CN105011181A - Preparation method of beef jerky capable of reducing blood pressure - Google Patents
Preparation method of beef jerky capable of reducing blood pressure Download PDFInfo
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- CN105011181A CN105011181A CN201510376189.9A CN201510376189A CN105011181A CN 105011181 A CN105011181 A CN 105011181A CN 201510376189 A CN201510376189 A CN 201510376189A CN 105011181 A CN105011181 A CN 105011181A
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- beef jerky
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- 235000015278 beef Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 230000036772 blood pressure Effects 0.000 title abstract 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 13
- 239000011701 zinc Substances 0.000 claims abstract description 13
- 229910052725 zinc Inorganic materials 0.000 claims abstract description 13
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 4
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 4
- 239000002131 composite material Substances 0.000 claims abstract description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 4
- 239000010452 phosphate Substances 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract description 4
- 239000000284 extract Substances 0.000 claims description 12
- 229920001184 polypeptide Polymers 0.000 claims description 12
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 12
- 208000001953 Hypotension Diseases 0.000 claims description 10
- 208000021822 hypotensive Diseases 0.000 claims description 10
- 230000001077 hypotensive effect Effects 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 235000012054 meals Nutrition 0.000 claims description 7
- 235000008375 Decussocarpus nagi Nutrition 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 244000132436 Myrica rubra Species 0.000 claims description 6
- 235000014631 Myrica rubra Nutrition 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 238000004904 shortening Methods 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 241000722948 Apocynum cannabinum Species 0.000 abstract 1
- 241001061264 Astragalus Species 0.000 abstract 1
- 235000010110 Astragalus glycyphyllos Nutrition 0.000 abstract 1
- 241000195493 Cryptophyta Species 0.000 abstract 1
- 241000208689 Eucommia ulmoides Species 0.000 abstract 1
- 235000007270 Gaultheria hispida Nutrition 0.000 abstract 1
- 235000009134 Myrica cerifera Nutrition 0.000 abstract 1
- 244000269152 Myrica pensylvanica Species 0.000 abstract 1
- 235000012851 Myrica pensylvanica Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000035568 catharsis Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 210000002700 urine Anatomy 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention relates to a preparation method of beef jerky capable of reducing blood pressure. The beef jerky is prepared from the following raw materials in parts by weight: 200-220 parts of beef, 0.7-0.9 part of flatstem milkvetch seed, 12-14 parts of dried marine algae powder, 12-14 parts of oat kernels, 1-1.2 parts of dogbane leaves, 0.9-1.1 parts of eucommia ulmoides leaves, 1-1.3 parts of radix puerariae, 20-22 parts of polished glutinous rice, 6-8 parts of waxberry leaves, a calcium chloride solution of 1-2%, composite phosphate of 0.2-0.4%, 3-4 parts of glucose, 2-3 parts of zinc-enriched yeast, 4-5 parts of table salt and 3-4 parts of soybean peptide. According to the preparation method disclosed by the invention, a stage type baking technology is adopted, so that the moisture content and the water activity of the beef jerky can be rapidly reduced, and the stage type baking technology has the effects of sterilization and shortening, so that beef jerky products have grilled fragrance. Microorganisms are utilized for fermenting raw material meat, the produced beef product not only reserves the basic characteristics of traditional beef, but also obviously improves the texture, the color, the mouth feel, the flavor and the quality guarantee period.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of processing of beef, especially a kind of preparation method of hypotensive dried beef.
Background technology
Along with the development of meat industry and the raising of people's living standard, consumer constantly proposes higher requirement to beef food, therefore the beef food of health care arises at the historic moment, and some defects of the beef processing process of traditional properties also become and are more and more unfavorable for that it further develops, wherein main problem concentrates on the quality color and luster of Beef, taste and its nutrition limitation, needed for the life being not enough to catch up with people.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of preparation method of hypotensive dried beef.
