CN103431421A - Production process of cumin dried beef - Google Patents
Production process of cumin dried beef Download PDFInfo
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- CN103431421A CN103431421A CN2013103951589A CN201310395158A CN103431421A CN 103431421 A CN103431421 A CN 103431421A CN 2013103951589 A CN2013103951589 A CN 2013103951589A CN 201310395158 A CN201310395158 A CN 201310395158A CN 103431421 A CN103431421 A CN 103431421A
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Abstract
The invention discloses a production process of cumin dried beef. The production process comprises the steps of unfreezing raw meat, cutting the raw meat, cooking or marinating, frying, mixing materials, packing in vacuum, and storing. The production process is characterized in that the added spice in the materials mixing is composed of the following raw materials in parts by weight: 20-25 parts of cumin, 30-35 parts of anise, 15-20 parts of myrcia, 10-15 parts of pepper, 5-10 parts of sajong, 5-10 parts of liquorice, 3-5 parts of gardenia jasminoides, 3-5 parts of radix angelicae, 5-10 parts of amomum tsao-ko, 3-5 parts of scutellaria baicalensis and 3-5 parts of honeysuckle. The raw materials are capable of preventing the dried beef from deteriorating in the guarantee period without adding preservative in addition; the prepared cumin dried beef is free from flatulence in storage duration, and the bacterial colony index meets the specification.
Description
Technical field
The invention belongs to the production method of dried beef, belong to especially the production method of dried beef.
Background technology
Dried beef is common leisure food, and its production process is thawing raw beef; Raw meat is cut apart; Boiling or stew in soy sauce; Fried; Spice; In cold cuts, add commercially available spice to carry out seasoning; Cooling; Fresh-keeping; Add anticorrisive agent, antioxidant at cooling good dried beef; Vacuum packaging; The storage operation.But the dried beef produced according to the method described above very easily produces the flatulence phenomenon in 1-3 month, and clump count is defective, affects the sale of product.For this reason, the dried beef that people install vacuum packet usually adopts the method for irradiation to carry out sterilization, but the method cost of irradiation is very high, and meat is also had a certain impact.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of production technology that is difficult for the cumin dried beef of flatulence.
Cumin, flavor food spices, flavor is hot, fragrant.Normally alone, be mainly used in baking, decoct, the dish such as fried mutton, beef, chicken, fish.The commonly used and a kind of spices liked in the Northwest.The taste of cumin is extremely strong and special.The southerner is more difficult accepts this flavor, thus in southern dish the dish of cumin rarely.Attribute: hot in nature.Function: a surname's wind dispelling cold, warm stomach dehumidifying.
Anise, belong to xylophyta.Flavor food spices.Taste is sweet, fragrant.Alone or share equal U.S. with its medicine (incense drug).Be mainly used in burning, halogen, stew, the animal raw materials such as stewing.Sometimes also for vegetable dish.As stewed radish, halogen dried bean curd etc.Anise is the main condiment in five-spice powder.Also the topmost spices in bittern.Attribute: warm in nature.Function: control stomachache, flat vomiting, during the reason stomach is suitable, treat the hernia lump in the abdomen, dispellieg cold and dampness, soothing the liver warm stomach.
Spiceleaf is the leaf of cassia tree.Belong to incense wood class xylophyta.Flavor food spices.Taste is sweet, fragrant.Taste is lighter, the dish such as the fowl poultry wild beast of be mainly used in halogen, burn, boil, simmering.The main condiment in bittern.Attribute: extremely hot in nature, dryness-heat.Function: beneficial liver, stimulate the menstrual flow, promoting circulation of blood, dispelling cold, dehumidifying.
Sand ginger, have another name called kaempferia galamga, mountain is peppery.Belong to vanilla class herbaceous plant.This food spices.Taste is hot, fragrant.Eating something rare prepared food all can.Alone or share all good with its medicine.Main with burning, halogen, stewing, the animality dish such as roasting.Often be processed into powder and use it, use more in Guangdong dishes.Attribute: warm in nature.Function: enter taste, relieving stagnation, ward off bad odor, and toothache is controlled the diseases such as stomach cold pain.
