阅读说明：本技术 一种酱牛肉的制备工艺及卤制装置 (Preparation process of sauced beef and marinating device ) 是由 刘行 于 2021-07-27 设计创作，主要内容包括：本发明公开了一种酱牛肉的制备工艺及卤制装置,涉及牛肉加工技术领域。该酱牛肉的制备工艺,包括牛肉腌制、牛肉煮制和切片杀菌三个步骤,该卤制装置,包括卤制罐,所述卤制罐的后侧固定安装有安装架。该酱牛肉的制备工艺,制作出来的酱牛肉具有酸辣口感,进而使其酱牛肉食用时具有酸辣开胃的功效,该酱牛肉的制备工艺及卤制装置,方便将酱牛肉直接从卤制罐内捞出,避免了下料时需要手持工具将其捞起的问题,还避免了需要手持锅盖将卤制罐盖住的问题,减少了被烫伤的概率。(The invention discloses a preparation process of spiced beef and a marinating device, and relates to the technical field of beef processing. The preparation process of the sauced beef comprises the three steps of beef pickling, beef boiling and slicing sterilization, and the marinating device comprises a marinating tank, wherein a mounting frame is fixedly mounted on the rear side of the marinating tank. According to the preparation process of the spiced beef, the prepared spiced beef has sour and hot taste, and further has the effect of sour and hot appetizing when the spiced beef is eaten.)

1. The preparation process of the spiced beef is characterized by comprising the following steps:

s1, beef pickling: selecting 230 parts by weight of 215-fold beef, cleaning the selected beef with clear water, draining the beef with a filter screen, cutting the beef into beef blocks after draining, placing the beef blocks in a stirring barrel, pouring a pickling material into the stirring barrel, stirring for 4-6 minutes, sealing the stirring barrel, immediately placing the stirring barrel in refrigeration equipment for refrigeration treatment, and taking out the stirring barrel after refrigeration is finished;

s2, beef cooking: pouring the beef blocks and the pickling materials in the stirring barrel in the S1 into a marinating device, then pouring clear water with the weight twice that of the beef blocks and the pickling materials into the marinating device, boiling the water with big fire, skimming floating foam in the boiling process, turning off the fire of the marinating device after boiling, fishing out the beef blocks with a filter screen, adding the beef blocks into a container containing ice water for cooling for 5-7 minutes, draining the beef blocks, adding the beef blocks into the marinating device again, boiling the beef blocks with big fire, sealing the pot cover, stewing with slow fire for 3-5 hours, transferring the beef blocks and the marinating soup into a cooling barrel after slow fire, naturally cooling to normal temperature, then fishing out and draining for later use;

s3, slicing and sterilizing: and (4) slicing the beef blocks drained for standby in the step S2, irradiating the beef blocks for 10-20 minutes by using an ultraviolet germicidal lamp, and then packaging the beef blocks in a vacuum packaging mode.

2. The preparation process of the spiced beef according to claim 1, which is characterized in that: the temperature of the refrigerating equipment in the S1 is controlled to be 4-6 ℃, and the refrigerating time is 26-28 hours.

3. The preparation process of the spiced beef according to claim 1, which is characterized in that: the curing material in the S2 comprises the following formula raw materials in parts by weight: 3-5 parts of star anise, 6-7 parts of ginger, 9-12 parts of pod pepper, 3-5 parts of tsaoko amomum fruit, 4-6 parts of lemon, 4-6 parts of tomato, 1-3 parts of salt, 2-4 parts of cooking wine, 3-5 parts of light soy sauce, 2-4 parts of dark soy sauce, 4-6 parts of dry pepper segments and 16-20 parts of Chinese herbal medicine.

4. The preparation process of the spiced beef according to claim 3, wherein the preparation process comprises the following steps: the Chinese herbal medicine comprises the following formula raw materials in parts by weight: 4-5 parts of cassia seed, 4-5 parts of mulberry leaf, 4-5 parts of angelica and 4-5 parts of red date.

