阅读说明：本技术 一种酱牛肉生产设备及其生产工艺 (Sauced beef production equipment and production process thereof ) 是由 赵振伟 张凯 于 2021-09-01 设计创作，主要内容包括：本发明公开了一种酱牛肉生产设备及其生产工艺,所述生产设备包括冲洗装置、注射装置、滚揉装置、卤制装置和调控装置,调控装置分别与冲洗装置、注射装置、滚揉装置和卤制装置连接；所述方法包括以下步骤：选取新鲜的牛肉；对牛肉进行处理,得到原料牛肉；将原料牛肉分解成肉块,得到预处理牛肉块；配置注射液,执行注射操作,得到注射牛肉块；执行滚揉操作,得到滚揉牛肉块；配置卤料包,将卤料包与酱油、食用盐,清水混合熬制,得到卤汁；将卤汁和大骨汤混合加热煮沸,得到卤料汤；将滚揉牛肉块通过卤制装置执行卤制操作,得到酱牛肉；通过上述方式,本发明能够提高酱牛肉的成品率,保证酱牛肉原有营养的同时,提升酱牛肉的口感。(The invention discloses a production device and a production process of spiced beef, wherein the production device comprises a flushing device, an injection device, a rolling and kneading device, a marinating device and a regulating and controlling device, and the regulating and controlling device is respectively connected with the flushing device, the injection device, the rolling and kneading device and the marinating device; the method comprises the following steps: selecting fresh beef; processing beef to obtain raw material beef; decomposing raw beef into meat blocks to obtain pretreated beef blocks; preparing an injection, and executing injection operation to obtain an injection beef block; performing rolling and kneading operation to obtain rolled and kneaded beef blocks; preparing a marinating bag, and mixing and decocting the marinating bag, soy sauce, edible salt and clear water to obtain marinating juice; mixing the marinade and the bone soup, heating and boiling to obtain marinade soup; performing marinating operation on the rolled beef blocks through a marinating device to obtain spiced beef; by adopting the mode, the method can improve the finished product rate of the spiced beef, ensure the original nutrition of the spiced beef and improve the taste of the spiced beef.)

1. A beef in soy sauce production facility, characterized by, includes:

the device comprises a flushing device, an injection device, a rolling and kneading device, a marinating device and a regulating device;

the control device comprises an operation table (461), a display screen (462) and a controller (463), wherein the controller (463) is respectively connected with the operation table (461) and the display screen (462);

the controller (463) is connected with the flushing device, the injection device, the tumbling device and the marinating device respectively.

2. The beef in soy production facility of claim 1, wherein:

the flushing device comprises a flushing barrel (11), a flushing timer (12) and a flushing switch (13), wherein a rolling shaft (111), a clean water inlet valve (112) and a sewage drain valve (113) are arranged in the flushing barrel (11), and the controller (463) is respectively connected with the flushing timer (12), the rolling shaft (111), the clean water inlet valve (112) and the sewage drain valve (113);

the injection device comprises an injection mechanism and a supporting mechanism (22), wherein an injection sensor (211) is arranged on the injection mechanism, and the controller (463) is connected with the injection sensor (211);

the rolling and kneading device comprises a rolling and kneading barrel (31), a rolling and kneading timer (32) and a rolling and kneading switch (33), a rolling and kneading rod (311) is arranged in the rolling and kneading barrel (31), a motor (312) is arranged at the bottom of the rolling and kneading barrel (31), the rolling and kneading rod (311) is connected with the motor (312), and the controller (463) is respectively connected with the rolling and kneading timer (32) and the motor (312).

