CN103222516B - Semen-trichosanthis tea-milk-taste dry meat and preparation method thereof - Google Patents
Semen-trichosanthis tea-milk-taste dry meat and preparation method thereof Download PDFInfo
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- CN103222516B CN103222516B CN201310100549.3A CN201310100549A CN103222516B CN 103222516 B CN103222516 B CN 103222516B CN 201310100549 A CN201310100549 A CN 201310100549A CN 103222516 B CN103222516 B CN 103222516B
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- 238000002360 preparation method Methods 0.000 title claims description 7
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- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 13
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
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- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 240000004499 Cinnamomum aromaticum Species 0.000 claims abstract description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 9
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 9
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 9
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- CZMRCDWAGMRECN-UGDNZRGBSA-N D-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 abstract description 9
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- 240000003915 Lophatherum gracile Species 0.000 claims abstract description 9
- 240000003982 Ocimum basilicum Species 0.000 claims abstract description 9
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- 239000006002 Pepper Substances 0.000 claims abstract description 9
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- 240000000129 Piper nigrum Species 0.000 claims abstract description 9
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- 241000405414 Rehmannia Species 0.000 claims abstract description 9
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 9
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- 235000002313 hawthorn Nutrition 0.000 claims abstract description 9
- 235000009444 hawthorn Nutrition 0.000 claims abstract description 9
- 235000009486 hawthorn Nutrition 0.000 claims abstract description 9
- 235000009682 hawthorn Nutrition 0.000 claims abstract description 9
- 235000009685 hawthorn Nutrition 0.000 claims abstract description 9
- 235000009917 hawthorn Nutrition 0.000 claims abstract description 9
- 235000013161 hawthorn Nutrition 0.000 claims abstract description 9
- 235000013165 hawthorn Nutrition 0.000 claims abstract description 9
- 235000013189 hawthorn Nutrition 0.000 claims abstract description 9
- 235000013204 hawthorn Nutrition 0.000 claims abstract description 9
- 235000013214 hawthorn Nutrition 0.000 claims abstract description 9
- 235000013246 hawthorn Nutrition 0.000 claims abstract description 9
- 235000017423 hawthorn Nutrition 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 235000019991 rice wine Nutrition 0.000 claims abstract description 9
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 235000008326 Trichosanthes anguina Nutrition 0.000 claims description 35
- 240000004013 Trichosanthes cucumerina Species 0.000 claims description 35
- 235000015277 pork Nutrition 0.000 claims description 17
- 238000009835 boiling Methods 0.000 claims description 15
- 235000006468 Thea sinensis Nutrition 0.000 claims description 14
- 235000020333 oolong tea Nutrition 0.000 claims description 14
- 241001122767 Theaceae Species 0.000 claims description 12
- 235000013616 tea Nutrition 0.000 claims description 12
- 229910052736 halogen Inorganic materials 0.000 claims description 10
- 150000002367 halogens Chemical class 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241001675855 Phacellanthus Species 0.000 claims description 8
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- 241000731961 Juncaceae Species 0.000 abstract 1
- 241001675848 Phacellanthus tubiflorus Species 0.000 abstract 1
- 210000000582 Semen Anatomy 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
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Abstract
The invention discloses semen-trichosanthis tea-milk-taste dry meat and a method for preparing the semen-trichosanthis tea-milk-taste dry meat. Raw materials of the semen-trichosanthis tea-milk-taste dry meat are 30-40 parts of beef, 15-20 parts of rabbit meat, 0.2-0.4 part of grape leaf, 0.3-0.4 part of pepper, 0.2-0.3 part of rehmannia root leaf, 0.2-0.3 part of hawthorn, 0.1-0.3 part of basil leaf, 0.1-0.2 part of cassia twig, 0.2-0.3 part of fructus aurantii, 10-15 parts of semen trichosanthis, 5-10 parts of oolong, 4-6 parts of lophatherum gracile, 3-4 parts of phacellanthus tubiflorus, 2-3 parts of day lilies, 1-2 parts of rushes, 5-8 parts of lotus root starch, 1.5-2 parts of table salt, 2-3 parts of soy sauce, 1-1.5 parts of monosodium glutamate, 5-10 parts of white sugar and 2-3 parts of ricewine. The semen-trichosanthis tea-milk-taste dry meat is rich in nutrition, red, bright in luster, delicious, unique in flavor, rich in elasticity and chewiness, tea-milk-taste, novel and the like, is green, healthy and safe leisure food without addition agents, is suitable for people of all ages and both sexes, and can meet requirements of different crowds.
