CN107594362A - A kind of thick gravy beef and its processing method - Google Patents
A kind of thick gravy beef and its processing method Download PDFInfo
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- CN107594362A CN107594362A CN201710916804.XA CN201710916804A CN107594362A CN 107594362 A CN107594362 A CN 107594362A CN 201710916804 A CN201710916804 A CN 201710916804A CN 107594362 A CN107594362 A CN 107594362A
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Abstract
The present invention relates to a kind of thick gravy beef and its processing method, the processing method include sorting, split, dice, tumbling, pickle, cure, spice, inner packing, sterilizing, post processing and outer packing.The local flavor beef processed using the method for the invention, it is better than the simple deodorization effect pickled with salt by using pickling auxiliary material cured beef after tumbling uniformly together, while deodorization, play Titian effect；In maturing process, after being cured under lower pressure, add auxiliary and condiment and carry out spice, on the premise of the fresh fragrant mouthfeel of beef in itself is remained, make beef that there is preferable flavor again.Soft with entrance, cunning is tender tasty and refreshing, tasty mouthfeel, enjoys endless aftertastes, can promote the appetite of people, moreover it is possible to meets different consumer demands.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of thick gravy beef and its processing method.
Background technology
Beef is the main meat product in China, and its protein content is high, and fat content is low, delicious flavour, so deep liked by people
Love.Content of sarcosine is all higher than other any species meat products in beef after testing, has to increasing muscle and gaining in strength especially
Imitate, VB6 is rich in beef, body immunity can be strengthened, promote human body protein metabolism and synthesize, carnitine contains in beef
Amount is high, and for supporting fat metabolism to produce branched-chain amino acid, protein, its amino acid classes composition and pig are not only rich in beef
Meat is compared closer to human body requirements.Severe winter eats beef, has warm stomach effect, is severe winter good merchantable brand.The traditional Chinese medical science thinks：Beef has bowl spares
The effect of QI invigorating, nourishes taste, strong muscles and bones, breath wind that reduces phlegm.
And dried beef is using ox carcass cutting meat as raw material, it is process using processing technologys such as low-temperature salting, dryings
One kind can directly fresh edible fermented beef product.With modern meat products Storage sides such as refrigeration, vacuum packagings
Production mechanization, the scale such as the expansion of method application, cooling meat, tin product, sausage food develop rapidly, dry beef
Production is developed by beef processing and storage major way turns into the mode of production for meeting consumer's different taste demand.
The processing of existing beef can substantially be divided into several process for making such as burning, stir-fry, halogen, smoked, fried.Fire, fry
Requirement of the beef processed to the duration and degree of heating is stricter, and will also be according to many factors such as the quality of beef, fresh and tender degree, quantity, weather
To grasp, it is unsuitable for industrialized production requirement；And use existing smoke or the jerky of frying method production, dried meat floss is at it
In manufacturing process, the substantial amounts of nutrition of beef itself can be not only destroyed, while some can be also unfavorable for the material of health
Bring into beef, long-term consumption can produce carcinogenic danger, be unfavorable for health.
The content of the invention
The purpose of the present invention is for problem present in background technology, there is provided a kind of thick gravy beef and its processing method,
The beef that the inventive method processes both had remained the original flavor of beef, also soft with entrance, sliding tender tasty and refreshing, tasty mouthfeel, returned
Taste is infinite, can promote the appetite of people, moreover it is possible to meets different consumer demands, and its raw material is simple, easy to operate, practical valency
Value is high, suitable for popularization and application.
