CN107080178A - A kind of spiced beef and preparation method thereof - Google Patents
A kind of spiced beef and preparation method thereof Download PDFInfo
- Publication number
- CN107080178A CN107080178A CN201710409140.8A CN201710409140A CN107080178A CN 107080178 A CN107080178 A CN 107080178A CN 201710409140 A CN201710409140 A CN 201710409140A CN 107080178 A CN107080178 A CN 107080178A
- Authority
- CN
- China
- Prior art keywords
- beef
- anise
- minutes
- spiced
- blueberry juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 40
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 36
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 36
- 235000021014 blueberries Nutrition 0.000 claims abstract description 36
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 35
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000000463 material Substances 0.000 claims abstract description 33
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 22
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- 239000004310 lactic acid Substances 0.000 claims abstract description 20
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 20
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 16
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 16
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 16
- 239000011435 rock Substances 0.000 claims abstract description 16
- 241000894006 Bacteria Species 0.000 claims abstract description 15
- 235000015067 sauces Nutrition 0.000 claims abstract description 15
- 241000522254 Cassia Species 0.000 claims abstract description 11
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 11
- 241000158764 Murraya Species 0.000 claims abstract description 11
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 11
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 11
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 238000010411 cooking Methods 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 235000012149 noodles Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 11
- 244000061520 Angelica archangelica Species 0.000 claims abstract description 9
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 240000009023 Myrrhis odorata Species 0.000 claims description 20
- 238000000855 fermentation Methods 0.000 claims description 18
- 230000004151 fermentation Effects 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 241000186660 Lactobacillus Species 0.000 claims description 14
- 229940039696 lactobacillus Drugs 0.000 claims description 14
- 235000015223 cooked beef Nutrition 0.000 claims description 10
- 238000001802 infusion Methods 0.000 claims description 8
- 241000186000 Bifidobacterium Species 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 229910052736 halogen Inorganic materials 0.000 claims description 5
- 150000002367 halogens Chemical class 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000013049 sediment Substances 0.000 claims description 2
- 244000077233 Vaccinium uliginosum Species 0.000 claims 1
- 238000005352 clarification Methods 0.000 claims 1
- -1 take out Substances 0.000 claims 1
- 230000029087 digestion Effects 0.000 abstract description 4
- 244000086443 Craterellus fallax Species 0.000 abstract description 3
- 235000007926 Craterellus fallax Nutrition 0.000 abstract description 3
- 239000000835 fiber Substances 0.000 abstract description 3
- 240000004760 Pimpinella anisum Species 0.000 abstract 2
- 241000234314 Zingiber Species 0.000 description 8
- 150000001875 compounds Chemical class 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 238000011282 treatment Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 241000213006 Angelica dahurica Species 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000002980 postoperative effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a kind of spiced beef and preparation method thereof, the spiced beef is made up of the raw material of following parts by weight：Beef 100~120, salty noodle sauce 10~15, blueberry juice 8~12, maltodextrin 5~7, salt 3~5, cooking wine 2~3, ginger 1~2, dried orange peel 1~1.5, rock sugar 1~1.2, soy sauce 0.8~1, anise 0.8~1, Chinese prickly ash 0.8~1, Chinese cassia tree 0.8~1, anise 0.6~0.8, spiceleaf 0.5~0.7, the root of Dahurain angelica 0.5~0.7, fructus amomi 0.5~0.7, murraya paniculataJack 0.5~0.7, Galanga Galangal Seed 0.4~0.6, cloves 0.4~0.6, lactic acid bacteria 0.3~0.5, citric acid 0.001~0.003.For compared with prior art, spiced beef produced by the present invention has advantages below：(1) several kinds of Chinese medicinal materials and blueberry juice, taste more horn of plenty be with the addition of；(2) lactobacillus-fermented is passed through, crude fibre is reduced, delicate mouthfeel, easily digestion.
