CN107348375A - Marinated beef with improved taste and prolonged shelf life and preparation method thereof - Google Patents
Marinated beef with improved taste and prolonged shelf life and preparation method thereof Download PDFInfo
- Publication number
- CN107348375A CN107348375A CN201710700132.9A CN201710700132A CN107348375A CN 107348375 A CN107348375 A CN 107348375A CN 201710700132 A CN201710700132 A CN 201710700132A CN 107348375 A CN107348375 A CN 107348375A
- Authority
- CN
- China
- Prior art keywords
- beef
- meat
- shelf life
- marinated
- stew
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 230000002035 prolonged effect Effects 0.000 title 1
- 235000013372 meat Nutrition 0.000 claims abstract description 38
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 29
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 29
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 29
- 239000011425 bamboo Substances 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000014347 soups Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 4
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 4
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 4
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 4
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 4
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 4
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 4
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 4
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 4
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 4
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 4
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 5
- 235000013555 soy sauce Nutrition 0.000 claims description 20
- 235000013547 stew Nutrition 0.000 claims description 20
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 239000006210 lotion Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 241000949456 Zanthoxylum Species 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 240000009023 Myrrhis odorata Species 0.000 claims 2
- PJANXHGTPQOBST-VAWYXSNFSA-N Stilbene Natural products C=1C=CC=CC=1/C=C/C1=CC=CC=C1 PJANXHGTPQOBST-VAWYXSNFSA-N 0.000 claims 1
- PJANXHGTPQOBST-UHFFFAOYSA-N stilbene Chemical compound C=1C=CC=CC=1C=CC1=CC=CC=C1 PJANXHGTPQOBST-UHFFFAOYSA-N 0.000 claims 1
- 235000021286 stilbenes Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 11
- 235000002566 Capsicum Nutrition 0.000 abstract description 4
- 230000018044 dehydration Effects 0.000 abstract description 3
- 238000006297 dehydration reaction Methods 0.000 abstract description 3
- 240000008042 Zea mays Species 0.000 abstract description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract description 2
- 235000005822 corn Nutrition 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 241001061264 Astragalus Species 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 240000003889 Piper guineense Species 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 238000004108 freeze drying Methods 0.000 abstract 1
- 239000002344 surface layer Substances 0.000 abstract 1
- 210000004233 talus Anatomy 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 24
- 239000000463 material Substances 0.000 description 13
- 238000000034 method Methods 0.000 description 12
- 239000000835 fiber Substances 0.000 description 11
- 235000013305 food Nutrition 0.000 description 10
- 230000001954 sterilising effect Effects 0.000 description 8
- 241000287828 Gallus gallus Species 0.000 description 6
- 235000013325 dietary fiber Nutrition 0.000 description 5
- 235000021110 pickles Nutrition 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 240000004760 Pimpinella anisum Species 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 241000758706 Piperaceae Species 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 3
- 235000011949 flavones Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 229910052736 halogen Inorganic materials 0.000 description 3
- 150000002367 halogens Chemical class 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 235000020991 processed meat Nutrition 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- 239000009636 Huang Qi Substances 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- -1 flavone compound Chemical class 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 244000118681 Iresine herbstii Species 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical group [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000026030 halogenation Effects 0.000 description 1
- 238000005658 halogenation reaction Methods 0.000 description 1
- 210000000003 hoof Anatomy 0.000 description 1
- 208000018875 hypoxemia Diseases 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000000451 tissue damage Effects 0.000 description 1
- 231100000827 tissue damage Toxicity 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses marinated beef capable of improving taste and prolonging shelf life and a preparation method thereof, wherein the marinated beef is prepared from the following raw materials in parts by weight: bitter bamboo leaves, beef, ginger, star anise, fistular onion stalk, dried hot pepper, salt, Chinese angelica, astragalus, cassia bark, yellow wine, hawthorn powder, Sichuanese pepper corn powder, rapeseed oil and a proper amount of water. The bamboo leaf powder and the soup extracted from the spices are mixed and then marinated for tasty, wherein the ultrasonic action is adopted, the marinating effect is improved, the spiced beef is tasty, the beef is not boiled for a long time, and meanwhile, part of moisture in the surface layer meat is volatilized through freeze-drying and dehydration in the preparation process, so that the meat is tight, has good taste and relatively prolongs the quality guarantee period.
