CN106490492A - Half-dried beef of a kind of Xinjiang characteristic health care and preparation method thereof - Google Patents
Half-dried beef of a kind of Xinjiang characteristic health care and preparation method thereof Download PDFInfo
- Publication number
- CN106490492A CN106490492A CN201611049868.6A CN201611049868A CN106490492A CN 106490492 A CN106490492 A CN 106490492A CN 201611049868 A CN201611049868 A CN 201611049868A CN 106490492 A CN106490492 A CN 106490492A
- Authority
- CN
- China
- Prior art keywords
- beef
- dried
- health care
- drying
- xinjiang
- 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 95
- 238000002360 preparation method Methods 0.000 title description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 18
- 235000013305 food Nutrition 0.000 claims abstract description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 241000169546 Lycium ruthenicum Species 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 235000013599 spices Nutrition 0.000 claims abstract description 7
- 235000014101 wine Nutrition 0.000 claims abstract description 7
- 239000000470 constituent Substances 0.000 claims abstract description 6
- 241000283690 Bos taurus Species 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 238000001035 drying Methods 0.000 claims description 38
- 235000021110 pickles Nutrition 0.000 claims description 19
- 230000001954 sterilising effect Effects 0.000 claims description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 17
- 238000007789 sealing Methods 0.000 claims description 15
- 239000006188 syrup Substances 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 6
- 230000001476 alcoholic effect Effects 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 238000010980 drying distillation Methods 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- 238000005292 vacuum distillation Methods 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical group 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 4
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 3
- 235000009075 Cucumis anguria Nutrition 0.000 claims description 3
- 240000008067 Cucumis sativus Species 0.000 claims description 3
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 3
- 240000001980 Cucurbita pepo Species 0.000 claims description 3
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 229960004998 acesulfame potassium Drugs 0.000 claims description 3
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 3
- 239000000619 acesulfame-K Substances 0.000 claims description 3
- 238000007602 hot air drying Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 229940073490 sodium glutamate Drugs 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 2
- 238000001291 vacuum drying Methods 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims 1
- 239000002002 slurry Substances 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 229940097217 cardiac glycoside Drugs 0.000 abstract description 5
- 239000002368 cardiac glycoside Substances 0.000 abstract description 5
- 201000010099 disease Diseases 0.000 abstract description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 5
- 229930003935 flavonoid Natural products 0.000 abstract description 5
- 150000002215 flavonoids Chemical class 0.000 abstract description 5
- 235000017173 flavonoids Nutrition 0.000 abstract description 5
- 150000004676 glycans Chemical class 0.000 abstract description 5
- LPMXVESGRSUGHW-HBYQJFLCSA-N ouabain Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@@H]1C[C@@]2(O)CC[C@H]3[C@@]4(O)CC[C@H](C=5COC(=O)C=5)[C@@]4(C)C[C@@H](O)[C@@H]3[C@@]2(CO)[C@H](O)C1 LPMXVESGRSUGHW-HBYQJFLCSA-N 0.000 abstract description 5
- 229920001282 polysaccharide Polymers 0.000 abstract description 5
- 239000005017 polysaccharide Substances 0.000 abstract description 5
- 229930002534 steroid glycoside Natural products 0.000 abstract description 5
- 235000001287 Guettarda speciosa Nutrition 0.000 abstract description 4
- 206010020772 Hypertension Diseases 0.000 abstract description 4
- VTAJIXDZFCRWBR-UHFFFAOYSA-N Licoricesaponin B2 Natural products C1C(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2)C(O)=O)C)(C)CC2)(C)C2C(C)(C)CC1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O VTAJIXDZFCRWBR-UHFFFAOYSA-N 0.000 abstract description 4
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 abstract description 4
- 229960004949 glycyrrhizic acid Drugs 0.000 abstract description 4
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 abstract description 4
- 239000001685 glycyrrhizic acid Substances 0.000 abstract description 4
- 235000019410 glycyrrhizin Nutrition 0.000 abstract description 4
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract description 4
- 208000019622 heart disease Diseases 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 208000007443 Neurasthenia Diseases 0.000 abstract description 3
- 206010003549 asthenia Diseases 0.000 abstract description 3
