CN106107586A - A kind of okra-flavored dried partridge meat and its preparation method - Google Patents

Abstract

The invention discloses an okra-flavor partridge dried meat slice and a preparation method thereof. The nutritional values of okra and partridge are fully utilized, and the okra and partridge are mutually compatible and synergistic with the traditional Chinese medicines, so that the okra and partridge synergistic health-care tea has the effects of tonifying liver and kidney, tonifying yang and controlling nocturnal emission. In the invention, the raw material okra is subjected to combined enzymolysis by adopting cellulase, hemicellulase and pectinase, so that the green and astringent taste of okra is effectively removed; the sweet distiller's yeast is primarily fermented for the Chinese medicinal paste, the product is added with mellow flavor, and the prepared finished product is oily and transparent, has delicious and mellow taste, moderate salty and sweet taste and unique flavor, has a certain health-care function, and can obviously improve the discomfort of people suffering from waist and knee weakness after being eaten for a long time. The preparation process is simple, the eating is convenient, the requirements of the current market development are met, and the large-scale production can be carried out.

Description

A kind of okra-flavored dried partridge meat and its preparation method

technical field

The invention relates to the field of food processing, in particular to an okra-flavored dried partridge meat prepared by using okra and partridge as raw materials and adding Chinese medicinal materials with health-care effects.

Background technique

Okra, an annual herb. The root system is developed, the absorption is strong, the stems are erect and branched, taprooted, and the root depth is more than 1m. The fruit is a capsule, more than 10 cm long, with a pointed apex, slightly curved, long and thin like a horn or pepper, with thin leathery skin, and a pointed apex, the color of the fruit is from light green to dark green, and some are purple-red; the shape of the fruit is It can be divided into long fruit shape or short fruit shape, 5-cornered to multi-cornered, and some are round. The fruit contains a special sticky substance and has a special aroma or flavor. Okra is rich in trace elements such as zinc and selenium, which are very helpful for enhancing the body's ability to prevent and fight cancer. It has the effects of relieving sore throat, dredging stranguria, breast milk, and regulating menstruation. It mainly treats sore throat, stranguria and astringent urine, prevents diabetes, prevents cancer, and protects gastric mucosa.

Partridge, also known as Chinese partridge, is a kind of bird. Its body shape is like a chicken but smaller than that of a chicken. Most of its feathers are mixed with black and white, especially the eye-shaped white spots on the back, chest and abdomen. An adult partridge has a total length of about 30 cm and a weight of about 300 grams. Partridges are omnivorous birds that eat grasshoppers, ants and other insects, as well as wild fruits, weed seeds and plant shoots. Partridge has the effect of strengthening yang, invigorating the kidney, and strengthening the body. It is often used for anemia, insomnia, neurasthenia, treatment of dizziness and high blood pressure, and treatment of senile asthma and other diseases.

Chive seeds, a perennial herb, the whole plant has a scent of chives. Leaves basal, flat, narrowly linear, bulb narrowly conical, terminal umbel, involucre membranous, persistent; perianth base slightly connate, lobes 6, white, oblong-lanceolate, ovary triangular. Capsule obovate, with three edges. Harvest the infructome when the fruit is ripe in autumn, dry it in the sun, rub out the seeds, and remove impurities. Leek seeds are pungent, sweet, and warm in nature. They have the effects of nourishing the liver and kidneys, warming the waist and strengthening the knees, and strengthening the yang and consolidating the essence.

Gourd tea is the aerial part of the leguminous plant Gourd tea. Shrubs or subshrubs, stems erect, 1-2 meters high. Young branches triangular, with sparse short bristles on edges, gradually disappearing when old. Leaves only have single leaflet; stipules lanceolate, 1.3-2 cm long, with stripes; petiole 1-3 cm long, with broad wings on both sides, wings 4-8 mm wide, homogeneous with leaves; leaflets papery, Narrowly lanceolate to ovate-lanceolate, 5.8-13 cm long, 1.1-3.5 cm wide, apex acute, base round or shallowly cordate, upper glabrous, lower midrib or lateral veins sparsely pubescent, Lateral veins 8-14 on each side, not reaching leaf margins, veins conspicuous under leaves. Gourd tea is bitter, astringent, and cool in nature. It has the effects of clearing away heat and detoxification, promoting dampness, reducing jaundice, eliminating accumulation and killing insects. Diarrhea, dysentery, rheumatoid arthritis, hookworm, scabies.

