CN105309930A - Cold dampness dispelling dried beef - Google Patents
Cold dampness dispelling dried beef Download PDFInfo
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- CN105309930A CN105309930A CN201410319468.7A CN201410319468A CN105309930A CN 105309930 A CN105309930 A CN 105309930A CN 201410319468 A CN201410319468 A CN 201410319468A CN 105309930 A CN105309930 A CN 105309930A
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- beef
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- dried beef
- dampness
- gruel
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Abstract
The invention provides a cold dampness dispelling dried beef. The cold dampness dispelling dried beef is made from, by weight, 90 parts of beef, 30 parts of fruit jam, 20 parts of plum powder, 10 parts of a flavoring and 2 parts of a core additive; and the core additive comprises aconite root, Atractylodes lancea, Zanthoxylum bungeanum and Dipsacus asperoides according to a mass ratio of 2:2:2:1. The dried beef has the characteristics of excellent making, unique flavor and good mouthfeel. A making method of the dried beef has the advantages of simplicity, low cost, and suitableness for industrial production; and aconite root, Atractylodes lancea, Zanthoxylum bungeanum and Dipsacus asperoides are added, so the dried beef also has substantial cold dampness dispelling efficacy.
Description
Technical field
The present invention relates to a kind of dried beef, particularly a kind of dispellieg cold and dampness 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 do not have a kind of dried beef to have the effect of dispellieg cold and dampness up to now.
Summary of the invention
Dispellieg cold and dampness dried beef that the object of this invention is to provide a kind of unique flavor and preparation method thereof.
A kind of dispellieg cold and dampness dried beef provided by the invention, is made up of the component of following weight ratio: 90 parts, beef, 30 parts, tartaric acid sauce, 20 parts, plum powder, flavoring 10 parts and core additive 2 parts; Described core additive comprises the monkshood of mass ratio 2:2:2:1, rhizoma atractylodis, pericarpium zanthoxyli, teasel.
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.
A preparation method for dispellieg cold and dampness 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 dispellieg cold and dampness dried beef.
beneficial effect:dried beef provided by the invention is perfect in workmanship, unique flavor, 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 adding monkshood, rhizoma atractylodis, pericarpium zanthoxyli, the medicinal material of teasel, also has effect of significant dispellieg cold and dampness.
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 dispellieg cold and dampness dried beef, is made up of the component of following weight ratio: 90 parts, beef, 30 parts, tartaric acid sauce, 20 parts, plum powder, flavoring 10 parts and core additive 2 parts; Described core additive comprises the monkshood of mass ratio 2:2:2:1, rhizoma atractylodis, pericarpium zanthoxyli, teasel.
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.
A preparation method for dispellieg cold and dampness 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 dispellieg cold and dampness dried beef.
Claims (3)
1. a dispellieg cold and dampness dried beef, is characterized in that: be made up of the component of following weight ratio: 90 parts, beef, 30 parts, tartaric acid sauce, 20 parts, plum powder, flavoring 10 parts and core additive 2 parts; Described core additive comprises the monkshood of mass ratio 2:2:2:1, rhizoma atractylodis, pericarpium zanthoxyli, teasel.
2. a kind of dispellieg cold and dampness dried beef according to claim 1, 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. a preparation method for dispellieg cold and dampness dried beef, 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 dispellieg cold and dampness dried beef.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410319468.7A CN105309930A (en) | 2014-07-07 | 2014-07-07 | Cold dampness dispelling dried beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410319468.7A CN105309930A (en) | 2014-07-07 | 2014-07-07 | Cold dampness dispelling dried beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105309930A true CN105309930A (en) | 2016-02-10 |
Family
ID=55239025
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410319468.7A Pending CN105309930A (en) | 2014-07-07 | 2014-07-07 | Cold dampness dispelling dried beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105309930A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107334074A (en) * | 2017-08-23 | 2017-11-10 | 董莉 | It is a kind of be easy to digestion local flavor beef it is dry and preparation method thereof |
-
2014
- 2014-07-07 CN CN201410319468.7A patent/CN105309930A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107334074A (en) * | 2017-08-23 | 2017-11-10 | 董莉 | It is a kind of be easy to digestion local flavor beef it is dry and preparation method thereof |
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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: 20160210 |