- 239000000835 fiber Substances 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 235000012054 meals Nutrition 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 235000013355 food flavoring agent Nutrition 0.000 abstract description 2
- 239000008204 material by function Substances 0.000 abstract description 2
- 244000061520 Angelica archangelica Species 0.000 abstract 1
- 238000011160 research Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 9
- 238000005520 cutting process Methods 0.000 description 4
- 241000125175 Angelica Species 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 2
- 230000008821 health effect Effects 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000069 prophylactic effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
-
- 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 present invention relates to a kind of half-dried beef of Xinjiang characteristic health care, its constituent is：Beef；Xinjiang characteristic medicine-food two-purpose food materials；Salt；Sugar；Chinese liquor；Cooking wine；Fructus Capsici powder；Five spice powder；Monosodium glutamate.The half-dried beef of the present invention make use of Xinjiang traditional drugss meals material (for example, Lycium ruthenicum Murr., Herba Saussureae Involueratae, Herba Apocyni veneti, Radix Glycyrrhizae) make the half-dried cattle meat of the health care that researches and develops, make it have functional materials and flavoring agent, the half-dried dried beef finished product color and luster palm fibre yellow to brown of the Xinjiang characteristic health care, taste perfume (or spice) is honest, nutritious, contained glycyrrhizic acid, Angelica Polysaccharide, cardiac glycoside, flavonoid etc. contributes to strengthening immunity, resisting fatigue, assisting in treating hypertension, heart disease, the diseases such as neurasthenia, not only dried beef original local flavor had been remained but also had had appropriate chewability (water content is about 40%), expand consumer groups, enrich the kind of dried beef.
Description
Technical field
The invention belongs to field of food producing technology, the especially a kind of half-dried beef of Xinjiang characteristic health care and its making
Method.
Background technology
Beef is of high nutritive value favored by consumers because of delicious flavour, the moisture of existing jerked beef product on market
Content is relatively low, and about 8%～16%.Due to water content relatively low so that meat is hard, is difficult to chew, and limits its consumption market.And
The higher beef items of the water yield, although remain the original fragrance of beef, but meat is loose, without chewy texture, beef product disappears
Expense market also has a distinct increment.In view of this, half-dried beef is invented.Half-dried beef not only remains the fragrance of beef and air-dries
The peculiar taste of beef, further improves mouthfeel.
Xinjiang traditional drugss meals material Lycium ruthenicum Murr., Herba Saussureae Involueratae, Herba Apocyni veneti and Radix Glycyrrhizae etc., containing glycyrrhizic acid, Angelica Polysaccharide, cardiac glycoside,
Flavonoid etc. contributes to strengthening the diseases such as immunity, resisting fatigue, assisting in treating hypertension, heart disease, neurasthenia.
On existing market, lack the half-dried beef items of the health properties of Xinjiang characteristic.Patents are had with current
Knowable to open source literature compares, the method for production of existing patent publication us is mainly injection and pickles, and adds sub- in curing process
The colour fixative such as nitrate, tenderization process are injection rejuvenator, and later stage fried ripening, operation are cumbersome.What fermentation method was made air-dries
Beef, takes longer.In addition, the dry taste of existing jerked beef is single, no added health care food materials.
By contrast, there are the different of essence from above-mentioned patent publication us in present patent application.
Content of the invention
It is an object of the invention in place of overcoming the deficiencies in the prior art, for presently commercially available jerked beef hardness is bigger,
It is more difficult to chew, and consumer groups limit more, and the single problem of mouthfeel, there is provided a kind of half-dried beef of Xinjiang characteristic health care and its system
Make method, the half-dried dried beef finished product color and luster palm fibre yellow to brown of the Xinjiang characteristic health care, taste perfume (or spice) are honest, nutritious, contained Radix Glycyrrhizae
Acid, Angelica Polysaccharide, cardiac glycoside, flavonoid etc. contribute to strengthening immunity, resisting fatigue, and assisting in treating hypertension, heart disease, nerve decline
The disease such as weak, had not only remained dried beef original local flavor but also had had appropriate chewability (water content is about 40%), expanded consumer
Group, enriches the kind of dried beef.
