阅读说明：本技术 一种牛肉末的加工工艺 (Processing technology of minced beef ) 是由 买银胖 皇甫幼宇 郝振修 徐飞 孙森伟 周亚南 高雪琴 付丽 张一鸣 申晓琳 刘 于 2019-10-29 设计创作，主要内容包括：本发明属于食品加工技术领域,公开了一种牛肉末的加工工艺,包括以下步骤：1)将牛肉原料进行预处理；2)将预处理后的牛肉切片并进行预煮；3)将预煮后的牛肉进行卤制；将卤料包和蔬菜料包放入清水中,大火烧开,中火熬制30-40min,然后加入沥水后的预煮牛肉,再加入盐、味精、生抽、白砂糖,大火烧开,中火卤制40-50min即可；所述大火是指蒸汽压≥0.15MPa的火候；所述中火是指蒸汽压为0.08-0.12Mpa的火候；4)卤制好的牛肉经沥水、冷却、绞制并破碎,得到牛肉末；5)将牛肉末进行称重、包装、速冻、金属检测和储藏。本发明的加工工艺制得的牛肉末味道浓郁,将其用于酱料或蘸料时,味道更均匀。(The invention belongs to the technical field of food processing, and discloses a processing technology of minced beef, which comprises the following steps: 1) pretreating beef raw materials; 2) slicing the pretreated beef and precooking; 3) marinating the pre-cooked beef; placing the marinated material bag and the vegetable material bag into clear water, boiling with strong fire, decocting with medium fire for 30-40min, adding drained pre-cooked beef, adding salt, monosodium glutamate, light soy sauce and white sugar, boiling with strong fire, and marinating with medium fire for 40-50 min; the big fire refers to the duration of fire with vapor pressure of more than or equal to 0.15 MPa; the medium fire refers to the fire climate with the vapor pressure of 0.08-0.12 Mpa; 4) draining, cooling, mincing and crushing marinated beef to obtain beef powder; 5) weighing the beef powder, packaging, quickly freezing, detecting metal and storing. The beef powder prepared by the processing technology is rich in taste, and when the beef powder is used for sauce or dipping sauce, the taste is more uniform.)

1. The processing technology of the minced beef is characterized by comprising the following steps:

1) pretreating beef raw materials;

2) slicing the pretreated beef and precooking;

3) marinating the pre-cooked beef;

placing the marinated material bag and the vegetable material bag into clear water, boiling with strong fire, decocting with medium fire for 30-40min, adding drained pre-cooked beef, adding salt, monosodium glutamate, light soy sauce and white sugar, boiling with strong fire, and marinating with medium fire for 40-50 min; the big fire refers to the duration of fire with vapor pressure of more than or equal to 0.15 MPa; the medium fire refers to the fire climate with the vapor pressure of 0.08-0.12 Mpa;

the halogen bag comprises the following components in parts by weight: 5-15 parts of amomum tsao-ko, 5-15 parts of nutmeg, 5-10 parts of fructus amomi, 8-15 parts of galangal, 10-25 parts of cassia bark, 5-10 parts of black tea, 3-8 parts of lemon slice, 2-8 parts of momordica grosvenori and 3-10 parts of liquorice; the vegetable material bag comprises the following components in parts by weight: 10-15 parts of ginger slices, 5-10 parts of green Chinese onions, 3-12 parts of small celery stems and 3-8 parts of caraway;

4) draining, cooling, mincing and crushing marinated beef to obtain beef powder;

5) weighing the beef powder, packaging, quickly freezing, detecting metal and storing.

2. The process for processing minced beef according to claim 1, wherein the process comprises the following steps: the step 1) comprises the following steps: selecting beef front meat as a beef raw material, taking out the beef front meat from a refrigeration house with the temperature of less than or equal to-18 ℃, naturally thawing, wherein the temperature of a natural thawing chamber is less than or equal to 20 ℃, and the central temperature of the thawed beef raw material is less than or equal to 4 ℃; and trimming the unfrozen beef raw material, and removing impurities.

3. The process for processing minced beef according to claim 1, wherein the process comprises the following steps: in the step 2), the thickness of sliced beef is not more than 3cm, and the temperature of the sliced beef is not more than 7 ℃; adding sliced beef into a jacketed kettle with boiling water, boiling with strong fire, stirring, and decocting for 5min, wherein the strong fire refers to a fire with vapor pressure of 0.15MPa or more; or pre-cooking beef slices in a cooking tank for 7-8min, wherein the water temperature in the cooking tank is more than or equal to 98 ℃.

4. The process for processing minced beef according to claim 1, wherein the process comprises the following steps: crushing all components in the marinating bag, and adding the crushed components into a gauze bag to prepare the marinating bag; the weight ratio of the halogen material and the clean water in the halogen material bag is 1: 40-200.

