CN107149094A - 一种风干牛肉干的制备方法 - Google Patents
一种风干牛肉干的制备方法 Download PDFInfo
- Publication number
- CN107149094A CN107149094A CN201710416455.5A CN201710416455A CN107149094A CN 107149094 A CN107149094 A CN 107149094A CN 201710416455 A CN201710416455 A CN 201710416455A CN 107149094 A CN107149094 A CN 107149094A
- Authority
- CN
- China
- Prior art keywords
- beef
- fried
- jerked
- air
- jerked beef
- 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 80
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 15
- 235000010523 Cicer arietinum Nutrition 0.000 claims abstract description 13
- 244000045195 Cicer arietinum Species 0.000 claims abstract description 13
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- 238000007605 air drying Methods 0.000 claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000021110 pickles Nutrition 0.000 claims abstract description 7
- 241000207961 Sesamum Species 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000003921 oil Substances 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 239000008157 edible vegetable oil Substances 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 16
- 241000234282 Allium Species 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 230000001055 chewing effect Effects 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 7
- 230000008569 process Effects 0.000 abstract description 7
- 230000029087 digestion Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000000835 fiber Substances 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000004936 stimulating effect Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 2
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- WUADCCWRTIWANL-UHFFFAOYSA-N biochanin A Chemical compound C1=CC(OC)=CC=C1C1=COC2=CC(O)=CC(O)=C2C1=O WUADCCWRTIWANL-UHFFFAOYSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000018109 developmental process Effects 0.000 description 3
- 206010020772 Hypertension Diseases 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000035784 germination Effects 0.000 description 2
- 201000001421 hyperglycemia Diseases 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 2
- 150000002515 isoflavone derivatives Chemical class 0.000 description 2
- 235000008696 isoflavones Nutrition 0.000 description 2
- 210000001161 mammalian embryo Anatomy 0.000 description 2