The present invention realizes that goal of the invention is adopted the technical scheme that：
A kind of half-dried beef of Xinjiang characteristic health care, its constituent and its parts by weight are：
And, the beef is the Radix Et Rhizoma Rhei sugar-preserved gourd or Gherkin bar of cattle and/or yak.
And, the Xinjiang characteristic medicine-food two-purpose food materials are Lycium ruthenicum Murr., Herba Saussureae Involueratae, Herba Apocyni veneti, one or two in Radix Glycyrrhizae
Above mixture.
And, the sugar is white sugar or syrup.
And the syrup is maltose syrup and maltose alcohol or acesulfame potassium.
And, the alcoholic strength of the Chinese liquor is 38.0～65.0vol.
And, the alcoholic strength >=10.0vol of the cooking wine.
And, sodium glutamate >=99.0% of the monosodium glutamate.
A kind of manufacture method of the half-dried beef of Xinjiang characteristic health care as above, step are as follows：
(1) Feedstock treating selects to meet the beef of national related sanitary standard, after removing the peel, bone, going fat, clear water to clean
Drain, be cut into the thick little bars of 1～2cm；
(2) pickle and Xinjiang characteristic medicine-food two-purpose food materials, salt, sugar, Chinese liquor, cooking wine, Fructus Capsici powder, five spice powder and monosodium glutamate are added
In beef to after cutting, pickled, pickle temperature and be maintained between 0～4 DEG C, it is that beef is total to pickle to the water content of beef
The 60～70% of quality；
(3) drying will be drying to half-dried for the beef after pickling, i.e., moisture for beef gross mass 40 ± 2%, drying
Method be hot air drying parch is drying or low-temperature distillation is drying or Microwave Drying or vacuum drying；
(4) packed using insulating and vacuum sealing after pack sealing is drying；
(5) the beef after thermal sterilization sealing carries out high pressure thermal sterilization immediately, and thermal sterilization condition is 121 DEG C, 20～30min,
Water content is the 39～41% of beef gross mass, obtains final product the half-dried beef of Xinjiang characteristic health care.
The advantage of present invention acquirement and good effect are：
1st, half-dried beef of the invention make use of Xinjiang traditional drugss meals material (for example, Lycium ruthenicum Murr., Herba Saussureae Involueratae, Herba Apocyni veneti, Radix Glycyrrhizae)
Make the half-dried beef of health care of research and development so as to functional materials and flavoring agent, the half-dried dried beef of Xinjiang characteristic health care into
Product color and luster palm fibre yellow to brown, taste perfume (or spice) are honest, and nutritious, contained glycyrrhizic acid, Angelica Polysaccharide, cardiac glycoside, flavonoid etc. contribute to
Strengthen immunity, resisting fatigue, the disease such as assisting in treating hypertension, heart disease, neurasthenia, not only remained dried beef original local flavor but also
There is appropriate chewability (water content is about 40%), expand consumer groups, enrich the kind of dried beef.
2nd, half-dried beef processing technology of the invention is simple, time-consuming shorter, additive-free, using the health properties of Xinjiang characteristic
Food materials, with some superiority compared with Related product.
3rd, half-dried beef rich in proteins of the invention, vitamin B1, calcium, ferrum, mineral element and glycyrrhizic acid, the Radix Glycyrrhizae such as magnesium
The bioactive ingredients such as polysaccharide, cardiac glycoside, flavonoid, are a kind of high protein and health care with disease health care prophylactic function is half-dried
Beef, is particularly suitable for Modern human populations and eats.
4th, the characteristics of half-dried beef of the invention has chewability moderate than traditional jerked beef, water content is about 40%,
Traditional air-dried processing technology is replaced using half drying Technology so as to not only retained the peculiar taste of jerked beef but also had moderate
Hardness, meets mouthfeel demand of the people to beef to greatest extent.
