CN106174069A - A kind of wine fermented with osmanthus flower spleen invigorating qi-restoratives dried beef and preparation method thereof - Google Patents
A kind of wine fermented with osmanthus flower spleen invigorating qi-restoratives dried beef and preparation method thereof Download PDFInfo
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- CN106174069A CN106174069A CN201610553369.4A CN201610553369A CN106174069A CN 106174069 A CN106174069 A CN 106174069A CN 201610553369 A CN201610553369 A CN 201610553369A CN 106174069 A CN106174069 A CN 106174069A
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- 235000019082 Osmanthus Nutrition 0.000 title claims abstract description 23
- 241000333181 Osmanthus Species 0.000 title claims abstract description 23
- 210000000952 spleen Anatomy 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 11
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 9
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 9
- 239000003549 soybean oil Substances 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 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
- 108090000526 Papain Proteins 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
- 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
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 6
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 6
- 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 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 5
- 239000001110 calcium chloride Substances 0.000 claims abstract description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 5
- 239000010135 fructus aurantii immaturus Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 235000021110 pickles Nutrition 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
- 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
- 239000003755 preservative agent Substances 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 239000011575 calcium Substances 0.000 claims description 3
- 229910052791 calcium Inorganic materials 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 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
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 2
- 239000000460 chlorine Substances 0.000 claims description 2
- 229910052801 chlorine Inorganic materials 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000002304 perfume Substances 0.000 abstract description 3
- 239000000600 sorbitol Substances 0.000 abstract description 3
- 235000013599 spices Nutrition 0.000 abstract description 3
- 241000234314 Zingiber Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- -1 heterocyclic amine Chemical class 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 244000202052 Poncirus trifoliata Species 0.000 description 2
- 235000000404 Poncirus trifoliata Nutrition 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000009835 boiling Methods 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
- 235000013305 food Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- PHIQHXFUZVPYII-ZCFIWIBFSA-N (R)-carnitine Chemical compound C[N+](C)(C)C[C@H](O)CC([O-])=O PHIQHXFUZVPYII-ZCFIWIBFSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 101100394230 Caenorhabditis elegans ham-1 gene Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
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- 102000004190 Enzymes Human genes 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 101100045395 Mus musculus Tap1 gene Proteins 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 238000010521 absorption reaction Methods 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
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036449 good health Effects 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
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 210000000496 pancreas Anatomy 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
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of wine fermented with osmanthus flower spleen invigorating qi-restoratives dried beef and preparation method thereof, it it is to be prepared from the following raw materials in parts by weight: lyophilizing meat of ham 12, wine fermented with osmanthus flower 34, salt down sweet potato stems 23, soybean oil 0.5 1, Folium Perillae 0.5 1, Fructus Aurantii Immaturus 0.5 1, Fructus Rosae Laevigatae 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.The present invention sweet potato stems that will salt down is cut into chunks, and puts into wine fermented with osmanthus flower and soaks, mixes chopping with lyophilizing meat of ham, stir-fry in placing into the soybean oil of burn-out after pulling out, delicious flavour, the fresh perfume (or spice) of increase beef, wine fermented with osmanthus flower spleen invigorating qi-restoratives.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of wine fermented with osmanthus flower spleen invigorating qi-restoratives 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 wine fermented with osmanthus flower spleen invigorating qi-restoratives dried beef and
Preparation method.
