CN108887606A - A kind of processing method of fresh-keeping Spiced beef - Google Patents
A kind of processing method of fresh-keeping Spiced beef Download PDFInfo
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- 235000020729 noni extract Nutrition 0.000 claims description 15
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- 244000062250 Kaempferia rotunda Species 0.000 claims description 13
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- PCZOHLXUXFIOCF-BXMDZJJMSA-N lovastatin Chemical compound C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)[C@@H](C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 PCZOHLXUXFIOCF-BXMDZJJMSA-N 0.000 description 2
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- QLJODMDSTUBWDW-UHFFFAOYSA-N lovastatin hydroxy acid Natural products C1=CC(C)C(CCC(O)CC(O)CC(O)=O)C2C(OC(=O)C(C)CC)CC(C)C=C21 QLJODMDSTUBWDW-UHFFFAOYSA-N 0.000 description 2
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- 101000927799 Homo sapiens Rho guanine nucleotide exchange factor 6 Proteins 0.000 description 1
- 102100033202 Rho guanine nucleotide exchange factor 6 Human genes 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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Classifications
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- 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
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of processing method of fresh-keeping Spiced beef, including cleaning of thawing, spice is marinated, baking, the preparation of stew in soy sauce soup stock, alternating hot and cold method stew in soy sauce, selects miscellaneous, staged clearly and cools, is sliced, packaging and other steps.Present invention employs alternating hot and cold methods to carry out stew in soy sauce, has preferable tasty effect；Cooling temperature when alternating hot and cold method stew in soy sauce uses stepped control, is conducive to obtain preferable Spiced beef quality；The Spiced beef of preparation has the double tastes of spiced and stewed food and baked food, and taste solid is soft, unique in taste.It using two kinds of unique compounding mixtures, can penetrate into beef, improve beef institutional framework, and achieve the effect that synchronize antibacterial.
Description
Technical field
The present invention relates to food processing field, the processing method for being specifically related to a kind of fresh-keeping Spiced beef.
Background technique
In numerous stewed meat products, Spiced beef is undisputed king, since beef has nutritive value abundant,
Liked with excellent mouthfeel by the majority of consumers, is known as the single-item that profit highest, potential market are best in industry.Mesh
Before, the processing method of Spiced beef is also continuing to use traditional processing technology, i.e. pretreatment-marinated-stew in soy sauce-cools-is packed, with food
Product industry is constantly brought forth new ideas, and many new products also pour into market therewith, and the Spiced beef of traditional handicraft processing is not able to satisfy existing gradually
For people to the multifarious demand of cuisines mouthfeel.And the Spiced beef problem short there is also the shelf-life of traditional handicraft processing, commercially available guarantor
The fresh Spiced beef shelf-life is 5-7 days, far can not reach requirement of the market for shelf life, seriously constrain the hair of industry
Exhibition.
So lacking some mouthfeel multiplicity currently on the market, the Spiced beef product of long shelf-life, this is also recent industry skill
The hot spot of art personnel research.
Summary of the invention
In view of the above-mentioned problems, it is an object of the invention to propose a kind of processing method of fresh-keeping Spiced beef, through the invention
The Spiced beef of method processing had the advantages that in good taste, long shelf-life up to 12 days.
A kind of processing method of fresh-keeping Spiced beef, which is characterized in that procedure of processing is as follows：
One, it thaws and cleans
Defrosting cleaning is carried out in room temperature flowing water thawing vat by 200 parts of steak frozen product raw material, defrosting standard is inside beef
Without ice cube, normal softness is presented；
The steak frozen product raw material is subzero 18 degrees Celsius beef frozen products being saved by freezing mode, segmented
Raw material, raw material selection control are 10-12 kilograms in every piece of weight, and shape is square or rectangle.
