CN108719819A - Beefsteak method for salting - Google Patents
Beefsteak method for salting Download PDFInfo
- Publication number
- CN108719819A CN108719819A CN201810527668.XA CN201810527668A CN108719819A CN 108719819 A CN108719819 A CN 108719819A CN 201810527668 A CN201810527668 A CN 201810527668A CN 108719819 A CN108719819 A CN 108719819A
- Authority
- CN
- China
- Prior art keywords
- beefsteak
- marinated
- feed liquid
- salting
- vacuum
- 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.)
- Pending
Links
- 244000124853 Perilla frutescens Species 0.000 title claims abstract description 77
- 235000004348 Perilla frutescens Nutrition 0.000 title claims abstract description 77
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000009938 salting Methods 0.000 title claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 38
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 230000007306 turnover Effects 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 235000015278 beef Nutrition 0.000 claims description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 235000001727 glucose Nutrition 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000002773 nucleotide Substances 0.000 claims description 5
- 125000003729 nucleotide group Chemical group 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims description 5
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 2
- 239000001509 sodium citrate Substances 0.000 claims description 2
- 235000011083 sodium citrates Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 2
- 235000021552 granulated sugar Nutrition 0.000 description 4
- 238000005554 pickling Methods 0.000 description 4
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000013461 design Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000012545 processing Methods 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
- 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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of beefsteak method for salting, step is：It is directly loadable into vacuum bag after first freezing beefsteak is cut by thickness；According to the weight proportion of beefsteak and marinated feed liquid, marinated feed liquid is directly filled into vacuum bag with filling apparatus；Beefsteak in vacuum bag is sealed with marinated feed liquid by micro-vacuum and is pickled；Beefsteak is pickled the predetermined time, and reached marinated even results into beefsteak turn-over is about to every ± 2 hours 20 hours；Marinated feed liquid will be poured out after marinated after vacuum bag unpacking, and take out beefsteak carried out in Revolving disc tiling put, it is carried out in the environment of freezer is 18 degrees Celsius subzero after putting quick-frozen, about 8~10 hours quick-frozen time, vacuum packaging is completed after the completion of quick-frozen.The marinated beefsteak microbe colony index of beefsteak method for salting of the present invention substantially reduces, and process efficiency greatly improves, and beefsteak taste, color are uniform.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of to carry out marinated beefsteak under vacuum conditions marinated
Method.
Background technology
Existing beefsteak pickles step：
1, by beefsteak naturally to thaw, make central temperature≤6 DEG C of beefsteak；
2, mowing, slice are carried out according to beefsteak grammes per square metre by hand；
3, it adds marinated feed liquid to pickle beefsteak in bulk container, every barrel of 100KG or so, salting period 42~45 hours；
4, tumbler progress tumbling is uniform to marinated feed liquid, carries out quick-frozen；
5, packaging molding.
But existing beefsteak method for salting it is marinated beefsteak germ contamination is serious and taste is uneven, shade not
Unanimously, sometimes deep, it is sometimes shallow.
Therefore, how to design one kind and can solve the above problem beefsteak method for salting, be that the present inventor concentrates on studies
Project.
Invention content
The purpose of the present invention is to provide a kind of beefsteak method for salting, marinated beefsteak microbe colony index drops significantly
Low, process efficiency greatly improves, and beefsteak taste, color are uniform.
To achieve the goals above, the present invention provides a kind of beefsteak method for salting comprising following steps：
(1) vacuum bag is directly loadable into after cutting freezing beefsteak by thickness；
(2) according to the weight proportion of beefsteak and marinated feed liquid, marinated feed liquid is directly filled into vacuum bag with filling apparatus；
(3) beefsteak in vacuum bag is sealed with marinated feed liquid by micro-vacuum marinated；
(4) beefsteak is pickled the predetermined time, and every ± 2 hours 20 hours into beefsteak turn-over is about to, reaches marinated uniform
Effect；
(5) marinated feed liquid will be poured out after vacuum bag unpacking after pickling, and takes out beefsteak and tiles in Revolving disc
It puts, is carried out in the environment of freezer is 18 degrees Celsius subzero after putting quick-frozen；
(6) quick-frozen to complete vacuum packaging after the completion.
Beefsteak method for salting of the present invention, wherein the preserved materials liquid is extracted by water, edible salt, white granulated sugar, monosodium glutamate, beef
Object, yeastex, spice, sodium tripolyphosphate, glucose, sodium citrate, 5 '-the sapidity nucleotide disodiums, disodium succinate are prepared
It forms, the proportion relation of the beefsteak and the water in marinated feed liquid and other ingredients in marinated feed liquid is：65~75: 20~30
: 0.5~1.5.
