CN107334069A - A kind of pineapple flavor fermentation Niu Laba and preparation method thereof - Google Patents
A kind of pineapple flavor fermentation Niu Laba and preparation method thereof Download PDFInfo
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- 238000000855 fermentation Methods 0.000 title claims abstract description 30
- 230000004151 fermentation Effects 0.000 title claims abstract description 30
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- 244000099147 Ananas comosus Species 0.000 title claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 16
- 235000019634 flavors Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000015278 beef Nutrition 0.000 claims abstract description 49
- 241000628997 Flos Species 0.000 claims abstract description 10
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 10
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 10
- 244000234609 Portulaca oleracea Species 0.000 claims abstract description 10
- 235000001855 Portulaca oleracea Nutrition 0.000 claims abstract description 10
- 239000012530 fluid Substances 0.000 claims abstract description 10
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000015097 nutrients Nutrition 0.000 claims abstract description 10
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 7
- 150000002367 halogens Chemical class 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000002131 composite material Substances 0.000 claims description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 8
- 244000000626 Daucus carota Species 0.000 claims description 8
- 235000002767 Daucus carota Nutrition 0.000 claims description 8
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 8
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 8
- 244000273928 Zingiber officinale Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 239000002068 microbial inoculum Substances 0.000 claims description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 8
- 235000013824 polyphenols Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 229910052708 sodium Inorganic materials 0.000 claims description 8
- 239000011734 sodium Substances 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 6
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 5
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 5
- 241000191965 Staphylococcus carnosus Species 0.000 claims description 5
- 235000010350 erythorbic acid Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 239000010495 camellia oil Substances 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000005286 illumination Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims 2
- 241001478240 Coccus Species 0.000 claims 1
- 241000196324 Embryophyta Species 0.000 claims 1
- 241000186660 Lactobacillus Species 0.000 claims 1
- 244000300264 Spinacia oleracea Species 0.000 claims 1
- 235000009337 Spinacia oleracea Nutrition 0.000 claims 1
- 244000269722 Thea sinensis Species 0.000 claims 1
- 235000009754 Vitis X bourquina Nutrition 0.000 claims 1
- 235000012333 Vitis X labruscana Nutrition 0.000 claims 1
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 235000014787 Vitis vinifera Nutrition 0.000 claims 1
- 229940039696 lactobacillus Drugs 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 238000007796 conventional method Methods 0.000 abstract description 2
- 238000012423 maintenance Methods 0.000 abstract description 2
- 241000234282 Allium Species 0.000 description 6
- 241000234671 Ananas Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition 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
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of pineapple flavor fermentation Niu Laba and preparation method thereof, comprise the following steps：Beef is handled, precooked, tenderization, the preparation of zymotic fluid, fermentation, the preparation of nutrient solution, halogen boil, frying, frying, cooling, packaging, finished product.The fermentation Niu Laba of the present invention, solve the problems, such as hard to be not easy to chew existing for Niu Laba prepared by conventional method, and by adding the materials such as purslane, FLOS CHRYSANTHEMI ALBA from Haizhou of China, matrimony vine, add the healthcare functions such as skin maintenance, be particularly suitable for Ms as it is small eat a piece it is edible.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of pineapple flavor fermentation Niu Laba and preparation method thereof.
Background technology
Niu Laba is the famous snack special product in Guangxi, and Niu Laba origin comes from locals to the exclusive feelings clock of utility beef,
Eating method is also varied, wherein most popular is very prevailing by the special eating method for being processed into " Niu Laba ".Niu Laba face
Color feux rouges is glossy, and its is savory peppery, the more chews the more fragrant.The people to lack appetite, hear also can appetite shake greatly.Niu Laba can cook to go with wine and send
Meal, it can also make leisure snacks.Such as make present, can be installed with Bottle ＆ Can, sealed with lime white paper, can preserve the several months never degenerates.With
The improvement of people's living standards, requirement of the people to food quality and mouthfeel increasingly come, and Niu Laba prepared by traditional handicraft is
Can not meet the needs of people.
The content of the invention
For above-mentioned, it is an object of the invention to provide a kind of pineapple flavor fermentation Niu Laba and preparation method thereof, it is being passed
On the basis of technique of uniting, make improvements, to meet the needs of people are to Niu Laba nutrition and mouthfeel.
The present invention adopts the technical scheme that：
A kind of pineapple flavor fermentation Niu Laba, the weight proportion between each raw material components are：1000 parts of beef, pineapple 10-20
Part, carrot 5-10 parts, purslane 3-5 parts, FLOS CHRYSANTHEMI ALBA from Haizhou of China 1-3 parts, matrimony vine 1-3 parts, fresh ginger 6-8 parts, Chinese prickly ash 4-7 parts, green onion 6-10
Part, edible salt 6-10 parts, soy sauce 3-5 parts, cooking wine 2-4 parts, tenderizer 5-6 parts, composite fermentation microbial inoculum 1-1.5 parts, Tea Polyphenols
0.08-0.12 parts, natrium nitrosum 0.04-0.06 parts, D-araboascorbic acid sodium 0.1-0.3 parts.
