CN105558848A - Novel process for processing spiced beef - Google Patents
Novel process for processing spiced beef Download PDFInfo
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- CN105558848A CN105558848A CN201510938238.3A CN201510938238A CN105558848A CN 105558848 A CN105558848 A CN 105558848A CN 201510938238 A CN201510938238 A CN 201510938238A CN 105558848 A CN105558848 A CN 105558848A
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Abstract
The invention discloses a process for processing beef products, and particularly relates to a novel process for processing spiced beef, belonging to the technical field of meat products. The process comprises the steps of unfreezing raw material beef, selecting and treating; injecting; rubbing; filling bags, pickling, and cooking with steam at the temperature of 65-75 DEG C for 10-14 hours; cooling, slicing, and packaging; and sterilizing for the second time. The beef product processed by the process has the advantages of uniform color and balanced taste, the internal quality and commodity appearance of the beef product can be improved, and the color and taste of the beef product cannot change when the beef product is preserved for 2-3 months.
Description
Technical field:
The invention discloses a kind of beef product processing technology, specifically a kind of Spiced beef novel processing technology, belongs to meat product processing technology field.
Technical background:
Tradition beef product, in processing, storage process, is subject to the impact of the factor such as organization internal oxygen and exterior light photograph, easily causes pigment to decompose, produce discolouration phenomena.Mainly product fading time is extended by colouring agent and antioxidant in industry.Through analysis of experiments, when pickling, beef easily contacts with air, cause hair color effect undesirable, and the meat pickled cause because water activity is large, temperature is high during boiling in the water of 95 DEG C-100 DEG C colouring insecure, be easy to fade, and the fragrance of product is not easy long-time preservation.Prove to only have by the improvement to method for salting and heat processing technique through experiment repeatedly, just can reach its uniform color, taste is balanced, the object that outward appearance is constant, with the appearance of the interior quality and commodity that improve beef product.
Summary of the invention:
For the deficiency that prior art exists, the invention provides a kind of by the improvement to method for salting and heat processing technique, can reach its uniform color, taste is balanced, outward appearance is constant, with the Spiced beef novel processing technology of the appearance of the interior quality and commodity that improve beef product.
For achieving the above object, the present invention adopts following technical scheme: described Spiced beef novel processing technology, and its machining process is as follows:
(1), by raw meat thaw to-2 DEG C ~ 2 DEG C, choose the foreign matters such as ox hair, steak is divided into the bulk of 10cmX10cm ± 1-1.5cm;
(2), prepare burden: by weight preparation injection feed liquid, wherein water 100kg, glucose 4kg ~ 6kg, phosphate 2kg ~ 3kg, white granulated sugar 2kg ~ 3kg, alkermes 0.0001kg ~ 0.0002kg, nitrite 0.04kg ~ 0.045kg, the spice 1kg ~ 1.5kg of batching;
(3), injection: the block beef split thawing is placed in injector, by the above-mentioned feed liquid of 15% injection of beef weight;
(4), tumbling: by the block beef tumbling 12h in tumbler injected, rotating speed is: 20 turns/min;
(5), pack is pickled: pickle link and adopt pack to vacuumize and pickle, the time is 4h ~ 8h;
(6), vapour cooking: boiling link technique adopts low temperature long-time heating, temperature 65 DEG C ~ 75 DEG C, time 10h ~ 14h;
(7), the beef after boiling is cooled to central temperature less than 7 DEG C and carries out quantitative package;
(8), re-pasteurization: carry out re-pasteurization under 90 DEG C of-95 DEG C of conditions, time 20min-25min, is finished product after re-pasteurization, can put storage or direct added sale in storage.
The invention has the advantages that: adopt the beef product after above-mentioned PROCESS FOR TREATMENT, uniform color, taste are balanced, improve the interior quality of beef product and the appearance of commodity, preserve 2 ~ 3 months tastes, color and luster is constant.