Description
Technical field
The invention belongs to the technology field of marinated food, and in particular to a kind of halogen for improving mouthfeel and extending the shelf life
Beef processed and preparation method thereof.
Background technology
Past stew in soy sauce based food such as most of Chicken Feet with Pickled Peppers is now to do now to sell, but as market demand increases, to prolong
The long products shelf-life, frequently with vacuum packaging, high temperature sterilization, the measures such as preservative are added to control the bacteria containing amount of product.But
High temperature high pressure sterilizing can make Chicken Feet with Pickled Peppers soft rotten, and elasticity reduces, and juice loss is serious, be lacked to overcome caused by high temperature sterilization
Fall into, the low temperature sterilization method that most of like product uses at present is radiation sterilizing.Radiation sterilizing is a kind of cold process for sterilizing,
The original color of product can be preferably kept, nutriment loss is reduced, improves edible quality.
With the development of work of conceding the land to forestry, bamboo cultivated area is just accounted for entirely with annual 3% speed increase, its output value
The 18% of state's forest culture and management gross output value.Bamboo has in fields such as building, traffic, water conservancy, agricultural, handicraft, paper-making industries widely should
With although however, as the discarded object after bamboo processing and utilization --- the leaf of bamboo has long medicinal and edible history in China,
But it is developed and relatively lagged behind.Recently achievement in research shows, substantial amounts of flavone compound and life are contained in Bitter Bamboo Leaf
Thing active polysaccharide and other active ingredients.Flavone compound has obvious antiulcer, spasmolysis, antibacterial, anti-inflammatory, reducing blood lipid and town
The physiological actions such as pain, also there is superoxide radical etc. in stronger removing organism.
Because market expands constantly, meat products is more and more, and the selection of people is also more and more, will produce accordingly
Raw meat product is remaining serious, and processing mode generally is that soon expired meat products is made by processing ripe material
Can, frozen food either vacuum-packed food etc., the waste of food can be reduced by such method, but such as
Chicken Feet with Pickled Peppers, stew in soy sauce trotter, stew in soy sauce chicken leg or beef, dried fish etc. are even in processing of the encapsulation money by sterilization, in vacuum packet
It is unavoidable after a period of time in pack also to be influenceed by temperature, humidity, packaging effect etc., the mouthfeel of processed meat food stuff, color and luster and
Taste is all different degrees of to be affected;Show meat tissue softening stickness, the dimmed tarnish of color and luster, while with a large amount of juice
There is bad smell in liquid stream;The present invention is directed to this point, a kind of new method will be developed, by adding the fragrant pungent of Bitter Bamboo Leaf powder
Material extract solution is to pickle, the tasty meat product of halogenation, improves its antiseptic antioxidation activity, reaches the purpose to extend the shelf life.
The content of the invention
The present invention improves seal-packed meat food from the angle for improving the mouthfeel of processed meat food stuff and extending the shelf life
The quality of product, realized particular by following method:
A kind of stew in soy sauce beef for improving mouthfeel and extending the shelf life, is made up of the raw material of following parts by weight:Bitter Bamboo Leaf 30 ~ 45, beef
80 ~ 120, ginger 3 ~ 8, anise 5 ~ 10, Bulbus Allii Fistulosi 2 ~ 7, chilli 15 ~ 25, salt 20 ~ 30, Radix Angelicae Sinensis 1 ~ 5, the Radix Astragali 2 ~ 6, cassia bark 4 ~
9th, yellow rice wine 20 ~ 40, hawthorn powder 3 ~ 8, zanthoxylum powder 2 ~ 6, rapeseed oil 5 ~ 10 and appropriate water.
