CN103385407A - Dried meat pilaf and preparation method - Google Patents
Dried meat pilaf and preparation method Download PDFInfo
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- CN103385407A CN103385407A CN2013102741437A CN201310274143A CN103385407A CN 103385407 A CN103385407 A CN 103385407A CN 2013102741437 A CN2013102741437 A CN 2013102741437A CN 201310274143 A CN201310274143 A CN 201310274143A CN 103385407 A CN103385407 A CN 103385407A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
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- 235000009566 rice Nutrition 0.000 claims abstract description 30
- 235000015278 beef Nutrition 0.000 claims abstract description 21
- 240000002840 Allium cepa Species 0.000 claims abstract description 20
- 235000002732 oignon Nutrition 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 14
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- 239000006002 Pepper Substances 0.000 claims abstract description 12
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
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- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 239000011701 zinc Substances 0.000 description 1
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Abstract
The invention discloses dried meat pilaf and a preparation method, and the dried meat pilaf is prepared by taking dried meat especially dried beef or dried mutton, rice, yellow turnip, onion, scallion and ginger etc. as raw material, and adding soy, cooking wine and powdered pepper. The preparation process comprises the steps of cleaning, immersing, frying, stemming etc. The method is suitable for industrial production; the dried mutton tastes fresh and juicy; and the dried meat can be preserved for a long time than fresh meat and is non-perishable.
Description
Technical field
The present invention relates to International Classification of Patents A23L1/10 and contain food product and the processing treatment technology thereof that is derived from cereal, belong to food processing technology field, especially a kind of dried meat finger food food and preparation method thereof.
Background technology
In prior art, dried meat, be the ground Speciality Foods such as very distinctive a kind of Xinjiang, Tibet.In the annual end of the year, during in subzero, herdsman are slit into little with beef and mutton, hang in the cool when temperature, allow its natural air drying, to just edible of the coming year two, March.Through after air-dry, meat is crisp, special taste.(1) in daily life, beef is a kind of common meat, the nutritive value that it is abundant and be subjected to people's favor, jerked beef is dried is to get meat with fresh the slaughtering of the indigenous ox of locality, Xinjiang, with salted later air-dry forming, being not only the name local and special products in Xinjiang, is also real natural pollution-free food; (2) in medical research proof dried beef contained every day needed by human body protein and Amino Acid Composition very abundant, therefore nutritive value is high, dried beef, in poor health and recovery after being ill, has particularly preferred help, and the effect that jerked beef is done has tonifying spleen and stomach, replenishing qi and blood, strengthening the bones and muscles.Edible 50 gram to 100 gram jerked beeves were done and can be supplemented required nutrient every day every day, and the dried elite of gathering beef of jerked beef is leading in the leisure nutraceutical.Mutton has following characteristics: 1, protein content is high and fat content is low.2, necessary amino acid content is higher than beef, pork.3, be rich in mineral matters such as enriching vitamin and calcium, phosphorus, iron, copper and zinc content surpass other meats significantly.4, cholesterol level and lower.As in the 100 edible lean meat of gram cholesterol level: mutton is 65 milligrams, and beef is 63 milligrams, and pork is 77 milligrams, and duck is 80 milligrams, 83 milligrams of rabbit meat, 117 milligrams, chicken.5, contain volatile fatty acid, make it have flavour (smell of mutton), by many people are liked food.6, fascicula is more delicate, easily ripe and digestion.And jerked beef, mutton will make after pickling, and taste flavor is unique, is the healthy good merchantable brand that people like.And finger food is the Xinjiang flavour vegetable, and main raw material is to use new fresh mutton, carrot, onion, edible vegetable oil, sheep oil and rice.Way is first mutton to be cut into fritter to explode with edible vegetable oil, and then go to sea green onion and carrot are fried in pot, and take the circumstances into consideration to put a little salt and add water, after waiting 20 minutes, then washing the rice that soaks, put into pot, do not stir, after 40 minutes, finger food is namely ripe, does that ripe finger food is glossy to blaze, flavor is fragrant good to eat, and the masses of the Uygur nationality are considered as first-class tasty food to finger food.Finger food is of high nutritive value, and vegetable rice is mixed to be taken, the nutrition of nutrition top one all meals of a finger food, but finger food is all take fresh beef and mutton as main ingredient mostly, and is if with dried meat, make finger food with a unique characteristic, well received, but, there is not yet the correlation technique that can be used for suitability for industrialized production open.
