CN101248885A - Fruity dehydrated beef and method of preparing the same - Google Patents
Fruity dehydrated beef and method of preparing the same Download PDFInfo
- Publication number
- CN101248885A CN101248885A CNA200810300416XA CN200810300416A CN101248885A CN 101248885 A CN101248885 A CN 101248885A CN A200810300416X A CNA200810300416X A CN A200810300416XA CN 200810300416 A CN200810300416 A CN 200810300416A CN 101248885 A CN101248885 A CN 101248885A
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- Prior art keywords
- beef
- fruity
- preparation
- dehydrated
- fruit
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Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title description 4
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 5
- 239000008280 blood Substances 0.000 claims abstract description 5
- 210000004369 blood Anatomy 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 4
- 244000000231 Sesamum indicum Species 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 235000011430 Malus pumila Nutrition 0.000 claims description 3
- 235000015103 Malus silvestris Nutrition 0.000 claims description 3
- 240000008790 Musa x paradisiaca Species 0.000 claims description 3
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 244000099147 Ananas comosus Species 0.000 claims description 2
- 235000007119 Ananas comosus Nutrition 0.000 claims description 2
- 241000675108 Citrus tangerina Species 0.000 claims description 2
- 244000241257 Cucumis melo Species 0.000 claims description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 2
- 240000000950 Hippophae rhamnoides Species 0.000 claims description 2
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims description 2
- 241000220225 Malus Species 0.000 claims description 2
- 244000132436 Myrica rubra Species 0.000 claims description 2
- 241000220324 Pyrus Species 0.000 claims description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 2
- 235000021017 pears Nutrition 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000005911 diet Nutrition 0.000 abstract description 3
- 230000037213 diet Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000004140 cleaning Methods 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 2
- 241000207961 Sesamum Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000000643 oven drying Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000019987 cider Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides fruit flavored beef jerky, and a preparation method thereof, belonging to the food processing field. The preparation method comprises the steps of cleaning beef pieces, boiling to remove blood, draining, adding table salt, mixing, frying with oil, soaking the fried beef in the fruit juice, immediately taking out, adding parched sesame, mixing, and oven-drying. The inventive fruit flavored beef jerky has beef fragrance, intense fruity flavor, and good taste; and conforms to the nutritional, health promoting, convenient and natural diet style pursued by modern people.
Description
Technical field
The present invention relates to a kind of preparation method of dried beef, belong to food processing field.
Background technology
Beef is Chinese second largest meat product, is only second to pork, and beef protein content height and fat content is low also contains abundant calcium, iron, phosphorus and Cobastab etc., and delicious flavour is liked by the people, enjoys " favourite son's laudatory title in the meat ".
The dried beef taste of Chu Shouing is more single, thick and heavy in the market, and flavoring such as chilli powder contains a large amount of pigment additives, does not meet the diet style that modern people pursue nutrition, health care, convenience and pure natural.
Summary of the invention
The purpose of this invention is to provide a kind of Fruity dehydrated beef and preparation method thereof, the Fruity dehydrated beef that makes with this method has the crisp-fried flavor and the strong fruity of beef simultaneously.
The inventive method comprises following steps:
A, beef clod is clean cooks off beef surface watery blood, and filter is done, and adding salt is mixed and put into rapeseed oil thoroughly and explodes;
The fruit juice of squeezing out after b, fruit clean adds the white sugar of fruit juice weight 20～40% therein, stirs evenly;
Pick up rapidly in c, the fruit juice with the beef immersion step b after the fried system of step a, add the sesame that fries, mix thoroughly, oven dry gets final product.
Further, step a beef is Yak Meat, a kind of in beef, Carnis Bovis seu Bubali or the buffalo meat partially, and ox is the Hybrid of yak and ox partially; Beef clod is cut into the strip that the cross section length and width is 6～10mm after cleaning.
Step a salt addition is 1.5～2.5% of a beef weight, need pickle 0.5～1.5h after the adding salt; Explode when fried and do not see that to the cutlet surface raw meat gets final product.
Step b fruit is at least a in lemon, red bayberry, apple, pears, grape, oranges and tangerines, "Hami" melon, pineapple, banana or the sea-buckthorn, and wherein the less fruit of juice as banana, can break into slurry, uses behind the thin up.
Step c sesame addition is 6～15% of fried system back beef weight; 80～95 ℃ of bake out temperatures, time 1～1.5h.
Beneficial effect of the present invention: simple, the easily enforcement of the inventive method technology, the manufactured goods aromatic flavour, good mouthfeel, have characteristics nutritious, that appetizing helps food simultaneously, meet the diet style that modern people pursue nutrition, health care, convenience and pure natural, be fit to the person sponging on an aristocrat of men and women, old and young each side and taste for a long time.
The specific embodiment
The invention will be further elaborated below in conjunction with embodiment.Embodiment only is used to illustrate the present invention, rather than limits the present invention by any way.
