CN107495134A - A kind of black pepper local flavor beef is dry and preparation method thereof - Google Patents

A kind of black pepper local flavor beef is dry and preparation method thereof Download PDF

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Publication number
CN107495134A
CN107495134A CN201710765890.9A CN201710765890A CN107495134A CN 107495134 A CN107495134 A CN 107495134A CN 201710765890 A CN201710765890 A CN 201710765890A CN 107495134 A CN107495134 A CN 107495134A
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parts
beef
black pepper
seasoning
local flavor
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田迎
杨秀芝
黎文祝
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Guizhou Can Green Food Co Ltd
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Guizhou Can Green Food Co Ltd
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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
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor

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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)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)

Abstract

The invention belongs to beef manufacture field, more particularly to a kind of black pepper local flavor beef to do, including following components：Fresh Carnis Bovis seu Bubali, black pepper, peanut oil, seasoning, seasoning B；The dried beef prepared according to the present invention, by adding special seasoning B, special manufacture craft, and beef is mixed with seasoning B after being placed in magnetic field so that the dried beef color and luster of preparation be it is homogeneous be red sauce, meat structural state is uniform, thin and thick, length, the substantially uniform surface of size carry trickle fine hair and spice, dried beef mouthfeel hardness is moderate, soft, and not glutinous tooth, meat perfume (or spice) is denseer, black pepper taste is moderate.