3. The beef in soy production facility of claim 2, wherein:

the marinating device comprises a bone soup stewing mechanism, a marinating juice making mechanism and a marinating mechanism;

the bone soup boiling mechanism comprises a bone soup boiling barrel (411), a first stirrer, a bone soup water inlet valve (413), a bone soup juice discharging valve (414) and a bone soup boiling timer (415), the heating plate is arranged at the bottom end inside the bone soup boiling barrel (411), the first stirrer comprises a first stirring arm (4121), a first telescopic pump (4122) and a first supporting vertical plate (4123), the first supporting vertical plate (4123) is fixedly connected with the outer wall of the bone soup boiling barrel (411), one end of the first telescopic pump (4122) is connected with one end of the first supporting vertical plate (4123), the other end of the first telescopic pump (4122) is connected with the first stirring arm (4121), a first sensor is arranged at one end of the first stirring arm (4121), and the controller (463) is respectively connected with the first sensor, the first telescopic pump (4122), the bone soup water inlet valve (413), the bone soup juice discharging valve (414) and the bone soup boiling timer (415);

the marinade making mechanism comprises a marinade boiling barrel (421), a second stirrer, a marinade water inlet valve (423), a marinade juice discharging valve (424) and a marinade boiling timer (425), the bottom end in the marinade boiling barrel (421) is provided with a heating plate, the second stirrer comprises a second stirring arm (4221), a second telescopic pump (4222) and a second supporting vertical plate (4223), the second supporting vertical plate (4223) is fixedly connected with the outer wall of the marinade boiling barrel (421), one end of the second telescopic pump (4222) is connected with one end of a second supporting vertical plate (4223), the other end of the second telescopic pump (4222) is connected with the second stirring arm (4221), a second sensor is arranged at one end of the second stirring arm (4221), and the controller (463) is respectively connected with the second sensor, the second telescopic pump (4222), the marinade water inlet valve (423), the marinade juice discharging valve (424) and the marinade boiling timer (425);

marinating mechanism includes marinating bucket (431), and third mixer, bone soup advance hot water valve (433), marinating juice advance juice valve (434), marinating soup stock discharge valve (435) and marinating timer (436), marinating bucket (431) inside bottom is equipped with the hot plate, the third mixer includes third stirring arm (4321), third telescopic pump (4322) and third support riser (4323), third support riser (4323) with the outer wall fixed connection of marinating bucket (431), third telescopic pump (4322) one end is connected in third support riser (4323) one end, third telescopic pump (4322) other end is connected third stirring arm (4321), third stirring arm (4321) one end is equipped with the third inductor, controller (463) respectively with the third telescopic pump (4322), bone soup advance hot water valve (433), marinating juice advance valve (434), The marinating soup discharging valve (435) is connected with the marinating timer (436).

4. The beef in soy production facility of claim 3, wherein:

the marinating device also comprises a water storage mechanism and a connecting mechanism;

the connection mechanism includes a first connection pipe (451), a second connection pipe (452), and a third connection pipe (453);

the water storage mechanism comprises a water storage barrel (441), a water storage inlet valve (442) and a water storage outlet valve (443), the water storage inlet valve (442) is arranged at the upper end of the water storage barrel (441), the water storage outlet valve (443) is arranged at the lower end of the water storage barrel (441), and the controller (463) is respectively connected with the water storage inlet valve (442) and the water storage outlet valve (443);

the first connecting pipe (451) is respectively connected with the bone soup sauce valve (414) and the bone soup inlet valve (433);

the second connecting pipe (452) is respectively connected with the brine discharging valve (424) and the brine feeding valve (434);

the third connecting pipe (453) is respectively connected with the water storage outlet valve (443), the bone soup inlet valve (413) and the gravy inlet valve (423).

5. A production process for producing beef with sauce based on the equipment for producing beef with sauce of claim 4, which comprises the following steps:

beef pretreatment: selecting fresh beef; processing the beef, removing fascia, tendons, lymph and fat, and washing out extravasated blood and dirt by the washing device to obtain raw beef; the raw material beef is decomposed into beef blocks of about 400g-500g, and water is drained to obtain pretreated beef blocks;

and (3) beef pickling: preparing an injection, and performing injection operation through the injection device to obtain an injection beef block, wherein the injection rate is 20-30% of the mass of the pretreated beef block; carrying out rolling and kneading operation on the injected beef blocks through the rolling and kneading device to obtain rolled and kneaded beef blocks;

preparing marinade: preparing a marinating bag, mixing the marinating bag with soy sauce, edible salt and clear water, and decocting for 50-60 minutes by a marinating preparation mechanism to obtain marinating;

marinating: mixing the marinade and the bone soup in proportion, putting the mixture into the marinating mechanism, and heating for 40-60 minutes to obtain marinade soup; and putting the rolled beef blocks into the marinating mechanism to be decocted for 5-7 hours, and performing air drying operation to obtain the sauced beef after the decoction is finished.

