CN104305310A - Spicy puffed dried beef and processing method thereof - Google Patents
Spicy puffed dried beef and processing method thereof Download PDFInfo
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- CN104305310A CN104305310A CN201410496738.1A CN201410496738A CN104305310A CN 104305310 A CN104305310 A CN 104305310A CN 201410496738 A CN201410496738 A CN 201410496738A CN 104305310 A CN104305310 A CN 104305310A
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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 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
Abstract
The invention discloses spicy puffed dried beef and a processing method thereof. The spicy puffed dried beef comprises, by weight, 350-400 parts of beef, 30-40 parts of chicken skin, 20-30 parts of chanterelle, 70-80 parts of dioscorea batatas bean, 15-30 parts of matrimony vine tender leaf, 8-12 parts of cornus officinalis, 15-25 parts of cerealose, 30-40 parts of corn bud powder, 3-5 parts of pineapple leaf, 2-4 parts of camellia, 2-3 parts of fruit of Chinese magnoliavine, 1-2 parts of Ficus gasparriniana Miq.var.viri-descens, 1-3 parts of polyalthia root, 2-3 parts of marjoram, 10-15 parts of natto freeze-dried powder, 20-30 parts of chopped chilli, 10-20 parts of ginger juice, a proper amount of peanut oil, 2-4 parts of powdered pepper, 10-15 parts of cooking wine, 5-10 parts of spiced salt and 6-12 parts of a food additive. The spicy puffed dried beef has a spongy, spicy, crisp and chewy taste and a thick fragrance, contains nutrients such as chanterelle and dioscorea batatas bean, has a balanced and rich nutrition structure, has effects of benefiting intestines and stomach and can be easily digested and absorbed by the human body. The used traditional Chinese medicine components have effects of tonifying kidney and invigorating spleen, nourishing and building human body, improving appetite and improving physique.
Description
Technical field
The present invention relates to a kind of fragrant peppery expanded dried beef 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 a kind of fragrant peppery expanded dried beef and processing method thereof.
The technical solution used in the present invention is as follows:
A kind of fragrant peppery expanded dried beef, be made up of the raw material of following weight parts:
Beef 350-400, cock skin 30-40, pixie stool 20-30, Chinese yam beans 70-80, matrimony vine tender leaf 15-30, Fructus Corni 8-12, maltose 15-25, maize bud powder 30-40, pineapple leaves 3-5, camellia 2-4, fruit of Chinese magnoliavine 2-3, green fig root 1-2, forestry greenstar root 1-3, the blue 2-3 in black angle, freeze dry powder of fermented soybean 10-15, chopped chilli 20-30, ginger juice 10-20, peanut oil are appropriate, pepper powder 2-4, cooking wine 10-15, spiced salt 5-10, food additives 6-12;
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 peppery expanded dried beef of described perfume (or spice), comprises the following steps:
(1), by pineapple leaves, camellia, the fruit of Chinese magnoliavine, green fig root, forestry greenstar root, black angle orchid be crushed to 10-20 order, add 5-10 times of soak by water 1-2 hour, filter and remove residue, obtains decoction liquor;
(2), by cock skin clean up, remove foreign material and subcutaneous unnecessary grease, put into boiling water boiling to 10-15 minute, pull chopping out, sent out to clean by pixie stool bubble and tear up, the peanut oil cauldron stir-fry of putting into 6-8 maturation in the lump goes out perfume (or spice), and adding water, it is thick rotten to boil, make pulping, obtain the fragrant cock skin slurry of bacterium;
(3), by Chinese yam beans, matrimony vine tender leaf, Fructus Corni respectively removal of impurities clean, in light salt brine, soak 20-30 minute, pull out and steam to ripe soft into cage, stir and make into thick slip shape, obtain puree;
(4), chopped chilli is put into the stir-fry of stand oil pot dry fragrant, add freeze dry powder of fermented soybean, pepper powder, the spiced salt stir evenly, fine grinding is to 120-160 order, obtain fragrant peppery powder, beef is cleaned section, rub with the peppery powder of perfume (or spice), ginger juice, cooking wine and mix evenly, pickle 20-30 minute, entering cage, to steam beef firmly ripe, pulls beef out and be stranding into gruel, obtains ripe fragrant beef rotten;
(5), by rottenly for ripe fragrant beef starch with puree, bacterium fragrant cock skin, decoction liquor and surplus stock tumbling thereof stir, compacting section, expanded after, spray appropriate peanut oil, put into the dry perfume of baking box baking, to obtain final product.
