CN103892290A - Method for preparing sweet-scented osmanthus beautifying sliced dried beef - Google Patents
Method for preparing sweet-scented osmanthus beautifying sliced dried beef Download PDFInfo
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- CN103892290A CN103892290A CN201410110354.1A CN201410110354A CN103892290A CN 103892290 A CN103892290 A CN 103892290A CN 201410110354 A CN201410110354 A CN 201410110354A CN 103892290 A CN103892290 A CN 103892290A
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- cube meat
- osmanthus
- raw material
- sweet
- infusion
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- Pending
Links
- 235000019082 Osmanthus Nutrition 0.000 title claims abstract description 32
- 241000333181 Osmanthus Species 0.000 title claims abstract description 32
- 235000015278 beef Nutrition 0.000 title claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 235000014101 wine Nutrition 0.000 claims abstract description 19
- 241000220317 Rosa Species 0.000 claims abstract description 9
- 230000001954 sterilising Effects 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 3
- 235000013372 meat Nutrition 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000001802 infusion Methods 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 12
- 240000002165 Osmanthus fragrans Species 0.000 claims description 11
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 235000014347 soups Nutrition 0.000 claims description 10
- 230000003796 beauty Effects 0.000 claims description 9
- 239000000047 product Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 240000001992 Angelica archangelica Species 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 5
- 241001165494 Rhodiola Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 240000005147 Syzygium aromaticum Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-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 description 4
- 241000218231 Moraceae Species 0.000 claims description 4
- 235000008708 Morus alba Nutrition 0.000 claims description 4
- 241000032846 Zanthoxylum bungeanum Species 0.000 claims description 4
- 235000020097 white wine Nutrition 0.000 claims description 4
- 240000007329 Zingiber officinale Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 4
- 235000013622 meat product Nutrition 0.000 abstract description 3
- 238000002560 therapeutic procedure Methods 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000000378 dietary Effects 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- 210000000988 Bone and Bones Anatomy 0.000 description 2
- 210000003205 Muscles Anatomy 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 208000007502 Anemia Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000016855 Biancospino Nutrition 0.000 description 1
- 210000004369 Blood Anatomy 0.000 description 1
- 210000001124 Body Fluids Anatomy 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 208000002173 Dizziness Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 240000000129 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 210000003296 Saliva Anatomy 0.000 description 1
- 210000002784 Stomach Anatomy 0.000 description 1
- 208000004371 Toothache Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003419 expectorant Effects 0.000 description 1
- 239000003172 expectorant agent Substances 0.000 description 1
- 235000002313 hawthorn Nutrition 0.000 description 1
- 235000009444 hawthorn Nutrition 0.000 description 1
- 235000009486 hawthorn Nutrition 0.000 description 1
- 235000009682 hawthorn Nutrition 0.000 description 1
- 235000009685 hawthorn Nutrition 0.000 description 1
- 235000009917 hawthorn Nutrition 0.000 description 1
- 235000013161 hawthorn Nutrition 0.000 description 1
- 235000013165 hawthorn Nutrition 0.000 description 1
- 235000013189 hawthorn Nutrition 0.000 description 1
- 235000013204 hawthorn Nutrition 0.000 description 1
- 235000013214 hawthorn Nutrition 0.000 description 1
- 235000013246 hawthorn Nutrition 0.000 description 1
- 235000017423 hawthorn Nutrition 0.000 description 1
- 230000002045 lasting Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000002035 prolonged Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001519 tissues Anatomy 0.000 description 1
- 239000011800 void 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
Abstract
The invention discloses a method for preparing sweet-scented osmanthus beautifying sliced dried beef and belongs to the field of meat product processing. The method is characterized by comprising the following process steps: treating raw materials, preparing sweet-scented osmanthus wine, boiling, baking, sterilizing, and cooking so as to obtain a finished product. The method has the beneficial effects that the problem that fresh beef is low in storage durability is solved, and the rose beautifying sliced dried beef which is unique in flavor, has the aroma of sweet-scented osmanthus and has a dietary therapy health-care effect is provided.
Description
Technical field
The present invention relates to meat products work field, especially relate to a kind of preparation method of sweet osmanthus beauty treatment dried beef.
