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Preparation method of processed beef

A technology of beef and seasoning, applied in chemical preservation of meat/fish, food science, etc., can solve the problems of conditioning beef color, uneven flavor quality, short appearance time, etc., and achieve good antibacterial and anti-oxidation functions , Improve texture properties, improve water retention

Inactive Publication Date: 2019-05-21
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The processing technology of conditioned beef products in my country has not yet formed a standardized preparation method due to its short history, and the quality of the conditioned beef produced varies in terms of color, flavor, etc.

Method used

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  • Preparation method of processed beef
  • Preparation method of processed beef

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preparation example Construction

[0028] In view of this, the present invention proposes a preparation method of conditioned beef. The conditioned beef prepared by the preparation method has fresh and tender taste, attractive color and unique flavor. to combine figure 1 A schematic flow chart of an embodiment of the proposed conditioning beef preparation method, the preparation method of the conditioning beef comprises the following steps:

[0029] Step S10, remove the fascia from the beef, cut it into minced beef pieces, and set aside.

[0030] During specific implementation, thawed frozen beef or raw fresh beef can be selected, and the rear part of the beef is the best.

[0031] Step S20, taking Chinese prickly ash, black pepper, clove, pepper, cinnamon bark, tangerine peel, water chestnut shell and Gorgon seed shell, and adding water for extraction to obtain a composite extract.

[0032] Cloves are fragrant, spicy, rich in polyphenolic compounds, and have antibacterial effects on Escherichia coli and Stap...

Embodiment 1

[0052] Remove fascia from beef, cut into ground beef cubes, set aside.

[0053] Weigh 0.3g Chinese prickly ash, 15g black pepper, 8g clove, 1.2g pepper, 4g cinnamon, 12g tangerine peel, 11g water chestnut shell and 9g gorgon shell, add 421.2g distilled water, after boiling, keep a low heat for 20min, filter to get Filtrate A and filter residue; add 351g of distilled water to the filter residue, after boiling, simmer for 20 minutes on low heat, filter to obtain filtrate B; mix filtrate A and filtrate B, filter under reduced pressure, at 60°C, rotary evaporate, and concentrate to obtain the compound extraction Liquid 70.2ml.

[0054] Take 1000g of the above-mentioned minced beef, 620g of compound extract, 10g of edible salt, and 44g of cooking wine. After mixing, vacuum tumble and knead at 0°C, -0.05MPa, and 5r / min for 40min. Then, wrap it tightly with plastic wrap, put it into a mold, and let it stand for 2 hours at a temperature of 0-4°C to obtain conditioned beef.

[0055] ...

Embodiment 2

[0057] Remove fascia from beef, cut into ground beef cubes, set aside.

[0058] Weigh 0.9g Chinese prickly ash, 17g black pepper, 6g cloves, 1g pepper, 3g cinnamon, 10g tangerine peel, 11.2g water chestnut shell and 8g gorgon shell, add 521.6g distilled water, after boiling, keep a low heat for 21 minutes, and filter to get Filtrate A and filter residue; add 260.8g distilled water to the filter residue, after boiling, simmer for 22 minutes on low heat, filter to obtain filtrate B; mix filtrate A and filtrate B, filter under reduced pressure, at 70°C, rotary evaporate, concentrate to obtain compound Extract 71.7ml.

[0059] Take 1000g of the above-mentioned minced beef, 700g of compound extract, 12g of edible salt, and 45g of cooking wine. After mixing, vacuum tumble and knead at 4°C, -0.08MPa, and 2r / min for 60min. Then, wrap it tightly with plastic wrap, put it into a mold, and let it stand for 2.1 hours at a temperature of 0-4°C to obtain conditioned beef.

[0060] The abo...

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Abstract

The invention discloses a preparation method of processed beef and relates to the technical field of food processing. The preparation method of the processed beef comprises the following steps: removing fascia of beef, cutting the beef into cut beef blocks for later use; taking peppers, black peppers, cloves, chilis, cinnamon, dried tangerine or orange peel, caltrop shells and gorgon fruit shells,adding water, and executing leaching to obtain a composite extracting solution; uniformly mixing the cut beef block, the composite extracting solution, edible salt and cooking wine, and then carryingout vacuum rolling and kneading processing; executing standing of the cut beef blocks subjected to vacuum rolling and kneading processing to obtain the processed beef. The invention aims to provide high-quality processed beef with fresh and tender mouthfeel and attractive color.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of conditioned beef. Background technique [0002] Beef is the third most consumed meat in the world, accounting for about 25% of the meat market. Beef is rich in protein and amino acids. Its composition is closer to the needs of the human body, can improve the body's disease resistance, and is especially suitable for people who are growing and developing, after surgery, and after illness to supplement blood loss and repair tissues. The cooking method of ordinary fresh beef is complicated, but with the development of the food industry and the improvement of consumers' demand for beef products, various conditioning beef products appear on consumers' tables due to the simplicity of cooking. Conditioned beef is a cold fresh meat product that is stored, transported and sold at a low temperature by quick freezing or refrigeration after the raw meat has b...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L13/40A23B4/20
Inventor 王宏勋胥伟易阳侯温甫黄威
Owner WUHAN POLYTECHNIC UNIVERSITY
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