阅读说明：本技术 一种腊牛肉的加工工艺 (Processing technology of preserved 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,公开了一种腊牛肉的加工工艺,包括以下步骤：1)牛肉选材及预处理；2)将预处理后的牛肉加入滚揉料水进行滚揉；3)滚揉后的牛肉进行腌制；4)将腌制后的牛肉加入烧开的含有卤料包的料水中,大火烧开,去除料水表层杂质,25-30min后关小火慢煮,以最大块牛肉中心温度达到85-90℃停火,15-30min后出锅；5)将出锅的牛肉晾至表层温度为25℃以下,再在预冷库中冷却,修整、包装。本发明的加工工艺制得的腊牛肉肉质紧实而易嚼,具有浓郁的腊牛肉风味,吃了让人回味无穷,而且本申请制得的腊牛肉还可清肺、消炎、增强免疫力等药用价值。(The invention belongs to the technical field of food processing, and discloses a processing technology of preserved beef, which comprises the following steps: 1) beef material selection and pretreatment; 2) adding the pretreated beef into rolling material water for rolling; 3) pickling the rolled and kneaded beef; 4) adding the pickled beef into boiled seasoning water containing seasoning bags, boiling with strong fire, removing impurities on the surface layer of the seasoning water, turning off slow fire after 25-30min, stopping heating when the central temperature of the largest beef reaches 85-90 deg.C, and taking out of the pot after 15-30 min; 5) and (3) airing the beef taken out of the pot until the surface temperature is below 25 ℃, cooling in a precooling warehouse, trimming and packaging. The preserved beef prepared by the processing technology disclosed by the invention is compact in meat quality, easy to chew, has a strong preserved beef flavor, and brings endless aftertastes to people.)

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

1) beef material selection and pretreatment;

2) adding the pretreated beef into rolling material water for rolling;

3) pickling the rolled and kneaded beef;

4) adding the pickled beef into boiled seasoning water containing seasoning bags, boiling with strong fire, removing impurities on the surface layer of the seasoning water, turning off slow fire after 25-30min, stopping heating when the central temperature of the largest beef reaches 85-90 deg.C, and taking out of the pot after 15-30 min;

the halogen bag comprises the following components in parts by weight: 3-8 parts of angelica dahurica, 5-10 parts of fructus amomi, 10-20 parts of star anise, 5-10 parts of tsaoko amomum fruit, 10-15 parts of cinnamon, 3-10 parts of liquorice, 5-12 parts of fennel, 6-12 parts of cumin, 2-5 parts of rhizoma kaempferiae, 5-10 parts of galangal, 3-6 parts of clove, 2-5 parts of myrcia, 2-4 parts of angelica, 5-8 parts of astragalus membranaceus, 8-15 parts of dried orange peel, 2-6 parts of piper longum, 5-12 parts of pepper, 3-8 parts of momordica grosvenori, 4-10 parts of nutmeg, 2-5 parts of cabbage, 4-12 parts of white poria, 2-5 parts of red ganoderma, 5-8 parts of chamomile, 3-8 parts of calendula officinalis, 2-5 parts of ginkgo leaf and 2-6 parts of tabasheer;

5) and (3) airing the beef taken out of the pot until the surface temperature is below 25 ℃, cooling in a precooling warehouse, trimming and packaging.

2. The process for processing the preserved beef according to claim 1, wherein the process comprises the following steps: the step 1) comprises the following steps: selecting imported beef with white oil layer, wherein the beef is selected from beef cattle with age of less than 30 months; thawing beef, picking out impurities and trimming beef block size.

3. The process for processing the preserved beef according to claim 2, wherein the process comprises the following steps: the thawing adopts natural thawing or water thawing, the temperature of a natural thawing chamber is 12-15 ℃, the thawing time is 24-36 hours, and the central temperature of the thawed beef is-3 ℃ to-1 ℃.

