CN106333268A - Sliced dried beef with effect of reducing blood pressure - Google Patents
Sliced dried beef with effect of reducing blood pressure Download PDFInfo
- Publication number
- CN106333268A CN106333268A CN201610734786.9A CN201610734786A CN106333268A CN 106333268 A CN106333268 A CN 106333268A CN 201610734786 A CN201610734786 A CN 201610734786A CN 106333268 A CN106333268 A CN 106333268A
- Authority
- CN
- China
- Prior art keywords
- beef
- chinese medicine
- blood pressure
- dried beef
- medicine additive
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 40
- 230000036772 blood pressure Effects 0.000 title claims abstract description 14
- 230000000694 effects Effects 0.000 title abstract description 4
- 239000003814 drug Substances 0.000 claims abstract description 19
- 239000000654 additive Substances 0.000 claims abstract description 13
- 230000000996 additive effect Effects 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 241000251468 Actinopterygii Species 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims description 9
- 235000013355 food flavoring agent Nutrition 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000009636 Huang Qi Substances 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 description 3
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 235000020995 raw meat Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 3
- 241001061264 Astragalus Species 0.000 abstract 2
- 235000010110 Astragalus glycyphyllos Nutrition 0.000 abstract 2
- 240000003915 Lophatherum gracile Species 0.000 abstract 2
- 244000179560 Prunella vulgaris Species 0.000 abstract 2
- 235000017276 Salvia Nutrition 0.000 abstract 2
- 240000007164 Salvia officinalis Species 0.000 abstract 2
- 235000006533 astragalus Nutrition 0.000 abstract 2
- 235000005272 common selfheal Nutrition 0.000 abstract 2
- 238000009776 industrial production Methods 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- PJANXHGTPQOBST-VAWYXSNFSA-N Stilbene Natural products C=1C=CC=CC=1/C=C/C1=CC=CC=C1 PJANXHGTPQOBST-VAWYXSNFSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- PJANXHGTPQOBST-UHFFFAOYSA-N stilbene Chemical compound C=1C=CC=CC=1C=CC1=CC=CC=C1 PJANXHGTPQOBST-UHFFFAOYSA-N 0.000 description 1
- 235000021286 stilbenes Nutrition 0.000 description 1
- 239000000126 substance Substances 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
Abstract
The invention provides sliced dried beef with the effect of reducing blood pressure. The sliced dried beef is made from, by weight, 80-100 parts of beef, 10-20 parts of pork, 5-10 parts of fish meat, 10 parts of seasoner and 3-5 parts of traditional Chinese medicine additive. The traditional Chinese medicine additive is prepared from fruit-spike of common selfheal, rhizoma phragmitis, the root of red-rooted salvia, lophatherum gracile and milkvetch roots. The sliced dried beef is perfect in workmanship, unique in flavor and good in taste. A making method of the sliced dried beef is simple, low in cost and suitable for industrial production, and due to the fact that the traditional Chinese medicine additive containing fruit-spike of common selfheal, rhizoma phragmitis, the root of red-rooted salvia, lophatherum gracile and milkvetch roots is added, the remarkable effect of reducing blood pressure is achieved.
Description
Technical field
The present invention relates to a kind of dried beef, particularly to a kind of dried beef of blood pressure lowering.
Background technology
Dried beef is welcome by consumers in general deeply as leisure food, and with China's expanding economy, people are for beef
Dry quality, safety, local flavor, mouthfeel demand are more and more various.But.Traditional dried beef is original flavor dried beef, color and taste list
One, rare change, long food makes us losing interest.Traditional dried beef preparation method long processing time, nutrient substance loss be more,
It is difficult to control to flavor of beef jerky, be not suitable for industrialized production, and single function, do not possess other effects.
Content of the invention
The invention aims to solving the above problems, provide a kind of dried beef of blood pressure lowering and preparation method thereof.
For reaching above-mentioned purpose, the method that the present invention adopts is: a kind of dried beef of blood pressure lowering, by the group of following weight ratio
Divide and make: beef 80-100 part, Carnis Sus domestica 10-20 part, flesh of fish 5-10 part, 10 parts of flavouring agent and Chinese medicine additive 3-5 part；In described
Medicine additive includes Spica Prunellae, Rhizoma Phragmitiss, Radix Salviae Miltiorrhizae, Herba Lophatheri, the Radix Astragali.
As a modification of the present invention, described flavouring agent includes: sugar, oil, white sugar, fermented wine, monosodium glutamate, five spice powder and Fructus Foeniculi
The mixture of one or more of powder.
The invention also discloses a kind of preparation method of the dried beef of blood pressure lowering, comprise the following steps:
(1), the rotten preparation of beef: beef is boned, clean, drain, raw meat is put in cutmixer and cuts into meat paste, and add
Flavouring agent mixes；
(2), Chinese medicine juice will be obtained after Chinese medicine additive steaming and decocting 2-4 hour, add Chinese medicine juice in beef gruel, stir, and
24h is mixed under the conditions of being placed in 10 DEG C；
(3), die-filling cooking: load rotten for the beef mixed in grinding tool, cover in the pot being placed in 110 DEG C and boil 5h；
(4) cooling, section, vegetable oil smear；
(5), baking: sliced meat are placed in baking 5h at 75 DEG C, you can.
