CN106509653A - Faintly fragrant sauced beef - Google Patents
Faintly fragrant sauced beef Download PDFInfo
- Publication number
- CN106509653A CN106509653A CN201610989206.0A CN201610989206A CN106509653A CN 106509653 A CN106509653 A CN 106509653A CN 201610989206 A CN201610989206 A CN 201610989206A CN 106509653 A CN106509653 A CN 106509653A
- Authority
- CN
- China
- Prior art keywords
- beef
- fructus
- delicate fragrance
- added
- minutes
- 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 90
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 38
- 239000003205 fragrance Substances 0.000 claims abstract description 36
- 241000894006 Bacteria Species 0.000 claims abstract description 24
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 21
- 244000068988 Glycine max Species 0.000 claims abstract description 21
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 19
- 239000004310 lactic acid Substances 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 235000021551 crystal sugar Nutrition 0.000 claims abstract description 12
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 10
- 235000009696 Murraya paniculata Nutrition 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- 241000628997 Flos Species 0.000 claims description 34
- 210000000582 semen Anatomy 0.000 claims description 23
- 239000000463 material Substances 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 12
- 241001127714 Amomum Species 0.000 claims description 11
- 244000063299 Bacillus subtilis Species 0.000 claims description 11
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 11
- 238000001802 infusion Methods 0.000 claims description 10
- 235000013599 spices Nutrition 0.000 claims description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 8
- 244000188192 Murraya paniculata Species 0.000 claims description 8
- 150000002496 iodine Chemical class 0.000 claims description 8
- 239000004576 sand Substances 0.000 claims description 8
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 7
- 240000004760 Pimpinella anisum Species 0.000 claims description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 241000186660 Lactobacillus Species 0.000 claims description 6
- 235000015223 cooked beef Nutrition 0.000 claims description 6
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 230000007420 reactivation Effects 0.000 claims description 5
- 239000002010 green coke Substances 0.000 claims description 3
- 229910052736 halogen Inorganic materials 0.000 claims description 3
- 150000002367 halogens Chemical class 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 241000186679 Lactobacillus buchneri Species 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 238000002386 leaching Methods 0.000 abstract description 6
- 235000015067 sauces Nutrition 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 206010061218 Inflammation Diseases 0.000 abstract description 2
- 230000002411 adverse Effects 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 244000144730 Amygdalus persica Species 0.000 abstract 2
- 235000010254 Jasminum officinale Nutrition 0.000 abstract 2
- 240000005385 Jasminum sambac Species 0.000 abstract 2
- 235000006040 Prunus persica var persica Nutrition 0.000 abstract 2
- 240000009235 Rubia cordifolia Species 0.000 abstract 2
- 230000002490 cerebral effect Effects 0.000 abstract 2
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 240000006927 Foeniculum vulgare Species 0.000 abstract 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 abstract 1
- 241000238631 Hexapoda Species 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 240000001899 Murraya exotica Species 0.000 abstract 1
- 235000008766 Murraya exotica Nutrition 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000223014 Syzygium aromaticum Species 0.000 abstract 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 11
- 235000019198 oils Nutrition 0.000 description 11
- 241000234282 Allium Species 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 3
- 210000000481 breast Anatomy 0.000 description 3
- 230000002526 effect on cardiovascular system Effects 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 235000020238 sunflower seed Nutrition 0.000 description 3
- 241000283690 Bos taurus Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000007661 gastrointestinal function Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 244000111489 Gardenia augusta Species 0.000 description 1
- 235000018958 Gardenia augusta Nutrition 0.000 description 1
- 241000123069 Ocyurus chrysurus Species 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The present invention mainly relates to the technical field of food processing and discloses faintly fragrant sauced beef. The faintly fragrant sauced beef is prepared from the following raw materials: beef, a fermented soybean sauce, scallion segments, fresh gingers, star anises, Chinese prickly ash, cassia barks, dried tangerine peels, fennel, rhizoma kaempferiae, fructus tsaoko, bay leaves, radix angelicae, fructus amomi, murraya paniculata, fructus amomi globosi, achasma yunnanense, fructus piperis longi, cloves, rubia cordifolia, fructus gardeniae, jasmine flowers, peach blossoms, cooking wine, dark soy sauce, crystal sugar, iodized salt, sesame seed oil and lactic acid bacteria. The faintly fragrant sauced beef is crisp outside and tender inside, faintly fragrant and mellow. The various Chinese herbal medicines are added and can prevent bacteria and kill insects, and extend the shelf life. The rubia cordifolia, fructus gardeniae, jasmine flowers and peach blossoms are fermented by the lactic acid bacteria, which promote the leaching of effective ingredients, increase the faint fragrance and sauce red of the beef, prevents bacteria and prevents inflammation, enhances human body resistance, promotes metabolism, and protects heart and cerebral vessels. The beef is added and the mixture is subjected to a second lactic acid bacterium fermentation, which increases the faint fragrance of the beef and enables the beef to be delicate in taste. Adverse effects of the sauced beef on the heart and cerebral vessels are avoided, sales are increased by 8.7%, and economic income is increased by 12.8%.
