CN104544148A - Dried instant bitter cold beef - Google Patents
Dried instant bitter cold beef Download PDFInfo
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- CN104544148A CN104544148A CN201310502634.2A CN201310502634A CN104544148A CN 104544148 A CN104544148 A CN 104544148A CN 201310502634 A CN201310502634 A CN 201310502634A CN 104544148 A CN104544148 A CN 104544148A
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- beef
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- 210000000941 bile Anatomy 0.000 claims abstract description 21
- 239000001525 mentha piperita l. herb oil Substances 0.000 claims abstract description 15
- 235000019477 peppermint oil Nutrition 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 12
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- 235000013555 soy sauce Nutrition 0.000 claims abstract description 11
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- 230000000694 effects Effects 0.000 claims description 7
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- 230000029087 digestion Effects 0.000 claims description 6
- NRHMKIHPTBHXPF-TUJRSCDTSA-M sodium cholate Chemical group [Na+].C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC([O-])=O)C)[C@@]2(C)[C@@H](O)C1 NRHMKIHPTBHXPF-TUJRSCDTSA-M 0.000 claims description 6
- 238000005842 biochemical reaction Methods 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- JAJWGJBVLPIOOH-IZYKLYLVSA-M sodium taurocholate Chemical compound [Na+].C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(=O)NCCS([O-])(=O)=O)C)[C@@]2(C)[C@@H](O)C1 JAJWGJBVLPIOOH-IZYKLYLVSA-M 0.000 claims description 4
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- 235000001050 hortel pimenta Nutrition 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 235000019658 bitter taste Nutrition 0.000 claims description 2
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- 230000002335 preservative effect Effects 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- BHQCQFFYRZLCQQ-UHFFFAOYSA-N (3alpha,5alpha,7alpha,12alpha)-3,7,12-trihydroxy-cholan-24-oic acid Natural products OC1CC2CC(O)CCC2(C)C2C1C1CCC(C(CCC(O)=O)C)C1(C)C(O)C2 BHQCQFFYRZLCQQ-UHFFFAOYSA-N 0.000 claims 1
- 240000008574 Capsicum frutescens Species 0.000 claims 1
- 239000004380 Cholic acid Substances 0.000 claims 1
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 claims 1
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- KXGVEGMKQFWNSR-UHFFFAOYSA-N deoxycholic acid Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(CCC(O)=O)C)C1(C)C(O)C2 KXGVEGMKQFWNSR-UHFFFAOYSA-N 0.000 claims 1
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- 235000002639 sodium chloride Nutrition 0.000 abstract description 12
- 238000001035 drying Methods 0.000 abstract description 5
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 2
- 229930006000 Sucrose Natural products 0.000 abstract description 2
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- 238000001914 filtration Methods 0.000 abstract 2
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
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- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 17
- 239000007788 liquid Substances 0.000 description 10
- 241000208293 Capsicum Species 0.000 description 9
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- 241000283073 Equus caballus Species 0.000 description 5
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- 241001494479 Pecora Species 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 3
- 238000003307 slaughter Methods 0.000 description 3
- DTGKSKDOIYIVQL-WEDXCCLWSA-N (+)-borneol Chemical compound C1C[C@@]2(C)[C@@H](O)C[C@@H]1C2(C)C DTGKSKDOIYIVQL-WEDXCCLWSA-N 0.000 description 2
- REPVLJRCJUVQFA-UHFFFAOYSA-N (-)-isopinocampheol Natural products C1C(O)C(C)C2C(C)(C)C1C2 REPVLJRCJUVQFA-UHFFFAOYSA-N 0.000 description 2
- 241000282994 Cervidae Species 0.000 description 2
- 229940116229 borneol Drugs 0.000 description 2
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- 239000003795 chemical substances by application Substances 0.000 description 2
- DTGKSKDOIYIVQL-UHFFFAOYSA-N dl-isoborneol Natural products C1CC2(C)C(O)CC1C2(C)C DTGKSKDOIYIVQL-UHFFFAOYSA-N 0.000 description 2
- SQFSKOYWJBQGKQ-UHFFFAOYSA-N kaempferide Chemical compound C1=CC(OC)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 SQFSKOYWJBQGKQ-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- DSCFFEYYQKSRSV-FEPQRWDDSA-N (1s,2s,4s,5r)-6-methoxycyclohexane-1,2,3,4,5-pentol Chemical compound COC1[C@@H](O)[C@@H](O)C(O)[C@H](O)[C@H]1O DSCFFEYYQKSRSV-FEPQRWDDSA-N 0.000 description 1
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 description 1
- 241000283725 Bos Species 0.000 description 1
- 241000282817 Bovidae Species 0.000 description 1
