CN103815417A - Preparation method of ginger juice dried beef - Google Patents
Preparation method of ginger juice dried beef Download PDFInfo
- Publication number
- CN103815417A CN103815417A CN201210466356.5A CN201210466356A CN103815417A CN 103815417 A CN103815417 A CN 103815417A CN 201210466356 A CN201210466356 A CN 201210466356A CN 103815417 A CN103815417 A CN 103815417A
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- beef
- preparation
- ginger juice
- ginger
- pickling
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- 235000015278 beef Nutrition 0.000 title claims abstract description 99
- 241000234314 Zingiber Species 0.000 title claims abstract description 51
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 51
- 235000008397 ginger Nutrition 0.000 title claims abstract description 51
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 238000005554 pickling Methods 0.000 claims abstract description 36
- 239000007788 liquid Substances 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 18
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 11
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 11
- 239000001110 calcium chloride Substances 0.000 claims abstract description 11
- 235000020995 raw meat Nutrition 0.000 claims abstract description 9
- 235000021110 pickles Nutrition 0.000 claims description 10
- 238000009938 salting Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 abstract description 21
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 2
- 238000004332 deodorization Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000015223 cooked beef Nutrition 0.000 description 10
- 235000014347 soups Nutrition 0.000 description 10
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 239000000779 smoke Substances 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 108091006088 activator proteins Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 150000003278 haem Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of ginger juice dried beef. The preparation method comprises the steps of raw meat pretreatment, pickling, precooking, slitting, re-boiling and drying, wherein the step of pickling comprises the following specific steps: injecting pickling liquid into pretreated beef in a material-to-liquid proportion of 15-25g: 1ml; tumbling for 20-30 minutes, then pickling for 24-36 h at the low temperature of 0-4 DEG C; overturning the beef once every 30-60 min during the pickling process; the preparation method of the pickling liquid comprises the following steps: adding ginger into water to form ginger juice through smashing, wherein the weight of water is 1.5-3 times of that of the ginger; then adding calcium chloride with the weight of 1-4% of that of ginger juice for preparation to obtain the pickling liquid. The ginger has the effects of flavor enhancement, deodorization, mutton smell removal, freshening, tenderization, color protection and the like on the beef, and the prepared ginger juice dried beef is rich in nutrients, strong in flavor, soft in texture and easy to chew.
Description
Technical field
The invention belongs to food processing technology field, relate generally to a kind of preparation method of ginger juice dried beef.
Background technology
Beef is a kind of high-protein food, in every 100g beef, contain protein 20.3g (more 3.3% than pork, than mutton many 10%), and beef cholesterol level and fat content all low than other meat product, delicious flavour, nutritional labeling is easy to digested absorption, thereby is always loved by the people.The dried beef forming take beef as Raw material processing, contains abundant nutritional labeling, is mainly protein and fat, every 100g dried beef contains protein 45.6g, be 2.4 times of fresh beef, fat content is 40g, is 4 times of fresh beef, also contain in addition calcium 43mg, phosphorus 464mg, iron 15.6mg, these inorganic constituents, except meeting the nutritional need of human body, also have important physiological action, and wherein the existence form of iron is mainly heme iron, bioavailability is high, is conducive to absorption of human body.Beef moisture after drying is low, and product is resistance in storage, and the little quality of volume is light, easy to carry and transport, and protein content is high, nutritious, with rich flavor, and long times of aftertaste is favored by the consumer of each stratum, leading in leisure nutraceutical.Salt large usage quantity or adopt the air-dry such beef tissue fibers of the low-moisture method toughness of falling to strengthen in traditional manufacturing technique, causes that dried beef quality is hard, shade deviation, affects product competitiveness.
Summary of the invention
The technical problem to be solved in the present invention be to provide a kind of nutritious, with rich flavor, quality is soft, the ginger juice dried beef easily chewed.
