CN103222635A - Hawthorn fruit and high-calcium acidophilus milk flavored beef jerky and preparation method thereof - Google Patents
Hawthorn fruit and high-calcium acidophilus milk flavored beef jerky and preparation method thereof Download PDFInfo
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- CN103222635A CN103222635A CN2013101005474A CN201310100547A CN103222635A CN 103222635 A CN103222635 A CN 103222635A CN 2013101005474 A CN2013101005474 A CN 2013101005474A CN 201310100547 A CN201310100547 A CN 201310100547A CN 103222635 A CN103222635 A CN 103222635A
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Abstract
The invention discloses hawthorn fruit and high-calcium acidophilus milk flavored beef jerky and a preparation method of the hawthorn fruit and high-calcium acidophilus milk flavored beef jerky. The hawthorn fruit and high-calcium acidophilus milk flavored beef jerky comprises the following raw materials, by weight ratio, 30-40 parts of beef, 10-20 parts of fish meat, 0.2-0.3 part of mustard seeds, 0.3-0.5 parts of fennel fruits, 0.2-0.3 part of saussurea costus, 0.3-0.4 part of pepper, 0.1-0.3 part of galangal, 0.2-0.3 part of alpinia katsumsdai, 0.1-0.2 part of oregano leaves, 4-8 parts of Chinese chest nut leaves, 3-5 parts of pomegranate rind, 4-6 parts of grape leaves, 3-4 parts of sunflower discs, 2-3 parts of Chinese wolfberry fruits, 5-8 parts of hawthorn fruits, 4-6 parts of black sesame, 3-5 parts of acidophilus milk, 1-1.5 parts of salt, 2-3 parts of soybean sauce, 1-1.5 parts of monosodium glutamate, 5-10 parts of white sugar and 2-3 parts of yellow rice wine. The hawthorn fruit and high-calcium acidophilus milk flavored 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, acidophilus milk fragrance and sweet black sesame 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 a kind of hawthorn benevolence high-calcium yoghurt flavor jerky and preparation method thereof, belong to food processing technology field.
Background technology
Along with the raising of people's living standard and health perception, pay attention to the nourishing healthy and the flavor taste of jerky more, need on the market better nutritious, local flavor is agreeable to the taste, beef food easily lies fallow.Yet traditional jerky mostly is to adopt single meat raw material, and there are problems such as nutrition is unbalanced, local flavor is dull, serious homogeneity in the rarely seen food that meat and other health-oriented products Compound Machining are formed, can't satisfy consumer's various demands.
Summary of the invention
The object of the present invention is to provide a kind of hawthorn benevolence high-calcium yoghurt flavor jerky and preparation method thereof, products such as beef and the flesh of fish, hawthorn benevolence, sour milk are effectively combined, improved the trophism of jerky, enriched the local flavor of jerky.
The technical solution used in the present invention is as follows:
A kind of hawthorn benevolence high-calcium yoghurt flavor jerky, the weight portion proportioning of its each raw material is: beef 30-40, the flesh of fish 10-20, mustard seed 0.2-0.3, fennel seeds 0.3-0.5, Aplotaxis auriculata 0.2-0.3, pepper 0.3-0.4, galingal 0.1-0.3, Amomum globosum loureiro 0.2-0.3, leaf of Herba Origani 0.1-0.2, Mao Li leaf 4-8, granatum 3-5, grape leaf 4-6, floral disc of sunflower into 3-4, fruit of Chinese wolfberry 2-3, hawthorn benevolence 5-8, Semen sesami nigrum 4-6, sour milk 3-5, salt 1-1.5, soy sauce 2-3, monosodium glutamate 1-1.5, white sugar 5-10, yellow rice wine 2-3.
