CN114631617A - Processing method of braised beef in brown sauce - Google Patents
Processing method of braised beef in brown sauce Download PDFInfo
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- CN114631617A CN114631617A CN202111543930.8A CN202111543930A CN114631617A CN 114631617 A CN114631617 A CN 114631617A CN 202111543930 A CN202111543930 A CN 202111543930A CN 114631617 A CN114631617 A CN 114631617A
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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
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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
- A23L13/428—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
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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
Abstract
The invention discloses a processing method of braised beef in brown sauce, which relates to the technical field of food processing and comprises the following steps: cutting and matching; firing: putting the soaked spices, vegetables and seasonings into water, stirring uniformly, adding beef blocks, boiling over strong fire for 1.8-2 h, taking out, and cooling for later use; continuously boiling the soup for 0.5-0.6 h, and then removing beef tallow on the surface of the soup for later use; filtering the soup through a screen to obtain beef stock, adding the braised soup base into the beef stock, and decocting to obtain braised soup; cutting cooked food; packaging; the finished product of the beef braised in soy sauce is obtained. The finished beef processed by the method is full and complete, fresh and soft in taste, unique in flavor and stable in product quality, and is more beneficial to industrial production of the product.
Description
Technical Field
The invention relates to the field of food processing, in particular to a processing method of braised beef in brown sauce.
Background
Beef is meat which is popular among people in the world, has the nutritional characteristics of low fat and high protein, tastes delicious, and is even known as 'Jiaozi in meat'. The beef contains rich protein and amino acid components, is very close to the requirements of human bodies, can help improve the immunity of the organisms by frequently eating the beef, and is very good for health. The braised beef as a common delicious food on the dining table of common people has strong fragrance and delicious taste, and is popular with the public.
The beef has the problems of poor taste, difficult chewing, difficult digestion and the like when being eaten due to the high content of coarse muscle fiber. In addition, the processing method of the braised beef in soy sauce in the traditional production process has no limit on the preparation mode of the beef and the proportion of meat, oil and soup in the finished product, so that the quality of the product in different packaging bags is uneven in the aspects of taste, nutritional ingredients, appearance, sanitation, safety and the like, and the method is not beneficial to large-scale production of the product.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
The invention aims to provide a processing method of braised beef in brown sauce, so as to improve the problems of braised beef in brown sauce products.
In order to achieve the above purpose of the present invention, the following technical solutions are adopted:
the invention provides a processing method of braised beef in soy sauce, which comprises the following steps:
cutting and matching: cutting the cross grain surface of the beef soft rib into large blocks with the width of 12-14 cm and the length of not less than 15 cm;
firing: putting the soaked spices, vegetables and seasonings into water, stirring uniformly, adding beef blocks, boiling with strong fire for 1.8-2 h, taking out, and cooling for later use; continuously boiling the soup for 0.5-0.6 h, and then removing beef tallow on the surface of the soup for later use; filtering the soup through a screen to obtain beef stock, adding the braised soup base into the beef stock, and stewing for 0.5-0.6 h to obtain braised soup;
cutting cooked food: cutting the cooled beef into rectangular pieces with the thickness of 0.8-1 cm, wherein the weight of each piece is 20-25 g;
packaging: and packaging the beef slices, the beef tallow and the braised beef soup according to the quality to obtain the braised beef finished product.
Compared with the prior art, the invention has the following beneficial effects:
the invention provides a processing method of braised beef in soy sauce, which is characterized in that beef soft ribs are adopted as raw material meat, and the cutting and matching mode, the putting sequence of the raw materials and the proportion of meat, oil and soup in a finished product are limited, so that the finished product beef is full and complete, tender and soft in taste, unique in flavor, stable in product quality and beneficial to industrial production of the product.
Detailed Description
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 will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The method for processing beef braised in soy sauce according to the embodiment of the present invention will be specifically described below.
Specifically, some embodiments provide a method for processing beef braised in soy sauce, which comprises the following steps:
s1, cutting and matching: and cutting the cross grain surface of the beef soft rib into large blocks with the width of 12-14 cm and the length of more than or equal to 15 cm.
