CN101756251B - Fingered citron air dried beef - Google Patents
Fingered citron air dried beef Download PDFInfo
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- CN101756251B CN101756251B CN2009101550205A CN200910155020A CN101756251B CN 101756251 B CN101756251 B CN 101756251B CN 2009101550205 A CN2009101550205 A CN 2009101550205A CN 200910155020 A CN200910155020 A CN 200910155020A CN 101756251 B CN101756251 B CN 101756251B
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Abstract
The invention relates to the field of flavor food, in particular to a fingered citron air dried beef. The raw material of the fingered citron air dried beef is beef, and the auxiliary materials are fingered citron, white liquor, aginomoto, slat and sugar. The preparation method of the fingered citron air dried beef comprises the steps of: (1) processing the raw material: selecting the beef which is conformed to sanitary standards, removing fat, oil slick and muscle tendon, cutting into small blocks, washing with cleaning water, removing impurity, and drying; (2) pickling: evenly mixing the auxiliary materials which are weighed according to proportion such as the fingered citron, the white liquor, the aginomoto, the slat and the sugar, and evenly mixing with the beef blocks to pickle; (3) drying: washing the pickled beef blocks, draining and drying; and (4) baking: baking the dried beef blocks, cooling and detecting to have final product. The fingered citron air dried beef has the characteristics of dry and comfortable texture, moderate hardness, no cowy, delicious taste, and a little faint scent of the fingered citron. The fingered citron air dried beef is particularly suitable for being taken as snack foods for persons.
Description
Technical field
The present invention relates to the typical local food field, particularly a kind of fingered citron air dried beef.
Background technology
Beef contains rich in protein, and content reaches 20.1 grams in per 100 gram beef, Duos 3.3% than pork.The amino acid ratio of components pork of beef more approaches the human body needs, and biological value, BV is up to 79, and is also high than pork.Beef institute is fatty to lack 88.6% than pork, and saturated fatty acid ratio pork few 85% in beef aliphatic acid constitutes; In addition, containing cholesterol in the beef is 58mg/100g, and pork is 81mg/100g, and the cholesterol in the beef lacks 28.4% than pork.Contain abundant potassium, zinc, magnesium, iron and B family vitamin in the beef.Beef can improve body resistance against diseases, to the people of grow and perform the operation back, aftercare replenish lose blood, aspect thing such as repair tissue is not suitable.Eat beef severe winter, warm stomach effect is arranged, be help in severe winter good merchantable brand.The traditional Chinese medical science thinks that beef flavour is sweet, property is flat, returns spleen, stomach warp, and the effect of tonifying middle-Jiao and Qi, nourishing taste, strong muscles and bones, the breath wind that reduces phlegm, the saliva that quenches the thirst is arranged.Be applicable to the sinking of qi of middle-jiao, the body void of breathing hard, yellow dizzy people is edible for soreness of bones and muscles, anaemia prolonged illness and face.
Buddha's hand has another name called Buddha's hand citron, Fructus Citri Sarcodactylis, good fortune longevity mandarin orange, the five fingers mandarin orange, bergmot, belongs to Rutaceae, and Citrus, Buddha's hand contain elements such as nutrient potassium, sodium, calcium, magnesium, phosphorus and trace element manganese, zinc, copper, iron, the selenium of needed by human.Pharmacological evaluation shows that Buddha's hand has effects such as spasmolysis, central inhibitory action, anti-allergic effects, anti-inflammatory.In addition, also contain glucoside, flavonoids isoreactivity material in the Buddha's hand, have the effect of regulating qi-flowing for eliminating phlegm, easypro liver and stomach, symptoms such as phlegmatic cough, poor appetite, n and V are all had the effect of obvious curative effects.
At present, it is multiple with beef to be that food that raw material is processed has, but is that the Buddha's hand beef that auxiliary material is processed does not appear in the newspapers with the Buddha's hand.
Summary of the invention
To the purpose of this invention is to provide a kind of be the fingered citron air dried beef and the preparation method of auxiliary material with the Buddha's hand, for people provide a kind of Buddha's hand delicate fragrance that has, the fingered citron air dried beef of other tool local flavor.
