CN105105162A - Dried dog-sized-cattle beef and production method thereof - Google Patents
Dried dog-sized-cattle beef and production method thereof Download PDFInfo
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- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
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- 235000020776 essential amino acid Nutrition 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses dried dog-sized-cattle beef and a production method thereof, and belongs to the technical field of food processing. The dried dog-sized-cattle beef is made in the mode that fresh dog-sized-cattle beef serves as main raw materials, and soybean sauce, yellow rice wine, refined salt, cane sugar, honey, ginger, orange peels, foeniculum vulgare, pepper, cinnamon, liquorice, syzygium aromaticum, nisin, epsilon-polylysine hydrochloride, grape seed extract and the like are added. The invention provides the freshness retaining production method. The production method is good in freshness retaining effect, the water content of the produced product is higher than 20%, the product is high in yield and good in color, aroma and taste, and the shelf life at the normal temperature can be longer than one year; the freshness retaining production method is unique in technology, easy to operate, short in production cycle, low in production cost, good in product quality, capable of achieving industrial production and easy to apply and popularize.
Description
1. technical field
The invention belongs to field of food, specifically refer to a kind of doggie ox dried beef and production method thereof.
2. background technology
Doggie ox cultivation long history, document is recorded and is tracked to the Qing Dynasty, is through long-term natural selection and artificially breeding is formed, meat labour dual-purpose type small-sized mountain ox; Be characterized in small, crude feed tolerance, kind climb the mountain, be convenient to herd, premunition is strong; The crude protein content 20.70% of the fresh sample of balcony doggie beef intercostal muscle, the Qinchuan Cattle more well-known than the whole nation is high 3.23 percentage points, fat content 5.32%, lower than Qinchuan Cattle 22.76 percentage points, and content of ashes 1.11% is higher than Qinchuan Cattle 0.34 percentage point; Total amino acid content 62.64%, wherein essential amino acid 23.58%; Therefore doggie beef is nutritious, fine and tender taste, is rich in each seed amino acid and mineral matter, and having unique local flavor, is the fine work in beef.
Beef protein content is high, and fat content is low, so delicious flavour, likes by people; Beef has tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, the effect of the breath wind that reduces phlegm, and hidden under being suitable for middle gas, body void of breathing hard, soreness of bones and muscles, anaemia prolonged illness and face yellow dizzy people eat; But because beef has higher nutritive value, for the reproduction procreation of various microorganism provides good condition, be easy to putrid and deteriorated.
The dried beef of prior art is produced to extend its shelf-life, and product water content is lower, there is the problems such as quality is comparatively hard, mouthfeel is bad.
CN201210219258 discloses a kind of processing method of marinated bovine jerky, is diced by beef, cleans, soaks that raw meat is tasty, stew in soy sauce, microwave drying; This inventive method technique is simple, has abandoned and has pickled and sootiness operation, overcome the generation of carcinogen, edible more healthy; This invention product moisture content 5-10%; Because moisture content is low, it is comparatively hard to there is quality in this product, bradymassesis, the problems such as product yield is low.
CN201210366000 discloses a kind of manufacture craft of dried beef, comprising following steps: pickled by the beef adding the first flavoring; The beef pickled is put into the boiling water boiling of more than 90 degree; Beef after boiling is carried out under the oil temperature of 270-290 degree 25-35 fried for second; Beef after fried is added the second flavoring, under the oil temperature of 80-100 degree, carries out 15-20 minute frying, fry the moisture leaving 8%-10% to beef; Because product moisture content is below 10%, it is comparatively hard also to there is quality in this product, bradymassesis, the problems such as product yield is low; The fried easy generation carcinogen of high temperature is adopted in technique.
The present invention is for solving the moisture content reducing product in existing production technology because of fresh-keeping difficulty, thus causes product yield low, and product quality is comparatively hard, bradymassesis, the problems such as mouthfeel is bad; Provide a kind of doggie ox dried beef and production method thereof, this production method technique is unique, good refreshing effect, the product moisture content of production is up to 20-25%, and product yield is high, quality is soft, chewiness is fine, long shelf-life, can preserve 1 year at normal temperatures.
