CN102125268A - Sauced beef producing method - Google Patents
Sauced beef producing method Download PDFInfo
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- CN102125268A CN102125268A CN201010013742XA CN201010013742A CN102125268A CN 102125268 A CN102125268 A CN 102125268A CN 201010013742X A CN201010013742X A CN 201010013742XA CN 201010013742 A CN201010013742 A CN 201010013742A CN 102125268 A CN102125268 A CN 102125268A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title abstract description 6
- 235000014347 soups Nutrition 0.000 claims abstract description 21
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 14
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 14
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 14
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 14
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 14
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 14
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 14
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 14
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 14
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 14
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 14
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 14
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 14
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 14
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 244000203593 Piper nigrum Species 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
- 244000247747 Coptis groenlandica Species 0.000 claims abstract description 7
- 235000002991 Coptis groenlandica Nutrition 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 235000015067 sauces Nutrition 0.000 claims description 14
- UFWIBTONFRDIAS-UHFFFAOYSA-N Naphthalene Chemical compound C1=CC=CC2=CC=CC=C21 UFWIBTONFRDIAS-UHFFFAOYSA-N 0.000 claims description 12
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 11
- 235000021110 pickles Nutrition 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 244000061520 Angelica archangelica Species 0.000 claims description 6
- 244000111489 Gardenia augusta Species 0.000 claims description 6
- 235000018958 Gardenia augusta Nutrition 0.000 claims description 6
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 235000013409 condiments Nutrition 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 229910052736 halogen Inorganic materials 0.000 claims description 4
- 150000002367 halogens Chemical class 0.000 claims description 4
- 238000001802 infusion Methods 0.000 claims description 4
- 210000003205 muscle Anatomy 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 11
- 235000001497 healthy food Nutrition 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract description 2
- 244000062241 Kaempferia galanga Species 0.000 abstract 2
- 235000013421 Kaempferia galanga Nutrition 0.000 abstract 2
- 239000006002 Pepper Substances 0.000 abstract 2
- 235000016761 Piper aduncum Nutrition 0.000 abstract 2
- 235000017804 Piper guineense Nutrition 0.000 abstract 2
- 241001346334 Amomum tsao-ko Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 240000002943 Elettaria cardamomum Species 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017443 Hedysarum boreale Nutrition 0.000 abstract 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 abstract 1
- 235000010254 Jasminum officinale Nutrition 0.000 abstract 1
- 240000005385 Jasminum sambac Species 0.000 abstract 1
- 241000159443 Myrcia Species 0.000 abstract 1
- 240000009023 Myrrhis odorata Species 0.000 abstract 1
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 241001180876 Saposhnikovia Species 0.000 abstract 1
- 235000005300 cardamomo Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 210000002435 tendon Anatomy 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000020997 lean meat Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
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Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a sauced beef producing method which is characterized by comprising the steps of: removing fat oil, tendon and skin of fresh beef; dividing the fresh beef into strips of the thickness of 2 to 3 centimeters; mixing and stewing seven Chinese medical plants including jasmine, hawthorn, clove, divaricate saposhnikovia root, goldthread root, licorice root and smoked plum, three seasonings including pepper, black pepper and fennel, and salt into a soup base; pickling the beef for approximately 10 days; cleaning the beef; adding onion, ginger, pepper, clove, fennel, cassia bark, hawthorn, galanga resurrecflower, angelicae root, amomum tsao-ko, cardamom white, galangal, hot pepper, myrcia, anise, white sugar and salt in a soup stock pot to boil the beef to be cooked well in a saucing way, and finally packaging and sterilizing the beef. The sauced beef produced with the method does not contain nitrite, is green and healthy food, not only maintains the taste and flavor of the traditional sauced beef, but also has the color, flavor and taste which are thought high by people.
Description
Technical field
The invention belongs to food processing technology field, what be specifically related to is a kind of processing method of spiced beef.
Background technology
Spiced beef with produced in conventional processes all contains a certain amount of nitrite, this is because all more or less be added with a certain amount of nitrite material in the manufacturing process of spiced beef, the effect of nitrite is to make bright beef dehydration, takes off raw meat, and has anticorrosion and effect color development.As everyone knows, nitrite is a kind of carcinogen, and there is strict control criterion in country to content of nitrite in the meat products, promptly≤and 30mg/kg.Although people are scrupulously abiding by this standard, and constantly studying the method that reduces its content, but owing to be subjected to the restriction of multiple condition, the content of nitrite still between 20～30mg/kg, only has the content of nitrite in few part spiced beef to be lower than 20mg/kg mostly in the existing spiced beef.No matter how low the content of nitrite is, and depositing all of it can bring harm to human body, influences the healthy of people.
