CN106473010A - A kind of ginger tea Mel beef granules and preparation method thereof - Google Patents
A kind of ginger tea Mel beef granules and preparation method thereof Download PDFInfo
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
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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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of ginger tea Mel beef granules and preparation method thereof, it is made up of following raw materials：Beef, maltose syrup, appropriate pickling liquid, stew in soy sauce dispensing are appropriate, Rhizoma Zingiberis Recenss, Fructus Jujubae, brown sugar, modified starch, low-gluten wheat flour, brown rice, Pericarpium Zanthoxyli tender leaf, baste, Caulis Polygoni Multiflori, eucommia Bark male flower, Radix Glycyrrhizae, Radix Rhodiolae, appropriate rice vinegar.The ginger tea Mel beef granules that the present invention is obtained, pickled using microwave-assisted, reduce nutritive loss, adopt positive/negative pressure tumbling further, tasty more uniform, also compounding function vinegar liquid carries out marinating injection, improve Meat and do not destroy flavour nutrient, tumbling again, absorption marinates functional component, at utmost tenderization meat, abundant nutrition effect, wrap up in clothing through boiling again to pelletize after lock taste Titian, seasoning, prepared meat particle, rich in taste, multilamellar is tasty and multilamellar taste, local flavor is full, give ginger tea local flavor, add Caulis Polygoni Multiflori simultaneously, the Chinese medicine functional component such as eucommia Bark male flower, promoting blood circulation is warming up, body-building, beneficial health.
Description
Technical field
The present invention relates to food technology field, more particularly, to a kind of ginger tea Mel beef granules and preparation method thereof.
Background technology
Beef granules is welcome by consumers in general deeply as leisure food, and with China's expanding economy, people are for beef
The quality of grain, safety, local flavor, mouthfeel demand are more and more various.However, traditional beef granules is original flavor beef granules, color and taste list
One, rare change, long food makes us losing interest.Traditional beef granules preparation method long processing time, nutrient substance loss be more,
It is difficult to control to beef granules local flavor, be not suitable for industrialized production, and single function.
At present, the application for a patent for invention of the existing beef granules invention with regard to multiple local flavors, function, specific as follows：
（1）Application publication number is that the patent application of CN105831606A discloses a kind of instant beef granules, by Semen Phaseoli, Semen Coicis, swallow
The full granular powder of wheat is mixed in beef, and containing dietary fiber, unsaturated fatty acidss, the edible human nutrition that can reach balances, and adjusts body
Effect of function, effectively improves the quality structure of pickle beef with capsicum product；The present invention with the addition of several kinds of Chinese medicinal materials simultaneously, has digestion-promoting
Long-pending, promoting blood circulation blood pressure lowering, The flat liver of heat-clearing, endogenous wind stopping pain relieving, liver heat removing and eyesight improving, loosening bowel to relieve constipation, there are blood pressure lowering and cholesterol reducing effect.
（2）Application publication number be CN 105475863A patent application disclose a kind of beef granules of facilitating digestion by with
The component of lower weight ratio is made：100 parts of beef, flesh of fish 20-30 part, Massa Medicata Fermentata 2-5 part, Fructus Crataegi 4-6 part, Fructus Hordei Germinatus 3-5 part, Herba Taraxaci
1-3 part, Fructus Amomi 2-6 part, Semen Nelumbinis 1-3 part, Semen Euryaless 2-4 part, Fructus Lycii 3-8, sugared 5-10 part, Sal 4-7 part, monosodium glutamate 2-4 part and
Flavoring；By adding the health-care medicinal of facilitating digestion, the effect of facilitating digestion can be played.
Although mentioned beef granules local flavor in above-mentioned patent application, mouthfeel, function phase are enriched really to conventional articles,
Simply simple add plurality of raw materials, thus enriching its local flavor, but its mouthfeel fails to solve that traditional beef granules is tender and crisp to spend and pickle
Tasty uniform the problems such as, thus affect its actual nutritive value and flavour of food products.
Content of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of ginger tea Mel beef granules and its preparation side
Method.
