CN103734759A - Spicy dried beef and processing method thereof - Google Patents
Spicy dried beef and processing method thereof Download PDFInfo
- Publication number
- CN103734759A CN103734759A CN201310696372.8A CN201310696372A CN103734759A CN 103734759 A CN103734759 A CN 103734759A CN 201310696372 A CN201310696372 A CN 201310696372A CN 103734759 A CN103734759 A CN 103734759A
- Authority
- CN
- China
- Prior art keywords
- parts
- beef
- honeysuckle
- radix isatidis
- dried beef
- 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 30
- 238000003672 processing method Methods 0.000 title abstract description 5
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 10
- 239000000654 additive Substances 0.000 claims abstract description 10
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 239000010231 banlangen Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000015067 sauces Nutrition 0.000 claims abstract description 8
- 241000251468 Actinopterygii Species 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 235000015177 dried meat Nutrition 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 241000132012 Atractylodes Species 0.000 claims description 6
- 241000756943 Codonopsis Species 0.000 claims description 6
- 240000004980 Rheum officinale Species 0.000 claims description 6
- 235000008081 Rheum officinale Nutrition 0.000 claims description 6
- 241000219784 Sophora Species 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 244000077995 Coix lacryma jobi Species 0.000 claims description 3
- 241000628997 Flos Species 0.000 claims description 3
- 241000698291 Rugosa Species 0.000 claims description 3
- 240000001085 Trapa natans Species 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000009165 saligot Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- 230000036039 immunity Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 241000007126 Codonopsis pilosula Species 0.000 abstract 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 1
- 241000237502 Ostreidae Species 0.000 abstract 1
- 244000299790 Rheum rhabarbarum Species 0.000 abstract 1
- 235000009411 Rheum rhabarbarum Nutrition 0.000 abstract 1
- 241000123725 Sophora tonkinensis Species 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000020636 oyster Nutrition 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 4
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 230000008821 health effect Effects 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
- A23L13/40—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)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses spicy dried beef and a processing method thereof. The spicy dried beef is prepared from the following raw materials in parts by weight: 50-60 parts of fresh beef, 8-10 parts of fish sauce, 30-40 parts of sweet potato starch, 2-4 parts of honeysuckle, 2-3 parts of radix isatidis, 1-3 parts of rhubarb, 2-3 parts of codonopsis pilosula, 1-4 parts of fructus amomi, 2-3 parts of malt, 1-2 parts of rhizoma atractylodis macrocephalae, 2-3 parts of herba aristolochiae, 2-4 parts of vietnamese sophora roots, 3-5 parts of ground pepper, 4-6 parts of oyster sauce, 5-6 parts of salt, and 5-8 parts of nutrient additive. The method disclosed by the invention is simple in fabrication, raw material source is wide, formula is reasonable, and novel dried beef which is unique in flavor and overall in nutrient can be fabricated. Meanwhile, the Chinese herbal medicinal ingredients with the effects of enhancing the body immunity, removing heat from the liver and moistening the lung, such as the honeysuckle and the radix isatidis are added to the raw materials, so that the product disclosed by the invention has a good healthcare effect.
Description
Technical field
The present invention relates to a kind of spicy beef dried meat and processing method thereof, belong to food processing technology field.
Background technology
Beef is the common food on China's dining table, because of its warm character very popular, especially at comparatively cold northern area.On existing market, lack some and have the beef product of health properties, therefore develop more beef product, can fully meet the need of market, more select to consumers in general.
Summary of the invention
The present invention has overcome deficiency of the prior art, and a kind of spicy beef dried meat and processing method thereof are provided.
The present invention is achieved by the following technical solutions:
A kind of spicy beef dried meat, it is characterized in that being comprised of the raw material of following weight portion:
Fresh beef 50-60, fish sauce 8-10, starch from sweet potato 30-40, honeysuckle 2-4, Radix Isatidis 2-3, rheum officinale 1-3, Radix Codonopsis 2-3, fructus amomi 1-4, Fructus Hordei Germinatus 2-3, bighead atractylodes rhizome 1-2, herba aristolochiae 2-3, subprostrate sophora 2-4, pepper powder 3-5, oil consumption 4-6, salt 5-6, nourishing additive agent 5-8;
Described nourishing additive agent is comprised of by the weight ratio mixing of 2-3:3-5:3-5:3-5 coix seed oil, apple core powder, Flos Rosae Rugosas pollen, water caltrop starch.
The preparation method of described spicy beef dried meat, is characterized in that comprising the following steps:
(1) honeysuckle, Radix Isatidis, rheum officinale, Radix Codonopsis, fructus amomi, Fructus Hordei Germinatus, the bighead atractylodes rhizome, herba aristolochiae, subprostrate sophora are added in suitable quantity of water, heating is extracted, and obtains extract;
(2) by fresh beef clean after be twisted into muddy flesh, then mix with fish sauce, pepper powder, oil consumption, salt, stir, stand-by;
(3) the residue material such as starch from sweet potato, nourishing additive agent are added in beef mud together with extract, continue to stir to thick-pasty, then well-done through being baked to, bag distribution packaging after cutting into fritter, sterilizing sealing, obtains.
Advantage of the present invention is:
The invention provides a kind of spicy beef dried meat and preparation method thereof, the inventive method is made simply, raw material sources are wide, formula is reasonable, can produce the new-type dried beef of special taste, comprehensive nutrition, simultaneously, owing to having increased honeysuckle, Radix Isatidis etc. in raw material, there is the traditional Chinese medicine ingredients that strengthens body immunity, clearing liver moistening lung effect, make product of the present invention there is good health-care effect.
