CN105918900A - Food digesting and greasiness relieving green tea powder-containing dried beef and production method thereof - Google Patents

Food digesting and greasiness relieving green tea powder-containing dried beef and production method thereof Download PDF

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Publication number
CN105918900A
CN105918900A CN201610553132.6A CN201610553132A CN105918900A CN 105918900 A CN105918900 A CN 105918900A CN 201610553132 A CN201610553132 A CN 201610553132A CN 105918900 A CN105918900 A CN 105918900A
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parts
beef
minute
dried
green tea
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CN201610553132.6A
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Chinese (zh)
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陈嗣玖
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Hefei City Fu Laiduo Food Co Ltd
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Hefei City Fu Laiduo Food Co Ltd
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Priority to CN201610553132.6A priority Critical patent/CN105918900A/en
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Abstract

The invention discloses a food digesting and greasiness relieving green tea powder-containing dried beef and a production method thereof. The food digesting and greasiness relieving green tea powder-containing dried beef is produced from, by weight, 1-2 parts of green tea powder, 2-3 parts of duck intestines, 3-4 parts of a shepherd's-purse juice, 0.5-1 part of freeze-dried cooked shiitake, 0.5-1 part of Hippophae rhamnoides, 0.5-1 part of Fructus Gardeniae, 0.5-1 part of Manyprickle Acathopanax Root, 100-110 parts of beef, 0.4-0.5 parts of papain, 1.8-2.0 parts of calcium chloride, 1.8-2.0 parts of D-sorbitol, 5-6 parts of edible salt, 0.03-0.04 parts of Lactobacillus casei, 0.1-0.2 parts of sodium erythorbate, 12-15 parts of ginger slices, 10-12 parts of a ginger juice, 2-3 parts of monosodium glutamate, 5-6 parts of white granulated sugar, 1-2 parts of soy sauce, 6-8 parts of yellow rice wine, 3-4 parts of Chinese prickly ash, 1-2 parts of cinnamon bark, 1-2 parts of aniseed, 18-20 parts of 140mg/ml dried orange peel extract and a proper amount of water. Powder prepared in the invention is slip and fine, and improves the mouthfeel of dried beef.

