CN105942236A - Fish-flavor appetizing sliced dried beef and preparation method thereof - Google Patents
Fish-flavor appetizing sliced dried beef and preparation method thereof Download PDFInfo
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- CN105942236A CN105942236A CN201610553158.0A CN201610553158A CN105942236A CN 105942236 A CN105942236 A CN 105942236A CN 201610553158 A CN201610553158 A CN 201610553158A CN 105942236 A CN105942236 A CN 105942236A
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- citri reticulatae
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Classifications
-
- 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
Abstract
The invention discloses fish-flavor appetizing sliced dried beef, which is prepared from the following raw materials in parts by weight: 250 to 300 parts of beef, 3 to 4 parts of hypsizygus marmoreus, 8 to 10 parts of haw juice, 9 to 10 parts of fresh salmon, 0.3 to 0.5 part of semen cassiae, 0.4 to 0.5 part of herba cistanche, 0.3 to 0.5 part of borreria stricta, 5 to 6 parts of table salt, 4 to 5 parts of white sugar, 2 to 3 parts of ginger juice, 2 to 3 parts of garlic juice, 3 to 4 parts of ground pepper, 11 to 12 parts of green tea powder, a proper amount of dry pericarpium citri reticulatae and a proper amount of water. The fish-flavor appetizing sliced dried beef has the advantages that the used auxiliary materials such as the hypsizygus marmoreus have the functions of lowering cholesterol, preventing cancers and resisting cancers; the used Chinese herbal medicine such as the semen cassia has the efficacies of lowering the blood pressure, lowering the blood fat, clearing the liver, improving the vision and relaxing bowel.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of appetizing dried beef with sweet and sour flavor and preparation method thereof.
Background technology
Dried beef is half dry meat products that is a kind of with the beef through slight salting and seasoning as raw material, that supported by drying process, has a very delicious taste, is liked by broad masses.But, in its production process, often pollute the intestinal with Salmonella typhimurium as representative；In its finished product, containing substantial amounts of heterocyclic amine, heterocyclic amine is a kind of heterocyclic aromatic substance carcinogenic, mutagenic cooked and occur with ng/g rank in meat products.1977, Japanese Scientists found heterocyclic amine for the first time in burned beef and the flesh of fish, and hereafter, in cooking process, harmful substance is formed and get the attention the research in terms of Health Impact.In diet processes, Salmonella typhimurium, the absorption of heterocyclic amine can increase and include rectum, stomach, lung, pancreas, mammary gland and the risk of prostatic canceration.
Modern study is it was demonstrated that tea polyphenols has excellent Antimicrobial preservative ability；Pericarpium Citri Reticulatae is rich in materials such as antioxidation class polyphenol substance and Hesperidin, naringin, Nobiletin, Pericarpium Citri tangerinae element, functional polysaccharides, and Pericarpium Citri Reticulatae also has lipid peroxidation inhibition and effect of scavenging radical.Tea polyphenols, Pericarpium Citri Reticulatae water extract are applied in the course of processing of dried beef by the present invention, and Salmonella, heterocyclic amine are had well suppression, scavenging action.
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 appetizing dried beef with sweet and sour flavor and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of appetizing dried beef with sweet and sour flavor, is prepared by the raw materials in:
Beef 250-300, seafood mushroom 3-4, Fructus Crataegi juice 8-10, fresh salmon fish 9-10, Semen Cassiae 0.3-0.5, Herba Cistanches 0.4-0.5, Borreria stricta (L. f.) G. Mey. 0.3-0.5, Sal 5-6, white sugar 4-5, Sucus Zingberis 2-3, Bulbus Allii juice 2-3, Fructus Piperis powder 3-4, green tea powder 11-12, dry Pericarpium Citri Reticulatae is appropriate, water is appropriate.