Summary of the invention
The objective of the invention is to disclose a kind of production method that does not contain the nitrite spiced beef.
The production method of described spiced beef is finished by following step:
1. beef shaping
Bright beef is removed fat oil and muscle skin, and being divided into thickness is the rectangular of 2-3cm.
2. the butcher's meat soup stock is prepared
Get cape jasmine 0.5-0.8kg, fennel seeds 0.8-1.2kg, hawthorn 0.6-1.0kg, Chinese prickly ash 0.6-1.0kg, cloves 0.5-0.8kg, windproof 30-50g, coptis root 10-15g, Radix Glycyrrhizae 30-50g, dark plum 10-20g, black pepper 20-30g, respectively with its pulverizing, mixing, place jar with salt 2-4kg then, flood the material slow fire boiling with clear water and be brewed into soup stock.
3. pickle
Get 100kg and cut apart good strip meat and dip in completely above-mentioned soup stock, put into earlier and pickle the pond, control pond temperature was pickled 48 hours at 10 ℃～18 ℃; Then meat is made to another and pickles in the pond, control pond temperature was pickled 8 days at 5 ℃～14 ℃.
4. clean
The beef bar of pickling is rinsed well with clear water.
5. precook
Beef bar after cleaning is put into boiling water boil and pulled out in 20 minutes, be cooled to 10 ℃～18 ℃ with cold water rapidly.
6. sauce boils
Get sauce halogen long-used soup 100kg, add water 50kg, light soy sauce 800-1200g, cooking wine 800-1200g, put into by green onion 1000-1500g, ginger 500-1000g, Chinese prickly ash 150-200g, cloves 50-100g, fennel seeds 400-600g, cassia bark 70-100g, hawthorn 200-300g, mountain naphthalene 100-150g, root of Dahurain angelica 150-200g, tsaoko 80-120g, kowtow 80-100g in vain, galingal 150-250g, capsicum 200-300g, spiceleaf 100-180g, big fragrant 100-180g, white sugar 300-500g, the flavor pack that salt 500-750g forms, big fire infusion 40 minutes, then the above-mentioned beef that boiled is placed the long-used soup pot, slow fire sauce boils to ripe.
7. packaging sterilizing
The well-done beef of sauce carries out the infrared ray baking earlier and dewaters, sterilizes, and weighing and bagging carries out once conventional sterilization more then.
The preferred version of the condiment proportioning of butcher's meat soup stock described in the above-mentioned steps 2 is: cape jasmine 0.6-0.8kg, fennel seeds 0.8-1.0kg, hawthorn 0.8-1.0kg, Chinese prickly ash 0.8-1.0kg, cloves 0.7-0.8kg, windproof 40-50g, coptis root 10-12g, Radix Glycyrrhizae 40-50g, dark plum 15-20g, black pepper 20-25g, salt 2-3kg.
The preferred version of the condiment proportioning described in the above-mentioned steps 6 in the flavor pack is: green onion 1200-1400g, ginger 700-900g, Chinese prickly ash 150-180g, cloves 60-80g, fennel seeds 450-550g, cassia bark 80-90g, hawthorn 250-280g, mountain naphthalene 110-140g, root of Dahurain angelica 160-180g, tsaoko 100-120g kowtows 80-100g in vain, galingal 150-200g, capsicum 220-280g, spiceleaf 120-150g, big fragrant 120-150g, white sugar 350-450g, salt 500-750g.
The spiced beef of producing with the inventive method does not contain nitrite, is a kind of green, healthy food, has promptly kept the taste flavor of traditional spiced beef, has the color that everybody speaks approvingly of again.
The specific embodiment
The present invention will be further described below in conjunction with embodiment.
Embodiment 1
Finish the processing of spiced beef successively by following step:
(1). choose bracket portion lean meat, remove fat oil and muscle skin, being divided into thickness is the rectangular of 2-3cm.
(2). get cape jasmine 0.8kg, fennel seeds 1.2kg, hawthorn 1.0kg, Chinese prickly ash 1.0kg, cloves 0.8kg, windproof 50g, coptis root 12g, Radix Glycyrrhizae 50g, dark plum 20g, black pepper 25g, respectively with its pulverizing, mixing, place jar with salt 2kg then, flood the material slow fire boiling with clear water and be brewed into soup stock.
(3). get 100kg and cut apart good strip meat and dip in completely above-mentioned soup stock, put into earlier and pickle the pond, control pond temperature was pickled 48 hours at 10 ℃～18 ℃; Then meat is made to another and pickles in the pond, control pond temperature was pickled 8 days at 5 ℃～14 ℃, was pink to the beef tangent plane.