In order to solve the above technical problems, the technical solution adopted in the present invention is：A kind of processing method of thick gravy beef, its
Be characterised by, include sorting, split, dice, tumbling, pickle, cure, spice, inner packing, sterilizing, post processing and outer packing,
Specific procedure of processing is as follows：
(1) sorting：Selection meets the fresh beef of state health standards or freezing beef makees raw material, it is desirable to which meat raw meat is without smelly, beef
Color is in bronzing, organizes hard and flexible, washiness, lean；Fresh beef is directly rinsed with clean water, and freezing beef needs
Clean, and remove standby after impurity, blood stains and outer skin again after thawing in advance；Wherein described thaw carries out nature solution using running water
Freeze, thawing time is controlled between for 12~24 hours；In addition, during sorting, every batch of raw material must carry inspection and quarantine
Card, notices whether the relevant information of inspection and quarantine card is consistent with raw material of stocking up during examination, including the date of stocking up of raw material, number
Amount, the owner of cargo, name of product etc., demonstrate,prove and reject without inspection and quarantine such as the raw material.Sorting pays attention to randomly selecting raw material review weight when checking and accepting
Whether amount is consistent with mark weight, and sampling observation quantity is no less than every batch 5%；
(2) split：After the good beef of sorting is removed into manadesma, by the different parts of trunk, and according to beef natural grain direction
It is divided into strip beef and meat muscle, and fat, the segmentation of miscellaneous bone is rejected clean, sorts out standby after adhesive tape bloodiness impurity；
(3) dice：Strip beef after segmentation and meat muscle are put into dicing device and carry out processing of dicing, by strip beef and meat
Muscle is cut into thin fourth bar, and the strip slice block that 1.5~2cm is cut to by horizontal placing direction is standby；
(4) tumbling：The particle prepared in step (3) is put into tumbler and is stirred together for tumbling with pickling auxiliary material, during tumbling
Between for control at 30~40 minutes, after tumbling is uniform, from tumbler take out and in time using inner membrane bag parcel it is standby；
(5) pickle：Beef after tumbling in step (4) is stored in refrigerator-freezer and pickled, 8 are pickled under the conditions of being 0~3 DEG C in temperature
~10 hours；
(6) cure：Beef after being pickled in step (5) is placed in temperature control saucepan and cured, kettle temperature is first heated to and reaches
To after 80 DEG C, the beef pickled is placed into, is cured under lower pressure, the gas in temperature control saucepan is controlled in maturing process
It is pressed between 0.2~0.25MPa, when the inner membrane bag for wrapping up beef ruptures and after break up in maturing process, is further continued for being incubated ripe
Change 8~10 minutes, the beef after curing is cut to particle fourth, while picks up the particle in pot after broken small cube meat and curing
Fourth beef is standby；
(7) spice：Beef after being cured in step (6) and broken small cube meat are stirred together for auxiliary and condiment, stirred i.e.
Obtain mixed material；
(8) inner packing：Mixed material input of mixing in step (7) is placed in packing machine, by product specification size in vacuum bar
Under part, product inner packing is carried out using small package bag；
(9) sterilize：By in step (8) inner packing product input sterilizing unit in, pressure be 0.3~0.35MPa, temperature be
Under the conditions of 121 DEG C, after sterilizing 14~16 minutes；
(10) post-process：It is described post processing include cleaning and dry, cool and product warehousing examine, wherein it is described cleaning be by
Inner packing product is put into cleaning equipment after sterilization, is cleaned using clear water, and scavenging period is 10 minutes, will in cleaning process
Leak-off pocket, the inner packing product for the bag that rises are chosen, once purged to be put into drier, and it is 5 minutes to dry the time；The process of cooling is
Inner packing product after over cleaning dries is put into drying device and cooled, control temperature is under the conditions of 30 DEG C, constant temperature
Dry 10 days, choose the inner packing product for having leak-off pocket during cooling；It is by after cooling that the product warehousing, which is examined,
After the inner packing examination and test of products is qualified, product is put into transferring box by specification size, and is put in storage by batch；
(11) outer packing：Product by post processing is pressed into the big inner wrapping of outer packing specification, chooses and is picked Lou in packaging process
The inner packing product of bag and the bag that rises.
Further, the processing method of thick gravy beef of the present invention, wherein in the step (4) tumbling procedure, institute
State and pickle auxiliary material and include edible salt, starch, protein isolate, syrup and frozen water, specific formula is as follows：Based on beef 50kg, food
With salt dosage be 2~4kg, starch dosage is 0.1~0.3kg, protein isolate dosage is 0.8~1.1kg, syrup dosage is 0.9
~1.2kg and frozen water dosage are 8~12kg.
Further, the processing method of thick gravy beef of the present invention, wherein it is described pickle auxiliary material include edible salt,
Starch, protein isolate, syrup and frozen water, specific formula are as follows：Based on raw beef 50kg, edible salt dosage is 3kg, starch dosage
For 0.2kg, protein isolate dosage be 0.9kg, syrup dosage is 1kg and frozen water dosage is 10kg.
Further, the processing method of thick gravy beef of the present invention, wherein in the step (4) tumbling procedure,
Pressure control in tumbler is under the conditions of negative pressure is 0.05~0.055Mpa, tumbling 35 minutes；
Further, the processing method of thick gravy beef of the present invention, wherein during the step (7) spice, it is described
Auxiliary and condiment includes syrup, halogen cream, chicken cream, honey, cooking wine, monosodium glutamate, sesame oil, scallion oil, flavoring essence and carragheen, specifically matches somebody with somebody
Side is as follows：Based on the beef 50kg after curing, syrup dosage is 1.7~1.8kg, halogen cream dosage is 3~5kg, chicken cream dosage is
0.4~0.6kg, honey dosage are 0.45~0.55kg, cooking wine consumption is 0.8~1.2kg, monosodium glutamate dosage be 0.08~0.1kg,
Sesame oil dosage is 0.01~0.03kg, scallion oil dosage is 3.5~3.8kg, flavoring essence dosage is 0.008~0.01kg, OK a karaoke club
Glue dosage is 0.25~0.35kg.