The preparation method of described appetizing dried beef a kind of with sweet and sour flavor, comprises the following steps:
(1) beef is repaiied fat, tendon, sarolemma, broken bone, be cut into the cube meat of 0.5-1kg weight, use circulating water flushing 10-12h, drain standby；By the cube meat drained as the 60-80min that precooks in boiling water, pull cube meat cooling out, decoction is filtered standby；The thick fritter of 0.5cm it is cut into after being cooled completely by cube meat；
(2) being carried 2-3 time by green tea powder water, each water amount of carrying is 5-6 times of green tea powder, and merging filtrate obtains green tea water extract；Being mixed with green tea water extract by beef clod after mixing thoroughly, salt down as carrying out one under the conditions of 2 DEG C, salting period is 4h；
(3) by Semen Cassiae, Herba Cistanches, Borreria stricta (L. f.) G. Mey. mixing, adding 8-10 times of water, slow fire boils 30-35min, filters, obtains herb liquid；Seafood mushroom is added herb liquid making beating, obtains serosity；Fresh salmon fish is cut into inch strips, it is mixed into pot with serosity, Fructus Crataegi juice, slow fire is endured to water dry, then gained salmon fish bar is placed in baking box drying moisture, pulverizes, gained salmon fish powder and step (1) gained steamed beef soup are mixed into pot, boil, then pour Sal, white sugar, Sucus Zingberis, Bulbus Allii juice, Fructus Piperis powder into, after continuing to boil, filter, obtain seasoning pickling liquid；After beef clod after salting down one mixes with seasoning pickling liquid and mixes thoroughly, carrying out two and salt down under the conditions of being placed in 2 DEG C, salting period is 16h；
(4) after the beef clod after salting down two drains away the water, being placed in baking box at a temperature of 100 DEG C and carry out pre-baking, pre-cooking time is 80-100s；
(5) dry Pericarpium Citri Reticulatae is crossed after crushed 60 mesh sieves, then the ethanol water that the volume fraction with 5-6 times is 10% mixes, and extracts supersound extraction 5min after 30min, place into extraction 30min under 50 DEG C of water bath condition, obtain Pericarpium Citri Reticulatae extracting solution under 50 DEG C of water bath condition；Gained Pericarpium Citri Reticulatae extracting solution dilute is become mass concentration is 160mg/mL Pericarpium Citri Reticulatae pickling liquid；Being placed in Pericarpium Citri Reticulatae pickling liquid by beef clod after pre-baking and carry out three under the conditions of 2 DEG C and salt down, salting period is 4h；
(6) after the beef clod after salting down three drains away the water, being placed in baking box at a temperature of 50 DEG C and carry out secondary baking, cooking time is 5-6h；Discharging, sterilizes, cools down, subpackage, to obtain final product.
The invention have the advantage that beef is carried out three times pickling by the present invention, twice baking processes, carry out one with green tea water extract to salt down 4h, rich in tea polyphenols in green tea water extract, tea polyphenols is added to as natural bacteriostatic agent in the preparation process of dried beef, the Salmonella in dried beef is had good inhibiting effect；Carry out two with seasoning pickling liquid to salt down 16h, seasoning pickling liquid also added various nutrient elements, not only make beef clod the most tasty, also make dried beef more nutrition, more keep healthy；Two salt down after beef clod is carried out pre-baking, seasoning pickling liquid can well be pinned, the taste being unlikely to make dried beef surface three salt down when is thin out；Carrying out three with Pericarpium Citri Reticulatae pickling liquid to salt down 4h, Pericarpium Citri Reticulatae extract has good oxidation resistance, can effectively suppress the generation of heterocyclic amine；Dried beef carries out using low temperature baking during secondary baking, and the dried beef obtained looks good, smell good and taste good, green health；Effect of Chinese herbal medicine has additionally, the adjuvant such as seafood mushroom that the present invention uses has reduction cholesterol, the function of cancer-resisting, the Semen Cassiae of employing etc. lowering blood pressure and blood fat, liver heat removing and eyesight improving, loosening bowel to relieve constipation.