Description

A kind of matcha powder helps digestion and solves greasy dried beef and preparation method thereof
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of matcha powder and help digestion the greasy dried beef of solution and preparation side thereof Method.
Background technology
Along with our people's growth in the living standard, the consumption demand of meat products is also being improved by people, the system of dried beef Making there is long history, be the traditional food of China, it is nutritious, and mouthfeel is unique, and local flavor highlights, and is convenient for carrying, extremely Consumers.Beef is nutritious, rich in high-quality protein, ferrum, calcium, V A, V B1, V B2, aminoacid, carnitine etc., and Fat, cholesterol level are low, and forming than the aminoacid of Carnis Sus domestica needs closer to human body, is described as " the march grain of Genghis khan ", It is the food that a kind of nutritive value is the highest.Owing to the processing industry degree of dried beef for a long time is the lowest, continue to use tradition always Technique, the products taste of preparation is tough and tensile, hardness is big, color and luster is gloomy, and it is high, the longest to consume energy, and dried beef is in boiling and baking The hardening dehydration of middle beef causes products taste hard, and color and luster is the best, and product special flavour is dull, and market comsupton is by certain limit System, can not meet the demand of modern society.Additionally can produce heterocyclic amine in dried beef, heterocyclic amine is a kind of in culinary art meat system The heterocyclic aromatic substance carcinogenic, mutagenic occurred with ng/g rank in product.In diet processes, the absorption of heterocyclic amine can increase Add and include rectum, stomach, lung, pancreas, mammary gland and the risk of prostatic canceration.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of matcha powder help digestion the greasy dried beef of solution and Preparation method.
The present invention is achieved by the following technical solutions:
A kind of matcha powder helps digestion and solves greasy dried beef, is to be prepared from the following raw materials in parts by weight: matcha powder 1-2, duck intestine 2-3, Herba Capsellae juice 3-4, lyophilizing ripe Lentinus Edodes 0.5-1, Fructus Hippophae 0.5-1, Fructus Gardeniae 0.5-1, Radix Et Caulis Acanthopanacis Senticosi 0.5-1, beef 100-110, papain 0.4-0.5, calcium chloride 1.8-2.0, D-Sorbitol 1.8-2.0, Sal 5-6, lactobacillus casei 0.03-0.04, sodium erythorbate 0.1-0.2, ginger slice 12-15, Sucus Zingberis 10-12, monosodium glutamate 2-3, white sugar 5-6, soy sauce 1-2, yellow wine 6-8, Pericarpium Zanthoxyli 3-4, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1-2, anistree 1-2, the Pericarpium Citri Reticulatae extracting solution 18-20 of Fructus Foeniculi 1-2,140mg/ml, appropriate water.
Described a kind of matcha powder helps digestion and solves the preparation method of greasy dried beef, comprises the following steps: (1) by Fructus Hippophae, Fructus Gardeniae, The water infusion of Radix Et Caulis Acanthopanacis Senticosi mixing addition 5-6 times 20-30 minute, filters to obtain medicinal liquid;
(2) ripe for lyophilizing Lentinus Edodes is cut into block put into Herba Capsellae juice together with duck intestine and boil 30-40 minute, duck intestine is pulled out, chopping, with Matcha powder mix homogeneously, after standing 1-2 hour, dries grinds;
(3) beef is cut into slices, put in clear water and soak 1-1.5 hour, pull out after removing blood and slime and drain, by papain, chlorine Change calcium, D-Sorbitol, the Sal of half, lactobacillus casei, sodium erythorbate mixing are mixed thoroughly and are made pickling liquid, by pickling liquid and beef It is blended under 50-60 DEG C of environment and pickles 2 hours, then the Sucus Zingberis syringe that concentration is 5% is injected in beef, below 10 DEG C With 40 revs/min of tumblings 10-15 minute, after standing 40-45 minute, adding the water of ginger slice and 5-6 times, 25-30 is boiled in heating Minute, remove oil slick, wrap preservative film after cooling and stand 10-12 hour under 1-3 DEG C of environment, pull beef out and drain;
(4) by monosodium glutamate, white sugar, remaining Sal, soy sauce, yellow wine, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Foeniculi mixing, 10-12 is added Water again, then mix with gains in (1) (2), heated and boiled, put into beef, little fire is received juice 25-30 minute, is pulled beef out, will Material frying machine put into by beef, opens steam and carries out parch 10-15 minute, adds Pericarpium Citri Reticulatae extracting solution, pickle 3-4 hour after pouring out, Pour in material frying machine slowly fried dry again into, place in far infrared oven at a temperature of 70 DEG C, roasting 3 hours, place into 1400W microwave Interior dry 6-7 minute,.
