CN104305239A - Bamboo-fragrant baked dried beef and processing method thereof - Google Patents

Bamboo-fragrant baked dried beef and processing method thereof Download PDF

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Publication number
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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China
Prior art keywords
powder
bamboo
parts
fragrant
beef
Prior art date
Application number
CN201410496814.9A
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Chinese (zh)
Inventor
黄国友
Original Assignee
安徽省百益食品有限公司
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Priority to CN201410496814.9A priority Critical patent/CN104305239A/en
Publication of CN104305239A publication Critical patent/CN104305239A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives

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

The fragrant roast beef of a kind of bamboo is done and processing method

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.
CN201410496814.9A 2014-09-25 2014-09-25 Bamboo-fragrant baked dried beef and processing method thereof CN104305239A (en)

Priority Applications (1)

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Application Number Priority Date Filing Date Title
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Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
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
CN105011182A (en) * 2015-06-27 2015-11-04 安徽光正食品有限公司 Preparation method of beef jerky capable of nourishing hearts and soothing nerves
CN105011197A (en) * 2015-06-12 2015-11-04 滁州市百年食品有限公司 Preparation method of beef sauce capable of clearing heat and relieving fidgetness
CN105011190A (en) * 2015-06-12 2015-11-04 滁州市百年食品有限公司 Preparation method of lung ventilation promoting honey beef roll
CN105011181A (en) * 2015-06-27 2015-11-04 安徽光正食品有限公司 Preparation method of beef jerky capable of reducing blood pressure
CN105011180A (en) * 2015-06-27 2015-11-04 安徽光正食品有限公司 Preparation method of marinated fragrant beef jerky capable of guiding qi downward
CN105029454A (en) * 2015-06-12 2015-11-11 滁州市百年食品有限公司 Preparation method of minty sliced dried beef
CN105029453A (en) * 2015-06-12 2015-11-11 滁州市百年食品有限公司 Preparation method of crispy yolk beef rolls
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
CN105029456A (en) * 2015-06-27 2015-11-11 安徽光正食品有限公司 Preparation method of blood-replenishing Qi-tonifying sliced dried beef
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
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
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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CN103222633A (en) * 2013-03-27 2013-07-31 蚌埠市丰牧牛羊肉制品有限责任公司 Pumpkin, spirulina and vinegar fragrance beef jerky and preparation method thereof
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CN103222633A (en) * 2013-03-27 2013-07-31 蚌埠市丰牧牛羊肉制品有限责任公司 Pumpkin, spirulina and vinegar fragrance beef jerky and preparation method thereof
CN103932211A (en) * 2014-03-21 2014-07-23 五河童师傅食品有限公司 Hawthorn dried beef

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Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105029454A (en) * 2015-06-12 2015-11-11 滁州市百年食品有限公司 Preparation method of minty sliced dried beef
CN105029453A (en) * 2015-06-12 2015-11-11 滁州市百年食品有限公司 Preparation method of crispy yolk beef rolls
CN105011197A (en) * 2015-06-12 2015-11-04 滁州市百年食品有限公司 Preparation method of beef sauce capable of clearing heat and relieving fidgetness
CN105011190A (en) * 2015-06-12 2015-11-04 滁州市百年食品有限公司 Preparation method of lung ventilation promoting honey beef roll
CN105029456A (en) * 2015-06-27 2015-11-11 安徽光正食品有限公司 Preparation method of blood-replenishing Qi-tonifying sliced dried beef
CN105011181A (en) * 2015-06-27 2015-11-04 安徽光正食品有限公司 Preparation method of beef jerky capable of reducing blood pressure
CN105011180A (en) * 2015-06-27 2015-11-04 安徽光正食品有限公司 Preparation method of marinated fragrant beef jerky capable of guiding qi downward
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
CN105011182A (en) * 2015-06-27 2015-11-04 安徽光正食品有限公司 Preparation method of beef jerky capable of nourishing hearts and soothing nerves
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
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
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
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
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