Method for processing high-protein, low-fat and room-temperature-preserved ready-to-eat beef without using grease
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A technology of normal temperature preservation and processing method, which is applied in the direction of heating preservation of meat/fish, dry preservation of meat/fish, food preservation, etc., which can solve the problems of physical health damage, microbial contamination, short storage period, etc., to extend the shelf life and stimulate Meat flavor, benefit-enhancing effects
Inactive Publication Date: 2019-08-16
江西省百约食品有限责任公司
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Problems solved by technology
[0004] The purpose of the present invention is: in order to solve the problem of beef products in the market, preservatives are usually added after rapid drying to increase the shelf life, and the finished beef usually uses a large amount of flavors and fragrances to cover up the fishy smell of beef, and long-term consumption of this Beef products will cause harm to people's health, have poor taste, are easily polluted by microorganisms during production and storage, and have a short storage period. To provide a processing method for high-protein, low-fat, room-temperature, instant beef without using fat
Method used
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Embodiment 1
[0024] The invention provides a processing method of high-protein, low-fat instant beef stored at room temperature without using fat, and the specific processing method is as follows:
[0025] Step 1: Select lean beef that meets hygienic standards, remove fat and tendons, and cut into small pieces;
[0026] Step 2: Put the cut beef cubes into a boiling hot pot, take out the beef cubes after soaking in water, pour in the beef cubes after changing the water, add appropriate amount of onions and ginger, and remove them after a period of time;
[0027] Step 3: Put the prepared tenderizing solution in a constant temperature water bath, add the beef cubes removed in Step 2, stir while heating, and remove after a period of time;
[0028] Step 4: Add the beef pieces fished out in step 3 into the tumbler, and add the prepared marinating seasoning into the tumbler, and the tumbler beats and pickles the beef pieces;
[0029] Step 5: Quickly cook the marinated beef pieces under high temp...
Embodiment 2
[0034] In step 2, the first water passing time is 6 minutes, and the second water passing time is 10 minutes.
[0035] In this embodiment: the blood water in the beef is removed by adopting the second pass water, because the blood has a great smell of blood, and there will be aftertaste after being cooked, so as to improve the taste of the cooked meat, the blood water is removed.
Embodiment 3
[0037] The tenderizing solution in step 3 is a compound of papain and calcium chloride, and the ratio is 1:9. The temperature of the water bath in step 3 is 55°C, and the tenderizing time is 2 hours.
[0038] In this embodiment: papain can decompose animal protein, and calcium ions can also decompose fibrin as an activating factor of animal muscle fiber protease, both of which have good tenderizing effects, and can make beef jerky show good Chewiness.
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Abstract
The invention discloses a method for processing high-protein, low-fat and room-temperature-preserved ready-to-eat beef without using grease, and relates to the technical field of processing of ready-to-eat beef. The method concretely comprises the following processing steps: putting prepared tenderizing liquid into a water bath kettle at a constant temperature, and adding beef cubes into the tenderizing liquid; beating and curing the beef cubes by using a tumbling machine; rapidly cooking the cured beef cubes under the conditions of high temperature and high pressure, then taking out and cooling; drying the cooled beef cubes; after the dried beef cubes are cooled, metering according to the specifications for carrying out vacuum packaging, and sterilizing. According to the method provided by the invention, the beef is beaten and cured by means of the tumbling machine, so that a mechanical effect of enabling myofibril to be broken is achieved, a certain role is played in muscle tenderization, the product is enabled to be tender in mouth feel, and the normal temperature storage of the product is facilitated; the aims of lowering the cost and increasing the benefit are achieved by combining microwave drying and hot air drying, and the product is easy to preserve; the tenderizing liquid used in the method has a good tenderization effect, so that the dried beef has very good chewiness.
Description
technical field [0001] The invention relates to the technical field of instant beef processing, in particular to a processing method for high-protein, low-fat instant beef preserved at room temperature without using fat. Background technique [0002] Beef is rich in protein and amino acids, which can improve the body's disease resistance. The nutritional composition of beef products is closer to the needs of the human body, easy to digest and absorb, and can improve the body's disease resistance. It has become one of the main meat foods in my country. Among them, it can be opened The ready-to-eat beef products in bags are easy to carry, and are generally loved by the public as snacks, rations, and energy supplements, and are suitable for all ages. [0003] The production method of beef products in the market usually increases the shelf life by adding preservatives after rapid drying, and the finished beef usually uses a large amount of flavors and fragrances to cover up the f...
Claims
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Application Information
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