3. summary of the invention
Main purpose of the present invention is to provide a kind of doggie ox dried beef, this doggie ox dried beef for primary raw material with fresh doggie ox beef, adds soy sauce, yellow rice wine, refined salt, sucrose, honey, ginger, orange peel, fennel, Chinese prickly ash, cassia bark, Radix Glycyrrhizae, cloves, nisin, epsilon-polylysine hydrochloride, grape seed extract etc. and makes.Another object of the present invention is to provide a kind of dried beef production method, by carrying out single factor test and orthogonal test research to dried beef production method, the factors such as different cooking technologies, vacuum infiltration antistaling process, stoving process that obtain are on the impact of dried beef mouthfeel, local flavor and preservation effect, determine best manufacturing condition, make products taste soft, excellent in color, the normal temperature lower shelf-life is more than 1 year.
Technical scheme of the present invention:
A kind of doggie ox dried beef, be made up of soy sauce, yellow rice wine, refined salt, sucrose, honey, ginger, orange peel, fennel, Chinese prickly ash, cassia bark, Radix Glycyrrhizae, cloves, nisin, epsilon-polylysine hydrochloride, grape seed extract, every 10000g beef needs to allocate the soup stock be made up of following raw material into: water 10000g, soy sauce 950g, yellow rice wine 75g, refined salt 100g, sucrose 600g, honey 100g, ginger 50g, orange peel 100g, fennel 15g, Chinese prickly ash 15g, cassia bark 30g, Radix Glycyrrhizae 10g, cloves 5g; Need to allocate the vacuum infiltration fresh-keeping liquid be made up of following raw material into: water 10000g, soy sauce 950g, yellow rice wine 75g, refined salt 100g, sucrose 600g, honey 100g, ginger 50g, orange peel 100g, fennel 15g, Chinese prickly ash 15g, cassia bark 30g, Radix Glycyrrhizae 10g, cloves 5g, nisin 60g, epsilon-polylysine hydrochloride 30g, grape seed extract 60g simultaneously.
The fresh-keeping production new technique of doggie ox dried beef: the fat of doggie ox beef and muscle tendon first remove by (1), be cut into the cube meat of about 50g, then after putting into clear water cleaning, put into screen basket, to immerse in 100 DEG C of boiling water blanching 8 minutes, pick up put into clear water clean, be cut into 1.5cm after cooling
3diced beef stand-by; (2) soy sauce 950g, yellow rice wine 75g, refined salt 100g, sucrose 600g, honey 100g, ginger 50g, orange peel 100g, fennel 15g, Chinese prickly ash 15g, cassia bark 30g, Radix Glycyrrhizae 10g, cloves 5g are added in 10000g water boil, by the time strong fragrance is had to overflow, the diced beef cut is poured in pot, boil with little fire, control temperature is at 80 DEG C, heat 60 minutes, juice is received with moderate heat, control temperature is at 100 DEG C, heating 15-20 minute, when will do in soup juice, diced beef good for boiling is taken out, drains; (3) soy sauce 950g, yellow rice wine 75g, refined salt 100g, sucrose 600g, honey 100g, ginger 50g, orange peel 100g, fennel 15g, Chinese prickly ash 15g, cassia bark 30g, Radix Glycyrrhizae 10g, cloves 5g are added in 10000g water boil 30 minutes, again nisin 60g, epsilon-polylysine hydrochloride 30g, grape seed extract 60g are added and stir, become fresh-keeping liquid after dissolving stand-by; (4) fresh-keeping liquid is put into vacuum infiltration machine, then immerse in seasoning fresh-keeping liquid by the screen basket that the good diced beef of boiling is housed, adopt vacuum infiltration conditioning technology to carry out Preservation Treatment, vacuum is 0.07-0.08Mpa; The method of vacuum infiltration first vacuumizes 10 minutes, recovers normal pressure 5 minutes, then vacuumize 10 minutes, recovers normal pressure and within 5 minutes, carry out seasoning and fresh-keeping; (5) diced beef after Preservation Treatment taken out, the moisture of drying under 70 DEG C of conditions after draining to diced beef is 20-25%; (6), after using laminated film paper single tablet packing after being cooled to room temperature, pack with laminated film bag, be finished product.