Description
Technical field
A kind of the invention mainly relates to food processing technology field, more particularly to delicate fragrance spiced beef.
Background technology
Beef is the food that people from the whole world likes to eat, one of meat product of Chinese's consumption, is only second to Carnis Sus domestica, beef egg
White matter content is high, and fat content is low, so delicious flavour, is liked by people, enjoys the laudatory title of " favourite son in meat ".Beef contains rich
The protein of richness, aminoacid, vitamin and mineral element, can improve bodys resistance against diseases, and enhancing development increases muscle,
Rehabilitation, iron supplement is promoted to enrich blood, slow down aging.
High-quality spiced beef color and luster sauce red, glossy light, paste flavor are strong, not hard not bavin, but the way of spiced beef is not now
One, there is no special document record yet and illustrate the way of spiced beef, therefore the spiced beef poor taste opposite sex made is very big, it is impossible to
Meet consumer demand, also do not have delicate fragrance spiced beef in the market.
The content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of delicate fragrance spiced beef.
A kind of delicate fragrance spiced beef, is made up of the raw material of following weight portion：Beef 2100 ~ 2300, salted and fermented soya paste 36 ~ 38, onion parts 13 ~
15th, Rhizoma Zingiberis Recenss 13 ~ 15, anistree 12 ~ 14, Pericarpium Zanthoxyli 11 ~ 13, Cortex Cinnamomi 11 ~ 13, Pericarpium Citri Reticulatae 7 ~ 9, Fructus Foeniculi 7 ~ 9, Rhizoma Kaempferiae 7 ~ 9, Fructus Tsaoko 7 ~ 9,
Herba Pelargonii Graveolentiss 6 ~ 8, the Radix Angelicae Dahuricae 6 ~ 8, Fructus Amomi 6 ~ 8, Murraya paniculata (L.) Jack. 6 ~ 8, Amomum globosum loureiro 5 ~ 7, fragrant sand 5 ~ 7, Fructus Piperis Longi 5 ~ 7, Flos Caryophylli 4 ~ 6, Radix Rubiae 5 ~ 7, Cape jasmine
Son 14 ~ 16, Flos Jasmini Sambac 14 ~ 16, Flos persicae 10 ~ 12, cooking wine 16 ~ 18, dark soy sauce 11 ~ 13, crystal sugar 13 ~ 15, iodine salt 14 ~ 16, Oleum sesami
12 ~ 14, lactic acid bacteria 8 ~ 10.
Described beef, is Niu Jianzi meat.
Described salted and fermented soya paste, is made up of the raw material of following weight portion：Semen Glyciness 330 ~ 350, fructus zizaniae caduciflorae 120 ~ 140, Bacillus natto 13 ~
15th, Sal 5 ~ 7, Oleum Helianthi 6 ~ 8, Rhizoma Zingiberis powder 2.4 ~ 2.8, thirteen spice 1.4 ~ 1.8, Semen Glyciness and fructus zizaniae caduciflorae are mixed, are cleaned, is beaten
Broken, particle diameter is 2 ~ 3mm, soaks 10 ~ 15 minutes, cooks, be cooled to 40 ~ 45 DEG C, adds Bacillus natto, stirs, be placed in 27 ~ 29
DEG C ferment at constant temperature 32 ~ 36 hours, Oleum Helianthi is added in pot, 105 ~ 110 DEG C are heated to, and is added Rhizoma Zingiberis powder and thirteen spice, is turned over
Fry 2 ~ 3 seconds, add the Semen Glyciness after fermentation and fructus zizaniae caduciflorae, stir-fry 3 ~ 4 minutes, add Sal, stir, Guan Huo boils in a covered pot over a slow fire 30 ~ 35 points
Clock, obtains salted and fermented soya paste.
Described Oleum sesami, is Semen Sesami Nigrum oil.