Relevant improvement technology is rare open.
Chinese patent application 200810165723.1 relates to human life need part, butchers large class, and meat is processed group, particularly relates to whole sheep air dried meat and method for production thereof.after butchering sheep, blood is put totally, with cutter from jag in the middle of breastbone to two back leg, from tripe section, internal organ are unwatered only, sew on the opening part that lancinates, with blowtorch, wool is dryouied only, water cleans, till the sheepskin surface is bleached, again with cutter, following a line from the neck to the anus separates, bone is all dismantled, the lymph in the sheep body, the lymph line all removes, muscle separates with joint simultaneously, muscle is slit into sheet, make it become that skin and flesh is connected and a integral body that joint does not connect, whole sheep is launched, sprinkle health salt on chop, be inserted into each position of whole sheep with several wooden sticks, each position of whole sheep is launched fully, whole sheep is hung 10-40 days.
201010297757.3 1 kinds of industrialization processing art with Xinjiang characteristic local flavor instant finger food of Chinese patent application,, by the Improvement to traditional finger food technology, found two kinds of finger food technologies that are suitable for suitability for industrialized production processing.The generality processing of finger food is provided for the finger food formula that provides in the present invention, vacuum packaging again, the techniques such as sterilization realize the long preservation of finger food, or to rice slaking in advance, drying, finger food flavor seasoning bag is separately made, and the flavor pack vacuum packaging, together pack to make with drying rice cake again after sterilization and facilitate finger food.
Summary of the invention
Goal of the invention of the present invention is to provide a kind of dried meat finger food food and preparation method thereof, adopts dried meat particularly air-dried mutton or beef making dried meat finger food.
Purpose of the present invention will realize by following technical measures: particularly jerked beef or air-dried mutton, rice, yellow radish, onion, green onion, ginger etc. are raw material to adopt dried meat, add soy sauce, cooking wine and pepper powder during making and produce dried meat finger food product, its manufacture craft comprises the steps such as cleaning, immersion, frying, stewing steaming; Preparation method is as follows:
(1) rice is cleaned, and clear water soaked 4 hours; It is 3cm * 5 cm * 5 cm that dried meat is cut into bulk; Yellow radish is cleaned peeling, is cut into the thick bar of chopsticks 2 cm * 3 cm * 5 cm; Onion 2 cm * 2 cm * 2 cm that dice.
(2) edible vegetable oil is cooked, and burns heat and skims offscum to 85 ℃, spills little sugar, salt solution, sprays into pungent, then add whole onions slightly to simmer, then meat is lowered to, fry to rubescent, add other raw materials, put into again yellow radish and fry to half-mature, add refined salt stir-fry several under, pour clear water into, stewing boiling half an hour.
The rice that (3) will soak is pulled out and is poured in iron pan, takes off flatly, covers pot cover, and slow fire boiled 15 minutes, with top, gives birth to rice overturning 1 time, only turns over the rice layer, with chopsticks are dazzling, builds again, boils overturning 1 time again in 10 minutes, builds to boil in a covered pot over a slow fire and boils; Endure and remove to the greatest extent very hot oven to water, with waste heat in stove, about stewing half an hour, then sort out meat.
(4) yellow radish and rice overturning is even, the cold cuts that will sort out while filling a bowl with rice put on the meal face.
Advantage of the present invention and effect: adopt dried meat to make the dried meat finger food, be suitable for suitability for industrialized production, whole sheep air dried meat Fresh ﹠ Tender in Texture, delicious good to eat, particularly dried meat is long compared with the fresh meat resting period, and is not perishable.
The specific embodiment
The present invention adopts dried meat, and particularly jerked beef or air-dried mutton, rice, yellow radish, onion, green onion, ginger etc. are raw material, add soy sauce, cooking wine and pepper powder during making and produce dried meat finger food product, its manufacture craft comprises the steps such as cleaning, immersion, frying, stewing steaming; Preparation method is as follows:
(1) rice is cleaned, and clear water soaked 4 hours; It is 3cm * 5 cm * 5 cm that dried meat is cut into bulk; Yellow radish is cleaned peeling, is cut into the thick bar of chopsticks 2 cm * 3 cm * 5 cm; Onion 2 cm * 2 cm * 2 cm that dice.