Description
Technical field
The present invention relates to fragrant jerky of a kind of Snakegourd Seed tea and preparation method thereof, belong to food processing technology field.
Background technology
Along with the raising of people's living standard and health perception, more focus on nutrition and health care and the flavor taste of jerky, market needs better nutritious, local flavor is agreeable to the taste, lie fallow charcuterie easily.But traditional jerky is mostly adopt single meat raw material, rarely seen by the food of meat and other health-oriented products Compound Machining, there is the problems such as nutrition is unbalanced, local flavor is dull, serious homogeneity, the various demands of consumer cannot be met.
Summary of the invention
The object of the present invention is to provide fragrant jerky of a kind of Snakegourd Seed tea and preparation method thereof, the products such as pork and Snakegourd Seed, oolong tea, lotus root starch are effectively combined, improves the trophism of jerky, enriched the local flavor of jerky.
The technical solution used in the present invention is as follows:
The fragrant jerky of a kind of Snakegourd Seed tea, the weight of its each raw material is: pork 30-40, rabbit meat 15-20, grape leaf 0.2-0.4, pepper 0.3-0.4, adhesive rehmannia leaf 0.2-0.3, hawthorn 0.2-0.3, sweet basil leaf 0.1-0.3, cassia twig 0.1-0.2, Fructus Aurantii 0.2-0.3, Snakegourd Seed 10-15, oolong tea 5-10, lophatherum gracile 4-6, phacellanthus 3-4, day lily 2-3, rush 1-2, lotus root starch 5-8, salt 1.5-2, soy sauce 2-3, monosodium glutamate 1-1.5, white sugar 5-10, yellow rice wine 2-3.
Preferably, the fragrant jerky of a kind of Snakegourd Seed tea, the weight of its each raw material is: pork 35, rabbit meat 20, grape leaf 0.3, pepper 0.4, adhesive rehmannia leaf 0.2, hawthorn 0.3, sweet basil leaf 0.2, cassia twig 0.2, Fructus Aurantii 0.2, Snakegourd Seed 10, oolong tea 8, lophatherum gracile 5, phacellanthus 3, day lily 3, rush 2, lotus root starch 6, salt 1.6, soy sauce 2.5, monosodium glutamate 1.2, white sugar 8, yellow rice wine 2.5.
A preparation method for the fragrant jerky of Snakegourd Seed tea, comprises the following steps:
(1) raw material is selected and finishing
Select to defend the qualified pork of inspection and rabbit meat, repair degrease sarolemma, broken bone etc., be cut into the block of 1-1.5 kilogram of size;
(2) soak
Respectively pork and rabbit meat are soaked 20-24 hour with clear water, reduce smell of mutton to remove watery blood;
(3) decoct
Take in oolong tea, lophatherum gracile, phacellanthus, day lily, rush input decoction pot by formula, add and be equivalent to oolong tea weight 10-15 times water, after boiling, then add pork and rabbit meat, micro-decoction of boiling was pulled out after 40-60 minute, was cut into the thin slice of 2-3 millimeters thick after being dried by meat;
(4) halogen boils
Halogen pot is put into after the soup filtered through gauze that step (3) is cooked meat, with salt, soy sauce, white sugar and the grape leaf bound up with gauze, pepper, adhesive rehmannia leaf, hawthorn, sweet basil leaf, cassia twig and Fructus Aurantii, after boiling, sliced meat are put into pot, first boil 15-20 minute with high heat, then the 20-25 minute that simmers in water, constantly stir when boiling, take the dish out of the pot and add monosodium glutamate, yellow rice wine in first 10 minutes, after taking the dish out of the pot, put into the clean soup juice of drain cap drop;
(5) Snakegourd Seed process
Get clean Snakegourd Seed except decapsidate, be ground into pureed, with coarse cloth parcel, on steaming-pot food steamer, cover pot cover boiling 10-15 minute at 110-120 DEG C of temperature, then squeezing is deoiled, and repeatedly operates, and to going most oil for degree, porphyrize sieves and obtains Snakegourd Seed frost.