Jerky is a flaky meat product that is marinated and baked. It is refined through dozens of processes by using the best fresh lean meat slices, adding a variety of natural spices, and using traditional techniques. It is popular for its beautiful shape, unique flavor, delicate taste, rich nutrition, convenient carrying and eating. With okra and partridge as main raw materials, chive seeds and gourd tea as health raw materials, a kind of okra-flavored dried partridge meat is produced, but there is no report or product launch yet.

Contents of the invention

The invention uses okra and partridge as raw materials, and simultaneously adds chive seeds and calabash tea to develop an okra-flavored partridge meat jerky. It fills a gap in the domestic use of such raw materials to make dried meat.

An okra-flavored dried partridge meat and a preparation method thereof, comprising the following steps:

A． Okra pretreatment: Take fresh okra with complete skin, put it into the sink, wash it with running water, remove the stalks, cut it into 0.5-1 cm pieces with a shredder, add okra pieces weighing 0.2-0.4 % cellulase, 0.3-0.5% hemicellulase, 0.2-0.4% pectinase, heated to 38-42°C, kept for 40-60 minutes, and then put into a 80-120 mesh screen The beating machine is used for beating to obtain enzymatic okra puree;

B． Partridge pretreatment: take artificially bred partridges, remove feathers, internal organs, heads, buttocks and other impurities, clean them, put them into a deboning machine for deboning, and then put them into a beater equipped with a 60-80 mesh screen for deboning. Beat the pulp to make partridge meat paste;

C. Seasoning and marinating: Take the partridge meat paste and put it into a stainless steel container, add 0.5-1.5% salt, 1-3% cooking wine, 0.5-1% black pepper, 0.5-1% pepper Fine sugar, 3-6% fish sauce, mix and stir evenly, put into seasoning machine and marinate for 100-150 minutes, the temperature is controlled below 10°C;

D． Pretreatment of Chinese herbal medicines: take leek seeds and gourd tea according to a certain proportion, add water 10-20 times the weight of raw Chinese herbal medicines, soak for 2-3 hours, and then decoct for 30-60 minutes, and finally, together with the decoction liquid, use beating Make traditional Chinese medicine puree by machine, add cooked rice 2-5 times the weight of traditional Chinese medicine puree, 0.8-1.5% sweet wine koji, seal and let it stand for fermentation, and wait until the alcohol content reaches 0.3-0.8% by weight, and then finish the fermentation;

E． Ingredients: take 5-15 parts by weight of okra puree, 80-100 parts by weight of marinated partridge meat, 2-4 parts by weight of fermented rice Chinese medicine puree, 3-10 parts by weight of starch, appropriate amount of ice water, mix and stir Evenly, the mixed okra and partridge mud is prepared;

F． Sheeting: Spread tin foil, lightly brush a layer of vegetable oil on the surface of the tin foil, spread the mixed okra and partridge mud evenly on the tin foil, and use a tablet machine to make a 0.2-0.4 cm sheet;

G． Drying: put the pressed okra and partridge meat into the dryer, and dry until the water content drops to 23-28%, and the drying temperature is controlled at 55-60°C;

H． Baking: Take out the dried semi-finished product, brush with a layer of honey, sprinkle with white sesame, put it into the baking equipment, control the temperature at 180-220°C, and bake until the water content is lower than 20%;

I． Slicing: Take out the baked okra-flavored partridge meat, and cut it into slices with a length of 5-8 cm and a width of 2-4 cm through a shaper;

J． Packaging and storage: After cooling the okra-flavored partridge meat, pack it with food-grade packaging, and store it in a ventilated, dry, and dark place after passing the inspection.

A certain proportion of Chinese medicinal materials in step D of the present invention is the following raw material weight ratio: 50-60% of chive seeds, 40-50% of gourd tea.

The starch in step E of the present invention can be one or more of water chestnut starch, kudzu root starch, and gorgon starch.

