CN1561833A - Beef crisp and its processing technology - Google Patents

Abstract

A crisp and soft beef is prepared from beef through high-pressure steaming, mixing ti with flavourings including additional starch and dextrin, loading in dies, and cooling.

Description

Beef shortcake and processing technology thereof

Technical field: the present invention is a kind of new beef processed food-beef shortcake and the processing technology of beef shortcake, belongs to the meat processing technology field in the food.

Prior art: in the prior art, 1. Chinese patent application number 95100698.3 " a kind of production methods of dried beef " are arranged with the present invention is immediate; 2. Chinese patent application number 98120180.6 " a kind of crisp dried beef and production methods thereof "; 3. Chinese patent application number 95111308 " a kind of Songrong dried yak beefs and preparation method thereof "; 4. Chinese patent application number 93115873 " fresh shredded beef and manufacture crafts ".In 1. Chinese patent application number 95100698.3 patents, the processing technology of dried beef has mainly been proposed, its flow process: arrangement raw material → cut the base → extractive water → pine that dewaters → roll, in all the other several patent applications, except processing technology, also provide the prescription of processing batching.No matter be processing, or the processing of spicy beef of dried beef, all be that quality is hard partially, bradymassesis, color and luster are too black, influence sense organ.At above-mentioned defective, Chinese patent application number 98120180.6 " a kind of crisp dried beef and production methods thereof ", composition of raw materials and production technology aspect to dried beef are improved, and make the dried beef color and luster pale yellow, attractive in appearance, and quality is soft than the dried beef of all the other processing.In all above-mentioned patents, always be unable to do without the processing category of dried beef, not moulding of product, outward appearance is irregular, soft degree is satisfactory not to the utmost, does not fundamentally solve the problem of softization of dried beef slag, causes some the elderlys, the unsound crowd of tooth to enjoy.The objective of the invention is: beef is processed into the beef shortcake, not only allow healthy population can enjoy high protein beef product delicious food, can also allow the unsound people of old man, tooth of tooth mobility also can enjoy delicious beef product, and formed product, outward appearance rule, bright and lustrous, packing closely, anti-corrosive properties are good, be convenient to eat.

Summary of the invention: the crisp processing of beef comprises processing technology and batching prescription two partly.Processing process is seen Figure of description, i.e. the crisp processing process figure of beef, and from accompanying drawing as can be known, processing technology is undertaken by following technological process:

1. raw meat is checked and accepted: meet standard GB 2708-94.

2. soak: soak with running water, water weight and beef are equal in weight, and stir beef, soak even, soaking temperature (0～4) ℃, soak time (16～18) hour.

3. cut apart: mowing is fallen surface fat, manadesma (tendon), trunk, lymph body of gland, blood stains, broken bone, wounded or disabled tissue and dirt etc., cuts into the thick sliced meat of 1.5～2Cm along muscle fibre.

4. boiling: soaked sliced meat are poured in the boiling water saucepan, and the water yield is as the criterion with firm submergence sliced meat.Add ginger with boiling, consumption 0.05Kg ginger/1Kg raw meat, boil the time of boiling (40～60) minute are taken out beef and are drained.

5. high pressure steaming: the dried beef slices after the boiling is put in steamer or steams in the car, high-pressure steam (1～3) hour, steamer or steam that steam pressure is (0.1～0.2) Mpa in the car.

6. stir material: the meat amount of anticipating that will steam places proportioning machine, press the per kilogram cold cuts and calculate, add the base furnish for preparing, the limit edged stirs, base furnish prescription and consumption see Table 2, after having prepared base furnish, press the per kilogram cold cuts according to table 3 prescription and dosage again and calculate the adding auxiliary ingredients, select a kind of in three kinds of prescriptions, or spiced flavor or sesame flavor or spicy flavor, quantitatively add by the auxiliary ingredients order, the limit edged stirs, until stirring.

7. dress mould: the meat material that stirs is placed in the customization diaphragm capsule,, make the meat material tight with the pressing plate extruding.

8. typing: the meat material is cut with make-up machine.Cut into heavy square or cylindrical or other shape of (5-6) g.