The specific embodiment
Embodiment 1:
A kind of spicy beef dried meat, it is characterized in that being comprised of the raw material of following weight portion:
Fresh beef 50-60, fish sauce 8-10, starch from sweet potato 30-40, honeysuckle 2-4, Radix Isatidis 2-3, rheum officinale 1-3, Radix Codonopsis 2-3, fructus amomi 1-4, Fructus Hordei Germinatus 2-3, bighead atractylodes rhizome 1-2, herba aristolochiae 2-3, subprostrate sophora 2-4, pepper powder 3-5, oil consumption 4-6, salt 5-6, nourishing additive agent 5-8;
Described nourishing additive agent is comprised of by the weight ratio mixing of 2-3:3-5:3-5:3-5 coix seed oil, apple core powder, Flos Rosae Rugosas pollen, water caltrop starch.
The preparation method of described spicy beef dried meat, is characterized in that comprising the following steps:
(1) honeysuckle, Radix Isatidis, rheum officinale, Radix Codonopsis, fructus amomi, Fructus Hordei Germinatus, the bighead atractylodes rhizome, herba aristolochiae, subprostrate sophora are added in suitable quantity of water, heating is extracted, and obtains extract;
(2) by fresh beef clean after be twisted into muddy flesh, then mix with fish sauce, pepper powder, oil consumption, salt, stir, stand-by;
(3) the residue material such as starch from sweet potato, nourishing additive agent are added in beef mud together with extract, continue to stir to thick-pasty, then well-done through being baked to, bag distribution packaging after cutting into fritter, sterilizing sealing, obtains.
The invention provides a kind of spicy beef dried meat and preparation method thereof, the inventive method is made simply, raw material sources are wide, formula is reasonable, can produce the new-type dried beef of special taste, comprehensive nutrition, simultaneously, owing to having increased honeysuckle, Radix Isatidis etc. in raw material, there is the traditional Chinese medicine ingredients that strengthens body immunity, clearing liver moistening lung effect, make product of the present invention there is good health-care effect.
Claims (2)
1. a spicy beef dried meat, it is characterized in that being comprised of the raw material of following weight portion:
Fresh beef 50-60, fish sauce 8-10, starch from sweet potato 30-40, honeysuckle 2-4, Radix Isatidis 2-3, rheum officinale 1-3, Radix Codonopsis 2-3, fructus amomi 1-4, Fructus Hordei Germinatus 2-3, bighead atractylodes rhizome 1-2, herba aristolochiae 2-3, subprostrate sophora 2-4, pepper powder 3-5, oil consumption 4-6, salt 5-6, nourishing additive agent 5-8;
Described nourishing additive agent is comprised of by the weight ratio mixing of 2-3:3-5:3-5:3-5 coix seed oil, apple core powder, Flos Rosae Rugosas pollen, water caltrop starch.
2. a preparation method for spicy beef dried meat as claimed in claim 1, is characterized in that comprising the following steps:
(1) honeysuckle, Radix Isatidis, rheum officinale, Radix Codonopsis, fructus amomi, Fructus Hordei Germinatus, the bighead atractylodes rhizome, herba aristolochiae, subprostrate sophora are added in suitable quantity of water, heating is extracted, and obtains extract;
(2) by fresh beef clean after be twisted into muddy flesh, then mix with fish sauce, pepper powder, oil consumption, salt, stir, stand-by;
(3) the residue material such as starch from sweet potato, nourishing additive agent are added in beef mud together with extract, continue to stir to thick-pasty, then well-done through being baked to, bag distribution packaging after cutting into fritter, sterilizing sealing, obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310696372.8A CN103734759A (en) | 2013-12-18 | 2013-12-18 | Spicy dried beef and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310696372.8A CN103734759A (en) | 2013-12-18 | 2013-12-18 | Spicy dried beef and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103734759A true CN103734759A (en) | 2014-04-23 |
Family
ID=50491894
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310696372.8A Pending CN103734759A (en) | 2013-12-18 | 2013-12-18 | Spicy dried beef and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103734759A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172215A (en) * | 2014-07-07 | 2014-12-03 | 芜湖诚德农业科技有限公司 | Donkey-hide gelatin fragrant dried pork slice |
| CN104187753A (en) * | 2014-07-07 | 2014-12-10 | 安徽光正食品有限公司 | Rose radix-astragali beef block |
| CN104256705A (en) * | 2014-09-11 | 2015-01-07 | 朱翠帮 | Dried meat slices capable of clearing heat and removing toxicity |
| CN104305232A (en) * | 2014-09-23 | 2015-01-28 | 王学兵 | Pungent and spicy spiced beef and preparation method thereof |
| CN104305310A (en) * | 2014-09-25 | 2015-01-28 | 安徽省百益食品有限公司 | Spicy puffed dried beef and processing method thereof |
| CN106666459A (en) * | 2016-11-16 | 2017-05-17 | 广西山水牛农业有限责任公司 | Canned mint beef |
-
2013
- 2013-12-18 CN CN201310696372.8A patent/CN103734759A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172215A (en) * | 2014-07-07 | 2014-12-03 | 芜湖诚德农业科技有限公司 | Donkey-hide gelatin fragrant dried pork slice |
| CN104187753A (en) * | 2014-07-07 | 2014-12-10 | 安徽光正食品有限公司 | Rose radix-astragali beef block |
| CN104256705A (en) * | 2014-09-11 | 2015-01-07 | 朱翠帮 | Dried meat slices capable of clearing heat and removing toxicity |
| CN104305232A (en) * | 2014-09-23 | 2015-01-28 | 王学兵 | Pungent and spicy spiced beef and preparation method thereof |
| CN104305310A (en) * | 2014-09-25 | 2015-01-28 | 安徽省百益食品有限公司 | Spicy puffed dried beef and processing method thereof |
| 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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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: 20140423 |