Description

A kind of black pepper local flavor beef is dry and preparation method thereof
Technical field
The invention belongs to beef manufacture field, more particularly to a kind of black pepper local flavor beef is dry and preparation method thereof.
Background technology
Dried beef is usually the jerky being salted together with Carnis Bovis seu Bubali and other condiment.Beef is the second largest of Chinese Meat product, pork is only second to, beef protein content is high, and fat content is low, delicious flavour, is liked by people, enjoys " in meat The laudatory title of favourite son ".Dried beef contains abundant protein, essential amino acid, mineral matter and vitamins and other nutritious components, has Preferable nourishing health function, it is one of current popular product generally liked.
Color and luster and texture are the important physical indexs of dried beef, and preferable physical property characteristic can not only improve the product of dried beef Matter, improve mouthfeel, while the desire to purchase of consumer can also be increased, increase economic efficiency.It is very long that China prepares dried beef Time history, but its preparation method is mostly relatively simple, taste is also more single, is essentially all that spicy is in the majority, be all beef with Spices mixing, both must it dry.Because preparation method is simple, causes the dried beef meat of preparation hard, have impact on market sales volume.
The content of the invention
The present invention is in order to solve the above technical problems, provide a kind of black pepper taste dried beef and preparation method thereof, specifically It is to be achieved through the following technical solutions.
A kind of black pepper local flavor beef is done, including following mass parts raw material：Fresh Carnis Bovis seu Bubali 200-700 parts, black pepper 50- 200 parts, peanut oil 30-150 parts, seasoning A10-150 parts, seasoning B10-50 parts.
Further, described black pepper local flavor beef is done, including following mass parts raw material：Fresh Carnis Bovis seu Bubali 650-700 parts, Black pepper 100-150 parts, peanut oil 100-120 parts, seasoning A90-130 parts, seasoning B40-50 parts.
Further, described seasoning A, it is by ginger 50-55 parts, salt 30-33 parts, capsicum 20-25 parts, Chinese prickly ash 10-15 Part, dictyophora phalloidea 7-8 parts, celery 7-8 parts, anistree 5-6 parts, the mixing of longan 5-6 parts, 68-75 DEG C of frying 30-50min, crush and obtain.
Further, described seasoning B, including following mass parts raw material：Cooking wine 50-70 parts, onion 50-60 parts, stem of noble dendrobium 50- 55 parts, grape 40-50 parts, oyster sauce 40-50 parts, bletilla striata 20-25 parts, styrax 20-23 parts, cordate houttuynia 15-17 parts.
Further, described seasoning B, including following preparation process：
1) bletilla striata, styrax mixing, crushing, the clear water of 5-6 times of mixed-powder quality being added, 40-50 DEG C is placed 1-2h, 10-12 DEG C is placed 30-40min, is extracted 80-90min under 30-33KHz supersonic frequencies, is filtered, obtain filtrate 1, filtrate 1 is concentrated into it The 1/3 of volume, obtain extract solution 1；
2) stem of noble dendrobium, grape, cordate houttuynia mixing, are crushed, mixed-powder and 35% ethanol in mass ratio 2:25 mixing, 600- Microwave Extraction 10-12min under 640w microwave powers, filters to get filtrate 2, the reduced-pressure backflow of filtrate 2 recovery ethanol, obtains residual solution, residual Isometric 0.2mol/L sodium hydroxide solution is added in extraction raffinate, 130-150r/min stirring 30-40min, filtering, obtains filtrate 3, add hydrochloric acid regulation filtrate 3 and cause pH=7.0, obtain extract solution 2；
3) onion is washed and chopped, and -15~-20 DEG C of placement 1-1.2h, 50-60 DEG C of placement 70-80min, is mixed with extract solution 1 Close, 1-2h is stirred under the conditions of 40-50r/min, 35-40 DEG C, add extract solution 2, cooking wine, oyster sauce mixing, both.
Further, described black pepper local flavor beef is done, including following preparation method：
1) fresh Carnis Bovis seu Bubali is cleaned with 20-23 DEG C of clear water, and it is standby to be cut into strip；
2) strip beef is mixed with seasoning B, preservative film wraps up 2-4 DEG C of standing 2-3h, is in 24-26 DEG C, relative humidity 50-60%, 10-20r/min vibrate 2-3h, place 15-20min in magnetic field, subsequent beef is cleaned with 20-23 DEG C of clear water, dried；
3) 50-55 DEG C of frying 30-40min of black pepper, crush, cross 80 mesh sieves, 2) 50-70 part black pepper parts, which are applied to, to be handled Beef on, 25-30 DEG C closing place 1-1.5h, then take out beef 50-60 part peanut oil is added under open environment, penetrate Frequency is handled；
4) seasoning A, 50-60 parts peanut oil, 50-80 parts black pepper, the beef mixing 3) handled, dry, sterilize, point Dress.
Further, described magnetic field, its magnetic flux are 6500 Gausses.
Further, described radio frequency processing, it is to handle 2-3min under the conditions of frequency is 700-800KHz, suspends 10- 15min, repeat 3-4 times.
Further, described drying, it is in 120-121 DEG C of dry 1-2min, infrared-heated-air drying in then using, ginseng Number is 65-68 DEG C of heating-up temperature, radiation intensity 0.38-0.45W/cm2, heating distance 8.5-8.7m, wind speed 0.8-1.2m/s, 6-6.5h to be dried, takes out dried beef, extension dries in the air 3-5 days, both.
