CN106942617A - A kind of tea perfume local flavor Corned beef and preparation method thereof - Google Patents
A kind of tea perfume local flavor Corned beef and preparation method thereof Download PDFInfo
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Abstract
The present invention provides a kind of tea perfume local flavor Corned beef and preparation method thereof, is related to food processing technology field, the tea perfume local flavor Corned beef is made up of the raw material of following parts by weight：150 200 parts of fresh beef, 40 60 parts of preserved materials, 20 30 parts of spices, 50 80 parts of tea-seed oil and appropriate amount of water；The Corned beef of the present invention strict control on formula and manufacturing process, the Corned beef fragrance produced is tempting, delicious mellow, it is of high nutritive value, the diseases such as excessive internal heat will not be caused after eating, and the present invention is without harmful substances such as any pigment and preservatives, safety and Health, be worthy to be popularized production.
Description
【Technical field】
The present invention relates to food processing technology field, and in particular to a kind of tea perfume local flavor Corned beef and preparation method thereof.
【Background technology】
Beef contains abundant protein, and amino acid ratio of components beef needs closer to human body, can improve body disease-resistant energy
Power, to growing and Post operation, the people of aftercare are lost blood in supplement, thing is not suitable in terms of repair tissue.Severe winter eats ox
Meat, there is warm stomach effect, is severe winter good merchantable brand.The traditional Chinese medical science thinks that beef has tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, resolving sputum breath
Effect of wind, saliva of quenching the thirst.
Corned beef refers to the process of that meat, again through the processed goods made by overbaking (or exposure under daylight), is people after pickling
The meat instant food liked, the Corned beef processed using traditional handicraft, with unique flavor, nutritious, storage
Phase is longer, the advantages of travelling easy to carry at home.Corned beef is also quite liked as a kind of in dried meat product by consumers in general
Love.Now with the improvement of people's living standards, this kind of product has commercially been seen everywhere, especially in house, tourism
Serve as a leisure food.Product easily can be caused because hardening dehydration in cooking and baking due to conventionally produced jerky
Excessively stiff, without elasticity, mouthfeel is poor, it is difficult to chew, color and luster is not good；Jerky nearly all with the addition of color development in process of production
Agent Xiao hydrochlorate, sub- Xiao's hydrochlorate and delicate flavour material monosodium glutamate, are unfavorable for health, and due to largely causing Corned beef to hold using chilli powder etc.
Easily make one to get angry.These problems all limit the development of Corned beef.
【The content of the invention】
In view of this, it is of the invention it is an object of the invention to provide a kind of tea perfume local flavor Corned beef and preparation method thereof
Corned beef strict control on formula and manufacturing process, the Corned beef fragrance produced is tempting, delicious mellow, nutriture value
Value is high, and the diseases such as excessive internal heat will not be caused after eating, and the present invention is without the harmful substances such as any pigment and preservative, safety
Health, be worthy to be popularized production.
In order to solve the above-mentioned technical problem, present invention employs following technical scheme：
A kind of tea perfume local flavor Corned beef, the tea perfume local flavor Corned beef is made up of the raw material of following parts by weight：Fresh beef
150-200 parts, 40-60 parts of preserved materials, 20-30 parts of spices, 50-80 parts of tea-seed oil and appropriate amount of water；
The preserved materials are made up of the raw material of following parts by weight：3-9 parts of peanut oil, 2-5 parts of ginkgo leaf, 1-3 parts of field pennycress,
1-3 parts of litchi rind, 1-3 parts of the dried rhizome of rehmannia, 1-3 parts of lotus leaf, 2-4 parts of soy sauce, 1-5 parts of honey, 10-20 parts of tea, 1-8 parts of black bean sauce and
Appropriate amount of water；
The spices is made up of the raw material of following parts by weight：2-6 parts of tsaoko, 2-6 parts of dried orange peel, 2-6 parts of fennel, Chinese prickly ash 1-3
5-10 parts of part and salt.
Further, the tea perfume local flavor Corned beef is made up of the raw material of following parts by weight：180 parts of fresh beef, preserved materials
50 parts, 25 parts of spices, 65 parts of tea-seed oil and appropriate amount of water；
The preserved materials are made up of the raw material of following parts by weight：6 parts of peanut oil, 3 parts of ginkgo leaf, 2 parts of field pennycress, litchi rind
2 parts, 2 parts of the dried rhizome of rehmannia, 2 parts of lotus leaf, 3 parts of soy sauce, 3 parts of honey, 15 parts of tea, 5 parts of black bean sauce and appropriate amount of water；
The spices is made up of the raw material of following parts by weight：4 parts of tsaoko, 4 parts of dried orange peel, 4 parts of fennel, 2 parts of Chinese prickly ash and salt 7
Part.
Further, the tea is self-control tea, is made up of the raw material of following parts by weight：25-40 parts of green tea, Jasmine
1-5 parts of 5-10 parts, 5-10 parts of honeysuckle, 3-8 parts of hawthorn, 3-8 parts of the bark of eucommia, 3-8 parts of corn stigma and pomelo peel；The tea is logical
Cross what following methods were obtained：
(1) pretreatment of raw material：The bud-leaf of plucking fresh tea tree, cleans to spread at a temperature of 20-25 DEG C and dries to blade
Water content reaches that 60-70% obtains dark brownish green leaf；Dark brownish green leaf input steam inactivation machine after drying, in 135-145 DEG C of temperature
Lower fixing 80-100s, the moisture content of surface of material after then drying finishes in 80-90 DEG C of dryer of temperature, then feeding cooling
Surface temperature is cooled in machine and obtains green tea for 15-25 DEG C；
(2) it is merged scenting：A. it is merged：The green tea obtained by Jasmine, honeysuckle and step (1) is taken by weight, is pressed
According to honeysuckle on upper strata, Jasmine paves in the order of lower floor in middle level, green tea and spend place in basement, and so alternately paving makes gold and silver
Flower, Jasmine, green tea respectively pave 3-5 layers；B. scenting：Green tea after being merged, honeysuckle and Jasmine are put to treatment machine, controlled
The temperature for the treatment of machine processed is 35-45 DEG C, and relative humidity is 70-85%, enfleurages when moisture absorption is 10-15% to water content and stops whne tea base
Only basement is spent, and obtains jasmine tea；
(3) nutritional scented tea is prepared：Hawthorn, the bark of eucommia, corn stigma and pomelo peel are mixed, is put into powder beater and crushes, then
Screened by 60 mesh sieves, obtain nutrient powder；The jasmine tea of nutrient powder and step (2) is uniformly mixed and rubbed, is then incited somebody to action
To material manually deblocked, obtain nutritional scented tea；
(4) tealeaves is prepared：The nutritional scented tea of step (3) is put into dry to water content in dryer and reaches 5-7%, then
Dried material is subjected to sterilization with infrared sterilization machine and can be prepared by tealeaves；The sterilization temperature of the infrared sterilization machine is
90-100 DEG C, the time is 20-40 minutes, and frequency is 2400-2500MHz；
(5) tea is prepared：With tealeaves obtained by warm water soaking step (4), the mass ratio of tealeaves and warm water is 1:50-
100, soaked 6-9 hours at 75-85 DEG C, filter to take its filtrate, you can obtain tea.
