阅读说明：本技术 一种五香酱牛腱的制作方法 (Method for making spiced sauced beef tendon ) 是由 姬培 闫立婷 付素姣 刘雄越 陈国强 于 2020-07-06 设计创作，主要内容包括：一种五香酱牛腱的制作方法,属于食品制作技术领域。牛腱100；大料0.5～0.6；桂皮0.35～0.45；肉果0.05～0.06；白蔻0.05～0.06；盐4.0～5.0；黄豆酱7.0～8.5；含有原料选择解冻步骤、修割步骤、配置腌制液步骤、嫩化注射步骤、滚揉腌制步骤、煮制步骤、冷却步骤、包装步骤、灭菌步骤、冷却步骤及成品包装步骤。本发明改变了传统的滚揉注射工艺,应用盐水注射机空扎后,由于机械力的作用,肌纤维细胞和肌间结缔组织被切断、打碎,释放出肌原纤维蛋白,肉的正常组织结构被破坏,增大了肉的表面积,再结合滚揉机械处理,使肉的黏着性、持水性提高,达到改善肉制品品质。(A method for preparing spiced beef tendon belongs to the technical field of food preparation. 100 of beef tendon; 0.5-0.6 of a large material; 0.35-0.45 of cassia bark; 0.05-0.06 of meat and fruit; 0.05-0.06 of cardamom; 4.0-5.0% of salt; 7.0-8.5 of soybean paste; comprises the steps of raw material selection and thawing, trimming and cutting, preparation of pickling liquid, tenderization and injection, rolling and kneading for pickling, boiling, cooling, packaging, sterilization, cooling and finished product packaging. The invention changes the traditional rolling and kneading injection process, after the salt water injection machine is used for empty rolling, the muscle fiber cells and the connective tissues between muscles are cut and broken under the action of mechanical force, myofibrillar protein is released, the normal tissue structure of meat is destroyed, the surface area of the meat is increased, and the rolling and kneading mechanical treatment is combined to improve the adhesiveness and the water holding capacity of the meat, thereby achieving the purpose of improving the quality of meat products.)

1. The spiced beef tendon is characterized by comprising the following components in parts by weight: 100 of beef tendon; 0.5-0.6 of a large material; 0.35-0.45 of cassia bark; 0.05-0.06 of meat and fruit; 0.05 to 0.06 percent of cardamom; 4.0-5.0% of salt; 7.0-8.5 of soybean paste.

2. The preparation method of the spiced sauced beef tendon is characterized in that the spiced sauced beef tendon is prepared from the following components in parts by weight: 100 of beef tendon; 0.5-0.6 of a large material; 0.35-0.45 of cassia bark; 0.05-0.06 of meat and fruit; 0.05 to 0.06 percent of cardamom; 4.0-5.0% of salt; 7.0-8.5 of soybean paste; comprises the following steps; the method comprises the steps of raw material selection and thawing, trimming and cutting, preparation of pickling liquid, tenderization and injection, rolling and kneading pickling, boiling, cooling, packaging, sterilization, cooling and finished product packaging.

3. The method for preparing spiced beef tendon according to claim 2, wherein the raw material selection includes thawing and trimming steps; fresh and frozen beef tendon (without cutting meat) is selected, frozen meat is thawed and then used, and non-edible substances on raw meat are removed by trimming.

4. The method for preparing spiced beef tendon according to claim 2, wherein a pickling solution is prepared; preparing a pickling liquid:

step 1), dissolving phosphate, edible salt, white granulated sugar and monosodium glutamate;

step 2), adding auxiliary materials except the starch and uniformly stirring;

and 3) adding starch and uniformly stirring.

5. The method for preparing spiced beef tendon according to claim 2, wherein the tenderizing injection step; firstly, cleaning and disinfecting production equipment, injecting and tenderizing raw meat by a saline injection machine without adding liquid, adopting a two-side injection mode, and carrying out empty binding twice.

6. The method for preparing spiced beef tendon according to claim 2, characterized by the step of rolling and kneading for pickling;

placing the injected raw meat in a rolling and kneading machine, and rolling and kneading the raw meat at the temperature of 0-4 ℃ in a rolling and kneading chamber for pickling; the rolling adopts a vacuumizing intermittent rolling method, the vacuum degree is 0.085-0.09Mpa, the rolling is carried out for 3 minutes, the rolling is stopped for 20 minutes, the rotating speed is 6 revolutions per minute, and the total time is 8 hours; standing and pickling for 48 hours.