The beneficial effects of the present invention are：The present invention dried beef, by using special seasoning B to beef at Reason, and be to be placed in 6500 gauss magnetic fields in magnetic flux so that B times of beef of seasoning more absorbs, the beneficiating ingredient in seasoning B More reacted with beef so that beef keeps preferable color and luster, and uniformity；In addition, added when being pickled with black pepper Radio frequency processing so that beef black pepper fragrance is denseer.Finally dry when more than 120 DEG C at a high temperature of handle 1-2min, more The nutritional ingredient and fragrance of having pinned beef so that meat perfume (or spice) is denseer.
In summary, the dried beef prepared according to the present invention, color and luster is homogeneous red sauce, and meat structural state is uniform, Thin and thick, length, the substantially uniform surface of size can carry trickle fine hair and spice, and dried beef mouthfeel hardness is moderate, soft, does not stick Tooth, meat perfume (or spice) are denseer, black pepper taste is moderate.
Embodiment
The embodiment of the present invention is described in further detail below, but the invention is not limited in these realities Mode is applied, any improvement or replacement on the present embodiment essence spirit, it is claimed to still fall within the claims in the present invention Scope.
Embodiment 1
A kind of black pepper local flavor beef is done, including following mass parts raw material：Fresh Carnis Bovis seu Bubali 650kg, black pepper 100kg, Peanut oil 100kg, seasoning A90kg, seasoning B40kg.
Described seasoning A, be by ginger 50kg, salt 30kg, capsicum 20kg, Chinese prickly ash 10kg, dictyophora phalloidea 7kg, celery 7kg, Anistree 5kg, longan 5kg are mixed, 68 DEG C of frying 30min, are crushed and are obtained.
Described seasoning B, including following mass parts raw material：Cooking wine 50kg, onion 50kg, stem of noble dendrobium 50kg, grape 40kg, oyster Oily 40kg, bletilla striata 20kg, styrax 20kg, cordate houttuynia 15kg.
Described seasoning B, including following preparation process：
1) bletilla striata, styrax mixing, crushing, the clear water of 5 times of mixed-powder quality, 40 DEG C of placement 1h, 10 DEG C of placements are added 80min is extracted under 30min, 30KHz supersonic frequency, filters, obtains filtrate 1, filtrate 1 is concentrated into the 1/3 of its volume, obtains extract solution 1；
2) stem of noble dendrobium, grape, cordate houttuynia mixing, are crushed, mixed-powder and 35% ethanol in mass ratio 2:25 mixing, 600w are micro- Microwave Extraction 10min under wave power, filtering, filtrate 2 is obtained, the reduced-pressure backflow of filtrate 2 recovery ethanol, residual solution is obtained, adds in residual solution Enter isometric 0.2mol/L sodium hydroxide solution, 130r/min stirring 30min, filtering, obtain filtrate 3, add hydrochloric acid regulation Filtrate 3 causes pH=7.0, obtains extract solution 2；
3) onion is washed and chopped, and -15 DEG C of placement 1h, 50 DEG C of placement 70min, is mixed with extract solution 1,40r/min, 35 DEG C of bars 1h is stirred under part, adds extract solution 2, cooking wine, oyster sauce mixing, both.
Described black pepper local flavor beef is done, including following preparation method：
1) fresh Carnis Bovis seu Bubali is cleaned with 20 DEG C of clear water, and it is standby to be cut into strip；
2) strip beef is mixed with seasoning B, preservative film wrap up 2 DEG C standing 2h, 24 DEG C, relative humidity 50%, 10r/min vibrates 2h, places 15min in magnetic field, subsequent beef is cleaned with 20 DEG C of clear water, dried；
3) 50 DEG C of frying 30min of black pepper, crushing, cross 80 mesh sieves, 50kg black pepper parts are applied to 2) on the beef of processing, 1h is placed in 25 DEG C of closings, then takes out beef and 50kg peanut oil, radio frequency processing are added under open environment；
4) seasoning A, 50-60 parts peanut oil, 50-80 parts black pepper, the beef mixing 3) handled, dry, sterilize, point Dress.
Described magnetic field, its magnetic flux are 6500 Gausses.
Described radio frequency processing, it is to handle 2min under the conditions of frequency is 700KHz, suspends 10min, be repeated 4 times.
Described drying, it is that infrared-heated-air drying in then using, parameter is heating-up temperature in 120 DEG C of dry 1min 65 DEG C, radiation intensity 0.38W/cm2, heating distance 8.5m, wind speed 0.8m/s, dry 6h, take out dried beef, extension dry in the air 3 days, both .
Embodiment 2
A kind of black pepper local flavor beef is done, including following mass parts raw material：Fresh Carnis Bovis seu Bubali 650kg, black pepper 100kg, Peanut oil 100kg, seasoning A90kg, seasoning B40kg.
Described seasoning A, be by ginger 50kg, salt 30kg, capsicum 20kg, Chinese prickly ash 10kg, dictyophora phalloidea 7kg, celery 7kg, Anistree 5kg, longan 5kg are mixed, 68 DEG C of frying 30min, are crushed and are obtained.
Described seasoning B, including following mass parts raw material：Cooking wine 50kg, onion 50kg, stem of noble dendrobium 50kg, grape 40kg, oyster Oily 40kg, bletilla striata 20kg, styrax 20kg, cordate houttuynia 15kg.
Described seasoning B, including following preparation process：It is to mix the bletilla striata, the styrax/stem of noble dendrobium, grape, cordate houttuynia, onion Close, crush, add the clear water of 5 times of mixed-powder quality, 70-80 DEG C of decoction 2-3h, filter, filtrate mixes with cooking wine, oyster sauce, both .
Described black pepper local flavor beef is done, including following preparation method：
1) fresh Carnis Bovis seu Bubali is cleaned with 20 DEG C of clear water, and it is standby to be cut into strip；