The technical scheme that the present invention adopted is accomplished through following mode: a kind of fingered citron air dried beef; The raw material of making this fingered citron air dried beef is a beef; Auxiliary material adopts Buddha's hand, liquor, monosodium glutamate, salt, sugar, and the weight proportion of beef and auxiliary material is: 100 parts in beef, 0.5～5 part of Buddha's hand, 1.5～4 parts of liquor, monosodium glutamate≤2 part, 2～4 parts of salt, sugared 2～5 parts.
The preparation process of fingered citron air dried beef is:
(1) raw material is handled
Selection meets the beef of sanitary standard, rejects fat, oil film, tendon, is cut into small pieces, and uses the clear water rinsing then, drains away the water after removing impurity;
(2) pickle
To mix back mixing with cube meat thoroughly by auxiliary material Buddha's hand, liquor, monosodium glutamate, salt, sugar that proportioning takes by weighing pickles;
(3) dry
After, the drip-dry juice clean, dry through the cube meat rinsing of pickling;
(4) baking
Toast the cube meat after drying moisture, baking finishes after be finished product after cooling off, checking.
In the preparation process (2) of above-mentioned fingered citron air dried beef, Buddha's hand is adopted the Jinhua Buddha's hand.
In the preparation process (2) of above-mentioned fingered citron air dried beef, pickle temperature and be controlled at below 10 ℃.
In the preparation process (2) of above-mentioned fingered citron air dried beef, salting period is 8～36 hours, turns over once in per 4～6 hours.
In the preparation process (4) of above-mentioned fingered citron air dried beef, baking temperature is 50 ℃～55 ℃, and stoving time is 6～12 hours.
Fingered citron air dried beef of the present invention has that quality is dry and comfortable, soft or hard is appropriate, without smelling of mutton, fragrant and sweet deliciousness, have a little the characteristics of Buddha's hand delicate fragrance.Fingered citron air dried beef of the present invention is particularly suitable for the leisure food as people.
The specific embodiment
Through embodiment the present invention is made further below and specifying, but the invention is not restricted to these embodiment.
Embodiment 1
A kind of fingered citron air dried beef, the weight proportion of beef and auxiliary material is: 100 parts in beef, 2 parts of Buddha's hands, 3 parts of liquor, 2.5 parts of salt, 2.5 parts of sugar.
The preparation process of fingered citron air dried beef is:
(1) selects to meet the beef of sanitary standard, reject fat, oil film, tendon, be cut into small pieces, use the clear water rinsing then, drain away the water after removing impurity;
(2) will mix back mixing with cube meat thoroughly by auxiliary material Jinhua Buddha's hand, liquor, monosodium glutamate, salt, sugar that proportioning takes by weighing and pickle, and pickle temperature and be controlled at below 10 ℃, salting period is 8～36 hours, turns over once in per 4～6 hours.
(3) after, the drip-dry juice clean, dry through the cube meat rinsing of pickling;
(4) toast the cube meat after drying moisture, baking temperature is 50 ℃～55 ℃, and stoving time is 6～12 hours; Baking finishes after be finished product after cooling off, checking.
Embodiment 2
A kind of fingered citron air dried beef, the weight proportion of beef and auxiliary material is: 100 parts in beef, 4 parts of Buddha's hands, 2 parts of liquor, monosodium glutamate 1.5,3 parts of salt, 4 parts of sugar.
The preparation process of fingered citron air dried beef is identical with embodiment 1.
Embodiment 3
A kind of fingered citron air dried beef, the weight proportion of beef and auxiliary material is: 100 parts in beef, 0.5 part of Buddha's hand, 4 parts of liquor, monosodium glutamate 1,4 parts of salt, 5 parts of sugar.
The preparation process of fingered citron air dried beef is identical with embodiment 1.
Embodiment 4
A kind of fingered citron air dried beef, the weight proportion of beef and auxiliary material is: 100 parts in beef, 5 parts of Buddha's hands, 1.5 parts of liquor, monosodium glutamate 2,2 parts of salt, 3 parts of sugar.
The preparation process of fingered citron air dried beef is identical with embodiment 1.
