CN106722282A - The processing method of tealeaves dried beef - Google Patents
The processing method of tealeaves dried beef Download PDFInfo
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- CN106722282A CN106722282A CN201611083410.2A CN201611083410A CN106722282A CN 106722282 A CN106722282 A CN 106722282A CN 201611083410 A CN201611083410 A CN 201611083410A CN 106722282 A CN106722282 A CN 106722282A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The processing method of tealeaves dried beef of the present invention is related to food processing field, and in particular to the processing method of tealeaves dried beef, comprises the following steps：Raw meat is selected and processed, and selects fresh beef qualified through veterinary sanitary inspection, best in quality, rejects skin, fat, the tendon of raw meat, is cut into 0.5 kilogram of stick of size, is soaked 1 hour in clear water, removes watery blood, dirt, is rinsed with clear water, drained；Pickle, ginger, seedlings perfume, cassia bark gauze are tightened to be put into jacketed pan and boiled, after 40 minutes, added instant black tea powder, salt, white sugar, monosodium glutamate to be pickling liquid, the cube meat that will be cut is pickled 24 hours in being placed on pickling liquid；Tumbling, ensures sanitation and hygiene in tumbling bucket, and tumbling bucket is had 15 30 degree of gradient before tumbling；The present invention is simple to operate, convenient processing, tea smell is dissolved in dried beef so that the fine and tender taste of the dried beef being fabricated to, and fragrance alcohol just, with nutritive value higher, health is more beneficial for after eating.
Description
Technical field
The present invention relates to food processing field, and in particular to the processing method of tealeaves dried beef.
Background technology
Beef is the second largest meat product of Chinese, is only second to pork, and beef protein content is high, and fat content
It is low, so delicious flavour, is liked by people, enjoy the laudatory title of " favourite son in meat ".Beef is sweet, mild-natured, enter spleen, stomach invigorating.The traditional Chinese medical science is recognized
For：Beef has functions that tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, saliva of quenching the thirst.Soreness of bones and muscles contains abundant
The nutrition such as methyl amimoacetic acid, vitamin B6, vitamin B12, alanine, carnitine, protein, linoleic acid, zinc, magnesium, potassium, iron, calcium
Composition, these nutritions, with strengthen immunity and the function of enhancing metabolism, particularly to antisecosis and reinforcement
Matter has obvious curative effects.Beef contains rich in protein, and amino acid ratio of components pork needs closer to human body, can improve body and resist
Sick ability, to growing and Post operation, the people of aftercare is lost blood in supplement and the aspect such as repair tissue is particularly suitable.
The yield of China's beef items is big, and the consumption figure of town and country market also increasingly increases, but its industrialization degree and commodity
Change degree is relatively low, increases the production and consumption of beef food, improves beef quality, and quality of improving the people's livelihood is industry development
Strategic emphasis.Dried beef is China's traditional meat, because its is nutritious, unique flavor, shelf-stable, instant and deep receive
The favor of consumers in general.But for a long time, traditional handicraft is continued to use in the processing of dried beef always, making step is cumbersome, general logical
Cross the moisture reduced in dried beef and extend shelf life of products, so the dried beef coarse mouthfeel for obtaining.For these reasons and
The deficiencies in the prior art, it is still desirable to the which further processing technology to dried beef is improved, it is more preferable, more beneficial to obtain mouthfeel
In the dry jerky products of health.
The content of the invention
It is an object of the invention to provide a kind of processing method of tealeaves dried beef, so that the meat of the dried beef being fabricated to
Delicacy, fragrance alcohol just, is relatively beneficial to health.
The processing method of tealeaves dried beef of the present invention, comprises the following steps：
The first step, raw meat selection and treatment, select fresh beef qualified through veterinary sanitary inspection, best in quality, reject former
Expect skin, fat, the tendon of meat, be cut into 0.5 kilogram of stick of size, soaked 1 hour in clear water, remove watery blood, dirt, use
Clear water is rinsed, drained；
Second step, pickles, and ginger, seedlings perfume, cassia bark gauze is tightened to be put into jacketed pan and boiled, after 40 minutes, added instant red
Tea powder, salt, white sugar, monosodium glutamate are pickling liquid, and the cube meat that will be cut is pickled 24 hours in being placed on pickling liquid；
3rd step, tumbling ensures sanitation and hygiene in tumbling bucket before tumbling, and tumbling bucket is had the gradient of 15-30 degree, per small
When tumbling 1 time, 6 revs/min of tumbling rotating speed；
Be layered on the cube meat of knead-salting on wire netting by the 4th step, baking dehydration, is put into baking box, and 60 degree are toasted 8 hours, are dried
Sieve is turned over when roasting 2-3 times, in case causing jerky Surface hardened layer, hinder the evaporation of jerky internal moisture；
5th step, pinch-off is taken out baked cube meat and is cut into meat base on request, cube meat it is uniform in size consistent；
6th step, coating, baking, cube meat surface is evenly coated in instant black tea powder, is taken out cube meat and is placed on charcoal range on roasting
5-10 minutes, temperature 78-82 degree；
7th step, packaging weighs packaging finished product by definite quality, and the vacuum tune of vacuum machine is smooth sack at 0.1 MPa
Put well, heat sealed time 20-30 seconds.