5th, the medicine food meaning of Xinjiang characteristic food materials (Lycium ruthenicum Murr., Herba Saussureae Involueratae, Herba Apocyni veneti and Radix Glycyrrhizae etc.) is introduced by the inventive method
To in the processing technology of half-dried beef, conceptive interpolation Lycium ruthenicum Murr., Herba Saussureae Involueratae, Herba Apocyni veneti and the Radix Glycyrrhizae of health food etc. is being made
Health value, and traditional air-dried processing technology is replaced using half drying Technology so as to both retained the peculiar of jerked beef
Local flavor has moderate hardness again, meets mouthfeel demand of the people to beef to greatest extent.
6th, the simple science of the process of the inventive method, half drying technology utilization hot air drying or parch is drying or low temperature
Distil drying or Microwave Drying.High pressure thermal sterilization ripening operation is completed, it is easy to is operated, is suitable to industrialized large-scale production.
Specific embodiment
With reference to embodiment, the present invention is further described；Following embodiments are illustrative, be not determinate,
Protection scope of the present invention can not be limited with following embodiments.
Supplementary material used by the present embodiment includes beef, Xinjiang characteristic dispensing, white sugar, Sal, five spice powder, Fructus Capsici powder, white
Wine, cooking wine, monosodium glutamate.Pale brown glossy through the made product color of half drying technics making, chewability is moderate, with Xin Jiangte
Color dispensing local flavor, water content are about 40%.
Embodiment 1：
A kind of half-dried beef of Xinjiang characteristic health care, its constituent and weight proportion are respectively：
The beef is the Radix Et Rhizoma Rhei sugar-preserved gourd or Gherkin bar of cattle and/or yak；
The Xinjiang characteristic medicine-food two-purpose food materials are. one or more in Lycium ruthenicum Murr., Herba Saussureae Involueratae, Herba Apocyni veneti, Radix Glycyrrhizae
Mixture.
The step of its manufacture method is：
(1). Feedstock treating:Take 71kg and meet national related sanitary standard, remove the peel, bone, going the beef of fat, clear water is washed
Drain after net, be cut into the thick little bars of 1～2cm；
(2). pickle：It is added in the beef after cutting with Xinjiang characteristic medicine-food two-purpose food materials and other corresponding auxiliary materials, is carried out
Pickle, pickle temperature and be maintained between 0～4 DEG C, it is the 69.27% of beef gross mass to pickle to the water content of beef.
(3). drying, by drying to half-dried for the beef after pickling (moisture is about 41.33%), dry-making method of dried can be heat
Air-dry system or parch is drying or low-temperature distillation is drying or Microwave Drying.Drying rear color burn, is changed into bronzing.
. pack sealing, drying after using insulating packaging and vacuum sealing.
(5). thermal sterilization, the beef after sealing carry out high pressure thermal sterilization immediately, and thermal sterilization condition is 121 DEG C, 25min.
(6). finished product：Cooling after thermal sterilization is finished is finished product, and water content is 39.03%.
Embodiment 2：
A kind of half-dried beef of Xinjiang characteristic health care, its constituent and weight proportion are respectively：
The sugar is white sugar or syrup, and the syrup can be maltose syrup and maltose alcohol or acesulfame potassium；
The alcoholic strength of the Chinese liquor is 38.0～65.0vol.
The step of its manufacture method is：
(1). Feedstock treating:Take 120kg and meet national related sanitary standard, remove the peel, bone, going the beef of fat, clear water is washed
Drain after net, be cut into the thick little bars of 1～2cm；
(2). pickle：It is added in the beef after cutting with Xinjiang characteristic medicine-food two-purpose food materials and other corresponding auxiliary materials, is carried out
Pickle, pickle temperature and be maintained between 0～4 DEG C, it is the 64.27% of beef gross mass to pickle to the water content of beef.
