Novel process for processing spiced beef

A processing technology, braised beef technology, applied in the direction of food science, etc., can solve the problems of high water activity, weak coloring, easy to fade, etc., achieve balanced taste, uniform color, and improve the effect of internal quality

Inactive Publication Date: 2016-05-11
HENAN ZHONGPIN FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to the test and analysis, the beef is easy to contact with the air during marinating, which leads to unsatisfactory color development, and when the cured meat is cooked in water at 95°C-100°C, the color is not good due to the high water activity and high temperature. Strong, easy to fade, and the fragrance of the product is not easy to keep for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0028] For the present invention is better illustrated and exemplified and implemented as follows: the novel processing technology of the stewed beef, its processing technology is as follows:

[0029] (1) Thaw the raw meat to -2°C to 2°C, pick out foreign matter such as cow hair, and divide the large piece of beef into 10cmX10cm±1-1.5cm blocks;

[0030] (2), batching: prepare injection feed liquid according to the weight of batching, wherein water 100kg, glucose 4kg, phosphate 2kg, white granulated sugar 2kg, carmine 0.0001kg, nitrite 0.04kg, spice 1kg;

[0031] (3), injection: the block beef that thaws and divides is placed in injection machine, injects above-mentioned feed liquid by 15% of beef weight;

[0032] (4), tumbling: tumbling the injected chunky beef in a tumbling machine for 12 hours, the rotating speed is: 20 rpm;

[0033] (5), bagging and pickling: the pickling link adopts bagging and vacuum pickling, and the time is 4h to 8h;

[0034] (6) Steam cooking: The pr...

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PUM

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Abstract

The invention discloses a process for processing beef products, and particularly relates to a novel process for processing spiced beef, belonging to the technical field of meat products. The process comprises the steps of unfreezing raw material beef, selecting and treating; injecting; rubbing; filling bags, pickling, and cooking with steam at the temperature of 65-75 DEG C for 10-14 hours; cooling, slicing, and packaging; and sterilizing for the second time. The beef product processed by the process has the advantages of uniform color and balanced taste, the internal quality and commodity appearance of the beef product can be improved, and the color and taste of the beef product cannot change when the beef product is preserved for 2-3 months.

Description

Technical field: [0001] The invention discloses a beef product processing technology, in particular to a novel processing technology of stewed beef, which belongs to the technical field of meat product processing. technical background: [0002] During the processing and storage of traditional beef products, they are affected by factors such as internal oxygen and external light, which easily cause pigment decomposition and discoloration. The industry mainly uses colorants and antioxidants to prolong the fading time of products. According to the test and analysis, the beef is easy to contact with the air during marinating, which leads to unsatisfactory color development, and when the cured meat is cooked in water at 95°C-100°C, the color is not good due to the high water activity and high temperature. Strong, easy to fade, and the fragrance of the product is not easy to keep for a long time. Repeated experiments have proved that only by improving the marinating method and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70
Inventor 董智雷刘勇张永帅陆学君王锐张建林郭耿锐
Owner HENAN ZHONGPIN FOOD IND
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