CN110521943A - A kind of processing method of natural anticorrosion spiced beef - Google Patents
A kind of processing method of natural anticorrosion spiced beef Download PDFInfo
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- CN110521943A CN110521943A CN201910916912.6A CN201910916912A CN110521943A CN 110521943 A CN110521943 A CN 110521943A CN 201910916912 A CN201910916912 A CN 201910916912A CN 110521943 A CN110521943 A CN 110521943A
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- spiced beef
- natural anticorrosion
- tumbling
- meat piece
- beef
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- 235000015278 beef Nutrition 0.000 title claims abstract description 57
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 52
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 26
- 238000002347 injection Methods 0.000 claims abstract description 25
- 239000007924 injection Substances 0.000 claims abstract description 25
- 239000004615 ingredient Substances 0.000 claims abstract description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 235000013547 stew Nutrition 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 238000012545 processing Methods 0.000 claims abstract description 12
- 239000000341 volatile oil Substances 0.000 claims abstract description 11
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 10
- 241000723347 Cinnamomum Species 0.000 claims abstract description 10
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 38
- 239000006210 lotion Substances 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 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 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 10
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 7
- 108010053775 Nisin Proteins 0.000 claims description 7
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 7
- 108010039918 Polylysine Proteins 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000004309 nisin Substances 0.000 claims description 7
- 235000010297 nisin Nutrition 0.000 claims description 7
- 229910052736 halogen Inorganic materials 0.000 claims description 6
- 150000002367 halogens Chemical class 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000019441 ethanol Nutrition 0.000 claims description 5
- 210000003195 fascia Anatomy 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 235000010288 sodium nitrite Nutrition 0.000 claims description 5
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims description 5
- 238000002604 ultrasonography Methods 0.000 claims description 5
- 235000020097 white wine Nutrition 0.000 claims description 5
- 240000007232 Illicium verum Species 0.000 claims description 2
- 235000008227 Illicium verum Nutrition 0.000 claims description 2
- 206010053615 Thermal burn Diseases 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 9
- 239000003755 preservative agent Substances 0.000 abstract description 7
- 230000002335 preservative effect Effects 0.000 abstract description 7
- 230000008569 process Effects 0.000 abstract description 6
- 235000020995 raw meat Nutrition 0.000 abstract description 4
- 229910001628 calcium chloride Inorganic materials 0.000 abstract description 3
- 239000001110 calcium chloride Substances 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 238000013329 compounding Methods 0.000 abstract description 2
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- 238000003860 storage Methods 0.000 abstract description 2
- 238000003786 synthesis reaction Methods 0.000 abstract description 2
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- 238000005202 decontamination Methods 0.000 abstract 1
- 230000003588 decontaminative effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
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- 239000000796 flavoring agent Substances 0.000 description 5
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- 235000013622 meat product Nutrition 0.000 description 5
- 210000003205 muscle Anatomy 0.000 description 5
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 230000003115 biocidal effect Effects 0.000 description 4
- 229910001424 calcium ion Inorganic materials 0.000 description 4
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- 238000004519 manufacturing process Methods 0.000 description 2
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- 235000015067 sauces Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
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- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
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- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
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- 208000026435 phlegm Diseases 0.000 description 1
- 102000020233 phosphotransferase Human genes 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
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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
-
- 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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
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- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of processing methods of natural anticorrosion spiced beef, comprising the following steps: (1) raw meat decontamination is cleaned；(2) raw meat pre-processes；(3) injection is marinated；(4) tumbling；(5) stew in soy sauce；(6) it air-dries and is vacuum-packed and sterilizes.Spiced beef of the present invention is on the basis of tradition preparation, raw meat is pre-processed with calcium chloride, improve meat tenderness, by way of compounding injection, the natural anticorrosions ingredients such as cinnamon essential oil are added, and the liquid seasoning of enhancing mouthfeel, enable beef tasty deeper, and there is ideal corrosion-resistanting fresh-keeping effect, present invention optimizes traditional processing processes at the same time, specify working process parameter, improve Product Safety, cooperate preservative treatment and vacuum packaging sterilization, it can effectively improve shelf life and product stability, extend the period of storage of spiced beef, synthesis improves the productivity effect of spiced beef, it has a good application prospect.