Description
Technical field
The invention belongs to meat product processing technique field, and in particular to a kind of spiced beef and preparation method thereof.
Background technology
Beef is rich in abundant protein, and amino acid ratio of components pork needs closer to human body, can improve body resistance against diseases,
To growing and postoperative, the people of aftercare is lost blood in supplement, particularly suitable in terms of repair tissue, and severe winter food beef can be warmed up
Stomach, is the good merchantable brand in the season；Beef has tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, the work(of saliva of quenching the thirst
Effect, the people for being suitable for hidden, body void of breathing hard under middle gas, soreness of bones and muscles, anaemia prolonged illness and yellow dizzy people in face eats.The eating method of beef has very
A variety of, one of which is spiced beef, and spiced beef delicious flavour is dense, and unique flavor is deeply welcomed by the people.
But the spiced beef of in the market has the drawback that：(1) taste is single；(2) beef fibr tissue is more, and mouthfeel is thick
It is rough, it is not easy to digest.
The content of the invention
In order to solve the above mentioned problem present in prior art, it is an object of the invention to provide a kind of spiced beef and its system
Make method.The spiced beef taste enriches, delicate mouthfeel, easily digestion.
Scheme one：
A kind of spiced beef, it is characterised in that be made up of the raw material of following parts by weight：Beef 100~120, salty noodle sauce 10~
15th, blueberry juice 8~12, maltodextrin 5~7, salt 3~5, cooking wine 2~3, ginger 1~2, dried orange peel 1~1.5, rock sugar 1~
1.2nd, soy sauce 0.8~1, anise 0.8~1, Chinese prickly ash 0.8~1, Chinese cassia tree 0.8~1, anise 0.6~0.8, spiceleaf 0.5~0.7,
The root of Dahurain angelica 0.5~0.7, fructus amomi 0.5~0.7, murraya paniculataJack 0.5~0.7, Galanga Galangal Seed 0.4~0.6, cloves 0.4~0.6, lactic acid bacteria
0.3~0.5, citric acid 0.001~0.003.
Preferably, described lactic acid bacteria, by following weight than strain constitute：German-style lactobacillus：Lactobacillus acidophilus：Bifid
Bacillus：Bu Shi lactobacillus=10~12：6~8：5~7：2~3.
Preferably, the beef is shin beef.
Scheme two：
A kind of preparation method of spiced beef, comprises the following steps：
(1) beef is cleaned, stripping and slicing, size is 6~7cm, is put into 2~3% lactic acid solutions and soaks 20~25 minutes, obtain
Clean beef clod；
(2) dried orange peel, anise, Chinese prickly ash, Chinese cassia tree, anise, spiceleaf, the root of Dahurain angelica, fructus amomi, murraya paniculataJack, Galanga Galangal Seed, cloves are mixed
Close, be placed in 4~6 DEG C of water and soak 5~7 hours, take out, material must be soaked；
(3) ginger is cleaned, shredded, size is 3~4mm, be placed in small fire in pot and stir-fry to burnt odor is produced, obtain frying material；
(4) water of 2~3 times of amounts of maltodextrin and maltodextrin gross weight is mixed, adds lactic acid bacteria, mixed, be placed in 40
~42 DEG C of ferment at constant temperature 10~12 hours, obtain fermentation material；
(5) rock sugar is crushed, adds clean beef clod and fermentation material, stirring is dissolved completely to rock sugar, is placed in 35~37 DEG C
Ferment at constant temperature 10~12 hours, adds cooking wine and soy sauce, obtains fermented beef；
(6) water and salty noodle sauce of 2~3 times of amounts of fermented beef weight are added into halogen pot, immersion material, small fire are added after boiling
Infusion 12~14 minutes, adds frying material, and small fire infusion 20~25 minutes is held from burning things which may cause a fire disaster, is cooled to 22~24 DEG C, adds fermentation
Beef, after being boiled by fire, small fire keeps micro-boiling 30~35 minutes, adds salt, keeps micro-boiling 15~20 minutes, Guan Huo is vexed to boil,
Take out, obtain cooked beef；
(7) citric acid is dissolved in blueberry juice, by solution spraying to cooked beef surface, Quick-air-drying produces sauce ox
Meat.
