CN105558553A - Spicy beef jerky and production method thereof - Google Patents

Spicy beef jerky and production method thereof Download PDF

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Publication number
CN105558553A
CN105558553A CN201410518901.XA CN201410518901A CN105558553A CN 105558553 A CN105558553 A CN 105558553A CN 201410518901 A CN201410518901 A CN 201410518901A CN 105558553 A CN105558553 A CN 105558553A
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CN
China
Prior art keywords
parts
beef
sauce
dried beef
self
Prior art date
Application number
CN201410518901.XA
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Chinese (zh)
Inventor
朱士君
Original Assignee
朱士君
Priority date (The priority date 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 date listed.)
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Priority to CN201410518901.XA priority Critical patent/CN105558553A/en
Publication of CN105558553A publication Critical patent/CN105558553A/en

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Abstract

The present invention discloses a spicy beef jerky and a production method thereof, wherein the raw materials comprise 40-50 parts of beef, 5-6 parts of peppermint, 3-5 parts of prunella vulgaris, 2-4 parts of mulberry leaves, 2-3 parts of chrysanthemum, 4-6 parts of rock candy, 1-2 parts of honeysuckle, 2-3 parts of Chinese wolfberry, 1-2 parts of bamboo leaves, 2-4 parts of licorice root, and 12-15 parts of a self-made sauce, wherein the raw materials of the self-made sauce comprise, by weight, 6-8 parts of capsicum annuum, 12-14 parts of edible salt, 2-3 parts of monosodium glutamate, 2-3 parts of cinnamomum cassia presl, 1.5-3 parts of baijiu, 3-4 parts of illicium verum hook.f, and 0.5-0.8 part of angelica sinensis, and various raw materials are tightly wrapped by using a gauze, water is added, and decocting is performed for 1-1.5 h so as to obtain the sauce. According to the present invention, the sauced beef prepared according to the formula has characteristics of low fat content and ruddy color, and is suitable for making flavored beef jerky; and the prepared flavor beef jerky is the green and healthy food.

Description

Spicy dried beef and preparation method thereof

Technical field

The present invention relates to a kind of beef and make field, especially a kind of spicy beef making method of dried.

Background technology

Rich in protein in beef, amino acid ratio of components pork needs closer to human body, can improve body resistance against diseases, to growing and Post operation, the people of aftercare supplement lose blood, suitable especially in repair tissue etc., eat beef severe winter and can warm up stomach; Simultaneously beef has tonifying middle-Jiao and Qi, and nourish taste, strong muscles and bones, reduce phlegm breath wind, the effect of the saliva that quenches the thirst, and hidden under being suitable for middle gas, body void of breathing hard, soreness of bones and muscles, anaemia prolonged illness and the yellow dizzy people in face are edible; Buffalo meat can also antiabortive benefit god, Carnis Bovis seu Bubali can pacify in beneficial gas, strengthening spleen and nourishing stomach, strengthen muscles and bones.Dried beef is that dried beef contains several mineral materials and the amino acid of needed by human body, has both maintained the resistance to local flavor chewed of beef with Carnis Bovis seu Bubali salted jerky.First the making of dried beef will select first-class raw material, is secondly the time of manufacture craft and making, must consider the time at sunshine when drying.Road procedure all obtains and closely checks on.

Summary of the invention

The object of the invention is to provide a kind of spicy dried beef and preparation method thereof, the preparation method of special taste, fragrant peppery good to eat spicy dried beef.

Technical scheme of the present invention is as follows:

Spicy dried beef, is made up of the raw material of following weight portion: beef 40-50 part, peppermint 5-6 part, selfheal 3-5 part, mulberry leaf 2-4 part, chrysanthemum 2-3 part, rock sugar 4-6 part, honeysuckle 1-2 part, matrimony vine 2-3 part, leaf of bamboo 1-2 part, Radix Glycyrrhizae 2-4 part, self-control sauce 12-15 part;

Described self-control sauce is made up of the raw material of following weight portion: chilli powder 6-8 part, salt 12-14 part, monosodium glutamate 2-3 part, Chinese cassia tree 2-3 part, white wine 1.5-3 part, anistree 3-4 part, Radix Angelicae Sinensis 0.5-0.8 part; The raw material gauze of each component is wrapped, adds water and boil 1-1.5 hour, obtain thick gravy.

