CN107467522A - A kind of preparation method of the dried beef of pickled chilli flavor - Google Patents
A kind of preparation method of the dried beef of pickled chilli flavor Download PDFInfo
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- CN107467522A CN107467522A CN201710725637.0A CN201710725637A CN107467522A CN 107467522 A CN107467522 A CN 107467522A CN 201710725637 A CN201710725637 A CN 201710725637A CN 107467522 A CN107467522 A CN 107467522A
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- 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
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preparation method of the dried beef of pickled chilli flavor, comprise the following steps：1), beef is boiled 8~12 minutes；Fire is closed to place 10~15 minutes；2) boiled 10~15 minutes after, feeding, close fire and place 10~15 minutes；3), by the material mixing anaerobic lactic fermentation such as the beef clod after cooling and millet starch, bubble green pepper mother's water 18~36 hours；4) it is, fried 20~30 seconds at 240 DEG C~280 DEG C；5) millet starch, is added, is mixed, is baked after tumbling with charcoal fire drying, sterilizing, thus obtaining the product.The preparation method of the dried beef of the pickled chilli flavor of the present invention, first beef is boiled by original flavor, fire standing is closed, feeds and boil, fire is closed and stands, so that beef becomes soft, and it is easily tasty, then carry out pickled chilli flavor fermentation, pickled chilli flavor is pinned by frying again, and make it that mouthfeel is crisp fragrant, charcoal fire toasts after adding millet starch, increases the fragrance of dried beef, each step is all linked with one another, complement each other, gained is delicious aromatic, whets the appetite.
Description
Technical field
The present invention relates to field of meat product processing, specially a kind of preparation method of the dried beef of pickled chilli flavor.
Background technology
Beef is the second largest meat product of Chinese, is only second to pork, beef protein content is high, and fat content
It is low, so delicious flavour, is liked by people, enjoy the laudatory title of " favourite son in meat ".Beef is sweet, it is mild-natured, enter spleen, stomach invigorating.The traditional Chinese medical science is recognized
For：Beef has the effect of tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, saliva of quenching the thirst.Soreness of bones and muscles contains abundant
Methyl amimoacetic acid, vitamin B6, vitamin B12, alanine, carnitine, protein, linoleic acid, zinc, magnesium, potassium, iron, the nutrition such as calcium
Composition, these nutritions, there is strengthen immunity and the function of enhancing metabolism, particularly to antisecosis and reinforcement
Matter has obvious curative effects.Beef contains abundant protein, and amino acid ratio of components pork needs closer to human body, can improve body and resist
Sick ability, to growing and Post operation, the people of aftercare is lost blood in supplement and repair tissue etc. is particularly suitable.
The yield of China's beef items is big, and the consumption figure of town and country market also increasingly increases, but its industrialization degree and commodity
Change degree is relatively low, increases the production and consumption of beef food, improves beef quality, quality of improving the people's livelihood is industry development
Strategic emphasis.Dried beef is China's traditional meat, because its is nutritious, unique flavor, shelf-stable, instant and it is deep by
The favor of consumers in general.But for a long time, lack the dried beef of the pickled chilli flavor of mouthfeel.
The content of the invention
The technical problem to be solved in the present invention be for dried beef in the prior art taste it is single, lack bubble in good taste
A kind of the defects of dried beef of green pepper flavor, there is provided preparation method of the dried beef of pickled chilli flavor.
