CN106307117A - Spicy flavored dried beef strips and making method thereof - Google Patents
Spicy flavored dried beef strips and making method thereof Download PDFInfo
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- CN106307117A CN106307117A CN201610685676.8A CN201610685676A CN106307117A CN 106307117 A CN106307117 A CN 106307117A CN 201610685676 A CN201610685676 A CN 201610685676A CN 106307117 A CN106307117 A CN 106307117A
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Abstract
The invention discloses spicy flavored dried beef strips and a making method thereof. The spicy flavored dried beef strips are made from, by weight, 800-1200 parts of fresh beef, 5-15 parts of chili, 2-6 parts of Chinese prickly ash, 2-6 parts of pepper, 70-90 parts of canola oil, 16-20 parts of salt, 6-10 parts of honey, 70-80 parts of white granulated sugar, 10-14 parts of traditional Chinese medicinal materials and 16-22 parts of ginger. A making method comprises the steps of pepper processing, beef processing, heating treatment, shaping, blending, frying and finished product obtaining. The moisture of the made dried beef is control very well, no moldy situation occurs, the sensory quality of the beef is greatly improved, and the spicy flavored dried beef strips are suitable for all ages of consumers to eat in appearance and taste, have the advantages of having a crisp and tender taste and a unique flavor, convenient to carry and refreshing in meat. The making method of the spicy flavored dried beef strips is simple and easy to operate and is a good dried beef making method, and the problem that moisture is difficult to control in the dried beef making process in the prior art is effectively solved.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of spicy stick dried beef and preparation method thereof.
Background technology
Dried beef is usually with the jerky salted together with other flavoring agent of Carnis Bovis seu Bubali, and the traditional dried beef of China has
Volume feature little, portable, has the advantages such as length storage period, unique flavor, is liked by consumers in general because of it, but
It is that tradition dried beef exists the shortcomings such as organoleptic quality is difficult to control to, the harder old people of being unsuitable for of mouthfeel chews, and traditional cattle
In the jerky course of processing, the content control of moisture is improper, it is easy to cause the dried beef prepared second-rate, even occurs sending out
Mould situation, for this present inventor by substantial amounts of experiment and research, for the problem of tradition dried beef aesthetic quality's defect, carries
Go out a kind of spicy stick dried beef and preparation method thereof.
Summary of the invention
For solving above-mentioned technical problem, the invention provides a kind of spicy stick dried beef and preparation method thereof.
The present invention is achieved by the following technical programs:
A kind of spicy stick dried beef, it is made up of following raw material: fresh beef 800-1200 part, Fructus Capsici 5-15
Part, Pericarpium Zanthoxyli 2-6 part, Fructus Piperis 2-6 part, Oleum Brassicae campestris 70-90 part, Sal 16-20 part, Mel 6-10 part, white sugar 70-80 part, in
Medical material 10-14 part, Rhizoma Zingiberis Recens 16-22 part.
Described spicy stick dried beef is made up of following raw material: fresh beef 900-1100 part, Fructus Capsici 7.5-
12.5 parts, Pericarpium Zanthoxyli 3-5 part, Fructus Piperis 3-5 part, Oleum Brassicae campestris 75-85 part, Sal 17-19 part, Mel 7-9 part, white sugar 72.5-
77.5 parts, Chinese crude drug 11-13 part, Rhizoma Zingiberis Recens 18-20 part.
Described spicy stick dried beef is made up of following raw material: 1000 parts of fresh beef, 10 parts of Fructus Capsici, Pericarpium Zanthoxyli 4
Part, 4 parts of Fructus Piperis, Oleum Brassicae campestris 80 parts, Sal 18 parts, Mel 8 parts, white sugar 75 parts, Chinese crude drug 12 parts, 19 parts of Rhizoma Zingiberis Recens.
Described Chinese crude drug is according to the ratio mixing that mass ratio is geometric ratio by Fructus Crataegi, Flos Caryophylli, the Radix Angelicae Dahuricae, Cortex Cinnamomi, Fructus Tsaoko, anise
Form.