6. The method for producing beef with paste according to claim 5, wherein:

the components of the injection comprise: 85-89 parts of clean water, 0.01-0.02 part of sodium nitrite, 3-4 parts of edible salt, 6-8 parts of white spirit, 0.2-0.5 part of tripolyphosphate, 0.1-0.3 part of TG enzyme, 1-2 parts of sugar, 0.11-0.33 part of garlic powder and 0.4-0.6 part of ginger powder.

7. The method for producing beef with paste according to claim 5, wherein:

the step of performing the tumbling operation further comprises: the rolling and kneading mechanism rolls and kneads for 10 minutes to 15 minutes, the intermittence is 20 minutes to 25 minutes, and the total rolling and kneading time is 160 minutes to 240 minutes.

8. The method for producing beef with paste according to claim 5, wherein:

the ingredient of the spice bag comprises: 20-30 parts of soybean paste, 8-12 parts of star anise, 5-10 parts of pepper, 10-15 parts of cassia bark, 7-11 parts of fennel, 10-15 parts of dried orange peel, 10-15 parts of bay leaf, 7-11 parts of clove, 5-10 parts of hot pepper and 5-10 parts of tsaoko amomum fruit.

9. The method for producing beef with paste according to claim 5, wherein:

the preparation method of the bone soup further comprises the following steps: selecting 1000-2000 parts of big bone, cleaning, putting into the bone soup boiling barrel (411) for boiling with cold water, removing blood foam, cleaning again, adding 1500-3000 parts of clear water, and decocting for 180-240 minutes to obtain the big bone soup.

10. The method for producing beef with paste according to claim 5, wherein:

the step of performing a seasoning operation further comprises: removing foreign matters on the surface of the spiced beef, placing the spiced beef on an air drying rack, and drying by natural wind or a heating device.

Technical Field

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

Background

The sauced meat product is a special meat product unique to China, has unique flavor and various processing varieties. The sauced beef is a high-grade meat food in sauced marinated meat products, is rich in nutrition and unique in flavor, and is popular with consumers. However, the traditional method for making the spiced beef has low yield, the nutrient content of the spiced beef is seriously lost in the processing process, and the finished product after marinating has poor taste.

Disclosure of Invention

The invention mainly solves the problems of nutrient loss, low yield and poor taste of finished products in the preparation process of the sauced beef.

In order to solve the above problems, the present invention adopts a technical solution that: provided is a production facility of spiced beef, comprising: the device comprises a flushing device, an injection device, a rolling and kneading device, a marinating device and a regulating device;

the regulating device comprises an operation table, a display screen and a controller, wherein the controller is respectively connected with the operation table and the display screen;

the controller is respectively connected with the flushing device, the injection device, the rolling and kneading device and the marinating device.

Further, the flushing device comprises a flushing barrel, a flushing timer and a flushing switch, a rolling shaft, a clean water inlet valve and a sewage drain valve are arranged in the flushing barrel, and the controller is respectively connected with the flushing timer, the rolling shaft, the clean water inlet valve and the sewage drain valve;

the injection device comprises an injection mechanism and a supporting mechanism, an injection inductor is arranged on the injection mechanism, and the controller is connected with the injection inductor;

the rolling and kneading device comprises a rolling and kneading barrel, a rolling and kneading timer and a rolling and kneading switch, a rolling and kneading rod is arranged in the rolling and kneading barrel, a motor is arranged at the bottom of the rolling and kneading barrel, the rolling and kneading rod is connected with the motor, and the controller is respectively connected with the rolling and kneading timer and the motor.

