CN104799234A - Seasoning liquid for air-dried beef and preparation method of air-dried beef - Google Patents
Seasoning liquid for air-dried beef and preparation method of air-dried beef Download PDFInfo
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- CN104799234A CN104799234A CN201510089366.5A CN201510089366A CN104799234A CN 104799234 A CN104799234 A CN 104799234A CN 201510089366 A CN201510089366 A CN 201510089366A CN 104799234 A CN104799234 A CN 104799234A
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Abstract
The invention discloses a seasoning liquid for air-dried beef and a preparation method of the air-dried beef. The seasoning liquid for the air-dried beef comprises components as follows: semen myristicae, fennel seeds, nutmeg, monosodium glutamate, white sugar, liquor, cardamom, tea, pepper, rhizoma kaempferiae, cloves, cinnamon, amomum, spicate hedychium fruit, fructus amomi rotundus, liquorice, bay leaves and damtin, wherein 98-102 parts by weight of semen myristicae, 18-22 parts by weight of fennel seeds and 98-102 parts by weight of netmeg are added. According to the seasoning liquid for preparing the air-dried beef, the prepared air-dried beef reserves the original taste of beef after sterilized and disinfected at the ultra-high temperature, and the original flavor of the beef is reserved and improved.
Description
Technical field
The present invention relates to beef food field, especially, relate to a kind of jerked beef flavouring liquid, especially, also relate to the preparation method of this jerked beef.
Background technology
Jerked beef is extensively popular to people due to the local flavor of its uniqueness, but shelf lives is too short, is unsuitable for long distance transportation and sale.And according to vacuum packaging, then often need make ripe in sterilization under superhigh temperature, thus the original flavor loss of beef is more, lose original mouthfeel and taste.
Summary of the invention
The object of the invention is to provide a kind of jerked beef and preparation method thereof, after solving fast food beef high temperature sterilization, lose the former zestful technical problem of beef.
For achieving the above object, according to an aspect of the present invention, provide a kind of jerked beef flavouring liquid, flavouring liquid comprises: fennel nutmeg, anise seed, nutmeg, monosodium glutamate, white sugar, white wine, buckle in vain, tealeaves, Chinese prickly ash, kaempferia galamga, cloves, cassia bark, fructus amomi, tsaoko, cardamom, Radix Glycyrrhizae, spiceleaf and Dan Ding; Wherein, the addition of fennel nutmeg is 98 ~ 102 weight portions, the addition of anise seed is 18 ~ 22 weight portions, the addition of nutmeg is 98 ~ 102 weight portions.
Further, the addition of monosodium glutamate is 998 ~ 1002 weight portions, the addition of white sugar is 498 ~ 502 weight portions, the addition of white wine is 1498 ~ 1502 weight portions, the addition of white button is 48 ~ 52 weight portions, the addition of tealeaves is 8 ~ 12 weight portions, the addition of Chinese prickly ash is 48 ~ 52 weight portions, the addition of kaempferia galamga is 28 ~ 32 weight portions, the addition of cloves is 48 ~ 52 weight portions, the addition of cassia bark is 38 ~ 42 weight portions, the addition of fructus amomi is 38 ~ 42 weight portions, the addition of tsaoko is 28 ~ 32 weight portions, myristic addition is 18 ~ 22 weight portions, the addition of Radix Glycyrrhizae is 3 ~ 7 weight portions, the addition of spiceleaf is the addition of 8 ~ 12 weight portions and Dan Ding is 3 ~ 7 weight portions.