Compared with prior art, advantage of the present invention is:
The fragrant peppery expanded dried beef of the present invention, loose, fragrant peppery crisp, the Chewy of mouthfeel, meat-like flavor is strong, adds the nutriment such as pixie stool, Chinese yam beans, balanced abundant nutrition structure, there is the effect of help stomach, more easily digested absorption, formula adds plurality of Chinese composition simultaneously, energy kidney and spleen invigorating, strengthening by means of tonics, improve a poor appetite, improve physique.
Detailed description of the invention
A kind of fragrant peppery expanded dried beef, be made up of the raw material of following weight (gram):
Beef 400, cock skin 40, pixie stool 30, Chinese yam beans 80, matrimony vine tender leaf 30, Fructus Corni 12, maltose 25, maize bud powder 40, pineapple leaves 5, camellia 4, the fruit of Chinese magnoliavine 3, green fig root 2, forestry greenstar root 3, black angle orchid 3, freeze dry powder of fermented soybean 15, chopped chilli 30, ginger juice 20, peanut oil are appropriate, pepper powder 4, cooking wine 15, the spiced salt 10, food additives 12;
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 peppery expanded dried beef of described perfume (or spice), comprises the following steps:
(1), by pineapple leaves, camellia, the fruit of Chinese magnoliavine, green fig root, forestry greenstar root, black angle orchid be crushed to 10-20 order, add 5-10 times of soak by water 1-2 hour, filter and remove residue, obtains decoction liquor;
(2), by cock skin clean up, remove foreign material and subcutaneous unnecessary grease, put into boiling water boiling to 15 minute, pull chopping out, sent out to clean by pixie stool bubble and tear up, the peanut oil cauldron stir-fry of putting into 8 maturations in the lump goes out perfume (or spice), and adding water, it is thick rotten to boil, make pulping, obtain the fragrant cock skin slurry of bacterium;
(3), by Chinese yam beans, matrimony vine tender leaf, Fructus Corni respectively removal of impurities clean, soak 30 minutes in light salt brine, pull out and steam to ripe soft into cage, stir and make into thick slip shape, obtain puree;
(4), chopped chilli is put into the stir-fry of stand oil pot dry fragrant, add freeze dry powder of fermented soybean, pepper powder, the spiced salt stir evenly, fine grinding is to 160 orders, obtain fragrant peppery powder, beef is cleaned section, rub with the peppery powder of perfume (or spice), ginger juice, cooking wine and mix evenly, pickle 30 minutes, entering cage, to steam beef firmly ripe, pulls beef out and be stranding into gruel, obtains ripe fragrant beef rotten;
(5), by rottenly for ripe fragrant beef starch with puree, bacterium fragrant cock skin, decoction liquor and surplus stock tumbling thereof stir, compacting section, expanded after, spray appropriate peanut oil, put into the dry perfume of baking box baking, to obtain final product.