Further, the black bean sauce is self-control black bean sauce, is made up of the raw material of following parts by weight：20-40 parts of black soya bean, garlic
10-20 parts of 8-15 parts of mud, 5-9 parts of mashed potatoes, 8-12 parts of lemon juice, 5-9 parts of Passion Fruit Juice and flavoring；It is by the following method
Obtain：
1. black soya bean is cleaned, soaked 2-3 hours in 30-40 DEG C of warm water；It is again that the normal pressure pot boiling 3-4 after immersion is small
When, cease fire and boil in a covered pot over a slow fire beans 3-4 hours, take the dish out of the pot cooling when boiling beans water content is in 40-55%；
2. when boiling beans are cooled to 25-30 DEG C, it is stirred again after inoculation Mucor or aspergillus uniformly, is then fed into training bent
Room is cultivated, and the bent temperature control of training when beans occurs light yellow green, produces beans bent at 22-29 DEG C；
3. pickled 3-5 days after beans song is stirred evenly with lemon juice, Passion Fruit Juice, flavoring for mixture, you can obtain black bean sauce；Institute
Stating flavoring is：The soy sauce of 10-15 parts by weight, the edible oil of 1-15 parts by weight, the capsicums of 0-10 parts by weight, 1-10 parts by weight
Salt and the monosodium glutamate of 1-5 parts by weight, which are well mixed, to be obtained.
Further, the preserved materials are mainly obtained by the following method：A. by ginkgo leaf, field pennycress, litchi rind, the dried rhizome of rehmannia
It is put into marmite, adds water more than medical surfaces 3-5cm, first big fire is boiled to boiling with lotus leaf, then goes to small fire and decoct 60-
90min, filters to take filter residue and is decocted 2-3 times repeatedly with same procedure, merges decoction liquor, filters out decoction liquor with multilayer crocus cloth, obtain
It is standby to nutrient solution；B. black bean sauce is mashed into puree, addition puree after half component peanut oil, oil heat is poured into hot pot and is turned over
1-2min is fried, then, the water for adding 15-20 times of gross weight first boils 10-15min with big fire, then with 20-30min is cooked by slow fire, filters
Its filtrate is taken, remaining peanut oil, soy sauce, nutrient solution, honey and tea are added into gained filtrate and is mixed thoroughly, you can described salt down is obtained
System material.
Further, the spices is to be polishing to 80-120 targets standard by the way that tsaoko, dried orange peel, fennel and Chinese prickly ash are mixed
The powder of sieve, then adds salt and fully mixes, then mixed material is placed in frying pan to stir-fry to fragrance overflows, you can obtain institute
State spices.
The preparation method that the present invention also provides above-mentioned tea perfume local flavor Corned beef, specifically includes following steps：
1) pretreatment of raw material：Fresh beef is cleaned, muscle, muscle skin, fat and other debris is removed, stays cutability, be cut into rule
Lattice are long thickness width=(20-30) × (1-1.5) × (10-15) bar shaped, obtain beef bar standby；
2) rub：Spices is rubbed into step 1 repeatedly) gained beef bar surface, spices is sufficiently submerged in meat, then in temperature
Spend to stand 30-55 minutes in the environment of 10-25 DEG C；
3) pickle：By step 2) gained beef bar and preserved materials mix thoroughly together, with preservative film sealing and standing 10-
20min, then stands 20-40min under 35-50 DEG C of vacuum environment, finally, and 100- is stood under -3-0 DEG C of vacuum environment
150min, obtains cured beef standby；
4) fire-cure：By step 3) the beef bar pickled first strings with iron label and fire-cureed with charcoal fire, and meat is from charcoal fire 1- when fire-cureing
It is 1.2 meters high, fire-cureed in the case where temperature is 50-65 DEG C to beef bar surface moisture and reach 20%；
5) boiling：By step 4) gained beef bar be put into iron pan boiling 40-60 minutes, temperature control is at 90-100 DEG C；
6) suppress：By step 5) the well-done beef bar of institute is cooled to normal temperature, and it is then placed in press and is pressed into thickness
For 0.3-0.5cm bar, pressing pressure is controlled in 0.2-0.25MPa；
7) frying：Rapeseed oil is put into oil cauldron and is heated to 180-240 DEG C, then by step 6) the beef bar that suppresses puts
To enter carry out frying to surface in oil cauldron and golden yellow occur, obtain Corned beef；
8) cool down, pack：By step 7) obtained Corned beef is put into cooling chamber, and bacterium of being turned off the light with ultraviolet is sterilized, cold
But quantitatively pack afterwards, vacuumize plastic film packaging, you can.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
1st, on formula, Corned beef of the invention adds secret preparation method, by effect of each food materials most by being specifically formulated
Good performance, wherein, the Tea Polyphenols in tea, tea is added in preserved materials formation that is antibacterial, anti-oxidant, suppressing nitrite
And the effect of soft meat, and tea assigns Corned beef unique tea smell；Addition self-control black bean sauce, contains lemon juice and hundred
Fragrant fruit juice, assigns the sour-sweet fresh fragrant mouthfeel of black bean sauce, and black bean sauce is mashed into rear cured beef, absorbs more thoroughly, and surface will not
Adhere to shot-like particle；Ginkgo leaf, field pennycress, litchi rind, the dried rhizome of rehmannia and lotus leaf are added, three taste Chinese herbal medicines cooperatively assign ox of the present invention
Dry up clearing heat and detoxicating, strengthening the spleen and stomach, reduce blood pressure and the effects such as cholesterol；In addition, adding spiced mode to wear into spices
Rubbed after powder in beef surface, obtained Corned beef fragrance is full, and by rubbing way the later stage in preserved materials is soaked
Afterwards, unnecessary spices is not had to be attached on beef, it is to avoid people take in the raw material that excessive Chinese prickly ash, fennel etc. is easily got angry.
