CN110692948A - Preparation method of tomato juice beef cured food through differential pretreatment and tomato juice beef cured food - Google Patents

Abstract

The invention discloses a method for preparing a differentiated pretreated beef cooked in tomato sauce and a cooked food with tomato sauce. The method for preparing the differentiated pretreated beef cooked in tomato sauce includes the following steps: (1) beef pretreatment: the beef is subjected to Beer pre-cooking treatment; (2) Preparation of beef cooked food in tomato sauce: put the beef into a pot with tomato juice and seasonings and simmer to make beef cooked food in tomato sauce. The method for preparing the differentially pretreated beef cooked in tomato juice of the present invention is conducive to the tenderization of the beef by pre-cooking the beef in beer, and then cooking the pre-cooked beef with a sufficient amount of tomato juice, and the sufficient organic acid in the tomato juice has a high It is beneficial to tenderize the beef, therefore, the prepared beef has a fresh and tender taste. In addition, the preparation method of the present invention breaks the tradition. Instead of directly putting the tomato pieces into the pot to cook the beef, tomato juice and the tomato pieces are used to cook the beef together. The tomato juice is fully and quickly entered into the beef, making the beef juicy, tender and refreshing in a short time.

Description

A kind of differential pretreatment tomato sauce beef cooked food preparation method and tomato sauce beef cooked chemical food

technical field

The invention relates to the technical field of food processing, in particular to a method for preparing a differentiated pretreated beef cooked in tomato juice and a cooked food with tomato juice.

Background technique

Self-heating food is an emerging product in my country. It is easy to eat and easy to carry. It only needs to be heated for a while before eating, which solves the needs and difficulties of current office workers and travel enthusiasts. After only a few years of development, the current market size has reached about 6.3 billion yuan. A good self-heating food will have good economic benefits.

Beef with tomato is a traditional and popular dish. Beef is rich in protein, and its amino acid pattern is closer to human protein than other animal meats, so it has high nutritional value; tomatoes are rich in vitamins, minerals, organic acids and other nutrients , Carotenoids such as lycopene, which play a strong antioxidant role in tomatoes, are fat-soluble phytonutrients. When ingested with animal meat, the fat in animal meat promotes the bioavailability of lycopene, so the combination of tomato and beef can enhance their respective Nutritional value of healthy food.

There are many ways to make tomato beef. The taste and flavor of tomato beef obtained by different production methods are different, and the taste and taste of tomato beef have a great influence on its acceptance and sales.

The beef food prepared by the existing production method mainly has the following deficiencies:

(1) There are many kinds of seasonings added in the production process, and the seasonings are heavy.

For example, the Chinese patent document with the publication number of CN106942621A describes a preparation method for braised beef brisket with tomatoes. In the preparation method, the beef is subjected to preliminary treatment by putting the beef pieces into a pot of cold water and boiling, because the preliminary treatment does not remove the beef. Therefore, various condiments such as shallots, ginger slices, garlic slices, cardamom, cloves, peppercorns, aniseed, salt, soy sauce, cooking wine and chicken juice were used in the subsequent steps to cover up the fishy smell of beef. The resulting tomato beef food has a strong taste.

Another example, the Chinese patent document whose publication number is CN104323303A has recorded a kind of preparation method of tomato beef braised product, and this preparation method is to put marinated beef and tomato sauce in brine, until the beef is cooked, and the cooking time is as follows. Up to 175-235min, the cooked beef is also very flavorful.

The aforementioned tomato stewed beef brisket and tomato beef braised products are suitable for a small number of targeted consumers due to their strong taste. Now, with the implementation of the "Healthy China" plan, the pursuit of the authentic taste of food has become more and more trend; it is easy to cause high blood pressure, High-sodium foods for chronic non-communicable diseases such as diabetes and hyperlipidemia are no longer in line with the concept of mass consumption.

(2) The beef loses too much water, and the taste is woody.

For example, a Chinese patent document with publication number CN105876459A describes a preparation method of beer-shredded beef, which directly cooks the marinated beef through beer. The inventor of the present application found in the process of experimental research that if beer is used to cook beef for a long time, the water holding capacity of the beef will be greatly reduced due to the action of alcohol in the beer, resulting in a bad taste of the beef. There is a bitter taste of beer and the taste is not good.

