阅读说明：本技术 一种酱牛肉食品制作方法及其处理装置 (Preparation method of spiced beef food and processing device thereof ) 是由 程丁丁 陈小刚 于 2020-12-29 设计创作，主要内容包括：本发明公开了一种酱牛肉食品制作方法及其处理装置,牛肉经过一段时间排酸、切割后分离腌制、随后放置在恒温通风环境下风干、最后在经过短暂的蒸制和一定时间的卤制,降低肉体腌制时的盐度,并保证牛肉的口感,最后降温并经过杀菌后,在进行真空包装,存储使用,本发明设置了一种利用可以翻转的夹板结构挂接牛肉进行排酸的酱牛肉食品处理装置和牛肉的酱牛肉制作方法,通过将腌制后的牛肉风干后再经过蒸煮,得到外表面具有韧性,内表面松软劲道的酱牛肉,相比于现有的酱牛肉来说口感风味更加,而且不会过咸,有效的解决了现有的速食酱牛肉在经过真空包装长时间封存后,肉体脂质析出造成肉体松软口感变得绵软,口感较差的问题。(The invention discloses a method for preparing a spiced beef food and a processing device thereof, the beef is subjected to acid discharge for a period of time, separated pickling after cutting, then placed in a constant-temperature ventilation environment for air drying, finally subjected to short steaming and marinating for a period of time, the salinity of the pickled beef is reduced, the taste of the beef is ensured, finally cooled, sterilized, vacuum-packaged and stored for use, the invention provides a device for treating the spiced beef food and a method for preparing the spiced beef by utilizing a reversible splint structure to hang the beef for acid discharge, the pickled beef is subjected to air drying and then cooking to obtain the spiced beef with tough outer surface and soft and chewy inner surface, compared with the existing spiced beef, the spiced beef has better taste and flavor of instant food, is not too salty, and effectively solves the problems that the existing spiced beef is subjected to long-time sealing and storage after vacuum packaging, the problems of soft meat, soft mouthfeel and poor mouthfeel caused by the separation of the lipid of the meat are solved.)

1. A preparation method of a sauced beef food is characterized by comprising the following steps:

firstly, preparing raw materials: taking beef lean, hanging and discharging blood by using a clamping jaw hook hung in series, and hanging in a room at 0-4 ℃ for acid discharge for 24-48 hours;

secondly, pickling raw materials: cutting the beef which is subjected to acid elimination into thick slices with the thickness of 10 cm, soaking the aniseed and the pepper water in water with the same volume to prepare material water, mixing the material water with the salt, the monosodium glutamate, the white sugar, the five spice powder, the ginger juice, the spices, the sweet flour paste and the beef, pickling, and pickling the mixed meat material at the room temperature of 5-10 ℃ for 36-72 hours;

step three, air drying: placing the pickled beef in a constant-temperature ventilation chamber for 36-48 hours, turning the beef once during air drying to ensure that the air-dried thickness of the outer surface of the beef is 2-5 mm, and the interior of the beef slices is still soft;

fourthly, steaming, namely steaming the air-dried beef for 15 minutes in a high-pressure steamer at the temperature of 110-;

fifthly, marinating, namely putting the steamed beef into water with the volume 1.5 times of that of the beef for stewing for 25 minutes, wherein the volume of the water is 1.5 times of that of the beef;

and sixthly, fishing out the beef, performing vacuum sterilization and then performing vacuum packaging.

2. A sauced beef food processing device comprises a hanging device (1), and is characterized in that: the bottom of hanging and connecting device (1) has hung collection device (2), it includes fixed rail (11) to hang and connect device (1), the internal surface of fixed rail (11) has cup jointed downwardly extending and has been equipped with jib (15), fixture (3) include retainer plate (31), the internal surface of retainer plate (31) cup joints the surface at jib (15), the surface of retainer plate (31) has cup jointed ring (32), the outside end of cup jointing ring (32) is equipped with fixed plate (35), the outside end of fixed plate (35) articulates there is returning face plate (39), the inboard fixed surface of returning face plate (39) and fixed plate (35) is installed and is pricked the meat awl.

