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Processing method of natural preservative sauced beef

A natural anti-corrosion and processing method technology, which is applied in food ingredients as antimicrobial preservation, food science, food ingredients, etc., to achieve the effects of optimizing processing procedures, prolonging storage time, and improving production efficiency

Pending Publication Date: 2019-12-03
ANHUI HENGSHENG IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But the existing method of producing sauced beef also has many defects, because while guaranteeing the local flavor and mouthfeel of sauced beef, also will guarantee that sauced beef has as long as possible shelf life, therefore mostly use chemical preservative for its antisepsis and fresh-keeping on the market As the public's demand for healthy eating is increasing, the use of chemical preservatives in food is being questioned more and more. Therefore, it is of great research significance to use green and efficient natural substances as food antiseptic and fresh-keeping

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A processing method of natural antiseptic sauce beef, comprising the following steps:

[0036] (1) Select fresh raw beef, remove surface fat and fascia, wash and decontaminate, drain, and evenly cut into meat pieces of appropriate size;

[0037] (2) Completely immerse the above meat pieces in 150mmol / L calcium chloride solution, and at the same time perform ultrasonic treatment, the frequency of ultrasonic treatment is 20kHz, the treatment time is 20 minutes, and the pretreated meat pieces are obtained after ultrasonic treatment;

[0038] (3) Preparation of injection, based on water weight, the injection includes the following ingredients: 0.01% sodium nitrite, 3% edible salt, 6% white wine, 0.2% tripolyphosphate, 2% natural antiseptic emulsion, 12% seasoning liquid %, the injection liquid is injected into the pretreated meat piece with an injection machine, and the injection rate is 10% of the quality of the beef piece;

[0039] (4) Put the injected meat into the tumb...

Embodiment 2

[0048] A processing method of natural antiseptic sauce beef, comprising the following steps:

[0049] (1) Select fresh raw beef, remove surface fat and fascia, wash and decontaminate, drain, and evenly cut into meat pieces of appropriate size;

[0050] (2) Completely immerse the above meat pieces in 150mmol / L calcium chloride solution, and at the same time perform ultrasonic treatment, the frequency of ultrasonic treatment is 25kHz, the treatment time is 30 minutes, and the pretreated meat pieces are obtained after the ultrasonic treatment is completed;

[0051] (3) Preparation of injection, based on water weight, the injection includes the following ingredients: 0.02% sodium nitrite, 4% edible salt, 8% white wine, 0.4% tripolyphosphate, 5% natural antiseptic emulsion, 15% seasoning liquid %, the injection liquid is injected into the pretreated meat piece with an injection machine, and the injection rate is 30% of the quality of the beef piece;

[0052] (4) Put the injected mea...

Embodiment 3

[0061] A processing method of natural antiseptic sauce beef, comprising the following steps:

[0062] (1) Select fresh raw beef, remove surface fat and fascia, wash and decontaminate, drain, and evenly cut into meat pieces of appropriate size;

[0063] (2) Completely immerse the above meat pieces in 150mmol / L calcium chloride solution, and perform ultrasonic treatment at the same time. The frequency of ultrasonic treatment is 23kHz, and the treatment time is 25 minutes. After the ultrasonic treatment is completed, the pretreated meat pieces are obtained;

[0064] (3) Preparation of injection, based on water weight, the injection includes the following ingredients: 0.01% sodium nitrite, 3% edible salt, 7% white wine, 0.3% tripolyphosphate, 4% natural antiseptic emulsion, 13% seasoning liquid %, the injection liquid is injected into the pretreated meat piece with an injection machine, and the injection rate is 20% of the quality of the beef piece;

[0065] (4) Put the injected ...

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Abstract

The invention discloses a processing method of natural preservative sauced beef. The processing method comprises the following steps: (1) decontaminating and cleaning raw beef; (2) pretreating raw meat; (3) injecting and pickling; (4) tumbling; (5) marinating; and (6) air-drying, vacuum-packaging and sterilizing. The sauced beef is prepared on the basis of traditional preparation; pretreating is carried out the raw material meat with calcium chloride; the meat tenderness is improved, a compound injection is used; natural preservative components such as cinnamon essential oil are added; the seasoning liquid is used for enhancing the taste; the beef is tasteful; an ideal preservative and fresh-keeping effect is achieved; meanwhile, traditional processing procedures are optimized, processingtechnological parameters are defined, the product safety is improved, antiseptic treatment and vacuum packaging sterilization are matched, the shelf life and stability of the product can be effectively improved, the storage time of the sauced beef is prolonged, the production benefits of the sauced beef are comprehensively improved, and good application prospects are achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of natural antiseptic sauced beef. Background technique [0002] Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's ability to resist diseases. It is especially suitable for people who grow and develop, post-operation, and after-care to supplement blood loss and repair tissues. Traditional Chinese medicine believes that beef has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and salivation. It is suitable for people with sagging middle Qi, shortness of breath, weak body, weak muscles and bones, anemia, long-term illness, and yellow and dizzy complexion. [0003] Sauce and stewed products are traditional leisure products with a lon...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L3/3472A23L3/3454
CPCA23L13/10A23L13/72A23L3/3472A23L13/428A23L13/70A23L3/3454A23V2002/00A23V2200/10A23V2250/1582A23V2250/1578A23V2300/48
Inventor 薛秀恒刘超李恩国李亚营
Owner ANHUI HENGSHENG IND
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