CN106819890A - A kind of preparation method of instant beef clod - Google Patents
A kind of preparation method of instant beef clod Download PDFInfo
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- CN106819890A CN106819890A CN201611267284.6A CN201611267284A CN106819890A CN 106819890 A CN106819890 A CN 106819890A CN 201611267284 A CN201611267284 A CN 201611267284A CN 106819890 A CN106819890 A CN 106819890A
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Classifications
-
- 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
Landscapes
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to food processing technology field, and in particular to a kind of preparation method of instant beef clod, including beef lean meat is processed, pickled, frying and cooking several steps.The present invention has advantages below compared to existing technology：Natural pure plant condiment is used in the present invention, the chemical reagent such as non-pigment are added, composite green food standard, to healthy harmless, pretreatment helps for beef to clear up more thorough in the present invention, the fiber in beef is set to be in soft state, it is tasty more conducively in curing process, gumbo is beaten the addition of liquid when pickling, the water-retaining property and gel strength of beef clod muscle protein can be improved, the yield of product is improved while improving meat, the taste natural fusion of various condiment and beef, nutrition keeps preferable, whole process improves the soft degree of beef clod meat, easily chew easy to digest, the mouthfeel of beef clod is improve from meat and taste.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of instant beef clod.
Background technology
Current China meat total amount ranks first in the world up to 70,000,000 tons or so, and the meat products of China is in meat total amount
In only account for less than 4%, compared with the meat products of developed country accounts for the 50% of meat total amount, gap impact, illustrate the meat products of China
Processing is scarcely out of swaddling-clothes, and wherein beef is rich in protein, and amino acid ratio of components beef needs closer to human body, can improve machine
Body resistance against diseases, to growing and postoperative, aftercare people is in tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, resolving sputum breath
The effect of wind, cough-relieving stop saliva, in the Beef snacks sold currently on the market, in process, processes not in place, is preserving
During easy microbial contamination, may produce nitrite, it is unfavorable to health to be eaten for a long time.
The content of the invention
The purpose of the present invention is directed to existing problem, there is provided a kind of preparation method of instant beef clod.
The present invention is achieved by the following technical solutions：A kind of preparation method of instant beef clod, including it is following interior
Hold：
（1）Selection meets the beef lean meat of sanitary standard, rejects fat, tendon, is cut into small pieces, with the gruel that mass concentration is 10%
Sub- yellow rice wine aqueous solution soaking 2.5-3 hours, then with the warm water rinse that temperature is 45-50 DEG C；
（2）Beef clod after above-mentioned treatment and the gumbo equivalent to its weight 10-14% are beaten in liquid addition tumbler, in temperature
Under conditions of 1-4 DEG C of degree after tumbling 15-20 minutes, the baste equivalent to its weight 4-7% is slowly added to, tumbling 2.5-3 is small
When, extremely baste is fully absorbed；
Wherein, the preparation method of the baste is：2-4 parts of anise, hawthorn are added in 40 parts of temperature are for 85-90 DEG C of hot water
1-2 parts, fennel 2-3 parts, fresh ginger 2-3 parts, root of Dahurain angelica 1-2 parts, Chinese cassia tree 3-5 parts, Chinese prickly ash 3-5 parts, pepper 1-2 parts, import spiceleaf 2-4
Part, Radix Angelicae Sinensis 1-2 part, Radix Glycyrrhizae 1-2 part, spina date seed 1-2 part, in confined conditions insulation 6-8 minutes after, elimination hot water, again add
Enter 40 parts of hot water, isothermal holding 2.5-3 hours in confined conditions, after the completion of filter off seasoning slag, retain filtrate, in filtrate plus
Enter coconut oil 4-6 parts, salt 3-5 parts, white pepper powder 2-3 parts, continuous 3-4 parts of granulated sugar, soy sauce 4-7 parts, wine fermented with osmanthus flower 10-12 parts, mountain
Licorice 1.5-2 parts, Quercetin 0.4-0.8 parts, after mixing, keeping temperature is 55-60 DEG C, is stirred 3-5 minutes, stands 2-
2.5 hours, obtain final product；
（3）Beef clod after above-mentioned treatment is added with the radix bupleuri equivalent to its weight 1-2%, the grass-leaved sweetflag of 2-4%, 1-2% semen armeniacae amaraes
Enter during temperature is 150-160 DEG C of deep fat, fry medium well to beef clod, take out, by the other materials in addition to beef clod with it is above-mentioned
Seasoning slag is packed, and obtains sauce bag standby；
（4）Above-mentioned sauce bag is added in bone soup, above-mentioned beef clod is added after boiling, after small fire is simmered 2-4 hour, add salt with
Soy sauce seasoning, pulls beef clod out after stirring, soup continues to be incubated, and after beef clod is drained away the water, soup is watered on its surface
Juice, in one layer of dilution chaste honey of its external coating after draining away the water again, bakes 25-30 minutes at a temperature of 45-50 DEG C, takes out
Vacuum packaging, after high-temperature sterilization treatment finished product.
