Preparation method of stewed beef with normal juice

Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of stewed beef in normal juice, which comprises the following steps: slow melting, rolling and massaging, blanching, stewing, sesame freezing, slicing, seasoning soup preparation, bagging, slow cooking at constant temperature and high pressure, cooling, quick freezing, metal detection and warehousing. The quality and taste of the beef are greatly improved, and the beef is ensured to have meat fragrance, is natural and has no fishy smell; the raw materials and the auxiliary materials are quantitatively mixed, sealed, bagged and boiled at constant temperature, fixed time and high pressure, parameters in the whole process are controllable, standardized operation is achieved, and the stability of product quality is guaranteed; the original taste and original color of food are reserved to the maximum extent, nutritional ingredients of the food are reserved, water loss caused by inconsistent fire is reduced, loss of nutritional ingredients of beef in the cooking process is reduced to the maximum extent, the yield is increased, it is guaranteed that cooking results of each time are the same, and the taste of the beef is greatly improved. The quality stability is ensured, the product processing standardization is also realized, and the industrial large-scale production can be realized.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a preparation method of stewed beef in original sauce. Background Art

[0002] Meat is rich in animal protein, fat, minerals and vitamins, which can not only replenish energy, but also replenish various nutrients needed by the body. In military exercises or actual combat, soldiers need to survive in the wild for a long time, lacking food processing utensils and time, and often use instant food as food supply during field operations. In order to meet the needs of energy and nutrition, the preparation of instant meat is particularly important.

[0003] The ham sausage and starch sausage commonly seen on the market do not have the original flavor of meat, and their flavor is mostly adjusted by flavoring. They taste bad and lack nutrition, and cannot meet the needs of military rations. The invention patent with authorization announcement number CN113040341B discloses a method for processing braised meat, including the following steps: making a marinating liquid: crushing spices, extracting with water, adding to cooking wine and mixing; making marinated meat: marinating the meat raw materials with the marinating liquid, adding water and heating; making brine meat: heating the marinated raw materials, adding the marinating liquid; after marinating the marinated meat, pouring hot oil; making braised meat: adding lutein esters to the brine meat and frying. In view of the technical problems that high-temperature sterilization or addition of preservatives are used for the preservation of braised meat in the prior art, which affects the flavor and taste of the product, the nutritional value of the braised meat is lost, and long-term consumption of products containing preservatives is not good for health, the present application provides a method for processing braised meat, which does not require high-temperature sterilization and does not add preservatives. The braised meat obtained has a shiny and beautiful appearance, little loss of nutritional value, and a stable and rich product flavor and taste.

[0004] In the process of realizing the present invention, the inventors found that there are at least the following problems in the prior art: the patented technology improves the flavor and taste of food without adding preservatives, but ignores the development of the original flavor of meat, loses the original real taste of meat, and the eating experience is not good; the control of the heat in the traditional cooking process is not uniform, and the level of operators is uneven, resulting in poor process stability, large deviations in the taste and taste of the products, unstable quality, and poor meat flavor. Summary of the invention

[0005] Aiming at the defect that the original meat taste is often lost in the prior art of processing meat, the invention develops a preparation method of stewed beef with original juice, which retains the meat aroma and high nutritional content of the beef itself.

[0006] The technical solution to the technical problem of the present invention is as follows: an embodiment of the present invention provides a method for preparing stewed beef in original sauce, comprising the following steps:

[0007] S1. Slow thawing: Select 60-100KG of frozen beef shank, unpack and thaw, then wash in running water to remove blood. The slaughterhouse will cut the beef shank into pieces of 2-4KG each and freeze them in bags. The weight of each bag can be customized according to demand.

[0008] S2. Rolling and kneading massage: Put the softened beef tendon into the rolling machine for rolling and kneading, and rinse with water to further remove blood.

[0009] S3. Blanching: Put 1-5 kg ​​of sliced ​​ginger, 0.2-1.0 kg of scallion segments, 0.2-1.0 kg of purple onion slices, and 120-200 kg of water into a steamer and bring to a boil over high heat. Put the beef short shank that has been rolled and massaged in step S2 into the boiling water, bring to a boil over high heat, and blanch for 10 minutes.