4. The process for processing the preserved beef according to claim 1, wherein the process comprises the following steps: the rolling and kneading material water comprises the following raw materials in parts by weight: 15-18 parts of ginger, 2-4 parts of pepper, 5-10 parts of light soy sauce, 1-2 parts of cassia bark, 16-19 parts of salt, 22-25 parts of cooking wine, 10-20 parts of starch, 30-50 parts of water and/or ice;

the preparation of the tumbling water comprises the following steps: pulverizing the solid materials, mixing all the materials, stirring with a stirrer for 5-10 min to obtain uniform slurry, and controlling the temperature of the slurry at 0-6 deg.C.

5. The process for processing the preserved beef according to claim 1, wherein the process comprises the following steps: the tumbling is carried out in a tumbling machine with the vacuum degree of-0.08 MPa to-0.1 MPa, the tumbling time of 40 minutes and the rotating speed of 8r/min, the tumbling is continuous, the temperature of the beef is 0-5 ℃ during the tumbling, and the temperature of the beef out of the tumbling machine is less than or equal to 8 ℃.

6. The process for processing the preserved beef according to claim 1, wherein the process comprises the following steps: and 3) putting the rolled beef and the rolling material water into a hopper, and statically pickling for 3-4 days at the temperature of 0-4 ℃.

7. The process for processing the preserved beef according to claim 1, wherein the process comprises the following steps: in the step 4), washing off starch on the surface of the pickled beef, draining, and then adding the beef into material water containing a spice bag for marinating; firstly, soaking a marinating bag in clear water for 2-4h, and then boiling for 0.5-2h to form material water containing the marinating bag; the material water containing the marinating bag is replaced every 3 pots of marinated beef.

8. The process for processing the preserved beef according to claim 1, wherein the process comprises the following steps: the halogen bag comprises the following components in parts by weight: 3-5 parts of angelica dahurica, 5-8 parts of fructus amomi, 10-15 parts of star anise, 5-8 parts of tsaoko amomum fruit, 10-12 parts of cinnamon, 3-6 parts of liquorice, 5-8 parts of fennel, 6-10 parts of cumin, 2-3 parts of rhizoma kaempferiae, 5-7 parts of galangal, 3-5 parts of clove, 2-4 parts of myrcia, 2-3 parts of angelica, 5-6 parts of astragalus membranaceus, 8-10 parts of dried orange peel, 2-4 parts of piper longum, 5-8 parts of pepper, 5-8 parts of momordica grosvenori, 4-7 parts of nutmeg, 4-5 parts of cabbage, 6-10 parts of white poria, 2-3 parts of red ganoderma, 5-6 parts of chamomile, 3-5 parts of calendula officinalis, 2-4 parts of ginkgo leaves and 3-5 parts of tabasheer;

the preparation method of the spice bag comprises the following steps: pulverizing the above materials into particles with diameter or length of 2-3mm, and filling the pulverized material into gauze bag to form bittern bag.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a processing technology of preserved 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 preparation of the beef product firstly selects first-class raw materials, secondly controls various parameters (such as temperature, time, moisture content and the like) in the preparation process, and the preserved beef (spiced beef) is a common preparation method in the beef product, and the key point of the preparation is to prepare the spiced materials.

The marinade is a seasoning for preparing marinated vegetables, and generally refers to a traditional Chinese medicine spice for preparing brine. The marinade has strong fragrance, and can remove fishy and mutton smells of food materials and increase food fragrance. The marinade is prepared by putting the marinade into a marinating pot and adding water for stewing, and different marinade formulas can be prepared into the marinades with different fragrance types. The spices for preparing the marinade in the market are hundreds of types, and the common spices comprise anise, cassia bark, pepper, nardostachys root, fennel, round cardamom, nutmeg, amomum fruit, bay leaf, clove bud, sand ginger, lemongrass, liquorice, tsaoko amomum fruit and the like. These are the most common formula components, and most of the marinades used at present can only be used for marinating vegetables, but have no nutritional value. In addition, the conventional spiced beef is marinated by using soup stock for ensuring the beef flavor, and the soup stock is marinated for many times, so that the polyaromatic hydrocarbon harmful substances are enriched, and great potential safety hazards are brought to the health of a user.

