(1) technological process: raw material treatment → cutting → precooking → slicing → canning → preparation of curry juice → exhaust sealing → sterilization and cooling → cleaning and drying → heat preservation inspection → finished product.
(2) Key points of operation
① Raw materials: curry beef leg meat with some ribs. Cut into strips of 5 ~ 7 cm before pre-cooking, and cut into pieces with a thickness of 1cm and a width of 3 ~ 4 cm after pre-cooking.
② Pre-cooking: pork ribs and leg meat should be pre-cooked separately, and the pre-cooking time is about 10 ~ 15 minutes. In the process of pre-cooking, blood foam should be continuously removed to keep the broth clean. The pre-boiling dehydration rate is 25 ~ 30%.
③ Curry juice: ingredients (kg): vegetable oil1/kloc-0.25, fried noodles 0.25, refined salt 4, ginger 0.225, sugar 2.5, garlic paste 0.3, curry powder 2.83, fried onion 4 and yellow rice wine1./kloc-0.
(The ratio of vegetable oil to flour for fried noodles is 4:7, and the ratio of oil to onion for fried onions is 1:2).
Heat vegetable oil to above 100℃, add curry powder and stir-fry for 3-5 minutes, add fried onion, garlic paste, salt, sugar, fried noodles and bone soup (put ginger into bone soup to cook in advance), stir and boil, and pour yellow wine before taking out, and finally get about125 ~/kloc-0.
④ canning: No.854, net weight 227g, pork slices 1 17g, soup 1 10g.
⑤ Sterilization and cooling:
Disinfection formula:
The back pressure cooling pressure is 120kPa.
(3) Quality standards
① Sensory index: Color: The meat color is normal, with the characteristics of curry beef. Taste and smell: it has the proper taste and smell of this product, and has no peculiar smell. Histology: The meat is uniform in size and moderate in hardness.
② Physical and chemical indexes: net weight: 227g, the allowable tolerance of each can is 3%, and the average weight of each batch is not less than 60%. Sodium chloride: 65438+ 0% ~ 2% of net weight. Heavy metal content (mg): tin ≤ 200 per kilogram of product; Copper ≤ 5; Lead ≤ 1.
③ Microbiological indicators: There are no signs of corruption caused by pathogenic bacteria and microorganisms.
Steamed beef
material handling
Cut beef into120 ~160g, wash and chop fresh onion.
Process requirements
① canning: 480 grams of beef, 44 grams of cooked butter, 20 grams of onion, 6 grams of salt, 0.5- 1 slice of bay leaf and 2-3 slices of pepper are canned in a round can with an inner diameter of 83.5 mm and an outer height of1/3mm.
② Exhaust and sealing: the center temperature is not lower than 65℃.
③ Sterilization: the sterilization formula is15min-75min-20min/12 1℃.
Canned braised beef
Selection and arrangement of raw materials → pre-cooking → soup preparation → canning → venting and sealing → mixed bacteria cooling → finished product.
Raw materials: beef 150kg, bone soup 100kg, salt 4.23kg, soy sauce 9.7kg, sugar 12kg, rice wine 12kg, monosodium glutamate 240g, agar 0.73kg, cinnamon 60g, ginger/kloc-0.
Processing technology: 1. Selection and dressing of raw materials: beef with skin and bones removed, lymph nodes, tendons and excess fat removed, then washed with clear water and cut into strips with a width of 5cm.
2. Pre-cooking: put the cut meat strips in boiling water for about 15min, pay attention to skimming and turning the pan, and cook until the meat heart is slightly bloodshot. After taking out, cut the meat strips into small pieces with a thickness of 1cm and a width of 3 ~ 4 cm.
3. Prepare soup. First, put the spices and clear water in the auxiliary materials into the pot, cook for about 30 minutes, take them out and filter them to get the spice water. Heating agar and bone soup together, after agar is completely dissolved, adding other auxiliary materials and perfume, boiling together, adding yellow wine and monosodium glutamate before taking out, taking out and filtering to obtain canned soup.
4. The net weight of canned food is 3 12g/ can, including beef 190g, soup1kloc-0/2g and vegetable oil 10g.
5. The suction seal and suction seal, the vacuum degree is above 53.33 kpa.
6. Sterilize and cool to 40℃ ~ 45℃.
Quality standard color: the meat color is sauce red or brown red.
Taste and smell: It has the taste and smell of canned braised beef, and has no peculiar smell.
Microstructure: the meat is soft and the block size is uniform, with a block thickness of 0.8 ~ 1.2 cm, a length of 3 ~ 5 cm and a net weight of 3 12g. Solids: Meat and oil shall not be less than 60% of the net weight. The salt content is 1.5% ~ 2.5%.
Patent Encyclopedia of Dairy Cow Products, Technical Formula of Beef Deep Processing and Extract Production
(This series of 280 yuan includes the following 34 items; Single purchase of each item is within 80 yuan)
Special note: the patent documents of this site have been compiled into word format, which is unique in the industry. )
1, food and method for extracting iron-calcium protein from bovine bone.
2. The process of extracting bovine serum albumin by hot ethanol.
3. Deproteinized calf blood extract for injection and its preparation method.
4. Transfusion of deproteinized calf blood extract and its preparation method.
5. Deproteinized calf blood extract, its eye ointment preparation and its preparation method.
6. A method for directly extracting and purifying aprotinin from bovine lung.
7. A method for extracting deproteinized calf blood extract.
8. Diarrhea extract of steak with anticancer and anti-inflammatory activities and its preparation method
9. Production process of extracting bilirubin from bovine bile
10, bovine bone extract
1 1. Fast food and condiment made from effective ingredients extracted from beef/chicken and its manufacturing method.
12, extraction and separation method of bovine thrombin
13. Method of extracting cystine and compound amino acids from yak hair.
14. Production technology of raw bovine blood for preparing phage-free low endotoxin bovine serum.
15, bitter wine of cattle, pigs and sheep and its production method
16, beef monosodium glutamate and its production process
17. Production of heparin sodium by precipitation method from pig lung, bovine lung and sheep lung.
18, production method of cow and horse hair leather
19, instant beef tendon noodles production technology and technology
20. A dehydrated Muslim fast-food beef Lamian Noodles food and its production process.
2 1, bovine placenta health food and its production method
22. A beef jerky with softened residue and its production method.
23, beef tendon sausage and jelly production method
24. L- cystine is produced from cow hair and donkey hair.
25, fresh bovine bone one-time production of bone glue, bone oil, bone powder production method.
26. A method for producing compound amino acids from feather stalks, hoof horns, silkworm chrysalis and silkworm excrement of cattle and sheep.
27, foam cattle, sheep, pig's trotters production process
28. Method of making instant beef, mutton soup and bread in soup.
29, bullwhip ginseng wine formula and production method
30. Production process of extracting bilirubin from bovine bile
3 1. Method for producing recombinant polypeptide and transferring gene from cattle
32. Production method of beef paste powder
33. Production method and application of calf epidermal factor
34, no mycoplasma newborn bovine serum production process