The present invention is achieved by the following technical solutions：
A kind of ginger tea Mel beef granules, is made up of the raw material of following weight parts：
Beef 900-1000, maltose syrup 50-80, appropriate pickling liquid, stew in soy sauce dispensing are appropriate, Rhizoma Zingiberis Recenss 18-20, Fructus Jujubae 12-15, red
Sugared 4-5, modified starch 40-50, low-gluten wheat flour 80-90, brown rice 15-18, Pericarpium Zanthoxyli tender leaf 8-10, baste 45-50, Caulis Polygoni Multiflori
1-2, eucommia Bark male flower 1-2, Radix Glycyrrhizae 2-4, Radix Rhodiolae 1-2, appropriate rice vinegar.
The preparation method of described ginger tea Mel beef granules, comprises the following steps：
（1）, by beef along the texture of meat, remove the fat meat on beef surface, connective tissue and the debris such as muscle, sarolemma, be cut into length
15cm, wide 5cm, thickness are the beef clod of 5cm, cube meat is placed in the large beaker containing pickling liquid, is placed on ultrasonic washing unit
In, control 20-25Hz frequency, 400-500 W power, pickle 3-4 hour at 0-4 DEG C, pickling formula of liquid is every 1000 weight
Following raw materials in part by weight is added in part water：Sal 80-100, white sugar 40-50, Pericarpium Zanthoxyli 2-3, anistree 1-2, Pericarpium Citri Reticulatae 2-3, Herba Pelargonii Graveolentiss 1-
2nd, Cortex Cinnamomi 1-2, red wine grain 12-15, black Bulbus Allii juice 10-12, Sargassum polysaccharides 2-3, carrageenan 1-2, soybean protein isolate 4-6；
（2）, by cured beef block, carry out tumbling at 0-4 DEG C, under 0.06-0.08MPa pressure, vacuum rotate forward 15-20 divide
Clock, vacuum reversion 15-20 minute, standing 15-20 minute, are filled with N2 pressurization tumbling, under 0.15-0.18MPa, pressurization rotates forward
15-20 minute, pressurization reversion 15-20 minute, stand 15-20 minute, such vacuum, pressurization tumbling repeatedly, continue 2-3 hour,
Then standing pickles 10-12 hour, stand-by；
（3）, will Caulis Polygoni Multiflori, eucommia Bark male flower, Radix Glycyrrhizae, Radix Rhodiolae spray proper amount of white spirit infiltration uniformly, put into steam curtain, in 200-220
12-15 minute is steamed under superheated steam at DEG C, quick freezing and cold preserving 1-2 hour at -10 DEG C ± 3 DEG C, fine grinding is crushed to 80-100 mesh,
Mix homogeneously with 10-12 times of distilled water, heated and boiled boils 40-60 minute, then decocting liquid is used ultrasonic extraction at 80-85 DEG C
20-30 minute, centrifugal filtration after cooling, filtrate cryoconcentration to thick shape, obtain function extract；
（4）, Rhizoma Zingiberis Recenss are cleaned shredding, put in the water containing a small amount of rice vinegar leaching 5-10 minute processed, pull out and drain, extracting red date stone is washed
Net section, is mixed with shredded ginger, brown sugar, adds 10-12 times of water to boil 20-30 minute, filtration separation by slow fire, filtered juice is at 40-50 DEG C
Lower cryoconcentration, to thick shape, obtains ginger tea soup, and filtering residue steams drying in 160-170 DEG C of superheated steam, mixes coarse crushing to 10-20 mesh,
At 80-90 DEG C, microwave bakes dry perfume, obtains Rhizoma Zingiberis Recens date powder；
（5）, take the 4-5% rice vinegar of cured beef weight, puddle uniformly with ginger tea soup, function extract, under 10-20MPa all
Matter, is uniformly expelled to inside beef, then at 0-4 DEG C, using step（2）Processing method vacuum, pressurization tumbling repeatedly, continue 2-
3 hours, stand 2-3 hour, stand-by；
（6）, take the water of beef weight 8-10 times to enter pot, cut a small amount of bruised ginger, big fire adds beef clod after boiling, keep micro-boiling to boil
3-5 minute processed, pulls beef clod out and drains, and removes the debris such as stockpot offscum, and stockpot adds stew in soy sauce dispensing, and addition is every 1000 weights