[0010] S4. Stewing: Cut the blanched and shaped beef shank horizontally in the middle, and make sure the cut surface is flat; put 1-5 kg ​​of sliced ​​ginger, 0.2-1.0 kg of scallion segments, 0.2-1.0 kg of purple onion slices, and 120-200 kg of water in a steamer, bring to a boil over high heat, put the beef shank into the boiling water, bring to a boil over high heat, and stew over low heat for 40-80 minutes.

[0011] S5. Spicy frozen: Take out the stewed beef shank while it is still hot and put it directly into a quick-freezing cold storage for 30 to 60 minutes, until the center temperature of the beef shank reaches -4 to 0°C and there are slight ice flowers on the surface, and the beef shank enters a spicy frozen state.

[0012] S6. Slicing: Take out the frozen meat and place it in a cooked meat slicer for slicing. The size of the meat slices is set to length*width*thickness=(6-10)*(4-6)*(0.2-0.5) cm.

[0013] S7. Prepare seasoning soup: Take 3 to 5KG of beef powder, 3 to 5KG of MSG, 3 to 5KG of salt, and the remaining soup after stewing beef tendon in step S4, add them to a steam pot, stir while heating, boil over high heat and simmer for 1 to 10 minutes, and filter the boiled soup through a 100-mesh sieve to obtain a seasoning soup.

[0014] S8. Bagging: bag the beef slices sliced ​​in step S6 and the seasoning soup prepared in step S7 in a weight ratio of 4:5, and seal the bag after venting.

[0015] S9. Constant temperature and high pressure slow cooking: Put the packaged bagged beef slices in step S8 into a steamer and seal it for constant temperature slow cooking. Parameters: temperature in the steamer 100-110°C, pressure 0.16-0.18 MPa, time 1-2 hours, during which the temperature fluctuation shall not exceed 1-2°C.

[0016] S10. Cooling: Water circulation cooling, cooling cycle time 20 to 50 minutes, until the center temperature of the bagged beef slices drops below 30℃; use a chiller to produce cold water, the cold water produced by the chiller is added from one end of the steamer, drawn from the other end of the steamer and then flows back to the chiller. When the steamer is sealed, the pressure in the pot will drop to 0.15MPa in the first 10 minutes of cooling, and the pressure in the pot will drop to 0.13MPa after 25 minutes, and 0.13Mpa after 40 minutes. At this time, open the steamer, and the temperature in the pot will usually be lower than 35℃; measure the center temperature of the bagged beef slices, and continue cooling until the center temperature of the bagged beef slices drops below 30℃. High-pressure steaming after packaging can also play a sterilizing role.

[0017] S11. Quick freezing: Put the bagged beef slices cooled in step S10 into a quick freezing cold storage until the center temperature of the bagged beef slices is ≤-18°C and then take them out.

[0018] S12. Metal detection: The bagged beef slices that have been quick-frozen in step S11 are sent to a detection device to detect whether there are ceramic balls, glass balls or metal foreign objects inside. If there are any, they are removed.

[0019] S13. Warehousing: Pack the bagged beef slices that have passed the inspection in step S12 into boxes, and store the packed products in a low-temperature constant-temperature warehouse.

[0020] As an optimization, in step S1, beef tendon without blood stains, lesions, foreign matter, drug residues, or odor is selected.

[0021] As an optimization, the thawing method of the beef tendon in step S1 is a water soaking method: soak the beef tendon in room temperature water, with a weight ratio of water to beef tendon greater than 4:1, and after soaking for 8 to 15 hours, change the water and soak again until the beef tendon is completely thawed. Thaw until the center temperature of the beef tendon is 0 to 10°C and the beef tendon is softened.

[0022] As an optimization, the time for washing in running water in step S1 is 1 to 2 hours.

[0023] As an optimization, the beef tendon is thawed in step S1 by using a microwave oven.

[0024] As an optimization, the tumbling machine in step S2 adopts the GR-2500 vacuum tumbling machine produced by Shijiazhuang Hamp Food Machinery Co., Ltd. The tumbling machine is set with a forward speed of 8-10 r / s, a tumbling time of 5 min, and a reverse speed of 8-10 r / s, and a tumbling time of 5 min.

[0025] As an optimization, the temperature in the quick-freezing cold storage in step S11 is -35°C.

