CN105962100A - Dried ballonflower-sandwiched beef product - Google Patents

Abstract

The invention discloses a dried ballonflower-sandwiched beef product. The dried ballonflower-sandwiched beef product is prepared from the following raw materials in parts by weight: 70-80 parts of beef, 30-35 parts of dried ballonflower, 5-9 parts of bearded tooth mushrooms, 10-12 parts of black soybeans, 3-4 parts of a pure rose-flower extract, 20-24 parts of egg white, 10-12 parts of clove buds, 4-5 parts of Chinese cinnamon, an appropriate amount of soybean oil, an appropriate amount of table salt, an appropriate amount of soy sauce, an appropriate amount of five-spice powder, an appropriate amount of alkaline protease, an appropriate amount of papain, an appropriate amount of a gallic acid solution and an appropriate amount of water. Enzymatic hydrolysis is performed on the egg white so as to produce egg white peptides to improve oxidation resistance of the egg white as well as improve freshness and taste of the beef. A clove bud extract and chitosan are compounded so as to realize better antibacterial, fresh-keeping and antioxidant effects, so that deterioration of the fresh beef is effectively inhibited. Moreover, gallic acid is utilized to modify the chitosan, so that the antibacterial performance of the chitosan is further improved. The beef product disclosed by the invention preserves rich proteins and amino acids of the beef, and contains multiple vitamins and elements, including iron, zinc, iodine and the like; moreover, the beef product retains nutrients in the raw materials, and has relatively good aroma and taste.

Description

A kind of sandwich beef product of Artemusia lactiflora Wall.

Technical field

The present invention relates to food technology field, particularly relate to a kind of sandwich beef product of Artemusia lactiflora Wall..

Background technology

Along with living standard improves, people are more and more higher to the requirement of beef product, and beef product miscellaneous also arises at the historic moment.Beef is as Chinese style traditional meat, there is invigorating the spleen and replenishing QI, nourish taste, strong muscles and bones, the endogenous wind stopping that reduces phlegm, the effect of the only saliva of quenching the thirst, its protein content is high and fat content is low, delicious flavour, glossy brown red with its color and luster, mellow is oiliness, the strong long peculiar flavour of pleasant impression attracts numerous persons sponging on an aristocrat.But spiced beef mainly contains three problems, one is that beef fiber is relatively thick, there is the shortcomings such as such as mouthfeel tough and tensile, difficult is chewed, hardness is big.In order to promote the quality of beef product class, the present invention uses enzymolysis, Microwave Hybrid tendering method to have good effect.

Two is to reach good hoarding effect in traditional beef course of processing, reducing water activity often through being dried largely, but this also results in product moisture, and content is low, meat tissue is destructurized, the problems such as mouthfeel is more stiff, and then affect its economic benefit.For this problem, if being shortened by merely improving drying time the moisture of product, so water activity is also with the biggest, the easy growth and breeding of microorganism, the shelf stability and safety of product also cannot be protected, therefore, need the water binding agent of a class high-quality, its can ensure product have the most shelf stability on the basis of, improve system retentiveness, improve product moisture content.

Three is that beef is oxidizable in storage becomes sour, and freshness reduces.Rich in protein and the safety of derivatives active peptide, stable in properties, activity feature high, that easily absorb in egg, it is considered as potential making antioxidant, the natural material of antidotal agent, egg is a kind of can at room temperature to store long-time and fat in egg yolk and the not oxidized animal food of metal ion, and it is relevant that this may contain natural anti-oxidation composition with egg.Protein in Ovum Gallus domesticus album has ovalbumin, ovotransferrin, phosvitin, ovoinhibitor etc., and these albumen have certain antioxidant activity.Ovum Gallus domesticus album is added to after enzymolysis in the processing preparation of beef, produce lovely luster, tender tasty and refreshing, unique flavor, adapt to the beef product of modern consumer healthy consumption theory.

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 sandwich beef product of Artemusia lactiflora Wall..

The present invention is achieved by the following technical solutions:

A kind of sandwich beef product of Artemusia lactiflora Wall., is prepared by the raw materials in: beef 70-80, Artemusia lactiflora Wall. 30-35, Hericium erinaceus (Bull. Ex Fr.) Pers. 5-9, Semen sojae atricolor 10-12, MEIGUI CHUNLU 3-4, Ovum Gallus domesticus album 20-24, Flos Caryophylli alabastrum 10-12, Cortex cinnamomi japonici (Ramulus Cinnamomi) 4-5, soybean oil, Sal, soy sauce, five spice powder, alkaline protease, papain, gallic acid solution, water are appropriate.