Description
Technical field
The invention belongs to food processing technology field more particularly to a kind of processing methods of natural anticorrosion spiced beef.
Background technique
Beef protein rich in, amino acid ratio of components pork are needed closer to human body, can improve body disease-resistant energy
Power, to after growth and development and operation, the people of aftercare supplement blood loss and in terms of it is particularly suitable.Chinese medicine is recognized
Are as follows: beef have tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, reduce phlegm and income wind, saliva of quenching the thirst the effect of.Suitable for the sinking of qi of middle-jiao, gas
Short physically weak, the people of soreness of bones and muscles and anaemia prolonged illness and yellow dizzy people in face is edible.
Sauce spiced and stewed food is tradition leisure product, and with a long history, unique flavor, processing variety is various, away from the present existing more than 3000
Year history, since numb, peppery, salty, fresh all tastes are mutually taken, flavor is dense, aromatic flavour, looks good, smell good and taste good, and depth is liked by masses, sauce
Consumption figure of the halogen meat products in China is very high, accounts for the 40% of China's traditional properties meat products consumption, the market space is big, development prospect
It is wide.Spiced beef is a kind of traditional edible meat products, with the improvement of people ' s living standards and the fast development of food industry,
Spiced beef product it is fresh-keeping guarantee the quality it is horizontal also gradually rise, spiced beef also gradually in the small shop in streets and lanes, has moved towards supermarket
On refrigerator and shelf, it is ensured that high-quality meat products is transported to all parts of the country.
But there are many more defects for the method for existing production spiced beef, due in the same of the flavor and mouthfeel for guaranteeing spiced beef
When, also to guarantee that spiced beef has shelf life as long as possible, therefore mostly anti-using chemistry for its anti-corrosive fresh-keeping in the market
Rotten agent, the requirement with the public for the health eaten is growing, and use of the chemical preservative in food is by more next
Therefore more queries has important research significance using green, efficient natural materials as food antiseptic is fresh-keeping.
Summary of the invention
The object of the invention is to remedy the disadvantages of known techniques, provides a kind of processing side of natural anticorrosion spiced beef
Method.
In order to achieve the above purpose, the present invention the following technical schemes are provided:
A kind of processing method of natural anticorrosion spiced beef, comprising the following steps:
(1) fresh raw material beef is chosen, surface fat and fascia is removed, is drained after clean dirt, be uniformly cut into suitable size
Meat piece；
(2) above-mentioned meat piece is totally submerged in the calcium chloride solution of 150mmol/L, while is ultrasonically treated, ultrasound is completed
Obtain pretreatment meat piece；
(3) injection is prepared, injection is injected into pretreatment meat piece with injector, injection rate is the 10- of beef clod quality
30%；
(4) meat piece injected is put into tumbling in tumbler；
(5) by the good meat piece of tumbling with boiling water scald it is 3-4 minutes processed after place into stew in soy sauce in 90-95 DEG C of halogen material, until meat piece center temperature
Degree reaches 75-80 DEG C；
(6) it will be air-dried after the meat piece cooling after stew in soy sauce, be vacuum-packed and sterilize to get spiced beef of the present invention.
Preferably, the frequency being ultrasonically treated in the step 2 is 20-25kHz, and the processing time is 20-30 minutes.
Further, according to water restatement in the step 3, injection includes following ingredient: sodium nitrite 0.01-0.02%,
Edible salt 3-4%, white wine 6-8%, tripolyphosphate 0.2-0.4%, natural anticorrosion lotion 2-5%, liquid seasoning 12-15%.