(3). drying, by drying to half-dried for the beef after pickling (moisture is 40.92%), dry-making method of dried can be hot blast
Drying or parch is drying or low-temperature distillation is drying or Microwave Drying.Drying rear color burn, is changed into bronzing.
. pack sealing, drying after using insulating packaging and vacuum sealing.
(5). thermal sterilization, the beef after sealing carry out high pressure thermal sterilization immediately, and thermal sterilization condition is 121 DEG C, 20min.
(6). finished product：Cooling after thermal sterilization is finished is finished product, and water content is 39.85%.
Embodiment 3：
A kind of half-dried beef of Xinjiang characteristic health care, its constituent and weight proportion are respectively：
Alcoholic strength >=the 10.0vol of the cooking wine；
Sodium glutamate >=99.0% of the monosodium glutamate.
The step of its manufacture method is：
(1). Feedstock treating:Take 100kg and meet national related sanitary standard, remove the peel, bone, going the beef of fat, clear water is washed
Drain after net, be cut into the thick little bars of 1～2cm；
(2). pickle：It is added in the beef after cutting with Xinjiang characteristic medicine-food two-purpose food materials and other corresponding auxiliary materials, is carried out
Pickle, pickle temperature and be maintained between 0～4 DEG C, it is the 62.41% of beef gross mass to pickle to the water content of beef.
(3). drying, by drying to half-dried for the beef after pickling (moisture is 39.75%), dry-making method of dried can be hot blast
Drying or parch is drying or low-temperature distillation is drying or Microwave Drying.Drying rear color burn, is changed into bronzing.
. pack sealing, drying after using insulating packaging and vacuum sealing.
(5). thermal sterilization, the beef after sealing carry out high pressure thermal sterilization immediately, and thermal sterilization condition is 121 DEG C, 30min.
(6). finished product：Cooling after thermal sterilization is finished is finished product, and water content is 40.72%.
Claims (9)
1. the half-dried beef of a kind of Xinjiang characteristic health care, it is characterised in that：Its constituent and its parts by weight are：
2. the half-dried beef of Xinjiang characteristic health care according to claim 1, it is characterised in that：The beef be cattle and/or
The Radix Et Rhizoma Rhei sugar-preserved gourd or Gherkin bar of yak.
3. the half-dried beef of Xinjiang characteristic health care according to claim 1, it is characterised in that：The Xinjiang characteristic medicine-food two-purpose
Food materials are Lycium ruthenicum Murr., Herba Saussureae Involueratae, Herba Apocyni veneti, one or more the mixture in Radix Glycyrrhizae.
4. the half-dried beef of Xinjiang characteristic health care according to claim 1, it is characterised in that：The sugar is white sugar or sugar
Slurry.
5. the half-dried beef of Xinjiang characteristic health care according to claim 4, it is characterised in that：The syrup be maltose syrup,
And maltose alcohol or acesulfame potassium.
6. the half-dried beef of Xinjiang characteristic health care according to claim 1, it is characterised in that：The alcoholic strength of the Chinese liquor is
38.0～65.0vol.
7. the half-dried beef of Xinjiang characteristic health care according to claim 1, it is characterised in that：The alcoholic strength of the cooking wine >=
10.0vol.
8. the half-dried beef of Xinjiang characteristic health care according to claim 1, it is characterised in that：The sodium glutamate of the monosodium glutamate >=
99.0%.
