CN105942275A - Raspberry and hawk-tea dried beef and making method thereof - Google Patents
Raspberry and hawk-tea dried beef and making method thereof Download PDFInfo
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- CN105942275A CN105942275A CN201610564129.4A CN201610564129A CN105942275A CN 105942275 A CN105942275 A CN 105942275A CN 201610564129 A CN201610564129 A CN 201610564129A CN 105942275 A CN105942275 A CN 105942275A
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Classifications
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- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses raspberry and hawk-tea dried beef and a making method thereof. The raspberry and hawk-tea dried beef is prepared from, by weight, 50-60 parts of beef, 5-8 parts of raspberries, 8-12 parts of hawk tea, 8-12 parts of sweet potato powder, 1-2 parts of basil leaves, 1-2 parts of hawthorn seeds, 2-3 parts of platycladi seeds, 1-2 parts of codonopsis pilosula, 2-3 parts of sunflower flower discs, 5-8 parts of oat, 1-1.5 parts of salt, 2-3 parts of soy sauce, 1-2 parts of monosodium glutamate, 5-10 parts of white sugar, 1.5-2 parts of rice wine, 0.2-0.3 part of tsaoko amomum fruit, 0.5-0.8 part of pepper, 0.3-0.4 part of cortex cinnamomi, 0.4-0.6 part of tangerine peel, 0.2-0.3 part of angelica root and 0.4-0.6 part of ginger. The dried beef produced with the method has the advantages that nutrients are rich, the color is bright, the taste is delicious, the flavor is unique, elasticity and chewiness are achieved, the tea fragrance of the hawk tea, the sweet fragrance of the oat and the sweet fragrance of the sweet potatoes are achieved, and the product is novel, and is leisure food which is environmentally friendly, healthy, safe and free of additive and suitable for people of all ages and both sexes, and the requirements of different crowds can be met.
Description
Technical field
The present invention relates to a kind of Fructus Rubi Radix Actinodaphnes Cupularis dried beef and preparation method thereof, belong to food processing technology field.
Background technology
Beef sweet in the mouth, property are put down, are entered spleen, stomach invigorating.Containing abundant sarcosine, vitamin B6. vitamin B12. the nutritions such as alanine, carnitine, protein, linoleic acid, zinc, magnesium, potassium, ferrum, calcium, these nutritions, there is enhancing immunity and the function enhanced metabolism, particularly antisecosis and health invigorating are had obvious curative effects.The nutritional labeling of every 100 grams of dried beef: energy 307 kilocalories；55.6 grams of protein；8 grams of fat；Carbohydrate 15 grams；120 milligrams of cholesterol；Thiamine 0.06 milligram；0.26 milligram of riboflavin；15.2 milligrams of nicotinic acid；Calcium 43 milligrams；464 milligrams of phosphorus；510 milligrams of potassium；412.4 milligrams of sodium；107 milligrams of magnesium；Ferrum 15.6 milligrams；7.26 milligrams of zinc；Selenium 9.8 microgram；Copper 0.29 milligram；0.19 milligram of manganese.
Fructus Rubi is the xylophyta of a kind of Rosaceae rubus, and fruit taste is sour-sweet, and Fructus Rubi fruit contains nutrient and a large amount of fibers such as quite abundant vitamin A, vitamin C, calcium, potassium, magnesium.Every 100 grams of Fructus Rubies, moisture accounts for 87%, containing 0.9 gram of protein, fiber 4.7 grams, is provided that the heat of 209.3 kilojoules.Fructus Rubi can the effective cardiovascular disease such as allevating angina pectoris.There is supplementing the kidney to control the nocturnal reducing urination, effect of nourishing the liver to improve visual acuity.Being usually used in emission and spermatorrhea, enuresis frequent micturition, impotence and premature ejaculation, mesh is the most dim-sighted.
Radix Actinodaphnes Cupularis contains Multiple components, such as materials such as aminoacid, mineral element, vitamin C, vitamin B1, vitamin B2, flavonoid, Polyphenols.Because it contains high ferro, high selenium, Gao Xin, high chromium feature, be conducive to improving the function of hemopoietic system and hormonal system；Other trace element such as rubidium, phosphorus, zinc etc. is with health role to cranial nerve and cardiovascular and cerebrovascular vessel.The multiple efficacies such as having human body quenches one's thirst drives away summer heat, the solution that helps digestion is swollen, removing toxic substances and promoting subsidence of swelling, Fructus Alpiniae Oxyphyllae of refreshing oneself, improving eyesight stomach invigorating, eliminating stasis to stop pain, antidiarrheal, only belch.Radix Actinodaphnes Cupularis is sweet cool, has the perfume (or spice) of blue Moschus moschiferous, does not turns sour through night, tool refreshment, heart tonifying, the merit having one's ideas straightened out, promote the production of body fluid, relieve summer heat.