Background technology
Beef contains rich in protein, and amino acid ratio of components pork more approaches human body needs, can improve body resistance against diseases, to after growing and performing the operation, the people of aftercare supplement lose blood, the aspect thing such as repair tissue is not suitable.Eating beef severe winter, have warm stomach effect, is help in severe winter good merchantable brand.The traditional Chinese medical science thinks, beef has tonifying middle-Jiao and Qi, nourishes effect of taste, strong muscles and bones, the breath wind that reduces phlegm, the saliva that quenches the thirst.Be applicable to the sinking of qi of middle-jiao, the body void of breathing hard, yellow dizzy people is edible for soreness of bones and muscles, anaemia prolonged illness and face.
Sweet osmanthus fragrance, can extract aromatic oil, osmanthus concrete processed, and effect that spending is used as medicine having loose cold broken knot, acting as expectorant, sweet osmanthus taste is pungent, has cough-relieving, promotes the production of body fluid, stops the effects such as toothache.Sweet osmanthus taste perfume (or spice), lasting, can cake processed, candy, and can make wine.
Not storage tolerance of fresh beef, people are processed into jerky it conventionally, and the water activity of this series products is very low, and most of bacteriums can not grow, and therefore the shelf-life is longer, the protein content of this series products is very high, belongs to the expensive goods in meat products.Existing flavor of beef jerky is single, and does not have the health-care effect of dietotherapy.
Summary of the invention
The object of the invention is to solve not storage tolerance of fresh beef, a kind of unique flavor is provided, and have the rose beauty dried beef of food therapy health effect, it has tonifying middle-Jiao and Qi, nourishes the health-care efficacy of taste.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for sweet osmanthus beauty treatment dried beef, is characterized in that: adopt the processing process of the producing of raw material processing, wine fermented with osmanthus flower, infusion, baking, sterilization, cooling, finished product, concrete operation step is as follows:
(1) raw material processing: be cut into the square cube meat of 1-4cm after fresh beef is cleaned, the cube meat cutting is put into the boiling water 55-60 minute that precooks, skim offscum, then the cube meat after precooking is pulled out cooling for subsequent use;
(2) producing of wine fermented with osmanthus flower: wine fermented with osmanthus flower is made by the raw material of following weight parts: white wine 1200-1800, dried sweet-scented osmanthus 200-250, mulberries 40-50, white sugar 80-100; After each raw material is mixed by weight, in the sealing and standing 1-2 of cool place place month, filter and remove residue and get final product;
(3) infusion: the cube meat after precooking is put into soup stock infusion 35-45 minute, after infusion completely, taking-up drains away the water again; Cube meat described in every 25000-40000g need to be allocated the soup stock of being made up of following weight portion raw material into: water is appropriate, salt 700-800, ginger 50-60, Chinese prickly ash 3-4, anistree 3-4, root of Dahurain angelica 3-4, spiceleaf 3-4, fennel seeds 3-4, cloves 3-4, fructus amomi 3-4, ginger 20-30, dried sweet-scented osmanthus 10-20, dry rose 10-20, rhodiola root 10-20, wine fermented with osmanthus flower 80-100;
(4) baking: adopt baking box that the cube meat draining away the water is toasted at 120-160 DEG C;
(5) post processing: cooling through sterilization again after cube meat baking, get product.
Beneficial effect: the invention solves not storage tolerance of fresh beef, a kind of unique flavor is provided, have the fragrance of sweet osmanthus, and there is the rose beauty dried beef of food therapy health effect.
