CN106174067A - The Babalus bubalis L. jerky and preparation method thereof that disappears moisturized by a kind of green soyabeans - Google Patents
The Babalus bubalis L. jerky and preparation method thereof that disappears moisturized by a kind of green soyabeans Download PDFInfo
- Publication number
- CN106174067A CN106174067A CN201610553367.5A CN201610553367A CN106174067A CN 106174067 A CN106174067 A CN 106174067A CN 201610553367 A CN201610553367 A CN 201610553367A CN 106174067 A CN106174067 A CN 106174067A
- Authority
- CN
- China
- Prior art keywords
- beef
- minute
- green soyabeans
- disappears
- ramulus cinnamomi
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 21
- 244000068988 Glycine max Species 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims description 8
- 235000015278 beef Nutrition 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 8
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 8
- 108090000526 Papain Proteins 0.000 claims abstract description 8
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 8
- 239000011425 bamboo Substances 0.000 claims abstract description 8
- 210000000582 semen Anatomy 0.000 claims abstract description 8
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 7
- 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
- 241000628997 Flos Species 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
- 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
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 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
- 240000009023 Myrrhis odorata Species 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 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
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 238000009835 boiling Methods 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
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000600 sorbitol Substances 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract description 2
- 241001330002 Bambuseae Species 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 4
- -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
- 235000008935 nutritious 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
- 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
- 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
- 239000003205 fragrance 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
- 235000013599 spices Nutrition 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
- 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
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
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
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,.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610553367.5A CN106174067A (en) | 2016-07-14 | 2016-07-14 | The Babalus bubalis L. jerky and preparation method thereof that disappears moisturized by a kind of green soyabeans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610553367.5A CN106174067A (en) | 2016-07-14 | 2016-07-14 | The Babalus bubalis L. jerky and preparation method thereof that disappears moisturized by a kind of green soyabeans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106174067A true CN106174067A (en) | 2016-12-07 |
Family
ID=57474342
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610553367.5A Pending CN106174067A (en) | 2016-07-14 | 2016-07-14 | The Babalus bubalis L. jerky and preparation method thereof that disappears moisturized by a kind of green soyabeans |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106174067A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106879956A (en) * | 2017-01-19 | 2017-06-23 | 广西聚银牧业集团岭南客家陆川猪肉制品有限公司 | A kind of julienned pork 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 CN201610553367.5A patent/CN106174067A/en active Pending
Patent 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 |
Non-Patent Citations (4)
| Title |
|---|
| 冉旭等: "牛肉干生产新工艺研究", 《食品工业科技》 * |
| 夏新武等: "陈皮对烘烤牛肉中杂环胺含量的影响", 《肉类研究》 * |
| 贾娜等: "直投式发酵剂对发酵牛肉干品质的影响", 《中国食品学报》 * |
| 高晓平等: "嫩化型姜汁风味牛肉干的研制", 《现代食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106879956A (en) * | 2017-01-19 | 2017-06-23 | 广西聚银牧业集团岭南客家陆川猪肉制品有限公司 | A kind of julienned pork and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105918900A (en) | Food digesting and greasiness relieving green tea powder-containing dried beef and production method thereof | |
| CN104432140B (en) | The preparation method of hand-torn stewed beef bar | |
| CN107410929A (en) | A kind of Spiced beef preparation method and injection salting apparatus used | |
| CN104397730A (en) | Preparation method of golden shredded beef | |
| CN104305155A (en) | White boletus minced chicken and preparation method thereof | |
| CN105795251A (en) | Processing method of roasted lamb leg | |
| CN106360382A (en) | Spiced pork intestine and making method thereof | |
| CN106852461A (en) | A kind of preparation method of pot-stewed fowl bamboo rat meat | |
| CN106174061A (en) | A kind of rose beauty skin care dried beef and preparation method thereof | |
| CN106213221A (en) | A kind of purple cabbage blood pressure lowering dried beef and preparation method thereof | |
| KR101844143B1 (en) | Cooking method of Boiled duck broth and boiled chicken broth fermented with mulberry leaves and Rhus vemiciflua Boiled duck broth and boiled chicken broth | |
| CN106473006A (en) | A kind of manufacture method of dried mutton | |
| CN106343374A (en) | Spicy sauced beef and preparation method thereof | |
| CN104286837B (en) | Resisting kinetic fatigue nutrient combo and preparation method thereof | |
| CN106174122A (en) | A kind of Fructus Citri Limoniae is promoted the production of body fluid stomach invigorating dried beef and preparation method thereof | |
| KR20190134553A (en) | Jeju pork noodle manufacturing method | |
| CN106165835A (en) | A kind of Fructus Lycii clearing away heat to improve acuity of vision dried beef and preparation method thereof | |
| CN106174059A (en) | A kind of Tremella nourishing YIN and moistening the lung dried beef and preparation method thereof | |
| CN109123437A (en) | The production method of spicy squab jerky | |
| CN104621553A (en) | Fish noodle and processing method thereof | |
| CN106174067A (en) | The Babalus bubalis L. jerky and preparation method thereof that disappears moisturized by a kind of green soyabeans | |
| CN107410944A (en) | A kind of grass carp of oolong tea flavor is dry and preparation method thereof | |
| CN106174060A (en) | A kind of Radix et Caulis Opuntiae Dillenii stomach invigorating spleen reinforcing dried beef and preparation method thereof | |
| CN106261882A (en) | A kind of stew in soy sauce duck meat and preparation method thereof | |
| CN105942235A (en) | Appetite promoting and liquid engendering cumquat beef jerky and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161207 |