2nd, in preparation method, the present invention is slitting by beef, then passes through homemade spices, preserved materials, black bean sauce
It is the making that raw material carries out Corned beef with tea, first rubs spices in beef bar surface, then again by the beef after rubbing
Bar is pickled, and can be sufficiently displaced from spices and preserved materials, during immersion beef bar, nutritional ingredient can be sufficiently submerged in into ox
In meat, and the locking of fragrance and nutriment after dormant cells in the local flavor of this province of beef, sauce is not lost, can cause beef
Color and luster keeps fresh, and not easy to change, fragrance is not easy to scatter and disappear, on the other hand, and the beef after pickling, which is hung up, to be fire-cureed, and fire-cures process
It is middle unnecessary sauce to be filtered, people can be avoided to take in excessive condiment product, excessive internal heat phenomenon is reduced, make the more healthy nothing of beef
Evil, carries out frying by beef again after compacting, makes beef mouthfeel crisp-fried, enjoys endless aftertastes；Each step of manufacturing process of the present invention is close
With reference to so that Corned beef of the present invention has delicious mouthfeel and nutrition is not lost in.
3rd, the Corned beef of the invention strict control on formula and manufacturing process, the Corned beef fragrance produced is lured
People, it is delicious mellow, it is of high nutritive value, the diseases such as excessive internal heat will not be caused after eating, and the present invention is without any pigment and prevents
The harmful substances such as rotten agent, safety and Health, be worthy to be popularized production.
【Embodiment】
The following examples can help those skilled in the art that the present invention is more fully understood, but cannot be with any
Mode limits the present invention.
Embodiment 1
A kind of tea perfume local flavor Corned beef that the present embodiment is provided is made up of the raw material of following parts by weight：Fresh 150 parts of beef,
40 parts of preserved materials, 20 parts of spices, 50 parts of tea-seed oil and appropriate amount of water；Wherein, preserved materials are made up of the raw material of following parts by weight：Peanut
Oil 3 parts, 2 parts of ginkgo leaf, 1 part of field pennycress, 1 part of litchi rind, 1 part of the dried rhizome of rehmannia, 1 part of lotus leaf, 2 parts of soy sauce, 1 part of honey, 10 parts of tea,
1 part of black bean sauce and appropriate amount of water；Tea is self-control tea, is made up of the raw material of following parts by weight：25 parts of green tea, 5 parts of Jasmine, gold
1 part of 5 parts of honeysuckle flower, 3 parts of hawthorn, 3 parts of the bark of eucommia, 3 parts of corn stigma and pomelo peel；Black bean sauce is self-control black bean sauce, by following parts by weight
Raw material be made：10 parts of 20 parts of black soya bean, 8 parts of mashed garlic, 5 parts of mashed potatoes, 8 parts of lemon juice, 5 parts of Passion Fruit Juice and flavoring；Spices
It is made up of the raw material of following parts by weight：5 parts of 2 parts of tsaoko, 2 parts of dried orange peel, 2 parts of fennel, 1 part of Chinese prickly ash and salt.
The method for making above-mentioned tea perfume local flavor Corned beef, comprises the following steps：
(1) tea is prepared
(1) pretreatment of raw material：The bud-leaf of plucking fresh tea tree, clean spread at a temperature of 20 DEG C dry it is aqueous to blade
Amount reaches that 60% obtains dark brownish green leaf；Dark brownish green leaf input steam inactivation machine after drying, finish 80s at a temperature of 135 DEG C, with
The moisture content of surface of material after drying finishes in 80 DEG C of dryers of temperature afterwards, being then cooled to surface temperature in feeding cooler is
15 DEG C obtain green tea；
(2) it is merged scenting：A. it is merged：The green tea obtained by Jasmine, honeysuckle and step (1) is taken by weight, is pressed
According to honeysuckle on upper strata, Jasmine paves in the order of lower floor in middle level, green tea and spend place in basement, and so alternately paving makes gold and silver
Flower, Jasmine, green tea respectively pave 3 layers；B. scenting：Green tea after being merged, honeysuckle and Jasmine are put to treatment machine, controlled
The temperature for the treatment of machine is 35 DEG C, and relative humidity is 70%, is enfleuraged whne tea base when moisture absorption is 10% to water content and stops basement flower, obtained
Jasmine tea；
(3) nutritional scented tea is prepared：Hawthorn, the bark of eucommia, corn stigma and pomelo peel are mixed, is put into powder beater and crushes, then
Screened by 60 mesh sieves, obtain nutrient powder；The jasmine tea of nutrient powder and step (2) is uniformly mixed and rubbed, is then incited somebody to action
To material manually deblocked, obtain nutritional scented tea；
(4) tealeaves is prepared：The nutritional scented tea of step (3) is put into dry to water content in dryer and reaches 5%, then will
Dried material carries out sterilization with infrared sterilization machine and can be prepared by tealeaves；The sterilization temperature of the infrared sterilization machine is 90
DEG C, the time is 20 minutes, and frequency is 2400MHz；
(5) tea is prepared：With tealeaves obtained by warm water soaking step (4), the mass ratio of tealeaves and warm water is 1:50,
Soaked 6-9 hours at 75 DEG C, filter to take its filtrate, you can obtain tea.
(2) black bean sauce is prepared
1. black soya bean is cleaned, soaked 2 hours in 30 DEG C of warm water；Again by the normal pressure pot boiling 3 hours after immersion, cease fire
Stewing beans 3-4 hours, take the dish out of the pot cooling when boiling beans water content is 40%；
2. when boiling beans are cooled to 25 DEG C, it is stirred again after inoculation Mucor or aspergillus uniformly, is then fed into training deep closet
Cultivated, the bent temperature control of training when beans occurs light yellow green, produces beans bent at 22 DEG C；
3. pickled 3 days after beans song is stirred evenly with lemon juice, Passion Fruit Juice, flavoring for mixture, you can obtain black bean sauce；It is described
Flavoring is：The soy sauce of 10 parts by weight, the edible oil of 1 parts by weight, the salt of 1 parts by weight and 1 parts by weight monosodium glutamate it is well mixed
Arrive.