The technical solution adopted in the present invention is:
A preparation method for hypotensive dried beef, is made up of the raw material of following weight portion:
Beef 200-220, semen astragali complanati 0.7-0.9, seawood meal 12-14, oat kernel 12-14, Folium Apocyni Veneti 1-1.2, folium cortex eucommiae 0.9-1.1, root of kudzu vine 1-1.3, glutinous rice 20-22, myrica rubra leaf 6-8,1-2% calcium chloride solution, 0.2-0.4% composite phosphate, glucose 3-4, Zinc-rich saccharomyces cerevisiae 2-3, salt 4-5, soya-bean polypeptides 3-4;
The preparation method of a kind of hypotensive dried beef according to claim 1, comprises the following steps:
(1) semen astragali complanati, Folium Apocyni Veneti, folium cortex eucommiae, the root of kudzu vine are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(2) getting after fresh beef is cut into the bar of 4-5cm immerses in 1-2% calcium chloride and 0.2-0.4% compound phosphoric acid mixed salt solution, irradiate 11-12h under being placed in ultraviolet light, more evenly sprinkle salt, glucose and Zinc-rich saccharomyces cerevisiae and obtain rich zinc fermented beef bar at 14 DEG C of bottom fermentation 70h;
(3) get oat kernel big fire fry fragrant after grinding also mix to obtain marine alga oat kernel powder with seawood meal, rich zinc fermented beef bar is rolled in marine alga oat kernel powder a circle rear taking-up hand repeatedly rub 2-3 minute after for subsequent use;
(4) get myrica rubra leaf 40 DEG C oven dry, cross 40 mesh sieves after pulverizing and obtain leaf powder, leaf powder is immersed in 40% ethanol, temperature 80 DEG C, under solid-liquid ratio 1:45 condition, continuous 2 ultrasonic waves extract 45min, add soya-bean polypeptides, obtain polypeptide extract when second time extracts 25min.
(5) be evenly sprayed at step (3) gained beef bar surface after polypeptide extract and herb liquid being mixed, at 50 DEG C, 55 DEG C, 60 DEG C, respectively dry 1h successively, then to send in baking box at 250 DEG C baking 3-4min and get final product.
Beneficial effect of the present invention is:
Dried beef crisp-fried of the present invention is good to eat, crisp and hard, and operational phase formula baking process of the present invention, not only makes dried beef can reduce rapidly moisture and water activity, can also play sterilization and shortening effect, makes product have roasting fragrance.Utilize microorganism to ferment to raw meat and the beef product produced both had remained the basic characteristic of traditional beef, make again the quality of product, color and luster, mouthfeel, local flavor and shelf-life be improved significantly; Wherein added seawood meal has effect that is hypotensive, hypoglycemic, catharsis and toxin expelling, oat kernel can beneficial liver and stomach, the elderly being particularly suitable for high blood pressure eats, in addition, the present invention with the addition of multiple Chinese herbal medicine in process, has warm filling liver kidney, controlling nocturnal emission with astringent drugs contracting urine, eliminates effect that is depressed, beauty treatment of invigorating blood circulation.
Detailed description of the invention
A preparation method for hypotensive dried beef, is made up of the raw material of following weight portion (kilogram):
Beef 200, semen astragali complanati 0.7, seawood meal 12, oat kernel 12, Folium Apocyni Veneti 1, folium cortex eucommiae 0.9, the root of kudzu vine 1, glutinous rice 20, myrica rubra leaf 6,1-2% calcium chloride solution, 0.2-0.4% composite phosphate, glucose 3, Zinc-rich saccharomyces cerevisiae 2, salt 4, soya-bean polypeptides 3;
The preparation method of a kind of hypotensive dried beef according to claim 1, comprises the following steps:
(1) semen astragali complanati, Folium Apocyni Veneti, folium cortex eucommiae, the root of kudzu vine are added 5 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid;
(2) getting after fresh beef is cut into the bar of 4-5cm immerses in 1-2% calcium chloride and 0.2-0.4% compound phosphoric acid mixed salt solution, irradiate 11h under being placed in ultraviolet light, more evenly sprinkle salt, glucose and Zinc-rich saccharomyces cerevisiae and obtain rich zinc fermented beef bar at 14 DEG C of bottom fermentation 70h;
(3) get oat kernel big fire fry fragrant after grinding also mix to obtain marine alga oat kernel powder with seawood meal, rich zinc fermented beef bar is rolled in marine alga oat kernel powder a circle rear taking-up hand repeatedly rub 2 minutes after for subsequent use;
(4) get myrica rubra leaf 40 DEG C oven dry, cross 40 mesh sieves after pulverizing and obtain leaf powder, leaf powder is immersed in 40% ethanol, temperature 80 DEG C, under solid-liquid ratio 1:45 condition, continuous 2 ultrasonic waves extract 45min, add soya-bean polypeptides, obtain polypeptide extract when second time extracts 25min.
(5) be evenly sprayed at step (3) gained beef bar surface after polypeptide extract and herb liquid being mixed, at 50 DEG C, 55 DEG C, 60 DEG C, respectively dry 1h successively, then to send in baking box at 250 DEG C baking 3min and get final product.
Claims (2)
1. a preparation method for hypotensive dried beef, is characterized in that being made up of the raw material of following weight portion:
Beef 200-220, semen astragali complanati 0.7-0.9, seawood meal 12-14, oat kernel 12-14, Folium Apocyni Veneti 1-1.2, folium cortex eucommiae 0.9-1.1, root of kudzu vine 1-1.3, glutinous rice 20-22, myrica rubra leaf 6-8,1-2% calcium chloride solution, 0.2-0.4% composite phosphate, glucose 3-4, Zinc-rich saccharomyces cerevisiae 2-3, salt 4-5, soya-bean polypeptides 3-4.
