CN106213229A - A kind of beauty treatment Flos Rosae Rugosae beef - Google Patents
A kind of beauty treatment Flos Rosae Rugosae beef Download PDFInfo
- Publication number
- CN106213229A CN106213229A CN201610600579.4A CN201610600579A CN106213229A CN 106213229 A CN106213229 A CN 106213229A CN 201610600579 A CN201610600579 A CN 201610600579A CN 106213229 A CN106213229 A CN 106213229A
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- CN
- China
- Prior art keywords
- beef
- days
- rosae rugosae
- beauty treatment
- flos rosae
- Prior art date
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- Pending
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- 235000015278 beef Nutrition 0.000 title claims abstract description 25
- 241000628997 Flos Species 0.000 title claims abstract description 21
- 230000003796 beauty Effects 0.000 title claims abstract description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 210000000582 semen Anatomy 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 108010010803 Gelatin Proteins 0.000 claims abstract description 7
- 244000113306 Monascus purpureus Species 0.000 claims abstract description 7
- 235000002322 Monascus purpureus Nutrition 0.000 claims abstract description 7
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 7
- 235000007230 Sorghum bicolor 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
- 240000006677 Vicia faba Species 0.000 claims abstract description 7
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 7
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 7
- 229920000159 gelatin Polymers 0.000 claims abstract description 7
- 239000008273 gelatin Substances 0.000 claims abstract description 7
- 235000019322 gelatine Nutrition 0.000 claims abstract description 7
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 7
- 150000004676 glycans Chemical class 0.000 claims abstract description 7
- 150000002333 glycines Chemical class 0.000 claims abstract description 7
- 229940057059 monascus purpureus 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
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 7
- 239000005017 polysaccharide Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims 1
- 235000013372 meat Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000015241 bacon Nutrition 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000004087 circulation Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 208000005171 Dysmenorrhea Diseases 0.000 description 1
- 206010013935 Dysmenorrhoea Diseases 0.000 description 1
- 208000019255 Menstrual disease Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 210000004291 uterus Anatomy 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of beauty treatment Flos Rosae Rugosae beef, it is to be prepared by the raw material of following weight parts: Bulbus Allii head 12, Spica Prunellae 46, Flos Carthami 3 5. Cortex Cinnamomi powder 0.01 0.05, salt 8 10, white sugar 36, brown sugar 25, monosodium glutamate 0.1 1, broad bean paste 13, Oleum Glycines 0.5 2, Fructus Tritici aestivi 46, Sorghum vulgare Pers. 14, Semen sojae atricolor 13, Semen Phaseoli 13, Monas cuspurpureus Went powder 0.3 0.5, beef 500 700, citric acid 0.1 0.2, pulullan polysaccharide 12, gelatin 0.3 0.5.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of beauty treatment Flos Rosae Rugosae beef.
Background technology
Butcher's meat Sal is pickled, and is again stain meat, salt meat, bacon.Butcher's meat is popular food, good butcher's meat outward appearance
Cleaning, cutter is carefully and neatly neat, and muscle is solid, and surface is without mucus, and the color and luster of tangent plane is scarlet, show condition slightly yellow.Due to delicious and tasty, again
Can preserve for a long time, thus very popular.
Meat is in curing process, and protein has a certain amount of loss.Butcher's meat is improper due to storage, and fatty tissue can be at sky
Under the effect of the factor such as gas, sunlight, there is the autoxidation of hydrolysis and unsaturated fatty acid, even become sour, cause nutrition
It is worth and reduces..
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 beauty treatment Flos Rosae Rugosae beef.
The present invention is achieved by the following technical solutions:
A kind of beauty treatment Flos Rosae Rugosae beef, it is to be prepared by the raw material of following weight parts: Bulbus Allii head 1-2, Spica Prunellae 4-6, Flos Carthami 3-5.
Cortex Cinnamomi powder 0.01-0.05, salt 8-10, white sugar 3-6, brown sugar 2-5, monosodium glutamate 0.1-1, broad bean paste 1-3, Oleum Glycines 0.5-2, Fructus Tritici aestivi
4-6, Sorghum vulgare Pers. 1-4, Semen sojae atricolor 1-3, Semen Phaseoli 1-3, Monas cuspurpureus Went powder 0.3-0.5, beef 500-700, citric acid 0.1-0.2, Pu Lu
Blue polysaccharide 1-2, gelatin 0.3-0.5.