[0026] As an optimization, the total weight of each bag in step S8 is any one of 0.5KG, 1KG, 2KG, and 5KG.

[0027] As an optimization, in step S13, loading and unloading is performed according to 20 bags per box.

[0028] The effects provided in the content of the invention are only the effects of the embodiments, rather than all the effects of the invention. The above technical solution has the following advantages or beneficial effects:

[0029] 1. The technical solution of placing the beef shank directly into the quick-freezing cold storage while it is hot and quick-freezing it to a numb frozen state can reduce the pressure of water molecules and oil on the surface of the beef slices, lower the boiling point, and directly change the water molecules from liquid to gas. The vaporization process will take away a lot of heat and speed up the cooling speed. The quick freezing operation has a low proportion of vaporized water molecules in the entire cooling cycle. Therefore, when the beef slices reach the set cooling temperature, their taste, such as saltiness and tenderness, will not be affected. Because the beef shank is quick-frozen, it avoids the process of being simmered in the temperature range of 60℃ to 100℃, and is more chewy.

[0030] 2. When the meat is frozen, the bacteria and other microorganisms in it just stop growing or reproduce very slowly, but are not completely killed. The longer the thawing time and the higher the thawing temperature, the more active the bacteria and other microorganisms are. If the meat is thawed in water, it takes a long time, and bacteria and other microorganisms can easily multiply in large numbers, which will not only cause the loss of nutrients in the meat but also affect the taste of the meat. In addition, if the meat is thawed in water, the soluble protein, amino acids, B vitamins, etc. in the meat will be lost, and the taste will also deteriorate. If warm water below 60°C is used, the thawing speed will be much faster, but the loss of nutrients will also increase. Because in the case of rapid thawing, the moisture of the meat will be lost faster, the taste will become woody faster, and bacteria and other microorganisms will be easier to reproduce. If it is above 60°C, the phenomenon of "cooked outside and frozen inside" may occur, that is, the meat outside is almost cooked, but the meat inside has not been thawed, and the eating experience is also poor. Microwave thawing is the fastest and most convenient thawing method. The microwave oven has a thawing function. You only need to put the food to be thawed in it, set the time, and start the thawing function.

[0031] 3. The rolling massage and numbing freezing process are used to greatly improve the quality and taste of the meat, ensuring that the beef has a meaty aroma, is natural, and has no meaty smell.

[0032] 4. The quantitative constant temperature and high pressure slow cooking technology is adopted. The raw materials and auxiliary materials are quantitatively mixed and then sealed in bags, and then the high pressure cooking is carried out at a constant temperature and time. The whole process parameters are controllable and the operation is standardized to ensure the stability of product quality. The original flavor and color of the food are retained to the greatest extent, and the nutritional components of the food are retained, while the water loss caused by inconsistent heat and the loss of nutrients in the beef during the cooking process are reduced to the greatest extent, thereby increasing the yield rate and ensuring that the result of each cooking is the same. This not only ensures the stability of quality but also realizes the standardization of product processing, and can be produced on an industrial scale. DETAILED DESCRIPTION

[0033] In order to clearly illustrate the technical features of this solution, the present invention is described in detail below through specific implementation methods.

[0034] Beef is rich in protein, and its amino acid composition is closer to human needs than pork. It can improve the body's disease resistance and is particularly suitable for people who are growing and developing, or who are recovering from surgery or illness, in terms of replenishing blood loss and repairing tissues. Eating beef in the cold winter warms the stomach and is a good tonic for the cold winter. Chinese medicine believes that beef has the functions of replenishing the middle qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and calming the wind, and quenching thirst and saliva.

[0035] In order to improve the taste and shelf life, the original stewed beef prepared by the method has a salty taste.

[0036] Embodiment 1: prepare the original stewed beef with slightly salty and light fragrance.

[0037] Take 100KG of frozen beef shank as the main ingredient, two portions of 1KG of sliced ​​ginger, 0.2KG of scallion segments, 0.2KG of purple onion slices, and 200KG of water as the soup base, and 3KG of beef powder, 3KG of MSG, and 3KG of salt as seasonings for later use.

