CN106262568A - A kind of sandwich green kernel of Matcha beef and preparation method thereof - Google Patents

Abstract

The invention discloses a matcha beef sandwich pecan nut kernel and a preparation method thereof, which is prepared from the following raw materials: matcha powder, beef, rosemary, tangerine peel, salt and pepper, pecan fruit, birch juice, chicken bone grass , Polygonatum odoratum, gorse root, acanthopanax bark, modified starch, tea polyphenols, skimmed milk powder, lemongrass, grapefruit peel, appropriate amount of rice vinegar, appropriate amount of linseed oil. The matcha beef sandwich pecan nuts prepared by the present invention is steamed with superheated steam to remove greenness and astringency, and at the same time, it is sterilized at high temperature. It also incorporates natural plant fragrances of lemon and pomelo peel to drive away peculiar smells, and at the same time relieves and eliminates irritation caused by normal food. , Vinegar soaking can also embrittle the shell, making it easier to open the shell and get the kernels; soak the nuts with matcha powder and birch sap, soften the hardness of the nuts, make it easy to cut into slices, and give the matcha a fragrant taste; cut the nuts The filling is supplemented with raw materials such as beef, pepper and salt in the middle, and contains Chinese medicine functional ingredients such as chicken bone grass and acanthopanax bark, which have the effects of nourishing yin and clearing heat, promoting blood circulation and nourishing the stomach.

Description

Pecan nuts sandwiched with matcha beef and preparation method thereof

technical field

The invention relates to the field of food technology, in particular to a matcha beef sandwich pecan nut and a preparation method thereof.

Background technique

Pecans, also known as American hickory nuts, longevity shell hickory nuts or long hickory nuts, are native to the United States and northern Mexico in the North American continent, and have now become one of the world's dry fruit tree species. Pecan is a pure wild fruit, which is a natural green food without any pollution pollution. The pecan shell is very crisp, especially easy to peel, the kernel is hypertrophic, and the meat quality is between the large walnut and the small walnut. It is rich in nutrition, and the walnut kernel can be eaten raw or fried, and can also be used to make various snacks. The oil crops. Pecan, also known as "Longevity Fruit", is rich in protein, amino acids and vitamins, and has high nutritional value. According to scientific determination, each kilogram of pecan kernels is equivalent to 5 kilograms of eggs or 9 kilograms The nutritional value of fresh milk, per 100 grams of pecan nuts can produce 670 kcal of heat, which is twice that of grain of the same weight. Strengthen the brain and reduce blood lipids. The fried and processed American pecans are crispy and delicious, with a strong aftertaste. It is a good product for tourism and leisure and a high-end gift for relatives and friends.

At present, there have been applications for invention patents on pecans, as follows:

(1) The patent application with the application publication number CN104351862A discloses a processing method of minced coconut pecan nuts, which is made of pecan nuts, minced coconut, cherry plum powder, malt syrup, white sugar, nutritional additives, salt, palm oil Etc. as raw materials, it is made by batching, removing astringency and cleaning, hanging sugar, frying, mixing, cooling and packaging.

(2) The patent application with the application publication number CN104544332A discloses a safe production process of milk-flavored pecan nuts, which includes the following steps: 1) Raw material removal: remove impurities such as mud, stone, glass, and plastic, and pick out moldy and rotten fruits ; 2) Metal detector: remove metal impurities in pecans; 3) Wrapping: adding milk-flavored seasoning solution, and wrapping treatment, the wrapping temperature is 80°C, and the wrapping time is 5 minutes; 4) Numerical control continuous drying Roasting: Programmed heating, baking temperature 115-120°C, baking time 25-30 minutes; 5) Infrared sterilization: Sterilization by infrared rays, the time is 2-3 seconds; 6) Color sorter: through the color sorter, Remove moldy and rotten fruit; 7) Nitrogen-filled packaging: Carry out nitrogen-filled automatic packaging, and control the residual oxygen content below 3%.

Although the preparation process mentioned in the above-mentioned patent application can reasonably utilize pecans to prepare convenience foods such as shelled pecan kernels, they all add food additives and sweeteners to the nuts after removing the shells. Flavoring with flavors, while the processing technology is mainly based on delicious baking or sugar-coated frying, which does not retain the original natural flavor of pecans, and the taste and flavor are single, which cannot satisfy the nutritious and leisure pecan food market. demand.

