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Processing method of fried dried beef

A processing method and drying technology, applied in the direction of food science, etc., can solve the problems of increasing the amount of salt and reducing water holding capacity, and achieve the effect of prolonging the storage period, eliminating fishy smell, and rich meat aroma

Inactive Publication Date: 2017-07-14
广西乐业康辉生态养殖专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the traditional workshop-style dried beef processing, in order to prevent corrosion and prolong the shelf life, most of them increase the amount of salt, chemical preservatives, or use air-drying to reduce the moisture to a very low level, so that the arrangement and structure of the meat tissue fibers change, and the water-holding capacity decreases. Muscle tissue fiber toughness enhancement

Method used

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  • Processing method of fried dried beef

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Effect test

Embodiment 1

[0028] A method for processing dried beef, comprising the following steps:

[0029] (1) Pretreatment: After slaughtering healthy and live cattle, place them in a cooling room at a temperature of 0-4°C for 12 hours for acid discharge treatment; during the acid discharge process, control the humidity in the cooling room to 75-85%, and the ventilation speed to 3m / s. After the deacidification treatment, select the yellow cattle buttock meat, wash the blood, and cut into raw beef pieces with a length of 8-12cm, a width of 5-8cm, and a thickness of 5-8cm;

[0030] (2) Preparation of pickling solution: Weigh 25 parts of barley, 20 parts of burdock, 25 parts of persimmon, 12 parts of Shixiantao, 9 parts of agaricus, 15 parts of citron, 10 parts of rehmannia, 6 parts of milk thistle After cleaning, soak for 20 minutes with water whose weight is 5 times the total weight of all raw materials, boil, then simmer for 25 minutes on low heat, filter to obtain filtrate and filter residue; ta...

Embodiment 2

[0037] A method for processing dried beef, comprising the following steps:

[0038](1) Pretreatment: After slaughtering the healthy and live cattle, place them in a cooling room at a temperature of 0-4°C for 18 hours for acid discharge treatment; during the acid discharge process, control the humidity in the cooling room to 75-85%, and the ventilation speed to 4m / s. After the deacidification treatment, select the yellow cattle buttock meat, wash the blood, and cut into raw beef pieces with a length of 8-12cm, a width of 5-8cm, and a thickness of 5-8cm;

[0039] (2) Preparation of pickling solution: Weigh 30 parts of barley, 22 parts of burdock, 27 parts of persimmon, 15 parts of Shixiantao, 12 parts of agaricus, 18 parts of citron, 12 parts of rehmannia, 8 parts of milk thistle After cleaning, soak for 25 minutes with water whose weight is 6 times the total weight of all raw materials, boil, then simmer for 26 minutes on low heat, filter to obtain filtrate and filter residue...

Embodiment 3

[0046] A method for processing dried beef, comprising the following steps:

[0047] (1) Pretreatment: After slaughtering healthy and live cattle, place them in a cooling room at a temperature of 0-4°C for 24 hours for acid discharge treatment; during the acid discharge process, control the humidity in the cooling room to 75-85%, and the ventilation speed to 4m / s. After the deacidification treatment, select the yellow cattle buttock meat, wash the blood, and cut into raw beef pieces with a length of 8-12cm, a width of 5-8cm, and a thickness of 5-8cm;

[0048] (2) Preparation of pickling solution: Weigh 35 parts of coix seed, 25 parts of burdock, 30 parts of persimmon, 18 parts of Shixiantao, 15 parts of agaricus, 20 parts of citron, 15 parts of rehmannia glutinosa, and 10 parts of milk thistle After cleaning, soak for 30 minutes with water whose weight is 8 times the total weight of all raw materials, boil, then simmer for 30 minutes on low heat, filter to obtain filtrate and...

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Abstract

The invention provides a processing method of fried dried beef, and belongs to the technical field of processing of meat products. The processing method comprises the following steps of (1) performing pretreatment: performing acid discharge treatment on beef; (2) performing tenderization and pickling: injecting tenderization fluid into raw beef blocks, performing tenderization, and then performing seasoning and pickling, wherein the tenderization fluid contains suberect spatholobus stem protease of which the mass concentration is 0.3-0.4%, rhizopus of which the mass concentration is 0.01-0.02%, and tea polyphenols of which the mass concentration is 0.03-0.05; (3) performing fermentation treatment: fermenting pickled beef and pickled vegetable juice together; (4) performing roasting treatment; and (5) performing air-drying treatment. According to the processing method disclosed by the invention, a technology is improved, so that a new fried dried beef product which is tender in mouth feel, brownish red in color, rich in fragrance and healthy to eat is obtained.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of meat product processing, in particular to a method for processing dried beef. [0003] 【Background technique】 [0004] Dried beef is a common preserved beef food in Yunnan, Guizhou, Sichuan, Chongqing and other places. It is the most common in Yunnan, and it is most commonly pickled and eaten by the Hui people in Yunnan. Dried beef is the high-quality beef that the Hui people in Yunnan select from the hind legs and other parts of fat beef cattle in autumn and winter every year, supplemented with appropriate amount of salt, pepper and other seasonings, and processed by kneading, pickling, drying, air-drying, frying and other techniques. A kind of beef food. [0005] In the traditional workshop-style dried beef processing, in order to prevent corrosion and prolong the shelf life, most of them increase the amount of salt, chemical preservatives, or use air-drying to reduce the moisture to a very low...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70A23L13/40A23L33/105
Inventor 蒋家绪陈长军
Owner 广西乐业康辉生态养殖专业合作社
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