Present invention also offers the preparation method of above-mentioned spicy stick dried beef, the method comprises the following steps:
A, beef process: will be that 4:5 ratio is put in water and adds 50-100g with water according to mass ratio after fresh beef
Soaking in Chinese liquor 3-4h；
B, blanching treatment: beef immersion completed takes out after mixing with Rhizoma Zingiberis Recens, puts in clear water, and control water temperature is 90-
92 DEG C are boiled 1.5-2h, are boiled to medium well by beef and pull cooling out, filter out decoction stand-by；
C, make type: the cube meat after cooling being completed is cut into the meat rod that thickness is uniform, neat；
D, allotment: obtain after Oleum Brassicae campestris, Fructus Capsici, Pericarpium Zanthoxyli, Fructus Piperis, Sal, Mel, white sugar, Chinese crude drug mix homogeneously
Mix；
E, parch: take the decoction filtered out in step c and put in pot, add mix mix homogeneously, add and carry out
The beef of type is put in baking sieve after carrying out parch process, controls temperature and is 80-100 DEG C, bakes 3-5h；
F, finished product: after the beef of drying is carried out sterilization treatment, obtain spicy stick dried beef finished product.
Parch in described step e processes and is divided into three phases, and the parch temperature of first stage is 100 DEG C, the parch time
For 50-60min, the parch temperature of second stage is 85 DEG C, and the parch time is 60-120min, and the parch temperature of phase III is
60 DEG C, the parch time is 60-120min.
Sterilization treatment in described step f is divided into two stages, and the first stage is to be 120 DEG C by the beef of drying in temperature
At a temperature of sterilizing 10min.Second stage be dried beef packaged after temperature be at a temperature of 120 DEG C process 20min.
The beneficial effects of the present invention is: the dried beef moisture that the present invention prepares has obtained good control, will not go out
Existing mouldy situation, and its organoleptic quality has obtained great lifting, either from appearance or fitting mouthfeel
Consumer in each age level eats, this spicy stick dried beef has that mouthfeel shortcake is tender, unique flavor, be convenient for carrying,
The feature that meat is tasty and refreshing, and the preparation method of this spicy stick dried beef is simple, easily operate, effectively overcome tradition skill
Art is the problem of moisture Control difficulty during preparing dried beef, is a kind of excellent dried beef preparation method.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme is further described, but claimed scope is not
It is confined to described.
Embodiment one
Formula: 800 parts of fresh beef, 5 parts of Fructus Capsici, 2 parts of Pericarpium Zanthoxyli, 2 parts of Fructus Piperis, Oleum Brassicae campestris 70 parts, Sal 16 parts, Mel 6 parts,
White sugar 70 parts, Chinese crude drug 10 parts, 16 parts of Rhizoma Zingiberis Recens.
Preparation method:
A, beef process: will be that 4:5 ratio is put in water and adds the white of 50g with water according to mass ratio after fresh beef
Wine soaks 3h；
B, blanching treatment: beef immersion completed takes out after mixing with Rhizoma Zingiberis Recens, puts in clear water, controlling water temperature is 90 DEG C
Boil 1.5h, beef is boiled to medium well and pulls cooling out, filter out decoction stand-by；
C, make type: the cube meat after cooling being completed is cut into the meat rod that thickness is uniform, neat；
D, allotment: obtain after Oleum Brassicae campestris, Fructus Capsici, Pericarpium Zanthoxyli, Fructus Piperis, Sal, Mel, white sugar, Chinese crude drug mix homogeneously
Mix；
E, parch: take the decoction filtered out in step c and put in pot, add mix mix homogeneously, add and carry out
The beef of type carries out parch process, and parch processes and is divided into three phases, and the parch temperature of first stage is 100 DEG C, the parch time
For 50min, the parch temperature of second stage is 85 DEG C, and the parch time is 60min, and the parch temperature of phase III is 60 DEG C, fries
Time processed is 60min, after put in baking sieve, control temperature be 80 DEG C, bake 3h；
F, finished product: obtaining spicy stick dried beef finished product after the beef of drying is carried out sterilization treatment, sterilization treatment is divided
Being two stages, the first stage is to be sterilizing 10min at a temperature of 120 DEG C by the beef of drying in temperature.Second stage is cattle
After jerky is packaged temperature be at a temperature of 120 DEG C process 20min.
Embodiment two
Formula: 1200 parts of fresh beef, 15 parts of Fructus Capsici, 6 parts of Pericarpium Zanthoxyli, 6 parts of Fructus Piperis, Oleum Brassicae campestris 90 parts, Sal 20 parts, Mel 10
Part, white sugar 80 parts, Chinese crude drug 14 parts, 22 parts of Rhizoma Zingiberis Recens.
