: rolling and kneading meat particles, which specifically comprises the following steps: rolling and kneading the pickled beef granules under a vacuum condition, controlling the pressure to be 0.06-0.08MPa and the temperature to be 0-4 ℃, and standing for later use after rolling and kneading are completed;
and 4, step 4: pre-frying beef granules, which specifically comprises the following steps: frying the beef granules processed in the step 3 in oil with the oil temperature of 175 ℃ for 60s, fishing out and controlling the oil for later use;
and 5: the preparation method of the crispy paste comprises the following steps: the crispy paste comprises the following components in parts by weight: 450 parts of flour, 150 parts of potato starch, 550-600 parts of purified water, 10 parts of turmeric powder, 50 parts of custard powder, 15 parts of salt, 10 parts of ground pepper and 80 parts of salad oil, uniformly stirring the crackling paste, filtering and screening the crackling paste to form a wire-drawing shape, dripping the wire-drawing shape, and standing for later use;
step 6: re-frying the beef granules, which specifically comprises the following steps: and (3) uniformly wrapping the beef grains to be fried in the step (3) with the crispy paste in the step (5), frying in oil at the oil temperature of 200 ℃ for 40s, taking out, controlling the oil, cooling, sterilizing, and packaging in bags to obtain the finished product.
Further, the formula of the pickling liquid in the step 2 is that 80-100 parts by weight of salt, 40-50 parts by weight of white sugar, 5 parts by weight of pepper, 1-2 parts by weight of anise, 2-3 parts by weight of dried orange peel, 1-2 parts by weight of bay leaves, 1-2 parts by weight of radix angelicae, 12-15 parts by weight of high-alcohol-content white spirit, 10-12 parts by weight of garlic powder, 20 parts by weight of onion, 10 parts by weight of rosemary, 1-2 parts by weight of carrageenan and 4-6 parts by weight of soybean protein isolate are added into 1000 parts by weight of purified water.
Further, the tumbling in the step 3 needs forward and reverse repeated tumbling, wherein the forward tumbling is carried out for 10-15 min, the reverse tumbling is carried out for 10-15 min, then the mixture is kept stand for 10min, and the steps are repeated for 2-3 times; the rolling and kneading is realized by utilizing a physical impact principle to enable meat particles to be turned up and down in a limited space, to mutually impact and beat, and then the meat particles are combined to roll and knead after being firstly pickled, so that the meat particles are massaged and fully pickled, the pickling liquid is fully absorbed by the meat particles, the binding force and the elasticity of meat are enhanced, the taste and the section effect of a product are improved, the water retention of the meat particles is enhanced, and the taste of a finished product of the beef particles is effectively improved.
Further, in the step 6, the sterilization is carried out for 2-3 hours by adopting an ultraviolet lamp, the temperature is cooled to 20-25 ℃, and the relative humidity of the environment is controlled to be 30% -50%.
The invention also provides crispy paste beef granules which can be obtained by the preparation method of the crispy paste beef granules.
The crispy paste beef granules take beef as a main raw material, adopt a vacuum rolling and kneading pickling technology, cut into small blocks by a knife, then carry out pickling and rolling, fully fuse a pickling liquid and the beef granules, promote tasty, repeatedly roll and knead to promote the beef to absorb juice, tenderize the beef and improve the beef taste; the beef is pre-fried, flavored, wrapped with crispy skin paste and re-fried at high temperature, and is multi-layered, crispy outside and tender inside, the taste of the beef granules is enriched, and meanwhile, the added functional seasonings such as the dried orange peel, the angelica dahurica, the rosemary and the like have the effects of maintaining beauty, keeping young, resisting inflammation and protecting liver, are beneficial to human health, and develop a new preparation idea for the preparation of the beef granules.