7. The method for making spiced beef tendon according to claim 2, characterized by the step of boiling;

adding clear water, auxiliary materials and the like into a pot according to the formula proportion, boiling and decocting for 10 minutes, adding the raw materials, turning over the pot in time, turning over the pot once after the soup is boiled, boiling for 30 minutes, then boiling for two hours with slow fire, and the total time is 3 hours.

8. The method for manufacturing spiced sauced beef tendons according to claim 2, characterized by a cooling step;

and (3) taking the spiced beef tendon out of the pot, pushing the spiced beef tendon into a vacuum quick cooling machine, setting the central temperature of the spiced beef tendon to be 15 ℃, cooling for 15 minutes, and packaging.

9. The method for manufacturing spiced sauced beef tendons according to claim 2, characterized by a finished product packaging step;

filling high-temperature products into aluminum foil bags according to the selling requirements, filling low-temperature products into transparent steaming bags for vacuum packaging, and requiring the sealing to be tight and flat;

comprises the following steps of: stacking the packaged products (spiced sauced beef tendon) in a sterilization kettle for sterilization, wherein a gap is required to be reserved between sterilization drawers when the stacking is required to be uniform; controlling the temperature: the high-temperature product is at 121 ℃ for 30 minutes; the low-temperature product is at 95 ℃ for 30 minutes; after the sterilization is finished, labeling the low-temperature product into a 0-4 ℃ warehouse, and putting the high-temperature product into an observation warehouse for 7 days.

Technical Field

The invention relates to a method for making spiced sauced beef tendon, belonging to the technical field of food making.

Background

The spiced sauced beef sold in the market is a traditional sauced product, a saline injection mode is usually adopted in industrial production, saline is injected into the beef by a saline injection machine for full pickling, meat blocks injected with a prepared aqueous solution can be tenderized and soft, the yield of meat products is improved, but the processing mode can also cause the problems of water yielding, oil yielding, poor texture, poor sensory shape aberration, short shelf life and the like of the sauced beef products.

Disclosure of Invention

In order to overcome the defects of the prior art, the invention provides a method for preparing spiced sauced beef tendon.

The preparation method of the spiced sauced beef tendon comprises the following steps: 100 of beef tendon; 0.5-0.6 of a large material; 0.35-0.45 of cassia bark; 0.05-0.06 of meat and fruit; 0.05 to 0.06 percent of cardamom; 4.0-5.0% of salt; 7.0-8.5 of soybean paste; comprises the following steps; the method comprises the steps of raw material selection and thawing, trimming and cutting, preparation of pickling liquid, tenderization and injection, rolling and kneading pickling, boiling, cooling, packaging, sterilization, cooling and finished product packaging.

The invention has the advantages that: the traditional rolling and kneading injection process is changed, in the method, after the salt water injection machine is used for empty rolling, due to the action of mechanical force, muscle fiber cells and connective tissues between muscles are cut and smashed, myofibrillar protein is released, the normal tissue structure of meat is destroyed, the surface area of the meat is increased, and the rolling and kneading mechanical treatment is combined to improve the adhesiveness and the water holding capacity of the meat, so that the purpose of improving the quality of the meat product is achieved.

The permeation and color development of the pickling liquid in the rolling and kneading process are realized, the pickled meat falls and is kneaded by utilizing the principle of physical impact, so that the meat quality is loose, the myofibril is broken, the permeation rate of the pickling liquid is greatly improved, the injected pickling liquid can be uniformly distributed in the meat, and a large amount of saline water is absorbed, so that the pickling period is shortened, and the yield and the tenderness of products are improved; low temperature tumbling also helps to reduce meat temperature rise and bubble generation due to attrition, as well as inhibit growth and reproduction of harmful microorganisms.

No nitrite is added in the production process of the product, so that the nutrition and health of the product are ensured. The vacuum quick cooling machine is adopted for cooling in the cooling process, so that the retention time of the product in the cooling warehouse is reduced, the microbial pollution risk is reduced, and the yield and the taste of the product are improved to a certain extent.

Detailed Description

It will be apparent that those skilled in the art can make many modifications and variations based on the spirit of the present invention.

It will be understood by those skilled in the art that, unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art.

The following examples are further illustrative in order to facilitate the understanding of the embodiments, and the present invention is not limited to the examples.