CN104366560A - Sauce flavor dried beef slice and processing method thereof - Google Patents
Sauce flavor dried beef slice and processing method thereof Download PDFInfo
- 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
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 31
- 235000015067 sauces Nutrition 0.000 title claims abstract description 20
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 13
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 235000019634 flavors Nutrition 0.000 title abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 23
- 241000425037 Toona sinensis Species 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241000561734 Celosia cristata Species 0.000 claims abstract description 7
- 240000002390 Pandanus odoratissimus Species 0.000 claims abstract description 7
- 241000304432 Sedum sarmentosum Species 0.000 claims abstract description 7
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 7
- 240000006677 Vicia faba Species 0.000 claims abstract description 7
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 4
- 239000006002 Pepper Substances 0.000 claims abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 4
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 4
- 240000008042 Zea mays Species 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 239000004006 olive oil Substances 0.000 claims abstract description 4
- 235000008390 olive oil Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000003325 Ilex Nutrition 0.000 claims description 13
- 241000209035 Ilex Species 0.000 claims description 13
- 239000000706 filtrate Substances 0.000 claims description 9
- 239000012535 impurity Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 235000019991 rice wine Nutrition 0.000 claims description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 6
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 6
- 241000756943 Codonopsis Species 0.000 claims description 6
- 241000110637 Cuscuta chinensis Species 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 240000006079 Schisandra chinensis Species 0.000 claims description 6
- 244000223082 Syzygium paniculatum Species 0.000 claims description 6
- 235000016641 Syzygium paniculatum Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 210000001520 comb Anatomy 0.000 claims description 6
- 235000009508 confectionery Nutrition 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 240000000950 Hippophae rhamnoides Species 0.000 claims description 4
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims description 4
- 235000008935 nutritious Nutrition 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 229920001491 Lentinan Polymers 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 240000003889 Piper guineense Species 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000003818 cinder Substances 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000013355 food flavoring agent Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 229940115286 lentinan Drugs 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 229940109850 royal jelly Drugs 0.000 claims description 3
- 239000000779 smoke Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000002411 adverse Effects 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000036737 immune function Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000021259 spicy food Nutrition 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 241000167854 Bourreria succulenta Species 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000007244 Zea mays Nutrition 0.000 abstract 1
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 230000037208 balanced nutrition Effects 0.000 abstract 1
- 235000019046 balanced nutrition Nutrition 0.000 abstract 1
- 235000019693 cherries Nutrition 0.000 abstract 1
- 229940089639 cornsilk Drugs 0.000 abstract 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 abstract 1
- 239000001231 zea mays silk Substances 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 206010008874 Chronic Fatigue Syndrome Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- 230000035603 choleresis Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 230000013632 homeostatic process Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 208000029766 myalgic encephalomeyelitis/chronic fatigue syndrome Diseases 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 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
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 210000002460 smooth muscle Anatomy 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000017423 tissue regeneration Effects 0.000 description 1
- 230000004304 visual acuity Effects 0.000 description 1
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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
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
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.
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)
| 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)
| 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 |
-
2014
- 2014-10-11 CN CN201410533344.9A patent/CN104366560A/en active Pending
Patent Citations (1)
| 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)
| 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 | |
| CN104082475A (en) | Ultramicro mulberry leaf and honey tea powder and processing method thereof | |
| CN104757436A (en) | Coconut-fragrance flavor broad bean and preparing method thereof | |
| CN107410929A (en) | A kind of Spiced beef preparation method and injection salting apparatus used | |
| 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 | |
| CN104366520A (en) | Jerky with fragrance of blueberry milk tea and processing method thereof | |
| CN104082517A (en) | Cereal ice cream and preparation method thereof | |
| CN103181530A (en) | Perilla frutescens leaf dish and method for processing same | |
| CN103989221B (en) | A kind of marine alga blueberry composite beverage and processing method thereof | |
| 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 | |
| CN105707785A (en) | Crisp radishes capable of enhancing immunity and preparation method thereof | |
| CN104366517A (en) | Spiced healthful mutton jerky and processing method thereof | |
| CN104366516A (en) | Delicious and crispy sliced donkey meat and processing method thereof | |
| CN105054026A (en) | Nutrient composite sandwich pastry fillings | |
| CN104366515A (en) | Beef jerky with purple potato and bean fragrance and processing method thereof | |
| CN104921087A (en) | Shelled shrimp cashew chili sauce for soothing nerves and preparation method of shelled shrimp cashew chili sauce | |
| CN103549563A (en) | Composite soup block flavouring with immunity enhancing and fatigue resisting functions and preparation method thereof | |
| CN104305242A (en) | Shredded beef with selenium-enriched flammulina velutipes and bamboo-shoot fragrance and processing method thereof | |
| KR101701637B1 (en) | Method for fermented ginseng using ginseng and rice bran and milk and lactic acid bacteria |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150225 |
|
| WD01 | Invention patent application deemed withdrawn after publication |