Detailed Description
Example 1:
a preparation method of crispy paste beef granules comprises the following steps:
step 1: beef pretreatment: removing sundries such as fat meat, connective tissues, tendons, sarcolemma and the like on the surface of the beef, cleaning the beef, and cutting the beef according to the texture of the beef to grow meat particles with uniform size of about 1.5 cm;
and 2, step: pickling the meat particles: firstly, preparing a pickling liquid, and adding 90 parts of salt, 40 parts of white sugar, 5 parts of pepper, 2 parts of anise, 2 parts of dried orange peel, 1 part of bay leaf, 2 parts of angelica dahurica, 13 parts of high-alcohol white spirit, 12 parts of garlic powder, 10 parts of onion, 10 parts of rosemary, 1 part of carrageenan and 5 parts of soybean protein isolate into 1000 parts of purified water by weight; secondly, placing the meat particles obtained in the step 1 in prepared pickling liquid, placing the meat particles in an ultrasonic marinating pot, setting the ultrasonic frequency to be 20KHz and the ultrasonic power to be 400W, controlling the pickling temperature to be 2 ℃, and pickling for 20 min;
and step 3: rolling and kneading meat particles: taking out the salted meat particles, placing the meat particles in a vacuum rolling cylinder, rolling and kneading for 10min in the forward direction at the pressure of 0.06MPa and the temperature of 2 ℃ and in the reverse direction for 10min, standing for 10min, repeating the steps for 2-3 times, and standing for 10min after rolling and kneading are finished;
and 4, step 4: pre-frying beef granules: frying the rolled beef granules in oil with the oil temperature of 175 ℃ for 60s, fishing out and controlling the oil for later use;
and 5: re-frying the beef granules: firstly, blending crispy paste, uniformly stirring 450 parts of flour, 150 parts of potato starch, 550 parts of purified water, 10 parts of turmeric powder, 50 parts of custard powder, 15 parts of salt, 10 parts of pepper powder and 80 parts of salad oil in parts by weight, filtering, dripping in a wire-drawing shape, and standing for later use; secondly, uniformly wrapping crispy paste on pre-fried beef grains, frying the beef grains in oil with the oil temperature of 200 ℃ for 40s to form smooth and smooth grains, fishing out the beef grains, controlling the oil to be cooled to 20-25 ℃, sterilizing by using ultraviolet irradiation for 2-3 h, controlling the environmental humidity to be 30% -50%, controlling the appropriate environmental temperature and humidity to achieve a better sterilization effect, and correspondingly prolonging the ultraviolet irradiation time to achieve the sterilization effect meeting the requirements when the environmental temperature is lower than 20 ℃ or higher than 40 ℃ and the environmental relative humidity is higher than 50%.
Example 2: a preparation method of crispy paste beef granules comprises the following steps:
step 1: beef pretreatment: removing sundries such as fat meat, connective tissues, tendons, sarcolemma and the like on the surface of the beef, cleaning the beef, and cutting the beef according to the texture of the beef to grow meat particles with uniform size of about 1.5 cm;
step 2: pickling the meat particles: firstly, preparing a pickling liquid, and adding 80 parts of salt, 45 parts of white sugar, 5 parts of pepper, 2 parts of anise, 3 parts of dried orange peel, 2 parts of bay leaf, 2 parts of angelica dahurica, 13 parts of high-alcohol white spirit, 12 parts of garlic powder, 20 parts of onion, 10 parts of rosemary, 2 parts of carrageenan and 4 parts of soybean protein isolate into 1000 parts of purified water by weight; secondly, placing the meat particles obtained in the step 1 in prepared pickling liquid, placing the meat particles in an ultrasonic marinating pot, setting the ultrasonic frequency to be 20KHz and the ultrasonic power to be 400W, controlling the pickling temperature to be 2 ℃, and pickling for 20 min;
and step 3: rolling and kneading meat particles: taking out the salted meat particles, placing the meat particles in a vacuum rolling cylinder, rolling and kneading for 15min in the forward direction, rolling and kneading for 15min in the reverse direction and standing for 15min at the pressure of 0.08MPa and the temperature of 4 ℃, repeating the steps for 2-3 times, and standing for 10min after rolling and kneading are finished;
and 4, step 4: pre-frying beef granules: frying the rolled beef granules in oil with the oil temperature of 175 ℃ for 60s, fishing out and controlling the oil for later use;
and 5: re-frying beef granules: firstly, blending crispy paste, uniformly stirring 450 parts of flour, 150 parts of potato starch, 600 parts of purified water, 10 parts of turmeric powder, 50 parts of custard powder, 15 parts of salt, 10 parts of pepper powder and 80 parts of salad oil in parts by weight, filtering, dripping in a wire-drawing shape, and standing for later use; and then uniformly wrapping the pre-fried beef granules with crispy paste, frying in oil at the oil temperature of 200 ℃ for 40s to form smooth and smooth granules, fishing out, controlling the oil, cooling to 20-25 ℃, sterilizing by using ultraviolet irradiation for 2-3 h, and simultaneously controlling the relative humidity of the environment to be 30-50%.
