CN106071916A - A kind of dark plum local flavor beef is dry and preparation method thereof - Google Patents
A kind of dark plum local flavor beef is dry and preparation method thereof Download PDFInfo
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- CN106071916A CN106071916A CN201610553159.5A CN201610553159A CN106071916A CN 106071916 A CN106071916 A CN 106071916A CN 201610553159 A CN201610553159 A CN 201610553159A CN 106071916 A CN106071916 A CN 106071916A
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- 238000002360 preparation method Methods 0.000 title claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 244000269722 Thea sinensis Species 0.000 claims abstract description 21
- 235000009569 green tea Nutrition 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 17
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims abstract description 9
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- 239000002994 raw material Substances 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
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- 238000009938 salting Methods 0.000 claims description 21
- 235000013372 meat Nutrition 0.000 claims description 15
- 238000005554 pickling Methods 0.000 claims description 15
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- 238000000605 extraction Methods 0.000 claims description 6
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- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
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- 210000002435 tendon Anatomy 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims description 2
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- 239000002671 adjuvant Substances 0.000 abstract description 2
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- 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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- 229940052490 naringin Drugs 0.000 description 1
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- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of dark plum local flavor beef to do, be prepared by the raw materials in: beef 250 300, rice vinegar 57, endive sprout 56, Armeniaca mume Sieb. 78, Poria 0.4 0.5, Radix Et Caulis Acanthopanacis Senticosi 0.3 0.4, Semen Nelumbinis 0.6 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 Armeniaca mume Sieb. that the present invention uses have allaying tiredness, improve the function of the intestines and stomach, the Poria of employing have effect of invigorating the spleen and regulating the stomach, mind tranquilizing and the heart calming.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of dark plum local flavor beef and do 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 dark plum local flavor beef is done and preparation side
Method.
The present invention is achieved by the following technical solutions:
A kind of dark plum local flavor beef is done, and is prepared by the raw materials in:
Beef 250-300, rice vinegar 5-7, endive sprout 5-6, Armeniaca mume Sieb. 7-8, Poria 0.4-0.5, Radix Et Caulis Acanthopanacis Senticosi 0.3-0.4, Semen Nelumbinis 0.6-
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 is appropriate, water is appropriate.
The preparation method that described a kind of dark plum local flavor beef is dry, 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 Poria, Radix Et Caulis Acanthopanacis Senticosi, Semen Nelumbinis mixing, adding 8-10 times of water, slow fire boils 30-35min, filters, obtains herb liquid；By green grass or young crops
After Radix Crotalariae szemoensis, Armeniaca mume Sieb. chopping, add soaking in rice vinegar 8-10min, add herb liquid 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 Chinese herbal medicine such as the adjuvants such as the Armeniaca mume Sieb. that the present invention uses have allaying tiredness, improve the function of the intestines and stomach, the Poria of employing have spleen invigorating
Stomach function regulating, effect of mind tranquilizing and the heart calming.
Detailed description of the invention
A kind of dark plum local flavor beef is done, and is prepared by the raw materials in:
Beef 250, rice vinegar 5, endive sprout 5, Armeniaca mume Sieb. 7, Poria 0.4, Radix Et Caulis Acanthopanacis Senticosi 0.3, Semen Nelumbinis 0.6, 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 that described a kind of dark plum local flavor beef is dry, 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 Poria, Radix Et Caulis Acanthopanacis Senticosi, Semen Nelumbinis mixing, adding 8 times of water, slow fire boils 30min, filters, obtains herb liquid；By endive sprout, Armeniaca mume Sieb.
After chopping, adding soaking in rice vinegar 8min, add herb liquid making beating, gained serosity and step (1) gained steamed beef soup are mixed into 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；After salting down one
After beef clod 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 dark plum local flavor beef is done, it is characterised in that be prepared by the raw materials in:
Beef 250-300, rice vinegar 5-7, endive sprout 5-6, Armeniaca mume Sieb. 7-8, Poria 0.4-0.5, Radix Et Caulis Acanthopanacis Senticosi 0.3-0.4, Semen Nelumbinis 0.6-
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 is appropriate, water is appropriate.
The preparation method that a kind of dark plum local flavor beef the most according to claim 1 is dry, it is characterised in that comprise 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 Poria, Radix Et Caulis Acanthopanacis Senticosi, Semen Nelumbinis mixing, adding 8-10 times of water, slow fire boils 30-35min, filters, obtains herb liquid；By green grass or young crops
After Radix Crotalariae szemoensis, Armeniaca mume Sieb. chopping, add soaking in rice vinegar 8-10min, add herb liquid 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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| Application Number | Priority Date | Filing Date | Title |
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| CN201610553159.5A CN106071916A (en) | 2016-07-14 | 2016-07-14 | A kind of dark plum local flavor beef is dry and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610553159.5A CN106071916A (en) | 2016-07-14 | 2016-07-14 | A kind of dark plum local flavor beef is dry and preparation method thereof |
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| CN106071916A true CN106071916A (en) | 2016-11-09 |
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| CN201610553159.5A Pending CN106071916A (en) | 2016-07-14 | 2016-07-14 | A kind of dark plum local flavor beef is dry and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783270A (en) * | 2018-06-29 | 2018-11-13 | 西华大学 | A kind of preparation method of beef curing agent and preparation method thereof and dried beef |
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 |
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