CN103549469A - Borneol beef food - Google Patents
Borneol beef food Download PDFInfo
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- CN103549469A CN103549469A CN201310570904.3A CN201310570904A CN103549469A CN 103549469 A CN103549469 A CN 103549469A CN 201310570904 A CN201310570904 A CN 201310570904A CN 103549469 A CN103549469 A CN 103549469A
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- Prior art keywords
- borneol
- beef
- cube meat
- parts
- food
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- DTGKSKDOIYIVQL-WEDXCCLWSA-N (+)-borneol Chemical compound C1C[C@@]2(C)[C@@H](O)C[C@@H]1C2(C)C DTGKSKDOIYIVQL-WEDXCCLWSA-N 0.000 title claims abstract description 127
- REPVLJRCJUVQFA-UHFFFAOYSA-N (-)-isopinocampheol Natural products C1C(O)C(C)C2C(C)(C)C1C2 REPVLJRCJUVQFA-UHFFFAOYSA-N 0.000 title claims abstract description 127
- CKDOCTFBFTVPSN-UHFFFAOYSA-N borneol Natural products C1CC2(C)C(C)CC1C2(C)C CKDOCTFBFTVPSN-UHFFFAOYSA-N 0.000 title claims abstract description 127
- 229940116229 borneol Drugs 0.000 title claims abstract description 127
- DTGKSKDOIYIVQL-UHFFFAOYSA-N dl-isoborneol Natural products C1CC2(C)C(O)CC1C2(C)C DTGKSKDOIYIVQL-UHFFFAOYSA-N 0.000 title claims abstract description 127
- 235000015278 beef Nutrition 0.000 title claims abstract description 124
- 235000013305 food Nutrition 0.000 title claims abstract description 52
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 20
- 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 19
- 229930006000 Sucrose Natural products 0.000 claims abstract description 19
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 19
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 19
- 238000002360 preparation method Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 15
- 239000003921 oil Substances 0.000 claims abstract description 15
- 235000019198 oils Nutrition 0.000 claims abstract description 15
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 15
- 239000008159 sesame oil Substances 0.000 claims abstract description 15
- 238000009938 salting Methods 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 3
- 235000013372 meat Nutrition 0.000 claims description 54
- 235000021110 pickles Nutrition 0.000 claims description 28
- 238000001816 cooling Methods 0.000 claims description 25
- 235000013599 spices Nutrition 0.000 claims description 20
- 241000723346 Cinnamomum camphora Species 0.000 claims description 19
- 235000013409 condiments Nutrition 0.000 claims description 19
- 238000002386 leaching Methods 0.000 claims description 17
- 238000009461 vacuum packaging Methods 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 12
- 239000008158 vegetable oil Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 11
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 8
- 238000010298 pulverizing process Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 210000004369 blood Anatomy 0.000 claims description 7
- 239000008280 blood Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 210000003205 muscle Anatomy 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 7
- 238000005554 pickling Methods 0.000 claims description 7
- 230000008439 repair process Effects 0.000 claims description 7
- 210000002435 tendon Anatomy 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 244000246386 Mentha pulegium Species 0.000 claims description 4
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 4
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 4
- 240000006677 Vicia faba Species 0.000 claims description 4
- 235000010749 Vicia faba Nutrition 0.000 claims description 4
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 4
- 235000001050 hortel pimenta Nutrition 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 238000001256 steam distillation Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 230000035764 nutrition Effects 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000000149 penetrating effect Effects 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 241000894006 Bacteria Species 0.000 abstract 1
- 206010061218 Inflammation Diseases 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 230000007721 medicinal effect Effects 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 239000003814 drug Substances 0.000 description 11
- 229940079593 drug Drugs 0.000 description 7
- 238000005457 optimization Methods 0.000 description 7
- 239000000203 mixture Substances 0.000 description 5
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 4
- -1 2 parts Substances 0.000 description 4
- 229930008380 camphor Natural products 0.000 description 4
- 229960000846 camphor Drugs 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000003110 anti-inflammatory effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000035515 penetration Effects 0.000 description 3
- 239000011347 resin Substances 0.000 description 3
- 229920005989 resin Polymers 0.000 description 3
- 239000000341 volatile oil Substances 0.000 description 3
- 235000007650 Aralia spinosa Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 2
