Preparation method of spiced beef

A production method and sauce beef technology, applied in the field of food processing, can solve the problems of loss of flavor, poor taste, lack of in-depth research on production technology, etc., and achieve the effects of promoting decomposition and inhibiting the formation of nitrosamines

Inactive Publication Date: 2015-03-04
JIANGSU ZHENGYE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As we all know, nitrite is a carcinogen. The country has strict control standards for the content of nitrite in meat products. Although the content is strictly controlled during the production process, the addition of chemical nitrite will bring harm to the human body after all. At the same time, the production operation method of the complete assembly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Follow the steps below to complete the processing and production of the sauced beef successively:

[0023] (1) Beef shaping: Take the beef hind leg, remove the fat and tendons, and divide it into blocks of about 300g;

[0024] (2) Preparation of injection: based on 100kg of raw beef, 35kg of ice water, 1kg of salt, 1kg of white sugar, 0.1kg of protein powder, 0.1kg of monosodium glutamate, 0.1kg of compound phosphate, 0.6kg of glucose, and 0.5kg of cabbage powder are required. , cabbage powder 0.5kg, nitrate reducing bacteria 0.10kg, iso-VC sodium 0.1kg;

[0025] (3) Injection: Homogenize the injection with a homogenizer, inject with an injection machine, the injection rate is 30~40%, the injection temperature is 3°C, the meat temperature is 4°C, the needle diameter is 3.5mm, and the injection pressure is 3kg / cm 2 ;

[0026] (4) Tumbling and marinating: keep the temperature of tumbling and kneading at 5°C, keep the vacuum at 0.02Mpa, tumbling for 25 minutes and stop f...

Embodiment 2

[0032] Follow the steps below to complete the processing and production of the sauced beef successively:

[0033] (1) Beef shaping: Take the beef hind leg, remove the fat and tendons, and divide it into blocks of about 500g;

[0034] (2) Preparation of injection: based on 100kg of raw beef, 40kg of ice water, 2kg of salt, 3kg of white sugar, 0.3kg of protein powder, 0.2kg of monosodium glutamate, 0.3kg of compound phosphate, 0.8kg of glucose, and 0.7kg of cabbage powder are required. , cabbage powder 0.7kg, nitrate reducing bacteria 0.13kg, iso-VC sodium 0.3kg;

[0035] (3) Injection: Homogenize the injection with a homogenizer, inject with an injection machine, the injection rate is 40%, the injection temperature is 4°C, the meat temperature is 7°C, the needle diameter is 3.5mm, and the injection pressure is 4kg / cm 2 ;

[0036] (4) Tumbling and marinating: keep the temperature of tumbling and kneading at 0°C, keep the vacuum at 0.02Mpa, tumbling for 25 minutes and stop for 15...

Embodiment 3

[0042] Follow the steps below to complete the processing and production of the sauced beef successively:

[0043] (1) Beef shaping: Take the beef hind leg, remove the fat and tendons, and divide it into blocks of about 300g;

[0044] (2) Preparation of injection: based on 100kg of raw beef, 38kg of ice water, 1.5kg of salt, 2kg of white sugar, 0.2kg of protein powder, 0.15kg of monosodium glutamate, 0.2kg of compound phosphate, 0.7kg of glucose, and 0.6 kg of cabbage powder are required. kg, cabbage powder 0.6kg, nitrate reducing bacteria 0.12kg, iso-VC sodium 0.2kg;

[0045] (3) Injection: Homogenize the injection with a homogenizer, inject with an injection machine, the injection rate is 30~40%, the injection temperature is 3°C, the meat temperature is 4°C, the needle diameter is 3.5mm, and the injection pressure is 3kg / cm 2 ;

[0046] (4) Tumbling and marinating: keep the temperature of tumbling and kneading at 5°C, keep the vacuum at 0.02Mpa, tumbling for 25 minutes and ...

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PUM

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Abstract

The invention discloses a preparation method of spiced beef. In the process of preparing an injection, green vegetables including cabbage powder and Chinese cabbage powder are used for replacing chemical nitrite and are taken as a curing agent; the modern production technology is combined with the traditional technology, the step of secondary seasoning is added, and the sodium nitrite residue amount in the finished product of the spiced beef is less than or equal to 10mg/ kg and is far lower than the standard in China; the prepared spiced beef is fresh and tender as well as tasty and refreshing in mouth feel, and is consistent in color, aroma and taste of the inside and outside; the mouth feel and flavor of the traditional spiced beef are maintained under the conditions that the production efficiency and the sanitary processing are guaranteed, and the production yield reaches up to 75%.

Description

technical field [0001] The invention relates to a method for preparing sauced beef, which belongs to the technical field of food processing. Background technique [0002] Sauce beef is a kind of traditional beef product in my country, which is loved by consumers. Its main feature is that the finished products are all cooked and can be eaten directly; the products are not easy to package and store, and are suitable for local production and local supply. The traditional processing method of stewed meat products is also relatively backward, and basically still uses the traditional hand-made workshop-style production method, which has many shortcomings such as low production efficiency, unstable quality, uneven color, and hard texture. lagging behind the requirements of the development of the times. [0003] The development of modern food technology provides a variety of professional equipment for meat processing. The production of sauced beef with full automation instead of t...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L1/314A23L13/70A23L13/40
CPCA23L13/70A23L13/428
Inventor 张维嵩朱永进张东亮张雷罗芳喜姜红
Owner JIANGSU ZHENGYE FOOD
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