9. sieve the shop: the meat material of moulding is evenly spread on the baking screen cloth.

10. baking: the meat material of completing sieve is in time sent in the baking box, temperature (55～75) ℃, and baking (5～6) hour goes out to dry by the fire meat material moisture content and keeps about 15.5%.

11. sterilization: the meat material that baking is good is in time sent into the microwave disinfection tunnel, controls temperature well,, regulate translational speed, discharging moisture content is controlled between (12.5～14) %, must not cross low too high.

12. cooling: the semi-finished product after the sterilization change clean chilling room over to and are cooled to room temperature.

13. packing: strict make-up room administration of health system, accurately quantitatively.

14. finished product: the exterior and interior packing qualified products in time are transferred to the warehouse for finished product classify and pile up of cleaning, drying, ventilation.

Technological process of the present invention is compared with existing dried beef processing technology very big difference, more more complete than existing dried beef or spicy beef technique for processing dried, except that having general dried beef manufacturing procedure, also increased high pressure steaming, stirred material, adorned operations such as mould, typing.Steam for a long time by the steam HTHP, make the beef muscle fibre separate and evacuate into the filament shape, solved between the beef muscle fibre owing to the adhesion of sheath parcel is difficult to chew loose problem, solved the old man owing to tooth mobility, child's tooth just becomes the difficult problem of masticatory atonia, simultaneously because the existence of muscle bundle, allow goods that certain chewiness is arranged again, avoided hard, prevented that inlet from being slagging, allowed the people of all ages and classes section can both enjoy the delicious food of high protein beef product; By stirring material process, abandoned the frying step of traditional handicraft, make nutriment and flavor substance maximize the retention, various materials are evenly distributed, and have avoided traditional dried beef inlet aromatic, chew for a long time that then lingering fragrance is very brief, back as the drawback of chewing wax; By machinery dress film, shaping process, make the beef shortcake again moulding, rule, characteristics are arranged, can be used for mechanical fully-automatic packaging, the product appearance novelty, instant, the outward appearance of having avoided traditional dried beef making to be caused is irregular, the caused outward appearance poor visual effect of the broken last mismatch of particle, the unfavorable factor of aspects such as edible leakiness slag.The present invention carries out overtesting to the process conditions of technology, and the present invention carried out experiment of process conditions by above-mentioned technological process.See Table 1

The test of table 1 fabrication process condition

Project	Test one group	Test two groups	Test three groups
				The soak temperature	0℃	?2℃	?4℃
Soak time	16h	?17h	?18h
				The boiling time	40min	?50min	?60min
Steam pressure	0.1MPa	?0.13MPa	?0.2MPa
				Steaming time	3h	?2h	?1h
The baking temperature	55℃	?65℃	?75℃
				The baking time	6h	?5.5h	?5h
Moisture content control	12.5％	?13.5％	?14％

Three groups of result of the tests show, between the soak temperature (0～4) ℃ sliced meat are not had marked change, for the sake of assurance, get 2 ℃ for well, and soak time was advisable in 17 hours, soaked not enough in 16 hours; The boiling time, test one group and just do not have the watery blood leaching, test two groups and just in time meet processing request, test three groups of meat that only are suitable for bulk, get two groups of tests; The condition that steams is evacuated appropriateness to test two groups of human body, two groups of choosing tests; The baking condition is 65 ℃ of temperature with second group, and 5.5 hours time was best, can guarantee that the crisp moisture content of beef after the sterilization is controlled at 13.2%; The crisp moisture content value of beef is lower than 12.5% inlet and chews slightly stiffly, surpasses 14% and seems soft, and is unfavorable to guaranteeing the quality.

The crisp processing batching of beef of the present invention prescription divides two parts, and first is the base furnish prescription, sees Table 2

Table 2 base furnish prescription (by the per kilogram cooked beef)

Project	The name of an article	Amount ranges (g of unit)
			Sweetener	White granulated sugar	180～220
Or (albumen sugar)	5～6
		Tasty agents		Monosodium glutamate	12～15
I+G	0.6～0.8
			Savory agent	Salt	35～40
Binder	Starch	30
			Dextrin	300～340
	Emulsifying agent	Sucrose ester			1.5
Raising agent			Edible blend oil	90～110
	Antioxidant	The D-sodium isoascorbate			2

Second partly: the auxiliary ingredients prescription, see Table 3, and because each one taste difference, the auxiliary ingredients prescription is divided into spiced flavor, three kinds of sesame flavor and spicy flavors.Select for use a kind of prescription in three kinds of tastes to be used with base furnish.