Further, the addition of described monosodium glutamate is 1000 weight portions, the addition of white sugar is 500 weight portions, the addition of white wine is 1500 weight portions, the addition of white button is 50 weight portions, the addition of tealeaves is 10 weight portions, the addition of Chinese prickly ash is 50 weight portions, the addition of kaempferia galamga is 30 weight portions, the addition of cloves is 50 weight portions, the addition of cassia bark is 40 weight portions, the addition of fructus amomi is 40 weight portions, the addition of tsaoko is 30 weight portions, myristic addition is 20 weight portions, the addition of Radix Glycyrrhizae is 5 weight portions, the addition of spiceleaf is 10 weight portions, the addition of fennel nutmeg is 100 weight portions, the addition of anise seed is 20 weight portions, the addition of nutmeg is the addition of 100 weight portions and Dan Ding is 5 weight portions.
The present invention further additionally provides a kind of preparation method of jerked beef, and the method comprises jerked beef and immerses the above-mentioned flavouring liquid scheduled time by fresh beef and be prepared from.
Further, the method dry described fresh beef 48 ~ 52h at being also included in 50 ~ 55 DEG C.
Further, the method also comprises the fresh beef taking 98 ~ 102 weight portions and mixes with the flavouring liquid of 18 ~ 22 weight portions.
Further, flavouring liquid obtains according to the following steps:
1) first distill after the white button taken by weight, tealeaves, Chinese prickly ash, kaempferia galamga, cloves, cassia bark, fructus amomi, tsaoko, nutmeg, Radix Glycyrrhizae, spiceleaf, fennel nutmeg, anise seed, nutmeg and Dan Ding mixing;
2) add the monosodium glutamate, white sugar, the white wine that take by weight to be successively incubated at 110 ~ 115 DEG C of lower seals, to obtain final product.
The present invention has following beneficial effect:
The flavouring liquid preparing jerked beef provided by the invention, makes obtained jerked beef remain the original mouthfeel of beef after ultra high temperature sterilization sterilization, retains and improve the original local flavor of beef.
Jerked beef preparation method provided by the invention can make jerked beef taste homogeneous, tasty deep.
Detailed description of the invention
Below embodiments of the invention are described in detail, but the multitude of different ways that the present invention can be defined by the claims and cover is implemented.
Jerked beef flavouring liquid provided by the invention comprises: fennel nutmeg, anise seed, nutmeg, monosodium glutamate, white sugar, white wine, buckle in vain, tealeaves, Chinese prickly ash, kaempferia galamga, cloves, cassia bark, fructus amomi, tsaoko, cardamom, Radix Glycyrrhizae, spiceleaf and Dan Ding; Wherein the addition of fennel nutmeg is 98 ~ 102 weight portions, the addition of anise seed is 18 ~ 22 weight portions, the addition of nutmeg is 98 ~ 102 weight portions.Monosodium glutamate, white sugar, white wine, buckle in vain, tealeaves, Chinese prickly ash, kaempferia galamga, cloves, cassia bark, fructus amomi, tsaoko, cardamom, Radix Glycyrrhizae, spiceleaf and Dan Ding addition can add in conventional ratio.This flavouring liquid adds fennel nutmeg, anise seed and nutmeg in this ratio on the basis of conventional perfumes, the original delicate flavour of beef is remained while obtained jerked beef being had often have taste, and add unique fragrance, make it more can meet the needs of people.
Further, the addition of monosodium glutamate is 998 ~ 1002 weight portions, the addition of white sugar is 498 ~ 502 weight portions, the addition of white wine is 1498 ~ 1502 weight portions, the addition of white button is 48 ~ 52 weight portions, the addition of tealeaves is 8 ~ 12 weight portions, the addition of Chinese prickly ash is 48 ~ 52 weight portions, the addition of kaempferia galamga is 28 ~ 32 weight portions, the addition of cloves is 48 ~ 52 weight portions, the addition of cassia bark is 38 ~ 42 weight portions, the addition of fructus amomi is 38 ~ 42 weight portions, the addition of tsaoko is 28 ~ 32 weight portions, myristic addition is 18 ~ 22 weight portions, the addition of Radix Glycyrrhizae is 3 ~ 7 weight portions, the addition of spiceleaf is the addition of 8 ~ 12 weight portions and Dan Ding is 3 ~ 7 weight portions.
