CN106213221A - A kind of purple cabbage blood pressure lowering dried beef and preparation method thereof - Google Patents
A kind of purple cabbage blood pressure lowering dried beef and preparation method thereof Download PDFInfo
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- CN106213221A CN106213221A CN201610553122.2A CN201610553122A CN106213221A CN 106213221 A CN106213221 A CN 106213221A CN 201610553122 A CN201610553122 A CN 201610553122A CN 106213221 A CN106213221 A CN 106213221A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 54
- 240000007124 Brassica oleracea Species 0.000 title claims abstract description 22
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 title claims abstract description 22
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 title claims abstract description 22
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 title claims abstract description 22
- 230000036772 blood pressure Effects 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 108090000526 Papain Proteins 0.000 claims abstract description 8
- 239000004365 Protease Substances 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 229940055729 papain Drugs 0.000 claims abstract description 8
- 235000019834 papain Nutrition 0.000 claims abstract description 8
- 235000015206 pear juice 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
- 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
- 235000012813 breadcrumbs 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
- 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
- 239000008280 blood Substances 0.000 claims abstract description 5
- 210000004369 blood Anatomy 0.000 claims abstract description 5
- 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
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 235000021110 pickles Nutrition 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 10
- 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 239000000843 powder Substances 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
- 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
- 239000007921 spray Substances 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
- 235000008429 bread Nutrition 0.000 claims 1
- 239000002893 slag Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000000600 sorbitol Substances 0.000 abstract description 3
- 208000001431 Psychomotor Agitation Diseases 0.000 abstract description 2
- 206010038743 Restlessness Diseases 0.000 abstract description 2
- 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
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 5
- -1 heterocyclic amine Chemical class 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 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
- 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
- 241000283690 Bos taurus Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 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
- 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
- 238000005660 chlorination reaction Methods 0.000 description 1
- 235000013409 condiments 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
- 230000001939 inductive effect 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
- 230000005906 menstruation Effects 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
- 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
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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 Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
nullThe invention discloses a kind of purple cabbage blood pressure lowering dried beef and preparation method thereof，It it is to be prepared from the following raw materials in parts by weight: purple cabbage 23、Breadcrumbs 12、Oleum Sesami 12、Pear juice 45、Radix Salviae Miltiorrhizae 0.5 1、Burnt bent 0.5 1、The Cortex Eucommiae 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.Oleum Sesami of the present invention increases mouthfeel and the fragrance of purple cabbage, and the Chinese medicine of addition has blood circulation promoting and blood stasis dispelling, the effect of the relieving restlessness that clears away heart-fire.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of purple cabbage blood pressure lowering 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 purple cabbage blood pressure lowering dried beef and system thereof
Preparation Method.
The present invention is achieved by the following technical solutions:
A kind of purple cabbage blood pressure lowering dried beef, is to be prepared from the following raw materials in parts by weight: purple cabbage 2-3, breadcrumbs 1-2, Oleum Sesami 1-
2, pear juice 4-5, Radix Salviae Miltiorrhizae 0.5-1, burnt bent 0.5-1, Cortex Eucommiae 0.5-1, beef 100-110, papain 0.4-0.5, chlorination
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, 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, little