2. the preparation method of a kind of hypotensive dried beef according to claim 1, is characterized in that comprising the following steps:
(1) semen astragali complanati, Folium Apocyni Veneti, folium cortex eucommiae, the root of kudzu vine are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(2) getting after fresh beef is cut into the bar of 4-5cm immerses in 1-2% calcium chloride and 0.2-0.4% compound phosphoric acid mixed salt solution, irradiate 11-12h under being placed in ultraviolet light, more evenly sprinkle salt, glucose and Zinc-rich saccharomyces cerevisiae and obtain rich zinc fermented beef bar at 14 DEG C of bottom fermentation 70h;
(3) get oat kernel big fire fry fragrant after grinding also mix to obtain marine alga oat kernel powder with seawood meal, rich zinc fermented beef bar is rolled in marine alga oat kernel powder a circle rear taking-up hand repeatedly rub 2-3 minute after for subsequent use;
(4) get myrica rubra leaf 40 DEG C oven dry, cross 40 mesh sieves after pulverizing and obtain leaf powder, leaf powder is immersed in 40% ethanol, temperature 80 DEG C, under solid-liquid ratio 1:45 condition, continuous 2 ultrasonic waves extract 45min, add soya-bean polypeptides, obtain polypeptide extract when second time extracts 25min;
(5) be evenly sprayed at step (3) gained beef bar surface after polypeptide extract and herb liquid being mixed, at 50 DEG C, 55 DEG C, 60 DEG C, respectively dry 1h successively, then to send in baking box at 250 DEG C baking 3-4min and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510376189.9A CN105011181A (en) | 2015-06-27 | 2015-06-27 | Preparation method of beef jerky capable of reducing blood pressure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510376189.9A CN105011181A (en) | 2015-06-27 | 2015-06-27 | Preparation method of beef jerky capable of reducing blood pressure |
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| Publication Number | Publication Date |
|---|---|
| CN105011181A true CN105011181A (en) | 2015-11-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510376189.9A Withdrawn CN105011181A (en) | 2015-06-27 | 2015-06-27 | Preparation method of beef jerky capable of reducing blood pressure |
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| Country | Link |
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| CN (1) | CN105011181A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309630A (en) * | 2015-11-16 | 2016-02-10 | 重庆市盛沿食品有限责任公司 | Dried tofu with cold prevention function |
| CN105309631A (en) * | 2015-11-16 | 2016-02-10 | 重庆市盛沿食品有限责任公司 | Preparation method of dried tofu with cold prevention function |
| 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 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004215571A (en) * | 2003-01-14 | 2004-08-05 | Nippon Meat Packers Inc | Dried meat product and method for producing the same |
| CN102349665A (en) * | 2011-10-21 | 2012-02-15 | 德宏州彩云琵琶食品有限公司 | Dai flavor beef instant jerky and processing method thereof |
| CN102697065A (en) * | 2012-05-08 | 2012-10-03 | 内蒙古科技大学 | Beef jerky with sauce flavor and method for preparing same |
| CN103238853A (en) * | 2012-02-10 | 2013-08-14 | 贺银凤 | Production method of fermented beef jerky |
| CN104305239A (en) * | 2014-09-25 | 2015-01-28 | 安徽省百益食品有限公司 | Bamboo-fragrant baked dried beef and processing method thereof |
-
2015
- 2015-06-27 CN CN201510376189.9A patent/CN105011181A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004215571A (en) * | 2003-01-14 | 2004-08-05 | Nippon Meat Packers Inc | Dried meat product and method for producing the same |
| CN102349665A (en) * | 2011-10-21 | 2012-02-15 | 德宏州彩云琵琶食品有限公司 | Dai flavor beef instant jerky and processing method thereof |
| CN103238853A (en) * | 2012-02-10 | 2013-08-14 | 贺银凤 | Production method of fermented beef jerky |
| CN102697065A (en) * | 2012-05-08 | 2012-10-03 | 内蒙古科技大学 | Beef jerky with sauce flavor and method for preparing same |
| CN104305239A (en) * | 2014-09-25 | 2015-01-28 | 安徽省百益食品有限公司 | Bamboo-fragrant baked dried beef and processing method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309630A (en) * | 2015-11-16 | 2016-02-10 | 重庆市盛沿食品有限责任公司 | Dried tofu with cold prevention function |
| CN105309631A (en) * | 2015-11-16 | 2016-02-10 | 重庆市盛沿食品有限责任公司 | Preparation method of dried tofu with cold prevention function |
| 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 |
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Application publication date: 20151104 |