Used as further improvement of these options, the rotating speed of the tumbler is 8-10 revs/min.
Used as further improvement of these options, the gumbo mashing liquid is the peeling pulp water kiering for taking gumbo
Afterwards, it is beaten in the water equivalent to 6 times of its weight and is obtained.
Used as further improvement of these options, the preparation method of the dilution chaste honey is to add quite chaste honey
In 8 times of its weight, temperature are for 65-70 DEG C of water, stir to after being completely dissolved, add thin equivalent to chaste honey weight 2%
Lotus oil, is uniformly mixing to obtain.
Product instant bagged in the present invention, the weight of the beef clod is 18-24g.
The present invention has advantages below compared to existing technology：Natural pure plant condiment, non-pigment etc. is used to change in the present invention
Learn reagent addition, composite green food standard, to healthy harmless, pretreatment contributes to beef cleaning more in the present invention
Thoroughly, the fiber in beef is made to be in soft state, tasty more conducively in curing process, gumbo mashing liquid adds when pickling
Plus, the water-retaining property and gel strength of beef clod muscle protein can be improved, the yield of product is improved while improving meat, it is various
The taste natural fusion of condiment and beef, nutrition keeps preferable, and whole process improves the soft degree of beef clod meat, easily chews
It is easy to digest, the mouthfeel of beef clod is improve from meat and taste.
Specific embodiment
Embodiment 1
A kind of preparation method of instant beef clod, including herein below：
（1）Selection meets the beef lean meat of sanitary standard, rejects fat, tendon, is cut into small pieces, with the gruel that mass concentration is 10%
Sub- yellow rice wine aqueous solution soaking 2.5-3 hours, then with the warm water rinse that temperature is 45-50 DEG C；
（2）Beef clod after above-mentioned treatment and the gumbo equivalent to its weight 10-14% are beaten in liquid addition tumbler, in temperature
Under conditions of 1-4 DEG C of degree after tumbling 15-20 minutes, the baste equivalent to its weight 4-7% is slowly added to, tumbling 2.5-3 is small
When, extremely baste is fully absorbed；
Wherein, the preparation method of the baste is：Anistree 3 parts, hawthorn 2 are added in 40 parts of temperature are for 85-90 DEG C of hot water
Part, 3 parts of fennel, 2 parts of fresh ginger, 2 parts of the root of Dahurain angelica, 5 parts of Chinese cassia tree, 3 parts of Chinese prickly ash, 2 parts of pepper, 3 parts of import spiceleaf, 1 part of Radix Angelicae Sinensis, Radix Glycyrrhizae 2
Part, 1 part of spina date seed, after being incubated 8 minutes in confined conditions, filter off hot water, and 40 parts of hot water are added again, protect in confined conditions
Temperature treatment 3 hours, after the completion of filter off seasoning slag, retain filtrate, in filtrate add 4 parts of coconut oil, 5 parts of salt, white pepper powder 3
Part, continuous 3 parts of granulated sugar, 7 parts of soy sauce, 10 parts of wine fermented with osmanthus flower, 1.5 parts of mountain licorice, 0.8 part of Quercetin, after mixing, keeping temperature
It is 60 DEG C, stirs 5 minutes, stand 2 hours, obtains final product；
（3）Beef clod after above-mentioned treatment is added into temperature with the radix bupleuri equivalent to its weight 2%, 4% grass-leaved sweetflag, 1% semen armeniacae amarae
