CN106165835A - A kind of Fructus Lycii clearing away heat to improve acuity of vision dried beef and preparation method thereof - Google Patents
A kind of Fructus Lycii clearing away heat to improve acuity of vision dried beef and preparation method thereof Download PDFInfo
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- CN106165835A CN106165835A CN201610553370.7A CN201610553370A CN106165835A CN 106165835 A CN106165835 A CN 106165835A CN 201610553370 A CN201610553370 A CN 201610553370A CN 106165835 A CN106165835 A CN 106165835A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- 235000014435 Mentha Nutrition 0.000 claims abstract description 11
- 241001072983 Mentha Species 0.000 claims abstract description 11
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 8
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 8
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 8
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 8
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 8
- 108090000526 Papain Proteins 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 7
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 7
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 229940055729 papain Drugs 0.000 claims abstract description 7
- 235000019834 papain Nutrition 0.000 claims abstract description 7
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 7
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 7
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 4
- 239000001110 calcium chloride Substances 0.000 claims abstract description 4
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 238000005554 pickling Methods 0.000 claims description 7
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 229960002920 sorbitol Drugs 0.000 claims description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 239000011575 calcium Substances 0.000 claims description 4
- 229910052791 calcium Inorganic materials 0.000 claims description 4
- 239000003755 preservative agent Substances 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- 238000004537 pulping Methods 0.000 claims description 4
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 3
- 239000000460 chlorine Substances 0.000 claims description 3
- 229910052801 chlorine Inorganic materials 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 239000000600 sorbitol Substances 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- -1 heterocyclic amine Chemical class 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 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 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- PHIQHXFUZVPYII-ZCFIWIBFSA-O (R)-carnitinium Chemical compound C[N+](C)(C)C[C@H](O)CC(O)=O PHIQHXFUZVPYII-ZCFIWIBFSA-O 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 125000006615 aromatic heterocyclic group Chemical group 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 229960004203 carnitine Drugs 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 210000005075 mammary gland Anatomy 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 231100000219 mutagenic Toxicity 0.000 description 1
- 230000003505 mutagenic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 210000000664 rectum Anatomy 0.000 description 1
- 238000009738 saturating Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
Abstract
nullThe invention discloses a kind of Fructus Lycii clearing away heat to improve acuity of vision dried beef and preparation method thereof，It it is to be prepared from the following raw materials in parts by weight: taro powder 23、Wolfberry juice 45、Mentha leave 12、Fructus Crataegi 23、The Rhizoma Atractylodis Macrocephalae 0.5 1、Radix Et Rhizoma Rhei 0.5 1、Fructus Schisandrae Chinensis 0.5 1、Beef 100 110、Papain 0.4 0.5、Calcium chloride 1.8 2.0、D Sorbitol 1.8 2.0、Sal 56、Lactobacillus casei 0.03 0.04、Sodium erythorbate 0.1 0.2、Ginger slice 12 15、Sucus Zingberis 10 12、Monosodium glutamate 23、White sugar 56、Soy sauce 12、Yellow wine 68、Pericarpium Zanthoxyli 34、Cortex cinnamomi japonici (Ramulus Cinnamomi) 12、Anistree 12、Fructus Foeniculi 12、The Pericarpium Citri Reticulatae extracting solution 18 20 of 140mg/ml、Appropriate water.Fructus Lycii clearing away heat to improve acuity of vision of the present invention, taste coordination, nutritious, the Chinese medicine of addition has effect of clearing away damp-heat.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Fructus Lycii clearing away heat to improve acuity of vision dried beef and preparation side thereof
Method.
Background technology
Along with our people's growth in the living standard, the consumption demand of meat products is also being improved by people, the system of dried beef
Making there is long history, be the traditional food of China, it is nutritious, and mouthfeel is unique, and local flavor highlights, and is convenient for carrying, extremely
Consumers.Beef is nutritious, rich in high-quality protein, ferrum, calcium, V A, V B1, V B2, aminoacid, carnitine etc., and
Fat, cholesterol level are low, and forming than the aminoacid of Carnis Sus domestica needs closer to human body, is described as " the march grain of Genghis khan ",
It is the food that a kind of nutritive value is the highest.Owing to the processing industry degree of dried beef for a long time is the lowest, continue to use tradition always
Technique, the products taste of preparation is tough and tensile, hardness is big, color and luster is gloomy, and it is high, the longest to consume energy, and dried beef is in boiling and baking
The hardening dehydration of middle beef causes products taste hard, and color and luster is the best, and product special flavour is dull, and market comsupton is by certain limit
System, can not meet the demand of modern society.Additionally can produce heterocyclic amine in dried beef, heterocyclic amine is a kind of in culinary art meat system
The heterocyclic aromatic substance carcinogenic, mutagenic occurred with ng/g rank in product.In diet processes, the absorption of heterocyclic amine can increase
Add and include rectum, stomach, lung, pancreas, mammary gland and the risk of prostatic canceration.