Preparation method:
A, beef process: will be that 4:5 ratio is put in water and adds 100g's with water according to mass ratio after fresh beef
Soaking in Chinese liquor 4h；
B, blanching treatment: beef immersion completed takes out after mixing with Rhizoma Zingiberis Recens, puts in clear water, controlling water temperature is 92 DEG C
Boil 2h, beef is boiled to medium well and pulls cooling out, filter out decoction stand-by；
C, make type: the cube meat after cooling being completed is cut into the meat rod that thickness is uniform, neat；
D, allotment: obtain after Oleum Brassicae campestris, Fructus Capsici, Pericarpium Zanthoxyli, Fructus Piperis, Sal, Mel, white sugar, Chinese crude drug mix homogeneously
Mix；
E, parch: take the decoction filtered out in step c and put in pot, add mix mix homogeneously, add and carry out
The beef of type carries out parch process, and parch processes and is divided into three phases, and the parch temperature of first stage is 100 DEG C, the parch time
For 60min, the parch temperature of second stage is 85 DEG C, and the parch time is 120min, and the parch temperature of phase III is 60 DEG C, fries
Time processed is 120min, after put in baking sieve, control temperature be 100 DEG C, bake 5h；
F, finished product: obtaining spicy stick dried beef finished product after the beef of drying is carried out sterilization treatment, sterilization treatment is divided
Being two stages, the first stage is to be sterilizing 10min at a temperature of 120 DEG C by the beef of drying in temperature.Second stage is cattle
After jerky is packaged temperature be at a temperature of 120 DEG C process 20min.
Embodiment three
Formula: 900 parts of fresh beef, 7.5 parts of Fructus Capsici, 3 parts of Pericarpium Zanthoxyli, 3 parts of Fructus Piperis, Oleum Brassicae campestris 75 parts, Sal 17 parts, Mel 7
Part, white sugar 72.5 parts, Chinese crude drug 11 parts, 18 parts of Rhizoma Zingiberis Recens.
Preparation method:
A, beef process: will be that 4:5 ratio is put in water and adds the white of 50g with water according to mass ratio after fresh beef
Wine soaks 3h；
B, blanching treatment: beef immersion completed takes out after mixing with Rhizoma Zingiberis Recens, puts in clear water, controlling water temperature is 90 DEG C
Boil 1.5h, beef is boiled to medium well and pulls cooling out, filter out decoction stand-by；
C, make type: the cube meat after cooling being completed is cut into the meat rod that thickness is uniform, neat；
D, allotment: obtain after Oleum Brassicae campestris, Fructus Capsici, Pericarpium Zanthoxyli, Fructus Piperis, Sal, Mel, white sugar, Chinese crude drug mix homogeneously
Mix；
E, parch: take the decoction filtered out in step c and put in pot, add mix mix homogeneously, add and carry out
The beef of type carries out parch process, and parch processes and is divided into three phases, and the parch temperature of first stage is 100 DEG C, the parch time
For 50min, the parch temperature of second stage is 85 DEG C, and the parch time is 60min, and the parch temperature of phase III is 60 DEG C, fries
Time processed is 60min, after put in baking sieve, control temperature be 80 DEG C, bake 3h；
F, finished product: obtaining spicy stick dried beef finished product after the beef of drying is carried out sterilization treatment, sterilization treatment is divided
Being two stages, the first stage is to be sterilizing 10min at a temperature of 120 DEG C by the beef of drying in temperature.Second stage is cattle
After jerky is packaged temperature be at a temperature of 120 DEG C process 20min.
Embodiment four
Formula: 1100 parts of fresh beef, 12.5 parts of Fructus Capsici, 5 parts of Pericarpium Zanthoxyli, 5 parts of Fructus Piperis, Oleum Brassicae campestris 85 parts, Sal 19 parts, Mel
9 parts, white sugar 77.5 parts, Chinese crude drug 13 parts, 20 parts of Rhizoma Zingiberis Recens.
