CN104366520A - Jerky with fragrance of blueberry milk tea and processing method thereof - Google Patents
Jerky with fragrance of blueberry milk tea and processing method thereof Download PDFInfo
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- CN104366520A CN104366520A CN201410533521.3A CN201410533521A CN104366520A CN 104366520 A CN104366520 A CN 104366520A CN 201410533521 A CN201410533521 A CN 201410533521A CN 104366520 A CN104366520 A CN 104366520A
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- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 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 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
- 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
- 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
-
- 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
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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)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a jerky with fragrance of blueberry milk tea and a processing method thereof. The jerky is prepared from the following raw materials by weight: 300-400 parts of beef, 20-30 parts of blueberry, 15-30 parts of Choerospondias axillaris, 8-15 parts of hibiscus manihot, 10-15 parts of aralia elata seem, 8-12 parts of Ampelopsis grossedentata, 3-6 parts of cocoa powder, 10-15 parts of papaya powder, 6-8 parts of skim milk powder, 60-80 parts of champagne, 2-3 parts of acanthopanax bark, 2-3 parts of butterflybush flower, 2-3 parts of maidenhair, 1-2 parts of menthol crystals, 2-3 parts of lotus stamen, 10-20 parts of salt and a proper amount of nutrition and health care liquid. The prepared jerky with fragrance of blueberry milk tea is supplemented with blueberry flavor and milk tea fragrance, is crisp, tender, unique in flavor, rich in nutrition and high in health care value, can promote digestion and absorption and enhance immune function, and has the effects of nourishing heart, soothe the nerves, moistening skin, beautifying, improving sleep quality, eliminating fatigue, blackening and moistening hair and energizing.
Description
Technical field
The present invention relates to the fragrant jerky of a kind of blueberry milk tea and processing method thereof, belong to food processing technology field.
Background technology
Meat product is food necessary in people's daily life, and the kind of meat is a lot, and what we generally ate now has pork, mutton, beef etc., and variety protection is dull, and the fresh meat holding time is shorter.Jerky meat is pickled processing obtain, Yin Qiyi preserves, instant, very popular, but traditional jerky, because raw material is single, can not meet the composite request of people to the local flavor of jerky food, hallmark, trophism, a kind of nutriment enriches, health value is high, mouthfeel is good, the dried meat product of unique flavor, be badly in need of Development and Production, meet the need of market.
Summary of the invention
The object of the present invention is to provide that a kind of nutriment enriches, health value is high, mouthfeel is good, the fragrant jerky of the blueberry milk tea of unique flavor and processing method thereof, cater to the needs of more consumers.
For achieving the above object, the technical solution used in the present invention is as follows:
The fragrant jerky of a kind of blueberry milk tea, is made up of the raw material of following weight portion:
Beef 300-400, blueberry 20-30, Spondias axillaris 15-30, Hibiscus manihot flower 8-15, thorn tender bud 10-15, vine tea 8-12, cocoa power 3-6, papaya powder 10-15, skimmed milk power 6-8, champagne 60-80, cortex acanthopanacis 2-3, butterflybush flower 2-3, maidenhair 2-3, peppermint grass 1-2, stamen nelumbini 2-3, salt 10-20, nourishing health care liquid are appropriate;
Described nourishing health care liquid is made up of the raw material of following weight portion: Ilex paraguarensis 10-20, foreign chrysanthemum 8-10, seed of Chinese dodder 3-5, lucidum spore powder 3-5, Radix Codonopsis 4-6, fruit of Chinese magnoliavine 6-8, sweet mary 5-8, Seabuckthorn Oil 20-30, lentinan 1-2, royal jelly 10-15, probio 1-2, rice wine 200-250;
Described nutritious flavouring agent preparation method be:
A, post-drying is cleaned in foreign chrysanthemum, the seed of Chinese dodder, Radix Codonopsis, the fruit of Chinese magnoliavine, sweet mary removal of impurities, ultramicro grinding, pour in the lump in rice wine with lucidum spore powder, stir, sealing and standing 7-10 days, melt cinder is separated, filter residue adds 3-5 times of soak by water, filter and remove residue, and filtrate is concentrated into paste, mix with soak, obtain medicinal liquor;
B, Ilex paraguarensis is added 2-3 flooding, each amount of water be 8-12 that tea is heavy doubly, lixiviate 5-10 minute at 85-92 DEG C, filters merging filtrate, obtains Ilex paraguarensis juice;
C, medicinal liquor, Ilex paraguarensis juice and other surplus stocks to be stirred, to obtain final product.