Disclosure of Invention

Aiming at the problems in the prior art, the invention aims to provide a processing technology of preserved beef. The process adopts specific processing steps and a marinating material formula to obtain the preserved beef which has unique flavor and is beneficial to body health, and the preserved beef is healthy and safe.

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

1) beef material selection and pretreatment;

2) adding the pretreated beef into rolling material water for rolling;

3) pickling the rolled and kneaded beef;

4) adding the pickled beef into boiled seasoning water containing seasoning bags (preferably the seasoning water submerges the beef surface), boiling with strong fire, removing impurities on the surface layer of the seasoning water (using a strainer to skim off floating foams and other impurities on the surface layer), turning off the slow fire after 25-30min, stopping the fire when the central temperature of the largest beef block reaches 85-90 ℃, and taking out of the pot after 15-30 min;

the halogen bag comprises the following components in parts by weight: 3-8 parts of angelica dahurica, 5-10 parts of fructus amomi, 10-20 parts of star anise, 5-10 parts of tsaoko amomum fruit, 10-15 parts of cinnamon, 3-10 parts of liquorice, 5-12 parts of fennel, 6-12 parts of cumin, 2-5 parts of rhizoma kaempferiae, 5-10 parts of galangal, 3-6 parts of clove, 2-5 parts of myrcia, 2-4 parts of angelica, 5-8 parts of astragalus membranaceus, 8-15 parts of dried orange peel, 2-6 parts of piper longum, 5-12 parts of pepper, 3-8 parts of momordica grosvenori, 4-10 parts of nutmeg, 2-5 parts of cabbage, 4-12 parts of white poria, 2-5 parts of red ganoderma, 5-8 parts of chamomile, 3-8 parts of calendula officinalis, 2-5 parts of ginkgo leaf and 2-6 parts of tabasheer;

5) and (3) airing the beef taken out of the pot until the surface temperature is below 25 ℃, cooling in a precooling warehouse, trimming and packaging.

Preferably, step 1) comprises: imported beef is selected, the oil layer is white, and the beef is taken from beef cattle with the age of less than 30 months. The beef raw materials are accepted according to the relevant standards.

Pretreatment of beef includes thawing, trimming, etc. of beef. According to the sanitary requirement, the environmental sanitation of the thawing room is kept, and the thawing room is cleaned and disinfected in time. Taking the beef out of a refrigeration house with the temperature less than or equal to minus 18 ℃ in advance, and unfreezing, wherein the unfreezing can be carried out by adopting natural unfreezing or water unfreezing, the natural unfreezing chamber temperature is 12-15 ℃, the unfreezing time is 24-36 hours, and the central temperature of the unfrozen beef is minus 3 ℃ to minus 1 ℃.

Picking out impurities in the thawed beef, such as foreign matters, broken bones, cartilages, blood stasis meat, lymphatic tissues and the like, trimming redundant tendon and skin and fat, wherein the picked impurities are required to be contained in a container with a cover, pouring the container into a garbage can in time, trimming the beef into a required size, and ensuring that pickling materials (rolling and kneading material water) can fully permeate into the center of the beef.

In the invention, the material rolling and kneading water comprises the following raw materials in parts by weight: 15-18 parts of ginger, 2-4 parts of pepper, 5-10 parts of light soy sauce, 1-2 parts of cassia bark, 16-19 parts of salt, 22-25 parts of cooking wine, 10-20 parts of starch, and 30-50 parts of water and/or ice. Preferably, the material rolling and kneading water comprises the following raw materials in parts by weight: 15-18 parts of ginger, 2-4 parts of pepper, 5-8 parts of light soy sauce, 1-2 parts of cassia bark, 16-19 parts of salt, 22-25 parts of cooking wine, 10-15 parts of starch, and 40-45 parts of water and/or ice. The water and/or ice means that water, ice or ice-water mixture can be adopted according to different seasons to ensure the temperature of the tumbling water.

According to the present invention, the preparation of the tumbler water comprises: pulverizing the solid materials, mixing all the materials, stirring with a stirrer for 5-10 min to obtain uniform slurry, and controlling the temperature of the slurry at 0-6 deg.C. The amount of the tumbling material water is preferably enough to submerge the beef, so that the tumbled beef can be fully pickled.

