CN105231175A - Beautifying and phlegm eliminating beef jerky - Google Patents
Beautifying and phlegm eliminating beef jerky Download PDFInfo
- Publication number
- CN105231175A CN105231175A CN201410319491.6A CN201410319491A CN105231175A CN 105231175 A CN105231175 A CN 105231175A CN 201410319491 A CN201410319491 A CN 201410319491A CN 105231175 A CN105231175 A CN 105231175A
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- beef
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- phlegm
- beauty treatment
- gruel
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a beautifying and phlegm eliminating beef jerky which is prepared from the following components by weight parts: 100 parts of beef, 20 parts of sour jam, 15 parts of plum powder, 10 parts of seasonings and 2 parts of core additives. The core additives include rhizoma anemarrhenae, cortex phellodendri, poria cocos, and rhizoma pinelliae in a mass ratio of 1 : 2 : 2 : 1. The provided beef jerky has an apple aroma and unique flavor, and tastes good. The beef jerky preparation is simple in preparation method, is low in cost and is suitable for industrial production. By adding the rhizoma anemarrhenae, cortex phellodendri, poria cocos, and rhizoma pinelliae, the beef jerky also has significant beautifying and phlegm eliminating effects.
Description
Technical field
The present invention relates to a kind of dried beef, particularly a kind of beauty treatment is eliminated the phlegm dried beef.
Background technology
Dried beef is welcome by consumers in general deeply as leisure food, and along with China's expanding economy, people are more and more various for the quality of dried beef, safety, local flavor, mouthfeel demand.But.Traditional dried beef is original flavor dried beef, and color and taste is single, rare change, and food of a specified duration makes us losing interest.The loss of traditional dried beef preparation method long processing time, nutriment is more, be difficult to control flavor of beef jerky, is not suitable for suitability for industrialized production, and function singleness.
But the effect also not having a kind of dried beef to have beauty treatment up to now to eliminate the phlegm.
Summary of the invention
The beauty treatment that the object of this invention is to provide a kind of unique flavor is eliminated the phlegm dried beef and preparation method thereof.
A kind of beauty treatment provided by the invention is eliminated the phlegm dried beef, is made up: 100 parts, beef, 20 parts, tartaric acid sauce, 15 parts, plum powder, flavoring 10 parts and core additive 2 parts of the component of following weight ratio; Described core additive comprises the wind-weed of mass ratio 1:2:2:1, golden cypress, Poria cocos, the tuber of pinellia.
Wherein, described flavoring comprises: the mixture of one or more of sugar, oil, white sugar, bent wine, monosodium glutamate, five-spice powder and fennel powder.
Beauty treatment is eliminated the phlegm the preparation method of dried beef, comprises the following steps:
(1) preparation of beef gruel: boned by beef, clean, drain, puts into cutmixer by raw meat and cuts into meat gruel, and adds flavoring mixing;
(2) in beef gruel, add tartaric acid sauce and plum powder, stir, and mix 24h under being placed in 10 DEG C of conditions; Add core additive again, stir, and mix 15h under being placed in 5 DEG C of conditions;
(3) die-filling boiling: the beef gruel of mixing loaded in grinding tool, builds and boils 5h in the pot being placed in 110 DEG C;
(4) cooling, section, vegetable oil smear;
(5) baking: toast 5h at sliced meat being placed in 75 DEG C, obtains beauty treatment and to eliminate the phlegm dried beef.
beneficial effect:dried beef provided by the invention is perfect in workmanship, unique flavor, and mouthfeel is good.And the preparation method of this dried beef is simple, cost is low, be suitable for suitability for industrialized production, by adding the medicinal materials such as the wind-weed, golden cypress, Poria cocos, the tuber of pinellia at core additive, also has effect that significant beauty treatment is eliminated the phlegm.