Contents of the invention

The object of the present invention is to provide a matcha beef sandwich pecan nut and a preparation method thereof in order to remedy the defects of the prior art.

The present invention is achieved through the following technical solutions:

A pecan nut sandwiched with matcha beef is made from the following raw materials in parts by weight:

Matcha powder 8-10, beef 18-20, rosemary 6-8, tangerine peel 4-6, pepper salt 4-6, pecan 230-250, birch juice 22-25, chicken bone grass 2-3, jade Bamboo 2-4, gorse root 2-3, Wujia peel 2-3, modified starch 3-5, tea polyphenols 1-2, skimmed milk powder 6-9, lemongrass 10-12, grapefruit peel 10-12, Right amount of rice vinegar and right amount of linseed oil.

The preparation method of described matcha beef sandwich pecan nuts comprises the following steps:

(1) Clean lemongrass and pomelo peels, dehydrate and dry at low temperature, crush them to 10-20 mesh, mix well, and spray an appropriate amount of mixed solution containing 0.2-0.3‰ vitamin C and 2-3% salt , spray evenly, put it in a microwave oven, dry the incense at 80-90°C, cool it down and ultra-finely pulverize it at a low temperature, add 2-3 times of rice vinegar, seal and soak for 1-2 days, and set aside;

(2) Screen the pecans, remove broken and pest-infested cores, select full-grained, large and round cores, roll and rinse, dehydrate and drain, mechanically open, and steam under superheated steam at 200-220°C for 15 -20 minutes, after cooling, add step (1) soaking vinegar solution and appropriate amount of distilled water to submerge the open fruit core, soak for 1-2 hours, boil at 1-2MPa until slightly boiled, sieve out the fruit core, dehydrate and drain, erase Chasing and knocking the kernels to crack and not break, then step-up drying at 50-80°C for 4-6 hours, shelling, and sifting out the kernels with uniform particles and no broken bits to obtain pecan kernels, which are ready for use;

(3) Mix and pulverize chicken bone grass, polygonatum polygonatum, gorse root, and Wujia skin, add an appropriate amount of rice wine to infiltrate evenly, put it in a steaming curtain, and steam under superheated steam at 160-180°C for 15-25 minutes. Quick-frozen and refrigerated at -12°C±3°C for 1-2 hours, finely ground and crushed to 60-80 mesh, mixed with 8-10 times distilled water, heated and boiled for 40-60 minutes, and then decocted at 85-95°C Ultrasonic extraction for 20-30 minutes, cooling, centrifugal filtration, vacuum freeze-drying, and freeze-drying into powder to obtain freeze-dried powder;

(4) Remove impurities, wash and cut the beef into pieces, soak in clean water until there is no blood foam, remove and dehydrate and control dryness, remove impurities and wash rosemary and tangerine peel, dry and mix them, and put them in a microwave oven for 100 Bake at -110°C to make it fragrant, let it cool down and finely grind it to 80-100 mesh, mince the beef cubes and mix them with finely ground powder, salt and pepper, beat and roll until it becomes smooth and muddy, add 1 -2% linseed oil is evenly oiled, steamed in a cage until cooked through, cooled, freeze-dried and ground into powder to obtain beef flavor powder;

(5) Mix freeze-dried powder, beef flavor powder, and tea polyphenols evenly, add 2-3 times boiling water, stir evenly, simmer until thick and smooth, add skim milk powder, modified starch, stir evenly, and homogenize under high pressure. Concentrate at 40-50°C until it becomes thick and milky to obtain beef filling;

(6) Mix matcha powder with birch sap, add 0.2-0.4‰ citric acid to the mixed slurry, stir evenly, heat to 90-95°C for 3-5 minutes, cool to room temperature and evenly spray pecan nuts, Let it stand for 30-40 minutes, put it in the oven, bake at a low temperature of 40-50°C to dry the skin, and then use a slicer to cut the middle of the nuts into long strips, and then two pieces of nuts are sandwiched and squeezed evenly Put in the beef filling, squeeze it slightly to make the two pieces of nut slices and the beef filling stick together, then spray evenly with linseed oil, put it in the oven and bake at 120-130°C until it is fragrant, and it is ready.

