CN103222633B - Pumpkin, spirulina and vinegar fragrance beef jerky and preparation method thereof - Google Patents
Pumpkin, spirulina and vinegar fragrance beef jerky and preparation method thereof Download PDFInfo
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- CN103222633B CN103222633B CN201310100477.2A CN201310100477A CN103222633B CN 103222633 B CN103222633 B CN 103222633B CN 201310100477 A CN201310100477 A CN 201310100477A CN 103222633 B CN103222633 B CN 103222633B
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Abstract
The invention discloses pumpkin, spirulina and vinegar fragrance beef jerky and a preparation method of the pumpkin, spirulina and vinegar fragrance beef jerky. The pumpkin, spirulina and vinegar fragrance beef jerky comprises the following raw materials, by weight ratio, 50-60 parts of beef jerky, 0.3-0.5 part of grape leaves, 0.2-0.3 part of fructus amomi, 0.3-0.4 part of herba schizonepetae, 0.1-0.3 part of saffron crocuses, 0.2-0.3 part of pepper, 0.1-0.2 part of sweet wormwood herbs, 0.2-0.3 part of clove, 5-8 parts of pumpkins, 4-5 parts of abrus herbs, 3-4 parts of paniculate microcosm leaves, 2-3 parts of sunflower discs, 2-3 parts of pomegranate rind, 5-10 parts of spirulina powder, 4-6 parts of apple vinegar, 1-1.5 parts of salt, 1.5-2 parts of soybean sauce, 1-1.5 parts of monosodium glutamate, 5-8 parts of white sugar and 1-2 parts of yellow rice wine. The pumpkin, spirulina and vinegar fragrance beef jerky has the advantages of being rich in nutrition, red and bright in color and luster, tasty and special in flavor, having high elasticity and chewiness, sweet pumpkin fragrance and apple vinegar fragrance, and being novel, and is leisure food which is green, healthy, non-additive, suitable for people of all ages and both sexes, and capable of satisfying requirements of different crowds.
Description
Technical field
The present invention relates to fragrant dried beef of a kind of pumpkin spirulina vinegar and preparation method thereof, belong to food processing technology field.
Background technology
Beef flavour is sweet, spleen, stomach invigorating are put down, entered to property.Contain abundant methyl amimoacetic acid, pyridoxamine. cobalamin. the nutritions such as alanine, carnitine, protein, linoleic acid, zinc, magnesium, potassium, iron, calcium, these nutritions, there is the function that strengthens immunity and enhance metabolism, particularly to antisecosis and the obvious curative effects of having built up health.Dried beef is that the several mineral materials that dried beef contains needed by human body and amino acid, both kept the resistance to local flavor of chewing of beef, stored for a long time never degenerating again with the salted jerky of fresh beef.The nutritional labeling of every 100 grams of dried beef: 307 kilocalories of energy; 55.6 grams, protein; 8 grams, fat; 15 grams, carbohydrate; 120 milligrams, cholesterol; 0.06 milligram of thiamine; 0.26 milligram, riboflavin; 15.2 milligrams, nicotinic acid; 43 milligrams of calcium; 464 milligrams, phosphorus; 510 milligrams, potassium; 412.4 milligrams, sodium; 107 milligrams, magnesium; 15.6 milligrams of iron; 7.26 milligrams, zinc; Selenium 9.8 micrograms; 0.29 milligram of copper; 0.19 milligram, manganese.
Along with the raising of people's living standard and health perception, more focus on nutrition and health care and the flavor taste of beef and goods thereof, on market, need better nutritious, local flavor is agreeable to the taste, beef food easily lies fallow.But traditional product is mostly to adopt single beef raw material,, there is the problems such as nutrition is unbalanced, local flavor is dull, serious homogeneity in the rarely seen food that beef and other products Compound Machining are formed, can not meet consumer's various demands.
Summary of the invention
The object of the present invention is to provide fragrant dried beef of a kind of pumpkin spirulina vinegar and preparation method thereof, the products such as beef and pumpkin, spirulina powder, apple vinegar are effectively combined, improved the trophism of dried beef, enriched the local flavor of dried beef.