[0038] A method for preparing stewed beef in original sauce comprises the following steps:

[0039] S1. Slowing down: The selected main ingredients are unpacked and thawed. After thawing, they are washed in running water to remove blood. The slaughterhouse will cut the beef tendons into pieces of 2 to 4 kg each and freeze them in bags. The weight of each bag can be customized according to demand. Select beef tendons without blood stains, lesions, foreign matter, drug residues, and odors. The thawing method of beef tendons is to use a microwave oven. When the meat is frozen, the bacteria and other microorganisms in it just stop growing or reproduce very slowly, but are not completely killed. The longer the thawing time and the higher the thawing temperature, the more active the bacteria and other microorganisms. If the meat is thawed in water, it takes a long time, and bacteria and other microorganisms can easily multiply in large numbers, which will not only cause the loss of nutrients in the meat but also affect the taste of the meat. In addition, if the meat is thawed in water, the soluble protein, amino acids, B vitamins, etc. in the meat will be lost, and the taste will also deteriorate. If warm water below 60°C is used, the thawing speed will be much faster, but the loss of nutrients will also increase. Because in the case of rapid thawing, the moisture of the meat will be lost faster, the taste will become dry faster, and bacteria and other microorganisms will be more likely to multiply. If it is above 60℃, the phenomenon of "cooked outside and frozen inside" may occur, that is, the meat outside is almost cooked, but the meat inside has not been thawed, and the eating experience is also very poor. Microwave thawing is the fastest and most convenient thawing method. The microwave oven has a thawing function. You only need to put the food to be thawed in it, then set the time and start the thawing function. The washing time in running water is 1 to 2 hours.

[0040] S2. Rolling and kneading massage: Put the softened beef tendon into the rolling machine for rolling and kneading, and rinse with water to further remove blood. The rolling machine uses the GR-2500 vacuum rolling machine produced by Shijiazhuang Hanpu Food Machinery Co., Ltd. The rolling machine is set to a forward speed of 8-10r / s, a rolling time of 5 minutes, and a reverse speed of 8-10r / s, and a rolling time of 5 minutes.

[0041] S3. Blanching: Put 1 portion of soup stock in a steamer, bring to a boil over high heat, add the beef short shank that has been rolled, kneaded and massaged in step S2 into the boiling water, bring to a boil over high heat, and blanch for 10 minutes.

[0042] S4. Stewing: Cut the blanched and shaped beef shank horizontally in the middle, and make sure the cut surface is flat; put 1 portion of soup in a steam pot, bring to a boil over high heat, put the beef shank into the boiling water, bring to a boil over high heat, and stew over low heat for 40 to 80 minutes.

[0043] S5. Spicy frozen: Take out the stewed beef shank while it is still hot and put it directly into the quick-freezing cold storage for freezing for 30 to 60 minutes, until the center temperature of the beef shank reaches -4 to 0°C, there are slight ice flowers on the surface, and the beef shank enters the spicy frozen state. Compared with the solution of cooling to room temperature and then using vacuum quick cooling, the technical solution of putting the beef shank directly into the quick-freezing cold storage while it is still hot and freezing it to the spicy frozen state can reduce the pressure of water molecules and oil on the surface of the beef slices, reduce the boiling point, and directly change the water molecules from liquid to gas. The vaporization process will take away a lot of heat and speed up the cooling speed. The quick freezing operation has a low proportion of vaporized water molecules in the entire cooling cycle, so when the beef slices reach the set cooling temperature, their taste such as saltiness and tenderness will not be affected. Because the beef shank is quickly frozen, it avoids the process of being stewed in the temperature range of 60°C to 100°C, and is more chewy.

[0044] S6. Slicing: Take out the frozen meat and place it in a cooked meat slicer for slicing. The size of the meat slices is set to length*width*thickness=(6-10)*(4-6)*(0.2-0.5) cm.

[0045] S7. Prepare seasoning soup: add seasonings and the remaining soup after stewing beef shank in step S4 into a steam cooker, heat while stirring, boil over high heat and simmer for 1 to 10 minutes, and filter the boiled soup through a 100-mesh sieve to obtain seasoning soup.

[0046] S8. Packing: Pack the beef slices prepared in step S6 and the seasoning soup prepared in step S7 in a weight ratio of 4:5, and seal the bag after exhausting. The total weight of each bag is any one of 0.5KG, 1KG, 2KG, and 5KG.