Detailed description of the invention
embodiment 1:
A preparation method for sweet osmanthus beauty treatment dried beef, concrete operation step is as follows:
(1) raw material processing: be cut into the square cube meat of 1-4cm after fresh beef is cleaned, the cube meat cutting is put into the boiling water 55-60 minute that precooks, skim offscum, then the cube meat after precooking is pulled out cooling for subsequent use;
(2) producing of wine fermented with osmanthus flower: wine fermented with osmanthus flower is made by the raw material of following weight parts: yellow rice wine 1200-1800, dried sweet-scented osmanthus 200-250, mulberries 40-50, white sugar 100; After each raw material is mixed by weight, in the sealing and standing 1-2 of cool place place month, filter and remove residue and get final product;
(3) infusion: the cube meat after precooking is put into soup stock infusion 35-45 minute, after infusion completely, taking-up drains away the water again; Cube meat described in every 25000-40000g need to be allocated the soup stock of being made up of following weight portion raw material into: water is appropriate, salt 700-800, ginger 50-60, Chinese prickly ash 3-4, anistree 3-4, root of Dahurain angelica 3-4, spiceleaf 3-4, fennel seeds 3-4, cloves 3-4, fructus amomi 3-4, ginger 20-30, dried sweet-scented osmanthus 10-20, dry rose 10-20, rhodiola root 10-20, wine fermented with osmanthus flower 100;
(4) baking: adopt baking box that the cube meat draining away the water is toasted at 120-160 DEG C;
(5) post processing: cooling through sterilization again after cube meat baking, get product.
embodiment 2:
A preparation method for sweet osmanthus beauty treatment dried beef, concrete operation step is as follows:
(1) raw material processing: be cut into the square cube meat of 1-4cm after fresh beef is cleaned, the cube meat cutting is put into the boiling water 55-60 minute that precooks, skim offscum, then the cube meat after precooking is pulled out cooling for subsequent use;
(2) producing of wine fermented with osmanthus flower: wine fermented with osmanthus flower is made by the raw material of following weight parts: white wine 1200-1800, dried sweet-scented osmanthus 200-250, hawthorn 40-50, white sugar 80-100; After each raw material is mixed by weight, in the sealing and standing 1-2 of cool place place month, filter and remove residue and get final product;
(3) infusion: the cube meat after precooking is put into soup stock infusion 35-45 minute, after infusion completely, taking-up drains away the water again; Cube meat described in every 25000-40000g need to be allocated the soup stock of being made up of following weight portion raw material into: water is appropriate, salt 700-800, ginger 50-60, pepper 3-4, anistree 3-4, root of Dahurain angelica 3-4, spiceleaf 3-4, fennel seeds 3-4, cloves 3-4, fructus amomi 3-4, ginger 20-30, dried sweet-scented osmanthus 10-20, dry rose 10-20, rhodiola root 10-20, wine fermented with osmanthus flower 80-100;
(4) baking: adopt baking box that the cube meat draining away the water is toasted at 120-160 DEG C;
(5) post processing: cooling through sterilization again after cube meat baking, get product.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
embodiment 3:
A preparation method for sweet osmanthus beauty treatment dried beef, concrete operation step is as follows:
(1) raw material processing: be cut into the square cube meat of 1-4cm after fresh beef is cleaned, the cube meat cutting is put into the boiling water 55-60 minute that precooks, skim offscum, then the cube meat after precooking is pulled out cooling for subsequent use;
(2) producing of wine fermented with osmanthus flower: wine fermented with osmanthus flower is made by the raw material of following weight parts: white wine 1200-1800, dried sweet-scented osmanthus 200-250, dry rose 100, mulberries 40-50, brown sugar 80-100; After each raw material is mixed by weight, in the sealing and standing 1-2 of cool place place month, filter and remove residue and get final product;
(3) infusion: again the cube meat after precooking is put into soup stock infusion 45 minutes, after infusion completely, taking-up drains away the water; Cube meat described in every 25000-40000g need to be allocated the soup stock of being made up of following weight portion raw material into: water is appropriate, salt 700-800, ginger 50-60, Chinese prickly ash 3-4, anistree 3-4, root of Dahurain angelica 3-4, spiceleaf 3-4, fennel seeds 3-4, cloves 3-4, fructus amomi 3-4, ginger 20-30, dried sweet-scented osmanthus 10-20, dry rose 10-20, rhodiola root 10-20, wine fermented with osmanthus flower 80-100;