(3) The taste is not good.

The inventor of the present application further found in the research that the traditional tomato beef dish, because the tomato and beef are stewed together, the tomato does not form lumps, the appearance is not good, and the tomato is easy to rot after reheating, and there is a feeling of leftovers , this phenomenon can easily make consumers disgusted and unwilling to buy again.

Based on the above reasons, the inventors of the present invention have researched and developed a method for preparing beef in tomato sauce and a cooked food of beef in tomato sauce with good taste, good taste and nutrition and health.

SUMMARY OF THE INVENTION

The present invention aims to provide a method for preparing a differentiated pretreated beef cooked in tomato sauce and a cooked food with tomato sauce, so as to solve the technical problems of poor taste and taste of tomato beef in the prior art.

In order to solve the above-mentioned technical problems, the first aspect of the present invention is:

A method for making cooked food with differentiated pretreated tomato juice beef is designed, which includes the following steps:

(1) Beef pretreatment: the beef is precooked with beer;

(2) Tomato processing: Wash the tomatoes and make pulp to make tomato juice for later use;

(3) Beef aging treatment: put the drained beef in step (1) and the tomato juice in step (2) into a pot, add seasonings, and heat to make beef cooked food in tomato sauce, and then heat the tomato juice. Sauced beef cooked food is packaged and sterilized.

Preferably, in the step (1), the length of the pre-cooking treatment of the beef is that the beef and beer are put into a pot and boiled for 10-30 minutes, and the beef is submerged in the beer during pre-cooking.

Preferably, the step (1) includes:

(1.1) Select 30-50 parts by weight of fresh beef, rinse it for later use, and select 70-100 parts by weight of beer for use;

(1.2) Put the beef and beer described in step (1.1) into a pot, boil the beer on high heat, and cook it on low heat for 10-30 minutes;

(1.3) Take out the beef cooked in step (1.2) and cut it into 1-3cm×1-3cm pieces of beef;

In the step (2), 50-70 parts by weight of tomatoes are selected correspondingly to make tomato juice.

Preferably, the step (3) includes:

(3.1) Add 3-5 parts by weight of edible oil to the pot, add 4-6 parts by weight of shallot white and 1-3 parts by weight of garlic to the pot after heating, and stir-fry until fragrant;

(3.2) Add beef chunks described in step (1.3), tomato juice described in step (2), 5-7 parts by weight of soy sauce, and 1-3 parts by weight oyster sauce, stir-fry for 1 After ~3mins, change to low heat and simmer for 10~15mins, take out of the pot, and divide and sterilize the cooked beef in tomato sauce after taking out of the pot.

Preferably, in the step (3.2), 3-5 parts by weight of block curry is also added before taking out of the pot.

Preferably, in the step (2), 20-30 parts by weight of tomatoes are also selected, cut into tomato pieces, and added to the pot together with the tomato juice in the step (3).

Preferably, the alcohol content of the beer in the step (1) is greater than 3%.

Preferably, the drained beef in step (1) is cut into 2cm×2cm pieces of beef.

Preferably, in the step (2), the tomato is peeled before beating, or the tomato skin is filtered off after beating.

A second aspect of the present invention is:

Provided is a beef cooked in tomato sauce prepared by the method for preparing a differentiated pretreated beef cooked in tomato sauce according to any one of the first aspects of the present invention.

The main beneficial technical effects of the present invention are:

1. The present invention makes the prepared beef in tomato juice taste fresh and tender through the technical means of pre-cooking beef with beer and adding tomato juice to make beef, because the method of the present invention first carries out differential pretreatment to beef and tomato respectively. , that is, using beer to pre-cook the beef for a certain period of time, and first make the tomatoes into tomato juice; then pre-cook the beef with beer, so that the fermentation metabolites and gases in the beer can promote the tenderization of the beef, and then pre-cook the beef. After the beef is cooked through a sufficient amount of tomato juice, the organic acid in the tomato juice can further fully tenderize the beef.