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 Lycii clearing away heat to improve acuity of vision dried beef and system thereof
Preparation Method.
The present invention is achieved by the following technical solutions:
A kind of Fructus Lycii clearing away heat to improve acuity of vision dried beef, is to be prepared from the following raw materials in parts by weight: taro powder 2-3, wolfberry juice 4-5, mentha leave
1-2, Fructus Crataegi 2-3, Rhizoma Atractylodis Macrocephalae 0.5-1, Radix Et Rhizoma Rhei 0.5-1, Fructus Schisandrae Chinensis 0.5-1, beef 100-110, papain 0.4-0.5, chlorine
Change calcium 1.8-2.0, D-Sorbitol 1.8-2.0, Sal 5-6, lactobacillus casei 0.03-0.04, sodium erythorbate 0.1-0.2, Rhizoma Zingiberis Recens
Sheet 12-15, Sucus Zingberis 10-12, monosodium glutamate 2-3, white sugar 5-6, soy sauce 1-2, yellow wine 6-8, Pericarpium Zanthoxyli 3-4, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1-2, anistree 1-2,
The Pericarpium Citri Reticulatae extracting solution 18-20 of Fructus Foeniculi 1-2,140mg/ml, appropriate water.
The preparation method of described a kind of Fructus Lycii clearing away heat to improve acuity of vision dried beef, comprises the following steps: (1) by the Rhizoma Atractylodis Macrocephalae, Radix Et Rhizoma Rhei, five
The water infusion of taste mixing addition 5-6 times 20-30 minute, filters to obtain medicinal liquid；
(2) boil 20-23 minute within mentha leave is placed on Fructus Lycii, then mentha leave is pulled out after soaking 1-2 hour, obtain Herba Menthae Fructus Lycii
Juice, smashs to pieces Fructus Crataegi to mix with taro powder and pours pulping in Herba Menthae wolfberry juice into, boil 8-10 minute, crosses leaching filtrate；
(3) beef is cut into slices, put in clear water and soak 1-1.5 hour, pull out after removing blood and slime and drain, by papain, chlorine
Change calcium, D-Sorbitol, the Sal of half, lactobacillus casei, sodium erythorbate mixing are mixed thoroughly and are made pickling liquid, by pickling liquid and beef
It is blended under 50-60 DEG C of environment and pickles 2 hours, then the Sucus Zingberis syringe that concentration is 5% is injected in beef, below 10 DEG C
With 40 revs/min of tumblings 10-15 minute, after standing 40-45 minute, adding the water of ginger slice and 5-6 times, 25-30 is boiled in heating
Minute, remove oil slick, wrap preservative film after cooling and stand 10-12 hour under 1-3 DEG C of environment, pull beef out and drain；
(4) by monosodium glutamate, white sugar, remaining Sal, soy sauce, yellow wine, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Foeniculi mixing, 10-12 is added
Water again, then mix with gains in (1) (2), heated and boiled, put into beef, little fire is received juice 25-30 minute, is pulled beef out, will
Material frying machine put into by beef, opens steam and carries out parch 10-15 minute, adds Pericarpium Citri Reticulatae extracting solution, pickle 3-4 hour after pouring out,
Pour in material frying machine slowly fried dry again into, place in far infrared oven at a temperature of 70 DEG C, roasting 3 hours, place into 1400W microwave
Interior dry 6-7 minute,.