The taste of obtained jerked beef when above-mentioned conventional perfumes can make the taste of obtained jerked beef be better than adding in conventional ratio is added in this ratio.
Further, the addition of monosodium glutamate is 1000 weight portions, the addition of white sugar is 500 weight portions, the addition of white wine is 1500 weight portions, the addition of white button is 50 weight portions, the addition of tealeaves is 10 weight portions, the addition of Chinese prickly ash is 50 weight portions, the addition of kaempferia galamga is 30 weight portions, the addition of cloves is 50 weight portions, the addition of cassia bark is 40 weight portions, the addition of fructus amomi is 40 weight portions, the addition of tsaoko is 30 weight portions, myristic addition is 20 weight portions, the addition of Radix Glycyrrhizae is 5 weight portions, the addition of spiceleaf is 10 weight portions, the addition of fennel nutmeg is 100 weight portions, the addition of anise seed is 20 weight portions, the addition of nutmeg is the addition of 100 weight portions and Dan Ding is 5 weight portions.This is optimum embodiment of the present invention, and the taste of obtained jerked beef is optimum.
Further, the invention provides spice water and also comprise 2 weight portion anticorrisive agents, 20 weight portion flavoring agents.Concrete anticorrisive agent is the material with suppression growth of microorganism for food, as potassium sorbate, D-araboascorbic acid sodium, is preferably D-araboascorbic acid sodium.Flavoring agent is the material that can strengthen or improve flavour of food products, if the flavoring agent of amino acid classes and nucleotide type is as 5'-GMP2Na, 5 '-creatinine disodium, 5 '-flavour nucleotide disodium.Be preferably, flavour nucleotide disodium (I+G).If only add flavoring agent and anticorrisive agent in beef, beef taste distortion is serious, and in order to avoid such problem occurs, thus in formula provided by the invention, flavoring agent and anticorrisive agent are auxiliary material, instead of main component.
The present invention additionally provides the preparation method of this jerked beef on the other hand.
The preparation method of jerked beef leaves standstill the scheduled time be prepared from for taking fresh beef and the mixing of above-mentioned flavouring liquid.The fresh beef specifically taking 98 ~ 102 weight portions mixes with the flavouring liquid of 18 ~ 22 weight portions.For reducing beef water content further, facilitating the flavouring liquid of follow-up interpolation to enter in beef, also needing to carry out drying to fresh beef, drying condition is dry 48 ~ 52h at 50 ~ 55 DEG C.When the weight of drying fresh beef is dry fresh beef weight 40%.Through drying, beef fiber is in deflated state, and immerse after in flavouring liquid, flavouring liquid can enter in beef fast, and beef fiber is unfolded, and to absorb flavouring liquid, flavouring liquid fully spreads in beef, makes beef each position taste homogeneous.Dry fresh beef and flavouring liquid mixing leave standstill 0.5 ~ 1h, and after sealed packaging, at 121 ± 1 DEG C, sterilization obtains.Mixing after leave standstill flavouring liquid can be made fully to enter in beef, follow-up process for sterilizing can kill bacteria again can by ripe for stripping and slicing beef system, obtained product is instant type.
Jerked beef provided by the invention take fresh beef as raw material.
Further, the preparation method of flavouring liquid is:
(1) first the white button taken by weight, tealeaves, Chinese prickly ash, kaempferia galamga, cloves, cassia bark, fructus amomi, tsaoko, nutmeg, Radix Glycyrrhizae, spiceleaf, fennel nutmeg, anise seed, nutmeg and Dan Ding mixing are distilled;
(2) add the monosodium glutamate, white sugar, the white wine that take by weight successively and be incubated 1h at 110 ~ 115 DEG C, to obtain final product.
