CN107006786A - A kind of preparation method of instant spicy beef jerky - Google Patents
A kind of preparation method of instant spicy beef jerky Download PDFInfo
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- CN107006786A CN107006786A CN201710283511.2A CN201710283511A CN107006786A CN 107006786 A CN107006786 A CN 107006786A CN 201710283511 A CN201710283511 A CN 201710283511A CN 107006786 A CN107006786 A CN 107006786A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 16
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- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 20
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 20
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 20
- 238000009835 boiling Methods 0.000 claims abstract description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 19
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 15
- 235000013599 spices Nutrition 0.000 claims abstract description 15
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 13
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 13
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- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 12
- 235000020279 black tea Nutrition 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 12
- 229940026314 red yeast rice Drugs 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 235000014121 butter Nutrition 0.000 claims abstract description 6
- 235000013339 cereals Nutrition 0.000 claims abstract description 6
- 235000012907 honey Nutrition 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 5
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- 244000276331 Citrus maxima Species 0.000 claims description 18
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- 244000304337 Cuminum cyminum Species 0.000 claims description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 5
- 240000005385 Jasminum sambac Species 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 240000003889 Piper guineense Species 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 238000011010 flushing procedure Methods 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 2
- 239000008236 heating water Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
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- 230000002035 prolonged effect Effects 0.000 description 1
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- 238000010791 quenching Methods 0.000 description 1
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Classifications
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- 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
- A23B4/03—Drying; Subsequent reconstitution
-
- 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
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a kind of preparation method of instant spicy beef jerky, comprise the following steps：Fresh beef is removed into butter and grain, stripping and slicing, rinses, drain, big fire in boiling water is put into after being pickled with salt, lemon juice and boils 4~5min, pulls out, drain, rinse, outer surface applies honey, and is wrapped in together with orange leaf, pomelo peel in lotus leaf；The beef clod for being enclosed with lotus leaf is placed on 30~45min of steaming in food steamer, pull out, take out beef clod from lotus leaf while hot, be put into slow fire in boiling water and simmer, start to simmer and black tea, purple perilla, red yeast rice, soy sauce are added in Shi Xiangshui, simmer and Boiled beef is obtained after 40~60min and is cut into slices；Dried beef slices, ginger, onion head, white granulated sugar, spices and cold water are put into 10~15min of frying in pot, continue to heat water until not having dried beef slices, big fire boils 10~15min, small fire is fried slowly until sugar-free water droplet goes out；Last drying obtains the dried beef；Spicy beef jerky lovely luster, unique flavor, the delicate fragrance prepared by the inventive method is tempting, rich in chewy texture and soft or hard suitable.
Description
Technical field
The present invention relates to dried beef field, and in particular to a kind of preparation method of instant spicy beef jerky.
Background technology
Beef is the second largest meat product of Chinese, is only second to pork, and beef is rich in abundant protein, amino acid composition
Needed than pork closer to human body, body resistance against diseases can be improved, to growing and postoperative, the people of aftercare loses in supplement
It is particularly suitable in terms of blood, repair tissue, severe winter food beef can warm stomach, be the good merchantable brand in the season；Beef has tonifying middle-Jiao and Qi,
The effect of nourishes taste, strong muscles and bones, breath wind that reduces phlegm, saliva of quenching the thirst, it is suitable for hidden, body void of breathing hard under middle gas, soreness of bones and muscles, poor
The people of blood prolonged illness and yellow dizzy people in face eats.
Beef mainly has steaming in the production process of cooked meat food is processed into, and boils, and smokes, and bakes, a variety of methods such as halogen, most often
Method is boiling, but the difference of beef size and production technology of condiment composition and usage amount during boiling,
The beef that output is come is variant on color and luster and taste, and production method is different, the content of the finished product beef of processing in nutritional ingredient
And oxious component control aspect has in very big difference, existing dried beef production process that condiment comparison of ingredients is more, beef is eaten
Mouthfeel of getting up is poor.And improving for mouthfeel then mainly changes mouthfeel by the species and proportioning of feed change, but five
The elasticity of fragrant beef, the improvement of chewy texture and mouthfeel or far from being enough.
