CN106213232A - A kind of tea Flavor dried yak beef and preparation method thereof - Google Patents
A kind of tea Flavor dried yak beef and preparation method thereof Download PDFInfo
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- CN106213232A CN106213232A CN201610603138.XA CN201610603138A CN106213232A CN 106213232 A CN106213232 A CN 106213232A CN 201610603138 A CN201610603138 A CN 201610603138A CN 106213232 A CN106213232 A CN 106213232A
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Classifications
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- 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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a kind of tea Flavor dried yak beef, and it is made up of following raw material: fresh Carnis Bovis grunniens, anise, Fructus Foeniculi, Ramulus Cinnamomi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Semen Myristicae, Folium Et Cacumen Murrayae, Pericarpium Zanthoxyli, black tea, cider, soy sauce, white sugar.Invention additionally discloses the preparation method of described tea Flavor dried yak beef, including stripping and slicing, pickle, boiling, the step such as baking.The tea Flavor dried yak beef of the present invention has merged tea perfume and flower fragrance flavor, can go greasy, aid digestion, and add plurality of Chinese composition, have regulating qi-flowing for harmonizing stomach, damp eliminating is reduced phlegm, YIN nourishing and the production of body fluid promoting, appetizing help food etc. a little, the preparation method of the present invention is simple, with low cost, flavor taste is unique, is a kind of collection green health, comprehensive nutrition, convenient novel leisure food.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of tea Flavor dried yak beef and preparation method thereof.
Background technology
Jerked beef is a kind of meat product with national characters and region feature in the pastoral areas such as northwest.The wherein meat of yak
Matter is fresh and tender, low fat high protein, the most nutritious, and fresh perfume (or spice) is good to eat.With fresh yak meat as raw material, the yak processed
Dried beef had both maintained the local flavor of beef, can deposit for a long time again and never degenerate, and taste giving off a strong fragrance is delicious, the most popular to people.
At present the processing technique of tradition dried yak beef includes selecting meat, soaks, splits, boils halogen, cutting, fried, spice, sterilization
Etc. step, easily make Carnis Bovis grunniens be heated by fried mode uneven, thus damage the fiber of Carnis Bovis grunniens so that it is being difficult to slag,
Entrance is too hard, and the dried yak beef oil content of fried production is too much, is unfavorable for digestion.Conventional preparation techniques processing is utilized to obtain
Dried yak beef coarse mouthfeel, it is difficult to digestion, local flavor is general, and fried processing mode does not meets modern people and pursues green to food
The theory that color is healthy.
, there is the beef product of many unique flavors, wherein on the market in the mouthfeel demand different in order to cater to modern people
The dried beef of tea smell adds Folium Camelliae sinensis adding man-hour, has the advantages such as greasy, aid digestion, lipid-lowering weight-reducing, receives greatly once release
Welcome, it can be seen that, modern people not only pursue local flavor and mouthfeel in terms of little fertile leisure food, more note its health-care effect,
So, collection green health, comprehensive nutrition, leisure are convenient to dried yak beef integrally and have wide market prospect.
Summary of the invention
It is contemplated that a kind of tea Flavor dried yak beef of invention, it is fragrant that the tea Flavor dried yak beef of the present invention has merged tea
And flower fragrance flavor, can go greasy, aid digestion, be also added with plurality of Chinese composition and improve its health care, be that a kind of collection green is protected
Strong, comprehensive nutrition, convenient novel leisure food, applicable various people taste for a long time.
For achieving the above object, technical scheme is as follows:
A kind of tea Flavor dried yak beef, is made up of the raw material of following weight portion: fresh Carnis Bovis grunniens 500-1200 part, anistree 5-15
Part, Fructus Foeniculi 5-10 part, Ramulus Cinnamomi 6-12 part, Pericarpium Citri Reticulatae 5-20 part, Radix Glycyrrhizae 10-25 part, Semen Myristicae 3-10 part, Folium Et Cacumen Murrayae 8-22 part, Pericarpium Zanthoxyli
8-25 part, black tea 50-90 part, cider 35-60 part, soy sauce 50-100 part, white sugar 20-45 part.
Preferably, it is made up of the raw material of following weight portion:
Fresh Carnis Bovis grunniens 700-900 part, anistree 8-10 part, Fructus Foeniculi 6-8 part, Ramulus Cinnamomi 8-10 part, Pericarpium Citri Reticulatae 10-15 part, Radix Glycyrrhizae 15-20
Part, Semen Myristicae 6-8 part, Folium Et Cacumen Murrayae 12-18 part, Pericarpium Zanthoxyli 15-20 part, black tea 60-75 part, cider 40-50 part, soy sauce 65-80
Part, white sugar 28-35 part.