Table 3. auxiliary ingredients prescription (pressing the per kilogram cooked beef calculates)

Taste	The name of an article	Amount ranges (g of unit)	Taste	The name of an article	Amount ranges (g of unit)	Taste	The name of an article	Amount ranges (g of unit)
									Spiced flavor	The powdered beef essence	1.5～2.5	The sesame flavor	Sesame	140～170	Spicy flavor	Chinese prickly ash	8～12
Chinese prickly ash	3.5～4.5	Chinese prickly ash	2.5～3.5	Capsicum	35～50
						Cassia bark	3.5～4.5	Anistree		4～6	Cassia bark		4～6
Anistree	6～8	Fennel seeds	1.5～2.5	Anistree	7～9
						Fennel seeds	2.5～3.5	Turmeric		5～7	Fennel seeds		2.5～3.5
Radix Glycyrrhizae	5.5～7.0	The powdered beef essence	1.5～2.5	Capsanthin	18～23
						Capsanthin	4～6				The powdered beef essence		1.5～2.5

In whipping process, basic auxiliary material must add, and assists material to select spiced flavor for use according to the taste difference, and a kind of and base furnish in sesame flavor or three kinds of prescriptions of spicy flavor is used.

According to above-mentioned technological process, the present invention carries out overtesting to base furnish prescription and auxiliary ingredients prescription, and base furnish prescription and auxiliary ingredients formula test see Table 4,

Table 4 base furnish prescription and auxiliary material batching formula test table (pressing per kilogram cooked beef addition calculates)

The name of an article	Test one group (g of unit)	Test two groups (g of unit)	Test three groups (g of unit)
				Base furnish
White granulated sugar or albumen sugar	180	?200	?220
				5	?5.5	?6
	Monosodium glutamate	12	?13				?15
I+G				0.6	?0.7	?0.g
	Salt	35	?37.5				?40
Starch				28	?30	?35
	Dextrin	300	?320				?340
Sucrose ester				1.2	?1.5	?1.8
	Edible blend oil	90	?100				?110
The different ascorbic acid sodium of D-				1	?2	?3
	The spiced flavor of auxiliary ingredients
The powdered beef essence					1	?2	?3
	Chinese prickly ash	3	?4	?5
Cassia bark					3	?4	?5
	Anistree	6	?7	?8
Fennel seeds					2	?3	?4
	Radix Glycyrrhizae	5	?6	?7

Capsanthin	4	?5	?6
				The sesame flavor
Sesame	130	?150	?180
				Chinese prickly ash	2	?3	?4
Anistree	4	?5	?6
				Fennel seeds	1	?2	?3
Turmeric	4	?6	?8
				The powdered beef essence	1	?2	?3
Spicy flavor
				Chinese prickly ash	8	?10	?12
Capsicum	30	?40	?55
				Cassia bark	4	?5	?6
Anistree	7	?8	?9
				Fennel seeds	2	?3	?4
Capsanthin	15	?20	?25
				The powdered beef essence	1	?2	?3

Result of the test shows that two groups of better flavor of batching formula test organize soft or hard agreeable to the taste, and softness is easily chewed, and changes slag, and sweet salty good to eat, it is pure to give off a strong fragrance, bright and lustrous, and it is fragrant profusely to overflow, and aftertaste is long; Test one group, batching prescription effect, local flavor, mouthfeel, structural state, color and luster, fragrance, taste are not as two groups of tests, and softness is than two groups of differences of test; It is too outstanding to test three assembly material formula effects, and taste is too heavy, good not as testing two groups.Aspect above-mentioned batching prescription, the present invention is except that adopting general spices, courageously adopted starch and dextrin as forming agent, this trial has obtained success, make goods that very big plasticity arranged, changed the beef institutional framework, improved mouthfeel, solved irregular that traditional fabrication causes, broken end is many, a unfavourable packing and an edible inconvenient difficult problem, and it is then round that shape of product will be justified, want then side, side, greatly then big, little then little, the setting shape of following one's bent, increased designs and varieties, that product has more is modish, attractive in appearance, the characteristics of leisure, material benefit.