1, technic index
Traditional handicraft: raw meat thaws → picks, process → inject → tumbling → bittern stew in soy sauce (88 DEG C ~ 92 DEG C, 150min) → cooling → stripping and slicing packaging → re-pasteurization.
New technology: raw meat thaws, pick, process → prepare burden → inject → and tumbling → pack pickles → vapour cooking (65 DEG C ~ 75 DEG C, 10h ~ 14h) → cooling, stripping and slicing, packaging → re-pasteurization.
2, shelf life
Traditional handicraft: after 2 months, product fades seriously.
New technology: 2 ~ 3 months, product appearance was without significant change.
3, institutional framework
Traditional handicraft: institutional framework is destroyed serious, and mouthfeel is poor.
New technology: institutional framework is good, mouthfeel is good.
4, microbiological indicator
Traditional handicraft: when 2.5 months, total plate count≤3500CFU/g.
Coliform≤0.6MPN/g.
New technology: in 3 months, total plate count≤3000CFU/g.
Coliform≤0.3MPN/g.
Detailed description of the invention:
For illustrating that citing is implemented as follows better to the present invention: described Spiced beef novel processing technology, its machining process is as follows:
(1), by raw meat thaw to-2 DEG C ~ 2 DEG C, choose the foreign matters such as ox hair, steak is divided into the bulk of 10cmX10cm ± 1-1.5cm;
(2), prepare burden: by weight preparation injection feed liquid, wherein water 100kg, glucose 4kg, phosphate 2kg, white granulated sugar 2kg, alkermes 0.0001kg, nitrite 0.04kg, the spice 1kg of batching;
(3), injection: the block beef split thawing is placed in injector, by the above-mentioned feed liquid of 15% injection of beef weight;
(4), tumbling: by the block beef tumbling 12h in tumbler injected, rotating speed is: 20 turns/min;
(5), pack is pickled: pickle link and adopt pack to vacuumize and pickle, the time is 4h ~ 8h;
(6), vapour cooking: boiling link technique adopts low temperature long-time heating, temperature 65 DEG C ~ 75 DEG C, time 10h ~ 14h;
(7) beef after boiling is cooled to central temperature less than 7 DEG C and carries out quantitative package;
(8) re-pasteurization: carry out re-pasteurization under 90 DEG C of-95 DEG C of conditions, time 20min-25min, is finished product after re-pasteurization, can put storage or direct added sale in storage.
Claims (1)
1. a Spiced beef novel processing technology, is characterized in that: described Spiced beef novel processing technology, and its machining process is as follows:
(1), by raw meat thaw to-2 DEG C ~ 2 DEG C, choose the foreign matters such as ox hair, steak is divided into the bulk of 10cmX10cm ± 1-1.5cm;
(2), prepare burden: by weight preparation injection feed liquid, wherein water 100kg, glucose 4kg ~ 6kg, phosphate 2kg ~ 3kg, white granulated sugar 2kg ~ 3kg, alkermes 0.0001kg ~ 0.0002kg, nitrite 0.04kg ~ 0.045kg, the spice 1kg ~ 1.5kg of batching;
(3), injection: the block beef split thawing is placed in injector, by the above-mentioned feed liquid of 15% injection of beef weight;
(4), tumbling: by the block beef tumbling 12h in tumbler injected, rotating speed is: 20 turns/min;
(5), pack is pickled: pickle link and adopt pack to vacuumize and pickle, the time is 4h ~ 8h;
(6), vapour cooking: boiling link technique adopts low temperature long-time heating, temperature 65 DEG C ~ 75 DEG C, time 10h ~ 14h;
(7) beef after boiling is cooled to central temperature less than 7 DEG C and carries out quantitative package;