5. A marinating device comprising a marinating tank (1), characterized in that: the utility model discloses a bittern pot, including bittern pot (1), mounting bracket (2) are fixed to the rear side of bittern pot (1), be provided with elevating system (5) on mounting bracket (2), the inside of bittern pot (1) is provided with filter plate (3), the top of bittern pot (1) is provided with closing cap (4), the inboard bottom of bittern pot (1) is seted up flutedly and standing groove, fixed mounting has heater (6) in the recess, fixed mounting has temperature sensor (9) in the standing groove, the bottom fixed mounting of bittern pot (1) has landing leg (7), the top fixed mounting of closing cap (4) has pressure relief pipe (10) and clamp plate (11).

6. A marinating apparatus in accordance with claim 5, wherein: the lifting mechanism (5) comprises a screw rod (51), a guide rod (52), a movable plate (53), a movable plate (54), a frame plate (55) and a motor (56), the screw rod (51) is rotatably installed at the bottom of the inner side of the marinating tank (1) and the top of the mounting frame (2), the guide rod (52) is fixedly installed at the bottom of the inner side of the marinating tank (1) and the top of the mounting frame (2), the movable plate (53) and the movable plate (54) are both sleeved on the outer walls of the screw rod (51), the movable plate (53) and the movable plate (54) are both sleeved on the outer walls of the guide rod (51) in a sliding manner, a first installation opening is formed in the filter plate (3), the movable plate (53) is fixedly installed in the first installation opening, a second installation opening is formed in the sealing cover (4), the movable plate (54) is fixedly installed in the second installation opening, frame plate (55) fixed mounting is in the top of mounting bracket (2), and motor (56) fixed mounting is in frame plate (55), and lead screw (51) and the output shaft fixed connection of motor (56).

7. A marinating apparatus in accordance with claim 6, wherein: the outer wall fixed mounting of halogen jar (1) has handle (13), and the front side fixed mounting of halogen jar (1) has the display screen, and temperature sensor (9) are connected with the display screen electricity, and the bottom fixed mounting of halogen jar (1) has casting pipe (8).

8. A marinating apparatus in accordance with claim 5, wherein: the bottom fixed mounting of closing cap (4) has circular picture peg (12), and sealed slot has been seted up at the top of bittern jar (1), and the inboard bottom fixed mounting of sealed slot has sealing cushion (14), and circular picture peg (12) are located sealed slot directly over, have seted up the opening on closing cap (4), and pressure release pipe (10) are located the open-ended directly over.

Technical Field

The invention relates to the technical field of beef processing, in particular to a preparation process of sauced beef and a marinating device.

Background

The sauced beef is a meat product prepared by taking beef as a raw material and seasoning and pickling, but the existing preparation method of the sauced beef has more complicated steps and the taste is mainly five spices generally. In the prior art, for example, in patent publication No. CN106343374A, the taste of the corresponding product is mainly five spices, but after the product is eaten for a long time, the problems of boring, swallowing difficulty and the like are inevitable. Secondly, main preparation facilities, also the marinating jar needs hand-held tool to drag for the spiced beef when the unloading, but takes place the soup easily and splashes and lead to the problem of scalding the workman when dragging for, and all need manually to operate when opening the pot cover every time, the inconvenience of operation ten minutes, the probability of being scalded also still exists.

Disclosure of Invention

The invention aims to provide a preparation process of spiced beef and a marinating device, so as to solve at least one problem in the background art.

In order to achieve the purpose, the invention provides the following technical scheme: a preparation process of sauced beef comprises the following steps:

s1, beef pickling: selecting 230 parts by weight of 215-fold beef, cleaning the selected beef with clear water, draining the beef with a filter screen, cutting the beef into beef blocks after draining, placing the beef blocks in a stirring barrel, pouring a pickling material into the stirring barrel, stirring for 4-6 minutes, sealing the stirring barrel, immediately placing the stirring barrel in refrigeration equipment for refrigeration treatment, and taking out the stirring barrel after refrigeration is finished;

s2, beef cooking: pouring the beef blocks and the pickling materials in the stirring barrel in the S1 into a marinating device, then pouring clear water with the weight twice that of the beef blocks and the pickling materials into the marinating device, boiling the water with big fire, skimming floating foam in the boiling process, turning off the fire of the marinating device after boiling, fishing out the beef blocks with a filter screen, adding the beef blocks into a container containing ice water for cooling for 5-7 minutes, draining the beef blocks, adding the beef blocks into the marinating device again, boiling the beef blocks with big fire, sealing the pot cover, stewing with slow fire for 3-5 hours, transferring the beef blocks and the marinating soup into a cooling barrel after slow fire, naturally cooling to normal temperature, then fishing out and draining for later use;

s3, slicing and sterilizing: and (4) slicing the beef blocks drained for standby in the step S2, irradiating the beef blocks for 10-20 minutes by using an ultraviolet germicidal lamp, and then packaging the beef blocks in a vacuum packaging mode.