Preferably, in the step (7), the blueberry juice is made by the following method：
By the blueberries homogenate by selecting, cleaning, blueberry pulp is obtained, the pectin that blueberries weigh 0.3~0.5% is added
Enzyme and 0.03~0.05% cellulase, and digested 3~4 hours under the conditions of 45~55 DEG C, then enzymolysis liquid is carried out clear
Clear processing, sediment separate out obtains blueberry juice.
For compared with prior art, the present invention has advantages below：
(1) several kinds of Chinese medicinal materials and blueberry juice, taste more horn of plenty be with the addition of；
(2) by compound lactobacillus (especially with the addition of Bifidobacterium) fermentation, crude fibre is reduced than single lactic acid bacteria
40%, 10% is reduced than general compound lactobacillus, mouthfeel is finer and smoother, easily digestion.
Embodiment
With reference to specific embodiment, the invention will be further described.
It is more according to the optional factor of spiced beef proposed by the present invention and preparation method thereof, various embodiments are can be designed that,
Therefore specific embodiment is only as the exemplary illustration of specific implementation of the invention, without constituting to the scope of the invention
Limitation.In order to specifically describe the present invention, those skilled in the art is contributed to further understand the present invention, selection is following to be implemented
Example is illustrative.It should be pointed out that to those skilled in the art, not departing from present inventive concept
Under the premise of, various modifications and improvements can be made.These belong to protection scope of the present invention.
Embodiment 1
A kind of spiced beef preparation method, comprises the following steps：
Step 1: the preparation of raw material：
(1) it will be homogenized by the blueberries selected, cleaned, obtain blueberry pulp, add the pectase that blueberries weigh 0.3%
With 0.03% cellulase, and under the conditions of 45 DEG C digest 4 hours, enzymolysis liquid is then subjected to clarifying treatment, precipitation and separation
Thing, obtains blueberry juice.
(2) raw material for weighing following parts by weight is made：Beef 100, salty noodle sauce 10, blueberry juice 8, maltodextrin 5, salt
It is 3 cooking wine 2, ginger 1, dried orange peel 1, rock sugar 1, soy sauce 0.8, anise 0.8, Chinese prickly ash 0.8, Chinese cassia tree 0.8, anise 0.6, spiceleaf 0.5, white
The root of Dahurian angelica 0.5, fructus amomi 0.5, murraya paniculataJack 0.5, Galanga Galangal Seed 0.4, cloves 0.4, lactic acid bacteria 0.3, citric acid 0.001.
Step 2: the making of spiced beef
(1) beef is cleaned, stripping and slicing, size is 6cm, is put into 2% lactic acid solution and soaks 20 minutes, obtain clean beef
Block；
(2) dried orange peel, anise, Chinese prickly ash, Chinese cassia tree, anise, spiceleaf, the root of Dahurain angelica, fructus amomi, murraya paniculataJack, Galanga Galangal Seed, cloves are mixed
Close, be placed in 4 DEG C of water and soak 5 hours, take out, material must be soaked；
(3) ginger is cleaned, shredded, size is 3mm, be placed in small fire in pot and stir-fry to burnt odor is produced, obtain frying material；
(4) water of 2 times of amounts of maltodextrin and maltodextrin gross weight is mixed, adds the lactic acid bacteria (German-style through overactivation
Lactobacillus：Lactobacillus acidophilus：Bifidobacterium：Bu Shi lactobacillus=10：6：5：2), mix, be placed in 40 DEG C of ferment at constant temperature 10 hours,
Obtain fermentation material；
(5) rock sugar is crushed, adds clean beef clod and fermentation material, stirring is dissolved completely to rock sugar, is placed in 35 DEG C of constant temperature
Fermentation 10 hours, adds cooking wine and soy sauce, obtains fermented beef；
(6) water and salty noodle sauce of 2 times of amounts of fermented beef weight are added into halogen pot, immersion material is added after boiling, small fire is endured
Boil 12 minutes, add frying material, small fire infusion 20 minutes is held from burning things which may cause a fire disaster, be cooled to 22 DEG C, add fermented beef, be boiled by fire
Afterwards, small fire keeps micro-boiling 30 minutes, adds salt, keeps micro-boiling 15 minutes, Guan Huo is vexed to boil, takes out, obtain cooked beef；
(7) citric acid is dissolved in blueberry juice, by solution spraying to cooked beef surface, Quick-air-drying produces sauce ox
Meat.