Further, the natural anticorrosion lotion preparation method the following steps are included:
(1) cinnamon essential oil and ethyl alcohol 1:(2-3 in mass ratio are taken) it is mixed to form oily phase；
(2) nisin and epsilon-polylysine hydrochloride 1:1 in mass ratio is taken to be mixed to form water phase；
(3) after mixing oily phase with polyoxyethylene sorbitan monoleate 1:(1-3 in mass ratio), it is gradually added the water phase of 0.5-1% thereto, often
Temperature stands 24-48 hours, obtains natural anticorrosion lotion.
Further, the preparation method of the liquid seasoning be by spice, monosodium glutamate, white granulated sugar, soy sauce, water in mass ratio
(16-20): (3-6): (8-12): (25-30): (900-950) mixing cooks 30-60 minutes, then with sieve to material water filtering, institute
Obtaining filtrate is liquid seasoning.
Preferably, tumbling mode in the step 4 are as follows: tumbling 30 minutes, suspend 15 minutes, total effectively tumbling time is
150-240 minutes, tumbling temperature was controlled at 0-4 DEG C.
Further, stew in soy sauce ingredient is based on raw material meat quality in the step 5, including following ingredient: salt 2-3%, soy sauce
1-2%, monosodium glutamate 0.1-0.4%, white granulated sugar 1-2%, ginger 1-3%, illiciumverum 0.1-0.2%, cassia bark 0.1-0.2%, water 200-300%.
The invention also includes a kind of natural anticorrosion spiced beef prepared by the above method.
Action principle of the invention:
Meat piece is placed in calcium chloride solution and is impregnated, since calcium chloride can activate the calcium kinase in muscle, there are two types of living for the enzyme
Property form, i.e. μ-Calpain and m-Calpain, since m-Calpain needs higher concentration calcium ion activated, and postmortem muscle
It is extremely difficult to the high concentration of calcium ion, therefore improves the calcium ion concentration in meat muscle by way of immersion, can be promoted
The tenderization of meat.
Meat piece after immersion is ultrasonically treated, not only can be generated by direct mechanical-physical and destroyed for parapeptone and made
With, and the cavitation of ultrasonic wave can accelerate the diffusion and infiltration of calcium chloride solution, make the calcium ion concentration liter between myocyte
Height promotes meat tenderization, while the tearing effect of ultrasonic wave can also promote the mass transfer of solution, cooperate with following natural anticorrosion lotions
It uses, enables emulsion components that can uniformly diffuse to beef everywhere, further enhance the effect of anti-corrosive fresh-keeping.
Nisin is a kind of peptide material, quickly by proteolytic enzyme digest at amino in alimentary canal after eating
Acid is widely used as natural antiseptic agent because it is with stronger biocidal property.
Epsilon-polylysine hydrochloride is regarded due to can be decomposed into lysine in human body again has the very biocidal property of wide spectrum
For a kind of new type natural auxotype preservative.
Cinnamon essential oil has preferable inoxidizability and biocidal property as a kind of green and healthy plant extracts, can also
For meat products anti-corrosion.
Cinnamon essential oil limits its application as preservative due to volatile and poorly water-soluble, and emulsion system is one
Kind of the isotropism spontaneously formed with oil by the emulsifier, assistant for emulsifying agent, water that centainly match, appearance transparent and each mutually uniform steady
Determine system, can preferably control the volatilization of essential oil and enhances water-soluble and biocidal property.Therefore oil is prepared using cinnamon essential oil
Phase, nisin and epsilon-polylysine hydrochloride prepare water phase, form multiple emulsion, can give full play to the anti-of each ingredient
Corruption effect.
The invention has the advantages that
Spiced beef of the present invention pre-processes raw meat with calcium chloride on the basis of tradition preparation, improves meat tenderness, then
In salt water injection curing process, by way of compounding injection, the natural anticorrosion ingredient that cinnamon essential oil etc. is representative is added,
And the liquid seasoning of enhancing mouthfeel, it is torn by ultrasonic wave and promotes injection diffusion and subsequent tumbling technique, beef is enabled to enter
Taste is deeper, and has ideal corrosion-resistanting fresh-keeping effect, and present invention optimizes traditional processing processes at the same time, specify processing work
Skill parameter improves Product Safety, cooperation preservative treatment and vacuum packaging sterilization, can effectively improve shelf life and production
Product stability, extends the period of storage of spiced beef, and synthesis improves the productivity effect of spiced beef, has a good application prospect.