Preparation method:
A, beef process: will be that 4:5 ratio is put in water and adds 100g's with water according to mass ratio after fresh beef
Soaking in Chinese liquor 4h；
B, blanching treatment: beef immersion completed takes out after mixing with Rhizoma Zingiberis Recens, puts in clear water, controlling water temperature is 92 DEG C
Boil 2h, beef is boiled to medium well and pulls cooling out, filter out decoction stand-by；
C, make type: the cube meat after cooling being completed is cut into the meat rod that thickness is uniform, neat；
D, allotment: obtain after Oleum Brassicae campestris, Fructus Capsici, Pericarpium Zanthoxyli, Fructus Piperis, Sal, Mel, white sugar, Chinese crude drug mix homogeneously
Mix；
E, parch: take the decoction filtered out in step c and put in pot, add mix mix homogeneously, add and carry out
The beef of type carries out parch process, and parch processes and is divided into three phases, and the parch temperature of first stage is 100 DEG C, the parch time
For 60min, the parch temperature of second stage is 85 DEG C, and the parch time is 120min, and the parch temperature of phase III is 60 DEG C, fries
Time processed is 120min, after put in baking sieve, control temperature be 100 DEG C, bake 5h；
F, finished product: obtaining spicy stick dried beef finished product after the beef of drying is carried out sterilization treatment, sterilization treatment is divided
Being two stages, the first stage is to be sterilizing 10min at a temperature of 120 DEG C by the beef of drying in temperature.Second stage is cattle
After jerky is packaged temperature be at a temperature of 120 DEG C process 20min.
Embodiment five
Formula: 1000 parts of fresh beef, 10 parts of Fructus Capsici, 4 parts of Pericarpium Zanthoxyli, 4 parts of Fructus Piperis, Oleum Brassicae campestris 80 parts, Sal 18 parts, Mel 8
Part, white sugar 75 parts, Chinese crude drug 12 parts, 19 parts of Rhizoma Zingiberis Recens.
Preparation method:
A, beef process: will be that 4:5 ratio is put in water and adds the white of 75g with water according to mass ratio after fresh beef
Wine soaks 3.5h；
B, blanching treatment: beef immersion completed takes out after mixing with Rhizoma Zingiberis Recens, puts in clear water, controlling water temperature is 91 DEG C
Boil 1.75h, beef is boiled to medium well and pulls cooling out, filter out decoction stand-by；
C, make type: the cube meat after cooling being completed is cut into the meat rod that thickness is uniform, neat；
D, allotment: obtain after Oleum Brassicae campestris, Fructus Capsici, Pericarpium Zanthoxyli, Fructus Piperis, Sal, Mel, white sugar, Chinese crude drug mix homogeneously
Mix；
E, parch: take the decoction filtered out in step c and put in pot, add mix mix homogeneously, add and carry out
The beef of type carries out parch process, and parch processes and is divided into three phases, and the parch temperature of first stage is 100 DEG C, the parch time
For 55min, the parch temperature of second stage is 85 DEG C, and the parch time is 90min, and the parch temperature of phase III is 60 DEG C, fries
Time processed is 90min, after put in baking sieve, control temperature be 90 DEG C, bake 4h；
F, finished product: obtaining spicy stick dried beef finished product after the beef of drying is carried out sterilization treatment, sterilization treatment is divided
Being two stages, the first stage is to be sterilizing 10min at a temperature of 120 DEG C by the beef of drying in temperature.Second stage is cattle
After jerky is packaged temperature be at a temperature of 120 DEG C process 20min.
Claims (7)
1. a spicy stick dried beef, it is characterised in that: it is made up of following raw material: fresh beef 800-1200
Part, Fructus Capsici 5-15 part, Pericarpium Zanthoxyli 2-6 part, Fructus Piperis 2-6 part, Oleum Brassicae campestris 70-90 part, Sal 16-20 part, Mel 6-10 part, white sugar
70-80 part, Chinese crude drug 10-14 part, Rhizoma Zingiberis Recens 16-22 part.
Spicy stick dried beef the most according to claim 1, it is characterised in that: described spicy stick dried beef by with
Lower raw material is made: fresh beef 900-1100 part, Fructus Capsici 7.5-12.5 part, Pericarpium Zanthoxyli 3-5 part, Fructus Piperis 3-5 part, Oleum Brassicae campestris
75-85 part, Sal 17-19 part, Mel 7-9 part, white sugar 72.5-77.5 part, Chinese crude drug 11-13 part, Rhizoma Zingiberis Recens 18-20 part.
Spicy stick dried beef the most according to claim 1, it is characterised in that: described spicy stick dried beef by with
Lower raw material is made: 1000 parts of fresh beef, 10 parts of Fructus Capsici, 4 parts of Pericarpium Zanthoxyli, 4 parts of Fructus Piperis, Oleum Brassicae campestris 80 parts, Sal 18 parts, honeybee
Honey 8 parts, white sugar 75 parts, Chinese crude drug 12 parts, 19 parts of Rhizoma Zingiberis Recens.