- 240000005636 Dryobalanops aromatica Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 240000004760 Pimpinella anisum Species 0.000 description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 241000949456 Zanthoxylum Species 0.000 description 2
- 230000000857 drug effect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 2
- 239000010931 gold Substances 0.000 description 2
- 229910052737 gold Inorganic materials 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 238000012946 outsourcing Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 244000080208 Canella winterana Species 0.000 description 1
- 235000008499 Canella winterana Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000017074 necrotic cell death Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000036407 pain Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000009291 xinhuang 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a borneol beef food which is prepared from the following raw materials in parts by weight: 100 parts of beef, 2-3 parts of salt, 1-2 parts of white sugar, 1-2 parts of monosodium glutamate, 1-2 parts of a borneol distilled solution, 1-3 parts of borneol extracting oil and 1-2 parts of sesame oil. A preparation method for the borneol beef food comprises the following steps: processing the raw materials, extracting borneol, rolling, salting, drying, roasting, stirring and seasoning. According to the borneol beef food, the beef with the high nutrition and the borneol with the excellent penetrating capacity and medicinal value are combined for providing the leisure borneol beef food which has the clean aroma of the borneol and a flavor of the beef, has special medicinal effects of bacteria and inflammation resistance and the like of the borneol, and is peculiar, and the nutrition of the borneol beef food can be very easily absorbed.
Description
Technical field
The present invention relates to leisure food and manufacture field, relate in particular to a kind of borneol beef food.
Background technology
Beef is Chinese second largest meat product, is only second to pork.In beef, be rich in abundant nutrition, every 100 grams of beef contain protein up to 20.1 grams, than pork many 3.3%; Amino acid composition in beef is compared pork and is more approached human body needs; Fat is fewer than pork in beef, and potassium, magnesium, iron, B family vitamin content are also very abundant.Beef major part is as a kind of food materials at present, for people, stir-fries and eats, and small part is made dried beef goods after processing, sauce spiced and stewed food supplies people as leisure snack.Beef is processed into nutrient content high, protein rich dried beef, can not be subject to fresh meat restriction, is not also subject to frozen meat need adopt the restriction of Cold Chain Logistics.But current beef food is not on the market spiced sauce halogen, is exactly spicy taste etc., comparatively single in mouthfeel, can not meet widely the requirement of people to the color of instant beef, nutrition, especially there is no a kind of beef product with pure and fresh fragrance.
Borneol is a kind of extremely precious natural perfume material and medicinal material, and it is separate out in the branches and leaves by borneol camphor tree a kind of pure white as the resin of ice, because its shape is as the crystalline solid of plum blossom lobe, therefore there are again many titles such as natural borneol, Borneolum.The main component of borneol is the crystallization obtaining in the resin of kapur and volatile oil, contains multiple ter penoids in the resin of kapur and volatile oil.。In China's traditional Chinese medical science field, borneol is a kind of rare rare medicinal herbs, and the use of existing thousand is historical, in many prescriptions, has use.According to Chinese medicine dictionary, record, borneol has logical all keys, loose stagnated fire, goes screen improving eyesight, swelling and pain relieving, the inducing resuscitation of having one's ideas straightened out, heat reliving and toxin-eliminating, anti-inflammatory analgetic, removing necrosis, promoting granulation, dispelling pathogenic wind and eliminating phlegm, the effects such as anticancer.In document, also recorded in addition borneol and as tribute, offer or present the story to emperor together with gold and jewelry, visible borneol is extremely famous and precious Chinese medicine since the dawn of human civilization always.Pharmacological research shows, borneol has multiple direct therapeutic action, wherein antibacterial, antiinflammatory action is obvious.When borneol is attributed to penetrating medicine of having one's ideas straightened out, there is again extremely strong transdermal function, can auxiliary curing various diseases, if other medicines and nutriment are single lines, borneol is just equivalent to a pin so, can, with outside these medication medication and the through trouble of nutriment, heighten the effect of a treatment.Just because of borneol is as the famous and precious rare primary Chinese medicine of China, there is very extensive and important purposes, therefore < < Bencao Jingshu > > has cloud: " its perfume (or spice) is the hat of hundred medicines to borneol." " plant gold ".