(6) Minced Steak, cut and mix
Well-done for step (4) halogen sliced meat are sent into after meat grinder slightly twists, meat mincing are dropped in cutmixer, add lotus root starch, cut and mix rotten shape, then Snakegourd Seed frost is poured in meat gruel knead, Snakegourd Seed is uniformly dispersed;
(7) packing compact forming
The meat gruel that step (6) is obtained is put into stainless steel mould floating, after compacting, be placed in microwave drying oven, under 2400 ± 50Hz, 600-800W condition, microwave drying 3-6 minute, is then cut into the blockage of long 3-4cm, wide 2-3cm;
(8) toast
The baking box interior baking 2-2.5 hour of 85-95 DEG C of temperature sent into by cube meat after stripping and slicing, stirred up and down once by cube meat, make cube meat moisture control at 4-5% every 20-30 minute;
(9) pack
Above-mentioned jerky after being cooled to normal temperature again sterile vacuum packaging get product.
Beneficial effect of the present invention:
Pork and Snakegourd Seed, oolong tea, lotus root starch etc. effectively combine by the present invention, and be processed into the fragrant jerky of Snakegourd Seed tea, various composition can be made complementary, goods nutrition is more comprehensive, also can enrich the taste of jerky simultaneously, improves the palatability of jerky.Present invention employs halogen to boil technique and overcome tasty deficiency existing for traditional stir-frying-technology, pickling process, coarse mouthfeel, the dry shortcoming such as frangible.The jerky that the present invention produces has nutritious, color and luster glow, delicious flavour, unique flavor, high resilience and chewiness, have oolong tea fragrance and lotus root starch sweet fragrance, the features such as product is novel, a kind of green health, the non-additive leisure food of safety, sutable for men, women, and children, the demand of different crowd can be met.
Detailed description of the invention
The fragrant jerky of a kind of Snakegourd Seed tea, weight portion (kilogram) proportioning of its each raw material is: pork 35, rabbit meat 20, grape leaf 0.3, pepper 0.4, adhesive rehmannia leaf 0.2, hawthorn 0.3, sweet basil leaf 0.2, cassia twig 0.2, Fructus Aurantii 0.2, Snakegourd Seed 10, oolong tea 8, lophatherum gracile 5, phacellanthus 3, day lily 3, rush 2, lotus root starch 6, salt 1.6, soy sauce 2.5, monosodium glutamate 1.2, white sugar 8, yellow rice wine 2.5.
A preparation method for the fragrant jerky of Snakegourd Seed tea, comprises the following steps:
(1) raw material is selected and finishing
Select to defend the qualified pork of inspection and rabbit meat, repair degrease sarolemma, broken bone etc., be cut into the block of 1.3 kilograms of sizes;
(2) soak
Respectively pork and rabbit meat are soaked 22 hours with clear water, reduce smell of mutton to remove watery blood;
(3) decoct
Take in oolong tea, lophatherum gracile, phacellanthus, day lily, rush input decoction pot by formula, add and be equivalent to oolong tea weight 12 times of water, after boiling, then add pork and rabbit meat, micro-decoction of boiling was pulled out after 50 minutes, was cut into the thin slice of 2-3 millimeters thick after being dried by meat;
(4) halogen boils
Halogen pot is put into after the soup filtered through gauze that step (3) is cooked meat, with salt, soy sauce, white sugar and the grape leaf bound up with gauze, pepper, adhesive rehmannia leaf, hawthorn, sweet basil leaf, cassia twig and Fructus Aurantii, after boiling, sliced meat are put into pot, first boil 18 minutes with high heat, then simmer in water 24 minutes, constantly stir when boiling, take the dish out of the pot and add monosodium glutamate, yellow rice wine in first 10 minutes, after taking the dish out of the pot, put into the clean soup juice of drain cap drop;
(5) Snakegourd Seed process
Get clean Snakegourd Seed except decapsidate, be ground into pureed, with coarse cloth parcel, on steaming-pot food steamer, cover pot cover boiling 15 minutes at 110 DEG C of temperature, then squeezing is deoiled, and repeatedly operates, and to going most oil for degree, porphyrize sieves and obtains Snakegourd Seed frost.