(2) edible vegetable oil is cooked, and burns heat and skims offscum to 85 ℃, spills little sugar, salt solution, sprays into pungent, then add whole onions slightly to simmer, then meat is lowered to, fry to rubescent, add other raw materials, put into again yellow radish and fry to half-mature, add refined salt stir-fry several under, pour clear water into, stewing boiling half an hour.
The rice that (3) will soak is pulled out and is poured in iron pan, takes off flatly, covers pot cover, and slow fire boiled 15 minutes, with top, gives birth to rice overturning 1 time, only turns over the rice layer, with chopsticks are dazzling, builds again, boils overturning 1 time again in 10 minutes, builds to boil in a covered pot over a slow fire and boils; Endure and remove to the greatest extent very hot oven to water, with waste heat in stove, about stewing half an hour, then sort out meat.
(4) yellow radish and rice overturning is even, the cold cuts that will sort out while filling a bowl with rice put on the meal face.
In aforementioned, in raw material, jerked beef or mutton and rice soaked through 4 hours, to solve the thickness problem of finger food fully.
In aforementioned, it is ± 10% that the consumption of each raw material allows excursion by weight.
While making in the present invention, soy sauce, cooking wine and pepper powder have been added especially, this significantly is different from the way of existing conventional finger food, outstanding for improving the product quality effect, its reason is: soy sauce is that as the strongest characteristics of seasoning good merchantable brand it can reduce harmful LDL-C, the amount of the LDL of every minimizing 1%, just can reduce 1% heart attack or the risk of cramp accordingly; The main effect of cooking wine for the smelling of fish or mutton of dispelling, separate greasyly, increase the fragrance of finger food, be conducive to the various tastes such as salty, sweet and fully infiltrate in finger food; Pepper powder: the smell of pepper can improve a poor appetite, and eats pepper more and suppresses senile dementia.
Embodiment 1: while taking pure scented rice 1Kg, other raw materials and materials are as follows:
Jerked beef 400-500g, edible vegetable oil 400-500g, carrot 200-300 gram, onion 400-500 gram, salt 50-100kg, white sugar 10-50g, pepper powder 10-30g, soy sauce 10-20g, cooking wine 1-30g, monosodium glutamate 5-10g, ginger 20-30 gram, cumin 10-50g.Water 1.5-2kg.
Embodiment 2: air-dried mutton 400-500g, edible vegetable oil 400-500g, carrot 200-300 gram, onion 400-500 gram, salt 50-100kg, white sugar 10-50g, pepper powder 10-30g, soy sauce 10-20g, cooking wine 1-30g, monosodium glutamate 5-10g, ginger 20-30 gram, cumin 10-50g.Water 1.5-2kg.
Claims (5)
1. dried meat finger food food and preparation method thereof, it is characterized in that, particularly jerked beef or air-dried mutton, rice, yellow radish, onion, green onion, ginger etc. are raw material to adopt dried meat, add soy sauce, cooking wine and pepper powder during making and produce dried meat finger food product, its manufacture craft comprises the steps such as cleaning, immersion, frying, stewing steaming; Preparation method is as follows:
(1) rice is cleaned, and clear water soaked 4 hours; It is 3cm * 5 cm * 5 cm that dried meat is cut into bulk; Yellow radish is cleaned peeling, is cut into the thick bar of chopsticks 2 cm * 3 cm * 5 cm; Onion 2 cm * 2 cm * 2 cm that dice;
(2) edible vegetable oil is cooked, and burns heat and skims offscum to 85 ℃, spills little sugar, salt solution, sprays into pungent, then add whole onions slightly to simmer, then meat is lowered to, fry to rubescent, add other raw materials, put into again yellow radish and fry to half-mature, add refined salt stir-fry several under, pour clear water into, stewing boiling half an hour;
The rice that (3) will soak is pulled out and is poured in iron pan, takes off flatly, covers pot cover, and slow fire boiled 15 minutes, with top, gives birth to rice overturning 1 time, only turns over the rice layer, with chopsticks are dazzling, builds again, boils overturning 1 time again in 10 minutes, builds to boil in a covered pot over a slow fire and boils; Endure and remove to the greatest extent very hot oven to water, with waste heat in stove, about stewing half an hour, then sort out meat; Yellow radish and rice overturning is even, and the cold cuts that will sort out while filling a bowl with rice put on the meal face.