Technical scheme provided by the invention is a kind of preparation method of ginger juice dried beef, comprise raw meat pretreatment, pickle, precook, slitting, boil again, baking step, wherein, described pickling is to be 15～25g:1ml in solid-liquid ratio pickling liquid is injected pretreated beef by ratio, after tumbling 20～30 minutes, low-temperature salting 24～36h at 0～4 ℃, in curing process, every 30～60min stirs beef once; The preparation method of pickling liquid is: add the water of 1.5～3 times of its weight to break into ginger juice in ginger, then add the calcium chloride preparation of ginger juice weight 1～4% to obtain pickling liquid.
In curing process, tumbling is that pretreated beef is placed in to tumbler tumbling 20～30min.Beef is massaged, beats, is left standstill by the forced circulation of propeller blade, and cube meat is alternately breathed under vacuum machine atmospheric pressure state, accelerate distribution and the absorption of ginger juice, promote dissolving and the extraction of parapeptone, rub the mode of 3～5min take interval 1～2min and carry out tumbling as good.
In pickling liquid, add the activity that calcium chloride can activator protein enzyme, make Fiber structure albumen become unstable, by improving the concentration of calcium ion in musculature, can activate the protease in musculature, cause the hydrolysis of protein in muscle, accelerate the ripe tenderization of meat, improve the quality of beef, the preferable amount of calcium chloride is 2% of ginger juice weight.
In curing process, beef, after tumbling and before low-temperature salting, is pickled 1～2h by beef under 40～50 ℃ of conditions.
The preparation method of above-mentioned ginger juice dried beef, comprises the following steps:
1) raw meat pretreatment: beef is cut into the beef clod of 0.5kg, clear water soaks 0.5～1.5h, drains;
2) pickle: pickling liquid is injected pretreated beef by the ratio that is 20～25g:1ml in solid-liquid ratio, tumbling is after 20～30 minutes, low-temperature salting 24～36h at 0～4 ℃, and in curing process, every 30～60min stirs beef once; The preparation method of pickling liquid is: add the water of 1.5～3 times of its weight to break into ginger juice in ginger, then add the calcium chloride preparation of ginger juice weight 1～4% to obtain pickling liquid;
3) precook: the beef clod of pickling is put into boiling water boiling 0.5～1h, and skimming operation in boiling process, gets beef clod and steamed beef soup is for subsequent use;
4) slitting: it is the beef bar that 2～4mm, length are 1～3cm that the beef clod after precooking is cut into thickness;
5) boil again: get steamed beef soup and add batching to boil, then add beef bar, little fiery boiling 1～1.5h, obtains cooked beef;
6) dry: cooked beef is placed in to baking oven, at 180～200 ℃, smokes 1～3min, be cooled at 50～55 ℃ and smoke 3～6h, obtain ginger juice dried beef.
Ginger contains amino acid, lipid, starch, gingerol and the volatilization wet goods nutritional labeling useful to human body, and ginger has the health-care efficacies such as stomach invigorating, pain relieving, loose wind, dispelling cold, preventing phlegm from forming and stopping coughing, warming middle energizer to arrest vomiting.Simultaneously ginger to meat have the taste of increasing, remove raw meat, go to have a strong smell, increase fresh, add perfume (or spice), protect look, the effect such as tasty and refreshing.The present invention nutritious beef is combined with the ginger with health-care efficacy and tenderization meat the ginger juice flavor of beef jerky uniqueness made, nutritious, quality is soft, easily chew, and is applicable to various crowds edible.
The specific embodiment
The present invention is further elaborated for following specific embodiment, but not as a limitation of the invention.