Further, the marinating device comprises a bone soup stewing mechanism, a marinating juice making mechanism and a marinating mechanism;

the bone soup boiling mechanism comprises a bone soup boiling barrel, a first stirrer, a bone soup water inlet valve, a bone soup juice discharging valve and a bone soup boiling timer, wherein a heating plate is arranged at the bottom end inside the bone soup boiling barrel, the first stirrer comprises a first stirring arm, a first telescopic pump and a first supporting vertical plate, the first supporting vertical plate is fixedly connected with the outer wall of the bone soup boiling barrel, one end of the first telescopic pump is connected to one end of the first supporting vertical plate, the other end of the first telescopic pump is connected with the first stirring arm, one end of the first stirring arm is provided with a first inductor, and the controller is respectively connected with the first inductor, the first telescopic pump, the bone soup water inlet valve, the bone soup juice discharging valve and the bone soup boiling timer;

the marinade making mechanism comprises a marinade boiling barrel, a second stirrer, a marinade water inlet valve, a marinade juice discharging valve and a marinade boiling timer, a heating plate is arranged at the bottom end inside the marinade boiling barrel, the second stirrer comprises a second stirring arm, a second telescopic pump and a second supporting vertical plate, the second supporting vertical plate is fixedly connected with the outer wall of the marinade boiling barrel, one end of the second telescopic pump is connected to one end of the second supporting vertical plate, the other end of the second telescopic pump is connected with the second stirring arm, a second inductor is arranged at one end of the second stirring arm, and the controller is respectively connected with the second inductor, the second telescopic pump, the marinade water inlet valve, the marinade juice discharging valve and the marinade boiling timer;

marinating mechanism includes the marinating bucket, and third mixer, bone hot water enter hot water valve, marinating juice enter juice valve, marinating soup arrange hot water valve and marinating timer, the inside bottom of marinating bucket is equipped with the hot plate, the third mixer includes third stirring arm, the flexible pump of third and third support riser, the third support riser with the outer wall fixed connection of marinating bucket, the flexible pump one end of third is connected in third support riser one end, the flexible pump other end of third is connected the third stirring arm, third stirring arm one end is equipped with the third inductor, the controller respectively with the third inductor the third telescopic pump bone hot water enter the hot water valve the marinating juice enter the juice valve the marinating soup arrange hot water valve with the marinating timer is connected.

Further, the marinating device also comprises a water storage mechanism and a connecting mechanism;

the connecting mechanism comprises a first connecting pipe, a second connecting pipe and a third connecting pipe;

the water storage mechanism comprises a water storage barrel, a water storage inlet valve and a water storage outlet valve, the water storage inlet valve is arranged at the upper end of the water storage barrel, the water storage outlet valve is arranged at the lower end of the water storage barrel, and the controller is respectively connected with the water storage inlet valve and the water storage outlet valve;

the first connecting pipe is respectively connected with the bone soup juice discharging valve and the bone soup inlet valve;

the second connecting pipe is respectively connected with the marinade juice discharging valve and the marinade juice inlet valve;

the third connecting pipe is respectively connected with the water storage water outlet valve, the bone soup water inlet valve and the marinade water inlet valve.

A production process for manufacturing and producing spiced beef based on spiced beef production equipment comprises the following steps:

beef pretreatment: selecting fresh beef; processing the beef, removing fascia, tendons, lymph and fat, and washing out extravasated blood and dirt by the washing device to obtain raw beef; the raw material beef is decomposed into beef blocks of about 400g-500g, and water is drained to obtain pretreated beef blocks;

and (3) beef pickling: preparing an injection, and performing injection operation through the injection device to obtain an injection beef block, wherein the injection rate is 20-30% of the mass of the pretreated beef block; carrying out rolling and kneading operation on the injected beef blocks through the rolling and kneading device to obtain rolled and kneaded beef blocks;

preparing marinade: preparing a marinating bag, mixing the marinating bag with soy sauce, edible salt and clear water, and decocting for 50-60 minutes by a marinating preparation mechanism to obtain marinating;

marinating: mixing the marinade and the bone soup in proportion, putting the mixture into the marinating mechanism, and heating for 40-60 minutes to obtain marinade soup; and putting the rolled beef blocks into the marinating mechanism to be decocted for 5-7 hours, and performing air drying operation to obtain the sauced beef after the decoction is finished.

