CN103284169A - Manufacturing method of dried beef - Google Patents
Manufacturing method of dried beef Download PDFInfo
- Publication number
- CN103284169A CN103284169A CN2013101704375A CN201310170437A CN103284169A CN 103284169 A CN103284169 A CN 103284169A CN 2013101704375 A CN2013101704375 A CN 2013101704375A CN 201310170437 A CN201310170437 A CN 201310170437A CN 103284169 A CN103284169 A CN 103284169A
- Authority
- CN
- China
- Prior art keywords
- beef
- diamond
- dried
- preparation
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a manufacturing method of dried beef. The manufacturing method comprises the following steps in order: step one, selecting raw materials, wherein the raw materials are yellow beef, sugar, salt and chili powder; step two, cleaning the beef, cutting into diamonds, wherein the length, width and height of the diamond are 3-4cm; step three, boiling the diamond beef in the water, taking out, discarding the boiled water, cleaning the foam on the surface of the diamond beef, placing in a pot, adding water to continuously cook, after boiling, and stewing in soft wire for 3-4 hours; step four, taking out the stewed diamond beef; step five, dehydrating the diamond beef; step six, mixing the dehydrated diamond beef with the sugar, salt and chili powder in a weight portion of 6: 2: 1: 1, pickling to obtain the dried beef. The method disclosed by the invention is simple and easy to operate, the original nutrient value of the beef is maintained in the dried beef, and the average person is capable of eating the dried beef.
Description
Technical field
The present invention relates to a kind of preparation method, relate in particular to a kind of preparation method of dried beef.
Background technology
Beef contains rich in protein, and amino acid ratio of components pork more needs near human body, can improve body resistance against diseases, to the people of grow and perform the operation back, aftercare replenish lose blood, aspect thing such as repair tissue is not suitable.Eat beef severe winter, warm stomach effect is arranged, be help in severe winter good merchantable brand.The traditional Chinese medical science thinks that beef has tonifying middle-Jiao and Qi, nourishes the effect of taste, strong muscles and bones, the breath wind that reduces phlegm, the saliva that quenches the thirst.Be applicable to the sinking of qi of middle-jiao, the body void of breathing hard, yellow dizzy people is edible for soreness of bones and muscles, anaemia prolonged illness and face.
Summary of the invention
Technical problem to be solved by this invention provides that a kind of method is simple, the preparation method of easy-operating dried beef.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of preparation method of dried beef, and this preparation method comprises successively:
Step 1: select raw material, described raw material is Carnis Bovis seu Bubali, sugar, salt and chilli powder;
Step 2: described beef is clean, dice, described square length is 3-4 centimetre;
Step 3: described square beef is placed in the water boils, pull out, outwell boiling water, the foam on described square beef surface is cleaned, be placed in the pot, add water and continue to boil, after boiling, little fire is stewed slowly, and the described time is 3-4 hour;
Step 4: the square beef that will stew is pulled out from water;
Step 5: described square beef is carried out processed;
Step 6: be that the ratio of 6:2:1:1 mixes with square beef, sugar, salt and chilli powder after the processed according to weight ratio, pickle, get final product dried beef.
Described length is 3.5 centimetres.
The time of stating is 3-4 hour 3.5 hours.
Compared with prior art, beneficial effect of the present invention is:
Because the preparation method of dried beef of the present invention has adopted rational Step By Condition, so can produce the higher dried beef of nutritive value, and in the manufacturing process, do not use anticorrisive agent or food additives, the whole nutritive value of beef is not destroyed, and making step is few, easy to operate, so the inventive method is simple, easy to operate, the dried beef of producing has kept the beef original nutritive value, and common people are edible.
The specific embodiment
Describe the present invention in detail below in conjunction with the specific embodiment
A kind of preparation method of dried beef, this preparation method comprises successively:
Step 1: select raw material, described raw material is Carnis Bovis seu Bubali, sugar, salt and chilli powder;
Step 2: described beef is clean, dice, described square length is 3-4 centimetre;
Step 3: described square beef is placed in the water boils, pull out, outwell boiling water, the foam on described square beef surface is cleaned, be placed in the pot, add water and continue to boil, after boiling, little fire is stewed slowly, and the described time is 3-4 hour;
Step 4: the square beef that will stew is pulled out from water;
Step 5: described square beef is carried out processed;
Step 6: be that the ratio of 6:2:1:1 mixes with square beef, sugar, salt and chilli powder after the processed according to weight ratio, pickle, get final product dried beef.
Above-mentioned preparation method has adopted rational Step By Condition, thus can produce the higher dried beef of nutritive value, and step is few, easy to operate.
