CN106174070A - A kind of mushroom flavor dried beef and preparation method thereof - Google Patents
A kind of mushroom flavor dried beef and preparation method thereof Download PDFInfo
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- CN106174070A CN106174070A CN201610553379.8A CN201610553379A CN106174070A CN 106174070 A CN106174070 A CN 106174070A CN 201610553379 A CN201610553379 A CN 201610553379A CN 106174070 A CN106174070 A CN 106174070A
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- pericarpium citri
- citri reticulatae
- green tea
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 11
- 235000019634 flavors Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 244000269722 Thea sinensis Species 0.000 claims abstract description 21
- 235000009569 green tea Nutrition 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 17
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 8
- 235000001715 Lentinula edodes Nutrition 0.000 claims abstract description 8
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 7
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- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
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- 210000000582 semen Anatomy 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 24
- 238000009938 salting Methods 0.000 claims description 21
- 238000005554 pickling Methods 0.000 claims description 15
- 235000013372 meat Nutrition 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims description 10
- 238000000605 extraction Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 4
- 208000010392 Bone Fractures Diseases 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 3
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- 210000002435 tendon Anatomy 0.000 claims description 3
- 241000283690 Bos taurus Species 0.000 claims description 2
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- 201000011510 cancer Diseases 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
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- -1 heterocyclic amine Chemical class 0.000 description 6
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- 241000251468 Actinopterygii Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 1
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- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000015179 biltong Nutrition 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 description 1
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- 238000001035 drying Methods 0.000 description 1
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- 210000004907 gland Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
- 229940025878 hesperidin Drugs 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 210000005075 mammary gland Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 235000013622 meat product Nutrition 0.000 description 1
- 231100000219 mutagenic Toxicity 0.000 description 1
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- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- MRIAQLRQZPPODS-UHFFFAOYSA-N nobiletin Chemical compound C1=C(OC)C(OC)=CC=C1C1=CC(=O)C2=C(OC)C(OC)=C(OC)C(OC)=C2O1 MRIAQLRQZPPODS-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition 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
- 239000002304 perfume Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
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- 150000003254 radicals Chemical class 0.000 description 1
- 210000000664 rectum Anatomy 0.000 description 1
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- 210000002784 stomach Anatomy 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 mushroom flavor dried beef, be prepared by the raw materials in: beef 250 300, yellow peach 45, Lentinus Edodes 78, Fructus Luffae 67, Cortex Moutan 0.3 0.5, the Radix Angelicae Dahuricae 0.4 0.6, Semen Astragali Complanati 0.5 0.7, Sal 56, white sugar 45, Sucus Zingberis 23, Bulbus Allii juice 23, Fructus Piperis powder 34, green tea powder 11 12, dry Pericarpium Citri Reticulatae is appropriate, water is appropriate.Effect that the Chinese herbal medicine such as the adjuvants such as the Lentinus Edodes that the present invention uses have the function of slow down aging, cancer-resisting, blood pressure lowering, the Radix Angelicae Dahuricae of employing have expelling wind and cold, invigorate blood circulation.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of mushroom flavor dried beef and preparation method thereof.
Background technology
Dried beef is half biltong that is a kind of with the beef through slight salting and seasoning as raw material, that supported by drying process
Goods, have a very delicious taste, and are liked by broad masses.But, in its production process, often pollute with Salmonella typhimurium as generation
The intestinal of table；In its finished product, containing substantial amounts of heterocyclic amine, heterocyclic amine is that one is cooked in meat products with the appearance of ng/g rank again
Heterocyclic aromatic substance carcinogenic, mutagenic.1977, Japanese Scientists was sent out for the first time in burned beef and the flesh of fish
Existing heterocyclic amine, hereafter, in cooking process, harmful substance is formed and has obtained the research in terms of Health Impact extensively
Pay close attention to.In diet processes, Salmonella typhimurium, the absorption of heterocyclic amine can increase and include rectum, stomach, lung, pancreas, mammary gland and front
The risk of row gland position canceration.