In order to solve the above-mentioned technical problem, the invention provides following technical scheme：
A kind of preparation method of the dried beef of pickled chilli flavor, comprises the following steps：
1) boiled 8~12 minutes in 90 DEG C~100 DEG C of water after stripping and slicing after, beef clear water is rinsed；Pass fire placement 10~
15 minutes；
2) salt, granulated sugar and cooking wine, are added into pot to boil in 90 DEG C~100 DEG C of water 10~15 minutes, are closed fire and are placed 10
~15 minutes, pull out and drain；
3), by the beef clod after cooling, millet starch, bubble green pepper mother water, ginger slice and salt mixing anaerobic lactic fermentation 18~
36 hours；
4), by the beef clod fermented fried 20~30 seconds at 240 DEG C~280 DEG C；Due at high temperature, rapid oil
Fried, dried beef slices surface can quickly form watchcase so that the moisture inside dried beef slices will not continue to largely be lost in, so being finally made
Dried beef will not be too dry, be also easily chewed upon.Deep-fat frying time can not be long, and long dried beef slices easily loses large quantity of moisture exsiccation,
Even burn；Deep-fat frying time can not be too short, the too short shell for not sufficiently forming protection water loss；
5), beef is cut into the millet starch added after meat gruel obtained by 3~5% step 3) of meat gruel weight, mixed, true
Tumbling 3~5 hours in empty tumbler, baked with charcoal fire drying, sterilizing, thus obtaining the product.
Further, 3~5 parts of ginger, onion parts 2~4, anistree 0.3- are added per 100g beef in the water of the step 1)
0.5 part and cassia bark 0.6-0.8 parts；Preferably, beef is cut into long 1~2cm in the step 1)3Fritter.
Further, 1~3g of salt, 2~4g of 1~2g of granulated sugar and cooking wine are added per 100g beef in the water of the step 2).
Further, the preparation method of bubble green pepper mother's water is in the step 3)：40~60 parts of clean stalks of millet starch are taken,
Cook 2~3 minutes in boiling water, be put into after pulling out in jar, cold boiled water 400-600 parts, 5~8 parts of rock sugar, salt 10~15 in altar
Part, 5~8 parts of Chinese prickly ash, 15~20 parts of rice wine, it is closed to pickle 3~5 days, produce bubble green pepper mother's water.
Further, the time that charcoal fire toasts in the step 5) is 6~8 hours.
The preparation method of the dried beef of the pickled chilli flavor of the present invention, first beef is boiled by original flavor, closes fire standing, charging
Boil, close fire and stand so that beef becomes soft, easily tasty, then carries out pickled chilli flavor fermentation, then pin bubble green pepper wind by frying
Taste, and make it that mouthfeel is crisp fragrant, charcoal fire toasts after adding millet starch, increases the fragrance of dried beef, each step is all linked with one another, mutually auxiliary
Coordinate, gained is delicious aromatic, whets the appetite.
Embodiment
The preferred embodiments of the present invention are illustrated below, it will be appreciated that preferred embodiment described herein is only used
In the description and interpretation present invention, it is not intended to limit the present invention.
Embodiment 1
A kind of preparation method of the dried beef of pickled chilli flavor, comprises the following steps：
1) boiled 8 minutes in 90 DEG C~100 DEG C of water after stripping and slicing after, beef clear water is rinsed；Fire is closed to place 10 minutes；
2) salt, granulated sugar and cooking wine, are added into pot to boil in 90 DEG C~100 DEG C of water 15 minutes, are closed fire and are placed 15 minutes,
Pull out and drain；
3) it is, that the beef clod after cooling, millet starch, bubble green pepper mother water, ginger slice and the lactic fermentation 36 of salt mixing anaerobic is small
When；The preparation method of bubble green pepper mother's water is：40 parts of clean stalks of millet starch are taken, cooks 2~3 minutes in boiling water, is put into after pulling out
In jar, 400 parts of cold boiled water, 5 parts of rock sugar, 10 parts of salt, 5 parts of Chinese prickly ash, 15 parts of rice wine, closed to pickle 5 days in altar, produces bubble green pepper
Female water；
4), by the beef clod fermented fried 30 seconds at 240 DEG C；
5), beef is cut into the millet starch added after meat gruel obtained by 3% step 3) of meat gruel weight, mixed, in vacuum
Tumbling 3~5 hours in tumbler, 6 hours are baked with charcoal fire, sterilizing, thus obtaining the product.
