CN101731637B - Method for preparing high-nutrition pickled dried beef - Google Patents
Method for preparing high-nutrition pickled dried beef Download PDFInfo
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- CN101731637B CN101731637B CN2010100280273A CN201010028027A CN101731637B CN 101731637 B CN101731637 B CN 101731637B CN 2010100280273 A CN2010100280273 A CN 2010100280273A CN 201010028027 A CN201010028027 A CN 201010028027A CN 101731637 B CN101731637 B CN 101731637B
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Abstract
The invention relates to a food processing method, in particular to a method for preparing high-nutrition pickled dried beef, which comprises five steps of pickling roughly, cooking thoroughly, adding plant soot, sealing by a clay jar and drying and packaging, wherein the step of coating the black plant soot on the boiled beef is to set the meat quality off to a bright red color, without blotting a mouth and harming a human body; the step of pickling is to remove meat smell; and the step of sealing by the clay jar is to make the beef completely absorb nutrient components. The dried beef is dry instead of tough, smooth instead of soft, ruddy and bright, delicious in taste, moderate in appetite, lingering in aftertaste, full in color, fragrance and taste and rich in nutrition. The dried beef is black on the surface and red in the center, which makes a person free the imagination to associate the dried beef with Zhang Fei, who is a valiant general in Shu Han during the three kingdoms period, so that eating the beef contains a historical flavor. Compared with the conventional production technology of the air-dried beef, the air-dried beef is produced by pickling by dry-powder ferment so as to shorten the fermentation time and have a good application prospect.
Description
Technical field
The present invention relates to food-processing method, particularly relate to a kind of preparation method of high-nutrition pickled dried beef.
Background technology
Dried beef is that to cut meat with the ox trunk be raw material, and a class that adopts processing technologys such as low-temperature salting, drying to process can directly fresh edible fermented beef goods.Since 19 end of the centurys; be accompanied by the expansion of modern meat products processing such as refrigeration, vacuum packaging method for preserving range of application; production mechanization, scales such as cooling meat, tin product, sausage food develop rapidly, and dried beef production has been developed by the main mode of beef processing and storage and become the traditional properties meat products mode of production that satisfies consumer taste adjustment needs.
At present, the production of dried beef has reached batch production and normalization period, traditional production method exist the process-cycle long, productive rate is low, cost is high, of low quality, problem such as nutritional labeling is low, and for floridity, often in beef, use nitrite, edible back produces greatly harm to human body, makes dried beef be difficult to come in the popular life.2006.11.15, Patent Office of the People's Republic of China discloses the patent of invention (notification number: CN1860929) of a kind of " jerked beef " by name, technical scheme main points of the present invention are as follows: the present invention program's original flavor jerked beef, its preparation method is characterised in that: be made up of following by weight: selected grassland is put 99 parts of ox buttocks meat in a suitable place to breed and (is commonly called as purple lid.Remove muscle, skin, fat), 1 part of iodine army salt.The meat cutter of selected buttocks is divided into the square cutlet in the 3cm left and right sides, after pickling 4 hours with iodine army salt rubbing, the outdoor natural air drying 8 of snow back weather round the clock in the winter time, or clean the even blowing of aseptic indoor electric fan at 24-26 degree Celsius and made semi-finished product in 72 hours, with the baking box baking 15 minutes was that 6 months shelf-lifves are preserved in edible or sealing.This method still can not solve the problem that the process-cycle is long, productive rate is low, cost is high, nutritional labeling is low.
Summary of the invention
For solving the above-mentioned deficiency of prior art, the invention provides a kind of preparation method of high-nutrition pickled dried beef.Process-cycle of the present invention is short, cost is low, nutritional labeling is high, useful health.And raw material is simple, and is easy to operate, the delicious matter of the beef that makes U.S., and the practical value height is suitable for promoting.
The present invention adopts following technical scheme:
A kind of preparation method of high-nutrition pickled dried beef is characterized in that: comprise the steps:
1) beef is divided into the 0.5-1kg square, remove cotton muscle, clean, under 0-4 ℃ of temperature, beef is immersed in to seal in the pickling liquid and pickles 5-10 hour, described pickling liquid prescription is: be added with 10-20g salt, 0.5-1g glucose, 1.5-3g spice and 0.5-1.5g leavening in every 100ml water, the weight ratio of pickling liquid and beef is 1: 5-10;
2) take out beef clod, boil behind blood stains in the removal beef and the moisture;
3) with Plant Soot with the even blacking of flesh noodles;
4), get scarlet octagonal 10-30g, clovershrub Chinese prickly ash 10-20g in 50g beef, tsaoko 15-25g, cassia bark 5-15g, spiceleaf 5-15g, cloves 2-10g, nutmeg 2-10g, quality sauce 50-80g, clear water 400-600g, packing into the beef that applies Plant Soot seals in the olla, 3-6 days summer, 15-20 days autumn and winter;
5) dry encapsulation.