The inventor selects the soft ribs of the cattle as raw meat, mainly because the soft ribs of the cattle are positioned on the rib ridge of the cattle between the sixth rib and the twelfth rib of the cattle, are the parts with most oil flowers, are uniformly distributed and are very beautiful, and therefore, the meat quality has the most flavor. The beef without bones is suitable for stewing and boiling braised in soy sauce, has tender and juicy meat quality, and is the best beef in the Chinese style making method.
Secondly, the beef has tough crude fiber, has strong retractility when being heated, and is not easy to be bitten by people, so the beef is cut off according to the transverse striation, thereby reducing the chewing difficulty, being more beneficial to digestion and being suitable for people with weak digestive ability to eat.
S2, firing: putting the soaked spices, vegetables and seasonings into water, stirring uniformly, adding beef blocks, boiling over strong fire for 1.8-2 h, taking out, and cooling for later use; continuously boiling the soup for 0.5-0.6 h, and then removing beef tallow on the surface of the soup for later use; filtering the soup through a screen to obtain beef stock, adding the braised soup base into the beef stock, and stewing for 0.5-0.6 h to obtain the braised soup.
In an alternative embodiment, the vegetable is of the type: one or more of radix Raphani, rhizoma Solani Tuber osi, Bulbus Allii Cepae, rhizoma Zingiberis recens, Bulbus Allii, herba Coriandri, radix Dauci Sativae, fructus Lycopersici Esculenti, and fructus crataegi.
Preferably, the vegetable is of the following kind: one or more of radix Raphani, rhizoma Solani Tuber osi, Bulbus Allii, herba Coriandri, and radix Dauci Sativae.
More preferably, the vegetable is of the type: shallot, ginger, garlic, caraway, carrot.
In an alternative embodiment, the vegetables are used in an amount of: every 200Kg of beef uses 2-8 Kg of shallot, 2-5 Kg of ginger, 5-10 Kg of carrot, 2-7 Kg of garlic and 2-7 Kg of caraway.
Preferably, the amount of vegetables is: every 200Kg of beef uses 3-7 Kg of shallot, 2-4 Kg of ginger, 6-9 Kg of carrot, 2-6 Kg of garlic and 2-6 Kg of caraway.
More preferably, the amount of vegetables is: every 200Kg of beef uses 4-6 Kg of shallot, 2.5-3.5 Kg of ginger, 7-8 Kg of carrot, 3-5 Kg of garlic and 3-5 Kg of caraway.
In an alternative embodiment, the cutting and matching step further comprises cutting the shallot into small pieces and slicing the ginger.
Preferably, the shallot is cut into 3-5 cm small sections, and the ginger is cut into 4-8 mm slices.
More preferably, the shallot is cut into 4-6 cm small sections, and the ginger is cut into 5-7 mm slices.
In alternative embodiments, the types of fragrances include: one or more of Capsici fructus, fructus Piperis, fructus Zanthoxyli, flos Caryophylli, fructus Tsaoko, fructus Foeniculi, cortex Cinnamomi Japonici, fructus Anisi Stellati, folium Neocinnamomi Delavayi, radix Angelicae Dahuricae, and rhizoma Alpiniae Officinarum.
Preferably, the types of fragrances are: one or more of pepper, fennel, cassia bark, star anise, bay leaf and angelica dahurica.
More preferably, the types of fragrances are: myrcia, star anise, fennel, angelica dahurica, cassia bark and dried hot pepper.
In an alternative embodiment, the amount of perfume is: every 200Kg of beef uses 0.03-0.2 Kg of bay leaves, 0.3-1.5 Kg of star anise, 0.05-0.5 Kg of fennel, 0.1-0.7 Kg of angelica dahurica, 0.1-0.7 Kg of cinnamon, and 0.05-0.5 Kg of dried pepper.
Preferably, the amount of perfume is: every 200Kg of beef uses 0.04-0.15 Kg of bay leaves, 0.4-1.2 Kg of star anise, 0.05-0.4 Kg of fennel, 0.1-0.6 Kg of angelica dahurica, 0.1-0.6 Kg of cinnamon, and 0.05-0.4 Kg of dried pepper.