Example 3: a preparation method of crispy paste beef granules comprises the following steps:
step 1: beef pretreatment: removing sundries such as fat meat, connective tissues, tendons, sarcolemma and the like on the surface of the beef, cleaning the beef, and cutting the beef according to the texture of the beef to grow meat particles with uniform size of about 1.5 cm;
step 2: pickling the meat particles: firstly, preparing a pickling liquid, and adding 100 parts of salt, 50 parts of white sugar, 5 parts of pepper, 1 part of anise, 3 parts of dried orange peel, 2 parts of bay leaf, 1 part of angelica dahurica, 15 parts of high-alcohol white spirit, 12 parts of garlic powder, 20 parts of onion, 10 parts of rosemary, 2 parts of carrageenan and 6 parts of soybean protein isolate into 1000 parts of purified water by weight; secondly, placing the meat particles obtained in the step 1 in prepared pickling liquid, placing the meat particles in an ultrasonic marinating pot, setting ultrasonic frequency of 25KHz and ultrasonic power of 500W, controlling pickling temperature to be 4 ℃, and pickling for 30 min;
and step 3: rolling and kneading meat particles: taking out the salted meat particles, placing the meat particles in a vacuum rolling cylinder, rolling and kneading for 15min in the forward direction, rolling and kneading for 15min in the reverse direction and standing for 15min at the pressure of 0.07MPa and the temperature of 0 ℃, repeating the steps for 2-3 times, and standing for 10min after rolling and kneading are finished;
and 4, step 4: pre-frying beef granules: frying the rolled beef granules in oil with the oil temperature of 175 ℃ for 60s, fishing out and controlling the oil for later use;
and 5: re-frying beef granules: firstly, blending crispy paste, uniformly stirring 450 parts of flour, 150 parts of potato starch, 600 parts of purified water, 10 parts of turmeric powder, 50 parts of custard powder, 15 parts of salt, 10 parts of pepper powder and 80 parts of salad oil in parts by weight, filtering, dripping in a wire-drawing shape, and standing for later use; secondly, uniformly wrapping the pre-fried beef grains with crackling paste, frying in oil at the oil temperature of 200 ℃ for 40s to form smooth and smooth grains, fishing out, controlling the oil, cooling to 20-25 ℃, sterilizing by using ultraviolet irradiation for 2-3 h, controlling the relative humidity of the environment to be 30-50 percent,
in the preparation process of the crispy paste beef granules, firstly, beef is pretreated to remove sundries such as fat meat, fascia and the like, then the beef is cleaned and cut into small blocks, then the small blocks are pickled, pre-fried and re-fried by being coated with crispy paste, finally the finished product is obtained by ultraviolet irradiation sterilization and belt-dividing packaging, and the small blocks are cut into small blocks by changing the cutter, so that when the beef granules are pickled and rolled, the pickling liquid and the beef granules can be more fully fused, and the taste of the beef granules is promoted; repeated rolling and kneading can promote the beef to absorb juice, tenderize the beef and improve the beef taste; the beef is fried at high temperature after being pre-fried, flavor-locked and aroma-improved, and then the fried beef is wrapped with the crispy paste, so that the beef is tasty in multiple layers, the taste of the beef granules is enriched, and meanwhile, functional condiments such as dried orange peel, angelica dahurica, rosemary and the like added in the crispy paste have the effects of maintaining beauty, keeping young, resisting inflammation and protecting liver while the flavor of the finished beef granules is added, and the beef is beneficial to human health; the invention develops a new preparation idea for preparing the beef granules.
The present invention is not limited to the above-mentioned embodiments, and based on the technical solutions disclosed in the present invention, those skilled in the art can make some substitutions and modifications to some technical features without creative efforts according to the disclosed technical contents, and these substitutions and modifications are all within the protection scope of the present invention.

Claims (5)

1. The preparation method of the crispy paste beef granules is characterized by comprising the following steps:
step 1: beef pretreatment, which specifically comprises the following steps: removing sundries such as fat meat, connective tissues, tendons, sarcolemma and the like on the surface of the beef, cleaning the beef, and cutting the beef into meat particles with uniform size according to the texture of the beef;
and 2, step: pickling the meat particles, which specifically comprises the following steps: placing the meat particles obtained in the step 1 into a prepared pickling liquid, and pickling for 20-30 min under the ultrasonic condition, wherein the ultrasonic frequency is set to be 20-25 KHz, the ultrasonic power is 400-500W, and the pickling temperature is controlled to be 0-4 ℃;
and step 3: rolling and kneading meat particles, which specifically comprises the following steps: rolling and kneading the pickled beef granules under a vacuum condition, controlling the pressure to be 0.06-0.08MPa and the temperature to be 0-4 ℃, and standing for later use after rolling and kneading are completed;
and 4, step 4: pre-frying beef granules, which specifically comprises the following steps: frying the beef granules processed in the step 3 in oil with the oil temperature of 175 ℃ for 60s, fishing out and controlling the oil for later use;
and 5: the preparation method of the crispy paste comprises the following steps: the crispy paste comprises the following components in parts by weight: 450 parts of flour, 150 parts of potato starch, 550-600 parts of purified water, 10 parts of turmeric powder, 50 parts of custard powder, 15 parts of salt, 10 parts of ground pepper and 80 parts of salad oil, uniformly stirring the crackling paste, filtering and screening the crackling paste to form a wire-drawing shape, dripping the wire-drawing shape, and standing for later use;
step 6: re-frying the beef granules, which specifically comprises the following steps: and (3) uniformly wrapping the beef grains to be fried in the step (3) with the crispy paste in the step (5), frying in oil at the oil temperature of 200 ℃ for 40s, taking out, controlling the oil, cooling, sterilizing, and packaging in bags to obtain the finished product.