Embodiment 2
A kind of spiced beef preparation method, comprises the following steps：
Step 1: the preparation of raw material：
(1) it will be homogenized by the blueberries selected, cleaned, obtain blueberry pulp, add the pectase that blueberries weigh 0.4%
Cellulase with 0.04%, and is digested 3.5 hours under the conditions of 50 DEG C, enzymolysis liquid then is carried out into clarifying treatment, separation is heavy
Starch, obtains blueberry juice.
(2) raw material for weighing following parts by weight is made：Beef 110, salty noodle sauce 13, blueberry juice 10, maltodextrin 67, food
Salt 4, cooking wine 2.5, ginger 1.5, dried orange peel 1.5, rock sugar 1.1, soy sauce 0.9, anise 0.9, Chinese prickly ash 0.9, Chinese cassia tree 0.9, anise
0.7th, spiceleaf 0.6, the root of Dahurain angelica 0.6, fructus amomi 0.6, murraya paniculataJack 0.6, Galanga Galangal Seed 0.5, cloves 0.5, lactic acid bacteria 0.4, citric acid
0.002。
Step 2: the making of spiced beef
(1) beef is cleaned, stripping and slicing, size is 6.5cm, is put into 2.5% lactic acid solution and soaks 22 minutes, obtain clean ox
Cube meat；
(2) dried orange peel, anise, Chinese prickly ash, Chinese cassia tree, anise, spiceleaf, the root of Dahurain angelica, fructus amomi, murraya paniculataJack, Galanga Galangal Seed, cloves are mixed
Close, be placed in 5 DEG C of water and soak 6 hours, take out, material must be soaked；
(3) ginger is cleaned, shredded, size is 3.5mm, be placed in small fire in pot and stir-fry to burnt odor is produced, obtain frying material；
(4) water of 2.5 times of amounts of maltodextrin and maltodextrin gross weight is mixed, adds the lactic acid bacteria (moral through overactivation
Formula lactobacillus：Lactobacillus acidophilus：Bifidobacterium：Bu Shi lactobacillus=11：7：6：2), mix, be placed in 41 DEG C of ferment at constant temperature 11 small
When, obtain fermentation material；
(5) rock sugar is crushed, adds clean beef clod and fermentation material, stirring is dissolved completely to rock sugar, is placed in 36 DEG C of constant temperature
Fermentation 11 hours, adds cooking wine and soy sauce, obtains fermented beef；
(6) water and salty noodle sauce of 2.5 times of amounts of fermented beef weight are added into halogen pot, immersion material, small fire are added after boiling
Infusion 13 minutes, adds frying material, and small fire infusion 23 minutes is held from burning things which may cause a fire disaster, is cooled to 23 DEG C, adds fermented beef, and big fire is boiled
After boiling, small fire keeps micro-boiling 33 minutes, adds salt, keeps micro-boiling 18 minutes, Guan Huo is vexed to boil, takes out, obtain cooked beef；
(7) citric acid is dissolved in blueberry juice, by solution spraying to cooked beef surface, Quick-air-drying produces sauce ox
Meat.
