CN103431432A - Production process for mint-flavor beef jerky - Google Patents
Production process for mint-flavor beef jerky Download PDFInfo
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- CN103431432A CN103431432A CN201310395205XA CN201310395205A CN103431432A CN 103431432 A CN103431432 A CN 103431432A CN 201310395205X A CN201310395205X A CN 201310395205XA CN 201310395205 A CN201310395205 A CN 201310395205A CN 103431432 A CN103431432 A CN 103431432A
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Abstract
The invention discloses a production process for mint-flavor beef jerky. The production process comprises the following steps: 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 comprise the following raw materials in parts by weight: 30-35 parts of mint, 20-25 parts of anise, 20-25 parts of bay leaves, 5-10 parts of sand ginger, 5-10 parts of liquorice, 3-5 parts of gardenia jasminoides, 3-5 parts of radix angelicae, 3-5 parts of radix curcumae longae, 3-5 parts 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 mint-flavor 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 peppermint local flavor beef that is difficult for flatulence.
Peppermint, belong to vanilla class herbaceous plant.Flavor is originally dual-purpose.Taste is hot, fragrant.Purposes is little, is mainly used in beverages and syrup, sometimes also for sweet meat and fish dishes.Attribute: warm in nature.Function: the refresh oneself, a surname's chill, throat, the profit cardiopulmonary, ward off halitosis.
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.
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.
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 dry production technology of a kind of peppermint local flavor 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:
30～35 parts of peppermints, 20～25 parts of anises, 20～25 parts of spiceleafs, 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, 3～5 parts, turmeric, 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:
30 parts of peppermints, 25 parts of anises, 20 parts of spiceleafs, 5 parts of sand gingers, 10 parts, Radix Glycyrrhizae, 3 parts of Yellow Fructus Gardeniaes, 3 parts of the roots of Dahurain angelica, 3 parts, turmeric, 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.
The present invention compared with prior art, the root of large-flowered skullcap and honeysuckle have bactericidal action, can keep dried beef to be not easy to go bad between the shelf-life, and without adding in addition anticorrisive agent, made peppermint local flavor beef is done in duration of storage flatulence not, and the bacterium colony index is up to specification.
The specific embodiment
Embodiment 1
The dry production technology of a kind of peppermint local flavor 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:
35 parts of peppermints, 25 parts of anises, 25 parts of spiceleafs, 10 parts of sand gingers, 10 parts, Radix Glycyrrhizae, 5 parts of Yellow Fructus Gardeniaes, 3 parts of the roots of Dahurain angelica, 3 parts, turmeric, 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 dry production technology of a kind of peppermint local flavor 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:
30 parts of peppermints, 25 parts of anises, 20 parts of spiceleafs, 5 parts of sand gingers, 10 parts, Radix Glycyrrhizae, 3 parts of Yellow Fructus Gardeniaes, 3 parts of the roots of Dahurain angelica, 3 parts, turmeric, 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 the peppermint local flavor beef 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:
30～35 parts of peppermints, 20～25 parts of anises, 20～25 parts of spiceleafs, 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, 3～5 parts, turmeric, 3～5 parts of the roots of large-flowered skullcap, 3～5 parts of honeysuckles.
2. the dry production technology of a kind of peppermint local flavor beef according to claim 1, it is characterized in that: described spice is comprised of the raw material of following weight portion:
30 parts of peppermints, 25 parts of anises, 20 parts of spiceleafs, 5 parts of sand gingers, 10 parts, Radix Glycyrrhizae, 3 parts of Yellow Fructus Gardeniaes, 3 parts of the roots of Dahurain angelica, 3 parts, turmeric, 3 parts of the roots of large-flowered skullcap, 3 parts of honeysuckles.
3. the dry production technology of a kind of peppermint local flavor 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 dry production technology of a kind of peppermint local flavor beef 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 peppermint local flavor beef 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 peppermint local flavor beef 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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| CN201310395205XA CN103431432A (en) | 2013-08-30 | 2013-08-30 | Production process for mint-flavor beef jerky |
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| CN201310395205XA CN103431432A (en) | 2013-08-30 | 2013-08-30 | Production process for mint-flavor beef jerky |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166947A (en) * | 2015-09-29 | 2015-12-23 | 安徽香泽源食品有限公司 | Beef jerky containing lotus roots and production method of beef jerky |
| CN106666459A (en) * | 2016-11-16 | 2017-05-17 | 广西山水牛农业有限责任公司 | Canned mint beef |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
2013
- 2013-08-30 CN CN201310395205XA patent/CN103431432A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 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 (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166947A (en) * | 2015-09-29 | 2015-12-23 | 安徽香泽源食品有限公司 | Beef jerky containing lotus roots and production method of beef jerky |
| CN106666459A (en) * | 2016-11-16 | 2017-05-17 | 广西山水牛农业有限责任公司 | Canned mint beef |
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Application publication date: 20131211 |