- 241000030939 Bubalus bubalis Species 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 241000283705 Capra hircus Species 0.000 description 1
- 241000282985 Cervus Species 0.000 description 1
- 241000283007 Cervus nippon Species 0.000 description 1
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 description 1
- 241000283087 Equus Species 0.000 description 1
- 240000007707 Mentha arvensis Species 0.000 description 1
- 235000018978 Mentha arvensis Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003809 bile pigment Substances 0.000 description 1
- 244000309464 bull Species 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000002279 cholagogic effect Effects 0.000 description 1
- 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 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 229930016911 cinnamic acid Natural products 0.000 description 1
- 235000013985 cinnamic acid Nutrition 0.000 description 1
- 235000015223 cooked beef Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
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- 230000004438 eyesight Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000002316 fumigant Substances 0.000 description 1
- 244000038280 herbivores Species 0.000 description 1
- 210000000003 hoof Anatomy 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
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- 239000003921 oil Substances 0.000 description 1
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Classifications
-
- 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses dried instant bitter cold beef which is prepared by the following steps: preparing beef and discarding muscles, bones, skin and fat of the beef, cleaning the beef with pure water, draining off water stains and dicing the beef; taking a fresh cattle gallbladder from slaughtered cattle liver, boiling the gallbladder in boiling pure water for 15min, filtering and reserving bile, then adding pure water, boiling for 15min, filtering and reserving bile, repeating for 3 times, combining filtrates, adding pure water to 2% (by weight) of the weight of the beef, and boiling for later use; uniformly mixing 90 parts of the diced beef, 2 parts of bile, 1 part of rhizoma kaempferiae, 1 part of pepper, 1 part of peppermint oil, 3 parts of table salt and 1 part of table sugar; carrying out biological fermentation at 5-15 DEG C and under normal pressure for 72hr and transferring the materials to an open pot; adding 1 part of soy sauce to the pot with the beef, adding water until covering material surface, boiling until the water is completely volatilized, removing residue of rhizoma kaempferiae and the like, and drying and sub-packaging the boiled beef so as to obtain the dried instant bitter cold beef.
Description
1. art
The present invention relates to formula and the preparation method of the cool dried beef of a kind of instant poverty, feature is: keep its fresh beef effective ingredient original flavor, do not add any chemical addition agent, poor cool good to eat being easy to of its taste digests, keep original flavor abundant, be easy to storage, transport simultaneously, easy to carry, instant at any time, technical process and formula meet the relevant regulations of " People's Republic of China's the law of food safety ".The invention belongs to non-staple food field.
2. background technology
At present, known instant bull jerky only has spicy dried beef etc., though manufacturer various in style is numerous, is pickle adding preservative agent with beef to smoke drying and be processed into substantially, does not possess particularity.So far, be showed no on market and in document and the beef of convenient and instant can add ox courage biochemical reaction and make poor cool taste dried beef non-staple food, and can preserve, transport, to carry and instant at any time by longer-term.Documents and materials are as follows:
(1) Qiao Xiaoling chief editor " meat product refining processing practical technique and quality management ", China Textiles Press, April in 2009 the 1st edition, ISBN978-7-5064-5522-0;
(2) Cao Yan flat sennit work " foodstuff flavouring technology " ISBN978-7-5025-3703-6, Chemical Industry Press, March in 2008 the 1st edition.
3. summary of the invention
After the present invention utilizes fel bovis liquid, Kaempferia galanga, peppermint oil and beef to carry out biochemical fermentation, boiling is dry and obtain, maintain natural components and the original flavor of fresh beef, do not add any chemical additives such as fumigant, anticorrisive agent, be easy to preserve, transport, carry and can eat at any time simultaneously; The invention provides the peculiar flavour food (non-staple foodstuff class) of the poor cool taste dried beef of a kind of convenient and instant natural components.
