Curing processing method of instant beef

Abstract

The invention relates to the technical field of processing of instant beef, in particular to a curing processing method of instant beef, which comprises the following steps: roughly processing raw materials to obtain roughly processed beef, injecting the roughly processed beef, rolling the injected beef, steaming and curing the rolled beef, and baking the steamed beef to obtain the instant beef. Finally, the baked beef is aired and packaged, in this way, the production and processing method that injection is matched with steaming is adopted, injection can inject injection liquid with flavor seasoning substances into the beef blocks so that the interior of the beef blocks can have enough flavor, then a steaming and curing mode is adopted to replace an existing braising mode, and the taste of the beef blocks is improved. Grease in the meat loaves is easier to discharge, and the whole meat loaf taste is improved.

Description

Technical Field

[0001] The invention relates to the technical field of ready-to-eat beef processing, and in particular to a ready-to-eat beef ripening processing method. Background Art

[0002] Ready-to-eat beef is a beef product that is fully cooked and can be eaten directly without cooking. This type of ready-to-eat meat product can be divided into ready-to-eat beef diced, ready-to-eat beef strips and ready-to-eat beef chunks according to its shape and size, and can be divided into ready-to-eat beef shank, ready-to-eat beef tripe, etc. according to the different edible parts.

[0003] From the perspective of instant food processing technology, most of them use the stewing process, which is to place the meat pieces in a stewing pot and then process them with sauce. The other part uses the baking process, which is to place the marinated meat pieces in an oven or drying oven for maturation. During the former, the surface of the meat pieces will mature quickly, reducing the entry of the sauce, thus affecting the taste, while the baking process will cause the meat pieces to lose moisture quickly, and the taste will be worse than the former. Summary of the invention

[0004] In view of the above problems, the present invention provides a method for cooking instant beef.

[0005] The technical solution adopted is a method for cooking instant beef, comprising the following steps: S1. roughly processing the raw materials to obtain roughly processed beef; S2. Injection of roughly processed beef; S3. Roll and knead the injected beef; S4. Steaming and maturing the tumbled beef; S5. Baking the steamed beef; S6. Dry and package the roasted beef.

[0006] Optionally, S1 includes thawing and cutting frozen beef and cutting fresh beef to obtain block-shaped roughly processed beef.

[0007] Optionally, in S1, the thawing temperature is 0-15°C, the relative humidity is 75%-80%, and the meat is cut into pieces with a thickness of 3-5 cm and a weight of 250g-300g along the direction of muscle fibers.

[0008] Optionally, in S2, the injection solution includes filler, phosphate solution, sugar, monosodium glutamate, ginger juice, five-spice juice, soy sauce, sodium isoVC, antioxidant, maltose syrup, sodium nitrite, salt and monascus red pigment.

[0009] Optionally, the filler includes soy protein and maltodextrin.

[0010] Optionally, in S3, the injected beef is placed in a tumbling pot, and the tumbling time, interval time, operation time, and vacuum degree are set for tumbling and kneading, and marinating is performed therein.

[0011] Optionally, in S4, first preheat the steam room to above 80°C, close the steam valve, open the steam room, push the marinated beef into the steam room, close the steam room, open the steam valve to the maximum, and when the temperature in the steam room reaches 88°C to 96°C, start timing for 40 to 60 minutes.

[0012] Optionally, in S5, after steaming and maturation, the steamed and maturated beef is sent to a drying room, the fan is turned on, and when the temperature reaches 65°C to 70°C, a timer of 10 to 20 minutes is started.

[0013] Optionally, in S6, when the surface temperature of the meat drops to about 40°C and no large amount of water vapor floats out, the meat is placed on a meat drying rack. When the core temperature of the meat drops below 20°C, the drying process is terminated and the meat is sent to the packaging process.

[0014] The beneficial effects of the present invention are: By adopting a production and processing method of injection combined with steaming, in which the injection liquid with flavor seasoning substances can be injected into the meat, so that the inside can have sufficient flavor, and then steaming is used to replace the existing stewing method, which makes it easier to discharge the fat in the meat and improves the overall taste of the meat. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 This is a diagram of slicing beef muscle after stewing; Figure 2 The second picture shows the beef muscle sliced ​​after stewing; Figure 3 The third picture shows the slicing of beef muscle after stewing; Figure 4 This is a schematic diagram of fresh beef muscle slices; Figure 5 This is the second diagram of fresh beef muscle slices; Figure 6 This is the third diagram of fresh beef muscle slices; Figure 7 This is a schematic diagram of beef muscle slices after steaming and ripening for this application; Figure 8 This is the second schematic diagram of beef muscle slices after steaming and ripening in the present application; Fig. 9 This is the third schematic diagram of beef muscle slices after steaming and maturation in the present application. DETAILED DESCRIPTION

[0016] The following describes the implementation of the present invention through specific examples. Those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. The present invention can also be implemented or applied through other different specific implementations, and the details in this specification can also be modified or changed in various ways based on different viewpoints and applications without departing from the spirit of the present invention. It should be noted that the following embodiments and features in the embodiments can be combined with each other without conflict.