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 purple cabbage blood pressure lowering dried beef, comprises the following steps: (1) is by Radix Salviae Miltiorrhizae, Jiao Qu, Du
The water infusion of secondary mixing addition 5-6 times 20-30 minute, filters to obtain medicinal liquid；
(2) purple cabbage chopping is mixed with Oleum Sesami pickle 1-2 hour, add breadcrumbs and pear juice mixing pulping, spray
It is 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 purple cabbage chopping is mixed with Oleum Sesami by the present invention to pickle, add breadcrumbs and pear juice
Mixing pulping, is spray-dried to obtain powder, and Oleum Sesami increases mouthfeel and the fragrance of purple cabbage, purple cabbage can with blood pressure lowering, addition
Chinese medicine has blood circulation promoting and blood stasis dispelling, inducing menstruation to relieve menalgia, the effect of the relieving restlessness that clears away heart-fire；Pickle in beef is placed on pickling liquid, pickle same with tenderization
Step, completes the preliminary tenderization of beef, pickles under 50-60 DEG C of environment, owing to papain is the highest in 50-60 degree activity, change
The specific retention of kind dried beef and matter structure, make tenderizing effect optimal, and finished product is delicate；With syringe, Sucus Zingberis is injected in beef, Rhizoma Zingiberis Recens
Juice 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 alcohol
U.S., tumbling can make Sucus Zingberis preferably penetrate in beef, and tenderizing effect is more preferable；Again ginger slice is boiled together with beef, then wrap up in
Upper preservative film stands, and can preferably stay in beef by Sucus Zingberis, prevent Sucus Zingberis to run off in a subsequent step；With auxiliary and condiment
Boiling together, regulate dried beef taste, fragrance is pure；First fry in beef is placed on material frying machine, add Pericarpium Citri Reticulatae extracting solution and pickle, old
Skin extracting solution has good oxidation resistance, can effectively suppress the generation of heterocyclic amine in dried beef, and additionally Pericarpium Citri Reticulatae has peculiar
Armaticity flavor property, the local flavor of dried beef can be improved；First put into far infrared oven to bake, then microwave drying, keeping cattle
While the original local flavor of jerky, substantially reduce drying time.
Detailed description of the invention
A kind of purple cabbage blood pressure lowering dried beef, is to be prepared from the following raw materials in parts by weight: purple cabbage 2, breadcrumbs 1, Oleum Sesami 1,
Pear juice 4, Radix Salviae Miltiorrhizae 0.5, burnt bent 0.5, the Cortex Eucommiae 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 purple cabbage blood pressure lowering dried beef, comprises the following steps: (1) is by Radix Salviae Miltiorrhizae, Jiao Qu, Du
The water infusion of secondary mixing addition 5 times 20 minutes, filters to obtain medicinal liquid；
(2) purple cabbage chopping is mixed with Oleum Sesami pickle 1 hour, add breadcrumbs and pear juice mixing pulping, spray dried
Dry 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. a purple cabbage blood pressure lowering dried beef, it is characterised in that be to be prepared from the following raw materials in parts by weight: purple cabbage 2-3, bread
Slag 1-2, Oleum Sesami 1-2, pear juice 4-5, Radix Salviae Miltiorrhizae 0.5-1, burnt bent 0.5-1, Cortex Eucommiae 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 purple cabbage blood pressure lowering dried beef the most according to claim 1, it is characterised in that include following
Step: Radix Salviae Miltiorrhizae, Jiao Qu, Cortex Eucommiae mixing are added water infusion 20-30 minute of 5-6 times by (1), filter to obtain medicinal liquid；
(2) purple cabbage chopping is mixed with Oleum Sesami pickle 1-2 hour, add breadcrumbs and pear juice mixing pulping, spray
It is 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,.
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| CN201610553122.2A CN106213221A (en) | 2016-07-14 | 2016-07-14 | A kind of purple cabbage blood pressure lowering dried beef and preparation method thereof |
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| CN107410897A (en) * | 2017-03-25 | 2017-12-01 | 周红 | A kind of spicy dried beef slices of nutrition and health care |
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| CN106616443A (en) * | 2016-12-30 | 2017-05-10 | 安徽省家乡食品集团有限公司 | Fragrant spiced beef preparation method |
| CN107410897A (en) * | 2017-03-25 | 2017-12-01 | 周红 | A kind of spicy dried beef slices of nutrition and health care |
| CN107410927A (en) * | 2017-08-10 | 2017-12-01 | 董莉 | A kind of dried beef of hypotensive and preparation method thereof |
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Application publication date: 20161214 |