Embodiment 2
A kind of preparation method of the dried beef of pickled chilli flavor, comprises the following steps：
1) boiled 12 minutes in 90 DEG C~100 DEG C of water after stripping and slicing after, beef clear water is rinsed；Fire is closed to place 15 minutes；
2) salt, granulated sugar and cooking wine, are added into pot to boil in 90 DEG C~100 DEG C of water 10 minutes, are closed fire and are placed 10 minutes,
Pull out and drain；
3) it is, that the beef clod after cooling, millet starch, bubble green pepper mother water, ginger slice and the lactic fermentation 18 of salt mixing anaerobic is small
When；The preparation method of bubble green pepper mother's water is：60 parts of clean stalks of millet starch are taken, cooks 2~3 minutes in boiling water, is put into after pulling out
In jar, 600 parts of cold boiled water, 8 parts of rock sugar, 15 parts of salt, 8 parts of Chinese prickly ash, 20 parts of rice wine, closed to pickle 3 days in altar, produces bubble green pepper
Female water；
4), by the beef clod fermented fried 20 seconds at 280 DEG C；
5), beef is cut into the millet starch added after meat gruel obtained by 5% step 3) of meat gruel weight, mixed, in vacuum
Tumbling 3~5 hours in tumbler, the time that baking is dried with charcoal fire is 8 hours, sterilizing, thus obtaining the product.
Embodiment 3
A kind of preparation method of the dried beef of pickled chilli flavor, comprises the following steps：
1) boiled 10 minutes in 90 DEG C~100 DEG C of water after stripping and slicing after, beef clear water is rinsed, salt is added per 100g beef
2g, granulated sugar 1g and cooking wine 4g；Fire is closed to place 12 minutes；
2) salt, granulated sugar and cooking wine, are added into pot to boil in 90 DEG C~100 DEG C of water 12 minutes, are closed fire and are placed 15 minutes,
Pull out and drain；
3) it is, that the beef clod after cooling, millet starch, bubble green pepper mother water, ginger slice and the lactic fermentation 24 of salt mixing anaerobic is small
When；The preparation method of bubble green pepper mother's water is：50 parts of clean stalks of millet starch are taken, cooks 2~3 minutes in boiling water, is put into after pulling out
In jar, 500 parts of cold boiled water, 6 parts of rock sugar, 12 parts of salt, 6 parts of Chinese prickly ash, 18 parts of rice wine, closed to pickle 4 days in altar, produces bubble green pepper
Female water；
4), by the beef clod fermented fried 24 seconds at 260 DEG C；
5), beef is cut into the millet starch added after meat gruel obtained by 4% step 3) of meat gruel weight, mixed, in vacuum
Tumbling 4 hours in tumbler, 7 hours toasted with charcoal fire, sterilizing, thus obtaining the product.
Finally it should be noted that：The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention,
Although the present invention is described in detail with reference to the foregoing embodiments, for those skilled in the art, it still may be used
To be modified to the technical scheme described in foregoing embodiments, or equivalent substitution is carried out to which part technical characteristic.
Within the spirit and principles of the invention, any modification, equivalent substitution and improvements made etc., it should be included in the present invention's
Within protection domain.
Claims (6)
1. a kind of preparation method of the dried beef of pickled chilli flavor, it is characterised in that comprise the following steps：
1) boiled 8~12 minutes in 90 DEG C~100 DEG C of water after stripping and slicing after, beef clear water is rinsed；Close fire and place 10~15 points
Clock；
2) salt, granulated sugar and cooking wine, are added into pot to boil in 90 DEG C~100 DEG C of water 10~15 minutes, are closed fire and are placed 10~15
Minute, pull out and drain；
3) it is, that the beef clod after cooling, millet starch, bubble green pepper mother water, ginger slice and the lactic fermentation 18~36 of salt mixing anaerobic is small
When；
4), by the beef clod fermented fried 20~30 seconds at 240 DEG C~280 DEG C；
5), beef is cut into the millet starch added after meat gruel obtained by 3~5% step 3) of meat gruel weight, mix, rolled in vacuum
Tumbling 3~5 hours in machine are rubbed, are baked with charcoal fire drying, sterilizing, thus obtaining the product.