(6) Minced Steak, cut and mix
Well-done for step (4) halogen sliced meat are sent into after meat grinder slightly twists, meat mincing are dropped in cutmixer, add lotus root starch, cut and mix rotten shape, then Snakegourd Seed frost is poured in meat gruel knead, Snakegourd Seed is uniformly dispersed;
(7) packing compact forming
The meat gruel that step (6) is obtained is put into stainless steel mould floating, after compacting, be placed in microwave drying oven, under 2450Hz, 800W condition, microwave drying 3 minutes, is then cut into the blockage of long 4cm, wide 2cm;
(8) toast
In the baking box that 95 DEG C of temperature sent into by cube meat after stripping and slicing, baking 2 hours, stirred cube meat up and down once every 25 minutes, makes cube meat moisture control at 4-5%;
(9) pack
Above-mentioned jerky after being cooled to normal temperature again sterile vacuum packaging get product.
The jerky physics and chemistry that the present embodiment is produced and health testing result as follows:
Color and luster: color and luster glow;
Grow smell: delicious flavour, with Snakegourd Seed, lotus root starch sweet fragrance in pork fragrance;
Mouthfeel: high resilience and chewiness;
Nutritional labeling: moisture 4.7%, fat 6.2%, protein 46.4%, total reducing sugar 33.8%;
Health: total plate count 1265/gram, coliform 18/100 grams, pathogenic bacteria do not detect.
Claims (2)
1. the fragrant jerky of Snakegourd Seed tea, it is characterized in that, the weight of its each raw material is: pork 30-40, rabbit meat 15-20, grape leaf 0.2-0.4, pepper 0.3-0.4, adhesive rehmannia leaf 0.2-0.3, hawthorn 0.2-0.3, sweet basil leaf 0.1-0.3, cassia twig 0.1-0.2, Fructus Aurantii 0.2-0.3, Snakegourd Seed 10-15, oolong tea 5-10, lophatherum gracile 4-6, phacellanthus 3-4, day lily 2-3, rush 1-2, lotus root starch 5-8, salt 1.5-2, soy sauce 2-3, monosodium glutamate 1-1.5, white sugar 5-10, yellow rice wine 2-3;
The preparation method of the fragrant jerky of described Snakegourd Seed tea, comprises the following steps:
(1) raw material is selected and finishing
Select to defend the qualified pork of inspection and rabbit meat, repair degrease sarolemma, broken bone, be cut into the block of 1-1.5 kilogram of size;
(2) soak
Respectively pork and rabbit meat are soaked 20-24 hour with clear water, reduce smell of mutton to remove watery blood;
(3) decoct
Take in oolong tea, lophatherum gracile, phacellanthus, day lily, rush input decoction pot by formula, add and be equivalent to oolong tea weight 10-15 times water, after boiling, then add pork and rabbit meat, micro-decoction of boiling was pulled out after 40-60 minute, was cut into the thin slice of 2-3 millimeters thick after being dried by meat;
(4) halogen boils
Halogen pot is put into after the soup filtered through gauze that step (3) is cooked meat, with salt, soy sauce, white sugar and the grape leaf bound up with gauze, pepper, adhesive rehmannia leaf, hawthorn, sweet basil leaf, cassia twig and Fructus Aurantii, after boiling, sliced meat are put into pot, first boil 15-20 minute with high heat, then the 20-25 minute that simmers in water, constantly stir when boiling, take the dish out of the pot and add monosodium glutamate, yellow rice wine in first 10 minutes, after taking the dish out of the pot, put into the clean soup juice of drain cap drop;
(5) Snakegourd Seed process
Get clean Snakegourd Seed except decapsidate, be ground into pureed, with coarse cloth parcel, on steaming-pot food steamer, cover pot cover boiling 10-15 minute at 110-120 DEG C of temperature, then squeezing is deoiled, and repeatedly operates, and to going most oil for degree, porphyrize sieves and obtains Snakegourd Seed frost;
(6) Minced Steak, cut and mix
Well-done for step (4) halogen sliced meat are sent into after meat grinder slightly twists, meat mincing are dropped in cutmixer, add lotus root starch, cut and mix rotten shape, then Snakegourd Seed frost is poured in meat gruel knead, Snakegourd Seed is uniformly dispersed;
(7) packing compact forming
The meat gruel that step (6) is obtained is put into stainless steel mould floating, after compacting, be placed in microwave drying oven, under 2400 ± 50Hz, 600-800W condition, microwave drying 3-6 minute, is then cut into the blockage of long 3-4cm, wide 2-3cm;
(8) toast
The baking box interior baking 2-2.5 hour of 85-95 DEG C of temperature sent into by cube meat after stripping and slicing, stirred up and down once by cube meat, make cube meat moisture control at 4-5% every 20-30 minute;
(9) pack
Above-mentioned jerky after being cooled to normal temperature again sterile vacuum packaging get product.
