CN106473013A - A kind of Rhizoma Steudnerae Henryanae beef granules and preparation method thereof - Google Patents
A kind of Rhizoma Steudnerae Henryanae beef granules and preparation method thereof Download PDFInfo
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- CN106473013A CN106473013A CN201610883273.4A CN201610883273A CN106473013A CN 106473013 A CN106473013 A CN 106473013A CN 201610883273 A CN201610883273 A CN 201610883273A CN 106473013 A CN106473013 A CN 106473013A
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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
Abstract
The invention discloses a kind of Rhizoma Steudnerae Henryanae beef granules and preparation method thereof, it is made up of following raw materials：Fructus Schisandrae Chinensis, sprout brown rice, lavandula angustifolia, wheat flour, wood frog ovum, Bulbus Lilii, Semen pini koraiensis, Testa sojae atricolor, Herba Mukdeniae rossii, orange blossom, Radix Salviae Miltiorrhizae, Fructus Gleditsia carbohydrate gum, xanthan gum, appropriate amount of water.The Rhizoma Steudnerae Henryanae beef granules that the present invention is obtained, nutrition is abundanter, simultaneously facilitates organism metabolism and absorbs, and prolonged resistant to cook, pliable and tough lubricious, mouthfeel are aromatic tasty and refreshing, is suitable for various crowds and eats；Formula adds sprout brown rice, improves organic selenium, GABA isoreactivity functional component, enhancing body anti-oxidation function, beneficial body health；Merge the pure and fresh Olibanum of brown rice lavandula angustifolia, rich in taste, add the Chinese medicine functional components such as orange blossom, Herba Mukdeniae rossii simultaneously, strengthen health value, entirely the collaborative compatibility in side, rich in natural plant composition, regulation improves body function, also has functions that nourishing YIN and benefiting blood, anti-ageing, beneficial health of calming the nerves.
Description
Technical field
The present invention relates to food technology field, more particularly, to a kind of Rhizoma Steudnerae Henryanae beef granules and preparation method thereof.
Background technology
Noodles originate from China, have history of long standing and well established, have that making is simple because of it, instant, nutritious,
Easy to digest, can staple food again can the feature more and more welcomed by the people of fast food and liking.Noodles are one kind corn or bean
After the flour of class adds water into dough or pressure or roll and make piece and cut again or press, or using the means such as rubbing, drawing, pinch with the hands, make bar
Shape（Narrow or wide, flat or round）Or strip, after a kind of food through boiling, frying, braised, fried.Battalion due to wheat flour
Form point not abundant, and nutritional labeling is uneven it is difficult to the consumer group meeting based on wheaten food wants to nutrition and health
Ask.In order to based on noodles the nutrition improvement of food and strengthening to improve people's trophic level become domestic and international research focus it
One.
Sprout brown rice be by after brown rice germination to a normal bud length by plumelet with the brown rice product that forms with chaff layer endosperm, be rough
In rice, contained a large amount of enzymes are activated and discharge, and are converted into the enzymolysis process of free state, sprout brown rice from combined state（PR）It is a kind of
New diet corn, and as a kind of dietary supplement, obtained extensive concern.Germinate the physiologically active that make use of in Testa Tritici
Material, the γ-aminobutyric acid in seed（GABA）, vitamin, mineral, cellulose, the nutritional labeling such as phytic acid and ferulic acid
It is easier to digest and absorbs, GABA precursor substance is L-Glutamic Acid, is generated by glutamate decarboxylase, GABA has nerve biography
Lead, blood pressure lowering, diuresis, the effect such as the propagation of anticancer.Germinate except producing abundant nutrient substance, also can produce anti-
The bioactive substances such as bad hematic acid, tocopherol, tocotrienol and oxidation-resistant active ingredient, improve the nutritive value of seed,
Reduce the antinutritional factor such as phytic acid, increase protein digestibility, improve rate of ultilization of amino acid etc..Patients with diabetes mellitus germinates rough
Rice diet has relatively low blood sugar concentration after the meal, without increasing the secretion of human insulin.Glycosuria is induced to streptozotocin
The white mouse of disease feeds the diet of sprout brown rice, reduces the concentration of blood sugar level and lipid peroxide, can effectively prevent cardiac muscle
The diseases such as infarction, blood capillary complications, retinopathy.This show sprout brown rice diet can treat and prevent diabetes and its
Complication.