Because button, tealeaves, Chinese prickly ash, kaempferia galamga, cloves, cassia bark, fructus amomi, tsaoko, nutmeg, Radix Glycyrrhizae, spiceleaf, fennel nutmeg, anise seed, nutmeg and Dan Ding are in vain plant and its active ingredient mostly is water miscible, thus the distillation that adds water after mixing obtains its effective flavor component, and effect is more excellent.Distillation used herein is conventional distillating method.Monosodium glutamate, white sugar are organic matter, are soluble in white wine, the two to be added in white wine and to heat, can accelerate the dissolving of monosodium glutamate, white sugar.At testing 110 ~ 115 DEG C, be incubated 1h could dissolve completely.If containing anticorrisive agent and flavoring agent in prepared flavouring liquid, then add after taking by weight in step (2) and dissolve in gained solution.Because now solution also has surplus heat, the dissolving of anticorrisive agent and flavoring agent thus can be accelerated.
Obvious, the extracting method of flavouring liquid is not limit, the method that each spices active ingredient can be proposed for all.As extraction, distillation, rectifying, concentrate etc. all can realize.
Embodiment
In following examples, material used is commercially available.
In following examples, flavouring liquid obtains according to the following steps:
(1) first the white button taken by weight, tealeaves, Chinese prickly ash, kaempferia galamga, cloves, cassia bark, fructus amomi, tsaoko, nutmeg, Radix Glycyrrhizae, spiceleaf, fennel nutmeg, anise seed, nutmeg and Dan Ding mixing are distilled;
(2) add the monosodium glutamate, white sugar, the white wine that take by weight successively and be incubated 1h at 110 ~ 115 DEG C;
(3) add the anticorrisive agent taken by weight and flavoring agent stirring and dissolving, to obtain final product.
In following examples, beef is pickled according to the following steps:
(1) the fresh beef of clean stripping and slicing is taken in proportion;
(2) 68 ~ 72h pickled by the salt adding beef 6wt% at 0 ~ 10 DEG C;
At (3) 50 ~ 55 DEG C, dry fresh beef 48 ~ 52h, makes fresh beef loss of weight 40%.
In following examples, jerked beef is: the fresh beef taken by weight and flavouring liquid mixing and stirring are soaked 0.5 ~ 1h, and after sealed packaging, at 121 ± 1 DEG C, sterilization 20min obtains.
embodiment 1
Flavouring liquid is by 1000 weight portion monosodium glutamates, 500 weight portion white sugar, 1500 weight portion white wine, 50 weight portions are detained in vain, 10 weight portion tealeaves, 50 weight portion Chinese prickly ashes, 30 weight portion kaempferia galamgas, 50 weight portion cloves, 40 weight portion cassia barks, 40 weight portion fructus amomis, 30 weight portion tsaokos, 20 weight portion nutmegs, 5 weight portion Radix Glycyrrhizaes, 10 weight portion spiceleafs, 100 weight portion fennel nutmegs, 20 weight portion anise seeds, 100 weight portion nutmegs, the red fourth of 5 weight portions, 2 weight portion potassium sorbates, 20 weight portion 5'-GMP2Na compositions.Get above-mentioned flavouring liquid 20 weight portion and mix the jerked beef 1 made with the fresh beef of 100 weight portions.
embodiment 2
Flavouring liquid is by 1000 weight portion monosodium glutamates, 500 weight portion white sugar, 1500 weight portion white wine, 50 weight portions are detained in vain, 10 weight portion tealeaves, 50 weight portion Chinese prickly ashes, 30 weight portion kaempferia galamgas, 50 weight portion cloves, 40 weight portion cassia barks, 40 weight portion fructus amomis, 30 weight portion tsaokos, 20 weight portion nutmegs, 5 weight portion Radix Glycyrrhizaes, 10 weight portion spiceleafs, 100 weight portion fennel nutmegs, 20 weight portion anise seeds, 100 weight portion nutmegs, the red fourth of 5 weight portions, 2 weight portion D-araboascorbic acid sodium, 20 weight portion flavour nucleotide disodium (I+G) compositions.Get above-mentioned flavouring liquid 20 weight portion and mix the jerked beef 2 made with the fresh beef of 100 weight portions.