Originating in the fragrant tree of the Sumatran natural borneol of Indonesia tree root was once the main source of borneol, but because long-term transition is felled closely exhausted.China does not find primary record always, depends on for a long time high price import, and be more synthesized borneol and substitute modern age, so domestic expert is finding new plant resources all the time.1988, wild canella-----the borneol camphor tree of borneol is rich in China's the first strain of finding in the virgin forest in Bu Toujiangmiao township, Dong Autonomous County of Xinhuang, Hunan, rewritten the history that China does not produce borneol, that China finds the wild canella of being rich in d-Bomeol since the dawn of human civilization first, because be rich in d-Bomeol, so the borneol camphor tree of gaining the name.Through institute for drug control, Hunan Province and Physical Chemistry Testing Centre, Jiangsu Prov., check: in borneol camphor tree blade, essential oil content is 1.2%～1.9%, and after Refining, borneol purity reaches 99.9999%, and specific rotatory power is+37.8 °, meets NF standard.
At present, the food that the beef of take is made as raw material has more, but take the borneol beef food that borneol makes as auxiliary material, has no report.
Summary of the invention
Based on the deficiencies in the prior art, the technical issues that need to address of the present invention are to provide a kind of by the borneol beef food of the beef of high nutrition and penetration power and the splendid borneol perfect adaptation of medical value.
For solving the problems of the technologies described above, one of technical scheme of the present invention is that a kind of borneol beef food, adopts following weight portion raw material and preparation method to make:
Raw material comprises 100 parts, beef, salt 2-3 part, white sugar 1-2 part, monosodium glutamate 1-2 part, borneol distillate 1-2 part, sesame oil 1-2 part;
Preparation method comprises the following steps:
(1) bright beef is processed: choose fresh beef and repair, reject fat, muscle tendon, blood stains, be divided into cube meat or cutlet;
(2) knead-salting: get and be divided into the beef of cube meat or cutlet and salt, white sugar, borneol distillate, monosodium glutamate by described weight portion, after being mixed thoroughly, described salt, white sugar, borneol distillate, monosodium glutamate and beef carries out tumbling, after tumbling, pickle, must pickle cube meat;
Described borneol distillate is for being placed in boiler by the leaf sheet of pure borneol camphor tree and clean pulverizing of sprig, under 760～960mmHg pressure, in 80～110 ℃ of temperature, with steam distillation 40-80 minute, evaporant is passed into condenser is cooling to be obtained;
(3) dry baking: will described in pickle cube meat and carry out wind and dry and drain moisture, then put into baking oven to toast, must dry beef;
(4) spice seasoning: described oven dry beef is cut into small pieces, takes by weight proportion 100 parts, oven dry beef and auxiliary and condiment that this is cut into small pieces, obtain borneol beef food after mixing thoroughly; Described auxiliary and condiment comprises sesame oil 1-2 part;
(5) vacuum packaging: enter boiling polybag by described flavoured meat is packaged, vacuum packing machine vacuumizes and carries out heat sealed package;
(6) high temperature high pressure process and sterilization: the borneol beef food after packing is entered to put into retort; Heating-up time 5-10 minute, temperature is 115-125 ℃, pressure is 1.5-2.0 atmospheric pressure, keeps 14-16 minute, keeps pressure water-cooled cooling 9-11 minute, is down to 40-60 ℃;
(7) cooling: after above-mentioned cube meat is cooling, to obtain borneol beef food.
Further, auxiliary and condiment described in described step (4) also comprises that weight portion is the borneol leaching oil of 1-3 parts; Described borneol leaching oil, for the leaf sheet of pure borneol camphor tree and clean pulverizing of sprig are put into vegetable oil, soaks and obtains for 1-2 hour; The weight ratio of leaf sheet and sprig and vegetable oil is 1:2-3.