Described lactic acid bacteria, is made up of the raw material of following weight portion：Moral formula lactobacilluss 11 ~ 13, bacillus acidophilus 6 ~ 8, cloth
Family name's lactobacilluss 5 ~ 7, Jing re-activations, viable count are 108~109CFU/ml。
A kind of preparation method of delicate fragrance spiced beef, comprises the following steps：
（1）Beef is cleaned, stripping and slicing, size is 6 ~ 7cm, in being put into the vinegar solution that volume fraction is 3 ~ 4%, soak 20 ~ 25 points
Clock, obtains clean beef clod；
（2）Anise, Pericarpium Zanthoxyli, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Fructus Foeniculi, Rhizoma Kaempferiae, Fructus Tsaoko, Herba Pelargonii Graveolentiss, the Radix Angelicae Dahuricae, Fructus Amomi, Murraya paniculata (L.) Jack. and Amomum globosum loureiro are mixed
Close, be placed in 4 ~ 6 DEG C of water and soak 5 ~ 7 hours, bitter taste can be removed, the leaching of flavor component when can promote later stage infusion again
Go out, take out, material must be soaked；
（3）Onion parts, Rhizoma Zingiberis Recenss, fragrant sand, Fructus Piperis Longi and Flos Caryophylli are cleaned, is shredded, size is 3 ~ 4mm, is placed in small fire in pot and stir-fries to product
Green coke is fragrant, tarts up, obtains parch material；
（4）Radix Rubiae, Fructus Gardeniae, Flos Jasmini Sambac and Flos persicae are cleaned, is crushed, add Radix Rubiae, Fructus Gardeniae, Flos Jasmini Sambac and Flos persicae gross weight 6 ~ 7
The water and the crystal sugar of Radix Rubiae weight 1/2 of times amount, after dissolving completely, adds lactic acid bacteria, mixes, be placed in 40 ~ 42 DEG C of ferment at constant temperature 10 ~
12 hours, increase fragrant, promote the leaching of effective ingredient, increase the vivid redness of beef, strengthen gastrointestinal function, facilitating digestion
Absorb, protect cardiovascular and cerebrovascular vessel, obtain fermentation material；
（5）Remaining crystal sugar is crushed, clean beef clod is added, is stirred to dissolving completely, add fermentation material, mix homogeneously to put
In 38 ~ 40 DEG C of ferment at constant temperature 6 ~ 8 hours, increase the fresh and tender and delicate fragrance of beef, it is easy to ripening, add cooking wine and dark soy sauce, must ferment
Beef；
（6）The water and salted and fermented soya paste of 2 ~ 3 times of amounts of beef weight is added in halogen pot, adds immersion material, 12 ~ 14 points of small fire infusion after boiling
Clock, adds parch material, small fire infusion 20 ~ 25 minutes to hold from burning things which may cause a fire disaster, is cooled to 22 ~ 24 DEG C, add fermented beef, increase beef
Tenderness, after being boiled by fire, small fire keeps micro-boiling 30 ~ 35 minutes, adds iodine salt, keeps micro-boiling 15 ~ 20 minutes, and Guan Huo is vexed to boil, and takes
Go out, delicate glow, delicate fragrance are strong, obtain cooked beef；
（7）Cooked beef is placed on into ventilation, shady place, one layer of Oleum sesami of brush increases fry mouthfeel, and crisp outside tender inside is cooled, and obtains delicate fragrance
Spiced beef；
（8）Section, packaging, Jing 27 ~ 28kGy radiation sterilization, inspection obtain finished product.
The step（2）Amomum globosum loureiro clap broken, Fructus Tsaoko claps broken remove seed.
The step（6）It is vexed boil, the time be 100 ~ 120 minutes.
The eating method of the delicate fragrance spiced beef, instant bagged, or boiling water are eaten after steaming 8 ~ 10 minutes.
It is an advantage of the invention that：A kind of delicate fragrance spiced beef that the present invention is provided, sauce red are tempting, and crisp outside tender inside, delicate fragrance are strong,
Add various Chinese herbal medicine, antibacterial parasite killing, Shelf-life；Salted and fermented soya paste Jing fermenting bacillus nattos, color are red aromatic, nutritious, protect the heart
Cerebrovascular；Spice Jing cold water soaks, can remove bitter taste, the leaching of flavor component when can promote later stage infusion again；By madder
Grass, Fructus Gardeniae, Flos Jasmini Sambac and Flos persicae Jing after lactic acid bacteria fermentation promote effective ingredient to leach, increase delicate fragrance, increase the sauce red of beef
Color, strengthens nutrition and health care effect, and anti-inflammation strengthens resistance of human body, enhances metabolism, and protects cardiovascular and cerebrovascular vessel, adds
Beef, carries out secondary lactic acid bacteria fermentation, increases beef delicate fragrance, and mouthfeel is delicate, it is to avoid adverse effect of the spiced beef to cardiovascular and cerebrovascular vessel,
The equal edible of any crowd；Spiced beef Jing stew in soy sauce ripenings, brush a small amount of Oleum sesami while hot, with fry mouthfeel, crisp outside tender inside, but greatly
Reduce greatly oil content, it is to avoid the harmful substance that fry is produced, it is cost-effective, protect body health；Without any additive, goods
The frame phase is long, opens packaging, instant, and sales volume improves 8.7%, and income improves 12.8%.
Specific embodiment
Below with the specific embodiment explanation present invention.