The present invention is with beef as raw material, add the adjuvant such as Fructus Rubi, Radix Actinodaphnes Cupularis, produce Fructus Rubi Radix Actinodaphnes Cupularis dried beef, overcome the single beef source of traditional product, there is the problems such as nutrition is unbalanced, local flavor is dull, serious homogeneity, the dried beef produced is nutritious, local flavor is agreeable to the taste, leisure is convenient, can meet consumer demand.
Summary of the invention
It is an object of the invention to provide a kind of Fructus Rubi Radix Actinodaphnes Cupularis dried beef and preparation method thereof, beef is effectively combined with Fructus Rubi, Radix Actinodaphnes Cupularis etc., improves the trophism of dried beef, enrich the local flavor of dried beef.
The technical solution used in the present invention is as follows:
A kind of Fructus Rubi Radix Actinodaphnes Cupularis dried beef, the weight of its each raw material is: beef 50-60, Fructus Rubi 5-8, Radix Actinodaphnes Cupularis 8-12, purple sweet potato powder 8-12, Herba Ocimi (Herba Ocimi Pilosi) leaf 1-2, Semen Crataegi 1-2, Semen Platycladi 2-3, Radix Codonopsis 1-2, floral disc of sunflower 2-3, Herba bromi japonici 5-8, Sal 1-1.5, soy sauce 2-3, monosodium glutamate 1-2, white sugar 5-10, yellow wine 1.5-2, Fructus Tsaoko 0.2-0.3, Pericarpium Zanthoxyli 0.5-0.8, Cortex Cinnamomi 0.3-0.4, Pericarpium Citri Reticulatae 0.4-0.6, Radix Angelicae Dahuricae 0.2-0.3, Rhizoma Zingiberis Recens 0.4-0.6.
Preferably, a kind of Fructus Rubi Radix Actinodaphnes Cupularis dried beef, the weight of its each raw material is: beef 50, Fructus Rubi 6, Radix Actinodaphnes Cupularis 10, purple sweet potato powder 10, Herba Ocimi (Herba Ocimi Pilosi) leaf 2, Semen Crataegi 2, Semen Platycladi 3, Radix Codonopsis 1, floral disc of sunflower 2, Herba bromi japonici 7, Sal 1.2, soy sauce 2.5, monosodium glutamate 1.6, white sugar 8, yellow wine 1.5, Fructus Tsaoko 0.2, Pericarpium Zanthoxyli 0.6, Cortex Cinnamomi 0.4, Pericarpium Citri Reticulatae 0.5, the Radix Angelicae Dahuricae 0.3, Rhizoma Zingiberis Recens 0.5.
The manufacture method of a kind of Fructus Rubi Radix Actinodaphnes Cupularis dried beef, comprises the following steps:
(1) material choice and finishing: select to defend the cattle carcass Meat that inspection is qualified, repaiies fat sarolemma, broken bone etc., is cut into the block of 1-1.5 kilogram of size.
(2) soak: with clear water, beef is soaked 20-24 hour, to remove blood and slime minimizing smell of mutton.
(3) Radix Actinodaphnes Cupularis decocts: weigh in Radix Actinodaphnes Cupularis, Herba Ocimi (Herba Ocimi Pilosi) leaf, Semen Crataegi, Semen Platycladi, Radix Codonopsis, floral disc of sunflower input decoction pot by formula, add and be equivalent to beef weight 2-3 times water, after boiling, add beef, micro-boiling is pulled out after decocting 40-60 minute, is cut into the thin slice of 3-5 millimeters thick after being dried by meat.
(4) halogen boils: put into halogen pot after soup filtered through gauze step (3) cooked meat, with Sal, soy sauce, white sugar and the Fructus Tsaoko bound up with gauze, Pericarpium Zanthoxyli, Cortex Cinnamomi, Pericarpium Citri Reticulatae, the Radix Angelicae Dahuricae, Rhizoma Zingiberis Recens, after boiling, sliced meat are put into pot, first boil with high heat 15-20 minute, then simmer in water 20-30 minute, be stirred continuously when boiling, take the dish out of the pot first 10 minutes and add monosodium glutamate, yellow wine, put into drain cap after taking the dish out of the pot and drip clean decoction.