Beneficial effect of the present invention: adding grape seed extract in fresh-keeping liquid can effectively remove free radical unnecessary in human body, there is superpower delaying senility and the effect of develop immunitypty, it is anti-oxidant, the material that Scavenging ability is the strongest that current occurring in nature finds, its antioxidation activity is 50 times, ascorbic 20 times of vitamin E, can be anti-oxidant, antiallergy, antifatigue, build up health, improve sub-health state, delay senility, improve the symptom such as irritable, dizzy weak, failure of memory; Add nisin in fresh-keeping liquid, epsilon-polylysine hydrochloride can play and coordinate the preservation of synergy, safe and efficient; Vacuum infiltration conditioning technology is adopted to carry out Preservation Treatment in production technology, by extracting the gas componant contained in diced beef out, utilize the osmotic pressure of fresh-keeping liquid liquid component, fresh-keeping liquid composition is infiltrated in diced beef, realize quick and complete infiltration, make its micro organization gap entering into diced beef, space between cells carries out Preservation Treatment, good refreshing effect, the product moisture content produced is up to more than 20%, product yield is high, quality is soft, chewiness is good, long shelf-life, product excellent in color, the normal temperature lower shelf-life is more than 1 year; This fresh-keeping production method technique is unique, easy to operate, with short production cycle, production cost is low, good product quality, can realize factorial praluction, is easy to apply.
4. detailed description of the invention
Embodiment 1:(1) take doggie ox back leg beef 10000g, first the fat of doggie ox back leg beef and muscle tendon are removed, be cut into the cube meat of about 50g, then after putting into clear water cleaning, put into screen basket, to immerse in 100 DEG C of boiling water blanching 8 minutes, pick up and put into clear water and clean, after cooling, be cut into 1.5cm
3diced beef stand-by; (2) soy sauce 950g, yellow rice wine 75g, refined salt 100g, sucrose 600g, honey 100g, ginger 50g, orange peel 100g, fennel 15g, Chinese prickly ash 15g, cassia bark 30g, Radix Glycyrrhizae 10g, cloves 5g are added in 10000g water boil, by the time there is strong fragrance to overflow, the diced beef cut is poured into, boils with little fire, control temperature is at 80 DEG C, heat 60 minutes, receive juice with moderate heat, control temperature is at 100 DEG C, heating 15-20 minute, when will do in soup juice, diced beef good for boiling is taken out, drains; (3) soy sauce 950g, yellow rice wine 75g, refined salt 100g, sucrose 600g, honey 100g, ginger 50g, orange peel 100g, fennel 15g, Chinese prickly ash 15g, cassia bark 30g, Radix Glycyrrhizae 10g, cloves 5g are added in 10000g water boil 30 minutes, again nisin 60g, epsilon-polylysine hydrochloride 30g, grape seed extract 60g are added and stir, become fresh-keeping liquid after dissolving stand-by; (4) fresh-keeping liquid is put into vacuum infiltration machine, then immerse in seasoning fresh-keeping liquid by the screen basket that the good diced beef of boiling is housed, adopt vacuum infiltration conditioning technology to carry out Preservation Treatment, vacuum is 0.07-0.08Mpa; The method of vacuum infiltration first vacuumizes 10 minutes, recovers normal pressure 5 minutes, then vacuumize 10 minutes, recovers normal pressure and within 5 minutes, carry out seasoning and fresh-keeping; (5) diced beef after Preservation Treatment taken out, the moisture of drying under 70 DEG C of conditions after draining to diced beef is 20-25%; (6), after using laminated film paper single tablet packing after being cooled to room temperature, pack with laminated film bag, be finished product.