Embodiment 1
A kind of delicate fragrance spiced beef, is made up of the raw material of following weight portion：Beef 2100, salted and fermented soya paste 36, onion parts 13, Rhizoma Zingiberis Recenss 13, anise
12nd, Pericarpium Zanthoxyli 11, Cortex Cinnamomi 11, Pericarpium Citri Reticulatae 7, Fructus Foeniculi 7, Rhizoma Kaempferiae 7, Fructus Tsaoko 7, Herba Pelargonii Graveolentiss 6, the Radix Angelicae Dahuricae 6, Fructus Amomi 6, Murraya paniculata (L.) Jack. 6, Amomum globosum loureiro 5, perfume
Sand 5, Fructus Piperis Longi 5, Flos Caryophylli 4, Radix Rubiae 5, Fructus Gardeniae 14, Flos Jasmini Sambac 14, Flos persicae 10, cooking wine 16, dark soy sauce 11, crystal sugar 13, iodine salt 14, Semen Sesami
Oil 12, lactic acid bacteria 8.
Described beef, is Niu Jianzi meat.
Described salted and fermented soya paste, is made up of the raw material of following weight portion：Semen Glyciness 330, fructus zizaniae caduciflorae 120, Bacillus natto 13, Sal 5, sunflower
Seed oil 6, Rhizoma Zingiberis powder 2.4, thirteen spice 1.4, Semen Glyciness and fructus zizaniae caduciflorae are mixed, are cleaned, is smashed, and particle diameter is 2 ~ 3mm, is soaked 10 minutes,
Cook, be cooled to 40 DEG C, add Bacillus natto, stir, be placed in 27 DEG C of ferment at constant temperature 32 hours, Oleum Helianthi is added into pot
In, 105 DEG C are heated to, Rhizoma Zingiberis powder and thirteen spice are added, is stir-fried 2 ~ 3 seconds, added the Semen Glyciness after fermentation and fructus zizaniae caduciflorae, stir-fry 3 ~ 4 points
Clock, adds Sal, stirs, and Guan Huo boils in a covered pot over a slow fire 30 minutes, obtains salted and fermented soya paste.
Described Oleum sesami, is Semen Sesami Nigrum oil.
Described lactic acid bacteria, is made up of the raw material of following weight portion：Moral formula lactobacilluss 11, bacillus acidophilus 6, Bu Shi breast bar
Bacterium 5, Jing re-activations, viable count are 108~109CFU/ml。
A kind of preparation method of delicate fragrance spiced beef, comprises the following steps：
（1）Beef is cleaned, stripping and slicing, size is 6 ~ 7cm, soak 25 minutes in being put into the vinegar solution that volume fraction is 4%, obtain
Clean beef clod；
（2）Anise, Pericarpium Zanthoxyli, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Fructus Foeniculi, Rhizoma Kaempferiae, Fructus Tsaoko, Herba Pelargonii Graveolentiss, the Radix Angelicae Dahuricae, Fructus Amomi, Murraya paniculata (L.) Jack. and Amomum globosum loureiro are mixed
Close, be placed in 4 ~ 6 DEG C of water and soak 5 hours, bitter taste can be removed, the leaching of flavor component when can promote later stage infusion again,
Take out, material must be soaked；
（3）Onion parts, Rhizoma Zingiberis Recenss, fragrant sand, Fructus Piperis Longi and Flos Caryophylli are cleaned, is shredded, size is 3 ~ 4mm, is placed in small fire in pot and stir-fries to product
Green coke is fragrant, tarts up, obtains parch material；
（4）Radix Rubiae, Fructus Gardeniae, Flos Jasmini Sambac and Flos persicae are cleaned, is crushed, add 6 times of Radix Rubiae, Fructus Gardeniae, Flos Jasmini Sambac and Flos persicae gross weight
The crystal sugar of the water of amount and Radix Rubiae weight 1/2, after dissolving completely, adds lactic acid bacteria, mixes, be placed in 40 DEG C of ferment at constant temperature 12 hours,
Increase fragrant, promote the leaching of effective ingredient, increase the vivid redness of beef, strengthen gastrointestinal function, facilitating digestion absorbs, and protects
Shield heart cerebrovascular, obtains fermentation material；
（5）Remaining crystal sugar is crushed, clean beef clod is added, is stirred to dissolving completely, add fermentation material, mix homogeneously to put
In 40 DEG C of ferment at constant temperature 8 hours, increase the fresh and tender and delicate fragrance of beef, it is easy to ripening, add cooking wine and dark soy sauce, obtain fermented beef；
（6）The water and salted and fermented soya paste of 3 times of amounts of beef weight is added in halogen pot, adds immersion to expect after boiling, small fire infusion 12 minutes, plus
Enter parch material, small fire infusion 25 minutes is held from burning things which may cause a fire disaster, is cooled to 22 ~ 24 DEG C, add fermented beef, after being boiled by fire, small fire is protected
Hold micro-boiling 30 minutes, add iodine salt, keep micro-boiling 20 minutes, Guan Huo is vexed to boil, take out, obtain cooked beef；
（7）Cooked beef is placed on into ventilation, shady place, one layer of Oleum sesami of brush increases fry mouthfeel, and crisp outside tender inside is cooled, and obtains delicate fragrance
Spiced beef；
（8）Section, packaging, Jing 28kGy radiation sterilization, inspection obtain finished product.
