阅读说明：本技术 一种干燥香辣酱牛肉预制菜肴及其制备方法 (Dried spicy sauced beef prefabricated dish and preparation method thereof ) 是由 沈清武 吴浩 罗洁 于 2020-06-18 设计创作，主要内容包括：本发明提供了一种干燥香辣酱牛肉预制菜肴及其制备方法,将原料牛肉切分为牛肉片,放入生粉中搅拌上浆,然后置于热油中进行油炸后,进行真空冷冻干燥去除牛肉片中的水分,提高牛肉的保质期,同时将配料葱、姜、蒜进行真空干燥,去除配料中的水分,真空干燥能够降低配料的氧化变质、色素褐变,延长配料的保存时间,最后将制备好的冻干牛肉、配料和酱汁分别进行真空包装,即得到干燥香辣酱牛肉预制菜肴。本发明不仅能最大程度的保留香辣酱牛肉的品质,还能改善储藏环境,同时使香辣酱牛肉的口感和风味不会随保藏时间的延长影响食用品质,同时增加了香辣酱牛肉成品的弹性、降低酱牛肉的硬度和咀嚼性、增加酱牛肉的完整性,改善香辣酱牛肉的食用品质。(The invention provides a dried spicy beef pre-prepared dish and a preparation method thereof, wherein the beef is cut into beef slices, the beef slices are put into raw powder to be stirred and starched, then the beef slices are fried in hot oil, the beef slices are subjected to vacuum freeze drying to remove moisture in the beef slices, the shelf life of the beef is prolonged, simultaneously, ingredients such as shallots, gingers and garlics are subjected to vacuum drying to remove moisture in the ingredients, the vacuum drying can reduce oxidative deterioration and pigment browning of the ingredients, the preservation time of the ingredients is prolonged, and finally, the prepared freeze-dried beef, the ingredients and sauce are respectively subjected to vacuum packaging to obtain the dried spicy beef pre-prepared dish. The invention not only can furthest retain the quality of the spicy beef with sauce, but also can improve the storage environment, simultaneously the taste and flavor of the spicy beef with sauce cannot influence the eating quality along with the prolonging of the preservation time, and simultaneously the invention increases the elasticity of the finished product of the spicy beef with sauce, reduces the hardness and the chewiness of the spicy beef with sauce, increases the integrity of the spicy beef with sauce and improves the eating quality of the spicy beef with sauce.)

1. A preparation method of a dried spicy beef ready-made dish is characterized by comprising the following steps:

cutting beef into beef slices with the thickness of 0.1-0.5cm, the width of 1-2cm and the length of 4-5cm, putting the beef slices into raw powder, stirring to uniformly wrap the beef slices with the raw powder, and putting the beef slices into boiling oil for frying for 2-5 minutes; pre-freezing the fried beef slices at-80 ℃ for 12-14h, and then carrying out vacuum freeze-drying for 8-12 h at-50-63 ℃ and 0-36Pa atmospheric pressure by using a vacuum freeze-drying machine to obtain freeze-dried beef;

step two, cutting chives and gingers into small pieces, cutting the garlic into slices, putting the slices into a vacuum drier, drying for 3-6 hours at the drying temperature of 40-70 ℃, and mixing the slices with sugar powder, salt, chilli powder, monosodium glutamate and starch according to a certain proportion to obtain an ingredient;

step three, blending the light soy sauce, the oyster sauce, the soy sauce and the distilled water according to a proportion to prepare the sauce;

and step four, respectively carrying out vacuum packaging on the prepared freeze-dried beef, the ingredients and the sauce, and preserving at 4 ℃ after sealing.

2. The preparation method of the dried spicy beef ready-made dish according to claim 1, wherein the ratio of the beef slices to the raw meal in the first step is as follows: the wrapping powder accounts for 10 parts per 100 parts of beef.

3. The method for preparing the dish of dried spicy beef as claimed in claim 1, wherein the ingredients in step two) are formulated as follows per 100 parts of beef slices:

4 parts of chive, 4 parts of ginger, 4 parts of garlic, 4 parts of powdered sugar, 0.3 part of salt, 2 parts of chili powder, 0.5 part of monosodium glutamate and 1.5 parts of starch.

4. The method for preparing the dried spicy beef ready-made dish as claimed in claim 1, wherein the formula of the sauce in the third step) is as follows per 100 parts of beef slices:

8 parts of light soy, 8 parts of oyster sauce, 2 parts of soy sauce and 200 parts of distilled water.

5. The method for preparing the dry ready-made spicy beef dish as claimed in any of the claims 1 to 4, wherein the beef is fresh beef or frozen beef.

6. A dry ready made dish of spicy beef, characterized by being obtained by the method of any of claims 1 to 5.

Technical Field

The invention belongs to the technical field of meat product processing, and particularly relates to a preparation method of a dried spicy sauced beef pre-prepared dish.