[0047] S9. Constant temperature and high pressure slow cooking: Put the packaged bagged beef slices in step S8 into a steamer and seal it for constant temperature slow cooking. Parameters: temperature in the steamer 100-110°C, pressure 0.16-0.18 MPa, time 1-2 hours, during which the temperature fluctuation shall not exceed 1-2°C.

[0048] S10. Cooling: Water circulation cooling, cooling cycle time 20 to 50 minutes, until the center temperature of the bagged beef slices drops below 30℃. Use a chiller to make cold water, the cold water made by the chiller is added from one end of the steamer, drawn from the other end of the steamer and then flows back to the chiller. When the steamer is sealed, the pressure in the pot will drop to 0.15MPa in the first 10 minutes of cooling, and the pressure in the pot will drop to 0.13MPa after 25 minutes, and the pressure in the pot will drop to 0.13Mpa after 40 minutes. At this time, open the steamer, and the temperature in the pot will usually be lower than 35℃; measure the center temperature of the bagged beef slices, and continue cooling until the center temperature of the bagged beef slices drops below 30℃. High-pressure steaming after packaging can also play a sterilizing role.

[0049] S11. Quick freezing: Put the bagged beef slices cooled in step S10 into a quick freezing cold storage until the center temperature of the bagged beef slices is ≤-18°C and then take them out. The temperature in the quick freezing cold storage is -35°C.

[0050] S12. Metal detection: The bagged beef slices that have been quick-frozen in step S11 are sent to a detection device to detect whether there are ceramic balls, glass balls or metal foreign objects inside. If there are any, they are removed.

[0051] S13. Storage: Pack the bagged beef slices that have passed the test in step S12 into boxes, and store the packed products in a low-temperature constant-temperature warehouse. Load and unload according to 20 bags per box.

[0052] Example 2: Prepare original stewed beef with a particularly salty and fragrant taste. The difference between this example and example 1 is that 60 kg of frozen beef shank is used as the main ingredient, two portions of 5 kg of sliced ​​ginger, 1.0 kg of scallion segments, 1.0 kg of purple onion slices, and 120 kg of water are used as soup ingredients, and 5 kg of beef powder, 5 kg of monosodium glutamate, and 5 kg of salt are used as seasonings.

[0053] Example 3: Preparation of original stewed beef with salty and fragrant taste. The difference between this example and example 1 is that 100 kg of frozen beef shank is used as the main ingredient, two portions of 5 kg of sliced ​​ginger, 1.0 kg of scallion segments, 1.0 kg of purple onion slices, and 120 kg of water are used as soup ingredients, and 5 kg of beef powder, 5 kg of monosodium glutamate, and 5 kg of salt are used as seasonings.

[0054] The present invention adopts the rolling, kneading, massaging and numbing freezing processes, which greatly improves the quality and taste of the meat and ensures that the beef has a meaty aroma, is natural and has no meaty smell.

[0055] The invention adopts a quantitative constant temperature high-pressure slow cooking technology, which mixes the raw materials and auxiliary materials in a quantitative manner, seals them in bags, and then cooks them at a constant temperature and time under high pressure. The parameters of the whole process are controllable and the operation is standardized, thereby ensuring the stability of product quality. The original flavor and color of the food are retained to the greatest extent, the nutritional components of the food are retained, the water loss due to inconsistent heat, and the loss of nutritional components of beef during the cooking process are reduced to the greatest extent, thereby increasing the yield rate and ensuring that the result of each cooking is the same. This not only ensures the stability of quality but also realizes the standardization of product processing, and can be produced on an industrial scale.

[0056] Although the above describes the specific implementation methods of the invention, it does not limit the scope of protection of the invention. Based on the technical solution of the present invention, various modifications or variations that can be made by those skilled in the art without creative work are still within the scope of protection of the present invention.