Two of technical scheme of the present invention is that a kind of borneol beef food, adopts following weight portion raw material and preparation method to make:
Raw material comprises 100 parts, beef, salt 2-3 part, white sugar 1-2 part, and monosodium glutamate 1-2 part, borneol leaches oily 1-3 part, sesame oil 1-2 part;
Preparation method comprises the following steps:
(1) bright beef is processed: choose fresh beef and repair, reject fat, muscle tendon, blood stains, be divided into cube meat or cutlet;
(2) knead-salting: get and be divided into the beef of cube meat or cutlet and salt, white sugar, monosodium glutamate by described weight portion, carry out tumbling after described salt, white sugar, monosodium glutamate and beef are mixed thoroughly, pickle after tumbling, must pickle cube meat;
(3) dry baking: will described in pickle cube meat and carry out wind and dry and drain moisture, then put into baking oven to toast, must dry beef;
(4) spice seasoning: described oven dry beef is cut into small pieces, takes by weight proportion 100 parts, oven dry beef and auxiliary and condiment that this is cut into small pieces, obtain seasoning cube meat after mixing thoroughly; Described auxiliary and condiment comprises that borneol leaches oily 1-3 part, sesame oil 1-2 part;
Described borneol leaching oil, for the leaf sheet of pure borneol camphor tree and clean pulverizing of sprig are put into vegetable oil, soaks and obtains for 1-2 hour; The weight ratio of leaf sheet and sprig and vegetable oil is 1:2-3;
(5) vacuum packaging: enter boiling polybag by described flavoured meat is packaged, vacuum packing machine vacuumizes and carries out heat sealed package;
(6) high temperature high pressure process and sterilization: the seasoning cube meat after packing is entered to put into retort; Heating-up time 5-10 minute, temperature is 115-125 ℃, pressure is 1.5-2.0 atmospheric pressure, keeps 14-16 minute, keeps pressure water-cooled cooling 9-11 minute, is down to 40-60 ℃;
(7) cooling: after above-mentioned cube meat is cooling, to obtain borneol beef food.
As the optimization on the one hand of above-mentioned borneol beef food preparation method: in step (1), beef is divided into the cube meat of cm of the cm of (19-21) cm * (7-9) * (1.5-2.5).
As the optimization on the one hand of above-mentioned borneol beef food preparation method: in step (2), during tumbling, the material after mixing thoroughly is placed in to tumbler, totally 35 minutes tumbling time, program is forward 15 minutes, stops 5 minutes, reverses 15 minutes; While pickling, finished product after tumbling is placed in and pickles cylinder, pickle temperature and be controlled at below 10 ℃, the quiet 46-50 hour that salts down, turns over cylinder once in 23-25 hour.
As the optimization on the one hand of above-mentioned borneol beef food preparation method: in step (3), wind flash-off time is 50-70 minute; Baking time is 4-8 hour, and temperature is 60-70 ℃.Best baking temperature is 65 ℃, and the time is 6 hours.
As the optimization on the one hand of above-mentioned borneol beef food preparation method: in step (4), the beef after drying is cut into the fritter of 4*5*0.5cm.
As the optimization on the one hand of above-mentioned borneol beef food preparation method: auxiliary and condiment described in step (4) also comprises rapeseed oil 2-4 part and the spice 2-4 part of calculating by weight, and spice is spiced powder or the mixture that comprises pepper, anise, cassia bark, Pricklyash peel.
As the optimization on the one hand of above-mentioned borneol beef food preparation method: auxiliary and condiment described in step (4) also comprises 1 part of thick broad-bean sauce/spice liquid, 1 part of the peppermint of calculating by weight.
As the optimization on the one hand of above-mentioned borneol beef food preparation method: the borneol beef food making is carried out to product inspection, outsourcing warehouse-in.
Compared with prior art:
The present invention processes leaf sheet and the sprig of borneol camphor tree with distillation and leaching technology, can be good at extracting the active drug composition of preserving borneol, and nutritional labeling loss is little.
