CN103222642A - Oat dragon tongue leaf konjak dried beef and preparation method thereof - Google Patents

Abstract

The invention discloses oat dragon tongue leaf konjak dried beef and a preparation method of the oat dragon tongue leaf konjak dried beef. The oat dragon tongue leaf konjak dried beef comprises the following raw materials, by weight parts, 45-55 parts of beef, 0.3-0.4 part of rhizoma kaempferiae, 0.4-0.6 part of pepper, 0.2-0.3 part of sunflower flower discs, 0.3-0.4 part of rehmannia leaves, 0.2-0.4 part of citronella, 0.3-0.5 part of galangal, 0.2-0.3 part of eutrema yunnanense, 5-8 parts of oat grains, 8-12 parts of dragon tongue leaves, 4-6 parts of Chinese hawthorn seeds, 2-3 parts of codonopsis pilosula, 1-2 parts of pericarpium trichosanthis, 1-3 parts of rehmannia flowers, 5-10 parts of konjaku flour, 0.8-1.2 parts of table salt, 1.5-2.5 parts of soybean sauce, 1-1.5 parts of aginomoto, 5-8 parts of white sugar and 1-2 parts of millet wine. The produced oat dragon tongue leaf konjak dried beef has the advantages of being nutrient-rich, bright red in color, delicious in taste, unique in flavor, rich in resilience and chewiness, novel, and has the sweet fragrant flavor of oats and konjak. The oat dragon tongue leaf konjak dried beef is a leisure food which is green and healthy, and safe and non-additive, is suitable for people of all ages and both sexes, and can meet the requirements of different people.

Description

A kind of oat Long Liye konjaku dried beef and preparation method thereof

Technical field

The present invention relates to a kind of oat Long Liye konjaku dried beef and preparation method thereof, belong to food processing technology field.

Background technology

Beef flavour is sweet, property is put down, gone into spleen, is good for the stomach.Contain abundant methyl amimoacetic acid, vitamin B6. cobalamin. nutritions such as alanine, carnitine, protein, linoleic acid, zinc, magnesium, potassium, iron, calcium, these nutritions, has the function that strengthens immunity and enhance metabolism, particularly to the antisecosis and the obvious curative effects of having built up health.Dried beef is that 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 with the salted jerky of fresh beef.The nutritional labeling of per 100 gram dried beef: 307 kilocalories of energy; Protein 55.6 grams; Fat 8 grams; Carbohydrate 15 grams; 120 milligrams in cholesterol; 0.06 milligram of thiamine; 0.26 milligram in riboflavin; 15.2 milligrams in nicotinic acid; 43 milligrams of calcium; 464 milligrams in phosphorus; 510 milligrams in potassium; 412.4 milligrams in sodium; 107 milligrams in magnesium; 15.6 milligrams of iron; 7.26 milligrams on zinc; Selenium 9.8 micrograms; 0.29 milligram of copper; 0.19 milligram in manganese.

Along with the raising of people's living standard and health perception, pay attention to the nourishing healthy and the flavor taste of beef and goods thereof more, need on the market better nutritious, local flavor is agreeable to the taste, beef food easily lies fallow.Yet traditional product mostly is to adopt single beef raw material, and there are 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 satisfy consumer's various demands.

Summary of the invention

The object of the present invention is to provide a kind of oat Long Liye konjaku dried beef and preparation method thereof, products such as beef and oat, Long Liye, konjaku 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:

A kind of oat Long Liye konjaku dried beef, it is characterized in that the weight portion proportioning of its each raw material is: beef 45-55, kaempferia galamga 0.3-0.4, pepper 0.4-0.6, floral disc of sunflower into 0.2-0.3, adhesive rehmannia leaf 0.3-0.4, lemongrass 0.2-0.4, galangal 0.3-0.5, Eutrema yunnanense 0.2-0.3, grains of oats 5-8, Long Liye 8-12, Chinese hawthorn seed 4-6, Radix Codonopsis 2-3, PERICARPIUM TRICHOSANTHIS 1-2, adhesive rehmannia flower 1-3, konjaku flour 5-10, salt 0.8-1.2, soy sauce 1.5-2.5, monosodium glutamate 1-1.5, white sugar 5-8, yellow rice wine 1-2.