A kind of hawthorn benevolence high-calcium yoghurt flavor jerky, the weight portion proportioning of its each raw material is: beef 30, the flesh of fish 20, mustard seed 0.2, fennel seeds 0.4, Aplotaxis auriculata 0.3, pepper 0.3, galingal 0.2, Amomum globosum loureiro 0.3, leaf of Herba Origani 0.2, Mao Li leaf 6, granatum 4, grape leaf 5, floral disc of sunflower into 3, the fruit of Chinese wolfberry 3, hawthorn benevolence 8, Semen sesami nigrum 5, sour milk 4, salt 1, soy sauce 2.5, monosodium glutamate 1.5, white sugar 8, yellow rice wine 2.
A kind of preparation method of hawthorn benevolence high-calcium yoghurt flavor jerky may further comprise the steps:
(1) raw material is selected and finishing
The qualified beef of inspection is defended in selection, repaiies degrease sarolemma, broken bone etc., uses saline sook 5-10 hour, reduces smell of mutton to remove watery blood, cleans to drain; The qualified flesh of fish of inspection is defended in selection, with one crude salt is evenly rubbed the flesh of fish 2-3 minute, pickles 3-4 hour, cleans to drain; Then the beef and the flesh of fish all are cut into the piece of 1-1.2 kilogram size;
(2) decoct
Take by weighing in Mao Liye, granatum, grape leaf, floral disc of sunflower into, the fruit of Chinese wolfberry input decoction pot by prescription, add and be equivalent to 4-6 times of water of above-mentioned five kinds of Chinese herbal medicine gross weights, after boiling, add the beef and the flesh of fish again, little decoction of boiling was pulled out after 30-50 minute, be cut into the thin slice of 2-3 millimeters thick after beef dried, the flesh of fish need not to handle;
(3) halogen boils
The soup that step (2) is cooked meat is put into the halogen pot after with filtered through gauze, with salt, soy sauce, white sugar and the mustard seed that binds up with gauze, fennel seeds, Aplotaxis auriculata, pepper, galingal, Amomum globosum loureiro and leaf of Herba Origani, after boiling, sliced meat are put into pot, boiled with high heat 10-20 minute earlier, simmered in water again 20-30 minute, constantly stir when boiling, taking the dish out of the pot added monosodium glutamate, yellow rice wine in preceding 10 minutes, put into the clean soup juice of drain cap drop after taking the dish out of the pot;
(4) powder process
Semen sesami nigrum is put into pot, make popular when smoldering with moderate heat, pour hawthorn benevolence into, with the slow fire heating, fry to hawthorn benevolence surface yellowly, little heaving when sesame gives off a strong fragrance, taken out, and porphyrize sieves, and promptly gets sesame hawthorn benevolence mixed powder;
(5) Minced Steak, cut and mix
After the well-done dried beef slices of step (3) halogen and the flesh of fish sent into meat grinder and slightly twist, meat mincing are dropped in the cutmixer, add sesame hawthorn benevolence mixed powder, cut and mix rotten shape, sour milk is added in the meat gruel knead again, sour milk is uniformly dispersed;
(6) packing compact forming
It is floating that the meat gruel that step (5) is made is put into stainless steel mould, after the compacting, places microwave drying oven, under 2400 ± 50Hz, 600-800W condition, microwave drying 4-6 minute, is cut into the blockage of long 3-4cm, wide 2-3cm then;
(7) baking
Cube meat after the stripping and slicing is sent into interior the baking 2-3 hour of baking box of 80-90 ℃ of temperature, every 20-30 minute cube meat is stirred up and down once, makes the cube meat moisture be controlled at 4-5%;
(8) packing
Above-mentioned jerky is cooled to behind the normal temperature again, and the sterile vacuum packing gets product.