Preferably, the temperature of the refrigeration equipment in the step S1 is controlled to be 4-6 ℃ and the refrigeration time is 26-28 hours.

Preferably, the curing material in the S2 comprises the following formula raw materials in parts by weight: 3-5 parts of star anise, 6-7 parts of ginger, 9-12 parts of pod pepper, 3-5 parts of tsaoko amomum fruit, 4-6 parts of lemon, 4-6 parts of tomato, 1-3 parts of salt, 2-4 parts of cooking wine, 3-5 parts of light soy sauce, 2-4 parts of dark soy sauce, 4-6 parts of dry pepper segments and 16-20 parts of Chinese herbal medicine.

Preferably, the Chinese herbal medicine comprises the following formula raw materials in parts by weight: 4-5 parts of cassia seed, 4-5 parts of mulberry leaf, 4-5 parts of angelica and 4-5 parts of red date.

The utility model provides a marinating device, includes the marinating jar, the rear side fixed mounting of marinating jar has the mounting bracket, is provided with elevating system on the mounting bracket, and the inside of marinating jar is provided with the filter plate, and the top of marinating jar is provided with the closing cap, and the inboard bottom of marinating jar is seted up flutedly and standing groove, and fixed mounting has the heater in the recess, and fixed mounting has temperature sensor in the standing groove, and the bottom fixed mounting of marinating jar has the landing leg, and the top fixed mounting of closing cap has pressure relief pipe and clamp plate.

Preferably, elevating system is including the lead screw, the guide arm, the movable plate, the motion board, frame plate and motor, the lead screw rotates to be installed in the inboard bottom of marinating jar and the top of mounting bracket, guide arm fixed mounting is in the inboard bottom of marinating jar and the top of mounting bracket, the outer wall of lead screw and guide arm is all located to movable plate and motion board cover, the outer wall of lead screw is located to the equal thread bush of movable plate and motion board, the outer wall of guide arm is located to the equal slip cap of movable plate and motion board, first installing port has been seted up on the filter plate, movable plate fixed mounting is in first installing port, the second installing port has been seted up on the closing cap, motion board fixed mounting is in the second installing port, frame plate fixed mounting is in the top of mounting bracket, motor fixed mounting is in the frame plate, the output shaft fixed connection of lead screw and motor.

Preferably, the outer wall fixed mounting of halogen jar has the handle, and the front side fixed mounting of halogen jar has the display screen, and temperature sensor is connected with the display screen electricity, and the bottom fixed mounting of halogen jar has the casting pipe.

Preferably, the bottom fixed mounting of closing cap has circular picture peg, and sealed slot has been seted up at the top of bittern jar, and the inboard bottom fixed mounting of sealed slot has sealed cushion, and circular picture peg has seted up the opening directly over being located sealed slot on the closing cap, and the pressure release pipe is located directly over the open-ended.

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

(1) the preparation process of the sauced beef has the advantages that the preparation steps are simple, the production cost is low, ice water is used for repeatedly cooling beef during boiling, the sauced beef made by the sauced beef is more compact and chewy when being eaten, the problem that the taste is poor due to the fact that the beef is too loose is avoided, blood water and impurities on the surface of the beef can be thoroughly cleaned and removed, the problem that the fishy smell is heavier when the beef is used is further avoided, and secondly, pod pepper, lemon and tomato are added into the pickling materials, so that the sauced beef made has sour and hot taste, the sauced beef has the sour and hot appetizing effect when being eaten, and the eating experience is remarkably enhanced.

(2) According to the preparation process of the sauced beef, Chinese herbal medicines are added into the pickling materials, so that the sauced beef has a certain dietary therapy effect of nourishing the liver when being eaten.