At present, the existing application for a patent for invention being combined noodles invention with regard to brown rice with Semen Tritici aestivi, specific as follows：
（1）Application publication number is that the patent application of CN 104116044A discloses a kind of matcha local flavor noodles and preparation method thereof,
Be by flour, Semen Maydis powder, matcha powder, peameal, sprout brown rice, Tremella powder, Herba Sedi Aizoon, celery powder, Semen Lini, peeling Carnis Gallus domesticus,
The raw materials such as cherry tomato, Thallus Gracilariae, Caulis et folium stauntoniae powder, American Avocado Tree fruit jam, Herba Centellae, Fructus Jujubae, Stamen Nelumbiniss, Endothelium Corneum Gigeriae Galli, edible rose composition is smeared
Tea is to be milled into ultra micro powdery, steam blue or green green tea, is added in the middle of the making of noodles, makes noodles assume light green color and luster,
The smooth good to eat, delicate fragrance of noodles is pleasant, and containing the nutraceutical agents that theanine, tea polyphenols etc. are unique in matcha powder, makes this
Product nutrition and delicious food have concurrently..
（2）Application publication number is that the patent application of CN105249213A discloses a kind of various grains noodle, by following weight portion
Raw material composition：Wheat flour 100-200 part, Sorghum vulgare Pers. Flour 30-40 part, Fagopyrum esculentum Moench powder 30-40 part, analysis for soybean powder 30-40 part, Semen Maydis powder
30-40 part, coarse rice powder 30-50 part, Semen sojae atricolor powder 30-40 part, oatmeal 30-40 part, egg 10-20 part, Sal 3-5 part and water
80-100 part；Add Sorghum vulgare Pers., Semen Fagopyri Esculenti, the miscellaneous grain crops such as Semen Glyciness, have adjustment effect to inappetence, dyspepsia, have invigorating the spleen to clear away damp pathogen,
Effect of the intestines and stomach coordinating, suitable many people eats.
Although mentioned noodles are all to be prepared from containing raw materials such as brown rice, wheat flours, not in above-mentioned patent application
Can solve because brown rice is the problems such as adhering to peel and planting skin, its cooking and mouthfeel are poor, and nondigestible, be all simply to add
Plus coarse rice powder or making beating add in food as raw material, it is not fully utilized, reduce brown rice, Semen Tritici aestivi is combined the reality of noodles
Border 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 Rhizoma Steudnerae Henryanae beef granules and preparation method thereof.
The present invention is achieved by the following technical solutions：
A kind of Rhizoma Steudnerae Henryanae 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, Truffe 8-10, Rhizoma Steudnerae Henryanae 30-40, milk
Powder 6-8, modified starch 50-60, low-gluten wheat flour 90-100, Grenadine 4-6, black tea powder 2-4, baste 45-50, Stamen Nelumbiniss
2-3, stick grass 1-2, Lycium ruthenicum Murr. 2-3, Radix Polygalae 1-2, appropriate rice vinegar.
The preparation method of described Rhizoma Steudnerae Henryanae 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 Stamen Nelumbiniss, stick grass, Lycium ruthenicum Murr., Radix Polygalae spray proper amount of white spirit infiltration uniformly, put into steam curtain, at 200-220 DEG C
12-15 minute is steamed under superheated steam, quick freezing and cold preserving 1-2 hour at -10 DEG C ± 3 DEG C, fine grinding is crushed to 80-100 mesh, with
10-12 times of distilled water mix homogeneously, 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）, Truffe is cleaned remove impurity section, in -5 ± 5 DEG C of downstairs cooling freezing 2-4 hours, put into after microwave moderate heat is dried
It is crushed to 40-60 mesh, pulverize 20-30 minute with vibration type superfine comminution at low temperature machine under the conditions of -10 ± 2 DEG C, steam with 20-30 times
Distilled water mix homogeneously, uses ultrasonic extraction 20-30 minute, cooled and filtered, filtering residue adds 15-20 times of water to enter at 60-70 DEG C
Row repeats to extract, and filters merging filtrate, cryoconcentration, to 18-20%, obtains Truffe extracting solution at 40-50 DEG C；
（5）, take the 4-5% rice vinegar of cured beef weight, puddle uniformly with Truffe extracting solution, function extract, add red pomegranate sugar
Slurry, black tea powder, homogenizing under 10-20MPa, uniformly it is expelled to inside beef, then at 0-4 DEG C, using step（2）Processing method
Vacuum, pressurization tumbling repeatedly, continue 2-3 hour, 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）, Rhizoma Steudnerae Henryanae remove impurity is cleaned, remove the peel cutting granule, plus 1-2 times of water make pulping, be cooked by slow fire thick perfume (or spice), add milk powder to stir
Mix and make into former times, lyophilizing is pulverized, by modified starch, low-gluten wheat flour mix homogeneously, microwave bakes 10- at 60-80 DEG C