In 150 DEG C of deep fats, to fry medium well to beef clod, take out, the other materials in addition to beef clod packed with above-mentioned seasoning slag,
Obtain sauce bag standby；
（4）Above-mentioned sauce bag is added in bone soup, above-mentioned beef clod is added after boiling, after small fire is simmered 2-4 hour, add salt with
Soy sauce seasoning, pulls beef clod out after stirring, soup continues to be incubated, and after beef clod is drained away the water, soup is watered on its surface
Juice, in one layer of dilution chaste honey of its external coating after draining away the water again, bakes 25-30 minutes at a temperature of 45-50 DEG C, takes out
Vacuum packaging, after high-temperature sterilization treatment finished product.
Wherein, the rotating speed of the tumbler is 8-10 revs/min；The gumbo mashing liquid is that the peeling pulp for taking gumbo is used
After water kiering, it is beaten in the water equivalent to 6 times of its weight and is obtained；The preparation method of the dilution chaste honey is to add chaste honey
Enter equivalent to 8 times of its weight, temperature for 65-70 DEG C of water in, stir to after being completely dissolved, add equivalent to chaste honey weight
2% peppermint oil, is uniformly mixing to obtain.
Product instant bagged in the present invention, the weight of the beef clod is 18-24g.
After product is prepared, made 500 parts of products, selected the crowd of different age group, from mouthfeel, apparent condition,
Fragrance, level of residue and easy degree of chewing and comfort level have done suggestion feedback investigation, and full marks set 10 points, as a result show 72%
Customer makes 10 scores, and 83% customer gives a mark more than 8 points, the fresh and tender succulence of beef, with rich flavor, and edible way can be printed in packaging,
Customer is good to product feedback, is suitable to promote.
Claims (4)
1. a kind of preparation method of instant beef clod, it is characterised in that including herein below：
（1）Selection meets the beef lean meat of sanitary standard, rejects fat, tendon, is cut into small pieces, with the gruel that mass concentration is 10%
Sub- yellow rice wine aqueous solution soaking 2.5-3 hours, then with the warm water rinse that temperature is 45-50 DEG C；
（2）Beef clod after above-mentioned treatment and the gumbo equivalent to its weight 10-14% are beaten in liquid addition tumbler, in temperature
Under conditions of 1-4 DEG C of degree after tumbling 15-20 minutes, the baste equivalent to its weight 4-7% is slowly added to, tumbling 2.5-3 is small
When, extremely baste is fully absorbed；
Wherein, the preparation method of the baste is：2-4 parts of anise, hawthorn are added in 40 parts of temperature are for 85-90 DEG C of hot water
1-2 parts, fennel 2-3 parts, fresh ginger 2-3 parts, root of Dahurain angelica 1-2 parts, Chinese cassia tree 3-5 parts, Chinese prickly ash 3-5 parts, pepper 1-2 parts, import spiceleaf 2-4
Part, Radix Angelicae Sinensis 1-2 part, Radix Glycyrrhizae 1-2 part, spina date seed 1-2 part, in confined conditions insulation 6-8 minutes after, elimination hot water, again add
Enter 40 parts of hot water, isothermal holding 2.5-3 hours in confined conditions, after the completion of filter off seasoning slag, retain filtrate, in filtrate plus
Enter coconut oil 4-6 parts, salt 3-5 parts, white pepper powder 2-3 parts, continuous 3-4 parts of granulated sugar, soy sauce 4-7 parts, wine fermented with osmanthus flower 10-12 parts, mountain
Licorice 1.5-2 parts, Quercetin 0.4-0.8 parts, after mixing, keeping temperature is 55-60 DEG C, is stirred 3-5 minutes, stands 2-
