CN103222644A - Highland barley, Litsea coreana and sweet potato beef jerky and preparation method thereof - Google Patents

Abstract

The invention discloses highland barley, Litsea coreana and sweet potato beef jerky and a preparation method of the highland barley, Litsea coreana and sweet potato beef jerky. The highland barley, Litsea coreana and sweet potato beef jerky comprises the following raw materials, by weight ratio, 50-60 parts of beef jerky, 1-1.5 parts of salt, 2-3 parts of soybean sauce, 1-2 parts of monosodium glutamate, 5-10 parts of white sugar, 1.5-2 parts of yellow rice wine, 0.2-0.3 part of tsaoko amomum fruits, 0.5-0.8 part of Chinese red pepper, 0.3-0.4 part of cinnamon, 0.4-0.6 part of dried orange peel, 0.2-0.3 part of radix angelicae, 0.4-0.6 part of fresh ginger, 0.1-0.2 part of grape leaves, 5-8 parts of highland barley, 10-15 parts of Litsea coreana, 3-5 parts of dogbane leaves, 2-4 parts of mint, 1-2 parts of sunflower discs, 2-3 parts of wild chrysanthemum flowers and 8-12 parts of sweet potato powder. The highland barley, Litsea coreana and sweet potato 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, Litsea coreana fragrance and sweet highland barley and sweet potato 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

A kind of highland barley eagle congo red potato dried beef and preparation method thereof

Technical field

The present invention relates to a kind of highland barley eagle congo red potato 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 highland barley eagle congo red potato dried beef and preparation method thereof, agricultural product such as beef and highland barley, eagle tea, Ipomoea batatas 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 highland barley eagle congo red potato dried beef, the weight portion proportioning of its each raw material is: beef 50-60, salt 1-1.5, soy sauce 2-3, monosodium glutamate 1-2, white sugar 5-10, yellow rice wine 1.5-2, tsaoko 0.2-0.3, Chinese prickly ash 0.5-0.8, Chinese cassia tree 0.3-0.4, dried orange peel 0.4-0.6, root of Dahurain angelica 0.2-0.3, ginger 0.4-0.6, grape leaf 0.1-0.2, highland barley 5-8, eagle tea 10-15, Folium Apocyni Veneti 3-5, peppermint 2-4, floral disc of sunflower into 1-2, mother chrysanthemum 2-3, sweet potato powder 8-12.

Preferably, a kind of highland barley eagle congo red potato dried beef, the weight portion proportioning of its each raw material is: beef 50, salt 1.2, soy sauce 2.5, monosodium glutamate 1.6, white sugar 8, yellow rice wine 1.5, tsaoko 0.2, Chinese prickly ash 0.6, Chinese cassia tree 0.4, dried orange peel 0.5, the root of Dahurain angelica 0.3, ginger 0.5, grape leaf 0.2, highland barley 6, eagle tea 12, Folium Apocyni Veneti 4, peppermint 3, floral disc of sunflower into 1, mother chrysanthemum 2, sweet potato powder 10.

A kind of preparation method of highland barley eagle congo red potato 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 1-1.5 kilogram size;

(2) soak

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

(3) eagle tea decocts

Take by weighing in eagle tea, Folium Apocyni Veneti, peppermint, floral disc of sunflower into, the mother chrysanthemum 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 40-60 minute, was cut into the thin slice of 3-5 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 tsaoko that binds up with gauze, Chinese prickly ash, Chinese cassia tree, dried orange peel, the root of Dahurain angelica, ginger and grape leaf, after boiling, sliced meat are put into pot, boiled with high heat 15-20 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;

(5) highland barley boiling

Eluriate highland barley 2-3 time with clear water, adding there was not highland barley 3-4 centimetre of high clear water then, soaked 20-24 hour, pulled out after soaking to drain away the water; Again the even loosely of highland barley is tiled on the steamer food steamer, covers pot cover under 110-120 ℃ of temperature boiling 15-20 minute, cook thoroughly to highland barley 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 highland barley that sweet potato powder 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, 500-800W condition, microwave drying 4-6 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 1-2 hour of baking box of 85-95 ℃ of temperature, every 20-30 minute cube meat is stirred up and down once, makes the cube meat moisture be controlled at 4-6%;

(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 agricultural product such as highland barley, eagle tea, Ipomoea batatas, be processed into highland barley eagle congo red potato dried beef, can make various composition complementations, goods nutrition is more comprehensive, also can enrich simultaneously the taste of dried beef, improve 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 eagle tea tea smell and highland barley, the fragrant and sweet flavor of Ipomoea batatas, 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 highland barley eagle congo red potato dried beef, the weight portion of its each raw material (kilogram) proportioning is: beef 50, salt 1.2, soy sauce 2.5, monosodium glutamate 1.6, white sugar 8, yellow rice wine 1.5, tsaoko 0.2, Chinese prickly ash 0.6, Chinese cassia tree 0.4, dried orange peel 0.5, the root of Dahurain angelica 0.3, ginger 0.5, grape leaf 0.2, highland barley 6, eagle tea 12, Folium Apocyni Veneti 4, peppermint 3, floral disc of sunflower into 1, mother chrysanthemum 2, sweet potato powder 10.