5. The process for processing minced beef according to claim 1, wherein the process comprises the following steps: in the vegetable material bag, the green Chinese onions, the celery stems and the caraway are cut into sections which are less than or equal to 8 cm; the weight ratio of the vegetables and the clean water in the vegetable material bag is 5: 40-100.

6. The process for processing minced beef according to claim 1, wherein the process comprises the following steps: the addition amount of the salt is 0.1-1 part by weight, the addition amount of the monosodium glutamate is 0.05-0.5 part by weight, the addition amount of the light soy sauce is 0.5-3 parts by weight, and the addition amount of the white granulated sugar is 0.05-2 parts by weight based on 100 parts by weight of clear water.

7. The process for processing minced beef according to claim 1, wherein the process comprises the following steps: in the step 4), cooling is carried out for more than 12 hours in a precooling room at the temperature of less than or equal to 5 ℃, and the marinated beef is completely minced within 24 hours.

8. The process for processing minced beef according to claim 1, wherein the process comprises the following steps: the cooled beef is firstly minced by adopting a pore plate with the diameter of 6mm to obtain strip-shaped meat particles, and then the beef particles are crushed to obtain minced beef.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a processing technology of minced beef.

Background

Beef is the second largest meat food in China, and is second to pork only, so that the beef has high protein content and low fat content, and is delicious in taste and popular with people. Fresh beef has a short shelf life, and therefore people usually make the fresh beef into beef products to prolong the shelf life of the beef. The beef product contains various mineral substances and amino acids required by human body, not only maintains the chewing-resistant flavor of the beef, but also does not deteriorate after long-term storage. The beef can be made into steak, marinated beef blocks, beef granules and the like, and can also be made into beef paste, beef powder dipping sauce and the like.

The beef powder sauce and the beef powder dipping sauce are common flavoring agents when a hot pot or other dishes are eaten, and beef is fused with various sauces in the form of beef powder, so that the beef powder dipping sauce is stronger in taste. At present, the beef powder sauce and the beef powder dipping sauce are generally prepared by directly frying raw beef powder and adding various seasonings to prepare the sauce or the dipping sauce. The beef powder sauce or dipping sauce prepared by the method has poor tasty performance and poor color. Resulting in a non-uniform flavor of the minced beef sauce.

Disclosure of Invention

In view of the above problems in the prior art, the present invention aims to provide a process for processing minced beef. The processing technology adopts specific processing steps and a marinating formula, the obtained beef powder is good in color and rich in taste, and when the beef powder is used for sauce or dipping sauce, the sauce or dipping sauce is more uniform in taste due to the taste of the beef powder.

The invention provides a processing technology of minced beef, which comprises the following steps:

1) pretreating beef raw materials;

2) slicing the pretreated beef and precooking;

3) marinating the pre-cooked beef;

4) draining, cooling, mincing and crushing marinated beef to obtain beef powder;

5) weighing the beef powder, packaging, quickly freezing, detecting metal and storing.

Preferably, step 1) comprises: selecting frozen beef front meat such as neck, back, shoulder and the like, taking out the frozen beef front meat from a refrigeration house with the temperature of less than or equal to-18 ℃, and naturally thawing at the temperature of less than or equal to 20 ℃ in a natural thawing chamber at the central temperature of the thawed beef raw material of less than or equal to 4 ℃; trimming the unfrozen beef raw material, and removing impurities such as broken bones, cartilages, extravasated blood, undesirable tissues and the like.

According to the invention, in the step 2), the thickness of sliced beef is not more than 3cm, the temperature of the sliced beef is not more than 7 ℃, the sliced raw beef needs to be marinated in time, the sliced raw beef which cannot be marinated in time is stored in a temporary storage (the temperature in the storage is not more than 4 ℃), and the storage time is not more than 16 hours.

Adding sliced beef into a jacketed kettle with boiling water to submerge the beef, boiling with strong fire, stirring, and decocting for 5min, wherein the strong fire refers to a fire with vapor pressure of more than or equal to 0.15 MPa; or pre-cooking beef slices in a cooking tank for 7-8min, wherein the water temperature in the cooking tank is more than or equal to 98 ℃. The sliced beef after pre-cooking is fished out and drained in a charging basket for standby, the bottom of the charging basket for draining is required to be perforated, and the surface of the beef after pre-cooking is required to be broken and has no red meat blocks.

In the invention, the marinating process in the step 3) comprises the following steps: putting the marinated material bag and the vegetable material bag into clear water, boiling with strong fire, decocting with medium fire for 30-40min, adding drained pre-cooked beef (water submerges beef), adding salt, monosodium glutamate, light soy sauce and white sugar, boiling with strong fire, and marinating with medium fire for 40-50 min. Wherein the big fire refers to the duration of fire with vapor pressure of more than or equal to 0.15 MPa; the medium fire refers to the fire climate with vapor pressure of 0.08-0.12 Mpa.

