CN106036521A - Tomato tea-flavored digestion-helping beef seasoned with soy sauce - Google Patents
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- 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 tomato tea-flavored digestion-helping beef seasoned with soy sauce. The tomato tea-flavored digestion-helping beef seasoned with soy sauce is prepared from the following raw materials in parts by weight: 400 to 600 parts of beef, 70 to 90 parts of fermented flour sauce, 30 to 50 parts of soy sauce, 4 to 5 parts of gingers, 1 to 2 parts of Chinese prickly ash, 1 to 2 parts of fructus crataegi, 1 to 2 parts of rye, 1 to 3 parts of millets, 1 to 3 parts of corns, 2 to 4 parts of polished glutinous rice, 0.1 to 0.2 part of fermented bean curd powder, 0.5 to 0.7 part of crushed black tea powder, 5 to 10 parts of chitosan, 0.1 to 1 part of sophora bean gum, 1 to 2 parts of gelatin, 0.1 to 0.2 part of rapeseed oil, 3 to 6 parts of beta-cyclodextrin, 0.03 to 0.05 part of citric acid, 1 to 3 parts of Mailangcai, 2 to 4 parts of liquorice root, 1 to 3 parts of fructus galangae, 3 to 5 parts of pickle water, 1 to 2 parts of lard oil and 3 to 5 parts of tomato peel residues.
Description
Technical field
The present invention relates to foods processing technique technical field, particularly relate to a kind of Fructus Lycopersici esculenti tea perfume (or spice) and help digestion spiced beef.
Background technology
Beef contains rich in protein, aminoacid.Its ratio of components Carnis Sus domestica needs closer to human body, can improve body disease-resistant
Ability, loses blood and the aspect such as repair tissue is particularly suitable supplementing to the people of growth promoter and Post operation, aftercare.
The dietary therapy of Chinese medicine is thought: severe winter eats beef, has warming the stomach effect, for tonification in severe winter good merchantable brand.The traditional Chinese medical science is thought: beef has invigorating middle warmer
QI invigorating, nourish taste, strong muscles and bones, the endogenous wind stopping that reduces phlegm, the function of the only saliva of quenching the thirst.It is applicable to sinking of QI of middle-JIAO, body void of breathing hard, muscles and bones acid
Soft anemia prolonged illness and the dizzy people of yellowish complexion eat.
Existing beef food taste kind is single, and beef fibrous tissue is many, coarse mouthfeel, it is not easy to digestion.
Red cool, have another name called: Fructus Galangae.Fructus Galangae is zingiberaceous plant Rhizoma Alpiniae Galangae [Alpinia galanga (L.) Willd.]
Fruit, there is cold expelling, dampness, the function that helps digestion, cure mainly coldness and pain in the epigastrium, vomiting is had loose bowels, dysphagia and regurgitation, malaria and dysentery.With
The rhizome of plant is Rhizoma Alpiniae Galangae (Rhizoma Alpiniae Galangae), the generation also acting as Rhizoma Alpiniae Officinarum (Alpinia officinarum Hance) among the people
Articles for use, have effect of stomach warming, dispersing cold for relieving pain, are generally used to cure heart peratodynia, cold syndrome of the stomach and dyspeptic vomiting and diarrhea etc..Relevant Fructus Galangae
Record, see Tang's " Kaibao Bencao " the earliest, but use owing to its rhizome often mixes up Rhizoma Alpiniae Officinarum, therefore history tree, how by Fructus Galangae
It is placed under Rhizoma Alpiniae Officinarum item, is mistaken for same plant source.External expert also has situation about being obscured by two kinds of plants.
Fructus Crataegi is stone fruit, and caryoplasm is hard, and sarcocarp is thin, and taste is micro-sour and astringent.The most raw-eaten or make preserved fruit fruitcake, drying after can
It is used as medicine, is Chinese distinctive medicine fruit dual-purpose seeds, there is the effects such as blood fat reducing, blood pressure, heart tonifying, arrhythmia, be also simultaneously
Spleen benefiting and stimulating the appetite, relieving dyspepsia, the good medicine of phlegm reduction of blood circulation promoting, the disease such as, hernia, blood stasis full to chest and diaphragm spleen, amenorrhea has good curative effect.Mountain
Flavone compound vitexin in short, bristly hair or beard, is the medicine that a kind of antitumaous effect is stronger, and its extract is raw to suppressing internal cancerous cell
Length, propagation and infiltration metastasis all have certain effect..
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 Fructus Lycopersici esculenti tea perfume (or spice) helps digestion spiced beef.
The present invention is achieved by the following technical solutions:
A kind of Fructus Lycopersici esculenti tea perfume (or spice) helps digestion spiced beef, and it is to be prepared by the raw material of following weight parts: beef 400-600, flour paste 70-90,
Soy sauce 30-50, Rhizoma Zingiberis Recens 4-5, Pericarpium Zanthoxyli 1-2, Fructus Crataegi 1-2, rye (Secale cereale L.) 1-2, Semen setariae 1-3, Semen Maydis 1-3, Oryza glutinosa 2-4, fermented bean curd powder 0.1-
0.2, broken black tea powder 0.5-0.7, chitosan 5-10, locust bean gum 0.1-1, gelatin 1-2, Oleum Brassicae campestris 0.1-0.2, beta-schardinger dextrin-3-6,
Citric acid 0.03-0.05, billowing wheat dish 1-3, Radix Glycyrrhizae 2-4, red cool 1-3, Pickles water 3-5, Adeps Sus domestica 1-2, tomato peel 3-5.
