CN105265935A - Beef jerky capable of dispelling wind and removing toxicity - Google Patents
Beef jerky capable of dispelling wind and removing toxicity Download PDFInfo
- Publication number
- CN105265935A CN105265935A CN201410319509.2A CN201410319509A CN105265935A CN 105265935 A CN105265935 A CN 105265935A CN 201410319509 A CN201410319509 A CN 201410319509A CN 105265935 A CN105265935 A CN 105265935A
- Authority
- CN
- China
- Prior art keywords
- beef
- parts
- toxic substances
- removing toxic
- gruel
- 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
Landscapes
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides beef jerky capable of dispelling wind and removing toxicity. The beef jerky is prepared from the following components in parts by weight: 100 parts of beef, 20 parts of a tartaric acid sauce, 15 parts of plum powder, 15 parts of seasonings and 2 parts of a core additive, wherein the core additive comprises cortex dictamni, cloves, radish seeds, dipsacus asper and haws with a mass ratio of the cortex dictamni, the cloves, the radish seeds, the dipsacus asper and the haws being 3: 2: 2: 1: 1. The tartaric acid sauce is added, so that the beef jerky provided by the invention has the fragrance of apples, and is unique in flavor and good in mouth feel. The preparation method of the beef jerky is simple, low in cost and suitable for industrialized production; the medicinal materials of the cortex dictamni, the cloves, the radish seeds, the dipsacus asper, the haws and the like are added, so that the beef jerky also has the obvious efficacies of dispelling wind and removing toxicity.
Description
Technical field
The present invention relates to a kind of dried beef, particularly one is dispeled the wind removing toxic substances 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 also there is no a kind of dried beef to have to dispel the wind the effect of removing toxic substances up to now.
Summary of the invention
The object of this invention is to provide the removing toxic substances dried beef and preparation method thereof that dispels the wind of a kind of unique flavor.
One provided by the invention is dispeled the wind removing toxic substances dried beef, is made up: 100 parts, beef, 20 parts, tartaric acid sauce, 15 parts, plum powder, flavoring 15 parts and core additive 2 parts of the component of following weight ratio; Described core additive comprises the root bark of shaggy-fruited dittany of mass ratio 3:2:2:1:1, cloves, radish seed, teasel, hawthorn.
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.
Dispel the wind removing toxic substances dried beef a preparation method, comprise 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, must dispel the wind removing toxic substances dried beef.
beneficial effect:dried beef provided by the invention has apple aroma, unique flavor by adding tartaric acid sauce, and mouthfeel is good.The preparation method of this dried beef is simple, cost is low, be suitable for suitability for industrialized production, and by the root bark of shaggy-fruited dittany, cloves, radish seed, the medicinal material such as teasel, hawthorn, also has the effect of removing toxic substances of dispeling the wind significantly.
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
One is dispeled the wind removing toxic substances dried beef, is made up: 100 parts, beef, 20 parts, tartaric acid sauce, 15 parts, plum powder, flavoring 15 parts and core additive 2 parts of the component of following weight ratio; Described core additive comprises the root bark of shaggy-fruited dittany of mass ratio 3:2:2:1:1, cloves, radish seed, teasel, hawthorn.
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.
Dispel the wind removing toxic substances dried beef a preparation method, comprise 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, must dispel the wind removing toxic substances dried beef.
Claims (3)
1. dispel the wind a removing toxic substances 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 15 parts and core additive 2 parts; Described core additive comprises the root bark of shaggy-fruited dittany of mass ratio 3:2:2:1:1, cloves, radish seed, teasel, hawthorn.
2. one is dispeled the wind removing toxic substances 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. dispel the wind removing toxic substances dried beef a preparation method, 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, must dispel the wind removing toxic substances dried beef.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410319509.2A CN105265935A (en) | 2014-07-07 | 2014-07-07 | Beef jerky capable of dispelling wind and removing toxicity |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410319509.2A CN105265935A (en) | 2014-07-07 | 2014-07-07 | Beef jerky capable of dispelling wind and removing toxicity |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105265935A true CN105265935A (en) | 2016-01-27 |
Family
ID=55136441
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410319509.2A Pending CN105265935A (en) | 2014-07-07 | 2014-07-07 | Beef jerky capable of dispelling wind and removing toxicity |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105265935A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936323A (en) * | 2018-06-04 | 2018-12-07 | 钦州学院 | A kind of jackfruit dried beef and preparation method thereof |
-
2014
- 2014-07-07 CN CN201410319509.2A patent/CN105265935A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936323A (en) * | 2018-06-04 | 2018-12-07 | 钦州学院 | A kind of jackfruit dried beef and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101744296B (en) | Preparing method of hand-shredded meat | |
| CN101518287A (en) | Method for preparing chili oil | |
| CN105011186A (en) | Ready-to-eat preserved meat and preparation method thereof | |
| CN105310007A (en) | Sausage making method | |
| CN103504320A (en) | Apple-flavor dried pork slices | |
| CN103229972A (en) | Aromatic flavouring | |
| CN102894273A (en) | Fine dried noodles with good mouth feeling | |
| KR20160125789A (en) | The chain for skewered meats for beef and the manufacturing method thereof | |
| KR20140080713A (en) | Manufacturing method of white radish pickle by sugaring | |
| CN105265935A (en) | Beef jerky capable of dispelling wind and removing toxicity | |
| CN105475929A (en) | Sweet and sour radish and preparation method thereof | |
| CN102524728A (en) | Manufacturing method of seasoning for cooking aquatic product | |
| CN105661163A (en) | Method for preparing hotpot condiment with three delicacies | |
| CN103919145A (en) | Beef jerky capable of decreasing blood sugar | |
| KR20090116191A (en) | Solt | |
| CN105212086A (en) | Dry dried pork slice is removed in a kind of heat-clearing | |
| CN103535677A (en) | Seasoning powder mixed with natural flavoring essences | |
| KR20140109632A (en) | Method for manufacturing dried laver | |
| CN105231175A (en) | Beautifying and phlegm eliminating beef jerky | |
| CN106333268A (en) | Sliced dried beef with effect of reducing blood pressure | |
| CN105231174A (en) | Qi benefiting and salivation promoting dried pork slice | |
| CN105077185A (en) | Fresh chili sauce with New Orleans taste | |
| CN105309930A (en) | Cold dampness dispelling dried beef | |
| CN105309933A (en) | Ovulation promotion dried beef | |
| CN105265929A (en) | Beef jerky capable of clearing heat and cooling blood |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160127 |