[0017] It should be noted that the illustrations provided in the following embodiments are only used to schematically illustrate the basic concept of the present invention, and thus the drawings only show components related to the present invention rather than being drawn according to the number, shape and size of components in actual implementation. In actual implementation, the type, quantity and proportion of each component may be changed arbitrarily, and the component layout may also be more complicated.

[0018] Example 1 A method for cooking instant beef comprises the following steps: S1. roughly processing the raw materials to obtain roughly processed beef; S2. Injection of roughly processed beef; S3. Roll and knead the injected beef; S4. Steaming and maturing the tumbled beef; S5. Baking the steamed beef; S6. Dry and package the roasted beef.

[0019] The purpose of such a design is to adopt a production and processing method of injection combined with steaming, wherein the injection can inject an injection liquid with flavor seasoning substances into the meat block so that the inside thereof can have sufficient flavor, and then the steaming and aging method is adopted instead of the existing stewing method, which makes it easier to discharge the fat in the meat block and improve the overall taste of the meat block, and solves the problems of the existing stewing and baking processes. The former places the meat block in a stewing pot and then processes it with a sauce. During the processing, the surface of the meat block will mature quickly, reducing the entry of the sauce, thereby affecting the taste. The latter places the marinated meat block in an oven or a baking oven for maturation processing, and the baking process will cause the meat block to lose moisture quickly, and the overall taste will be worse.

[0020] Example 2 A method for cooking instant beef comprises the following steps: S1. Rough processing of raw materials to obtain roughly processed beef, including thawing and cutting frozen beef and cutting fresh beef to obtain roughly processed beef blocks, wherein the temperature during thawing is 0-15°C and the relative humidity is 75%-80%, and the beef blocks are cut along the muscle fiber direction into 3-5 cm thick and weighing 250g-300g; S2. The roughly processed beef is injected, the injection solution includes filler, phosphate solution, sugar, monosodium glutamate, ginger juice, five-spice juice, soy sauce, sodium isoVC, antioxidant, maltose syrup, sodium nitrite, salt and red pigment of monascus, and the filler includes soy protein and maltodextrin; S3. Roll and knead the injected beef, place the injected beef into the rolling pot, set the rolling time, interval time, operation time, vacuum degree for rolling and kneading, and marinate it; S4. Steam and ripen the tumbled beef. Preheat the steam room to above 80°C, close the steam valve, open the steam room, push the marinated beef into the steam room, close the steam room, open the steam valve to the maximum, and start timing for 40 to 60 minutes when the temperature in the steam room reaches 88°C to 96°C. S5. The steamed beef is baked. After the steaming and maturation are completed, the steamed and maturated beef is sent to the drying room, the fan is turned on, and when the temperature reaches 65 ℃ ~ 70 ℃, the timing starts for 10 to 20 minutes; S6. Dry and package the roasted beef. When the surface temperature of the meat drops to about 40°C and there is no large amount of water vapor floating out, place it on the meat drying rack. When the core temperature of the meat drops below 20°C, the drying is completed and the meat is sent to the packaging process.

[0021] The purpose of such a design is to adopt a production and processing method of injection combined with steaming, wherein the injection can inject an injection liquid with flavor seasoning substances into the meat block so that the inside thereof can have sufficient flavor, and then the steaming and aging method is adopted instead of the existing stewing method, which makes it easier to discharge the fat in the meat block and improve the overall taste of the meat block, and solves the problems of the existing stewing and baking processes. The former places the meat block in a stewing pot and then processes it with a sauce. During the processing, the surface of the meat block will mature quickly, reducing the entry of the sauce, thereby affecting the taste. The latter places the marinated meat block in an oven or a baking oven for maturation processing, and the baking process will cause the meat block to lose moisture quickly, and the overall taste will be worse.

[0022] Example 3 like Figures 1 to 9 As shown, beef chunks prepared by stewing using the existing process were selected as experimental group 1, fresh beef from the same part was selected as experimental group 2, and fresh beef from the same part was selected as beef steamed using the technical solution provided in this embodiment as experimental group 3.