Preferably, a kind of oat Long Liye konjaku dried beef, the weight portion proportioning of its each raw material is: beef 55, kaempferia galamga 0.3, pepper 0.5, floral disc of sunflower into 0.3, adhesive rehmannia leaf 0.3, lemongrass 0.3, galangal 0.4, Eutrema yunnanense 0.2, grains of oats 8, Long Liye 10, Chinese hawthorn seed 5, Radix Codonopsis 2, PERICARPIUM TRICHOSANTHIS 1, adhesive rehmannia flower 2, konjaku flour 8, salt 1, soy sauce 2, monosodium glutamate 1.2, white sugar 7, yellow rice wine 1.5.

A kind of preparation method of oat Long Liye konjaku dried beef may further comprise the 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 the piece of 1-1.2 kilogram size;

(2) soak

With clear water beef was soaked 20-24 hour, reduce smell of mutton to remove watery blood;

(3) Long Liye decocts

Take by weighing in Long Liye, Chinese hawthorn seed, Radix Codonopsis, PERICARPIUM TRICHOSANTHIS, the adhesive rehmannia flower input decoction pot by prescription, add and be equivalent to 2-3 times of water of beef weight, after boiling, add beef again, little decoction of boiling was pulled out after 40-50 minute, was cut into the thin slice of 3-4 millimeters thick after meat is dried;

(4) 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 kaempferia galamga that binds up with gauze, pepper, floral disc of sunflower into, adhesive rehmannia leaf, lemongrass, galangal He Eutrema yunnanense, after boiling, sliced meat are put into pot, boiled with high heat 15-20 minute earlier, simmered in water again 20-25 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;

(5) grains of oats boiling

With clear water grains of oats was soaked 15-20 minute, pull out after soaking and drain away the water; Again the even loosely of oat is tiled on the steamer food steamer, covers pot cover under 120-130 ℃ of temperature boiling 10-15 minute, cook thoroughly to grains of oats and get final product;

(6) Minced Steak, cut and mix

After the well-done sliced meat of step (4) halogen are sent into meat grinder and slightly twist, meat mincing are dropped in the cutmixer, add the oat that konjaku flour and step (5) are boiled again, 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 the compacting, places microwave drying oven, under 2400 ± 50Hz, 600-800W condition, microwave drying 3-5 minute, is cut into the blockage of long 3-4cm, wide 2-3cm then;

(8) baking

Beef clod after the stripping and slicing is sent into interior the baking 1.5-2 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 3-5%;

(9) 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 with beef with effectively combine with oat, Long Liye, konjaku etc., be processed into oat Long Liye konjaku dried beef, can make various composition complementations, goods nutrition is more comprehensive, also can enrich simultaneously the taste of dried beef, improves the palatability of dried beef.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 dried beef that the present invention produces has nutritious, the color and luster glow, delicious flavour, unique flavor, high resilience and chewiness have oat, the fragrant and sweet flavor of konjaku, 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 oat Long Liye konjaku dried beef, the weight portion of its each raw material (kilogram) proportioning is: beef 55, kaempferia galamga 0.3, pepper 0.5, floral disc of sunflower into 0.3, adhesive rehmannia leaf 0.3, lemongrass 0.3, galangal 0.4, Eutrema yunnanense 0.2, grains of oats 8, Long Liye 10, Chinese hawthorn seed 5, Radix Codonopsis 2, PERICARPIUM TRICHOSANTHIS 1, adhesive rehmannia flower 2, konjaku flour 8, salt 1, soy sauce 2, monosodium glutamate 1.2, white sugar 7, yellow rice wine 1.5.

A kind of preparation method of oat Long Liye konjaku dried beef may further comprise the 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 the piece of 1 kilogram of size;

(2) soak

With clear water beef was soaked 20 hours, reduce smell of mutton to remove watery blood;

(3) Long Liye decocts

Take by weighing in Long Liye, Chinese hawthorn seed, Radix Codonopsis, PERICARPIUM TRICHOSANTHIS, the adhesive rehmannia flower input decoction pot by prescription, add and be equivalent to 2 times of water of beef weight, after boiling, add beef again, little decoction of boiling was pulled out after 45 minutes, was cut into the thin slice of 3 millimeters thick after meat is dried;

(4) 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 kaempferia galamga that binds up with gauze, pepper, floral disc of sunflower into, adhesive rehmannia leaf, lemongrass, galangal He Eutrema yunnanense, 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;

(5) grains of oats boiling

With clear water grains of oats was soaked 15 minutes, pull out after soaking and drain away the water; Again the even loosely of oat is tiled on the steamer food steamer, covers pot cover boiling 10 minutes under 125 ℃ of temperature, cook thoroughly to grains of oats and get final product;

(6) Minced Steak, cut and mix

After the well-done sliced meat of step (4) halogen are sent into meat grinder and slightly twist, meat mincing are dropped in the cutmixer, add the oat that konjaku flour and step (5) are boiled again, 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 the compacting, places microwave drying oven, and under 2450Hz, 800W condition, the blockage of long 4cm, wide 3cm is cut in microwave drying 35 minutes then;

(8) baking

Beef clod after the stripping and slicing is sent into interior the baking 2 hours of baking box of 85 ℃ of temperature, every 30 minutes cube meat is stirred up and down once, makes the cube meat moisture be controlled at 3-5%;

(9) packing

Above-mentioned jerky is cooled to behind the normal temperature again, and the sterile vacuum packing gets product.