The step（2）Amomum globosum loureiro clap broken, Fructus Tsaoko claps broken remove seed.
The step（6）It is vexed boil, the time be 120 minutes.
The eating method of the delicate fragrance spiced beef, instant bagged, or boiling water are eaten after steaming 8 ~ 10 minutes.
Embodiment 2
A kind of delicate fragrance spiced beef, is made up of the raw material of following weight portion：Beef 2200, salted and fermented soya paste 37, onion parts 14, Rhizoma Zingiberis Recenss 14, anise
13rd, Pericarpium Zanthoxyli 12, Cortex Cinnamomi 12, Pericarpium Citri Reticulatae 8, Fructus Foeniculi 8, Rhizoma Kaempferiae 8, Fructus Tsaoko 8, Herba Pelargonii Graveolentiss 7, the Radix Angelicae Dahuricae 7, Fructus Amomi 7, Murraya paniculata (L.) Jack. 7, Amomum globosum loureiro 6, perfume
Sand 6, Fructus Piperis Longi 6, Flos Caryophylli 5, Radix Rubiae 6, Fructus Gardeniae 15, Flos Jasmini Sambac 15, Flos persicae 11, cooking wine 17, dark soy sauce 12, crystal sugar 14, iodine salt 15, Semen Sesami
Oil 13, lactic acid bacteria 9.
Described beef, is Niu Jianzi meat.
Described salted and fermented soya paste, is made up of the raw material of following weight portion：Semen Glyciness 340, fructus zizaniae caduciflorae 130, Bacillus natto 14, Sal 6, sunflower
Seed oil 7, Rhizoma Zingiberis powder 2.6, thirteen spice 1.6, Semen Glyciness and fructus zizaniae caduciflorae are mixed, are cleaned, is smashed, and particle diameter is 2 ~ 3mm, is soaked 13 minutes,
Cook, be cooled to 40 ~ 45 DEG C, add Bacillus natto, stir, be placed in 28 DEG C of ferment at constant temperature 34 hours, Oleum Helianthi is added
In pot, 105 ~ 110 DEG C are heated to, add Rhizoma Zingiberis powder and thirteen spice, stir-fry 2 ~ 3 seconds, added the Semen Glyciness after fermentation and fructus zizaniae caduciflorae, stir-fry
3 ~ 4 minutes, Sal is added, is stirred, Guan Huo boils in a covered pot over a slow fire 30 minutes, obtains salted and fermented soya paste.
Described Oleum sesami, is Semen Sesami Nigrum oil.
Described lactic acid bacteria, is made up of the raw material of following weight portion：Moral formula lactobacilluss 12,7 Bu Shi of bacillus acidophilus breast bars
Bacterium 6, Jing re-activations, viable count are 108~109CFU/ml。
Prepare and eating method, with embodiment 1.
Embodiment 3
A kind of delicate fragrance spiced beef, is made up of the raw material of following weight portion：Beef 2300, salted and fermented soya paste 38, onion parts 15, Rhizoma Zingiberis Recenss 15, anise
14th, Pericarpium Zanthoxyli 13, Cortex Cinnamomi 13, Pericarpium Citri Reticulatae 9, Fructus Foeniculi 9, Rhizoma Kaempferiae 9, Fructus Tsaoko 9, Herba Pelargonii Graveolentiss 8, the Radix Angelicae Dahuricae 8, Fructus Amomi 8, Murraya paniculata (L.) Jack. 8, Amomum globosum loureiro 7, perfume
Sand 7, Fructus Piperis Longi 7, Flos Caryophylli 6, Radix Rubiae 7, Fructus Gardeniae 16, Flos Jasmini Sambac 16, Flos persicae 12, cooking wine 18, dark soy sauce 13, crystal sugar 15, iodine salt 16, Semen Sesami
Oil 14, lactic acid bacteria 10.
Described beef, is Niu Jianzi meat.