[0023] The experiment was carried out by the following method. The fixed tissue was dehydrated by a fully automatic dehydrator (dehydration time: 75% alcohol 4 h, 85% alcohol 4 h, 95% alcohol 2 h, 100% alcohol I 40 min, 100% alcohol II 40 min, 100% alcohol III 40 min, 100% alcohol IV 40 min, clearing agent I 40 min, clearing agent II 45 min, paraffin I 1 h, paraffin II 2 h, paraffin III 3 h, embedded, and sliced, and then operated as follows: The sections were dewaxed to water, with the following steps: dewaxing solution I for 30 min, dewaxing solution II for 30 min, anhydrous ethanol I for 5 min, anhydrous ethanol II for 5 min, 95% alcohol for 5 min, 85% alcohol for 5 min, 75% alcohol for 5 min, and rinsed with running water for 5 min; Stain with hematoxylin for 5-10 min and wash colorless with running tap water; Differentiate with hydrochloric acid alcohol solution for about 3 s, and wash with tap water; Weak alkaline aqueous solution turns blue, wash with tap water; Add alcohol-soluble eosin for 3 min; Dehydrate with gradient alcohol, make it transparent with transparent agent, and seal it with neutral gum.

[0024] Observe the slices with a digital trinocular camera microscope (BA210Digital, Motic Industrial Group Co., Ltd.), open the image analysis software Motic Images Advanced 3.2 on the computer, open the acquisition window, select a better area in the slice to acquire images, import the acquired images into MoticImages Advanced 3.2, select the measurement option in the toolbar, adjust the magnification of the objective lens (40×) and the unit of measurement data (micrometers), select the polyline and polygon tools to measure the required data, and export the measured raw data.

[0025] In this experiment, the cattle muscle tissue measurement and analysis was carried out. Three pictures were collected for each sample, named XX-1, XX-2, XX-3, etc. Two indicators were measured for the muscle, namely the muscle fiber area and the muscle fiber diameter. A total of 10 sets of data were measured for the muscle fiber area and muscle fiber diameter of the slices. Each set of data corresponds to one indicator. Each picture has 4 data, P1-P4 muscle fiber area, L1-L4 muscle fiber diameter, and so on. The specific measurement data are shown in the table below: The muscle fibers were counted in three 400x field of view images collected from each sample. The specific counting results are shown in the following table: Slice number First Vision Second Horizon The third horizon average value Experimental Group 1 17 18 20 18.33 Experimental Group 2 11 15 12 12.67 Experimental Group 3 30 33 39 34.00 From the above results, it can be seen that from the perspective of beef muscle fiber area and muscle fiber diameter, it can be concluded that the technical solution provided by the present application has less overall moisture and fat, and the moisture in the middle part of the meat block is easier to absorb. At the same time, the injection steaming and cooking process is easier to discharge components such as fat than the existing stewing method, making the overall meat quality and taste better.

[0026] Finally, it should be noted that the above are only preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for ripening instant beef, characterized in that: The following steps are involved: S1. roughly processing the raw materials to obtain roughly processed beef; S2. Injection of roughly processed beef; S3. Roll and knead the injected beef; S4. Steaming and maturing the tumbled beef; S5. Baking the steamed beef; S6. Dry and package the roasted beef.

2. The method for ripening instant beef according to claim 1, characterized in that: S1 includes thawing and cutting frozen beef and cutting fresh beef to obtain block-shaped roughly processed beef.

3. The method for ripening instant beef according to claim 2, characterized in that: In S1, the temperature during thawing is 0-15°C, the relative humidity is 75%-80%, and the meat is cut into pieces with a thickness of 3-5 cm and a weight of 250g-300g along the direction of the muscle fibers.

4. The method for ripening instant beef according to claim 1, characterized in that: In S2, the injection solution includes filler, phosphate solution, sugar, monosodium glutamate, ginger juice, five-spice juice, soy sauce, sodium isoVC, antioxidant, maltose syrup, sodium nitrite, salt and monascus red pigment.

5. The method for ripening instant beef according to claim 4, characterized in that: The filler includes soy protein and maltodextrin.

6. The method for ripening instant beef according to claim 1, characterized in that: In S3, the injected beef is placed in a tumbling and kneading pot, and the tumbling and kneading time, intermittent time, operating time, and vacuum degree are set for tumbling and kneading, and marinating is performed therein.

7. The method for ripening instant beef according to claim 6, characterized in that: In S4, the steam room is first preheated to above 80°C, the steam valve is closed, the steam room is opened, the marinated beef is pushed into the steam room, the steam room is closed, the steam valve is opened to the maximum, and when the temperature in the steam room reaches 88°C to 96°C, the timing starts for 40 to 60 minutes.

8. The method for ripening instant beef according to claim 7, characterized in that: In S5, after steaming and aging, the steamed and aging beef is sent to a drying room, and the fan is turned on. When the temperature reaches 65°C to 70°C, a timer of 10 to 20 minutes is started.

9. The method for ripening instant beef according to claim 8, characterized in that: In S6, when the surface temperature of the meat drops to about 40°C and no large amount of water vapor floats out, the meat is placed on the meat drying rack. When the core temperature of the meat drops below 20°C, the drying process is completed and the meat is sent to the packaging process.

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