CN104366560A - Sauce flavor dried beef slice and processing method thereof - Google Patents

Sauce flavor dried beef slice and processing method thereof Download PDF

Info

Publication number
CN104366560A
CN104366560A CN201410533344.9A CN201410533344A CN104366560A CN 104366560 A CN104366560 A CN 104366560A CN 201410533344 A CN201410533344 A CN 201410533344A CN 104366560 A CN104366560 A CN 104366560A
Authority
CN
China
Prior art keywords
parts
powder
sauce
beef
chinese
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201410533344.9A
Other languages
Chinese (zh)
Inventor
不公告发明人
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HEFEI SHOUBAO AGRICULTURAL PRODUCTS Co Ltd
Original Assignee
HEFEI SHOUBAO AGRICULTURAL PRODUCTS Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by HEFEI SHOUBAO AGRICULTURAL PRODUCTS Co Ltd filed Critical HEFEI SHOUBAO AGRICULTURAL PRODUCTS Co Ltd
Priority to CN201410533344.9A priority Critical patent/CN104366560A/en
Publication of CN104366560A publication Critical patent/CN104366560A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat 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; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67Reformed meat products other than sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a sauce flavor dried beef slices and a processing method thereof. The sauce flavor dried beef slices are prepared from the following raw materials by weight: 400-500 parts of beef, 8-15 parts of corn silk ultramicro powder, 15-20 parts of raisins, 20-40 parts of Chinese toon, 6-10 parts of powdered pepper, 2-3 parts of Celosia cristata L., 1-2 parts of Sedum sarmentosum, 1-2 parts of broad bean stems, 1-2 parts of dwarf flowering cherry seed, 1-2 parts of pandan leaves, 20-40 parts of barbeque sauce, 8-10 parts of ginger juice, 6-10 parts of onion powder, 20-30 parts of vinegar, 10-15 parts of salt, 10-20 parts of olive oil and a proper amount of health care nutrition liquid. The prepared sauce flavor beef slices have the advantages of rich sauce flavor, spicy and delicious taste, unique flavor, rich and balanced nutrition and high health value, can promote digestion and absorption, enhance the immune function of organism and increase appetite; the a variety of heat-clearing and detoxifying beneficial ingredients are added to reduce the adverse effects of excessive internal heat of spicy food. The invention has reasonable compatibility, simple and feasible process, and is convenient to eat and suitable for various groups of people.