A kind of preparation method for improving the stew in soy sauce beef that mouthfeel extends the shelf life, including following steps,
(1)By the leaf of bamboo clean up after drying 10 ~ 15h in 60 ~ 80 DEG C of baking ovens, stir once per 2h, it is ground after taking-up
80 ~ 120 mesh sieves, saved backup in light tight container;
(2)Beef is put into slaughterhouse, adds the clear water of 5 ~ 10 times of its parts by weight, cooks 80 ~ 120min, taking-up is put into refrigerator
Freezing, 2 ~ 3d of cold storage under the conditions of -18 ~ -5 DEG C, after the completion of be put into container, lower pressure is 0.1 ~ 0.4MPa, temperature 30 ~ 60
DEG C, place 3 ~ 6h of drying and dehydrating;
(3)Mixing anise, Bulbus Allii Fistulosi, chilli and other following residual components being not directed to, are put into the vegetable seed oil cauldron for being preheated to boiling
The middle quick-fried perfume (or spice) of 3 ~ 7min of frying, then by solid-liquid ratio 1:6 ~ 12 add water, disposably boil, and then small fire decocts 50 ~ 80min, filtering
Obtain soup;
(4)Will(3)Gained soup with(1)Gained Bitter Bamboo Leaf pulvis mixes, and is modulated into lotion, is then uniformly applied to(2)Ox
Meat surface, in 40 ~ 50kHz of ultrasonic frequency, 70 ~ 80 DEG C, 20 ~ 30min of action time of Extracting temperature, after the completion of take out, stand
20 ~ 30h is pickled, last clear water rinses surface residual debris, dries surface moisture.
The first step first:Meat material is put into clear water and cooks a period of time, by meat is cooked while well-done, in general
Processed meat food stuff meat is unfavorable for very much eating firmly, while it is to improve flesh by boiling that the cooking of the present invention, which also has a very big effect,
Moisture in meat tissue and cortex gap, improve the content of wherein Free water, meat is soft tasty, the effect of just melt in the mouth be because
To be filled with moisture in meat fiber, make caused by muscle tissue damage.This step can allow meat(Trotter, duck pawl, chicken feet,
Chicken leg, chicken gizzard etc.)The material for being usually used in shelf stable prepared foods fully absorbs water, and causes meat to expand.
Second step:Meat material is put into refrigerator and freezed, 2 ~ 3d of cold storage, inhales meat under the conditions of being stored in -18 ~ -5 DEG C
The Free water of receipts freezes to form ice crystal, and then low temperature volatilizees moisture under lower pressure, the step of being similarly to vacuum freeze-drying, still
Because so expending a large amount of material resources above, lower pressure is 0.1 ~ 0.4MPa, 30 ~ 60 DEG C of temperature without too harsh,
This process is ice crystal is directly evaporate into without the process of water in air, while is stayed in the meat fiber of meat material
More space has been descended, while has invented to cut into slices by the wax of this process meat by micro- sem observation and finds:Without cold storage
Meat product, its internal junction hoof tissue line is neat, and closely coupled each other, machine intimal surface is smooth, and plasm distribution is equal
It is even, the meat after freezing after vacuum dehydration, its muscle fibers contract after being denatured, the gap increase between fiber, muscle fibre
Cross section take on a different shape, fibrous inside occur cavity, it is in irregular shape, machine inner membrance and exomysium rupture.Muscle fibre it
Between form big ice crystal, extrude neighbouring muscle fibre, be allowed to that different degrees of distortion occurs, change original shape, together
When cause breach on the surface of meat, this point is easy to pickle tasty.
3rd step:The preparation of halogen material, spice is decocted repeatedly to obtain stew in soy sauce soup stock, traditional method is by stew in soy sauce soup stock
For directly soaking meat material, such method, not tight after meat immersion, meat is soft, and long-time storage easily occurs
The rotten to the corn situation of meat, and water absorption is excessive, for immediately edible not bad, but long-time storage is detrimental to, in soup stock
The lactic acid bacteria that microorganism, particularly dominant bacteria taste hypoxemia or anaerobism can grow, lactic acid bacteria can produce acid with decomposing protein
The taste and smell lost, is unfavorable for the formation of taste.So immersion stew in soy sauce the method present invention without using.