According to the sandwich beef product of Artemusia lactiflora Wall., specifically comprising the following steps that of preparation method described in claims 1

(1) papain is dissolved in suitable quantity of water mix with the beef clod being cut into bulk, enzymolysis 15-20 minute under the conditions of 55-65 DEG C, then carry out low-temperature microwave and continue tenderization 1-2 minute, pull out and after draining, obtain tenderization beef clod；

(2) Ovum Gallus domesticus album is added 2-3 times of water mixing and stirring, regulate PH to 7-9, add alkaline protease enzymolysis 4-5 hour under the conditions of 50-55 DEG C, obtain enzymolysis Ovum Gallus domesticus album；

(3) Flos Caryophylli alabastrum, Cortex cinnamomi japonici (Ramulus Cinnamomi) addition suitable quantity of water slow fire stirring extraction repeatedly are filtered filtrate and obtain extracting solution, stir 50-60 minute under the conditions of 25-30 DEG C after again gallic acid solution being mixed with chitosan, add said extracted liquid mixing and stirring, obtain mixed treating liquid；

(4) by the tenderization beef clod of step 1 and the enzymolysis Ovum Gallus domesticus album of step 2, the mixed treating liquid of step 3, Sal multi-salting 1-2 days, pickled beef clod is obtained；

(5) add water steep raising by Artemusia lactiflora Wall., Hericium erinaceus (Bull. Ex Fr.) Pers., broken slagging, then Semen sojae atricolor is fried perfume, make powder, mix slag charge with above-mentioned, MEIGUI CHUNLU stirs, roll crush-cutting and make broken thin slice, then the beef clod of step 4 is scratched from centre, embed above-mentioned thin slice, again by after soy sauce, five spice powder and other residual components mix homogeneously, spread upon the surface of above-mentioned beef clod, put into roasting perfume in baking box, obtain baking beef clod；

(6) putting in the oil of burn-out after being dried by the filtrate of step 3, little fire explodes slowly and overflows to fragrance, pulls filtrate out, and the little fire of baking beef clod placing into step 5 explodes to steam slowly fried dry slowly, pulls out,.

The invention have the advantage that PH and the hydrolysis temperature of regulation Ovum Gallus domesticus album can promote the activity of enzyme and improve enzymatic reaction speed, Ovum Gallus domesticus album is carried out enzymolysis, produce Ovum Gallus domesticus album peptide, make product have hypo-osmoticity, low irritability, high stability, highly dissoluble and non-oxidizability, thus improve freshness and the mouthfeel of beef.Flos Caryophylli extracting solution has the most antibacterial and antioxidation, but containing a large amount of aromatic substances in Flos Caryophylli, there is strong abnormal smells from the patient, being easily destroyed, when adding excess in food, the local flavor that food is intrinsic, therefore, Flos Caryophylli extracting solution is compounded by the present invention with chitosan, Flos Caryophylli extracting solution and chitosan liquid complex liquid can the most antibacterial, fresh-keeping, antioxidation, improving water-retaining property and the water regulating function of beef, suppression fresh beef is rotten effectively, can be using substituted chemistry material as preservative.Utilize gallic acid that chitosan is modified, the antibacterial ability of chitosan can be improved.The beef product of the present invention, remains beef abundant protein, and aminoacid is nutritious, not only containing protein, but also the element Han multivitamin and ferrum zinc iodine etc., remains the nutrition in each raw material, has again preferable fragrance and mouthfeel.

Detailed description of the invention

A kind of sandwich beef product of Artemusia lactiflora Wall., is prepared by the raw materials in: beef 70, Artemusia lactiflora Wall. 30, Hericium erinaceus (Bull. Ex Fr.) Pers. 5, Semen sojae atricolor 10, MEIGUI CHUNLU 3, Ovum Gallus domesticus album 20, Flos Caryophylli alabastrum 10, Cortex cinnamomi japonici (Ramulus Cinnamomi) 4, soybean oil, Sal, soy sauce, five spice powder, alkaline protease, papain, gallic acid solution, water are appropriate.

