CN105614454A - Process for manufacturing beef food with borneol - Google Patents
Process for manufacturing beef food with borneol Download PDFInfo
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- CN105614454A CN105614454A CN201410584506.1A CN201410584506A CN105614454A CN 105614454 A CN105614454 A CN 105614454A CN 201410584506 A CN201410584506 A CN 201410584506A CN 105614454 A CN105614454 A CN 105614454A
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- beef
- borneol
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- cube meat
- meat
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Abstract
The invention discloses a food for manufacturing a beef food with borneol. The beef food is prepared from the following raw materials in parts by weight: 100 parts of beef, 2-3 parts of edible salt, 1-2 parts of white sugar, 1-2 parts of gourmet powder, 1-2 parts of borneol distillate, 1-3 parts of borneol extract oil and 1-2 parts of sesame oil. The method comprises the steps of raw material treatment, borneol extraction, twisting and pickling, airing and roasting, material mixing and seasoning. Beef with high nutrition and borneol with excellent penetration and medicinal value are combined, and a unique beef snack food with borneol, which has fresh borneol fragrance, beef flavor, easily absorbed nutrition and special drug effects of borneol, including inhibiting bacteria, resisting inflammation and the like, is provided to people.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of borneol beef food processing technology.
Background technology
Borneolum Syntheticum has anthelmintic, antipyretic, releases smooth muscle spasm, the effect such as eliminate the phlegm. Perfume industry is generally used for the odor type of medicinal herbs Camphora, and in the flavor essence such as lavandula angustifolia, GULONG and Folium Pini. In the processing technology of current beef food, the finished product made is of low nutritive value, it is impossible to enough well controls product cost, and makes product nutrient laden.
Summary of the invention
For the above-mentioned technical problem overcoming prior art to exist, it is an object of the invention to, it is provided that a kind of borneol beef food processing technology, the present invention not only manufacturing process is simple, production efficiency is higher, and food mouthfeel is better, the holding time is longer.
Borneol beef food processing technology provided by the invention, comprises the following steps:
(1) fresh beef processes: chooses fresh beef and repairs, and rejects fat, tendon, blood stains, is divided into cube meat or cutlet;
(2) knead-salting: take the beef being divided into cube meat or cutlet and Sal, white sugar, Borneolum Syntheticum distillate, monosodium glutamate by described weight portion, tumbling is carried out after described Sal, white sugar, Borneolum Syntheticum distillate, monosodium glutamate and beef being mixed thoroughly, pickle after tumbling, cube meat must be pickled; Described Borneolum Syntheticum distillate is leaves sheet and the sprig of pure Borneolum Syntheticum Lignum cinnamomi camphorae are cleaned pulverizing and be placed in boiler, under 720��940mmHg pressure, uses steam distillation 30-70 minute in 90��117 DEG C of temperature, evaporant passes into condenser cooling and obtains;
(3) baking is dried: described cube meat of pickling is carried out wind dries and drains moisture, is then placed in baking oven and toasts, cattle meat must be dried;
(4) spice seasoning: be cut into small pieces by described drying beef, weighs this 100 parts of drying beef being cut into small pieces and auxiliary and condiment by weight proportion, namely obtains seasoning cube meat after mixing thoroughly; Described auxiliary and condiment includes Oleum sesami 1-2 part;
(5) vacuum packaging: by packaged for described flavoured meat enter steaming and decocting plastic bag, vacuum packing machine evacuation carries out heat sealed package;
(6) high temperature high pressure process and sterilization: entering to put into retorts by the seasoning cube meat after packaging, 5-10 minute heating-up time, temperature is 115-128 DEG C, pressure is 1.5-3.0 atmospheric pressure, keep 15-18 minute, keep pressure water-cooled cooling 9-13 minute, be down to 40-66 DEG C.
Borneol beef food processing technology provided by the invention, it has the beneficial effects that, overcomes prior art beef processing food operation more, and the problem that workload is big improves production efficiency; Avoid because finished product is of low nutritive value, the shelf-life short mass defect caused, utilization rate of raw materials is high, reduces production cost; It is effectively ensured food quality.
Detailed description of the invention
Below in conjunction with an embodiment, borneol beef food processing technology provided by the invention is described in detail.