4th step:Using the fiber pulvis of Bitter Bamboo Leaf as carrier, then by the effect of ultrasonic wave, pickle tasty.Hair
Bright Bitter Bamboo Leaf fiber pulvis be by the leaf of bamboo clean up after in 60 ~ 80 DEG C of baking ovens dry about 10 ~ 15h(Do not have 2h to stir one
It is secondary), 80 ~ 120 mesh sieves are crushed after taking-up, are saved backup in light tight container.Then by after the concentration of the soup stock of stew in soy sauce with hardship
Leaf of bamboo pulvis is mixed into lotion, and lotion is uniformly applied to the surface of stew in soy sauce material, then in 40 ~ 50kHz of ultrasonic frequency, carries
Take 70 ~ 80 DEG C of temperature, 20 ~ 30min of action time;After the completion of take out, standing pickle 20 ~ 30h, finally utilize clear water eluting surface
Bitter Bamboo Leaf pulvis.Dietary fiber is rich in the leaf of bamboo, effect of the dietary fiber to human body, is not spoken more here, the present invention is main
It is that the connecting key that macromolecular components in fiber are improved by the hole blast action of ultrasonic wave is broken, is changed into smaller small molecule
Special fibre composition, while part insoluble composition can be made to be changed into soluble component, the fine and close mesh space structure of fiber
It is changed into loose network structure, volume and specific surface area increase, the water absorbing force having, retention ability, expansive force and oil sucting force increase
By force, the mouthfeel of meat and shelf-life all increase, and judge that the reason for possible is that the delicate fragrance mouthfeel that the leaf of bamboo carries also enters meat
In matter material, while stew in soy sauce soup stock is on porous meat surface, easier tasty under the influence of the ultrasonic waves.Improve the shelf-life
The reason for possible is:On the one hand the effect of ultrasonic wave has refined the dietary fiber in leaf of bamboo pulvis, improve the oil suction of dietary fiber
Power, reduces the fat content of meat material, and grease is to cause meat to go bad one of the reason for critically important;Simultaneously in Bitter Bamboo Leaf
Polysaccharides in Bamboo Leaves, bamboo-leaves flavones there is extraction effect, the oxidation resistance of these active polysaccharides from plants is very strong, so improving halogen
The shelf-life of food processed.
The meat material of the last present invention is in good taste, and meat is tight tasty and refreshing, long shelf-life, the leaf of bamboo dietary fiber tool contained
There are the functions such as rush digestion.
Beneficial effects of the present invention:Bamboo leaf powder and the soup mixing of spice extraction, then stew in soy sauce is tasty, wherein employing
Ul-trasonic irradiation, stew in soy sauce effect is improved, more tasty, beef without long-time because cook, while pass through in preparation process
Lyophilized dehydration, the portion of water in the meat of top layer is volatilized so meat is tight, there is good taste, the shelf-life also prolongs relatively
It is long.
Embodiment
A kind of stew in soy sauce beef for improving mouthfeel and extending the shelf life, by following weight(Kg)Raw material be made:Bitter Bamboo Leaf 35, ox
Meat 90, ginger 5, anise 8, Bulbus Allii Fistulosi 5, chilli 20, salt 22, Radix Angelicae Sinensis 2, the Radix Astragali 4, cassia bark 4, yellow rice wine 30, hawthorn powder 6, Chinese prickly ash
Powder 3, rapeseed oil 6 and appropriate water.