(8) re-pasteurization: carry out re-pasteurization under 90 DEG C of-95 DEG C of conditions, time 20min-25min, is finished product after re-pasteurization, can put storage or direct added sale in storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510938238.3A CN105558848A (en) | 2015-12-12 | 2015-12-12 | Novel process for processing spiced beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510938238.3A CN105558848A (en) | 2015-12-12 | 2015-12-12 | Novel process for processing spiced beef |
Publications (1)
| Publication Number | Publication Date |
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| CN105558848A true CN105558848A (en) | 2016-05-11 |
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| CN201510938238.3A Pending CN105558848A (en) | 2015-12-12 | 2015-12-12 | Novel process for processing spiced beef |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107560A (en) * | 2016-06-27 | 2016-11-16 | 安徽先知缘食品有限公司 | A kind of Spiced beef manufacture method |
| CN106261919A (en) * | 2016-08-31 | 2017-01-04 | 石家庄市惠康食品有限公司 | A kind of processing method of beef |
| CN106360367A (en) * | 2016-08-24 | 2017-02-01 | 杨贞雄 | Processing method for ready-to-eat steak |
| CN107410905A (en) * | 2017-08-24 | 2017-12-01 | 合肥市福来多食品有限公司 | A kind of processing method of the Spiced beef of unique flavor |
| CN108244518A (en) * | 2018-02-05 | 2018-07-06 | 安徽鑫松亚食品有限公司 | A kind of spicy beef and preparation method thereof |
| CN108719819A (en) * | 2018-05-29 | 2018-11-02 | 上海品尚食品有限公司 | Beefsteak method for salting |
| CN109198464A (en) * | 2018-09-19 | 2019-01-15 | 重庆恒都乾途食品开发有限公司 | Spiced beef production method |
| CN109874990A (en) * | 2019-04-28 | 2019-06-14 | 蚌埠学院 | A kind of maturation method of spiced beef |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156697A (en) * | 2007-11-02 | 2008-04-09 | 贾明跃 | A meat product and its preparation method |
| CN101869307A (en) * | 2010-06-11 | 2010-10-27 | 李淑香 | Processing method of Muslim beef bacon product |
| CN103653030A (en) * | 2014-01-06 | 2014-03-26 | 修武县伊赛牛肉有限公司 | Preparation method of sauced beef |
-
2015
- 2015-12-12 CN CN201510938238.3A patent/CN105558848A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156697A (en) * | 2007-11-02 | 2008-04-09 | 贾明跃 | A meat product and its preparation method |
| CN101869307A (en) * | 2010-06-11 | 2010-10-27 | 李淑香 | Processing method of Muslim beef bacon product |
| CN103653030A (en) * | 2014-01-06 | 2014-03-26 | 修武县伊赛牛肉有限公司 | Preparation method of sauced beef |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107560A (en) * | 2016-06-27 | 2016-11-16 | 安徽先知缘食品有限公司 | A kind of Spiced beef manufacture method |
| CN106360367A (en) * | 2016-08-24 | 2017-02-01 | 杨贞雄 | Processing method for ready-to-eat steak |
| CN106261919A (en) * | 2016-08-31 | 2017-01-04 | 石家庄市惠康食品有限公司 | A kind of processing method of beef |
| CN107410905A (en) * | 2017-08-24 | 2017-12-01 | 合肥市福来多食品有限公司 | A kind of processing method of the Spiced beef of unique flavor |
| CN108244518A (en) * | 2018-02-05 | 2018-07-06 | 安徽鑫松亚食品有限公司 | A kind of spicy beef and preparation method thereof |
| CN108719819A (en) * | 2018-05-29 | 2018-11-02 | 上海品尚食品有限公司 | Beefsteak method for salting |
| CN109198464A (en) * | 2018-09-19 | 2019-01-15 | 重庆恒都乾途食品开发有限公司 | Spiced beef production method |
| CN109874990A (en) * | 2019-04-28 | 2019-06-14 | 蚌埠学院 | A kind of maturation method of spiced beef |
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Application publication date: 20160511 |