The content of the invention
In view of the shortcomings of the prior art, it is an object of the invention to provide a kind of preparation method of instant spicy beef, institute
Obtained spicy beef unique flavor, rich in chewy texture and soft or hard suitable.
To realize object above, the present invention is achieved by the following technical programs：
A kind of preparation method of instant spicy beef jerky, comprises the following steps：
(1) beef is pre-processed：Fresh beef is removed into butter and grain, and is cut into 10~14cm of thickness beef clod, is rinsed
After drain, pickle 16~20h with salt, lemon juice, obtain cured beef block；By this cured beef block be put into big fire in boiling water boil 4~
5min, pulls out and drains and rinse well, beef clod outer surface is applied into one layer of honey, and be wrapped in together with orange leaf, pomelo peel
In lotus leaf；
(2) boiling：The beef clod for being enclosed with lotus leaf is placed on 30~45min of steaming in food steamer, pulls out, is taken while hot from lotus leaf
Go out beef clod, put it into slow fire in boiling water and simmer, start to simmer addition black tea, purple perilla, red yeast rice, soy sauce in Shi Xiangshui, boil in a covered pot over a slow fire
Boil and Boiled beef is obtained after 40~60min；
(3) cut into slices：Boiled beef is cut into dried beef slices, it is standby；
(4) juice is received in frying：By dried beef slices, ginger, onion head, white granulated sugar, spices and cold water be put into frying 10 in pot~
15min, continues to heat water until not having dried beef slices, big fire boils 10~15min, small fire is fried slowly until sugar-free water droplet goes out；
(5) dry：Dried beef slices after frying is dried into 3~5h in drying room, drying room temperature is 45~55 DEG C, dried beef slices
Moisture is 16~18%.
Preferably, the weight of every piece of beef clod is 0.6~0.8kg in the step (1), beef clod and salt, lemon juice
Mass ratio is 70：2：0.5, temperature is pickled for~5~0 DEG C.
Preferably, in the step (1), pomelo peel is shaddock Pisi or pomelo peel fourth, beef clod and orange leaf, pomelo peel
Mass ratio be 100：1~3：1~4.
Preferably, in the step (2), the water, black tea, purple perilla, red yeast rice, the mass ratio of soy sauce are 100：0.3~
0.5：0.3~0.5：3~5：0.05~0.1.
Preferably, in the step (4), dried beef slices, ginger, onion head, white granulated sugar, the mass ratio of spices and cold water are 100：
2~3：2~3：4~6：1.5~2.5：4~6.
Preferably, the onion head is onion head small pieces.
Preferably, in the step (4), the spices is that cassia bark, fennel seeds, pepper, tsaoko, cumin, dried jasmine flower are pressed
Mass ratio 1：2~3：0.5~1：1~3：0.2~0.4：0.02~0.06 mixes.
Beneficial effects of the present invention：
When the present invention prepares spicy beef jerky, dried beef slices is switched to suitable depth, first beef clod salt and lemon juice salted down
System, wherein lemon juice can remove fishy smell, increase delicate flavour, soften meat, while making to carry pure and fresh lemonene in beef.Will be through salting down
Offscum is removed after beef clod high heat decoction after system, it is wrapped in lotus leaf together with orange leaf, pomelo peel and is placed in food steamer
Steam, can pin and be soaked outside the amino acid in beef, keep meat flavour delicious, and improve the chewy texture of beef, while ox after this treatment
Meat not only can deodorization completely, while having made on beef band the delicate fragrance of lotus leaf, orange leaf and pomelo peel, by steamed beef while hot
It is put into slow fire in boiling water to simmer, simmering beef, rear mouthfeel is finer and smoother, and beef can be made by adding black tea, purple perilla, red yeast rice, soy sauce
Attractive color, while enriching the level of beef taste again.During juice is received in frying, each dispensing of reasonable disposition, then drying
After can obtain that lovely luster, unique flavor, delicate fragrance are tempting, rich in chewy texture and soft or hard suitable spicy beef jerky.
Embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art are not making
The every other embodiment obtained under the premise of creative work, belongs to the scope of protection of the invention.
Embodiment 1：
A kind of preparation method of instant spicy beef jerky, comprises the following steps：
(1) beef is pre-processed：Fresh beef is removed into butter and grain, and is cut into 10~12cm of thickness beef clod, every piece
The weight of beef clod is 0.6~0.7kg, is drained after flushing, 18h is pickled with salt, lemon juice, obtain cured beef block, wherein beef
The mass ratio of block and salt, lemon juice is 70：2：0.5, temperature is pickled for -5~0 DEG C；This cured beef block is put into boiling water greatly
Fire boils 4min, pulls out and drains and rinse well, and beef clod outer surface is applied into one layer of honey, and together with orange leaf, shaddock Pisi
It is wrapped in lotus leaf, the mass ratio of beef clod and orange leaf, shaddock Pisi is 100：3：1；
(2) boiling：The beef clod for being enclosed with lotus leaf is placed in food steamer and steams 30min, is pulled out, ox is taken out from lotus leaf while hot
Cube meat, puts it into slow fire in boiling water and simmers, and starts to simmer addition black tea, purple perilla, red yeast rice, soy sauce in Shi Xiangshui, simmers
Boiled beef is obtained after 60min, its reclaimed water, black tea, purple perilla, red yeast rice, the mass ratio of soy sauce are 100：0.5：0.3：4：0.08；
(3) cut into slices：Boiled beef is cut into dried beef slices, it is standby；
(4) juice is received in frying：Dried beef slices, ginger, onion head small pieces, white granulated sugar, spices and cold water are put into frying in pot
10min, continues to heat water until not having dried beef slices, big fire boils 15min, small fire is fried slowly until sugar-free water droplet goes out；
Wherein the mass ratio of dried beef slices, ginger, onion head small pieces, white granulated sugar, spices and cold water is 100：3：2：6：1.5：6；
Spices is cassia bark, fennel seeds, pepper, tsaoko, cumin, dried jasmine flower in mass ratio 1：2：1：1：0.4：0.06 mixes.
(5) dry：Dried beef slices after frying is dried into 3h in drying room, drying room temperature is 50 DEG C, and the moisture of dried beef slices is
18%.
Embodiment 2：
A kind of preparation method of instant spicy beef jerky, comprises the following steps：
(1) beef is pre-processed：Fresh beef is removed into butter and grain, and is cut into 12~14cm of thickness beef clod, every piece
The weight of beef clod is 0.7~0.8kg, is drained after flushing, 16h is pickled with salt, lemon juice, obtain cured beef block, wherein beef
The mass ratio of block and salt, lemon juice is 70：2：0.5, temperature is pickled for -5~0 DEG C；This cured beef block is put into boiling water greatly
Fire boils 5min, pulls out and drains and rinse well, and beef clod outer surface is applied into one layer of honey, and together with orange leaf, pomelo peel fourth
It is wrapped in lotus leaf, the mass ratio of beef clod and orange leaf, pomelo peel fourth is 100：1：3；
(2) boiling：The beef clod for being enclosed with lotus leaf is placed in food steamer and steams 40min, is pulled out, ox is taken out from lotus leaf while hot
Cube meat, puts it into slow fire in boiling water and simmers, and starts to simmer addition black tea, purple perilla, red yeast rice, soy sauce in Shi Xiangshui, simmers
Boiled beef is obtained after 50min, its reclaimed water, black tea, purple perilla, red yeast rice, the mass ratio of soy sauce are 100：0.3：0.4：5：0.05；
(3) cut into slices：Boiled beef is cut into dried beef slices, it is standby；
(4) juice is received in frying：By dried beef slices, ginger, onion head small pieces, white granulated sugar, spices and cold water be put into frying 10 in pot~
15min, continues to heat water until not having dried beef slices, big fire boils 10~15min, small fire is fried slowly until sugar-free water droplet goes out；
Wherein the mass ratio of dried beef slices, ginger, onion head small pieces, white granulated sugar, spices and cold water is 100：2：2：6：2：5；It is fragrant
Expect for cassia bark, fennel seeds, pepper, tsaoko, cumin, dried jasmine flower in mass ratio 1：3：1：1：0.4：0.04 mixes.
