CN103431429A - Production process for spicy beef jerky - Google Patents
Production process for spicy beef jerky Download PDFInfo
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- CN103431429A CN103431429A CN2013103951714A CN201310395171A CN103431429A CN 103431429 A CN103431429 A CN 103431429A CN 2013103951714 A CN2013103951714 A CN 2013103951714A CN 201310395171 A CN201310395171 A CN 201310395171A CN 103431429 A CN103431429 A CN 103431429A
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Abstract
The invention discloses a production process for spicy beef jerky. The production process comprises the following steps of: unfreezing raw beef, cutting the raw beef, boiling or marinating, frying, adding seasonings, performing vacuum packaging, and storing. The production process is characterized in that added spices in the seasoning adding process are prepared from the following raw materials in parts by weight: 20-25 parts of peppers, 30-35 parts of anise, 30-35 parts of bay leaves, 15-20 parts of hot peppers, 5-8 parts of dry ginger, 5-10 parts of gardenia jasminoides, 5-10 parts of liquorice, 5-10 parts of radix curcumae longae, 5-10 parts of hawthorns, 3-5 parts of alpinia katsumadai, 3-5 parts of radix angelicae, 3-5 parts of scutellaria baicalensis and 3-5 parts of honeysuckle. According to the production process, the raw materials can be used for ensuring that the beef jerky does not easily go bad in the quality guarantee period, a preservative does not need to be additionally added, the produced spicy beef jerky cannot be swelled in the storage period, and the bacterial colony indexes meet 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 dry production technology of Saute beef with cayenne pepper that is difficult for flatulence.
Chinese prickly ash, named again pericarpium zanthoxyli, and not Sichuan is exclusive in fact, and what also not produced in Sichuan is good.All there is production in the areas such as China North China, northwest, Central China, East China.The Zanthoxylum xylophyta, flavor food spices, taste is hot, fiber crops, fragrant.All animal materials all available it.Alone or with its medicine share all suitable, but multiplex in exploding, boil, halogen, burning, stir-fry, the dish such as bake, decoct.Meat and vegetables is all suitable, in Sichuan cuisine, to the use of Chinese prickly ash, more more.
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.
Rhizoma zingiberis, minute southern ginger and northern ginger, hot, warm, inducing sweat and dispelling exogenous evils, warming middle energizer to arrest vomiting, the warming kidney for dispelling cold that reduces phlegm, be the product of the bad indispensability of family's cold, stomach.
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.
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.
Turmeric, belong to vanilla class herbaceous plant, flavor food spices.Taste is hot, fragrant, bitter.It is the dual-purpose spices of color and taste, is spices, is again natural colouring matter.Generally take toning as main, share with its medicine, for the cattle and sheep dishes.Attribute: warm in nature.Function: the capable stasis of blood of relieving stagnant Qi, wind dispelling cold eliminating, swelling and pain relieving.
Hawthorn, property acid, promoting digestion and removing indigestion, loose stasis of blood row are stagnant, and hypertension, hyperlipemia is had to obvious reducing effect, generally with temperature, boil as good, when tea-drinking also has good producing effects.
In one's early teens, belong to vanilla class herbaceous plant, flavor food spices.Taste is hot, fragrant, micro-sweet.Share the dish such as the fowl poultry game of be mainly used in halogen, boil, burn, boil in a covered pot over a slow fire, simmering with its medicine.Attribute: hot in nature.Function: flavor property is violent than Amomum cardamomum, in warm stomach temperature, treats the cold pain of trusted subordinate, and a surname's chest profit diaphragm, control vomiting, and the strong spleen of eliminating dampness, can separate the stagnated phlegm endogenous toxic material.
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.
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.
The production technology that a kind of Saute beef with cayenne pepper is dry 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, Chinese prickly ash, 30～35 parts of anises, 30～35 parts of spiceleafs, 15～20 parts, capsicum, 5～8 parts of rhizoma zingiberis, 5～10 parts of Yellow Fructus Gardeniaes, 5～10 parts, Radix Glycyrrhizae, 5～10 parts, turmeric, 5～10 parts of hawthorn, 3～5 parts in one's early teens, 3～5 parts of the roots of Dahurain angelica, 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, Chinese prickly ash, 30 parts of anises, 30 parts of spiceleafs, 20 parts, capsicum, 5 parts of rhizoma zingiberis, 5 parts of Yellow Fructus Gardeniaes, 10 parts, Radix Glycyrrhizae, 5 parts, turmeric, 5 parts of hawthorn, 3 parts in one's early teens, 3 parts of the roots of Dahurain angelica, 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 Saute beef with cayenne pepper is done in duration of storage flatulence not, and the bacterium colony index is up to specification.