The invention have the advantage that ripe for lyophilizing Lentinus Edodes is cut into block and puts into Herba Capsellae juice together with duck intestine and boil, by duck by the present invention Intestinal is pulled out, chopping, mixs homogeneously with matcha powder, and the smooth exquisiteness of prepared powder promotes dried beef mouthfeel, and the Chinese medicine of addition has Hepatoprotective, function of gallbladder promoting, blood pressure lowering, calm effect;Pickle in beef is placed on pickling liquid, pickle Tong Bu with tenderization, complete at the beginning of beef Step tenderization, pickles under 50-60 DEG C of environment, owing to papain is the highest in 50-60 degree activity, improves the specific retention of dried beef With matter structure, making tenderizing effect optimal, finished product is delicate;Being injected in beef by Sucus Zingberis with syringe, Sucus Zingberis has flavour enhancing, tender to meat Change, go raw meat, go to have a strong smell, increase fresh, add perfume (or spice), color fixative, the effect such as tasty and refreshing, make beef attractive color, mouthfeel is pure and sweet, and tumbling can make Sucus Zingberis Preferably penetrating in beef, tenderizing effect is more preferable;Again ginger slice is boiled together with beef, then wrap preservative film standing, can be more Good stays in beef by Sucus Zingberis, prevents Sucus Zingberis to run off in a subsequent step;Boil together with auxiliary and condiment, regulate dried beef Taste, fragrance is pure;First frying in beef is placed on material frying machine, add Pericarpium Citri Reticulatae extracting solution and pickle, Pericarpium Citri Reticulatae extracting solution has well Oxidation resistance, can effectively suppress the generation of heterocyclic amine in dried beef, additionally Pericarpium Citri Reticulatae has distinctive armaticity flavor property, The local flavor of dried beef can be improved;First put into far infrared oven to bake, then microwave drying, keeping dried beef former zestful same Time, substantially reduce drying time.
Detailed description of the invention
A kind of matcha powder helps digestion and solves greasy dried beef, is to be prepared from the following raw materials in parts by weight: matcha powder 1, duck intestine 2, Herba Capsellae juice 3, the ripe Lentinus Edodes of lyophilizing 0.5, Fructus Hippophae 0.5, Fructus Gardeniae 0.5, Radix Et Caulis Acanthopanacis Senticosi 0.5, beef 100, papain 0.4, calcium chloride 1.8, D mountain Pears sugar alcohol 1.8, Sal 5, lactobacillus casei 0.03, sodium erythorbate 0.1, ginger slice 12, Sucus Zingberis 10, monosodium glutamate 2, white sugar 5, soy sauce 1, Yellow wine 6, Pericarpium Zanthoxyli 3, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1, anise 1, Fructus Foeniculi 1, the Pericarpium Citri Reticulatae extracting solution 18 of 140mg/ml, appropriate water.
Described a kind of matcha powder helps digestion and solves the preparation method of greasy dried beef, comprises the following steps: (1) by Fructus Hippophae, Fructus Gardeniae, The water infusion of Radix Et Caulis Acanthopanacis Senticosi mixing addition 5 times 20 minutes, filters to obtain medicinal liquid;
(2) ripe for lyophilizing Lentinus Edodes is cut into block put into Herba Capsellae juice together with duck intestine and boil 30 minutes, duck intestine is pulled out, chopping, and smear Tea powder mix homogeneously, after standing 1 hour, dries grinds;
(3) beef is cut into slices, put in clear water soak 1 hour, pull out after removing blood and slime and drain, by papain, calcium chloride, The mixing of D Sorbitol, the Sal of half, lactobacillus casei, sodium erythorbate is mixed thoroughly and is made pickling liquid, is blended in beef by pickling liquid Pickle under 50 DEG C of environment 2 hours, then the Sucus Zingberis syringe that concentration is 5% is injected in beef, with 40 revs/min below 10 DEG C Clock tumbling 10 minutes, after standing 40 minutes, adds ginger slice and the water of 5 times, and heating is boiled 25 minutes, removes oil slick, after cooling Wrap preservative film and stand 10 hours under 1 DEG C of environment, pull beef out and drain;
(4) by monosodium glutamate, white sugar, remaining Sal, soy sauce, yellow wine, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Foeniculi mixing, 10 times are added Water, then mix with gains in (1) (2), heated and boiled, put into beef, little fire is received juice 25 minutes, is pulled beef out, by beef Put into material frying machine, open steam and carry out parch 10 minutes, add Pericarpium Citri Reticulatae extracting solution after pouring out, pickle 3 hours, then pour into and cook Slowly fried dry in machine, places in far infrared oven at a temperature of 70 DEG C, roasting 3 hours, is dried 6 points in placing into 1400W microwave Clock,.