Radix Glycyrrhizae, have another name called sweet grass, drafts a document this plant, and flavor food spices, distinguish the flavor of sweet.Be mainly used in pickled and cured meat and pot-stewed meat or fowl.Attribute: property is flat.Function: and in, separate hundred poison, qi invigorating and lung moistening, cough-relieving, purging intense heat, only all pains, can control the deficiency of vital energy weak, anorexia and loose stool, cough and asthma, abscess of throat, sore is poisoning, gastral cavity abdomen and the four limbs spasm disease such as have a pain.Consumption makes us vomiting.
Yellow Fructus Gardeniae, have another name called fructus gardeniae, belongs to xylophyta, and flavor food spices, be also natural colouring matter, and look orange red is or orange.The micro-hardship of taste, light perfume (or spice).Purposes is little, sometimes for the seasoning of bird or rice made products, generally take toning as main.Attribute: cold in nature.Function: clearing heat-fire, the heat of the lung that can clear away heart-fire, cure mainly pyreticosis vexed, the diseases such as hot eyes, jaundice, haematemesis, bleeding from five sense organs or subcutaneous tissue, heat poison, sore.
The root of Dahurain angelica, belong to vanilla class herbaceous plant, flavor food spices.Taste is hot, fragrant.All generally to share with its medicine.Be mainly used in the fowl poultry game dish of halogen, burning, stewing.Attribute: warm in nature.Function: dispelling cold and dehumidification, detumescence and apocenosis, refresh oneself.
Tsaoko, belong to vanilla class herbaceous plant, flavor food spices.Taste is hot, fragrant.With its medicine, share, for burning, halogen, boil, the meat dish such as stewing.Attribute: dryness-heat hot in nature.Function: the gas of broken communicable subtropical diseases, send out taste cold, the preventing malaria eliminating phlegm.
The root of large-flowered skullcap, root of large-flowered skullcap another name Radix Scutellariae, tsuchikane tea root, be labiate, with root, is used as medicine.Heat-clearing and damp-drying drug is arranged, and cool blood is antiabortive, detoxicating functions.Cure mainly the diseases such as warm heat disease, the infection of the upper respiratory tract, cough with lung heat, jaundice with damp-heat pathogen, pneumonia, dysentery, hemoptysis, hot eyes, fetal irritability, hypertension, the swollen furuncle sore of carbuncle.The clinical practice of the root of large-flowered skullcap is antibiotic not worse than the coptis, and does not develop immunity to drugs.
Honeysuckle, have another name called honeysuckle, and honeysuckle is described as clearing heat and detoxicating good medicine from ancient times.Honeysuckle is described as clearing heat and detoxicating good medicine from ancient times.The sweet cold air fragrance of its property, clear heat with drugs of sweet flavour and cold nature and not injuring one's stomach, fragrance thoroughly reaches and can be eliminating evil.Honeysuckle can dispelling wind-heat, kind removing summer-heat blood poison also, and for various febrile diseases, as body heat, dermexanthesis, send out the cards such as spot, hot carbuncle carbuncle, abscess of throat, equal effect is remarkable.
A kind of production technology of cumin dried beef comprises: thawing raw beef, raw meat are cut apart, boiling or stew in soy sauce, fried, spice, vacuum packaging, storage, and it is characterized in that: in described spice, the spice added is comprised of the raw material of following weight portion:
20～25 parts of cumins, 30～35 parts of anises, 15～20 parts of spiceleafs, 10～15 parts, capsicum, 5～10 parts of sand gingers, 5～10 parts, Radix Glycyrrhizae, 3～5 parts of Yellow Fructus Gardeniaes, 3～5 parts of the roots of Dahurain angelica, 5～10 parts of tsaokos, 3～5 parts of the roots of large-flowered skullcap, 3～5 parts of honeysuckles.