The preparation method of described tea Flavor dried yak beef comprises the following steps:
(1) stripping and slicing: weigh fresh Carnis Bovis grunniens by weight, removes its surface fat, tendon and connective tissue, cleans, is cut into 3-8cm
Long Yak Beef Stick；
(2) pickle: weigh by weight anise, Fructus Foeniculi, Ramulus Cinnamomi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Semen Myristicae, Folium Et Cacumen Murrayae, Pericarpium Zanthoxyli, soy sauce, white sugar with
Yak Beef Stick mix homogeneously, pickles 10-72h, every 3-8h and stirs once；
(3) boiling: described step (2) is pickled complete Yak Beef Stick and pot put into by cider, add the water of 1-2 times amount,
Big fire turns little fire after boiling and simmers 30-60min；
(4) baking: black tea grinds composition, crosses 100-250 mesh sieve, then by its yak complete with boiling in described step (3)
Beef bar mix homogeneously, puts into oven for baking, to obtain final product.
The baking temperature of described step (3) is 180-220 DEG C, and baking time is 5-20min.
In described step (3), the dried yak beef water content after baking is 15-25%.
Source and effect of adding Chinese medicine in the tea smell dried yak beef of the present invention are as follows:
Anise, Latin entitled Illicium verum Hook.f., calls Fructus Anisi Stellati, Fructus Anisi Stellati etc., Illicium.Dispel the wind reason
Function in gas, stomach function regulating tune, for invasion by pathogenic cold vomiting, abdominal part cold type of pain, stomach feeling of distension and oppression etc..
Fructus Foeniculi, Latin entitled Foeniculum vulgare, another name bosom perfume, fragrant silk dish etc., Foeniculum.Warm in nature, acrid in the mouth.Can
Warming the liver kidney, warming the stomach gas, scattered plug knot, dispersing cold for relieving pain, regulating qi-flowing for harmonizing stomach, to suffer from abdominal pain for colic of cold type, the testis swelling and hanging down of either of the testes, dysmenorrhes, few abdomen is cold
Bitterly, abdominal distention, the disease such as lack of appetite and vomiting.
Ramulus Cinnamomi, formal name used at school is Cinnamomum cassia Presl, has another name called beautiful osmanthus, Cortex cinnamomi japonici (Ramulus Cinnamomi) etc., Cinnamomum.Warm in nature, acrid in the mouth.Tool
There are diaphoresis expelling pathogenic factors from muscles, warming the meridian and promoting blood circulation, supporing yang activating QI, effect of dispersing cold for relieving pain, main air pain of dampness syndrome, cold syndrome of the stomach stomachache, amenorrhea, dysmenorrhea, wind
Pain of dampness syndrome, shoulder arm podomere cold type of pain etc..
Pericarpium Citri Reticulatae, for rutaceae orange and the mature peel of variety thereof.Warm in nature, acrid in the mouth, hardship.Can regulating qi-flowing for strengthening spleen, in tune, dry
Wet, reduce phlegm.Cure mainly distension and fullness in the abdomen or pain, the dyspepsia of stagnation of QI in spleen and stomach, the abdominal distention uncomfortable in chest in turbid damp resistance, indigestion and loss of appetite loose stool,
Phlegm-damp stops up the symptoms such as the cough and asthma of lung, fullness in the epigastrium and chest, lack of appetite and vomiting, cough with copious phlegm.
Semen Myristicae, another name flesh fruit, semen myristicae, character used in proper names and in rendering some foreign names arrest Le, Fructus Amomi Rotundus, top meat etc., Nutmeg.Warm in nature, acrid in the mouth, hardship.Can warming middle-JIAO
Astringing intestine to stop diarrhea, circulation of qi promoting helps digestion, and for diarrhea of deficiency type, cold-dysentery, abdominal distention, lack of appetite vomiting, dyspepsia does not disappears.
Folium Et Cacumen Murrayae, Latin entitled Murraya exotica L., have another name called MANSHANXIANG, Murraya paniculata (L.) Jack., five inner perfume (or spice) etc., Folium Et Cacumen Murrayae
Belong to.Acrid in the mouth, micro-hardship, property is wet.There is the effect such as promoting the circulation of QI to relieve pain, promoting blood circulation to remove blood stasis, can be used for rheumatic arthritis, gastric ulcer, traumatic injury
Damage, lumbago and skelalgia, toothache, painful and swollen testis, hemorrhoid etc..
