CN105533463A - Red yeast rice flavored beef jerky with tea fragrance and preparation method of red yeast rice flavored beef jerky - Google Patents
Red yeast rice flavored beef jerky with tea fragrance and preparation method of red yeast rice flavored beef jerky Download PDFInfo
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- CN105533463A CN105533463A CN201510910341.7A CN201510910341A CN105533463A CN 105533463 A CN105533463 A CN 105533463A CN 201510910341 A CN201510910341 A CN 201510910341A CN 105533463 A CN105533463 A CN 105533463A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 43
- 229940026314 red yeast rice Drugs 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000003205 fragrance Substances 0.000 title abstract 9
- 235000013616 tea Nutrition 0.000 claims abstract description 33
- 239000000796 flavoring agent Substances 0.000 claims abstract description 25
- 235000019634 flavors Nutrition 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 12
- 240000000249 Morus alba Species 0.000 claims abstract description 9
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 9
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 9
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 9
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 9
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 9
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 9
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 9
- 235000020279 black tea Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000178870 Lavandula angustifolia Species 0.000 claims abstract description 5
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims abstract description 5
- 239000001102 lavandula vera Substances 0.000 claims abstract description 5
- 235000018219 lavender Nutrition 0.000 claims abstract description 5
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 10
- 244000025254 Cannabis sativa Species 0.000 claims description 9
- 235000000832 Ayote Nutrition 0.000 claims description 8
- 241001474374 Blennius Species 0.000 claims description 8
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- 240000004244 Cucurbita moschata Species 0.000 claims description 8
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- 235000019987 cider Nutrition 0.000 claims description 8
- 235000012054 meals Nutrition 0.000 claims description 8
- 235000015136 pumpkin Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000013339 cereals Nutrition 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 239000000779 smoke Substances 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 210000002808 connective tissue Anatomy 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
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- 238000009940 knitting Methods 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
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- 230000000694 effects Effects 0.000 abstract description 2
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- 230000001737 promoting effect Effects 0.000 abstract description 2
- 230000002087 whitening effect Effects 0.000 abstract description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 206010010774 Constipation Diseases 0.000 abstract 1
- 241000408747 Lepomis gibbosus Species 0.000 abstract 1
- 241000882349 Pseudostellaria maximowicziana Species 0.000 abstract 1
- 244000294611 Punica granatum Species 0.000 abstract 1
- 235000014360 Punica granatum Nutrition 0.000 abstract 1
- 206010039424 Salivary hypersecretion Diseases 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
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- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000009609 fructus phyllanthi Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 230000003020 moisturizing effect Effects 0.000 abstract 1
- 235000020236 pumpkin seed Nutrition 0.000 abstract 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 abstract 1
- 235000020096 rose wine Nutrition 0.000 abstract 1
- 208000026451 salivation Diseases 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 230000003867 tiredness Effects 0.000 abstract 1
- 208000016255 tiredness Diseases 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000015177 dried meat Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses red yeast rice flavored beef jerky with tea fragrance and a preparation method of the red yeast rice flavored beef jerky. The red yeast rice flavored beef jerky is prepared from the following raw materials in parts by weight: 10-12 parts of red yeast rice, 230-250 parts of beef, 4-6 parts of nori powder, 8-10 parts of black tea, 20-30 parts of mulberry juice, 5-8 parts of pumpkin seed powder, an appropriate amount of pomegranate seed oil, 1-2 parts of cocoa, 1-2 parts of Fructus Alpiniae Zerumbet, 2-3 parts of cinnamon, 1-3 parts of Chinese prickly ash, 2-4 parts of rhizoma kaempferiae, 6-8 parts of table salt, 4-6 parts of fructus phyllanthi, 4-5 parts of sugar stevia leaf, 3-5 parts of banana peel, 2-4 parts of root tuber of pseudostellaria maximowicziana, 6-8 parts of leaf of vaccinium bracteatum thunb. and 10-12 parts of rose wine. The red yeast rice flavored beef jerky with tea fragrance, prepared by the preparation method disclosed by the invention, is fragrant, crisp and chewy, integrates the fragrance and the flavor of the red yeast rice and the fragrance and the flavor of the tea, can eliminate greasy feeling, promote digestion, reduce blood lipid and lose weight, and is unique in flavor; according to the formula of the red yeast rice flavored beef jerky with tea fragrance, varied traditional Chinese medicine ingredients are also added, so that health-care functions are improved, and the red yeast rice flavored beef jerky with tea fragrance has the efficacies of whitening skin, resisting ageing, moisturizing the intestines, easing constipation, nourishing yin, promoting salivation and the like; the beef wrapped with lavender is roasted, so that the effects of enhancing fragrance, increasing taste and allaying tiredness are achieved, the red yeast rice flavored beef jerky with tea fragrance is high in flavor and is a novel flavored jerky product with the advantages of being environmentally-friendly, health-care, comprehensive in nutrition, leisure, convenient and the like.