The technical scheme that the cool dried beef of the instant poverty of 3.1 the present invention adopts:
3.1.1 formula
90 parts, beef, fel bovis liquid 2 parts, salt 3 parts, Kaempferia galanga 1 part, 1 part, capsicum, 1 part, sugar, peppermint oil 1 part, 1 part, soy sauce.
3.1.2 technical process:
The cool dried beef of a kind of instant poverty: get beef and abandon muscles and bones, skin and fat, clean with pure water, drench dry water stains, is cut into small pieces, and by ox courage liquor, leaching bile fluid, collects filtered solution and obtain fel bovis liquid; Get fritter beef 90 parts of, Niu Pi 2 parts, salt 3 parts, Kaempferia galanga 1 part, 1 part, capsicum, peppermint oil 1 part, 1 part, sugar, mixing, carries out biofermentation 72h, in dislocation opening pot under 5 DEG C of-15 DEG C of condition of normal pressure, with 1 part, soy sauce, add water and make water cross object plane, boil, to volatilizing moisture content, remove Kaempferia galanga slag etc., dry boiling the beef cured, packing, obtains poor cool dried beef.
3.1.3 eating method:
The cool dried beef of the instant poverty of the present invention is non-staple food, unlatching and direct-edible, also can be used as the dish brought meal and directly eats.
3.1.4 guardian technique:
The guardian technique of the cool dried beef of the instant poverty of the present invention is:
(1) fel bovis liquid produce utilization.Get in the cattle liver of just slaughtering and extract cattle gallbladder, put in purified water boiling water and boil 15min, leaching bile fluid, add purifying poach 15min leaching bile fluid again, 3 times repeatedly, merging filtrate, make filtrate total amount be equivalent to 2% of this beef gross weight to be by weight advisable, boil 15min, for subsequent use; Fel bovis liquid is rich in Cholic acid sodium salt, and Cholic acid sodium salt has powerful chyle fat effect, the material played an important role when being grease hydrolysis; Beef makes dried beef at it containing the beef after Cholic acid sodium salt fermentation, has the aid digestion function of the poverty of its uniqueness.
(2) formula is unique: the pungent temperature of Kaempferia galanga returns stomach footpath, has the merit helped digestion in promoting the circulation of qi temperature, and adding peppermint oil then has elimination beef fishy smell effect and tool cooling taste; Beef is delicious, and adding Kaempferia galanga and peppermint, to carry out fermentation tasty, makes it be the peculiar cool taste of poverty being easy to digestion.
(3) control of biofermentation technique parameter.Detect according to many experiments, in the formula rate of fresh beef, bile fluid, Kaempferia galanga, capsicum, salt, sugar, temperature and pressure, reaction time, the sample of different technical parameter test gained, there are some differences and change, finally obtain optimum process technology parameter: a. reaction temperature: 5 DEG C-15 DEG C is optimum temperature, select lower temperature, be suitable for Cholic acid sodium salt, Kaempferia galanga containing borneol volatile oil and peppermint oil permeating ferment, too low then sluggish, too high, occur that volatile component volatilizees, b. normal pressure, conventional without the need to pressurization; C. 72h is more applicable the time, and the time, short biological respinse was not in place, and more than 80h then beef delicate flavour meta-acid, 72h is just better.
(4) carry out whole technical process at half aseptic GMP food factory building, guarantee not to be contaminated by bacterial, ensure food safety.
3.2 the packing of product
The cool dried beef of the instant poverty of the present invention divides every part of solids net content 50g, 100g, 350g etc. of packaging; Sealing is preserved, 24 months shelf-lifves.Note: packaging material for food should meet the regulation of GB7718 national standard.
The beneficial effect of the cool dried beef of the instant poverty of 3.3 the present invention:
1. beef through and the gall bladder juice of Niu Zishen ferment biochemical reaction and infiltrate sodium taurocholate, sodium taurocholate have extremely strong chyle fat effect and in hydrolysate oil beef fat be hydrolyzed, under the synergistic effect of Kaempferia galanga, after eating, have good effect to digestion.