The invention have the advantage that the present invention boils within mentha leave is placed on Fructus Lycii, Fructus Crataegi is smashed to pieces and mixes down with taro powder
Entering pulping in Herba Menthae wolfberry juice, Fructus Lycii clearing away heat to improve acuity of vision, be combined with Fructus Crataegi, taste is coordinated, and nutritious, the Chinese medicine of addition has
Clearing away damp-heat, effect of removing heat from blood；Pickle in beef is placed on pickling liquid, pickle Tong Bu with tenderization, complete the preliminary tenderization of beef,
Pickle under 50-60 DEG C of environment, owing to papain is the highest in 50-60 degree activity, improve specific retention and the matter structure of dried beef, make
Tenderizing effect is optimal, and finished product is delicate；With syringe, Sucus Zingberis is injected in beef, Sucus Zingberis meat is had flavour enhancing, tenderization, go raw meat,
Go to have a strong smell, increase fresh, add perfume (or spice), color fixative, the effect such as tasty and refreshing, make beef attractive color, mouthfeel is pure and sweet, and tumbling can make Sucus Zingberis preferably ooze
Saturating in beef, tenderizing effect is more preferable；Again ginger slice is boiled together with beef, then wrap preservative film standing, can be preferably by Rhizoma Zingiberis Recens
Juice is stayed in beef, prevents Sucus Zingberis to run off in a subsequent step；Boil together with auxiliary and condiment, regulate dried beef taste, fragrant
Taste is pure；First frying in beef is placed on material frying machine, add Pericarpium Citri Reticulatae extracting solution and pickle, Pericarpium Citri Reticulatae extracting solution has good antioxidation
Ability, can effectively suppress the generation of heterocyclic amine in dried beef, and additionally Pericarpium Citri Reticulatae has distinctive armaticity flavor property, can improve cattle
The local flavor of jerky；First put into far infrared oven to bake, then microwave drying, while keeping the original local flavor of dried beef, significantly contract
Short drying time.
Detailed description of the invention
A kind of Fructus Lycii clearing away heat to improve acuity of vision dried beef, is to be prepared from the following raw materials in parts by weight: taro powder 2, wolfberry juice 4, mentha leave
1, Fructus Crataegi 2, the Rhizoma Atractylodis Macrocephalae 0.5, Radix Et Rhizoma Rhei 0.5, Fructus Schisandrae Chinensis 0.5, beef 100, papain 0.4, calcium chloride 1.8, D Sorbitol
1.8, Sal 5, lactobacillus casei 0.03, sodium erythorbate 0.1, ginger slice 12, Sucus Zingberis 10, monosodium glutamate 2, white sugar 5, soy sauce 1, yellow wine 6,
Pericarpium Zanthoxyli 3, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1, anise 1, Fructus Foeniculi 1, the Pericarpium Citri Reticulatae extracting solution 18 of 140mg/ml, appropriate water.
The preparation method of described a kind of Fructus Lycii clearing away heat to improve acuity of vision dried beef, comprises the following steps: (1) by the Rhizoma Atractylodis Macrocephalae, Radix Et Rhizoma Rhei, five
The water infusion of taste mixing addition 5 times 20 minutes, filters to obtain medicinal liquid；
(2) boil 20 minutes within mentha leave is placed on Fructus Lycii, then mentha leave is pulled out after soaking 1 hour, obtain Herba Menthae wolfberry juice, will
Fructus Crataegi is smashed to pieces to mix with taro powder and pours pulping in Herba Menthae wolfberry juice into, boils 8 minutes, crosses leaching filtrate；
(3) beef is cut into slices, put in clear water soak 1 hour, pull out after removing blood and slime and drain, by papain, calcium chloride,
The mixing of D Sorbitol, the Sal of half, lactobacillus casei, sodium erythorbate is mixed thoroughly and is made pickling liquid, is blended in beef by pickling liquid
Pickle under 50 DEG C of environment 2 hours, then the Sucus Zingberis syringe that concentration is 5% is injected in beef, with 40 revs/min below 10 DEG C
Clock tumbling 10 minutes, after standing 40 minutes, adds ginger slice and the water of 5 times, and heating is boiled 25 minutes, removes oil slick, after cooling
Wrap preservative film and stand 10 hours under 1 DEG C of environment, pull beef out and drain；
(4) by monosodium glutamate, white sugar, remaining Sal, soy sauce, yellow wine, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Foeniculi mixing, 10 times are added
Water, then mix with gains in (1) (2), heated and boiled, put into beef, little fire is received juice 25 minutes, is pulled beef out, by beef
Put into material frying machine, open steam and carry out parch 10 minutes, add Pericarpium Citri Reticulatae extracting solution after pouring out, pickle 3 hours, then pour into and cook
Slowly fried dry in machine, places in far infrared oven at a temperature of 70 DEG C, roasting 3 hours, is dried 6 points in placing into 1400W microwave
Clock,.