A preparation method for spicy dried beef, comprises the following steps composition:

(1), fresh beef is cleaned up after, be placed in boiling water and boil 30-45 minute, pull rear horse back out and put into frozen water and soak 25-30 minute, then carry out frying with peppermint, rock sugar;

(2), by selfheal, mulberry leaf, chrysanthemum, honeysuckle, matrimony vine, the leaf of bamboo, the Radix Glycyrrhizae water heating of 6-8 times amount extract, by concentrated for extract heating, obtain concentrate;

(3), dried beef slices good for frying in step (1) is added concentrate mixing in thick gravy, step (2), heating is boiled to sliced meat tasty under thick gravy fluidized state, obtain halogen meat, the weight ratio of described thick gravy and described dried beef slices is 2-3: 1, the good beef of stew in soy sauce puts into air-dry room-dry 2-3 month, indoor humidity keeps 85-93%, and temperature keeps 15-20 DEG C;

(4), air-dry after dried beef, through cleaning, microwave sterilization, vacuum packaging.

Beneficial effect of the present invention is as follows:

Method provided by the invention, simple, safe, convenient, healthy, the present invention for the preparation of the halogen material of dried beef, and self with alcohol fragrance.The beef fat content of the formula stew in soy sauce through the present invention relates to is few, and color and luster is ruddy, is suitable for making local flavor beef and does.The local flavor beef of preparation is done, and is the food of green health.

Detailed description of the invention

Spicy dried beef, is made up of the raw material of following weight portion: beef 40-50 part, peppermint 5-6 part, selfheal 3-5 part, mulberry leaf 2-4 part, chrysanthemum 2-3 part, rock sugar 4-6 part, honeysuckle 1-2 part, matrimony vine 2-3 part, leaf of bamboo 1-2 part, Radix Glycyrrhizae 2-4 part, self-control sauce 12-15 part;

Described self-control sauce is made up of the raw material of following weight portion: chilli powder 6-8 part, salt 12-14 part, monosodium glutamate 2-3 part, Chinese cassia tree 2-3 part, white wine 1.5-3 part, anistree 3-4 part, Radix Angelicae Sinensis 0.5-0.8 part; The raw material gauze of each component is wrapped, adds water and boil 1-1.5 hour, obtain thick gravy.

A preparation method for spicy dried beef, comprises the following steps composition:

(1), fresh beef is cleaned up after, be placed in boiling water and boil 30-45 minute, pull rear horse back out and put into frozen water and soak 25-30 minute, then carry out frying with peppermint, rock sugar;

(2), by selfheal, mulberry leaf, chrysanthemum, honeysuckle, matrimony vine, the leaf of bamboo, the Radix Glycyrrhizae water heating of 6-8 times amount extract, by concentrated for extract heating, obtain concentrate;

(3), dried beef slices good for frying in step (1) is added concentrate mixing in thick gravy, step (2), heating is boiled to sliced meat tasty under thick gravy fluidized state, obtain halogen meat, the weight ratio of described thick gravy and described dried beef slices is 2-3: 1, the good beef of stew in soy sauce puts into air-dry room-dry 2-3 month, indoor humidity keeps 85-93%, and temperature keeps 15-20 DEG C;

(4), air-dry after dried beef, through cleaning, microwave sterilization, vacuum packaging.

