CN107348375A - Marinated beef with improved taste and prolonged shelf life and preparation method thereof - Google Patents
Marinated beef with improved taste and prolonged shelf life and preparation method thereof Download PDFInfo
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- CN107348375A CN107348375A CN201710700132.9A CN201710700132A CN107348375A CN 107348375 A CN107348375 A CN 107348375A CN 201710700132 A CN201710700132 A CN 201710700132A CN 107348375 A CN107348375 A CN 107348375A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 230000002035 prolonged effect Effects 0.000 title 1
- 235000013372 meat Nutrition 0.000 claims abstract description 38
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- 150000004676 glycans Chemical class 0.000 description 3
- 229910052736 halogen Inorganic materials 0.000 description 3
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- 230000026030 halogenation Effects 0.000 description 1
- 238000005658 halogenation reaction Methods 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
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- 238000009777 vacuum freeze-drying Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/037—Freeze-drying, i.e. cryodesiccation or lyophilisation; Apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses marinated beef capable of improving taste and prolonging shelf life and a preparation method thereof, wherein the marinated beef is prepared from the following raw materials in parts by weight: bitter bamboo leaves, beef, ginger, star anise, fistular onion stalk, dried hot pepper, salt, Chinese angelica, astragalus, cassia bark, yellow wine, hawthorn powder, Sichuanese pepper corn powder, rapeseed oil and a proper amount of water. The bamboo leaf powder and the soup extracted from the spices are mixed and then marinated for tasty, wherein the ultrasonic action is adopted, the marinating effect is improved, the spiced beef is tasty, the beef is not boiled for a long time, and meanwhile, part of moisture in the surface layer meat is volatilized through freeze-drying and dehydration in the preparation process, so that the meat is tight, has good taste and relatively prolongs the quality guarantee period.
Description
Technical field
The invention belongs to the technology field of marinated food, and in particular to a kind of halogen for improving mouthfeel and extending the shelf life
Beef processed and preparation method thereof.
Background technology
Past stew in soy sauce based food such as most of Chicken Feet with Pickled Peppers is now to do now to sell, but as market demand increases, to prolong
The long products shelf-life, frequently with vacuum packaging, high temperature sterilization, the measures such as preservative are added to control the bacteria containing amount of product.But
High temperature high pressure sterilizing can make Chicken Feet with Pickled Peppers soft rotten, and elasticity reduces, and juice loss is serious, be lacked to overcome caused by high temperature sterilization
Fall into, the low temperature sterilization method that most of like product uses at present is radiation sterilizing.Radiation sterilizing is a kind of cold process for sterilizing,
The original color of product can be preferably kept, nutriment loss is reduced, improves edible quality.
With the development of work of conceding the land to forestry, bamboo cultivated area is just accounted for entirely with annual 3% speed increase, its output value
The 18% of state's forest culture and management gross output value.Bamboo has in fields such as building, traffic, water conservancy, agricultural, handicraft, paper-making industries widely should
With although however, as the discarded object after bamboo processing and utilization --- the leaf of bamboo has long medicinal and edible history in China,
But it is developed and relatively lagged behind.Recently achievement in research shows, substantial amounts of flavone compound and life are contained in Bitter Bamboo Leaf
Thing active polysaccharide and other active ingredients.Flavone compound has obvious antiulcer, spasmolysis, antibacterial, anti-inflammatory, reducing blood lipid and town
The physiological actions such as pain, also there is superoxide radical etc. in stronger removing organism.