(5) dry：Dried beef slices after frying is dried into 5h in drying room, drying room temperature is 45 DEG C, and the moisture of dried beef slices is
17%.
Embodiment 3：
A kind of preparation method of instant spicy beef jerky, comprises the following steps：
(1) beef is pre-processed：Fresh beef is removed into butter and grain, and is cut into 11~13cm of thickness beef clod, every piece
The weight of beef clod is 0.6~0.7kg, is drained after flushing, 20h is pickled with salt, lemon juice, obtain cured beef block, wherein beef
The mass ratio of block and salt, lemon juice is 70：2：0.5, temperature is pickled for -5~0 DEG C；This cured beef block is put into boiling water greatly
Fire boils 4min, pulls out and drains and rinse well, and beef clod outer surface is applied into one layer of honey, and together with orange leaf, shaddock Pisi
It is wrapped in lotus leaf, the mass ratio of beef clod and orange leaf, shaddock Pisi is 100：2：4；
(2) boiling：The beef clod for being enclosed with lotus leaf is placed in food steamer and steams 45min, is pulled out, ox is taken out from lotus leaf while hot
Cube meat, puts it into slow fire in boiling water and simmers, and starts to simmer addition black tea, purple perilla, red yeast rice, soy sauce in Shi Xiangshui, simmers
Boiled beef is obtained after 40min, its reclaimed water, black tea, purple perilla, red yeast rice, the mass ratio of soy sauce are 100：0.4：0.5：3：0.1；
(3) cut into slices：Boiled beef is cut into dried beef slices, it is standby；
(4) juice is received in frying：By dried beef slices, ginger, onion head small pieces, white granulated sugar, spices and cold water be put into frying 10 in pot~
15min, continues to heat water until not having dried beef slices, big fire boils 10~15min, small fire is fried slowly until sugar-free water droplet goes out；
Wherein the mass ratio of dried beef slices, ginger, onion head small pieces, white granulated sugar, spices and cold water is 100：2：3：4：2.5：4；
Spices is cassia bark, fennel seeds, pepper, tsaoko, cumin, dried jasmine flower in mass ratio 1：3：0.5：3：0.2：0.02 mixes.
(5) dry：Dried beef slices after frying is dried into 4h in drying room, drying room temperature is 55 DEG C, and the moisture of dried beef slices is
16%.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
The present invention is described in detail, it will be understood by those within the art that：It still can be to foregoing each implementation
Technical scheme described in example is modified, or carries out equivalent substitution to which part technical characteristic；And these modification or
Replace, the essence of appropriate technical solution is departed from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (7)
1. a kind of preparation method of instant spicy beef jerky, it is characterised in that comprise the following steps：
(1) beef is pre-processed：Fresh beef is removed into butter and grain, and is cut into 10~14cm of thickness beef clod, is dripped after flushing
It is dry, 16~20h is pickled with salt, lemon juice, cured beef block is obtained；This cured beef block is put into big fire in boiling water and boils 4~5min,
Pull out and drain and rinse well, beef clod outer surface is applied into one layer of honey, and lotus leaf is wrapped in together with orange leaf, pomelo peel
In；
(2) boiling：The beef clod for being enclosed with lotus leaf is placed on 30~45min of steaming in food steamer, pulls out, takes out ox from lotus leaf while hot
Cube meat, puts it into slow fire in boiling water and simmers, and starts to simmer addition black tea, purple perilla, red yeast rice, soy sauce in Shi Xiangshui, simmers 40
Boiled beef is obtained after~60min；
(3) cut into slices：Boiled beef is cut into dried beef slices, it is standby；
(4) juice is received in frying：Dried beef slices, ginger, onion head, white granulated sugar, spices and cold water are put into 10~15min of frying in pot, after
Continuous heating water was not until had dried beef slices, and big fire boils 10~15min, and small fire is fried slowly until sugar-free water droplet goes out；
(5) dry：Dried beef slices after frying is dried into 3~5h in drying room, drying room temperature is 45~55 DEG C, the moisture of dried beef slices
For 16~18%.
