CN103494231A - Beef jerky - Google Patents
Beef jerky Download PDFInfo
- Publication number
- CN103494231A CN103494231A CN201310333546.4A CN201310333546A CN103494231A CN 103494231 A CN103494231 A CN 103494231A CN 201310333546 A CN201310333546 A CN 201310333546A CN 103494231 A CN103494231 A CN 103494231A
- Authority
- CN
- China
- Prior art keywords
- beef
- parts
- dried
- beef jerky
- boiling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 76
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 240000009023 Myrrhis odorata Species 0.000 claims abstract description 9
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract 4
- 238000009835 boiling Methods 0.000 claims description 19
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 8
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 8
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 8
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 8
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 8
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 8
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 8
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 8
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 8
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 240000000171 Crataegus monogyna Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 241000213006 Angelica dahurica Species 0.000 abstract 2
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 2
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 2
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 2
- 229940010454 licorice Drugs 0.000 abstract 2
- 206010020710 Hyperphagia Diseases 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 235000020830 overeating Nutrition 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 241000212314 Foeniculum Species 0.000 description 9
- 241001092040 Crataegus Species 0.000 description 6
- 238000000034 method Methods 0.000 description 3
- 241000283690 Bos taurus Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a beef jerky. The beef jerky is characterized by being composed of the following materials in parts by weight: 100 to 200 parts of fresh beef, 10 to 20 parts of fennel, 10 to 20 parts of haw, 10 to 20 parts of dried orange peel, 5 to 10 parts of Chinese angelica, 5 to 10 parts of licorice, 20 to 40 parts of anise, 50 to 80 parts of salt, 20 to 40 parts of white sugar, and the balance being purified water. The beef jerky, which is prepared by the technical scheme mentioned above, has the advantages that the beef is boiled and fried for several times to make the flavor of the flavoring totally immerse into the beef jerky, thus the beef jerky has a unique taste; at the same time Chinese angelica and licorice are added during the production process of the beef jerky, so excessive internal heat caused by overeating beef jerky is avoided, and at the same time the beef jerky is enabled to have the blood activating function.
Description
Technical field
The present invention relates to a kind of beef product, especially a kind of dried beef.
Background technology
Dried beef is that the several mineral materials that dried beef contains needed by human body and amino acid, both kept the anti-local flavor of chewing of beef with the salted jerky of Carnis Bovis seu Bubali.At first the making of dried beef will select first-class raw material, is secondly the time of manufacture craft and making, must consider the time at sunshine while drying.The road procedure all obtains closely and checks on.The several mineral materials that dried beef contains needed by human body and amino acid, both kept the anti-local flavor of chewing of beef, again stored for a long time never degenerating.But dried beef, owing to repeatedly boiling in manufacturing process, makes its nutritive value decrease in the market.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of dried beef, and described dried beef mouthfeel uniqueness has higher nutritive value simultaneously.
For solving the problems of the technologies described above, the present invention relates to a kind of dried beef, described dried beef is equipped by weight percentage by following material: bright beef 100-200 part, fennel 10-20 part, hawthorn 10-20 part, dried orange peel 10-20 part, Radix Angelicae Sinensis 5-10 part, Radix Glycyrrhizae 5-10 part, anistree 20-40 part, salt 50-80 part, white sugar 20-40 part, remainder are pure water.
The preparation method of described dried beef comprises following processing step:
1) bright beef is cleaned, put into clear water and soak 1 to 2 hour, put it in warm water, under 50 to 80 ℃ of environment, boiling 30 to 50 minutes;
2) well-done beef is taken out and is cooled to room temperature, be cut to the beef clod of 2 to 4 cm thicks;
3) fennel, hawthorn, dried orange peel, Radix Angelicae Sinensis, Radix Glycyrrhizae, anise, salt, white sugar are put into to the water boiling 30 to 50 minutes according to percentage by weight, beef clod is put into, under the environment of 80 to 100 ℃, boiling is 1 to 2 hour;
4) by the frying 20 to 30 minutes under the environment of 110 to 150 ℃ of the beef clod after boiling, then, by its frying 3 to 4 hours under 60 to 80 ℃ of environment, put into salt, white sugar, anise, fennel simultaneously;
5) beef clod after frying is cooled to room temperature, after sterilization treatment, can obtains the dried beef finished product.
