CN115067478A - Beef pie and freezing seasoning method - Google Patents
Beef pie and freezing seasoning method Download PDFInfo
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- CN115067478A CN115067478A CN202210771295.7A CN202210771295A CN115067478A CN 115067478 A CN115067478 A CN 115067478A CN 202210771295 A CN202210771295 A CN 202210771295A CN 115067478 A CN115067478 A CN 115067478A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 182
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 15
- 230000008014 freezing Effects 0.000 title claims abstract description 7
- 238000007710 freezing Methods 0.000 title claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 235000013372 meat Nutrition 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 241000283690 Bos taurus Species 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000007493 shaping process Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 230000005540 biological transmission Effects 0.000 claims description 24
- 239000002184 metal Substances 0.000 claims description 24
- 238000003825 pressing Methods 0.000 claims description 6
- 238000004080 punching Methods 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 238000010411 cooking Methods 0.000 abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 238000000465 moulding Methods 0.000 abstract description 2
- 238000004458 analytical method Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000010586 diagram Methods 0.000 description 3
- 210000001161 mammalian embryo Anatomy 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 238000009826 distribution Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000017423 tissue regeneration Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a beef cake, which comprises the following raw materials of beef shank, beef fat, water and salt, wherein the beef cake is prepared by mixing, stirring and shaping the raw materials, and then refrigerating and seasoning, wherein the total ratio of the beef shank, the beef fat, the salt and the water is 2: 3, the mass ratio of the beef leg meat, the beef fat and the salt is 1: 1.3: 0.02, the beef cake adopts 'Longjiang and cattle' as meat raw materials, the meat and fat parts adopt the optimal proportion, in the preparation process of the beef cake, the meat raw materials, salt and water are also matched according to the golden proportion, the texture of the beef cake after molding is ensured, the secondary processing of freezing and seasoning is realized, the fat and moisture in the beef cake can be fully and uniformly blended, the meat juice is locked in the cooking process of the beef cake, the optimal taste is achieved, the processing mode of branding is improved, the attractiveness is improved, and meanwhile, the difficult deformation of the beef cake and the uniform heating in the cooking process are ensured.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a beef pie and a freezing seasoning method.
Background
The beef cake is a common food in our life, the beef contains rich protein, the amino acid composition is closer to the requirements of human bodies than pork, the disease resistance of the organisms can be improved, and the beef cake is suitable for people who grow, develop, perform operations and recuperate after diseases in aspects of blood loss supplement, tissue repair and the like. Eating beef in winter has the function of warming stomach, and is a good tonic product in winter.
Most of the traditional beef cake making processes are to mix, stir and shape beef and ingredients and then refrigerate the beef, in the current beef cake making process, no clear proportion exists among the beef, fat and the ingredients, the situation that the proportion distribution among raw material powder is uneven is easily caused, the texture is influenced, meanwhile, the traditional beef cake making process is simple, the situation that the fat and the moisture cannot be fully and uniformly blended exists in the made and shaped beef cake, and the taste is influenced.
Disclosure of Invention
The invention aims to provide a beef pie and a freezing seasoning method, which aim to solve the problem that the texture is influenced by the condition of uneven proportion distribution among raw material powder materials in the background art 1; 2. simple preparation process, and the problem of influence on taste due to insufficient and uniform blending of fat and water.
In order to achieve the purpose, the invention provides the following technical scheme:
the raw materials of the beef cake comprise beef legs, beef fat, water and salt, the beef cake is prepared by mixing, stirring and shaping the raw materials, and then refrigerating and seasoning, wherein the total ratio of the beef legs, the beef fat, the salt and the water is 2: 3, the mass ratio of the beef leg meat, the beef fat and the salt is 1: 1.3: 0.02.
the processing flow of the beef pie refrigeration seasoning is as follows:
s1, hole pricking: taking out the refrigerated beef patties, placing the beef patties on a processing table, and performing double-sided hole pricking through hole pricking equipment (a die);
s2, frying and baking: placing the beef cake after hole punching on a metal transmission mesh belt in sequence, introducing the beef cake into an oven through the metal transmission mesh belt, and frying and baking the two sides of the beef cake through baking lamps at the top and the bottom to slightly cook the surface of the beef cake;
s3, branding: and (3) frying the roasted beef cake, introducing the beef cake to a roller with printing through a metal transmission belt, and pressing and holding the beef cake by matching the secondary heating with the rolling of an upper roller and a lower roller so as to enable the surface of the beef cake to be imprinted.