- 210000002221 olecranon process Anatomy 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Agronomy & Crop Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明属于保健食品技术领域，具体涉及一种风干牛肉干的制备方法，包括切割、腌制、风干、煮肉、冷却、切割、油炸等步骤，通过添加鹰嘴豆、沙葱汁使牛肉干具有一定的保健作用。本发明采用低温风干替代烘烤或熏烤等方法去水分，具有不油腻、耐咀嚼，味道鲜美、口味独特的特点，并且油炸温度45～65℃，从而保护牛肉营养不流失，克服了烘烤或高温油炸使肉受热不均匀而出现外硬内软、变焦或纤维受到损害变得松软，失去嚼劲的缺点。另外，在牛肉研制过程中加入沙葱汁可以有效去除牛肉的腥味，同时保留了沙葱独特的风味和开胃、助消化的作用。通过优化加工步骤，用炸过芝麻的油再炸风干牛肉条具有显著提升牛肉香味的作用。
Description
技术领域
本发明属于保健食品技术领域，具体涉及一种风干牛肉干的制备方法。
背景技术
牛肉是中国人的第二大肉装食品，仅次于猪肉，牛肉蛋白质含量高，营养丰富,味道鲜美，深受人们喜爱，随着人们生活水平的提高，牛肉干作为一种携带方便的休闲食品也越来越成为百姓家中常备的休闲食品。传统牛肉干制备方法一般使用新鲜牛肉经研制、高温烘烤、熏烤、油炸等方式制成牛肉干，这样制成的牛肉干比较油腻，油脂含量较高，同时在烘烤或油炸蒸发水分过程中，由于温度较高，导致营养流失，牛肉受热不均匀而变焦或牛肉的纤维因高温变脆影响嚼劲。另外，为了保持牛肉干的保质期限需要添加大量防腐剂和食品添加剂，进而影响人们的饮食健康。
发明内容
针对上述问题，本发明提供了一种用风干牛肉制备牛肉干的方法。采用该方法制备的牛肉干不油腻、耐咀嚼、细腻、回味悠长，不添加任何防腐剂且具有开胃、助消化的作用。
本发明的目的通过以下的技术方案实现：
一种风干牛肉干的制备方法，包括以下步骤：
第一步，切割，将牛肉切割成条状，厚度为2～3cm，宽度为5～10cm；
第二步，腌制，将牛肉条放入腌制缸，加入盐20～40g/kg和沙葱汁10～30mL/kg，搅拌均匀腌制24h；
第三步，风干，将腌制后的牛肉条均匀挂在风干室的风干架上，通入冷风，风干室温度控制在15～30℃，风干牛肉含水量≤25％；
第四步，煮肉，将风干后的牛肉加水用旺火煮沸后，用文火煮熟；
第五步，冷却，将煮过的风干牛肉捞出冷却沥干；
第六步，切割，将风干牛肉膘油、筋皮切除，切成直径0.2～10mm的条状；
第七步，油炸，将食用油加热至45～65℃之间，放入芝麻，油炸5～10min，捞出芝麻备用，放入切割后的风干牛肉条，油炸10～20min即得风干牛肉干。
进一步的，所述风干牛肉干中可以加入油炸芝麻和油炸鹰嘴豆，所述油炸鹰嘴和油炸芝麻豆的用量分别为60～160g/kg和10～30g/kg。
进一步的，所述油炸鹰嘴豆以鹰嘴豆为原料，经过盐水浸泡2～3h，用45～65℃的食用油炸30min制成。
采用本方法制作的风干牛肉干，用低温风干替代烘烤或熏烤等方法去水分，具有不油腻、耐咀嚼，味道鲜美、口味独特的特点，并且油炸温度45～65℃，从而保护牛肉营养不流失，克服了烘烤或高温油炸使肉受热不均匀而出现外硬内软、变焦或纤维受到损害变得松软，失去嚼劲的缺点，本发明中配料鹰嘴豆的种子发芽胚中富含异黄酮，鹰嘴豆芽素A、B、C等活性成分和膳食纤维，同牛肉干荤素搭配，在提供人体所需氨基酸和高蛋白多种维生素的同时，保留了人体所需的纤维素和微量元素，使人体摄入营养成分更加全面和均衡，同时具有助消化、降低高血脂、高血糖和高血压的保健功效。另外，在牛肉研制过程中加入沙葱汁可以有效去除牛肉的腥味，同时保留了沙葱独特的风味和开胃、助消化的作用。通过优化加工步骤，用炸过芝麻的油再炸风干牛肉条具有显著提升牛肉香味的作用。
具体实施方式
以下给出本发明的具体实施方式，用来对发明内容作进一步详细的解释。但不应理解为对本发明上述主题的范围仅限于以下实施例，在不脱离本发明上述技术思想情况下，根据本领域普通技术知识和惯用技术手段做出的各种替代和更换，均包括在本发明的保护范围内。
实施例1：一种风干牛肉干的制备方法，包括以下步骤：
第一步，切割，将牛肉切割成条状，厚度为2～3cm，宽度为5～10cm；
第二步，腌制，将牛肉条放入腌制缸，加入盐20～40g/kg和沙葱汁10～30mL/kg，搅拌均匀腌制24h；
第三步，风干，将腌制后的牛肉条均匀挂在风干室的风干架上，通入冷风，风干室温度控制在15～30℃，风干牛肉含水量≤25％；
第四步，煮肉，将风干后的牛肉加水用旺火煮沸后，用文火煮熟；
第五步，冷却，将煮过的风干牛肉捞出冷却沥干；
第六步，切割，将风干牛肉膘油、筋皮切除，切成直径0.2～10mm的条状；
第七步，油炸，将食用油加热至45～65℃之间，放入芝麻，油炸5～10min，捞出芝麻备用，放入切割后的风干牛肉条，油炸10～20min即得风干牛肉干。
通过实验证明，在风干室温度一定，风量一定的条件下，切成2～3cm厚，5～10cm宽的条状风干时间最短，且能保持最佳的咀嚼口感，食用时切割也很方便。牛肉条太厚风干时间会增长，风干后牛肉条硬度较大，食用时切割非常费劲。当风干室温度控制在15℃，使牛肉的肌肉纤维在风干过程得到较好保护，风干后的牛肉具有极佳的咀嚼口感，同样风量的条件下，风干牛肉含水量≤25％需要5天左右。当风干室温度控制在30℃，同样风量的条件下，风干牛肉含水量≤25％需要3天左右。但风干牛肉的咀嚼口感略有下降，下降程度不明显。通常都会根据室外温度情况，选择开启冷风机的数量和风量，使风干室的温度控制在20～25℃之间。风干牛肉的含水量一般控制在10％、15％或20％，含水量小风干牛肉保存时间长，但含水量太小加工时间增长，成本增加，食用时需要更长的加工时间，口感也更硬。
采用本方法制作的风干牛肉干，用低温风干替代烘烤或熏烤等方法去水分，具有不油腻、耐咀嚼、味道自然、口味独特的特点，并且油炸温度45～65℃，从而保护牛肉营养不流失，克服了烘烤或高温油炸使肉受热不均匀而出现外硬内软、变焦或纤维受到损害变得松软，失去嚼劲的缺点。另外，在牛肉研制过程中加入沙葱汁可以有效去除牛肉的腥味，同时保留了沙葱独特的风味和开胃、助消化的作用。通过优化加工步骤，用炸过芝麻的油再炸风干牛肉条具有显著提升牛肉香味的作用。