The present invention is borneol leaching liquid knead-salting together with beef, and the effect by tumbler makes beef fully broken, allows borneol leaching liquid can be good at being absorbed by beef.
The present invention carries out vacuum packaging and high temperature high pressure process by the beef after mixing thoroughly with borneol leaching oil, by the sealed environment of HTHP and packaging bag, the volatilization of borneol leaching oil is infiltrated in beef, and beef combines together completely.
The invention has the advantages that:
1, utilize efficacy-enhancing ingredient effect and the penetration power of borneol, the nutrition of beef is very easily absorbed, meat fragrance is stronger.
2, borneol active drug composition is intact, and compound with Beef flavor, with the natural novel aroma of uniqueness of borneol.
3,, by borneol and the combination of fritter beef, to people, bring the leisure food that a kind of color, smell and taste are unique, nutrition drug effect is obvious, be convenient for carrying.
4, product safety is easily preserved.In process, through high temperature high pressure process, microorganism is by sterilization, and borneol itself is just with certain bactericidal action, therefore product can be preserved at normal temperature.
Below in conjunction with embodiment, describe the present invention in detail.
The specific embodiment
It should be noted that, in the situation that not conflicting, embodiment and the feature in embodiment in the present invention can combine mutually.Below in conjunction with embodiment, describe the present invention in detail.
Embodiment 1
A beef food, it is made raw material and comprises 100 parts, beef, 2 parts of salt by weight ratio, 1 part of white sugar, 1 part of monosodium glutamate, 1 part of borneol distillate, 1 part, sesame oil, 2 parts of rapeseed oils, 2 parts of spices.Its preparation method comprises the following steps:
(1) raw material is processed: choose suitable beef and repair, reject fat, muscle tendon, blood stains, be divided into 19cm * 7cm * 1.5cm cube meat;
(2) knead-salting: take by weight proportion 100 parts, beef and pickle auxiliary material; The described auxiliary material of pickling comprises 2 parts of salt, 1 part of white sugar, and 1 part of borneol distillate, 1 part of monosodium glutamate, mixes thoroughly to be placed on and in tumbler, carries out tumbling; Totally 35 minutes tumbling time, program is forward 15 minutes, stops 5 minutes, reverses 15 minutes; Tumbling is placed on to pickle pickles to such an extent that pickle cube meat in cylinder; ; Pickle temperature and be controlled at below 10 ℃, quiet salting down 46 hours, turns over cylinder once in 23 hours;
Described borneol distillate is placed in boiler for the camphor leaf of pure borneol camphor tree and sprig are cleaned to pulverize, and under 760mmHg pressure, in 80 ℃ of temperature, with steam distillation 40 minutes, evaporant is passed into again to condenser is cooling to be obtained.
(3) dry baking: will described in pickle cube meat wind and dry and drain moisture, then put into baking oven to toast, must dry beef; Air-dry time is 1 hour; Baking time is 4 hours, and temperature is 60 ℃.
(4) spice seasoning: the beef after oven dry is cut into the fritter of 4*5*0.5cm,, takes 100 parts, beef and auxiliary and condiment by weight proportion by approximately 10 grams/piece; Described auxiliary and condiment comprises 1 part, sesame oil, 2 parts of rapeseed oils, and 2 parts of spices (spice is the mixture that comprises pepper, anise, cassia bark, Pricklyash peel), obtain seasoning cube meat after mixing thoroughly.
(5) vacuum packaging: enter boiling polybag by described flavoured meat is packaged, vacuum packing machine vacuumizes and carries out heat sealed package;
(6) high temperature high pressure process and sterilization: the seasoning cube meat after packing is entered to put into retort; 5 minutes heating-up times, temperature is 115 ℃, and pressure is 1.5 atmospheric pressure, keeps 14 minutes, keeps pressure water-cooled cooling 9 minutes, is down to 40 ℃;
(7) cooling: after above-mentioned cube meat is cooling, to obtain borneol beef food.