According to the sandwich beef product of Artemusia lactiflora Wall., specifically comprising the following steps that of preparation method described in claims 1

(1) papain is dissolved in suitable quantity of water mix with the beef clod being cut into bulk, enzymolysis 15 minutes under the conditions of 55 DEG C, then carry out low-temperature microwave and continue tenderization 1 minute, pull out and after draining, obtain tenderization beef clod；

(2) Ovum Gallus domesticus album is added 2 times of water mixing and stirring, regulate PH to 7, add alkaline protease enzymolysis 4 hours under the conditions of 50 DEG C, obtain enzymolysis Ovum Gallus domesticus album；

(3) Flos Caryophylli alabastrum, Cortex cinnamomi japonici (Ramulus Cinnamomi) addition suitable quantity of water slow fire stirring extraction repeatedly are filtered filtrate and obtain extracting solution, stir 50 minutes under the conditions of again gallic acid solution being mixed latter 25 DEG C with chitosan, add said extracted liquid mixing and stirring, obtain mixed treating liquid；

(4) by the tenderization beef clod of step 1 and the enzymolysis Ovum Gallus domesticus album of step 2, the mixed treating liquid of step 3, Sal multi-salting 1 day, pickled beef clod is obtained；

(5) add water steep raising by Artemusia lactiflora Wall., Hericium erinaceus (Bull. Ex Fr.) Pers., broken slagging, then Semen sojae atricolor is fried perfume, make powder, mix slag charge with above-mentioned, MEIGUI CHUNLU stirs, roll crush-cutting and make broken thin slice, then the beef clod of step 4 is scratched from centre, embed above-mentioned thin slice, again by after soy sauce, five spice powder and other residual components mix homogeneously, spread upon the surface of above-mentioned beef clod, put into roasting perfume in baking box, obtain baking beef clod；

(6) putting in the oil of burn-out after being dried by the filtrate of step 3, little fire explodes slowly and overflows to fragrance, pulls filtrate out, and the little fire of baking beef clod placing into step 5 explodes to steam slowly fried dry slowly, pulls out,.

Claims (2)

1. the sandwich beef product of Artemusia lactiflora Wall., it is characterized in that, be prepared by the raw materials in: beef 70-80, Artemusia lactiflora Wall. 30-35, Hericium erinaceus (Bull. Ex Fr.) Pers. 5-9, Semen sojae atricolor 10-12, MEIGUI CHUNLU 3-4, Ovum Gallus domesticus album 20-24, Flos Caryophylli alabastrum 10-12, Cortex cinnamomi japonici (Ramulus Cinnamomi) 4-5, soybean oil, Sal, soy sauce, five spice powder, alkaline protease, papain, gallic acid solution, water are appropriate.

2. according to the sandwich beef product of Artemusia lactiflora Wall. described in claims 1, it is characterised in that specifically comprising the following steps that of preparation method

(1) papain is dissolved in suitable quantity of water mix with the beef clod being cut into bulk, enzymolysis 15-20 minute under the conditions of 55-65 DEG C, then carry out low-temperature microwave and continue tenderization 1-2 minute, pull out and after draining, obtain tenderization beef clod；

(2) Ovum Gallus domesticus album is added 2-3 times of water mixing and stirring, regulate PH to 7-9, add alkaline protease enzymolysis 4-5 hour under the conditions of 50-55 DEG C, obtain enzymolysis Ovum Gallus domesticus album；

(3) Flos Caryophylli alabastrum, Cortex cinnamomi japonici (Ramulus Cinnamomi) addition suitable quantity of water slow fire stirring extraction repeatedly are filtered filtrate and obtain extracting solution, stir 50-60 minute under the conditions of 25-30 DEG C after again gallic acid solution being mixed with chitosan, add said extracted liquid mixing and stirring, obtain mixed treating liquid；

(4) by the tenderization beef clod of step 1 and the enzymolysis Ovum Gallus domesticus album of step 2, the mixed treating liquid of step 3, Sal multi-salting 1-2 days, pickled beef clod is obtained；

(5) add water steep raising by Artemusia lactiflora Wall., Hericium erinaceus (Bull. Ex Fr.) Pers., broken slagging, then Semen sojae atricolor is fried perfume, make powder, mix slag charge with above-mentioned, MEIGUI CHUNLU stirs, high temperature is rolled crush-cutting and is made broken thin slice, then is scratched from centre by the beef clod of step 4, embeds above-mentioned thin slice, again by after soy sauce, five spice powder and other residual components mix homogeneously, spread upon the surface of above-mentioned beef clod, put into roasting perfume in baking box, obtain baking beef clod；

(6) putting in the oil of burn-out after being dried by the filtrate of step 3, little fire explodes slowly and overflows to fragrance, pulls filtrate out, and the little fire of baking beef clod placing into step 5 explodes to steam slowly fried dry slowly, pulls out,.