Embodiment 1
The smart beef of 500g is cleaned, be cut into the strip that the cross section length and width is 7mm, put into pot and add poach fleshing silk surface watery blood.After the filter of anhydrating is done, add 8g salt and mix thoroughly, pickle 1h, put into that rapeseed oil is fried to be pulled out when there is fried vestige on the beef surface slightly, dry.
After the 500g apple is cleaned, the cider of squeezing out, the white sugar of adding fruit juice weight 20%.With picking up rapidly in the immersion of the beef after the above-mentioned fried system cider, add the white sesameseed 60g that fries, mix thoroughly, put into baking oven after drying and promptly get product in 85 ℃ of baking 1h.
Embodiment 2
The smart beef of 500g is cleaned, be cut into the strip that the cross section length and width is 10mm, put into pot and add poach fleshing silk surface watery blood.After the filter of anhydrating was done, the salt that adds 10g was mixed thoroughly, pickles 1.5h, put into that rapeseed oil is fried to be pulled out when there is fried vestige on the beef surface slightly, dried.
After the 500g lemon is cleaned, the lemon juice of squeezing out, the white sugar of adding fruit juice weight 40%.With picking up rapidly in the immersion of the beef after the above-mentioned fried system lemon juice, add the white sesameseed 45g that fries, mix thoroughly, put into baking oven after drying and promptly get product in 92 ℃ of baking 1.5h.
Product of the present invention is nutritious, and does not add additives such as essence, pigment in the manufacturing process, and taste is pure and fresh, is particularly suitable for the lighter crowds of taste such as old man, child.
Claims (5)
1. the preparation method of a Fruity dehydrated beef is characterized in that: comprise following steps:
A, beef clod are cleaned, and cook off beef surface watery blood, and filter is done, and it is fried to put into rapeseed oil after adding salt is mixed thoroughly;
The fruit juice of squeezing out after b, fruit clean adds the white sugar of fruit juice weight 20～40% therein, stirs evenly;
Pick up rapidly in c, the fruit juice with the beef immersion step b after the fried system of step a, add the sesame that fries, mix thoroughly, oven dry gets final product.
2. the preparation method of Fruity dehydrated beef according to claim 1, it is characterized in that: step a salt addition is 2% of a beef weight.
3. the preparation method of Fruity dehydrated beef according to claim 1 is characterized in that: step b fruit is at least a in lemon, red bayberry, apple, pears, grape, oranges and tangerines, "Hami" melon, pineapple, banana or the sea-buckthorn.
4. the preparation method of Fruity dehydrated beef according to claim 1 is characterized in that: step c sesame addition is 10% of fried system back beef weight.
5. the Fruity dehydrated beef of each described preparation method's gained of claim 1～4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810300416XA CN101248885B (en) | 2008-02-28 | 2008-02-28 | Fruity dehydrated beef and method of preparing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810300416XA CN101248885B (en) | 2008-02-28 | 2008-02-28 | Fruity dehydrated beef and method of preparing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101248885A true CN101248885A (en) | 2008-08-27 |
| CN101248885B CN101248885B (en) | 2013-03-27 |
Family
ID=39952629
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810300416XA Expired - Fee Related CN101248885B (en) | 2008-02-28 | 2008-02-28 | Fruity dehydrated beef and method of preparing the same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101248885B (en) |
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169099A (en) * | 2013-04-02 | 2013-06-26 | 彭京肖 | Green fruit and vegetable steak and preparation method thereof |
| CN104013008A (en) * | 2014-06-25 | 2014-09-03 | 刘志方 | Method for preparing fruity dog meat |
| CN104013009A (en) * | 2014-06-25 | 2014-09-03 | 刘志方 | Method for preparing fruity beef |
| CN104223144A (en) * | 2014-09-05 | 2014-12-24 | 佛山市新战略知识产权文化有限公司 | Method for making dried mutton with tomato juice |
| CN104223145A (en) * | 2014-09-06 | 2014-12-24 | 新疆天山骄子食品有限责任公司 | Production process of hippophae rhamnoides linn snow hares |
| CN104273548A (en) * | 2014-04-21 | 2015-01-14 | 李莉 | Dried beef with function of enhancing immunity and preparation method of dried beef |
| CN104366520A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Jerky with fragrance of blueberry milk tea and processing method thereof |
| CN104522688A (en) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | Snakegourd fruit cough-relieving phlegm-eliminating type beef and preparing method thereof |