(5) Fructus Rubi making beating: select fresh, disease-free, rotten and mechanical damage, granule is complete, full, the green fruit of yellow skin, after cleaning, by at tangible for Fructus Rubi 95 DEG C, blanching 2～3min, the rapidest cold water is cooled to room temperature, add the deionized water of 5 times, break into pulpous state with colloid mill, add the pectase of 0.1%, 45 DEG C of enzymolysis 2 h；Fructus Rubi juice after enzymolysis is put in centrifuge, under 4000r/min, centrifugal 5min, remove the deposits such as remaining seed and obtain Fructus Rubi pulp.
(6) Herba bromi japonici steaming and decocting: eluriate Herba bromi japonici 2-3 time with clear water, be subsequently adding no the clear water that Herba bromi japonici 3-4 centimetre is high, and soaked 20-24 hour, pull out after soaking and drain away the water；Again Herba bromi japonici uniform loose is laid on steaming-pot food steamer, covers pot cover steaming and decocting 15-20 minute at a temperature of 110-120 DEG C, cook steaming thoroughly to Herba bromi japonici.
(7) Minced Steak, cut and mix: minced meat after meat grinder slightly twists, are put in cutmixer by step (4) halogen well-done sliced meat feeding, add purple sweet potato powder, Herba bromi japonici that step (5) is boiled and step (6) Fructus Rubi pulp, cut and mix rotten shape.
(8) packing compact forming: the meat paste that step (7) prepares is put into stainless steel mould floating, after compacting, be placed in microwave drying oven, under the conditions of 2450Hz, 500-800W, microwave drying 4-6 minute, it is then cut into long 3-4cm, the blockage of wide 2-3cm.
(9) baking: baking 1-2 hour in the baking box of the beef clod 85-95 DEG C of temperature of feeding after stripping and slicing, stirred cube meat up and down once every 20-30 minute, makes cube meat moisture control at 4-6%.
(10) packaging: above-mentioned jerky be cooled to room temperature after again sterile vacuum packaging get product.
Beneficial effects of the present invention:
The present invention by beef with effectively combine with Fructus Rubi, Radix Actinodaphnes Cupularis, Herba bromi japonici, Rhizoma Steudnerae Henryanae etc., being processed into Fructus Rubi Radix Actinodaphnes Cupularis dried beef, various composition can be made complementary, goods nutrition is more comprehensive, the taste of dried beef can also be enriched simultaneously, improve the palatability of dried beef.Present invention employs halogen to boil technique and overcome the tradition tasty deficiency existing for stir-frying-technology, pickling process, coarse mouthfeel, be dried the shortcomings such as frangible.The dried beef that the present invention produces has nutritious, color and luster glow, delicious flavour, unique flavor, high resilience and chewiness, have Radix Actinodaphnes Cupularis tea smell and Herba bromi japonici, Rhizoma Steudnerae Henryanae sweet fragrance, the features such as product is novel, it is a kind of green health, the non-additive leisure food of safety, sutable for men, women, and children, the demand of different crowd can be met.
Detailed description of the invention
A kind of Fructus Rubi Radix Actinodaphnes Cupularis dried beef, weight portion (kilogram) proportioning of its each raw material is: beef 50, Fructus Rubi 6, Radix Actinodaphnes Cupularis 10, purple sweet potato powder 10, Herba Ocimi (Herba Ocimi Pilosi) leaf 2, Semen Crataegi 2, Semen Platycladi 3, Radix Codonopsis 1, floral disc of sunflower 2, Herba bromi japonici 7, Sal 1.2, soy sauce 2.5, monosodium glutamate 1.6, white sugar 8, yellow wine 1.5, Fructus Tsaoko 0.2, Pericarpium Zanthoxyli 0.6, Cortex Cinnamomi 0.4, Pericarpium Citri Reticulatae 0.5, the Radix Angelicae Dahuricae 0.3, Rhizoma Zingiberis Recens 0.5.
The manufacture method of a kind of Fructus Rubi Radix Actinodaphnes Cupularis dried beef, comprises the following steps:
(1) material choice and finishing: select to defend the cattle carcass Meat that inspection is qualified, repaiies fat sarolemma, broken bone etc., is cut into the block of 1-1.5 kilogram of size.
(2) soak: with clear water, beef is soaked 20-24 hour, to remove blood and slime minimizing smell of mutton.
(3) Radix Actinodaphnes Cupularis decocts: weigh in Radix Actinodaphnes Cupularis, Herba Ocimi (Herba Ocimi Pilosi) leaf, Semen Crataegi, Semen Platycladi, Radix Codonopsis, floral disc of sunflower input decoction pot by formula, add and be equivalent to beef weight 2-3 times water, after boiling, add beef, micro-boiling is pulled out after decocting 40-60 minute, is cut into the thin slice of 3-5 millimeters thick after being dried by meat.