2. this technology keeps the lean meat natural components of beef preferably, adds peppermint oil and then alleviates the bitter taste of ox courage and the fishy smell of beef, makes it the poor cool unique flavor of tool and nutritious.
3. this technology does not pass through the process of the high temperature such as " fried ", " sootiness ", and nutrition is not destroyed by " high temperature ", reduces trans-fatty acid simultaneously, is suitable for avoiding oily person and slimmer etc. popular edible, good for health.
4. not with chemical preservative, produce at clean room, medical support, edible safety.
5. be convenient to preserve, transport, carry and preserve, convenient and instant, need not heat before edible, edible at any time, be more suitable for the environment such as journey, field, building site and eat;
6. use modernization industry device fabrication, feasible process, can be used for industrialized mass production, promotes productivity.
4 detailed description of the invention
4.1 raw material are selected and quality requirement
4.1.1 the principal item of fresh beef and quality requirement
The herbivorous animal meat such as ox, buffalo, sheep, donkey, horse:
(1) beef: the meat of bovid ox (Bos taurusdomesticus Gmelin) or buffalo (Bubalus bubalis L.);
(2) mutton: the meat of bovid goat (Caprahircus L.) or sheep;
(3) horseflesh: the meat of equine species horse (Equus caballus LL.);
(4) donkey meat: the meat of equine species donkey (Equus aslnus L.);
(5) venison: the meat of animal in deer family sika deer (Gervus Nippon Temminck), red deer (L.claphs L.).
Several animal flesh, produces respectively above; After slaughtering, reject fur, internal organ, muscles and bones, fat lump, be cut into thick 1-2cm, long 10-15cm, and the fritter of wide 5-8cm is for subsequent use.
4.1.2 fel bovis liquid: bile fluid is containing Cholic acid sodium salt, BILE PIGMENTS, choline, cholesterine etc., and bitter, has clearing liver, improving eyesight, cholagogic, logical intestines, removing toxic substances, detumescence, digestant effect.
The liver getting the ox just slaughtered extracts gall-bladder, washes to put in purified water and boils, leaching bile fluid with pure water, 3 times repeatedly, and merging filtrate mixes, and boils 5min, lets cool for subsequent use.Note: the bile fluid of every ox or other herbivores only meets the biochemical reaction use of self meat amount, therefore ox, sheep, horse, donkey, venison are all prepared by each bile fluid of using by oneself self usually.
4.1.3 salt: GB5461 national standard salt.
4.1.4 sugar: GB13104 national standard table sugar.
4.1.5 soy sauce: quality standard: GB2717-2003.
4.1.6 Kaempferia galanga: this product is the dry rhizome of zingiberaceous plant Kaempferia galanga (Kaempferiw galangal L.), Chinese Pharmacopoeia plate in 2010 27 pages, the pungent temperature of property returns stomach footpath, have in promoting the circulation of qi temperature, the merit of the pain relieving that helps digestion, for pectoralgia turgor, chamber abdomen pain, diet does not disappear.Containing borneol, cinnamic acid second fat, Kaempferide etc.
4.1.7 peppermint oil: the volatile oil that labiate peppermint (Mentha arvensis L.) is extracted, quality standard: GB2760 (N018).
4.1.8 purified water: Pharmacopoeia of People's Republic of China version in 2010 second 411 pages, brand-new is for the purified water within 8h.
4.2 formula
90 parts, beef, fel bovis liquid 2 parts, salt 3 parts, Kaempferia galanga 1 part, 1 part, capsicum, 1 part, sugar, peppermint oil 1 part, 1 part, soy sauce.
4.3 technological procedure
1. slaughter cattle on the hoof, allowance for bark, except internal organ, abandon bone, muscle tendon and relatively large fat, by beef piecemeal, with pure water cleaning, drench dry water stains; Be cut into thick 2cm x5cm x10cm for subsequent use.