Described a kind of Fructus Lycopersici esculenti tea perfume (or spice) helps digestion spiced beef,
(1) take Fructus Crataegi, rye (Secale cereale L.), Semen setariae, Semen Maydis, Oryza glutinosa by weight, after cleaning up, soak 3-5h, broken after filtration
Pulping, is subsequently adding the pure water of above-mentioned raw materials weight 5-6 times, after heating boils 10-30 minute, and cooling, add fermented bean curd powder,
Temperature is 28-30 DEG C, relative humidity is to ferment 2-3 days under conditions of 80-90%, is 4-6 DEG C, relative humidity in temperature after taking-up
Place 2-3 days under conditions of 70-95%, obtain one time fermentation liquid standby；
(2) after billowing wheat dish, Radix Glycyrrhizae, red cool mixing rubbing, after stirring, after mixing homogeneously with one time fermentation liquid, in temperature
Degree is 27-32 DEG C, relative humidity is to ferment 1-2 days under conditions of 70-80%, filters, obtains ferment in second time liquid standby；
(3) by beef and ferment in second time liquid and flour paste, vacuum tumbler put into by soy sauce, green tea powder, broken black tea powder, Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli
In slowly tumbling, make adjuvant uniformly invest cube meat surface, then 24-28 DEG C, hang fermentation of drying in the air under conditions of relative humidity 70-80%
2-3 days, then finally 17-20 DEG C, naturally hang under conditions of relative humidity 70-80% and dry dry 3-5 days, gained ferments cattle
Meat is standby；
(4) citric acid is added suitable quantity of water to stir, adds chitosan, fully stirring, static, add remaining raw material mix
After even, obtain serosity, sprayed to fermented beef surface, Quick-air-drying and get final product.
The invention have the advantage that
(1) raw material of the present invention is compounding rationally gives full play to promoting digestion and nourishing stomach, the function of health care, the mouthfeel of abundant fermented beef；
Red cool have cold expelling, dampness, the function that helps digestion, has effect of stomach warming, dispersing cold for relieving pain.Fructus Crataegi have blood fat reducing, blood pressure, heart tonifying,
Arrhythmias etc. act on, and are also the good medicine of spleen benefiting and stimulating the appetite, relieving dyspepsia, phlegm reduction of blood circulation promoting simultaneously, the flavonoid in Fructus Crataegi
Thing vitexin, is the medicine that a kind of antitumaous effect is stronger, and its extract is to suppressing internal growth of cancer cells, propagation and infiltration metastasis
All have certain effect.
(2) fermentation liquid of present invention grain rice natural fermentation broth substitutes microbe leaven, and uses three stage fermentations to do
Drying process, not only can reach the fast and purpose of low cost of fermenting, but also can effectively suppress to raise meat smell, make obtained product
Product had both maintained natural characteristic, had again the local flavor of uniqueness.
(3) it is coated with one layer of chitosan film on the beef surface of fermentation, there is anticorrosion, fresh-keeping, sterilization and effect of anti-dehydration,
It can be avoided that the loss of nutritional labeling in fermented beef or addle rotten, extend the shelf life..
Detailed description of the invention
A kind of Fructus Lycopersici esculenti tea perfume (or spice) helps digestion spiced beef, and it is to be prepared by the raw material of following weight parts: beef 400, flour paste 70, soy sauce
30, Rhizoma Zingiberis Recens 4, Pericarpium Zanthoxyli 1, Fructus Crataegi 1, rye (Secale cereale L.) 1, Semen setariae 1, Semen Maydis 1, Oryza glutinosa 2, fermented bean curd powder 0.1, broken black tea powder 0.5, chitosan 5, Chinese scholartree
Locust beam gum 0.1, gelatin 1, Oleum Brassicae campestris 0.1, beta cyclodextrin 3, citric acid 0.03, billowing wheat dish 1, Radix Glycyrrhizae 2, red cool 1, Pickles water 3, Adeps Sus domestica
1, tomato peel 3.