Beefsteak method for salting of the present invention, wherein the micro-vacuum sealing time of the step (3) is 15-18 seconds.
Beefsteak method for salting of the present invention, wherein the beefsteak salting period of the step (3) is 60~68 hours.
Beefsteak method for salting of the present invention, wherein quick-frozen 8~10 hours of beefsteak in the step (5).
After adopting the above scheme, beefsteak method for salting of the present invention has the advantages that：
1, microbe colony index substantially reduces marinated beefsteak after testing；
2, the efficiency of saw blade technique greatly improves；
3, taste, color are uniform, in good taste.
Specific implementation mode
Embodiment one：
Beefsteak method for salting of the present invention, includes the following steps：
(1) vacuum bag is directly loadable into after cutting freezing beefsteak by thickness；
(2) it is matched according to the grammes per square metre of beefsteak and marinated feed liquid, marinated feed liquid is directly filled into vacuum bag with filling apparatus,
Marinated feed liquid is by water, edible salt, white granulated sugar, monosodium glutamate, beef extract, yeastex, spice, sodium tripolyphosphate, glucose, lemon
Lemon acid sodium, 5 '-the sapidity nucleotide disodiums, disodium succinate are formulated, wherein beefsteak 100KG, water 40KG and marinated feed liquid
Other total 1.83KG of ingredient；
(3) beefsteak in vacuum bag is sealed with marinated feed liquid by micro-vacuum and is pickled, micro-vacuum sealing time is 15 seconds；
(4) beefsteak is pickled 60 hours；
(6) packaging is completed.
(5) marinated feed liquid will be poured out after vacuum bag unpacking after pickling, and takes out beefsteak and tiles in Revolving disc
It puts, is carried out in the environment of freezer is 18 degrees Celsius subzero quick-frozen 8 hours after putting；
(6) quick-frozen to complete vacuum packaging after the completion.
Marinated beefsteak is made by above-mentioned steps.
Embodiment two：
(1) vacuum bag is directly loadable into after cutting freezing beefsteak by thickness；
(2) it is matched according to the grammes per square metre of beefsteak and marinated feed liquid, marinated feed liquid is directly filled into vacuum bag with filling apparatus,
Marinated feed liquid is by water, edible salt, white granulated sugar, monosodium glutamate, beef extract, yeastex, spice, sodium tripolyphosphate, glucose, lemon
Lemon acid sodium, 5 '-the sapidity nucleotide disodiums, disodium succinate are formulated, wherein beefsteak 90KG, water 35KG and marinated feed liquid its
The total 1.6KG of its ingredient；
(3) beefsteak in vacuum bag is sealed with marinated feed liquid by micro-vacuum and is pickled, micro-vacuum sealing time is 16 seconds；
(4) beefsteak is pickled 68 hours；
(5) marinated feed liquid will be poured out after vacuum bag unpacking after pickling, and takes out beefsteak and tiles in Revolving disc
It puts, is carried out in the environment of freezer is 18 degrees Celsius subzero quick-frozen 10 hours after putting：
(6) quick-frozen to complete vacuum packaging after the completion.
Marinated beefsteak is made by above-mentioned steps.
Embodiment three：
(1) vacuum bag is directly loadable into after cutting freezing beefsteak by thickness；
(2) it is matched according to the grammes per square metre of beefsteak and marinated feed liquid, marinated feed liquid is directly filled into vacuum bag with filling apparatus,
Marinated feed liquid is by water, edible salt, white granulated sugar, monosodium glutamate, beef extract, yeastex, spice, sodium tripolyphosphate, glucose, lemon
Lemon acid sodium, 5 '-the sapidity nucleotide disodiums, disodium succinate are formulated, wherein beefsteak 110KG, water 43KG and marinated feed liquid
Other total 1.95KG of ingredient；
(3) beefsteak in vacuum bag is sealed with marinated feed liquid by micro-vacuum and is pickled, micro-vacuum asks to be 18 seconds when sealing；
(4) beefsteak is pickled 65 hours；
(5) marinated feed liquid will be poured out after vacuum bag unpacking after pickling, and takes out beefsteak and tiles in Revolving disc
It puts, is carried out in the environment of freezer is 18 degrees Celsius subzero quick-frozen 9 hours after putting；
(6) quick-frozen to complete vacuum packaging after the completion.
Marinated beefsteak is made by above-mentioned steps.
The marinated beefsteak of above three embodiments, through experimental tests microbe colony index substantially reduces, in saw blade technique
Efficiency greatly improves；Taste and color are uniform.