Description

The fragrant dried beef slices of sauce and processing method thereof
Technical field
The present invention relates to the fragrant dried beef slices of a kind of sauce 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 dried beef slices of the sauce 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 dried beef slices of a kind of sauce, is made up of the raw material of following weight portion:
Beef 400-500, corn stigma Ultramicro-powder 8-15, raisins 15-20, Chinese toon 20-40, pepper powder 6-10, cockscomb 2-3, stringy stonecrop 1-2, broadbean stem 1-2, brush-cherry seed 1-2, Pandan Leaves 1-2, barbeque sauce 20-40, ginger juice 8-10, Bulbus Allii Fistulosi powder 6-10, rice vinegar 20-30, salt 10-15, olive oil 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 dried beef slices of described sauce, comprises the following steps:
(1), by Chinese toon removal of impurities clean, mire water blanching 1-3 minute, pull out and put into water and cool, pull out and dry in the air to dry soft, rub with the 0.5-1 nourishing health care liquid doubly of dry soft Chinese toon weight and mix evenly, sealed pickling 3-5 days, pulls Chinese toon out, enter cage and steam ripe perfume (or spice), be rolled into mud, obtain alcohol Chinese toon mud;
(2), by beef removal of impurities stripping and slicing clean, rub with salt, rice vinegar and mix evenly, put into the fresh thick bamboo tube getting through one end ring, pour the 20-40% nourishing health care liquid of beef clod weight into, infiltrate sealing evenly and pickle 8-12 days, thick bamboo tube is entered a pot water proof and boil to 2-3 hour, pour out and sieve, obtain beef clod;
(3), by cockscomb, stringy stonecrop, broadbean stem, brush-cherry seed, Pandan Leaves boiling, filter and remove residue, filtrate spraying dry, obtains health-care powder;
(4), by beef clod be stranding into gruel, even with alcohol Chinese toon mud, health-care powder and other surplus stock tumblings, repressed, section, put into baking oven and smoke dry fragrant.
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 dried beef slices of the sauce that the present invention obtains, sauce is aromatic strongly fragrant, fragrant peppery good to eat, the nutritious equilibrium of unique flavor, health value is high, can promote to digest and assimilate, enhanced machine body immunity function, improve a poor appetite, add multiple clearing heat and detoxicating beneficiating ingredient, reduce spicy food and to get angry adverse effect, compatibility is reasonable, simple for process, instant, is applicable to various crowd and eats.
Detailed description of the invention
The fragrant dried beef slices of a kind of sauce, is made up of the raw material of following weight (gram):
Beef 500, corn stigma Ultramicro-powder 15, raisins 20, Chinese toon 40, pepper powder 10, cockscomb 3, stringy stonecrop 2, broadbean stem 2, brush-cherry seed 2, Pandan Leaves 2, barbeque sauce 40, ginger juice 20, Bulbus Allii Fistulosi powder 10, rice vinegar 30, salt 15, olive oil 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 30, lentinan 2, royal jelly 15, probio 2, 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 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 floodings, each amount of water is heavy 12 times of tea, and lixiviate 8 minutes at 90 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 dried beef slices of described sauce, comprises the following steps:
(1), by Chinese toon removal of impurities clean, mire water blanching 3 minutes, pull out and put into water and cool, pull out and dry in the air to dry soft, rub with the nourishing health care liquid of 1 times of dry soft Chinese toon weight and mix evenly, sealed pickling 5 days, pulls Chinese toon out, enter cage and steam ripe perfume (or spice), be rolled into mud, obtain alcohol Chinese toon mud;
(2), by beef removal of impurities stripping and slicing clean, rub with salt, rice vinegar and mix evenly, put into the fresh thick bamboo tube getting through one end ring, pour 40% nourishing health care liquid of beef clod weight into, infiltrate sealing evenly and pickle 12 days, thick bamboo tube is entered a pot water proof and boil to 3 hours, pour out and sieve, obtain beef clod;
(3), by cockscomb, stringy stonecrop, broadbean stem, brush-cherry seed, Pandan Leaves boiling, filter and remove residue, filtrate spraying dry, obtains health-care powder;
(4), by beef clod be stranding into gruel, even with alcohol Chinese toon mud, health-care powder and other surplus stock tumblings, repressed, section, put into baking oven and smoke dry fragrant.

Claims (2)

1. the fragrant dried beef slices of sauce, is characterized in that, be made up of the raw material of following weight portion:
Beef 400-500, corn stigma Ultramicro-powder 8-15, raisins 15-20, Chinese toon 20-40, pepper powder 6-10, cockscomb 2-3, stringy stonecrop 1-2, broadbean stem 1-2, brush-cherry seed 1-2, Pandan Leaves 1-2, barbeque sauce 20-40, ginger juice 8-10, Bulbus Allii Fistulosi powder 6-10, rice vinegar 20-30, salt 10-15, olive oil 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 dried beef slices of sauce as claimed in claim 1, is characterized in that comprising the following steps:
(1), by Chinese toon removal of impurities clean, mire water blanching 1-3 minute, pull out and put into water and cool, pull out and dry in the air to dry soft, rub with the 0.5-1 nourishing health care liquid doubly of dry soft Chinese toon weight and mix evenly, sealed pickling 3-5 days, pulls Chinese toon out, enter cage and steam ripe perfume (or spice), be rolled into mud, obtain alcohol Chinese toon mud;
(2), by beef removal of impurities stripping and slicing clean, rub with salt, rice vinegar and mix evenly, put into the fresh thick bamboo tube getting through one end ring, pour the 20-40% nourishing health care liquid of beef clod weight into, infiltrate sealing evenly and pickle 8-12 days, thick bamboo tube is entered a pot water proof and boil to 2-3 hour, pour out and sieve, obtain beef clod;
(3), by cockscomb, stringy stonecrop, broadbean stem, brush-cherry seed, Pandan Leaves boiling, filter and remove residue, filtrate spraying dry, obtains health-care powder;
(4), by beef clod be stranding into gruel, even with alcohol Chinese toon mud, health-care powder and other surplus stock tumblings, repressed, section, put into baking oven and smoke dry fragrant.
CN201410533344.9A 2014-10-11 2014-10-11 Sauce flavor dried beef slice and processing method thereof Pending CN104366560A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410533344.9A CN104366560A (en) 2014-10-11 2014-10-11 Sauce flavor dried beef slice and processing method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410533344.9A CN104366560A (en) 2014-10-11 2014-10-11 Sauce flavor dried beef slice and processing method thereof