Because market expands constantly, meat products is more and more, and the selection of people is also more and more, will produce accordingly
Raw meat product is remaining serious, and processing mode generally is that soon expired meat products is made by processing ripe material
Can, frozen food either vacuum-packed food etc., the waste of food can be reduced by such method, but such as
Chicken Feet with Pickled Peppers, stew in soy sauce trotter, stew in soy sauce chicken leg or beef, dried fish etc. are even in processing of the encapsulation money by sterilization, in vacuum packet
It is unavoidable after a period of time in pack also to be influenceed by temperature, humidity, packaging effect etc., the mouthfeel of processed meat food stuff, color and luster and
Taste is all different degrees of to be affected；Show meat tissue softening stickness, the dimmed tarnish of color and luster, while with a large amount of juice
There is bad smell in liquid stream；The present invention is directed to this point, a kind of new method will be developed, by adding the fragrant pungent of Bitter Bamboo Leaf powder
Material extract solution is to pickle, the tasty meat product of halogenation, improves its antiseptic antioxidation activity, reaches the purpose to extend the shelf life.
The content of the invention
The present invention improves seal-packed meat food from the angle for improving the mouthfeel of processed meat food stuff and extending the shelf life
The quality of product, realized particular by following method：
A kind of stew in soy sauce beef for improving mouthfeel and extending the shelf life, is made up of the raw material of following parts by weight：Bitter Bamboo Leaf 30 ~ 45, beef
80 ~ 120, ginger 3 ~ 8, anise 5 ~ 10, Bulbus Allii Fistulosi 2 ~ 7, chilli 15 ~ 25, salt 20 ~ 30, Radix Angelicae Sinensis 1 ~ 5, the Radix Astragali 2 ~ 6, cassia bark 4 ~
9th, yellow rice wine 20 ~ 40, hawthorn powder 3 ~ 8, zanthoxylum powder 2 ~ 6, rapeseed oil 5 ~ 10 and appropriate water.
A kind of preparation method for improving the stew in soy sauce beef that mouthfeel extends the shelf life, including following steps,
（1）By the leaf of bamboo clean up after drying 10 ~ 15h in 60 ~ 80 DEG C of baking ovens, stir once per 2h, it is ground after taking-up
80 ~ 120 mesh sieves, saved backup in light tight container；
（2）Beef is put into slaughterhouse, adds the clear water of 5 ~ 10 times of its parts by weight, cooks 80 ~ 120min, taking-up is put into refrigerator
Freezing, 2 ~ 3d of cold storage under the conditions of -18 ~ -5 DEG C, after the completion of be put into container, lower pressure is 0.1 ~ 0.4MPa, temperature 30 ~ 60
DEG C, place 3 ~ 6h of drying and dehydrating；
（3）Mixing anise, Bulbus Allii Fistulosi, chilli and other following residual components being not directed to, are put into the vegetable seed oil cauldron for being preheated to boiling
The middle quick-fried perfume (or spice) of 3 ~ 7min of frying, then by solid-liquid ratio 1:6 ~ 12 add water, disposably boil, and then small fire decocts 50 ~ 80min, filtering
Obtain soup；
（4）Will（3）Gained soup with（1）Gained Bitter Bamboo Leaf pulvis mixes, and is modulated into lotion, is then uniformly applied to（2）Ox
Meat surface, in 40 ~ 50kHz of ultrasonic frequency, 70 ~ 80 DEG C, 20 ~ 30min of action time of Extracting temperature, after the completion of take out, stand
20 ~ 30h is pickled, last clear water rinses surface residual debris, dries surface moisture.
The first step first：Meat material is put into clear water and cooks a period of time, by meat is cooked while well-done, in general
Processed meat food stuff meat is unfavorable for very much eating firmly, while it is to improve flesh by boiling that the cooking of the present invention, which also has a very big effect,
Moisture in meat tissue and cortex gap, improve the content of wherein Free water, meat is soft tasty, the effect of just melt in the mouth be because
To be filled with moisture in meat fiber, make caused by muscle tissue damage.This step can allow meat（Trotter, duck pawl, chicken feet,
Chicken leg, chicken gizzard etc.）The material for being usually used in shelf stable prepared foods fully absorbs water, and causes meat to expand.
