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Method for modified atmosphere processing of beef

A processing method and beef technology, which are applied to the processing field of ready-to-eat products, can solve the problems of short shelf life of food, irregular beef pieces, and poor taste, so as to overcome the irregular shape of beef pieces, have a good protective effect, and prolong the freshness preservation. period effect

Inactive Publication Date: 2012-10-17
NAVY MEDICINE RES INST OF PLA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The current common processing method has many defects, such as irregular beef block shape, brittle meat, poor taste, loss of nutrition, and short shelf life of food, etc.

Method used

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  • Method for modified atmosphere processing of beef
  • Method for modified atmosphere processing of beef
  • Method for modified atmosphere processing of beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Choose fresh beef bonzi meat, wash it after removing impurities, and cut it into 2~4×2~4cm beef sections;

[0030] (2) Marinate: the beef in step (1) is placed in the following raw materials in parts by weight, and marinated for 1 hour:

[0031]

[0032] (3) The product of step (2) is placed in a jacketed pot with a water temperature of 100° C., and pre-cooked for 13 minutes until the beef is firm and brown, and the dehydration rate reaches 52%;

[0033] (4) Braised: Put the product of step (3) together with spice water and seasoning into a pot and boil for 30 minutes, pick up and cool and then slice.

[0034] The flavored water is obtained by boiling the following components in parts by weight at 85°C for 60 minutes:

[0035]

[0036]

[0037] The seasoning consists of the following components in parts by weight:

[0038]

[0039] The weight ratio of the product of step (3) and spice water is:=1:1

[0040] The product of step (3): seasoning = 1: ~ 1....

Embodiment 2

[0046] (1) Select the frozen beef meat. After the frozen meat is naturally thawed and impurities are removed, please wash it and cut it into 2~4×2~4cm beef sections;

[0047] (2) Marinate: the beef in step (1) is placed in the following raw materials in parts by weight, and marinated for 2 hours:

[0048]

[0049] (3) Precooking: put the pickled product of step (2) in a sandwich pot with a water temperature of 200°C, and precook for 15 minutes until the beef is firm and brown, and the dehydration rate reaches 62%;

[0050] (4) Braised: Put the precooked product of step (3) into a pot together with spice water and seasonings and boil for 40 minutes. Pick up and cool and slice.

[0051] The flavored water is obtained by boiling the following components by weight at 100°C for 50 minutes;

[0052]

[0053] The seasoning consists of the following components in parts by weight:

[0054]

[0055]

[0056] The weight ratio of the product of step (3) and flavor water is:=...

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PUM

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Abstract

The invention provides a method for modified atmosphere processing of beef. The method comprises the following steps of packaging salted, precooked and marinated beef by a composite membrane, carrying out nitrogen filling and sealing, carrying out multistage heating sterilization of the nitrogen-infilling packaged beef, and fast cooling to obtain a beef product. The method has the advantages that processes are simple; operation is feasible; any antiseptics are not adopted; an original fragrance of a beef product can be effectively retained; spicy roast beef obtained by the method has a delicious taste and a good mouth feel; the problem that beef pieces have irregular shapes and can be easily stewed until it's tender is solved; a color, a fragrance and a taste of beef pieces can be retained well; sterilization is full; and a storage life of beef is prolonged obviously by the method, wherein the storage life can reach to 2 years at a normal temperature.

Description

technical field [0001] The invention relates to a processing method of an instant product whose main raw material is beef. Background technique [0002] Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's ability to resist diseases. It is especially suitable for people who are growing and developing, post-operative, and post-ill to supplement blood loss and repair tissues. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine believes that beef has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. [0003] There are many defects in the current common processing method, such as irregular beef block shape, brittle meat, poor taste, loss of nutrition, and short shelf life of food. C...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L1/314A23L13/70A23L13/40
Inventor 李中华李丹王学辉侯建设薛风照费斐莫文贵田莹
Owner NAVY MEDICINE RES INST OF PLA
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