In sum, technological process of the present invention such as Figure of description; Optimum process condition of the present invention is: 2 ℃ of soak temperature, soak time 17 hours, 50 minutes boiling time, steam pressure 0.13Pa, steaming time 2 hours, 65 ℃ of baking temperature, 5.5 hours baking time, moisture content control 13.2%.Best base furnish prescription is (in the per kilogram cold cuts): white granulated sugar 200g, monosodium glutamate 13g, I+P 0.7g, salt 37.5g, starch 30g, dextrin 320g, sucrose ester 1.5g, food ready-mixed oil 100g, D-sodium isoascorbate 2g.

Best auxiliary ingredients prescription is: spiced flavor _ _ somatose 2g, Chinese prickly ash 4g, cassia bark 4g, anistree 7g, fennel seeds 3g, Radix Glycyrrhizae 6g, capsanthin 5g.The sesame flavor _ _ sesame 150g, Chinese prickly ash 3g, anistree 5g, fennel seeds 2g, turmeric 6g, the smart 2g of powdered beef.Spicy flavor _ _ Chinese prickly ash 10g, capsicum 40g, cassia bark 5g, anistree 8g, fennel seeds 3g, capsanthin 20g, the smart 2g of powdered beef.

Below in conjunction with Figure of description and embodiment, further specify content of the present invention.

Embodiment follows these steps to processing:

1. materials procurement is checked and accepted: buying is qualified through veterinary sanitary inspection, meets the beef 150Kg of standard GB 2708-04,2. soaks: beef is immersed in the water of equivalent weight, and 2 ℃ of soaking temperatures, soak time 17 hours will regularly stir between soak period.3. cut apart: mowing is fallen beef surface fat, manadesma, trunk, lymph, body of gland, blood stains, broken bone, wounded or disabled tissue and dirt etc., cuts into the thick sliced meat of (1.5～2) Cm and gets dried beef slices 140Kg.4. boiling: will cut apart good dried beef slices 140Kg and pour in the boiling water, the boiling water amount is as the criterion with submergence dried beef slices just, adds the clean ginger of 7Kg and continues to boil 50 minutes, pulls draining out.5. getting cooked beef 100Kg after the boiling is put in steamer or steams in the car, high-pressure steam 2 hours, steam pressure is 0.13Mpa in steamer or the steaming car, 6. add batching: the 100Kg meat material that will steam places proportioning machine, pressing the per kilogram cooked beef calculates, the base furnish that adding table 4 test two assembly make, the limit edged stirs, after having prepared base furnish, press the per kilogram cooked beef and calculate, add auxiliary ingredients in proper order for two groups by table 4 test successively, auxiliary ingredients is selected a kind of as spiced flavor or one of sesame flavor or spicy flavor of three kinds of auxiliary ingredients prescriptions, the limit edged stirs, until evenly.7. dress mould: the meat material that stirs is placed in the diaphragm capsule of customization, centering and peripheral thickness uniformity, push with pressing plate, make that the meat material is tight, between meat material and the diaphragm capsule must with plastic sheeting shop every, meat material surface must cover with plastic foil, prevents that frost from condensing and pollute.8. typing: with make-up machine the meat material is cut, cut into heavy square or cylindrical of (5～6) g, require the edge of a knife sharp, otch is neat, burr not, N/D, big or small uniformity.9. sieve the shop: the meat material that is shaped is evenly spread on the baking screen cloth, and screen cloth requires cleaning, the not overlapping extruding of meat material.10. baking: the meat material of completing is in time sent in the baking box, 65 ℃ of baking temperature, and 5.5 hours baking time, every two hours stir once during baking, use the baking meat moisture and remain on about 15.5%.11. sterilization: the meat material that baking is good is in time sent into the microwave disinfection tunnel and is regulated translational speed, controls temperature well, is controlled at 13.2% for best through the semi-finished product moisture content behind the microwave disinfection tunnel.12. cooling: the semi-finished product after the sterilization in time change cooling in the clean chilling room over to, all reduce to till the room temperature about 30 minutes to 1 hour of cool time, note chilling room health and wind speed, and air cleaner is forbidden to damage, and prevent that foreign material from sneaking into.13. packing: strict make-up room administration of health system, accurately quantitatively.14. finished product: the exterior and interior packing qualified products in time are transferred to the warehouse for finished product classify and pile up of cleaning, drying, ventilation.