Second step：Meat material is put into refrigerator and freezed, 2 ~ 3d of cold storage, inhales meat under the conditions of being stored in -18 ~ -5 DEG C
The Free water of receipts freezes to form ice crystal, and then low temperature volatilizees moisture under lower pressure, the step of being similarly to vacuum freeze-drying, still
Because so expending a large amount of material resources above, lower pressure is 0.1 ~ 0.4MPa, 30 ~ 60 DEG C of temperature without too harsh,
This process is ice crystal is directly evaporate into without the process of water in air, while is stayed in the meat fiber of meat material
More space has been descended, while has invented to cut into slices by the wax of this process meat by micro- sem observation and finds：Without cold storage
Meat product, its internal junction hoof tissue line is neat, and closely coupled each other, machine intimal surface is smooth, and plasm distribution is equal
It is even, the meat after freezing after vacuum dehydration, its muscle fibers contract after being denatured, the gap increase between fiber, muscle fibre
Cross section take on a different shape, fibrous inside occur cavity, it is in irregular shape, machine inner membrance and exomysium rupture.Muscle fibre it
Between form big ice crystal, extrude neighbouring muscle fibre, be allowed to that different degrees of distortion occurs, change original shape, together
When cause breach on the surface of meat, this point is easy to pickle tasty.
3rd step：The preparation of halogen material, spice is decocted repeatedly to obtain stew in soy sauce soup stock, traditional method is by stew in soy sauce soup stock
For directly soaking meat material, such method, not tight after meat immersion, meat is soft, and long-time storage easily occurs
The rotten to the corn situation of meat, and water absorption is excessive, for immediately edible not bad, but long-time storage is detrimental to, in soup stock
The lactic acid bacteria that microorganism, particularly dominant bacteria taste hypoxemia or anaerobism can grow, lactic acid bacteria can produce acid with decomposing protein
The taste and smell lost, is unfavorable for the formation of taste.So immersion stew in soy sauce the method present invention without using.
4th step：Using the fiber pulvis of Bitter Bamboo Leaf as carrier, then by the effect of ultrasonic wave, pickle tasty.Hair
Bright Bitter Bamboo Leaf fiber pulvis be by the leaf of bamboo clean up after in 60 ~ 80 DEG C of baking ovens dry about 10 ~ 15h（Do not have 2h to stir one
It is secondary）, 80 ~ 120 mesh sieves are crushed after taking-up, are saved backup in light tight container.Then by after the concentration of the soup stock of stew in soy sauce with hardship
Leaf of bamboo pulvis is mixed into lotion, and lotion is uniformly applied to the surface of stew in soy sauce material, then in 40 ~ 50kHz of ultrasonic frequency, carries
Take 70 ~ 80 DEG C of temperature, 20 ~ 30min of action time；After the completion of take out, standing pickle 20 ~ 30h, finally utilize clear water eluting surface
Bitter Bamboo Leaf pulvis.Dietary fiber is rich in the leaf of bamboo, effect of the dietary fiber to human body, is not spoken more here, the present invention is main
It is that the connecting key that macromolecular components in fiber are improved by the hole blast action of ultrasonic wave is broken, is changed into smaller small molecule
Special fibre composition, while part insoluble composition can be made to be changed into soluble component, the fine and close mesh space structure of fiber
It is changed into loose network structure, volume and specific surface area increase, the water absorbing force having, retention ability, expansive force and oil sucting force increase
By force, the mouthfeel of meat and shelf-life all increase, and judge that the reason for possible is that the delicate fragrance mouthfeel that the leaf of bamboo carries also enters meat
In matter material, while stew in soy sauce soup stock is on porous meat surface, easier tasty under the influence of the ultrasonic waves.Improve the shelf-life
The reason for possible is：On the one hand the effect of ultrasonic wave has refined the dietary fiber in leaf of bamboo pulvis, improve the oil suction of dietary fiber
Power, reduces the fat content of meat material, and grease is to cause meat to go bad one of the reason for critically important；Simultaneously in Bitter Bamboo Leaf
Polysaccharides in Bamboo Leaves, bamboo-leaves flavones there is extraction effect, the oxidation resistance of these active polysaccharides from plants is very strong, so improving halogen
The shelf-life of food processed.