A kind of preparation method for improving the stew in soy sauce beef that mouthfeel extends the shelf life, including following steps,
(1)Stirred what the leaf of bamboo cleaned up once after dry 12h in 75 DEG C of baking ovens, every 2h, ground 80 mesh sieve after taking-up,
Saved backup in light tight container;
(2)Beef is put into slaughterhouse, adds the clear water of 6 times of its parts by weight, cooks 100min, taking-up, which is put into refrigerator, to be freezed,
The cold storage 3d under the conditions of -10 DEG C, after the completion of be put into container, lower pressure is 0.2MPa, temperature 50 C, places drying and dehydrating
5h;
(3)Mixing anise, Bulbus Allii Fistulosi, chilli and other following residual components being not directed to, are put into the vegetable seed oil cauldron for being preheated to boiling
The middle quick-fried perfume (or spice) of frying 6min, then by solid-liquid ratio 1:8 add water, disposably boil, and then small fire decocts 65min, filters to obtain soup;
(4)Will(3)Gained soup with(1)Gained Bitter Bamboo Leaf pulvis mixes, and is modulated into lotion, is then uniformly applied to(2)Ox
Meat surface, in ultrasonic frequency 45kHz, 75 DEG C, action time 25min of Extracting temperature, after the completion of take out, standing pickles 25h, most
Clear water rinses surface residual debris afterwards, dries surface moisture.
Invention effect counts:
The beef of the beef of the present invention and common stew in soy sauce is done into contrast and finds that beef meat of the present invention is more tight, in good taste, mouth
Taste is pure and fresh, and the shelf-life is longer, glossy.
Commonsense method stew in soy sauce beef:Meat is loose, have juice to ooze out, meat is nonelastic, stickness, softening, without wilful, burnt
Paste, exposure has tapinoma-odour in atmosphere for a long time.
Claims (2)
- A kind of 1. stew in soy sauce beef for improving mouthfeel and extending the shelf life, it is characterised in that:It is made up of the raw material of following parts by weight:Bitter bamboo Leaf 30 ~ 45, beef 80 ~ 120, ginger 3 ~ 8, anise 5 ~ 10, Bulbus Allii Fistulosi 2 ~ 7, chilli 15 ~ 25, salt 20 ~ 30, Radix Angelicae Sinensis 1 ~ 5, Huang Stilbene 2 ~ 6, cassia bark 4 ~ 9, yellow rice wine 20 ~ 40, hawthorn powder 3 ~ 8, zanthoxylum powder 2 ~ 6, rapeseed oil 5 ~ 10 and appropriate water.
- A kind of 2. preparation method for improving the stew in soy sauce beef that mouthfeel extends the shelf life according to claim 1, it is characterised in that: Including following steps,(1)By the leaf of bamboo clean up after drying 10 ~ 15h in 60 ~ 80 DEG C of baking ovens, stir once per 2h, it is ground after taking-up 80 ~ 120 mesh sieves, saved backup in light tight container;(2)Beef is put into slaughterhouse, adds the clear water of 5 ~ 10 times of its parts by weight, cooks 80 ~ 120min, taking-up is put into refrigerator Freezing, 2 ~ 3d of cold storage under the conditions of -18 ~ -5 DEG C, after the completion of be put into container, lower pressure is 0.1 ~ 0.4MPa, temperature 30 ~ 60 DEG C, place 3 ~ 6h of drying and dehydrating;(3)Mixing anise, Bulbus Allii Fistulosi, chilli and other following residual components being not directed to, are put into the vegetable seed oil cauldron for being preheated to boiling The middle quick-fried perfume (or spice) of 3 ~ 7min of frying, then by solid-liquid ratio 1:6 ~ 12 add water, disposably boil, and then small fire decocts 50 ~ 80min, filtering Obtain soup;(4)Will(3)Gained soup with(1)Gained Bitter Bamboo Leaf pulvis mixes, and is modulated into lotion, is then uniformly applied to(2)Ox Meat surface, in 40 ~ 50kHz of ultrasonic frequency, 70 ~ 80 DEG C, 20 ~ 30min of action time of Extracting temperature, after the completion of take out, stand 20 ~ 30h is pickled, last clear water rinses surface residual debris, dries surface moisture.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710700132.9A CN107348375A (en) | 2017-08-16 | 2017-08-16 | Marinated beef with improved taste and prolonged shelf life and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710700132.9A CN107348375A (en) | 2017-08-16 | 2017-08-16 | Marinated beef with improved taste and prolonged shelf life and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107348375A true CN107348375A (en) | 2017-11-17 |