The processing method of the fragrant jerky of described blueberry milk tea, comprises the following steps:
(1), by beef removal of impurities stripping and slicing clean, rub with salt and mix evenly, fill in and get through in the fresh thick bamboo tube of one end ring, pour into the 30-50% nourishing health care liquid of beef clod weight, 10-15 days is pickled in sealing simultaneously, and unpacking water proof steams ripe perfume (or spice), take out beef clod, cutting is in blocks, air-dry stand-by;
(2), by blueberry, Spondias axillaris respectively removal of impurities clean and obtain pulp, stir in the lump make into fine and smooth pureed with Hibiscus manihot flower, the thorn tender bud cleaned, obtain fruit-and-vegetable puree;
(3), by cortex acanthopanacis, butterflybush flower, maidenhair, peppermint grass, stamen nelumbini boiling, filter and remove residue, filtrate spraying dry obtains health-care powder;
(4), by vine tea add flooding 2-3 time, add 10-15 times of water at every turn, lixiviate 6-12 minute at 90-100 DEG C, filter merging filtrate, spraying dry, obtains vine tea powder;
(5), by cocoa power, skimmed milk power add 3-5 times of warm water stirring and melt, mix with champagne, add jerked beef sheet, slow fire is stewing to be steamed to absorbing dry wine liquid, then is stranding into gruel, with fruit-and-vegetable puree, health-care powder, rises tea powder and other surplus stock tumblings are even, compressing tablet cutting, smokes ripe perfume (or spice), to obtain final product.
In above-mentioned nourishing health care liquid, Ilex paraguarensis is rich in 196 kinds of active elements, 11 kinds of polyphenols, and the amino acid of multiple needed by human body and unrighted acid, and the nutritional labelings such as exclusive Chlorogenic acid, rutin, can relaxing smooth muscle, improve breathe, protection cardiac muscle, increase choleresis, diuresis defaecation, remove cholesterol, improve blood circulation, anti-oxidant, antiallergy, promotion autologous tissue repair and regulate with homeostasis; There is the multiple uses such as prevention simple obesity, hyperlipidemia, chronic fatigue syndrome, depression, scurvy, gastric ulcer, hypoferric anemia; Also add multiple beneficial traditional Chinese medicine ingredients, there is strengthening spleen, tonifying kidney, nourish the liver to improve visual acuity, replenishing and restoring lung qi, stomach strengthening and digestion promoting, antibacterial, antifatigue effect, strengthen immune function, promote body metabolism; Probio can promote fermentation, and meat is fresher and tenderer, shortens salting period; With rice wine, Seabuckthorn Oil for carrier, abundant nutrition simultaneously, easily infiltrates in meat, improves meat healthy nutritive value.
Beneficial effect of the present invention:
The fragrant jerky of the blueberry milk tea that the present invention obtains, increases blueberry fruity and milk tea is fragrant, and crisp-fried is tender and crisp, unique flavor, nutritious, health value is high, can promote to digest and assimilate, strengthen immunologic function, there is effect of mental-tranquilization, moistening skin beautifying, promote sleep quality, dispelling fatigue, crow sends out moisturizing, energetic.
Detailed description of the invention
The fragrant jerky of a kind of blueberry milk tea, is made up of the raw material of following weight (gram):
Beef 400, blueberry 30, Spondias axillaris 30, Hibiscus manihot flower 15, thorn tender bud 15, vine tea 12, cocoa power 6, papaya powder 15, skimmed milk power 8, champagne 80, cortex acanthopanacis 3, butterflybush flower 3, maidenhair 2, peppermint grass 2, stamen nelumbini 3, salt 20, nourishing health care liquid are appropriate;
Described nourishing health care liquid is made up of the raw material of following weight (gram): Ilex paraguarensis 20, foreign chrysanthemum 10, the seed of Chinese dodder 5, lucidum spore powder 5, Radix Codonopsis 6, the fruit of Chinese magnoliavine 8, sweet mary 8, Seabuckthorn Oil 25, lentinan 2, royal jelly 15, probio 1, rice wine 250;
Described nutritious flavouring agent preparation method be:
A, post-drying is cleaned in foreign chrysanthemum, the seed of Chinese dodder, Radix Codonopsis, the fruit of Chinese magnoliavine, sweet mary removal of impurities, ultramicro grinding, pour in the lump in rice wine with lucidum spore powder, stir, sealing and standing 10 days, melt cinder is separated, filter residue adds 3-5 times of soak by water, filter and remove residue, and filtrate is concentrated into paste, mix with soak, obtain medicinal liquor;
B, Ilex paraguarensis is added 3 floodings, each amount of water is heavy 10 times of tea, and lixiviate 6 minutes at 88 DEG C, filters merging filtrate, obtain Ilex paraguarensis juice;
C, medicinal liquor, Ilex paraguarensis juice and other surplus stocks to be stirred, to obtain final product.