Spicy stick dried beef the most according to claim 1, it is characterised in that: described Chinese crude drug be by Fructus Crataegi, Flos Caryophylli,
The Radix Angelicae Dahuricae, Cortex Cinnamomi, Fructus Tsaoko, anise mix according to the ratio that mass ratio is geometric ratio.
5. the preparation method of the spicy stick dried beef as described in claim 1-3 is arbitrary, it is characterised in that: the method
Comprise the following steps:
A, beef process: will be that 4:5 ratio is put in water and adds the white of 50-100g with water according to mass ratio after fresh beef
Wine soaks 3-4h；
B, blanching treatment: beef immersion completed takes out after mixing with Rhizoma Zingiberis Recens, puts in clear water, control water temperature and be 90-92 DEG C
Boil 1.5-2h, beef is boiled to medium well and pulls cooling out, filter out decoction stand-by；
C, make type: the cube meat after cooling being completed is cut into the meat rod that thickness is uniform, neat；
D, allotment: mixed after Oleum Brassicae campestris, Fructus Capsici, Pericarpium Zanthoxyli, Fructus Piperis, Sal, Mel, white sugar, Chinese crude drug mix homogeneously
Dispensing；
E, parch: take the decoction filtered out in step c and put in pot, add mix mix homogeneously, add the type of carrying out
Beef is put in baking sieve after carrying out parch process, controls temperature and is 80-100 DEG C, bakes 3-5h；
F, finished product: after the beef of drying is carried out sterilization treatment, obtain spicy stick dried beef finished product.
The preparation method of spicy stick dried beef the most according to claim 5, it is characterised in that: in described step e
Parch processes and is divided into three phases, and the parch temperature of first stage is 100 DEG C, and the parch time is 50-60min, second stage
Parch temperature is 85 DEG C, and the parch time is 60-120min, and the parch temperature of phase III is 60 DEG C, and the parch time is 60-
120min。
The preparation method of spicy stick dried beef the most according to claim 5, it is characterised in that: in described step f
Sterilization treatment is divided into two stages, and the first stage is to be sterilizing 10min at a temperature of 120 DEG C by the beef of drying in temperature.The
Two-stage be dried beef packaged after temperature be at a temperature of 120 DEG C process 20min.
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| CN201610685676.8A CN106307117A (en) | 2016-08-18 | 2016-08-18 | Spicy flavored dried beef strips and making method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106879956A (en) * | 2017-01-19 | 2017-06-23 | 广西聚银牧业集团岭南客家陆川猪肉制品有限公司 | A kind of julienned pork and preparation method thereof |
| CN106942620A (en) * | 2017-03-27 | 2017-07-14 | 丰都县麻辣兄弟食品有限公司 | A kind of preparation method of Saute beef with cayenne pepper |
| CN107373390A (en) * | 2017-07-19 | 2017-11-24 | 石阡县黔鑫绿色食品有限公司 | A kind of spice type dried beef and preparation method thereof |
| CN107518304A (en) * | 2017-10-16 | 2017-12-29 | 铜仁学院 | A kind of hollow plum juice spicy beef jerky and preparation method thereof |
| CN108783249A (en) * | 2018-06-29 | 2018-11-13 | 遵义市石佛洞牛肉干厂 | spicy dried beef and its production method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106879956A (en) * | 2017-01-19 | 2017-06-23 | 广西聚银牧业集团岭南客家陆川猪肉制品有限公司 | A kind of julienned pork and preparation method thereof |
| CN106942620A (en) * | 2017-03-27 | 2017-07-14 | 丰都县麻辣兄弟食品有限公司 | A kind of preparation method of Saute beef with cayenne pepper |
| CN107373390A (en) * | 2017-07-19 | 2017-11-24 | 石阡县黔鑫绿色食品有限公司 | A kind of spice type dried beef and preparation method thereof |
| CN107518304A (en) * | 2017-10-16 | 2017-12-29 | 铜仁学院 | A kind of hollow plum juice spicy beef jerky and preparation method thereof |
| CN107518304B (en) * | 2017-10-16 | 2021-03-30 | 铜仁学院 | Spicy and hot sliced dried beef with hollow plum juice and preparation method thereof |
| CN108783249A (en) * | 2018-06-29 | 2018-11-13 | 遵义市石佛洞牛肉干厂 | spicy dried beef and its production method |
| CN108783249B (en) * | 2018-06-29 | 2021-12-21 | 重庆金星股份有限公司 | Spicy beef jerky and production method thereof |
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