3. The beef with paste food processing device of claim 2, wherein: the lower surface of the fixed rail (11) is provided with a sliding groove (12), the inner surface of the sliding groove (12) is sleeved with a guide wheel (14), the inner side end of the guide wheel (14) is provided with a hanging bracket (13), and the bottom end of the hanging bracket (13) is assembled at the top end of a hanging rod (15).

4. The beef with paste food processing device of claim 3, wherein: and a hook (16) is integrally formed at the bottom end of the hanging rod (15).

5. The beef with paste food processing device of claim 4, wherein: the collecting device (2) comprises a hanging ring (21), a connecting rod (22) is integrally formed on the lower surface of the hanging ring (21), and a connecting cover (23) is integrally formed at the bottom end of the connecting rod (22).

6. The beef with paste food processing device of claim 5, wherein: the surface of cup jointing ring (32) is equipped with mount (33), the outside end of mount (33) is equipped with bracing piece (34), the bottom assembly of bracing piece (34) is on the top of fixed plate (35), the outside end of bracing piece (34) is equipped with loop bar (36), fixed axle (38) has been cup jointed to the surface of loop bar (36), the bottom assembly of fixed axle (38) is on the top of returning face plate (39).

7. The beef with paste food processing device of claim 6, wherein: shaft holes (211) are formed in the side surface of the fixed shaft (38) and the outer surface of the sleeve rod (36), and a torsion spring (37) is sleeved on the outer surface of each shaft hole (211).

8. The beef with paste food processing device of claim 7, wherein: the outer surface of the turnover plate (39) is provided with a handle (310).

Technical Field

The invention relates to the field of spiced beef, in particular to a preparation method of spiced beef food and a processing device thereof.

Background

The sauced beef, a dish name, is a meat product prepared by pickling beef serving as a main raw material with various seasonings, is delicious and rich in taste, and is often cut into slices to be eaten as a dish with wine. The sauced beef eaten in winter has the effects of warming the stomach and dispelling cold, is one of good products for nourishing in winter, and has the advantages that the high-quality sauced beef is purplish red in color and luster, oily and bright, and a small amount of beef tendon in the muscle is yellow and transparent; the meat quality is compact, the meat is kept complete and cannot be loosened when being sliced, and the section is bean paste; the instant sauced beef is moderate in salinity, rich in sauce flavor, crisp, tender and refreshing, not hard and not hard, is suitable for being directly eaten after being prepared for a certain time, and with the development of the food industry, the number of instant sauced beef is increased, and after the existing instant sauced beef is packaged for a long time and sealed and stored in vacuum, the meat body lipid is separated out to cause the soft meat taste to become soft and the taste is poor.

Disclosure of Invention

The invention aims to provide a preparation method of a spiced beef food and a processing device thereof, which aim to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of a sauced beef food is characterized by comprising the following steps:

firstly, preparing raw materials: taking beef lean, hanging and discharging blood by using a clamping jaw hook hung in series, and hanging in a room at 0-4 ℃ for acid discharge for 24-48 hours;

secondly, pickling raw materials: cutting the beef which is subjected to acid elimination into thick slices with the thickness of 10 cm, soaking the aniseed and the pepper water in water with the same volume to prepare material water, mixing the material water with the salt, the monosodium glutamate, the white sugar, the five spice powder, the ginger juice, the spices, the sweet flour paste and the beef, pickling, and pickling the mixed meat material at the room temperature of 5-10 ℃ for 36-72 hours;

step three, air drying: placing the pickled beef in a constant-temperature ventilation chamber for 36-48 hours, turning the beef once during air drying to ensure that the air-dried thickness of the outer surface of the beef is 2-5 mm, and the interior of the beef slices is still soft;

fourthly, steaming, namely steaming the air-dried beef for 15 minutes in a high-pressure steamer at the temperature of 110-;

fifthly, marinating, namely putting the steamed beef into water with the volume 1.5 times of that of the beef for stewing for 25 minutes, wherein the volume of the water is 1.5 times of that of the beef;

and sixthly, fishing out the beef, performing vacuum sterilization and then performing vacuum packaging.