The processing method of the fragrant jerky of described blueberry milk tea, comprises the following steps:
(1), by beef removal of impurities stripping and slicing clean, rub with salt and mix evenly, fill in and get through in the fresh thick bamboo tube of one end ring, pour into 50% nourishing health care liquid of beef clod weight, sealing pickles 15 days simultaneously, and unpacking water proof steams ripe perfume (or spice), take out beef clod, cutting is in blocks, air-dry stand-by;
(2), by blueberry, Spondias axillaris respectively removal of impurities clean and obtain pulp, stir in the lump make into fine and smooth pureed with Hibiscus manihot flower, the thorn tender bud cleaned, obtain fruit-and-vegetable puree;
(3), by cortex acanthopanacis, butterflybush flower, maidenhair, peppermint grass, stamen nelumbini boiling, filter and remove residue, filtrate spraying dry obtains health-care powder;
(4), by vine tea add flooding 2 times, add 15 times of water at every turn, lixiviate 82 minutes at 100 DEG C, filter merging filtrate, spraying dry, obtains vine tea powder;
(5), by cocoa power, skimmed milk power add 5 times of warm water stirrings and melt, mix with champagne, add jerked beef sheet, slow fire is stewing to be steamed to absorbing dry wine liquid, then is stranding into gruel, with fruit-and-vegetable puree, health-care powder, rises tea powder and other surplus stock tumblings are even, compressing tablet cutting, smokes ripe perfume (or spice), to obtain final product.
Claims (2)
1. the fragrant jerky of blueberry milk tea, is characterized in that, be made up of the raw material of following weight portion:
Beef 300-400, blueberry 20-30, Spondias axillaris 15-30, Hibiscus manihot flower 8-15, thorn tender bud 10-15, vine tea 8-12, cocoa power 3-6, papaya powder 10-15, skimmed milk power 6-8, champagne 60-80, cortex acanthopanacis 2-3, butterflybush flower 2-3, maidenhair 2-3, peppermint grass 1-2, stamen nelumbini 2-3, salt 10-20, nourishing health care liquid are appropriate;
Described nourishing health care liquid is made up of the raw material of following weight portion: Ilex paraguarensis 10-20, foreign chrysanthemum 8-10, seed of Chinese dodder 3-5, lucidum spore powder 3-5, Radix Codonopsis 4-6, fruit of Chinese magnoliavine 6-8, sweet mary 5-8, Seabuckthorn Oil 20-30, lentinan 1-2, royal jelly 10-15, probio 1-2, rice wine 200-250;
Described nutritious flavouring agent preparation method be:
A, post-drying is cleaned in foreign chrysanthemum, the seed of Chinese dodder, Radix Codonopsis, the fruit of Chinese magnoliavine, sweet mary removal of impurities, ultramicro grinding, pour in the lump in rice wine with lucidum spore powder, stir, sealing and standing 7-10 days, melt cinder is separated, filter residue adds 3-5 times of soak by water, filter and remove residue, and filtrate is concentrated into paste, mix with soak, obtain medicinal liquor;
B, Ilex paraguarensis is added 2-3 flooding, each amount of water be 8-12 that tea is heavy doubly, lixiviate 5-10 minute at 85-92 DEG C, filters merging filtrate, obtains Ilex paraguarensis juice;
C, medicinal liquor, Ilex paraguarensis juice and other surplus stocks to be stirred, to obtain final product.
2. a processing method for the fragrant jerky of blueberry milk tea as claimed in claim 1, is characterized in that comprising the following steps:
(1), by beef removal of impurities stripping and slicing clean, rub with salt and mix evenly, fill in and get through in the fresh thick bamboo tube of one end ring, pour into the 30-50% nourishing health care liquid of beef clod weight, 10-15 days is pickled in sealing simultaneously, and unpacking water proof steams ripe perfume (or spice), take out beef clod, cutting is in blocks, air-dry stand-by;
(2), by blueberry, Spondias axillaris respectively removal of impurities clean and obtain pulp, stir in the lump make into fine and smooth pureed with Hibiscus manihot flower, the thorn tender bud cleaned, obtain fruit-and-vegetable puree;
(3), by cortex acanthopanacis, butterflybush flower, maidenhair, peppermint grass, stamen nelumbini boiling, filter and remove residue, filtrate spraying dry obtains health-care powder;
(4), by vine tea add flooding 2-3 time, add 10-15 times of water at every turn, lixiviate 6-12 minute at 90-100 DEG C, filter merging filtrate, spraying dry, obtains vine tea powder;
(5), by cocoa power, skimmed milk power add 3-5 times of warm water stirring and melt, mix with champagne, add jerked beef sheet, slow fire is stewing to be steamed to absorbing dry wine liquid, then is stranding into gruel, with fruit-and-vegetable puree, health-care powder, rises tea powder and other surplus stock tumblings are even, compressing tablet cutting, smokes ripe perfume (or spice), to obtain final product.
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| CN105994674A (en) * | 2016-05-25 | 2016-10-12 | 安徽八公山豆制品有限公司 | Tomato-flavoured hot fermented beancurd and processing method thereof |
| CN106901215A (en) * | 2017-04-28 | 2017-06-30 | 合肥绿益食品有限公司 | Strawberry dried pork and preparation method thereof |
| CN106912787A (en) * | 2017-05-14 | 2017-07-04 | 徐娜娜 | A kind of nourishing rice with black hair effect and preparation method thereof |
| CN106912807A (en) * | 2017-01-20 | 2017-07-04 | 广西神龙王农牧食品集团有限公司 | A kind of fruity mellowness dried pork and preparation method thereof |
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Application publication date: 20150225 |