Embodiment 3
A kind of spiced beef preparation method, comprises the following steps：
Step 1: the preparation of raw material：
(1) it will be homogenized by the blueberries selected, cleaned, obtain blueberry pulp, add the pectase that blueberries weigh 0.5%
With 0.05% cellulase, and under the conditions of 55 DEG C digest 3 hours, enzymolysis liquid is then subjected to clarifying treatment, precipitation and separation
Thing, obtains blueberry juice.
(2) raw material for weighing following parts by weight is made：Beef 120, salty noodle sauce 15, blueberry juice 12, maltodextrin 7, food
It is salt 5, cooking wine 3, ginger 2, dried orange peel 1.5, rock sugar 1.2, soy sauce 1, anise 1, Chinese prickly ash 1, Chinese cassia tree 1, anise 0.8, spiceleaf 0.7, white
The root of Dahurian angelica 0.7, fructus amomi 0.7, murraya paniculataJack 0.7, Galanga Galangal Seed 0.6, cloves 0.6, lactic acid bacteria 0.5, citric acid 0.003.
Step 2: the making of spiced beef
(1) beef is cleaned, stripping and slicing, size is 7cm, is put into 3% lactic acid solution and soaks 25 minutes, obtain clean beef
Block；
(2) dried orange peel, anise, Chinese prickly ash, Chinese cassia tree, anise, spiceleaf, the root of Dahurain angelica, fructus amomi, murraya paniculataJack, Galanga Galangal Seed, cloves are mixed
Close, be placed in 6 DEG C of water and soak 7 hours, take out, material must be soaked；
(3) ginger is cleaned, shredded, size is 4mm, be placed in small fire in pot and stir-fry to burnt odor is produced, obtain frying material；
(4) water of 3 times of amounts of maltodextrin and maltodextrin gross weight is mixed, adds the lactic acid bacteria (German-style through overactivation
Lactobacillus：Lactobacillus acidophilus：Bifidobacterium：Bu Shi lactobacillus=12：8：7：3), mix, be placed in 42 DEG C of ferment at constant temperature 12 hours,
Obtain fermentation material；
(5) rock sugar is crushed, adds clean beef clod and fermentation material, stirring is dissolved completely to rock sugar, is placed in 37 DEG C of constant temperature
Fermentation 12 hours, adds cooking wine and soy sauce, obtains fermented beef；
(6) water and salty noodle sauce of 3 times of amounts of fermented beef weight are added into halogen pot, immersion material is added after boiling, small fire is endured
Boil 14 minutes, add frying material, small fire infusion 225 minutes is held from burning things which may cause a fire disaster, be cooled to 24 DEG C, add fermented beef, be boiled by fire
Afterwards, small fire keeps micro-boiling 35 minutes, adds salt, keeps micro-boiling 20 minutes, Guan Huo is vexed to boil, takes out, obtain cooked beef；
(7) citric acid is dissolved in blueberry juice, by solution spraying to cooked beef surface, Quick-air-drying produces sauce ox
Meat.
For compared with prior art, the present invention has advantages below：
(1) several kinds of Chinese medicinal materials and blueberry juice, taste more horn of plenty be with the addition of；
(2) by compound lactobacillus (especially with the addition of Bifidobacterium) fermentation, crude fibre is reduced than single lactic acid bacteria
40%, 10% is reduced than general compound lactobacillus, mouthfeel is finer and smoother, easily digestion.
Claims (5)
1. a kind of spiced beef, it is characterised in that be made up of the raw material of following parts by weight：Beef 100~120, salty noodle sauce 10~15,
Blueberry juice 8~12, maltodextrin 5~7, salt 3~5, cooking wine 2~3, ginger 1~2, dried orange peel 1~1.5, rock sugar 1~1.2,
Soy sauce 0.8~1, anise 0.8~1, Chinese prickly ash 0.8~1, Chinese cassia tree 0.8~1, anise 0.6~0.8, spiceleaf 0.5~0.7, the root of Dahurain angelica
0.5~0.7, fructus amomi 0.5~0.7, murraya paniculataJack 0.5~0.7, Galanga Galangal Seed 0.4~0.6, cloves 0.4~0.6, lactic acid bacteria 0.3~
0.5th, citric acid 0.001~0.003.