The meat material of the last present invention is in good taste, and meat is tight tasty and refreshing, long shelf-life, the leaf of bamboo dietary fiber tool contained
There are the functions such as rush digestion.
Beneficial effects of the present invention：Bamboo leaf powder and the soup mixing of spice extraction, then stew in soy sauce is tasty, wherein employing
Ul-trasonic irradiation, stew in soy sauce effect is improved, more tasty, beef without long-time because cook, while pass through in preparation process
Lyophilized dehydration, the portion of water in the meat of top layer is volatilized so meat is tight, there is good taste, the shelf-life also prolongs relatively
It is long.
Embodiment
A kind of stew in soy sauce beef for improving mouthfeel and extending the shelf life, by following weight（Kg）Raw material be made：Bitter Bamboo Leaf 35, ox
Meat 90, ginger 5, anise 8, Bulbus Allii Fistulosi 5, chilli 20, salt 22, Radix Angelicae Sinensis 2, the Radix Astragali 4, cassia bark 4, yellow rice wine 30, hawthorn powder 6, Chinese prickly ash
Powder 3, rapeseed oil 6 and appropriate water.
A kind of preparation method for improving the stew in soy sauce beef that mouthfeel extends the shelf life, including following steps,
（1）Stirred what the leaf of bamboo cleaned up once after dry 12h in 75 DEG C of baking ovens, every 2h, ground 80 mesh sieve after taking-up,
Saved backup in light tight container；
（2）Beef is put into slaughterhouse, adds the clear water of 6 times of its parts by weight, cooks 100min, taking-up, which is put into refrigerator, to be freezed,
The cold storage 3d under the conditions of -10 DEG C, after the completion of be put into container, lower pressure is 0.2MPa, temperature 50 C, places drying and dehydrating
5h；
（3）Mixing anise, Bulbus Allii Fistulosi, chilli and other following residual components being not directed to, are put into the vegetable seed oil cauldron for being preheated to boiling
The middle quick-fried perfume (or spice) of frying 6min, then by solid-liquid ratio 1:8 add water, disposably boil, and then small fire decocts 65min, filters to obtain soup；
（4）Will（3）Gained soup with（1）Gained Bitter Bamboo Leaf pulvis mixes, and is modulated into lotion, is then uniformly applied to（2）Ox
Meat surface, in ultrasonic frequency 45kHz, 75 DEG C, action time 25min of Extracting temperature, after the completion of take out, standing pickles 25h, most
Clear water rinses surface residual debris afterwards, dries surface moisture.
Invention effect counts：
The beef of the beef of the present invention and common stew in soy sauce is done into contrast and finds that beef meat of the present invention is more tight, in good taste, mouth
Taste is pure and fresh, and the shelf-life is longer, glossy.
Commonsense method stew in soy sauce beef：Meat is loose, have juice to ooze out, meat is nonelastic, stickness, softening, without wilful, burnt
Paste, exposure has tapinoma-odour in atmosphere for a long time.
Claims (2)
- A kind of 1. stew in soy sauce beef for improving mouthfeel and extending the shelf life, it is characterised in that：It is made up of the raw material of following parts by weight：Bitter bamboo Leaf 30 ~ 45, beef 80 ~ 120, ginger 3 ~ 8, anise 5 ~ 10, Bulbus Allii Fistulosi 2 ~ 7, chilli 15 ~ 25, salt 20 ~ 30, Radix Angelicae Sinensis 1 ~ 5, Huang Stilbene 2 ~ 6, cassia bark 4 ~ 9, yellow rice wine 20 ~ 40, hawthorn powder 3 ~ 8, zanthoxylum powder 2 ~ 6, rapeseed oil 5 ~ 10 and appropriate water.
