CN105995580A - Method for processing sliced dried beef - Google Patents
Method for processing sliced dried beef Download PDFInfo
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- CN105995580A CN105995580A CN201610414963.5A CN201610414963A CN105995580A CN 105995580 A CN105995580 A CN 105995580A CN 201610414963 A CN201610414963 A CN 201610414963A CN 105995580 A CN105995580 A CN 105995580A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 97
- 238000000034 method Methods 0.000 title claims abstract description 44
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract 2
- 239000000843 powder Substances 0.000 claims description 38
- 210000000582 semen Anatomy 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 28
- 238000002156 mixing Methods 0.000 claims description 21
- 238000003672 processing method Methods 0.000 claims description 18
- 239000000796 flavoring agent Substances 0.000 claims description 17
- 239000000463 material Substances 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 17
- 241000287828 Gallus gallus Species 0.000 claims description 16
- 244000153234 Hibiscus abelmoschus Species 0.000 claims description 16
- 235000013355 food flavoring agent Nutrition 0.000 claims description 16
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 16
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 16
- 239000004223 monosodium glutamate Substances 0.000 claims description 16
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 14
- 239000011812 mixed powder Substances 0.000 claims description 14
- 235000021110 pickles Nutrition 0.000 claims description 14
- 235000019542 Cured Meats Nutrition 0.000 claims description 9
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 8
- 240000004760 Pimpinella anisum Species 0.000 claims description 8
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 7
- 229930003268 Vitamin C Natural products 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 7
- 150000002333 glycines Chemical class 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 238000004321 preservation Methods 0.000 claims description 7
- 235000019154 vitamin C Nutrition 0.000 claims description 7
- 239000011718 vitamin C Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract 2
- 235000001405 Artemisia annua Nutrition 0.000 abstract 1
- 240000000011 Artemisia annua Species 0.000 abstract 1
- 244000259191 Duranta erecta Species 0.000 abstract 1
- 235000012043 Euphorbia helioscopia Nutrition 0.000 abstract 1
- 241001553772 Euphorbia radians Species 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 239000000571 coke Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 7
- 239000002994 raw material Substances 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000002671 adjuvant Substances 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a method for processing sliced dried beef. Euphorbia helioscopia, duranta repens, sweet wormwood herb, folium artemisiae argyi and salt are mixed, and then beef is cured; after the beef is cleaned up, coke and baijiu are mixed for heating treatment, and prime pulp is added for heating treatment. Therefore, in the curing process of the beef, the nutritional ingredients and taste of the beef are improved; in combination with later seasoning treatment, the made beef is crisp and tender from inside to outside and is chewable; digestion can be promoted, and the appetite of an eater can be increased.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of dried beef processing method.
Background technology
People's daily life, be unable to do without food and adjuvant thereof, and the requirement of its taste and nutrition is also being gradually risen by people,
Food on market and adjuvant, can not meet the daily demand of people, high nutrition and have certain foster raw food
Increasingly favored by consumer.
Beef is Chinese second largest meat product, is only second to Carnis Sus domestica, and beef protein content is high and fat content is low,
Possibly together with abundant calcium, ferrum, phosphorus and vitamin B etc., delicious flavour, liked by people, enjoy " laudatory title of favourite son in meat ".
The dried beef taste sold in the market is more single, thick and heavy, and the flavouring agent such as Fructus Capsici powder contains a large amount of color
Element additive, do not meet modern people pursue nutrition, keep healthy, the convenient and diet style of pure natural；Most importantly dried beef
To chew strength poor, taste is poor so that consumer is difficult to accept, and hinders the development of dried beef industry.
Summary of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of dried beef processing method.