Preferably, in terms of 10 kilograms of fresh beef：250 grams of salt, 500 grams of white sugar, 150 grams of instant black tea powder, ginger 25
Gram, 35.7 grams of white wine, 18 grams of anise, 30 grams of monosodium glutamate, 15 grams of cassia bark.
The present invention is simple to operate, convenient processing, tea smell is dissolved in dried beef so that the meat of the dried beef being fabricated to
Delicacy, fragrance alcohol just, with nutritive value higher, health is more beneficial for after eating.
Specific embodiment
Embodiment one：
The processing method of tealeaves dried beef of the present invention, comprises the following steps：
The first step, raw meat selection and treatment, select fresh beef qualified through veterinary sanitary inspection, best in quality, reject former
Expect skin, fat, the tendon of meat, be cut into 0.5 kilogram of stick of size, soaked 1 hour in clear water, remove watery blood, dirt, use
Clear water is rinsed, drained；
Second step, pickles, and ginger, seedlings perfume, cassia bark gauze is tightened to be put into jacketed pan and boiled, after 40 minutes, added instant red
Tea powder, salt, white sugar, monosodium glutamate are pickling liquid, and the cube meat that will be cut is pickled 24 hours in being placed on pickling liquid；
3rd step, tumbling ensures sanitation and hygiene in tumbling bucket before tumbling, and tumbling bucket is had the gradient of 15-30 degree, per small
When tumbling 1 time, 6 revs/min of tumbling rotating speed；
Be layered on the cube meat of knead-salting on wire netting by the 4th step, baking dehydration, is put into baking box, and 60 degree are toasted 8 hours, are dried
Sieve is turned over when roasting 2-3 times, in case causing jerky Surface hardened layer, hinder the evaporation of jerky internal moisture；
5th step, pinch-off is taken out baked cube meat and is cut into meat base on request, cube meat it is uniform in size consistent；
6th step, coating, baking, cube meat surface is evenly coated in instant black tea powder, is taken out cube meat and is placed on charcoal range on roasting
5-10 minutes, temperature 78-82 degree；
7th step, packaging weighs packaging finished product by definite quality, and the vacuum tune of vacuum machine is smooth sack at 0.1 MPa
Put well, heat sealed time 20-30 seconds.
Embodiment two：
The processing method of tealeaves dried beef of the present invention, comprises the following steps：
The first step, raw meat selection and treatment, select fresh beef qualified through veterinary sanitary inspection, best in quality, reject former
Expect skin, fat, the tendon of meat, be cut into 0.5 kilogram of stick of size, soaked 1 hour in clear water, remove watery blood, dirt, use
Clear water is rinsed, drained；
Second step, pickles, and ginger, seedlings perfume, cassia bark gauze is tightened to be put into jacketed pan and boiled, after 40 minutes, added instant red
Tea powder, salt, white sugar, monosodium glutamate are pickling liquid, and the cube meat that will be cut is pickled 24 hours in being placed on pickling liquid；
3rd step, tumbling ensures sanitation and hygiene in tumbling bucket before tumbling, and tumbling bucket is had the gradient of 15-30 degree, per small
When tumbling 1 time, 6 revs/min of tumbling rotating speed；
Be layered on the cube meat of knead-salting on wire netting by the 4th step, baking dehydration, is put into baking box, and 60 degree are toasted 8 hours, are dried
Sieve is turned over when roasting 2-3 times, in case causing jerky Surface hardened layer, hinder the evaporation of jerky internal moisture；
5th step, pinch-off is taken out baked cube meat and is cut into meat base on request, cube meat it is uniform in size consistent；
6th step, coating, baking, cube meat surface is evenly coated in instant black tea powder, is taken out cube meat and is placed on charcoal range on roasting
5-10 minutes, temperature 78-82 degree；
7th step, packaging weighs packaging finished product by definite quality, and the vacuum tune of vacuum machine is smooth sack at 0.1 MPa
Put well, heat sealed time 20-30 seconds.
In terms of 10 kilograms of fresh beef：250 grams of salt, 500 grams of white sugar, 150 grams of instant black tea powder, 25 grams of ginger, white wine
35.7 grams, 18 grams of anise, 30 grams of monosodium glutamate, 15 grams of cassia bark.
The present invention is simple to operate, convenient processing, tea smell is dissolved in dried beef so that the meat of the dried beef being fabricated to
Delicacy, fragrance alcohol just, with nutritive value higher, health is more beneficial for after eating.