The advantages of the present invention are:

The matcha beef sandwich pecan nuts prepared by the present invention, the pecan nuts are processed, steamed with superheated steam to remove greenness and astringency, and at the same time high-temperature sterilization without affecting the taste of the nuts, and the lemongrass, grapefruit peels are processed and rice vinegar is mixed to prepare a liquid , dipping the open fruit core, blending the natural plant fragrance of lemon and pomelo peel, repelling the peculiar smell, and at the same time, it can relieve the elimination of the irritation caused by the warm and high-calorie food of nuts, and adjust the metabolic balance of the body. Vinegar soaking can also embrittle the fruit shell, making it easier to open the shell and take the kernels; soak the nuts with matcha powder and birch sap to soften the hardness of the nuts, making it easy to cut into slices, giving the matcha a fragrant taste; The stuffing is supplemented with raw materials such as beef, pepper and salt, and the sandwich nuts are made, which is rich in taste and flavor, and the product category is more distinctive; in addition, the sandwich stuffing contains functional ingredients of traditional Chinese medicine such as chicken bone grass and Wujiapi, which have the function of nourishing yin. The effect of clearing away heat, promoting blood circulation and nourishing the stomach is suitable for long-term consumption by all kinds of people, and provides consumers with a new concept of leisure nut food with rich taste, full flavor and health care.

detailed description

A pecan nut sandwiched with matcha beef is made from the following raw materials (catties):

Matcha powder 10, beef 20, rosemary 8, tangerine peel 6, salt and pepper 6, pecan fruit 250, birch juice 25, chicken bone grass 3, Polygonatum 4, gorse root 3, Wujia skin 3, modified starch 5 , tea polyphenols 2, skimmed milk powder 9, lemongrass 12, grapefruit peel 12, appropriate amount of rice vinegar, appropriate amount of linseed oil.

The preparation method of described matcha beef sandwich pecan nuts comprises the following steps:

(1) Clean the lemongrass and pomelo peels, dehydrate and dry them at low temperature, crush them to 20 meshes, mix well, spray an appropriate amount of mixed solution containing 0.3‰ vitamin C and 3% salt, spray evenly, put Put it into a microwave oven, dry the incense at 90°C, and after cooling, it is ultrafinely pulverized at a low temperature, and then add 3 times of rice vinegar to seal and soak for 1-2 days before use;

(2) Screen the pecans, remove broken and pest-infested cores, select full-grained, large and round cores, roll and rinse, dehydrate and drain, mechanically open, and steam under superheated steam at 220°C for 20 minutes. After cooling, add step (1) soaking vinegar solution and appropriate amount of distilled water to submerge the open fruit core, soak for 2 hours, boil at 2MPa until slightly boiled, sieve out the fruit core, dehydrate and drain, and knock the fruit core with a rubber to crack and not Crushed, heated and dried at 50-80°C for 6 hours, shelled, sifted out with uniform particles and no broken kernels, to obtain pecan nuts, which are ready for use;

(3) Mix and pulverize chicken bone grass, Polygonatum odoratum, gorse root and Wujia skin, add an appropriate amount of rice wine to infiltrate evenly, put it in a steaming curtain, and steam it under superheated steam at 180°C for 25 minutes, and at -12°C Quick-frozen and refrigerated for 2 hours, finely ground and crushed to 80 mesh, mixed with 10 times distilled water evenly, heated and boiled for 60 minutes, then extracted with ultrasonic waves at 95°C for 30 minutes, cooled, centrifugally filtered, and then vacuum freeze-dried , freeze-dried into powder, to obtain freeze-dried powder;

(4) Remove impurities, wash and cut the beef into pieces, soak in clean water until there is no blood foam, remove and dehydrate and control dryness, remove impurities and wash rosemary and tangerine peel, dry and mix them, and put them in a microwave oven at 110 Bake at ℃ to get fragrant, let cool at low temperature and finely grind to 100 mesh, mince beef cubes and mix with finely ground powder, salt and pepper, beat and roll until smooth and muddy, add 2% linseed oil Evenly oiled, steamed in a cage until cooked through, cooled, freeze-dried and ground into powder to obtain beef flavor powder;

(5) Mix freeze-dried powder, beef flavor powder, and tea polyphenols evenly, add 3 times boiling water, stir evenly, simmer until thick and smooth, add skimmed milk powder, modified starch, stir evenly, homogenize under high pressure, at 50 Concentrate to a thick milky state at ℃ to obtain beef filling;

(6) Mix matcha powder with birch sap, add citric acid of 0.4‰ to the mixed slurry and stir evenly, heat to 95°C for 5 minutes, heat preservation and sterilize for 5 minutes, cool to room temperature and evenly spray pecan nuts, let stand for 40 minutes, put Put it into the oven, bake the skin at a low temperature of 40°C to dry, then use a slicer to cut the middle of the nuts into long strips, then use two pieces of nuts as a sandwich, squeeze the beef filling evenly, squeeze it slightly, Make the two pieces of nut slices and the beef filling stick together, then evenly spray and coat with linseed oil, put it in the oven at 130°C and bake until it is fragrant, and it is ready.