The technical solution used in the present invention is as follows:
The fragrant dried beef of a kind of pumpkin spirulina vinegar, the weight portion proportioning of its each raw material is: beef 50-60, grape leaf 0.3-0.5, fructus amomi 0.2-0.3, schizonepeta 0.3-0.4, safflower 0.1-0.3, pepper 0.2-0.3, yellow wormwood artemisia 0.1-0.2, cloves 0.2-0.3, pumpkin 5-8, Canton love-pea vine 4-5, buzhaye 3-4, floral disc of sunflower 2-3, granatum 2-3, spirulina powder 5-10, apple vinegar 4-6, salt 1-1.5, soy sauce 1.5-2, monosodium glutamate 1-1.5, white sugar 5-8, yellow rice wine 1-2.
Preferably, the fragrant dried beef of a kind of pumpkin spirulina vinegar, the weight portion proportioning of its each raw material is: beef 55, grape leaf 0.4, fructus amomi 0.2, schizonepeta 0.4, safflower 0.23, pepper 0.2, yellow wormwood artemisia 0.1, cloves 0.3, pumpkin 8, Canton love-pea vine 4, buzhaye 3, floral disc of sunflower 3, granatum 2, spirulina powder 8, apple vinegar 5, salt 1, soy sauce 1.8, monosodium glutamate 1.2, white sugar 6, yellow rice wine 1.5.
A preparation method for the fragrant dried beef of pumpkin spirulina vinegar, comprises the following steps:
(1) raw material is selected and finishing
The qualified ox carcass Meat of inspection is defended in selection, repaiies degrease sarolemma, broken bone etc., is cut into 1-1.2 kilogram of big or small piece;
(2) soak
Beef is soaked to 20-24 hour with clear water, reduce smell of mutton to remove watery blood;
(3) decoct
Take in Canton love-pea vine, buzhaye, floral disc of sunflower, granatum input decoction pot by formula, add and be equivalent to 2-3 times of water of beef weight, after boiling, then add beef, micro-decoction of boiling was pulled out after 50-60 minute, was cut into the thin slice of 3-4 millimeters thick after meat is dried;
(4) halogen boils
The soup that step (3) is cooked meat is with putting into halogen pot after filtered through gauze, with salt, soy sauce, white sugar and the grape leaf binding up with gauze, fructus amomi, schizonepeta, safflower, pepper, yellow wormwood artemisia and cloves, after boiling, sliced meat are put into pot, first boil with high heat 10-20 minute, then the 20-30 minute that simmers in water, while boiling, constantly stir, 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) pumpkin boiling
Pumpkin is cleaned, and peeling, goes, after seed, to be cut into bulk, then pumpkin is laid on steaming-pot food steamer soon equably, covers pot cover boiling 15-20 minute at 110-120 DEG C of temperature, cooks and steams thoroughly to pumpkin;
(6) Minced Steak, cut and mix
After the well-done sliced meat of step (4) halogen are sent into meat grinder and slightly twisted, meat mincing are dropped in cutmixer, then the pumpkin that adds apple vinegar, spirulina powder and step (5) to boil, cut and mix rotten shape;
(7) packing compact forming
It is floating that the meat gruel that step (6) is made is put into stainless steel mould, after compacting, is placed in microwave drying oven, and under 2400 ± 50Hz, 600-800W condition, microwave drying 4-6 minute, is then cut into the blockage of long 3-4cm, wide 2-3cm;
(8) baking
Beef clod after stripping and slicing is sent into the interior baking of the baking box 2-3 hour of 80-95 DEG C of temperature, every 20-30 minute, cube meat is stirred once up and down, makes cube meat moisture be controlled at 5-7%;
(9) packaging
Above-mentioned jerky is cooled to after normal temperature sterile vacuum packaging again and gets product.
Beneficial effect of the present invention:
The present invention effectively combines beef and pumpkin, spirulina powder, apple vinegar etc., be processed into the fragrant dried beef of pumpkin spirulina vinegar, can make various composition complementations, goods nutrition is more comprehensive, also can enrich the taste of dried beef, improve the palatability of dried beef simultaneously.The present invention has adopted halogen to boil technique to have overcome traditional stir-frying-technology, the existing tasty deficiency of pickling process, coarse mouthfeel, the dry shortcoming such as frangible.The dried beef that the present invention produces has nutritious, color and luster glow, delicious flavour, unique flavor, high resilience and chewiness, have the fragrant and sweet taste of pumpkin and apple vinegar vinegar fragrance, the features such as product novelty, be a kind of green health, the non-additive leisure food of safety, sutable for men, women, and children, can meet the demand of different crowd.