Further, the processing method of thick gravy beef of the present invention, wherein during the step (7) spice,
The auxiliary and condiment also includes taste flavoring, and the taste flavoring is spiced, fragrant spicy and barbecue three kinds of tastes of taste
In any one, specific formula is as follows：Based on the beef 50kg after curing, syrup dosage is 1.75kg, halogen cream dosage is
4kg, chicken cream dosage are 0.5kg, honey dosage is 0.5kg, cooking wine consumption 1kg, monosodium glutamate dosage are 0.1kg, sesame oil dosage is
0.02kg, scallion oil dosage are 3.6kg, flavoring essence dosage is 0.009kg, carragheen dosage is 0.3kg；Wherein modulate spiced
When the taste flavoring that adds be five-spice powder, its dosage is 1kg；When modulating fragrant spicy the taste flavoring that adds for capsicum paste and
Chilli powder, its dosage are respectively 2kg and 0.3kg；The taste flavoring that adds is capsicum paste and barbecue sauce during modulation barbecue taste, its
Dosage is respectively 0.5kg and 1kg.
Further, the processing method of thick gravy beef of the present invention, wherein in the step (8) inner packing process
In, first packing machine vacuumize 8~10 seconds, under the conditions of 0.05~0.055mpa of control pressure, controlled by product specification every
Pouch weight is wrapped inside dress between 11~13g, and inner packing controls the encapsulation parameter of packing machine to be during including：Sealing adds
Warm 2~2.5 seconds time, 155~165 DEG C of sealing temperature, lower stretching warm-up time 2~2.2 seconds, lower drawing and forming time 2~2.2
Second, lower 55~60 DEG C of drawing and forming temperature；Upper stretching warm-up time 2~2.2 seconds, upper 2~2.2 seconds drawing and forming time, pull-up
Stretch 55~60 DEG C of forming temperature.
The invention also discloses thick gravy beef made from the processing of the processing method of described thick gravy beef.
Using a kind of thick gravy beef of the present invention and its processing method, compared with prior art, its advantage exists
In：In beef processing, by using pickle auxiliary material together tumbling uniformly after cured beef, than the simple deodorization pickled with salt
Effect is good, while deodorization, plays Titian effect；In maturing process, after being cured under lower pressure, add
Auxiliary and condiment carries out spice, on the premise of the fresh fragrant mouthfeel of beef in itself is remained, beef is had preferable flavor again.Tool
Have that entrance is soft, cunning is tender tasty and refreshing, tasty mouthfeel, enjoys endless aftertastes, can promote the appetite of people, moreover it is possible to meets the need of different consumers
Ask, and its raw material is simple, and easy for operation, practical value is high, suitable for popularization and application.
Embodiment
In order to more fully explain the implementation of the present invention, the specific embodiment of the invention is further elaborated below, lifted
Example is served only for explaining the present invention, rather than limits the scope of the present invention.
Embodiment 1：
A kind of spiced thick gravy beef, the processing method of the spiced thick gravy beef comprise the following steps：
(1) sorting：Selection meets the fresh beef of state health standards or freezing beef makees raw material, it is desirable to which meat raw meat is without smelly, beef
Color is in bronzing, organizes hard and flexible, washiness, lean；Fresh beef is directly rinsed with clean water, and freezing beef needs
Clean, and remove standby after impurity, blood stains and outer skin again after thawing in advance；Wherein described thaw carries out nature solution using running water
Freeze, thawing time is controlled between for 12~24 hours；
(2) split：After the good beef of sorting is removed into manadesma, by the different parts of trunk, and according to beef natural grain direction
It is divided into strip beef and meat muscle, and fat, the segmentation of miscellaneous bone is rejected clean, sorts out standby after adhesive tape bloodiness impurity；
(3) dice：Strip beef after segmentation and meat muscle are put into dicing device and carry out processing of dicing, by strip beef and meat
Muscle is cut into thin fourth bar, and the strip slice block that 1.5~2cm is cut to by horizontal placing direction is standby；
(4) tumbling：The particle prepared in step (3) is put into tumbler and is stirred together for tumbling, tumbler with pickling auxiliary material
In pressure control negative pressure be 0.05~0.055Mpa under the conditions of, tumbling time for control at 35 minutes, after tumbling is uniform, from
Take out and wrapped up in time using inner membrane bag standby in tumbler；
Wherein described auxiliary material of pickling includes edible salt, starch, soybean protein isolate, syrup and frozen water, and specific formula is as follows：Press
Raw beef 50kg is counted, and edible salt dosage is 2kg, starch dosage is 0.1kg, protein isolate dosage is 0.8kg, syrup dosage is
0.9kg and frozen water dosage are 8kg.