Dried beef as flavor of hot, in said method, after obtaining applying the cooked beef of Plant Soot,, get little extra dry red wine hot pepper 200-400g in 500g beef, iodine army salt 10-50g, quality sauce 500-800g, tsaoko 150-200g, Radix Glycyrrhizae 40-60g, fiber crops green pepper 40-60g, cassia bark 50-150g, scarlet octagonal 100-300g, galingal 5-10g, fructus amomi 6-10g, root of Dahurain angelica 6-10g, clovershrub Chinese prickly ash 100-200g, spiceleaf 50-150g, cloves 50-100g, nutmeg 50-100g, with put into behind the above flavoring mixing clear water 4-6kg clear water with big fire boil the back slow fire boiled 5-10 minute, remove impurity and put into white sugar 30-50g, after cooling, cooked beef is put into wherein pickled taking-up in 12-24 hour.
In the present invention, described leavening employing active component is the dry powder leaven of staphylococcus xylosus (StaphylococcusxyJOSUS) S1 CGMCC № 1572.This leavening is centrifugal after staphylococcus xylosus (Staphylococcus xyJOSUS) S1 CGMCC № 1572 is cultivated, and after concentrated thalline adds freeze drying protectant, makes after freeze drying.Wherein the frozen-dried protective agent prescription is: be added with 2-4g glycerine in the skimmed milk that every 100ml mass concentration is 10-15%, 1--3g vitamin C, 3-5g sucrose and 3-5g calcium carbonate.
In above-mentioned preparation process, the mass ratio that concentrates thalline and freeze drying protectant is 0.1-10: 1, be preferably 1: 1.
Applying the black Plant Soot on cooked beef, is in order to set off the meat glow, can dirty mouthful, human body there is not harm yet.Pickle raw meat and go into saline taste, olla sealing makes beef fully absorb nutritional labeling, dried dried beef and not hard, and profit and not soft, ruddy vivid, delicious flavour, the degree of saltiness is suitable, and aftertaste is long, looks good, smell good and taste good, and is nutritious.Dried beef is red because of its table evil mind, makes us speeding to engage the imagination, and itself and three state kingdom of Shu Han valiant general Zhang Feis are connected, and will eat food beef and contain historical local flavor.Use this dry powder leaven and pickle the production jerked beef, can the fermentation time sky shorten in the jerked beef production technology with having now, have a good application prospect.
The specific embodiment
Embodiment 1
A kind of preparation method of high-nutrition pickled dried beef is characterized in that: comprise the steps:
1) beef is divided into the 0.5kg square, remove cotton muscle, clean, under 0 ℃ of temperature, beef is immersed in to seal in the pickling liquid and pickles 5 hours, described pickling liquid prescription is: be added with 10g salt, 0.5g glucose, 1.5g spice and 0.5g leavening in every 100ml water, the weight ratio of pickling liquid and beef is 1: 10;
2) take out beef clod, boil behind blood stains in the removal beef and the moisture;
3) with Plant Soot with the even blacking of flesh noodles;
4) in 50g beef, get scarlet octagonal 10g, clovershrub Chinese prickly ash 10g, tsaoko 15g, cassia bark 5g, spiceleaf 5g, cloves 2g, nutmeg 2g, quality sauce 50g, clear water 400g, packing into the beef that applies Plant Soot seals 3 days summers, 15 days autumn and winters in the olla;
5) dry encapsulation.
In the present invention, described leavening employing active component is the dry powder leaven of staphylococcus xylosus (StaphylococcusxyJOSUS) S1 CGMCC № 1572.This leavening is centrifugal after staphylococcus xylosus (Staphylococcus xyJOSUS) S1 CGMCC № 1572 is cultivated, and after concentrated thalline adds freeze drying protectant, makes after freeze drying.Wherein the frozen-dried protective agent prescription is: every 100ml mass concentration is to be added with 2g glycerine, 1g vitamin C, 3g sucrose and 3g calcium carbonate in 15% the skimmed milk.
In above-mentioned preparation process, the mass ratio that concentrates thalline and freeze drying protectant is 1: 10.
