Processing method for vacuum frozen puffed beef cube

Abstract

The invention discloses a processing method for vacuum frozen puffed beef cubes, and belongs to the dry-cure of beef cubes. The method comprises the following steps of: (1) pretreating raw materials, namely, washing fresh beef, cutting the washed fresh beef into meat blocks of 500-1000g, putting the meat blocks into a pot and boiling for 30-40min, fishing out, cutting the boiled meat blocks into beef cubes of 1cm by using a cuber, adding different soup bases with different recipes according to different tastes, boiling, soaking, boiling the soap till being dried, taking out the beef cubes and draining; (2) spreading the drained beef cubes in a single layer, uniformly distributing on material trays, putting the material trays with the beef cubes into an instant freezer, and instantly freezing for 4-6h at minus 40 DEG C so as to ensure that the moisture in the beef cubes is completely frozen; and (3) carrying out vacuum freezing puffing drying by using a vacuum freezing puffing drying machine. By utilizing the method, the original biological activity and the nutrition components of the beef cubes are maintained to the maximum extent, and moreover, the beef cubes have the characteristics of good crispness, completeness in appearance, additive or preservative free, low drying energy consumption, capacities of improving the taste and improving the production efficiency, and the like.

Description

technical field [0001] The invention relates to a drying process of diced beef, in particular to a processing method for vacuum freezing puffed diced beef. Background technique [0002] Beef is a high-protein food. Every 100g of beef contains 20.1g of protein (about 3.3% more than pork and 10% more than mutton), 10.2g of fat, 7mg of calcium, 0.9mg of iron, 170mg of phosphorus, and Vitamin B l 0.07mg, Vitamin B 12 0.15mg, niacin 6mg and a small amount of vitamin A, etc. Because beef has lower cholesterol content and fat than other meat products, higher protein content, delicious taste, and easy digestion and absorption of nutrients, it has always been loved by people. Beef is sweet in taste and warm in nature, has the functions of nourishing the spleen and stomach, strengthening the waist and legs, quenching thirst and relieving saliva. Compared with the same amount of chicken, duck or eggs, the fat content in beef is very small, and half of the fat in beef is unsaturated...

AI Technical Summary

Problems solved by technology

[0004] Nowadays, when drying diced beef, it is usually vacuum freeze-dried, and the final product diced beef that has only undergone vacuum freeze-drying will have appearance wrinkles, structural collapse, and high product hardness, which seriously affects the sensory evaluation of the product, and the taste Poor, the shelf life of diced beef is short, and the drying energy consumption is high

Currently, there is no good solution

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