Described salted and fermented soya paste, is made up of the raw material of following weight portion：Semen Glyciness 350, fructus zizaniae caduciflorae 140, Bacillus natto 15, Sal 7, sunflower
Seed oil 8, Rhizoma Zingiberis powder 2.8, thirteen spice 1.8, Semen Glyciness and fructus zizaniae caduciflorae are mixed, are cleaned, is smashed, and particle diameter is 2 ~ 3mm, is soaked 15 minutes,
Cook, be cooled to 40 ~ 45 DEG C, add Bacillus natto, stir, be placed in 29 DEG C of ferment at constant temperature 36 hours, Oleum Helianthi is added
In pot, 105 ~ 110 DEG C are heated to, add Rhizoma Zingiberis powder and thirteen spice, stir-fry 2 ~ 3 seconds, added the Semen Glyciness after fermentation and fructus zizaniae caduciflorae, stir-fry
3 ~ 4 minutes, Sal is added, is stirred, Guan Huo boils in a covered pot over a slow fire 35 minutes, obtains salted and fermented soya paste.
Described Oleum sesami, is Semen Sesami Nigrum oil.
Described lactic acid bacteria, is made up of the raw material of following weight portion：Moral formula lactobacilluss 13, bacillus acidophilus 8, Bu Shi breast bar
Bacterium 7, Jing re-activations, viable count are 108~109CFU/ml。
Prepare and eating method, with embodiment 1.
Comparative example 1
Salted and fermented soya paste is removed, remaining is prepared and eating method, with embodiment 1.
Comparative example 2
Anise, Pericarpium Zanthoxyli, Cortex Cinnamomi, Pericarpium Citri Reticulatae and Fructus Foeniculi is removed, remaining is prepared and eating method, with embodiment 1.
Comparative example 3
Radix Rubiae, Fructus Gardeniae, Flos Jasmini Sambac and Flos persicae is removed, remaining is prepared and eating method, with embodiment 1.
Comparative example 4
Lactic acid bacteria is removed, remaining is prepared and eating method, with embodiment 1.
Comparative example 5
Step（1）Soaked with hot water, remaining is prepared and eating method, with embodiment 1.
Comparative example 6
All raw materials are disposably directly added into infusion in water, and remaining is prepared and eating method, with embodiment 1.
Comparative example 7
Spiced beef prepared by existing method.
The edible and health-care effect of embodiment and comparative example spiced beef：
The fresh cattle key meat 5kg of healthy cattle is selected, after stripping and slicing, is divided into 10 groups, every group of 500g, respectively with embodiment and contrast
The method of example prepares spiced beef, and Jing 20 carries out subjective appreciation for professional to the spiced beef of each group；The spiced beef of each group is not
Packaging, and place in 25 DEG C, detect shelf life；The healthy experimenter 1000 of random selection, is randomly divided into 10 groups, per group
100, every group of experimenter eats the spiced beef 70g of the group daily, and other diet are identical, and the tested time is 30 days, checks and remembers
The edible and health-care effect of the lipids contents in record experimenter, embodiment and comparative example spiced beef is shown in Table 1.
Table 1：The edible and health-care effect of embodiment and comparative example spiced beef
The result of table 1 shows, the delicate fragrance spiced beef of embodiment, and salty sweet good to eat, delicate fragrance is strong, and crisp outside tender inside, sauce red are tempting, eats
Afterwards, the obvious comparative example of blood fat rate of rise of embodiment is little, illustrate the delicate fragrance spiced beef of present invention offer have it is good edible and
Health-care effect.
Claims (9)
1. a kind of delicate fragrance spiced beef, it is characterised in that be made up of the raw material of following weight portion：Beef 2100 ~ 2300, salted and fermented soya paste 36 ~
38th, onion parts 13 ~ 15, Rhizoma Zingiberis Recenss 13 ~ 15, anistree 12 ~ 14, Pericarpium Zanthoxyli 11 ~ 13, Cortex Cinnamomi 11 ~ 13, Pericarpium Citri Reticulatae 7 ~ 9, Fructus Foeniculi 7 ~ 9, Rhizoma Kaempferiae 7 ~
9th, Fructus Tsaoko 7 ~ 9, Herba Pelargonii Graveolentiss 6 ~ 8, the Radix Angelicae Dahuricae 6 ~ 8, Fructus Amomi 6 ~ 8, Murraya paniculata (L.) Jack. 6 ~ 8, Amomum globosum loureiro 5 ~ 7, fragrant sand 5 ~ 7, Fructus Piperis Longi 5 ~ 7, Flos Caryophylli 4 ~ 6,
Radix Rubiae 5 ~ 7, Fructus Gardeniae 14 ~ 16, Flos Jasmini Sambac 14 ~ 16, Flos persicae 10 ~ 12, cooking wine 16 ~ 18, dark soy sauce 11 ~ 13, crystal sugar 13 ~ 15, iodine salt 14 ~
16th, Oleum sesami 12 ~ 14, lactic acid bacteria 8 ~ 10.
2. delicate fragrance spiced beef according to claim 1, it is characterised in that described beef, is Niu Jianzi meat.