9. the manufacture method of the half-dried beef of a kind of Xinjiang characteristic health care as described in any one of claim 1 to 8, its feature exist
In：Step is as follows：
(1) Feedstock treating selects the beef for meeting national related sanitary standard, removes the peel, bones, going fat, clear water to drip after cleaning
Dry, it is cut into the thick little bars of 1～2cm；
(2) pickle and Xinjiang characteristic medicine-food two-purpose food materials, salt, sugar, Chinese liquor, cooking wine, Fructus Capsici powder, five spice powder and monosodium glutamate are added to and are cut
In beef after bar, pickled, pickle temperature and be maintained between 0～4 DEG C, it is beef gross mass to pickle to the water content of beef
60～70%；
(3) drying will be drying to half-dried for the beef after pickling, i.e., moisture for beef gross mass 40 ± 2%, dry-making method of dried
For hot air drying parch is drying or low-temperature distillation is drying or Microwave Drying or vacuum drying；
(4) packed using insulating and vacuum sealing after pack sealing is drying；
(5) the beef after thermal sterilization sealing carries out high pressure thermal sterilization immediately, and thermal sterilization condition is 121 DEG C, and 20～30min is aqueous
39～41% for beef gross mass are measured, the half-dried beef of Xinjiang characteristic health care is obtained final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611049868.6A CN106490492A (en) | 2016-11-21 | 2016-11-21 | Half-dried beef of a kind of Xinjiang characteristic health care and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611049868.6A CN106490492A (en) | 2016-11-21 | 2016-11-21 | Half-dried beef of a kind of Xinjiang characteristic health care and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106490492A true CN106490492A (en) | 2017-03-15 |
Family
ID=58328790
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611049868.6A Pending CN106490492A (en) | 2016-11-21 | 2016-11-21 | Half-dried beef of a kind of Xinjiang characteristic health care and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106490492A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107484977A (en) * | 2017-08-23 | 2017-12-19 | 董莉 | A kind of dried beef for fall fire of reducing phlegm and internal heat and preparation method thereof |
| CN110338358A (en) * | 2019-08-27 | 2019-10-18 | 香格里拉藏龙生物开发股份有限公司 | A kind of Yak Beef Stick and preparation method thereof |
| CN110338360A (en) * | 2019-08-27 | 2019-10-18 | 香格里拉藏龙生物开发股份有限公司 | A kind of air-dried yak meat and preparation method thereof |
Citations (25)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744293A (en) * | 2009-12-18 | 2010-06-23 | 褚先英 | Method for producing spiced dried yak meat |
| CN101744295A (en) * | 2010-01-06 | 2010-06-23 | 成都市翻鑫家科技有限公司 | Preparation method of pickled beef jerky |
| CN102125266A (en) * | 2010-01-14 | 2011-07-20 | 穆欣 | Production method of beef jerky |
| CN102599531A (en) * | 2012-03-08 | 2012-07-25 | 燕凤兰 | Auxiliary material and method for preparing sliced dried beef by aid of auxiliary material |
| CN102697089A (en) * | 2012-06-05 | 2012-10-03 | 余贤均 | Beef jerky manufacturing process |
| CN102754841A (en) * | 2012-06-29 | 2012-10-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Sauced medlar sliced dried beef and preparation method thereof |
| CN102754839A (en) * | 2012-06-29 | 2012-10-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Sliced dried beef beneficial to vision and preparation method of sliced dried beef |
| CN102845759A (en) * | 2012-09-28 | 2013-01-02 | 遵义市明旺食品厂 | Production process for dried cattle beef |
| CN102860522A (en) * | 2012-10-17 | 2013-01-09 | 南充市过江龙食品有限公司 | Beef jerky producing method |
| CN103005365A (en) * | 2012-11-28 | 2013-04-03 | 巫溪县原野土特产品有限公司 | Beef jerk and minor ingredients thereof |