More preferably, the amount of perfume is: every 200Kg of beef uses 0.05-0.1 Kg of bay leaves, 0.5-1 Kg of star anise, 0.1-0.3 Kg of fennel, 0.2-0.5 Kg of angelica dahurica, 0.2-0.5 Kg of cinnamon and 0.1-0.3 Kg of dried pepper.
In an alternative embodiment, the soaking time of the perfume is 2-5 min.
Preferably, the soaking time of the spice is 2-4 min.
More preferably, the soaking time of the spice is 2-3 min.
The spices basically belong to aromatic spices, and the peculiar smell and the bitter taste of the spices can be removed by soaking the spices in clear water before use, so that the purity of the beef fragrance is ensured.
In an alternative embodiment, the amount of flavoring is: every 200Kg of beef uses 3-6 Kg of chicken essence, 1.5-4.5 Kg of dark soy sauce, 4.5-7.5 Kg of light soy sauce, 8.5-11.5 Kg of red wine, 1.2-2.8 Kg of salt and 5-9 Kg of barbecue juice.
Preferably, the amount of perfume is: every 200Kg of beef uses 3.5-5.5 Kg of chicken essence, 2-4 Kg of dark soy sauce, 5-7 Kg of light soy sauce, 9-11 Kg of red wine, 1.5-2.5 Kg of salt and 6-8 Kg of barbecue juice.
More preferably, the amount of perfume is: every 200Kg of beef uses 4-5 Kg of chicken essence, 2.5-3.5 Kg of dark soy sauce, 5.5-6.5 Kg of light soy sauce, 9.5-10.5 Kg of red wine, 1.8-2.3 Kg of salt and 7-7.5 Kg of barbecue juice.
In an alternative embodiment, the amount of water used in the firing step is: 115-125 Kg of water is added into every 200Kg of beef.
Preferably, the amount of water used in the firing step is: 118-122 Kg of water is added into every 200Kg of beef.
More preferably, the amount of water used in the firing step is: 119-121 Kg of water is added into every 200Kg of beef.
In an optional embodiment, the size of the filtering screen is 50-80 meshes.
Preferably, the model of the filtering screen is 60-80 meshes.
More preferably, the size of the filter screen is 70 or 80 mesh.
In an alternative embodiment, the mass ratio of the bouillon soup base to the beef stock soup in the firing step is 1: 1.
The filtering of the soup by the screen mesh aims to remove residues in the soup and ensure the taste and quality of the product.
Braising the soup base: seasoning name: braising stock 1035, manufacturer: qingdaoli and extract, Inc.
S3, cutting and blending cooked food: and cutting the cooled beef into rectangular pieces with the thickness of 0.8-1 cm, wherein the weight of each piece is 20-25 g.
In the actual production process, the inventor finds that the beef after being fired is cut into the beef slices with the characteristics, so that the beef slices are convenient for subsequent packaging, the finished product is complete, the dough topping shows high fullness, and the taste is good.
S4, packaging: and (3) packaging the beef slices, the beef tallow and the beef slices with the braised soup in brown sauce (about 90-100 g, about 4-5 g), the beef tallow (15-25 g) and the soup (5-15 g) in mass to obtain the finished product of the braised beef in brown sauce.
In the existing braised beef product, no clear standard exists for the contents of beef tallow and cooking liquor, so that the taste and flavor of the finished product are not uniform, and the stability of the product quality is influenced.
In an optional embodiment, the cooking step further comprises a blanching step before the cooking step, and the packaging step further comprises metal detection, sterilization and cooling steps after the packaging step.
The features and properties of the present invention are further described in detail below with reference to examples:
example 1
The embodiment provides a processing method of braised beef in soy sauce, which comprises the following specific steps:
s1, cutting and matching: cutting the soft rib cross striation surface of a 200KG cattle into large blocks with the width of 12cm and the length of 15 cm; cutting 5KG Jing shallot, 2.8KG ginger, 7.3Kg carrot, 3.5Kg garlic and 4Kg caraway for later use, wherein the Jing shallot is cut into about 4-6 cm sections and the ginger is cut into about 5-7 mm sections.