(3) preserved materials are prepared
A. ginkgo leaf, field pennycress, litchi rind, the dried rhizome of rehmannia and lotus leaf are put into marmite, added water more than medical surfaces 3cm, it is first
Big fire is boiled to boiling, is then gone to small fire and is decocted 60min, filter to take filter residue and decocted repeatedly with same procedure 2 times, merges and decoct
Liquid, filters out decoction liquor with multilayer crocus cloth, obtains nutrient solution standby；B. black bean sauce is mashed into puree, one is poured into hot pot
Puree is added after half component peanut oil, oil heat to stir-fry 1min, then, the water for adding 15 times of gross weight first boils 10min with big fire, then uses
20min is cooked by slow fire, its filtrate is filtered to take, remaining peanut oil, soy sauce, nutrient solution, honey and tea are added into gained filtrate
Mix thoroughly, you can obtain the preserved materials.
(4) spices is prepared
Tsaoko, dried orange peel, fennel and Chinese prickly ash are mixed to the powder for being polishing to 80 mesh standard sieves, salt is then added and fully mixes
It is even, then mixed material is placed in frying pan to stir-fry to fragrance overflows, you can obtain the spices.Make tea perfume local flavor Corned beef.
(5) tea perfume local flavor Corned beef is made
1) pretreatment of raw material：Fresh beef is cleaned, muscle, muscle skin, fat and other debris is removed, stays cutability, be cut into rule
Lattice are long thick wide=20 × 1 × 10 bar shaped, obtain beef bar standby；
2) rub：Spices is rubbed into step 1 repeatedly) gained beef bar surface, spices is sufficiently submerged in meat, then in temperature
Spend to stand 30-55 minutes in the environment of 10-25 DEG C；
3) pickle：By step 2) gained beef bar and preserved materials mix thoroughly together, with preservative film sealing and standing 10min,
Then 20min is stood under 35 DEG C of vacuum environment, finally, 100min is stood under -3 DEG C of vacuum environment, obtains pickling ox
Meat is standby；
4) fire-cure：By step 3) the beef bar pickled first strings with iron label and fire-cureed with charcoal fire, 1 meter from charcoal fire of meat when fire-cureing
Height, fire-cures to beef bar surface moisture in the case where temperature is 50 DEG C and reaches 20%；
5) boiling：By step 4) gained beef bar be put into boiling 40 minutes in iron pan, temperature control is at 90 DEG C；
6) suppress：By step 5) the well-done beef bar of institute is cooled to normal temperature, and it is then placed in press and is pressed into thickness
For 0.3cm bar, pressing pressure is controlled in 0.2MPa；
7) frying：Rapeseed oil is put into oil cauldron and is heated to 180 DEG C, then by step 6) the beef bar that suppresses is put into oil
Frying to surface is carried out in pot and golden yellow occurs, Corned beef is obtained；
8) cool down, pack：By step 7) obtained Corned beef is put into cooling chamber, and bacterium of being turned off the light with ultraviolet is sterilized, cold
But quantitatively pack afterwards, vacuumize plastic film packaging, you can.
Embodiment 2
A kind of tea perfume local flavor Corned beef that the present embodiment is provided is made up of the raw material of following parts by weight：Fresh beef 180
Part, 50 parts of preserved materials, 25 parts of spices, 65 parts of tea-seed oil and appropriate amount of water；Wherein, preserved materials are made up of the raw material of following parts by weight：
6 parts of peanut oil, 3 parts of ginkgo leaf, 2 parts of field pennycress, 2 parts of litchi rind, 2 parts of the dried rhizome of rehmannia, 2 parts of lotus leaf, 3 parts of soy sauce, 3 parts of honey, tea
15 parts, 5 parts of black bean sauce and appropriate amount of water；Tea is self-control tea, is made up of the raw material of following parts by weight：32 parts of green tea, Jasmine 7
3 parts of part, 7 parts of honeysuckle, 6 parts of hawthorn, 6 parts of the bark of eucommia, 6 parts of corn stigma and pomelo peel；Black bean sauce is self-control black bean sauce, by following heavy
The raw material of amount part is made：30 parts of black soya bean, 12 parts of mashed garlic, 7 parts of mashed potatoes, 10 parts of lemon juice, 7 parts of Passion Fruit Juice and flavoring 15
Part；Spices is made up of the raw material of following parts by weight：7 parts of 4 parts of tsaoko, 4 parts of dried orange peel, 4 parts of fennel, 2 parts of Chinese prickly ash and salt.
The method for making above-mentioned tea perfume local flavor Corned beef, comprises the following steps：
(1) tea is prepared
(1) pretreatment of raw material：The bud-leaf of plucking fresh tea tree, clean spread at a temperature of 22 DEG C dry it is aqueous to blade
Amount reaches that 65% obtains dark brownish green leaf；Dark brownish green leaf input steam inactivation machine after drying, finish 90s at a temperature of 140 DEG C, with
The moisture content of surface of material after drying finishes in 85 DEG C of dryers of temperature afterwards, being then cooled to surface temperature in feeding cooler is
20 DEG C obtain green tea；
(2) it is merged scenting：A. it is merged：The green tea obtained by Jasmine, honeysuckle and step (1) is taken by weight, is pressed
According to honeysuckle on upper strata, Jasmine paves in the order of lower floor in middle level, green tea and spend place in basement, and so alternately paving makes gold and silver
Flower, Jasmine, green tea respectively pave 4 layers；B. scenting：Green tea after being merged, honeysuckle and Jasmine are put to treatment machine, controlled
The temperature for the treatment of machine is 40 DEG C, and relative humidity is 78%, is enfleuraged whne tea base when moisture absorption is 12% to water content and stops basement flower, obtained
Jasmine tea；
(3) nutritional scented tea is prepared：Hawthorn, the bark of eucommia, corn stigma and pomelo peel are mixed, is put into powder beater and crushes, then
Screened by 60 mesh sieves, obtain nutrient powder；The jasmine tea of nutrient powder and step (2) is uniformly mixed and rubbed, is then incited somebody to action
To material manually deblocked, obtain nutritional scented tea；
(4) tealeaves is prepared：The nutritional scented tea of step (3) is put into dry to water content in dryer and reaches 6%, then will
Dried material carries out sterilization with infrared sterilization machine and can be prepared by tealeaves；The sterilization temperature of the infrared sterilization machine is 95
DEG C, the time is 30 minutes, and frequency is 2450MHz；
(5) tea is prepared：With tealeaves obtained by warm water soaking step (4), the mass ratio of tealeaves and warm water is 1:70,
Soaked 7 hours at 80 DEG C, filter to take its filtrate, you can obtain tea.