| CN103222644A (en) * | 2013-03-27 | 2013-07-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Highland barley, Litsea coreana and sweet potato beef jerky and preparation method thereof |
| CN103271369A (en) * | 2013-05-18 | 2013-09-04 | 新疆天山骄子食品有限责任公司 | Processing technology of saussurea involucrate sliced dried beef |
| CN103431419A (en) * | 2013-08-30 | 2013-12-11 | 蒋健 | Production process for angelica beef jerky |
| CN103598607A (en) * | 2013-10-29 | 2014-02-26 | 界首市宏亮食品有限公司 | Processing method of health dried beef |
| CN203471824U (en) * | 2013-10-09 | 2014-03-12 | 韩全福 | Food segment cutting machine |
| CN103932211A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Hawthorn dried beef |
| CN104106810A (en) * | 2014-07-01 | 2014-10-22 | 额敏县新大同创生物工程有限责任公司 | Hand-shredded air-dried beef and preparation method thereof |
| CN104273548A (en) * | 2014-04-21 | 2015-01-14 | 李莉 | Dried beef with function of enhancing immunity and preparation method of dried beef |
| CN104799234A (en) * | 2015-02-27 | 2015-07-29 | 海门市金麒麟红木投资发展有限公司 | Seasoning liquid for air-dried beef and preparation method of air-dried beef |
| CN105011181A (en) * | 2015-06-27 | 2015-11-04 | 安徽光正食品有限公司 | Preparation method of beef jerky capable of reducing blood pressure |
| CN105105165A (en) * | 2015-09-28 | 2015-12-02 | 苟春虎 | Maca Yanchun yak meat jerky (slice) |
| CN105231144A (en) * | 2015-09-29 | 2016-01-13 | 安徽香泽源食品有限公司 | Red date dried beef and manufacturing method thereof |
| CN105433136A (en) * | 2014-09-02 | 2016-03-30 | 贵州梵净山生态农业股份有限公司 | Processing method for improving quality of dried beef |
| CN105558553A (en) * | 2014-10-06 | 2016-05-11 | 朱士君 | Spicy beef jerky and production method thereof |
| CN105685836A (en) * | 2016-02-19 | 2016-06-22 | 赵洪军 | Production method of nutrient health dried beef |
-
2016
- 2016-11-21 CN CN201611049868.6A patent/CN106490492A/en active Pending
Patent Citations (25)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744293A (en) * | 2009-12-18 | 2010-06-23 | 褚先英 | Method for producing spiced dried yak meat |
| CN101744295A (en) * | 2010-01-06 | 2010-06-23 | 成都市翻鑫家科技有限公司 | Preparation method of pickled beef jerky |
| CN102125266A (en) * | 2010-01-14 | 2011-07-20 | 穆欣 | Production method of beef jerky |
| CN102599531A (en) * | 2012-03-08 | 2012-07-25 | 燕凤兰 | Auxiliary material and method for preparing sliced dried beef by aid of auxiliary material |
| CN102697089A (en) * | 2012-06-05 | 2012-10-03 | 余贤均 | Beef jerky manufacturing process |
| CN102754841A (en) * | 2012-06-29 | 2012-10-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Sauced medlar sliced dried beef and preparation method thereof |
| CN102754839A (en) * | 2012-06-29 | 2012-10-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Sliced dried beef beneficial to vision and preparation method of sliced dried beef |
| CN102845759A (en) * | 2012-09-28 | 2013-01-02 | 遵义市明旺食品厂 | Production process for dried cattle beef |
| CN102860522A (en) * | 2012-10-17 | 2013-01-09 | 南充市过江龙食品有限公司 | Beef jerky producing method |
| CN103005365A (en) * | 2012-11-28 | 2013-04-03 | 巫溪县原野土特产品有限公司 | Beef jerk and minor ingredients thereof |
| CN103222644A (en) * | 2013-03-27 | 2013-07-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Highland barley, Litsea coreana and sweet potato beef jerky and preparation method thereof |
| CN103271369A (en) * | 2013-05-18 | 2013-09-04 | 新疆天山骄子食品有限责任公司 | Processing technology of saussurea involucrate sliced dried beef |
| CN103431419A (en) * | 2013-08-30 | 2013-12-11 | 蒋健 | Production process for angelica beef jerky |
| CN203471824U (en) * | 2013-10-09 | 2014-03-12 | 韩全福 | Food segment cutting machine |
| CN103598607A (en) * | 2013-10-29 | 2014-02-26 | 界首市宏亮食品有限公司 | Processing method of health dried beef |
| CN103932211A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Hawthorn dried beef |