S2, blanching: pouring the cut beef blocks into a pot, adding water to submerge the beef, stirring and dispersing the beef blocks, boiling the beef blocks with strong fire, removing floating foam after 2min, fishing out, washing the beef blocks with clear water, draining for later use, and allowing the drained beef blocks to enter the next procedure within 1 hour.
S3, firing: putting the spices, vegetables and seasonings after soaking for 2min into water, stirring uniformly, adding beef blocks, adjusting the firepower to be maximum, boiling for 2h, and manually turning over once every 5min in the process. Taking out beef, and cooling for later use (cooling time is not more than 24 hours); continuously boiling the soup for 1h, and then removing beef tallow on the surface of the soup for later use; filtering the soup through a 50-mesh screen to obtain beef stock, adding the beef stock into the braised soup according to the mass ratio of 1:1, and stewing for 0.5-0.6 h to obtain braised soup.
Wherein, the water is 120 KG; the spices are as follows: 0.08Kg of bay leaf, 0.7Kg of star anise, 0.2Kg of fennel, 0.3Kg of angelica dahurica, 0.35Kg of cassia bark and 0.25Kg of dried pepper.
The seasoning is as follows: 4.2Kg of chicken essence, 2.8Kg of dark soy sauce, 6Kg of light soy sauce, 10Kg of red wine, 2Kg of salt and 7Kg of barbecue juice.
S4, cutting and blending cooked food: and cutting the cooled beef into rectangular pieces with the thickness of 0.8-1 cm, wherein the weight of each piece is 20-25 g.
S5, packaging: and (3) carrying out vacuum packaging on the beef slices, the beef tallow and the braised beef soup according to the mass of 95 +/-5 g (about 4-5 blocks) of the beef slices, 20g of the beef tallow and 10g of the soup to obtain the braised beef finished product.
S6, metal detection: and (4) passing the packaged product through a metal detector one by one, wherein the packaged product is abnormal and needs to be picked out.
S7, sterilization (CCP): the metal-tested product was loaded into a pallet of a layer rack cart and pushed into a smoking oven with a box temperature set at 95 ℃ for a reference time of 60 minutes (based on a center temperature of 80 ℃ for 40 minutes).
S8, cooling (CCP): putting the sterilized product into a cooling pool filled with water, and cooling by flowing water (the central temperature of the product is less than or equal to 20 ℃); the cooled product can be packed in a freezer for more than 12 hours (the height of the product in the frame is not required to exceed 2/3).
S9, packaging and warehousing: subpackaging and sealing the products according to the required quantity, and sticking labels to the upper right corner of the packaging bag; the product is flatly laid in a box, and the label faces upwards; sealing the opening with adhesive tape, sticking the outer label on the upper right corner of the carton, and checking whether the label content is correct or not; the sample was transferred to a freezer at-18 ℃.
Example 2
The embodiment provides a processing method of braised beef in soy sauce, which comprises the following specific steps:
s1, cutting and matching: cutting the soft rib cross striation surface of a 200KG cattle into large blocks with the width of 12cm and the length of 15 cm; cutting 5KG Jing shallot, 3.5KG ginger, 7.5Kg carrot, 4.5Kg garlic and 4Kg caraway for later use, wherein the Jing shallot is cut into about 4-6 cm sections and the ginger is cut into about 5-7 mm sections.
S2, blanching: pouring the cut beef blocks into a pot, adding water to submerge the beef, stirring and dispersing the beef blocks, boiling the beef blocks with strong fire, removing floating foam after 2min, fishing out, washing the beef blocks with clear water, draining for later use, and allowing the drained beef blocks to enter the next procedure within 1 hour.
S3, firing: putting the spices, vegetables and seasonings after soaking for 2min into water, stirring uniformly, adding beef blocks, adjusting the firepower to be maximum, boiling for 2h, and manually turning over once every 5min in the process. Fishing out the beef, and cooling for later use (the cooling time is not more than 24 hours); continuously boiling the soup for 1h, and then removing beef tallow on the surface of the soup for later use; filtering the soup through a 50-mesh screen to obtain beef stock, adding the beef stock into the braised soup according to the mass ratio of 1:1, and stewing for 0.5-0.6 h to obtain braised soup.