3. delicate fragrance spiced beef according to claim 1, it is characterised in that described salted and fermented soya paste, by the raw material system of following weight portion
Into：Semen Glyciness 330 ~ 350, fructus zizaniae caduciflorae 120 ~ 140, Bacillus natto 13 ~ 15, Sal 5 ~ 7, Oleum Helianthi 6 ~ 8, Rhizoma Zingiberis powder 2.4 ~ 2.8, SHISANXIANG
Powder 1.4 ~ 1.8, Semen Glyciness and fructus zizaniae caduciflorae are mixed, and are cleaned, are smashed, and particle diameter is 2 ~ 3mm, soaks 10 ~ 15 minutes, cooks, it is cooled to 40 ~
45 DEG C, Bacillus natto is added, is stirred, is placed in 27 ~ 29 DEG C of ferment at constant temperature 32 ~ 36 hours, Oleum Helianthi is added in pot, heating
To 105 ~ 110 DEG C, Rhizoma Zingiberis powder and thirteen spice is added, is stir-fried 2 ~ 3 seconds, added the Semen Glyciness after fermentation and fructus zizaniae caduciflorae, stir-fry 3 ~ 4 minutes,
Sal is added, is stirred, Guan Huo boils in a covered pot over a slow fire 30 ~ 35 minutes, obtains salted and fermented soya paste.
4. delicate fragrance spiced beef according to claim 1, it is characterised in that described Oleum sesami, is Semen Sesami Nigrum oil.
5. delicate fragrance spiced beef according to claim 1, it is characterised in that described lactic acid bacteria, by the raw material of following weight portion
Composition：Moral formula lactobacilluss 11 ~ 13, bacillus acidophilus 6 ~ 8, Lactobacillus buchneri 5 ~ 7, Jing re-activations, viable count are 108~
109CFU/ml。
6. the preparation method of delicate fragrance spiced beef described in a kind of claim 1, it is characterised in that comprise the following steps：
（1）Beef is cleaned, stripping and slicing, size is 6 ~ 7cm, in being put into the vinegar solution that volume fraction is 3 ~ 4%, soak 20 ~ 25 points
Clock, obtains clean beef clod；
（2）Anise, Pericarpium Zanthoxyli, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Fructus Foeniculi, Rhizoma Kaempferiae, Fructus Tsaoko, Herba Pelargonii Graveolentiss, the Radix Angelicae Dahuricae, Fructus Amomi, Murraya paniculata (L.) Jack. and Amomum globosum loureiro are mixed
Close, be placed in 4 ~ 6 DEG C of water and soak 5 ~ 7 hours, take out, material must be soaked；
（3）Onion parts, Rhizoma Zingiberis Recenss, fragrant sand, Fructus Piperis Longi and Flos Caryophylli are cleaned, is shredded, size is 3 ~ 4mm, is placed in small fire in pot and stir-fries to product
Green coke is fragrant, obtains parch material；
（4）Radix Rubiae, Fructus Gardeniae, Flos Jasmini Sambac and Flos persicae are cleaned, is crushed, add Radix Rubiae, Fructus Gardeniae, Flos Jasmini Sambac and Flos persicae gross weight 6 ~ 7
The water and the crystal sugar of Radix Rubiae weight 1/2 of times amount, after dissolving completely, adds lactic acid bacteria, mixes, be placed in 40 ~ 42 DEG C of ferment at constant temperature 10 ~
12 hours, obtain fermentation material；
（5）Remaining crystal sugar is crushed, clean beef clod is added, is stirred to dissolving completely, add fermentation material, mix homogeneously to put
In 38 ~ 40 DEG C of ferment at constant temperature 6 ~ 8 hours, cooking wine and dark soy sauce is added, fermented beef is obtained；
（6）The water and salted and fermented soya paste of 2 ~ 3 times of amounts of beef weight is added in halogen pot, adds immersion material, 12 ~ 14 points of small fire infusion after boiling
Clock, adds parch material, small fire infusion 20 ~ 25 minutes to hold from burning things which may cause a fire disaster, is cooled to 22 ~ 24 DEG C, add fermented beef, be boiled by fire
Afterwards, small fire keeps micro-boiling 30 ~ 35 minutes, adds iodine salt, keeps micro-boiling 15 ~ 20 minutes, and Guan Huo is vexed to boil, and takes out, obtains cooked beef；
（7）Cooked beef is placed on into ventilation, shady place, one layer of Oleum sesami of brush is cooled, obtain delicate fragrance spiced beef；
（8）Section, packaging, Jing 27 ~ 28kGy radiation sterilization, inspection obtain finished product.
7. the preparation method of delicate fragrance spiced beef according to claim 6, it is characterised in that the step（2）Amomum globosum loureiro clap broken,
Fructus Tsaoko claps broken remove seed.
8. the preparation method of delicate fragrance spiced beef according to claim 6, it is characterised in that the step（6）It is vexed boil, the time
For 100 ~ 120 minutes.