Specific embodiment
Below in conjunction with specific example, technical scheme is described further:
Embodiment 1
A kind of processing method of natural anticorrosion spiced beef, comprising the following steps:
(1) fresh raw material beef is chosen, surface fat and fascia is removed, is drained after clean dirt, be uniformly cut into suitable size
Meat piece；
(2) above-mentioned meat piece is totally submerged in the calcium chloride solution of 150mmol/L, while is ultrasonically treated, is ultrasonically treated
Frequency be 20kHz, processing the time be 20 minutes, ultrasound complete obtain pretreatment meat piece；
(3) injection is prepared, according to water restatement, injection includes following ingredient: sodium nitrite 0.01%, edible salt 3%, white wine
6%, injection is injected into pretreatment meat piece with injector by tripolyphosphate 0.2%, natural anticorrosion lotion 2%, liquid seasoning 12%
In, injection rate is the 10% of beef clod quality；
(4) meat piece injected is put into tumbling in tumbler, tumbling mode are as follows: tumbling 30 minutes, suspend 15 minutes, it is total effective
Tumbling time is 150 minutes, 0 DEG C of tumbling temperature；
(5) the good meat piece of tumbling is scalded with boiling water and places into stew in soy sauce in 90 DEG C of halogen material after making 3 minutes, until meat piece central temperature reaches
75 DEG C, stew in soy sauce ingredient is based on raw material meat quality, including following ingredient: salt 2%, soy sauce 1%, monosodium glutamate 0.1%, white granulated sugar 1%, ginger
1%, octagonal 0.1%, cassia bark 0.1%, water 200%；
(6) it will be air-dried after the meat piece cooling after stew in soy sauce, be vacuum-packed and sterilize to get spiced beef of the present invention.
The preparation method of the natural anticorrosion lotion the following steps are included:
(1) cinnamon essential oil is taken to be mixed to form oily phase with ethyl alcohol 1:2 in mass ratio；
(2) nisin and epsilon-polylysine hydrochloride 1:1 in mass ratio is taken to be mixed to form water phase；
(3) after 1:1 mix in mass ratio, it is mutually gradually added 0.5% water phase, room temperature standing thereto with polyoxyethylene sorbitan monoleate by oily
24 hours, obtain natural anticorrosion lotion.
The preparation method of the liquid seasoning is by spice, monosodium glutamate, white granulated sugar, soy sauce, water 16:3:8 in mass ratio:
25:900 mixing cooks 30 minutes, then with sieve to material water filtering, gained filtrate is liquid seasoning.
Embodiment 2
A kind of processing method of natural anticorrosion spiced beef, comprising the following steps:
(1) fresh raw material beef is chosen, surface fat and fascia is removed, is drained after clean dirt, be uniformly cut into suitable size
Meat piece；
(2) above-mentioned meat piece is totally submerged in the calcium chloride solution of 150mmol/L, while is ultrasonically treated, is ultrasonically treated
Frequency be 25kHz, processing the time be 30 minutes, ultrasound complete obtain pretreatment meat piece；
(3) injection is prepared, according to water restatement, injection includes following ingredient: sodium nitrite 0.02%, edible salt 4%, white wine
8%, injection is injected into pretreatment meat piece with injector by tripolyphosphate 0.4%, natural anticorrosion lotion 5%, liquid seasoning 15%
In, injection rate is the 30% of beef clod quality；
(4) meat piece injected is put into tumbling in tumbler, tumbling mode are as follows: tumbling 30 minutes, suspend 15 minutes, it is total effective
Tumbling time is 240 minutes, 4 DEG C of tumbling temperature；
(5) the good meat piece of tumbling is scalded with boiling water and places into stew in soy sauce in 95 DEG C of halogen material after making 4 minutes, until meat piece central temperature reaches
80 DEG C, stew in soy sauce ingredient is based on raw material meat quality, including following ingredient: salt 3%, soy sauce 2%, monosodium glutamate 0.4%, white granulated sugar 2%, ginger
3%, octagonal 0.2%, cassia bark 0.2%, water 300%；
(6) it will be air-dried after the meat piece cooling after stew in soy sauce, be vacuum-packed and sterilize to get spiced beef of the present invention.