(3) The marinating device can lift the filter plate and the sealing cover simultaneously through the matching use of the screw rod, the guide rod, the movable plate, the moving plate, the frame plate and the motor, on one hand, the filter plate can be lifted up to conveniently and directly fish marinated beef out of the marinating tank, the problem that the marinated beef needs to be fished up by a handheld tool when being fed is avoided, the scalding problem caused by splashing of soup when the marinated beef is fished by the handheld tool is further avoided, the blanking convenience and safety are improved, on the other hand, the sealing cover simultaneously descends along with the filter plate, the problem that the marinating tank is covered by a handheld pot cover is avoided, the use convenience of the device is improved, on the other hand, the sealing cover is not required to be lifted up manually after marinating is finished, the probability of scalding is further reduced, the weight of the sealing cover is improved due to the arrangement of the pressing plate, and the sealing cover is not required to be pressed by a heavy object when being marinated, the use convenience and the function of the device are further improved, and the soup bases marinated are conveniently discharged due to the arrangement of the liquid discharging pipe.

Drawings

FIG. 1 is a cross-sectional view of the present invention;

FIG. 2 is an enlarged view of portion A of the present invention;

fig. 3 is a front view of the present invention.

In the figure: the device comprises a 1 marinating tank, a 2 mounting frame, a 3 filter plate, a 4 sealing cover, a 5 lifting mechanism, a 51 screw rod, a 52 guide rod, a 53 moving plate, a 54 moving plate, a 55 frame plate, a 56 motor, a 6 heater, a 7 supporting leg, an 8 liquid discharging pipe, a 9 temperature sensor, a 10 pressure relief pipe, an 11 pressure plate, a 12 circular inserting plate, a 13 handle and a 14 sealing cushion block.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Referring to fig. 1-3, the present invention provides a technical solution: a preparation process of sauced beef comprises the following steps:

s1, beef pickling: selecting 230 parts by weight of 215-flavored beef, cleaning the selected beef with clear water, draining the beef with a filter screen, cutting the beef into beef blocks by manpower or a dicing machine after draining, wherein the weight of each beef block is 1-3 kg, placing the beef blocks into a stirring barrel, pouring pickling materials into the stirring barrel, stirring for 4-6 minutes, sealing the stirring barrel, then placing the stirring barrel into a refrigeration device for refrigeration treatment, and taking out the stirring barrel after refrigeration;

s2, beef cooking: pouring the beef blocks and the pickling materials in the stirring barrel in the S1 into a marinating device, then pouring clear water with the weight twice that of the beef blocks and the pickling materials into the marinating device, boiling the water with big fire, skimming floating foam in the boiling process, turning off the fire of the marinating device after boiling, fishing out the beef blocks with a filter screen, adding the beef blocks into a container containing ice water for cooling for 5-7 minutes, draining the beef blocks, adding the beef blocks into the marinating device again, boiling the beef blocks with big fire, sealing the beef blocks with a pot cover, stewing with slow fire for 3-5 hours, keeping the beef blocks and the marinating materials in the marinating device for 5-7 minutes after boiling, transferring the beef blocks and the marinating materials into an ice water cooling tank again for cooling for 5-7 minutes, adding the beef blocks into the marinating device again, boiling the beef blocks with big fire, boiling the beef blocks with slow fire, sealing the pot cover, stewing with slow fire for 3-5 hours, and transferring the beef blocks and the marinating materials in the marinating device into a cooling tank to the normal temperature naturally, then fishing out and draining for later use; wherein the weight ratio of ice cubes to water in the ice water is 1: 1-1: 1.5;

s3, slicing and sterilizing: and (4) slicing the dried beef blocks in the step (S2) by a manual or slicing machine, irradiating the beef blocks by using an ultraviolet germicidal lamp for 10-20 minutes, and packaging the beef blocks in a vacuum packaging mode to obtain the finished product of the preparation process of the spiced beef.

And S1, controlling the temperature of the refrigerating equipment to be 4-6 ℃, and then refrigerating for 26-28 hours to perform the next processing.