Wherein, the water is 120 Kg; the spices are as follows: 0.09Kg of bay leaf, 1Kg of star anise, 0.13Kg of fennel, 0.25Kg of angelica dahurica, 0.25Kg of cassia bark and 0.15Kg of dried pepper.
The seasoning is as follows: 5Kg of chicken essence, 3Kg of dark soy sauce, 6Kg of light soy sauce, 10Kg of red wine, 2Kg of salt and 7Kg of barbecue juice.
S4, cutting and blending cooked food: and cutting the cooled beef into rectangular pieces with the thickness of 0.8-1 cm, wherein the weight of each piece is 20-25 g.
S5, packaging: and (3) carrying out vacuum packaging on the beef slices, the beef tallow and the braised beef soup according to the mass of 95 +/-5 g (about 4-5 blocks) of the beef slices, 20g of the beef tallow and 10g of the soup to obtain the braised beef finished product.
S6, metal detection: and (4) passing the packaged product through a metal detector one by one, wherein the packaged product is abnormal and needs to be picked out.
S7, sterilization (CCP): and (3) loading the metal detected product into a tray of a layer rack vehicle, pushing the tray into a smoking furnace, setting the box temperature to be 95 ℃, and setting the reference time to be 60 minutes (taking the condition that the central temperature reaches 80 ℃ and lasts for 40 minutes as a standard).
S8, cooling (CCP): spreading the sterilized products at the inlet of a liquid nitrogen machine, and picking out products which are not in accordance with requirements (unsealed, folded, obliquely sealed and falsely sealed) in terms of air leakage, bag breaking and sealing, wherein the overlapping height is not more than 2 layers; starting a liquid nitrogen machine, setting corresponding temperature and time for quick freezing (reference temperature/time: 80 ℃ below zero/12 minutes, based on the central temperature of the product being less than or equal to 10 ℃), and containing the product in a turnover basket at an outlet.
S9, packaging and warehousing: subpackaging and sealing the products according to the required quantity, and sticking labels to the upper right corner of the packaging bag; the product is flatly laid in a box, and the label faces upwards; sealing the opening with adhesive tape, sticking the outer label on the upper right corner of the carton, and checking whether the label content is correct or not; the sample was transferred to a freezer at-18 ℃.
Example 3
The embodiment provides a processing method of braised beef in soy sauce, which comprises the following specific steps:
s1, cutting and matching: cutting the soft rib cross striation surface of a 200KG cattle into large blocks with the width of 12cm and the length of 15 cm; cutting 5KG Jing shallot, 3KG ginger, 7.5Kg carrot, 4Kg garlic and 4Kg caraway for later use, wherein the Jing shallot is cut into about 4-6 cm sections and the ginger is cut into about 5-7 mm sections.
S2, blanching: pouring the cut beef blocks into a pot, adding water to submerge the beef, stirring and dispersing the beef blocks, boiling the beef blocks with strong fire, removing floating foam after 2min, fishing out, washing the beef blocks with clear water, draining for later use, and allowing the drained beef blocks to enter the next procedure within 1 hour.
S3, firing: putting the spices, vegetables and seasonings after soaking for 2min into water, stirring uniformly, adding beef blocks, adjusting the firepower to be maximum, boiling for 2h, and manually turning over once every 5min in the process. Taking out beef, and cooling for later use (cooling time is not more than 24 hours); continuously boiling the soup for 1h, and removing beef tallow on the surface of the soup for later use; filtering the soup through a 50-mesh screen to obtain beef stock, adding the braised soup base into the beef stock according to the mass ratio of 1:1, and decocting for 0.5-0.6 h to obtain the braised soup.
Wherein, the water is 120 Kg; the spices are as follows: 0.05Kg of bay leaf, 0.87Kg of star anise, 0.22Kg of fennel, 0.3Kg of angelica dahurica, 0.4Kg of cassia bark and 0.22Kg of dried pepper.