Claims

1. A method for preparing stewed beef in original sauce, characterized in that: The steps include: S1. Slowing down: Select 60-100 kg of frozen beef shank, unpack and thaw, and wash in running water to remove blood; S2. Rolling and kneading massage: put the softened beef tendon into the rolling machine for rolling and kneading, and rinse with water to further remove blood; S3. Blanching: Take 1-5KG sliced ​​ginger, 0.2-1.0KG scallion, 0.2-1.0KG purple onion slices, 120-200KG water and place in a steamer, bring to a boil over high heat, put the beef tendon rolled and massaged in step S2 into boiling water, bring to a boil over high heat, and blanch for 10 minutes; S4. Stewing: Cut the blanched beef shank horizontally from the middle, and make sure the cut surface is flat; put 1-5 kg ​​of sliced ​​ginger, 0.2-1.0 kg of scallion segments, 0.2-1.0 kg of purple onion slices, and 120-200 kg of water in a steamer, bring to a boil over high heat, add the beef shank into the boiling water, bring to a boil over high heat, and stew over low heat for 40-80 minutes; S5. Soft frozen: Take out the stewed beef shank while it is still hot and directly put it into a quick-freezing cold storage for 30 to 60 minutes, until the center temperature of the beef shank reaches -4 to 0°C and there are slight ice flowers on the surface, and the beef shank enters a soft frozen state; S6. Slicing: Take out the frozen meat and place it in a cooked meat slicer for slicing. The size of the slices is set to length * width * thickness = (6-10) * (4-6) * (0.2-0.5) cm; S7. Prepare seasoning soup: Take beef powder 3 to 5KG, MSG 3 to 5KG, salt 3 to 5KG, the remaining soup after stewing beef tendon in step S4, add to the steam pot, stir while heating, boil over high heat for 1 to 10 minutes, and filter the boiled soup through a 100-mesh sieve to obtain seasoning soup; S8. Bag: The sliced ​​beef slices in step S6 and the seasoning soup prepared in step S7 are bagged in a weight ratio of 4:5 and sealed after exhaust; S9. Constant temperature and high pressure slow cooking: Put the packaged bagged beef slices in step S8 into the steamer and seal it at a constant temperature and slow cooking. Parameters: pot temperature 100-110°C, pressure 0.16-0.18MPa, time 1-2 hours, during which the temperature fluctuation shall not exceed 1-2°C; S10. Cooling: water circulation cooling, the cooling cycle time is 20 to 50 minutes, until the center temperature of the bagged beef slices drops below 30°C; S11. Quick freezing: placing the cooled bagged beef slices in step S10 into a quick freezing cold storage until the center temperature of the bagged beef slices is ≤-18°C and then taking them out; S12 metal detection: the frozen beef slices in step S11 are sent to the detection device to detect whether there are ceramic balls, glass balls or metal foreign matter inside, and if so, they are removed; S13. Warehousing: Pack the bagged beef slices that have passed the inspection in step S12 into boxes, and store the packed products in a low-temperature constant-temperature warehouse.

2. The method for preparing the original beef stew according to claim 1, characterized in that: In step S1, beef tendon without blood stains, lesions, foreign matter, drug residues, or peculiar smell is selected.

3. The method for preparing the original beef stew according to claim 1, characterized in that: The thawing method of the beef tendon in step S1 is a soaking method: soak the beef tendon in room temperature water, wherein the weight ratio of water to beef tendon is greater than 4:1, and after soaking for 8 to 15 hours, change the water and soak again until the beef tendon is completely thawed.

4. The method for preparing the original beef stew according to claim 1, characterized in that: The time for washing in running water in step S1 is 1 to 2 hours.

5. The method for preparing the original beef stew according to claim 1, characterized in that: The beef tendon in step S1 is thawed by microwave oven.

6. The method for preparing the original beef stew according to claim 1, characterized in that: The tumbling machine in step S2 is a GR-2500 vacuum tumbling machine produced by Shijiazhuang Hamp Food Machinery Co., Ltd. The tumbling machine is set with a forward speed of 8-10 r / s, a tumbling time of 5 min, and a reverse speed of 8-10 r / s, and a tumbling time of 5 min.

7. The method for preparing the original beef stew according to claim 1, characterized in that: In step S11, the temperature in the quick-freezing cold storage is -35°C.

8. The method for preparing the original beef stew according to claim 1, characterized in that: The total weight of each bag in step S8 is any one of 0.5KG, 1KG, 2KG, and 5KG.

9. The method for preparing beef stew in original sauce according to claim 1, characterized in that: In step S13, loading and unloading are performed according to 20 bags per box.