The specific embodiment
Embodiment 1
The production technology that a kind of Saute beef with cayenne pepper is dry 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, Chinese prickly ash, 35 parts of anises, 30 parts of spiceleafs, 20 parts, capsicum, 5 parts of rhizoma zingiberis, 5 parts of Yellow Fructus Gardeniaes, 10 parts, Radix Glycyrrhizae, 5 parts, turmeric, 5 parts of hawthorn, 3 parts in one's early teens, 3 parts of the roots of Dahurain angelica, 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
The production technology that a kind of Saute beef with cayenne pepper is dry 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, Chinese prickly ash, 30 parts of anises, 30 parts of spiceleafs, 20 parts, capsicum, 5 parts of rhizoma zingiberis, 5 parts of Yellow Fructus Gardeniaes, 10 parts, Radix Glycyrrhizae, 5 parts, turmeric, 5 parts of hawthorn, 3 parts in one's early teens, 3 parts of the roots of Dahurain angelica, 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 that Saute beef with cayenne pepper is dry 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, Chinese prickly ash, 30～35 parts of anises, 30～35 parts of spiceleafs, 15～20 parts, capsicum, 5～8 parts of rhizoma zingiberis, 5～10 parts of Yellow Fructus Gardeniaes, 5～10 parts, Radix Glycyrrhizae, 5～10 parts, turmeric, 5～10 parts of hawthorn, 3～5 parts in one's early teens, 3～5 parts of the roots of Dahurain angelica, 3～5 parts of the roots of large-flowered skullcap, 3～5 parts of honeysuckles.
2. the dry production technology of a kind of Saute beef with cayenne pepper according to claim 1, it is characterized in that: described spice is comprised of the raw material of following weight portion:
20 parts, Chinese prickly ash, 30 parts of anises, 30 parts of spiceleafs, 20 parts, capsicum, 5 parts of rhizoma zingiberis, 5 parts of Yellow Fructus Gardeniaes, 10 parts, Radix Glycyrrhizae, 5 parts, turmeric, 5 parts of hawthorn, 3 parts in one's early teens, 3 parts of the roots of Dahurain angelica, 3 parts of the roots of large-flowered skullcap, 3 parts of honeysuckles.
3. the dry production technology of a kind of Saute beef with cayenne pepper 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 dry production technology of a kind of Saute beef with cayenne pepper according to claim 1, it is characterized in that: in described packing, packaging material used are aluminium foil.
5. the dry production technology of a kind of Saute beef with cayenne pepper according to claim 1, it is characterized in that: the storage temperature in described storage is room temperature.
6. the dry production technology of a kind of Saute beef with cayenne pepper according to claim 1, it is characterized in that: described beef is Carnis Bovis seu Bubali.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013103951714A CN103431429A (en) | 2013-08-30 | 2013-08-30 | Production process for spicy beef jerky |
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| CN2013103951714A CN103431429A (en) | 2013-08-30 | 2013-08-30 | Production process for spicy beef jerky |
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| CN103431429A true CN103431429A (en) | 2013-12-11 |
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| CN2013103951714A Pending CN103431429A (en) | 2013-08-30 | 2013-08-30 | Production process for spicy beef jerky |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256668A (en) * | 2014-08-21 | 2015-01-07 | 陈键 | Saute beef with cayenne pepper and processing method thereof |
| CN107535861A (en) * | 2017-09-27 | 2018-01-05 | 贵州可绿色食品有限公司 | A kind of local flavor beef is done and its processing method |
| CN108936324A (en) * | 2018-06-05 | 2018-12-07 | 宣汉县汉玺食品有限公司 | A kind of instant method for making spicy beef jerky |
Citations (5)
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| CN1214214A (en) * | 1998-10-23 | 1999-04-21 | 四川省蜀光甘薯有限责任公司 | Crisp dried beef and its production method |
| CN1561833A (en) * | 2004-04-02 | 2005-01-12 | 贵州新概念食品有限公司 | Beef crisp and its processing technology |
| 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 |
| CN102805369A (en) * | 2011-06-01 | 2012-12-05 | 朱仲礼 | Multi-flavor inflammation relieving beef and preparation method thereof |
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2013
- 2013-08-30 CN CN2013103951714A patent/CN103431429A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1214214A (en) * | 1998-10-23 | 1999-04-21 | 四川省蜀光甘薯有限责任公司 | Crisp dried beef and its production method |
| CN1561833A (en) * | 2004-04-02 | 2005-01-12 | 贵州新概念食品有限公司 | Beef crisp and its processing technology |
| 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 |
| CN102805369A (en) * | 2011-06-01 | 2012-12-05 | 朱仲礼 | Multi-flavor inflammation relieving beef and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 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》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256668A (en) * | 2014-08-21 | 2015-01-07 | 陈键 | Saute beef with cayenne pepper and processing method thereof |
| CN107535861A (en) * | 2017-09-27 | 2018-01-05 | 贵州可绿色食品有限公司 | A kind of local flavor beef is done and its processing method |
| CN108936324A (en) * | 2018-06-05 | 2018-12-07 | 宣汉县汉玺食品有限公司 | A kind of instant method for making spicy beef jerky |
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Application publication date: 20131211 |