(4) baking: adopt baking box that the cube meat draining away the water is toasted at 150-170 DEG C;
(5) post processing: cooling through sterilization again after cube meat baking, get product.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a preparation method for sweet osmanthus beauty treatment dried beef, is characterized in that: adopt the processing process of the producing of raw material processing, wine fermented with osmanthus flower, infusion, baking, sterilization, cooling, finished product, concrete operation step is as follows:
(1) raw material processing: be cut into the square cube meat of 1-4cm after fresh beef is cleaned, the cube meat cutting is put into the boiling water 55-60 minute that precooks, skim offscum, then the cube meat after precooking is pulled out cooling for subsequent use;
(2) producing of wine fermented with osmanthus flower: wine fermented with osmanthus flower is made by the raw material of following weight parts: white wine 1200-1800, dried sweet-scented osmanthus 200-250, mulberries 40-50, white sugar 80-100; After each raw material is mixed by weight, in the sealing and standing 1-2 of cool place place month, filter and remove residue and get final product;
(3) infusion: the cube meat after precooking is put into soup stock infusion 35-45 minute, after infusion completely, taking-up drains away the water again; Cube meat described in every 25000-40000g need to be allocated the soup stock of being made up of following weight portion raw material into: water is appropriate, salt 700-800, ginger 50-60, Chinese prickly ash 3-4, anistree 3-4, root of Dahurain angelica 3-4, spiceleaf 3-4, fennel seeds 3-4, cloves 3-4, fructus amomi 3-4, ginger 20-30, dried sweet-scented osmanthus 10-20, dry rose 10-20, rhodiola root 10-20, wine fermented with osmanthus flower 80-100;
(4) baking: adopt baking box that the cube meat draining away the water is toasted at 120-160 DEG C;
(5) post processing: cooling through sterilization again after cube meat baking, get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410110354.1A CN103892290A (en) | 2014-03-24 | 2014-03-24 | Method for preparing sweet-scented osmanthus beautifying sliced dried beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410110354.1A CN103892290A (en) | 2014-03-24 | 2014-03-24 | Method for preparing sweet-scented osmanthus beautifying sliced dried beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103892290A true CN103892290A (en) | 2014-07-02 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410110354.1A Pending CN103892290A (en) | 2014-03-24 | 2014-03-24 | Method for preparing sweet-scented osmanthus beautifying sliced dried beef |
Country Status (1)
| Country | Link |
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| CN (1) | CN103892290A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172217A (en) * | 2014-07-08 | 2014-12-03 | 芜湖市祥荣食品有限公司 | Dry shredded meat with sweet-scented osmanthus and cheese |
| CN104187753A (en) * | 2014-07-07 | 2014-12-10 | 安徽光正食品有限公司 | Rose radix-astragali beef block |
| CN104305249A (en) * | 2014-10-29 | 2015-01-28 | 周仁祥 | Sweet-scented osmanthus flavor steamed pork and preparation method thereof |
| CN104473191A (en) * | 2014-11-25 | 2015-04-01 | 安徽中亚食品有限公司 | Fried mutton jerky with cumin and processing method thereof |
| CN107821976A (en) * | 2017-10-31 | 2018-03-23 | 苏淼 | A kind of rose beauty dried pork |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805353A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Rose youth-keeping dried pork |
| CN102805356A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Sliced dried beef with black tea flavor |
-
2014
- 2014-03-24 CN CN201410110354.1A patent/CN103892290A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805353A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Rose youth-keeping dried pork |
| CN102805356A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Sliced dried beef with black tea flavor |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187753A (en) * | 2014-07-07 | 2014-12-10 | 安徽光正食品有限公司 | Rose radix-astragali beef block |
| CN104172217A (en) * | 2014-07-08 | 2014-12-03 | 芜湖市祥荣食品有限公司 | Dry shredded meat with sweet-scented osmanthus and cheese |
| CN104305249A (en) * | 2014-10-29 | 2015-01-28 | 周仁祥 | Sweet-scented osmanthus flavor steamed pork and preparation method thereof |
| CN104473191A (en) * | 2014-11-25 | 2015-04-01 | 安徽中亚食品有限公司 | Fried mutton jerky with cumin and processing method thereof |
| CN107821976A (en) * | 2017-10-31 | 2018-03-23 | 苏淼 | A kind of rose beauty dried pork |
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Application publication date: 20140702 |
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