The beef shank and the beef fat both adopt 'Longjiang and Niuhu' as meat raw materials, and the mass proportion of the beef shank and the beef fat is 1: 1.3.
in S2, the gap distance between the metal transmission mesh belt and the top baking lamp and the bottom baking lamp of the oven is 12-16 mm.
In S2, the temperature of the oven top baking lamp is 280 ℃ and the temperature of the oven bottom baking lamp is 260 ℃.
In S3, the temperature of secondary heating is higher than 600 ℃, and the gap between the upper and lower rollers is 1.3 cm-1.4 cm.
Compared with the prior art, the invention has the beneficial effects that:
1. the beef cake adopts 'Longjiang and beef' as meat raw materials, meanwhile, the meat and fat parts are optimally matched, and in the preparation process of the beef cake, the meat raw materials, the salt and the water are also matched according to a golden ratio, so that the optimal proportion of the raw materials of the beef cake is effectively realized, and the texture of the formed beef cake is ensured.
2. This beef cake shaping back adopts the processing method of freezing seasoning to carry out secondary operation, can fully, evenly merge into through two-sided pricking hole and the processing method of two-sided frying and roasting with the fat and the moisture in the beef cake, makes the meat cake lock the gravy in the culinary art process, reaches the best taste, and the processing method of branding increases when pleasing to the eye, also guarantees and can guarantee the non-deformable of meat cake and the homogeneity of being heated during the culinary art.
Drawings
FIG. 1 is a diagram of the meat embryo of the beef patty of the present invention after molding;
FIG. 2 is a diagram of the meat embryo of the beef patty of the present invention after punching;
FIG. 3 is a diagram of the meat embryo of the beef patty of the present invention after branding;
FIG. 4 is a flow chart of the refrigerated seasoning process of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1-4, the present invention provides a technical solution:
example one
The raw materials of the beef cake comprise 14.47g of beef shank, 19.43g of beef fat, 0.441g of salt and 64.02% of water, and the beef cake is refrigerated and seasoned after being mixed, stirred and shaped;
the processing flow of the beef pie refrigeration seasoning is as follows:
s1, hole pricking: taking out the refrigerated beef patties, placing the beef patties on a processing table, and performing double-sided hole pricking through hole pricking equipment (a die);
s2, frying and baking: placing the beef cake after hole punching on a metal transmission mesh belt in sequence, introducing the beef cake into an oven through the metal transmission mesh belt, and frying and baking the two sides of the beef cake through baking lamps at the top and the bottom to slightly cook the surface of the beef cake;
s3, branding: and (3) frying the roasted beef cake, introducing the beef cake to a roller with printing through a metal transmission belt, and pressing and holding the beef cake by matching the secondary heating with the rolling of an upper roller and a lower roller so as to enable the surface of the beef cake to be imprinted.
The beef shank and the beef fat both adopt 'Longjiang and cattle' as meat raw materials, and the mass proportion of the beef shank and the beef fat is 1: 1.3.
in the embodiment, in S2, the gap distance between the metal transmission mesh belt and the top baking lamp and the bottom baking lamp of the oven is 12-16 mm.
In this embodiment, in S2, the temperature of the top baking lamp and the temperature of the bottom baking lamp of the oven are both 200 ℃.
In this example, in S3, the temperature of the secondary heating is higher than 600 ℃, and the gap between the upper and lower rollers is 1.3 cm-1.4 cm.
Example two
The raw materials of the beef cake comprise 14.90g of beef shank, 19.60g of beef fat, 0.403g of salt and 62.47% of water, and the beef cake is refrigerated and seasoned after being mixed, stirred and shaped;
the processing flow of the beef pie refrigeration seasoning is as follows:
s1, hole pricking: taking out the refrigerated beef patties, placing the beef patties on a processing table, and performing double-sided hole pricking through hole pricking equipment (a die);
s2, frying and baking: placing the beef cakes with the holes on a metal transmission mesh belt in sequence, introducing the beef cakes into an oven through the metal transmission mesh belt, and frying and baking the two surfaces of the beef cakes through baking lamps at the top and the bottom to slightly cure the surfaces of the beef cakes;
s3, branding: and (3) frying the roasted beef cake, introducing the beef cake to a roller with printing through a metal transmission belt, and pressing and holding the beef cake by matching the secondary heating with the rolling of an upper roller and a lower roller so as to enable the surface of the beef cake to be imprinted.