Detailed description of the invention
A kind of appetizing dried beef with sweet and sour flavor, is prepared by the raw materials in:
Beef 250, seafood mushroom 3, Fructus Crataegi juice 8, fresh salmon fish 9, Semen Cassiae 0.3, Herba Cistanches 0.4, Borreria stricta (L. f.) G. Mey. 0.3, Sal 5, white sugar 4, Sucus Zingberis 2, Bulbus Allii juice 2, Fructus Piperis powder 3, green tea powder 11, dry Pericarpium Citri Reticulatae is appropriate, water is appropriate.
The preparation method of described appetizing dried beef a kind of with sweet and sour flavor, comprises the following steps:
(1) beef is repaiied fat, tendon, sarolemma, broken bone, be cut into the cube meat of 0.5kg weight, use circulating water flushing 10h, drain standby；By the cube meat drained as the 60min that precooks in boiling water, pull cube meat cooling out, decoction is filtered standby；The thick fritter of 0.5cm it is cut into after being cooled completely by cube meat；
(2) being carried 2 times by green tea powder water, each water amount of carrying is 5 times of green tea powder, and merging filtrate obtains green tea water extract；Being mixed with green tea water extract by beef clod after mixing thoroughly, salt down as carrying out one under the conditions of 2 DEG C, salting period is 4h；
(3) by Semen Cassiae, Herba Cistanches, Borreria stricta (L. f.) G. Mey. mixing, adding 8 times of water, slow fire boils 30min, filters, obtains herb liquid；Seafood mushroom is added herb liquid making beating, obtains serosity；Fresh salmon fish is cut into inch strips, it is mixed into pot with serosity, Fructus Crataegi juice, slow fire is endured to water dry, then gained salmon fish bar is placed in baking box drying moisture, pulverizes, gained salmon fish powder and step (1) gained steamed beef soup are mixed into pot, boil, then pour Sal, white sugar, Sucus Zingberis, Bulbus Allii juice, Fructus Piperis powder into, after continuing to boil, filter, obtain seasoning pickling liquid；After beef clod after salting down one mixes with seasoning pickling liquid and mixes thoroughly, carrying out two and salt down under the conditions of being placed in 2 DEG C, salting period is 16h；
(4) after the beef clod after salting down two drains away the water, being placed in baking box at a temperature of 100 DEG C and carry out pre-baking, pre-cooking time is 80s；
(5) dry Pericarpium Citri Reticulatae is crossed after crushed 60 mesh sieves, then the ethanol water that the volume fraction with 5 times is 10% mixes, and extracts supersound extraction 5min after 30min, place into extraction 30min under 50 DEG C of water bath condition, obtain Pericarpium Citri Reticulatae extracting solution under 50 DEG C of water bath condition；Gained Pericarpium Citri Reticulatae extracting solution dilute is become mass concentration is 160mg/mL Pericarpium Citri Reticulatae pickling liquid；Being placed in Pericarpium Citri Reticulatae pickling liquid by beef clod after pre-baking and carry out three under the conditions of 2 DEG C and salt down, salting period is 4h；
(6) after the beef clod after salting down three drains away the water, being placed in baking box at a temperature of 50 DEG C and carry out secondary baking, cooking time is 5h；Discharging, sterilizes, cools down, subpackage, to obtain final product.
Claims (2)
1. an appetizing dried beef with sweet and sour flavor, it is characterised in that be prepared by the raw materials in:
Beef 250-300, seafood mushroom 3-4, Fructus Crataegi juice 8-10, fresh salmon fish 9-10, Semen Cassiae 0.3-0.5, Herba Cistanches 0.4-0.5, Borreria stricta (L. f.) G. Mey. 0.3-0.5, Sal 5-6, white sugar 4-5, Sucus Zingberis 2-3, Bulbus Allii juice 2-3, Fructus Piperis powder 3-4, green tea powder 11-12, dry Pericarpium Citri Reticulatae is appropriate, water is appropriate.