Following raw materials in part by weight is added in amount part water：Cortex Cinnamomi 0.7-0.9, anistree 0.6-0.8, Flos Caryophylli 0.4-0.6, Fructus Foeniculi 0.7-0.9, bean
Cool 0.5-0.7, Folium Lauri nobilis 0.6-0.8, Radix Angelicae Dahuricae 0.3-0.5, Pericarpium Zanthoxyli 0.5-0.7, Sal 2.0-2.5, white sugar 3-4, yellow wine 1.5-
2nd, Herba Alii fistulosi 3.5-4.5, fat meat 4.5-5.5, heating is boiled to 90-95 DEG C, is placed again into beef clod and boils again, and slow fire heats, and controls temperature
For 85-100 DEG C, cook 75-80 minute, to receiving juice completely, pull beef clod out, be uniformly placed in baking tray, dry at 50-55 DEG C
Roasting 2-2.5 hour cuts into the fritter of 0.8-1.0cm square to moisture in 29-31%, continues drying low to moisture
In 20%, cross the mesh screen rejecting particle of 0.4-0.6cm, granulate is stand-by；
（7）, Pericarpium Zanthoxyli tender leaf remove impurity is cleaned, dehydration drains, the moisture content processed that naturally withers be 80-85%, at 160-170 DEG C steam
Vapour completes and processes to moisture content is 40-50%, rubs to mix to push away and fries to the round and smooth dry perfume (or spice) of granule, obtains Folium Zanthoxyli Bungeani tea granule, brown rice is cleaned,
Add water leaching 4-6 hour processed, pull dehydration out and drain, steam well-done under 220-240 DEG C of superheated steam, then with Folium Zanthoxyli Bungeani tea granule,
Rhizoma Zingiberis Recens date powder is mixed into pot, and slow fire stir-fries out perfume (or spice), and mixing coarse crushing, to 10-20 mesh, obtains brown rice tea powder, by modified starch, low muscle Semen Tritici aestivi
Powder mix homogeneously, at 60-80 DEG C, microwave bakes 10-15 minute, uniformly sieves, mixs homogeneously with brown rice tea powder, obtains sugar-coat powder,
Beef granulate surface is uniformly coated with maltose syrup, then puddles uniformly with sugar-coat powder, in rolling frying pan, rolling mixes oval
Grain, puts into baking box, constantly stirs at 220-260 DEG C and toasts 20-40 minute, stand-by；
（8）, by baking after beef granules be immediately placed on rolling frying pan in, add light finishing coat baste roll glazing, baste
Formula is to add following raw materials in part by weight in every 1000 weight portion water：Modified starch 30-35, Sal 10-20, white sugar 10-20, taste
Smart 0-10, Semen Tritici aestivi germ oil 10-12, chive juice 4-6, obtain that granule is round and smooth, finishing granule, are cooled to 20-25 DEG C, in humidity
30-50%, carries out sterilization 1-2 hour of smoking, is placed in 2-3 hour under uviol lamp, then through bag distribution packaging, sterilizing, gets product.
It is an advantage of the invention that：
The ginger tea Mel beef granules that the present invention is obtained, with beef as main material, is pickled using microwave-assisted, reduces nutritive loss,
Promote to pickle tasty, adopt positive/negative pressure tumbling further, tasty more uniform, meat is more delicate, also compound function vinegar liquid
Carry out marinating injection, improve Meat and do not destroy flavour nutrient, tumbling again, absorb and marinate functional component, at utmost
Tenderization meat, abundant nutrition effect, wrap up in clothing, seasoning, prepared meat particle, rich in taste through boiling again to pelletize after lock taste Titian, multilamellar enters
Taste and multilamellar taste, local flavor is full, adds Rhizoma Zingiberis Recenss, Fructus Jujubae marinates, wrap up in clothing, gives ginger tea local flavor, adds Caulis Polygoni Multiflori, the Cortex Eucommiae simultaneously
The Chinese medicine functional component such as male flower, strengthens health value, entirely the collaborative compatibility in side, warming up, body-building of invigorating blood circulation, beneficial health.