It is achieved particular by techniques below scheme:
A kind of dried beef processing method, comprises the following steps:
(1) by WUDUOYUN, Bright Yellow, Herba Artemisiae Annuae, Folium Artemisiae Argyi according to etc. mass ratio mixing, break into powder, and be added thereto to account for
The Sal of above-mentioned mixed material gross mass 1-3%, and stir, obtain mixed powder；
(2) after being cleaned up by beef, cutting into slices, sheet thickness is 0.1-0.6cm, then it is pressed with the mixed powder of step (1)
It is 1: 2-5 mixing according to mass ratio, stirs, and be placed in the environment of temperature is 0-4 DEG C and pickle 3-7 days, clean up,
Obtain cured meat；
(3) cured meat is placed in boiler, and be added thereto to 1 times of beef weight can happy 0.3-0.7 times of beef weight
The Chinese liquor of amount, after stirring, adjusting temperature is 60-80 DEG C of process 20-30min, adds the life of 0.1-0.3 times of weight of beef
Rhizoma Zingiberis Recens, adds the water of 1-3 times of weight of beef, after adjustment temperature is 100-130 DEG C of process 1-3h, takes out beef；
(4) after beef using toppings carry out flavoring agent process, then it is placed in the oil of 60-70 DEG C, fried 30-40s
After, take out and send to baking box, using temperature is 120-140 DEG C of baking 20-30s, and packaging to obtain final product.
Described flavoring agent processes, and is to use Pericarpium Zanthoxyli, Sal, monosodium glutamate, chicken essence, Fructus Piperis, Moschus, SHISANXIANG, anise, Semen sojae atricolor powder
Mixing, grinds, and crosses 40-50 mesh sieve, after obtaining toppings, then is 1: 50-70 mixed with the dried beef slices soaked according to mass ratio
After conjunction, pickle 2-5 days at 0-4 DEG C and form.
Described toppings, the weight portion of its material composition consist of Pericarpium Zanthoxyli 12-16 part, Sal 5-7 part, monosodium glutamate 5-7 part,
Chicken essence 5-7 part, Fructus Piperis 6-9 part, Moschus 1-3 part, SHISANXIANG 9-11 part, anistree 3-7 part, Semen sojae atricolor powder 2-11 part.
Described toppings, the weight portion of its material composition consists of 14 parts of Pericarpium Zanthoxyli, Sal 6 parts, monosodium glutamate 6 parts, chicken essence 6
Part, 7 parts of Fructus Piperis, 2 parts of Moschus, SHISANXIANG 10 parts, anistree 5 parts, Semen sojae atricolor powder 6 parts.
Described Semen sojae atricolor powder, it is with Semen Glycines as raw material, and after temperature is 55-60 DEG C of process 20-30min, then by it
Being placed in after temperature is 0-7 DEG C of cold preservation 20-30min, adding 0.1-0.3% weight content is vitamin C, after stirring, grinds
The powder of mill.
Described Chinese liquor is the Chinese liquor of 52 °.
Described Chinese liquor uses cooking wine to replace.
The present invention also provides for the dried beef of above-mentioned processing method processing.
Compared with prior art, the technique effect of the present invention is embodied in:
Mixed with Sal by WUDUOYUN, Bright Yellow, Herba Artemisiae Annuae, Folium Artemisiae Argyi, then cured beef, and through beef is cleaned up
After, then use can happy white spirit mixed heat treated, add raw slurry heat treated so that beef in the process of ripening, its nutrition
Composition and mouthfeel are improved, and combine flavoring agent process below so that the beef of preparation is the most tender and crisp, chews strength foot；
And can facilitating digestion, strengthen eater appetite.
The preparation technology of the invention is simple, and cost is relatively low, is mixed with Sal by WUDUOYUN, Bright Yellow, Herba Artemisiae Annuae, Folium Artemisiae Argyi
Cured beef after conjunction, and the parameter of curing process is controlled so that the nutritional labeling of beef is improved, and strengthens its health care
Effect, removes the most beneficial composition so that the mouthfeel of beef is improved, and combines the process of follow-up preparation technology so that dried beef
Strength of chewing significantly strengthened, improve the quality of dried beef.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme is further limited, but claimed
Scope is not only limited to description.
Embodiment 1
A kind of dried beef processing method, comprises the following steps:
(1) by WUDUOYUN, Bright Yellow, Herba Artemisiae Annuae, Folium Artemisiae Argyi according to etc. mass ratio mixing, break into powder, and be added thereto to account for
The Sal of above-mentioned mixed material gross mass 1%, and stir, obtain mixed powder；
(2) after being cleaned up by beef, cutting into slices, sheet thickness is 0.1cm, then by its mixed powder with step (1) according to matter
Amount, than being 1: 2 mixing, stirs, and is placed in the environment of temperature is 0 DEG C and pickles 3 days, clean up, pickled
Meat；
(3) cured meat is placed in boiler, and be added thereto to 1 times of beef weight can happy 0.3 times of beef weight
Chinese liquor, after stirring, adjusting temperature is 60 DEG C of process 20min, adds the Rhizoma Zingiberis Recens of 0.1 times of weight of beef, adds beef 1
The water of times weight, adjust temperature be 100 DEG C process 1h after, take out beef；
(4) after beef using toppings carry out flavoring agent process, then it is placed in the oil of 60 DEG C, after fried 30s, takes out
Sending to baking box, using temperature is 120 DEG C of baking 20s, and packaging to obtain final product.