Embodiment 2
A kind of preparation method of high-nutrition pickled dried beef is characterized in that: comprise the steps:
1) beef is divided into the 1kg square, remove cotton muscle, clean, under 4 ℃ of temperature, beef is immersed in to seal in the pickling liquid and pickles 5 hours, described pickling liquid prescription is: be added with 20g salt, 1g glucose, 3g spice and 1.5g leavening in every 100ml water, the weight ratio of pickling liquid and beef is 1: 5;
2) take out beef clod, boil behind blood stains in the removal beef and the moisture;
3) with Plant Soot with the even blacking of flesh noodles;
4) as the dried beef of flavor of hot, in said method, after obtaining applying the cooked beef of Plant Soot, in 500g beef, get little extra dry red wine hot pepper 200g, iodine army salt 10g, quality sauce 500g, tsaoko 150g, Radix Glycyrrhizae 40g, numb green pepper 40g, cassia bark 50g, scarlet octagonal 100g, galingal 5g, fructus amomi 6g, root of Dahurain angelica 6g, clovershrub Chinese prickly ash 100g, spiceleaf 50g, cloves 50g, nutmeg 50g, seal 3 days summers, 15 days autumn and winters with packing into the beef that applies Plant Soot behind the above flavoring mixing in the olla;
5) dry encapsulation.
In the present invention, described leavening employing active component is the dry powder leaven of staphylococcus xylosus (Staphyl ococcusxyJOSUS) S1 CGMCC № 1572.This leavening is centrifugal after staphylococcus xylosus (Staphylococcus xyJOSUS) S1 CGMCC № 1572 is cultivated, and after concentrated thalline adds freeze drying protectant, makes after freeze drying.Wherein the frozen-dried protective agent prescription is: every 100ml mass concentration is to be added with 2g glycerine, 1g vitamin C, 3g sucrose and 3g calcium carbonate in 15% the skimmed milk.
In above-mentioned preparation process, the mass ratio that concentrates thalline and freeze drying protectant is 1: 10.
Embodiment 3
A kind of preparation method of high-nutrition pickled dried beef is characterized in that: comprise the steps:
1) beef is divided into the 1kg square, remove cotton muscle, clean, under 4 ℃ of temperature, beef is immersed in to seal in the pickling liquid and pickles 5 hours, described pickling liquid prescription is: be added with 20g salt, 1g glucose, 3g spice and 1.5g leavening in every 100ml water, the weight ratio of pickling liquid and beef is 1: 5;
2) take out beef clod, boil behind blood stains in the removal beef and the moisture;
3) with Plant Soot with the even blacking of flesh noodles;
4) for making the dried beef of flavor of hot, in said method, after obtaining applying the cooked beef of Plant Soot, in 500g beef, get little extra dry red wine hot pepper 400g, iodine army salt 50g, quality sauce 800g, tsaoko 200g, Radix Glycyrrhizae 60g, numb green pepper 60g, cassia bark 150g, scarlet octagonal 300g, galingal 10g, fructus amomi 10g, root of Dahurain angelica 10g, clovershrub Chinese prickly ash 200g, spiceleaf 150g, cloves 100g, nutmeg 100g, seal 6 days summers, 20 days autumn and winters with packing into the beef that applies Plant Soot behind the above flavoring mixing in the olla;
5) dry encapsulation.
In the present invention, described leavening employing active component is the dry powder leaven of staphylococcus xylosus (StaphylococcusxyJOSUS) S1 CGMCC № 1572.This leavening is centrifugal after staphylococcus xylosus (Staphylococcus xyJOSUS) S1 CGMCC № 1572 is cultivated, and after concentrated thalline adds freeze drying protectant, makes after freeze drying.Wherein the frozen-dried protective agent prescription is: every 100ml mass concentration is to be added with 2g glycerine, 3g vitamin C, 3g sucrose and 5g calcium carbonate in 10% the skimmed milk.
In above-mentioned preparation process, the mass ratio that concentrates thalline and freeze drying protectant is 10: 1.
Embodiment 4
A kind of preparation method of high-nutrition pickled dried beef is characterized in that: comprise the steps:
1) beef is divided into the 0.6kg square, remove cotton muscle, clean, under 2 ℃ of temperature, beef is immersed in to seal in the pickling liquid and pickles 7 hours, described pickling liquid prescription is: be added with 15g salt, 0.7g glucose, 2g spice and 1g leavening in every 100ml water, the weight ratio of pickling liquid and beef is 1: 8;
2) take out beef clod, boil behind blood stains in the removal beef and the moisture;
3) with Plant Soot with the even blacking of flesh noodles;
4) in 50g beef, get scarlet octagonal 20g, clovershrub Chinese prickly ash 15g, tsaoko 20g, cassia bark 10g, spiceleaf 10g, cloves 8g, nutmeg 8g, quality sauce 70g, clear water 500g, packing into the beef that applies Plant Soot seals 5 days summers, 16 days autumn and winters in the olla;
5) dry encapsulation.
In the present invention, described leavening employing active component is the dry powder leaven of staphylococcus xylosus (StaphylococcusxyJOSUS) S1 CGMCC № 1572.This leavening is centrifugal after staphylococcus xylosus (Staphylococcus xyJOSUS) S1 CGMCC № 1572 is cultivated, and after concentrated thalline adds freeze drying protectant, makes after freeze drying.Wherein the frozen-dried protective agent prescription is: every 100ml mass concentration is to be added with 3g glycerine, 2g vitamin C, 4g sucrose and 4g calcium carbonate in 13% the skimmed milk.
