CN101611885A - A kind of dried beef that adds dietary fiber - Google Patents

Abstract

The present invention discloses a kind of dried beef that adds dietary fiber, is to add dietary fiber in dried beef, and this dietary fiber extracts from Yunnan Province's endemic plant, and its addition is 1～5%, adds 1 kilogram of dietary fiber in promptly per 100 kilograms of fresh beef.The interpolation of dietary fiber in dried beef, can significantly increase water-retaining property and loose degree increases, and improves the tender degree of dried beef, not only helps health diet, and improves the flavor taste of dried beef.

Description

A kind of dried beef that adds dietary fiber

One, technical field

The present invention relates to a kind of food additives, particularly a kind of additive that is exclusively used in dried beef.

Two, technical background

Dried beef is the traditional product of China, its nutritious, delicious good to eat, food and oiliness, long times of aftertaste is subjected to liking of consumers in general deeply.Yet fat content 4% in traditional dried beef, and cholesterol level reaches 1.2 gram/kilograms, belongs to higher fatty acid, high cholesterol based food.Especially cholesterol level is higher than pork fat (show condition).The tradition dried beef is edible too much, increases the content of cholesterol and triglyceride in the blood, easily causes the hyperlipidemia of human body.Hyperlipidemia is atherosclerotic main pathogenic factors.Often cause serious consequence, as coronary heart disease, diabetes, cerebrovas-cularaccident, intractable hypertension and nephrotic syndrome, pancreatitis, calculosis, fatty liver etc. because of invading vitals.Arteriosclerotic generation and development have a confidential relation with blood fat is too high.Along with the raising of people's quality of life and the change of diet idea, in recent years, the health diet of low fat low cholesterol obtains consumers in general's concern day by day.

Three, summary of the invention

The purpose of this invention is to provide a kind of dried beef that adds dietary fiber, the interpolation of dietary fiber in dried beef, can significantly increase water-retaining property and loose degree increases, and improves the tender degree of dried beef, not only help health diet, and improve the flavor taste of dried beef.

Specifically:

A kind of dried beef that adds dietary fiber is to add dietary fiber in dried beef, and this dietary fiber extracts from Yunnan Province's endemic plant, and its addition is 1～5%, adds 1 kilogram of dietary fiber in promptly per 100 kilograms of fresh beef.

Dietary fiber also claims SNSP, be meant that can keep out the human small intestine digests and assimilates and can partly or entirely ferment at the human body large intestine, can not mainly comprise hemicellulose, pectin, natural gum, reach alginate etc. for human body provides the edible carbohydrate of energy and the summation of similar material thereof.Dietary fiber can significantly reduce the content of cholesterol in the blood, reduces the atherosclerotic incidence of disease, and the prevention gall stone forms.Up to now, the no dietary fiber in traditional dried beef processing back, so the present invention adds dietary fiber, not only directly reduces the cholesterol in the dried beef, and can reduce the blood of human body content of cholesterol.

The present invention makes full use of the dietary fiber that extracts in the endemic plant of Yunnan, by repeatedly the experiment, scientific formula, the dried beef that is made has significantly increased water-retaining property and loose degree, improved the tender degree of dried beef, not only help health diet, and improve the flavor taste of dried beef, meet the demand of current social food consumption.

Four, the specific embodiment

A kind of dried beef that adds dietary fiber is to add dietary fiber in dried beef, and the addition of this dietary fiber is 1～5%, adds 1 kilogram of dietary fiber in promptly per 100 kilograms of fresh beef.

1, concrete:

Select the forward and backward das Beinfleisch of bright stout and strong ox for use, reject fat and muscle tendon etc., clean, drain, be cut into the cube meat of 0.2-0.3 kilogram size, obtain to be used to make the fresh beef 100kg of dried beef.

Design 4 groups, identical materials comprises: fresh beef 100kg, salt 4.0kg, special grade soy 3.0kg, white sugar 3.0kg, bent wine 1kg; Monosodium glutamate 300g, five-spice powder 500g, fennel powder 200g, tsaoko powder 200g, chilli powder 300g.Difference is the different of dietary fiber use amount and ratio, and is with the optimum quantum of utilization or the scope of proof dietary fiber, specific as follows:

Control group: do not add dietary fiber 1.0kg;

Test group 1: dietary fiber 1.0kg accounts for fresh beef 1.0%.