Claims (3)

1. beef shortcake and processing method thereof, it is characterized in that technological process in the following order several steps carry out:

(1) raw meat is checked and accepted; (2) soak; (3) cut apart; (4) boiling; (5) high pressure steaming; (6) stir material; (7) dress mould; (8) typing; (9) shop sieve; (10) baking; (11) sterilization; (12) cooling; (13) packing; (14) finished product;

Process conditions are: soak temperature (0～4) ℃, soak time (16～18) hour, boiling time (40～60) minute, steam pressure (0.1～0.2) Mpa, steaming time (1～3) hour, baking temperature (55～75) ℃, baking time (5～6) hour, moisture content control (12.5～14) % (percetage by weight);

The base furnish prescription is (calculating of per kilogram cooked beef): white granulated sugar (180～220) g, monosodium glutamate (12～15) g, I+G (0.6～0.8) g, salt (35～40) g, starch 30g, dextrin (300～340) g, sucrose ester 1.5g, food ready-mixed oil (90～110) g, D-sodium isoascorbate 2g;

The auxiliary ingredients prescription is (pressing the per kilogram cooked beef calculates):

Spiced flavor: powdered beef essence (1.5～2.5) g, Chinese prickly ash (3.5～4.5) g, cassia bark (3.5～4.5) g, anistree (6～8) g, fennel seeds (2.5～3.5) g, Radix Glycyrrhizae (5.5～7.0) g, capsanthin (4～6) g;

Sesame flavor: sesame (140～170) g, Chinese prickly ash (2.5～3.5) g, anistree (4～6) g, fennel seeds (1.5～2.5) g, turmeric (5～7) g, powdered beef essence (1.5～2.5) g;

Spicy flavor: Chinese prickly ash (8～12) g, capsicum (35～50) g, cassia bark (4～6) g, anistree (7～9) g, fennel seeds (2.5～3.5) g, capsanthin (18～23) g, powdered beef essence (1.5～2.5) g.

2. according to described beef shortcake of claim 1 and processing method thereof, it is characterized in that process conditions are:

2 ℃ of soaking temperatures, soak time 17 hours, 50 minutes boiling time, steam pressure 0.13Pa, steaming time 2 hours, 65 ℃ of baking temperature, 5.5 hours baking time, moisture content control 13.2%.

The base furnish prescription is (pressing the per kilogram cooked beef calculates): white granulated sugar 200g, monosodium glutamate 13g, I+G 0.7g, salt 37.5g, starch 30g, dextrin 320g, sucrose ester 1.5g, food ready-mixed oil 100g, D-sodium isoascorbate 2g.

The auxiliary ingredients prescription is (pressing the per kilogram cooked beef calculates)

Spiced flavor: the smart 2g of powdered beef, Chinese prickly ash 4g, cassia bark 4g, anistree 7g, fennel seeds 3g, Radix Glycyrrhizae 6g, capsanthin 5g.

Sesame flavor: sesame 150g, Chinese prickly ash 3g, anistree 5g, fennel seeds 2g, turmeric 6g, the smart 2g. of powdered beef

Spicy flavor: Chinese prickly ash 10g, capsicum 40g, cassia bark 5g, anistree 8g, fennel seeds 3g, capsanthin 20g, the smart 2g. of powdered beef

3. a kind of beef shortcake according to claim 1 and 2 and processing method thereof is characterized in that high pressure steaming is arranged in technological process, stir material, dress mould, shaping process: added starch and dextrin in base furnish.

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