Claims (2)
1. a doggie ox dried beef, it is characterized in that by soy sauce, yellow rice wine, refined salt, sucrose, honey, ginger, orange peel, fennel, Chinese prickly ash, cassia bark, Radix Glycyrrhizae, cloves, nisin, epsilon-polylysine hydrochloride, grape seed extract forms, every 10000g beef needs to allocate the soup stock be made up of following raw material into: water 10000g, soy sauce 950g, yellow rice wine 75g, refined salt 100g, sucrose 600g, honey 100g, ginger 50g, orange peel 100g, fennel 15g, Chinese prickly ash 15g, cassia bark 30g, Radix Glycyrrhizae 10g, cloves 5g, need to allocate the vacuum infiltration fresh-keeping liquid be made up of following raw material into: water 10000g simultaneously, soy sauce 950g, yellow rice wine 75g, refined salt 100g, sucrose 600g, honey 100g, ginger 50g, orange peel 100g, fennel 15g, Chinese prickly ash 15g, cassia bark 30g, Radix Glycyrrhizae 10g, cloves 5g, nisin 60g, epsilon-polylysine hydrochloride 30g, grape seed extract 60g.
2. the production method of doggie ox dried beef according to claim 1, it is characterized in that: the fat of doggie ox beef and muscle tendon first remove by (1), be cut into the cube meat of about 50g, then after putting into clear water cleaning, put into screen basket, to immerse in 100 DEG C of boiling water blanching 8 minutes, pick up and put into clear water and clean, after cooling, be cut into 1.5cm
3diced beef stand-by; (2) soy sauce 950g, yellow rice wine 75g, refined salt 100g, sucrose 600g, honey 100g, ginger 50g, orange peel 100g, fennel 15g, Chinese prickly ash 15g, cassia bark 30g, Radix Glycyrrhizae 10g, cloves 5g are added in 10000g water boil, by the time strong fragrance is had to overflow, the diced beef cut is poured in pot, boil with little fire, control temperature is at 80 DEG C, heat 60 minutes, juice is received with moderate heat, control temperature is at 100 DEG C, heating 15-20 minute, when will do in soup juice, diced beef good for boiling is taken out, drains; (3) soy sauce 950g, yellow rice wine 75g, refined salt 100g, sucrose 600g, honey 100g, ginger 50g, orange peel 100g, fennel 15g, Chinese prickly ash 15g, cassia bark 30g, Radix Glycyrrhizae 10g, cloves 5g are added in 10000g water boil 30 minutes, again nisin 60g, epsilon-polylysine hydrochloride 30g, grape seed extract 60g are added and stir, become fresh-keeping liquid after dissolving stand-by; (4) fresh-keeping liquid is put into vacuum infiltration machine, then immerse in seasoning fresh-keeping liquid by the screen basket that the good diced beef of boiling is housed, adopt vacuum infiltration conditioning technology to carry out Preservation Treatment, vacuum is 0.07-0.08Mpa; The method of vacuum infiltration first vacuumizes 10 minutes, recovers normal pressure 5 minutes, then vacuumize 10 minutes, recovers normal pressure and within 5 minutes, carry out seasoning and fresh-keeping; (5) diced beef after Preservation Treatment taken out, the moisture of drying under 70 DEG C of conditions after draining to diced beef is 20-25%; (6), after using laminated film paper single tablet packing after being cooled to room temperature, pack with laminated film bag, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510571418.2A CN105105162A (en) | 2015-09-07 | 2015-09-07 | Dried dog-sized-cattle beef and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510571418.2A CN105105162A (en) | 2015-09-07 | 2015-09-07 | Dried dog-sized-cattle beef and production method thereof |
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| CN105105162A true CN105105162A (en) | 2015-12-02 |
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| CN201510571418.2A Pending CN105105162A (en) | 2015-09-07 | 2015-09-07 | Dried dog-sized-cattle beef and production method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767409A (en) * | 2016-04-14 | 2016-07-20 | 浙江科技学院 | Crispy shiitake and chocolate cookies and production method thereof |
| CN105918675A (en) * | 2016-04-14 | 2016-09-07 | 浙江科技学院 | Dried beef floss prepared from dog-sized cattle and production method thereof |
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| CN105918579A (en) * | 2016-04-14 | 2016-09-07 | 浙江科技学院 | Tiantai small cattle meat and chocolate pastries and production method thereof |
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