实施例2：如实施例1所述的一种风干牛肉干的制备方法，其特征在于所述风干牛肉干中可以加入油炸芝麻和油炸鹰嘴豆，所述油炸鹰嘴和油炸芝麻豆的用量分别为60～160g/kg和 10～30g/kg。所述油炸鹰嘴豆以鹰嘴豆为原料，经过盐水浸泡2～3小时，用45～65℃的食用油炸30min制成。
本发明中配料鹰嘴豆的种子发芽胚中富含异黄酮，鹰嘴豆芽素A、B、C等活性成分和膳食纤维，同牛肉干荤素搭配，在提供人体所需氨基酸和高蛋白多种维生素的同时，保留了人体所需的纤维素和微量元素，使人体摄入营养成分更加全面和均衡，同时具有助消化、降低高血脂、高血糖和高血压的保健功效。
Claims (3)
1.一种风干牛肉干的制备方法，包括以下步骤：
第一步，切割，将牛肉切割成条状，厚度为2～3cm，宽度为5～10cm；
第二步，腌制，将牛肉条放入腌制缸，加入盐20～40g/kg和沙葱汁10～30mL/kg，搅拌均匀腌制24h；
第三步，风干，将腌制后的牛肉条均匀挂在风干室的风干架上，通入冷风，风干室温度控制在15～30℃，风干牛肉含水量≤25％；
第四步，煮肉，将风干后的牛肉加水用旺火煮沸后，用文火煮熟；
第五步，冷却，将煮过的风干牛肉捞出冷却沥干；
第六步，切割，将风干牛肉膘油、筋皮切除，切成直径0.2～10mm的条状；
第七步，油炸，将食用油加热至45～65℃之间，放入芝麻，油炸5～10min，捞出芝麻备用，放入切割后的风干牛肉条，油炸10～20min即得风干牛肉干。
2.如权利要求1中所述的一种风干牛肉干的制备方法，其特征在于所述风干牛肉干中可以加入油炸芝麻和油炸鹰嘴豆，所述油炸鹰嘴豆和油炸芝麻的用量分别为60～160g/kg和10～30g/kg。
3.如权利要求2中所述的一种风干牛肉干的制备方法，其特征在于所述油炸鹰嘴豆以鹰嘴豆为原料，经过盐水浸泡2～3h，用45～65℃的食用油炸30min制成。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710416455.5A CN107149094A (zh) | 2017-06-06 | 2017-06-06 | 一种风干牛肉干的制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710416455.5A CN107149094A (zh) | 2017-06-06 | 2017-06-06 | 一种风干牛肉干的制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107149094A true CN107149094A (zh) | 2017-09-12 |
Family
ID=59795330
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710416455.5A Pending CN107149094A (zh) | 2017-06-06 | 2017-06-06 | 一种风干牛肉干的制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107149094A (zh) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108378302A (zh) * | 2018-02-08 | 2018-08-10 | 张俊 | 一种手撕肉的制备方法和手撕肉 |
| CN108740820A (zh) * | 2018-06-08 | 2018-11-06 | 四川理工学院 | 一种冷吃鸡尖食品制备方法 |
| CN108813383A (zh) * | 2018-06-29 | 2018-11-16 | 遵义市石佛洞牛肉干厂 | 牛肉干及其加工方法 |
| CN111357945A (zh) * | 2020-04-15 | 2020-07-03 | 玉林老芳食品有限公司 | 一种风干牛腩制作工艺 |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1860929A (zh) * | 2005-12-12 | 2006-11-15 | 赵建华 | 风干牛肉 |
| CN102599531A (zh) * | 2012-03-08 | 2012-07-25 | 燕凤兰 | 一种辅料和利用其制作牛肉干的方法 |
| CN102697089A (zh) * | 2012-06-05 | 2012-10-03 | 余贤均 | 牛肉干的制作工艺 |
| CN103689622A (zh) * | 2013-12-16 | 2014-04-02 | 辽宁鑫枫牧业股份有限公司 | 一种中西结合风干牛肉的生产方法及其产品 |
| WO2014177739A1 (es) * | 2013-04-29 | 2014-11-06 | Elpozo Alimentacion, S.A. | Producto cárnico curado o curado y fermentado tipo fuet bajo en grasa y sal |
| CN105995580A (zh) * | 2016-06-14 | 2016-10-12 | 沿河土家族自治县麻阳河食品有限公司 | 一种牛肉干加工方法 |
| CN106071908A (zh) * | 2016-06-15 | 2016-11-09 | 沿河土家族自治县麻阳河食品有限公司 | 一种制备牛肉干用组合物及其制备方法 |
| CN106562174A (zh) * | 2016-11-03 | 2017-04-19 | 乌东巴乐 | 一种干牛肉包子 |
-
2017
- 2017-06-06 CN CN201710416455.5A patent/CN107149094A/zh active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1860929A (zh) * | 2005-12-12 | 2006-11-15 | 赵建华 | 风干牛肉 |