Embodiment 1:
A kind of preparation method of dried beef, this preparation method comprises successively:
Step 1: select raw material, described raw material is Carnis Bovis seu Bubali, sugar, salt and chilli powder;
Step 2: described beef is clean, dice, described square length is 3.5 centimetres;
Step 3: described square beef is placed in the water boils, pull out, outwell boiling water, the foam on described square beef surface is cleaned, be placed in the pot, add water and continue to boil, after boiling, little fire is stewed slowly, and the described time is 3.5 hours;
Step 4: the square beef that will stew is pulled out from water;
Step 5: described square beef is carried out processed;
Step 6: be that the ratio of 6:2:1:1 mixes with square beef, sugar, salt and chilli powder after the processed according to weight ratio, pickle, get final product dried beef.
In sum, the inventive method is simple, easy to operate.
The above only is preferred embodiments of the present invention; protection scope of the present invention is not limited with above-mentioned embodiment; as long as the equivalence that those of ordinary skills do according to disclosed content is modified or changed, all should include in the protection domain of putting down in writing in claims.
Claims (3)
1. the preparation method of a dried beef, it is characterized in that: this preparation method comprises successively:
Step 1: select raw material, described raw material is Carnis Bovis seu Bubali, sugar, salt and chilli powder;
Step 2: described beef is clean, dice, described square length is 3-4 centimetre;
Step 3: described square beef is placed in the water boils, pull out, outwell boiling water, the foam on described square beef surface is cleaned, be placed in the pot, add water and continue to boil, after boiling, little fire is stewed slowly, and the described time is 3-4 hour;
Step 4: the square beef that will stew is pulled out from water;
Step 5: described square beef is carried out processed;
Step 6: be that the ratio of 6:2:1:1 mixes with square beef, sugar, salt and chilli powder after the processed according to weight ratio, pickle, get final product dried beef.
2. the preparation method of dried beef according to claim 1, it is characterized in that: described length is 3.5 centimetres.
3. the preparation method of dried beef according to claim 1, it is characterized in that: the time of stating is 3-4 hour 3.5 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101704375A CN103284169A (en) | 2013-05-10 | 2013-05-10 | Manufacturing method of dried beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101704375A CN103284169A (en) | 2013-05-10 | 2013-05-10 | Manufacturing method of dried beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103284169A true CN103284169A (en) | 2013-09-11 |
Family
ID=49086143
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101704375A Pending CN103284169A (en) | 2013-05-10 | 2013-05-10 | Manufacturing method of dried beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103284169A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707579A (en) * | 2014-12-02 | 2016-06-29 | 杨清兰 | Sauced beef |
| WO2023031646A1 (en) | 2021-08-31 | 2023-03-09 | Uab "Keto Maistas" | Dehydrated raw meat product |
-
2013
- 2013-05-10 CN CN2013101704375A patent/CN103284169A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707579A (en) * | 2014-12-02 | 2016-06-29 | 杨清兰 | Sauced beef |
| WO2023031646A1 (en) | 2021-08-31 | 2023-03-09 | Uab "Keto Maistas" | Dehydrated raw meat product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103504323A (en) | Manufacturing method of spicy beef jerky | |
| CN104172034B (en) | Quick processing method of crystal allium chinense | |
| CN104509820B (en) | Crisp yellow ginger of one kind fermentation and preparation method thereof | |
| CN102018230B (en) | Method for processing spiced beef | |
| CN105341795A (en) | Lemon cream and preparation method thereof | |
| CN102630905A (en) | Preparation method of pickled radish | |
| CN103892290A (en) | Method for preparing sweet-scented osmanthus beautifying sliced dried beef | |
| CN102823898B (en) | Sea cucumber duck nourishing soup and manufacturing method thereof | |
| CN103284169A (en) | Manufacturing method of dried beef | |
| CN103622051A (en) | Spleen-tonifying and stomach-nourishing beef and production method thereof | |
| CN105595204A (en) | Fermented sauce pickled chicken feet | |
| CN104738458A (en) | Process for producing spicy-hot yam slices | |
| CN102342470A (en) | Spicy hotpot material | |
| CN104336567A (en) | Pickled Chinese cabbages with functions of strengthening heart and engendering liquid and production method thereof | |
| CN104305063A (en) | Processing method of Chinese yam and oyster mushroom nutritional and health powder | |
| CN104431913A (en) | Sour and spicy seasoning and application thereof | |
| CN103222640A (en) | Making method of chicken feet with pickled peppers | |
| CN105105229A (en) | Qi-tonifying kelp-silkie soup | |
| CN103610087A (en) | Preparation method of braised beef in sauce | |
| CN105285894A (en) | Making method of burnt chilli dipping water with mint flavor | |
| CN104336176A (en) | Purple sweet potato lung-moistening charcoal milk tea and preparation method thereof | |
| KR20160125729A (en) | Manufacturing method of fruit pickles | |
| CN104489576A (en) | Making method of sauced sliced lotus roots | |
| CN104381900A (en) | Preparation method of honeydew lotus root | |
| CN103549463A (en) | Preparation method of health care sheep head food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130911 |