(4) halogen boils: put into halogen pot after soup filtered through gauze step (3) cooked meat, with Sal, soy sauce, white sugar and the Fructus Tsaoko bound up with gauze, Pericarpium Zanthoxyli, Cortex Cinnamomi, Pericarpium Citri Reticulatae, the Radix Angelicae Dahuricae, Rhizoma Zingiberis Recens and grape leaf, after boiling, sliced meat are put into pot, first boil with high heat 15-20 minute, then simmer in water 20-30 minute, be stirred continuously when boiling, take the dish out of the pot first 10 minutes and add monosodium glutamate, yellow wine, put into drain cap after taking the dish out of the pot and drip clean decoction.
(5) Fructus Rubi making beating: select fresh, disease-free, rotten and mechanical damage, granule is complete, full, the green fruit of yellow skin, after cleaning, by at tangible for Fructus Rubi 95 DEG C, blanching 2～3min, the rapidest cold water is cooled to room temperature, add the deionized water of 5 times, break into pulpous state with colloid mill, add the pectase of 0.1%, 45 DEG C of enzymolysis 2 h；Fructus Rubi juice after enzymolysis is put in centrifuge, under 4000r/min, centrifugal 5min, remove the deposits such as remaining seed and obtain Fructus Rubi pulp.
(6) Herba bromi japonici steaming and decocting: eluriate Herba bromi japonici 2-3 time with clear water, be subsequently adding no the clear water that Herba bromi japonici 3-4 centimetre is high, and soaked 20-24 hour, pull out after soaking and drain away the water；Again Herba bromi japonici uniform loose is laid on steaming-pot food steamer, covers pot cover steaming and decocting 15-20 minute at a temperature of 110-120 DEG C, cook steaming thoroughly to Herba bromi japonici.
(7) Minced Steak, cut and mix: minced meat after meat grinder slightly twists, are put in cutmixer by step (4) halogen well-done sliced meat feeding, add purple sweet potato powder, Herba bromi japonici that step (5) is boiled and step (6) Fructus Rubi pulp, cut and mix rotten shape.
(8) packing compact forming: the meat paste that step (7) prepares is put into stainless steel mould floating, after compacting, be placed in microwave drying oven, under the conditions of 2450Hz, 500-800W, microwave drying 4-6 minute, it is then cut into long 3-4cm, the blockage of wide 2-3cm.
(9) baking: baking 1-2 hour in the baking box of the beef clod 85-95 DEG C of temperature of feeding after stripping and slicing, stirred cube meat up and down once every 20-30 minute, makes cube meat moisture control at 4-6%.
(10) packaging: above-mentioned jerky be cooled to room temperature after again sterile vacuum packaging get product.
Above-mentioned jerky be cooled to room temperature after again sterile vacuum packaging get product.
The dried beef physics and chemistry that the present embodiment is produced is as follows with health testing result:
Color and luster: color and luster glow；
Taste abnormal smells from the patient: delicious flavour, with Radix Actinodaphnes Cupularis tea smell and Herba bromi japonici, Rhizoma Steudnerae Henryanae sweet fragrance in beef flavor；
Mouthfeel: high resilience and chewiness；
Nutritional labeling: moisture 5.2%, fat 5.8%, protein 45.3%, total sugar 32.5%；
Health: total plate count 1200/gram, coliform 10/100 grams, pathogenic bacterium do not detect.