| CN102599531A (zh) * | 2012-03-08 | 2012-07-25 | 燕凤兰 | 一种辅料和利用其制作牛肉干的方法 |
| CN102697089A (zh) * | 2012-06-05 | 2012-10-03 | 余贤均 | 牛肉干的制作工艺 |
| WO2014177739A1 (es) * | 2013-04-29 | 2014-11-06 | Elpozo Alimentacion, S.A. | Producto cárnico curado o curado y fermentado tipo fuet bajo en grasa y sal |
| CN103689622A (zh) * | 2013-12-16 | 2014-04-02 | 辽宁鑫枫牧业股份有限公司 | 一种中西结合风干牛肉的生产方法及其产品 |
| CN105995580A (zh) * | 2016-06-14 | 2016-10-12 | 沿河土家族自治县麻阳河食品有限公司 | 一种牛肉干加工方法 |
| CN106071908A (zh) * | 2016-06-15 | 2016-11-09 | 沿河土家族自治县麻阳河食品有限公司 | 一种制备牛肉干用组合物及其制备方法 |
| CN106562174A (zh) * | 2016-11-03 | 2017-04-19 | 乌东巴乐 | 一种干牛肉包子 |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108378302A (zh) * | 2018-02-08 | 2018-08-10 | 张俊 | 一种手撕肉的制备方法和手撕肉 |
| CN108740820A (zh) * | 2018-06-08 | 2018-11-06 | 四川理工学院 | 一种冷吃鸡尖食品制备方法 |
| CN108813383A (zh) * | 2018-06-29 | 2018-11-16 | 遵义市石佛洞牛肉干厂 | 牛肉干及其加工方法 |
| CN108813383B (zh) * | 2018-06-29 | 2021-12-21 | 河南伊顺苑实业有限公司 | 牛肉干及其加工方法 |
| CN111357945A (zh) * | 2020-04-15 | 2020-07-03 | 玉林老芳食品有限公司 | 一种风干牛腩制作工艺 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102948828B (zh) | 一种即食调味烤鱿鱼条的加工方法 | |
| KR101992212B1 (ko) | 영양 만두의 제조방법 | |
| KR101119227B1 (ko) | 친환경 육우를 이용한 육포 및 그의 제조방법 | |
| KR102135035B1 (ko) | 사람과 반려견을 위한 기능성 간식 및 이의 제조 방법 | |
| CN107149094A (zh) | 一种风干牛肉干的制备方法 | |
| CN101766302A (zh) | 一种酱姜生产方法 | |
| KR102197398B1 (ko) | 스팀찜기를 이용한 닭요리의 제조방법 | |
| KR102234598B1 (ko) | 해양심층수를 이용한 쭈꾸미양념 소스 및 그 제조방법 | |
| CN107712078A (zh) | 一种麻辣素牛肉及其制备方法 | |
| KR100415765B1 (ko) | 뽕잎분말을 함유하는 닭고기 가공식품 | |
| CN103355682B (zh) | 一种三重酱制尚酱鸭脖的制作方法 | |
| KR102120715B1 (ko) | 전복김밥 제조 방법 | |
| KR101873170B1 (ko) | 명태 반건조 코다리 제조방법 | |
| WO2004016114A1 (fr) | Procede de production de jambon aquatique pur ou jambon chinois contenant du poisson | |
| KR100752709B1 (ko) | 닭다리살 가공방법 | |
| KR100696888B1 (ko) | 훈제전복의 제조방법 및 그에 의해 제조된 훈제전복 | |
| KR100722006B1 (ko) | 냉동 육즙을 이용한 냉동 소룡포 만두의 제조방법 및이로부터 제조된 냉동 소룡포 만두 | |
| KR102449003B1 (ko) | 한우 비선호육 활용 HMR(Home Meal Replacement, 가정간편식) 제품 | |
| KR102121563B1 (ko) | 명태 특수부위를 포함하는 코다리조림 및 이의 제조방법 | |
| KR101893054B1 (ko) | 해물 뼈찜의 제조방법 | |
| CN105831605A (zh) | 一种猪肉腌制方法 | |
| CN111000157A (zh) | 一种菠萝蛋白酶腌制的烘烤牛肉干及其制备方法 | |
| KR20130137577A (ko) | 고추장 소스를 이용한 반건어물 구이 | |
| KR20150064904A (ko) | 전복삼계탕 및 그 제조방법 | |
| CN104957673B (zh) | 一种鱼糜寿司及其制作方法 |
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 |
Application publication date: 20170912 |
|
| RJ01 | Rejection of invention patent application after publication |