2. from the cattle liver of just having slaughtered, extract cattle gallbladder, put in purified water boiling water and boil 15min, leaching bile fluid, add purifying poach 15min leaching bile fluid again, 3 times repeatedly, merging filtrate, and add purified water to 2% (weight ratio) being equivalent to Niu Zishen meat weight, boil for subsequent use;
3. fel bovis liquid, Kaempferia galanga, peppermint oil, salt, sugar, capsicum are added in beef and mix, in dislocation biochemical reaction still, at normal pressure, temperature 15-25 DEG C condition bottom fermentation 72h;
4. rear taking-up of having fermented is put in opening pot, adding soy sauce, add pure water and make water cross object plane, boil, slowly stir, boiling to substantially volatilizing moisture;
5. will boil the cooked beef dislocation drying box of moisture content dry, dry to moisture loss on drying scope 8%-12% with 75 DEG C-85 DEG C;
6. by cool for the poverty of drying dried beef packing, sealing, to obtain final product.
4.4 eating method
A kind of instant non-staple food of the poor cool beef responsibility of the present invention, can make leisure snacks, also can be used as food and drink dish and directly eat, be more suitable for journey, field, building site etc. and directly eat without during cooking condition.
5 specifically implement example
Implement the poor cool dried beef preparation of example 1:
Get 90 parts, fresh beef, fel bovis liquid 2 parts, salt 3 parts, Kaempferia galanga 1 part, 1 part, capsicum, 1 part, sugar, peppermint oil 1 part, 1 part, soy sauce prepared according under description of the present invention " 4.3 technological procedure " item, to obtain final product.
Implement the poor cool dried mutton preparation of example 2:
Get fresh mutton 90 parts, sheep bile liquid 2 parts, salt 3 parts, Kaempferia galanga 1 part, 1 part, capsicum, 1 part, sugar, peppermint oil 1 part, 1 part, soy sauce prepared according under description of the present invention " 4.3 technological procedure " item, to obtain final product.
Implement the poor cool donkey jerky preparation of example 3:
Get fresh donkey meat 90 parts, donkey bile fluid 2 parts, salt 3 parts, Kaempferia galanga 1 part, 1 part, capsicum, 1 part, sugar, peppermint oil 1 part, 1 part, soy sauce prepared according under description of the present invention " 4.3 technological procedure " item, to obtain final product.
Implement the poor cool dried venison preparation of example 4:
Get fresh venison 90 parts, deer bile fluid 2 parts, salt 3 parts, Kaempferia galanga 1 part, 1 part, capsicum, 1 part, sugar, peppermint oil 1 part, 1 part, soy sauce prepared according under description of the present invention " 4.3 technological procedure " item, to obtain final product.
Claims (1)
1. the cool dried beef of instant poverty, is characterized in that: get beef and abandon muscles and bones, skin and fat, and clean with pure water, drench dry water stains, is cut into small pieces; Extract cattle gallbladder by from the cattle liver of just having slaughtered, put in purified water boiling water and boil 15min, leaching bile fluid, add purifying poach 15min leaching bile fluid again, 3 times repeatedly, merging filtrate, and add purified water to 2% (weight ratio) being equivalent to Niu Zishen meat weight, boil for subsequent use; Get 90 parts, fritter beef, bile fluid 2 parts, Kaempferia galanga 1 part, 1 part, capsicum, peppermint oil 1 part, salt 3 parts, 1 part, sugar, mixing, carries out biofermentation 72h, moves in opening pot under 5 DEG C of-15 DEG C of condition of normal pressure; With 1 part, soy sauce, adding in beef pot, add water and make water cross object plane, boil, to volatilizing moisture content, removing Kaempferia galanga slag etc., dry boiling the beef cured, packing, obtains poor cool dried beef; Be characterized in: beef is through the ox bile biochemical reaction containing more sodium taurocholate, in bile, main component is Cholic acid sodium salt, sodium taurocholate has extremely strong chyle fat effect and is hydrolyzed grease in beef, cholic acid tool bitter taste, Kaempferia galanga has the refrigerant peppermint of food digesting action tool to have except raw meat effect, so maintain beef lean meat natural components, edible have poor cool and fragrant peppery mouthfeel to have a distinctive style, unique flavor, is easy to digestion, not with chemical preservative, edible safety, can preserve by longer-term, be convenient to transport and carry, instant at any time.
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