Embodiment
The borneol beef food processing technology of the present embodiment, comprises the following steps:
(1) fresh beef processes: chooses fresh beef and repairs, and rejects fat, tendon, blood stains, is divided into cube meat or cutlet;
(2) knead-salting: take the beef being divided into cube meat or cutlet and Sal, white sugar, Borneolum Syntheticum distillate, monosodium glutamate by described weight portion, tumbling is carried out after described Sal, white sugar, Borneolum Syntheticum distillate, monosodium glutamate and beef being mixed thoroughly, pickle after tumbling, cube meat must be pickled; Described Borneolum Syntheticum distillate is leaves sheet and the sprig of pure Borneolum Syntheticum Lignum cinnamomi camphorae are cleaned pulverizing and be placed in boiler, under 940mmHg pressure, uses steam distillation 70 minutes in 117 DEG C of temperature, evaporant passes into condenser cooling and obtains;
(3) baking is dried: described cube meat of pickling is carried out wind dries and drains moisture, is then placed in baking oven and toasts, cattle meat must be dried;
(4) spice seasoning: be cut into small pieces by described drying beef, weighs this 100 parts of drying beef being cut into small pieces and auxiliary and condiment by weight proportion, namely obtains seasoning cube meat after mixing thoroughly; Described auxiliary and condiment includes Oleum sesami 2 parts;
(5) vacuum packaging: by packaged for described flavoured meat enter steaming and decocting plastic bag, vacuum packing machine evacuation carries out heat sealed package;
(6) high temperature high pressure process and sterilization: entering to put into retorts by the seasoning cube meat after packaging, 10 minutes heating-up times, temperature is 115 DEG C, and pressure is 3.0 atmospheric pressure, keeps 18 minutes, keeps pressure water-cooled cooling 13 minutes, is down to 66 DEG C.
Claims (1)
1. a borneol beef food processing technology, it is characterised in that: said method comprising the steps of:
(1) fresh beef processes: chooses fresh beef and repairs, and rejects fat, tendon, blood stains, is divided into cube meat or cutlet;
(2) knead-salting: take the beef being divided into cube meat or cutlet and Sal, white sugar, Borneolum Syntheticum distillate, monosodium glutamate by described weight portion, tumbling is carried out after described Sal, white sugar, Borneolum Syntheticum distillate, monosodium glutamate and beef being mixed thoroughly, pickle after tumbling, cube meat must be pickled; Described Borneolum Syntheticum distillate is leaves sheet and the sprig of pure Borneolum Syntheticum Lignum cinnamomi camphorae are cleaned pulverizing and be placed in boiler, under 720��940mmHg pressure, uses steam distillation 30-70 minute in 90��117 DEG C of temperature, evaporant passes into condenser cooling and obtains;
(3) baking is dried: described cube meat of pickling is carried out wind dries and drains moisture, is then placed in baking oven and toasts, cattle meat must be dried;
(4) spice seasoning: be cut into small pieces by described drying beef, weighs this 100 parts of drying beef being cut into small pieces and auxiliary and condiment by weight proportion, namely obtains seasoning cube meat after mixing thoroughly; Described auxiliary and condiment includes Oleum sesami 1-2 part;
(5) vacuum packaging: by packaged for described flavoured meat enter steaming and decocting plastic bag, vacuum packing machine evacuation carries out heat sealed package;
(6) high temperature high pressure process and sterilization: entering to put into retorts by the seasoning cube meat after packaging, 5-10 minute heating-up time, temperature is 115-128 DEG C, pressure is 1.5-3.0 atmospheric pressure, keep 15-18 minute, keep pressure water-cooled cooling 9-13 minute, be down to 40-66 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410584506.1A CN105614454A (en) | 2014-10-28 | 2014-10-28 | Process for manufacturing beef food with borneol |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410584506.1A CN105614454A (en) | 2014-10-28 | 2014-10-28 | Process for manufacturing beef food with borneol |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105614454A true CN105614454A (en) | 2016-06-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410584506.1A Pending CN105614454A (en) | 2014-10-28 | 2014-10-28 | Process for manufacturing beef food with borneol |
Country Status (1)
| Country | Link |
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| CN (1) | CN105614454A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108541895A (en) * | 2018-05-30 | 2018-09-18 | 胡江宇 | Local flavor beef and preparation method thereof |
-
2014
- 2014-10-28 CN CN201410584506.1A patent/CN105614454A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108541895A (en) * | 2018-05-30 | 2018-09-18 | 胡江宇 | Local flavor beef and preparation method thereof |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160601 |