CN104305239A - Bamboo-fragrant baked dried beef and processing method thereof - Google Patents
Bamboo-fragrant baked dried beef and processing method thereof Download PDFInfo
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- CN104305239A CN104305239A CN201410496814.9A CN201410496814A CN104305239A CN 104305239 A CN104305239 A CN 104305239A CN 201410496814 A CN201410496814 A CN 201410496814A CN 104305239 A CN104305239 A CN 104305239A
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- 241000353135 Psenopsis anomala Species 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Seasonings (AREA)
Abstract
The invention discloses bamboo-fragrant baked dried beef and a processing method thereof. The bamboo-fragrant baked dried beef comprises, by weight, 250-300 parts of beef, 40-60 parts of fresh bamboo leaf, 10-20 parts of food-grade bamboo vinegar, 1-3 parts of Chinese prickly ash powder, 2-3 parts of powdered pepper, 6-8 parts of white sesame powder, 1-2 parts of melon seed powder, 10-20 parts of soybean sauce, 3-5 parts of non-dairy creamer, 10-18 parts of spiced salt, 1-3 parts of griffith phymatopsis, 2-3 parts of dandelion, 2-3 parts of pseudo-ginseng flower, 1-3 parts of mint grass, a proper amount of peony seed oil and 5-8 parts of a food additive. Beef is preserved by the fresh bamboo leaf and traditional Chinese medicine extract and then is steamed to form the bamboo-fragrant baked dried beef so that effects of removing odor and improving fragrance are obtained and good health functions of removing free radical, resisting oxidation, resisting aging, reducing blood sugar and improving immunity are obtained. Through baking with spice for seasoning, the bamboo-fragrant baked dried beef has a thick bamboo fragrance, a crisp taste and a good local flavor and is suitable for various people.
Description
Technical field
The present invention relates to the fragrant roast beef of a kind of bamboo to do and processing method, 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 fragrant roast beef of a kind of bamboo is the object of the present invention is to provide to do and processing method.
The technical solution used in the present invention is as follows:
The fragrant roast beef of a kind of bamboo is done, and is be made up of the raw material of following weight parts:
Beef 250-300, fresh leaf of bamboo 40-60, food-grade bamboo vinegar 10-20, zanthoxylum powder 1-3, pepper powder 2-3, white sesameseed powder 6-8, fragrant squash seed meal 1-2, soy sauce 10-20, vegetable fat powder 3-5, spiced salt 10-18, bigfruit phymatopsis herb 1-3, dandelion 2-3, sanchi flower 2-3, peppermint grass 1-3, peony seed oil are appropriate, food additives 5-8;
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 that the fragrant roast beef of described bamboo is dry, comprises the following steps:
(1), by bigfruit phymatopsis herb, dandelion, sanchi flower, peppermint grass add 5-10 times of soak by water 1-2 hour, filter and remove residue, obtains decoction liquor;
(2) dried and crushed after, the fresh leaf of bamboo being cleaned, obtain the fresh powder of the leaf of bamboo, stir with decoction liquor, the spiced salt, to clean the tumbling of stripping and slicing beef even with removal of impurities, enters tank and pickle 12-24 hour, puts into food steamer and steam ripe perfume (or spice) pouring out, pull out and wash away leaf powder, cutting is in blocks, and hot-air seasoning, obtains jerked beef sheet;
(3), by zanthoxylum powder, pepper powder, white sesameseed powder, fragrant squash seed meal, food additives, vegetable fat powder enter pot and fry to dry fragrant, again refine to 160-200 order, obtain ripe face powder;
(4), by jerked beef sheet and food-grade bamboo vinegar, soy sauce stir, enter cage and steam sauce liquid and receive dry, pull spray peony seed oil out, then wrap up in and be coated with ripe face powder, put into the ripe perfume (or spice) of baking on bamboo charcoal fire, to obtain final product.
Compared with prior art, advantage of the present invention is:
The fragrant roast beef of bamboo of the present invention is done, steam after adopting the fresh leaf of bamboo and traditional Chinese medicine extraction component cured beef, raw meat Titian of dispelling has the health care that good scavenging free radicals is anti-oxidant, anti-ageing, hypoglycemic, improve immunity simultaneously, add spice baking more tasty, merge new and graceful bamboo fragrant, simply aromatic, local flavor is pure, is applicable to various crowd and eats.
Detailed description of the invention
The fragrant roast beef of a kind of bamboo is done, and is made up of the raw material of following weight (gram):
Beef 300, the fresh leaf of bamboo 60, food-grade bamboo vinegar 20, zanthoxylum powder 3, pepper powder 3, white sesameseed powder 8, fragrant squash seed meal 2, soy sauce 20, vegetable fat powder 5, the spiced salt 18, bigfruit phymatopsis herb 3, dandelion 3, sanchi flower 3, peppermint grass 3, peony seed oil are appropriate, food additives 8;
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 15, 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 that the fragrant roast beef of described bamboo is dry, comprises the following steps:
(1), by bigfruit phymatopsis herb, dandelion, sanchi flower, peppermint grass add 10 times of soak by water 2 hours, filter and remove residue, obtains decoction liquor;
(2) dried and crushed after, the fresh leaf of bamboo being cleaned, obtain the fresh powder of the leaf of bamboo, stir with decoction liquor, the spiced salt, to clean the tumbling of stripping and slicing beef even with removal of impurities, enters tank and pickle 24 hours, puts into food steamer and steam ripe perfume (or spice) pouring out, pull out and wash away leaf powder, cutting is in blocks, and hot-air seasoning, obtains jerked beef sheet;
(3), by zanthoxylum powder, pepper powder, white sesameseed powder, fragrant squash seed meal, food additives, vegetable fat powder enter pot and fry to dry fragrant, again refine to 200 orders, obtain ripe face powder;
(4), by jerked beef sheet and food-grade bamboo vinegar, soy sauce stir, enter cage and steam sauce liquid and receive dry, pull spray peony seed oil out, then wrap up in and be coated with ripe face powder, put into the ripe perfume (or spice) of baking on bamboo charcoal fire, to obtain final product.