Detailed description of the invention
The fragrant dried beef of a kind of pumpkin spirulina vinegar, the weight portion of its each raw material (kilogram) proportioning is: beef 55, grape leaf 0.4, fructus amomi 0.2, schizonepeta 0.4, safflower 0.23, pepper 0.2, yellow wormwood artemisia 0.1, cloves 0.3, pumpkin 8, Canton love-pea vine 4, buzhaye 3, floral disc of sunflower 3, granatum 2, spirulina powder 8, apple vinegar 5, salt 1, soy sauce 1.8, monosodium glutamate 1.2, white sugar 6, yellow rice wine 1.5.
A preparation method for the fragrant dried beef of pumpkin spirulina vinegar, comprises the following steps:
(1) raw material is selected and finishing
The qualified ox carcass Meat of inspection is defended in selection, repaiies degrease sarolemma, broken bone etc., is cut into 1 kilogram of big or small piece;
(2) soak
By beef immersion 24 hours, reduce smell of mutton to remove watery blood with clear water;
(3) decoct
Take in Canton love-pea vine, buzhaye, floral disc of sunflower, granatum input decoction pot by formula, add and be equivalent to 2.5 times of water of beef weight, after boiling, then add beef, micro-decoction of boiling was pulled out after 60 minutes, was cut into the thin slice of 3 millimeters thick after meat is dried;
(4) halogen boils
The soup that step (3) is cooked meat is with putting into halogen pot after filtered through gauze, with salt, soy sauce, white sugar and the grape leaf binding up with gauze, fructus amomi, schizonepeta, safflower, pepper, yellow wormwood artemisia and cloves, after boiling, sliced meat are put into pot, first boil with high heat 15 minutes, then simmer in water 25 minutes, while boiling, constantly stir, 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) pumpkin boiling
Pumpkin is cleaned, and peeling, goes, after seed, to be cut into bulk, then pumpkin is laid on steaming-pot food steamer soon equably, covers pot cover boiling 15 minutes at 120 DEG C of temperature, cooks and steams thoroughly to pumpkin;
(6) Minced Steak, cut and mix
After the well-done sliced meat of step (4) halogen are sent into meat grinder and slightly twisted, meat mincing are dropped in cutmixer, then the pumpkin that adds apple vinegar, spirulina powder and step (5) to boil, cut and mix rotten shape;
(7) packing compact forming
It is floating that the meat gruel that step (6) is made is put into stainless steel mould, after compacting, is placed in microwave drying oven, and under 2450Hz, 800W condition, microwave drying 4 minutes, is then cut into the blockage of long 3cm, wide 3cm;
(8) baking
Beef clod after stripping and slicing is sent into interior the baking 3 hours of baking box of 90 DEG C of temperature, every 25 minutes, cube meat is stirred once up and down, makes cube meat moisture be controlled at 5-7%;
(9) packaging
Above-mentioned jerky is cooled to after normal temperature sterile vacuum packaging again and gets product.
Dried beef physics and chemistry and health testing result that the present embodiment is produced are as follows:
Color and luster: color and luster glow;
Grow smell: delicious flavour, in beef flavor with the fragrant and sweet taste of pumpkin and apple vinegar vinegar fragrance;
Mouthfeel: high resilience and chewiness;
Nutritional labeling: moisture 6.8%, fat 5.2%, protein 46.7%, total reducing sugar 33.1%;
Health: 1420/gram of total plate counts, 15/100 grams of coliforms, pathogenic bacteria do not detect.
