CN104970383A - Processing method of dendrobium candidum beef jerky - Google Patents
Processing method of dendrobium candidum beef jerky Download PDFInfo
- Publication number
- CN104970383A CN104970383A CN201510426333.5A CN201510426333A CN104970383A CN 104970383 A CN104970383 A CN 104970383A CN 201510426333 A CN201510426333 A CN 201510426333A CN 104970383 A CN104970383 A CN 104970383A
- Authority
- CN
- China
- Prior art keywords
- beef
- jerky
- dendrobium candidum
- slices
- mushroom
- 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 76
- 241000026010 Dendrobium candidum Species 0.000 title claims abstract description 24
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 16
- 235000014347 soups Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 241001313708 Dictyophora phalloidea Species 0.000 claims description 15
- 235000013372 meat Nutrition 0.000 claims description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 150000003839 salts Chemical group 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 4
- 210000003205 muscle Anatomy 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 240000009023 Myrrhis odorata Species 0.000 claims 1
- 150000001413 amino acids Chemical class 0.000 abstract description 5
- 210000003127 knee Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract 1
- 235000017491 Bambusa tulda Nutrition 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 abstract 1
- 241000233866 Fungi Species 0.000 abstract 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract 1
- 239000011425 bamboo Substances 0.000 abstract 1
- 238000000861 blow drying Methods 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000007689 inspection Methods 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000003014 reinforcing effect Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 description 6
- 235000001014 amino acid Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- PBVWVVUBZPBPIN-QTNFYWBSSA-N (2s)-5-oxopyrrolidine-2-carboxylic acid;sodium Chemical compound [Na].[Na].OC(=O)[C@@H]1CCC(=O)N1 PBVWVVUBZPBPIN-QTNFYWBSSA-N 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 240000004760 Pimpinella anisum Species 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 244000248021 Vitex negundo Species 0.000 description 1
- 235000010363 Vitex negundo Nutrition 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
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 a processing method of dendrobium candidum beef jerky. The processing method comprises the following steps: 1) selecting raw material sources of beef, and processing the selected beef; 2) deacidifying the processed beef; 3) soaking the deacidified beef; 4) precooking the soaked beef with fragrant mushroom bamboo fungus soup which is decocted in advance; 5) cutting the precooked beef into slices; 6) putting the beef slices or diced beef into a solution decocted with dendrobium candidum, soaking the beef slices or the diced beef in the solution decocted with the dendrobium candidum, scooping the soaked beef slices or the soaked diced beef out of the solution decocted with the dendrobium candidum, draining the beef slices or the diced beef with a screen mesh, and then blow-drying the liquid on the surface of the beef slices or the diced beef with hot blast; 7) compounding the beef and natural auxiliary materials by weight, and stir-frying the beef and the natural auxiliary materials at the temperature of 97.8 DEG C so as to obtain beef jerky; and 8) baking the beef jerky: baking the beef jerky at the temperature of 97.8 DEG C until the water quantity is 17%, cooling the baked beef jerky, packaging the cooled beef jerky, performing random inspection, and dispatching inspected beef jerky from factories. The beef jerky processed by the processing method disclosed by the invention contains various amino acid, so that the beef jerky is bright in color, fresh in fragrance, delicious, and rich in nutrition; in the course of processing the beef jerky, the beef is soaked in the dendrobium candidum solution, so that when people eat the beef jerky for a long term, the efficacies of reinforcing vigor, strengthening lumbus and knees, strengthening sinews and bones and building bodies can be reached, and the health of bodies is facilitated.
Description
Technical field
The present invention relates to dried beef processing method, specifically a kind of processing method of dendrobium candidum dried beef.
Background technology
Dried beef processes through series with Carnis Bovis seu Bubali, and dried beef contains several mineral materials and the amino acid of needed by human body, both maintained the resistance to local flavor chewed of beef, stored for a long timely again never degenerates.Dried beef has that protein content is high, fat content is low; The features such as easy preservation, instant, are loved by the people.
But existing dried beef mainly adds spices processing, the kind of dried beef is single, and have the relatively less of health care, its nutritive value is not better developed.
Summary of the invention
For the deficiencies in the prior art part, the present invention aims to provide a kind of processing method of dendrobium candidum dried beef, having while better nutritivity is worth, can also have the health-care efficacy of effect of nourishing the stomach to improve the production of body fluid, enriching yin heat extraction.