The preparation method of the natural anticorrosion lotion the following steps are included:
(1) cinnamon essential oil is taken to be mixed to form oily phase with ethyl alcohol 1:3 in mass ratio；
(2) nisin and epsilon-polylysine hydrochloride 1:1 in mass ratio is taken to be mixed to form water phase；
(3) after 1:3 mix in mass ratio, it is mutually gradually added 1% water phase, room temperature standing 48 thereto with polyoxyethylene sorbitan monoleate by oily
Hour, obtain natural anticorrosion lotion.
The preparation method of the liquid seasoning is by spice, monosodium glutamate, white granulated sugar, soy sauce, water 20:6:12 in mass ratio:
30:950 mixing cooks 60 minutes, then with sieve to material water filtering, gained filtrate is liquid seasoning.
Embodiment 3
A kind of processing method of natural anticorrosion spiced beef, comprising the following steps:
(1) fresh raw material beef is chosen, surface fat and fascia is removed, is drained after clean dirt, be uniformly cut into suitable size
Meat piece；
(2) above-mentioned meat piece is totally submerged in the calcium chloride solution of 150mmol/L, while is ultrasonically treated, is ultrasonically treated
Frequency be 23kHz, processing the time be 25 minutes, ultrasound complete obtain pretreatment meat piece；
(3) injection is prepared, according to water restatement, injection includes following ingredient: sodium nitrite 0.01%, edible salt 3%, white wine
7%, injection is injected into pretreatment meat piece with injector by tripolyphosphate 0.3%, natural anticorrosion lotion 4%, liquid seasoning 13%
In, injection rate is the 20% of beef clod quality；
(4) meat piece injected is put into tumbling in tumbler, tumbling mode are as follows: tumbling 30 minutes, suspend 15 minutes, it is total effective
Tumbling time is 180 minutes, 2 DEG C of tumbling temperature；
(5) the good meat piece of tumbling is scalded with boiling water and places into stew in soy sauce in 92 DEG C of halogen material after making 3 minutes, until meat piece central temperature reaches
78 DEG C, stew in soy sauce ingredient is based on raw material meat quality, including following ingredient: salt 2%, soy sauce 2%, monosodium glutamate 0.3%, white granulated sugar 1%, ginger
2%, octagonal 0.2%, cassia bark 0.1%, water 250%；
(6) it will be air-dried after the meat piece cooling after stew in soy sauce, be vacuum-packed and sterilize to get spiced beef of the present invention.
The preparation method of the natural anticorrosion lotion the following steps are included:
(1) cinnamon essential oil is taken to be mixed to form oily phase with ethyl alcohol 1:3 in mass ratio；
(2) nisin and epsilon-polylysine hydrochloride 1:1 in mass ratio is taken to be mixed to form water phase；
(3) after 1:2 mix in mass ratio, it is mutually gradually added 0.8% water phase, room temperature standing thereto with polyoxyethylene sorbitan monoleate by oily
36 hours, obtain natural anticorrosion lotion.
The preparation method of the liquid seasoning is by spice, monosodium glutamate, white granulated sugar, soy sauce, water 18:4:10 in mass ratio:
28:940 mixing cooks 45 minutes, then with sieve to material water filtering, gained filtrate is liquid seasoning.
Spiced beef obtained by above-described embodiment 1-3 and the spiced beef for being not added with preservative are all placed in 0-4 DEG C of refrigerating chamber
Fresh-keeping contrast test is carried out, total number of bacteria of the specific test during refrigeration, wherein being not added with the spiced beef of preservative at the 6th day
When total number of bacteria have reached 105Cfu/g exceeds food safety scope, and the spiced beef in embodiment 1-3 is reaching 12 days
Afterwards, total number of bacteria is just exceeded successively, it is seen that spiced beef of the present invention has excellent corrosion-resistanting fresh-keeping effect.