Claims (2)
1. a Fructus Rubi Radix Actinodaphnes Cupularis dried beef, it is characterised in that the weight of its each raw material is: beef
50-60, Fructus Rubi 5-8, Radix Actinodaphnes Cupularis 8-12, purple sweet potato powder 8-12, Herba Ocimi (Herba Ocimi Pilosi) leaf 1-2, Semen Crataegi 1-2, Semen Platycladi 2-3, Radix Codonopsis 1-2, floral disc of sunflower 2-3, Herba bromi japonici 5-8, Sal 1-1.5, soy sauce 2-3, monosodium glutamate 1-2, white sugar 5-10, yellow wine 1.5-2, Fructus Tsaoko 0.2-0.3, Pericarpium Zanthoxyli 0.5-0.8, Cortex Cinnamomi 0.3-0.4, Pericarpium Citri Reticulatae 0.4-0.6, Radix Angelicae Dahuricae 0.2-0.3, Rhizoma Zingiberis Recens 0.4-0.6；Its manufacture method comprises the following steps:
(1) material choice and finishing: select to defend the cattle carcass Meat that inspection is qualified, repaiies fat sarolemma, broken bone etc., is cut into the block of 1-1.5 kilogram of size；
(2) soak: with clear water, beef is soaked 20-24 hour, to remove blood and slime minimizing smell of mutton；
(3) Radix Actinodaphnes Cupularis decocts: weigh in Radix Actinodaphnes Cupularis, Herba Ocimi (Herba Ocimi Pilosi) leaf, Semen Crataegi, Semen Platycladi, Radix Codonopsis, floral disc of sunflower input decoction pot by formula, add and be equivalent to beef weight 2-3 times water, after boiling, add beef, micro-boiling is pulled out after decocting 40-60 minute, is cut into the thin slice of 3-5 millimeters thick after being dried by meat；
(4) halogen boils: put into halogen pot after soup filtered through gauze step (3) cooked meat, with Sal, soy sauce, white sugar and the Fructus Tsaoko bound up with gauze, Pericarpium Zanthoxyli, Cortex Cinnamomi, Pericarpium Citri Reticulatae, the Radix Angelicae Dahuricae, Rhizoma Zingiberis Recens, after boiling, sliced meat are put into pot, first boil with high heat 15-20 minute, then simmer in water 20-30 minute, be stirred continuously when boiling, take the dish out of the pot first 10 minutes and add monosodium glutamate, yellow wine, put into drain cap after taking the dish out of the pot and drip clean decoction；
(5) Fructus Rubi making beating: select fresh, disease-free, rotten and mechanical damage, granule is complete, full, the green fruit of yellow skin, after cleaning, by at tangible for Fructus Rubi 95 DEG C, blanching 2～3min, the rapidest cold water is cooled to room temperature, add the deionized water of 5 times, break into pulpous state with colloid mill, add the pectase of 0.1%, 45 DEG C of enzymolysis 2 h；Fructus Rubi juice after enzymolysis is put in centrifuge, under 4000r/min, centrifugal 5min, remove the deposits such as remaining seed and obtain Fructus Rubi pulp；
(6) Herba bromi japonici steaming and decocting: eluriate Herba bromi japonici 2-3 time with clear water, was subsequently adding no the clear water that Herba bromi japonici 3-4 centimetre is high, soaked 20-24
Hour, pull out after soaking and drain away the water；Again Herba bromi japonici uniform loose is laid on steaming-pot food steamer, covers pot cover steaming and decocting 15-20 minute at a temperature of 110-120 DEG C, cook steaming thoroughly to Herba bromi japonici；
(7) Minced Steak, cut and mix: minced meat after meat grinder slightly twists, are put in cutmixer by step (4) halogen well-done sliced meat feeding, add purple sweet potato powder, Herba bromi japonici that step (5) is boiled and step (6) Fructus Rubi pulp, cut and mix rotten shape；
(8) packing compact forming: the meat paste that step (7) prepares is put into stainless steel mould floating, after compacting, be placed in microwave drying oven, under the conditions of 2450Hz, 500-800W, microwave drying 4-6 minute, it is then cut into long 3-4cm, the blockage of wide 2-3cm；
(9) baking: baking 1-2 hour in the baking box of the beef clod 85-95 DEG C of temperature of feeding after stripping and slicing, stirred cube meat up and down once every 20-30 minute, makes cube meat moisture control at 4-6%；
(10) packaging: above-mentioned jerky be cooled to room temperature after again sterile vacuum packaging get product.
2. according to the Fructus Rubi Radix Actinodaphnes Cupularis dried beef described in claim 1, it is characterized in that, the weight of its each raw material is: beef 50, Fructus Rubi 6, Radix Actinodaphnes Cupularis 10, purple sweet potato powder 10, Herba Ocimi (Herba Ocimi Pilosi) leaf 2, Semen Crataegi 2, Semen Platycladi 3, Radix Codonopsis 1, floral disc of sunflower 2, Herba bromi japonici 7, Sal 1.2, soy sauce 2.5, monosodium glutamate 1.6, white sugar 8, yellow wine 1.5, Fructus Tsaoko 0.2, Pericarpium Zanthoxyli 0.6, Cortex Cinnamomi 0.4, Pericarpium Citri Reticulatae 0.5, the Radix Angelicae Dahuricae 0.3, Rhizoma Zingiberis Recens 0.5.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103222633A (en) * | 2013-03-27 | 2013-07-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Pumpkin, spirulina and vinegar fragrance beef jerky and preparation method thereof |
| 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 |
| CN103222642A (en) * | 2013-03-27 | 2013-07-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Oat dragon tongue leaf konjak dried beef and preparation method thereof |
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