Embodiment 2
A beef food, it is made raw material and comprises 100 parts, beef, 3 parts of salt by weight ratio, 2 parts of white sugar, 2 parts of monosodium glutamates, 3 parts of borneol leaching oil, 2 parts, sesame oil, 4 parts of rapeseed oils, 4 parts of spiced powders, 1 part of thick broad-bean sauce.Its preparation method comprises the following steps:
(1) raw material is processed: choose suitable beef and repair, reject fat, muscle tendon, blood stains, be divided into 21cm * 9cm * 2.5cm cube meat;
(2) knead-salting: take by weight proportion 100 parts, beef and pickle auxiliary material; The described auxiliary material of pickling comprises 3 parts of salt, 2 parts of white sugar, and 2 parts of monosodium glutamates, carry out tumbling after mixing thoroughly; After tumbling, pickle; Totally 35 minutes tumbling time, program is forward 15 minutes, stops 5 minutes, reverses 15 minutes; Pickle temperature and be controlled at below 10 ℃, quiet salting down 48 hours, turns over cylinder once in 24 hours.(3) dry baking: the cube meat wind of pickling is dried and drained moisture, then put into baking oven and toast; Air-dry time is 1 hour; Baking time is 8 hours, and temperature is 70 ℃.
(4) spice seasoning: the beef after oven dry is cut into the fritter of 4*5*0.5cm,, takes 100 parts, beef and auxiliary and condiment by weight proportion by approximately 10 grams/piece; Described auxiliary and condiment comprises 3 parts of borneol leaching oil, 2 parts, sesame oil, and 4 parts of rapeseed oils, 4 parts of spiced powders, 1 part of thick broad-bean sauce, obtains seasoning cube meat after mixing thoroughly; Described borneol leaching oil is for putting into vegetable oil by the camphor leaf of pure borneol camphor tree and clean pulverizing of sprig: the ratio that branches and leaves and vegetable oil are 1:3, and soak and obtain for 2 hours.
(5) vacuum packaging: enter boiling polybag by described flavoured meat is packaged, vacuum packing machine vacuumizes and carries out heat sealed package;
(6) high temperature high pressure process and sterilization: the seasoning cube meat after packing is entered to put into retort; 10 minutes heating-up times, temperature is 125 ℃, and pressure is 2.0 atmospheric pressure, keeps 16 minutes, keeps pressure water-cooled cooling 11 minutes, is down to 60 ℃;
(7) cooling: after above-mentioned cube meat is cooling, to obtain borneol beef food.
Embodiment 3
A beef food, it is made raw material and comprises 100 parts, beef, 3 parts of salt by weight ratio, 2 parts of white sugar, 2 parts of monosodium glutamates, 2 parts of borneol distillates, 2 parts of borneol leaching oil, 1 part, sesame oil, 3 parts of rapeseed oils, 3 parts of spices, 1 part of spice liquid, 1 part of peppermint; Its preparation method comprises the following steps:
(1) raw material is processed: choose suitable beef and repair, reject fat, muscle tendon, blood stains, be divided into 20cm * 8cm * 2cm cube meat;
(2) knead-salting: take by weight proportion 100 parts, beef and pickle auxiliary material; The described auxiliary material of pickling comprises 3 parts of salt, 2 parts of white sugar, and 2 parts of borneol distillates, 2 parts of monosodium glutamates, carry out tumbling after mixing thoroughly; After tumbling, pickle; Totally 35 minutes tumbling time, program is forward 15 minutes, stops 5 minutes, reverses 15 minutes; Pickle temperature and be controlled at below 10 ℃, quiet salting down 48 hours, turns over cylinder once in 24 hours; Described borneol distillate is placed in boiler for the camphor leaf of pure borneol camphor tree and sprig are cleaned to pulverize, and under 860mmHg pressure, in 95 ℃ of temperature, with steam distillation 60 minutes, then passes into that condenser is cooling to be obtained.
(3) dry baking: the cube meat wind of pickling is dried and drained moisture, then put into baking oven and toast; Air-dry time is 1 hour; Baking time is 6 hours, and temperature is 65 ℃.