The curing material in the S2 comprises the following formula raw materials in parts by weight: 3-5 parts of star anise, 6-7 parts of ginger, 9-12 parts of pod pepper, 3-5 parts of tsaoko amomum fruit, 4-6 parts of lemon, 4-6 parts of tomato, 1-3 parts of salt, 2-4 parts of cooking wine, 3-5 parts of light soy sauce, 2-4 parts of dark soy sauce, 4-6 parts of dry pepper segments and 16-20 parts of Chinese herbal medicine. The Chinese herbal medicine comprises the following formula raw materials in parts by weight: 4-5 parts of semen cassiae, 4-5 parts of folium mori, 4-5 parts of angelica sinensis and 4-5 parts of red dates, and Chinese herbal medicines are added into the pickling materials, so that the beef has the effect of nourishing the liver when being eaten, can achieve the effect of food therapy and health preservation on people who often drink wine, is also suitable for the liver health preservation needs of common people, and further improves the edible effect of the sauced beef.

The utility model provides a stew in soy sauce device, including stew in soy sauce jar 1, the rear side fixed mounting of stew in soy sauce jar 1 has mounting bracket 2, be provided with elevating system 5 on the mounting bracket 2, the inside of stew in soy sauce jar 1 is provided with filter plate 3, the top of stew in soy sauce jar 1 is provided with closing cap 4, the inboard bottom of stew in soy sauce jar 1 is seted up flutedly and standing groove, fixed mounting has heater 6 in the recess, fixed mounting has temperature sensor 9 in the standing groove, the bottom fixed mounting of stew in soy sauce jar 1 has landing leg 7, the top fixed mounting of closing cap 4 has pressure relief pipe 10 and clamp plate 11.

The lifting mechanism 5 comprises a screw rod 51, a guide rod 52 and a moving plate 53, the movable plate 54, frame plate 55 and motor 56, the lead screw 51 rotates and installs in the inboard bottom of marinating jar 1 and the top of mounting bracket 2, guide arm 52 fixed mounting is in the inboard bottom of marinating jar 1 and the top of mounting bracket 2, the outer wall of lead screw 51 and guide arm 52 is all located to movable plate 53 and movable plate 54 cover, the outer wall of lead screw 51 is located to the equal thread bush of movable plate 53 and movable plate 54, the outer wall of guide arm 52 is located to the equal sliding bush of movable plate 53 and movable plate 54, first installing port has been seted up on the filter plate 3, movable plate 53 fixed mounting is in first installing port, the second installing port has been seted up on the closing cap 4, movable plate 54 fixed mounting is in the second installing port, frame plate 55 fixed mounting is in the top of mounting bracket 2, motor 56 fixed mounting is in frame plate 55, the output shaft fixed connection of lead screw 51 and motor 56.

The outer wall fixed mounting of halogen jar 1 has handle 13, and the outer wall cover of handle 13 is equipped with anti-skidding cover. The display screen is fixedly arranged on the front side of the marinating tank 1, and the temperature sensor 9 is electrically connected with the display screen. The bottom of the marinating tank 1 is fixedly provided with a liquid discharging pipe 8, and one end of the liquid discharging pipe 8 is provided with a knob cover in a threaded manner. A circular inserting plate 12 is fixedly installed at the bottom of the sealing cover 4, a sealing slot is formed in the top of the marinating tank 1, a sealing cushion block 14 is fixedly installed at the bottom of the inner side of the sealing slot, and the circular inserting plate 12 is located right above the sealing slot. The sealing cover 4 is provided with an opening, and the pressure relief pipe 10 is positioned right above the opening.

The working principle is as follows: adding beef and a curing material into the marinating tank 1, controlling the heater 6 to heat, controlling the motor 56 to start, driving the screw rod 51 to rotate, driving the moving plate 53 and the moving plate 54 to move downwards by the screw rod 51, driving the filter plate 3 and the sealing cover 4 to move downwards, automatically inserting the circular plugboard 12 at the bottom of the sealing cover 4 into the sealing slot and contacting with the sealing cushion block 14, standing for waiting, controlling the motor 56 to rotate reversely after marinating is completed, driving the filter plate 3 and the sealing cover 4 to move upwards, and fishing the beef from the marinating tank 1 by the filter plate 3.

In step S2, a big fire is used, that is, the heating value per unit time is increased by adjusting the total heating power of the heater 6 to a higher value, so that the water can be heated and boiled quickly; the beef is stewed with slow fire, namely, the heating value in unit time is reduced by adjusting the total heating power of the heater to a lower value, so that the beef is stewed slowly; firing and extinguishing, i.e. corresponding to activating the heater 6 and deactivating the heater 6.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.