The preparation method of a kind of appetizing dried beef with sweet and sour flavor the most according to claim 1, it is characterised in that comprise the following steps:
(1) beef is repaiied fat, tendon, sarolemma, broken bone, be cut into the cube meat of 0.5-1kg weight, use circulating water flushing 10-12h, drain standby；By the cube meat drained as the 60-80min that precooks in boiling water, pull cube meat cooling out, decoction is filtered standby；The thick fritter of 0.5cm it is cut into after being cooled completely by cube meat；
(2) being carried 2-3 time by green tea powder water, each water amount of carrying is 5-6 times of green tea powder, and merging filtrate obtains green tea water extract；Being mixed with green tea water extract by beef clod after mixing thoroughly, salt down as carrying out one under the conditions of 2 DEG C, salting period is 4h；
(3) by Semen Cassiae, Herba Cistanches, Borreria stricta (L. f.) G. Mey. mixing, adding 8-10 times of water, slow fire boils 30-35min, filters, obtains herb liquid；Seafood mushroom is added herb liquid making beating, obtains serosity；Fresh salmon fish is cut into inch strips, it is mixed into pot with serosity, Fructus Crataegi juice, slow fire is endured to water dry, then gained salmon fish bar is placed in baking box drying moisture, pulverizes, gained salmon fish powder and step (1) gained steamed beef soup are mixed into pot, boil, then pour Sal, white sugar, Sucus Zingberis, Bulbus Allii juice, Fructus Piperis powder into, after continuing to boil, filter, obtain seasoning pickling liquid；After beef clod after salting down one mixes with seasoning pickling liquid and mixes thoroughly, carrying out two and salt down under the conditions of being placed in 2 DEG C, salting period is 16h；
(4) after the beef clod after salting down two drains away the water, being placed in baking box at a temperature of 100 DEG C and carry out pre-baking, pre-cooking time is 80-100s；
(5) dry Pericarpium Citri Reticulatae is crossed after crushed 60 mesh sieves, then the ethanol water that the volume fraction with 5-6 times is 10% mixes, and extracts supersound extraction 5min after 30min, place into extraction 30min under 50 DEG C of water bath condition, obtain Pericarpium Citri Reticulatae extracting solution under 50 DEG C of water bath condition；Gained Pericarpium Citri Reticulatae extracting solution dilute is become mass concentration is 160mg/mL Pericarpium Citri Reticulatae pickling liquid；Being placed in Pericarpium Citri Reticulatae pickling liquid by beef clod after pre-baking and carry out three under the conditions of 2 DEG C and salt down, salting period is 4h；
(6) after the beef clod after salting down three drains away the water, being placed in baking box at a temperature of 50 DEG C and carry out secondary baking, cooking time is 5-6h；Discharging, sterilizes, cools down, subpackage, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610553158.0A CN105942236A (en) | 2016-07-14 | 2016-07-14 | Fish-flavor appetizing sliced dried beef and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610553158.0A CN105942236A (en) | 2016-07-14 | 2016-07-14 | Fish-flavor appetizing sliced dried beef and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN105942236A true CN105942236A (en) | 2016-09-21 |
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|---|---|---|---|
| CN201610553158.0A Pending CN105942236A (en) | 2016-07-14 | 2016-07-14 | Fish-flavor appetizing sliced dried beef and preparation method thereof |
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| Country | Link |
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| CN (1) | CN105942236A (en) |
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| CN107692051A (en) * | 2017-09-28 | 2018-02-16 | 贵州省印江梵净山鼎牛食品有限公司 | A kind of spiced dried beef and preparation method thereof |
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| CN104687068A (en) * | 2015-02-06 | 2015-06-10 | 新晃小肥牛食品有限公司 | Instant spiced shredded beef food |
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| CN103222644A (en) * | 2013-03-27 | 2013-07-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Highland barley, Litsea coreana and sweet potato beef jerky and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107692051A (en) * | 2017-09-28 | 2018-02-16 | 贵州省印江梵净山鼎牛食品有限公司 | A kind of spiced dried beef and preparation method thereof |
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Application publication date: 20160921 |