Pericarpium Zanthoxyli, Latin entitled Zanthoxylum bungeanum Maxim., another name, big green pepper, Pericarpium Zanthoxyli, another name for Sichuan Province green pepper, Fructus Zanthoxyli,
Pericarpium Zanthoxyli etc., Zanthoxylum.Warming spleen and stomach for dispelling cold, has dehumidifying, pain relieving, parasite killing, solves the effects such as fish raw meat poison, can control food stagnation and stop drink, Xin Fuleng
Bitterly, vomiting, oh, and cough with dyspnea, anemofrigid-damp arthralgia, have loose bowels, dysentery, colic, toothache, ascariasis, enterobiasis, pudendal pruritus, skin ulcer scabies etc..
Radix Glycyrrhizae, Latin entitled Glycyrrhiza uralensis Fisch, calls Herba Hedyotis cantonensis root, Radix Glycyrrhizae, Radix Glycyrrhizae, crow
La Er Radix Glycyrrhizae etc., Glycyrrhiza.Sweet in the mouth, property is put down.There is the effects such as QI invigorating invigorating middle warmer, relieving spasm to stop pain, nourishing the lung to arrest cough, eliminating fire and detoxication.
The invention have the benefit that
(1) the tea Flavor dried yak beef of the present invention adds black tea powder and cider man-hour adding, and has merged that tea is fragrant and the fragrance of a flower
Local flavor, can go greasy, aid digestion, lipid-lowering weight-reducing, skin moistening skin care, unique flavor；The formula of the present invention is also added with plurality of Chinese
Composition, has regulating qi-flowing for harmonizing stomach, damp eliminating is reduced phlegm, YIN nourishing and the production of body fluid promoting, appetizing help food etc. a little, increases its health care；
(2) raw material of the tea Flavor dried yak beef of the present invention all uses natural food materials, and the course of processing is without chemical addition agent, and system
Preparation Method is simple, with low cost, and flavor taste is unique, is a kind of collection green health, comprehensive nutrition, convenient Novel leisure food
Product, applicable various people taste for a long time.
Detailed description of the invention
The present invention is further illustrated below by embodiment.It should be understood that embodiments of the invention are for illustrating
The present invention rather than limitation of the present invention.The simple modifications that the present invention is carried out by the essence according to the present invention broadly falls into the present invention
Claimed scope.
Embodiment 1
The tea Flavor dried yak beef of the present invention, is made up of following raw material:
Fresh Carnis Bovis grunniens 500g, anistree 5g, Fructus Foeniculi 5g, Ramulus Cinnamomi 6g, Pericarpium Citri Reticulatae 5g, Radix Glycyrrhizae 10g, Semen Myristicae 3g, Folium Et Cacumen Murrayae 8g, Pericarpium Zanthoxyli 8g,
Black tea 50g, cider 35g, soy sauce 50g, white sugar 20g.
The preparation method of described tea Flavor dried yak beef comprises the following steps:
(1) stripping and slicing: fresh Carnis Bovis grunniens is removed its surface fat, tendon and connective tissue, cleans, is cut into the Yak Beef Stick of 3cm length；
(2) pickle: by anise, Fructus Foeniculi, Ramulus Cinnamomi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Semen Myristicae, Folium Et Cacumen Murrayae, Pericarpium Zanthoxyli, soy sauce and white sugar and Carnis Bovis grunniens
Bar mix homogeneously, pickles 10h, every 3h and stirs once；
(3) boiling: described step (2) is pickled complete Yak Beef Stick and pot put into by cider, add the water of 1.5 times amount,
Big fire turns little fire after boiling and simmers 40min；
(4) baking: black tea grinds composition, crosses 100 mesh sieves, then by its Carnis Bovis grunniens complete with boiling in described step (3)
Bar mix homogeneously, puts into oven for baking, to obtain final product.
The baking temperature of described step (3) is 180 DEG C, and baking time is 20min.
In described step (3), the dried yak beef water content after baking is 15%.
Embodiment 2
The tea Flavor dried yak beef of the present invention, is made up of following raw material:
Fresh Carnis Bovis grunniens 700g, anistree 8g, Fructus Foeniculi 6g, Ramulus Cinnamomi 8g, Pericarpium Citri Reticulatae 10g, Radix Glycyrrhizae 15g, Semen Myristicae 6g, Folium Et Cacumen Murrayae 12g, Pericarpium Zanthoxyli
15g, black tea 60g, cider 40g, soy sauce 65g, white sugar 28g.