15 minutes, uniformly sieve, mix homogeneously with purple sweet potato powder, obtain Rhizoma Steudnerae Henryanae sugar-coat powder, beef granulate surface is uniformly coated with maltose syrup,
Puddle uniformly again with Rhizoma Steudnerae Henryanae sugar-coat powder, in rolling frying pan, rolling mixes ellipse grains, puts into baking box, constantly turns at 220-260 DEG C
Stir baking 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 Rhizoma Steudnerae Henryanae beef granules that the present invention is obtained, based on wheat flour, the trophic function raw material such as compounding sprout brown rice, nutrition is richer
Richness, simultaneously facilitates organism metabolism and absorbs, and strengthens the health care of noodles, and prolonged resistant to cook, pliable and tough lubricious, mouthfeel are aromatic tasty and refreshing, fit
Close various crowds to eat；Formula adds sprout brown rice, using the extraction of selenium-rich solution, adopts ultrasonic germination treatment, raising has simultaneously
Machine selenium, GABA isoreactivity functional component, enhancing body anti-oxidation function, beneficial body health；Fresh lavandula angustifolia Titian is stored system
Sprout brown rice, eliminates fishy smell, gives lavandula angustifolia fragrant；It is modulated into breast through extruding puffing, pulverizing again, improve brown rice water-solubility function and become
Point, it is easy to body and digests and assimilates, meter Xiang Nong profit is agreeable to the taste, work in coordination with nutritional labelings such as wheat flour, Fructus Schisandrae Chinensis and arrange in pairs or groups, prepared noodles,
Merge the pure and fresh Olibanum of brown rice lavandula angustifolia, rich in taste, add the Chinese medicine functional components such as orange blossom, Herba Mukdeniae rossii simultaneously, strengthen health care valency
Value, the collaborative compatibility in side entirely, rich in natural plant composition, adjust and improve body function, also there is nourishing YIN and benefiting blood, anti-ageing work(of calming the nerves
Effect, beneficial health.
Specific embodiment
A kind of Rhizoma Steudnerae Henryanae 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, Truffe 8-10, Rhizoma Steudnerae Henryanae 30-40, milk
Powder 6-8, modified starch 50-60, low-gluten wheat flour 90-100, Grenadine 4-6, black tea powder 2-4, baste 45-50, Stamen Nelumbiniss
2-3, stick grass 1-2, Lycium ruthenicum Murr. 2-3, Radix Polygalae 1-2, appropriate rice vinegar.
The preparation method of described Rhizoma Steudnerae Henryanae 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 Stamen Nelumbiniss, stick grass, Lycium ruthenicum Murr., Radix Polygalae spray proper amount of white spirit infiltration uniformly, put into steam curtain, at 200-220 DEG C
12-15 minute is steamed under superheated steam, quick freezing and cold preserving 1-2 hour at -10 DEG C ± 3 DEG C, fine grinding is crushed to 80-100 mesh, with
10-12 times of distilled water mix homogeneously, 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）, Truffe is cleaned remove impurity section, in -5 ± 5 DEG C of downstairs cooling freezing 2-4 hours, put into after microwave moderate heat is dried
It is crushed to 40-60 mesh, pulverize 20-30 minute with vibration type superfine comminution at low temperature machine under the conditions of -10 ± 2 DEG C, steam with 20-30 times
Distilled water mix homogeneously, uses ultrasonic extraction 20-30 minute, cooled and filtered, filtering residue adds 15-20 times of water to enter at 60-70 DEG C
Row repeats to extract, and filters merging filtrate, cryoconcentration, to 18-20%, obtains Truffe extracting solution at 40-50 DEG C；
（5）, take the 4-5% rice vinegar of cured beef weight, puddle uniformly with Truffe extracting solution, function extract, add red pomegranate sugar
Slurry, black tea powder, homogenizing under 10-20MPa, uniformly it is expelled to inside beef, then at 0-4 DEG C, using step（2）Processing method
Vacuum, pressurization tumbling repeatedly, continue 2-3 hour, 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）, Rhizoma Steudnerae Henryanae remove impurity is cleaned, remove the peel cutting granule, plus 1-2 times of water make pulping, be cooked by slow fire thick perfume (or spice), add milk powder to stir
Mix and make into former times, lyophilizing is pulverized, by modified starch, low-gluten wheat flour mix homogeneously, microwave bakes 10- at 60-80 DEG C
15 minutes, uniformly sieve, mix homogeneously with purple sweet potato powder, obtain Rhizoma Steudnerae Henryanae sugar-coat powder, beef granulate surface is uniformly coated with maltose syrup,
Puddle uniformly again with Rhizoma Steudnerae Henryanae sugar-coat powder, in rolling frying pan, rolling mixes ellipse grains, puts into baking box, constantly turns at 220-260 DEG C
Stir baking 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.