9. a kind of eating method of delicate fragrance spiced beef described in any one of claim 1 ~ 8, it is characterised in that instant bagged, or boiling
Water is eaten after steaming 8 ~ 10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610989206.0A CN106509653A (en) | 2016-11-10 | 2016-11-10 | Faintly fragrant sauced beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610989206.0A CN106509653A (en) | 2016-11-10 | 2016-11-10 | Faintly fragrant sauced beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106509653A true CN106509653A (en) | 2017-03-22 |
Family
ID=58350966
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610989206.0A Pending CN106509653A (en) | 2016-11-10 | 2016-11-10 | Faintly fragrant sauced beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106509653A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962797A (en) * | 2017-05-11 | 2017-07-21 | 华中农业大学 | A kind of preparation method of fresh shrimp taste spiced beef spiced and stewed food |
| CN110101023A (en) * | 2019-05-16 | 2019-08-09 | 北京雁栖月盛斋清真食品有限公司 | A kind of production method of Soy beef with the five spices |
| CN111955713A (en) * | 2020-08-03 | 2020-11-20 | 张海涛 | Ancient herbal coarse grain sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613533A (en) * | 2012-04-01 | 2012-08-01 | 董爱文 | Fermentation process for natto flavoring paste |
| CN105077292A (en) * | 2015-07-27 | 2015-11-25 | 内蒙古蒙元食品技术研究院 | Whey fermented sliced dried beef and preparation method thereof |
| CN105918900A (en) * | 2016-07-14 | 2016-09-07 | 合肥市福来多食品有限公司 | Food digesting and greasiness relieving green tea powder-containing dried beef and production method thereof |
-
2016
- 2016-11-10 CN CN201610989206.0A patent/CN106509653A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613533A (en) * | 2012-04-01 | 2012-08-01 | 董爱文 | Fermentation process for natto flavoring paste |
| CN105077292A (en) * | 2015-07-27 | 2015-11-25 | 内蒙古蒙元食品技术研究院 | Whey fermented sliced dried beef and preparation method thereof |
| CN105918900A (en) * | 2016-07-14 | 2016-09-07 | 合肥市福来多食品有限公司 | Food digesting and greasiness relieving green tea powder-containing dried beef and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| "《精选肉制品配方338例》" * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962797A (en) * | 2017-05-11 | 2017-07-21 | 华中农业大学 | A kind of preparation method of fresh shrimp taste spiced beef spiced and stewed food |
| CN110101023A (en) * | 2019-05-16 | 2019-08-09 | 北京雁栖月盛斋清真食品有限公司 | A kind of production method of Soy beef with the five spices |
| CN111955713A (en) * | 2020-08-03 | 2020-11-20 | 张海涛 | Ancient herbal coarse grain sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105831697A (en) | Multifunctional natural appetizing health preserving seasoning sauce, processing method, and functional food | |
| CN106213431A (en) | A kind of oil capsicum flavouring agent and preparation method thereof | |
| CN106387842A (en) | Fermented chrysanthemum sauce | |
| CN111165773A (en) | Beef tallow hotpot condiment and processing method thereof | |
| KR20010090328A (en) | Ginseng chichen manufacturing method | |
| CN106360395A (en) | Faint scent braised beef | |
| CN106360649A (en) | Beautifying fermented foie gras | |
| CN106509653A (en) | Faintly fragrant sauced beef | |
| CN106722296A (en) | One kind fermentation smoked chicken | |
| CN102687766B (en) | Healthy spicy edible oil | |
| KR101728243B1 (en) | Method for manufacturing of a whole bulb of garlic using lactic acid bacteria | |
| CN106901193A (en) | A kind of sauce pot roast beef | |
| KR20160147299A (en) | Cooking method of oriental medicine duck stew and oriental medicine duck stew thereof | |
| CN104957283A (en) | Pungent litse fruit spicy hot oil and production method thereof | |
| CN104839290A (en) | Yam cake and making method thereof | |
| KR20110011130A (en) | Roast five grain samgyetang cooking method | |
| CN100566597C (en) | A kind of sugarcane tea hot pot bottom material and preparation method thereof | |
| CN103504275A (en) | Spicy donkey meat soybean paste and preparation method thereof | |
| CN106722730A (en) | A kind of river sesame oil halogen | |
| CN106666651A (en) | Seafood sauce | |
| KR20190134553A (en) | Jeju pork noodle manufacturing method | |
| CN104323190B (en) | A kind of Tricholoma matsutake (lto et lmai) Singer spicy complete feed of sauerkraut beef and mutton | |
| CN109566952A (en) | A kind of chafing dish sesame paste dip and preparation method thereof | |
| CN107410919A (en) | A kind of spleen benefiting and stimulating the appetite roast duck leg and preparation method thereof | |
| KR101472871B1 (en) | Heuk dakgalbi |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170322 |