Modern study is it was demonstrated that tea polyphenols has excellent Antimicrobial preservative ability；Pericarpium Citri Reticulatae is rich in antioxidation class polyphenol substance
And the material such as Hesperidin, naringin, Nobiletin, Pericarpium Citri tangerinae element, functional polysaccharide, Pericarpium Citri Reticulatae also has lipid peroxidation inhibition and removing
Free Radical.Tea polyphenols, Pericarpium Citri Reticulatae water extract are applied in the course of processing of dried beef by the present invention, to Salmonella, heterocycle
Amine has well suppression, scavenging action.
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 mushroom flavor dried beef and preparation side thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of mushroom flavor dried beef, is prepared by the raw materials in:
Beef 250-300, yellow peach 4-5, Lentinus Edodes 7-8, Fructus Luffae 6-7, Cortex Moutan 0.3-0.5, Radix Angelicae Dahuricae 0.4-0.6, Semen Astragali Complanati 0.5-
0.7, Sal 5-6, white sugar 4-5, Sucus Zingberis 2-3, Bulbus Allii juice 2-3, Fructus Piperis powder 3-4, green tea powder 11-12, dry Pericarpium Citri Reticulatae is appropriate, water is appropriate.
The preparation method of described a kind of mushroom flavor dried beef, comprises the following steps:
(1) beef is repaiied fat, tendon, sarolemma, broken bone, is cut into the cube meat of 0.5-1kg weight, uses circulating water flushing 10-12h,
Drain standby；By the cube meat drained as the 60-80min that precooks in boiling water, pull cube meat cooling out, decoction is filtered standby；By meat
Block is cut into the fritter that 0.5cm is thick after cooling completely；
(2) being carried 2-3 time by green tea powder water, each water amount of carrying is 5-6 times of green tea powder, and merging filtrate obtains green tea water extract；By cattle
After cube meat mixes with green tea water extract and mixes thoroughly, salting down as carrying out one under the conditions of 2 DEG C, salting period is 4h；
(3) by Cortex Moutan, the Radix Angelicae Dahuricae, Semen Astragali Complanati mixing, adding 8-10 times of water, slow fire boils 30-35min, filters, obtains herb liquid；Will
Yellow peach, Lentinus Edodes, Fructus Luffae mix, and add herb liquid making beating, and gained serosity is placed in pot, adds step (1) gained steamed beef soup, boils
Boiling, then pour Sal, white sugar, Sucus Zingberis, Bulbus Allii juice, Fructus Piperis powder into, after continuing to boil, obtain seasoning pickling liquid；Beef clod after salting down one
Mixing with seasoning pickling liquid after mixing thoroughly, carry out two and salt down under the conditions of being placed in 2 DEG C, salting period is 16h；
(4), after the beef clod after salting down two drains away the water, it is placed in baking box at a temperature of 100 DEG C and carries out pre-baking, during pre-baking
Between be 80-100s；
(5) dry Pericarpium Citri Reticulatae is crossed after crushed 60 mesh sieves, then the ethanol water that the volume fraction with 5-6 times is 10% mixes, 50
Extract supersound extraction 5min after 30min under DEG C water bath condition, place into extraction 30min under 50 DEG C of water bath condition, obtain Pericarpium Citri Reticulatae and extract
Liquid；Gained Pericarpium Citri Reticulatae extracting solution dilute is become mass concentration is 160mg/mL Pericarpium Citri Reticulatae pickling liquid；By the beef clod after pre-baking
Being placed in Pericarpium Citri Reticulatae pickling liquid and carry out three under the conditions of 2 DEG C and salt down, salting period is 4h；
(6), after the beef clod after salting down three drains away the water, it is placed in baking box at a temperature of 50 DEG C and carries out secondary baking, cooking time
For 5-6h；Discharging, sterilizes, cools down, subpackage, to obtain final product.