The preparation method of described tea Flavor dried yak beef comprises the following steps:
(1) stripping and slicing: fresh Carnis Bovis grunniens is removed its surface fat, tendon and connective tissue, cleans, is cut into the Yak Beef Stick of 4cm length；
(2) pickle: by anise, Fructus Foeniculi, Ramulus Cinnamomi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Semen Myristicae, Folium Et Cacumen Murrayae, Pericarpium Zanthoxyli, soy sauce and white sugar and Carnis Bovis grunniens
Bar mix homogeneously, pickles 24h, every 4h and stirs once；
(3) boiling: described step (2) is pickled complete Yak Beef Stick and pot put into by cider, adds the water of 1 times amount, greatly
Fire turns little fire after boiling and simmers 30min；
(4) baking: black tea grinds composition, crosses 150 mesh sieves, then by its Carnis Bovis grunniens complete with boiling in described step (3)
Bar mix homogeneously, puts into oven for baking, to obtain final product.
The baking temperature of described step (3) is 190 DEG C, and baking time is 16min.
In described step (3), the dried yak beef water content after baking is 18%.
Embodiment 3
The tea Flavor dried yak beef of the present invention, is made up of following raw material:
Fresh Carnis Bovis grunniens 900g, anistree 10g, Fructus Foeniculi 8g, Ramulus Cinnamomi 10g, Pericarpium Citri Reticulatae 15g, Radix Glycyrrhizae 20g, Semen Myristicae 8g, Folium Et Cacumen Murrayae 18g, Pericarpium Zanthoxyli
20g, black tea 75g, cider 50g, soy sauce 80g, white sugar 35g.
The preparation method of described tea Flavor dried yak beef comprises the following steps:
(1) stripping and slicing: fresh Carnis Bovis grunniens is removed its surface fat, tendon and connective tissue, cleans, is cut into the Yak Beef Stick of 5cm length；
(2) pickle: by anise, Fructus Foeniculi, Ramulus Cinnamomi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Semen Myristicae, Folium Et Cacumen Murrayae, Pericarpium Zanthoxyli, soy sauce and white sugar and Carnis Bovis grunniens
Bar mix homogeneously, pickles 36h, every 5h and stirs once；
(3) boiling: described step (2) is pickled complete Yak Beef Stick and pot put into by cider, add the water of 1.5 times amount,
Big fire turns little fire after boiling and simmers 50min；
(4) baking: black tea grinds composition, crosses 200 mesh sieves, then by its Carnis Bovis grunniens complete with boiling in described step (3)
Bar mix homogeneously, puts into oven for baking, to obtain final product.
The baking temperature of described step (3) is 205 DEG C, and baking time is 12min.
In described step (3), the dried yak beef water content after baking is 20%.
Embodiment 4
The tea Flavor dried yak beef of the present invention, is made up of following raw material:
Fresh Carnis Bovis grunniens 1100g, anistree 12g, Fructus Foeniculi 9g, Ramulus Cinnamomi 11g, Pericarpium Citri Reticulatae 158, Radix Glycyrrhizae 22g, Semen Myristicae 9g, Folium Et Cacumen Murrayae 20g, flower
Green pepper 22g, black tea 80g, cider 55g, soy sauce 90g, white sugar 40g.
(1) stripping and slicing: fresh Carnis Bovis grunniens is removed its surface fat, tendon and connective tissue, cleans, is cut into the yak of 6cm length
Cutlet；
(2) pickle: by anise, Fructus Foeniculi, Ramulus Cinnamomi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Semen Myristicae, Folium Et Cacumen Murrayae, Pericarpium Zanthoxyli, soy sauce and white sugar and Carnis Bovis grunniens
Bar mix homogeneously, pickles 56h, every 7h and stirs once；
(3) boiling: described step (2) is pickled complete Yak Beef Stick and pot put into by cider, adds the water of 2 times amount, greatly
Fire turns little fire after boiling and simmers 55min；
(4) baking: black tea grinds composition, crosses 250 mesh sieves, then by its Carnis Bovis grunniens complete with boiling in described step (3)
Bar mix homogeneously, puts into oven for baking, to obtain final product.
The baking temperature of described step (3) is 210 DEG C, and baking time is 10min.
In described step (3), the dried yak beef water content after baking is 22%.