For reaching above-mentioned purpose, the technical solution used in the present invention: a kind of processing method of dendrobium candidum dried beef, comprises the following steps:
1) ox selecting natural 2 ~ 5 ages of putting in a suitable place to breed is raw material, through butchering, carcass cutting, assorted in removal, muscles and bones, cutability of selecting and remain;
2) fresh clean beef is placed 30-40 hours under 35-40 DEG C of conditions;
3) depickling beef is flowed underwater soakings 24-30 hours at 18 ~ 20 DEG C;
4) in the mushroom boiled in advance, dictyophora phalloidea soup, add soaked beef, mushroom, dictyophora phalloidea soup and Quality Beef are than being 3:7-9, and infusion temperature is 95-98 DEG C, mushroom, dictyophora phalloidea soup PH=7, precooks 100-150 minutes;
The preparation method of mushroom, dictyophora phalloidea soup:
Mushroom, dictyophora phalloidea and water is in mass ratio: 0.5-1:1.5-2:30-40 are 96 ~ 98 DEG C in temperature after mixing, infusion system 50-90 minutes under PH=7 condition;
5) cut into slices by required specification or be cut into meat cubelets;
6) get dendrobium candidum to be smashed to pieces, in the mountain spring water of 150-200 parts, add 15-25 parts of dendrobium candidums by quality proportioning and boil 15-20 minutes, then filter and remove residue, again above-mentioned beef section or meat cubelets are put into and dendrobium candidum solution immersion 10-15 minutes is housed, then pull out and be filtered dry on screen cloth, the liquid on the section of reusable heat wind or meat cubelets surface dries up;
7) join 3-6 parts of natural auxiliary materials by 100-120 parts of beef, at 96 ~ 98 DEG C, frying 1-1.5 hours is off the pot;
Above-mentioned natural auxiliary material raw material by Chinese prickly ash, anise, cassia bark, 13 fragrant, salt forms, and is Chinese prickly ash by quality proportioning: anistree: cassia bark: 13 is fragrant: salt=75:100:75:1:500, mixes and be prepared into 100-150 orders;
8) at 97.8 DEG C of temperature, drying above-mentioned dried beef to water content mass ratio is 17%;
9) cool, pack, inspect by random samples, dispatch from the factory.
Chinese medicine dendrobium candidum is not added in traditional dried beef processing method, because after adding dendrobium candidum, make dried beef with flavour of a drug, affect the mouthfeel of dried beef, but this method overcomes technology prejudice, the dried beef that test of many times is produced, does not have flavour of a drug completely, do not affect its mouthfeel, and there is health care.
Dendrobium candidum has the effect of nourishing the stomach to improve the production of body fluid, enriching yin heat extraction, and the present invention soaks dendrobium candidum solution in process of producing beef jerky, eats for a long time, is conducive to puckery vigour, strong waist knee, hard muscles and bones, has the effect improved the body and culature.
The present invention is according to beef feature in addition, the temperature and time of appropriate processing link is taked to control, and then maintain the fresh and tender sense of beef, accurately this temperature and time better can be preserved the protein in beef product, also solve in process of producing beef jerky the problem that the nutriment of meat own destroys simultaneously.Beef is more containing crude protein, collagen, and the temperature of processing link controls and main, overlong time, and collagen change becomes gluey, without the mouthfeel of dried beef; Time is too short, and protein hard being difficult to chews, and the control of processing temperature and time is extremely important; And much amino acid easily loses in the environment of high temperature, thus must temperature be controlled in proper range in process, time is unsuitable long, as 100 DEG C of high temperature and longer process time can make glutamic acid become pyroglutamic acid disodium because of drying out, this is not a kind of carcinogen only to lose delicate flavour and pyroglutamic acid disodium, other amino acid also can because of high temperature generation sex change, and nutritive value also reduces relatively.
The dried beef that the present invention produces also keeps the fresh look of several amino acids, fresh perfume (or spice).
