CN1557200A - Roast beef production process - Google Patents
Roast beef production process Download PDFInfo
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- CN1557200A CN1557200A CNA2004100218173A CN200410021817A CN1557200A CN 1557200 A CN1557200 A CN 1557200A CN A2004100218173 A CNA2004100218173 A CN A2004100218173A CN 200410021817 A CN200410021817 A CN 200410021817A CN 1557200 A CN1557200 A CN 1557200A
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- beef
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- fructus
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Abstract
The beef cooking process includes the following steps: soaking beef in water for 8 hr, pre-boiling at 30-70 deg.c for 2 hr, eliminating tendon and shaping; soaking tsaoko, fennel, dry chili, cinnamon, nutmeg, pepper, clove, ginger, aniseed, dried orange peel and yellow wine in certain amount in white spirit of 50 % alcohol content at 60 deg.c in the amount of 5 % of beef weight for 2 hr, decocting for 2 hr and filtering to obtain filtrate; adding the filtrate into the tendon eliminating beef, frying at temperature slowly raised from 50 deg.c to 90 deg.c for 80-100 min; and cooling, packing and sterilizing at 120 deg.c for 0.5 hr. The beef product has the nutritive components in beef well maintained, and is tender and delicious.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of production technology of clear roasted beef.
Background technology
Processing methods such as that the existing beef food of existing market mostly is is braised in soy sauce, thick gravy though these processing method products obtained therefrom tastes are each has something to recommend him, all must add oil and make that its product is more greasy, and some method also can be destroyed the nutrition of beef itself.
The putrid reason of meat product is because due to the intrusion and Oxidation of putrefaction bacteria, widely used fresh-keeping means have high temperature sterilize, directly add chemical preservative in food, charge into carbon dioxide in packaging bag, insert antioxidant or freezing in food pack at present.Widely used preservation method is to add chemical preservative (potassium sorbate or sodium benzoate etc.) in food in the beef food at present, and still, these chemical preservatives also bring certain harm to health in fresh-keeping foodstuff.Data shows, life-time service and the excessive edible food that contains chemical preservative can work the mischief to the gastric mucosa of human body, cranial nerve etc., and some chemical preservative also can form carcinogen in human body.Therefore, mechanism such as World Health Organization (WHO) and Food and Drug Administration has been used as strict regulation to making of food preservative.Therefore, the synthetic antioxidant arises at the historic moment, and the synthetic antioxidant has reduced the harm of chemical preservative to health, but also there is following shortcoming in it simultaneously:
1, because the effect of its absorption oxygen makes food casing shrink distortion, greatly reduces the desire to buy of consumer;
2, the physical and chemical index of food changes in the packaging bag, and food changes software strategy into software-hardware strategy, and causes the thick and stiff difficulty of food to chew;
3, owing to insert a pouch antioxidant in the food bag, on directly perceived, can produce the mental maladjustment of consumer, also can be unfavorable if eat by mistake to health.
Summary of the invention
The object of the present invention is to provide a kind of nutrition of neither destroying beef, fresh and tender again good to eat, no fishy smell, non-greasy, the production technology that need not add the clear roasted beef of antiseptic.
The production technology of clear roasted beef of the present invention may further comprise the steps:
(1) beef was soaked in water 8 hours, changes water 3 times according to the turbidity of water during this period, temperature be controlled at 30-70 ℃ precooked 2 hours after, pick the muscle shaping;
(2) be benchmark with beef weight, take by weighing 0.3-0.5 ‰ Fructus Tsaoko, 0.5-0.8 ‰ Fructus Foeniculi, 0.5-0.8 ‰ chilli, 0.2-0.4 ‰ Cortex Cinnamomi, 0.2-0.4 ‰ nutmeg, 0.2-0.4 ‰ Fructus Piperis, 0.2-0.4 ‰ Flos Caryophylli, 0.5-0.8 ‰ Rhizoma Zingiberis Recens, 0.5-0.8 ‰ Fructus Anisi Stellati, 0.3-0.5 ‰ Pericarpium Citri Reticulatae, 0.5-0.8 ‰ yellow wine, with temperature 50 ° of soaking in Chinese liquor 2 hours of 60 ℃, the amount of Chinese liquor is 5% of a beef weight, then infusion is after 2 hours, filter filtrate for later use;
(3) filtrate is all added in the beef that picks after the muscle shaping, parch, during temperature slowly rise to 90 ℃ by 50 ℃, the time was controlled at 80-100 minute, cooling back packing, 120 ℃ of sterilizations get final product half an hour.
The present invention compared with prior art, has tangible beneficial effect, by above technical scheme as can be known, the temperature and time control of technology of the present invention in producing each link, realized the product tenderization, do not destroy product nutrition again, adopt the adjuvant of pure natural not only to remove the inherent fishy smell of beef but also make fresh and tender good to eat, the non-greasy of product.Selected spice Fructus Tsaoko, Fructus Foeniculi, chilli, Cortex Cinnamomi, nutmeg, Fructus Piperis, Flos Caryophylli, Rhizoma Zingiberis Recens tool Wheat Protein, the part spice is except having antioxidation, also has antibiotic anti-corrosion function, as: nutmeg contains D-camphene and A-pinene poplar branch, and it is covered constituents with mat and has antibacterial action; Fructus Piperis, Flos Caryophylli contain eugenol, syringone, benzaldehyde, methyl salicylate etc., and escherichia coli, Salmonella, dysentery bacterium, Bacillus proteus etc. are all had inhibitory action.Methoxybenzene in the Fructus Anisi Stellati also has stronger sterilization and anticorrosion effect except having stronger antioxidation.Therefore, the resultant product of the present invention need not add antiseptic, utilizes inherent antioxidation characteristics and bacteria resistance function in the natural flavor, can realize the anti-corrosive fresh-keeping of beef food.