Two, spice is marinated
Compounding mixture No.1 is admixed into beef surface, the additional amount of compounding mixture No.1 is that this batch beef processes raw material again
5/1000ths of amount, are put into curing container after twenty minutes, carry out marinated operation, pickle 10-12 hours, and in advance in curing container
According to beef processing raw material weight 1:Sterile water is added in 1 ratio；
The compounding mixture No.1 is by 7 parts of functional Monascus powder, 6 parts of Noni extract, 14 parts of kaempferia galamga extract, denaturation
58 parts of starch, 29 parts of water be prepared.
Three, it is baked
Beef clod of the step 2 after marinated is put into oven, 10-20 points are toasted under the conditions of 180-200 degrees Celsius of temperature
Clock, the terminal of baking epidermis slight shrinkage but are not cracked as terminal with surface hair shaft, and different size of beef clod baking time is slightly
It is different.
Four, the preparation of stew in soy sauce soup stock
5 parts of chilli, 12 parts of soybean oil, 8 parts of edible salt, 0.2 part of monosodium glutamate, I+G0.01 parts, 10 parts of mixed accessories, compounding are mixed
It closes No. two 0.2 part of object to sequentially add in Marinating boiler, starts timing after being heated to boiling, heating device is adjusted to keep to boil in pot
State, keep small fire heat 30 minutes；It is added to the water dissolution for 7 parts of FS186 converted starch again, obtains stew in soy sauce soup stock；
The mixed accessories are by 1-12 parts of lemon-grass, pine is 1-4 parts cool, 2-6 parts of spiceleaf, 1-3 parts of murraya paniculataJack, 3-8 parts of Radix Codonopsis, fresh
Southern ginger 4-8 parts, 1-3 parts of horseradish, 10-20 parts of illiciumverum, 6-12 parts of hawthorn, 2-6 parts of kaempferia galamga, 4-12 parts of Radix Glycyrrhizae, red 1-4 parts cool, jade
2-8 parts of fruit, 3-7 parts of dried orange peel, 5-10 parts of cassia bark, 2-6 parts of Fructus Aurantii, 1-4 parts of Yellow Fructus Gardeniae, Bi dial 3-7 parts, 2-5 parts of the root of Dahurain angelica, galanga 5-
9 parts, 1-3 parts of fructus amomi, 6-10 parts of radix aucklandiae, 2-6 parts of cortex acanthopanacis, 6-10 parts of fennel seeds, 18-28 parts of Chinese prickly ash, 1-3 parts of dry spire fragrant-flowered garlic flower
It is crushed to 10-20 mesh graininess after mixing, then pack with stew in soy sauce PP Pipe Compound packet, when stew in soy sauce in addition pot.
The compounding mixture two by 12 parts of functional Monascus powder, 8 parts of Noni extract, 20 parts of kaempferia galamga extract,
21 parts of FSCY86 converted starch, 31 parts of water, 16 parts of maltodextrin, 10 parts of green plum organic acids extract be prepared.
Five, alternating hot and cold method stew in soy sauce
The beef clod that step 3 has been baked is put into the stew in soy sauce soup stock pot of step 4, is begun to warm up, until start timing after boiling,
Heating device is adjusted to state 30-50 minutes that keep boiling in pot, is then turned on coolant valve and carries out very fast cooling, be cooled to
It is heated again after 30-40 degrees Celsius, until keeping small fire to heat 30-50 minutes after boiling；It is again turned on coolant valve progress
Very fast cooling after being cooled to 25-35 degrees Celsius, carries out alternating hot and cold again, keeps 30-50 points of small fire heating after being heated to boiling
Clock opens coolant valve and carries out very fast cooling, is delivered to next link after being cooled to 20-25 degrees Celsius rapidly；
The heating of small fire described in this step does not generate violent bubble rolling with pot face as control target, and control emits vesicle in surrounding,
Intermediate bubbling once in a while.
Six, it selects clear miscellaneous
In 10 degrees Celsius of environment below, the sundries such as spice, the villus being attached on beef clod are removed.