Detailed description of the invention
According to following embodiment, the present invention may be better understood.But those skilled in the art will readily understand, concrete material proportion, process conditions and result thereof described by embodiment only for illustration of the present invention, and should can not limit the present invention described in detail in claims yet.
Embodiment 1
A kind of beauty treatment is eliminated the phlegm dried beef, is made up: 100 parts, beef, 20 parts, tartaric acid sauce, 15 parts, plum powder, flavoring 10 parts and core additive 2 parts of the component of following weight ratio; Described core additive comprises the wind-weed of mass ratio 1:2:2:1, golden cypress, Poria cocos, the tuber of pinellia.
Wherein, described flavoring comprises: the mixture of one or more of sugar, oil, white sugar, bent wine, monosodium glutamate, five-spice powder and fennel powder.
Beauty treatment is eliminated the phlegm the preparation method of dried beef, comprises the following steps:
(1) preparation of beef gruel: boned by beef, clean, drain, puts into cutmixer by raw meat and cuts into meat gruel, and adds flavoring mixing;
(2) in beef gruel, add tartaric acid sauce and plum powder, stir, and mix 24h under being placed in 10 DEG C of conditions; Add core additive again, stir, and mix 15h under being placed in 5 DEG C of conditions;
(3) die-filling boiling: the beef gruel of mixing loaded in grinding tool, builds and boils 5h in the pot being placed in 110 DEG C;
(4) cooling, section, vegetable oil smear;
(5) baking: toast 5h at sliced meat being placed in 75 DEG C, obtains beauty treatment and to eliminate the phlegm dried beef.
Claims (3)
1. beauty treatment is eliminated the phlegm a dried beef, it is characterized in that: be made up of the component of following weight ratio: 100 parts, beef, 20 parts, tartaric acid sauce, 15 parts, plum powder, flavoring 10 parts and core additive 2 parts; Described core additive comprises the wind-weed of mass ratio 1:2:2:1, golden cypress, Poria cocos, the tuber of pinellia.
2. a kind of beauty treatment is eliminated the phlegm dried beef according to claim 1, it is characterized in that: described flavoring comprises: the mixture of one or more of sugar, oil, white sugar, bent wine, monosodium glutamate, five-spice powder and fennel powder.
3. beauty treatment is eliminated the phlegm a preparation method for dried beef, it is characterized in that: comprise the following steps:
The preparation of beef gruel: boned by beef, clean, drain, puts into cutmixer by raw meat and cuts into meat gruel, and adds flavoring mixing;
In beef gruel, add tartaric acid sauce and plum powder, stir, and mix 24h under being placed in 10 DEG C of conditions; Add core additive again, stir, and mix 15h under being placed in 5 DEG C of conditions;
Die-filling boiling: the beef gruel of mixing loaded in grinding tool, builds and boils 5h in the pot being placed in 110 DEG C;
Cooling, section, vegetable oil smear;
(5) baking: toast 5h at sliced meat being placed in 75 DEG C, obtains beauty treatment and to eliminate the phlegm dried beef.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410319491.6A CN105231175A (en) | 2014-07-07 | 2014-07-07 | Beautifying and phlegm eliminating beef jerky |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410319491.6A CN105231175A (en) | 2014-07-07 | 2014-07-07 | Beautifying and phlegm eliminating beef jerky |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105231175A true CN105231175A (en) | 2016-01-13 |
Family
ID=55029239
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410319491.6A Pending CN105231175A (en) | 2014-07-07 | 2014-07-07 | Beautifying and phlegm eliminating beef jerky |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105231175A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279776A (en) * | 2017-08-10 | 2017-10-24 | 袁芳 | A kind of preparation method of fruits and vegetables dried beef |
-
2014
- 2014-07-07 CN CN201410319491.6A patent/CN105231175A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279776A (en) * | 2017-08-10 | 2017-10-24 | 袁芳 | A kind of preparation method of fruits and vegetables dried beef |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160113 |
|
| WD01 | Invention patent application deemed withdrawn after publication |