During the batching process in Step E of the present invention, the temperature needs to be lower than 10°C.

During the baking process of step H of the present invention, turn over once.

Mechanism of action of the present invention:

Okra, relieves throat and relieves stranguria, lowers milk and regulates menstruation; partridge, strengthens yang and nourishes kidney, strengthens body; leek seed, nourishes liver and kidney, helps yang and solidifies essence; gourd tea, clears heat and detoxifies, eliminates accumulation and kills insects. The above four traditional Chinese medicines are compatible with each other and take effect synergistically. By regulating the healthy movement of the spleen, the promotion of the liver, and the promotion of the sealing of the kidney, it can achieve the effects of nourishing the liver and kidney, strengthening yang and strengthening essence.

The invention uses okra and partridge as raw materials, and simultaneously adds chive seeds and gourd tea to produce the okra-flavored partridge meat jerky. It makes full use of the nutritional value of okra and partridge, is compatible with traditional Chinese medicines, and synergizes, and has the effects of nourishing liver and kidney, strengthening yang and consolidating essence. In the invention, cellulase, hemicellulase and pectinase were used to jointly enzymatically hydrolyze the raw material okra, which effectively removed the green and astringent taste of okra; It is mellow and fragrant, and the finished product is moist and translucent, delicious, mellow, moderately salty and sweet, unique in flavor, and has certain health care functions. Long-term consumption can obviously improve the discomfort of people with weak waist and knees. The preparation process is simple, convenient to eat, meets the current market development needs, and can be mass-produced.

Below in conjunction with embodiment, the present invention is described in more detail.

detailed description

Embodiment 1, a kind of okra-flavor dried partridge meat and its preparation method, adopts the following steps:

A． Okra pretreatment: Take fresh okra with complete skin, put it into the sink, wash it with running water, remove the stems, cut it into 0.5-1 cm pieces by a shredder, add 0.3% okra pieces Cellulase, 0.5% hemicellulase, 0.4% pectinase, heated to 38-42°C, kept for 50 minutes, and then put into a beater equipped with a 100-mesh screen for beating to obtain enzymatic okra puree ;

B． Partridge pretreatment: Take artificially bred partridges, remove feathers, internal organs, heads, buttocks and other impurities, clean them, put them into a deboning machine for deboning, and then put them into a beater equipped with an 80-mesh screen for beating. Prepare partridge meat paste;

C. Seasoning and marinating: put the partridge meat paste into a stainless steel container, add 1% salt, 2% cooking wine, 0.6% black pepper, 0.8% fine sugar, 5% fish sauce , mix and stir evenly, put it in a seasoning machine and marinate for 120 minutes, and keep the temperature below 10°C;

D． Pretreatment of Chinese herbal medicines: take 55% of leek seeds and 45% of gourd tea by weight, add water 10 times the weight of raw Chinese herbal medicines, soak for 2 hours, and then decoct for 30 minutes, and finally make it together with the decoction liquid with a beater Traditional Chinese medicine mud, add cooked rice with 3 times the weight of traditional Chinese medicine mud, 1% sweet wine koji, seal and let stand for fermentation, wait until the alcohol content reaches 0.5% by weight, and finish the fermentation;

E． Ingredients: Take 10kg of okra puree, 100kg of marinated partridge meat paste, 3kg of fermented rice and traditional Chinese medicine paste, 5kg of Gorgon starch in 3-10 parts by weight, appropriate amount of ice water, mix and stir evenly, and prepare the mixed okra and partridge puree. The temperature is controlled below 10°C;

F． Sheeting: Spread tin foil, lightly brush a layer of vegetable oil on the surface of the tin foil, evenly spread the mixed okra and partridge puree on the tin foil, and use a tablet machine to make 0.3 cm flakes;

G． Drying: put the pressed okra and partridge meat into the dryer, and dry until the water content drops to 25%, and the drying temperature is controlled at 56°C;

H． Baking: Take out the dried semi-finished product, brush it with a layer of honey, sprinkle with white sesame seeds, put it into the baking equipment, control the temperature at 190°C, bake until the moisture content is lower than 20%, turn over once during the baking process;

I． Slicing: Take out the baked okra-flavored partridge meat, and cut it into slices with a length of 6 cm and a width of 3 cm through a shaper;

J． Packaging and storage: After cooling the okra-flavored partridge meat, pack it with food-grade packaging, and store it in a ventilated, dry, and dark place after passing the inspection.