Embodiment 1
1) raw meat pretreatment: beef is cut into the beef clod of 0.5kg, clear water soaks 0.5h, drains;
2) pickle: pickling liquid is injected pretreated beef by the ratio that is 20g:1ml in solid-liquid ratio, rub mode tumbling 20～30min of 3min with interval 1min, low-temperature salting 24h at 0 ℃, in curing process, every 30min stirs beef once; The preparation method of pickling liquid is: add the water of 1.5 times of its weight to break into ginger juice in ginger, then add the calcium chloride preparation of ginger juice weight 1% to obtain pickling liquid;
3) precook: the beef clod of pickling is put into boiling water boiling 0.5h, and skimming operation in boiling process, gets beef clod and steamed beef soup is for subsequent use;
4) slitting: it is the beef bar that 2mm, length are 1cm that the beef clod after precooking is cut into thickness;
5) boil again: get steamed beef soup and add batching to boil, then add beef bar, little fiery boiling 1h, obtains cooked beef;
6) dry: cooked beef is placed in to baking oven, at 180 ℃, smokes 1min, be cooled at 50 ℃ and smoke 3h, obtain ginger juice dried beef.
Embodiment 2
1) raw meat pretreatment: beef is cut into the beef clod of 0.5kg, clear water soaks 1.5h, drains;
2) pickle: pickling liquid is injected pretreated beef by the ratio that is 25g:1ml in solid-liquid ratio, rub the mode tumbling 30min of 5min with interval 2min, under 50 ℃ of conditions, pickle after 2h, be cooled to low-temperature salting 36h at 4 ℃, in curing process, every 60min stirs beef once; The preparation method of pickling liquid is: add the water of 3 times of its weight to break into ginger juice in ginger, then add the calcium chloride preparation of ginger juice weight 4% to obtain pickling liquid;
3) precook: the beef clod of pickling is put into boiling water boiling 1h, and skimming operation in boiling process, gets beef clod and steamed beef soup is for subsequent use;
4) slitting: it is the beef bar that 4mm, length are 3cm that the beef clod after precooking is cut into thickness;
5) boil again: get steamed beef soup and add batching to boil, then add beef bar, little fiery boiling 1.5h, obtains cooked beef;
6) dry: cooked beef is placed in to baking oven, at 200 ℃, smokes 3min, be cooled at 55 ℃ and smoke 6h, obtain ginger juice dried beef.
Embodiment 3
1) raw meat pretreatment: beef is cut into the beef clod of 0.5kg, clear water soaks 1h, drains;
2) pickle: pickling liquid is injected pretreated beef by the ratio that is 25g:1ml in solid-liquid ratio, rub the mode tumbling 30min of 4min with interval 2min, under 45 ℃ of conditions, pickle after 1.5h, be cooled to low-temperature salting 30h at 2 ℃, in curing process, every 40min stirs beef once; The preparation method of pickling liquid is: add the water of 2 times of its weight to break into ginger juice in ginger, then add the calcium chloride preparation of ginger juice weight 2% to obtain pickling liquid;
3) precook: the beef clod of pickling is put into boiling water boiling 0.7h, and skimming operation in boiling process, gets beef clod and steamed beef soup is for subsequent use;
4) slitting: it is the beef bar that 3mm, length are 2cm that the beef clod after precooking is cut into thickness;
5) boil again: get steamed beef soup and add batching to boil, then add beef bar, little fiery boiling 1.2h, obtains cooked beef;
6) dry: cooked beef is placed in to baking oven, at 190 ℃, smokes 2min, be cooled at 52 ℃ and smoke 5h, obtain ginger juice dried beef.
Embodiment 4
1) raw meat pretreatment: beef is cut into the beef clod of 0.5kg, clear water soaks 0.5h, drains;
2) pickle: pickling liquid is injected pretreated beef by the ratio that is 25g:1ml in solid-liquid ratio, rub the mode tumbling 20min of 5min with interval 1min, under 50 ℃ of conditions, pickle after 1h, be cooled to low-temperature salting 24h at 4 ℃, in curing process, every 60min stirs beef once; The preparation method of pickling liquid is: add the water of 1.5 times of its weight to break into ginger juice in ginger, then add the calcium chloride preparation of ginger juice weight 4% to obtain pickling liquid;
3) precook: the beef clod of pickling is put into boiling water boiling 0.5h, and skimming operation in boiling process, gets beef clod and steamed beef soup is for subsequent use;
4) slitting: it is the beef bar that 4mm, length are 1cm that the beef clod after precooking is cut into thickness;
5) boil again: get steamed beef soup and add batching to boil, then add beef bar, little fiery boiling 1.5h, obtains cooked beef;
6) dry: cooked beef is placed in to baking oven, at 180 ℃, smokes 3min, be cooled at 50 ℃ and smoke 6h, obtain ginger juice dried beef.