(2) black bean sauce is prepared
1. black soya bean is cleaned, soaked 2 hours in 35 DEG C of warm water；Again by the normal pressure pot boiling 4 hours after immersion, cease fire
Stewing beans 3 hours, take the dish out of the pot cooling when boiling beans water content is 48%；
2. when boiling beans are cooled to 28 DEG C, it is stirred again after inoculation Mucor or aspergillus uniformly, is then fed into training deep closet
Cultivated, the bent temperature control of training when beans occurs light yellow green, produces beans bent at 25 DEG C；
3. pickled 4 days after beans song is stirred evenly with lemon juice, Passion Fruit Juice, flavoring for mixture, you can obtain black bean sauce；It is described
Flavoring is：The edible oil of the soy sauce of 12 parts by weight, 7 parts by weight, the capsicum of 5 parts by weight, the salt of 6 parts by weight and 3 parts by weight
Monosodium glutamate is well mixed to be obtained.
(3) preserved materials are prepared
B. ginkgo leaf, field pennycress, litchi rind, the dried rhizome of rehmannia and lotus leaf are put into marmite, added water more than medical surfaces 4cm, it is first
Big fire is boiled to boiling, is then gone to small fire and is decocted 75min, filter to take filter residue and decocted repeatedly with same procedure 2 times, merges and decoct
Liquid, filters out decoction liquor with multilayer crocus cloth, obtains nutrient solution standby；B. black bean sauce is mashed into puree, one is poured into hot pot
Puree is added after half component peanut oil, oil heat to stir-fry 2min, then, the water for adding 18 times of gross weight first boils 12min with big fire, then uses
25min is cooked by slow fire, its filtrate is filtered to take, remaining peanut oil, soy sauce, nutrient solution, honey and tea are added into gained filtrate
Mix thoroughly, you can obtain the preserved materials.
(4) spices is prepared
Tsaoko, dried orange peel, fennel and Chinese prickly ash are mixed to the powder for being polishing to 100 mesh standard sieves, salt is then added abundant
Mix, then mixed material is placed in frying pan to stir-fry to fragrance overflows, you can obtain the spices.Tea perfume local flavor ox is made to do
Bar.
(5) tea perfume local flavor Corned beef is made
1) pretreatment of raw material：Fresh beef is cleaned, muscle, muscle skin, fat and other debris is removed, stays cutability, be cut into rule
Lattice are long thick wide=25 × 1.2 × 12 bar shaped, obtain beef bar standby；
2) rub：Spices is rubbed into step 1 repeatedly) gained beef bar surface, spices is sufficiently submerged in meat, then in temperature
Spend to stand 42 minutes in the environment of 18 DEG C；
3) pickle：By step 2) gained beef bar and preserved materials mix thoroughly together, with preservative film sealing and standing 15min,
Then 30min is stood under 42 DEG C of vacuum environment, finally, 120min is stood under -1 DEG C of vacuum environment, obtains pickling ox
Meat is standby；
4) fire-cure：By step 3) the beef bar pickled first strings with iron label and fire-cureed with charcoal fire, and meat is from charcoal fire 1.1 when fire-cureing
Meter Gao, fire-cures to beef bar surface moisture in the case where temperature is 58 DEG C and reaches 20%；
5) boiling：By step 4) gained beef bar be put into boiling 50 minutes in iron pan, temperature control is at 95 DEG C；
6) suppress：By step 5) the well-done beef bar of institute is cooled to normal temperature, and it is then placed in press and is pressed into thickness
For 0.3-0.5cm bar, pressing pressure is controlled in 0.23MPa；
7) frying：Rapeseed oil is put into oil cauldron and is heated to 200 DEG C, then by step 6) the beef bar that suppresses is put into oil
Frying to surface is carried out in pot and golden yellow occurs, Corned beef is obtained；
8) cool down, pack：By step 7) obtained Corned beef is put into cooling chamber, and bacterium of being turned off the light with ultraviolet is sterilized, cold
But quantitatively pack afterwards, vacuumize plastic film packaging, you can.
Embodiment 3
A kind of tea perfume local flavor Corned beef that the present embodiment is provided is made up of the raw material of following parts by weight：Fresh 200 parts of beef,
60 parts of preserved materials, 30 parts of spices, 80 parts of tea-seed oil and appropriate amount of water；Wherein, preserved materials are made up of the raw material of following parts by weight：Peanut
Oil 9 parts, 5 parts of ginkgo leaf, 3 parts of field pennycress, 3 parts of litchi rind, 3 parts of the dried rhizome of rehmannia, 3 parts of lotus leaf, 4 parts of soy sauce, 5 parts of honey, 20 parts of tea,
8 parts of black bean sauce and appropriate amount of water；Tea is self-control tea, is made up of the raw material of following parts by weight：40 parts of green tea, 10 parts of Jasmine,
5 parts of 10 parts of honeysuckle, 8 parts of hawthorn, 8 parts of the bark of eucommia, 8 parts of corn stigma and pomelo peel；Black bean sauce is self-control black bean sauce, by following weight
The raw material of part is made：20 parts of 40 parts of black soya bean, 15 parts of mashed garlic, 9 parts of mashed potatoes, 12 parts of lemon juice, 9 parts of Passion Fruit Juice and flavoring；
Spices is made up of the raw material of following parts by weight：10 parts of 6 parts of tsaoko, 6 parts of dried orange peel, 6 parts of fennel, 3 parts of Chinese prickly ash and salt.