Seven, staged cools
By step 6 it is clear it is miscellaneous after the beef clod successively spreading for cooling in 15-20 degrees Celsius, 5-10 degrees Celsius, 0-4 degrees Celsius of environment
It is cooled to 8-10 degrees Celsius of central temperature；
The temperature to cool in 15-20 degrees Celsius, 5-10 degrees Celsius, 0-4 degrees Celsius of environment described in this step, is according to beef
The different control times of block size, every time using central temperature control as terminal, the terminal that wherein cools in 15-20 degrees Celsius of environment is
35-40 degrees Celsius of central temperature, the terminal that cools in 5-10 degrees Celsius of environment is 20-25 degrees Celsius, 0-4 degrees Celsius of center temperature
The terminal that cools in environment is 8-10 degrees Celsius of center temperature.
Eight, it is sliced
Beef clod is cut into Spiced beef piece as requested, conventional specification is 5 millimeters of thickness, it is 5 centimetres long, it is 3-4 centimetres wide.
Nine, it packs
The Spiced beef piece that step 8 is cut carries out weighing packing by packing instructions, is then placed in gas-control packing device and is wrapped
Dress, gas take the mixed gas of+15% carbon dioxide of 85% nitrogen to be filled, after packaging to obtain the final product.
The functional Monascus powder is the functional Monascus powder of the biotech inc Shandong Zhong Hui production, it is desirable that
Lovastatin content is 1.2-3.4%.
The converted starch is that denaturation way takes grease to be denaturalized the physical converted starch being prepared, and cannot select it
The starch that his denaturation way is denaturalized.
The FSCY86 converted starch is that Divine Land richness contains science and technology（Beijing）Co., Ltd researches and develops and what is sold is former with cassava
Material aoxidizes hydroxypropul starch by starch denaturalization technique is obtained, and Divine Land richness contains science and technology（Beijing）Co., Ltd is named as FSCY86
Converted starch.
Further, the Noni extract takes following methods to prepare：
One, it chooses fresh Noni fruit to clean up, is cooled to dry tack free under natural wind, it is desirable that surface is residual without water droplet
It stays, Noni fruit does not have apparent loss of moist；
Two, the Noni fruit of dry tack free is beaten in beater, 10 mesh screens is used when beater is beaten, the promise after taking mashing
Beautiful pulp body is spare, and the material of beater waste residue outlet is discarded；
Three, by Noni fruit slurry and salt spare in step 2 according to 100:It is stirred and evenly mixed after 1 mass ratio mixing, until salt
It is completely dissolved, then mixture is put into 25-30 degrees Celsius of incubator and keeps the temperature 24 hours；
Four, the mixture after keeping the temperature in step 3 is dried with baking oven, is crushed until moisture content is put into pulverizer after being 6-8%,
40 mesh screens are used when pulverizer crushes, up to Noni extract after crushing.
Further, the processing method of the compounding mixture No.1 is as follows：
One, 7 parts of functional Monascus powder, 6 parts of Noni extract, 14 parts of kaempferia galamga extract are successively separately added into 29 parts of water,
It stirs while being added to being completely dissolved, obtains mixture No.1；The stirring is manually to stir or stirred using blender,
Mixing speed is lower than 200 turns per minute；
Two, 58 parts of converted starch are mixed with said mixture No.1, stirs evenly to obtain mixture two；The stirring is artificial
It stirs or is stirred using blender, mixing speed is lower than 200 turns per minute；
Three, by No. two addition twin (double) screw extruders of mixture, setting squeezes 60-65 degrees Celsius of proparea temperature, rear zone temperature 85-
100 degrees Celsius, the semi-finished product squeezed out by heated-air drying dry, be dried to moisture content be 10% after be crushed to 40 mesh with
Down to obtain the final product.
The green plum organic acids extract is marinated green plum by stoning → crushing → juicing → concentration → drying → spray
Acidity made from powder is the powdered substance of 25-30%.