(4) spice seasoning: the beef after oven dry is cut into the fritter of 4*5*0.5cm,, takes 100 parts, beef and auxiliary and condiment by weight proportion by approximately 10 grams/piece; Described auxiliary and condiment comprises 2 parts of borneol leaching oil, 1 part, sesame oil, and 3 parts of rapeseed oils, 3 parts of spices, 1 part of spice liquid, 1 part of peppermint, obtains seasoning cube meat after mixing thoroughly; Described borneol leaching oil is for putting into vegetable oil by the camphor leaf of pure borneol camphor tree and clean pulverizing of sprig: the ratio that branches and leaves and vegetable oil are 1:2.5, and soak and obtain for 1.5 hours.
(5) vacuum packaging: enter boiling polybag by described flavoured meat is packaged, vacuum packing machine vacuumizes and carries out heat sealed package;
(6) high temperature high pressure process and sterilization: the seasoning cube meat after packing is entered to put into retort; 8 minutes heating-up times, temperature is 120 ℃, and pressure is 1.75 atmospheric pressure, keeps 15 minutes, keeps pressure water-cooled cooling 10 minutes, is down to 50 ℃;
(7) cooling: after above-mentioned cube meat is cooling, to obtain borneol beef food;
(8) the above-mentioned borneol beef food making is carried out to product inspection, outsourcing warehouse-in.
The beef of the high nutrition borneol splendid with medical value with penetration power is combined in the present invention, for providing a kind of, people merge again beef-flavouring with borneol novel aroma, nutrition very easily absorbs, and has again the special drug effects such as borneol antibacterial anti-inflammatory concurrently, peculiar borneol beef food leisure food.
The foregoing is only preferred embodiment of the present invention, in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (10)
1. a borneol beef food, is characterized in that, adopts following weight portion raw material and preparation method to make:
Raw material comprises 100 parts, beef, salt 2-3 part, white sugar 1-2 part, monosodium glutamate 1-2 part, borneol distillate 1-2 part, sesame oil 1-2 part;
Preparation method comprises the following steps:
(1) bright beef is processed: choose fresh beef and repair, reject fat, muscle tendon, blood stains, be divided into cube meat or cutlet;
(2) knead-salting: get and be divided into the beef of cube meat or cutlet and salt, white sugar, borneol distillate, monosodium glutamate by described weight portion, after being mixed thoroughly, described salt, white sugar, borneol distillate, monosodium glutamate and beef carries out tumbling, after tumbling, pickle, must pickle cube meat;
Described borneol distillate is for being placed in boiler by the leaf sheet of pure borneol camphor tree and clean pulverizing of sprig, under 760～960mmHg pressure, in 80～110 ℃ of temperature, with steam distillation 40-80 minute, evaporant is passed into condenser is cooling to be obtained;
(3) dry baking: will described in pickle cube meat and carry out wind and dry and drain moisture, then put into baking oven to toast, must dry beef;
(4) spice seasoning: described oven dry beef is cut into small pieces, takes by weight proportion 100 parts, oven dry beef and auxiliary and condiment that this is cut into small pieces, obtain seasoning cube meat after mixing thoroughly; Described auxiliary and condiment comprises sesame oil 1-2 part;
(5) vacuum packaging: enter boiling polybag by described flavoured meat is packaged, vacuum packing machine vacuumizes and carries out heat sealed package;
(6) high temperature high pressure process and sterilization: the seasoning cube meat after packing is entered to put into retort; Heating-up time 5-10 minute, temperature is 115-125 ℃, pressure is 1.5-2.0 atmospheric pressure, keeps 14-16 minute, keeps pressure water-cooled cooling 9-11 minute, is down to 40-60 ℃;
(7) cooling: after above-mentioned cube meat is cooling, to obtain borneol beef food.
2. according to borneol beef food claimed in claim 1, it is characterized in that: in described borneol beef food raw material, also comprise that borneol leaches oily 1-3 part;
Auxiliary and condiment described in described step (4) also comprises that weight portion is the borneol leaching oil of 1-3 part; Described borneol leaching oil, for the leaf sheet of pure borneol camphor tree and clean pulverizing of sprig are put into vegetable oil, soaks and obtains for 1-2 hour; The weight ratio of leaf sheet and sprig and vegetable oil is 1:2-3.