Publications (1)

Publication Number Publication Date
CN104366560A true CN104366560A (en) 2015-02-25

Family

ID=52545951

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410533344.9A Pending CN104366560A (en) 2014-10-11 2014-10-11 Sauce flavor dried beef slice and processing method thereof

Country Status (1)

Country Link
CN (1) CN104366560A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107183545A (en) * 2017-05-24 2017-09-22 南宁学院 A kind of spicy dried beef and preparation method thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103704745A (en) * 2013-12-18 2014-04-09 芜湖中路实业有限责任公司 Sauced air-dried beef and processing method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103704745A (en) * 2013-12-18 2014-04-09 芜湖中路实业有限责任公司 Sauced air-dried beef and processing method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107183545A (en) * 2017-05-24 2017-09-22 南宁学院 A kind of spicy dried beef and preparation method thereof

Similar Documents

Publication Publication Date Title
CN103549470A (en) Chicken feet with pickled peppers
CN104921085A (en) Multi-flavor nutrient kadsura longepedunculata chili sauce and preparation method thereof
CN104757436A (en) Coconut-fragrance flavor broad bean and preparing method thereof
CN104082475A (en) Ultramicro mulberry leaf and honey tea powder and processing method thereof
CN104106796A (en) Fat-reducing healthcare honey tea powder and processing method thereof
CN103932279A (en) Sesame sauce having coffee wine taste and preparation method thereof
CN104366519A (en) Spicy cured pork jerky and processing method thereof
CN107410929A (en) A kind of Spiced beef preparation method and injection salting apparatus used
CN104366520A (en) Jerky with fragrance of blueberry milk tea and processing method thereof
CN104082517A (en) Cereal ice cream and preparation method thereof
CN103989221B (en) A kind of marine alga blueberry composite beverage and processing method thereof
CN103181530A (en) Perilla frutescens leaf dish and method for processing same
CN103932291B (en) One is rich in ascorbic sesame paste and preparation method thereof
CN104366521A (en) Dried beef with flower fragrance and processing method thereof
CN104055137B (en) One is cut green pepper appetizing pressed salted duck and processing method thereof
CN104366560A (en) Sauce flavor dried beef slice and processing method thereof
CN104366517A (en) Spiced healthful mutton jerky and processing method thereof
CN104366516A (en) Delicious and crispy sliced donkey meat and processing method thereof
CN104921087A (en) Shelled shrimp cashew chili sauce for soothing nerves and preparation method of shelled shrimp cashew chili sauce
CN104366515A (en) Beef jerky with purple potato and bean fragrance and processing method thereof
CN104783077A (en) Pork floss-flavor crisp broad beans and preparation method thereof
CN104305242A (en) Shredded beef with selenium-enriched flammulina velutipes and bamboo-shoot fragrance and processing method thereof
CN103549563A (en) Composite soup block flavouring with immunity enhancing and fatigue resisting functions and preparation method thereof
KR101701637B1 (en) Method for fermented ginseng using ginseng and rice bran and milk and lactic acid bacteria
CN103519117A (en) Composite soup block seasoning capable of decreasing internal heat and relieving cough and preparation method for composite soup block seasoning

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20150225

WD01 Invention patent application deemed withdrawn after publication