2. The method for preparing the beef granules with crispy paste according to claim 1, wherein the method comprises the following steps: the formula of the pickling liquid in the step 2 is that 80-100 parts by weight of salt, 40-50 parts by weight of white sugar, 5 parts by weight of pepper, 1-2 parts by weight of anise, 2-3 parts by weight of dried orange peel, 1-2 parts by weight of bay leaves, 1-2 parts by weight of angelica dahurica, 12-15 parts by weight of high-alcohol-content white spirit, 10-12 parts by weight of garlic powder, 20 parts by weight of onion, 10 parts by weight of rosemary, 1-2 parts by weight of carrageenan and 4-6 parts by weight of soybean protein isolate are added into 1000 parts by weight of purified water.
3. The method for preparing the beef granules with crispy paste according to claim 1, wherein the method comprises the following steps: and 3, repeatedly carrying out forward rolling and reverse rolling in the rolling and kneading step for 2-3 times, wherein the forward rolling and kneading step is carried out for 10-15 min, the reverse rolling and kneading step is carried out for 10-15 min, and then the standing step is carried out for 10 min.
4. The method for preparing the beef granules with crispy paste according to claim 1, wherein the method comprises the following steps: and 6, irradiating the bacteria for 2-3 hours by using an ultraviolet lamp, cooling the bacteria to 20-25 ℃, and controlling the relative humidity of the environment to be 30-50%.
5. The crispy paste beef granules are characterized in that: the preparation method of the crispy paste beef granules as claimed in any one of claims 1 to 4 is used.
CN202210366218.3A 2022-04-08 2022-04-08 Crispy paste beef granules and preparation method thereof Pending CN114586946A (en)

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Citations (7)

* Cited by examiner, † Cited by third party
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CN105166953A (en) * 2015-09-29 2015-12-23 安徽香泽源食品有限公司 Multi-flavor sliced dried beef and preparation method thereof
CN106473009A (en) * 2016-10-10 2017-03-08 安徽光正食品有限公司 A kind of crackling Nori beef granules and preparation method thereof
CN106819882A (en) * 2016-12-26 2017-06-13 阜阳市春天食品有限公司 A kind of preparation method of fragrance of osmanthus gold beef granules
CN107692053A (en) * 2017-09-30 2018-02-16 贵州金凤徕食品有限公司 A kind of local flavor beef and its processing method
CN111202211A (en) * 2020-01-14 2020-05-29 临沂金锣文瑞食品有限公司 Golden chicken grain color production method capable of effectively improving yield
CN111887398A (en) * 2020-08-13 2020-11-06 上海尚杰餐饮管理有限公司 Method for making crispy spring chicken

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103653019A (en) * 2013-12-09 2014-03-26 山东凤祥股份有限公司 Fried salty chicken and preparation method thereof
CN105166953A (en) * 2015-09-29 2015-12-23 安徽香泽源食品有限公司 Multi-flavor sliced dried beef and preparation method thereof
CN106473009A (en) * 2016-10-10 2017-03-08 安徽光正食品有限公司 A kind of crackling Nori beef granules and preparation method thereof
CN106819882A (en) * 2016-12-26 2017-06-13 阜阳市春天食品有限公司 A kind of preparation method of fragrance of osmanthus gold beef granules
CN107692053A (en) * 2017-09-30 2018-02-16 贵州金凤徕食品有限公司 A kind of local flavor beef and its processing method
CN111202211A (en) * 2020-01-14 2020-05-29 临沂金锣文瑞食品有限公司 Golden chicken grain color production method capable of effectively improving yield
CN111887398A (en) * 2020-08-13 2020-11-06 上海尚杰餐饮管理有限公司 Method for making crispy spring chicken

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