(4). the beef bar that will pickle is rinsed well with clear water.
(5). the beef bar after will cleaning is put into boiling water and is boiled and pulled out in 20 minutes, is cooled to 10 ℃～18 ℃ with cold water rapidly.
(6). get sauce halogen long-used soup 100kg, add water 50kg, light soy sauce 1200g, cooking wine 1200g, put into flavor pack by 1500g green onion, 1000g ginger, 200g Chinese prickly ash, 100g cloves, 600g fennel seeds, 100g cassia bark, 300g hawthorn, 150g mountain naphthalene, the 200g root of Dahurain angelica, 120g tsaoko, 100g kowtow in vain, 250g galingal, 300g capsicum, 180g spiceleaf, the big perfume (or spice) of 180g, 500g white sugar, 750g salt are formed, big fire infusion 40 minutes, then the above-mentioned beef that boiled is placed the long-used soup pot, slow fire sauce boils to ripe.
(7). the well-done beef of sauce carries out the infrared ray baking earlier and dewaters, sterilizes, and then by every bag of 500g weighing and bagging, carries out once conventional sterilization again.
Embodiment 2
Finish the processing of spiced beef successively by following step:
1. choose bracket portion lean meat, remove fat oil and muscle skin, be divided into and be about 12cm, width is 5cm, and thickness is the rectangular strip meat of 2-3cm.
2. get cape jasmine 0.6kg, fennel seeds 0.8kg, hawthorn 0.8kg, Chinese prickly ash 0.8kg, cloves 0.7kg, windproof 40g, coptis root 10g, Radix Glycyrrhizae 40g, dark plum 15g, black pepper 20g, respectively with its pulverizing, mixing, place jar with salt 2kg then, flood the material slow fire boiling with clear water and be brewed into soup stock.
3. according to the step among the embodiment 1 (3), (4), (5) beef is pickled, cleaned and precooks.
4. get 100kg sauce halogen long-used soup, add water 50kg, light soy sauce 1000g, cooking wine 1000g, put into by 1000g green onion, 500g ginger, 150g Chinese prickly ash, 80g cloves, the flavor pack that 500g fennel seeds, 80g cassia bark, 200g hawthorn, 100g mountain naphthalene, the 150g root of Dahurain angelica, 100g tsaoko, 80g kowtow in vain, 200g galingal, 200g capsicum, 120g spiceleaf, the big perfume (or spice) of 150g, 400g white sugar, 650g salt are formed, infusion 40 minutes places long-used soup pot sauce to boil to ripe in above-mentioned clean beef then.
5. the well-done beef of sauce carries out infrared ray baking earlier and dewaters, sterilizes, and then by every pouch 100g weighing and bagging, carries out once conventional sterilization again.
Claims (3)
1. the production method of a spiced beef is characterized in that finishing by following step:
(1) beef shaping: bright beef is removed fat oil and muscle skin, and being divided into thickness is the rectangular of 2～3cm;
(2) the butcher's meat soup stock is prepared: get cape jasmine 0.5-0.8kg, fennel seeds 0.8-1.2kg, hawthorn 0.6-1.0kg, Chinese prickly ash 0.6-1.0kg, cloves 0.5-0.8kg, windproof 30-50g, coptis root 10-15g, Radix Glycyrrhizae 30-50g, dark plum 10-20g, black pepper 20-30g, respectively with its pulverizing, mixing, place jar with salt 2-4kg then, flood material with clear water, slow fire boiling is brewed into soup stock;
(3) pickle: get 100kg and cut apart good strip meat and dip in completely above-mentioned soup stock, put into earlier and pickle the pond, control pond temperature was pickled 48 hours at 10 ℃～18 ℃, then meat was made to another to pickle in the pond, and control pond temperature was pickled 8 days at 5 ℃～14 ℃;
(4) clean: the beef bar that will pickle is rinsed well with clear water;
(5) precook: the beef bar after will cleaning is put into boiling water and is boiled and pulled out in 20 minutes, is cooled to 10 ℃～18 ℃ with cold water rapidly;
(6) sauce boils: get sauce halogen long-used soup 100kg, add water 50kg, light soy sauce 800-1200g, cooking wine 800-1200g, put into by green onion 1000-1500g, ginger 500-1000g, Chinese prickly ash 150-200g, cloves 50-100g, fennel seeds 400-600g, cassia bark 70-100g, hawthorn 200-300g, mountain naphthalene 100-150g, root of Dahurain angelica 150-200g, tsaoko 80-120g, kowtow 80-100g in vain, galingal 150-250g, capsicum 200-300g, spiceleaf 100-180g, big fragrant 100-180g, white sugar 300-500g, the flavor pack that salt 500-750g forms, big fire infusion 40 minutes, then the above-mentioned beef that boiled is placed the long-used soup pot, slow fire sauce boils to ripe.