Further, the processing method of compounding mixture two is as follows：
One, 12 parts of functional Monascus powder, 8 parts of Noni extract, 20 parts of kaempferia galamga extract are successively separately added into 31 parts of water,
It stirs while being added to being completely dissolved, obtains mixture No.1；The stirring is manually to stir or stirred using blender,
Mixing speed is lower than 200 turns per minute；
Two, by 21 parts of FSCY86 converted starch, 16 parts of maltodextrin, 10 parts of green plum organic acids extract and said mixture No.1
Mixing, stirs evenly to obtain mixture two；The stirring is artificial stirring or stirs using blender that mixing speed is lower than every
200 turns of minute；
Three, by No. two addition twin (double) screw extruders of mixture, setting squeezes 60-65 degrees Celsius of proparea temperature, rear zone temperature 85-
100 degrees Celsius, the semi-finished product squeezed out by heated-air drying dry, be dried to moisture content be 10% after be crushed to 40 mesh with
Down to obtain the final product.
Compared with prior art, the beneficial effects of the present invention are：
1, present invention employs alternating hot and cold methods to carry out stew in soy sauce, has preferable tasty effect；Meanwhile when alternating hot and cold method stew in soy sauce
Cooling temperature use stepped control, be conducive to obtain preferable Spiced beef quality；The Spiced beef of preparation has stew in soy sauce
The double tastes of product and baked food, taste solid is soft, unique in taste；Have not adding nitrite preferable red
Coloured light pool solves the problems, such as that the color for not adding nitrite Spiced beef in traditional handicraft will black or greening.
2, the present invention cools in the stage of cooling using staged, central temperature can be made quickly to reduce, greatly reduce production
Product extend the shelf-life of product in the best the bread worm residence time of 25-36 degrees Celsius of this bacterium, are better than existing product
5-7 days shelf-lifves had great economic value to the market development of product.
3, the present invention uses two kinds of unique compounding mixtures, can penetrate into beef, improves beef institutional framework,
And achieve the effect that synchronize antibacterial；Its principle is the cooperation interaction effect compounded between mixture each component.
Specific embodiment
Preparation process of the invention is illustrated below with reference to specific embodiment.
Preparation compounding mixture No.1：
One, 7 parts of functional Monascus powder, 6 parts of Noni extract, 14 parts of kaempferia galamga extract are successively separately added into 29 parts of water,
It stirs while being added to being completely dissolved, obtains mixture No.1；It is stirred using blender, mixing speed is lower than per minute 200
Turn；
Two, 58 parts of converted starch are mixed with said mixture No.1, stirs evenly to obtain mixture two；It is stirred using blender
It mixes, mixing speed is lower than 200 turns per minute；
Three, by No. two addition twin (double) screw extruders of mixture, setting squeezes 65 degrees Celsius of proparea temperature, and rear zone temperature 90 is Celsius
Degree, the semi-finished product squeezed out are dried by heated-air drying, are dried to after moisture content is 10% and are crushed to 40 mesh or less to obtain the final product.
Preparation compounding mixture two：
One, 12 parts of functional Monascus powder, 8 parts of Noni extract, 20 parts of kaempferia galamga extract are successively separately added into 31 parts of water,
It stirs while being added to being completely dissolved, obtains mixture No.1；It is stirred using blender, mixing speed is lower than per minute 200
Turn；
Two, by 21 parts of FSCY86 converted starch, 16 parts of maltodextrin, 10 parts of green plum organic acids extract and said mixture No.1
Mixing, stirs evenly to obtain mixture two；It is stirred using blender, mixing speed is lower than 200 turns per minute；
Three, by No. two addition twin (double) screw extruders of mixture, setting squeezes 65 degrees Celsius of proparea temperature, and rear zone temperature 90 is Celsius
Degree, the semi-finished product squeezed out are dried by heated-air drying, are dried to after moisture content is 10% and are crushed to 40 mesh or less to obtain the final product.