Family
ID=60287118
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710700132.9A Withdrawn CN107348375A (en) | 2017-08-16 | 2017-08-16 | Marinated beef with improved taste and prolonged shelf life and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107348375A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113170864A (en) * | 2021-05-24 | 2021-07-27 | 东北农业大学 | Preparation method of sauced chicken gizzards and product thereof |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101019669A (en) * | 2006-02-14 | 2007-08-22 | 廖张继 | Production process of bamboo scented melon seed |
CN105661344A (en) * | 2016-04-14 | 2016-06-15 | 旌德县马家溪生态农业开发有限公司 | Tea-flavored marinated beef and making method thereof |
CN106901251A (en) * | 2016-12-30 | 2017-06-30 | 浙江海洋大学 | A kind of production method of new crispy texture squid chip |
CN106912816A (en) * | 2017-03-25 | 2017-07-04 | 周红 | A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali |
-
2017
- 2017-08-16 CN CN201710700132.9A patent/CN107348375A/en not_active Withdrawn
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101019669A (en) * | 2006-02-14 | 2007-08-22 | 廖张继 | Production process of bamboo scented melon seed |
CN105661344A (en) * | 2016-04-14 | 2016-06-15 | 旌德县马家溪生态农业开发有限公司 | Tea-flavored marinated beef and making method thereof |
CN106901251A (en) * | 2016-12-30 | 2017-06-30 | 浙江海洋大学 | A kind of production method of new crispy texture squid chip |
CN106912816A (en) * | 2017-03-25 | 2017-07-04 | 周红 | A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113170864A (en) * | 2021-05-24 | 2021-07-27 | 东北农业大学 | Preparation method of sauced chicken gizzards and product thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102090668A (en) | Nutritional dried squids and processing method thereof | |
CN103393061B (en) | Fishy smell removing process for conditioned duck meat | |
KR101928043B1 (en) | Manufacturing method for steak and steak manufactured by the same | |
KR101011177B1 (en) | Recipe of pickled mulberry leaves | |
KR101423194B1 (en) | Manufacturing Method of Soy Sauce | |
CN107307311A (en) | Spicy duck neck marinated for long-acting quality guarantee period and preparation method thereof | |
CN105192733A (en) | Spicy and hot beef food and making method thereof | |
CN107467532A (en) | Burnt skin long-acting fresh-keeping drumstick and preparation method thereof | |
KR102310335B1 (en) | process for preparing red ginseng pig meat | |
CN107348375A (en) | Marinated beef with improved taste and prolonged shelf life and preparation method thereof | |
KR102333702B1 (en) | A manufacturing method of braised kimchi using oriental medicine | |
CN102090618A (en) | Scallop jam and processing method thereof | |
CN107373430A (en) | Long-acting fresh and tender marinated chicken feet without skin breaking and preparation method thereof | |
CN104187766A (en) | Orange-flavored beef slices and preparation method thereof | |
CN104522628B (en) | Dried edible mushrooms and processing process thereof | |
KR102037760B1 (en) | Manufacturing method for pasta of dried herb and pasta of dried herb manufactured by the same | |
KR100294387B1 (en) | Manufacturing method of wild vegetables | |
CN105942470A (en) | Abalone sauce and preparation method thereof | |
CN112617125A (en) | Preparation method of marinated chicken legs | |
KR100804101B1 (en) | A kimchi pot stewa with frozen-stick shape using a lotus leaf powder and turmeric and method thereof | |
CN105533462A (en) | Highland barley flavored beef jerky with barley fragrance and preparation method of highland barley flavored beef jerky | |
CN107259425A (en) | Packaged marinated clam meat and preparation method thereof | |
CN107432432A (en) | Delicious pig trotter with fresh taste and preparation method thereof | |
CN106689855A (en) | Celery nutritious pickled vegetables and preparation method thereof | |
CN107432431A (en) | Tasty slightly-sweet tasty and refreshing goose liver and preparation method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171117 |