2. spiced beef according to claim 1, it is characterised in that described lactic acid bacteria, by following weight than strain group
Into：German-style lactobacillus：Lactobacillus acidophilus：Bifidobacterium：Bu Shi lactobacillus=10~12：6~8：5~7：2~3.
3. spiced beef according to claim 1, it is characterised in that the beef is shin beef.
4. a kind of preparation method of spiced beef according to claim 1, it is characterised in that comprise the following steps：
(1) beef is cleaned, stripping and slicing, size is 6~7cm, is put into 2~3% lactic acid solutions and soaks 20~25 minutes, obtain totally
Beef clod；
(2) dried orange peel, anise, Chinese prickly ash, Chinese cassia tree, anise, spiceleaf, the root of Dahurain angelica, fructus amomi, murraya paniculataJack, Galanga Galangal Seed, cloves are mixed, put
Soaked 5~7 hours in 4~6 DEG C of water, take out, material must be soaked；
(3) ginger is cleaned, shredded, size is 3~4mm, be placed in small fire in pot and stir-fry to burnt odor is produced, obtain frying material；
(4) water of 2~3 times of amounts of maltodextrin and maltodextrin gross weight is mixed, adds lactic acid bacteria, mixed, be placed in 40~42
DEG C ferment at constant temperature 10~12 hours, obtains fermentation material；
(5) rock sugar is crushed, adds clean beef clod and fermentation material, stirring is dissolved completely to rock sugar, is placed in 35~37 DEG C of constant temperature
Fermentation 10~12 hours, adds cooking wine and soy sauce, obtains fermented beef；
(6) water and salty noodle sauce of 2~3 times of amounts of fermented beef weight are added into halogen pot, immersion material, small fire infusion are added after boiling
12~14 minutes, frying material is added, small fire infusion 20~25 minutes is held from burning things which may cause a fire disaster, be cooled to 22~24 DEG C, add fermentation ox
Meat, after being boiled by fire, small fire keeps micro-boiling 30~35 minutes, adds salt, keeps micro-boiling 15~20 minutes, Guan Huo is vexed to boil, and takes
Go out, obtain cooked beef；
(7) citric acid is dissolved in blueberry juice, by solution spraying to cooked beef surface, Quick-air-drying produces spiced beef.
5. spiced beef preparation method according to claim 4, it is characterised in that in the step (7), the blueberry juice
It is made by the following method：
Will by selecting, blueberries homogenate clean, obtain blueberry pulp, add blueberries weigh 0.3~0.5% pectase with
0.03~0.05% cellulase, and digested 3~4 hours under the conditions of 45~55 DEG C, then enzymolysis liquid is carried out at clarification
Reason, sediment separate out obtains blueberry juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710409140.8A CN107080178A (en) | 2017-06-02 | 2017-06-02 | A kind of spiced beef and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710409140.8A CN107080178A (en) | 2017-06-02 | 2017-06-02 | A kind of spiced beef and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107080178A true CN107080178A (en) | 2017-08-22 |
Family
ID=59608126
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710409140.8A Pending CN107080178A (en) | 2017-06-02 | 2017-06-02 | A kind of spiced beef and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107080178A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115997918A (en) * | 2022-09-08 | 2023-04-25 | 中华全国供销合作总社昆明食用菌研究所 | Instant-heating type edible fungus prefabricated dish and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146546A (en) * | 2015-06-27 | 2015-12-16 | 安徽光正食品有限公司 | Preparation method of stomach invigorating and digestion promoting beef jerky |