The method for making above-mentioned tea perfume local flavor Corned beef, comprises the following steps：
(1) tea is prepared
(1) pretreatment of raw material：The bud-leaf of plucking fresh tea tree, clean spread at a temperature of 25 DEG C dry it is aqueous to blade
Amount reaches that 70% obtains dark brownish green leaf；Dark brownish green leaf input steam inactivation machine after drying, finish 100s at a temperature of 145 DEG C,
The moisture content of surface of material after then drying finishes in 90 DEG C of dryers of temperature, then sends into cooler and is cooled to surface temperature
Green tea is obtained for 25 DEG C；
(2) it is merged scenting：A. it is merged：The green tea obtained by Jasmine, honeysuckle and step (1) is taken by weight, is pressed
According to honeysuckle on upper strata, Jasmine paves in the order of lower floor in middle level, green tea and spend place in basement, and so alternately paving makes gold and silver
Flower, Jasmine, green tea respectively pave 5 layers；B. scenting：Green tea after being merged, honeysuckle and Jasmine are put to treatment machine, controlled
The temperature for the treatment of machine is 45 DEG C, and relative humidity is 85%, is enfleuraged whne tea base when moisture absorption is 15% to water content and stops basement flower, obtained
Jasmine tea；
(3) nutritional scented tea is prepared：Hawthorn, the bark of eucommia, corn stigma and pomelo peel are mixed, is put into powder beater and crushes, then
Screened by 60 mesh sieves, obtain nutrient powder；The jasmine tea of nutrient powder and step (2) is uniformly mixed and rubbed, is then incited somebody to action
To material manually deblocked, obtain nutritional scented tea；
(4) tealeaves is prepared：The nutritional scented tea of step (3) is put into dry to water content in dryer and reaches 7%, then will
Dried material carries out sterilization with infrared sterilization machine and can be prepared by tealeaves；The sterilization temperature of the infrared sterilization machine is
100 DEG C, the time is 40 minutes, and frequency is 2500MHz；
(5) tea is prepared：With tealeaves obtained by warm water soaking step (4), the mass ratio of tealeaves and warm water is 1:100,
Soaked 9 hours at 85 DEG C, filter to take its filtrate, you can obtain tea.
(2) black bean sauce is prepared
1. black soya bean is cleaned, soaked 3 hours in 40 DEG C of warm water；Again by the normal pressure pot boiling 4 hours after immersion, cease fire
Stewing beans 4 hours, take the dish out of the pot cooling when boiling beans water content is 55%；
2. when boiling beans are cooled to 30 DEG C, it is stirred again after inoculation Mucor or aspergillus uniformly, is then fed into training deep closet
Cultivated, the bent temperature control of training when beans occurs light yellow green, produces beans bent at 29 DEG C；
3. pickled 5 days after beans song is stirred evenly with lemon juice, Passion Fruit Juice, flavoring for mixture, you can obtain black bean sauce；It is described
Flavoring is：The edible oil of the soy sauce of 15 parts by weight, 15 parts by weight, the capsicum of 10 parts by weight, the salt of 10 parts by weight and 5 parts by weight
Monosodium glutamate well mixed obtain.
(3) preserved materials are prepared
C. ginkgo leaf, field pennycress, litchi rind, the dried rhizome of rehmannia and lotus leaf are put into marmite, added water more than medical surfaces 5cm, it is first
Big fire is boiled to boiling, is then gone to small fire and is decocted 90min, filter to take filter residue and decocted repeatedly with same procedure 3 times, merges and decoct
Liquid, filters out decoction liquor with multilayer crocus cloth, obtains nutrient solution standby；B. black bean sauce is mashed into puree, one is poured into hot pot
Puree is added after half component peanut oil, oil heat to stir-fry 2min, then, the water for adding 20 times of gross weight first boils 15min with big fire, then uses
30min is cooked by slow fire, its filtrate is filtered to take, remaining peanut oil, soy sauce, nutrient solution, honey and tea are added into gained filtrate
Mix thoroughly, you can obtain the preserved materials.
(4) spices is prepared
Tsaoko, dried orange peel, fennel and Chinese prickly ash are mixed to the powder for being polishing to 120 mesh standard sieves, salt is then added abundant
Mix, then mixed material is placed in frying pan to stir-fry to fragrance overflows, you can obtain the spices.Tea perfume local flavor ox is made to do
Bar.
(5) tea perfume local flavor Corned beef is made
1) pretreatment of raw material：Fresh beef is cleaned, muscle, muscle skin, fat and other debris is removed, stays cutability, be cut into rule
Lattice are long thick wide=30 × 1.5 × 15 bar shaped, obtain beef bar standby；
2) rub：Spices is rubbed into step 1 repeatedly) gained beef bar surface, spices is sufficiently submerged in meat, then in temperature
Spend to stand 55 minutes in the environment of 25 DEG C；
3) pickle：By step 2) gained beef bar and preserved materials mix thoroughly together, with preservative film sealing and standing 20min,
Then 40min is stood under 50 DEG C of vacuum environment, finally, 150min is stood under 0 DEG C of vacuum environment, obtains cured beef
It is standby；
4) fire-cure：By step 3) the beef bar pickled first strings with iron label and fire-cureed with charcoal fire, and meat is from charcoal fire 1.2 when fire-cureing
Meter Gao, fire-cures to beef bar surface moisture in the case where temperature is 65 DEG C and reaches 20%；
5) boiling：By step 4) gained beef bar be put into boiling 60 minutes in iron pan, temperature control is at 100 DEG C；
6) suppress：By step 5) the well-done beef bar of institute is cooled to normal temperature, and it is then placed in press and is pressed into thickness
For 0.5cm bar, pressing pressure is controlled in 0.25MPa；
7) frying：Rapeseed oil is put into oil cauldron and is heated to 240 DEG C, then by step 6) the beef bar that suppresses is put into oil
Frying to surface is carried out in pot and golden yellow occurs, Corned beef is obtained；
8) cool down, pack：By step 7) obtained Corned beef is put into cooling chamber, and bacterium of being turned off the light with ultraviolet is sterilized, cold
But quantitatively pack afterwards, vacuumize plastic film packaging, you can.
Experimental example
In order to illustrate more clearly of the characteristic of the present invention, 4 groups are divided to do the following compliance test result of progress：
A：The Corned beef that embodiment 2 makes；
B：Black bean sauce is commercially available black bean sauce, and other preparation methods and raw material are performed in strict accordance with embodiment 2；
C：Remove the tea in formula, other preparation methods and raw material are performed in strict accordance with embodiment 2；
D：Remove ginkgo leaf, field pennycress, litchi rind, the dried rhizome of rehmannia and the lotus leaf in formula preserved materials, other preparation methods and original
Material is performed in strict accordance with embodiment 2.