(5) pickle：Beef after tumbling in step (4) is stored in refrigerator-freezer and pickled, under the conditions of temperature is 0~3 DEG C
Pickle 8~10 hours；
(6) cure：Beef after being pickled in step (5) is placed in temperature control saucepan and cured, kettle temperature is first heated to and reaches
To after 80 DEG C, the beef pickled is placed into, is cured under lower pressure, the gas in temperature control saucepan is controlled in maturing process
It is pressed between 0.2~0.25MPa, when the inner membrane bag for wrapping up beef ruptures and after break up in maturing process, is further continued for being incubated ripe
Change 8~10 minutes, the beef after curing is cut to particle fourth, while picks up the particle in pot after broken small cube meat and curing
Fourth beef is standby；
(7) spice：Beef after being cured in step (6) and broken small cube meat are stirred together for auxiliary and condiment, stirred i.e.
Obtain mixed material；
Wherein described auxiliary and condiment includes syrup, halogen cream, chicken cream, honey, cooking wine, monosodium glutamate, sesame oil, scallion oil, flavoring essence, card
Draw glue and five-spice powder, specific formula as follows：Based on the beef 50kg after curing, syrup dosage is 1.7kg, halogen cream dosage be 3kg,
Chicken cream dosage is 0.4kg, honey dosage is 0.45kg, cooking wine consumption 0.8kg, monosodium glutamate dosage are 0.08kg, sesame oil dosage is
0.01kg, scallion oil dosage are 3.5kg, flavoring essence dosage is 0.008kg, carragheen dosage is 0.25kg, five-spice powder its dosage
For 1kg.
(8) inner packing：Mixed material input of mixing in step (7) is placed in packing machine, by product specification size true
Under empty condition, first packing machine vacuumize 8~10 seconds, control pressure is advised under the conditions of 0.05~0.055mpa by product
Dress is wrapped inside per pouch weight in lattice control between 11~13g, and the encapsulation parameter of packing machine is controlled in interior packaging process：Envelope
Mouth warm-up time 2~2.5 seconds, 155~165 DEG C of sealing temperature, lower stretching warm-up time 2~2.2 seconds, lower drawing and forming time 2
~2.2 seconds, lower 55~60 DEG C of drawing and forming temperature；Upper stretching warm-up time 2~2.2 seconds, upper 2~2.2 seconds drawing and forming time,
Upper 55~60 DEG C of drawing and forming temperature；Product inner packing is carried out using small package bag；
(9) sterilize：By in step (8) inner packing product input sterilizing unit in, pressure be 0.3~0.35MPa, temperature be
Under the conditions of 121 DEG C, after sterilizing 14~16 minutes；
(10) post-process：It is described post processing include cleaning and dry, cool and product warehousing examine, wherein it is described cleaning be by
Inner packing product is put into cleaning equipment after sterilization, is cleaned using clear water, and scavenging period is 10 minutes, will in cleaning process
Leak-off pocket, the inner packing product for the bag that rises are chosen, once purged to be put into drier, and it is 5 minutes to dry the time；The process of cooling is
Inner packing product after over cleaning dries is put into drying device and cooled, control temperature is under the conditions of 30 DEG C, constant temperature
Dry 10 days, choose the inner packing product for having leak-off pocket during cooling；It is by after cooling that the product warehousing, which is examined,
After the inner packing examination and test of products is qualified, product is put into transferring box by specification size, and is put in storage by batch；
(11) outer packing：Product by post processing is pressed into the big inner wrapping of outer packing specification, chooses and is picked Lou in packaging process
The inner packing product of bag and the bag that rises.
