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Manufacturing process of cooked beef with good appearance and flavor and long expiration

A technology of production process and shelf life, applied in the field of deli beef, can solve the problems of poor appearance and flavor, uneven distribution of seasonings, long salting time and other problems, and achieve the effect of beautiful color, soft entrance and short salting time

Inactive Publication Date: 2016-12-07
FENGYANG COUNTY ZHONGDU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Beef is a traditional well-known gourmet food in my country. In the prior art, there are multiple cooked beef manufacturing methods, such as barbecue, boiling in salt water, pickled meat, sauce stew, etc. Long, complex process, uneven distribution of flavoring, poor product appearance and flavor, short shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A manufacturing process for cooked beef with good appearance and flavor and long shelf life, including the following steps:

[0022] S1. Take 50 parts of frozen beef by weight, after natural thawing, add 300 parts of water, 20 parts of refined salt and mix for 20 minutes, high-pressure immersion for 20 minutes, where the immersion pressure is 40MPa, remove and drain to obtain the first dipping material;

[0023] S2. Weigh 50 parts of peanut cakes by weight and put them in 140 parts of water and soak for 50 minutes at a temperature of 40°C. Add 10 parts of crushed corn and 1 part of bran and mix evenly. Heat and cook for 15 minutes, cool to 32°C, add Incubate 0.08 parts of Aspergillus oryzae and 0.001 part of Aspergillus niger for 3 days, add 1 part of refined salt and mix well, heat up to 38°C for 1 day, continue to heat up to 42°C for 2 days, cool to 32°C, add 50 parts of the first impregnating material , Mix 200 parts of water evenly, keep it warm for 1 day, remove and dra...

Embodiment 2

[0026] A manufacturing process for cooked beef with good appearance and flavor and long shelf life, including the following steps:

[0027] S1. Take 100 parts of frozen beef in parts by weight, after natural thawing, add 200 parts of water, 40 parts of refined salt and mix for 10 minutes, high-pressure immersion for 40 minutes, where the immersion pressure is 20MPa, remove and drain to obtain the first dipping material;

[0028] S2. Weigh 100 parts of peanut cakes by weight and put them in 160 parts of water to soak for 20 minutes. The soaking temperature is 46°C. Add 5 parts of crushed corn and 3 parts of bran and mix evenly. Heat and cook for 5 minutes, cool to 35°C, add Incubate 0.01 parts of Aspergillus oryzae and 0.005 parts of Aspergillus niger for 1 day, add 4 parts of refined salt and mix well, heat up to 37℃ for 2 days, continue to heat up to 40℃ for 4 days, and cool to 30℃, add 80 parts of the first dipping material , Mix 100 parts of water evenly, keep it warm for 2 days...

Embodiment 3

[0031] A manufacturing process for cooked beef with good appearance and flavor and long shelf life, including the following steps:

[0032] S1. Take 80 parts of frozen beef in parts by weight, after natural thawing, add 240 parts of water and 35 parts of refined salt to mix for 14 minutes, high-pressure immersion for 36 minutes, where the immersion pressure is 31MPa, remove and drain to obtain the first dipping material;

[0033] S2. Weigh 90 parts of peanut cakes by weight and put them in 145 parts of water to soak for 40 minutes. The soaking temperature is 42°C. Add 8 parts of crushed corn and 2 parts of bran and mix evenly. Heat and cook for 12 minutes, cool to 33°C, add Incubate 0.04 parts of Aspergillus oryzae and 0.003 parts of Aspergillus niger for 3 days, add 1.5 parts of refined salt and mix well, heat up to 37.6°C for 1 day, continue to heat up to 41.9°C for 2 days, and cool to 31.4°C, add 60 parts of the first impregnating material , 160 parts of water are mixed evenly, ...

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PUM

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Abstract

The invention discloses a manufacturing process of cooked beef with good appearance and flavor and long expiration. The manufacturing process comprises the following steps: naturally thawing frozen beef, adding water and refined salt to mix, dipping at high pressure, fishing out and draining off to obtain the first dipping material; soaking a peanut cake in the water, adding corn and bran to uniformly mix, heating and evaporating, cooling to 32-35 DEG C, adding aspergillus oryzae and aspergillus niger to keep warm for 1-3 days, adding refined salt to uniformly mix, warming to 37-38 DEG C to keep warm for 1-2 days, continuously warming to 40-42 DEG C to keep temperature for 2-4 days, cooling to 30-32 DEG C, adding the first dipping and the water to uniformly mix, keeping temperature for 1-2 days, fishing out and draining off to obtain the second dipping material; uniformly mixing the second dipping material, the refined salt, the yellow rice wine, brown sugar and water, evaporating, fishing out and then adding ginger, refined salt, shrimp, chilli, green Chinese onion, anise, syzygium aromaticum, oyster sauce, pepper, cinnamon, honey, citric acid and monascorubin to continuously evaporate, fishing out and draining off, cooling, sterilizing to obtain the cooked beef with good appearance and flavor and long expiration.

Description

Technical field [0001] The invention relates to the technical field of cooked beef, in particular to a manufacturing process of cooked beef with good appearance and flavor and long shelf life. Background technique [0002] Beef is a traditional household well-known delicacy in my country. There are many methods of preparing cooked beef in the existing technology, such as barbecue, brine cooking, marinating, and soy sauce. But for a long time, the cooked beef on the market has been salted. Long, complicated process, uneven distribution of flavors, poor appearance and flavor of products, and short shelf life. Summary of the invention [0003] The invention proposes a process for preparing cooked beef with good appearance, flavor and long shelf life. The product is not only beautiful in color and luster, good flavor dispersion and uniformity, but also rich in sauce, delicious and palatable, good antiseptic effect and long shelf life. [0004] The manufacturing process of cooked beef wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70
Inventor 曹继科
Owner FENGYANG COUNTY ZHONGDU FOOD CO LTD
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