Described flavoring agent processes, and is to use Pericarpium Zanthoxyli, Sal, monosodium glutamate, chicken essence, Fructus Piperis, Moschus, SHISANXIANG, anise, Semen sojae atricolor powder
Mixing, grind, cross 40 mesh sieves, after obtaining toppings, then with the dried beef slices soaked according to mass ratio be 1: 50 mix after,
Pickle 2 days for 0 DEG C and form.
Described toppings, the weight of its material composition consist of Pericarpium Zanthoxyli 12kg, Sal 5kg, monosodium glutamate 5kg, chicken essence 5kg,
Fructus Piperis 6kg, Moschus 1kg, SHISANXIANG 9kg, anistree 3kg, Semen sojae atricolor powder 2kg.
Described Semen sojae atricolor powder, it is with Semen Glycines as raw material, and after temperature is 55 DEG C of process 20min, then it is placed on temperature
After degree is 0 DEG C of cold preservation 20min, adding 0.1% weight content is vitamin C, after stirring, and the powder ground.
Embodiment 2
A kind of dried beef processing method, comprises the following steps:
(1) by WUDUOYUN, Bright Yellow, Herba Artemisiae Annuae, Folium Artemisiae Argyi according to etc. mass ratio mixing, break into powder, and be added thereto to account for
The Sal of above-mentioned mixed material gross mass 3%, and stir, obtain mixed powder；
(2) after being cleaned up by beef, cutting into slices, sheet thickness is 0.6cm, then by its mixed powder with step (1) according to matter
Amount, than being 1: 5 mixing, stirs, and is placed in the environment of temperature is 4 DEG C and pickles 7 days, clean up, pickled
Meat；
(3) cured meat is placed in boiler, and be added thereto to 1 times of beef weight can happy 0.7 times of beef weight
Chinese liquor, after stirring, adjusting temperature is 80 DEG C of process 20-30min, adds the Rhizoma Zingiberis Recens of 0.3 times of weight of beef, adds cattle
The water of 3 times of weight of meat, after adjustment temperature is 130 DEG C of process 3h, takes out beef；
(4) after beef using toppings carry out flavoring agent process, then it is placed in the oil of 70 DEG C, after fried 40s, takes out
Sending to baking box, using temperature is 140 DEG C of baking 30s, and packaging to obtain final product.
Described flavoring agent processes, and is to use Pericarpium Zanthoxyli, Sal, monosodium glutamate, chicken essence, Fructus Piperis, Moschus, SHISANXIANG, anise, Semen sojae atricolor powder
Mixing, grind, cross 50 mesh sieves, after obtaining toppings, then with the dried beef slices soaked according to mass ratio be 1: 70 mix after,
Pickle 5 days for 4 DEG C and form.
Described toppings, the weight of its material composition consist of Pericarpium Zanthoxyli 16kg, Sal 7kg, monosodium glutamate 7kg, chicken essence 7kg,
Fructus Piperis 9kg, Moschus 3kg, SHISANXIANG 11kg, anistree 7kg, Semen sojae atricolor powder 11kg.
Described Semen sojae atricolor powder, it is with Semen Glycines as raw material, and after temperature is 60 DEG C of process 30min, then it is placed on temperature
After degree is 7 DEG C of cold preservation 30min, adding 0.3% weight content is vitamin C, after stirring, and the powder ground.
Described Chinese liquor is the Chinese liquor of 52 °.