The utility model provides a sauced beef food processing apparatus, includes hangs and connects the device, it has connect collection device to hang the bottom of connecing the device, it includes the fixed rail to hang and connect the device, the internal surface of fixed rail has cup jointed downwardly extending and has been equipped with the jib, fixture includes the retainer plate, the internal surface of retainer plate cup joints the surface at the jib, the surface of retainer plate has cup jointed the ring, the outside end of cup jointing the ring is equipped with the fixed plate, the outside end of fixed plate articulates there is the returning face plate, the inboard fixed surface of returning face plate and fixed plate is installed with the thorn meat awl.

Preferably, the lower surface of the fixed rail is provided with a sliding groove, the inner surface of the sliding groove is sleeved with a guide wheel, the inner side end of the guide wheel is provided with a hanging bracket, and the bottom end of the hanging bracket is assembled at the top end of the hanging rod.

Preferably, the bottom end of the hanger rod is integrally formed with a hook.

Preferably, the collecting device comprises a hanging ring, a connecting rod is integrally formed on the lower surface of the hanging ring, and a connecting cover is integrally formed at the bottom end of the connecting rod.

Preferably, the outer surface of the sleeving ring is provided with a fixing frame, the outer side end of the fixing frame is provided with a supporting rod, the bottom end of the supporting rod is assembled at the top end of the fixing plate, the outer side end of the supporting rod is provided with a sleeving rod, the outer surface of the sleeving rod is sleeved with a fixing shaft, and the bottom end of the fixing shaft is assembled at the top end of the turnover plate.

Preferably, shaft holes are formed in the side surface of the fixed shaft and the outer surface of the sleeve rod, and a torsion spring is sleeved on the outer surface of each shaft hole.

Preferably, the outer surface of the flipping panel is equipped with a handle.

Compared with the prior art, the invention has the beneficial effects that: according to the invention, the device for processing the spiced beef food and the method for making the spiced beef by using the beef which can be overturned and is hung on the splint structure to discharge the acid are arranged, the pickled beef is dried in the air and then is steamed, and the spiced beef with tough outer surface and soft and chewy inner surface is obtained.

Drawings

FIG. 1 is a schematic structural view of a beef acid-removing rack according to the present invention;

FIG. 2 is a schematic view of the beef acid-removing rack assembly of the present invention;

FIG. 3 is an assembly view of the beef acid-removing rack of the present invention.

In the figure: 1. the hanging device comprises a hanging device 11, a fixed rail 12, a sliding groove 13, a hanging bracket 14, a guide wheel 15, a hanging rod 16, a hook 2, a collecting device 21, a hanging ring 22, a connecting rod 23, a connecting cover 3, a clamping mechanism 31, a fixing ring 32, a sleeving ring 33, a fixing frame 34, a supporting rod 35, a fixing plate 36, a sleeving rod 37, a torsion spring 38, a fixing shaft 39, a turnover plate 310, a handle 311 and a shaft hole.