Further, the components of the injection comprise: 85-89 parts of clean water, 0.01-0.02 part of sodium nitrite, 3-4 parts of edible salt, 6-8 parts of white spirit, 0.2-0.5 part of tripolyphosphate, 0.1-0.3 part of TG enzyme, 1-2 parts of sugar, 0.11-0.33 part of garlic powder and 0.4-0.6 part of ginger powder.

Further, the step of performing the tumbling operation further includes: the rolling and kneading mechanism rolls and kneads for 10 minutes to 15 minutes, the intermittence is 20 minutes to 25 minutes, and the total rolling and kneading time is 160 minutes to 240 minutes.

Further, the ingredient of the spice bag comprises: 20-30 parts of soybean paste, 8-12 parts of star anise, 5-10 parts of pepper, 10-15 parts of cassia bark, 7-11 parts of fennel, 10-15 parts of dried orange peel, 10-15 parts of bay leaf, 7-11 parts of clove, 5-10 parts of hot pepper and 5-10 parts of tsaoko amomum fruit.

Further, the preparation method of the bone soup further comprises the following steps: selecting 1000-2000 parts of big bone, cleaning, putting into the bone soup boiling barrel, boiling with cold water, removing blood foam, cleaning again, adding 1500-3000 parts of clear water, and boiling for 180-240 minutes to obtain the big bone soup.

Further, the step of performing a seasoning operation further comprises: removing foreign matters on the surface of the spiced beef, placing the spiced beef on an air drying rack, and drying by natural wind or a heating device.

The invention has the beneficial effects that:

the invention selects fresh beef, thus ensuring the taste of final cost; the raw beef is pickled in an injection mode, so that the water loss of the raw beef is prevented, the absorption of the raw beef to a pickling solution is improved, and the taste of the sauced beef is improved; the marinating material and the bone soup are combined for marinating, so that the original nutritional ingredients of the beef are ensured, and the taste of the marinated finished sauced beef is improved; can be produced in batch, and the finished product rate of the sauced beef is improved.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.

FIG. 1 is a flow chart of a method of making spiced beef in accordance with an embodiment of the present invention;

FIG. 2 is a structural view of a flushing device in the beef-with-soy production facility of the present invention;

FIG. 3 is a structural view of a kneading device in the beef with paste production apparatus of the present invention;

FIG. 4 is a structural view of a marinating apparatus in the beef-with-soy product manufacturing facility of the present invention;

FIG. 5 is a structural diagram of a regulating device in the beef-with-soy production facility of the present invention.

The parts in the drawings are numbered as follows:

11. washing the barrel; 12. a flush timer; 13. a flush switch; 22. a support mechanism; 31. rolling and kneading the barrel; 32. a rolling and kneading timer; 33. rolling and kneading the switch; 111. a roll axis; 112. a clean water inlet valve; 113. a sewage drain valve; 211. an injection sensor; 311. rolling and kneading the rod; 312. a motor; 411. decocting bone soup into a barrel; 413. a bone soup inlet valve; 414. a valve for discharging bone soup; 415. a timer for decocting bone soup; 421. boiling the marinade into a barrel; 423. a brine inlet valve; 424. a marinade discharging valve; 425. a time-meter for stewing the marinade; 431. a marinating barrel; 433. a bone soup inlet valve; 434. a marinade inlet valve; 435. a soup discharge valve for marinating soup; 436. a marinating timer; 441. a water storage barrel; 442. a water storage inlet valve; 443. a water storage outlet valve; 451. a first connecting pipe; 452. a second connecting pipe; 453. a third connecting pipe; 461. an operation table; 462. a display screen; 463. a controller; 4121. a first stirring arm; 4122. a first bellows pump; 4123. a first support riser; a timer; 4221. a second stirring arm; 4222. a second bellows pump; 4223. a second support riser; 4321. a third stirring arm; 4322. a third telescopic pump; 4323. and a third supporting vertical plate.