Claims (2)
1. a kind of Rhizoma Steudnerae Henryanae 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, Truffe 8-10, Rhizoma Steudnerae Henryanae 30-40, milk
Powder 6-8, modified starch 50-60, low-gluten wheat flour 90-100, Grenadine 4-6, black tea powder 2-4, baste 45-50, Stamen Nelumbiniss
2-3, stick grass 1-2, Lycium ruthenicum Murr. 2-3, Radix Polygalae 1-2, appropriate rice vinegar.
2. a kind of preparation method of Rhizoma Steudnerae Henryanae 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 Stamen Nelumbiniss, stick grass, Lycium ruthenicum Murr., Radix Polygalae spray proper amount of white spirit infiltration uniformly, put into steam curtain, at 200-220 DEG C
12-15 minute is steamed under superheated steam, quick freezing and cold preserving 1-2 hour at -10 DEG C ± 3 DEG C, fine grinding is crushed to 80-100 mesh, with
10-12 times of distilled water mix homogeneously, 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）, Truffe is cleaned remove impurity section, in -5 ± 5 DEG C of downstairs cooling freezing 2-4 hours, put into after microwave moderate heat is dried
It is crushed to 40-60 mesh, pulverize 20-30 minute with vibration type superfine comminution at low temperature machine under the conditions of -10 ± 2 DEG C, steam with 20-30 times
Distilled water mix homogeneously, uses ultrasonic extraction 20-30 minute, cooled and filtered, filtering residue adds 15-20 times of water to enter at 60-70 DEG C
Row repeats to extract, and filters merging filtrate, cryoconcentration, to 18-20%, obtains Truffe extracting solution at 40-50 DEG C；
（5）, take the 4-5% rice vinegar of cured beef weight, puddle uniformly with Truffe extracting solution, function extract, add red pomegranate sugar
Slurry, black tea powder, homogenizing under 10-20MPa, uniformly it is expelled to inside beef, then at 0-4 DEG C, using step（2）Processing method
Vacuum, pressurization tumbling repeatedly, continue 2-3 hour, 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）, Rhizoma Steudnerae Henryanae remove impurity is cleaned, remove the peel cutting granule, plus 1-2 times of water make pulping, be cooked by slow fire thick perfume (or spice), add milk powder to stir
Mix and make into former times, lyophilizing is pulverized, by modified starch, low-gluten wheat flour mix homogeneously, microwave bakes 10- at 60-80 DEG C
15 minutes, uniformly sieve, mix homogeneously with purple sweet potato powder, obtain Rhizoma Steudnerae Henryanae sugar-coat powder, beef granulate surface is uniformly coated with maltose syrup,
Puddle uniformly again with Rhizoma Steudnerae Henryanae sugar-coat powder, in rolling frying pan, rolling mixes ellipse grains, puts into baking box, constantly turns at 220-260 DEG C
Stir baking 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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| CN201610883273.4A CN106473013A (en) | 2016-10-10 | 2016-10-10 | A kind of Rhizoma Steudnerae Henryanae beef granules and preparation method thereof |
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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 |
-
2016
- 2016-10-10 CN CN201610883273.4A patent/CN106473013A/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 |
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