The invention have the advantage that
Beef is carried out three times pickling by the present invention, twice baking processes, and carries out one with green tea water extract and salts down 4h, in green tea water extract
Rich in tea polyphenols, tea polyphenols is added in the preparation process of dried beef as natural bacteriostatic agent, to the Salmonella in dried beef
Bacterium has good inhibiting effect；Carry out two with seasoning pickling liquid to salt down 16h, seasoning pickling liquid also added various nutrient elements,
Not only make beef clod the most tasty, also make dried beef more nutrition, more keep healthy；Two salt down after beef clod is carried out pre-baking, can
Well to pin seasoning pickling liquid, the taste being unlikely to make dried beef surface three salt down when is thin out；Pickle with Pericarpium Citri Reticulatae
Liquid carries out three and salts down 4h, and Pericarpium Citri Reticulatae extract has good oxidation resistance, can effectively suppress the generation of heterocyclic amine；Dried beef is carried out
Using low temperature baking during secondary baking, the dried beef obtained looks good, smell good and taste good, green health；Additionally, the Lentinus Edodes that the present invention uses
Have the function of slow down aging, cancer-resisting, blood pressure lowering Deng adjuvant, the Chinese herbal medicine such as Radix Angelicae Dahuricae of employing has expelling wind and cold, invigorates blood circulation
Effect.
Detailed description of the invention
A kind of mushroom flavor dried beef, is prepared by the raw materials in:
Beef 250, yellow peach 4, Lentinus Edodes 7, Fructus Luffae 6, Cortex Moutan 0.3, the Radix Angelicae Dahuricae 0.4, Semen Astragali Complanati 0.5, Sal 5, white sugar 4, Sucus Zingberis 2,
Bulbus Allii juice 2, Fructus Piperis powder 3, green tea powder 11, dry Pericarpium Citri Reticulatae is appropriate, water is appropriate.
The preparation method of described a kind of mushroom flavor dried beef, comprises the following steps:
(1) beef is repaiied fat, tendon, sarolemma, broken bone, be cut into the cube meat of 0.5kg weight, use circulating water flushing 10h, drain standby
With；By the cube meat drained as the 60min that precooks in boiling water, pull cube meat cooling out, decoction is filtered standby；Cool completely rear cutout by cube meat
Become fritter thick for 0.5cm；
(2) being carried 2 times by green tea powder water, each water amount of carrying is 5 times of green tea powder, and merging filtrate obtains green tea water extract；By beef clod
Mixing with green tea water extract after mixing thoroughly, salt down as carrying out one under the conditions of 2 DEG C, salting period is 4h；
(3) by Cortex Moutan, the Radix Angelicae Dahuricae, Semen Astragali Complanati mixing, adding 8 times of water, slow fire boils 30min, filters, obtains herb liquid；By yellow peach, perfume (or spice)
Mushroom, Fructus Luffae mixing, add herb liquid making beating, and gained serosity is placed in pot, adds step (1) gained steamed beef soup, boils, then pour into
Sal, white sugar, Sucus Zingberis, Bulbus Allii juice, Fructus Piperis powder, after continuing to boil, obtain seasoning pickling liquid；Beef clod after salting down one is pickled with seasoning
After liquid mixing is mixed thoroughly, carrying out two and salt down under the conditions of being placed in 2 DEG C, salting period is 16h；
(4), after the beef clod after salting down two drains away the water, it is placed in baking box at a temperature of 100 DEG C and carries out pre-baking, during pre-baking
Between be 80s；
(5) dry Pericarpium Citri Reticulatae is crossed after crushed 60 mesh sieves, then the ethanol water that the volume fraction with 5 times is 10% mixes, at 50 DEG C
Extract supersound extraction 5min after 30min under water bath condition, place into extraction 30min under 50 DEG C of water bath condition, obtain Pericarpium Citri Reticulatae extracting solution；
Gained Pericarpium Citri Reticulatae extracting solution dilute is become mass concentration is 160mg/mL Pericarpium Citri Reticulatae pickling liquid；Beef clod after pre-baking is placed in
Carrying out three in Pericarpium Citri Reticulatae pickling liquid under the conditions of 2 DEG C to salt down, salting period is 4h；
(6), after the beef clod after salting down three drains away the water, it is placed in baking box at a temperature of 50 DEG C and carries out secondary baking, cooking time
For 5h；Discharging, sterilizes, cools down, subpackage, to obtain final product.