Example 1 of the present invention, through 17 people with weak waist and knees, took 20 grams per day for 10 days continuously, and the number of people with obvious relief of symptoms was 10, with an effective rate of 58.82%; after 20 days of continuous consumption, more than 20 grams per day, symptoms The number of patients with obvious remission was 12, and the effective rate was 70.59%.

Embodiment 2, a kind of okra-flavored dried partridge meat and its preparation method, adopts the following steps:

A． Okra pretreatment: Take fresh okra with complete skin, put it into the sink, wash it with running water, remove the stems, cut it into 0.5-1 cm pieces with a shredder, add 0.4% okra pieces Cellulase, 0.3% hemicellulase, 0.4% pectinase, heated to 38-42°C, kept for 50 minutes, and then put into a beater equipped with a 100-mesh screen for beating to obtain enzymatic okra puree ;

B． Partridge pretreatment: Take artificially bred partridges, remove feathers, internal organs, heads, buttocks and other impurities, clean them, put them into a deboning machine for deboning, and then put them into a beater equipped with an 80-mesh screen for beating. Prepare partridge meat paste;

C. Seasoning and marinating: put the partridge meat paste into a stainless steel container, add 1.2% salt, 1.5% cooking wine, 0..8% black pepper, 1% fine sugar, 4% Mix the fish sauce evenly, put it in a seasoning machine and marinate for 100 minutes, and keep the temperature below 10°C;

D． Pretreatment of Chinese herbal medicines: Take 22% of chive seeds, 15% of gourd tea, 18% of camellia, 25% of galangal, and 20% of kombu according to the weight ratio, add water 15 times the weight of raw Chinese herbal medicines, soak for 2.5 hours, and then decoct for 50 Minutes later, together with the decoction liquid, use a beating machine to make traditional Chinese medicine puree, add cooked rice 3.5 times the weight of traditional Chinese medicine puree, 1.2% sweet wine koji, seal and let stand for fermentation, until the alcohol content reaches 0.6% by weight, the fermentation ends;

E． Ingredients: Take 20kg of okra puree, 200kg of marinated partridge meat paste, 6kg of fermented rice Chinese medicine puree, 12kg of water chestnut starch, and appropriate amount of ice water, mix and stir evenly to prepare okra and partridge puree, and control the temperature at 10 Below ℃;

F． Sheeting: Spread tin foil, lightly brush a layer of vegetable oil on the surface of the tin foil, evenly spread the mixed okra and partridge puree on the tin foil, and use a tablet machine to make 0.4 cm flakes;

G． Drying: put the pressed okra and partridge meat into the dryer, and dry until the water content drops to 26%, and the drying temperature is controlled at 57°C;

H． Baking: Take out the dried semi-finished product, brush it with a layer of honey, sprinkle with white sesame seeds, put it into the baking equipment, control the temperature at 200°C, bake until the moisture content is lower than 20%, turn over once during the baking process;

I． Slicing: Take out the baked okra-flavored partridge meat, and cut it into slices with a length of 8 cm and a width of 4 cm through a shaper;

J． Packaging and storage: After cooling the okra-flavored partridge meat, pack it with food-grade packaging, and store it in a ventilated, dry, and dark place after passing the inspection.

During the batching process in Step E of the present invention, the temperature needs to be lower than 10°C.

During the baking process of step H of the present invention, turn over once.

Camellia, also known as Camellia, is a general term for a variety of plants and horticultural varieties of the family Theaceae and Camellia. The petals are bowl-shaped and can be divided into single or double. The single-petal camellia is mostly the original flower species, and the double-petal camellia can have as many as 60 petals. Camellia has different degrees of red, purple, white, and yellow flowers, and there are even colorful spotted camellias, and the flowering branches can reach up to 4 meters. Camellia has a slightly pungent and sweet taste, and has the effect of cooling blood to stop bleeding, dissipating stasis and reducing swelling. .