In order to illustrate more clearly of the characteristic of the present invention, 40 people are allowed to foretaste above-mentioned four groups of Corned beefs respectively, every group of 10 people,
Their impression that foretastes is recorded, it is as shown in the table：
Table 1
It can be seen from the result of table 1：Compared with B-D groups, comprehensively experience is more preferable for the Corned beef of A groups, and it has tempting fragrant spicy,
Mouthfeel is loose flexible, tenders with a crispy crust, smooth, seldom has the bad phenomenon such as canker sore and long acne after eating, explanation is adopted
The Corned beef fragrance that raw material with the present invention and preparation method thereof is prepared is tempting, and mouthfeel is soft flexible, tasty, and
It is difficult to get angry.
The Corned beef of the present invention strict control on formula and manufacturing process, the Corned beef fragrance produced is lured
People, it is delicious mellow, it is of high nutritive value, the diseases such as excessive internal heat will not be caused after eating, and the present invention is without any pigment and prevents
The harmful substances such as rotten agent, safety and Health, be worthy to be popularized production.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (7)
1. a kind of tea perfume local flavor Corned beef, it is characterised in that the tea perfume local flavor Corned beef is made up of the raw material of following parts by weight：Newly
Fresh beef 150-200 parts, 40-60 parts of preserved materials, 20-30 parts of spices, 50-80 parts of tea-seed oil and appropriate amount of water；
The preserved materials are made up of the raw material of following parts by weight：3-9 parts of peanut oil, 2-5 parts of ginkgo leaf, 1-3 parts of field pennycress, lichee
1-3 parts of skin, 1-3 parts of the dried rhizome of rehmannia, 1-3 parts of lotus leaf, 2-4 parts of soy sauce, 1-5 parts of honey, 10-20 parts of tea, 1-8 parts of black bean sauce and water are suitable
Amount；
The spices is made up of the raw material of following parts by weight：2-6 parts of tsaoko, 2-6 parts of dried orange peel, 2-6 parts of fennel, 1-3 parts of Chinese prickly ash and
5-10 parts of salt.
2. a kind of tea perfume local flavor Corned beef according to claim 1, it is characterised in that the tea perfume local flavor Corned beef is by following
The raw material of parts by weight is made：180 parts of fresh beef, 50 parts of preserved materials, 25 parts of spices, 65 parts of tea-seed oil and appropriate amount of water；
The preserved materials are made up of the raw material of following parts by weight：6 parts of peanut oil, 3 parts of ginkgo leaf, 2 parts of field pennycress, 2 parts of litchi rind,
2 parts of the dried rhizome of rehmannia, 2 parts of lotus leaf, 3 parts of soy sauce, 3 parts of honey, 15 parts of tea, 5 parts of black bean sauce and appropriate amount of water；
The spices is made up of the raw material of following parts by weight：7 parts of 4 parts of tsaoko, 4 parts of dried orange peel, 4 parts of fennel, 2 parts of Chinese prickly ash and salt.
3. a kind of tea perfume local flavor Corned beef according to claim 1, it is characterised in that the tea is self-control tea, by
The raw material of following parts by weight is made：25-40 parts of green tea, 5-10 parts of Jasmine, 5-10 parts of honeysuckle, 3-8 parts of hawthorn, bark of eucommia 3-8
1-5 parts of part, 3-8 parts of corn stigma and pomelo peel；The tea is obtained by the following method：
(1) pretreatment of raw material：The bud-leaf of plucking fresh tea tree, clean spread at a temperature of 20-25 DEG C dry it is aqueous to blade
Amount reaches that 60-70% obtains dark brownish green leaf；Dark brownish green leaf input steam inactivation machine after drying, is killed at a temperature of 135-145 DEG C
Blue or green 80-100s, the moisture content of surface of material after then drying finishes in 80-90 DEG C of dryer of temperature, then sends into cooler
It is cooled to surface temperature and obtains green tea for 15-25 DEG C；
(2) it is merged scenting：A. it is merged：The green tea obtained by Jasmine, honeysuckle and step (1) is taken by weight, according to gold
Honeysuckle flower is on upper strata, and Jasmine paves in the order of lower floor in middle level, green tea and spend place in basement, so alternately pave make honeysuckle,
Jasmine, green tea respectively pave 3-5 layers；B. scenting：Green tea after being merged, honeysuckle and Jasmine are put to treatment machine, controlled
The temperature for the treatment of machine is 35-45 DEG C, and relative humidity is 70-85%, enfleurages when moisture absorption is 10-15% to water content and stops whne tea base
Basement is spent, and obtains jasmine tea；
(3) nutritional scented tea is prepared：Hawthorn, the bark of eucommia, corn stigma and pomelo peel are mixed, is put into powder beater and crushes, then pass through
60 mesh sieves are screened, and obtain nutrient powder；The jasmine tea of nutrient powder and step (2) uniformly mixed and rubbed, then will be obtained
Material is manually deblocked, and obtains nutritional scented tea；
(4) tealeaves is prepared：The nutritional scented tea of step (3) is put into dry to water content in dryer and reaches 5-7%, then will be dry
Dry good material carries out sterilization with infrared sterilization machine and can be prepared by tealeaves；The sterilization temperature of the infrared sterilization machine is 90-
100 DEG C, the time is 20-40 minutes, and frequency is 2400-2500MHz；
(5) tea is prepared：With tealeaves obtained by warm water soaking step (4), the mass ratio of tealeaves and warm water is 1:50-100,
Soaked 6-9 hours at 75-85 DEG C, filter to take its filtrate, you can obtain tea.