Claims (2)

1. spicy dried beef, it is characterized in that, be made up of the raw material of following weight portion: beef 40-50 part, peppermint 5-6 part, selfheal 3-5 part, mulberry leaf 2-4 part, chrysanthemum 2-3 part, rock sugar 4-6 part, honeysuckle 1-2 part, matrimony vine 2-3 part, leaf of bamboo 1-2 part, Radix Glycyrrhizae 2-4 part, self-control sauce 12-15 part;
Described self-control sauce is made up of the raw material of following weight portion: chilli powder 6-8 part, salt 12-14 part, monosodium glutamate 2-3 part, Chinese cassia tree 2-3 part, white wine 1.5-3 part, anistree 3-4 part, Radix Angelicae Sinensis 0.5-0.8 part; The raw material gauze of each component is wrapped, adds water and boil 1-1.5 hour, obtain thick gravy.
2. a preparation method for spicy dried beef according to claim 1, is characterized in that, comprises the following steps composition:
(1), fresh beef is cleaned up after, be placed in boiling water and boil 30-45 minute, pull rear horse back out and put into frozen water and soak 25-30 minute, then carry out frying with peppermint, rock sugar;
(2), by selfheal, mulberry leaf, chrysanthemum, honeysuckle, matrimony vine, the leaf of bamboo, the Radix Glycyrrhizae water heating of 6-8 times amount extract, by concentrated for extract heating, obtain concentrate;
(3), dried beef slices good for frying in step (1) is added concentrate mixing in thick gravy, step (2), heating is boiled to sliced meat tasty under thick gravy fluidized state, obtain halogen meat, the weight ratio of described thick gravy and described dried beef slices is 2-3: 1, the good beef of stew in soy sauce puts into air-dry room-dry 2-3 month, indoor humidity keeps 85-93%, and temperature keeps 15-20 DEG C;
(4), air-dry after dried beef, through cleaning, microwave sterilization, vacuum packaging.
CN201410518901.XA 2014-10-06 2014-10-06 Spicy beef jerky and production method thereof CN105558553A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410518901.XA CN105558553A (en) 2014-10-06 2014-10-06 Spicy beef jerky and production method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410518901.XA CN105558553A (en) 2014-10-06 2014-10-06 Spicy beef jerky and production method thereof

Publications (1)

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CN105558553A true CN105558553A (en) 2016-05-11

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CN201410518901.XA CN105558553A (en) 2014-10-06 2014-10-06 Spicy beef jerky and production method thereof

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106213428A (en) * 2016-07-27 2016-12-14 梁建 Halogen meat flavorings
CN106343375A (en) * 2016-11-01 2017-01-25 耿马傣之源食品加工有限责任公司 Fried dried beef making method
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
CN107334069A (en) * 2017-07-12 2017-11-10 刘杏语 A kind of pineapple flavor fermentation Niu Laba and preparation method thereof
CN107495170A (en) * 2017-09-28 2017-12-22 贵州可绿色食品有限公司 A kind of cumin local flavor beef is dry and preparation method thereof
CN107568625A (en) * 2017-10-24 2018-01-12 习水县黔道食品科技有限公司 A kind of processing technology of dried beef
CN107712654A (en) * 2017-11-23 2018-02-23 达州市宏隆肉类制品有限公司 spicy dried beef and preparation method thereof

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106213428A (en) * 2016-07-27 2016-12-14 梁建 Halogen meat flavorings
CN106343375A (en) * 2016-11-01 2017-01-25 耿马傣之源食品加工有限责任公司 Fried dried beef making method
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
CN107334069A (en) * 2017-07-12 2017-11-10 刘杏语 A kind of pineapple flavor fermentation Niu Laba and preparation method thereof
CN107495170A (en) * 2017-09-28 2017-12-22 贵州可绿色食品有限公司 A kind of cumin local flavor beef is dry and preparation method thereof
CN107568625A (en) * 2017-10-24 2018-01-12 习水县黔道食品科技有限公司 A kind of processing technology of dried beef
CN107712654A (en) * 2017-11-23 2018-02-23 达州市宏隆肉类制品有限公司 spicy dried beef and preparation method thereof

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Application publication date: 20160511

WD01 Invention patent application deemed withdrawn after publication