Embodiment 2：
A kind of fragrant spicy thick gravy beef, the processing method of the fragrant spicy thick gravy beef comprise the following steps：
(1) sorting：Selection meets the fresh beef of state health standards or freezing beef makees raw material, it is desirable to which meat raw meat is without smelly, beef
Color is in bronzing, organizes hard and flexible, washiness, lean；Fresh beef is directly rinsed with clean water, and freezing beef needs
Clean, and remove standby after impurity, blood stains and outer skin again after thawing in advance；Wherein described thaw carries out nature solution using running water
Freeze, thawing time is controlled between for 12~24 hours；
(2) split：After the good beef of sorting is removed into manadesma, by the different parts of trunk, and according to beef natural grain direction
It is divided into strip beef and meat muscle, and fat, the segmentation of miscellaneous bone is rejected clean, sorts out standby after adhesive tape bloodiness impurity；
(3) dice：Strip beef after segmentation and meat muscle are put into dicing device and carry out processing of dicing, by strip beef and meat
Muscle is cut into thin fourth bar, and the strip slice block that 1.5~2cm is cut to by horizontal placing direction is standby；
(4) tumbling：The particle prepared in step (3) is put into tumbler and is stirred together for tumbling, tumbler with pickling auxiliary material
In pressure control negative pressure be 0.05~0.055Mpa under the conditions of, tumbling time for control at 35 minutes, after tumbling is uniform, from
Take out and wrapped up in time using inner membrane bag standby in tumbler；
Wherein described auxiliary material of pickling includes edible salt, starch, soybean protein isolate, syrup and frozen water, and specific formula is as follows：Press
Raw beef 50kg is counted, and edible salt dosage is 3kg, starch dosage is 0.2kg, protein isolate dosage is 0.9kg, syrup dosage is
1kg and frozen water dosage are 10kg.
(5) pickle：Beef after tumbling in step (4) is stored in refrigerator-freezer and pickled, under the conditions of temperature is 0~3 DEG C
Pickle 8~10 hours；
(6) cure：Beef after being pickled in step (5) is placed in temperature control saucepan and cured, kettle temperature is first heated to and reaches
To after 80 DEG C, the beef pickled is placed into, is cured under lower pressure, the gas in temperature control saucepan is controlled in maturing process
It is pressed between 0.2~0.25MPa, when the inner membrane bag for wrapping up beef ruptures and after break up in maturing process, is further continued for being incubated ripe
Change 8~10 minutes, the beef after curing is cut to particle fourth, while picks up the particle in pot after broken small cube meat and curing
Fourth beef is standby；
(7) spice：Beef after being cured in step (6) and broken small cube meat are stirred together for auxiliary and condiment, stirred i.e.
Obtain mixed material；
Wherein described auxiliary and condiment includes syrup, halogen cream, chicken cream, honey, cooking wine, monosodium glutamate, sesame oil, scallion oil, flavoring essence, card
Draw glue, capsicum paste and chilli powder, specific formula as follows：Based on the beef 50kg after curing, syrup dosage is 1.75kg, halogen cream is used
Measure as 4kg, chicken cream dosage is 0.5kg, honey dosage is 0.5kg, cooking wine consumption 1kg, monosodium glutamate dosage are 0.1kg, sesame oil is used
Measure as 0.02kg, scallion oil dosage is 3.6kg, flavoring essence dosage is 0.009kg, carragheen dosage is 0.3kg, capsicum paste dosage
It is 0.3kg for 2kg, chilli powder dosage.
(8) inner packing：Mixed material input of mixing in step (7) is placed in packing machine, by product specification size true
Under empty condition, first packing machine vacuumize 8~10 seconds, control pressure is advised under the conditions of 0.05~0.055mpa by product
Dress is wrapped inside per pouch weight in lattice control between 11~13g, and the encapsulation parameter of packing machine is controlled in interior packaging process：Envelope
Mouth warm-up time 2~2.5 seconds, 155~165 DEG C of sealing temperature, lower stretching warm-up time 2~2.2 seconds, lower drawing and forming time 2
~2.2 seconds, lower 55~60 DEG C of drawing and forming temperature；Upper stretching warm-up time 2~2.2 seconds, upper 2~2.2 seconds drawing and forming time,
Upper 55~60 DEG C of drawing and forming temperature；Product inner packing is carried out using small package bag；
(9) sterilize：By in step (8) inner packing product input sterilizing unit in, pressure be 0.3~0.35MPa, temperature be
Under the conditions of 121 DEG C, after sterilizing 14~16 minutes；
(10) post-process：It is described post processing include cleaning and dry, cool and product warehousing examine, wherein it is described cleaning be by
Inner packing product is put into cleaning equipment after sterilization, is cleaned using clear water, and scavenging period is 10 minutes, will in cleaning process
Leak-off pocket, the inner packing product for the bag that rises are chosen, once purged to be put into drier, and it is 5 minutes to dry the time；The process of cooling is
Inner packing product after over cleaning dries is put into drying device and cooled, control temperature is under the conditions of 30 DEG C, constant temperature
Dry 10 days, choose the inner packing product for having leak-off pocket during cooling；It is by after cooling that the product warehousing, which is examined,
After the inner packing examination and test of products is qualified, product is put into transferring box by specification size, and is put in storage by batch；
(11) outer packing：Product by post processing is pressed into the big inner wrapping of outer packing specification, chooses and is picked Lou in packaging process
The inner packing product of bag and the bag that rises.
