CN102805359A - Blood-nourishing beef jerky with red dates - Google Patents
Blood-nourishing beef jerky with red dates Download PDFInfo
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- CN102805359A CN102805359A CN2012102633809A CN201210263380A CN102805359A CN 102805359 A CN102805359 A CN 102805359A CN 2012102633809 A CN2012102633809 A CN 2012102633809A CN 201210263380 A CN201210263380 A CN 201210263380A CN 102805359 A CN102805359 A CN 102805359A
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Abstract
The invention discloses a preparation method of blood-nourishing beef jerky with red dates. The preparation method includes cutting cleaned fresh beef into meat pieces 2-4 square cm, precooking the cut meat pieces in boiling water for 30-40 minutes, skimming froth, boiling the precooked meat pieces in soup containing Chinese jujube vinegar for 35-45 minutes, taking out to drain the water after boiling, and baking the dried meat pieces to obtain the blood-nourishing beef jerky. The blood-nourishing beef jerky with red dates is reasonable in prescription, has the health effect of dietary therapy, tastes savory and mellow, and has lingering aftertaste.
Description
Technical field
The present invention relates to the jerky field, exactly is a kind of red jujube blood-enriching dried beef.
Background technology
Dried beef contains the several mineral materials and the amino acid of needed by human body, has both kept the anti-local flavor of chewing of beef, stored for a long time again never degenerating.Existing flavor of beef jerky is single, and does not have the health-care effect of dietotherapy.
Summary of the invention
The purpose of this invention is to provide a kind of unique flavor, and have the red jujube blood-enriching dried beef of food therapy health effect.
Above-mentioned purpose realizes through following scheme:
A kind of preparation method of red jujube blood-enriching dried beef is characterized in that: may further comprise the steps:
(1) be cut into the square cube meat of 2-4cm after fresh beef is cleaned, the cube meat that cuts put into boiling water precooked 30-40 minute, skim floating foam, it is subsequent use that the cube meat after will precooking is again pulled cooling out;
(2) cube meat after will precooking was again put into the soup stock infusion 35-45 minute, and after the infusion fully, taking-up drains away the water; The described cube meat of every 25000-40000g need be allocated the soup stock of being processed by following weight portion raw material into: water is an amount of, salt 700-800, red date vinegar 50-60, Chinese prickly ash 3-4, anistree 3-4, tsaoko 3-4, spiceleaf 3-4, fennel seeds 3-4, anise 3-4, fructus amomi 3-4, red jujube blood-enriching wine 60-80; Described red jujube blood-enriching wine is made by the raw material of following weight parts: red date 30-40, Radix Angelicae Sinensis 25-35, arillus longan 20-30, hawthorn 10-20, pilose antler 15-20, prepared rhizome of rehmannia 40-50, honey 20-30, sea-buckthorn 20-30, liquor 4000-5000;
(3) cube meat that drains away the water is promptly got after baking.
The preparation method of described a kind of red jujube blood-enriching dried beef is characterized in that: the preparation method of described red jujube blood-enriching wine is: by weight behind the mixing, sealing and standing is more than two months in the place, cool place with each raw material, and filter and remove residue promptly gets.
Beneficial effect of the present invention is:
1, the smell of fruits is very sweet for red date vinegar, sour-sweet soft, clearly good to eat, moves one deeply.Do not contain pigment and anticorrisive agent, be rich in aspartic acid, serine, the aminoacid ingredient of needed by human body such as tryptophan, and 10 several mineral materials such as phosphorus, iron, zinc, wherein Vc content 10 times more than of apples especially.Red date vinegar contains pectin, vitamin, mineral matter and ferment; Its acid ingredient can be dredged softening blood vessel, killing pathogenic bacteria, the immunity of enhances human body and anti-virus ability; Improve digestive system, clean alimentary canal, help the toxin of getting rid of joint, blood vessel and internal organs; Regulate endocrine, have obvious reduction blood fat and toxin expelling health care.A large amount of vitamin anti-oxidants in the vinegar can enhance metabolism; Whiten sterilization, desalination melanin, rapidly eliminate aging cutin, replenish skin nutrient and moisture, coarse pore is ached, dwindled to invigorating blood circulation, anti-oxidant; Prevent color spot, can make skin exquisiteness Paint Gloss, hair quality is submissive;
2, red jujube blood-enriching wine fills blood, and tranquilizing mind simultaneously can be so that the fragrance of dried beef and mouthfeel be better;
3, the dried beef compatibility that makes of the present invention is reasonable, has the health-care effect of dietotherapy, and mouthfeel is aromatic simultaneously, and edible back lips and teeth lasting is enjoyed endless aftertastes.
