CN103385407B

CN103385407B - Dried meat pilaf and preparation method

Info

Publication number: CN103385407B
Application number: CN201310274143.7A
Authority: CN
Inventors: 陈其钢
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-07-02
Filing date: 2013-07-02
Publication date: 2014-11-19
Anticipated expiration: 2033-07-02
Also published as: CN103385407A

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

A kind of dried meat finger food food and preparation method thereof

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, is the ground Speciality Foods such as very distinctive a kind of Xinjiang, Tibet.In the annual end of the year, when temperature is during in subzero, herdsman are slit into little by beef and mutton, hang in the cool, 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 subject to people's favor, jerked beef is dry is to get meat with fresh the slaughtering of 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 dry effect of jerked beef has tonifying spleen and stomach, replenishing qi and blood, strengthening the bones and muscles.Edible 50 grams to 100 grams jerked beeves were done and can be supplemented required nutrient every day every day, and the dry elite of gathering beef of jerked beef is leading in 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 100 grams of edible lean meat 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, taste flavor is unique, is the healthy good merchantable brand that people like.And finger food is Xinjiang flavour vegetable, 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, wait after 20 minutes, then put into pot washing the rice soaking, do not stir, after 40 minutes, finger food is ripe, does that ripe finger food is glossy to blaze, taste perfume (or spice) is good to eat, and the masses of the Uygur nationality are considered as first-class tasty food finger food.Finger food is of high nutritive value, and vegetable rice is mixed to be taken, and the nutrition of one week meals is pushed up in the nutrition of a finger food, but finger food is all to take fresh beef and mutton as main ingredient mostly, if make finger food by with a unique characteristic with dried meat, well received, but there is not yet can be open for the correlation technique of suitability for industrialized production.

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 portion, internal organ are unwatered only, sew on the opening part lancinating, with blowtorch, wool is dryouied only, water cleans, till sheepskin surface is bleached, again with cutter, from neck to anus, following a line separates, bone is all dismantled, the lymph in sheep body, lymph line all removes, muscle is separated with joint simultaneously, muscle is slit into sheet, become that skin and flesh is connected and an integral body that joint does not connect, whole sheep is launched, in chop, sprinkle health salt, with several wooden sticks, be inserted into each position of whole sheep, each position of whole sheep is launched completely, whole sheep is hung to 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, have 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 providing in the present invention, vacuum packaging again, the techniques such as sterilization realize the long-term preservation of finger food, or to rice slaking in advance, drying, finger food flavor seasoning bag is separately made, and flavor pack vacuum packaging, together packs to make with drying rice cake again after sterilization and facilitates 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.

Object 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, during making, add soy sauce, cooking wine and pepper powder 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 soaks 4 hours; It is cm * 5,3cm * 5 cm that dried meat is cut into bulk; Yellow radish is cleaned peeling, is cut into bar 2 cm * 5, cm * 3 cm that chopsticks are thick; 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.

(3) rice soaking is pulled out and poured in iron pan, take off flatly, cover pot cover, slow fire boils 15 minutes, by raw rice overturning above 1 time, only turns over 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; To water, endure and remove to the greatest extent very hot oven, with waste heat in stove, about stewing half an hour, then sort out meat.

(4) yellow radish and rice overturning is even, while filling a bowl with rice, the cold cuts of sorting out are put on meal face.

Advantage of the present invention and effect: adopt dried meat to make 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, 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, during making, add soy sauce, cooking wine and pepper powder 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:

In aforementioned, in raw material, jerked beef or mutton and rice soaked through 4 hours, to solve the thickness problem of finger food completely.

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 is significantly different from the way of existing conventional finger food, outstanding for improving product quality effect, its reason is: soy sauce is that as the strongest feature 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, 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

1. a dried meat finger food food, is characterized in that, adopting jerked beef or air-dried mutton, rice, yellow radish, onion, green onion, ginger is raw material, 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 and water 1.5-2kg; Or, 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 and water 1.5-2kg; It is ± 10% that the consumption of each raw material allows excursion by weight, during making, add soy sauce, cooking wine and pepper powder and produce dried meat finger food product, in raw material, jerked beef or mutton soaked through 4 hours, and its manufacture craft comprises cleaning, immersion, frying, the stewing step of steaming; Preparation method is as follows:

(1) rice is cleaned, and clear water soaks 4 hours; It is cm * 5,3cm * 5 cm that dried meat is cut into bulk; Yellow radish is cleaned peeling, is cut into bar 2 cm * 5, cm * 3 cm that chopsticks are thick; 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;

(3) rice soaking is pulled out and poured in iron pan, take off flatly, cover pot cover, slow fire boils 15 minutes, by raw rice overturning above 1 time, only turns over 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; To water, endure and remove to the greatest extent very hot oven, with waste heat in stove, about stewing half an hour, then sort out meat;