Above-mentioned pineapple flavor fermentation Niu Laba preparation method, comprises the following steps：
(1) beef is handled：Beef is thinly sliced on request, should be immersed immediately after cutting in the cold water being ready for, with
Residual blood in raw meat is gone out, soaks 1-2h；
(2) precook：The dried beef slices handled well is added into a certain amount of clear water, 5-10min is boiled after boiling water；
(3) tenderization：Dried beef slices and tenderizer are added after cube meat and are put into tenderization 30-40min in 50 DEG C of weighing apparatus incubators；
(4) preparation of zymotic fluid：Pineapple is cleaned up, peeling be cut into block, add suitable quantity of water to break into slurry, then with compound hair
Yeast-like fungi agent, Tea Polyphenols, natrium nitrosum, the mixing of D-araboascorbic acid sodium, after sealing brewed 8-10 days, pour out zymotic fluid；
(5) ferment：Zymotic fluid is mixed with dried beef slices, avoids the 72h that fermented under illumination, low temperature, constant temperature；
(6) preparation of nutrient solution：Mixing adds 10-20 times of water after carrot, purslane, FLOS CHRYSANTHEMI ALBA from Haizhou of China, matrimony vine are crushed,
After being boiled by fire, filtering, nutrient solution is obtained；
(7) halogen boils：The water of 2 times of weight of beef is taken, nutrient solution, fresh ginger, Chinese prickly ash, green onion is added and boils 5min, add at fermentation
The dried beef slices managed, after boiling again add edible salt, soy sauce, cooking wine, small fire cook, to soup close to it is completely dry when take the dish out of the pot；
(8) frying：After frying pan is heated, a little oil is added, dried beef slices after halogen is added after making popular, is ceaselessly turned over chopsticks
It is dynamic, cease fire after beef is fried to no longer juice；
(9) it is fried：By frying good dried beef slices tea oil frying 3-4min；
(10) cool down：Dried beef slices after frying is naturally cooled to 20-30 DEG C in time；
(11) packaging, finished product：Product after cooling is fitted into vacuum packaging bag, got product.
Preferably, the beef is foreshank.
Preferably, described composite fermentation microbial inoculum is made up of Lactobacillus delbrueckii, staphylococcus carnosus, Lactobacillus plantarum.
Preferably, described Lactobacillus delbrueckii, staphylococcus carnosus, the ratio of Lactobacillus plantarum are 1:1:0.5.
Preferably, beef is cut into long 5-6cm, wide 2-3cm, thick 0.5cm dried beef slices described in step (1).
It is an advantage of the invention that：The fermentation Niu Laba of the present invention, solve hard existing for the Niu Laba of conventional method preparation
Hard the problem of being not easy to chew, and by adding the materials such as purslane, FLOS CHRYSANTHEMI ALBA from Haizhou of China, matrimony vine, the healthcare functions such as skin maintenance are added,
Be particularly suitable for Ms as it is small eat a piece it is edible.
Embodiment
Presently preferred embodiments of the present invention is described in detail below so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that apparent clearly defined so as to be made to protection scope of the present invention.
Embodiment 1
A kind of pineapple flavor fermentation Niu Laba, the weight proportion between each raw material components are：1000 parts of beef, 10 parts of pineapple,
5 parts of carrot, 3 parts of purslane, 1 part of FLOS CHRYSANTHEMI ALBA from Haizhou of China, 1 part of matrimony vine, 6 parts of fresh ginger, 4 parts of Chinese prickly ash, 6 parts of green onion, 6 parts of edible salt, soy sauce 3
Part, 2 parts of cooking wine, 5 parts of tenderizer, 1 part of composite fermentation microbial inoculum, 0.08 part of Tea Polyphenols, 0.04 part of natrium nitrosum, the different Vitamin Cs of D-
Sour 0.1 part of sodium.
Embodiment 2
A kind of pineapple flavor fermentation Niu Laba, the weight proportion between each raw material components are：1000 parts of beef, 15 parts of pineapple,
7.5 parts of carrot, 4 parts of purslane, 2 parts of FLOS CHRYSANTHEMI ALBA from Haizhou of China, 2 parts of matrimony vine, 7 parts of fresh ginger, 5.5 parts of Chinese prickly ash, 8 parts of green onion, 8 parts of edible salt, soy sauce
4 parts, 3 parts of cooking wine, 5.5 parts of tenderizer, 1.3 parts of composite fermentation microbial inoculum, 0.1 part of Tea Polyphenols, 0.05 part of natrium nitrosum, D- it is different anti-bad
0.2 part of hematic acid sodium.