Detailed Description

The technical solutions of the present invention will be described clearly and completely with reference to the accompanying drawings, and it should be understood that the described embodiments are some, but not all embodiments of the present invention. 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.

In the description of the present invention, it is to be noted that the terms "pickling", "marinade soup", etc. are to be understood in a broad sense unless otherwise specifically defined and limited. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.

Example 1

The embodiment of the invention provides a production process of spiced beef, and the production process is shown in figure 1 and comprises the following steps:

s100, beef pretreatment:

selecting fresh raw beef, manually treating the raw beef, removing fascia, tendons, lymph, fat and the like on the raw beef, and washing away impurities such as extravasated blood, dirt and the like attached to the raw beef by using clear water to obtain the raw beef to be treated.

Cutting and decomposing raw beef into beef blocks of about 400g, and draining the beef blocks to obtain the pretreated beef blocks.

S200, beef pickling:

preparing an injection through a container, uniformly injecting the prepared injection into the pretreated beef blocks through an injection machine, ensuring that the pretreated beef fully absorbs the injection, wherein the injection rate is 20 percent, and obtaining the injected beef blocks, wherein the injection is prepared according to the following proportion: 0.01% of sodium nitrite, 3% of edible salt, 6% of white spirit, 0.2% of tripolyphosphate, 0.1% of TG enzyme, 1% of sugar, 0.11% of garlic powder and 0.4% of ginger powder.

And (3) putting the injected beef blocks into a rolling and kneading machine for rolling and kneading for 15 minutes, pausing for 25 minutes to ensure that the beef blocks are fully mixed with the injection and fully absorbed to obtain the rolled and kneaded beef blocks, wherein the total rolling and kneading time is 160 minutes.

S300, preparing marinade:

preparing a marinated sauce bag, mixing the marinated sauce bag, soy sauce, edible salt and clear water according to the ratio of 1:15:3:100, putting the mixture into a marinated sauce decocting pot for decocting for 55 minutes, taking out the marinated sauce bag after decocting is finished, and obtaining the marinated sauce for later use.

S400, marinating:

selecting 1000 parts of fresh big beef bones, cleaning the big beef bones with clear water, putting the big beef bones into a pot to be boiled in cold water, boiling the big beef bones for 30 minutes, fishing out the big beef bones, cleaning the big beef bones again with clear water, removing blood foam in the boiling process, adding 1500 parts of clear water into the pot again, putting the cleaned big beef bones into the pot, boiling the big beef bones for 180 minutes, and stirring the big beef bones once every 30 minutes in the boiling process to obtain the big beef bone soup.

And mixing the marinade and the bone soup according to the ratio of 1:2, putting into a boiling pot, heating for 40 minutes, and boiling to obtain the marinade soup.

And putting the rolled beef blocks into the marinade soup, decocting for 5 hours with medium fire, stirring once every 20 minutes in the decocting process to prevent sticking, and after the decocting is finished, turning off the fire and cooling to obtain the sauced beef.

S500, packaging:

removing foreign matters such as marinade residues on the surface of the cooled beef in sauce, air drying the beef in sauce on an air drying rack, and optionally naturally drying if the weather is dry; and if the weather is cold and moist, selecting a heating device to carry out air drying to obtain the air-dried sauced beef.

Cutting the air-dried sauced beef into fixed specifications and sizes by a cutting machine, filling the cut sauced beef into a sealing bag, and performing sealing operation by a compressor.

Example 2

The embodiment of the invention provides a production process of spiced beef, and the production process is shown in figure 1 and comprises the following steps:

s100, beef pretreatment:

selecting fresh raw beef, manually treating the raw beef, removing fascia, tendons, lymph, fat and the like on the raw beef, and washing away impurities such as extravasated blood, dirt and the like attached to the raw beef by using clear water to obtain the raw beef to be treated.