The seasoning is as follows: 4.6Kg of chicken essence, 29Kg of dark soy sauce, 6.2Kg of light soy sauce, 9.8Kg of red wine, 2Kg of salt and 7.3Kg of barbecue juice.
S4, cutting and matching cooked food: and cutting the cooled beef into rectangular pieces with the thickness of 0.8-1 cm, wherein the weight of each piece is 20-25 g.
S5, packaging: and (3) carrying out vacuum packaging on the beef slices, the beef tallow and the braised beef soup according to the mass of 95 +/-5 g (about 4-5 blocks) of the beef slices, 20g of the beef tallow and 10g of the soup to obtain the braised beef finished product.
S6, metal detection: and (4) passing the packaged product through a metal detector one by one, wherein the packaged product is abnormal and needs to be picked out.
S7, sterilization (CCP): the metal-tested product was loaded into a pallet of a layer rack cart and pushed into a smoking oven with a box temperature set at 95 ℃ for a reference time of 60 minutes (based on a center temperature of 80 ℃ for 40 minutes).
S8, cooling (CCP): putting the sterilized product into a cooling pool filled with water, and cooling by flowing water (the central temperature of the product is less than or equal to 20 ℃); the cooled product can be packed in a freezer for more than 12 hours (the height of the product in the frame is not required to exceed 2/3).
S9, packaging and warehousing: subpackaging and sealing the products according to the required quantity, and sticking labels to the upper right corner of the packaging bag; the product is flatly laid in a box, and the label faces upwards; sealing the opening with adhesive tape, sticking the outer label on the upper right corner of the carton, and checking whether the label content is correct or not; the sample was transferred to a freezer at-18 ℃.
Comparative example
S1, cutting and matching: 200KG beef is cut into large blocks, 5KG Beijing shallot, 2.8KG ginger, 7.3Kg carrot, 3.5Kg garlic and 4Kg caraway are cut for later use.
S2, blanching: pouring the cut beef blocks into a pot, adding water to submerge the beef, stirring and dispersing the beef blocks, boiling the beef blocks with strong fire, removing floating foam after 2min, fishing out, washing the beef blocks with clear water, draining for later use, and allowing the drained beef blocks to enter the next procedure within 1 hour.
S3, firing: putting spices, vegetables and seasonings into water, stirring uniformly, adding beef blocks, adjusting the firepower to be maximum, boiling for 2h, and manually turning over once every 5min in the process. Taking out beef, and cooling for later use (cooling time is not more than 24 hours); continuously boiling the soup for 1h, and then removing beef tallow on the surface of the soup for later use; adding the braised soup base into the soup according to the mass ratio of 1:1, and decocting for 0.5-0.6 h to obtain the braised soup.
Wherein, the water is 120 Kg; the spice is as follows: 0.08Kg of bay leaf, 0.7Kg of star anise, 0.2Kg of fennel, 0.3Kg of angelica dahurica, 0.35Kg of cassia bark and 0.25Kg of dried pepper.
The seasoning is as follows: 4.2Kg of chicken essence, 2.8Kg of dark soy sauce, 6Kg of light soy sauce, 10Kg of red wine, 2Kg of salt and 7Kg of barbecue juice.
S4, cutting and matching cooked food: and cutting the cooled beef into rectangular pieces with the thickness of 0.8-1 cm, wherein the weight of each piece is 20-25 g.
S5, packaging: and (3) carrying out vacuum packaging on the beef slices, the beef tallow and the braised beef soup according to the mass of 95 +/-5 g (about 4-5 blocks) of the beef slices, 20g of the beef tallow and 10g of the soup to obtain the braised beef finished product.
S6, metal detection: and (4) passing the packaged product through a metal detector one by one, wherein the packaged product is abnormal and needs to be picked out.
S7, sterilization (CCP): the metal-tested product was loaded into a pallet of a layer rack cart and pushed into a smoking oven with a box temperature set at 95 ℃ for a reference time of 60 minutes (based on a center temperature of 80 ℃ for 40 minutes).