Preferably, the tumbling is carried out in a tumbling machine with the vacuum degree of-0.08 MPa to-0.1 MPa, the tumbling time of 40 minutes and the rotating speed of 8r/min, the continuous tumbling is carried out, the temperature of the beef during the tumbling is 0-5 ℃, and the temperature of the beef out of the tumbling machine is less than or equal to 8 ℃.

Preferably, in the step 3), the tumbled beef and the tumbler water are put into a hopper and statically pickled for 3-4 days at the temperature of 0-4 ℃. The rolled beef is completely pickled, and when large blocks of beef are cut by a knife, the cut surfaces are ruddy, and the phenomenon of black heart cannot occur.

According to the invention, in the step 4), redundant starch on the surface of the pickled beef is washed away, drained (the beef is only slightly watered before being marinated), and then added into the seasoning water containing the marinating bag for marinating.

The preparation method of the material water containing the spice bag comprises the following steps: the marinating bag is firstly soaked in clear water for 2-4h and then boiled for 0.5-2h to form the marinating water containing the marinating bag. The seasoning water containing the seasoning bags is replaced every 3 pots of marinated beef, so that the obtained preserved beef is fresh and safe while the flavor of the preserved beef is ensured. The amount of the halogen bag can be selected according to the requirement, for example, the weight ratio of the halogen bag to the clear water can be 1: 50-120.

Preferably, the spice bag comprises the following components in parts by weight: 3-5 parts of angelica dahurica, 5-8 parts of fructus amomi, 10-15 parts of star anise, 5-8 parts of tsaoko amomum fruit, 10-12 parts of cinnamon, 3-6 parts of liquorice, 5-8 parts of fennel, 6-10 parts of cumin, 2-3 parts of rhizoma kaempferiae, 5-7 parts of galangal, 3-5 parts of clove, 2-4 parts of myrcia, 2-3 parts of angelica, 5-6 parts of astragalus membranaceus, 8-10 parts of dried orange peel, 2-4 parts of piper longum, 5-8 parts of pepper, 5-8 parts of momordica grosvenori, 4-7 parts of nutmeg, 4-5 parts of cabbage, 6-10 parts of white poria, 2-3 parts of red ganoderma, 5-6 parts of chamomile, 3-5 parts of calendula officinalis, 2-4 parts of ginkgo leaves and 3-5 parts of tabasheer. According to the invention, white poria, red ganoderma, chamomile, calendula, ginkgo leaf, tabasheer stroma and the like are added into the marinating bag, so that the preserved beef is endowed with a certain medicinal value, such as effects of improving human immunity, diminishing inflammation and resisting bacteria, relieving asthma and reducing fat, reducing phlegm and stopping cough and the like. Moreover, the content of each component is properly controlled, so that the original flavor of the beef is not influenced.

In the invention, the preparation method of the spice bag comprises the following steps: pulverizing the above materials into particles with diameter or length of 2-3mm, and filling the pulverized material into gauze bag to form bittern bag.

Fishing out the marinated beef by using a colander or an iron hook, placing the beef on a stainless steel table, cooling, fishing lightly and placing the beef when fishing, and preventing the beef from being scattered and deformed. And detecting the maturity of the product by using a probe before taking out of the pot.

And packaging by adopting a low-temperature sterilization bag or a vacuum packaging bag. The packaged product is detected by a metal detector (the metal detector is corrected once every 30 minutes) bag by bag, and if metal exists, the packaged product is processed in time.

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 preserved beef prepared by the processing technology of the invention has compact and easy-to-chew meat quality, is not watery or loose, has strong preserved beef flavor, leaves fragrance on lips and teeth, leads people to have endless aftertaste, has normal color and luster, has no obvious phenomena of redness and blackening, does not turn yellow on surface grease, and is good in color, aroma and taste. In addition, the beef prepared by the method has medicinal values of clearing lung, diminishing inflammation, reducing blood fat, enhancing immunity, delaying senescence and the like.

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.