embodiment 3
Flavouring liquid is by 1000 weight portion monosodium glutamates, 500 weight portion white sugar, 1500 weight portion white wine, 50 weight portions are detained in vain, 10 weight portion tealeaves, 50 weight portion Chinese prickly ashes, 30 weight portion kaempferia galamgas, 50 weight portion cloves, 40 weight portion cassia barks, 40 weight portion fructus amomis, 30 weight portion tsaokos, 20 weight portion nutmegs, 5 weight portion Radix Glycyrrhizaes, 10 weight portion spiceleafs, 100 weight portion fennel nutmegs, 20 weight portion anise seeds, 100 weight portion nutmegs, the red fourth of 5 weight portions, 2 weight portion D-araboascorbic acid sodium, 20 weight portion 5 '-creatinine disodium compositions.Get above-mentioned flavouring liquid 20 weight portion and mix the jerked beef 3 made with the fresh beef of 100 weight portions.
embodiment 4
Flavouring liquid is buckled in vain by 1200 weight portion monosodium glutamates, 600 weight portion white sugar, 1700 weight portion white wine, 40 weight portions, 5 weight portion tealeaves, 60 weight portion Chinese prickly ashes, 20 weight portion kaempferia galamgas, 40 weight portion cloves, 30 weight portion cassia barks, 30 weight portion fructus amomis, 25 weight portion tsaokos, 15 weight portion nutmegs, 10 weight portion Radix Glycyrrhizaes, 15 weight portion spiceleafs, 100 weight portion fennel nutmegs, 20 weight portion anise seeds, 100 weight portion nutmegs, the red fourths of 10 weight portions form.Get above-mentioned flavouring liquid 20 weight portion and mix the jerked beef 4 made with the fresh beef of 100 weight portions.
comparative example
Be with embodiment 2 identical difference of filling a prescription, in comparative example, do not use fennel nutmeg, anise seed and nutmeg.Obtain jerked beef 5.
Foretaste scoring
Choose 60 ordinary consumer, be divided into 4 groups, often organize 15 people, correspondence foretastes jerked beef 3 ~ 5 respectively.And mark to foretasting impression, result shows, the score value of jerked beef 2 is the highest, and each item rating is optimum, and jerked beef 4 score value that comparative example obtains is minimum.Illustrate that jerked beef provided by the invention meets mouthfeel, fragrance, the delicate flavour needs of consumer to beef most.And jerked beef meat provided by the invention is compact, it is good to chew strength.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. a jerked beef flavouring liquid, is characterized in that comprising: fennel nutmeg, anise seed, nutmeg, monosodium glutamate, white sugar, white wine, buckle in vain, tealeaves, Chinese prickly ash, kaempferia galamga, cloves, cassia bark, fructus amomi, tsaoko, cardamom, Radix Glycyrrhizae, spiceleaf and Dan Ding; Wherein, the addition of described fennel nutmeg is 98 ~ 102 weight portions, the addition of anise seed is 18 ~ 22 weight portions, the addition of nutmeg is 98 ~ 102 weight portions.
2. flavouring liquid according to claim 1, it is characterized in that, the addition of described monosodium glutamate is 998 ~ 1002 weight portions, the addition of white sugar is 498 ~ 502 weight portions, the addition of white wine is 1498 ~ 1502 weight portions, the addition of white button is 48 ~ 52 weight portions, the addition of tealeaves is 8 ~ 12 weight portions, the addition of Chinese prickly ash is 48 ~ 52 weight portions, the addition of kaempferia galamga is 28 ~ 32 weight portions, the addition of cloves is 48 ~ 52 weight portions, the addition of cassia bark is 38 ~ 42 weight portions, the addition of fructus amomi is 38 ~ 42 weight portions, the addition of tsaoko is 28 ~ 32 weight portions, myristic addition is 18 ~ 22 weight portions, the addition of Radix Glycyrrhizae is 3 ~ 7 weight portions, the addition of spiceleaf is the addition of 8 ~ 12 weight portions and Dan Ding is 3 ~ 7 weight portions.