Beneficial effect of the present invention:
The present invention effectively combines beef and sesame, hawthorn benevolence, sour milk etc., be processed into hawthorn benevolence high-calcium yoghurt flavor jerky, can make various composition complementations, goods nutrition is more comprehensive, improves the calcium content of jerky, can effectively promote human calcium's absorption, it is fast to replenish the calcium, advantages of good calcium supplying effect, the while also can be enriched the taste of jerky, improves the palatability of jerky.The present invention has adopted halogen to boil technology to have overcome traditional stir-frying-technology, the existing tasty deficiency of pickling process, coarse mouthfeel, dry shortcoming such as frangible.The jerky that the present invention produces has nutritious, the color and luster glow, delicious flavour, unique flavor, high resilience and chewiness have sour milk, the fragrant and sweet flavor of sesame, characteristics such as product novelty, be a kind of green health, the non-additive leisure food of safety, sutable for men, women, and children, can satisfy the demand of different crowd.
The specific embodiment
A kind of hawthorn benevolence high-calcium yoghurt flavor jerky, the weight portion of its each raw material (kilogram) proportioning is: beef 30, the flesh of fish 20, mustard seed 0.2, fennel seeds 0.4, Aplotaxis auriculata 0.3, pepper 0.3, galingal 0.2, Amomum globosum loureiro 0.3, leaf of Herba Origani 0.2, Mao Li leaf 6, granatum 4, grape leaf 5, floral disc of sunflower into 3, the fruit of Chinese wolfberry 3, hawthorn benevolence 8, Semen sesami nigrum 5, sour milk 4, salt 1, soy sauce 2.5, monosodium glutamate 1.5, white sugar 8, yellow rice wine 2.
A kind of preparation method of hawthorn benevolence high-calcium yoghurt flavor jerky may further comprise the steps:
(1) raw material is selected and finishing
The qualified beef of inspection is defended in selection, repaiies degrease sarolemma, broken bone etc., uses saline sook 8 hours, reduces smell of mutton to remove watery blood, cleans to drain; The qualified flesh of fish of inspection is defended in selection, with one crude salt is evenly rubbed the flesh of fish 3 minutes, pickles 4 hours, cleans to drain; Then the beef and the flesh of fish all are cut into the piece of 1.2 kilograms of sizes;
(2) decoct
Take by weighing in Mao Liye, granatum, grape leaf, floral disc of sunflower into, the fruit of Chinese wolfberry input decoction pot by prescription, add and be equivalent to 5 times of water of above-mentioned five kinds of Chinese herbal medicine gross weights, after boiling, add the beef and the flesh of fish again, little decoction of boiling was pulled out after 40 minutes, be cut into the thin slice of 3 millimeters thick after beef dried, the flesh of fish need not to handle;
(3) halogen boils
The soup that step (2) is cooked meat is put into the halogen pot after with filtered through gauze, with salt, soy sauce, white sugar and the mustard seed that binds up with gauze, fennel seeds, Aplotaxis auriculata, pepper, galingal, Amomum globosum loureiro and leaf of Herba Origani, after boiling, sliced meat are put into pot, boiled with high heat 15 minutes earlier, simmered in water again 25 minutes, constantly stir when boiling, taking the dish out of the pot added monosodium glutamate, yellow rice wine in preceding 10 minutes, put into the clean soup juice of drain cap drop after taking the dish out of the pot;
(4) powder process
Semen sesami nigrum is put into pot, make popular when smoldering with moderate heat, pour hawthorn benevolence into, with the slow fire heating, fry to hawthorn benevolence surface yellowly, little heaving when sesame gives off a strong fragrance, taken out, and porphyrize sieves, and promptly gets sesame hawthorn benevolence mixed powder;
(5) Minced Steak, cut and mix
After the well-done dried beef slices of step (3) halogen and the flesh of fish sent into meat grinder and slightly twist, meat mincing are dropped in the cutmixer, add sesame hawthorn benevolence mixed powder, cut and mix rotten shape, sour milk is added in the meat gruel knead again, sour milk is uniformly dispersed;
(6) packing compact forming
It is floating that the meat gruel that step (5) is made is put into stainless steel mould, after the compacting, places microwave drying oven, and under 2350Hz, 750W condition, the blockage of long 4cm, wide 2cm is cut in microwave drying 5 minutes then;
(7) baking
Cube meat after the stripping and slicing is sent into interior the baking 2 hours of baking box of 90 ℃ of temperature, every 20 minutes cube meat is stirred up and down once, makes the cube meat moisture be controlled at 4-5%;
(8) packing
Above-mentioned jerky is cooled to behind the normal temperature again, and the sterile vacuum packing gets product.