In above-mentioned preparation process, the mass ratio that concentrates thalline and freeze drying protectant is 1: 1.
Claims (5)
1. the preparation method of a high-nutrition pickled dried beef is characterized in that: comprise the steps:
1) beef is divided into the 0.5-1kg square, remove cotton muscle, clean, under 0-4 ℃ of temperature, beef is immersed in to seal in the pickling liquid and pickles 5-10 hour, described pickling liquid prescription is: be added with 10-20g salt, 0.5-1g glucose, 1.5-3g spice and 0.5-1.5g leavening in every 100ml water, the weight ratio of pickling liquid and beef is 1: 5-10;
2) take out beef clod, boil behind blood stains in the removal beef and the moisture;
3) with Plant Soot with the even blacking of flesh noodles;
4), get scarlet octagonal 10-30g, clovershrub Chinese prickly ash 10-20g in 50g beef, tsaoko 15-25g, cassia bark 5-15g, spiceleaf 5-15g, cloves 2-10g, nutmeg 2-10g, quality sauce 50-80g, clear water 400-600g, packing into the beef that applies Plant Soot seals in the olla, 3-6 days summer, 15-20 days autumn and winter;
5) dry encapsulation;
Wherein: it is the dry powder leaven of staphylococcus xylosus (Staphylococcus xyJOSUS) S1 CGMCC № 1572 that described leavening adopts active component.
2. the preparation method of a kind of high-nutrition pickled dried beef according to claim 1 is characterized in that: for making the dried beef of flavor of hot, in step 4), in 500g beef, get little extra dry red wine hot pepper 200-400g, iodine army salt 10-50g, quality sauce 500-800g, tsaoko 150-200g, Radix Glycyrrhizae 40-60g, numb green pepper 40-60g, cassia bark 50-150g, scarlet octagonal 100-300g, galingal 5-10g, fructus amomi 6-10g, root of Dahurain angelica 6-10g, clovershrub Chinese prickly ash 100-200g, spiceleaf 50-150g, cloves 50-100g, nutmeg 50-100g, seal 3-6 days summer, 15-20 days autumn and winter with packing into the beef that applies Plant Soot behind the above flavoring mixing in the olla.
3. the preparation method of a kind of high-nutrition pickled dried beef according to claim 2; it is characterized in that: this leavening is centrifugal after staphylococcus xylosus (Staphylococcus xyJOSUS) S1CGMCC № 1572 is cultivated; after concentrating thalline adding freeze drying protectant; after freeze drying, make; wherein the frozen-dried protective agent prescription is: be added with 2-4g glycerine in the skimmed milk that every 100ml mass concentration is 10-15%; 1--3g vitamin C, 3-5g sucrose and 3-5g calcium carbonate.
4. the preparation method of a kind of high-nutrition pickled dried beef according to claim 3, it is characterized in that: the mass ratio of described concentrated thalline and freeze drying protectant is 0.1-10: 1.
5. the preparation method of a kind of high-nutrition pickled dried beef according to claim 4, it is characterized in that: the mass ratio of described concentrated thalline and freeze drying protectant is 1: 1.
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| CN101731637B true CN101731637B (en) | 2011-12-14 |
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| CN102771819B (en) * | 2011-05-11 | 2013-05-29 | 吉林市名盛园实业有限责任公司 | Production method for beef and mutton dried sausage |
| CN102599531A (en) * | 2012-03-08 | 2012-07-25 | 燕凤兰 | Auxiliary material and method for preparing sliced dried beef by aid of auxiliary material |
| CN107637780A (en) * | 2017-09-27 | 2018-01-30 | 铜仁跑山牛食品有限公司 | A kind of fresh fragrant dried beef and its processing method |
Citations (3)
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|---|---|---|---|---|
| CN100409767C (en) * | 2006-03-16 | 2008-08-13 | 王艺龙 | Production of dried beef |
| CN101248884A (en) * | 2008-03-28 | 2008-08-27 | 东北农业大学 | Technological process for preparing fermentation dehydrated beef using composite leaven |
| CN100571543C (en) * | 2007-02-14 | 2009-12-23 | 红原县邛溪镇牦牛肉干厂 | A kind of production method of dried yak beef |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100409767C (en) * | 2006-03-16 | 2008-08-13 | 王艺龙 | Production of dried beef |
| CN100571543C (en) * | 2007-02-14 | 2009-12-23 | 红原县邛溪镇牦牛肉干厂 | A kind of production method of dried yak beef |
| CN101248884A (en) * | 2008-03-28 | 2008-08-27 | 东北农业大学 | Technological process for preparing fermentation dehydrated beef using composite leaven |
Non-Patent Citations (2)
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