Adopt the dried beef of technique scheme, its beef is through repeatedly boiling and frying, make the taste of flavoring incorporate in dried beef fully, make its mouthfeel uniqueness, add Radix Angelicae Sinensis and Radix Glycyrrhizae simultaneously in the making of dried beef, can avoid the stock cattle jerky too much and getting angry of causing also makes it also have the effect of invigorating blood circulation simultaneously.
The specific embodiment
Below in conjunction with the specific embodiment, further illustrate the present invention, should understand the following specific embodiment and only for the present invention is described, is not used in and limits the scope of the invention.
Embodiment 1:
A kind of dried beef, described dried beef is equipped by weight percentage by following material: bright beef 100-200 part, fennel 10-20 part, hawthorn 10-20 part, dried orange peel 10-20 part, Radix Angelicae Sinensis 5-10 part, Radix Glycyrrhizae 5-10 part, anistree 20-40 part, salt 50-80 part, white sugar 20-40 part, remainder are pure water.
The preparation method of described dried beef comprises following processing step:
1) bright beef is cleaned, put into clear water and soak 1 to 2 hour, put it in warm water, under 50 to 80 ℃ of environment, boiling 30 to 50 minutes;
2) well-done beef is taken out and is cooled to room temperature, be cut to the beef clod of 2 to 4 cm thicks;
3) fennel, hawthorn, dried orange peel, Radix Angelicae Sinensis, Radix Glycyrrhizae, anise, salt, white sugar are put into to the water boiling 30 to 50 minutes according to percentage by weight, beef clod is put into, under the environment of 80 to 100 ℃, boiling is 1 to 2 hour;
4) by the frying 20 to 30 minutes under the environment of 110 to 150 ℃ of the beef clod after boiling, then, by its frying 3 to 4 hours under 60 to 80 ℃ of environment, put into salt, white sugar, anise, fennel simultaneously;
5) beef clod after frying is cooled to room temperature, after sterilization treatment, can obtains the dried beef finished product.
Adopt the dried beef of technique scheme, its beef is through repeatedly boiling and frying, make the taste of flavoring incorporate in dried beef fully, make its mouthfeel uniqueness, add Radix Angelicae Sinensis and Radix Glycyrrhizae simultaneously in the making of dried beef, can avoid the stock cattle jerky too much and getting angry of causing also makes it also have the effect of invigorating blood circulation simultaneously.
Embodiment 2:
A kind of dried beef, described dried beef is equipped by weight percentage by following material: bright beef 100-200 part, fennel 10-20 part, hawthorn 10-20 part, dried orange peel 10-20 part, Radix Angelicae Sinensis 5-10 part, Radix Glycyrrhizae 5-10 part, anistree 20-40 part, salt 50-80 part, white sugar 20-40 part, remainder are pure water.
The preparation method of described dried beef comprises following processing step:
1) bright beef is cleaned, put into clear water and soak 1 to 2 hour, put it in warm water, under 50 to 80 ℃ of environment, boiling 30 to 50 minutes;
2) well-done beef is taken out and is cooled to room temperature, be cut to the beef clod of 2 to 4 cm thicks;
3) fennel, hawthorn, dried orange peel, Radix Angelicae Sinensis, Radix Glycyrrhizae, anise, salt, white sugar are put into to the water boiling 30 to 50 minutes according to percentage by weight, beef clod is put into, under the environment of 80 to 100 ℃, boiling is 1 to 2 hour;
4) by the frying 20 to 30 minutes under the environment of 110 to 150 ℃ of the beef clod after boiling, then, by its frying 3 to 4 hours under 60 to 80 ℃ of environment, put into salt, white sugar, anise, fennel simultaneously;
5) beef clod after frying is cooled to room temperature, after sterilization treatment, can obtains the dried beef finished product.
All the other feature & benefits of the present embodiment are identical with embodiment 1.
The disclosed technological means of the present invention program is not limited only to the disclosed technological means of above-mentioned embodiment, also comprises the technical scheme be comprised of above technical characterictic any combination.
Claims (2)
1. a dried beef, it is characterized in that described dried beef is equipped by weight percentage by following material: bright beef 100-200 part, fennel 10-20 part, hawthorn 10-20 part, dried orange peel 10-20 part, Radix Angelicae Sinensis 5-10 part, Radix Glycyrrhizae 5-10 part, anistree 20-40 part, salt 50-80 part, white sugar 20-40 part, remainder are pure water.