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 method of a sauced beef food is characterized by comprising the following steps:

firstly, preparing raw materials: taking beef lean, hanging and discharging blood by using a clamping jaw hook hung in series, and hanging in a room at 0-4 ℃ for acid discharge for 24-48 hours;

secondly, pickling raw materials: cutting the beef which is subjected to acid elimination into thick slices with the thickness of 10 cm, soaking the aniseed and the pepper water in water with the same volume to prepare material water, mixing the material water with the salt, the monosodium glutamate, the white sugar, the five spice powder, the ginger juice, the spices, the sweet flour paste and the beef, pickling, and pickling the mixed meat material at the room temperature of 5-10 ℃ for 36-72 hours;

step three, air drying: placing the pickled beef in a constant-temperature ventilation chamber for 36-48 hours, turning the beef once during air drying to ensure that the air-dried thickness of the outer surface of the beef is 2-5 mm, and the interior of the beef slices is still soft;

fourthly, steaming, namely steaming the air-dried beef for 15 minutes in a high-pressure steamer at the temperature of 110-;

fifthly, marinating, namely putting the steamed beef into water with the volume 1.5 times of that of the beef for stewing for 25 minutes, wherein the volume of the water is 1.5 times of that of the beef;

sixthly, fishing out the beef, sterilizing in vacuum and then packaging in vacuum;

according to the invention, the device for processing the spiced beef food and the method for making the spiced beef by using the beef which can be overturned and is hung on the splint structure to discharge the acid are arranged, the pickled beef is dried in the air and then is steamed, and the spiced beef with tough outer surface and soft and chewy inner surface is obtained.

A sauced beef food processing device comprises a hanging device 1, a collecting device 2 is hung at the bottom end of the hanging device 1, the hanging device 1 comprises a fixed rail 11, the inner surface of the fixed rail 11 is sleeved with a suspension rod 15 which extends downwards, a clamping mechanism 3 comprises a fixed ring 31, the inner surface of the fixed ring 31 is sleeved on the outer surface of the suspension rod 15, the outer surface of the fixed ring 31 is sleeved with a sleeving ring 32, the outer side end of the sleeving ring 32 is provided with a fixed plate 35, the outer side end of the fixed plate 35 is hinged with a turnover plate 39, and meat stabs are fixedly arranged on the inner side surfaces of the turnover plate 39 and the fixed plate 35.

Specifically, a sliding groove 12 is formed in the lower surface of the fixed rail 11, a guide wheel 14 is sleeved on the inner surface of the sliding groove 12, a hanger 13 is assembled at the inner end of the guide wheel 14, and the bottom end of the hanger 13 is assembled at the top end of a hanger rod 15.

Specifically, a hook 16 is integrally formed at the bottom end of the hanger rod 15.

Particularly, collection device 2 includes link 21, the lower surface integrated into one piece of link 21 has connecting rod 22, the bottom integrated into one piece of connecting rod 22 has connecting cover 23, utilize 16 and the link 21 of couple of collection device 2 of being convenient for, do benefit to the bloody water of collecting beef, be convenient for collect the processing, the back is handled to the bloody water again, outwards open returning face plate 39, the inside of connecting cover 23 can directly fall to the meat piece, be convenient for transport, when articulating again, also can articulate collection device 2 of placing the meat piece and articulate 16's inside back again, hang the meat piece in the inboard of returning face plate 39 and fixed plate 35 one by one, the workman's operation of being convenient for, time saving and labor saving.

Specifically, the outer surface of the socket ring 32 is assembled with a fixed frame 33, the outer side end of the fixed frame 33 is assembled with a support rod 34, the bottom end of the support rod 34 is assembled at the top end of the fixed plate 35, the outer side end of the support rod 34 is assembled with a loop bar 36, the outer surface of the loop bar 36 is sleeved with a fixed shaft 38, and the bottom end of the fixed shaft 38 is assembled at the top end of the turnover plate 39.

Particularly, the side surface of fixed axle 38 and the surface of loop bar 36 have all been seted up shaft hole 211, and torque spring 37 has been cup jointed to the surface of shaft hole 211, utilizes torque spring 37 to guarantee that returning plate 39 can overturn and can automatic playback centre gripping meat piece, before the row of sour again, beef need cut into suitable size and cut even block, guarantees that the homogeneity of meat piece can improve row sour efficiency.

Specifically, the outer surface of the flipping panel 39 is fitted with a handle 310.

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.