CN103222644B - Highland barley, Litsea coreana and sweet potato beef jerky and preparation method thereof - Google Patents
Highland barley, Litsea coreana and sweet potato beef jerky and preparation method thereof Download PDFInfo
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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
Technical field
The present invention relates to a kind of highland barley Laoyin tea Ipomoea batatas dried beef 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, again stored for a long time never degenerating 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.Yet 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 a kind of highland barley Laoyin tea Ipomoea batatas dried beef and preparation method thereof, the agricultural product such as beef and highland barley, Laoyin 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 highland barley Laoyin tea Ipomoea batatas 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, Laoyin tea 10-15, Folium Apocyni Veneti 3-5, peppermint 2-4, floral disc of sunflower 1-2, mother chrysanthemum 2-3, sweet potato powder 8-12.
Preferably, a highland barley Laoyin tea Ipomoea batatas 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, Laoyin tea 12, Folium Apocyni Veneti 4, peppermint 3, floral disc of sunflower 1, mother chrysanthemum 2, sweet potato powder 10.
A preparation method for highland barley Laoyin tea Ipomoea batatas dried beef, 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 1-1.5 kilogram of big or small piece;
(2) soak
With clear water, beef is soaked to 20-24 hour, to remove watery blood, reduce smell of mutton;
(3) Laoyin tea decocts
By formula, take in Laoyin tea, Folium Apocyni Veneti, peppermint, floral disc of sunflower, mother chrysanthemum input decoction pot, 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 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 with putting into halogen pot after filtered through gauze, with salt, soy sauce, white sugar and the tsaoko binding 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, first boil with high heat 15-20 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) highland barley boiling
With clear water, eluriate highland barley 2-3 time, then add and do not have highland barley 3-4 centimetre of high clear water, soak 20-24 hour, after soaking, pull out and drain away the water; Again the even loosely of highland barley is laid on steaming-pot food steamer, covers pot cover boiling 15-20 minute at 110-120 ℃ of temperature, cook thoroughly to highland barley;
(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 highland barley that adds sweet potato 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, 500-800W 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 1-2 hour of 85-95 ℃ of temperature, every 20-30 minute, cube meat is stirred once up and down, makes cube meat moisture be controlled at 4-6%;
(9) packing
Above-mentioned jerky is cooled to after normal temperature sterile vacuum packing again and gets product.
Beneficial effect of the present invention:
The present invention by beef with effectively combine with the agricultural product such as highland barley, Laoyin tea, Ipomoea batatas, be processed into highland barley Laoyin tea Ipomoea batatas dried beef, can make various compositions complementary, 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 Laoyin tea tea smell and highland barley, the fragrant and sweet taste of Ipomoea batatas, 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.
The specific embodiment
A highland barley Laoyin tea Ipomoea batatas 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, Laoyin tea 12, Folium Apocyni Veneti 4, peppermint 3, floral disc of sunflower 1, mother chrysanthemum 2, sweet potato powder 10.
A preparation method for highland barley Laoyin tea Ipomoea batatas dried beef, 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 1.2 kilograms of big or small pieces;
(2) soak
With clear water, beef is soaked 24 hours, to remove watery blood, reduce smell of mutton;
(3) Laoyin tea decocts
By formula, take in Laoyin tea, Folium Apocyni Veneti, peppermint, floral disc of sunflower, mother chrysanthemum input decoction pot, 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 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 with putting into halogen pot after filtered through gauze, with salt, soy sauce, white sugar and the tsaoko binding 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, first boil with high heat 20 minutes, then simmer in water 30 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) highland barley boiling
With clear water, eluriate highland barley 3 times, then add and do not have 3 centimetres of high clear water of highland barley, soak 24 hours, after soaking, pull out and drain away the water; Again the even loosely of highland barley is laid on steaming-pot food steamer, covers pot cover boiling 20 minutes at 110 ℃ of temperature, cook thoroughly to highland barley;
(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 highland barley that adds sweet potato 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 2400, under 600W condition, microwave drying 5 minutes, is then cut into the blockage of long 3cm, wide 2cm;
(8) baking
Beef clod after 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 once up and down, makes cube meat moisture be controlled at 4-6%;
(9) packing
Above-mentioned jerky is cooled to after normal temperature sterile vacuum packing 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 Laoyin tea tea smell and highland barley, the fragrant and sweet taste of Ipomoea batatas;
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 counts, 11/100 grams of coliforms, pathogenic bacteria do not detect.
Claims (2)
1. a highland barley Laoyin tea Ipomoea batatas 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, Laoyin tea 10-15, Folium Apocyni Veneti 3-5, peppermint 2-4, floral disc of sunflower 1-2, mother chrysanthemum 2-3, sweet potato powder 8-12;
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 1-1.5 kilogram of big or small piece;
(2) soak
With clear water, beef is soaked to 20-24 hour, to remove watery blood, reduce smell of mutton;
(3) Laoyin tea decocts
By formula, take in Laoyin tea, Folium Apocyni Veneti, peppermint, floral disc of sunflower, mother chrysanthemum input decoction pot, 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 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 with putting into halogen pot after filtered through gauze, with salt, soy sauce, white sugar and the tsaoko binding 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, first boil with high heat 15-20 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) highland barley boiling
With clear water, eluriate highland barley 2-3 time, then add and do not have highland barley 3-4 centimetre of high clear water, soak 20-24 hour, after soaking, pull out and drain away the water; Again the even loosely of highland barley is laid on steaming-pot food steamer, covers pot cover boiling 15-20 minute at 110-120 ℃ of temperature, cook thoroughly to highland barley;
(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 highland barley that adds sweet potato 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, 500-800W 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 1-2 hour of 85-95 ℃ of temperature, every 20-30 minute, cube meat is stirred once up and down, makes cube meat moisture be controlled at 4-6%;
(9) packing
Above-mentioned jerky is cooled to after normal temperature sterile vacuum packing again and gets product.
2. highland barley Laoyin tea Ipomoea batatas 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, Laoyin tea 12, Folium Apocyni Veneti 4, peppermint 3, floral disc of sunflower 1, mother chrysanthemum 2, sweet potato powder 10.
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| 几种特殊牛肉食品的卤制;赵改名;《农产品加工》;20101231;28-29 * |
| 赵改名.几种特殊牛肉食品的卤制.《农产品加工》.2010,28-29. * |
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