2. according to dried beef claimed in claim 1, it is characterized in that the preparation method of described dried beef comprises following processing step:
Bright beef is cleaned, put into clear water and soak 1 to 2 hour, put it in warm water, under 50 to 80 ℃ of environment, boiling 30 to 50 minutes;
Well-done beef is taken out and is cooled to room temperature, be cut to the beef clod of 2 to 4 cm thicks;
Fennel, hawthorn, dried orange peel, Radix Angelicae Sinensis, Radix Glycyrrhizae, anise, salt, white sugar are put into to the water boiling 30 to 50 minutes according to percentage by weight, beef clod is put into, under the environment of 80 to 100 ℃, boiling is 1 to 2 hour;
By the frying 20 to 30 minutes under the environment of 110 to 150 ℃ of the beef clod after boiling, then, by its frying 3 to 4 hours under 60 to 80 ℃ of environment, put into salt, white sugar, anise, fennel simultaneously;
Beef clod after frying is cooled to room temperature, after sterilization treatment, can obtains the dried beef finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310333546.4A CN103494231A (en) | 2013-08-02 | 2013-08-02 | Beef jerky |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310333546.4A CN103494231A (en) | 2013-08-02 | 2013-08-02 | Beef jerky |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103494231A true CN103494231A (en) | 2014-01-08 |
Family
ID=49859570
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310333546.4A Pending CN103494231A (en) | 2013-08-02 | 2013-08-02 | Beef jerky |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103494231A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932211A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Hawthorn dried beef |
| CN105231297A (en) * | 2015-09-29 | 2016-01-13 | 安徽香泽源食品有限公司 | Dried beef suitable for being eaten before drinking and manufacturing method thereof |
| CN105360809A (en) * | 2014-09-02 | 2016-03-02 | 贵州梵净山生态农业股份有限公司 | Preparation method of dried beef facilitating digestion |
| CN105433136A (en) * | 2014-09-02 | 2016-03-30 | 贵州梵净山生态农业股份有限公司 | Processing method for improving quality of dried beef |
| CN105433137A (en) * | 2014-09-02 | 2016-03-30 | 贵州梵净山生态农业股份有限公司 | Production method of fermented dried beef |
| 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 |
| CN108523011A (en) * | 2018-04-20 | 2018-09-14 | 桐城市煜萱生态农业发展有限公司 | A kind of tomato is enriched blood dried beef and preparation method thereof |
| CN110393269A (en) * | 2019-06-17 | 2019-11-01 | 安徽中亚食品有限公司 | A kind of production method of dried beef |
| CN111920014A (en) * | 2020-08-19 | 2020-11-13 | 朱仲礼 | Fireless beef and preparation method thereof |
-
2013
- 2013-08-02 CN CN201310333546.4A patent/CN103494231A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932211A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Hawthorn dried beef |
| CN103932211B (en) * | 2014-03-21 | 2016-01-13 | 五河童师傅食品有限公司 | A kind of hawthorn dried beef |
| CN105360809A (en) * | 2014-09-02 | 2016-03-02 | 贵州梵净山生态农业股份有限公司 | Preparation method of dried beef facilitating digestion |
| CN105433136A (en) * | 2014-09-02 | 2016-03-30 | 贵州梵净山生态农业股份有限公司 | Processing method for improving quality of dried beef |
| CN105433137A (en) * | 2014-09-02 | 2016-03-30 | 贵州梵净山生态农业股份有限公司 | Production method of fermented dried beef |
| CN105231297A (en) * | 2015-09-29 | 2016-01-13 | 安徽香泽源食品有限公司 | Dried beef suitable for being eaten before drinking and manufacturing method thereof |
| 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 |
| CN108523011A (en) * | 2018-04-20 | 2018-09-14 | 桐城市煜萱生态农业发展有限公司 | A kind of tomato is enriched blood dried beef and preparation method thereof |
| CN110393269A (en) * | 2019-06-17 | 2019-11-01 | 安徽中亚食品有限公司 | A kind of production method of dried beef |
| CN111920014A (en) * | 2020-08-19 | 2020-11-13 | 朱仲礼 | Fireless beef and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140108 |