Detailed description of the invention
Implement ground: Huangping ox eldest child Food Co., Ltd
1) ox selecting natural 2 ~ 5 ages of putting in a suitable place to breed is raw material, through butchering, carcass cutting, assorted in removal, muscles and bones, cutability of selecting and remain;
2) fresh clean beef is placed 30 hours under 35-40 DEG C of conditions;
3) depickling beef is flowed underwater soakings 24 hours at 18 ~ 20 DEG C;
4) in the mushroom boiled in advance, dictyophora phalloidea soup, add soaked beef, mushroom, dictyophora phalloidea soup and Quality Beef are than being 3:7-9, and infusion temperature is 95-98 DEG C, mushroom, dictyophora phalloidea soup PH=7, precooks 120 minutes;
The preparation method of mushroom, dictyophora phalloidea soup:
Mushroom, dictyophora phalloidea and water is in mass ratio: 0.5-1:1.5-2:30-40 are 96 ~ 98 DEG C in temperature after mixing, infusion system 60 minutes under PH=7 condition;
5) cut into slices by required specification or be cut into meat cubelets;
6) get dendrobium candidum to be smashed to pieces, in the mountain spring water of 150 kilograms of parts, add 15 kilograms of dendrobium candidums by quality proportioning and boil 20 minutes, then filter and remove residue, again above-mentioned beef section or meat cubelets are put into and dendrobium candidum solution immersion 15 minutes is housed, then pull out and be filtered dry on screen cloth, the liquid on the section of reusable heat wind or meat cubelets surface dries up;
7) join 3 kilograms of natural auxiliary materials by double centner beef, at 97.8 DEG C, frying 1 hour is off the pot;
Above-mentioned natural auxiliary material raw material by Chinese prickly ash, anise, cassia bark, 13 fragrant, salt forms, and is Chinese prickly ash by quality proportioning: anistree: cassia bark: 13 is fragrant: salt=75:100:75:1:500, mixes and be prepared into 100-150 orders;
8) at 97.8 DEG C of temperature, drying above-mentioned dried beef to water content mass ratio is 17%;
9) cool, pack, inspect by random samples, dispatch from the factory.
Claims (1)
1. a processing method for dendrobium candidum dried beef, is characterized in that comprising the following steps:
1) ox selecting natural 2 ~ 5 ages of putting in a suitable place to breed is raw material, through butchering, carcass cutting, assorted in removal, muscles and bones, cutability of selecting and remain;
2) fresh clean beef is placed 30-40 hours under 35-40 DEG C of conditions;
3) depickling beef is flowed underwater soakings 24-30 hours at 18 ~ 20 DEG C;
4) in the mushroom boiled in advance, dictyophora phalloidea soup, add soaked beef, mushroom, dictyophora phalloidea soup and Quality Beef are than being 3:7-9, and infusion temperature is 95-98 DEG C, mushroom, dictyophora phalloidea soup PH=7, precooks 100-150 minutes;
The preparation method of mushroom, dictyophora phalloidea soup:
Mushroom, dictyophora phalloidea and water is in mass ratio: 0.5-1:1.5-2:30-40 are 96 ~ 98 DEG C in temperature after mixing, infusion system 50-90 minutes under PH=7 condition;
5) cut into slices by required specification or be cut into meat cubelets;
6) get dendrobium candidum to be smashed to pieces, in the mountain spring water of 150-200 parts, add 15-25 parts of dendrobium candidums by quality proportioning and boil 15-20 minutes, then filter and remove residue, again above-mentioned beef section or meat cubelets are put into and dendrobium candidum solution immersion 10-15 minutes is housed, then pull out and be filtered dry on screen cloth, the liquid on the section of reusable heat wind or meat cubelets surface dries up;
7) join 3-6 parts of natural auxiliary materials by 100-120 parts of beef, at 96 ~ 98 DEG C, frying 1-1.5 hours is off the pot;
Above-mentioned natural auxiliary material raw material by Chinese prickly ash, anise, cassia bark, 13 fragrant, salt forms, and is Chinese prickly ash by quality proportioning: anistree: cassia bark: 13 is fragrant: salt=75:100:75:1:500, mixes and be prepared into 100-150 orders;
8) at 96 ~ 98 DEG C of temperature, drying above-mentioned dried beef to water content mass ratio is 17%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510426333.5A CN104970383A (en) | 2015-07-21 | 2015-07-21 | Processing method of dendrobium candidum beef jerky |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510426333.5A CN104970383A (en) | 2015-07-21 | 2015-07-21 | Processing method of dendrobium candidum beef jerky |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104970383A true CN104970383A (en) | 2015-10-14 |