3. according to the flavouring liquid described in claim 2, it is characterized in that, the addition of described monosodium glutamate is 1000 weight portions, the addition of white sugar is 500 weight portions, the addition of white wine is 1500 weight portions, the addition of white button is 50 weight portions, the addition of tealeaves is 10 weight portions, the addition of Chinese prickly ash is 50 weight portions, the addition of kaempferia galamga is 30 weight portions, the addition of cloves is 50 weight portions, the addition of cassia bark is 40 weight portions, the addition of fructus amomi is 40 weight portions, the addition of tsaoko is 30 weight portions, myristic addition is 20 weight portions, the addition of Radix Glycyrrhizae is 5 weight portions, the addition of spiceleaf is 10 weight portions, the addition of fennel nutmeg is 100 weight portions, the addition of anise seed is 20 weight portions, the addition of nutmeg is the addition of 100 weight portions and Dan Ding is 5 weight portions.
4. a preparation method for jerked beef, is characterized in that, the flavouring liquid scheduled time that described jerked beef is immersed according to any one of claims 1 to 3 by fresh beef is prepared from.
5. preparation method according to claim 4, is characterized in that, dry described fresh beef 48 ~ 52h at being also included in 50 ~ 55 DEG C.
6. preparation method according to claim 5, is characterized in that, the described flavouring liquid also comprising the described fresh beef and 18 ~ 22 weight portions taking 98 ~ 102 weight portions mixes.
7. preparation method according to claim 6, is characterized in that, described flavouring liquid obtains according to the following steps:
1) first distill after the white button taken by weight, tealeaves, Chinese prickly ash, kaempferia galamga, cloves, cassia bark, fructus amomi, tsaoko, nutmeg, Radix Glycyrrhizae, spiceleaf, fennel nutmeg, anise seed, nutmeg and Dan Ding mixing;
2) add the monosodium glutamate, white sugar, the white wine that take by weight to be successively incubated at 110 ~ 115 DEG C of lower seals, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510089366.5A CN104799234A (en) | 2015-02-27 | 2015-02-27 | Seasoning liquid for air-dried beef and preparation method of air-dried beef |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510089366.5A CN104799234A (en) | 2015-02-27 | 2015-02-27 | Seasoning liquid for air-dried beef and preparation method of air-dried beef |
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| CN104799234A true CN104799234A (en) | 2015-07-29 |
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| CN201510089366.5A Pending CN104799234A (en) | 2015-02-27 | 2015-02-27 | Seasoning liquid for air-dried beef and preparation method of air-dried beef |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077309A (en) * | 2015-08-20 | 2015-11-25 | 西北民族大学 | Tea-flavor Muslim fermented yak meat and preparation method thereof |
| CN106490492A (en) * | 2016-11-21 | 2017-03-15 | 天津科技大学 | Half-dried beef of a kind of Xinjiang characteristic health care and preparation method thereof |
| CN108835220A (en) * | 2018-06-07 | 2018-11-20 | 重庆烹小鲜生态农业科技有限公司 | A kind of production method of wizened beef |
-
2015
- 2015-02-27 CN CN201510089366.5A patent/CN104799234A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077309A (en) * | 2015-08-20 | 2015-11-25 | 西北民族大学 | Tea-flavor Muslim fermented yak meat and preparation method thereof |
| CN106490492A (en) * | 2016-11-21 | 2017-03-15 | 天津科技大学 | Half-dried beef of a kind of Xinjiang characteristic health care and preparation method thereof |
| CN108835220A (en) * | 2018-06-07 | 2018-11-20 | 重庆烹小鲜生态农业科技有限公司 | A kind of production method of wizened beef |
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Application publication date: 20150729 |