Described a kind of beauty treatment Flos Rosae Rugosae beef, preparation method comprises the following steps:
(1) take Fructus Tritici aestivi, Sorghum vulgare Pers., Semen sojae atricolor, Semen Phaseoli the most by weight, after cleaning up, soak 8-15h, after filtration
Broken pulping, after heating boils 10-20 minute, cooling, add Monas cuspurpureus Went powder, fill altar sealing and fermenting 2-5 days, in temperature after taking-up
For 6-12 DEG C, place 2-3 days under conditions of relative humidity 80-85%, filter, obtain one time fermentation liquid standby；
(2) after Bulbus Allii head, Spica Prunellae, Flos Carthami being mixed and rub, after stirring, after mixing homogeneously with one time fermentation liquid, dress
Altar sealing and fermenting 3-5 days, filters, obtains ferment in second time liquid standby；
(3) beef uniform application salt, white sugar, brown sugar, monosodium glutamate, broad bean paste, Oleum Glycines are taken, after pickling 12-24 hour under room temperature, then with
Ferment in second time liquid mixes, and puts into slow tumbling in vacuum tumbler, then extension dries in the air 2-3 days, the most naturally hangs and dries dry 8-15 days,
Cured beef is standby；
(4) citric acid is added suitable quantity of water to stir, add pulullan polysaccharide, gelatin, stirring fully, static, add
After remaining raw material blending, obtain serosity, sprayed to cured beef surface, Quick-air-drying, to obtain final product.
The invention have the advantage that (1) present invention makes the bacon production cycle shorten, add the stability of product, operation letter
Just, cleanliness without any pollution, shelf life of products length, instant, beneficially marketing.
(2) Flos Rosae Rugosae have the strongest circulation of qi promoting, invigorate blood circulation, blood stasis dispelling, the effect of mediation internal organs.Our face described at ordinary times is bad
Or the longest speckle, menoxenia, dysmenorrhea problem etc., the most not normal with QI-blood circulation, the stasis of blood is stagnant relevant in uterus.Scented tea skin care is first-selected
Flos Rosae Rugosae, because Flos Rosae Rugosae character is gentle, even if drink everyday, there will not be side effect.Spica Prunellae clearing away heat-fire, improving eyesight, mass dissipating and swelling eliminating.
(3) the ferment in second time liquid of using of the present invention substitutes microbe leaven, not only can reach the fast and mesh of low cost that ferments
, but also can effectively suppress the effect of the smell of beef, and unique flavor simultaneously, at the beef surface-coating that fermentation is pickled,
While being not easy taint of odour so that products taste is plump flexible, anticorrosion, fresh-keeping, sterilize and extend the shelf life.
Detailed description of the invention
A kind of beauty treatment Flos Rosae Rugosae beef, it is to be prepared by the raw material of following weight parts: Bulbus Allii head 1, Spica Prunellae 4, Flos Carthami 3 Cortex Cinnamomi
Powder 0.01, salt 8, white sugar 3, brown sugar 2, monosodium glutamate 0.1, broad bean paste 1, Oleum Glycines 0.5, Fructus Tritici aestivi 4, Sorghum vulgare Pers. 1, Semen sojae atricolor 1, Semen Phaseoli 1,
Monas cuspurpureus Went powder 0.3, beef 500, citric acid 0.1, pulullan polysaccharide 1, gelatin 0.3.
Described a kind of beauty treatment Flos Rosae Rugosae beef, preparation method comprises the following steps:
(1) take Fructus Tritici aestivi, Sorghum vulgare Pers., Semen sojae atricolor, Semen Phaseoli the most by weight, after cleaning up, soak 8h, broken after filtration
Pulping, after heating boils 10 minutes, cooling, add Monas cuspurpureus Went powder, dress altar sealing and fermenting 2 days, is 6 DEG C, phase in temperature after taking-up
Place 2 days under conditions of humidity 80%, filter, obtain one time fermentation liquid standby；
(2) after Bulbus Allii head, Spica Prunellae, Flos Carthami being mixed and rub, after stirring, after mixing homogeneously with one time fermentation liquid, dress
Altar sealing and fermenting 3 days, filters, obtains ferment in second time liquid standby；
(3) beef uniform application salt, white sugar, brown sugar, monosodium glutamate, broad bean paste, Oleum Glycines are taken, after pickling 12 hours under room temperature, then with two
Secondary fermentation liquid mixes, and puts into slow tumbling in vacuum tumbler, then extension dries in the air 2 days, the most naturally hangs and dries dry 8 days, must pickle cattle
Meat is standby；
(4) citric acid is added suitable quantity of water to stir, add pulullan polysaccharide, gelatin, stirring fully, static, add
After remaining raw material blending, obtain serosity, sprayed to cured beef surface, Quick-air-drying, to obtain final product.