Claims (2)
1. the fragrant roast beef of bamboo is done, and it is characterized in that being made up of the raw material of following weight parts:
Beef 250-300, fresh leaf of bamboo 40-60, food-grade bamboo vinegar 10-20, zanthoxylum powder 1-3, pepper powder 2-3, white sesameseed powder 6-8, fragrant squash seed meal 1-2, soy sauce 10-20, vegetable fat powder 3-5, spiced salt 10-18, bigfruit phymatopsis herb 1-3, dandelion 2-3, sanchi flower 2-3, peppermint grass 1-3, peony seed oil are appropriate, food additives 5-8;
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. the processing method that the fragrant roast beef of bamboo as claimed in claim 1 is dry, is characterized in that comprising the following steps:
(1), by bigfruit phymatopsis herb, dandelion, sanchi flower, peppermint grass add 5-10 times of soak by water 1-2 hour, filter and remove residue, obtains decoction liquor;
(2) dried and crushed after, the fresh leaf of bamboo being cleaned, obtain the fresh powder of the leaf of bamboo, stir with decoction liquor, the spiced salt, to clean the tumbling of stripping and slicing beef even with removal of impurities, enters tank and pickle 12-24 hour, puts into food steamer and steam ripe perfume (or spice) pouring out, pull out and wash away leaf powder, cutting is in blocks, and hot-air seasoning, obtains jerked beef sheet;
(3), by zanthoxylum powder, pepper powder, white sesameseed powder, fragrant squash seed meal, food additives, vegetable fat powder enter pot and fry to dry fragrant, again refine to 160-200 order, obtain ripe face powder;
(4), by jerked beef sheet and food-grade bamboo vinegar, soy sauce stir, enter cage and steam sauce liquid and receive dry, pull spray peony seed oil out, then wrap up in and be coated with ripe face powder, put into the ripe perfume (or spice) of baking on bamboo charcoal fire, to obtain final product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410496814.9A CN104305239A (en) | 2014-09-25 | 2014-09-25 | Bamboo-fragrant baked dried beef and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410496814.9A CN104305239A (en) | 2014-09-25 | 2014-09-25 | Bamboo-fragrant baked dried beef and processing method thereof |
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| CN104305239A true CN104305239A (en) | 2015-01-28 |
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| CN201410496814.9A Pending CN104305239A (en) | 2014-09-25 | 2014-09-25 | Bamboo-fragrant baked dried beef and processing method thereof |
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| CN104970376A (en) * | 2015-07-20 | 2015-10-14 | 合肥梅香园禽蛋制品有限公司 | Preparation method of roasted fragrant alcohol-dispelling sliced dried beef and preparation method |
| CN104970377A (en) * | 2015-07-20 | 2015-10-14 | 合肥梅香园禽蛋制品有限公司 | Beef roll mingled with strips , and preparation method of beef roll |
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| CN105146546A (en) * | 2015-06-27 | 2015-12-16 | 安徽光正食品有限公司 | Preparation method of stomach invigorating and digestion promoting beef jerky |
| CN105231158A (en) * | 2015-07-20 | 2016-01-13 | 合肥梅香园禽蛋制品有限公司 | Flavored haw-containing beef paste preparation method |
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| CN105533462A (en) * | 2015-12-10 | 2016-05-04 | 温州雏鹰科技有限公司 | Highland barley flavored beef jerky with barley fragrance and preparation method of highland barley flavored beef jerky |
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| CN105029460A (en) * | 2015-07-20 | 2015-11-11 | 合肥梅香园禽蛋制品有限公司 | Spicy beef brown rice roll and preparation method thereof |
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| CN105054087A (en) * | 2015-07-20 | 2015-11-18 | 合肥梅香园禽蛋制品有限公司 | Tea-flavored beef jerky capable of improving eyesight and preparation method of tea-flavored beef jerky |
| CN105077304A (en) * | 2015-07-20 | 2015-11-25 | 合肥梅香园禽蛋制品有限公司 | Refreshing beef roll with fragrance of preserved meat and preparation method of refreshing beef roll |
| CN105124620A (en) * | 2015-07-20 | 2015-12-09 | 合肥梅香园禽蛋制品有限公司 | Intestine-moistening sweet pepper beef roll and preparation method thereof |
| CN104970377A (en) * | 2015-07-20 | 2015-10-14 | 合肥梅香园禽蛋制品有限公司 | Beef roll mingled with strips , and preparation method of beef roll |
| CN105231158A (en) * | 2015-07-20 | 2016-01-13 | 合肥梅香园禽蛋制品有限公司 | Flavored haw-containing beef paste preparation method |
| CN105495367A (en) * | 2015-12-10 | 2016-04-20 | 温州雏鹰科技有限公司 | Lemon and mint flavored sliced dried beef and preparation method thereof |
| CN105533462A (en) * | 2015-12-10 | 2016-05-04 | 温州雏鹰科技有限公司 | Highland barley flavored beef jerky with barley fragrance and preparation method of highland barley flavored beef jerky |
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Application publication date: 20150128 |