2. The beef after aging is full and upright: the selected beer contains suitable low-concentration alcohol, which can properly deteriorate the beef protein and make the meat tougher, and the metabolites produced in the beer fermentation process can promote the decomposition of protein in the beef. Tenders the meat; as a result, beer pre-cooked beef will be tough and tender, with a plump, upright shape and good appearance.

3. The prepared beef is plump and juicy: The production method of the present invention breaks the tradition and avoids putting the tomato pieces directly into the pot to cook with the beef. Instead, tomato juice is used to cook the beef together with the tomato pieces, and the beef can be fully and quickly inhaled. Tomato juice, and during the stewing process, the tomato pieces continue to release organic acid to tenderize the beef, avoiding the volatilization of organic acids during the cooking process, so that the beef is juicy and refreshing.

4. The prepared beef cooked food in tomato juice has the characteristics of low salt and good flavor: because the beef is deodorized after being pre-cooked with beer, it is no longer necessary to use seasonings to cover the fishy smell of beef, and tomato is a natural Seasoning, so that the beef cooked in tomato sauce does not need to be added with common seasonings such as salt, cardamom, clove, pepper, aniseed, etc. to enhance the taste; therefore, the amount of salt and seasoning used in the production process is less, so that the prepared eggplant Juicy beef can highlight the natural taste of the ingredients, and is more in line with the requirements of healthy food; and in the later beef cooking process, salt is not directly added to prevent the meat from becoming hard.

5. The storage time of the beef cooked food in tomato juice of the present invention is longer: the alcohol in the beer and the organic acid and lycopene in the tomato are all conducive to inhibiting the microbial contamination and the oxidation of fat in the storage of the cooked meat food, prolonging the storage time, It is more suitable to be sold as a self-heating food, which improves the commerciality.

Description of drawings

FIG. 1 is a flow chart of Embodiment 1 of a method for preparing a differentiated pretreated beef cooked in tomato juice according to the present invention.

FIG. 2 is a diagram of the cooked food of beef in tomato sauce prepared by the method of the present invention using beef brisket raw materials.

FIG. 3 is a flow chart of Embodiment 2 of the method for preparing the differentially pretreated beef cooked in tomato sauce according to the present invention.

FIG. 4 is a flow chart of Embodiment 3 of the method for preparing the differentially pretreated beef cooked in tomato sauce according to the present invention.

Fig. 5 is a comparison histogram of the sensory evaluation results of the beef in tomato sauce prepared by each embodiment and the comparative example of the differential pretreated beef cooked in tomato sauce according to the present invention.

FIG. 6 is a comparison histogram of shear force detection results of beef in beef in tomato sauce prepared in Example 3 of the method for preparing a cooked food of beef in tomato sauce with differential pretreatment according to the present invention.

7 is a diagram showing the principal component analysis results of the electronic tongue of beef in beef in tomato sauce prepared in Examples 1-3 and Comparative Example of the differential pretreated beef cooked in tomato sauce according to the present invention.

Detailed ways

In order to facilitate the understanding of the present invention, the present invention will be described more fully below with reference to the examples, but the following examples are only used to illustrate the present invention in detail, and do not limit the scope of the present invention in any way. Rather, these embodiments are provided so that a thorough and complete understanding of the present disclosure is provided.

Example 1:

A method for preparing cooked food with differentiated pretreated tomato sauce beef, please refer to Figure 1 and Figure 2.

The method for preparing the differentially pretreated beef cooked in tomato juice provided by the embodiment of the present invention comprises the following steps:

S100, beef pretreatment: precooking the beef with beer.

In this embodiment, step S100 specifically includes:

S101, select 30 parts by weight of fresh beef, rinse it for later use, and select 70 parts by weight of beer for later use.

The beef in this application is beef brisket, and the alcohol content of the beer is greater than 3%, and the beer plays the role of removing the fishy smell of beef and tenderizing the beef. If the alcohol content is too low, the effect is not good. In step S101, the selected beer The alcohol content is 3.2%.

S102. Put the beef and beer in the pot in step S101, and after the beer is boiled on a high fire, it is changed to a low fire and boiled for 10 minutes.