Embodiment 3：
One kind barbecue taste thick gravy beef, the processing method of the barbecue taste thick gravy beef comprise the following steps：
(1) sorting：Selection meets the fresh beef of state health standards or freezing beef makees raw material, it is desirable to which meat raw meat is without smelly, beef
Color is in bronzing, organizes hard and flexible, washiness, lean；Fresh beef is directly rinsed with clean water, and freezing beef needs
Clean, and remove standby after impurity, blood stains and outer skin again after thawing in advance；Wherein described thaw carries out nature solution using running water
Freeze, thawing time is controlled between for 12~24 hours；
(2) split：After the good beef of sorting is removed into manadesma, by the different parts of trunk, and according to beef natural grain direction
It is divided into strip beef and meat muscle, and fat, the segmentation of miscellaneous bone is rejected clean, sorts out standby after adhesive tape bloodiness impurity；
(3) dice：Strip beef after segmentation and meat muscle are put into dicing device and carry out processing of dicing, by strip beef and meat
Muscle is cut into thin fourth bar, and the strip slice block that 1.5~2cm is cut to by horizontal placing direction is standby；
(4) tumbling：The particle prepared in step (3) is put into tumbler and is stirred together for tumbling, tumbler with pickling auxiliary material
In pressure control negative pressure be 0.05~0.055Mpa under the conditions of, tumbling time for control at 35 minutes, after tumbling is uniform, from
Take out and wrapped up in time using inner membrane bag standby in tumbler；
Wherein described auxiliary material of pickling includes edible salt, starch, soybean protein isolate, syrup and frozen water, and specific formula is as follows：Press
Raw beef 50kg is counted, and edible salt dosage is 4kg, starch dosage is 0.3kg, protein isolate dosage is 1.1kg, syrup dosage is
1.2kg and frozen water dosage are 12kg.
(5) pickle：Beef after tumbling in step (4) is stored in refrigerator-freezer and pickled, under the conditions of temperature is 0~3 DEG C
Pickle 8~10 hours；
(6) cure：Beef after being pickled in step (5) is placed in temperature control saucepan and cured, kettle temperature is first heated to and reaches
To after 80 DEG C, the beef pickled is placed into, is cured under lower pressure, the gas in temperature control saucepan is controlled in maturing process
It is pressed between 0.2~0.25MPa, when the inner membrane bag for wrapping up beef ruptures and after break up in maturing process, is further continued for being incubated ripe
Change 8~10 minutes, the beef after curing is cut to particle fourth, while picks up the particle in pot after broken small cube meat and curing
Fourth beef is standby；
(7) spice：Beef after being cured in step (6) and broken small cube meat are stirred together for auxiliary and condiment, stirred i.e.
Obtain mixed material；
Wherein described auxiliary and condiment includes syrup, halogen cream, chicken cream, honey, cooking wine, monosodium glutamate, sesame oil, scallion oil, flavoring essence, card
Draw glue, capsicum paste and barbecue sauce, specific formula as follows：Based on the beef 50kg after curing, syrup dosage is 1.8kg, halogen cream is used
Measure as 5kg, chicken cream dosage is 0.6kg, honey dosage is 0.55kg, cooking wine consumption 1.2kg, monosodium glutamate dosage are 0.1kg, sesame oil
Dosage is 0.03kg, scallion oil dosage is 3.8kg, flavoring essence dosage is 0.01kg, carragheen dosage is 0.35kg, capsicum paste is used
It is 1kg to measure as 0.5kg, barbecue sauce dosage.