Galangal is the dry rhizome of galangal, a ginger plant in the ginger family. Excavated in late summer and early autumn, removed fibrous roots and residual scales, washed, cut into sections, and dried in the sun. Galangal is pungent in taste, hot in nature, and returns to the spleen and stomach meridian. It has the effects of warming the stomach, relieving vomiting, dispersing cold and relieving pain. It is often used for cold pain in the abdomen, stomach cold vomiting, belching and acid swallowing.

Kelp is the dried fronds of kelp or kelp of the family Kelpaceae. Harvested in summer and autumn and dried in the sun. Phaeophyceae, Pterophyceae. The sporophyte is large, brown, leathery, 30-100cm high, divided into blades, stalks, holders, and holder rhizomes. Rhizoid bifurcated branch, cylindrical handle, gradually flattened near the leaves, pinnate or compound pinnate branches on both sides of the leaves, slightly thicker in the middle, growing in the middle, 1-12cm long, 3-7mm thick, coarsely serrated leaf margins . Kelp has a fishy smell and a salty taste, and it belongs to the liver, stomach, and kidney channels. embolism.

The mechanism of action of the embodiment of the present invention 2:

Okra, sore throat and stranguria, milk and menstruation regulation; partridge, tonify yang and kidney, strengthen body; chive seeds, tonify liver and kidney, help yang and solidify essence; gourd tea, clear away heat and detoxify, eliminate accumulation and kill insects; camellia, cool blood Hemostasis, dissipating blood stasis and reducing swelling Galangal, warming the stomach and relieving vomiting, dispelling cold and relieving pain; kelp, reducing swelling and diuresis, moistening the lower body and eliminating phlegm. The above seven Chinese medicines are compatible with each other and work synergistically. By regulating the healthy movement of the spleen, the uplifting of the lungs, and the uplifting of the liver, it can promote the sealing of the kidneys, and achieve the effects of nourishing the liver and kidneys, strengthening yang and solidifying essence.

Example 2 of the present invention, through 21 people with weak waist and knees, ate continuously for 10 days, 20 grams per day, and the number of people with obvious relief of symptoms was 15, with an effective rate of 71.43%; The number of patients with obvious remission was 17, and the effective rate was 80.95%.

Embodiment 3, a kind of okra-flavored dried partridge meat and its preparation method, adopts the following steps:

A． Okra pretreatment: Take fresh okra with complete skin, put it into the sink, wash it with running water, remove the stems, cut it into 0.5-1 cm pieces with a shredder, add 0.4% okra pieces Cellulase, 0.3% hemicellulase, 0.2% pectinase, heated to 38-42°C, kept for 45 minutes, and then put into a beater equipped with a 100-mesh screen for beating to obtain enzymatic okra puree ;

B． Partridge pretreatment: Take artificially bred partridges, remove feathers, internal organs, heads, buttocks and other impurities, clean them, put them into a deboning machine for deboning, and then put them into a beater equipped with an 80-mesh screen for beating. Prepare partridge meat paste;

C. Seasoning and marinating: put the partridge meat paste into a stainless steel container, add 1% salt, 1.5% cooking wine, 0.6% black pepper, 0.8% fine sugar, 5% fish sauce , mix and stir evenly, put it in a seasoning machine and marinate for 130 minutes, and keep the temperature below 10°C;

D． Pretreatment of Chinese herbal medicines: take 18% chive seeds, 13% gourd tea, 15% camellia, 17% galangal, 12% kombu, 13% zhejiang paulownia skin, and 12% sea crab shells by weight, and add 18% Chinese medicinal materials as raw materials times the amount of water, soaked for 3 hours, and then decocted for 60 minutes. Finally, together with the decoction liquid, use a beater to make traditional Chinese medicine puree, add cooked rice 4 times the weight of traditional Chinese medicine puree, 1.2% sweet wine koji, seal and let stand for fermentation. Alcohol content reaches 5% weight ratio, finishes fermentation;