Claims (2)
1. the peppery expanded dried beef of perfume (or spice), it is characterized in that being made up of the raw material of following weight parts:
Beef 350-400, cock skin 30-40, pixie stool 20-30, Chinese yam beans 70-80, matrimony vine tender leaf 15-30, Fructus Corni 8-12, maltose 15-25, maize bud powder 30-40, pineapple leaves 3-5, camellia 2-4, fruit of Chinese magnoliavine 2-3, green fig root 1-2, forestry greenstar root 1-3, the blue 2-3 in black angle, freeze dry powder of fermented soybean 10-15, chopped chilli 20-30, ginger juice 10-20, peanut oil are appropriate, pepper powder 2-4, cooking wine 10-15, spiced salt 5-10, food additives 6-12;
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 fragrant peppery expanded dried beef as claimed in claim 1, is characterized in that comprising the following steps:
(1), by pineapple leaves, camellia, the fruit of Chinese magnoliavine, green fig root, forestry greenstar root, black angle orchid be crushed to 10-20 order, add 5-10 times of soak by water 1-2 hour, filter and remove residue, obtains decoction liquor;
(2), by cock skin clean up, remove foreign material and subcutaneous unnecessary grease, put into boiling water boiling to 10-15 minute, pull chopping out, sent out to clean by pixie stool bubble and tear up, the peanut oil cauldron stir-fry of putting into 6-8 maturation in the lump goes out perfume (or spice), and adding water, it is thick rotten to boil, make pulping, obtain the fragrant cock skin slurry of bacterium;
(3), by Chinese yam beans, matrimony vine tender leaf, Fructus Corni respectively removal of impurities clean, in light salt brine, soak 20-30 minute, pull out and steam to ripe soft into cage, stir and make into thick slip shape, obtain puree;
(4), chopped chilli is put into the stir-fry of stand oil pot dry fragrant, add freeze dry powder of fermented soybean, pepper powder, the spiced salt stir evenly, fine grinding is to 120-160 order, obtain fragrant peppery powder, beef is cleaned section, rub with the peppery powder of perfume (or spice), ginger juice, cooking wine and mix evenly, pickle 20-30 minute, entering cage, to steam beef firmly ripe, pulls beef out and be stranding into gruel, obtains ripe fragrant beef rotten;
(5), by rottenly for ripe fragrant beef starch with puree, bacterium fragrant cock skin, decoction liquor and surplus stock tumbling thereof stir, compacting section, expanded after, spray appropriate peanut oil, put into the dry perfume of baking box baking, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410496738.1A CN104305310A (en) | 2014-09-25 | 2014-09-25 | Spicy puffed dried beef and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410496738.1A CN104305310A (en) | 2014-09-25 | 2014-09-25 | Spicy puffed dried beef and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104305310A true CN104305310A (en) | 2015-01-28 |
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| CN201410496738.1A Pending CN104305310A (en) | 2014-09-25 | 2014-09-25 | Spicy puffed dried beef and processing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108634210A (en) * | 2018-05-16 | 2018-10-12 | 重庆辣天下餐饮管理有限公司 | A kind of beef preparation method and its beef, beef take out packet and production method |
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| CN103238863A (en) * | 2013-05-31 | 2013-08-14 | 重庆市蓬江食品有限公司 | Preparing technology of cantonese dried beef |
| CN103271363A (en) * | 2013-05-30 | 2013-09-04 | 重庆市蓬江食品有限公司 | Processing technology of spicy roast beef |
| CN103504323A (en) * | 2013-09-23 | 2014-01-15 | 胡海山 | Manufacturing method of spicy beef jerky |
| CN103734759A (en) * | 2013-12-18 | 2014-04-23 | 芜湖中路实业有限责任公司 | Spicy dried beef and processing method thereof |
| CN104041835A (en) * | 2014-06-26 | 2014-09-17 | 贵州梵净山生态农业股份有限公司 | Spicy beef jerky and processing method thereof |
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| CN103271363A (en) * | 2013-05-30 | 2013-09-04 | 重庆市蓬江食品有限公司 | Processing technology of spicy roast beef |
| CN103238863A (en) * | 2013-05-31 | 2013-08-14 | 重庆市蓬江食品有限公司 | Preparing technology of cantonese dried beef |
| CN103504323A (en) * | 2013-09-23 | 2014-01-15 | 胡海山 | Manufacturing method of spicy beef jerky |
| CN103734759A (en) * | 2013-12-18 | 2014-04-23 | 芜湖中路实业有限责任公司 | Spicy dried beef and processing method thereof |
| CN104041835A (en) * | 2014-06-26 | 2014-09-17 | 贵州梵净山生态农业股份有限公司 | Spicy beef jerky and processing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108634210A (en) * | 2018-05-16 | 2018-10-12 | 重庆辣天下餐饮管理有限公司 | A kind of beef preparation method and its beef, beef take out packet and production method |
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