| CN106387697A (en) * | 2016-09-14 | 2017-02-15 | 安徽宝恒农业有限公司 | Health-care sauce-braised partridge meat and making method thereof |
| CN106418226A (en) * | 2016-08-31 | 2017-02-22 | 天津市达美佳驴肉销售有限公司 | Sauced donkey meat and production process thereof |
| CN106490493A (en) * | 2016-12-12 | 2017-03-15 | 五河童师傅食品有限公司 | A kind of sweet potato leaves beauty fermentation dried mutton and preparation method thereof |
-
2017
- 2017-06-02 CN CN201710409140.8A patent/CN107080178A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146546A (en) * | 2015-06-27 | 2015-12-16 | 安徽光正食品有限公司 | Preparation method of stomach invigorating and digestion promoting beef jerky |
| CN106418226A (en) * | 2016-08-31 | 2017-02-22 | 天津市达美佳驴肉销售有限公司 | Sauced donkey meat and production process thereof |
| CN106387697A (en) * | 2016-09-14 | 2017-02-15 | 安徽宝恒农业有限公司 | Health-care sauce-braised partridge meat and making method thereof |
| CN106490493A (en) * | 2016-12-12 | 2017-03-15 | 五河童师傅食品有限公司 | A kind of sweet potato leaves beauty fermentation dried mutton and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115997918A (en) * | 2022-09-08 | 2023-04-25 | 中华全国供销合作总社昆明食用菌研究所 | Instant-heating type edible fungus prefabricated dish and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102845732A (en) | Beef soybean paste and manufacturing method thereof | |
| CN103190503B (en) | Preparation method of fermented buckwheat tea | |
| CN103992916A (en) | Coix seed and blueberry-containing health black tea wine and processing method thereof | |
| CN104489801A (en) | Preparation method of kelp health-care drink | |
| CN104187930B (en) | Bitter bamboo shoot juice drink and preparation method thereof | |
| CN103689515B (en) | The application and ginseng sauce class flavouring and preparation method thereof of ginseng | |
| CN103976130B (en) | A kind of preserved fruit blueberry parfait and preparation method thereof | |
| CN103584005B (en) | Salicornia paper type vegetable and preparation method | |
| CN104305155A (en) | White boletus minced chicken and preparation method thereof | |
| CN106819890A (en) | A kind of preparation method of instant beef clod | |
| CN1792264A (en) | Method for preparing cooked chestnut chicken with tuber of fleece-flower and glossy ganoderma | |
| CN103907680A (en) | Compound papaya yogurt drink and preparation method thereof | |
| KR101190329B1 (en) | Manufacturing Method of Korean hot pepper paste by Cudrania Tricupspidate Bureau | |
| CN103549332A (en) | Preparation method for spicy dried-ivy mosses | |
| CN107080178A (en) | A kind of spiced beef and preparation method thereof | |
| CN106689855A (en) | Celery nutritious pickled vegetables and preparation method thereof | |
| CN104041767A (en) | Processing method of pungent and spicy bracken can | |
| CN104430863A (en) | Small molecule water yoghourt capable of aiding sleep, aiding digestion, blacking hair and activating blood and preparation method of small molecule water yoghourt | |
| KR980008029A (en) | Manufacturing method of low calorie (Kcal) jam and healthy jam using jujube | |
| CN104099233A (en) | Brewing method for goat milk lotus leaf health-protective vinegar | |
| CN103976221B (en) | A kind of blueberry parfait and preparation method thereof | |
| KR101196193B1 (en) | Manufacturing method of helianthus tuberosus tea | |
| CN104957529A (en) | Pumpkin and sticky rice steamed sponge cake and preparation method thereof | |
| CN107772417A (en) | A kind of buffalo meat chutney and preparation method thereof | |
| CN105212081A (en) | A kind of pumpkin Beef sausage and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170822 |