Specific embodiment
A kind of ginger tea Mel beef granules, is by following weight（Gram）Raw material make：
Beef 1000, maltose syrup 80, appropriate pickling liquid, stew in soy sauce dispensing are appropriate, Rhizoma Zingiberis Recenss 2, Fructus Jujubae 15, brown sugar 5, modified starch
50th, low-gluten wheat flour 90, brown rice 18, Pericarpium Zanthoxyli tender leaf 10, baste 50, Caulis Polygoni Multiflori 2, eucommia Bark male flower 2, Radix Glycyrrhizae 4, Radix Rhodiolae 2, rice
Appropriate vinegar.
The preparation method of described ginger tea Mel beef granules, comprises the following steps：
（1）, by beef along the texture of meat, remove the fat meat on beef surface, connective tissue and the debris such as muscle, sarolemma, be cut into length
15cm, wide 5cm, thickness are the beef clod of 5cm, cube meat is placed in the large beaker containing pickling liquid, is placed on ultrasonic washing unit
In, control 25Hz frequency, 500 W power, pickle at 4 DEG C 4 hours, pickling formula of liquid is under addition in every 1000 weight portion water
Row raw material：Sal 100, white sugar 50, Pericarpium Zanthoxyli 3, anistree 2, Pericarpium Citri Reticulatae 3, Herba Pelargonii Graveolentiss 2, Cortex Cinnamomi 2, red wine grain 15, black Bulbus Allii juice 12,
Sargassum polysaccharides 2-3, carrageenan 2, soybean protein isolate 6；
（2）, by cured beef block, carry out tumbling at 4 DEG C, under 0.08MPa pressure, vacuum rotate forward 15 minutes, vacuum reversion
15 minutes, standing 15 minutes, be filled with N2 pressurization tumbling, under 0.18MPa, pressurization rotate forward 15 minutes, pressurization reversion 15 minutes,
Standing 15 minutes, such vacuum, pressurization tumbling repeatedly, continue 3 hours, then standing is pickled 10 hours, stand-by；
（3）, will Caulis Polygoni Multiflori, eucommia Bark male flower, Radix Glycyrrhizae, Radix Rhodiolae spray proper amount of white spirit infiltration uniformly, put into steam curtain, at 220 DEG C
Steam under superheated steam 15 minutes, quick freezing and cold preserving 2 hours at -10 DEG C, fine grinding is crushed to 100 mesh, mixes with 12 times of distilled water
Uniformly, heated and boiled boils 60 minutes, then decocting liquid is used ultrasonic extraction 30 minutes at 80-85 DEG C, centrifugal filtration after cooling,
Filtrate cryoconcentration, to thick shape, obtains function extract；
（4）, Rhizoma Zingiberis Recenss are cleaned shredding, put in the water containing a small amount of rice vinegar leaching system 10 minutes, pull out and drain, extracting red date stone is cleaned
Section, mix with shredded ginger, brown sugar, adds 12 times of water slow fire boilings 30 minutes, filtration separation, and cryoconcentration is extremely at 50 DEG C for filtered juice
Thick shape, obtains ginger tea soup, and filtering residue steams drying in 170 DEG C of superheated steams, and to 20 mesh, at 90 DEG C, microwave is baked and done for mixing coarse crushing
Perfume (or spice), obtains Rhizoma Zingiberis Recens date powder；
（5）, take the 4-5% rice vinegar of cured beef weight, puddle uniformly with ginger tea soup, function extract, homogenizing under 20MPa, all
Even it is expelled to inside beef, then at 4 DEG C, using step（2）Processing method vacuum, pressurization tumbling repeatedly, continue 3 hours, quiet
Put 3 hours, stand-by；
（6）, take the water of 10 times of beef weight to enter pot, cut a small amount of bruised ginger, big fire adds beef clod after boiling, keep micro-boiling to cook