Cutting and decomposing raw beef into beef blocks of about 500g, and draining the beef blocks to obtain the pretreated beef blocks.

S200, beef pickling:

preparing an injection through a container, uniformly injecting the prepared injection into the pretreated beef blocks through an injection machine, ensuring that the pretreated beef fully absorbs the injection, wherein the injection rate is 30 percent, and obtaining the injected beef blocks, wherein the injection is prepared according to the following proportion: 0.02% of sodium nitrite, 4% of edible salt, 8% of white spirit, 0.5% of tripolyphosphate, 0.3% of TG enzyme, 2% of sugar, 0.33% of garlic powder and 0.6% of ginger powder.

And (3) putting the injected beef blocks into a rolling and kneading machine for rolling and kneading for 15 minutes, pausing for 25 minutes to ensure that the beef blocks are fully mixed with the injection and fully absorbed to obtain rolled and kneaded beef blocks, wherein the total rolling and kneading time is 240 minutes.

S300, preparing marinade:

preparing a marinated sauce bag, mixing the marinated sauce bag, soy sauce, edible salt and clear water according to the ratio of 1:15:3:100, putting the mixture into a marinated sauce decocting pot for decocting for 55 minutes, taking out the marinated sauce bag after decocting is finished, and obtaining the marinated sauce for later use.

S400, marinating:

selecting 2000 parts of fresh big ox bones, cleaning the big ox bones with clear water, putting the big ox bones into a pot, boiling the big ox bones in cold water, boiling the big ox bones for 30 minutes, fishing out the big ox bones, cleaning the big ox bones with clear water again, removing blood foam in the boiling process, adding 3000 parts of clear water into the pot again, putting the cleaned big ox bones into the pot, decocting the big ox bones for 240 minutes, and stirring the big ox bones once every 30 minutes in the decocting process to obtain the big bone soup.

And mixing the marinade and the bone soup according to the ratio of 2:3, putting into a boiling pot, heating for 60 minutes, and boiling to obtain the marinade soup.

And putting the rolled beef blocks into the marinade soup, decocting the beef blocks with medium fire for 7 hours, stirring the beef blocks once every 20 minutes in the decocting process to prevent the beef blocks from being stuck, and after the decocting process is finished, turning off the fire and cooling the beef blocks to obtain the sauced beef.

S500, packaging:

removing foreign matters such as marinade residues on the surface of the cooled beef in sauce, air drying the beef in sauce on an air drying rack, and optionally naturally drying if the weather is dry; and if the weather is cold and moist, selecting a heating device to carry out air drying to obtain the air-dried sauced beef.

Cutting the air-dried sauced beef into fixed specifications and sizes by a cutting machine, filling the cut sauced beef into a sealing bag, and performing sealing operation by a compressor.

Example 3

In order to realize the beef-sauce production processes of the above embodiments 1 and 2, an embodiment of the present invention provides a beef-sauce production apparatus, referring to fig. 2 to 5, including:

the device comprises a flushing device, an injection device, a rolling and kneading device, a marinating device and a regulating device; the control device comprises an operation panel 461, a display screen 462 and a controller 463, wherein the controller 463 is respectively connected with the operation panel 461 and the display screen 462; the controller 463 is connected to the flushing device, the injection device, the tumbling device and the marinating device, respectively.

The flushing device comprises a flushing barrel 11, a flushing timer 12 and a flushing switch 13, wherein a rolling shaft 111, a clean water inlet valve 112 and a sewage discharge valve 113 are arranged in the flushing barrel 11, and a controller 463 is respectively connected with the flushing timer 12, the rolling shaft 111, the clean water inlet valve 112 and the sewage discharge valve 113; the injection device comprises an injection mechanism and a supporting mechanism 22, wherein an injection sensor 211 is arranged on the injection mechanism, and a controller 463 is connected with the injection sensor 211; the tumbling device comprises a tumbling barrel 31, a tumbling timer 32 and a tumbling switch 33, wherein a tumbling rod 311 is arranged in the tumbling barrel 31, a motor 312 is arranged at the bottom of the tumbling barrel 31, the tumbling rod 311 is connected with the motor 312, and a controller 463 is respectively connected with the tumbling timer 32 and the motor 312.