- A kind of 2. preparation method for improving the stew in soy sauce beef that mouthfeel extends the shelf life according to claim 1, it is characterised in that： Including following steps,（1）By the leaf of bamboo clean up after drying 10 ~ 15h in 60 ~ 80 DEG C of baking ovens, stir once per 2h, it is ground after taking-up 80 ~ 120 mesh sieves, saved backup in light tight container；（2）Beef is put into slaughterhouse, adds the clear water of 5 ~ 10 times of its parts by weight, cooks 80 ~ 120min, taking-up is put into refrigerator Freezing, 2 ~ 3d of cold storage under the conditions of -18 ~ -5 DEG C, after the completion of be put into container, lower pressure is 0.1 ~ 0.4MPa, temperature 30 ~ 60 DEG C, place 3 ~ 6h of drying and dehydrating；（3）Mixing anise, Bulbus Allii Fistulosi, chilli and other following residual components being not directed to, are put into the vegetable seed oil cauldron for being preheated to boiling The middle quick-fried perfume (or spice) of 3 ~ 7min of frying, then by solid-liquid ratio 1:6 ~ 12 add water, disposably boil, and then small fire decocts 50 ~ 80min, filtering Obtain soup；（4）Will（3）Gained soup with（1）Gained Bitter Bamboo Leaf pulvis mixes, and is modulated into lotion, is then uniformly applied to（2）Ox Meat surface, in 40 ~ 50kHz of ultrasonic frequency, 70 ~ 80 DEG C, 20 ~ 30min of action time of Extracting temperature, after the completion of take out, stand 20 ~ 30h is pickled, last clear water rinses surface residual debris, dries surface moisture.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710700132.9A CN107348375A (en) | 2017-08-16 | 2017-08-16 | Marinated beef with improved taste and prolonged shelf life and preparation method thereof |
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| CN201710700132.9A CN107348375A (en) | 2017-08-16 | 2017-08-16 | Marinated beef with improved taste and prolonged shelf life and preparation method thereof |
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| CN107348375A true CN107348375A (en) | 2017-11-17 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113170864A (en) * | 2021-05-24 | 2021-07-27 | 东北农业大学 | A kind of preparation method of braised chicken gizzard and product thereof |
| CN116114833A (en) * | 2022-09-05 | 2023-05-16 | 四川恒丰小兰食品有限公司 | A kind of braised goose production process |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019669A (en) * | 2006-02-14 | 2007-08-22 | 廖张继 | Production process of bamboo scented melon seed |
| CN105661344A (en) * | 2016-04-14 | 2016-06-15 | 旌德县马家溪生态农业开发有限公司 | Tea-flavored marinated beef and making method thereof |
| CN106901251A (en) * | 2016-12-30 | 2017-06-30 | 浙江海洋大学 | A kind of production method of new crispy texture squid chip |
| CN106912816A (en) * | 2017-03-25 | 2017-07-04 | 周红 | A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali |
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2017
- 2017-08-16 CN CN201710700132.9A patent/CN107348375A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019669A (en) * | 2006-02-14 | 2007-08-22 | 廖张继 | Production process of bamboo scented melon seed |
| CN105661344A (en) * | 2016-04-14 | 2016-06-15 | 旌德县马家溪生态农业开发有限公司 | Tea-flavored marinated beef and making method thereof |
| CN106901251A (en) * | 2016-12-30 | 2017-06-30 | 浙江海洋大学 | A kind of production method of new crispy texture squid chip |
| CN106912816A (en) * | 2017-03-25 | 2017-07-04 | 周红 | A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113170864A (en) * | 2021-05-24 | 2021-07-27 | 东北农业大学 | A kind of preparation method of braised chicken gizzard and product thereof |
| CN116114833A (en) * | 2022-09-05 | 2023-05-16 | 四川恒丰小兰食品有限公司 | A kind of braised goose production process |
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Application publication date: 20171117 |