Claims (2)
1. a Fructus Lycii clearing away heat to improve acuity of vision dried beef, it is characterised in that be to be prepared from the following raw materials in parts by weight: taro powder 2-3, Fructus Lycii
Juice 4-5, mentha leave 1-2, Fructus Crataegi 2-3, Rhizoma Atractylodis Macrocephalae 0.5-1, Radix Et Rhizoma Rhei 0.5-1, Fructus Schisandrae Chinensis 0.5-1, beef 100-110, Papain
Enzyme 0.4-0.5, calcium chloride 1.8-2.0, D-Sorbitol 1.8-2.0, Sal 5-6, lactobacillus casei 0.03-0.04, sodium erythorbate
0.1-0.2, ginger slice 12-15, Sucus Zingberis 10-12, monosodium glutamate 2-3, white sugar 5-6, soy sauce 1-2, yellow wine 6-8, Pericarpium Zanthoxyli 3-4, Cortex cinnamomi japonici (Ramulus Cinnamomi)
1-2, anistree 1-2, the Pericarpium Citri Reticulatae extracting solution 18-20 of Fructus Foeniculi 1-2,140mg/ml, appropriate water.
The preparation method of a kind of Fructus Lycii clearing away heat to improve acuity of vision dried beef the most according to claim 1, it is characterised in that include following
Step: the Rhizoma Atractylodis Macrocephalae, Radix Et Rhizoma Rhei, Fructus Schisandrae Chinensis mixing are added water infusion 20-30 minute of 5-6 times by (1), filter to obtain medicinal liquid；
(2) boil 20-23 minute within mentha leave is placed on Fructus Lycii, then mentha leave is pulled out after soaking 1-2 hour, obtain Herba Menthae Fructus Lycii
Juice, smashs to pieces Fructus Crataegi to mix with taro powder and pours pulping in Herba Menthae wolfberry juice into, boil 8-10 minute, crosses leaching filtrate；
(3) beef is cut into slices, put in clear water and soak 1-1.5 hour, pull out after removing blood and slime and drain, by papain, chlorine
Change calcium, D-Sorbitol, the Sal of half, lactobacillus casei, sodium erythorbate mixing are mixed thoroughly and are made pickling liquid, by pickling liquid and beef
It is blended under 50-60 DEG C of environment and pickles 2 hours, then the Sucus Zingberis syringe that concentration is 5% is injected in beef, below 10 DEG C
With 40 revs/min of tumblings 10-15 minute, after standing 40-45 minute, adding the water of ginger slice and 5-6 times, 25-30 is boiled in heating
Minute, remove oil slick, wrap preservative film after cooling and stand 10-12 hour under 1-3 DEG C of environment, pull beef out and drain；
(4) by monosodium glutamate, white sugar, remaining Sal, soy sauce, yellow wine, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Foeniculi mixing, 10-12 is added
Water again, then mix with gains in (1) (2), heated and boiled, put into beef, little fire is received juice 25-30 minute, is pulled beef out, will
Material frying machine put into by beef, opens steam and carries out parch 10-15 minute, adds Pericarpium Citri Reticulatae extracting solution, pickle 3-4 hour after pouring out,
Pour in material frying machine slowly fried dry again into, place in far infrared oven at a temperature of 70 DEG C, roasting 3 hours, place into 1400W microwave
Interior dry 6-7 minute,.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107484977A (en) * | 2017-08-23 | 2017-12-19 | 董莉 | A kind of dried beef for fall fire of reducing phlegm and internal heat and preparation method thereof |
| CN107549650A (en) * | 2017-09-27 | 2018-01-09 | 铜仁跑山牛食品有限公司 | A kind of dried beef of heat-clearing and fire-reducing and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105707722A (en) * | 2016-03-18 | 2016-06-29 | 蚌埠学院 | Beef with vinasse and dried meat flavor and making method thereof |
-
2016
- 2016-07-14 CN CN201610553370.7A patent/CN106165835A/en active Pending
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| CN107484977A (en) * | 2017-08-23 | 2017-12-19 | 董莉 | A kind of dried beef for fall fire of reducing phlegm and internal heat and preparation method thereof |
| CN107549650A (en) * | 2017-09-27 | 2018-01-09 | 铜仁跑山牛食品有限公司 | A kind of dried beef of heat-clearing and fire-reducing and preparation method thereof |
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Application publication date: 20161130 |