Description
Technical field
The present invention relates to a kind of monascus tea Flavor dried beef and preparation method thereof, belong to food processing technology field.
Background technology
Jerked beef is that a kind of of the pastoral areas such as northwest has meat product that is national and region feature.Traditional jerked beef manufacture craft is simple, is to utilize winter natural low temperature environment the beef slitting after butchering slightly to be made processing and seasoning process rear overhang and be hung on the shady and cool ventilation places such as storehouse and treat that its moisture naturally volatilizees and get final product.Because dried meat moisture is low, finished product is easy to preserve, and process is simple in addition, and can keep the original special flavor of beef, be a class characteristic food of pastoral area people.Along with the commercialization of producing, jerked beef is no longer limited to pastoral area Homemade and eats, and it has progressed in the consumers in general visual field.But at present because raw material is single, the composite request of people to the local flavor of jerky food, hallmark, trophism can not be met, nutriment enriches, health value is high, mouthfeel is good, a dried meat product for unique flavor, is badly in need of Development and Production, meets the need of market.
Summary of the invention
The object of the present invention is to provide that a kind of nutriment enriches, health value is high, mouthfeel is good, the monascus tea Flavor dried beef of unique flavor and preparation method thereof, cater to the needs of more consumers.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of monascus tea Flavor dried beef is made up of the raw material of following weight parts:
Red yeast rice 10-12, beef 230-250, ground seaweed 4-6, black tea 8-10, mulberry juice 20-30, pumpkin powder 5-8, granada seed oil are appropriate, cocoa power 1-2, brigand 1-2, Chinese cassia tree 2-3, Chinese prickly ash 1-3, kaempferia galamga 2-4, salt 6-8, emblic 4-6, STEVIA REBAUDIANA 4-5, banana skin 3-5, excellent careless 2-4, black meal leaf 6-8, cider 10-12.
The preparation method of described monascus tea Flavor dried beef, comprises the following steps:
(1), by beef remove surface fat, muscle tendon and connective tissue etc., cut into 1-2 centimetre of square meat grain, sieve and wash clean, stand-by;
(2), by brigand, Chinese cassia tree, Chinese prickly ash, kaempferia galamga co-grinding to 20-40 order, adding a small amount of granada seed oil infiltrates evenly, smoke dry fragrant, rubbing with salt, beef granules mixes evenly, at 5-10 DEG C, leave standstill 8-12 hour, put into the saucepan being separated with 10-20 eye mesh screen, simmer 20-30 minute, sift out meat grain, stand-by;
(3), by black tea powder be broken to 10-20 order, go out perfume (or spice) with red yeast rice parch, add mulberry juice and infiltrate evenly, slow fire is heated to 80-85 DEG C, makes pulping, and press filtration is removed slag, and obtain monascus tea juice, filter residue is stand-by;
(4), by filter residue and ground seaweed, pumpkin powder, cocoa power, mix, slow fire frying goes out perfume (or spice), adds 0.5-1 times of water, and slow fire steams micro-dry, refines to 80-100 order, obtains tea face powder;
(5), by emblic, STEVIA REBAUDIANA, banana skin, excellent grass, black meal leaf be mixed into pot, add 6-10 times of soak by water 1-2 hour, filter and remove residue, filtrate and beef together enter pot, and it is micro-dry that slow fire boils soup juice, smash to crush broken, obtain the broken gruel of beef;
(6), by broken for beef gruel and tea face powder, monascus tea juice rub and mix evenly, the granada seed oil spray adding the 3-5% of mixture weight infiltrates evenly, infuse 10-15 minute, tumbling is even again, briquet, with cleaning lavender knitting grass net parcel, spray cider, infiltrate evenly, outer coated at glassine paper, put into baking box, baking 5-10 minute at 200-210 DEG C, remove coating again, again smoke dry fragrant, to obtain final product.
Beneficial effect of the present invention:
The monascus tea Flavor dried beef that the present invention obtains, delicious and crisp Chewy, merges monascus tea Flavor, greasy helping is gone to disappear, lipid-lowering weight-reducing, unique flavor, formula also adds plurality of Chinese composition, improve health care, have whitening anti-ageing, relax bowel, the effect such as nourishing Yin and promoting production of body fluid, also adopt the coated baking of lavender, Titian increases taste, dispelling fatigue, has more local flavor, is a kind of novel sapor jerky collecting the advantages such as green health, comprehensive nutrition, leisure convenience.