Jerky physics and chemistry and health testing result that present embodiment is produced are as follows:
Color and luster: color and luster glow;
Grow smell: delicious flavour has sour milk, the fragrant and sweet flavor of sesame in the beef flavor;
Mouthfeel: high resilience and chewiness;
Nutritional labeling: moisture 4.4%, lipase 37 .2%, protein 45.6%, total reducing sugar 33.7%;
Health: 1412/gram of total plate count, coliform 17/100 grams, pathogenic bacteria do not detect.
Claims (3)
1. hawthorn benevolence high-calcium yoghurt flavor jerky, it is characterized in that the weight portion proportioning of its each raw material is: beef 30-40, the flesh of fish 10-20, mustard seed 0.2-0.3, fennel seeds 0.3-0.5, Aplotaxis auriculata 0.2-0.3, pepper 0.3-0.4, galingal 0.1-0.3, Amomum globosum loureiro 0.2-0.3, leaf of Herba Origani 0.1-0.2, Mao Li leaf 4-8, granatum 3-5, grape leaf 4-6, floral disc of sunflower into 3-4, fruit of Chinese wolfberry 2-3, hawthorn benevolence 5-8, Semen sesami nigrum 4-6, sour milk 3-5, salt 1-1.5, soy sauce 2-3, monosodium glutamate 1-1.5, white sugar 5-10, yellow rice wine 2-3.
2. hawthorn benevolence high-calcium yoghurt flavor jerky according to claim 1, it is characterized in that the weight portion proportioning of its each raw material is: beef 30, the flesh of fish 20, mustard seed 0.2, fennel seeds 0.4, Aplotaxis auriculata 0.3, pepper 0.3, galingal 0.2, Amomum globosum loureiro 0.3, leaf of Herba Origani 0.2, Mao Li leaf 6, granatum 4, grape leaf 5, floral disc of sunflower into 3, the fruit of Chinese wolfberry 3, hawthorn benevolence 8, Semen sesami nigrum 5, sour milk 4, salt 1, soy sauce 2.5, monosodium glutamate 1.5, white sugar 8, yellow rice wine 2.
3. the preparation method of a hawthorn benevolence high-calcium yoghurt as claimed in claim 1 flavor jerky is characterized in that may further comprise the steps:
(1) raw material is selected and finishing
The qualified beef of inspection is defended in selection, repaiies degrease sarolemma, broken bone etc., uses saline sook 5-10 hour, reduces smell of mutton to remove watery blood, cleans to drain; The qualified flesh of fish of inspection is defended in selection, with one crude salt is evenly rubbed the flesh of fish 2-3 minute, pickles 3-4 hour, cleans to drain; Then the beef and the flesh of fish all are cut into the piece of 1-1.2 kilogram size;
(2) decoct
Take by weighing in Mao Liye, granatum, grape leaf, floral disc of sunflower into, the fruit of Chinese wolfberry input decoction pot by prescription, add and be equivalent to 4-6 times of water of above-mentioned five kinds of Chinese herbal medicine gross weights, after boiling, add the beef and the flesh of fish again, little decoction of boiling was pulled out after 30-50 minute, be cut into the thin slice of 2-3 millimeters thick after beef dried, the flesh of fish need not to handle;
(3) halogen boils
The soup that step (2) is cooked meat is put into the halogen pot after with filtered through gauze, with salt, soy sauce, white sugar and the mustard seed that binds up with gauze, fennel seeds, Aplotaxis auriculata, pepper, galingal, Amomum globosum loureiro and leaf of Herba Origani, after boiling, sliced meat are put into pot, boiled with high heat 10-20 minute earlier, simmered in water again 20-30 minute, constantly stir when boiling, taking the dish out of the pot added monosodium glutamate, yellow rice wine in preceding 10 minutes, put into the clean soup juice of drain cap drop after taking the dish out of the pot;
(4) powder process