The Packing Sound in appearance of spiced beef obtained by the present embodiment simultaneously, is negative pressure in bag, and content form is complete, without mould
Point, foreign, jelly is in bronzing on color, and beef is in kermesinus, no visible exogenous impurity of twenty-twenty vision, tissue tight,
Solid and flexible, flexible, with product intrinsic flavour and smell, moderately salted, free from extraneous odour has good edible product
Matter.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of processing method of natural anticorrosion spiced beef, which comprises the following steps:
(1) fresh raw material beef is chosen, surface fat and fascia is removed, is drained after clean dirt, be uniformly cut into suitable size
Meat piece；
(2) above-mentioned meat piece is totally submerged in the calcium chloride solution of 150mmol/L, while is ultrasonically treated, ultrasound is completed
Obtain pretreatment meat piece；
(3) injection is prepared, injection is injected into pretreatment meat piece with injector, injection rate is the 10- of beef clod quality
30%；
(4) meat piece injected is put into tumbling in tumbler；
(5) by the good meat piece of tumbling with boiling water scald it is 3-4 minutes processed after place into stew in soy sauce in 90-95 DEG C of halogen material, until meat piece center temperature
Degree reaches 75-80 DEG C；
(6) it will be air-dried after the meat piece cooling after stew in soy sauce, be vacuum-packed and sterilize to get spiced beef of the present invention.
2. the processing method of natural anticorrosion spiced beef according to claim 1, which is characterized in that ultrasonic in the step 2
The frequency of processing is 20-25kHz, and the processing time is 20-30 minutes.
3. the processing method of natural anticorrosion spiced beef according to claim 1, which is characterized in that in the step 3 according to
Water restatement, injection include following ingredient: sodium nitrite 0.01-0.02%, edible salt 3-4%, white wine 6-8%, tripolyphosphate
0.2-0.4%, natural anticorrosion lotion 2-5%, liquid seasoning 12-15%.
4. the processing method of natural anticorrosion spiced beef according to claim 3, which is characterized in that the natural anticorrosion lotion
Preparation method the following steps are included:
(1) cinnamon essential oil and ethyl alcohol 1:(2-3 in mass ratio are taken) it is mixed to form oily phase；
(2) nisin and epsilon-polylysine hydrochloride 1:1 in mass ratio is taken to be mixed to form water phase；
(3) after mixing oily phase with polyoxyethylene sorbitan monoleate 1:(1-3 in mass ratio), it is gradually added the water phase of 0.5-1% thereto, often
Temperature stands 24-48 hours, obtains natural anticorrosion lotion.
5. the processing method of natural anticorrosion spiced beef according to claim 3, which is characterized in that the system of the liquid seasoning
Preparation Method is by spice, monosodium glutamate, white granulated sugar, soy sauce, water (16-20) in mass ratio: (3-6): (8-12): and (25-30):
(900-950) mixing cooks 30-60 minutes, then with sieve to material water filtering, gained filtrate is liquid seasoning.
6. the processing method of natural anticorrosion spiced beef according to claim 1, which is characterized in that tumbling in the step 4
Mode are as follows: tumbling 30 minutes, suspend 15 minutes, total effectively tumbling time is 150-240 minutes, and tumbling temperature is controlled at 0-4 DEG C.
7. the processing method of natural anticorrosion spiced beef according to claim 1, which is characterized in that stew in soy sauce in the step 5
Ingredient is based on raw material meat quality, including following ingredient: salt 2-3%, soy sauce 1-2%, monosodium glutamate 0.1-0.4%, white granulated sugar 1-2%, ginger
1-3%, illiciumverum 0.1-0.2%, cassia bark 0.1-0.2%, water 200-300%.
8. a kind of natural anticorrosion spiced beef, which is characterized in that by claim 1-7, any one method is made.
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