In the process of pre-cooking beef with beer, the beer must be immersed in the beef, and the pot cover should be opened during the whole process of pre-treatment, so that the beer can fully act on the beef tenderization and the volatilization and removal of beef odor. In addition, in order to prevent the bitterness of the beer from entering the beef, the precooking time should not be too long.

Pre-cooking beef with beer has the following advantages: on the one hand, it can remove the specific fishy smell of beef and improve the aromatic flavor of beef; on the other hand, under the action of alcohol in beer, the beef can lose water and make the meat tougher The metabolites produced in the beer fermentation process can decompose the protein in the beef and make the meat tender. Therefore, the beef pre-cooked with beer will become tough and tender, the shape of the beef block is plump and upright, and the appearance is good.

Beer pre-cooking time is closely related to the toughness and hardness of aged beef, so the toughness and softness of beef can be precisely controlled. The difference between pre-cooking beef with beer and the traditional method of boiling is that: the traditional method uses water to pre-cook beef. After the beef is cooked, the beef protein is denatured at high temperature and loses water, causing tissue damage, resulting in the loss of shape and appearance of the beef in the dish. .

In this embodiment, the beef can be boiled for 10 minutes to remove the specific fishy smell of the beef, appropriately improve the toughness of the beef, and there will be no beer bitterness in the beef.

S103 , take out the beef cooked in step S102 , drain the water, and cut it into 1cm×3cm pieces of beef.

Here, a 1cm×3cm piece of beef means that the piece is 1cm wide and 3cm long, and the height of the piece is appropriate.

S200, tomato treatment: 50 parts by weight of fresh tomatoes are selected, washed and then beaten to make tomato juice for later use, and 20 parts by weight of fresh tomatoes are also selected, washed and cut into tomato pieces for later use.

In the present invention, a sufficient amount of tomato juice is required. The tomato juice is prepared by first peeling the tomatoes and then beating them with a beating machine. After beating the tomatoes, the cell walls are destroyed, and the organic acids and lycopene in the tomato juice are released. It is beneficial to beef tenderization; the addition of tomato chunks to beef is to enable the beef to continuously obtain the organic acids released by tomatoes and obtain more tender beef cooked food; lycopene in tomato has anti-inflammatory, anti-cancer, antioxidant, etc. Efficacy, tomato cubes and beef cubes complement each other in terms of nutrition, taste and flavor, which is a very good way to match food.

S300, the aging treatment of beef.

Put the drained beef in step S103 and the tomato juice and tomato pieces in step S200 into a pot, add seasonings and heat to make beef cooked in tomato sauce, and then pack and sterilize the cooked beef in tomato sauce. .

In this embodiment, step S300 specifically includes:

S301. Add 3 parts by weight of edible oil to the pot, add 4 parts by weight of shallot white and 1 part by weight of garlic to the pot after heating, and stir-fry until fragrant.

Add scallions and garlic to the pot and saute until fragrant to enhance the flavor.

S302, add beef chunks in step S103, tomato juice and tomato chunks in step S200, soy sauce of 5 parts by weight, oyster sauce of 1 part by weight, stir fry for 1min on high heat, change to low heat and simmer for 10min , out of the pot, package and sterilize the cooked beef in tomato sauce after the pot is out.

It should be noted here that you can adjust to low heat and cover the pot when simmering, which will help the beef to taste and tenderize.

In step S302, the benefits of cooking beef by adding tomato juice include:

First, after the tomatoes are made into juice, the beef pieces can quickly and fully contact the tomato juice, and the tomato juice is rich in organic acids. During the cooking process, a sufficient amount of tomato organic acids can tenderize the beef. , and if tomato pieces are used, because the organic acid in the tomato pieces cannot fully contact the beef in a short time, the tenderization effect is not good;

Second, the tomato juice water can penetrate into the beef and inhibit the decline in the water-holding capacity of the beef.

The soy sauce added in step S302 contains salt, amino acids, sugars, spices, etc., and the oyster sauce is rich in trace elements and various amino acids, and the added soy sauce and oyster sauce can enhance flavor and color.

