Production method of low-sodium low-temperature spiced beef

A production method, the technology of sauced beef, which is applied in the field of food processing, can solve the problems of unfavorable health and long shelf life, and achieve the effects of reducing marinating time, extending shelf life and improving tenderness

Inactive Publication Date: 2018-09-28
河南伊赛牛肉股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the existing method of producing sauced beef also has many defects, as under the consumption idea of ​​pursuing healthy diet, sauced beef can be added with a large amount of sodium salts because color preservation guarantees local flavor, and excessive use of sodium salts is unfavorable for health; In addition to the flavor and taste of the sauced beef, it is also necessary to ensure that the sauced beef has as long a shelf life as possible

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for producing low-sodium low-temperature sauced beef, comprising the following steps;

[0034] a Raw material processing: the beef is cleaned and decontaminated, and trimmed to a suitable size to obtain beef pieces;

[0035] b Preparation of water for injection:

[0036] (1) Weigh the spices as required, crush them into large particles, put them in a container for boiling; after boiling, filter and cool to obtain the spice liquid;

[0037] (2) Take a certain quality of spice liquid and add compound salt, yeast extract, and sodium nitrite, wherein the amount of compound salt added is 10% of the mass of the spice liquid, the amount of yeast extract added is 1.5% of the mass of the spice liquid, nitrous acid The amount of sodium added is 0.025% of the mass of the spice liquid; the above-mentioned components are stirred and mixed evenly to obtain injection feed water; the mass percentage of each component in the compound salt is 40% of sodium chloride, 33% of pota...

Embodiment 2

[0052] A method for producing low-sodium low-temperature sauced beef, comprising the following steps;

[0053] a Raw material processing: the beef is cleaned and decontaminated, and trimmed to a suitable size to obtain beef pieces;

[0054] b Preparation of water for injection:

[0055] (1) Weigh the spices as required, crush them into large particles, put them in a container for boiling; after boiling, filter and cool to obtain the spice liquid;

[0056] (2) Take a certain quality of spice liquid and add compound salt, yeast extract, and sodium nitrite, wherein the amount of compound salt added is 11% of the mass of the spice liquid, the amount of yeast extract added is 2.5% of the mass of the spice liquid, nitrous acid The amount of sodium added is 0.030% of the mass of the spice liquid; the above-mentioned components are stirred and mixed evenly to obtain injection water; the mass percentage of each component in the compound salt is 50% of sodium chloride, 23% of potassium...

Embodiment 3

[0071] A production method of low-sodium and low-temperature sauce beef, comprising the following steps;

[0072] a Raw material treatment: clean and decontaminate the beef, trim it to a suitable size, and obtain beef pieces;

[0073] b Preparation of water for injection:

[0074] (1) The spices are weighed as needed and pulverized into large particles, and put into a container for cooking; after the cooking is completed, filter and cool to obtain a spice liquid;

[0075] (2) Add compound salt, yeast extract and sodium nitrite to a certain quality of spice liquid, wherein the amount of compound salt added is 11% of the mass of the spice liquid, the amount of yeast extract is 2.0% of the mass of the spice liquid, nitrous acid The amount of sodium added is 0.028% of the quality of the spice liquid; the above-mentioned components are stirred and mixed to obtain injection feed water; wherein the mass percentage of each component in the composite salt is 45% of sodium chloride, 27...

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PUM

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Abstract

The invention discloses a production method of low-sodium low-temperature spiced beef. The production method comprises the following steps of treating raw materials, preparing injection material water, performing injecting, performing roll kneading, performing ultrasonic-assisted treatment and pickling, performing low-temperature cooking, performing coating with a fresh keeping agent, and performing vacuum packing. Compared with the prior art, the production method disclosed by the invention has the beneficial effects that potassium chloride, calcium chloride, potassium lactate and a yeast extract are compounded for use, so that the usage amount of 50% of the sodium chloride is reduced in the processing course of the spiced beef. Ultrasonic-assisted pickling is adopted, so that the pickling time is shortened, and the production efficiency is improved. A low-temperature cooking technology is adopted, so that the quality and the flavor of the spiced beef are guaranteed. A natural fresh keeping agent is used for coating, and the vacuum packing is in cooperating usage, so that the storage time of the spiced beef is prolonged.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production method of low-sodium and low-temperature sauced beef. Background technique [0002] Sauce beef is a traditional edible meat product. With the improvement of people's living standards and the rapid development of the food industry, the freshness and quality of sauce beef products have gradually increased, and sauce beef has gradually moved from small shops in the streets to alleys. It is put on the supermarket freezer and shelves, which can ensure the transportation of high-quality meat products to all parts of the country. But the existing method of producing sauced beef also has many defects, as under the consumption idea of ​​pursuing healthy diet, sauced beef can be added with a large amount of sodium salts because color preservation guarantees local flavor, and excessive use of sodium salts is unfavorable for health; While maintaining the flavor and taste of the s...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/70A23L13/40A23L3/3409A23L3/3535A23L3/3526A23L5/30
CPCA23L3/3409A23L3/3526A23L3/3535A23L5/32A23L13/10A23L13/428A23L13/432A23L13/46A23L13/72A23L13/74
Inventor 买银胖皇甫幼宇郝修振徐飞孙森伟马路石高雪琴付丽张一鸣申晓琳刘沛凯
Owner 河南伊赛牛肉股份有限公司
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