The functional Monascus powder is the functional Monascus powder of the biotech inc Shandong Zhong Hui production, it is desirable that
Lovastatin content is 3.2%.
The converted starch is that denaturation way takes grease to be denaturalized the physical converted starch being prepared, and cannot select it
The starch that his denaturation way is denaturalized.
The FSCY86 converted starch is that Divine Land richness contains science and technology（Beijing）Co., Ltd researches and develops and what is sold is former with cassava
Material aoxidizes hydroxypropul starch by starch denaturalization technique is obtained, and Divine Land richness contains science and technology（Beijing）Co., Ltd is named as FSCY86
Converted starch.
Prepare Noni extract：
One, it chooses fresh Noni fruit to clean up, is cooled to dry tack free under natural wind, it is desirable that surface is residual without water droplet
It stays, Noni fruit does not have apparent loss of moist；
Two, the Noni fruit of dry tack free is beaten in beater, 10 mesh screens is used when beater is beaten, the promise after taking mashing
Beautiful pulp body is spare, and the material of beater waste residue outlet is discarded；
Three, by Noni fruit slurry and salt spare in step 2 according to 100:It is stirred and evenly mixed after 1 mass ratio mixing, until salt
It is completely dissolved, then mixture is put into 30 degrees Celsius of incubator and keeps the temperature 24 hours；
Four, the mixture after keeping the temperature in step 3 is dried with baking oven, is crushed until moisture content is put into pulverizer after being 8%, powder
40 mesh screens are used when broken machine crushes, up to Noni extract after crushing.
The green plum organic acids extract is marinated green plum by stoning → crushing → juicing → concentration → drying → spray
The powdered substance that acidity made from powder is 25%.
Prepare mixed accessories：
By 8 parts of lemon-grass, pine is 4 parts cool, 6 parts of spiceleaf, 2 parts of murraya paniculataJack, 8 parts of Radix Codonopsis, fresh southern 6 parts of ginger, 2 parts of horseradish, it is 15 parts octagonal,
10 parts of hawthorn, 8 parts of kaempferia galamga, 8 parts of Radix Glycyrrhizae, cool 2 parts red, 5 parts of semen myristicae, 5 parts of dried orange peel, 58 parts of cassia bark, 5 parts of Fructus Aurantii, 3 parts of Yellow Fructus Gardeniae,
Bi dials 5 parts, 4 parts of the root of Dahurain angelica, 6 parts of galanga, 2 parts of fructus amomi, 8 parts of radix aucklandiae, 4 parts of cortex acanthopanacis, 8 parts of fennel seeds, 25 parts of Chinese prickly ash, dry spire fragrant-flowered garlic
20 mesh graininess are crushed to after spending 3 parts of mixing, are then packed with stew in soy sauce PP Pipe Compound packet.
Embodiment preparation process is as follows：
One, it thaws and cleans
Defrosting cleaning is carried out in room temperature flowing water thawing vat by 200 parts of steak frozen product raw material, defrosting standard is inside beef
Without ice cube, normal softness is presented；
The steak frozen product raw material is subzero 18 degrees Celsius beef frozen products being saved by freezing mode, segmented
Raw material, raw material selection control are 10 kilograms in every piece of weight, and shape is rectangle.
Two, spice is marinated
Compounding mixture No.1 is admixed into beef surface, the additional amount of compounding mixture No.1 is that this batch beef processes raw material again
5/1000ths of amount, are put into curing container after twenty minutes, carry out marinated operation, pickle 12 hours, and in advance in curing container
According to beef processing raw material weight 1:Sterile water is added in 1 ratio.
Three, it is baked
Beef clod of the step 2 after marinated is put into oven, is toasted 20 minutes under the conditions of 200 degrees Celsius of temperature, baking
Terminal epidermis slight shrinkage but is not cracked as terminal with surface hair shaft, and different size of beef clod baking time is slightly different.