The specific embodiment
A kind of preparation method of red jujube blood-enriching dried beef may further comprise the steps:
(1) be cut into the square cube meat of 4cm after fresh beef is cleaned, the cube meat that cuts put into boiling water precooked 30-40 minute, skim floating foam, it is subsequent use that the cube meat after will precooking is again pulled cooling out;
(2) cube meat after will precooking was again put into the soup stock infusion 40 minutes, and after the infusion fully, taking-up drains away the water; The described cube meat of every 30000g need be allocated the soup stock of being processed by following weight portion raw material into: water is an amount of, salt 700, red date vinegar 60, Chinese prickly ash 4, anistree 4, tsaoko 4, spiceleaf 4, fennel seeds 3, anise 3, fructus amomi 3, red jujube blood-enriching wine 60; Described red jujube blood-enriching wine is made by the raw material of following weight parts: red date 30, Radix Angelicae Sinensis 30, arillus longan 30, hawthorn 20, pilose antler 20, prepared rhizome of rehmannia 50, honey 20, sea-buckthorn 30, liquor 4000;
(3) cube meat that drains away the water is promptly got after baking.
The preparation method of described red jujube blood-enriching wine is: by weight behind the mixing, sealing and standing is 100 days in the place, cool place with each raw material, and filter and remove residue promptly gets.
Described red date vinegar is that red date gets the former vinegar of red date through fermentation.
Present embodiment gained dried beef A is carried out the mouth feel score experiment, and the dried beef B identical with all the other raw materials of the dried beef that utilizes red date vinegar and red jujube blood-enriching wine compares, and the dried beef A fragrance of present embodiment preparation is pleasant; The unique perfume that red date is arranged, the mellow uniqueness of taste is through 30 people's sensory evaluations; Have 22 people to represent to compare the taste of preferring dried beef A with dried beef B, have 2 people to represent to compare the taste of preferring dried beef B with dried beef A, the taste that all the other 6 people estimate dried beef A is general; It is thus clear that; Dried beef A is because of having unique local flavor, and most people represent to like, and acceptance level is good.
Claims (2)
1. the preparation method of a red jujube blood-enriching dried beef is characterized in that: may further comprise the steps:
(1) be cut into the square cube meat of 2-4cm after fresh beef is cleaned, the cube meat that cuts put into boiling water precooked 30-40 minute, skim floating foam, it is subsequent use that the cube meat after will precooking is again pulled cooling out;
(2) cube meat after will precooking was again put into the soup stock infusion 35-45 minute, and after the infusion fully, taking-up drains away the water; The described cube meat of every 25000-40000g need be allocated the soup stock of being processed by following weight portion raw material into: water is an amount of, salt 700-800, red date vinegar 50-60, Chinese prickly ash 3-4, anistree 3-4, tsaoko 3-4, spiceleaf 3-4, fennel seeds 3-4, anise 3-4, fructus amomi 3-4, red jujube blood-enriching wine 60-80; Described red jujube blood-enriching wine is made by the raw material of following weight parts: red date 30-40, Radix Angelicae Sinensis 25-35, arillus longan 20-30, hawthorn 10-20, pilose antler 15-20, prepared rhizome of rehmannia 40-50, honey 20-30, sea-buckthorn 20-30, liquor 4000-5000;
(3) cube meat that drains away the water is promptly got after baking.