S8, cooling (CCP): putting the sterilized product into a cooling pool filled with water, and cooling by flowing water (the central temperature of the product is less than or equal to 20 ℃); the cooled product can be packed in a freezer for more than 12 hours (the height of the product in the frame is not required to exceed 2/3).
Test examples
The beef braised in soy sauce provided in the example 1 and the comparative example are selected, random sampling survey is conducted in 6 places of Beijing, Shanghai, Guangzhou, Shenzhen, Chengdu and Chongqing, 20 consumers are selected from each place for the beef braised in soy sauce of the example 1 and the comparative example to conduct questionnaire survey, the product is scored in three aspects of taste, flavor and appearance, the score is 10 points, the parts given by 120 consumers in total for tasting the beef braised in soy sauce of the example 1 and the comparative example are averaged, and the calculation result is shown in Table 1.
TABLE 1 braised beef score provided in example 1 and comparative examples
| Taste of the product | Flavor (I) and flavor (II) | Appearance of the product | |
| Example 1 | 9.0 | 9.5 | 9.0 |
| Comparative example | 7.0 | 7.5 | 8.0 |
As can be seen from Table 1, the braised beef provided by the example 1 of the invention is obviously superior to the comparative example in three aspects of taste, flavor and appearance.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The processing method of the beef braised in soy sauce is characterized by comprising the following steps:
cutting and matching: cutting the cross grain surface of the beef soft rib into large blocks with the width of 12-14 cm and the length of more than or equal to 15 cm;
firing: putting the soaked spices, vegetables and seasonings into water, stirring uniformly, adding beef blocks, boiling over strong fire for 1.8-2 h, taking out, and cooling for later use; continuously boiling the soup for 0.5-0.6 h, and then removing beef tallow on the surface of the soup for later use; filtering the soup through a screen to obtain beef stock, adding the braised soup base into the beef stock, and stewing for 0.5-0.6 h to obtain braised soup;
cutting cooked food: cutting the cooled beef into rectangular pieces with the thickness of 0.8-1 cm, wherein the weight of each piece is 20-25 g;
and (3) packaging: and packaging the beef slices, the beef tallow and the braised beef soup according to the quality to obtain the braised beef finished product.
2. The method for processing beef braised in soy sauce according to claim 1, wherein the vegetables are used in an amount of: every 200Kg of beef uses 2-8 Kg of shallot, 2-5 Kg of ginger, 5-10 Kg of carrot, 2-7 Kg of garlic and 2-7 Kg of caraway.
3. The processing method of braised beef in brown sauce according to claim 2, wherein the cutting and matching step further comprises cutting 3-5 cm of shallot into small sections, and cutting 4-8 mm of ginger into slices.
4. The method for processing beef braised in soy sauce according to claim 3, wherein the spice is used in an amount of: every 200Kg of beef uses 0.03-0.2 Kg of bay leaves, 0.3-1.5 Kg of star anise, 0.05-0.5 Kg of fennel, 0.1-0.7 Kg of angelica dahurica, 0.1-0.7 Kg of cinnamon, and 0.05-0.5 Kg of dried pepper.
5. The processing method of beef braised in soy sauce according to claim 4, wherein the soaking time of the spices is 2-5 min.
6. The method for processing beef braised in soy sauce according to claim 1, wherein the seasoning is used in an amount that: 3-6 Kg of chicken essence, 1.5-4.5 Kg of dark soy sauce, 4.5-7.5 Kg of light soy sauce, 8.5-11.5 Kg of red wine, 1.2-2.8 Kg of salt and 5-9 Kg of barbecue juice are used for every 200Kg of beef.
7. The method for processing beef braised in soy sauce according to claim 1, wherein the amount of water used in the step of baking is as follows: 115-125 Kg of water is added into every 200Kg of beef.
8. The processing method of braised beef in brown sauce according to claim 1, wherein the type of the filtering screen is 50-80 meshes.
9. The processing method of braised beef in brown sauce according to claim 1, wherein the ratio of the braised soup base to the beef stock is 1: 1.
10. Braised beef in brown sauce, which is characterized by being prepared by the processing method of any one of claims 1 to 9.
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