Described a kind of Fructus Lycopersici esculenti tea perfume (or spice) helps digestion spiced beef,
(1) take Fructus Crataegi, rye (Secale cereale L.), Semen setariae, Semen Maydis, Oryza glutinosa by weight, after cleaning up, soak 3h, be broken into after filtration
Slurry, is subsequently adding the pure water of above-mentioned raw materials weight 5 times, after heating boils 10 minutes, and cooling, add fermented bean curd powder, in temperature be
28 DEG C, relative humidity be to ferment 2 days under conditions of 80%, be 4 DEG C in temperature, place 2 under conditions of relative humidity 70% after taking-up
My god, obtain one time fermentation liquid standby；
(2) after billowing wheat dish, Radix Glycyrrhizae, red cool mixing rubbing, after stirring, after mixing homogeneously with one time fermentation liquid, in temperature
Degree is 27 DEG C, relative humidity is to ferment 1 day under conditions of 70%, filters, obtains ferment in second time liquid standby；
(3) by beef and ferment in second time liquid and flour paste, vacuum tumbler put into by soy sauce, green tea powder, broken black tea powder, Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli
In slowly tumbling, make adjuvant uniformly invest cube meat surface, then 24 DEG C, hang fermentation 2 days of drying in the air, so under conditions of relative humidity 70%
After finally 17 DEG C, extension dries dry 3 days naturally under conditions of relative humidity 70%, gained fermented beef is standby；
(4) citric acid is added suitable quantity of water to stir, adds chitosan, fully stirring, static, add remaining raw material mix
After even, obtain serosity, sprayed to fermented beef surface, Quick-air-drying and get final product.
Claims (2)
1. a Fructus Lycopersici esculenti tea perfume (or spice) helps digestion spiced beef, it is characterised in that: it is to be prepared by the raw material of following weight parts: beef 400-
600, flour paste 70-90, soy sauce 30-50, Rhizoma Zingiberis Recens 4-5, Pericarpium Zanthoxyli 1-2, Fructus Crataegi 1-2, rye (Secale cereale L.) 1-2, Semen setariae 1-3, Semen Maydis 1-3, Oryza glutinosa
2-4, fermented bean curd powder 0.1-0.2, broken black tea powder 0.5-0.7, chitosan 5-10, locust bean gum 0.1-1, gelatin 1-2, Oleum Brassicae campestris 0.1-
0.2, beta-schardinger dextrin-3-6, citric acid 0.03-0.05, billowing wheat dish 1-3, Radix Glycyrrhizae 2-4, red cool 1-3, Pickles water 3-5, Adeps Sus domestica 1-2,
Tomato peel 3-5.
A kind of Fructus Lycopersici esculenti tea perfume (or spice) the most according to claim 1 helps digestion spiced beef, it is characterised in that:
(1) take Fructus Crataegi, rye (Secale cereale L.), Semen setariae, Semen Maydis, Oryza glutinosa by weight, after cleaning up, soak 3-5h, broken after filtration
Pulping, is subsequently adding the pure water of above-mentioned raw materials weight 5-6 times, after heating boils 10-30 minute, and cooling, add fermented bean curd powder,
Temperature is 28-30 DEG C, relative humidity is to ferment 2-3 days under conditions of 80-90%, is 4-6 DEG C, relative humidity in temperature after taking-up
Place 2-3 days under conditions of 70-95%, obtain one time fermentation liquid standby；
(2) after billowing wheat dish, Radix Glycyrrhizae, red cool mixing rubbing, after stirring, after mixing homogeneously with one time fermentation liquid, in temperature
Degree is 27-32 DEG C, relative humidity is to ferment 1-2 days under conditions of 70-80%, filters, obtains ferment in second time liquid standby；
(3) by beef and ferment in second time liquid and flour paste, vacuum tumbler put into by soy sauce, green tea powder, broken black tea powder, Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli
In slowly tumbling, make adjuvant uniformly invest cube meat surface, then 24-28 DEG C, hang fermentation of drying in the air under conditions of relative humidity 70-80%
2-3 days, then finally 17-20 DEG C, naturally hang under conditions of relative humidity 70-80% and dry dry 3-5 days, gained ferments cattle
Meat is standby；
(4) citric acid is added suitable quantity of water to stir, adds chitosan, fully stirring, static, add remaining raw material mix
After even, obtain serosity, sprayed to fermented beef surface, Quick-air-drying and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610600616.1A CN106036521A (en) | 2016-07-28 | 2016-07-28 | Tomato tea-flavored digestion-helping beef seasoned with soy sauce |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315325A (en) * | 2013-07-17 | 2013-09-25 | 孙逊 | Spiced beef and its preparation method |
| CN103340416A (en) * | 2013-07-05 | 2013-10-09 | 成都大学 | Method for preparing fermented preserved meat by adopting grain fermentation liquor |
| CN103519201A (en) * | 2013-10-15 | 2014-01-22 | 皖东天都调味食品有限责任公司 | Green tea sauced beef |
| CN103948008A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Spicy beef sauce and preparation method thereof |
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- 2016-07-28 CN CN201610600616.1A patent/CN106036521A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340416A (en) * | 2013-07-05 | 2013-10-09 | 成都大学 | Method for preparing fermented preserved meat by adopting grain fermentation liquor |
| CN103315325A (en) * | 2013-07-17 | 2013-09-25 | 孙逊 | Spiced beef and its preparation method |
| CN103519201A (en) * | 2013-10-15 | 2014-01-22 | 皖东天都调味食品有限责任公司 | Green tea sauced beef |
| CN103948008A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Spicy beef sauce and preparation method thereof |
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Application publication date: 20161026 |