2. the preparation method of instant spicy beef jerky according to claim 1, it is characterised in that：It is every in the step (1)
The weight of block beef clod is 0.6~0.8kg, and beef clod and salt, the mass ratio of lemon juice are 70：2：0.5, pickle temperature for -5~
0℃。
3. the preparation method of instant spicy beef jerky according to claim 1, it is characterised in that：In the step (1), shaddock
Sub- skin is shaddock Pisi or pomelo peel fourth, and beef clod and orange leaf, the mass ratio of pomelo peel are 100：1~3：1~4.
4. the preparation method of instant spicy beef jerky according to claim 1, it is characterised in that：In the step (2), institute
It is 100 to state water, black tea, purple perilla, red yeast rice, the mass ratio of soy sauce：0.3~0.5：0.3~0.5：3~5：0.05~0.1.
5. the preparation method of instant spicy beef jerky according to claim 1, it is characterised in that：In the step (4), ox
Sliced meat, ginger, onion head, white granulated sugar, the mass ratio of spices and cold water are 100：2~3：2~3：4~6：1.5~2.5：4~6.
6. the preparation method of instant spicy beef jerky according to claim 5, it is characterised in that：The onion head is that onion head is broken
Fourth.
7. the preparation method of instant spicy beef jerky according to claim 1, it is characterised in that：In the step (4), institute
Spices is stated for cassia bark, fennel seeds, pepper, tsaoko, cumin, dried jasmine flower in mass ratio 1：2~3：0.5~1：1~3：0.2~
0.4：0.02~0.06 mixes.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439699A (en) * | 2017-08-24 | 2017-12-08 | 安徽悠咔食品有限公司 | A kind of preparation method of the peppery bar of Sautéed Beef with Lemon taste |
| CN107853599A (en) * | 2017-11-14 | 2018-03-30 | 蒙玉洁 | The method of spicy dried beef processing |
| CN107997033A (en) * | 2018-01-06 | 2018-05-08 | 山东嘉利丰食品有限公司 | Instant soybean dried beef and preparation method thereof |
| CN108112892A (en) * | 2017-12-15 | 2018-06-05 | 卿小艳 | A kind of processing method of shaddock ped beef |
| CN112931843A (en) * | 2021-03-09 | 2021-06-11 | 北京顺鑫农业股份有限公司创新食品分公司 | Fruit and vegetable mixed flavor ham sauce and preparation method thereof |
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| CN107439699A (en) * | 2017-08-24 | 2017-12-08 | 安徽悠咔食品有限公司 | A kind of preparation method of the peppery bar of Sautéed Beef with Lemon taste |
| CN107853599A (en) * | 2017-11-14 | 2018-03-30 | 蒙玉洁 | The method of spicy dried beef processing |
| CN108112892A (en) * | 2017-12-15 | 2018-06-05 | 卿小艳 | A kind of processing method of shaddock ped beef |
| CN107997033A (en) * | 2018-01-06 | 2018-05-08 | 山东嘉利丰食品有限公司 | Instant soybean dried beef and preparation method thereof |
| CN112931843A (en) * | 2021-03-09 | 2021-06-11 | 北京顺鑫农业股份有限公司创新食品分公司 | Fruit and vegetable mixed flavor ham sauce and preparation method thereof |
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