Embodiment 5
The tea Flavor dried yak beef of the present invention, is made up of following raw material:
Fresh Carnis Bovis grunniens 1200g, anistree 15g, Fructus Foeniculi 10g, Ramulus Cinnamomi 12g, Pericarpium Citri Reticulatae 20g, Radix Glycyrrhizae 25g, Semen Myristicae 10g, Folium Et Cacumen Murrayae 22g,
Pericarpium Zanthoxyli 25g, black tea 90g, cider 60g, soy sauce 100g, white sugar 45g.
The preparation method of described tea Flavor dried yak beef comprises the following steps:
(1) stripping and slicing: fresh Carnis Bovis grunniens is removed its surface fat, tendon and connective tissue, cleans, is cut into the Yak Beef Stick of 8cm length；
(2) pickle: by anise, Fructus Foeniculi, Ramulus Cinnamomi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Semen Myristicae, Folium Et Cacumen Murrayae, Pericarpium Zanthoxyli, soy sauce and white sugar and Carnis Bovis grunniens
Bar mix homogeneously, pickles 72h, every 8h and stirs once；
(3) boiling: described step (2) is pickled complete Yak Beef Stick and pot put into by cider, add the water of 1.5 times amount,
Big fire turns little fire after boiling and simmers 60min；
(4) baking: black tea grinds composition, crosses 250 mesh sieves, then by its Carnis Bovis grunniens complete with boiling in described step (3)
Bar mix homogeneously, puts into oven for baking, to obtain final product.
The baking temperature of described step (3) is 220 DEG C, and baking time is 5min.
In described step (3), the dried yak beef water content after baking is 25%.
Claims (5)
1. a tea Flavor dried yak beef, it is characterised in that be made up of the raw material of following weight portion: fresh Carnis Bovis grunniens 500-1200
Part, anistree 5-15 part, Fructus Foeniculi 5-10 part, Ramulus Cinnamomi 6-12 part, Pericarpium Citri Reticulatae 5-20 part, Radix Glycyrrhizae 10-25 part, Semen Myristicae 3-10 part, Folium Et Cacumen Murrayae
8-22 part, Pericarpium Zanthoxyli 8-25 part, black tea 50-90 part, cider 35-60 part, soy sauce 50-100 part, white sugar 20-45 part.
2. tea Flavor dried yak beef as claimed in claim 1, it is characterised in that be made up of the raw material of following weight portion:
Fresh Carnis Bovis grunniens 700-900 part, anistree 8-10 part, Fructus Foeniculi 6-8 part, Ramulus Cinnamomi 8-10 part, Pericarpium Citri Reticulatae 10-15 part, Radix Glycyrrhizae 15-20
Part, Semen Myristicae 6-8 part, Folium Et Cacumen Murrayae 12-18 part, Pericarpium Zanthoxyli 15-20 part, black tea 60-75 part, cider 40-50 part, soy sauce 65-80
Part, white sugar 28-35 part.
3. the tea Flavor dried yak beef as described in any one of claim 1 or 2, it is characterised in that its preparation method includes following
Step:
(1) stripping and slicing: weigh fresh Carnis Bovis grunniens by weight, removes its surface fat, tendon and connective tissue, cleans, is cut into 3-8cm
Long Yak Beef Stick；
(2) pickle: weigh by weight anise, Fructus Foeniculi, Ramulus Cinnamomi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Semen Myristicae, Folium Et Cacumen Murrayae, Pericarpium Zanthoxyli, soy sauce, white sugar with
Yak Beef Stick mix homogeneously, pickles 10-72h, every 3-8h and stirs once；
(3) boiling: described step (2) is pickled complete Yak Beef Stick and pot put into by cider, add the water of 1-2 times amount,
Big fire turns little fire after boiling and simmers 30-60min；
(4) baking: black tea grinds composition, crosses 100-250 mesh sieve, then by its yak complete with boiling in described step (3)
Beef bar mix homogeneously, puts into oven for baking, to obtain final product.
4. tea Flavor dried yak beef as claimed in claim 3, it is characterised in that the baking temperature of described step (3) is 180-
220 DEG C, baking time is 5-20min.
5. tea Flavor dried yak beef as claimed in claim 3, it is characterised in that the Carnis Bovis grunniens after toasting in described step (3)
Dry water content is 15-25%.
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| CN106901215A (en) * | 2017-04-28 | 2017-06-30 | 合肥绿益食品有限公司 | Strawberry dried pork and preparation method thereof |
| 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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Application publication date: 20161214 |