Embodiment 3
A kind of pineapple flavor fermentation Niu Laba, the weight proportion between each raw material components are：1000 parts of beef, 20 parts of pineapple,
10 parts of carrot, 5 parts of purslane, 3 parts of FLOS CHRYSANTHEMI ALBA from Haizhou of China, 3 parts of matrimony vine, 8 parts of fresh ginger, 7 parts of Chinese prickly ash, 10 parts of green onion, 10 parts of edible salt, soy sauce 5
Part, 4 parts of cooking wine, 6 parts of tenderizer, 1.5 parts of composite fermentation microbial inoculum, 0.12 part of Tea Polyphenols, 0.06 part of natrium nitrosum, the different Vitamin Cs of D-
Sour 0.3 part of sodium.
Embodiment 4
The preparation method of pineapple flavor fermentation Niu Laba described in embodiment 1-3, comprises the following steps：
(1) beef is handled：Beef is thinly sliced on request, should be immersed immediately after cutting in the cold water being ready for, with
Residual blood in raw meat is gone out, soaks 1.5h；
(2) precook：The dried beef slices handled well is added into a certain amount of clear water, 8min is boiled after boiling water；
(3) tenderization：Dried beef slices and tenderizer are added after cube meat and are put into tenderization 35min in 50 DEG C of weighing apparatus incubators；
(4) preparation of zymotic fluid：Pineapple is cleaned up, peeling be cut into block, add suitable quantity of water to break into slurry, then with compound hair
Yeast-like fungi agent, Tea Polyphenols, natrium nitrosum, the mixing of D-araboascorbic acid sodium, after sealing brewed 9 days, pour out zymotic fluid；
(5) ferment：Zymotic fluid is mixed with dried beef slices, avoids the 72h that fermented under illumination, low temperature, constant temperature；
(6) preparation of nutrient solution：Mixing adds 15 times of water, big fire after carrot, purslane, FLOS CHRYSANTHEMI ALBA from Haizhou of China, matrimony vine are crushed
After boiling, filtering, nutrient solution is obtained；
(7) halogen boils：The water of 2 times of weight of beef is taken, nutrient solution, fresh ginger, Chinese prickly ash, green onion is added and boils 5min, add at fermentation
The dried beef slices managed, after boiling again add edible salt, soy sauce, cooking wine, small fire cook, to soup close to it is completely dry when take the dish out of the pot；
(8) frying：After frying pan is heated, a little oil is added, dried beef slices after halogen is added after making popular, is ceaselessly turned over chopsticks
It is dynamic, cease fire after beef is fried to no longer juice；
(9) it is fried：By frying good dried beef slices tea oil frying 3.5min；
(10) cool down：Dried beef slices after frying is naturally cooled to 25 DEG C in time；
(11) packaging, finished product：Product after cooling is fitted into vacuum packaging bag, got product.
The beef is foreshank.
Described composite fermentation microbial inoculum is made up of Lactobacillus delbrueckii, staphylococcus carnosus, Lactobacillus plantarum.
Described Lactobacillus delbrueckii, staphylococcus carnosus, the ratio of Lactobacillus plantarum are 1:1:0.5.
Beef is cut into long 5.5cm, wide 2.5cm, thick 0.5cm dried beef slices described in step (1).
Claims (6)
1. a kind of pineapple flavor fermentation Niu Laba, it is characterised in that the weight proportion between each raw material components is：1000 parts of beef, spinach
Trailing plants 10-20 parts, carrot 5-10 parts, purslane 3-5 parts, FLOS CHRYSANTHEMI ALBA from Haizhou of China 1-3 parts, matrimony vine 1-3 parts, fresh ginger 6-8 parts, Chinese prickly ash 4-7 parts,
Green onion 6-10 parts, edible salt 6-10 parts, soy sauce 3-5 parts, cooking wine 2-4 parts, tenderizer 5-6 parts, composite fermentation microbial inoculum 1-1.5 parts, tea
Polyphenol 0.08-0.12 parts, natrium nitrosum 0.04-0.06 parts, D-araboascorbic acid sodium 0.1-0.3 parts.