4. a kind of tea perfume local flavor Corned beef according to claim 1, it is characterised in that the black bean sauce is self-control fermented soya bean
Sauce, is made up of the raw material of following parts by weight：20-40 parts of black soya bean, 8-15 parts of mashed garlic, 5-9 parts of mashed potatoes, 8-12 parts of lemon juice, hundred
Fragrant fruit juice 5-9 parts and 10-20 parts of flavoring；It is to obtain by the following method：
1. black soya bean is cleaned, soaked 2-3 hours in 30-40 DEG C of warm water；Again by normal pressure pot boiling 3-4 hours after immersion,
Cease fire and boil in a covered pot over a slow fire beans 3-4 hours, take the dish out of the pot cooling when boiling beans water content is in 40-55%；
2. when boiling beans are cooled to 25-30 DEG C, it is stirred again after inoculation Mucor or aspergillus uniformly, is then fed into training deep closet and enters
Row culture, the bent temperature control of training when beans occurs light yellow green, produces beans bent at 22-29 DEG C；
3. pickled 3-5 days after beans song is stirred evenly with lemon juice, Passion Fruit Juice, flavoring for mixture, you can obtain black bean sauce；It is described to adjust
Taste substance is：The soy sauce of 10-15 parts by weight, the edible oil of 1-15 parts by weight, the capsicums of 0-10 parts by weight, the salt of 1-10 parts by weight and
The monosodium glutamate of 1-5 parts by weight is well mixed to be obtained.
5. a kind of tea perfume local flavor Corned beef according to claim 1, it is characterised in that the preserved materials are mainly by following
Method is obtained：A. ginkgo leaf, field pennycress, litchi rind, the dried rhizome of rehmannia and lotus leaf are put into marmite, added water more than medical surfaces 3-5cm,
First big fire is boiled to boiling, is then gone to small fire and is decocted 60-90min, filter to take filter residue and decocted 2-3 times repeatedly with same procedure, closes
And decoction liquor, decoction liquor is filtered out with multilayer crocus cloth, nutrient solution is obtained standby；B. black bean sauce is mashed into puree, into hot pot
Pour into half component peanut oil, puree is added after oil heat and is stir-fried 1-2min, then, the water for adding 15-20 times of gross weight first uses big fire
Boil 10-15min, then with 20-30min is cooked by slow fire, filter to take its filtrate, added into gained filtrate remaining peanut oil, soy sauce,
Nutrient solution, honey and tea are mixed thoroughly, you can obtain the preserved materials.
6. a kind of tea perfume local flavor Corned beef according to claim 1, it is characterised in that the spices be by by tsaoko,
Dried orange peel, fennel and Chinese prickly ash mixing were polishing to the powder of 80-120 mesh standard sieves, then added salt and fully mixed, then will mixing
Material, which is placed in frying pan to stir-fry to fragrance, to be overflowed, you can obtain the spices.
7. according to a kind of preparation method of any described tea perfume local flavor Corned beefs of claim 1-6, it is characterised in that the system
Following steps are specifically included as method：
1) pretreatment of raw material：Fresh beef is cleaned, muscle, muscle skin, fat and other debris is removed, stays cutability, being cut into specification is
Long thickness width=(20-30) × (1-1.5) × (10-15) bar shaped, obtains beef bar standby；
2) rub：Spices is rubbed into step 1 repeatedly) gained beef bar surface, spices is sufficiently submerged in meat, be then in temperature
30-55 minutes are stood in the environment of 10-25 DEG C；
3) pickle：By step 2) gained beef bar and preserved materials mix thoroughly together, with preservative film sealing and standing 10-20min, connect
And 20-40min stood under 35-50 DEG C of vacuum environment, finally, 100-150min is stood under -3-0 DEG C of vacuum environment,
Obtain cured beef standby；
4) fire-cure：By step 3) the beef bar pickled first strings with iron label and fire-cureed with charcoal fire, 1-1.2 meters from charcoal fire of meat when fire-cureing
Height, fire-cures to beef bar surface moisture in the case where temperature is 50-65 DEG C and reaches 20%；
5) boiling：By step 4) gained beef bar be put into iron pan boiling 40-60 minutes, temperature control is at 90-100 DEG C；
6) suppress：By step 5) the well-done beef bar of institute is cooled to normal temperature, and it is then placed in press and is pressed into thickness and is
0.3-0.5cm bar, pressing pressure is controlled in 0.2-0.25MPa；
7) frying：Rapeseed oil is put into oil cauldron and is heated to 180-240 DEG C, then by step 6) the beef bar that suppresses is put into oil
Frying to surface is carried out in pot and golden yellow occurs, Corned beef is obtained；
8) cool down, pack：By step 7) obtained Corned beef is put into cooling chamber, and bacterium of being turned off the light with ultraviolet is sterilized, after cooling
Quantitatively pack, vacuumize plastic film packaging, you can.
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| CN107259306A (en) * | 2017-07-31 | 2017-10-20 | 苏亚红 | A kind of crisp-fried Corned beef and preparation method thereof |
| CN107259401A (en) * | 2017-07-31 | 2017-10-20 | 贵州清味极食品有限责任公司 | A kind of Corned beef and preparation method thereof |
| CN107334073A (en) * | 2017-08-15 | 2017-11-10 | 广西融水山头牛食品有限公司 | A kind of spicy Niu Laba processing method |
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| CN107439964A (en) * | 2017-08-15 | 2017-12-08 | 广西融水山头牛食品有限公司 | A kind of tea smell Niu Laba processing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107259306A (en) * | 2017-07-31 | 2017-10-20 | 苏亚红 | A kind of crisp-fried Corned beef and preparation method thereof |
| CN107259401A (en) * | 2017-07-31 | 2017-10-20 | 贵州清味极食品有限责任公司 | A kind of Corned beef and preparation method thereof |
| CN107334073A (en) * | 2017-08-15 | 2017-11-10 | 广西融水山头牛食品有限公司 | A kind of spicy Niu Laba processing method |
| CN107373396A (en) * | 2017-08-15 | 2017-11-24 | 广西融水山头牛食品有限公司 | A kind of Calusena lansium fruity Niu Laba processing method |
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| CN107509965A (en) * | 2017-08-25 | 2017-12-26 | 贵州秀水旅游资源开发有限责任公司 | A kind of processing method of ham |
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| CN108783270A (en) * | 2018-06-29 | 2018-11-13 | 西华大学 | A kind of preparation method of beef curing agent and preparation method thereof and dried beef |
| CN109123457A (en) * | 2018-08-27 | 2019-01-04 | 佛山科学技术学院 | A kind of chicken breast meat and preparation method thereof |
| CN110122791A (en) * | 2019-05-14 | 2019-08-16 | 中国海洋大学 | It is a kind of to roast with salty dry Spanish mackerel and preparation method thereof |
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