Embodiment 3
A kind of dried beef processing method, comprises the following steps:
(1) by WUDUOYUN, Bright Yellow, Herba Artemisiae Annuae, Folium Artemisiae Argyi according to etc. mass ratio mixing, break into powder, and be added thereto to account for
The Sal of above-mentioned mixed material gross mass 2%, and stir, obtain mixed powder；
(2) after being cleaned up by beef, cutting into slices, sheet thickness is 0.5cm, then by its mixed powder with step (1) according to matter
Amount, than being 1: 3 mixing, stirs, and is placed in the environment of temperature is 2 DEG C and pickles 5 days, clean up, pickled
Meat；
(3) cured meat is placed in boiler, and be added thereto to 1 times of beef weight can happy 0.5 times of beef weight
Cooking wine, after stirring, adjusting temperature is 70 DEG C of process 25min, adds the Rhizoma Zingiberis Recens of 0.2 times of weight of beef, adds beef 2
The water of times weight, adjust temperature be 120 DEG C process 2h after, take out beef；
(4) after beef using toppings carry out flavoring agent process, then it is placed in the oil of 65 DEG C, after fried 35s, takes out
Sending to baking box, using temperature is 130 DEG C of baking 25s, and packaging to obtain final product.
Described flavoring agent processes, and is to use Pericarpium Zanthoxyli, Sal, monosodium glutamate, chicken essence, Fructus Piperis, Moschus, SHISANXIANG, anise, Semen sojae atricolor powder
Mixing, grind, cross 45 mesh sieves, after obtaining toppings, then with the dried beef slices soaked according to mass ratio be 1: 60 mix after,
Pickle 3 days for 3 DEG C and form.
Described toppings, the weight of its material composition consist of Pericarpium Zanthoxyli 14kg, Sal 6kg, monosodium glutamate 6kg, chicken essence 6kg,
Fructus Piperis 7kg, Moschus 2kg, SHISANXIANG 10kg, anistree 5kg, Semen sojae atricolor powder 6kg.
Described Semen sojae atricolor powder, it is with Semen Glycines as raw material, and after temperature is 58 DEG C of process 25min, then it is placed on temperature
After degree is 5 DEG C of cold preservation 25min, adding 0.2% weight content is vitamin C, after stirring, and the powder ground.
Embodiment 4
A kind of dried beef processing method, comprises the following steps:
(1) by WUDUOYUN, Bright Yellow, Herba Artemisiae Annuae, Folium Artemisiae Argyi according to etc. mass ratio mixing, break into powder, and be added thereto to account for
The Sal of above-mentioned mixed material gross mass 1%, and stir, obtain mixed powder；
(2) after being cleaned up by beef, cutting into slices, sheet thickness is 0.6cm, then by its mixed powder with step (1) according to matter
Amount, than being 1: 2 mixing, stirs, and is placed in the environment of temperature is 4 DEG C and pickles 3 days, clean up, pickled
Meat；
(3) cured meat is placed in boiler, and be added thereto to 1 times of beef weight can happy 0.3 times of beef weight
Chinese liquor, after stirring, adjusting temperature is 80 DEG C of process 20min, adds the Rhizoma Zingiberis Recens of 0.3 times of weight of beef, adds beef 1
The water of times weight, adjust temperature be 130 DEG C process 1h after, take out beef；
(4) after beef using toppings carry out flavoring agent process, then it is placed in the oil of 70 DEG C, after fried 30s, takes out
Sending to baking box, using temperature is 120 DEG C of baking 30s, and packaging to obtain final product.
Described flavoring agent processes, and is to use Pericarpium Zanthoxyli, Sal, monosodium glutamate, chicken essence, Fructus Piperis, Moschus, SHISANXIANG, anise, Semen sojae atricolor powder
Mixing, grind, cross 40 mesh sieves, after obtaining toppings, then with the dried beef slices soaked according to mass ratio be 1: 70 mix after,
Pickle 4 days for 1 DEG C and form.
Described toppings, the weight of its material composition consist of Pericarpium Zanthoxyli 12kg, Sal 7kg, monosodium glutamate 6kg, chicken essence 5kg,
Fructus Piperis 8kg, Moschus 2kg, SHISANXIANG 10kg, anistree 6kg, Semen sojae atricolor powder 4kg.
Described Semen sojae atricolor powder, it is with Semen Glycines as raw material, and after temperature is 55 DEG C of process 25min, then it is placed on temperature
After degree is 7 DEG C of cold preservation 20min, adding 0.2% weight content is vitamin C, after stirring, and the powder ground.
Described Chinese liquor is the Chinese liquor of 52 °.