Family
ID=54267807
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510426333.5A Pending CN104970383A (en) | 2015-07-21 | 2015-07-21 | Processing method of dendrobium candidum beef jerky |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104970383A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942271A (en) * | 2016-05-27 | 2016-09-21 | 岭南师范学院 | Dendrobium officinale health care beef ball and preparation method thereof |
| CN106889470A (en) * | 2016-12-30 | 2017-06-27 | 安徽省家乡食品集团有限公司 | A kind of dry preparation method of dendrobium candidum rabbit meat |
| CN107495134A (en) * | 2017-08-30 | 2017-12-22 | 贵州可绿色食品有限公司 | A kind of black pepper local flavor beef is dry and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125266A (en) * | 2010-01-14 | 2011-07-20 | 穆欣 | Production method of beef jerky |
| CN102613585A (en) * | 2012-04-20 | 2012-08-01 | 郭兴黔 | Processing method of pure nature fresh and delicious beef jerk |
| 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 |
| CN104522686A (en) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | Cyclocarya paliurus leaf heat-clearing thirst-quenching type beef and preparing method thereof |
-
2015
- 2015-07-21 CN CN201510426333.5A patent/CN104970383A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125266A (en) * | 2010-01-14 | 2011-07-20 | 穆欣 | Production method of beef jerky |
| CN102613585A (en) * | 2012-04-20 | 2012-08-01 | 郭兴黔 | Processing method of pure nature fresh and delicious beef jerk |
| 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 |
| CN104522686A (en) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | Cyclocarya paliurus leaf heat-clearing thirst-quenching type beef and preparing method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942271A (en) * | 2016-05-27 | 2016-09-21 | 岭南师范学院 | Dendrobium officinale health care beef ball and preparation method thereof |
| CN106889470A (en) * | 2016-12-30 | 2017-06-27 | 安徽省家乡食品集团有限公司 | A kind of dry preparation method of dendrobium candidum rabbit meat |
| CN107495134A (en) * | 2017-08-30 | 2017-12-22 | 贵州可绿色食品有限公司 | A kind of black pepper local flavor beef is dry and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578612B (en) | Method for producing spicy chicken product | |
| CN102362667B (en) | Soybean vegetarian sausage and manufacture method thereof | |
| CN102726750A (en) | Breakfast sausage and production method thereof | |
| CN102987413A (en) | Production process of wild boar dried meat | |
| CN105341725A (en) | Blood bean curd and production method thereof | |
| CN104351855A (en) | Preparation method of seasoning fish | |
| CN102028232A (en) | Leisure dried mutton and preparation method thereof | |
| CN104970383A (en) | Processing method of dendrobium candidum beef jerky | |
| RU2456826C2 (en) | Method for production of protein-vitamin-mineral concentrate | |
| CN103478687A (en) | Instant needle mushroom sauce and preparation method thereof | |
| CN103263038A (en) | Manufacturing method of packed fish visceral organs | |
| CN103637222B (en) | Bean dreg dried meat slices and preparation method thereof | |
| KR101785365B1 (en) | Method for manufacturing natural curing solution, and method for processing raw meats using same | |
| KR101968503B1 (en) | A manufacturing method of sausage having rice | |
| CN105054086A (en) | Processing method of blueberry beef jerky | |
| CN101310624B (en) | Trotter sausage production method | |
| CN105266063A (en) | Curried beef steak | |
| KR101582559B1 (en) | Smoked duck meat aged with pear juice and its preparation method | |
| CN104026618A (en) | Method for manufacturing spicy duck (Yalajiao) by sanhui duck | |
| CN107668500A (en) | A kind of vegetable food and preparation method thereof | |
| CN105815692A (en) | Andrias-davidanus dried meat floss and processing method thereof | |
| CN104982947A (en) | Processing method of uncaria beef jerky | |
| CN112617125A (en) | Preparation method of marinated chicken legs | |
| CN107319389B (en) | Flavored fish-egg leisure food and preparation method thereof | |
| CN105077303A (en) | Spleen strengthening and lung moistening sliced dried beef processing method |
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: 20151014 |
|
| WD01 | Invention patent application deemed withdrawn after publication |