2. the preparation method of a kind of red jujube blood-enriching dried beef according to claim 1 is characterized in that: the preparation method of described red jujube blood-enriching wine is: by weight behind the mixing, sealing and standing is more than two months in the place, cool place with each raw material, and filter and remove residue promptly gets.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210263380.9A CN102805359B (en) | 2012-07-27 | 2012-07-27 | Blood-nourishing beef jerky with red dates |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210263380.9A CN102805359B (en) | 2012-07-27 | 2012-07-27 | Blood-nourishing beef jerky with red dates |
Publications (2)
| Publication Number | Publication Date |
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| CN102805359A true CN102805359A (en) | 2012-12-05 |
| CN102805359B CN102805359B (en) | 2014-01-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201210263380.9A Expired - Fee Related CN102805359B (en) | 2012-07-27 | 2012-07-27 | Blood-nourishing beef jerky with red dates |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222635A (en) * | 2013-03-27 | 2013-07-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Hawthorn fruit and high-calcium acidophilus milk flavored beef jerky and preparation method thereof |
| CN103416763A (en) * | 2013-07-10 | 2013-12-04 | 朱建军 | Potpourri natto bean paste roast beef |
| CN103932211A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Hawthorn dried beef |
| CN105231144A (en) * | 2015-09-29 | 2016-01-13 | 安徽香泽源食品有限公司 | Red date dried beef and manufacturing method thereof |
| CN105962098A (en) * | 2016-03-29 | 2016-09-28 | 安徽恒盛实业有限责任公司 | Chinese angelica root-red date-beef jerky and preparation method thereof |
| CN106071910A (en) * | 2016-06-27 | 2016-11-09 | 瑞安市金权食品有限公司 | A kind of processing technique of pork Chinese date |
| CN107821976A (en) * | 2017-10-31 | 2018-03-23 | 苏淼 | A kind of rose beauty dried pork |
| CN108523011A (en) * | 2018-04-20 | 2018-09-14 | 桐城市煜萱生态农业发展有限公司 | A kind of tomato is enriched blood dried beef and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1320398A (en) * | 2000-04-25 | 2001-11-07 | 郝克坚 | National beef and mutton food series |
| CN101331953A (en) * | 2007-06-26 | 2008-12-31 | 党宝刚 | Beef food and preparation method thereof |
| CN102461914A (en) * | 2010-11-15 | 2012-05-23 | 关卉 | Technology for making curry dried beef |
-
2012
- 2012-07-27 CN CN201210263380.9A patent/CN102805359B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1320398A (en) * | 2000-04-25 | 2001-11-07 | 郝克坚 | National beef and mutton food series |
| CN101331953A (en) * | 2007-06-26 | 2008-12-31 | 党宝刚 | Beef food and preparation method thereof |
| CN102461914A (en) * | 2010-11-15 | 2012-05-23 | 关卉 | Technology for making curry dried beef |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222635A (en) * | 2013-03-27 | 2013-07-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Hawthorn fruit and high-calcium acidophilus milk flavored beef jerky and preparation method thereof |
| CN103222635B (en) * | 2013-03-27 | 2014-11-05 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Hawthorn fruit and high-calcium acidophilus milk flavored beef jerky and preparation method thereof |
| CN103416763A (en) * | 2013-07-10 | 2013-12-04 | 朱建军 | Potpourri natto bean paste roast beef |
| CN103416763B (en) * | 2013-07-10 | 2016-05-18 | 朱建军 | A kind of fragrance of a flower natto sauce roast beef |
| CN103932211A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Hawthorn dried beef |
| CN103932211B (en) * | 2014-03-21 | 2016-01-13 | 五河童师傅食品有限公司 | A kind of hawthorn dried beef |
| CN105231144A (en) * | 2015-09-29 | 2016-01-13 | 安徽香泽源食品有限公司 | Red date dried beef and manufacturing method thereof |
| CN105962098A (en) * | 2016-03-29 | 2016-09-28 | 安徽恒盛实业有限责任公司 | Chinese angelica root-red date-beef jerky and preparation method thereof |
| CN106071910A (en) * | 2016-06-27 | 2016-11-09 | 瑞安市金权食品有限公司 | A kind of processing technique of pork Chinese date |
| CN107821976A (en) * | 2017-10-31 | 2018-03-23 | 苏淼 | A kind of rose beauty dried pork |
| CN108523011A (en) * | 2018-04-20 | 2018-09-14 | 桐城市煜萱生态农业发展有限公司 | A kind of tomato is enriched blood dried beef and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102805359B (en) | 2014-01-29 |
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