The beef shank and the beef fat both adopt 'Longjiang and cattle' as meat raw materials, and the mass proportion of the beef shank and the beef fat is 1: 1.3.
in the embodiment, in S2, the gap distance between the metal transmission mesh belt and the top baking lamp and the bottom baking lamp of the oven is 12-16 mm.
In this embodiment, in S2, the temperature of the top baking lamp and the temperature of the bottom baking lamp of the oven are both 250 ℃.
In this example, in S3, the temperature of the secondary heating is higher than 600 ℃, and the gap between the upper and lower rollers is 1.3 cm-1.4 cm.
EXAMPLE III
The raw materials of the beef cake comprise 14.83g of beef shank, 19.76g of beef fat, 0.433g of salt and 63.13% of water, and the beef cake is refrigerated and seasoned after being mixed, stirred and shaped;
the processing flow of the beef pie refrigeration seasoning is as follows:
s1, hole pricking: taking out the refrigerated beef patties, placing the beef patties on a processing table, and performing double-sided hole pricking through hole pricking equipment (a die);
s2, frying and baking: placing the beef cake after hole punching on a metal transmission mesh belt in sequence, introducing the beef cake into an oven through the metal transmission mesh belt, and frying and baking the two sides of the beef cake through baking lamps at the top and the bottom to slightly cook the surface of the beef cake;
s3, branding: and (3) frying the roasted beef cake, introducing the beef cake to a roller with printing through a metal transmission belt, and pressing and holding the beef cake by matching the secondary heating with the rolling of an upper roller and a lower roller so as to enable the surface of the beef cake to be imprinted.
The beef shank and the beef fat both adopt 'Longjiang and cattle' as meat raw materials, and the mass proportion of the beef shank and the beef fat is 1: 1.3.
in the embodiment, in S2, the gap distance between the metal transmission mesh belt and the top baking lamp and the bottom baking lamp of the oven is 12-16 mm.
In this embodiment, in S2, the temperature of the top baking lamp and the temperature of the bottom baking lamp of the oven are both 300 ℃.
In this example, in S3, the temperature of the secondary heating is higher than 600 ℃, and the gap between the upper and lower rollers is 1.3 cm-1.4 cm.
Example four
The raw materials of the beef cake comprise 14.88g of beef shank, 21.13g of beef fat, 0.447g of salt and 63.26 percent of water, and the beef cake is refrigerated and seasoned after being mixed, stirred and shaped;
the processing flow of the refrigerated seasoning of the beef patties is as follows:
s1, hole pricking: taking out the refrigerated beef patties, placing the beef patties on a processing table, and performing double-sided hole pricking through hole pricking equipment (a die);
s2, frying and baking: placing the beef cake after hole punching on a metal transmission mesh belt in sequence, introducing the beef cake into an oven through the metal transmission mesh belt, and frying and baking the two sides of the beef cake through baking lamps at the top and the bottom to slightly cook the surface of the beef cake;
s3, branding: and (3) frying the roasted beef cake, introducing the beef cake to a roller with printing through a metal transmission belt, and pressing and holding the beef cake by matching the secondary heating with the rolling of an upper roller and a lower roller so as to enable the surface of the beef cake to be imprinted.
The beef shank and the beef fat both adopt 'Longjiang and cattle' as meat raw materials, and the mass proportion of the beef shank and the beef fat is 1: 1.3.
in the embodiment, in the step S2, the gap distance between the metal transmission mesh belt and the top baking lamp and the bottom baking lamp of the oven is 12-16 mm.
In this example, in S2, the temperature of the top baking lamp and the temperature of the bottom baking lamp of the oven are both 350 ℃.
In this example, in S3, the temperature of the secondary heating is higher than 600 ℃, and the gap between the upper and lower rollers is 1.3 cm-1.4 cm.