| CN104273548A (en) * | 2014-04-21 | 2015-01-14 | 李莉 | Dried beef with function of enhancing immunity and preparation method of dried beef |
| CN104106810A (en) * | 2014-07-01 | 2014-10-22 | 额敏县新大同创生物工程有限责任公司 | Hand-shredded air-dried beef and preparation method thereof |
| CN105433136A (en) * | 2014-09-02 | 2016-03-30 | 贵州梵净山生态农业股份有限公司 | Processing method for improving quality of dried beef |
| CN105558553A (en) * | 2014-10-06 | 2016-05-11 | 朱士君 | Spicy beef jerky and production method thereof |
| CN104799234A (en) * | 2015-02-27 | 2015-07-29 | 海门市金麒麟红木投资发展有限公司 | Seasoning liquid for air-dried beef and preparation method of air-dried beef |
| CN105011181A (en) * | 2015-06-27 | 2015-11-04 | 安徽光正食品有限公司 | Preparation method of beef jerky capable of reducing blood pressure |
| CN105105165A (en) * | 2015-09-28 | 2015-12-02 | 苟春虎 | Maca Yanchun yak meat jerky (slice) |
| CN105231144A (en) * | 2015-09-29 | 2016-01-13 | 安徽香泽源食品有限公司 | Red date dried beef and manufacturing method thereof |
| CN105685836A (en) * | 2016-02-19 | 2016-06-22 | 赵洪军 | Production method of nutrient health dried beef |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107484977A (en) * | 2017-08-23 | 2017-12-19 | 董莉 | A kind of dried beef for fall fire of reducing phlegm and internal heat and preparation method thereof |
| CN110338358A (en) * | 2019-08-27 | 2019-10-18 | 香格里拉藏龙生物开发股份有限公司 | A kind of Yak Beef Stick and preparation method thereof |
| CN110338360A (en) * | 2019-08-27 | 2019-10-18 | 香格里拉藏龙生物开发股份有限公司 | A kind of air-dried yak meat and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102754841B (en) | Sauced medlar sliced dried beef and preparation method thereof | |
| CN102754842B (en) | Marinated sliced dried beef and processing method thereof | |
| CN104082755A (en) | Preparation method for marinated pig knuckle | |
| CN105266045A (en) | Fish skin and pig skin compounded nutrition crystal jelly and preparing method thereof | |
| CN102370156A (en) | Fish skin collagen sauce and preparation method thereof | |
| CN105661377B (en) | Preparation method of high-protein low-calorie fish meat crisp chips | |
| CN104172293A (en) | Sturgeon meat stick and preparation method thereof | |
| CN106490492A (en) | Half-dried beef of a kind of Xinjiang characteristic health care and preparation method thereof | |
| CN102461910B (en) | Pigskin nutritive strips | |
| CN103355682B (en) | Method for processing duck necks subjected to three-time saucing | |
| CN106912816A (en) | A kind of preparation method of vegetables soup-stock halogen Carnis Bovis seu Bubali | |
| CN106852461A (en) | A kind of preparation method of pot-stewed fowl bamboo rat meat | |
| CN103892290A (en) | Method for preparing sweet-scented osmanthus beautifying sliced dried beef | |
| CN106036522A (en) | There is the preparation method of the restructuring Lentinus Edodes duck meat chest of immunoloregulation function | |
| CN105341727B (en) | A kind of processing method of cattle and sheep tendons of beef, mutton or pork dilated food | |
| CN106473006A (en) | A kind of manufacture method of dried mutton | |
| CN105661347A (en) | Method for making braised pigskin with soy sauce | |
| CN109549112A (en) | A kind of method of halogen pig leg | |
| CN108740805A (en) | A kind of preparation method of beautifying pigskin jelly | |
| CN105639021A (en) | Haw preserved fruit processing method | |
| CN107279683A (en) | A kind of preparation method of dried beef | |
| CN106071976A (en) | A kind of aroma rice core powder barbecue intestinal and preparation method thereof | |
| CN106174085A (en) | A kind of health-care nutritive Rhizoma Nelumbinis pig feet jelly and preparation method thereof | |
| CN104473146A (en) | Flavored edible mushroom and deep processing technology thereof | |
| CN106387298A (en) | Collagen snacks and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170315 |
|
| RJ01 | Rejection of invention patent application after publication |