CN106071898A - A kind of fragrant peppery Thallus Porphyrae dried beef and preparation method thereof - Google Patents
A kind of fragrant peppery Thallus Porphyrae dried beef and preparation method thereof Download PDFInfo
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- CN106071898A CN106071898A CN201610553378.3A CN201610553378A CN106071898A CN 106071898 A CN106071898 A CN 106071898A CN 201610553378 A CN201610553378 A CN 201610553378A CN 106071898 A CN106071898 A CN 106071898A
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- thallus porphyrae
- citri reticulatae
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- 238000002360 preparation method Methods 0.000 title claims description 8
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- 239000000843 powder Substances 0.000 claims abstract description 17
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- 241000758706 Piperaceae Species 0.000 claims abstract description 7
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- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
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- 238000009938 salting Methods 0.000 claims description 21
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- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 3
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- 238000002803 maceration Methods 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 210000002435 tendon Anatomy 0.000 claims description 3
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- 244000018795 Prunus mume Species 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
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- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 description 1
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
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- 239000000022 bacteriostatic agent Substances 0.000 description 1
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- 235000015179 biltong Nutrition 0.000 description 1
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- 231100000315 carcinogenic Toxicity 0.000 description 1
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 description 1
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- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
- 229940025878 hesperidin Drugs 0.000 description 1
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- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- MRIAQLRQZPPODS-UHFFFAOYSA-N nobiletin Chemical compound C1=C(OC)C(OC)=CC=C1C1=CC(=O)C2=C(OC)C(OC)=C(OC)C(OC)=C2O1 MRIAQLRQZPPODS-UHFFFAOYSA-N 0.000 description 1
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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
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a kind of fragrant peppery Thallus Porphyrae dried beef, be prepared by the raw materials in: beef 250 300, pickled peppers 68, Thallus Porphyrae grain 34, fresh Fructus Crataegi 45, Pericarppium arachidis hypogaeae 0.5 0.6, Radix Panacis Quinquefolii 0.6 0.7, Flos Mume 0.5 0.7, Sal 56, white sugar 45, Sucus Zingberis 23, Bulbus Allii juice 23, Fructus Piperis powder 34, green tea powder 11 12, dry Pericarpium Citri Reticulatae is appropriate, water is appropriate.The Chinese herbal medicine such as the adjuvants such as the Thallus Porphyrae grain that the present invention uses have the function improving immunity of organisms, reducing cholesterol, the Radix Panacis Quinquefolii of employing have effect of boosting qi and nourishing yin, clearing away heat and promoting production of body fluid.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of fragrant peppery Thallus Porphyrae dried beef and preparation method thereof.
Background technology
Dried beef is half biltong that is a kind of with the beef through slight salting and seasoning as raw material, that supported by drying process
Goods, have a very delicious taste, and are liked by broad masses.But, in its production process, often pollute with Salmonella typhimurium as generation
The intestinal of table；In its finished product, containing substantial amounts of heterocyclic amine, heterocyclic amine is that one is cooked in meat products with the appearance of ng/g rank again
Heterocyclic aromatic substance carcinogenic, mutagenic.1977, Japanese Scientists was sent out for the first time in burned beef and the flesh of fish
Existing heterocyclic amine, hereafter, in cooking process, harmful substance is formed and has obtained the research in terms of Health Impact extensively
Pay close attention to.In diet processes, Salmonella typhimurium, the absorption of heterocyclic amine can increase and include rectum, stomach, lung, pancreas, mammary gland and front
The risk of row gland position canceration.
Modern study is it was demonstrated that tea polyphenols has excellent Antimicrobial preservative ability；Pericarpium Citri Reticulatae is rich in antioxidation class polyphenol substance
And the material such as Hesperidin, naringin, Nobiletin, Pericarpium Citri tangerinae element, functional polysaccharide, Pericarpium Citri Reticulatae also has lipid peroxidation inhibition and removing
Free Radical.Tea polyphenols, Pericarpium Citri Reticulatae water extract are applied in the course of processing of dried beef by the present invention, to Salmonella, heterocycle
Amine has 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 fragrant peppery Thallus Porphyrae dried beef and preparation side thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of fragrant peppery Thallus Porphyrae dried beef, is prepared by the raw materials in:
Beef 250-300, pickled peppers 6-8, Thallus Porphyrae grain 3-4, fresh Fructus Crataegi 4-5, Pericarppium arachidis hypogaeae 0.5-0.6, Radix Panacis Quinquefolii 0.6-0.7, prunus mume (sieb.) sieb.et zucc.