E． Ingredients: Take 30kg of okra puree, 300kg of marinated partridge meat paste, 8kg of fermented rice and traditional Chinese medicine paste, 15kg of kudzu root starch, appropriate amount of ice water, mix and stir evenly, and prepare okra and partridge puree. The temperature is controlled at 10 Below ℃;

F． Sheeting: Spread tin foil, lightly brush a layer of vegetable oil on the surface of the tin foil, evenly spread the mixed okra and partridge puree on the tin foil, and use a tablet machine to make 0.3 cm flakes;

G． Drying: put the pressed okra and partridge meat into the dryer, and dry until the water content drops to 24%, and the drying temperature is controlled at 55-60°C;

H． Baking: Take out the dried semi-finished product, brush with a layer of honey, sprinkle with white sesame, put it into the baking equipment, control the temperature at 190-210°C, bake until the water content is lower than 20%, turn over once during the baking process;

I． Slicing: Take out the baked okra-flavored partridge meat, and cut it into slices with a length of 6 cm and a width of 3 cm through a shaper;

J． Packaging and storage: After cooling the okra-flavored partridge meat, pack it with food-grade packaging, and store it in a ventilated, dry, and dark place after passing the inspection.

Zhetongpi, the bark of the Rutaceae plant Zanthoxylum bungeanum, the bark is thin plate-shaped or curled, 1.5-3mm thick. The outer surface is black-gray or light black-gray, with off-white markings, many shrunken longitudinal stripes and longitudinal grooves, and papillary spikes; the inner surface is yellowish-brown, with fine and dense longitudinal stripes. The quality is hard and brittle, and the section is fibrous. Zhetongpi is flat in nature, bitter in taste, has the effects of dispelling wind and dampness, dredging meridians and activating collaterals, and is often used for waist and knee pain, stubborn numbness, and scabies.

The sea crab shell is the carapace of Portunus trituberculatus. When processing or eating, pick the shell, wash and dry. Sea crab shell is salty and cool in nature. It has the effects of digestion and stagnation, blood circulation and pain relief, detoxification and swelling. It is often used for food stagnation, bruises and pain, carbuncle and sore.

The mechanism of action of the embodiment of the present invention 3:

Okra, sore throat and stranguria, milk and menstruation regulation; partridge, tonify yang and kidney, strengthen body; chive seeds, tonify liver and kidney, help yang and solidify essence; gourd tea, clear away heat and detoxify, eliminate accumulation and kill insects; camellia, cool blood Hemostasis, dissipating blood stasis, reducing swelling Galangal, warming the stomach, relieving vomiting, dispelling cold and relieving pain; kelp, reducing swelling and diuresis, moistening the lower phlegm; zhetong skin, dispelling wind and dampness, dredging the meridians and activating collaterals; sea crab shell, dispelling food stagnation, promoting blood circulation pain relief. The above nine Chinese medicines are compatible with each other and take effect synergistically. By regulating the healthy movement of the spleen, the descending of the lungs, and the ascending of the liver, it promotes the sealing of the kidneys, and achieves the effects of nourishing the liver and kidneys, strengthening yang and solidifying essence.

Example 3 of the present invention, through 24 people with weak waist and knees, took 30 grams per day for 7 days in a row, and the number of people with obvious relief of symptoms was 19, with an effective rate of 79.17%; The number of patients with obvious remission was 21, and the effective rate was 87.5%.

The above embodiments are only descriptions of preferred implementations of the present invention, and are not intended to limit the scope of the present invention. On the premise of not departing from the design spirit of the present invention, various technical solutions of the present invention can be made by ordinary engineers and technicians in the field. Variations and improvements should fall within the scope of protection defined by the claims of the present invention.

The parts not involved in the present invention are the same as the prior art or can be realized by adopting the prior art.