Embodiment 1
A kind of monascus tea Flavor dried beef is made up of the raw material of following weight (jin):
Red yeast rice 10, beef 230, ground seaweed 4, black tea 8, mulberry juice 20, pumpkin powder 5, granada seed oil are appropriate, cocoa power 1, brigand 1, Chinese cassia tree 2, Chinese prickly ash 1, kaempferia galamga 2, salt 6, emblic 4, STEVIA REBAUDIANA 4, banana skin 3, rod rod grass 2, black meal leaf 6, cider 10.
The preparation method of described monascus tea Flavor dried beef, comprises the following steps:
(1), by beef remove surface fat, muscle tendon and connective tissue etc., cut into 1 centimetre of square meat grain, sieve and wash clean, stand-by;
(2), by brigand, Chinese cassia tree, Chinese prickly ash, kaempferia galamga co-grinding to 20 order, add a small amount of granada seed oil and infiltrate evenly, smoke dry fragrant, rubbing with salt, beef granules mixes evenly, leaves standstill 12 hours, put into the saucepan being separated with 10-20 eye mesh screen at 10 DEG C, simmer 30 minutes, sift out meat grain, stand-by;
(3), by black tea powder be broken to 10 orders, go out perfume (or spice) with red yeast rice parch, add mulberry juice and infiltrate evenly, slow fire is heated to 85 DEG C, makes pulping, and press filtration is removed slag, and obtain monascus tea juice, filter residue is stand-by;
(4), by filter residue and ground seaweed, pumpkin powder, cocoa power, mix, slow fire frying goes out perfume (or spice), adds 1 times of water, and slow fire steams micro-dry, refines to 100 orders, obtains tea face powder;
(5), by emblic, STEVIA REBAUDIANA, banana skin, excellent grass, black meal leaf be mixed into pot, add 10 times of soak by water 2 hours, filter and remove residue, filtrate and beef together enter pot, and it is micro-dry that slow fire boils soup juice, smash to crush broken, obtain the broken gruel of beef;
(6), by broken for beef gruel and tea face powder, monascus tea juice rub and mix evenly, the granada seed oil spray adding 5% of mixture weight infiltrates evenly, infuse 15 minutes, tumbling is even again, briquet, with cleaning lavender knitting grass net parcel, spray cider, infiltrate evenly, outer coated at glassine paper, put into baking box, baking 10 minutes at 210 DEG C, remove coating again, again smoke dry fragrant, to obtain final product.
Embodiment 2
A kind of monascus tea Flavor dried beef is made up of the raw material of following weight (jin):
Red yeast rice 11, beef 240, ground seaweed 5, black tea 9, mulberry juice 25, pumpkin powder 6, granada seed oil are appropriate, cocoa power 1, brigand 1, Chinese cassia tree 2, Chinese prickly ash 2, kaempferia galamga 3, salt 7, emblic 5, STEVIA REBAUDIANA 4, banana skin 4, rod rod grass 3, black meal leaf 7, cider 11.
The preparation method of described monascus tea Flavor dried beef is with embodiment 1.
Embodiment 3
A kind of monascus tea Flavor dried beef is made up of the raw material of following weight (jin):
Red yeast rice 12, beef 250, ground seaweed 6, black tea 10, mulberry juice 30, pumpkin powder 8, granada seed oil are appropriate, cocoa power 2, brigand 2, Chinese cassia tree 3, Chinese prickly ash 3, kaempferia galamga 4, salt 8, emblic 6, STEVIA REBAUDIANA 5, banana skin 5, rod rod grass 4, black meal leaf 8, cider 12.
The preparation method of described monascus tea Flavor dried beef is with embodiment 1.
Claims (2)
1. a monascus tea Flavor dried beef, is characterized in that, is to be made up of the raw material of following weight parts:
Red yeast rice 10-12, beef 230-250, ground seaweed 4-6, black tea 8-10, mulberry juice 20-30, pumpkin powder 5-8, granada seed oil are appropriate, cocoa power 1-2, brigand 1-2, Chinese cassia tree 2-3, Chinese prickly ash 1-3, kaempferia galamga 2-4, salt 6-8, emblic 4-6, STEVIA REBAUDIANA 4-5, banana skin 3-5, excellent careless 2-4, black meal leaf 6-8, cider 10-12.