Beneficial effect:
The dried beef that the present invention provides is perfect in workmanship, and unique flavor is in good taste.The preparation method of this dried beef is simple, low cost,
Be suitable to industrialized production, by add containing Spica Prunellae, Rhizoma Phragmitiss, Radix Salviae Miltiorrhizae, Herba Lophatheri, the Radix Astragali Chinese medicine additive, also have aobvious
The effect by blood pressure writing.
Specific embodiment
According to following embodiments, the present invention may be better understood.However, it is as it will be easily appreciated by one skilled in the art that real
Apply the specific material proportion described by example, process conditions and its result and be merely to illustrate the present invention, and should not also will not limit
The present invention described in detail in claims processed.
Embodiment 1:
A kind of dried beef of blood pressure lowering, is made up of the component of following weight ratio: beef 80-100 part, Carnis Sus domestica 10-20 part, flesh of fish 5-
10 parts, 10 parts of flavouring agent and Chinese medicine additive 3-5 part；Described Chinese medicine additive includes Spica Prunellae, Rhizoma Phragmitiss, Radix Salviae Miltiorrhizae, Herba Lophatheri, Huang
Stilbene.Described flavouring agent includes: sugar, oil, white sugar, fermented wine, the mixture of one or more of monosodium glutamate, five spice powder and Fructus Foeniculi powder.
The invention also discloses a kind of preparation method of the dried beef of blood pressure lowering, comprise the following steps:
(1), the rotten preparation of beef: beef is boned, clean, drain, raw meat is put in cutmixer and cuts into meat paste, and add
Flavouring agent mixes；
(2), Chinese medicine juice will be obtained after Chinese medicine additive steaming and decocting 2-4 hour, add Chinese medicine juice in beef gruel, stir, and
24h is mixed under the conditions of being placed in 10 DEG C；
(3), die-filling cooking: load rotten for the beef mixed in grinding tool, cover in the pot being placed in 110 DEG C and boil 5h；
(4) cooling, section, vegetable oil smear；
(5), baking: sliced meat are placed in baking 5h at 75 DEG C, you can.
Claims (3)
1. a kind of dried beef of blood pressure lowering it is characterised in that: be made up of the component of following weight ratio: beef 80-100 part, Carnis Sus domestica
10-20 part, flesh of fish 5-10 part, 10 parts of flavouring agent and Chinese medicine additive 3-5 part；Described Chinese medicine additive include Spica Prunellae, Rhizoma Phragmitiss,
Radix Salviae Miltiorrhizae, Herba Lophatheri, the Radix Astragali.
2. according to claim 1 a kind of dried beef of blood pressure lowering it is characterised in that: described flavouring agent includes: sugar, oil, white
Sugar, fermented wine, the mixture of one or more of monosodium glutamate, five spice powder and Fructus Foeniculi powder.
3. a kind of preparation method of the dried beef of blood pressure lowering it is characterised in that: comprise the following steps:
The rotten preparation of beef: beef is boned, clean, drain, raw meat is put in cutmixer and cuts into meat paste, and add seasoning
Material mixes；
Chinese medicine juice will be obtained after Chinese medicine additive steaming and decocting 2-4 hour, add Chinese medicine juice in beef gruel, stir, be placed in
24h is mixed under the conditions of 10 DEG C；
Die-filling cooking: load rotten for the beef mixed in grinding tool, cover in the pot being placed in 110 DEG C and boil 5h；
Cooling, section, vegetable oil smear；
(5) baking: sliced meat are placed in baking 5h at 75 DEG C, you can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610734786.9A CN106333268A (en) | 2016-08-28 | 2016-08-28 | Sliced dried beef with effect of reducing blood pressure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610734786.9A CN106333268A (en) | 2016-08-28 | 2016-08-28 | Sliced dried beef with effect of reducing blood pressure |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106333268A true CN106333268A (en) | 2017-01-18 |
Family
ID=57822241
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610734786.9A Pending CN106333268A (en) | 2016-08-28 | 2016-08-28 | Sliced dried beef with effect of reducing blood pressure |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106333268A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410927A (en) * | 2017-08-10 | 2017-12-01 | 董莉 | A kind of dried beef of hypotensive and preparation method thereof |
| CN107647302A (en) * | 2017-10-11 | 2018-02-02 | 南京仙草堂生物科技有限公司 | A kind of dried beef with antihypertensive effect and preparation method thereof |
-
2016
- 2016-08-28 CN CN201610734786.9A patent/CN106333268A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410927A (en) * | 2017-08-10 | 2017-12-01 | 董莉 | A kind of dried beef of hypotensive and preparation method thereof |
| CN107647302A (en) * | 2017-10-11 | 2018-02-02 | 南京仙草堂生物科技有限公司 | A kind of dried beef with antihypertensive effect and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170118 |