Claims (5)
1. fingered citron air dried beef; It is characterized in that: the raw material of making this fingered citron air dried beef is a beef; Auxiliary material adopts Buddha's hand, liquor, monosodium glutamate, salt, sugar, and the weight proportion of beef and auxiliary material is: 100 parts in beef, 0.5～5 part of Buddha's hand, 1.5～4 parts of liquor, monosodium glutamate≤2 part, 2～4 parts of salt, sugared 2～5 parts.
2. a kind of fingered citron air dried beef according to claim 1 is characterized in that: the preparation process of this fingered citron air dried beef is: (1) raw material is handled, and selects to meet the beef of sanitary standard; Reject fat, oil film, tendon; Be cut into small pieces, use the clear water rinsing then, drain away the water after removing impurity; (2) pickle, will mix back mixing thoroughly by auxiliary material Buddha's hand, liquor, monosodium glutamate, salt, sugar that proportioning takes by weighing and pickle with cube meat; (3) dry,, dry after, the drip-dry juice clean through the cube meat rinsing of pickling; (4) cube meat after drying moisture is toasted in baking, and baking finishes after be finished product after cooling off, checking.
3. a kind of fingered citron air dried beef according to claim 2 is characterized in that: pickle temperature and be controlled at below 10 ℃.
4. according to claim 2 or 3 described a kind of fingered citron air dried beefs, it is characterized in that: salting period is 8～36 hours, turns over once in per 4～6 hours.
5. according to claim 2 or 3 described a kind of fingered citron air dried beefs, it is characterized in that: baking temperature is 50 ℃～55 ℃, and stoving time is 6～12 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101550205A CN101756251B (en) | 2009-12-09 | 2009-12-09 | Fingered citron air dried beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101550205A CN101756251B (en) | 2009-12-09 | 2009-12-09 | Fingered citron air dried beef |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101756251A CN101756251A (en) | 2010-06-30 |
| CN101756251B true CN101756251B (en) | 2012-02-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101550205A Expired - Fee Related CN101756251B (en) | 2009-12-09 | 2009-12-09 | Fingered citron air dried beef |
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| Country | Link |
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| CN (1) | CN101756251B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102100366A (en) * | 2010-12-22 | 2011-06-22 | 张渝其 | Barbecued beef jerky and processing method thereof |
| CN103750385B (en) * | 2014-01-21 | 2015-08-19 | 蒋应文 | A kind of Buddha's hand ham and preparation method thereof |
| CN105876445A (en) * | 2014-10-17 | 2016-08-24 | 唐明泽 | Charcoal grilled beef and preparation method thereof |
| CN106473002A (en) * | 2015-08-28 | 2017-03-08 | 奈曼旗大汗食品有限公司 | The preparation method of dried beef |
| CN106858388A (en) * | 2017-04-01 | 2017-06-20 | 内蒙古食乐康食品有限公司 | A kind of jerked beef and its preparation technology |
| CN107259401A (en) * | 2017-07-31 | 2017-10-20 | 贵州清味极食品有限责任公司 | A kind of Corned beef and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1132040A (en) * | 1995-03-24 | 1996-10-02 | 朱明春 | Method for prodn. of dried and sliced beef |
| CN1214214A (en) * | 1998-10-23 | 1999-04-21 | 四川省蜀光甘薯有限责任公司 | Crisp dried beef and its production method |
| CN1557201A (en) * | 2004-01-18 | 2004-12-29 | 刘长印 | Crisp dehydrated beef and its production method |
| CN1954702A (en) * | 2005-10-27 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Dried beef with eight-quelite and its production method |
-
2009
- 2009-12-09 CN CN2009101550205A patent/CN101756251B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1132040A (en) * | 1995-03-24 | 1996-10-02 | 朱明春 | Method for prodn. of dried and sliced beef |
| CN1214214A (en) * | 1998-10-23 | 1999-04-21 | 四川省蜀光甘薯有限责任公司 | Crisp dried beef and its production method |
| CN1557201A (en) * | 2004-01-18 | 2004-12-29 | 刘长印 | Crisp dehydrated beef and its production method |
| CN1954702A (en) * | 2005-10-27 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Dried beef with eight-quelite and its production method |
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| Publication number | Publication date |
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| CN101756251A (en) | 2010-06-30 |
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Granted publication date: 20120201 Termination date: 20121209 |