The raw material that preferred spice contains following weight portion:
20 parts of cumins, 30 parts of anises, 15 parts of spiceleafs, 10 parts, capsicum, 5 parts of sand gingers, 8 parts, Radix Glycyrrhizae, 3 parts of Yellow Fructus Gardeniaes, 3 parts of the roots of Dahurain angelica, 5 parts of tsaokos, 3 parts of the roots of large-flowered skullcap, 3 parts of honeysuckles.
In described spice, spice used takes above-mentioned raw materials by weight, mixes and pulverizes and get final product, and the consumption of spice in dried beef is common consumption.
In described packing, packaging material used are aluminium foil.
Storage temperature in described storage is room temperature.
Described beef is Carnis Bovis seu Bubali.
Compared with prior art, the root of large-flowered skullcap and honeysuckle have bactericidal action in the present invention, can keep dried beef to be not easy to go bad between the shelf-life, and without adding in addition anticorrisive agent, and made cumin dried beef is in duration of storage flatulence not, and the bacterium colony index is up to specification.
The specific embodiment
Embodiment 1
A kind of production technology of cumin dried beef comprises: thawing raw beef, raw meat are cut apart, boiling or stew in soy sauce, fried, spice, vacuum packaging, storage, and it is characterized in that: in described spice, the spice added is comprised of the raw material of following weight portion:
25 parts of cumins, 30 parts of anises, 20 parts of spiceleafs, 15 parts, capsicum, 5 parts of sand gingers, 10 parts, Radix Glycyrrhizae, 3 parts of Yellow Fructus Gardeniaes, 3 parts of the roots of Dahurain angelica, 5 parts of tsaokos, 3 parts of the roots of large-flowered skullcap, 3 parts of honeysuckles.
In described spice, spice used takes above-mentioned raw materials by weight, mixes and pulverizes and get final product, and the consumption of spice in dried beef is common consumption.
In described packing, packaging material used are aluminium foil.
Storage temperature in described storage is room temperature.
Described beef is Carnis Bovis seu Bubali.
Embodiment 2
A kind of production technology of cumin dried beef comprises: thawing raw beef, raw meat are cut apart, boiling or stew in soy sauce, fried, spice, vacuum packaging, storage, and it is characterized in that: in described spice, the spice added is comprised of the raw material of following weight portion:
20 parts of cumins, 30 parts of anises, 15 parts of spiceleafs, 10 parts, capsicum, 5 parts of sand gingers, 8 parts, Radix Glycyrrhizae, 3 parts of Yellow Fructus Gardeniaes, 3 parts of the roots of Dahurain angelica, 5 parts of tsaokos, 3 parts of the roots of large-flowered skullcap, 3 parts of honeysuckles.
In described spice, spice used takes above-mentioned raw materials by weight, mixes and pulverizes and get final product, and the consumption of spice in dried beef is common consumption.
In described packing, packaging material used are aluminium foil.
Storage temperature in described storage is room temperature.
Described beef is Carnis Bovis seu Bubali.
Claims (6)
1. the production technology of a cumin dried beef comprises: thawing raw beef, raw meat are cut apart, boiling or stew in soy sauce, fried, spice, vacuum packaging, storage, and it is characterized in that: in described spice, the spice added is comprised of the raw material of following weight portion:
20～25 parts of cumins, 30～35 parts of anises, 15～20 parts of spiceleafs, 10～15 parts, capsicum, 5～10 parts of sand gingers, 5～10 parts, Radix Glycyrrhizae, 3～5 parts of Yellow Fructus Gardeniaes, 3～5 parts of the roots of Dahurain angelica, 5～10 parts of tsaokos, 3～5 parts of the roots of large-flowered skullcap, 3～5 parts of honeysuckles.
2. the production technology of a kind of cumin dried beef according to claim 1, it is characterized in that: described spice is comprised of the raw material of following weight portion:
20 parts of cumins, 30 parts of anises, 15 parts of spiceleafs, 10 parts, capsicum, 5 parts of sand gingers, 8 parts, Radix Glycyrrhizae, 3 parts of Yellow Fructus Gardeniaes, 3 parts of the roots of Dahurain angelica, 5 parts of tsaokos, 3 parts of the roots of large-flowered skullcap, 3 parts of honeysuckles.