Test group 2: dietary fiber 2.5kg accounts for fresh beef 2.5%.

Test group 3: dietary fiber 5.0kg accounts for fresh beef 5.0%.

2, step:

1. precook: the fresh bovine cube meat is put into jacketed pan, and clear water is boiled, and skims floating foam, boils about 20 minutes, picks up cooling, and former soup is stand-by;

2. section: by different size cut into inch strips, piece, sheet, fourth etc., require size consistent, thickness is even;

3. halogen boils: with auxiliary material (salt, soy sauce, white sugar, the bent wine of various premodulated; Monosodium glutamate, five-spice powder, fennel powder, tsaoko powder, chilli powder; Novel flavor of beef jerky reinforcing agent) put into former soup infusion, after increasing to the soup juice concentration, put into the meat base that cuts, boil with boiling in a covered pot over a slow fire with moderate heat after the big fire boiling earlier, receive juice with slow fire at last, the time is 1-2 hour, treats that thick gravy receives driedly substantially, can play pot;

4. dehydration: toast 50 ℃-55 ℃ about 9 hours, to turn over sieve during baking 2-3 time, bake when meat base quality is hardened exsiccation and get final product; Test group is added 2.5 kilograms of dietary fibers, and control group does not add dietary fiber;

5. blending: the jerky surface sprinkles auxiliary materials such as one deck salt, sugar, monosodium glutamate, five-spice powder, chilli powder; Or novel flavor of beef jerky reinforcing agent.

3, dried beef nutrient chemistry composition measurement

Accurately take by weighing the dried beef sample that three parts of about 2g have mixed, measure thick moisture (GB/T5009.3-2003) and crude protein (GB/T 5009.5-2003).Remaining sample prepares air-dry sample, accurately takes by weighing three parts of about 2g, measures crude fat (GB/T 5009.6-2003) and coarse ash (GB/T 5009.4-2003).All detect index replicate analysis three times.The mensuration of cholesterol is with reference to national standard " assay method of cholesterol (GB/T15206-1994) in the food " in the dried beef.

4, the organoleptic indicator's judging and marking

Tissue is engaged in livestock products processing and is had 14 experts judging the test experience dried beef product of test group and control group is carried out the organoleptic quality scoring, and standards of grading see Table 1.

Table 1 organoleptic indicator standards of grading

5, result

Table 2 is nutrient chemistry component testing measurement results of the healthy dried beef product (test group) of traditional dried beef (control group) and interpolation dietary fiber.The result shows: test group is because add dietary fiber, and dried beef moisture significantly improves, and the prompting dietary fiber has remarkable water retention property.And along with the increase of dietary fiber addition, water-retaining property significantly improves.In addition, the healthy beef moisture of test group improves the tender degree that helps improving dried beef, has improved the mouthfeel of dried beef.

Along with the raising of dried beef moisture, the percentage composition of crude fat and cholesterol significantly reduces.The reduction of crude fat and cholesterol helps reducing triglycerides and the cholesterol that human body is taken in, and when making people enjoy cuisines, guarantees health.This shows that this patent all plays an important role to mouthfeel and the health diet that improves traditional beef.

Table 2 dried beef nutrient chemistry component content

Annotate: the female different significant differences (P＜0.05) of colleague's shoulder marking-up.

Table 3 is traditional dried beef (control group) and the sensory evaluation result who adds the healthy dried beef product (test group) of dietary fiber.The result shows: the test group dried beef significantly improves than the tender degree of control group, proves to use dietary fiber can effectively improve the dried beef mouthfeel, and this conforms to the result of the test that table 2 dried beef moisture significantly improves.And along with the increase of dietary fiber addition, tender degree and flavour progressively improve.This explanation, dietary fiber is added in this patent invention, not only guarantee health, and product special flavour has the effect of raising.

Table 3 subjective appreciation result (unit: divide)

Annotate: the female different significant differences (P＜0.05) of colleague's shoulder marking-up.

Claims (1)

1, a kind of dried beef that adds dietary fiber is characterized in that: add dietary fiber in the dried beef, the addition of this dietary fiber is 1～5%, adds 1 kilogram of dietary fiber in promptly per 100 kilograms of fresh beef.