5 minutes, pull beef clod out and drain, remove the debris such as stockpot offscum, stockpot adds stew in soy sauce dispensing, addition is every 1000 weight portions
Following raw materials in part by weight is added in water：Cortex Cinnamomi 0.8, anise 0.7, Flos Caryophylli 0.5, Fructus Foeniculi 0.8, Fructus Amomi Rotunduss 0.6, Folium Lauri nobilis 0.7, the Radix Angelicae Dahuricae
0.4th, Pericarpium Zanthoxyli 06, Sal 2, white sugar 4, yellow wine 2, Herba Alii fistulosi 4, fat meat 5, heating is boiled to 95 DEG C, is placed again into beef clod and boils again, slow fire adds
Heat, controls temperature to be 100 DEG C, cooks 80 minutes, to receiving juice completely, pulls beef clod out, is uniformly placed in baking tray, at 55 DEG C
Baking 2.5 hours 30%, cuts into the fritter of 1.0cm square, continues to dry being less than 20% to moisture, mistake to moisture
The mesh screen of 0.4cm rejects particle, and granulate is stand-by；
（7）, Pericarpium Zanthoxyli tender leaf remove impurity is cleaned, dehydration drains, the moisture content processed that naturally withers be 85%, at steam beating at 160 DEG C
Managing to moisture content is 50%, rubs to mix to push away and fries to the round and smooth dry perfume (or spice) of granule, obtains Folium Zanthoxyli Bungeani tea granule, brown rice is cleaned, and the leaching system 6 that adds water is little
When, pull dehydration out and drain, steam well-done under 240 DEG C of superheated steams, then be mixed into pot with Folium Zanthoxyli Bungeani tea granule, Rhizoma Zingiberis Recens date powder, literary composition
Fire stir-fries out perfume (or spice), and mixing coarse crushing, to 20 mesh, obtains brown rice tea powder, by modified starch, low-gluten wheat flour mix homogeneously, at 880 DEG C
Microwave is baked 15 minutes, uniformly sieves, mixs homogeneously with brown rice tea powder, obtain sugar-coat powder, beef granulate surface is uniformly coated with wheat
Bud syrup, then puddle uniformly with sugar-coat powder, in rolling frying pan, rolling mixes ellipse grains, puts into baking box, constantly turns at 260 DEG C
Stir baking 40 minutes, stand-by；
（8）, by baking after beef granules be immediately placed on rolling frying pan in, add light finishing coat baste roll glazing, baste
Formula is to add following raw materials in part by weight in every 1000 weight portion water：Modified starch 35, Sal 20, white sugar 20, monosodium glutamate 5, Semen Tritici aestivi
Germ oil 12, chive juice 4, obtain that granule is round and smooth, finishing granule, are cooled to 25 DEG C, and in humidity 50%, the sterilization 2 that carries out smoking is little
When, it is placed in uviol lamp lower 3 hours, then through bag distribution packaging, sterilizing, get product.
Claims (2)
1. a kind of ginger tea Mel beef granules is it is characterised in that be made up of the raw material of following weight parts：
Beef 900-1000, maltose syrup 50-80, appropriate pickling liquid, stew in soy sauce dispensing are appropriate, Rhizoma Zingiberis Recenss 18-20, Fructus Jujubae 12-15, red
Sugared 4-5, modified starch 40-50, low-gluten wheat flour 80-90, brown rice 15-18, Pericarpium Zanthoxyli tender leaf 8-10, baste 45-50, Caulis Polygoni Multiflori
1-2, eucommia Bark male flower 1-2, Radix Glycyrrhizae 2-4, Radix Rhodiolae 1-2, appropriate rice vinegar.
