CN104305237A - Garlic-fragrant dried beef and processing method thereof - Google Patents

Abstract

The invention discloses garlic-fragrant dried beef and a processing method thereof. The garlic-fragrant dried beef comprises, by weight, 500-800 parts of beef, 20-40 parts of seed melon juice, 25-40 parts of mature vinegar, 50-80 parts of purple-skin garlic, 20-30 parts of matrimony vine bud, 18-25 parts of green pawpaw powder, 8-10 parts of coffee powder, 1-2 parts of ginseng leaf, 2-3 parts of sarcopyramis parvifolia, 2-3 parts of Ficus erecta Thunb. var., 1-2 parts of lindera aggregata leaf, 10-15 parts of ampelopsin grossedentata, 15-30 parts of table salt, a proper amount of olive oil and 6-10 parts of a food additive. Garlic is preserved by vinegar so that greasy feeling and odor are removed and digestion is promoted. The used traditional Chinese medicine beneficial components have effects of resisting bacteria and diminishing inflammation, warming middle and regulating qi, clearing heat and removing toxins, and helping digestion and promoting appetite and can be reasonably combined with other nutrients. The garlic-fragrant dried beef is rich in nutrients, has beef and garlic fragrances, a fragrant and crisp taste and a unique local flavor, can promote appetite by frequent eating and can improve immunity.

Description

The fragrant dried beef of a kind of garlic and processing method thereof

Technical field

The present invention relates to the fragrant dried beef of a kind of garlic and processing method thereof, belong to food processing technology field.

Background technology

In recent years, along with nutrition, hygienic development, market demand is safer, convenient, nutrition and distinctive dry meat products, and people it is also proposed higher requirement consumer to meat products and are no longer confined to common mouthfeel and meat for the requirement of meat products.

Along with recreation is popular gradually, the consumption figure of leisure food is more and more large, and meat products processing industry, as an important component part of food industry, also complies with the development trend of this Leisure orchards.The invention provides a kind of convenient and swift, taste enriches, the leisure flavor meat goods of nutrition and health care, has wide market prospects.

Summary of the invention

The object of the present invention is to provide the fragrant dried beef of a kind of garlic and processing method thereof.

The technical solution used in the present invention is as follows:

The fragrant dried beef of a kind of garlic, be made up of the raw material of following weight parts:

Beef 500-800, seed melon juice 20-40, mature vinegar 25-40, purple garlic 50-80, medlar bud 20-30, green papaya powder 18-25, ground coffee 8-10, folium panacis japonici cum caule 1-2, meat fringe grass 2-3, milk root 2-3, combined spicebush leaf 1-2, vine tea 10-15, salt 15-30, olive oil are appropriate, food additives 6-10;

Described food additives are made up of the raw material of following weight parts: wire-drawing protein 80-100, dry ant powder 1-2, lactoferrin 3-5, mud snail polypeptide 2-3, balsam pear powder 10-15, bamboo rice 5-8, leek 15-25, barley young leaf 10-15, sweet potato tender leaf 10-15, undaria pinnitafida 10-15, wild cabbage tender leaf 10-15, matcha powder 8-12, coix seed oil 5-8, chrysanthemum wine are appropriate;

Described food additives preparation method be: a, fresh barley young leaf, sweet potato tender leaf, undaria pinnitafida, wild cabbage tender leaf are rinsed well, add 1-2 times of water and make pulping, obtain blue or green juice, boil to ripe perfume (or spice), freeze-drying is pulverized, and obtains green juice powder; B, to be cleaned by leek and drain, add leek 0.5-1 chrysanthemum wine doubly and rub and admix the real sealing and standing 7-10 days of tank pressure, strand wears into slurry, obtains leek sauce; C, leek sauce, green juice powder and other surplus stocks to be stirred, extruding, expanded after, it is dry fragrant to put into roasting fragrant baking, then is crushed to 80-120 order, to obtain final product.

The processing method of the fragrant dried beef of described garlic, comprises the following steps:

(1), by ginseng leaf, meat fringe grass, milk root, combined spicebush leaf, vine tea be crushed to 10-20 order, add 5-8 times of soak by water 1-2 hour, filter and remove residue, obtains decoction liquor;

(2), by purple garlic remove the peel stalk to clean, stir with mature vinegar, decoction liquor, enter tank and pickle 7-10 days, pull garlic grain out, enter cage and steam well-done, roll fragmentation, make into Rong's shape, obtain health care garlic solvent, pickling liquid is stand-by;

(3), by beef removal of impurities section is cleaned, even with salt, pickling liquid tumbling, pickle 1-2 hour, put into food steamer and steam ripe perfume (or spice), take out after dried beef slices rinses and drain, be stranding into gruel, obtain fragrant cooked beef rotten;

(4), by medlar bud clean and add seed melon juice and make pulping, other surplus stocks added except olive oil stir, and boil to ripe perfume (or spice), add beef gruel, the rolling of health care garlic solvent is mixed evenly, briquet, cutting is in blocks, put into the frying of olive oil cauldron to crisp, pull de-oiling out and dry, to obtain final product.

Compared with prior art, advantage of the present invention is:

The fragrant dried beef of garlic of the present invention, add vinegar liquid pickling garlic, can separate and greasyly remove raw meat, help digest, add Chinese medicine beneficiating ingredient simultaneously, have in anti-inflammation, temperature regulate the flow of vital energy, effect of clearing heat and detoxicating, digesting and appetizing, reasonable with other nutritional labeling compatibilities, nutritious, merge meat perfume, garlic is fragrant, aromatic crisp, unique flavor, normal food can improve a poor appetite, and improves disease-resistant physique.