Claims (2)
1. the fragrant dried beef of pumpkin spirulina vinegar, it is characterized in that, the weight portion proportioning of its each raw material is: beef 50-60, grape leaf 0.3-0.5, fructus amomi 0.2-0.3, schizonepeta 0.3-0.4, safflower 0.1-0.3, pepper 0.2-0.3, yellow wormwood artemisia 0.1-0.2, cloves 0.2-0.3, pumpkin 5-8, Canton love-pea vine 4-5, buzhaye 3-4, floral disc of sunflower 2-3, granatum 2-3, spirulina powder 5-10, apple vinegar 4-6, salt 1-1.5, soy sauce 1.5-2, monosodium glutamate 1-1.5, white sugar 5-8, yellow rice wine 1-2;
Its preparation method comprises the following steps:
(1) raw material is selected and finishing
The qualified ox carcass Meat of inspection is defended in selection, repaiies degrease sarolemma, broken bone etc., is cut into 1-1.2 kilogram of big or small piece;
(2) soak
Beef is soaked to 20-24 hour with clear water, reduce smell of mutton to remove watery blood;
(3) decoct
Take in Canton love-pea vine, buzhaye, floral disc of sunflower, granatum input decoction pot by formula, add and be equivalent to 2-3 times of water of beef weight, after boiling, then add beef, micro-decoction of boiling was pulled out after 50-60 minute, was cut into the thin slice of 3-4 millimeters thick after meat is dried;
(4) halogen boils
The soup that step (3) is cooked meat is with putting into halogen pot after filtered through gauze, with salt, soy sauce, white sugar and the grape leaf binding up with gauze, fructus amomi, schizonepeta, safflower, pepper, yellow wormwood artemisia and cloves, after boiling, sliced meat are put into pot, first boil with high heat 10-20 minute, then the 20-30 minute that simmers in water, while boiling, constantly stir, 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) pumpkin boiling
Pumpkin is cleaned, and peeling, goes, after seed, to be cut into bulk, then pumpkin is laid on steaming-pot food steamer soon equably, covers pot cover boiling 15-20 minute at 110-120 DEG C of temperature, cooks and steams thoroughly to pumpkin;
(6) Minced Steak, cut and mix
After the well-done sliced meat of step (4) halogen are sent into meat grinder and slightly twisted, meat mincing are dropped in cutmixer, then the pumpkin that adds apple vinegar, spirulina powder and step (5) to boil, cut and mix rotten shape;
(7) packing compact forming
It is floating that the meat gruel that step (6) is made is put into stainless steel mould, after compacting, is placed in microwave drying oven, and under 2400 ± 50Hz, 600-800W condition, microwave drying 4-6 minute, is then cut into the blockage of long 3-4cm, wide 2-3cm;
(8) baking
Beef clod after stripping and slicing is sent into the interior baking of the baking box 2-3 hour of 80-95 DEG C of temperature, every 20-30 minute, cube meat is stirred once up and down, makes cube meat moisture be controlled at 5-7%;
(9) packaging
Above-mentioned jerky is cooled to after normal temperature sterile vacuum packaging again and gets product.
2. the fragrant dried beef of pumpkin spirulina vinegar according to claim 1, it is characterized in that, the weight portion proportioning of its each raw material is: beef 55, grape leaf 0.4, fructus amomi 0.2, schizonepeta 0.4, safflower 0.23, pepper 0.2, yellow wormwood artemisia 0.1, cloves 0.3, pumpkin 8, Canton love-pea vine 4, buzhaye 3, floral disc of sunflower 3, granatum 2, spirulina powder 8, apple vinegar 5, salt 1, soy sauce 1.8, monosodium glutamate 1.2, white sugar 6, yellow rice wine 1.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310100477.2A CN103222633B (en) | 2013-03-27 | 2013-03-27 | Pumpkin, spirulina and vinegar fragrance beef jerky and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310100477.2A CN103222633B (en) | 2013-03-27 | 2013-03-27 | Pumpkin, spirulina and vinegar fragrance beef jerky and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103222633A CN103222633A (en) | 2013-07-31 |
| CN103222633B true CN103222633B (en) | 2014-11-05 |
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| CN103891836A (en) * | 2014-03-12 | 2014-07-02 | 安徽金鹰农业科技有限公司 | Dietary fiber buckwheat cookie and preparation method thereof |
| CN104172258A (en) * | 2014-07-07 | 2014-12-03 | 芜湖诚德农业科技有限公司 | Pork roasted with pleurotus eryngii |
| CN104305239A (en) * | 2014-09-25 | 2015-01-28 | 安徽省百益食品有限公司 | Bamboo-fragrant baked dried beef and processing method thereof |
| CN104366520A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Jerky with fragrance of blueberry milk tea and processing method thereof |
| CN105942275A (en) * | 2016-07-18 | 2016-09-21 | 蚌埠学院 | Raspberry and hawk-tea dried beef and making method thereof |
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| CN1097105A (en) * | 1993-07-05 | 1995-01-11 | 郑开动 | Preparation method of nutritional multi-flavor dried beef |
| 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 |
| CN102125266B (en) * | 2010-01-14 | 2012-09-05 | 穆欣 | Production method of beef jerky |
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