2. prepare the method according to claim 1 pineapple flavor fermentation Niu Laba, it is characterised in that comprise the following steps：
(1) beef is handled：Beef is thinly sliced on request, should be immersed immediately after cutting in the cold water being ready for, by original
Residual blood in material meat is gone out, and soaks 1-2h；
(2) precook：The dried beef slices handled well is added into a certain amount of clear water, 5-10min is boiled after boiling water；
(3) tenderization：Dried beef slices and tenderizer are added after cube meat and are put into tenderization 30-40min in 50 DEG C of weighing apparatus incubators；
(4) preparation of zymotic fluid：Pineapple is cleaned up, peeling be cut into block, add suitable quantity of water to break into slurry, then with composite zymocyte
Agent, Tea Polyphenols, natrium nitrosum, the mixing of D-araboascorbic acid sodium, after sealing brewed 8-10 days, pour out zymotic fluid；
(5) ferment：Zymotic fluid is mixed with dried beef slices, avoids the 72h that fermented under illumination, low temperature, constant temperature；
(6) preparation of nutrient solution：Mixing adds 10-20 times of water, big fire after carrot, purslane, FLOS CHRYSANTHEMI ALBA from Haizhou of China, matrimony vine are crushed
After boiling, filtering, nutrient solution is obtained；
(7) halogen boils：The water of 2 times of weight of beef is taken, nutrient solution, fresh ginger, Chinese prickly ash, green onion is added and boils 5min, add fermentation process mistake
Dried beef slices, after boiling again add edible salt, soy sauce, cooking wine, small fire cook, to soup close to it is completely dry when take the dish out of the pot；
(8) frying：After frying pan is heated, a little oil is added, dried beef slices after halogen is added after making popular, is ceaselessly stirred with chopsticks, will
Beef is ceased fire after frying to no longer juice；
(9) it is fried：By frying good dried beef slices tea oil frying 3-4min；
(10) cool down：Dried beef slices after frying is naturally cooled to 20-30 DEG C in time；
(11) packaging, finished product：Product after cooling is fitted into vacuum packaging bag, got product.
3. pineapple flavor fermentation Niu Laba according to claim 1, it is characterised in that the beef is foreshank.
4. pineapple flavor fermentation Niu Laba according to claim 1, it is characterised in that described composite fermentation microbial inoculum is by moral
Family name's lactobacillus, staphylococcus carnosus, Lactobacillus plantarum composition.
5. pineapple flavor fermentation Niu Laba according to claim 4, it is characterised in that described Lactobacillus delbrueckii, Rou Tang Portugals
Grape coccus, the ratio of Lactobacillus plantarum are 1:1:0.5.
6. according to the method for claim 2, it is characterised in that beef described in step (1) be cut into long 5-6cm, wide 2-3cm,
Thick 0.5cm dried beef slices.
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| Application Number | Priority Date | Filing Date | Title |
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|---|---|---|---|---|
| CN102919862A (en) * | 2012-11-19 | 2013-02-13 | 西华大学 | Method for quickly producing tea fragrant dried beef by vacuum multi-section temperature control rotary frying technology |
| CN103783541A (en) * | 2014-01-16 | 2014-05-14 | 西华大学 | Method for preparing crispy and spicy dried beef slices by low-temperature multi-section fermentation seasoning, quick-freezing and frying technology |
| CN105433137A (en) * | 2014-09-02 | 2016-03-30 | 贵州梵净山生态农业股份有限公司 | Production method of fermented dried beef |
| CN105558553A (en) * | 2014-10-06 | 2016-05-11 | 朱士君 | Spicy beef jerky and production method thereof |
| CN106616398A (en) * | 2016-12-12 | 2017-05-10 | 五河童师傅食品有限公司 | Fermented dried mutton and preparation method thereof |
| CN106722334A (en) * | 2016-11-29 | 2017-05-31 | 广西大学 | A kind of preparation method of dried beef |
-
2017
- 2017-07-12 CN CN201710565713.6A patent/CN107334069A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919862A (en) * | 2012-11-19 | 2013-02-13 | 西华大学 | Method for quickly producing tea fragrant dried beef by vacuum multi-section temperature control rotary frying technology |
| CN103783541A (en) * | 2014-01-16 | 2014-05-14 | 西华大学 | Method for preparing crispy and spicy dried beef slices by low-temperature multi-section fermentation seasoning, quick-freezing and frying technology |
| CN105433137A (en) * | 2014-09-02 | 2016-03-30 | 贵州梵净山生态农业股份有限公司 | Production method of fermented dried beef |
| CN105558553A (en) * | 2014-10-06 | 2016-05-11 | 朱士君 | Spicy beef jerky and production method thereof |
| CN106722334A (en) * | 2016-11-29 | 2017-05-31 | 广西大学 | A kind of preparation method of dried beef |
| CN106616398A (en) * | 2016-12-12 | 2017-05-10 | 五河童师傅食品有限公司 | Fermented dried mutton and preparation method thereof |
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Application publication date: 20171110 |
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