According to the invention, the halogen bag comprises the following components in parts by weight: 5-15 parts of amomum tsao-ko, 5-15 parts of nutmeg, 5-10 parts of fructus amomi, 8-15 parts of galangal, 10-25 parts of cassia bark, 5-10 parts of black tea, 3-8 parts of lemon slice, 2-8 parts of momordica grosvenori and 3-10 parts of liquorice. Crushing the components in the marinating bag, and adding the crushed components into a gauze bag to prepare the marinating bag. The thick flavor of the marinated beef can be realized by fewer components, wherein the addition of the black tea can lead the marinated beef to have red and bright color, faint scent and refreshing taste and greasiness-relieving digestion-aiding effect, the addition of the lemon slices can play the roles of reducing the sugar-raising index of the meat, stimulating the liver to expel toxin and the like, and the addition of the momordica grosvenori and the liquorice can clear heat, relieve sore throat, refresh and remove greasiness.

In the present invention, the amount of the halogen material package can be used according to the conventional amount in the field, and preferably, the weight ratio of the halogen material in the halogen material package to the clean water is 1: 40-200, more preferably 1: 50-100.

According to the invention, the vegetable material bag comprises the following components in parts by weight: 10-15 parts of ginger slices, 5-10 parts of green Chinese onions, 3-12 parts of small celery stems and 3-8 parts of caraway. In the vegetable seasoning packet, the green Chinese onions, the celery stems and the caraway are cut into sections which are less than or equal to 8 cm. The vegetable seasoning packet disclosed by the invention contains celery stems and caraway besides conventional seasoning vegetables such as ginger slices, green Chinese onions and the like, wherein the addition of the celery stems can enable the taste of the marinated broth to be more delicious and aromatic, and the caraway can enhance the fragrance and remove the greasiness.

Preferably, the weight ratio of the vegetables to the clean water in the vegetable material bag is 5: 40-100.

The addition amount of the salt is 0.1-1 part by weight, the addition amount of the monosodium glutamate is 0.05-0.5 part by weight, the addition amount of the light soy sauce is 0.5-3 parts by weight, and the addition amount of the white granulated sugar is 0.05-2 parts by weight based on 100 parts by weight of clear water.

In order to increase the safety of minced beef and avoid the enrichment of harmful substances of aromatic hydrocarbon, 9 pots of beef are marinated at most by newly prepared marinating soup in each pot; the marinating bag and the vegetable bag are replaced once every 3 pots; adding seasonings into each pot of soup stock according to the proportion requirement; when the continuous marinating soup is evaporated, a small amount of clear water can be supplemented to ensure that the beef is submerged by the water; the beef is required to be stirred for 2-3 times in the marinating process.

According to the invention, in the step 4), draining the marinated beef in a stainless steel table after the marinated beef is taken out of the pot, cooling is carried out for more than 12 hours in a precooling room with the temperature of less than or equal to 5 ℃, and the marinated beef is completely minced within 24 hours.

In the invention, the cooled beef is firstly minced by adopting a pore plate with the diameter of 6mm to obtain strip-shaped meat particles, and then the meat particles are crushed to obtain the minced beef.

And (3) metering the beef powder according to the specification requirement of the product, bagging the beef powder by adopting a transparent plastic bag, flattening the bag, vacuumizing and packaging the bag, and sticking a corresponding label of the product. And (3) quickly freezing the packaged product in time, wherein the temperature of the quick freezing warehouse is required to be less than or equal to minus 30 ℃ before the product is warehoused, and the quick freezing is carried out for more than 12 hours until the central temperature is below minus 15 ℃. And (4) carrying out metal detection on the packaged products bag by bag, and timely treating the packaged products if the packaged products are abnormal. Boxing according to the specification requirements of the products, putting the products into a storage warehouse at the temperature of-18 ℃ in time, and accurately marking the products after warehousing.

The technological parameters which are not limited in the invention are all carried out by adopting the conventional mode in the field, such as metal detection, packaging and the like, and the equipment adopted in the processing process can be conventional equipment, for example, a jacketed kettle can be adopted in the marinating process, so that the beef is convenient to take out.

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

the beef powder prepared by the processing technology has uniform particles, rich flavor, beef fragrance and seasoning fragrance, is fragrant and tasty, is not greasy, and has red and bright color. The beef powder prepared by the invention has the effects of stimulating the liver to expel toxin and the like, and clearing heat and relieving sore throat.

Detailed Description

The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.