Claims (2)
1. a mushroom flavor dried beef, it is characterised in that be prepared by the raw materials in:
Beef 250-300, yellow peach 4-5, Lentinus Edodes 7-8, Fructus Luffae 6-7, Cortex Moutan 0.3-0.5, Radix Angelicae Dahuricae 0.4-0.6, Semen Astragali Complanati 0.5-
0.7, Sal 5-6, white sugar 4-5, Sucus Zingberis 2-3, Bulbus Allii juice 2-3, Fructus Piperis powder 3-4, green tea powder 11-12, dry Pericarpium Citri Reticulatae is appropriate, water is appropriate.
The preparation method of a kind of mushroom flavor dried beef the most according to claim 1, it is characterised in that comprise the following steps:
(1) beef is repaiied fat, tendon, sarolemma, broken bone, is cut into the cube meat of 0.5-1kg weight, uses circulating water flushing 10-12h,
Drain standby；By the cube meat drained as the 60-80min that precooks in boiling water, pull cube meat cooling out, decoction is filtered standby；By meat
Block is cut into the fritter that 0.5cm is thick after cooling completely；
(2) being carried 2-3 time by green tea powder water, each water amount of carrying is 5-6 times of green tea powder, and merging filtrate obtains green tea water extract；By cattle
After cube meat mixes with green tea water extract and mixes thoroughly, salting down as carrying out one under the conditions of 2 DEG C, salting period is 4h；
(3) by Cortex Moutan, the Radix Angelicae Dahuricae, Semen Astragali Complanati mixing, adding 8-10 times of water, slow fire boils 30-35min, filters, obtains herb liquid；Will
Yellow peach, Lentinus Edodes, Fructus Luffae mix, and add herb liquid making beating, and gained serosity is placed in pot, adds step (1) gained steamed beef soup, boils
Boiling, then pour Sal, white sugar, Sucus Zingberis, Bulbus Allii juice, Fructus Piperis powder into, after continuing to boil, obtain seasoning pickling liquid；Beef clod after salting down one
Mixing with seasoning pickling liquid after mixing thoroughly, carry out two and salt down under the conditions of being placed in 2 DEG C, salting period is 16h；
(4), after the beef clod after salting down two drains away the water, it is placed in baking box at a temperature of 100 DEG C and carries out pre-baking, during pre-baking
Between be 80-100s；
(5) dry Pericarpium Citri Reticulatae is crossed after crushed 60 mesh sieves, then the ethanol water that the volume fraction with 5-6 times is 10% mixes, 50
Extract supersound extraction 5min after 30min under DEG C water bath condition, place into extraction 30min under 50 DEG C of water bath condition, obtain Pericarpium Citri Reticulatae and extract
Liquid；Gained Pericarpium Citri Reticulatae extracting solution dilute is become mass concentration is 160mg/mL Pericarpium Citri Reticulatae pickling liquid；By the beef clod after pre-baking
Being placed in Pericarpium Citri Reticulatae pickling liquid and carry out three under the conditions of 2 DEG C and salt down, salting period is 4h；
(6), after the beef clod after salting down three drains away the water, it is placed in baking box at a temperature of 50 DEG C and carries out secondary baking, cooking time
For 5-6h；Discharging, sterilizes, cools down, subpackage, to obtain final product.
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| CN201610553379.8A CN106174070A (en) | 2016-07-14 | 2016-07-14 | A kind of mushroom flavor dried beef and preparation method thereof |
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| CN106174070A true CN106174070A (en) | 2016-12-07 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107019162A (en) * | 2017-04-28 | 2017-08-08 | 合肥绿益食品有限公司 | Baked dried beef of paste flavor Yan of instant bagged and preparation method thereof |
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|---|---|---|---|---|
| CN101731642A (en) * | 2010-01-04 | 2010-06-16 | 成都市翻鑫家科技有限公司 | Process for preparing dried beef by dehydrating and salting |
| 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 |
| CN104687068A (en) * | 2015-02-06 | 2015-06-10 | 新晃小肥牛食品有限公司 | Instant spiced shredded beef food |
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2016
- 2016-07-14 CN CN201610553379.8A patent/CN106174070A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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