The present invention is achieved by the following technical solutions:
A kind of wine fermented with osmanthus flower spleen invigorating qi-restoratives dried beef, is to be prepared from the following raw materials in parts by weight: lyophilizing meat of ham 1-2, wine fermented with osmanthus flower 3-4,
Salt down sweet potato stems 2-3, soybean oil 0.5-1, Folium Perillae 0.5-1, Fructus Aurantii Immaturus 0.5-1, Fructus Rosae Laevigatae 0.5-1, beef 100-110, Fructus Chaenomelis egg
White 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, different VC
Sodium 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, osmanthus
Skin 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 wine fermented with osmanthus flower spleen invigorating qi-restoratives dried beef, comprises the following steps: (1) is by Folium Perillae, trifoliate orange
Real, Fructus Rosae Laevigatae mixing adds water infusion 20-30 minute of 5-6 times, filters to obtain medicinal liquid；
(2) sweet potato stems that will salt down is cut into chunks, and puts into wine fermented with osmanthus flower and soaks 1-2 hour, mixes chopping with lyophilizing meat of ham after pulling out, then
The soybean oil putting into burn-out stir-fries 7-8 minute, then dries grinds；
(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 sweet potato stems that will salt down is cut into chunks, put into wine fermented with osmanthus flower and soak, fiery with lyophilizing after pulling out
Das Beinfleisch mixing chopping, stir-fries in placing into the soybean oil of burn-out, delicious flavour, the fresh perfume (or spice) of increase beef, wine fermented with osmanthus flower spleen invigorating qi-restoratives,
Good health care effect;Pickle in beef is placed on pickling liquid, pickle Tong Bu with tenderization, complete the preliminary tenderization of beef, at 50-60 DEG C
Pickle under environment, owing to papain is the highest in 50-60 degree activity, improve specific retention and the matter structure of dried beef, make tenderization imitate
Fruit is optimal, and finished product is delicate；Being injected in beef by Sucus Zingberis with syringe, Sucus Zingberis has flavour enhancing, tenderization, removes raw meat, goes to have a strong smell, increase meat
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 cattle
In meat, 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；Boiling together with auxiliary and condiment, regulate dried beef taste, fragrance 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 oxidation resistance, energy
The effectively generation of heterocyclic amine in suppression dried beef, additionally Pericarpium Citri Reticulatae has distinctive armaticity flavor property, can improve dried beef
Local flavor；First put into far infrared oven to bake, then microwave drying, while keeping the original local flavor of dried beef, substantially reduce dry
The dry time.
Detailed description of the invention
A kind of wine fermented with osmanthus flower spleen invigorating qi-restoratives dried beef, is to be prepared from the following raw materials in parts by weight: lyophilizing meat of ham 1, wine fermented with osmanthus flower 3,
Salt down sweet potato stems 2, soybean oil 0.5, Folium Perillae 0.5, Fructus Aurantii Immaturus 0.5, Fructus Rosae Laevigatae 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 wine fermented with osmanthus flower spleen invigorating qi-restoratives dried beef, comprises the following steps: (1) is by Folium Perillae, trifoliate orange
Real, Fructus Rosae Laevigatae mixing adds the water infusion 20 minutes of 5 times, filters to obtain medicinal liquid；
(2) sweet potato stems that will salt down is cut into chunks, and puts into wine fermented with osmanthus flower and soaks 1 hour, mixes chopping with lyophilizing meat of ham, then put after pulling out
Stir-fry in entering the soybean oil of burn-out 7 minutes, then dry grinds；
(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 wine fermented with osmanthus flower spleen invigorating qi-restoratives dried beef, it is characterised in that be to be prepared from the following raw materials in parts by weight: lyophilizing meat of ham 1-
2, wine fermented with osmanthus flower 3-4, the sweet potato stems 2-3 that salts down, soybean oil 0.5-1, Folium Perillae 0.5-1, Fructus Aurantii Immaturus 0.5-1, Fructus Rosae Laevigatae 0.5-1, beef
100-110, papain 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 wine fermented with osmanthus flower spleen invigorating qi-restoratives dried beef the most according to claim 1, it is characterised in that include with
Lower step: Folium Perillae, Fructus Aurantii Immaturus, Fructus Rosae Laevigatae mixing are added water infusion 20-30 minute of 5-6 times by (1), filter to obtain medicinal liquid；
(2) sweet potato stems that will salt down is cut into chunks, and puts into wine fermented with osmanthus flower and soaks 1-2 hour, mixes chopping with lyophilizing meat of ham after pulling out, then
The soybean oil putting into burn-out stir-fries 7-8 minute, then dries grinds；
(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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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610553369.4A CN106174069A (en) | 2016-07-14 | 2016-07-14 | A kind of wine fermented with osmanthus flower spleen invigorating qi-restoratives dried beef and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610553369.4A CN106174069A (en) | 2016-07-14 | 2016-07-14 | A kind of wine fermented with osmanthus flower spleen invigorating qi-restoratives dried beef and preparation method thereof |
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| CN106174069A true CN106174069A (en) | 2016-12-07 |
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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 |
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2016
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