Detailed description of the invention

The fragrant dried beef of a kind of garlic, be made up of the raw material of following weight (gram):

Beef 800, seed melon juice 40, mature vinegar 40, purple garlic 80, medlar bud 30, green papaya powder 25, ground coffee 10, folium panacis japonici cum caule 2, meat fringe grass 3, milk root 3, combined spicebush leaf 2, vine tea 15, salt 20, olive oil are appropriate, food additives 10;

Described food additives are made up of the raw material of following weight (gram): wire-drawing protein 100, dry ant powder 2, lactoferrin 5, mud snail polypeptide 3, balsam pear powder 15, bamboo rice 8, leek 25, barley young leaf 15, sweet potato tender leaf 15, undaria pinnitafida 15, wild cabbage tender leaf 15, matcha powder 12, coix seed oil 8, chrysanthemum wine are appropriate;

Described food additives preparation method be: a, fresh barley young leaf, sweet potato tender leaf, undaria pinnitafida, wild cabbage tender leaf are rinsed well, add 2 times of water and make pulping, obtain blue or green juice, boil to ripe perfume (or spice), freeze-drying is pulverized, and obtains green juice powder; B, to be cleaned by leek and drain, the chrysanthemum wine adding leek 1 times is rubbed and is admixed the real sealing and standing of tank pressure 10 days, and strand wears into slurry, obtains leek sauce; C, leek sauce, green juice powder and other surplus stocks to be stirred, extruding, expanded after, it is dry fragrant to put into roasting fragrant baking, then is crushed to 120 orders, to obtain final product.

The processing method of the fragrant dried beef of described garlic, comprises the following steps:

(1), by ginseng leaf, meat fringe grass, milk root, combined spicebush leaf, vine tea be crushed to 20 orders, add 8 times of soak by water 2 hours, filter and remove residue, obtains decoction liquor;

(2), by purple garlic remove the peel stalk to clean, stir with mature vinegar, decoction liquor, enter tank and pickle 10 days, pull garlic grain out, enter cage and steam well-done, roll fragmentation, make into Rong's shape, obtain health care garlic solvent, pickling liquid is stand-by;

(3), by beef removal of impurities section is cleaned, even with salt, pickling liquid tumbling, pickle 2 hours, put into food steamer and steam ripe perfume (or spice), take out after dried beef slices rinses and drain, be stranding into gruel, obtain fragrant cooked beef rotten;

(4), by medlar bud clean and add seed melon juice and make pulping, other surplus stocks added except olive oil stir, and boil to ripe perfume (or spice), add beef gruel, the rolling of health care garlic solvent is mixed evenly, briquet, cutting is in blocks, put into the frying of olive oil cauldron to crisp, pull de-oiling out and dry, to obtain final product.

Claims (2)

1. the fragrant dried beef of garlic, it is characterized in that being made up of the raw material of following weight parts:

Beef 500-800, seed melon juice 20-40, mature vinegar 25-40, purple garlic 50-80, medlar bud 20-30, green papaya powder 18-25, ground coffee 8-10, folium panacis japonici cum caule 1-2, meat fringe grass 2-3, milk root 2-3, combined spicebush leaf 1-2, vine tea 10-15, salt 15-30, olive oil are appropriate, food additives 6-10;

Described food additives are made up of the raw material of following weight parts: wire-drawing protein 80-100, dry ant powder 1-2, lactoferrin 3-5, mud snail polypeptide 2-3, balsam pear powder 10-15, bamboo rice 5-8, leek 15-25, barley young leaf 10-15, sweet potato tender leaf 10-15, undaria pinnitafida 10-15, wild cabbage tender leaf 10-15, matcha powder 8-12, coix seed oil 5-8, chrysanthemum wine are appropriate;

Described food additives preparation method be: a, fresh barley young leaf, sweet potato tender leaf, undaria pinnitafida, wild cabbage tender leaf are rinsed well, add 1-2 times of water and make pulping, obtain blue or green juice, boil to ripe perfume (or spice), freeze-drying is pulverized, and obtains green juice powder; B, to be cleaned by leek and drain, add leek 0.5-1 chrysanthemum wine doubly and rub and admix the real sealing and standing 7-10 days of tank pressure, strand wears into slurry, obtains leek sauce; C, leek sauce, green juice powder and other surplus stocks to be stirred, extruding, expanded after, it is dry fragrant to put into roasting fragrant baking, then is crushed to 80-120 order, to obtain final product.

2. a processing method for the fragrant dried beef of garlic as claimed in claim 1, is characterized in that comprising the following steps:

(1), by ginseng leaf, meat fringe grass, milk root, combined spicebush leaf, vine tea be crushed to 10-20 order, add 5-8 times of soak by water 1-2 hour, filter and remove residue, obtains decoction liquor;

(2), by purple garlic remove the peel stalk to clean, stir with mature vinegar, decoction liquor, enter tank and pickle 7-10 days, pull garlic grain out, enter cage and steam well-done, roll fragmentation, make into Rong's shape, obtain health care garlic solvent, pickling liquid is stand-by;

(3), by beef removal of impurities section is cleaned, even with salt, pickling liquid tumbling, pickle 1-2 hour, put into food steamer and steam ripe perfume (or spice), take out after dried beef slices rinses and drain, be stranding into gruel, obtain fragrant cooked beef rotten;

(4), by medlar bud clean and add seed melon juice and make pulping, other surplus stocks added except olive oil stir, and boil to ripe perfume (or spice), add beef gruel, the rolling of health care garlic solvent is mixed evenly, briquet, cutting is in blocks, put into the frying of olive oil cauldron to crisp, pull de-oiling out and dry, to obtain final product.