The patties in examples one, two, three and four are four patties randomly sampled after refrigeration, while the processing flow comparison between the examples mainly shows that the patties are seasoned at different frying temperatures;
the following are detection data (table I) of four random sampled beef cakes and comparison conditions (table II) of fat and water data before and after processing the beef cakes at different frying and baking temperatures;
watch 1
| Item | Protein g | Water content% | Fat g | Salt content g |
| Finished product 1 | 14.47 | 64.02 | 19.43 | 0.441 |
| Finished product 2 | 14.90 | 62.47 | 19.60 | 0.403 |
| Finished product 3 | 14.83 | 63.13 | 19.76 | 0.433 |
| Finished product 4 | 14.88 | 63.26 | 21.13 | 0.447 |
Watch two
According to the second table, the fat loss rate and the water loss rate of the double-sided frying beef cake are in a decreasing state between 200 ℃ and 300 ℃ along with the increasing rise of the temperature, and the fat loss rate and the water loss rate are in a constant state between 300 ℃ and 350 ℃, and the comparative analysis is as follows:
taking 250 ℃ as a comparison reference point, keeping the fat loss and the water loss of the beef cake in a descending state all the time at 200-300 ℃, and obtaining through analysis that the fat loss rate is reduced by 2.9% and the water loss rate is reduced by 1.1% when the beef cake is at 250 ℃ compared with the beef cake at 200 ℃, the fat loss rate is reduced by 1.2% and the water loss rate is reduced by 2.8% when the beef cake is at 300 ℃ compared with the beef cake at 250 ℃, and the phenomenon of serious loss of the fat loss rate and the water loss at 200 ℃ is caused through interval analysis;
secondly, the temperature of 300 ℃ is taken as a comparison reference point, analysis shows that the fat loss rate of the beef patty at 300 ℃ is reduced by 1.2 percent compared with that of the beef patty at 250 ℃, the water loss rate is reduced by 2.8 percent, the fat loss rate of the beef patty at 300 ℃ is reduced by 12.3 percent compared with that of the beef patty at 350 ℃, the water loss rate is reduced by 3.2 percent, interval analysis shows that the fat loss rate at 350 ℃ is higher than about 3 times of that at 300 ℃, the water loss rate is more than about 2 times, and the phenomenon of burning fat and accelerating water evaporation at 350 ℃ can be judged.
Through the analysis, the optimal double-sided frying and baking temperature range is 250-300 ℃, so that the double-sided frying and baking temperature is kept in the range of 250-300 ℃, the fat loss rate and the water loss rate of the beef cake belong to the optimal ranges, the internal juice of the beef cake fried and baked in the range can be locked, and the problem that the juice of the beef cake is seriously lost in later cooking is solved.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A beef pie is characterized in that: the raw materials of the beef cake comprise beef legs, beef fat, water and salt, the beef cake is prepared by mixing, stirring and shaping the raw materials, and then refrigerating and seasoning, wherein the total ratio of the beef legs, the beef fat, the salt and the water is 2: 3, the mass ratio of the beef leg meat, the beef fat and the salt is 1: 1.3: 0.02.
2. a freezing seasoning method of beef pie is characterized in that: the processing flow of the beef pie refrigeration seasoning is as follows:
s1, hole pricking: taking out the refrigerated beef patties, placing the beef patties on a processing table, and performing double-sided hole pricking through hole pricking equipment (a die);
s2, frying and baking: placing the beef cake after hole punching on a metal transmission mesh belt in sequence, introducing the beef cake into an oven through the metal transmission mesh belt, and frying and baking the two sides of the beef cake through baking lamps at the top and the bottom to slightly cook the surface of the beef cake;
s3, branding: and (3) frying the roasted beef cake, introducing the beef cake to a roller with printing through a metal transmission belt, and pressing and holding the beef cake by matching the secondary heating with the rolling of an upper roller and a lower roller so as to enable the surface of the beef cake to be imprinted.
3. A beef patty according to claim 1 wherein: the beef shank and the beef fat both adopt 'Longjiang and cattle' as meat raw materials, and the mass proportion of the beef shank and the beef fat is 1: 1.3.
4. a method of frozen seasoning of beef patties according to claim 2, characterized in that: in S2, the gap distance between the metal transmission mesh belt and the top baking lamp and the bottom baking lamp of the oven is 12-16 mm.
5. A method of frozen seasoning of beef patties according to claim 2, characterized in that: in S2, the temperature of the oven top baking lamp is 280 ℃ and the temperature of the oven bottom baking lamp is 260 ℃.
6. A method of frozen seasoning of beef patties according to claim 2, characterized in that: in S3, the temperature of secondary heating is higher than 600 ℃, and the gap between the upper and lower rollers is 1.3 cm-1.4 cm.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115500472A (en) * | 2022-09-14 | 2022-12-23 | 元盛食品制造(上海)有限公司 | Preparation method of quick-fried cheese beef cake |
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