Because soy sauce is used to adjust the saltiness of the beef in step S302, table salt is not directly used, so as to avoid the hardening of the cooked beef caused by the salt, and the prepared beef cooked food with tomato sauce has low salt content.

In this embodiment, since the beef is pre-cooked with beer and cooked with tomatoes, the prepared beef in tomato sauce contains alcohol, tomato organic acid and lycopene, which is beneficial to inhibit microbial contamination and fat in the storage of cooked meat food. Oxidation, so that the tomato sauce beef can be stored for a long time.

In this embodiment, the packaging and sterilization in step S302 are: vacuum-packing the cooked beef in tomato sauce according to requirements, and using a back pressure sterilizer to sterilize the packed beef in tomato sauce at a temperature of 121° C. Sterilize for 15 minutes, and can be sold after high temperature back pressure sterilization. A food vacuum packaging machine can be used for packaging, and a food packaging bag made of RCPP material is used, which will not release harmful substances in the case of cooking. High-temperature back-pressure sterilization refers to cooking the packaged beef cooked in tomato juice in a back-pressure sterilizer, mastering the sterilization time, and preventing excessive time and high temperature when the sterilization effect is achieved. cause the beef to become soft and rotten.

Of course, the sterilization method is not limited to high temperature back pressure sterilization, and in other embodiments, ultraviolet sterilization, microwave sterilization, chemical reagent sterilization and other methods can also be used.

As shown in Figure 2, the beef with tomato sauce prepared in this example has bright color, juicy beef pieces and full texture.

Example 2:

A method for making cooked food with differentiated pretreated tomato juice beef, please refer to Figure 3.

The method for preparing the differentially pretreated beef cooked in tomato juice provided by the embodiment of the present invention comprises the following steps:

S100, beef pretreatment: precooking the beef with beer.

In this embodiment, step S100 specifically includes:

S101, select 40 parts by weight of fresh beef, rinse it for later use, and select 80 parts by weight of beer for later use.

In this embodiment, in step S101, the alcohol content in the selected beer is 3.5%.

S102. Put the beef and beer in the pot in step S101, and after the beer is boiled on high heat, change to low heat and cook for 20 minutes.

S103 , take out the beef cooked in step S102 , drain the water, and cut it into 2cm×2cm pieces of beef.

S200, tomato processing: 60 parts by weight of fresh tomatoes are selected, washed and then beaten to make tomato juice for later use, and 25 parts by weight of fresh tomatoes are also selected, washed and cut into tomato pieces for later use.

S300, the aging treatment of beef.

In this embodiment, step S300 specifically includes:

S301, adding 4 parts by weight of edible oil to the pot, adding 5 parts by weight of shallot white and 2 parts by weight of garlic to the pot after heating, and frying until fragrant.

S302, add beef chunks in step S103, tomato juice and tomato chunks in step S200, 6 parts by weight soy sauce, 2 parts by weight oyster sauce, stir fry on high heat for 2min, change to low heat and simmer for 13min , out of the pot, package and sterilize the cooked beef in tomato sauce after the pot is out.

Example 3:

A method for making cooked food with differentiated pretreated tomato juice beef, please refer to Figure 4.

The method for preparing the differentially pretreated beef cooked in tomato juice provided by the embodiment of the present invention comprises the following steps:

A method for making cooked food with differentiated pretreated tomato juice beef, please refer to Figure 3.

The method for preparing the differentially pretreated beef cooked in tomato juice provided by the embodiment of the present invention comprises the following steps:

S100, beef pretreatment: precooking the beef with beer.

In this embodiment, step S100 specifically includes:

S101, select 50 parts by weight of fresh beef, rinse it for later use, and select 100 parts by weight of beer for later use.

In this embodiment, in step S101, the alcohol content in the selected beer is 4%.

S102. Put the beef and beer in the pot in step S101, and after the beer is boiled on a high fire, it is changed to a low fire and boiled for 30 minutes.

S103 , take out the beef cooked in step S102 , drain the water, and cut it into 3cm×2cm pieces of beef.

S200, tomato treatment: 70 parts by weight of fresh tomatoes are selected, washed and then beaten to make tomato juice for later use, and 30 parts by weight of fresh tomatoes are also selected, washed and cut into tomato pieces for later use.