2. a kind of preparation method of ginger tea Mel beef granules as claimed in claim 1 is it is characterised in that comprise the following steps：
（1）, by beef along the texture of meat, remove the fat meat on beef surface, connective tissue and the debris such as muscle, sarolemma, be cut into length
15cm, wide 5cm, thickness are the beef clod of 5cm, cube meat is placed in the large beaker containing pickling liquid, is placed on ultrasonic washing unit
In, control 20-25Hz frequency, 400-500 W power, pickle 3-4 hour at 0-4 DEG C, pickling formula of liquid is every 1000 weight
Following raw materials in part by weight is added in part water：Sal 80-100, white sugar 40-50, Pericarpium Zanthoxyli 2-3, anistree 1-2, Pericarpium Citri Reticulatae 2-3, Herba Pelargonii Graveolentiss 1-
2nd, Cortex Cinnamomi 1-2, red wine grain 12-15, black Bulbus Allii juice 10-12, Sargassum polysaccharides 2-3, carrageenan 1-2, soybean protein isolate 4-6；
（2）, by cured beef block, carry out tumbling at 0-4 DEG C, under 0.06-0.08MPa pressure, vacuum rotate forward 15-20 divide
Clock, vacuum reversion 15-20 minute, standing 15-20 minute, are filled with N2 pressurization tumbling, under 0.15-0.18MPa, pressurization rotates forward
15-20 minute, pressurization reversion 15-20 minute, stand 15-20 minute, such vacuum, pressurization tumbling repeatedly, continue 2-3 hour,
Then standing pickles 10-12 hour, stand-by；
（3）, will Caulis Polygoni Multiflori, eucommia Bark male flower, Radix Glycyrrhizae, Radix Rhodiolae spray proper amount of white spirit infiltration uniformly, put into steam curtain, in 200-220
12-15 minute is steamed under superheated steam at DEG C, quick freezing and cold preserving 1-2 hour at -10 DEG C ± 3 DEG C, fine grinding is crushed to 80-100 mesh,
Mix homogeneously with 10-12 times of distilled water, heated and boiled boils 40-60 minute, then decocting liquid is used ultrasonic extraction at 80-85 DEG C
20-30 minute, centrifugal filtration after cooling, filtrate cryoconcentration to thick shape, obtain function extract；
（4）, Rhizoma Zingiberis Recenss are cleaned shredding, put in the water containing a small amount of rice vinegar leaching 5-10 minute processed, pull out and drain, extracting red date stone is washed
Net section, is mixed with shredded ginger, brown sugar, adds 10-12 times of water to boil 20-30 minute, filtration separation by slow fire, filtered juice is at 40-50 DEG C
Lower cryoconcentration, to thick shape, obtains ginger tea soup, and filtering residue steams drying in 160-170 DEG C of superheated steam, mixes coarse crushing to 10-20 mesh,
At 80-90 DEG C, microwave bakes dry perfume, obtains Rhizoma Zingiberis Recens date powder；
（5）, take the 4-5% rice vinegar of cured beef weight, puddle uniformly with ginger tea soup, function extract, under 10-20MPa all
Matter, is uniformly expelled to inside beef, then at 0-4 DEG C, using step（2）Processing method vacuum, pressurization tumbling repeatedly, continue 2-
3 hours, stand 2-3 hour, stand-by；
（6）, take the water of beef weight 8-10 times to enter pot, cut a small amount of bruised ginger, big fire adds beef clod after boiling, keep micro-boiling to boil
3-5 minute processed, pulls beef clod out and drains, and removes the debris such as stockpot offscum, and stockpot adds stew in soy sauce dispensing, and addition is every 1000 weights
Following raw materials in part by weight is added in amount part water：Cortex Cinnamomi 0.7-0.9, anistree 0.6-0.8, Flos Caryophylli 0.4-0.6, Fructus Foeniculi 0.7-0.9, bean
Cool 0.5-0.7, Folium Lauri nobilis 0.6-0.8, Radix Angelicae Dahuricae 0.3-0.5, Pericarpium Zanthoxyli 0.5-0.7, Sal 2.0-2.5, white sugar 3-4, yellow wine 1.5-
2nd, Herba Alii fistulosi 3.5-4.5, fat meat 4.5-5.5, heating is boiled to 90-95 DEG C, is placed again into beef clod and boils again, and slow fire heats, and controls temperature
For 85-100 DEG C, cook 75-80 minute, to receiving juice completely, pull beef clod out, be uniformly placed in baking tray, dry at 50-55 DEG C
Roasting 2-2.5 hour cuts into the fritter of 0.8-1.0cm square to moisture in 29-31%, continues drying low to moisture
In 20%, cross the mesh screen rejecting particle of 0.4-0.6cm, granulate is stand-by；