Claims (5)

1. Flos abelmoschi manihot local flavor Francolini pintadeani jerky and preparation method thereof, it is characterised in that employing following steps:

A. Flos abelmoschi manihot pretreatment: take the fresh Flos abelmoschi manihot that epidermis is complete, put into sink, clean by flowing clean water, stalk, pass through Chipper is cut into broken section of 0.5-1 centimetre, adds broken section of Flos abelmoschi manihot the weight cellulase of 0.2-0.4%, the hemicellulose of 0.3-0.5% Enzyme, the pectase of 0.2-0.4%, be heated to 38-42 DEG C, keeps 40-60 minute, places into the making beating equipped with 80-120 mesh mesh screen Machine is pulled an oar, and prepares enzymolysis Flos abelmoschi manihot mud；

B. Francolini pintadeani pretreatment: take the Francolini pintadeani of artificial cultivation, removes the impurity such as feather, internal organs, head, hip, cleans up, put into and pick Bone machine picks a bone, and places into the beater equipped with 60-80 mesh mesh screen and pulls an oar, and prepares Francolini pintadeani muddy flesh；

C. seasoning is pickled: take Francolini pintadeani muddy flesh and put in rustless steel container, adds the Francolini pintadeani muddy flesh weight Sal of 0.5-1.5%, 1-3% Cooking wine, the black pepper of 0.5-1%, the berry sugar of 0.5-1%, the fish juice of 3-6%, mixing and stirring, put into flavoring machine seasoning and pickle 100-150 minute, temperature controlled below 10 DEG C；

D. Chinese crude drug pretreatment: take Semen Allii Tuberosi, Herba Desmodii Triquetri (Herba Tadehagi Triquetri) by a certain percentage, adds the water of raw materials of traditional Chinese medicinal materials weight 10-20 times, soaks 2-3 hour, then decoct 30-60 minute, after together with decoction liquor, make Chinese medicine mud with beater, add Chinese medicine mud weight 2-5 times Cooked rice, the koji of 0.8-1.5%, sealing and standing is fermented, and treats that alcoholic strength reaches 0.3-0.8% weight ratio, terminates fermentation；

E. dispensing: the Francolini pintadeani muddy flesh 80-100 weight portion of take Flos abelmoschi manihot mud 5-15 weight portion, pickling, the rice Chinese medicine mud 2-of fermentation 4 weight portions, starch 3-10 weight portion, frozen water are appropriate, mixing and stirring, prepare Flos abelmoschi manihot Francolini pintadeani mixed soil；

F. tabletting: complete tinfoil, at one layer of vegetable oil of the light brush in tinfoil surface, will mix Flos abelmoschi manihot Francolini pintadeani mud and be laid in stannum equably On paper, made the lamellar of 0.2-0.4 centimetre by tablet machine；

G. drying: the Flos abelmoschi manihot Francolini pintadeani sliced meat suppressed are put into dehydrator, 23-28%, baking temperature control are down in drying to water content System is at 55-60 DEG C；

H. bake: taking out the semi-finished product dried, brush last layer Mel, sprinkle Semen sesami Albae, put in baking apparatus, temperature controls 180-220 DEG C, bake to water content less than 20%；

I. section: take out the Flos abelmoschi manihot local flavor Francolini pintadeani jerky baked, is cut into long 5-8 centimetre, the sheet of wide 2-4 centimetre by cutting shape machine Shape；

J. pack, preserve: treat that Flos abelmoschi manihot local flavor Francolini pintadeani jerky cools down, pack with food stage packing material, store after the assay was approved In ventilating, being dried, at lucifuge.

A kind of Flos abelmoschi manihot local flavor Francolini pintadeani jerky the most according to claim 1 and preparation method thereof, it is characterised in that: described step In D, a certain proportion of Chinese crude drug is following raw material weight ratio: Semen Allii Tuberosi 50-60%, Herba Desmodii Triquetri (Herba Tadehagi Triquetri) 40-50%.

A kind of Flos abelmoschi manihot local flavor Francolini pintadeani jerky the most according to claim 1 and preparation method thereof, it is characterised in that: described step One or more during starch can be Corm Eleocharitis starch, Radix Puerariae starch, Semen Euryales starch in E.

A kind of Flos abelmoschi manihot local flavor Francolini pintadeani jerky the most according to claim 1 and preparation method thereof, it is characterised in that: described step In E in blending process, temperature need to be less than 10 DEG C.

A kind of Flos abelmoschi manihot local flavor Francolini pintadeani jerky the most according to claim 1 and preparation method thereof, it is characterised in that: described step During H bakes, turn-over is once.