CN106174067A - The Babalus bubalis L. jerky and preparation method thereof that disappears moisturized by a kind of green soyabeans - Google Patents

Abstract

The invention discloses a kind of green soyabeans and moisturize the Babalus bubalis L. jerky that disappears, it it is to be prepared from the following raw materials in parts by weight: kelp paste 12, winter bamboo shoot juice 46, green soyabeans 23, Semen Sesami Nigrum 12, Folium Cucurbitae 0.5 1, Ramulus Cinnamomi 0.5 1, Flos Chrysanthemi 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.Unique flavor of the present invention, green soyabeans moisturizes the water that disappears, increases the health care of dried beef, and the Chinese medicine of addition has effect of promoting blood circulation, warming the spleen and stomach.

Description

The Babalus bubalis L. jerky and preparation method thereof that disappears moisturized by a kind of green soyabeans

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of green soyabeans and moisturize disappear Babalus bubalis L. jerky 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 green soyabeans moisturizes disappear Babalus bubalis L. jerky and system thereof Preparation Method.

The present invention is achieved by the following technical solutions:

The Babalus bubalis L. jerky that disappears moisturized by a kind of green soyabeans, is to be prepared from the following raw materials in parts by weight: kelp paste 1-2, winter bamboo shoot juice 4-6, green soyabeans 2- 3, Semen Sesami Nigrum 1-2, Folium Cucurbitae 0.5-1, Ramulus Cinnamomi 0.5-1, Flos Chrysanthemi 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 the Babalus bubalis L. jerky that disappears moisturized by described a kind of green soyabeans, comprises the following steps: (1) by Folium Cucurbitae, Ramulus Cinnamomi, The water infusion of Flos Chrysanthemi mixing addition 5-6 times 20-30 minute, filters to obtain medicinal liquid；

(2) pulping after boiling 20-25 minute in green soyabeans is placed on winter bamboo shoot juice, adds Semen Sesami Nigrum and kelp paste, stirs, continue Continue and smash, then be spray-dried to obtain powder；

(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 rear pulping in green soyabeans is placed on winter bamboo shoot juice, add Semen Sesami Nigrum and Thallus Laminariae (Thallus Eckloniae) Mud, unique flavor, way is novel, and the water that disappears moisturized by green soyabeans, increases the health care of dried beef, the Chinese medicine of addition have promoting blood circulation, Effect of warming the spleen and stomach;Pickle in beef is placed on pickling liquid, pickle Tong Bu with tenderization, complete the preliminary tenderization of beef, at 50-60 Pickle under DEG C environment, owing to papain is the highest in 50-60 degree activity, improve specific retention and the matter structure of dried beef, make tenderization Best results, 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 penetrate into In beef, tenderizing effect is more preferable；Again ginger slice is boiled together with beef, then wrap preservative film standing, can preferably Sucus Zingberis be stayed In beef, Sucus Zingberis is prevented to run off in a subsequent step；Boil together with auxiliary and condiment, regulate dried beef taste, fragrance ten Foot；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 energy Power, can effectively suppress the generation of heterocyclic amine in dried beef, and additionally Pericarpium Citri Reticulatae has distinctive armaticity flavor property, can improve beef Dry local flavor；First put into far infrared oven to bake, then microwave drying, while keeping the original local flavor of dried beef, it is greatly shortened Drying time.

Detailed description of the invention

The Babalus bubalis L. jerky that disappears moisturized by a kind of green soyabeans, is to be prepared from the following raw materials in parts by weight: kelp paste 1, winter bamboo shoot juice 4, green soyabeans 2, Semen Sesami Nigrum 1, Folium Cucurbitae 0.5, Ramulus Cinnamomi 0.5, Flos Chrysanthemi 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 the Babalus bubalis L. jerky that disappears moisturized by described a kind of green soyabeans, comprises the following steps: (1) by Folium Cucurbitae, Ramulus Cinnamomi, The water infusion of Flos Chrysanthemi mixing addition 5 times 20 minutes, filters to obtain medicinal liquid；

(2) boil pulping after 20 minutes in green soyabeans is placed on winter bamboo shoot juice, add Semen Sesami Nigrum and kelp paste, stir, continue Smash, then be spray-dried to obtain powder；

(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. the Babalus bubalis L. jerky that disappears moisturized by a green soyabeans, it is characterised in that be to be prepared from the following raw materials in parts by weight: kelp paste 1-2, winter bamboo shoot Juice 4-6, green soyabeans 2-3, Semen Sesami Nigrum 1-2, Folium Cucurbitae 0.5-1, Ramulus Cinnamomi 0.5-1, Flos Chrysanthemi 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 the Babalus bubalis L. jerky that disappears moisturized by a kind of green soyabeans the most according to claim 1, it is characterised in that include following Step: Folium Cucurbitae, Ramulus Cinnamomi, Flos Chrysanthemi mixing are added water infusion 20-30 minute of 5-6 times by (1), filter to obtain medicinal liquid；

(2) pulping after boiling 20-25 minute in green soyabeans is placed on winter bamboo shoot juice, adds Semen Sesami Nigrum and kelp paste, stirs, continue Continue and smash, then be spray-dried to obtain powder；

(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,.