2. the fragrant jerky of Snakegourd Seed tea according to claim 1, it is characterized in that, the weight of its each raw material is: pork 35, rabbit meat 20, grape leaf 0.3, pepper 0.4, adhesive rehmannia leaf 0.2, hawthorn 0.3, sweet basil leaf 0.2, cassia twig 0.2, Fructus Aurantii 0.2, Snakegourd Seed 10, oolong tea 8, lophatherum gracile 5, phacellanthus 3, day lily 3, rush 2, lotus root starch 6, salt 1.6, soy sauce 2.5, monosodium glutamate 1.2, white sugar 8, yellow rice wine 2.5.
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| CN201310100549.3A CN103222516B (en) | 2013-03-27 | 2013-03-27 | Semen-trichosanthis tea-milk-taste dry meat and preparation method thereof |
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| CN201310100549.3A CN103222516B (en) | 2013-03-27 | 2013-03-27 | Semen-trichosanthis tea-milk-taste dry meat and preparation method thereof |
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| CN104366519A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Spicy cured pork jerky and processing method thereof |
| CN108308537A (en) * | 2017-01-17 | 2018-07-24 | 江西富龙食品有限公司 | A kind of preparation method of sesame meat particle |
| CN108308551A (en) * | 2017-01-17 | 2018-07-24 | 江西富龙食品有限公司 | A kind of preparation method of fish beef granules |
| CN106923231A (en) * | 2017-04-28 | 2017-07-07 | 合肥绿益食品有限公司 | Mung bean mud dried pork slice and preparation method thereof |
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| CN101214060B (en) * | 2007-12-31 | 2010-06-09 | 蒋越 | Novel dried meat |
| CN101653263B (en) * | 2009-09-21 | 2014-03-12 | 贵州五福坊食品有限公司 | Vegetable dried pork with green cucumber taste and preparation method thereof |
| CN101653264B (en) * | 2009-09-21 | 2013-04-17 | 贵州五福坊食品有限公司 | Vegetable dried pork with carrot taste and preparation method thereof |
| CN101744293B (en) * | 2009-12-18 | 2012-05-23 | 褚先英 | Method for producing spiced dried yak meat |
| KR101036340B1 (en) * | 2010-08-26 | 2011-05-23 | 대영식품 주식회사 | Method of manufacturing chocolate coated beef jerky |
| CN102379427A (en) * | 2010-09-06 | 2012-03-21 | 张国香 | Method for making steamed pouched mince meat |
| KR20120035649A (en) * | 2010-10-06 | 2012-04-16 | 이오재 | Deer beef jerky and method for manufacture |
| CN102763851B (en) * | 2012-06-28 | 2014-05-14 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Steamed beef with tea flavor and health protection function of decreasing lipid and processing method thereof |
| CN102754841B (en) * | 2012-06-29 | 2014-04-30 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Sauced medlar sliced dried beef and preparation method thereof |
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