(7) packaging sterilizing: the well-done beef of sauce carries out the infrared ray baking earlier and dewaters, sterilizes, and weighing and bagging carries out once conventional sterilization more then.
2. according to the production method of the described dried beef of claim 1, it is characterized in that: the condiment proportioning of butcher's meat soup stock is in the described step (2): cape jasmine 0.6-0.8kg, fennel seeds 0.8-1.0kg, hawthorn 0.8-1.0kg, Chinese prickly ash 0.8-1.0kg, cloves 0.7-0.8kg, windproof 40-50g, coptis root 10-12g, Radix Glycyrrhizae 40-50g, dark plum 15-20g, black pepper 20-25g, salt 2-3kg.
3. according to the production method of the described dried beef of claim 1, it is characterized in that: the condiment proportioning is in the middle flavor pack of described step (6): green onion 1200-1400g, ginger 700-900g, Chinese prickly ash 150-180g, cloves 60-80g, fennel seeds 450-550g, cassia bark 80-90g, hawthorn 250-280g, mountain naphthalene 110-140g, root of Dahurain angelica 160-180g, tsaoko 100-120g, kowtow 80-100g in vain, galingal 150-200g, capsicum 220-280g, spiceleaf 120-150g, big fragrant 120-150g, white sugar 350-450g, salt 500-750g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010013742XA CN102125268B (en) | 2010-01-14 | 2010-01-14 | Sauced beef producing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010013742XA CN102125268B (en) | 2010-01-14 | 2010-01-14 | Sauced beef producing method |
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| Publication Number | Publication Date |
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| CN102125268A true CN102125268A (en) | 2011-07-20 |
| CN102125268B CN102125268B (en) | 2013-05-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201010013742XA Expired - Fee Related CN102125268B (en) | 2010-01-14 | 2010-01-14 | Sauced beef producing method |
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Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102302178A (en) * | 2011-08-16 | 2012-01-04 | 穆欣 | Method for processing tea-flavored sauced beef |
| CN102613585A (en) * | 2012-04-20 | 2012-08-01 | 郭兴黔 | Processing method of pure nature fresh and delicious beef jerk |
| CN102630958A (en) * | 2012-05-14 | 2012-08-15 | 山东新希望六和集团有限公司 | Formula and processing technology of black pepper beef flavoring bag |
| CN103190634A (en) * | 2013-04-23 | 2013-07-10 | 湖南省旺辉食品有限公司 | Method for making spicy marinated meat product |
| CN103300408A (en) * | 2013-05-24 | 2013-09-18 | 安徽王家坝生态农业有限公司 | Bacon making method |
| CN103653030A (en) * | 2014-01-06 | 2014-03-26 | 修武县伊赛牛肉有限公司 | Preparation method of sauced beef |
| CN104222964A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation method of dipping, wrapping and coating pickling material and method for roasting mellow mutton by using dipping, wrapping and coating pickling material |
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- 2010-01-14 CN CN201010013742XA patent/CN102125268B/en not_active Expired - Fee Related
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| CN102302178B (en) * | 2011-08-16 | 2014-12-24 | 西乡县信一清真肉制品厂 | Method for processing tea-flavored sauced beef |
| CN102302178A (en) * | 2011-08-16 | 2012-01-04 | 穆欣 | Method for processing tea-flavored sauced beef |
| CN102613585A (en) * | 2012-04-20 | 2012-08-01 | 郭兴黔 | Processing method of pure nature fresh and delicious beef jerk |
| CN102630958A (en) * | 2012-05-14 | 2012-08-15 | 山东新希望六和集团有限公司 | Formula and processing technology of black pepper beef flavoring bag |
| CN103190634A (en) * | 2013-04-23 | 2013-07-10 | 湖南省旺辉食品有限公司 | Method for making spicy marinated meat product |
| CN103190634B (en) * | 2013-04-23 | 2013-12-04 | 湖南省旺辉食品有限公司 | Method for making spicy marinated meat product |
| CN103300408A (en) * | 2013-05-24 | 2013-09-18 | 安徽王家坝生态农业有限公司 | Bacon making method |
| CN104544148A (en) * | 2013-10-23 | 2015-04-29 | 曾正 | Dried instant bitter cold beef |
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| CN103653030A (en) * | 2014-01-06 | 2014-03-26 | 修武县伊赛牛肉有限公司 | Preparation method of sauced beef |
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