Flower 0.5-0.7, 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 are appropriate, water
In right amount.
The preparation method of described a kind of thin perfume (or spice) peppery Thallus Porphyrae dried beef, comprises the following steps:
(1) beef is repaiied fat, tendon, sarolemma, broken bone, is cut into the cube meat of 0.5-1kg weight, uses 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；By meat
Block is cut into the fritter that 0.5cm is thick after cooling completely；
(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；By cattle
After cube meat mixes with green tea water extract and mixes thoroughly, salting down as carrying out one under the conditions of 2 DEG C, salting period is 4h；
(3) by Pericarppium arachidis hypogaeae, Radix Panacis Quinquefolii, Flos Mume mixing, adding 8-10 times of water, slow fire boils 30-35min, filters, obtains herb liquid；Will
Thallus Porphyrae grain is placed in herb liquid after maceration, adds pickled peppers, fresh Fructus Crataegi mixing making beating, gained serosity and step (1) gained beef
Soup is mixed into pot, boils, then pours Sal, white sugar, Sucus Zingberis, Bulbus Allii juice, Fructus Piperis powder into, after continuing to boil, filters, obtains seasoning and pickle
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, it is placed in baking box at a temperature of 100 DEG C and carries out pre-baking, during pre-baking
Between be 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, 50
Extract supersound extraction 5min after 30min under DEG C water bath condition, place into extraction 30min under 50 DEG C of water bath condition, obtain Pericarpium Citri Reticulatae and extract
Liquid；Gained Pericarpium Citri Reticulatae extracting solution dilute is become mass concentration is 160mg/mL Pericarpium Citri Reticulatae pickling liquid；By the beef clod after pre-baking
Being placed in Pericarpium Citri Reticulatae pickling liquid 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, it is placed in baking box at a temperature of 50 DEG C and carries out secondary baking, cooking time
For 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 with green tea water extract
One salts down 4h, rich in tea polyphenols in green tea water extract, is added to by tea polyphenols in the preparation process of dried beef as natural bacteriostatic agent,
Salmonella in dried beef there is good inhibiting effect；Carry out two with seasoning pickling liquid to salt down 16h, seasoning pickling liquid also adds
Add various nutrient elements, not only made beef clod the most tasty, also made dried beef more nutrition, more keep healthy；Two salt down after to cattle
Cube meat carries out pre-baking, can well pin seasoning pickling liquid, is unlikely to make the taste on dried beef surface three salt down when
Road 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 heterocyclic amine
Generation；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；Additionally,
The adjuvant such as Thallus Porphyrae grain that the present invention uses has the function improving immunity of organisms, reducing cholesterol, in the Radix Panacis Quinquefolii of employing etc.
Medical herbs has effect of boosting qi and nourishing yin, clearing away heat and promoting production of body fluid.
Detailed description of the invention
A kind of fragrant peppery Thallus Porphyrae dried beef, is prepared by the raw materials in:
Beef 250, pickled peppers 6, Thallus Porphyrae grain 3, fresh Fructus Crataegi 4, Pericarppium arachidis hypogaeae 0.5, Radix Panacis Quinquefolii 0.6, Flos Mume 0.5, 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 a kind of thin perfume (or spice) peppery Thallus Porphyrae dried beef, 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
With；By the cube meat drained as the 60min that precooks in boiling water, pull cube meat cooling out, decoction is filtered standby；Cool completely rear cutout by cube meat
Become fritter thick for 0.5cm；
(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；By beef clod
Mixing with green tea water extract after mixing thoroughly, salt down as carrying out one under the conditions of 2 DEG C, salting period is 4h；
(3) by Pericarppium arachidis hypogaeae, Radix Panacis Quinquefolii, Flos Mume mixing, adding 8 times of water, slow fire boils 30min, filters, obtains herb liquid；By Thallus Porphyrae grain
Being placed in herb liquid after maceration, add pickled peppers, fresh Fructus Crataegi mixing making beating, gained serosity mixes with step (1) gained steamed beef soup
Enter 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；By one
After beef clod after salting down 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, it is placed in baking box at a temperature of 100 DEG C and carries out pre-baking, during pre-baking
Between be 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, at 50 DEG C
Extract supersound extraction 5min after 30min under water bath condition, place into extraction 30min under 50 DEG C of water bath condition, obtain Pericarpium Citri Reticulatae extracting solution；
Gained Pericarpium Citri Reticulatae extracting solution dilute is become mass concentration is 160mg/mL Pericarpium Citri Reticulatae pickling liquid；Beef clod after pre-baking is placed in
Carrying out three in Pericarpium Citri Reticulatae pickling liquid under the conditions of 2 DEG C to salt down, salting period is 4h；
(6), after the beef clod after salting down three drains away the water, it is placed in baking box at a temperature of 50 DEG C and carries out secondary baking, cooking time
For 5h；Discharging, sterilizes, cools down, subpackage, to obtain final product.