Background

The traditional production process of the sauced beef is complex in procedure, long in time consumption, high in production consumption and high in labor cost, is extremely easy to be limited by processing equipment and places, and is not suitable for industrial large-scale production. In addition, with the pace of life being accelerated in recent years, the fast food industry is rapidly developed, and the instant food is widely welcomed by consumers. Meanwhile, with the innovative development of food processing technology and equipment, modern catering enterprises gradually introduce a mechanical processing mode, and restaurant food gradually goes towards industrialization. Therefore, the requirements for dish formula precision and production process standardization are more urgent.

Disclosure of Invention

Aiming at the existing problems, the invention aims to provide a preparation method of a dried spicy beef ready-made dish, which reduces the steps required by the traditional process, prolongs the storage period of the dish to the maximum extent, keeps the flavors of nutritional ingredients and ingredients in the beef to the maximum extent, keeps better mouthfeel of the spicy beef and is suitable for industrial large-scale production.

The purpose of the invention is realized by the following technical scheme:

a preparation method of a dried spicy beef ready-made dish comprises the following steps:

cutting beef into beef slices with the thickness of 0.1-0.5cm, the width of 1-2cm and the length of 4-5cm, putting the beef slices into raw powder, stirring to uniformly wrap the beef slices with the raw powder, and putting the beef slices into boiling oil for frying for 2-5 minutes; pre-freezing the fried beef slices at-80 ℃ for 12-14h, and then carrying out vacuum freeze-drying for 8-12 h at-50-63 ℃ and 0-36Pa atmospheric pressure by using a vacuum freeze-drying machine to obtain freeze-dried beef;

step two, cutting chives and gingers into small pieces, cutting the garlic into slices, putting the slices into a vacuum drier, drying for 3-6 hours at the drying temperature of 40-70 ℃, and mixing the slices with sugar powder, salt, chilli powder, monosodium glutamate and starch according to a certain proportion to obtain an ingredient;

step three, blending the light soy sauce, the oyster sauce, the soy sauce and the distilled water according to a proportion to prepare the sauce;

and step four, respectively carrying out vacuum packaging on the prepared freeze-dried beef, the ingredients and the sauce, and preserving at 4 ℃ after sealing.

Further, in the step one), the mass part ratio of the beef slices to the raw powder is as follows: the wrapping powder accounts for 10 parts per 100 parts of beef.

Further, the formula of the ingredients in the step two) is as follows for each 100 parts of beef slices: 4 parts of chive, 4 parts of ginger, 4 parts of garlic, 4 parts of powdered sugar, 0.3 part of salt, 2 parts of chili powder, 0.5 part of monosodium glutamate and 1.5 parts of starch.

Further, the formula of the sauce in the third step) is as follows for each 100 parts of beef slices: 8 parts of light soy, 8 parts of oyster sauce, 2 parts of soy sauce and 200 parts of distilled water.

Further, the beef is fresh beef or frozen beef.

Compared with the prior art, the invention has the beneficial effects that:

1. compared with the traditional preparation of the spicy sauced beef dish, the invention adopts two different processing methods of vacuum freeze drying and vacuum drying to respectively process the raw materials and the ingredients, so that the beef can remove water and delay the shelf life while retaining the nutritive value to the maximum extent, and meanwhile, the product has better rehydration property; the ingredients are treated by vacuum drying, so that the oxidative deterioration of the ingredients can be effectively prevented, the browning of pigments is prevented, and the sensory quality of the ingredients is kept while the moisture is removed. Meanwhile, the defect that the traditional spiced beef is not suitable for industrial large-scale production is overcome, and the requirements of dish formula accuracy and production process standardization are met.

2. Compared with the traditional process, the invention quantifies the proportion of ingredients, and keeps the sensory quality and the edible quality of the spicy sauced beef dish under the condition of saving the cost to the maximum extent.

3. Compared with the traditional process, the prepared dish of the dry spicy beef with soy sauce prepared by the invention has better texture characteristics, the hardness value and chewiness of the spicy beef with soy sauce prepared by drying treatment are obviously smaller than those of the spicy beef with soy sauce prepared by the traditional process, and the elasticity and cohesiveness of the spicy beef with soy sauce prepared by the traditional process are obviously higher than those of the spicy beef with soy sauce prepared by the traditional process, so that the spicy beef with soy sauce prepared by the drying process has better taste and capability of maintaining structural integrity.

4. Compared with the traditional dishes, the preservation environment is improved, and compared with the traditional preservation at 20 ℃ below zero, the prefabricated dishes prepared by the test can be preserved at the temperature of 4 ℃.

Drawings

FIG. 1 is a schematic diagram showing the change of moisture content of beef under different vacuum freeze-drying times;

FIG. 2 is a graph showing the colony culture results of dried spicy beef dish and conventional spicy beef dish stored at 4 deg.C for 7 days.

Detailed Description

Any feature disclosed in this specification may be replaced by alternative features serving equivalent or similar purposes, unless expressly stated otherwise. Unless expressly stated otherwise, each feature is only an example of a generic series of equivalent or similar features. The description is only for the purpose of facilitating understanding of the present invention and should not be construed as specifically limiting the present invention.

The invention is described in further detail below with reference to the figures and the detailed description.