Claims (2)
1. a beauty treatment Flos Rosae Rugosae beef, it is characterised in that: it is to be prepared by the raw material of following weight parts: Bulbus Allii head 1-2, Spica Prunellae
4-6, Flos Carthami 3-5. Cortex Cinnamomi powder 0.01-0.05, salt 8-10, white sugar 3-6, brown sugar 2-5, monosodium glutamate 0.1-1, broad bean paste 1-3, Oleum Glycines
0.5-2, Fructus Tritici aestivi 4-6, Sorghum vulgare Pers. 1-4, Semen sojae atricolor 1-3, Semen Phaseoli 1-3, Monas cuspurpureus Went powder 0.3-0.5, beef 500-700, Fructus Citri Limoniae
Acid 0.1-0.2, pulullan polysaccharide 1-2, gelatin 0.3-0.5.
A kind of beauty treatment Flos Rosae Rugosae beef the most according to claim 1, it is characterised in that: preparation method comprises the following steps:
(1) take Fructus Tritici aestivi, Sorghum vulgare Pers., Semen sojae atricolor, Semen Phaseoli the most by weight, after cleaning up, soak 8-15h, after filtration
Broken pulping, after heating boils 10-20 minute, cooling, add Monas cuspurpureus Went powder, fill altar sealing and fermenting 2-5 days, in temperature after taking-up
For 6-12 DEG C, place 2-3 days under conditions of relative humidity 80-85%, filter, obtain one time fermentation liquid standby；
(2) after Bulbus Allii head, Spica Prunellae, Flos Carthami being mixed and rub, after stirring, after mixing homogeneously with one time fermentation liquid, dress
Altar sealing and fermenting 3-5 days, filters, obtains ferment in second time liquid standby；
(3) beef uniform application salt, white sugar, brown sugar, monosodium glutamate, broad bean paste, Oleum Glycines are taken, after pickling 12-24 hour under room temperature, then with
Ferment in second time liquid mixes, and puts into slow tumbling in vacuum tumbler, then extension dries in the air 2-3 days, the most naturally hangs and dries dry 8-15 days,
Cured beef is standby；
(4) citric acid is added suitable quantity of water to stir, add pulullan polysaccharide, gelatin, stirring fully, static, add
After remaining raw material blending, obtain serosity, sprayed to cured beef surface, Quick-air-drying, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610600579.4A CN106213229A (en) | 2016-07-28 | 2016-07-28 | A kind of beauty treatment Flos Rosae Rugosae beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610600579.4A CN106213229A (en) | 2016-07-28 | 2016-07-28 | A kind of beauty treatment Flos Rosae Rugosae beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106213229A true CN106213229A (en) | 2016-12-14 |
Family
ID=57534654
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610600579.4A Pending CN106213229A (en) | 2016-07-28 | 2016-07-28 | A kind of beauty treatment Flos Rosae Rugosae beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106213229A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495167A (en) * | 2017-08-28 | 2017-12-22 | 宁夏甏菜文化传播有限公司 | A kind of an earthen jar beef that people can be allowed to produce happy feeling |
| CN110876456A (en) * | 2019-09-23 | 2020-03-13 | 枣庄学院 | Self-heating vacuum low-temperature prepared meat and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315325A (en) * | 2013-07-17 | 2013-09-25 | 孙逊 | Spiced beef and its preparation method |
| CN103340416A (en) * | 2013-07-05 | 2013-10-09 | 成都大学 | Method for preparing fermented preserved meat by adopting grain fermentation liquor |
-
2016
- 2016-07-28 CN CN201610600579.4A patent/CN106213229A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340416A (en) * | 2013-07-05 | 2013-10-09 | 成都大学 | Method for preparing fermented preserved meat by adopting grain fermentation liquor |
| CN103315325A (en) * | 2013-07-17 | 2013-09-25 | 孙逊 | Spiced beef and its preparation method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495167A (en) * | 2017-08-28 | 2017-12-22 | 宁夏甏菜文化传播有限公司 | A kind of an earthen jar beef that people can be allowed to produce happy feeling |
| CN110876456A (en) * | 2019-09-23 | 2020-03-13 | 枣庄学院 | Self-heating vacuum low-temperature prepared meat and preparation method thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20161214 |