Embodiment 5
A kind of dried beef processing method, comprises the following steps:
(1) by WUDUOYUN, Bright Yellow, Herba Artemisiae Annuae, Folium Artemisiae Argyi according to etc. mass ratio mixing, break into powder, and be added thereto to account for
The Sal of above-mentioned mixed material gross mass 3%, and stir, obtain mixed powder；
(2) after being cleaned up by beef, cutting into slices, sheet thickness is 0.6cm, then by its mixed powder with step (1) according to matter
Amount, than being 1: 4 mixing, stirs, and is placed in the environment of temperature is 3 DEG C and pickles 4 days, clean up, pickled
Meat；
(3) cured meat is placed in boiler, and be added thereto to 1 times of beef weight can happy 0.5 times of beef weight
Chinese liquor, after stirring, adjusting temperature is 65 DEG C of process 25min, adds the Rhizoma Zingiberis Recens of 0.2 times of weight of beef, adds beef 2
The water of times weight, adjust temperature be 125 DEG C process 2h after, take out beef；
(4) after beef using toppings carry out flavoring agent process, then it is placed in the oil of 60 DEG C, after fried 35s, takes out
Sending to baking box, using temperature is 140 DEG C of baking 30s, and packaging to obtain final product.
Described flavoring agent processes, and is to use Pericarpium Zanthoxyli, Sal, monosodium glutamate, chicken essence, Fructus Piperis, Moschus, SHISANXIANG, anise, Semen sojae atricolor powder
Mixing, grind, cross 40 mesh sieves, after obtaining toppings, then with the dried beef slices soaked according to mass ratio be 1: 70 mix after,
Pickle 4 days for 1 DEG C and form.
Described toppings, the weight of its material composition consist of Pericarpium Zanthoxyli 16kg, Sal 6kg, monosodium glutamate 5kg, chicken essence 7kg,
Fructus Piperis 7kg, Moschus 1kg, SHISANXIANG 9kg, anistree 6kg, Semen sojae atricolor powder 7kg.
Described Semen sojae atricolor powder, it is with Semen Glycines as raw material, and after temperature is 60 DEG C of process 20min, then it is placed on temperature
After degree is 7 DEG C of cold preservation 20min, adding 0.3% weight content is vitamin C, after stirring, and the powder ground.
Dried beef prepared by the invention nutritious, is not added with any additive or pigment in manufacturing process,
Can effectively improve appetite, there is special fragrant, and after 5 eaters are edible, its effect made is commented
Valency result is as shown in table 1 below, the most tender and crisp refers to that dried beef shortcake from inside to outside is tender:
Table 1:
Above-described embodiment of the invention and test example are only limitted to make the technical scheme of the invention further
Explanation and explanation, not all operations mode enumerating the present invention of exhaustive, is not the most the technology to the invention
The restriction of scheme, those skilled in the art make equivalent on this basis, belong to the protection category of the present invention.
Claims (8)
1. a dried beef processing method, it is characterised in that comprise the following steps:
(1) by WUDUOYUN, Bright Yellow, Herba Artemisiae Annuae, Folium Artemisiae Argyi according to etc. mass ratio mixing, break into powder, and be added thereto to account for above-mentioned
The Sal of mixed material gross mass 1-3%, and stir, obtain mixed powder；
(2) after being cleaned up by beef, cutting into slices, sheet thickness is 0.1-0.6cm, then by its mixed powder with step (1) according to matter
Amount, than being 1: 2-5 mixing, stirs, and is placed in the environment of temperature is 0-4 DEG C and pickles 3-7 days, clean up, obtain
Cured meat；
(3) cured meat is placed in boiler, and be added thereto to 1 times of beef weight can happy 0.3-0.7 times of beef weight
Chinese liquor, after stirring, adjusting temperature is 60-80 DEG C of process 20-30min, adds the Rhizoma Zingiberis Recens of 0.1-0.3 times of weight of beef,
Add the water of 1-3 times of weight of beef, after adjustment temperature is 100-130 DEG C of process 1-3h, take out beef；
(4) after beef using toppings carry out flavoring agent process, then it is placed in the oil of 60-70 DEG C, after fried 30-40s, takes
Going out and send to baking box, using temperature is 120-140 DEG C of baking 20-30s, and packaging to obtain final product.