A kind of preparation method of highland barley eagle congo red potato 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 1.2 kilograms of sizes;

(2) soak

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

(3) eagle tea decocts

Take by weighing in eagle tea, Folium Apocyni Veneti, peppermint, floral disc of sunflower into, the mother chrysanthemum input decoction pot by prescription, add and be equivalent to 2.5 times of water of beef weight, after boiling, add beef again, little decoction of boiling was pulled out after 50 minutes, was cut into the thin slice of 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 tsaoko that binds up with gauze, Chinese prickly ash, Chinese cassia tree, dried orange peel, the root of Dahurain angelica, ginger and grape leaf, after boiling, sliced meat are put into pot, boiled with high heat 20 minutes earlier, simmered in water again 30 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) highland barley boiling

Eluriate highland barley 3 times with clear water, adding there was not 3 centimetres of high clear water of highland barley then, soaked 24 hours, pulled out after soaking to drain away the water; Again the even loosely of highland barley is tiled on the steamer food steamer, covers pot cover boiling 20 minutes under 110 ℃ of temperature, cook thoroughly to highland barley 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 highland barley that sweet potato powder 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 2400, under the 600W condition, the blockage of long 3cm, wide 2cm is cut in microwave drying 5 minutes then;

(8) baking

Beef clod after the stripping and slicing is sent into interior the baking 1 hour of baking box of 95 ℃ of temperature, every 20 minutes cube meat is stirred up and down once, makes the cube meat moisture be controlled at 4-6%;

(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 eagle tea tea smell and highland barley, the fragrant and sweet flavor of Ipomoea batatas in the beef flavor;

Mouthfeel: high resilience and chewiness;

Nutritional labeling: moisture 5.2%, fat 5.8%, protein 45.3%, total reducing sugar 32.5%;

Health: 1240/gram of total plate count, coliform 11/100 grams, pathogenic bacteria do not detect.

Claims (3)

1. highland barley eagle congo red potato dried beef, it is characterized in that the weight portion proportioning of its each raw material is: beef 50-60, salt 1-1.5, soy sauce 2-3, monosodium glutamate 1-2, white sugar 5-10, yellow rice wine 1.5-2, tsaoko 0.2-0.3, Chinese prickly ash 0.5-0.8, Chinese cassia tree 0.3-0.4, dried orange peel 0.4-0.6, root of Dahurain angelica 0.2-0.3, ginger 0.4-0.6, grape leaf 0.1-0.2, highland barley 5-8, eagle tea 10-15, Folium Apocyni Veneti 3-5, peppermint 2-4, floral disc of sunflower into 1-2, mother chrysanthemum 2-3, sweet potato powder 8-12.

2. highland barley eagle congo red potato dried beef according to claim 1, it is characterized in that the weight portion proportioning of its each raw material is: beef 50, salt 1.2, soy sauce 2.5, monosodium glutamate 1.6, white sugar 8, yellow rice wine 1.5, tsaoko 0.2, Chinese prickly ash 0.6, Chinese cassia tree 0.4, dried orange peel 0.5, the root of Dahurain angelica 0.3, ginger 0.5, grape leaf 0.2, highland barley 6, eagle tea 12, Folium Apocyni Veneti 4, peppermint 3, floral disc of sunflower into 1, mother chrysanthemum 2, sweet potato powder 10.

3. the preparation method of a highland barley eagle congo red potato 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 1-1.5 kilogram size;

(2) soak

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

(3) eagle tea decocts

Take by weighing in eagle tea, Folium Apocyni Veneti, peppermint, floral disc of sunflower into, the mother chrysanthemum 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 40-60 minute, was cut into the thin slice of 3-5 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 tsaoko that binds up with gauze, Chinese prickly ash, Chinese cassia tree, dried orange peel, the root of Dahurain angelica, ginger and grape leaf, after boiling, sliced meat are put into pot, boiled with high heat 15-20 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;

(5) highland barley boiling

Eluriate highland barley 2-3 time with clear water, adding there was not highland barley 3-4 centimetre of high clear water then, soaked 20-24 hour, pulled out after soaking to drain away the water; Again the even loosely of highland barley is tiled on the steamer food steamer, covers pot cover under 110-120 ℃ of temperature boiling 15-20 minute, cook thoroughly to highland barley 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 highland barley that sweet potato powder 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, 500-800W condition, microwave drying 4-6 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 1-2 hour of baking box of 85-95 ℃ of temperature, every 20-30 minute cube meat is stirred up and down once, makes the cube meat moisture be controlled at 4-6%;

(9) packing

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