3. a borneol beef food, is characterized in that, adopts following weight portion raw material and preparation method to make:
Raw material comprises 100 parts, beef, salt 2-3 part, white sugar 1-2 part, and monosodium glutamate 1-2 part, borneol leaches oily 1-3 part, sesame oil 1-2 part;
Preparation method comprises the following steps:
(1) bright beef is processed: choose fresh beef and repair, reject fat, muscle tendon, blood stains, be divided into cube meat or cutlet;
(2) knead-salting: get and be divided into the beef of cube meat or cutlet and salt, white sugar, monosodium glutamate by described weight portion, carry out tumbling after described salt, white sugar, monosodium glutamate and beef are mixed thoroughly, pickle after tumbling, must pickle cube meat;
(3) dry baking: will described in pickle cube meat and carry out wind and dry and drain moisture, then put into baking oven to toast, must dry beef;
(4) spice seasoning: described oven dry beef is cut into small pieces, takes by weight proportion 100 parts, oven dry beef and auxiliary and condiment that this is cut into small pieces, obtain seasoning cube meat after mixing thoroughly; Described auxiliary and condiment comprises that borneol leaches oily 1-3 part, sesame oil 1-2 part;
Described borneol leaching oil, for the leaf sheet of pure borneol camphor tree and clean pulverizing of sprig are put into vegetable oil, soaks and obtains for 1-2 hour; The weight ratio of leaf sheet and sprig and vegetable oil is 1:2-3;
(5) vacuum packaging: enter boiling polybag by described flavoured meat is packaged, vacuum packing machine vacuumizes and carries out heat sealed package;
(6) high temperature high pressure process and sterilization: the seasoning cube meat after packing is entered to put into retort; Heating-up time 5-10 minute, temperature is 115-125 ℃, pressure is 1.5-2.0 atmospheric pressure, keeps 14-16 minute, keeps pressure water-cooled cooling 9-11 minute, is down to 40-60 ℃;
(7) cooling: after above-mentioned cube meat is cooling, to obtain borneol beef food.
4. according to any borneol beef food described in claim in claim 1-3, it is characterized in that: in step (1), beef is divided into the cube meat of cm of the cm of (19-21) cm * (7-9) * (1.5-2.5).
5. according to the borneol beef food described in any claim in claim 1-3, it is characterized in that: in step (2), during tumbling, the material after mixing thoroughly is placed in to tumbler, totally 35 minutes tumbling time, program is forward 15 minutes, stops 5 minutes, reverses 15 minutes; While pickling, finished product after tumbling is placed in and pickles cylinder, pickle temperature and be controlled at below 10 ℃, the quiet 46-50 hour that salts down, turns over cylinder once in 23-25 hour.
6. according to the borneol beef food described in any claim in claim 1-3, it is characterized in that: in step (3), wind flash-off time is 50-70 minute; Baking time is 4-8 hour, and temperature is 60-70 ℃.
7. borneol beef food according to claim 6, is characterized in that: baking temperature is 65 ℃, and the time is 6 hours.
8. according to the borneol beef food described in any claim in claim 1-3, it is characterized in that: in step (4), the beef after drying is cut into the fritter of 4*5*0.5cm.
9. according to the borneol beef food described in any claim in claim 1-3, it is characterized in that: auxiliary and condiment described in step (4) also comprises rapeseed oil 2-4 part and the spice/spiced powder 2-4 part of calculating by weight, 1 part of thick broad-bean sauce/spice liquid, 1 part of peppermint.
10. according to the borneol beef food described in any claim in claim 1-3, it is characterized in that: in step (5), the vacuum vacuumizing is-0.001Mpa; Heat-sealing temperature is 140-180 ℃, continues 4-6s.
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| CN201310570904.3A CN103549469B (en) | 2013-11-13 | 2013-11-13 | Borneol beef food |
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| CN201310570904.3A CN103549469B (en) | 2013-11-13 | 2013-11-13 | Borneol beef food |
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