2. dried beef processing method as claimed in claim 1, it is characterised in that described flavoring agent processes, is to use Pericarpium Zanthoxyli, food
Salt, monosodium glutamate, chicken essence, Fructus Piperis, Moschus, SHISANXIANG, anise, Semen sojae atricolor powder mixing, grind, cross 40-50 mesh sieve, after obtaining toppings,
Again with the dried beef slices soaked according to mass ratio be 1: 50-70 mix after, pickle 2-5 days at 0-4 DEG C and form.
3. dried beef processing method as claimed in claim 1 or 2, it is characterised in that described toppings, its material composition
Weight portion consist of Pericarpium Zanthoxyli 12-16 part, Sal 5-7 part, monosodium glutamate 5-7 part, chicken essence 5-7 part, Fructus Piperis 6-9 part, Moschus 1-3 part, ten
Three fragrant 9-11 parts, anistree 3-7 part, Semen sojae atricolor powder 2-11 part.
4. dried beef processing method as claimed in claim 1 or 2, it is characterised in that described toppings, its material composition
Weight portion consists of 14 parts of Pericarpium Zanthoxyli, Sal 6 parts, monosodium glutamate 6 parts, chicken essence 6 parts, 7 parts of Fructus Piperis, 2 parts of Moschus, SHISANXIANG 10 parts, anise 5
Part, Semen sojae atricolor powder 6 parts.
5. dried beef processing method as claimed in claim 2, it is characterised in that described Semen sojae atricolor powder, it is to be former with Semen Glycines
Material, and be 55-60 DEG C in temperature and process after 20-30min, then it is placed on after temperature is 0-7 DEG C of cold preservation 20-30min, add
0.1-0.3% weight content is vitamin C, after stirring, and the powder ground.
6. dried beef processing method as claimed in claim 1, it is characterised in that described Chinese liquor is the Chinese liquor of 52 °.
7. dried beef processing method as claimed in claim 1, it is characterised in that described Chinese liquor uses cooking wine to replace.
8. the dried beef of the dried beef processing method processing that one kind utilizes as described in any one of claim 1-7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610414963.5A CN105995580A (en) | 2016-06-14 | 2016-06-14 | Method for processing sliced dried beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610414963.5A CN105995580A (en) | 2016-06-14 | 2016-06-14 | Method for processing sliced dried beef |
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| Publication Number | Publication Date |
|---|---|
| CN105995580A true CN105995580A (en) | 2016-10-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610414963.5A Pending CN105995580A (en) | 2016-06-14 | 2016-06-14 | Method for processing sliced dried beef |
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| Country | Link |
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| CN (1) | CN105995580A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107149094A (en) * | 2017-06-06 | 2017-09-12 | 木垒县加斯勒食品有限公司 | A kind of dry preparation method of jerked beef |
| CN107259382A (en) * | 2017-07-14 | 2017-10-20 | 四川大学 | Instant soybean dried beef and preparation method thereof |
| CN107549651A (en) * | 2017-09-28 | 2018-01-09 | 贵州省印江梵净山鼎牛食品有限公司 | A kind of rattan green pepper taste dried beef and preparation method thereof |
| CN107874142A (en) * | 2017-11-29 | 2018-04-06 | 广西鹿寨众牛食品有限公司 | The method of paste flavor dried beef processing |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495365A (en) * | 2016-01-18 | 2016-04-20 | 四川川辣妹食品有限责任公司 | Production process of sliced dried beef |
-
2016
- 2016-06-14 CN CN201610414963.5A patent/CN105995580A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495365A (en) * | 2016-01-18 | 2016-04-20 | 四川川辣妹食品有限责任公司 | Production process of sliced dried beef |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107149094A (en) * | 2017-06-06 | 2017-09-12 | 木垒县加斯勒食品有限公司 | A kind of dry preparation method of jerked beef |
| CN107259382A (en) * | 2017-07-14 | 2017-10-20 | 四川大学 | Instant soybean dried beef and preparation method thereof |
| CN107549651A (en) * | 2017-09-28 | 2018-01-09 | 贵州省印江梵净山鼎牛食品有限公司 | A kind of rattan green pepper taste dried beef and preparation method thereof |
| CN107874142A (en) * | 2017-11-29 | 2018-04-06 | 广西鹿寨众牛食品有限公司 | The method of paste flavor dried beef processing |
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