| CN103932202B (en) * | 2014-03-21 | 2015-06-10 | 五河童师傅食品有限公司 | Lemon honey mutton cube |
| CN104957674A (en) * | 2015-06-12 | 2015-10-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Freshwater mussel jerky |
| CN105105163A (en) * | 2015-09-11 | 2015-12-02 | 四川理工学院 | Fruity dried pork and making method thereof |
| CN105495367A (en) * | 2015-12-10 | 2016-04-20 | 温州雏鹰科技有限公司 | Lemon and mint flavored sliced dried beef and preparation method thereof |
| CN105533462A (en) * | 2015-12-10 | 2016-05-04 | 温州雏鹰科技有限公司 | Highland barley flavored beef jerky with barley fragrance and preparation method of highland barley flavored beef jerky |
| CN105558845A (en) * | 2015-12-10 | 2016-05-11 | 温州雏鹰科技有限公司 | Fructus clausena lansium-flavor beef jerk and preparation method thereof |
| CN106722211A (en) * | 2016-11-16 | 2017-05-31 | 广西山水牛农业有限责任公司 | A kind of red bayberry spiced beef |
| CN107518304A (en) * | 2017-10-16 | 2017-12-29 | 铜仁学院 | A kind of hollow plum juice spicy beef jerky and preparation method thereof |
| CN109170620A (en) * | 2018-09-10 | 2019-01-11 | 四川省食品发酵工业研究设计院 | A kind of preparation method of fruit flavor Kung Pao chicken |
| CN110447833A (en) * | 2019-09-02 | 2019-11-15 | 湖南城市学院 | A kind of fruity spicy dried beef and preparation method thereof |
| KR102338423B1 (en) * | 2021-03-11 | 2021-12-13 | (주)미래푸드시스템 | Manufacturing method of jerky containing citrus syrup |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859428B (en) * | 2014-03-31 | 2016-06-08 | 张荣强 | Fruity jerky working method |
-
2008
- 2008-02-28 CN CN200810300416XA patent/CN101248885B/en not_active Expired - Fee Related
Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169099A (en) * | 2013-04-02 | 2013-06-26 | 彭京肖 | Green fruit and vegetable steak and preparation method thereof |
| CN103932202B (en) * | 2014-03-21 | 2015-06-10 | 五河童师傅食品有限公司 | Lemon honey mutton cube |
| CN104273548A (en) * | 2014-04-21 | 2015-01-14 | 李莉 | Dried beef with function of enhancing immunity and preparation method of dried beef |
| CN104013008A (en) * | 2014-06-25 | 2014-09-03 | 刘志方 | Method for preparing fruity dog meat |
| CN104013009A (en) * | 2014-06-25 | 2014-09-03 | 刘志方 | Method for preparing fruity beef |
| CN104013008B (en) * | 2014-06-25 | 2016-05-04 | 刘志方 | A kind of preparation method of fruital dog meats |
| CN104013009B (en) * | 2014-06-25 | 2016-03-09 | 蒋森伟 | A kind of preparation method of fruital beef |
| CN104223144A (en) * | 2014-09-05 | 2014-12-24 | 佛山市新战略知识产权文化有限公司 | Method for making dried mutton with tomato juice |
| CN104223145A (en) * | 2014-09-06 | 2014-12-24 | 新疆天山骄子食品有限责任公司 | Production process of hippophae rhamnoides linn snow hares |
| CN104223145B (en) * | 2014-09-06 | 2018-05-25 | 新疆天山骄子食品有限责任公司 | The manufacture craft of sea-buckthorn snow hare |
| CN104366520A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Jerky with fragrance of blueberry milk tea and processing method thereof |
| CN104522688A (en) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | Snakegourd fruit cough-relieving phlegm-eliminating type beef and preparing method thereof |
| CN104957674A (en) * | 2015-06-12 | 2015-10-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Freshwater mussel jerky |
| CN105105163A (en) * | 2015-09-11 | 2015-12-02 | 四川理工学院 | Fruity dried pork and making method thereof |
| CN105533462A (en) * | 2015-12-10 | 2016-05-04 | 温州雏鹰科技有限公司 | Highland barley flavored beef jerky with barley fragrance and preparation method of highland barley flavored beef jerky |
| CN105558845A (en) * | 2015-12-10 | 2016-05-11 | 温州雏鹰科技有限公司 | Fructus clausena lansium-flavor beef jerk and preparation method thereof |
| CN105495367A (en) * | 2015-12-10 | 2016-04-20 | 温州雏鹰科技有限公司 | Lemon and mint flavored sliced dried beef and preparation method thereof |
| CN106722211A (en) * | 2016-11-16 | 2017-05-31 | 广西山水牛农业有限责任公司 | A kind of red bayberry spiced beef |
| CN107518304A (en) * | 2017-10-16 | 2017-12-29 | 铜仁学院 | A kind of hollow plum juice spicy beef jerky and preparation method thereof |
| CN107518304B (en) * | 2017-10-16 | 2021-03-30 | 铜仁学院 | Spicy and hot sliced dried beef with hollow plum juice and preparation method thereof |
| CN109170620A (en) * | 2018-09-10 | 2019-01-11 | 四川省食品发酵工业研究设计院 | A kind of preparation method of fruit flavor Kung Pao chicken |
| CN110447833A (en) * | 2019-09-02 | 2019-11-15 | 湖南城市学院 | A kind of fruity spicy dried beef and preparation method thereof |
| KR102338423B1 (en) * | 2021-03-11 | 2021-12-13 | (주)미래푸드시스템 | Manufacturing method of jerky containing citrus syrup |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101248885B (en) | 2013-03-27 |
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Granted publication date: 20130327 |