3. the production technology of a kind of cumin dried beef according to claim 1 and 2, it is characterized in that: in described spice, spice used takes above-mentioned raw materials by weight, mixes and pulverizes and get final product.
4. the production technology of a kind of cumin dried beef according to claim 1, it is characterized in that: in described packing, packaging material used are aluminium foil.
5. the production technology of a kind of cumin dried beef according to claim 1, it is characterized in that: the storage temperature in described storage is room temperature.
6. the production technology of a kind of cumin dried beef according to claim 1, it is characterized in that: described beef is Carnis Bovis seu Bubali.
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| CN2013103951589A CN103431421A (en) | 2013-08-30 | 2013-08-30 | Production process of cumin dried beef |
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| CN2013103951589A CN103431421A (en) | 2013-08-30 | 2013-08-30 | Production process of cumin dried beef |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467537A (en) * | 2017-08-10 | 2017-12-15 | 宁夏固原宏晨龙清真食品有限公司 | cumin beef and preparation technology |
| CN107495170A (en) * | 2017-09-28 | 2017-12-22 | 贵州可绿色食品有限公司 | A kind of cumin local flavor beef is dry and preparation method thereof |
| CN107865322A (en) * | 2017-11-23 | 2018-04-03 | 达州市宏隆肉类制品有限公司 | A kind of dry production technology of cumin beef |
| CN107997033A (en) * | 2018-01-06 | 2018-05-08 | 山东嘉利丰食品有限公司 | Instant soybean dried beef and preparation method thereof |
Citations (4)
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| CN101731635A (en) * | 2009-12-18 | 2010-06-16 | 褚先英 | Preparation method of spicy dried beef |
| CN101731634A (en) * | 2009-12-18 | 2010-06-16 | 褚先英 | Method for producing spicy beef jerky |
| CN101744294A (en) * | 2009-12-18 | 2010-06-23 | 褚先英 | Method for producing spicy dried yak beef cubes |
| CN101744293A (en) * | 2009-12-18 | 2010-06-23 | 褚先英 | Method for producing spiced dried yak meat |
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2013
- 2013-08-30 CN CN2013103951589A patent/CN103431421A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731635A (en) * | 2009-12-18 | 2010-06-16 | 褚先英 | Preparation method of spicy dried beef |
| CN101731634A (en) * | 2009-12-18 | 2010-06-16 | 褚先英 | Method for producing spicy beef jerky |
| CN101744294A (en) * | 2009-12-18 | 2010-06-23 | 褚先英 | Method for producing spicy dried yak beef cubes |
| CN101744293A (en) * | 2009-12-18 | 2010-06-23 | 褚先英 | Method for producing spiced dried yak meat |
Non-Patent Citations (2)
| Title |
|---|
| 付丽: "冷却肉中草药保鲜剂研究", 《郑州牧业工程高等专科学校学报》, vol. 32, no. 2, 15 May 2012 (2012-05-15) * |
| 王瑞君: "几种中草药对金黄色葡萄球菌体外抑制作用的研究", 《现代食品科技》, vol. 25, no. 9, 15 September 2009 (2009-09-15) * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467537A (en) * | 2017-08-10 | 2017-12-15 | 宁夏固原宏晨龙清真食品有限公司 | cumin beef and preparation technology |
| CN107495170A (en) * | 2017-09-28 | 2017-12-22 | 贵州可绿色食品有限公司 | A kind of cumin local flavor beef is dry and preparation method thereof |
| CN107865322A (en) * | 2017-11-23 | 2018-04-03 | 达州市宏隆肉类制品有限公司 | A kind of dry production technology of cumin beef |
| CN107997033A (en) * | 2018-01-06 | 2018-05-08 | 山东嘉利丰食品有限公司 | Instant soybean dried beef and preparation method thereof |
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Application publication date: 20131211 |