S300, the aging treatment of beef.

In this embodiment, step S300 specifically includes:

S301, adding 5 parts by weight of edible oil to the pot, adding 6 parts by weight of shallot white and 3 parts by weight of garlic to the pot after heating, and frying until fragrant.

S302, add beef chunks in step S103, tomato juice and tomato chunks in step S200, soy sauce of 7 parts by weight, oyster sauce of 3 parts by weight, stir fry for 3min on high heat, change to low heat and simmer for 15min , add 3 parts by weight of block curry, take out of the pot, and package and sterilize the cooked beef in tomato sauce after taking out of the pot.

In this embodiment, in step S302, curry is added after the simmering is completed, which can provide the nutrition of the curry, make the beef taste better, and also use the starch in the curry block to collect the juice, so as to obtain eggplants with different tastes. Sauce beef cooked food.

Comparative ratio:

1. Beef pretreatment: Precook the beef in water, remove and drain the water.

1.1 Select 50 parts by weight of fresh beef, rinse it, and set aside for later use;

1.2 Put the beef obtained in step 1.1 into the pot, and add 100 parts by weight of water;

1.3 Boil the water in the pot in step 1.2 and cook for 30min;

1.4 Take out the beef cooked in step 1.3, drain the water, and then cut the drained beef into 3cm×2cm pieces and set aside.

2. Beef aging treatment: add tomato chunks and seasonings to the drained beef to make tomato sauce beef cooked food:

2.1 Select 50 parts by weight of fresh tomatoes, cut into tomato pieces, and set aside;

2.2 Cooking the beef in tomato sauce:

a. Add 3 parts by weight of edible oil to the pot and heat;

b, add 5 parts by weight of shallot white, 3 parts by weight of garlic in the pot, and stir-fry until fragrant;

c, add the beef after dicing in step 1.4, the tomato piece in step 2.1, the soy sauce of 6 parts by weight, the oyster sauce of 2 parts by weight;

d. Stir fry for 3 minutes, then simmer for 15 minutes until the tomatoes and beef are cooked.

3. Packaging of the cooked beef in tomato sauce: the cooked beef in tomato sauce in step 2 is packaged and then vacuum-packed, and then sterilized at a temperature of 121° C. for 15 minutes using a back pressure sterilizer.

The tomato juice beef cooked food prepared by embodiment 1-3 and comparative example is evaluated by experiment:

1. Shear force detection:

Since the preparation conditions (raw material weight, heating time, temperature, etc. in each step) are the closest in the process of preparing beef cooked in tomato sauce in Example 3 and Comparative Example, the tomato sauce beef prepared in Example 3 and Comparative Example was selected. Shear force comparison of cooked food.

The shear force detection steps are as follows:

(1) the tomato juice beef cooked food obtained in Example 3 and the comparative example is heated and placed on a plate respectively after taking a pack and unpacking;

(2) The beef in the cooked beef in tomato sauce prepared in Example 3 and Comparative Example was first used to find out the natural direction of muscle fibers with a knife, and then cut into 1cm × 1cm × 3cm meat columns, and a ruler was used during meat cutting. Measurement;

(3) Each of the beef in Example 3 and the comparative example cuts 5 meat columns and detects respectively:

TA.XT.plus physical property detector was used to detect the shear force of each sample. The measurement conditions were: the speed before the test was 2.00mm/s, the speed during the test was 2.00mm/s, the speed after the test was 2.00mm/s, and the distance was 2.00mm/s. is 35mm;

The shear force values were recorded and the average value was calculated.

The test results are shown in Figure 6. As can be seen from Figure 6, the average shearing force of the beef in the cooked food of beef in tomato sauce is about 7.7kg in the comparative example, and the average shearing force of the beef in the cooked food of beef in tomato sauce in Example 3 is about 7.7kg. About 6.2 kg, the shear force of the beef in the comparative example is greater than that of the beef in Example 3, which reflects that the beer and tomato juice used in Example 3 have a tenderizing effect on the beef.