Four, the preparation of stew in soy sauce soup stock
5 parts of chilli, 12 parts of soybean oil, 8 parts of edible salt, 0.2 part of monosodium glutamate, I+G0.01 parts, 10 parts of mixed accessories, compounding are mixed
It closes No. two 0.2 part of object to sequentially add in Marinating boiler, starts timing after being heated to boiling, heating device is adjusted to keep to boil in pot
State, keep small fire heat 30 minutes；It is added to the water dissolution for 7 parts of FS186 converted starch again, obtains stew in soy sauce soup stock.
Five, alternating hot and cold method stew in soy sauce
The beef clod that step 3 has been baked is put into the stew in soy sauce soup stock pot of step 4, is begun to warm up, until start timing after boiling,
Heating device is adjusted to state 40 minutes that keep boiling in pot, is then turned on coolant valve and carries out very fast cooling, be cooled to 35
It is heated again after degree Celsius, until keeping small fire to heat 40 minutes after boiling；It is again turned on coolant valve and carries out very fast cooling,
After being cooled to 30 degrees Celsius, alternating hot and cold is carried out again, is kept small fire to heat 30 minutes after being heated to boiling, is opened coolant valve
Very fast cooling is carried out, is cooled to after 25 degrees Celsius and is delivered to next link rapidly；
The heating of small fire described in this step does not generate violent bubble rolling with pot face as control target, and control emits vesicle in surrounding,
Intermediate bubbling once in a while.
Six, it selects clear miscellaneous
In 10 degrees Celsius of environment below, the sundries such as spice, the villus being attached on beef clod are removed；
Seven, staged cools
By step 6 it is clear it is miscellaneous after beef clod during successively spreading for cooling is cooled in 20 degrees Celsius, 10 degrees Celsius, 4 degrees Celsius of environment
10 degrees Celsius of heart temperature；
According to the different control times of beef block size, every time using central temperature control as terminal, wherein in 20 degrees Celsius of environment
The terminal that cools is 40 degrees Celsius of center temperature, and the terminal that cools in 10 degrees Celsius of environment is 25 degrees Celsius of center temperature, 4 degrees Celsius of rings
The terminal that cools in border is 10 degrees Celsius of center temperature.
Eight, it is sliced
Beef clod is cut into Spiced beef piece as requested, conventional specification is 5 millimeters of thickness, it is 5 centimetres long, it is 4 centimetres wide.
Nine, it packs
The Spiced beef piece that step 8 is cut carries out weighing packing by packing instructions, is then placed in gas-control packing device and is wrapped
Dress, gas take the mixed gas of+15% carbon dioxide of 85% nitrogen to be filled, after packaging to obtain the final product.
That records above is merely a preferred embodiment of the present invention, and of course, the scope of rights of the present invention cannot be limited by this,
Therefore equivalent changes made in accordance with the claims of the present invention, are still within the scope of the present invention.