Claims (4)
1. the preparation method of a ginger juice dried beef, comprise raw meat pretreatment, pickle, precook, slitting, boil again, baking step, it is characterized in that: pickling liquid is injected pretreated beef by the ratio that described pickling is is 15～25g:1ml in solid-liquid ratio, after tumbling 20～30 minutes, low-temperature salting 24～36h at 0～4 ℃, in curing process, every 30～60min stirs beef once; The preparation method of pickling liquid is: add the water of 1.5～3 times of its weight to break into ginger juice in ginger, then add the calcium chloride preparation of ginger juice weight 1～4% to obtain pickling liquid.
2. the preparation method of ginger juice dried beef according to claim 1, is characterized in that: in curing process, beef, after tumbling and before low-temperature salting, is pickled 1～2h by beef under 40～50 ℃ of conditions.
3. the preparation method of ginger juice dried beef according to claim 1, is characterized in that: described tumbling is that the mode of rubbing 3～5min with interval 1～2min within the time of 20～30min is carried out tumbling.
4. the preparation method of ginger juice dried beef according to claim 1, is characterized in that: the consumption of calcium chloride is 2% of ginger juice weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210466356.5A CN103815417A (en) | 2012-11-16 | 2012-11-16 | Preparation method of ginger juice dried beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210466356.5A CN103815417A (en) | 2012-11-16 | 2012-11-16 | Preparation method of ginger juice dried beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103815417A true CN103815417A (en) | 2014-05-28 |
Family
ID=50750946
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210466356.5A Pending CN103815417A (en) | 2012-11-16 | 2012-11-16 | Preparation method of ginger juice dried beef |
Country Status (1)
| Country | Link |
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| CN (1) | CN103815417A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261804A (en) * | 2016-08-20 | 2017-01-04 | 娄尤来 | A kind of Sucus Zingberis Carnis Equi Asini is dry and preparation method thereof |
| CN111000157A (en) * | 2019-11-29 | 2020-04-14 | 大连民族大学 | A kind of roast beef jerky marinated with bromelain and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020090644A (en) * | 2001-05-29 | 2002-12-05 | 김철욱 | Method for processing meat food using beef |
| CN102028241A (en) * | 2010-11-18 | 2011-04-27 | 河南工业大学 | Preparation method of all-natural tenderizing agent for pork products |
-
2012
- 2012-11-16 CN CN201210466356.5A patent/CN103815417A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020090644A (en) * | 2001-05-29 | 2002-12-05 | 김철욱 | Method for processing meat food using beef |
| CN102028241A (en) * | 2010-11-18 | 2011-04-27 | 河南工业大学 | Preparation method of all-natural tenderizing agent for pork products |
Non-Patent Citations (2)
| Title |
|---|
| 林志民，等: ""氯化钙、生姜和木瓜蛋白酶对牛肉嫩化效果的研究"", 《福州大学学报（自然科学版）》 * |
| 高晓平，等: ""嫩化型姜汁风味牛肉干的研制"第703-705页，", 《现代食品科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261804A (en) * | 2016-08-20 | 2017-01-04 | 娄尤来 | A kind of Sucus Zingberis Carnis Equi Asini is dry and preparation method thereof |
| CN111000157A (en) * | 2019-11-29 | 2020-04-14 | 大连民族大学 | A kind of roast beef jerky marinated with bromelain and preparation method thereof |
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Application publication date: 20140528 |