(8) inner packing：Mixed material input of mixing in step (7) is placed in packing machine, by product specification size true
Under empty condition, first packing machine vacuumize 8~10 seconds, control pressure is advised under the conditions of 0.05~0.055mpa by product
Dress is wrapped inside per pouch weight in lattice control between 11~13g, and the encapsulation parameter of packing machine is controlled in interior packaging process：Envelope
Mouth warm-up time 2~2.5 seconds, 155~165 DEG C of sealing temperature, lower stretching warm-up time 2~2.2 seconds, lower drawing and forming time 2
~2.2 seconds, lower 55~60 DEG C of drawing and forming temperature；Upper stretching warm-up time 2~2.2 seconds, upper 2~2.2 seconds drawing and forming time,
Upper 55~60 DEG C of drawing and forming temperature；Product inner packing is carried out using small package bag；
(9) sterilize：By in step (8) inner packing product input sterilizing unit in, pressure be 0.3~0.35MPa, temperature be
Under the conditions of 121 DEG C, after sterilizing 14~16 minutes；
(10) post-process：It is described post processing include cleaning and dry, cool and product warehousing examine, wherein it is described cleaning be by
Inner packing product is put into cleaning equipment after sterilization, is cleaned using clear water, and scavenging period is 10 minutes, will in cleaning process
Leak-off pocket, the inner packing product for the bag that rises are chosen, once purged to be put into drier, and it is 5 minutes to dry the time；The process of cooling is
Inner packing product after over cleaning dries is put into drying device and cooled, control temperature is under the conditions of 30 DEG C, constant temperature
Dry 10 days, choose the inner packing product for having leak-off pocket during cooling；It is by after cooling that the product warehousing, which is examined,
After the inner packing examination and test of products is qualified, product is put into transferring box by specification size, and is put in storage by batch；
(11) outer packing：Product by post processing is pressed into the big inner wrapping of outer packing specification, chooses and is picked Lou in packaging process
The inner packing product of bag and the bag that rises.
Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize this hair
The improvement for the various unsubstantialities that bright methodology and technical scheme are carried out, or it is not improved by the design of the present invention and technology
Scheme directly applies to other occasions, within protection scope of the present invention.
Claims (8)
- A kind of 1. processing method of thick gravy beef, it is characterised in that include sorting, split, dice, tumbling, pickle, cure, Spice, inner packing, sterilizing, post processing and outer packing, specific procedure of processing are as follows：(1) sorting：Selection meets the fresh beef of state health standards or freezing beef makees raw material, it is desirable to which meat raw meat is without smelly, beef Color is in bronzing, organizes hard and flexible, washiness, lean；Fresh beef is directly rinsed with clean water, and freezing beef needs Clean, and remove standby after impurity, blood stains and outer skin again after thawing in advance；Wherein described thaw carries out nature solution using running water Freeze, thawing time is controlled between for 12~24 hours；(2) split：After the good beef of sorting is removed into manadesma, by the different parts of trunk, and according to beef natural grain direction It is divided into strip beef and meat muscle, and fat, the segmentation of miscellaneous bone is rejected clean, sorts out standby after adhesive tape bloodiness impurity；(3) dice：Strip beef after segmentation and meat muscle are put into dicing device and carry out processing of dicing, by strip beef and meat Muscle is cut into thin fourth bar, and the strip slice block that 1.5~2cm is cut to by horizontal placing direction is standby；(4) tumbling：The particle prepared in step (3) is put into tumbler and is stirred together for tumbling with pickling auxiliary material, during tumbling Between for control at 30~40 minutes, after tumbling is uniform, from tumbler take out and in time using inner membrane bag parcel it is standby；(5) pickle：Beef after tumbling in step (4) is stored in refrigerator-freezer and pickled, 8 are pickled under the conditions of being 0~3 DEG C in temperature ~10 hours；(6) cure：Beef after being pickled in step (5) is placed in temperature control saucepan and cured, kettle temperature is first heated to and reaches To after 80 DEG C, the beef pickled is placed into, is cured under lower pressure, the gas in temperature control saucepan is controlled in maturing process It is pressed between 0.2~0.25MPa, when the inner membrane bag for wrapping up beef ruptures and after break up in maturing process, is further continued for being incubated ripe Change 8~10 minutes, the beef after curing is cut to particle fourth, while picks up the particle in pot after broken small cube meat and curing Fourth beef is standby；(7) spice：Beef after being cured in step (6) and broken small cube meat are stirred together for auxiliary and condiment, stirred i.e. Obtain mixed material；(8) inner packing：Mixed material input of mixing in step (7) is placed in packing machine, by product specification size in vacuum bar Under part, product inner packing is carried out using small package bag；(9) sterilize：By in step (8) inner packing product input sterilizing unit in, pressure be 0.3~0.35MPa, temperature be Under the conditions of 121 DEG C, after sterilizing 14~16 minutes；(10) post-process：It is described post processing include cleaning and dry, cool and product warehousing examine, wherein it is described cleaning be by Inner packing product is put into cleaning equipment after sterilization, is cleaned using clear water, and scavenging period is 10 minutes, will in cleaning process Leak-off pocket, the inner packing product for the bag that rises are chosen, once purged to be put into drier, and it is 5 minutes to dry the time；The process of cooling is Inner packing product after over cleaning dries is put into drying device and cooled, control temperature is under the conditions of 30 DEG C, constant temperature Dry 10 days, choose the inner packing product for having leak-off pocket during cooling；It is by after cooling that the product warehousing, which is examined, After the inner packing examination and test of products is qualified, product is put into transferring box by specification size, and is put in storage by batch；(11) outer packing：Product by post processing is pressed into the big inner wrapping of outer packing specification, chooses and is picked Lou in packaging process The inner packing product of bag and the bag that rises.