Dried beef 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 oat, the fragrant and sweet flavor of konjaku in the beef flavor;

Mouthfeel: high resilience and chewiness;

Nutritional labeling: moisture 4.8%, fat 6.2%, protein 46.4%, total reducing sugar 31.8%;

Health: 1310/gram of total plate count, coliform 14/100 grams, pathogenic bacteria do not detect.

Claims (3)

1. oat Long Liye konjaku dried beef, it is characterized in that the weight portion proportioning of its each raw material is: beef 45-55, kaempferia galamga 0.3-0.4, pepper 0.4-0.6, floral disc of sunflower into 0.2-0.3, adhesive rehmannia leaf 0.3-0.4, lemongrass 0.2-0.4, galangal 0.3-0.5, Eutrema yunnanense 0.2-0.3, grains of oats 5-8, Long Liye 8-12, Chinese hawthorn seed 4-6, Radix Codonopsis 2-3, PERICARPIUM TRICHOSANTHIS 1-2, adhesive rehmannia flower 1-3, konjaku flour 5-10, salt 0.8-1.2, soy sauce 1.5-2.5, monosodium glutamate 1-1.5, white sugar 5-8, yellow rice wine 1-2.

2. oat Long Liye konjaku dried beef according to claim 1, it is characterized in that the weight portion proportioning of its each raw material is: beef 55, kaempferia galamga 0.3, pepper 0.5, floral disc of sunflower into 0.3, adhesive rehmannia leaf 0.3, lemongrass 0.3, galangal 0.4, Eutrema yunnanense 0.2, grains of oats 8, Long Liye 10, Chinese hawthorn seed 5, Radix Codonopsis 2, PERICARPIUM TRICHOSANTHIS 1, adhesive rehmannia flower 2, konjaku flour 8, salt 1, soy sauce 2, monosodium glutamate 1.2, white sugar 7, yellow rice wine 1.5.

3. the preparation method of an oat Long Liye konjaku dried beef as claimed in claim 1 is characterized in that may further comprise the 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 the piece of 1-1.2 kilogram size;

(2) soak

With clear water beef was soaked 20-24 hour, reduce smell of mutton to remove watery blood;

(3) Long Liye decocts

Take by weighing in Long Liye, Chinese hawthorn seed, Radix Codonopsis, PERICARPIUM TRICHOSANTHIS, the adhesive rehmannia flower input decoction pot by prescription, add and be equivalent to 2-3 times of water of beef weight, after boiling, add beef again, little decoction of boiling was pulled out after 40-50 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 put into the halogen pot after with filtered through gauze, with salt, soy sauce, white sugar and the kaempferia galamga that binds up with gauze, pepper, floral disc of sunflower into, adhesive rehmannia leaf, lemongrass, galangal He Eutrema yunnanense, after boiling, sliced meat are put into pot, boiled with high heat 15-20 minute earlier, simmered in water again 20-25 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;

(5) grains of oats boiling

With clear water grains of oats was soaked 15-20 minute, pull out after soaking and drain away the water; Again the even loosely of oat is tiled on the steamer food steamer, covers pot cover under 120-130 ℃ of temperature boiling 10-15 minute, cook thoroughly to grains of oats and get final product;

(6) Minced Steak, cut and mix

After the well-done sliced meat of step (4) halogen are sent into meat grinder and slightly twist, meat mincing are dropped in the cutmixer, add the oat that konjaku flour and step (5) are boiled again, 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 the compacting, places microwave drying oven, under 2400 ± 50Hz, 600-800W condition, microwave drying 3-5 minute, is cut into the blockage of long 3-4cm, wide 2-3cm then;

(8) baking

Beef clod after the stripping and slicing is sent into interior the baking 1.5-2 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 3-5%;

(9) packing

Above-mentioned jerky is cooled to behind the normal temperature again, and the sterile vacuum packing gets product.