CN107334070A - A kind of purple perilla flavor fermentation Niu Laba and preparation method thereof - Google Patents

A kind of purple perilla flavor fermentation Niu Laba and preparation method thereof Download PDF

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Publication number
CN107334070A
CN107334070A CN201710565721.0A CN201710565721A CN107334070A CN 107334070 A CN107334070 A CN 107334070A CN 201710565721 A CN201710565721 A CN 201710565721A CN 107334070 A CN107334070 A CN 107334070A
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parts
beef
fermentation
frying
purple perilla
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CN201710565721.0A
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刘杏语
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刘杏语
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • A23L13/72Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions using additives, e.g. injection solutions
    • A23L13/74Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions using additives, e.g. injection solutions using microorganisms or enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of purple perilla 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 it is hard existing for Niu Laba prepared by conventional method be not easy to chew, and by adding the materials such as perilla leaf, cordate houttuynia, add the healthcare functions such as clearing heat and detoxicating, stomach strengthening and digestion promoting.

Description

A kind of purple perilla flavor fermentation Niu Laba and preparation method thereof
Technical field
The invention belongs to food technology field, and in particular to a kind of purple perilla 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 purple perilla 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 purple perilla flavor fermentation Niu Laba, the weight proportion between each raw material components are:1000 parts of beef, perilla leaf 5-7 Part, eggplant 10-20 parts, grey dish 5-10 parts, cordate houttuynia 1-3 parts, root of Dahurain angelica 1-3 parts, radix glycyrrhizae 1-3 parts, fresh ginger 6-8 parts, Chinese prickly ash 4-7 Part, 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, Menthol 0.08-0.1 parts, D-araboascorbic acid sodium 0.1-0.3 parts.
Above-mentioned purple perilla 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:Eggplant 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, menthol, 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:Perilla leaf, grey dish, cordate houttuynia, the root of Dahurain angelica, radix glycyrrhizae are mixed to the water of 10-20 times of addition, 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 perilla leaf, cordate houttuynia, add the health cares such as clearing heat and detoxicating, stomach strengthening and digestion promoting Function.
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 purple perilla flavor fermentation Niu Laba, the weight proportion between each raw material components are:1000 parts of beef, 5 parts of perilla leaf, 10 parts of eggplant, 5 parts of grey dish, 1 part of cordate houttuynia, 1 part of the root of Dahurain angelica, 1 part of radix glycyrrhizae, 6 parts of fresh ginger, 4 parts of Chinese prickly ash, 6 parts of green onion, 6 parts of edible salt, 3 parts of soy sauce, 2 parts of cooking wine, 5 parts of tenderizer, 1 part of composite fermentation microbial inoculum, 0.08 part of menthol, 0.1 part of D-araboascorbic acid sodium.
Embodiment 2
A kind of purple perilla flavor fermentation Niu Laba, the weight proportion between each raw material components are:1000 parts of beef, 6 parts of perilla leaf, 15 parts of eggplant, 7.5 parts of grey dish, 2 parts of cordate houttuynia, 2 parts of the root of Dahurain angelica, 2 parts of radix glycyrrhizae, 7 parts of fresh ginger, 5.5 parts of Chinese prickly ash, 8 parts of green onion, edible salt 8 parts, 4 parts of soy sauce, 3 parts of cooking wine, 5.5 parts of tenderizer, 1.3 parts of composite fermentation microbial inoculum, 0.09 part of menthol, D-araboascorbic acid sodium 0.2 part.
Embodiment 3
A kind of purple perilla flavor fermentation Niu Laba, the weight proportion between each raw material components are:1000 parts of beef, 7 parts of perilla leaf, 20 parts of eggplant, 10 parts of grey dish, 3 parts of cordate houttuynia, 3 parts of the root of Dahurain angelica, 3 parts of radix glycyrrhizae, 8 parts of fresh ginger, 7 parts of Chinese prickly ash, 10 parts of green onion, edible salt 10 Part, 5 parts of soy sauce, 4 parts of cooking wine, 6 parts of tenderizer, 1.5 parts of composite fermentation microbial inoculum, 0.1 part of menthol, D-araboascorbic acid sodium 0.3 Part.
Embodiment 4
The preparation method of purple perilla 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 2h;
(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:Eggplant 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, menthol, 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:Perilla leaf, grey dish, cordate houttuynia, the root of Dahurain angelica, radix glycyrrhizae are mixed to the water of 15 times of addition, big fire 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 4min;
(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.
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 purple perilla flavor fermentation Niu Laba, it is characterised in that the weight proportion between each raw material components is:1000 parts of beef, purple Perilla leaf 5-7 parts, eggplant 10-20 parts, grey dish 5-10 parts, cordate houttuynia 1-3 parts, root of Dahurain angelica 1-3 parts, radix glycyrrhizae 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, menthol 0.08-0.1 parts, D-araboascorbic acid sodium 0.1-0.3 parts.
2. prepare purple perilla flavor fermentation Niu Laba according to claim 1 method, 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:Eggplant is cleaned up, peeling be cut into block, add suitable quantity of water to break into slurry, then with composite zymocyte Agent, menthol, 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:Perilla leaf, grey dish, cordate houttuynia, the root of Dahurain angelica, radix glycyrrhizae are mixed to the water of 10-20 times of addition, big fire 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. purple perilla flavor fermentation Niu Laba according to claim 1, it is characterised in that the beef is foreshank.
4. according to the purple perilla flavor fermentation Niu Laba described in claim 1, it is characterised in that described composite fermentation microbial inoculum is by De Shi Lactobacillus, staphylococcus carnosus, Lactobacillus plantarum composition.
5. according to the purple perilla flavor fermentation Niu Laba described in claim/3, 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 1, 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.
CN201710565721.0A 2017-07-12 2017-07-12 A kind of purple perilla flavor fermentation Niu Laba and preparation method thereof Pending CN107334070A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110477294A (en) * 2019-09-19 2019-11-22 南京欧旺食品科技有限公司 A kind of processing method of fermentation meat product

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101248884A (en) * 2008-03-28 2008-08-27 东北农业大学 Technological process for preparing fermentation dehydrated beef using composite leaven
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
CN103734757A (en) * 2013-12-18 2014-04-23 芜湖中路实业有限责任公司 Toothpick beef jerky and processing method thereof
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
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

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101248884A (en) * 2008-03-28 2008-08-27 东北农业大学 Technological process for preparing fermentation dehydrated beef using composite leaven
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
CN103734757A (en) * 2013-12-18 2014-04-23 芜湖中路实业有限责任公司 Toothpick beef jerky and processing method thereof
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
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

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110477294A (en) * 2019-09-19 2019-11-22 南京欧旺食品科技有限公司 A kind of processing method of fermentation meat product

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