2. a kind of dried meat finger food food as claimed in claim 1 and preparation method thereof, is characterized in that, in raw material, jerked beef or mutton soaked through 4 hours.
3. a kind of dried meat finger food food as claimed in claim 1 and preparation method thereof, is characterized in that, while taking pure scented rice 1Kg, other raw materials and materials are as follows: jerked beef 400-500g, edible vegetable oil 400-500g, carrot 200-300 gram, onion 400-500 gram, salt 50-100kg, white sugar 10-50g, pepper powder 10-30g, soy sauce 10-20g, cooking wine 1-30g, monosodium glutamate 5-10g, ginger 20-30 gram, cumin 10-50g, water 1.5-2kg.
4. a kind of dried meat finger food food as claimed in claim 1 and preparation method thereof, is characterized in that, air-dried mutton 400-500g, edible vegetable oil 400-500g, carrot 200-300 gram, onion 400-500 gram, salt 50-100kg, white sugar 10-50g, pepper powder 10-30g, soy sauce 10-20g, cooking wine 1-30g, monosodium glutamate 5-10g, ginger 20-30 gram, cumin 10-50g, water 1.5-2kg.
5. a kind of dried meat finger food food as claimed in claim 1 and preparation method thereof, is characterized in that, it is ± 10% that the consumption of each raw material allows excursion by weight.
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| CN201310274143.7A CN103385407B (en) | 2013-07-02 | 2013-07-02 | Dried meat pilaf and preparation method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333228A (en) * | 2016-08-17 | 2017-01-18 | 矫健 | Flavor mountain delicacy meat rice and preparation method thereof |
| CN107279703A (en) * | 2017-07-31 | 2017-10-24 | 李建军 | A kind of Shish Kebab finger food and preparation method thereof |
| CN110179049A (en) * | 2019-06-28 | 2019-08-30 | 阿布都拉·依明 | A kind of production method of finger food |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1539323A (en) * | 2003-11-02 | 2004-10-27 | 张耀辉 | Grasp-rice prepared from rice riched by selenium |
| CN102125216A (en) * | 2010-12-24 | 2011-07-20 | 许有成 | Process method for industrially producing Xinjiang rice |
| CN102550923A (en) * | 2010-09-22 | 2012-07-11 | 张瑞 | Industrialized process technology for Sinkiang-feature fast-food convenience pilaf |
| CN103005547A (en) * | 2013-01-05 | 2013-04-03 | 姚林 | Method for industrially processing and manufacturing pilaf |
-
2013
- 2013-07-02 CN CN201310274143.7A patent/CN103385407B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1539323A (en) * | 2003-11-02 | 2004-10-27 | 张耀辉 | Grasp-rice prepared from rice riched by selenium |
| CN102550923A (en) * | 2010-09-22 | 2012-07-11 | 张瑞 | Industrialized process technology for Sinkiang-feature fast-food convenience pilaf |
| CN102125216A (en) * | 2010-12-24 | 2011-07-20 | 许有成 | Process method for industrially producing Xinjiang rice |
| CN103005547A (en) * | 2013-01-05 | 2013-04-03 | 姚林 | Method for industrially processing and manufacturing pilaf |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333228A (en) * | 2016-08-17 | 2017-01-18 | 矫健 | Flavor mountain delicacy meat rice and preparation method thereof |
| CN107279703A (en) * | 2017-07-31 | 2017-10-24 | 李建军 | A kind of Shish Kebab finger food and preparation method thereof |
| CN110179049A (en) * | 2019-06-28 | 2019-08-30 | 阿布都拉·依明 | A kind of production method of finger food |
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| Publication number | Publication date |
|---|---|
| CN103385407B (en) | 2014-11-19 |
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Application publication date: 20131113 Assignee: Xinjiang Centre Asia Food Development Center (Co., Ltd.) Assignor: Chen Qigang Contract record no.: 2015650000007 Denomination of invention: Dried meat pilaf and preparation method Granted publication date: 20141119 License type: Exclusive License Record date: 20150226 |