Claims (4)
1. a kind of processing method of fresh-keeping Spiced beef, which is characterized in that procedure of processing is as follows：
One, it thaws and cleans
Defrosting cleaning is carried out in room temperature flowing water thawing vat by 200 parts of steak frozen product raw material, defrosting standard is inside beef
Without ice cube, normal softness is presented；
The steak frozen product raw material is subzero 18 degrees Celsius beef frozen products being saved by freezing mode, segmented
Raw material, raw material selection control are 10-12 kilograms in every piece of weight, and shape is square or rectangle；
Two, spice is marinated
Compounding mixture No.1 is admixed into beef surface, the additional amount of compounding mixture No.1 is that this batch beef processes raw material again
5/1000ths of amount, are put into curing container after twenty minutes, carry out marinated operation, pickle 10-12 hours, and in advance in curing container
According to beef processing raw material weight 1:Sterile water is added in 1 ratio；
The compounding mixture No.1 is by 7 parts of functional Monascus powder, 6 parts of Noni extract, 14 parts of kaempferia galamga extract, denaturation
58 parts of starch, 29 parts of water be prepared；
Three, it is baked
Beef clod of the step 2 after marinated is put into oven, 10-20 points are toasted under the conditions of 180-200 degrees Celsius of temperature
Clock, the terminal of baking epidermis slight shrinkage but are not cracked as terminal with surface hair shaft；
Four, the preparation of stew in soy sauce soup stock
5 parts of chilli, 12 parts of soybean oil, 8 parts of edible salt, 0.2 part of monosodium glutamate, I+G0.01 parts, 10 parts of mixed accessories, compounding are mixed
It closes No. two 0.2 part of object to sequentially add in Marinating boiler, starts timing after being heated to boiling, heating device is adjusted to keep to boil in pot
State, keep small fire heat 30 minutes；It is added to the water dissolution for 7 parts of FS186 converted starch again, obtains stew in soy sauce soup stock；
The mixed accessories are by 1-12 parts of lemon-grass, pine is 1-4 parts cool, 2-6 parts of spiceleaf, 1-3 parts of murraya paniculataJack, 3-8 parts of Radix Codonopsis, fresh
Southern ginger 4-8 parts, 1-3 parts of horseradish, 10-20 parts of illiciumverum, 6-12 parts of hawthorn, 2-6 parts of kaempferia galamga, 4-12 parts of Radix Glycyrrhizae, red 1-4 parts cool, jade
2-8 parts of fruit, 3-7 parts of dried orange peel, 5-10 parts of cassia bark, 2-6 parts of Fructus Aurantii, 1-4 parts of Yellow Fructus Gardeniae, Bi dial 3-7 parts, 2-5 parts of the root of Dahurain angelica, galanga 5-
9 parts, 1-3 parts of fructus amomi, 6-10 parts of radix aucklandiae, 2-6 parts of cortex acanthopanacis, 6-10 parts of fennel seeds, 18-28 parts of Chinese prickly ash, 1-3 parts of dry spire fragrant-flowered garlic flower
It is crushed to 10-20 mesh graininess after mixing, then pack with stew in soy sauce PP Pipe Compound packet, when stew in soy sauce in addition pot；
The compounding mixture two by 12 parts of functional Monascus powder, 8 parts of Noni extract, 20 parts of kaempferia galamga extract,
21 parts of FSCY86 converted starch, 31 parts of water, 16 parts of maltodextrin, 10 parts of green plum organic acids extract be prepared；
Five, alternating hot and cold method stew in soy sauce
The beef clod that step 3 has been baked is put into the stew in soy sauce soup stock pot of step 4, is begun to warm up, until start timing after boiling,
Heating device is adjusted to state 30-50 minutes that keep boiling in pot, is then turned on coolant valve and carries out very fast cooling, be cooled to
It is heated again after 30-40 degrees Celsius, until keeping small fire to heat 30-50 minutes after boiling；It is again turned on coolant valve progress
Very fast cooling after being cooled to 25-35 degrees Celsius, carries out alternating hot and cold again, keeps 30-50 points of small fire heating after being heated to boiling
Clock opens coolant valve and carries out very fast cooling, is delivered to next link after being cooled to 20-25 degrees Celsius rapidly；
The heating of small fire described in this step does not generate violent bubble rolling with pot face as control target, and control emits vesicle in surrounding,
Intermediate bubbling once in a while；
Six, it selects clear miscellaneous
In 10 degrees Celsius of environment below, spice, the villus being attached on beef clod are removed；
Seven, staged cools
By step 6 it is clear it is miscellaneous after the beef clod successively spreading for cooling in 15-20 degrees Celsius, 5-10 degrees Celsius, 0-4 degrees Celsius of environment
It is cooled to 8-10 degrees Celsius of central temperature；
The temperature to cool in 15-20 degrees Celsius, 5-10 degrees Celsius, 0-4 degrees Celsius of environment described in this step, is according to beef
The different control times of block size, every time using central temperature control as terminal, the terminal that wherein cools in 15-20 degrees Celsius of environment is
35-40 degrees Celsius of central temperature, the terminal that cools in 5-10 degrees Celsius of environment is 20-25 degrees Celsius, 0-4 degrees Celsius of center temperature
The terminal that cools in environment is 8-10 degrees Celsius of center temperature；
Eight, it is sliced
Beef clod is cut into Spiced beef piece as requested, conventional specification is 5 millimeters of thickness, it is 5 centimetres long, it is 3-4 centimetres wide；
Nine, it packs
The Spiced beef piece that step 8 is cut carries out weighing packing by packing instructions, is then placed in gas-control packing device and is wrapped
Dress, gas take the mixed gas of+15% carbon dioxide of 85% nitrogen to be filled, after packaging to obtain the final product.