Claims (2)

1. a matcha beef sandwich pecan nut, is characterized in that, is made from the raw material of following weight portion: Matcha powder 8-10, beef 18-20, rosemary 6-8, tangerine peel 4-6, pepper salt 4-6, pecan 230-250, birch juice 22-25, chicken bone grass 2-3, jade Bamboo 2-4, gorse root 2-3, Wujia peel 2-3, modified starch 3-5, tea polyphenols 1-2, skimmed milk powder 6-9, lemongrass 10-12, grapefruit peel 10-12, Right amount of rice vinegar and right amount of linseed oil. 2. a preparation method of matcha beef sandwich pecan nuts as claimed in claim 1, is characterized in that comprising the following steps: (1) Clean lemongrass and pomelo peels, dehydrate and dry at low temperature, crush them to 10-20 mesh, mix well, and spray an appropriate amount of mixed solution containing 0.2-0.3‰ vitamin C and 2-3% salt , spray evenly, put it in a microwave oven, dry the incense at 80-90°C, cool it down and ultra-finely pulverize it at a low temperature, add 2-3 times of rice vinegar, seal and soak for 1-2 days, and set aside; (2) Screen the pecans, remove broken and pest-infested cores, select full-grained, large and round cores, roll and rinse, dehydrate and drain, mechanically open, and steam under superheated steam at 200-220°C for 15 -20 minutes, after cooling, add step (1) soaking vinegar solution and appropriate amount of distilled water to submerge the open fruit core, soak for 1-2 hours, boil at 1-2MPa until slightly boiled, sieve out the fruit core, dehydrate and drain, erase Chasing and knocking the kernels to crack and not break, then step-up drying at 50-80°C for 4-6 hours, shelling, and sifting out the kernels with uniform particles and no broken bits to obtain pecan kernels, which are ready for use; (3) Mix and pulverize chicken bone grass, polygonatum polygonatum, gorse root, and Wujia skin, add an appropriate amount of rice wine to infiltrate evenly, put it in a steaming curtain, and steam under superheated steam at 160-180°C for 15-25 minutes. Quick-frozen and refrigerated at -12°C±3°C for 1-2 hours, finely ground and crushed to 60-80 mesh, mixed with 8-10 times distilled water, heated and boiled for 40-60 minutes, and then decocted at 85-95°C Ultrasonic extraction for 20-30 minutes, cooling, centrifugal filtration, vacuum freeze-drying, and freeze-drying into powder to obtain freeze-dried powder; (4) Remove impurities, wash and cut the beef into pieces, soak in clean water until there is no blood foam, remove and dehydrate and control dryness, remove impurities and wash rosemary and tangerine peel, dry and mix them, and put them in a microwave oven for 100 Bake at -110°C to make it fragrant, let it cool down and finely grind it to 80-100 mesh, mince the beef cubes and mix them with finely ground powder, salt and pepper, beat and roll until it becomes smooth and muddy, add 1 -2% linseed oil is evenly oiled, steamed in a cage until cooked through, cooled, freeze-dried and ground into powder to obtain beef flavor powder; (5) Mix freeze-dried powder, beef flavor powder, and tea polyphenols evenly, add 2-3 times boiling water, stir evenly, simmer until thick and smooth, add skim milk powder, modified starch, stir evenly, and homogenize under high pressure. Concentrate at 40-50°C until it becomes thick and milky to obtain beef filling; (6) Mix matcha powder with birch sap, add 0.2-0.4‰ citric acid to the mixed slurry, stir evenly, heat to 90-95°C for 3-5 minutes, cool to room temperature and evenly spray pecan nuts, Let it stand for 30-40 minutes, put it in the oven, bake at a low temperature of 40-50°C to dry the skin, and then use a slicer to cut the middle of the nuts into long strips, and then two pieces of nuts are sandwiched and squeezed evenly Put in the beef filling, squeeze it slightly to make the two pieces of nut slices and the beef filling stick together, then spray evenly with linseed oil, put it in the oven and bake at 120-130°C until it is fragrant, and it is ready.