2. Electronic tongue detection:

Check whether the taste of the beef cooked in tomato sauce prepared in Examples 1-3 and Comparative Examples is different, adopt the electronic tongue of Super Tongue produced by ISENSO company in the United States to detect, and the electronic tongue can objectively evaluate the quality of each cooked beef. Is there any difference in taste.

The electronic tongue detection steps are as follows:

(1) respectively take a small amount of beef after unpacking the tomato juice beef cooked food prepared in Examples 1-3 and Comparative Examples, respectively, and smash the beef into minced meat;

(2) Take 15g minced meat samples and add 150mL of distilled water, put them in a water bath at 40°C for 5 minutes, take them out and centrifuge them at 4000r/min for 15 minutes, and filter the supernatant solution of the samples after centrifugation with a vacuum pump;

(3) Finally, use the smart tongue electronic tongue for detection. Four samples of each sample in Examples 1-3 and Comparative Example were respectively taken for detection.

Analysis of test results: When the DI value of the electronic tongue is between 80% and 100%, it means that the distinction is effective. As shown in Figure 7, in this test, the DI is 90.31%, and the samples do not interfere with each other, indicating 3 The samples can be distinguished with the electronic tongue.

In Fig. 7, the middle meat no-1 to meat no-4 are the samples in Example 1, one point falls in the second quadrant, and the other three points fall near the origin, it can be inferred that the sample in Example 1 has The center of gravity falls in the second quadrant; 4B-1 to 4B-4 in the lower middle of the figure are the samples in Example 2, only one point falls in the fourth quadrant, and the remaining three points fall in the third quadrant, it can be speculated that the embodiment The center of gravity of the sample in 1 falls in the third quadrant; the meat B-1 to B-4 on the left are the samples in Example 3, with two points falling in the second quadrant and the remaining two points falling in the third Quadrant, and the difference is not big, it can be speculated that the center of gravity of the sample in Example 3 falls between the second quadrant and the third quadrant; 4null-1 to 4null-4 on the right are the samples in the comparative The points all fall in the first quadrant, and it can be inferred that the center of gravity of the samples in the comparative example falls in the first quadrant.

It can be seen that in Examples 1-3, since different pretreatments have different tastes for beef, the main components of beef in Examples 1 and 2 are relatively close to each other in the spectrum, indicating their tastes The difference is relatively small, indicating that the tastes of the two are relatively similar, but it also shows that different pretreatments have a certain impact on the taste.

The main component results of the beef in Example 3 and the beef in the comparative example and the beef in Example 1 and Example 2 are relatively far away from each other in the map, indicating that their tastes are relatively different.

The beef in Example 3 has different tastes, which means that after adding curry in Example 3, the cooked beef in tomato sauce with different tastes is obtained, and the meat quality after adding curry to consumers will have a unique taste, which can be Provide consumers with a choice of different flavors.

3. Sensory evaluation of beef cooked food in tomato sauce:

(1) Take one pack of the cooked beef in tomato sauce prepared in Examples 1-3 and Comparative Examples, respectively, and then heat and place it on a plate. Observation and trial eating (blind evaluation), and the results are shown in Table 1 below.

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As can be seen from Table 1, the sensory perception of the beef cooked food prepared in Examples 1-3 is better than that of the beef cooked food prepared by the comparative example, wherein, the beef cooked food prepared in Example 2 has the best appearance, smell, taste and mouthfeel. . The taste of the beef prepared in Example 1 is slightly less tender, probably due to the shorter time of pre-cooking, post-cooking and back-pressure heating and sterilization, the beef prepared in Example 1 is more suitable for young people to eat; the beef prepared in Example 3 The slight wrinkling may be due to the slightly longer time of cooking and back-pressure heating and sterilization in the later stage. The cooked beef cooked in tomato sauce prepared in Example 3 is more suitable for the elderly to eat.

(2) A certain amount of the cooked beef in tomato sauce prepared in Examples 1-3 and Comparative Example was taken out of the package and then heated and placed on a plate, and 22 food-related students and researchers were randomly organized as evaluators (11 males). , 11 women), formed an evaluation team, trained and tasted the evaluators according to the evaluation criteria in Table 2, kept quiet during the evaluation period, and could not exchange opinions. After tasting each sample, rest for 5 minutes, rinse the mouth with water at 37°C to ensure that there is no peculiar smell in the mouth, and then taste it again. Each sample is tasted 4 times, and each sample is scored according to the rules in Table 2, and the average value is taken.