2. a preparation method for monascus tea Flavor dried beef as claimed in claim 1, is characterized in that comprising the following steps:
(1), by beef remove surface fat, muscle tendon and connective tissue etc., cut into 1-2 centimetre of square meat grain, sieve and wash clean, stand-by;
(2), by brigand, Chinese cassia tree, Chinese prickly ash, kaempferia galamga co-grinding to 20-40 order, adding a small amount of granada seed oil infiltrates evenly, smoke dry fragrant, rubbing with salt, beef granules mixes evenly, at 5-10 DEG C, leave standstill 8-12 hour, put into the saucepan being separated with 10-20 eye mesh screen, simmer 20-30 minute, sift out meat grain, stand-by;
(3), by black tea powder be broken to 10-20 order, go out perfume (or spice) with red yeast rice parch, add mulberry juice and infiltrate evenly, slow fire is heated to 80-85 DEG C, makes pulping, and press filtration is removed slag, and obtain monascus tea juice, filter residue is stand-by;
(4), by filter residue and ground seaweed, pumpkin powder, cocoa power, mix, slow fire frying goes out perfume (or spice), adds 0.5-1 times of water, and slow fire steams micro-dry, refines to 80-100 order, obtains tea face powder;
(5), by emblic, STEVIA REBAUDIANA, banana skin, excellent grass, black meal leaf be mixed into pot, add 6-10 times of soak by water 1-2 hour, filter and remove residue, filtrate and beef together enter pot, and it is micro-dry that slow fire boils soup juice, smash to crush broken, obtain the broken gruel of beef;
(6), by broken for beef gruel and tea face powder, monascus tea juice rub and mix evenly, the granada seed oil spray adding the 3-5% of mixture weight infiltrates evenly, infuse 10-15 minute, tumbling is even again, briquet, with cleaning lavender knitting grass net parcel, spray cider, infiltrate evenly, outer coated at glassine paper, put into baking box, baking 5-10 minute at 200-210 DEG C, remove coating again, again smoke dry fragrant, to obtain final product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510910341.7A CN105533463A (en) | 2015-12-10 | 2015-12-10 | Red yeast rice flavored beef jerky with tea fragrance and preparation method of red yeast rice flavored beef jerky |
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| CN201510910341.7A CN105533463A (en) | 2015-12-10 | 2015-12-10 | Red yeast rice flavored beef jerky with tea fragrance and preparation method of red yeast rice flavored beef jerky |
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| CN105533463A true CN105533463A (en) | 2016-05-04 |
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| CN201510910341.7A Pending CN105533463A (en) | 2015-12-10 | 2015-12-10 | Red yeast rice flavored beef jerky with tea fragrance and preparation method of red yeast rice flavored beef jerky |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533462A (en) * | 2015-12-10 | 2016-05-04 | 温州雏鹰科技有限公司 | Highland barley flavored beef jerky with barley fragrance and preparation method of highland barley flavored beef jerky |
| CN106901215A (en) * | 2017-04-28 | 2017-06-30 | 合肥绿益食品有限公司 | Strawberry dried pork and preparation method thereof |
| CN107006786A (en) * | 2017-04-26 | 2017-08-04 | 安徽省好再来食品有限公司 | A kind of preparation method of instant spicy beef jerky |
| CN107853594A (en) * | 2017-10-29 | 2018-03-30 | 南宁学院 | A kind of local flavor beef is dry and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805356A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Sliced dried beef with black tea flavor |
| CN104305243A (en) * | 2014-10-13 | 2015-01-28 | 安徽老炊食品有限公司 | Selenium-rich spicy sliced dried beef and processing method thereof |
-
2015
- 2015-12-10 CN CN201510910341.7A patent/CN105533463A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805356A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Sliced dried beef with black tea flavor |
| CN104305243A (en) * | 2014-10-13 | 2015-01-28 | 安徽老炊食品有限公司 | Selenium-rich spicy sliced dried beef and processing method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533462A (en) * | 2015-12-10 | 2016-05-04 | 温州雏鹰科技有限公司 | Highland barley flavored beef jerky with barley fragrance and preparation method of highland barley flavored beef jerky |
| CN107006786A (en) * | 2017-04-26 | 2017-08-04 | 安徽省好再来食品有限公司 | A kind of preparation method of instant spicy beef jerky |
| CN106901215A (en) * | 2017-04-28 | 2017-06-30 | 合肥绿益食品有限公司 | Strawberry dried pork and preparation method thereof |
| CN107853594A (en) * | 2017-10-29 | 2018-03-30 | 南宁学院 | A kind of local flavor beef is dry and preparation method thereof |
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