Semen sesami nigrum is put into pot, make popular when smoldering with moderate heat, pour hawthorn benevolence into, with the slow fire heating, fry to hawthorn benevolence surface yellowly, little heaving when sesame gives off a strong fragrance, taken out, and porphyrize sieves, and promptly gets sesame hawthorn benevolence mixed powder;
(5) Minced Steak, cut and mix
After the well-done dried beef slices of step (3) halogen and the flesh of fish sent into meat grinder and slightly twist, meat mincing are dropped in the cutmixer, add sesame hawthorn benevolence mixed powder, cut and mix rotten shape, sour milk is added in the meat gruel knead again, sour milk is uniformly dispersed;
(6) packing compact forming
It is floating that the meat gruel that step (5) is made is put into stainless steel mould, after the compacting, places microwave drying oven, under 2400 ± 50Hz, 600-800W condition, microwave drying 4-6 minute, is cut into the blockage of long 3-4cm, wide 2-3cm then;
(7) baking
Cube meat after the stripping and slicing is sent into interior the baking 2-3 hour of baking box of 80-90 ℃ of temperature, every 20-30 minute cube meat is stirred up and down once, makes the cube meat moisture be controlled at 4-5%;
(8) packing
Above-mentioned jerky is cooled to behind the normal temperature again, and the sterile vacuum packing gets product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310100547.4A CN103222635B (en) | 2013-03-27 | 2013-03-27 | Hawthorn fruit and high-calcium acidophilus milk flavored beef jerky and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310100547.4A CN103222635B (en) | 2013-03-27 | 2013-03-27 | Hawthorn fruit and high-calcium acidophilus milk flavored beef jerky and preparation method thereof |
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| CN103222635A true CN103222635A (en) | 2013-07-31 |
| CN103222635B CN103222635B (en) | 2014-11-05 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077379A (en) * | 2015-07-21 | 2015-11-25 | 贵州黄平牛老大食品有限公司 | Processing method of fish sandwiched beef jerky |
| CN107125603A (en) * | 2017-04-28 | 2017-09-05 | 合肥绿益食品有限公司 | Honey acidophilus milk dried pork and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097105A (en) * | 1993-07-05 | 1995-01-11 | 郑开动 | The preparation method of nutrient multi-flavour dried sliced beef |
| CN1915097A (en) * | 2006-09-01 | 2007-02-21 | 马顺廷 | Seafood beef granule and preparation method |
| CN101214061A (en) * | 2007-12-31 | 2008-07-09 | 蒋超 | Novel dried meat |
| CN102125266A (en) * | 2010-01-14 | 2011-07-20 | 穆欣 | Production method of beef jerky |
| CN102805359A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Blood-nourishing beef jerky with red dates |
-
2013
- 2013-03-27 CN CN201310100547.4A patent/CN103222635B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097105A (en) * | 1993-07-05 | 1995-01-11 | 郑开动 | The preparation method of nutrient multi-flavour dried sliced beef |
| CN1915097A (en) * | 2006-09-01 | 2007-02-21 | 马顺廷 | Seafood beef granule and preparation method |
| CN101214061A (en) * | 2007-12-31 | 2008-07-09 | 蒋超 | Novel dried meat |
| CN102125266A (en) * | 2010-01-14 | 2011-07-20 | 穆欣 | Production method of beef jerky |
| CN102805359A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Blood-nourishing beef jerky with red dates |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077379A (en) * | 2015-07-21 | 2015-11-25 | 贵州黄平牛老大食品有限公司 | Processing method of fish sandwiched beef jerky |
| CN107125603A (en) * | 2017-04-28 | 2017-09-05 | 合肥绿益食品有限公司 | Honey acidophilus milk dried pork and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN103222635B (en) | 2014-11-05 |
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