Claims (2)

1. a matcha powder helps digestion and solves greasy dried beef, it is characterised in that be to be prepared from the following raw materials in parts by weight: matcha powder 1-2, duck Intestinal 2-3, Herba Capsellae juice 3-4, lyophilizing ripe Lentinus Edodes 0.5-1, Fructus Hippophae 0.5-1, Fructus Gardeniae 0.5-1, Radix Et Caulis Acanthopanacis Senticosi 0.5-1, beef 100-110, Papain 0.4-0.5, calcium chloride 1.8-2.0, D-Sorbitol 1.8-2.0, Sal 5-6, lactobacillus casei 0.03- 0.04, sodium erythorbate 0.1-0.2, ginger slice 12-15, Sucus Zingberis 10-12, monosodium glutamate 2-3, white sugar 5-6, soy sauce 1-2, yellow wine 6-8, flower Green pepper 3-4, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1-2, anistree 1-2, the Pericarpium Citri Reticulatae extracting solution 18-20 of Fructus Foeniculi 1-2,140mg/ml, appropriate water.
A kind of matcha powder the most according to claim 1 helps digestion and solves the preparation method of greasy dried beef, it is characterised in that include with Lower step: Fructus Hippophae, Fructus Gardeniae, Radix Et Caulis Acanthopanacis Senticosi mixing are added water infusion 20-30 minute of 5-6 times by (1), filter to obtain medicinal liquid;
(2) ripe for lyophilizing Lentinus Edodes is cut into block put into Herba Capsellae juice together with duck intestine and boil 30-40 minute, duck intestine is pulled out, chopping, with Matcha powder mix homogeneously, after standing 1-2 hour, dries grinds;
(3) beef is cut into slices, put in clear water and soak 1-1.5 hour, pull out after removing blood and slime and drain, by papain, chlorine Change calcium, D-Sorbitol, the Sal of half, lactobacillus casei, sodium erythorbate mixing are mixed thoroughly and are made pickling liquid, by pickling liquid and beef It is blended under 50-60 DEG C of environment and pickles 2 hours, then the Sucus Zingberis syringe that concentration is 5% is injected in beef, below 10 DEG C With 40 revs/min of tumblings 10-15 minute, after standing 40-45 minute, adding the water of ginger slice and 5-6 times, 25-30 is boiled in heating Minute, remove oil slick, wrap preservative film after cooling and stand 10-12 hour under 1-3 DEG C of environment, pull beef out and drain;
(4) by monosodium glutamate, white sugar, remaining Sal, soy sauce, yellow wine, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Foeniculi mixing, 10-12 is added Water again, then mix with gains in (1) (2), heated and boiled, put into beef, little fire is received juice 25-30 minute, is pulled beef out, will Material frying machine put into by beef, opens steam and carries out parch 10-15 minute, adds Pericarpium Citri Reticulatae extracting solution, pickle 3-4 hour after pouring out, Pour in material frying machine slowly fried dry again into, place in far infrared oven at a temperature of 70 DEG C, roasting 3 hours, place into 1400W microwave Interior dry 6-7 minute,.
CN201610553132.6A 2016-07-14 2016-07-14 Food digesting and greasiness relieving green tea powder-containing dried beef and production method thereof Pending CN105918900A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106509653A (en) * 2016-11-10 2017-03-22 李科羽 Faintly fragrant sauced beef
CN106562226A (en) * 2016-11-10 2017-04-19 李科羽 Black pepper beef
CN107692052A (en) * 2017-09-29 2018-02-16 贵州省印江梵净山鼎牛食品有限公司 A kind of dried beef and preparation method thereof
JP2018171044A (en) * 2017-03-31 2018-11-08 株式会社東洋新薬 Oral composition

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CN105707722A (en) * 2016-03-18 2016-06-29 蚌埠学院 Beef with vinasse and dried meat flavor and making method thereof

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106509653A (en) * 2016-11-10 2017-03-22 李科羽 Faintly fragrant sauced beef
CN106562226A (en) * 2016-11-10 2017-04-19 李科羽 Black pepper beef
JP2018171044A (en) * 2017-03-31 2018-11-08 株式会社東洋新薬 Oral composition
CN107692052A (en) * 2017-09-29 2018-02-16 贵州省印江梵净山鼎牛食品有限公司 A kind of dried beef and preparation method thereof

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Application publication date: 20160907