2.5 hours, obtain final product；
（3）Beef clod after above-mentioned treatment is added with the radix bupleuri equivalent to its weight 1-2%, the grass-leaved sweetflag of 2-4%, 1-2% semen armeniacae amaraes
Enter during temperature is 150-160 DEG C of deep fat, fry medium well to beef clod, take out, by the other materials in addition to beef clod with it is above-mentioned
Seasoning slag is packed, and obtains sauce bag standby；
（4）Above-mentioned sauce bag is added in bone soup, above-mentioned beef clod is added after boiling, after small fire is simmered 2-4 hour, add salt with
Soy sauce seasoning, pulls beef clod out after stirring, soup continues to be incubated, and after beef clod is drained away the water, soup is watered on its surface
Juice, in one layer of dilution chaste honey of its external coating after draining away the water again, bakes 25-30 minutes at a temperature of 45-50 DEG C, takes out
Vacuum packaging, after high-temperature sterilization treatment finished product.
2. a kind of preparation method of instant beef clod as claimed in claim 1, it is characterised in that the rotating speed of the tumbler is
8-10 revs/min.
3. a kind of preparation method of instant beef clod as claimed in claim 1, it is characterised in that gumbo mashing liquid is to take
After the peeling pulp of gumbo is with water kiering, it is beaten in the water equivalent to 6 times of its weight and is obtained.
4. as claimed in claim 1 a kind of preparation method of instant beef clod, it is characterised in that the system of the dilution chaste honey
Preparation Method be by chaste honey add equivalent to 8 times of its weight, temperature for 65-70 DEG C of water in, stir to after being completely dissolved, plus
Enter the peppermint oil equivalent to chaste honey weight 2%, be uniformly mixing to obtain.
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| CN201611267284.6A CN106819890A (en) | 2016-12-31 | 2016-12-31 | A kind of preparation method of instant beef clod |
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| CN201611267284.6A CN106819890A (en) | 2016-12-31 | 2016-12-31 | A kind of preparation method of instant beef clod |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109770264A (en) * | 2019-03-28 | 2019-05-21 | 武汉轻工大学 | A kind of preparation method improving beef |
| CN110122787A (en) * | 2019-06-25 | 2019-08-16 | 江西省百约食品有限责任公司 | High protein and low fat is stored at room temperature the processing method that instant chicken does not use grease |
| CN111202211A (en) * | 2020-01-14 | 2020-05-29 | 临沂金锣文瑞食品有限公司 | Golden chicken grain color production method capable of effectively improving yield |
| CN111567760A (en) * | 2020-05-28 | 2020-08-25 | 海南蔚蓝海洋食品有限公司 | Non-starching fish slice and preparation method thereof |
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| CN105901529A (en) * | 2016-04-19 | 2016-08-31 | 凤阳县中都食品有限公司 | Preparation method of sauce-flavor spiced beef cube |
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| CN106036535A (en) * | 2016-05-27 | 2016-10-26 | 岭南师范学院 | Health-care abelmoschus esculentus beef balls and making method thereof |
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| CN102669717A (en) * | 2011-03-17 | 2012-09-19 | 宝钢集团宝山宾馆 | Method for making beef |
| CN105901529A (en) * | 2016-04-19 | 2016-08-31 | 凤阳县中都食品有限公司 | Preparation method of sauce-flavor spiced beef cube |
| CN105918886A (en) * | 2016-04-19 | 2016-09-07 | 凤阳县中都食品有限公司 | Preparation method of spiced beef with good mouthfeel |
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