The detailed description that the embodiment of the present invention is carried out above, but the content is only the preferred embodiments of the present invention, and
It is non-that the scope of the present invention is defined, under the premise of not departing from design spirit of the present invention, this field ordinary skill technology people
The various modifications and improvement that member makes technical scheme of the present invention, should all fall into the protection of claims of the present invention determination
In range.
Claims (5)
1. a kind of beefsteak method for salting, which is characterized in that include the following steps：
(1) vacuum bag is directly loadable into after cutting freezing beefsteak by thickness；
(2) according to the weight proportion of beefsteak and marinated feed liquid, marinated feed liquid is directly filled into vacuum bag with filling apparatus；
(3) beefsteak in vacuum bag is sealed with marinated feed liquid by micro-vacuum marinated；
(4) beefsteak is pickled the predetermined time, and reached marinated even results into beefsteak turn-over is about to every ± 2 hours 20 hours；
(5) pickle after will pour out marinated feed liquid after vacuum bag unpacking, and take out beefsteak carried out in Revolving disc tiling put,
It is carried out in the environment of freezer is 18 degrees Celsius subzero after putting quick-frozen；
(6) quick-frozen to complete vacuum packaging after the completion.
2. beefsteak method for salting according to claim 1, which is characterized in that the marinated feed liquid is by water, edible salt, white sand
Sugar, monosodium glutamate, beef extract, yeastex, spice, sodium tripolyphosphate, glucose, sodium citrate, 5 '-flavour nucleotides two
Sodium, disodium succinate are formulated, and the beefsteak is closed with the proportioning of the water in marinated feed liquid and other ingredients in marinated feed liquid
System is：65~75: 20~30: 0.5~1.5.
3. beefsteak method for salting according to claim 1, which is characterized in that the micro-vacuum sealing time of the step (3)
It is 15-18 seconds.
4. beefsteak method for salting according to claim 1, which is characterized in that the beefsteak salting period of the step (3) is
60~68 hours.
5. beefsteak method for salting according to claim 1, which is characterized in that beefsteak quick-frozen 8~10 is small in the step (5)
When.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810527668.XA CN108719819A (en) | 2018-05-29 | 2018-05-29 | Beefsteak method for salting |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810527668.XA CN108719819A (en) | 2018-05-29 | 2018-05-29 | Beefsteak method for salting |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108719819A true CN108719819A (en) | 2018-11-02 |
Family
ID=63936567
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810527668.XA Pending CN108719819A (en) | 2018-05-29 | 2018-05-29 | Beefsteak method for salting |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108719819A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110432439A (en) * | 2019-07-10 | 2019-11-12 | 李昂 | A kind of ripening at low temperature beefsteak and its processing method |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919885A (en) * | 2012-11-09 | 2013-02-13 | 福建盛世经典餐饮管理有限公司 | Processing method of beefsteak |
| CN103750375A (en) * | 2013-12-24 | 2014-04-30 | 吴耀琼 | Preparation method for salt roasted chicken |
| CN105558848A (en) * | 2015-12-12 | 2016-05-11 | 河南众品食业股份有限公司 | Novel process for processing spiced beef |
| CN106261806A (en) * | 2016-08-23 | 2017-01-04 | 苏州味知香食品有限公司 | A kind of Pan-Fried Beef Steak with Black Pepper and preparation method thereof |
| CN106360367A (en) * | 2016-08-24 | 2017-02-01 | 杨贞雄 | Processing method for ready-to-eat steak |
| CN106418230A (en) * | 2016-09-22 | 2017-02-22 | 豪裕德食品科技宿迁有限公司 | Rattan pepper beefsteak and making method thereof |
-
2018
- 2018-05-29 CN CN201810527668.XA patent/CN108719819A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919885A (en) * | 2012-11-09 | 2013-02-13 | 福建盛世经典餐饮管理有限公司 | Processing method of beefsteak |
| CN103750375A (en) * | 2013-12-24 | 2014-04-30 | 吴耀琼 | Preparation method for salt roasted chicken |
| CN105558848A (en) * | 2015-12-12 | 2016-05-11 | 河南众品食业股份有限公司 | Novel process for processing spiced beef |
| CN106261806A (en) * | 2016-08-23 | 2017-01-04 | 苏州味知香食品有限公司 | A kind of Pan-Fried Beef Steak with Black Pepper and preparation method thereof |
| CN106360367A (en) * | 2016-08-24 | 2017-02-01 | 杨贞雄 | Processing method for ready-to-eat steak |
| CN106418230A (en) * | 2016-09-22 | 2017-02-22 | 豪裕德食品科技宿迁有限公司 | Rattan pepper beefsteak and making method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110432439A (en) * | 2019-07-10 | 2019-11-12 | 李昂 | A kind of ripening at low temperature beefsteak and its processing method |
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Application publication date: 20181102 |