- 2. the processing method of thick gravy beef according to claim 1, it is characterised in that：In the step (4) tumbling procedure, The auxiliary material of pickling includes edible salt, starch, protein isolate, syrup and frozen water, and specific formula is as follows：By raw beef 50kg Meter, edible salt dosage is 2~4kg, starch dosage is 0.1~0.3kg, protein isolate dosage is 0.8~1.1kg, syrup dosage It is 8~12kg for 0.9~1.2kg and frozen water dosage.
- 3. the processing method of thick gravy beef according to claim 2, it is characterised in that：It is described pickle auxiliary material include it is edible Salt, starch, protein isolate, syrup and frozen water, specific formula are as follows：Based on raw beef 50kg, edible salt dosage is 3kg, starch Dosage is 0.2kg, protein isolate dosage is 0.9kg, syrup dosage is 1kg and frozen water dosage is 10kg.
- 4. the processing method of thick gravy beef according to claim 1, it is characterised in that：In the step (4) tumbling procedure In, the pressure control in tumbler is under the conditions of negative pressure is 0.05~0.055Mpa, tumbling 35 minutes.
- 5. the processing method of thick gravy beef according to claim 1, it is characterised in that：In the step (7) spice process In, the auxiliary and condiment includes syrup, halogen cream, chicken cream, honey, cooking wine, monosodium glutamate, sesame oil, scallion oil, flavoring essence and OK a karaoke club Glue, specific formula are as follows：Based on the beef 50kg after curing, syrup dosage is 1.7~1.8kg, halogen cream dosage is 3~5kg, chicken Cream dosage is 0.4~0.6kg, honey dosage is 0.45~0.55kg, cooking wine consumption is 0.8~1.2kg, monosodium glutamate dosage is 0.08 ~0.1kg, sesame oil dosage are 0.01~0.03kg, scallion oil dosage is 3.5~3.8kg, flavoring essence dosage be 0.008~ 0.01kg, carragheen dosage are 0.25~0.35kg.
- 6. the processing method of thick gravy beef according to claim 5, it is characterised in that：In the step (7) spice process In, the auxiliary and condiment also includes taste flavoring, and the taste flavoring is spiced, fragrant spicy and barbecue three kinds of mouths of taste Any one in taste, specific formula is as follows：Based on the beef 50kg after curing, syrup dosage is 1.75kg, halogen cream dosage is 4kg, chicken cream dosage are 0.5kg, honey dosage is 0.5kg, cooking wine consumption 1kg, monosodium glutamate dosage are 0.1kg, sesame oil dosage is 0.02kg, scallion oil dosage are 3.6kg, flavoring essence dosage is 0.009kg, carragheen dosage is 0.3kg；Wherein modulate spiced When the taste flavoring that adds be five-spice powder, its dosage is 1kg；When modulating fragrant spicy the taste flavoring that adds for capsicum paste and Chilli powder, its dosage are respectively 2kg and 0.3kg；The taste flavoring that adds is capsicum paste and barbecue sauce during modulation barbecue taste, its Dosage is respectively 0.5kg and 1kg.
- 7. the processing method of thick gravy beef according to claim 1, it is characterised in that：In the step (8) inner packing mistake Cheng Zhong, first packing machine vacuumize 8~10 seconds, under the conditions of 0.05~0.055mpa of control pressure, controlled by product specification Dress is wrapped inside between 11~13g per pouch weight, and inner packing controls the encapsulation parameter of packing machine to be during including：Sealing Warm-up time 2~2.5 seconds, 155~165 DEG C of sealing temperature, lower stretching warm-up time 2~2.2 seconds, the lower drawing and forming time 2~ 2.2 seconds, lower 55~60 DEG C of drawing and forming temperature；Upper stretching warm-up time 2~2.2 seconds, upper 2~2.2 seconds drawing and forming time, on 55~60 DEG C of drawing and forming temperature.
- A kind of 8. thick gravy beef, it is characterised in that：It is the processing using the thick gravy beef as any one of claim 1-7 Thick gravy beef made from method.
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Application publication date: 20180119 |