The marinating device comprises a bone soup stewing mechanism, a marinating juice making mechanism and a marinating mechanism; the bone soup boiling mechanism comprises a bone soup boiling barrel 411, a first stirrer, a bone soup water inlet valve 413, a bone soup juice discharging valve 414 and a bone soup boiling timer 415, a heating plate is arranged at the bottom end inside the bone soup boiling barrel 411, the first stirrer comprises a first stirring arm 4121, a first telescopic pump 4122 and a first supporting vertical plate 4123, the first supporting vertical plate 4123 is fixedly connected with the outer wall of the bone soup boiling barrel 411, one end of the first telescopic pump 4122 is connected to one end of the first supporting vertical plate 4123, the other end of the first telescopic pump 4122 is connected with the first stirring arm 4121, one end of the first stirring arm 4121 is provided with a first inductor, and a controller 463 is respectively connected with the first inductor, the first telescopic pump 4122, the bone soup water inlet valve 413, the bone soup juice discharging valve 414 and the bone soup boiling timer 415; the marinade making mechanism comprises a marinade boiling barrel 421, a second stirring machine, a marinade water inlet valve 423, a marinade juice discharging valve 424 and a marinade boiling timer 425, a heating plate is arranged at the bottom end inside the marinade boiling barrel 421, the second stirring machine comprises a second stirring arm 4221, a second telescopic pump 4222 and a second supporting vertical plate 4223, the second supporting vertical plate 4223 is fixedly connected with the outer wall of the marinade boiling barrel 421, one end of the second telescopic pump 4222 is connected to one end of the second supporting vertical plate 4223, the other end of the second telescopic pump 4222 is connected with the second stirring arm 4221, one end of the second stirring arm 4221 is provided with a second sensor, and a controller 463 is respectively connected with the second sensor, the second telescopic pump 4222, the marinade water inlet valve 423, the marinade juice discharging valve 424 and the marinade boiling timer 425; the marinating mechanism comprises a marinating barrel 431, a third stirrer, a bone soup inlet valve 433, a marinating juice inlet valve 434, a marinating soup outlet valve 435 and a marinating timer 436, a heating plate is arranged at the bottom inside the marinating barrel 431, the third stirrer comprises a third stirring arm 4321, a third telescopic pump 4322 and a third supporting vertical plate 4323, the third supporting vertical plate 4323 is fixedly connected with the outer wall of the marinating barrel 431, one end of the third telescopic pump 4322 is connected to one end of the third supporting vertical plate 4323, the other end of the third telescopic pump 4322 is connected to the third stirring arm 4321, a third inductor is arranged at one end of the third stirring arm 4321, and a controller 463 is respectively connected with the third inductor, the third telescopic pump 4322, the bone soup inlet valve 433, the marinating juice inlet valve 434, the marinating soup outlet valve 435 and the marinating timer 436.

The marinating device also comprises a water storage mechanism and a connecting mechanism; the connection mechanism includes a first connection pipe 451, a second connection pipe 452, and a third connection pipe 453; the water storage mechanism comprises a water storage barrel 441, a water storage inlet valve 442 and a water storage outlet valve 443, the water storage inlet valve 442 is arranged at the upper end of the water storage barrel 441, the water storage outlet valve 443 is arranged at the lower end of the water storage barrel 441, and the controller 463 is respectively connected with the water storage inlet valve 442 and the water storage outlet valve 443; the first connection pipe 451 is connected to the bone soup stock valve 414 and the bone soup inlet valve 433, respectively; the second connecting pipe 452 is respectively connected with the brine discharging valve 424 and the brine inlet valve 434; the third connection pipe 453 is connected to the water storage outlet valve 443, the bone soup inlet valve 413, and the marinade inlet valve 423, respectively.

The numbers of the embodiments disclosed in the embodiments of the present invention are merely for description, and do not represent the merits of the embodiments.

The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes performed by the present specification and drawings, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.