（7）, Pericarpium Zanthoxyli tender leaf remove impurity is cleaned, dehydration drains, the moisture content processed that naturally withers be 80-85%, at 160-170 DEG C steam
Vapour completes and processes to moisture content is 40-50%, rubs to mix to push away and fries to the round and smooth dry perfume (or spice) of granule, obtains Folium Zanthoxyli Bungeani tea granule, brown rice is cleaned,
Add water leaching 4-6 hour processed, pull dehydration out and drain, steam well-done under 220-240 DEG C of superheated steam, then with Folium Zanthoxyli Bungeani tea granule,
Rhizoma Zingiberis Recens date powder is mixed into pot, and slow fire stir-fries out perfume (or spice), and mixing coarse crushing, to 10-20 mesh, obtains brown rice tea powder, by modified starch, low muscle Semen Tritici aestivi
Powder mix homogeneously, at 60-80 DEG C, microwave bakes 10-15 minute, uniformly sieves, mixs homogeneously with brown rice tea powder, obtains sugar-coat powder,
Beef granulate surface is uniformly coated with maltose syrup, then puddles uniformly with sugar-coat powder, in rolling frying pan, rolling mixes oval
Grain, puts into baking box, constantly stirs at 220-260 DEG C and toasts 20-40 minute, stand-by；
（8）, by baking after beef granules be immediately placed on rolling frying pan in, add light finishing coat baste roll glazing, baste
Formula is to add following raw materials in part by weight in every 1000 weight portion water：Modified starch 30-35, Sal 10-20, white sugar 10-20, taste
Smart 0-10, Semen Tritici aestivi germ oil 10-12, chive juice 4-6, obtain that granule is round and smooth, finishing granule, are cooled to 20-25 DEG C, in humidity
30-50%, carries out sterilization 1-2 hour of smoking, is placed in 2-3 hour under uviol lamp, then through bag distribution packaging, sterilizing, gets product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610883184.XA CN106473010A (en) | 2016-10-10 | 2016-10-10 | A kind of ginger tea Mel beef granules and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107736564A (en) * | 2017-09-19 | 2018-02-27 | 柳州市柳州菜饮食文化博物馆 | A kind of processing method of wheat fragrance beef granules |
| CN108902752A (en) * | 2018-07-06 | 2018-11-30 | 安徽万礼食品有限责任公司 | A kind of preparation method of spicy dried beef |
| CN110403138A (en) * | 2018-04-26 | 2019-11-05 | 福建全家福食品有限公司 | A kind of hand-torn stewed beef is dry |
| CN110403140A (en) * | 2018-04-26 | 2019-11-05 | 福建全家福食品有限公司 | A kind of matter beef granules |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005480A (en) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance |
| CN104432130A (en) * | 2014-11-25 | 2015-03-25 | 安徽中亚食品有限公司 | Spicy and hot air-dried beef and processing method thereof |
| CN105077307A (en) * | 2015-08-13 | 2015-11-25 | 安徽光正食品有限公司 | Spiced beef granules and making method thereof |
| CN105935127A (en) * | 2016-07-14 | 2016-09-14 | 合肥市福来多食品有限公司 | Calcium-supplementing sliced dried beef containing shrimp meat and making method of sliced dried beef |
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2016
- 2016-10-10 CN CN201610883184.XA patent/CN106473010A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005480A (en) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance |
| CN104432130A (en) * | 2014-11-25 | 2015-03-25 | 安徽中亚食品有限公司 | Spicy and hot air-dried beef and processing method thereof |
| CN105077307A (en) * | 2015-08-13 | 2015-11-25 | 安徽光正食品有限公司 | Spiced beef granules and making method thereof |
| CN105935127A (en) * | 2016-07-14 | 2016-09-14 | 合肥市福来多食品有限公司 | Calcium-supplementing sliced dried beef containing shrimp meat and making method of sliced dried beef |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107736564A (en) * | 2017-09-19 | 2018-02-27 | 柳州市柳州菜饮食文化博物馆 | A kind of processing method of wheat fragrance beef granules |
| CN110403138A (en) * | 2018-04-26 | 2019-11-05 | 福建全家福食品有限公司 | A kind of hand-torn stewed beef is dry |
| CN110403140A (en) * | 2018-04-26 | 2019-11-05 | 福建全家福食品有限公司 | A kind of matter beef granules |
| CN108902752A (en) * | 2018-07-06 | 2018-11-30 | 安徽万礼食品有限责任公司 | A kind of preparation method of spicy dried beef |
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Application publication date: 20170308 |