Claims (2)
1. a kind of processing method of tealeaves dried beef, it is characterised in that comprise the following steps：
The first step, raw meat selection and treatment, select fresh beef qualified through veterinary sanitary inspection, best in quality, reject former
Expect skin, fat, the tendon of meat, be cut into 0.5 kilogram of stick of size, soaked 1 hour in clear water, remove watery blood, dirt, use
Clear water is rinsed, drained；
Second step, pickles, and ginger, seedlings perfume, cassia bark gauze is tightened to be put into jacketed pan and boiled, after 40 minutes, added instant red
Tea powder, salt, white sugar, monosodium glutamate are pickling liquid, and the cube meat that will be cut is pickled 24 hours in being placed on pickling liquid；
3rd step, tumbling ensures sanitation and hygiene in tumbling bucket before tumbling, and tumbling bucket is had the gradient of 15-30 degree, per small
When tumbling 1 time, 6 revs/min of tumbling rotating speed；
Be layered on the cube meat of knead-salting on wire netting by the 4th step, baking dehydration, is put into baking box, and 60 degree are toasted 8 hours, are dried
Sieve is turned over when roasting 2-3 times, in case causing jerky Surface hardened layer, hinder the evaporation of jerky internal moisture；
5th step, pinch-off is taken out baked cube meat and is cut into meat base on request, cube meat it is uniform in size consistent；
6th step, coating, baking, cube meat surface is evenly coated in instant black tea powder, is taken out cube meat and is placed on charcoal range on roasting
5-10 minutes, temperature 78-82 degree；
7th step, packaging weighs packaging finished product by definite quality, and the vacuum tune of vacuum machine is smooth sack at 0.1 MPa
Put well, heat sealed time 20-30 seconds.
2. the processing method of tealeaves dried beef as claimed in claim 1, it is characterised in that in terms of 10 kilograms of fresh beef：Salt
250 grams, 500 grams of white sugar, 150 grams of instant black tea powder, 25 grams of ginger, 35.7 grams of white wine, 18 grams of anise, 30 grams of monosodium glutamate, osmanthus
15 grams of skin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611083410.2A CN106722282A (en) | 2016-11-30 | 2016-11-30 | The processing method of tealeaves dried beef |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611083410.2A CN106722282A (en) | 2016-11-30 | 2016-11-30 | The processing method of tealeaves dried beef |
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| CN106722282A true CN106722282A (en) | 2017-05-31 |
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| CN201611083410.2A Pending CN106722282A (en) | 2016-11-30 | 2016-11-30 | The processing method of tealeaves dried beef |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107198135A (en) * | 2017-08-04 | 2017-09-26 | 董玲玲 | A kind of preparation method for the new black tea health meat dish for adding minimum condiment |
| CN107594365A (en) * | 2017-10-30 | 2018-01-19 | 贵州省印江梵净山鼎牛食品有限公司 | A kind of fruity spicy dried beef and preparation method thereof |
| CN107692052A (en) * | 2017-09-29 | 2018-02-16 | 贵州省印江梵净山鼎牛食品有限公司 | A kind of dried beef and preparation method thereof |
| CN107821978A (en) * | 2017-11-23 | 2018-03-23 | 达州市宏隆肉类制品有限公司 | The processing method of tealeaves dried beef |
| CN107927594A (en) * | 2017-11-29 | 2018-04-20 | 广西鹿寨众牛食品有限公司 | The method that beef does processing |
| CN107927525A (en) * | 2017-12-18 | 2018-04-20 | 贵州永红食品有限公司 | The production method of crisp tender dried beef |
| CN107997023A (en) * | 2017-12-19 | 2018-05-08 | 开原市嬴德肉禽有限责任公司 | A kind of flavor dired chicken meat |
| CN109418758A (en) * | 2017-08-25 | 2019-03-05 | 安徽杯茶电子商务有限公司 | A kind of bubble green pepper mushroom beef 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 |
| 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 |
-
2016
- 2016-11-30 CN CN201611083410.2A patent/CN106722282A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107198135A (en) * | 2017-08-04 | 2017-09-26 | 董玲玲 | A kind of preparation method for the new black tea health meat dish for adding minimum condiment |
| CN109418758A (en) * | 2017-08-25 | 2019-03-05 | 安徽杯茶电子商务有限公司 | A kind of bubble green pepper mushroom beef and preparation method thereof |
| CN107692052A (en) * | 2017-09-29 | 2018-02-16 | 贵州省印江梵净山鼎牛食品有限公司 | A kind of dried beef and preparation method thereof |
| CN107594365A (en) * | 2017-10-30 | 2018-01-19 | 贵州省印江梵净山鼎牛食品有限公司 | A kind of fruity spicy dried beef and preparation method thereof |
| CN107821978A (en) * | 2017-11-23 | 2018-03-23 | 达州市宏隆肉类制品有限公司 | The processing method of tealeaves dried beef |
| CN107927594A (en) * | 2017-11-29 | 2018-04-20 | 广西鹿寨众牛食品有限公司 | The method that beef does processing |
| CN107927525A (en) * | 2017-12-18 | 2018-04-20 | 贵州永红食品有限公司 | The production method of crisp tender dried beef |
| CN107997023A (en) * | 2017-12-19 | 2018-05-08 | 开原市嬴德肉禽有限责任公司 | A kind of flavor dired chicken meat |
| 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 |
| 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 |
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Application publication date: 20170531 |