2. the preparation method of the dried beef of kind pickled chilli flavor as claimed in claim 1, it is characterised in that the water of the step 1)
In 3~5 parts of ginger, onion parts 2~4, anistree 0.3-0.5 parts and cassia bark 0.6-0.8 parts are added per 100g beef.
3. the preparation method of the dried beef of kind pickled chilli flavor as claimed in claim 1, it is characterised in that the water of the step 2)
In 1~3g of salt, 2~4g of 1~2g of granulated sugar and cooking wine are added per 100g beef.
4. the preparation method of the dried beef of kind pickled chilli flavor as claimed in claim 2, it is characterised in that will in the step 1)
Beef is cut into long 1~2cm3Fritter.
5. the preparation method of the dried beef of kind pickled chilli flavor as claimed in claim 1, it is characterised in that steeped in the step 3)
The preparation method of green pepper mother's water is：40~60 parts of clean stalks of millet starch are taken, is cooked 2~3 minutes in boiling water, altar is put into after pulling out
In son, cold boiled water 400-600 parts, 5~8 parts of rock sugar, 10~15 parts of salt, 5~8 parts of Chinese prickly ash, 15~20 parts of rice wine, closed in altar
Pickle 3~5 days, produce bubble green pepper mother's water.
6. the preparation method of the dried beef of kind pickled chilli flavor as claimed in claim 1, it is characterised in that charcoal in the step 5)
The time of fire baking is 6~8 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710725637.0A CN107467522A (en) | 2017-08-22 | 2017-08-22 | A kind of preparation method of the dried beef of pickled chilli flavor |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710725637.0A CN107467522A (en) | 2017-08-22 | 2017-08-22 | A kind of preparation method of the dried beef of pickled chilli flavor |
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| CN107467522A true CN107467522A (en) | 2017-12-15 |
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| CN201710725637.0A Pending CN107467522A (en) | 2017-08-22 | 2017-08-22 | A kind of preparation method of the dried beef of pickled chilli flavor |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967908A (en) * | 2018-06-29 | 2018-12-11 | 遵义市石佛洞牛肉干厂 | Thick gravy dried beef and its processing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971994A (en) * | 2010-10-14 | 2011-02-16 | 重庆凰巢食品有限公司 | Processing method for pigskin with pickled pepper |
| CN105942233A (en) * | 2016-05-24 | 2016-09-21 | 内蒙古旺牛食品有限公司 | Beef jerky with pickled pepper and making method thereof |
| CN106307136A (en) * | 2016-08-18 | 2017-01-11 | 石阡县黔鑫绿色食品有限公司 | Pickled pepper-flavored bar-shaped beef jerky and making method thereof |
-
2017
- 2017-08-22 CN CN201710725637.0A patent/CN107467522A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971994A (en) * | 2010-10-14 | 2011-02-16 | 重庆凰巢食品有限公司 | Processing method for pigskin with pickled pepper |
| CN105942233A (en) * | 2016-05-24 | 2016-09-21 | 内蒙古旺牛食品有限公司 | Beef jerky with pickled pepper and making method thereof |
| CN106307136A (en) * | 2016-08-18 | 2017-01-11 | 石阡县黔鑫绿色食品有限公司 | Pickled pepper-flavored bar-shaped beef jerky and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967908A (en) * | 2018-06-29 | 2018-12-11 | 遵义市石佛洞牛肉干厂 | Thick gravy dried beef and its processing method |
| CN108967908B (en) * | 2018-06-29 | 2021-09-14 | 遵义市石佛洞牛肉干厂 | Marinated beef jerky and processing method thereof |
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