The specific embodiment
(1) 1000Kg beef was soaked in water 8 hours, changes water after the water breakthrough muddiness during this period, change altogether 3 times, temperature be controlled at 30-70 ℃ precooked 2 hours after, pick the muscle shaping;
(2) take by weighing 0.3Kg Fructus Tsaoko, 0.5Kg Fructus Foeniculi, 0.5Kg chilli, 0.2Kg Cortex Cinnamomi, 0.2Kg nutmeg, 0.2Kg Fructus Piperis, 0.2Kg Flos Caryophylli, 0.5Kg Rhizoma Zingiberis Recens, 0.5Kg Fructus Anisi Stellati, 0.3Kg Pericarpium Citri Reticulatae, 0.5Kg yellow wine, with temperature 50 ° of soaking in Chinese liquor 2 hours of 60 ℃, the amount 50Kg of Chinese liquor, then infusion is after 2 hours, filter filtrate for later use;
(3) filtrate is all added in the beef that picks after the muscle shaping, parch, during temperature slowly rise to 90 ℃ by 50 ℃, the time is 100 minutes, cooling back packing, 120 ℃ of sterilizations promptly get clear roasted beef product of the present invention half an hour.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, any technical solution of the present invention content that do not break away from,, all still belong in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment did according to technical spirit of the present invention.
Claims (1)
1, a kind of production technology of clear roasted beef may further comprise the steps:
(1) beef was soaked in water 8 hours, changes water 3 times according to the turbidity of water during this period, temperature be controlled at 30-70 ℃ precooked 2 hours after, pick the muscle shaping;
(2) be benchmark with beef weight, take by weighing 0.3-0.5 ‰ Fructus Tsaoko, 0.5-0.8 ‰ Fructus Foeniculi, 0.5-0.8 ‰ chilli, 0.2-0.4 ‰ Cortex Cinnamomi, 0.2-0.4 ‰ nutmeg, 0.2-0.4 ‰ Fructus Piperis, 0.2-0.4 ‰ Flos Caryophylli, 0.5-0.8 ‰ Rhizoma Zingiberis Recens, 0.5-0.8 ‰ Fructus Anisi Stellati, 0.3-0.5 ‰ Pericarpium Citri Reticulatae, 0.5-0.8 ‰ yellow wine, with temperature 50 ° of soaking in Chinese liquor 2 hours of 60 ℃, the amount of Chinese liquor is 5% of a beef weight, then infusion is after 2 hours, filter filtrate for later use;
(3) filtrate is all added in the beef that picks after the muscle shaping, parch, during temperature slowly rise to 90 ℃ by 50 ℃, the time was controlled at 80-100 minute, cooling back packing, 120 ℃ of sterilizations get final product half an hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100218173A CN1234301C (en) | 2004-02-12 | 2004-02-12 | Roast beef production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100218173A CN1234301C (en) | 2004-02-12 | 2004-02-12 | Roast beef production process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1557200A true CN1557200A (en) | 2004-12-29 |
| CN1234301C CN1234301C (en) | 2006-01-04 |
Family
ID=34352054
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100218173A Expired - Fee Related CN1234301C (en) | 2004-02-12 | 2004-02-12 | Roast beef production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1234301C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411502B (en) * | 2008-11-24 | 2011-02-16 | 范志铨 | Method for preparing instant food of tenderloin and beef offal |
| CN103284170A (en) * | 2013-05-20 | 2013-09-11 | 宣威市星月清真食品有限公司 | Making method of steamed beef |
| CN103300387A (en) * | 2013-06-26 | 2013-09-18 | 陈键 | Beef balls with glutinous rice and manufacturing method thereof |
| CN103689506A (en) * | 2013-11-19 | 2014-04-02 | 安徽麦德发食品有限公司 | Dried orange peel-beef powder |
| CN105077320A (en) * | 2014-05-14 | 2015-11-25 | 徐小芹 | Production method of beef boiled in clear soup |
-
2004
- 2004-02-12 CN CNB2004100218173A patent/CN1234301C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411502B (en) * | 2008-11-24 | 2011-02-16 | 范志铨 | Method for preparing instant food of tenderloin and beef offal |
| CN103284170A (en) * | 2013-05-20 | 2013-09-11 | 宣威市星月清真食品有限公司 | Making method of steamed beef |
| CN103300387A (en) * | 2013-06-26 | 2013-09-18 | 陈键 | Beef balls with glutinous rice and manufacturing method thereof |
| CN103689506A (en) * | 2013-11-19 | 2014-04-02 | 安徽麦德发食品有限公司 | Dried orange peel-beef powder |
| CN105077320A (en) * | 2014-05-14 | 2015-11-25 | 徐小芹 | Production method of beef boiled in clear soup |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1234301C (en) | 2006-01-04 |
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