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The statistical results of the evaluation are shown in Figure 5. The dotted line in Figure 5 is the reference line. It can be seen from Figure 5 that the average sensory evaluation scores of the beef cooked food prepared in Examples 1-3 are all about 8.6 points. The average number of sensory evaluations of the beef cooked food is about 4.3 points, it can be seen that the beef cooked food with tomato sauce prepared by the method of the present invention is more popular.

The present invention has been described in detail above in conjunction with the accompanying drawings and the embodiments, but those skilled in the art can understand that, without departing from the purpose of the present invention, each specific parameter in the above-mentioned embodiments can also be changed, Forming a plurality of specific embodiments is the common variation range of the present invention, and will not be described in detail here.

Claims (10)

1. A method for making a tomato juice beef cured food through differential pretreatment is characterized by comprising the following steps:

(1) beef pretreatment: precooking beef with beer;

(2) tomato treatment: cleaning tomatoes, and pulping to prepare tomato juice for later use;

(3) aging treatment of beef: and (3) putting the beef pretreated in the step (1) and the tomato juice obtained in the step (2) into a pot, adding seasonings, heating to prepare the tomato juice beef cooked food, subpackaging the tomato juice beef cooked food and sterilizing.

2. The method for making the tomato juice beef ripened food with differential pretreatment according to claim 1, wherein in the step (1), the beef is precooked for 10-30 min after the beef and beer are put into a pot and boiled, and the beef is immersed in the beer during precooking.

3. The method for making a tomato juice beef ripened food with differential pretreatment as claimed in claim 1, wherein said step (1) comprises:

(1.1) selecting 30-50 parts by weight of fresh beef, washing for later use, and selecting 70-100 parts by weight of beer for later use;

(1.2) putting the beef and the beer in the step (1.1) into a pot, boiling the beer with strong fire, and then cooking with slow fire for 10-30 min;

(1.3) fishing out the beef boiled in the step (1.2), and cutting into beef blocks of 1-3cm multiplied by 1-3 cm;

in the step (2), 50-70 parts by weight of tomatoes are selected correspondingly and pulped to prepare tomato juice.

4. The method for making a tomato juice beef ripened food with differential pretreatment as claimed in claim 3, wherein said step (3) comprises:

(3.1) adding 3-5 parts by weight of edible oil into a pot, heating, adding 4-6 parts by weight of fistular onion stalk and 1-3 parts by weight of garlic into the pot, and frying;

(3.2) adding the beef blocks in the step (1.3), the tomato juice in the step (2), 5-7 parts by weight of soy sauce and 1-3 parts by weight of oyster sauce into a pot, stir-frying for 1-3 min with strong fire, stewing for 10-15 min with slow fire, taking out of the pot, subpackaging the tomato juice beef cured food taken out of the pot, and sterilizing.

5. The method for making the tomato juice beef ripened food with the differentiation pretreatment as claimed in claim 4, wherein in the step (3.2), 3-5 parts by weight of blocky curry is added before taking out of the pot.

6. The method for making the tomato juice beef ripened food with differential pretreatment according to claim 1, wherein 20-30 parts by weight of tomatoes are selected in the step (2), cut into tomato blocks, and added into a pot together with the tomato juice in the step (3).

7. The method of claim 1, wherein in step (1), the alcohol content of beer is greater than 3%.

8. The method for making a tomato juice beef ripened food with differential pretreatment as claimed in claim 1, wherein in the step (1), the beef pre-cooked by beer is cut into beef pieces of 2cm x 2 cm.

9. The method for making tomato juice beef-ripened food with differential pretreatment according to claim 1, wherein in the step (2), the tomato is peeled before pulping, or the tomato skin is filtered after pulping.

10. The tomato juice beef cooked food prepared by the method for preparing the tomato juice beef cooked food with the differential pretreatment of any one of claims 1-9.

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