Claims (2)
1. a perfume (or spice) peppery Thallus Porphyrae dried beef, it is characterised in that be prepared by the raw materials in:
Beef 250-300, pickled peppers 6-8, Thallus Porphyrae grain 3-4, fresh Fructus Crataegi 4-5, Pericarppium arachidis hypogaeae 0.5-0.6, Radix Panacis Quinquefolii 0.6-0.7, prunus mume (sieb.) sieb.et zucc.
Flower 0.5-0.7, 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 are appropriate, water
In right amount.
The preparation method of a kind of thin perfume (or spice) the most according to claim 1 peppery Thallus Porphyrae dried beef, it is characterised in that include following step
Rapid:
(1) beef is repaiied fat, tendon, sarolemma, broken bone, is cut into the cube meat of 0.5-1kg weight, uses 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；By meat
Block is cut into the fritter that 0.5cm is thick after cooling completely；
(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；By cattle
After cube meat mixes with green tea water extract and mixes thoroughly, salting down as carrying out one under the conditions of 2 DEG C, salting period is 4h；
(3) by Pericarppium arachidis hypogaeae, Radix Panacis Quinquefolii, Flos Mume mixing, adding 8-10 times of water, slow fire boils 30-35min, filters, obtains herb liquid；Will
Thallus Porphyrae grain is placed in herb liquid after maceration, adds pickled peppers, fresh Fructus Crataegi mixing making beating, gained serosity and step (1) gained beef
Soup is mixed into pot, boils, then pours Sal, white sugar, Sucus Zingberis, Bulbus Allii juice, Fructus Piperis powder into, after continuing to boil, filters, obtains seasoning and pickle
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, it is placed in baking box at a temperature of 100 DEG C and carries out pre-baking, during pre-baking
Between be 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, 50
Extract supersound extraction 5min after 30min under DEG C water bath condition, place into extraction 30min under 50 DEG C of water bath condition, obtain Pericarpium Citri Reticulatae and extract
Liquid；Gained Pericarpium Citri Reticulatae extracting solution dilute is become mass concentration is 160mg/mL Pericarpium Citri Reticulatae pickling liquid；By the beef clod after pre-baking
Being placed in Pericarpium Citri Reticulatae pickling liquid 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, it is placed in baking box at a temperature of 50 DEG C and carries out secondary baking, cooking time
For 5-6h；Discharging, sterilizes, cools down, subpackage, to obtain final product.
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| CN201610553378.3A CN106071898A (en) | 2016-07-14 | 2016-07-14 | A kind of fragrant peppery Thallus Porphyrae dried beef and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731642A (en) * | 2010-01-04 | 2010-06-16 | 成都市翻鑫家科技有限公司 | Process for preparing dried beef by dehydrating and salting |
| 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 |
| 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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2016
- 2016-07-14 CN CN201610553378.3A patent/CN106071898A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101731642A (en) * | 2010-01-04 | 2010-06-16 | 成都市翻鑫家科技有限公司 | Process for preparing dried beef by dehydrating and salting |
| 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 |
| 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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| 夏新武等: "陈皮对烘烤牛肉中杂环胺含量的影响", 《肉类研究》 * |
| 梁成云等: "牛肉干中添加绿茶提取物对其色泽和氧化稳定性的影响", 《食品科学》 * |
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