2. a kind of processing method of fresh-keeping Spiced beef as described in claim 1, which is characterized in that the compounding mixture No.1
Processing method it is as follows：
One, 7 parts of functional Monascus powder, 6 parts of Noni extract, 14 parts of kaempferia galamga extract are successively separately added into 29 parts of water,
It stirs while being added to being completely dissolved, obtains mixture No.1；The stirring is manually to stir or stirred using blender,
Mixing speed is lower than 200 turns per minute；
Two, 58 parts of converted starch are mixed with said mixture No.1, stirs evenly to obtain mixture two；The stirring is artificial
It stirs or is stirred using blender, mixing speed is lower than 200 turns per minute；
Three, by No. two addition twin (double) screw extruders of mixture, setting squeezes 60-65 degrees Celsius of proparea temperature, rear zone temperature 85-
100 degrees Celsius, the semi-finished product squeezed out by heated-air drying dry, be dried to moisture content be 10% after be crushed to 40 mesh with
Down to obtain the final product.
3. a kind of processing method of fresh-keeping Spiced beef as described in claim 1, which is characterized in that described compounding mixture two
Processing method it is as follows：
One, 12 parts of functional Monascus powder, 8 parts of Noni extract, 20 parts of kaempferia galamga extract are successively separately added into 31 parts of water,
It stirs while being added to being completely dissolved, obtains mixture No.1；The stirring is manually to stir or stirred using blender,
Mixing speed is lower than 200 turns per minute；
Two, by 21 parts of FSCY86 converted starch, 16 parts of maltodextrin, 10 parts of green plum organic acids extract and said mixture No.1
Mixing, stirs evenly to obtain mixture two；The stirring is artificial stirring or stirs using blender that mixing speed is lower than every
200 turns of minute；
Three, by No. two addition twin (double) screw extruders of mixture, setting squeezes 60-65 degrees Celsius of proparea temperature, rear zone temperature 85-
100 degrees Celsius, the semi-finished product squeezed out by heated-air drying dry, be dried to moisture content be 10% after be crushed to 40 mesh with
Down to obtain the final product.
4. a kind of processing method of fresh-keeping Spiced beef as claimed in claim 2 or claim 3, which is characterized in that the Noni fruit is extracted
Object takes following methods to prepare：
One, it chooses fresh Noni fruit to clean up, is cooled to dry tack free under natural wind, it is desirable that surface is residual without water droplet
It stays, Noni fruit does not have apparent loss of moist；
Two, the Noni fruit of dry tack free is beaten in beater, 10 mesh screens is used when beater is beaten, the promise after taking mashing
Beautiful pulp body is spare, and the material of beater waste residue outlet is discarded；
Three, by Noni fruit slurry and salt spare in step 2 according to 100:It is stirred and evenly mixed after 1 mass ratio mixing, until salt
It is completely dissolved, then mixture is put into 25-30 degrees Celsius of incubator and keeps the temperature 24 hours；
Four, the mixture after keeping the temperature in step 3 is dried with baking oven, is crushed until moisture content is put into pulverizer after being 6-8%,
40 mesh screens are used when pulverizer crushes, up to Noni extract after crushing.
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