2) strip beef is mixed with seasoning B, preservative film wrap up 2 DEG C standing 2h, 24 DEG C, relative humidity 50%, 10r/min vibrates 2h, places 15min in magnetic field, subsequent beef is cleaned with 20 DEG C of clear water, dried；
3) 50 DEG C of frying 30min of black pepper, crushing, cross 80 mesh sieves, 50kg black pepper parts are applied to 2) on the beef of processing, 1h is placed in 25 DEG C of closings, then takes out beef and 50kg peanut oil, radio frequency processing are added under open environment；
4) seasoning A, 50-60 parts peanut oil, 50-80 parts black pepper, the beef mixing 3) handled, dry, sterilize, point Dress.
Described magnetic field, its magnetic flux are 6500 Gausses.
Described radio frequency processing, it is to handle 2min under the conditions of frequency is 700KHz, suspends 10min, be repeated 4 times.
Described drying, it is that infrared-heated-air drying in then using, parameter is heating-up temperature in 120 DEG C of dry 1min 65 DEG C, radiation intensity 0.38W/cm2, heating distance 8.5m, wind speed 0.8m/s, dry 6h, take out dried beef, extension dry in the air 3 days, both .
Embodiment 3
A kind of black pepper local flavor beef is done, including following mass parts raw material：Fresh Carnis Bovis seu Bubali 650kg, black pepper 100kg, Peanut oil 100kg, seasoning A90kg.
Described seasoning A, be by ginger 50kg, salt 30kg, capsicum 20kg, Chinese prickly ash 10kg, dictyophora phalloidea 7kg, celery 7kg, Anistree 5kg, longan 5kg are mixed, 68 DEG C of frying 30min, are crushed and are obtained.
Described black pepper local flavor beef is done, including following preparation method：
1) fresh Carnis Bovis seu Bubali is cleaned with 20 DEG C of clear water, and it is standby to be cut into strip；
2) 50 DEG C of frying 30min of black pepper, crushing, cross 80 mesh sieves, 50kg black pepper parts are applied to 1) on the beef of processing, 1h is placed in 25 DEG C of closings, then takes out beef and 50kg peanut oil, radio frequency processing are added under open environment；
3) seasoning A, 50-60 parts peanut oil, 50-80 parts black pepper, the beef mixing 2) handled, dry, sterilize, point Dress.
Described radio frequency processing, it is to handle 2min under the conditions of frequency is 700KHz, suspends 10min, be repeated 4 times.
Described drying, it is that infrared-heated-air drying in then using, parameter is heating-up temperature in 120 DEG C of dry 1min 65 DEG C, radiation intensity 0.38W/cm2, heating distance 8.5m, wind speed 0.8m/s, dry 6h, take out dried beef, extension dry in the air 3 days, both .
Embodiment 4
A kind of black pepper local flavor beef is done, including following mass parts raw material：Fresh Carnis Bovis seu Bubali 650kg, black pepper 100kg, Peanut oil 100kg, seasoning A90kg, seasoning B40kg.
Described seasoning A, be by ginger 50kg, salt 30kg, capsicum 20kg, Chinese prickly ash 10kg, dictyophora phalloidea 7kg, celery 7kg, Anistree 5kg, longan 5kg are mixed, 68 DEG C of frying 30min, are crushed and are obtained.
Described seasoning B, including following mass parts raw material：Cooking wine 50kg, onion 50kg, stem of noble dendrobium 50kg, grape 40kg, oyster Oily 40kg, bletilla striata 20kg, styrax 20kg, cordate houttuynia 15kg.
Described seasoning B, including following preparation process：
1) bletilla striata, styrax mixing, crushing, the clear water of 5 times of mixed-powder quality, 40 DEG C of placement 1h, 10 DEG C of placements are added 80min is extracted under 30min, 30KHz supersonic frequency, filters, obtains filtrate 1, filtrate 1 is concentrated into the 1/3 of its volume, obtains extract solution 1；
2) stem of noble dendrobium, grape, cordate houttuynia mixing, are crushed, mixed-powder and 35% ethanol in mass ratio 2:25 mixing, 600w are micro- Microwave Extraction 10min under wave power, filtering, filtrate 2 is obtained, the reduced-pressure backflow of filtrate 2 recovery ethanol, residual solution is obtained, adds in residual solution Enter isometric 0.2mol/L sodium hydroxide solution, 130r/min stirring 30min, filtering, obtain filtrate 3, add hydrochloric acid regulation Filtrate 3 causes pH=7.0, obtains extract solution 2；
3) onion is washed and chopped, and -15 DEG C of placement 1h, 50 DEG C of placement 70min, is mixed with extract solution 1,40r/min, 35 DEG C of bars 1h is stirred under part, adds extract solution 2, cooking wine, oyster sauce mixing, both.
Described black pepper local flavor beef is done, including following preparation method：
1) fresh Carnis Bovis seu Bubali is cleaned with 20 DEG C of clear water, and it is standby to be cut into strip；
2) strip beef is mixed with seasoning B, preservative film wrap up 2 DEG C standing 2h, 24 DEG C, relative humidity 50%, 10r/min vibrates 2h, and subsequent beef is cleaned with 20 DEG C of clear water, dried；
3) 50 DEG C of frying 30min of black pepper, crushing, cross 80 mesh sieves, 50kg black pepper parts are applied to 2) on the beef of processing, 1h is placed in 25 DEG C of closings, then takes out beef and 50kg peanut oil, radio frequency processing are added under open environment；
4) seasoning A, 50-60 parts peanut oil, 50-80 parts black pepper, the beef mixing 3) handled, dry, sterilize, point Dress.
Described radio frequency processing, it is to handle 2min under the conditions of frequency is 700KHz, suspends 10min, be repeated 4 times.
Described drying, it is that infrared-heated-air drying in then using, parameter is heating-up temperature in 120 DEG C of dry 1min 65 DEG C, radiation intensity 0.38W/cm2, heating distance 8.5m, wind speed 0.8m/s, dry 6h, take out dried beef, extension dry in the air 3 days, both .
Embodiment 5
A kind of black pepper local flavor beef is done, including following mass parts raw material：Fresh Carnis Bovis seu Bubali 650kg, black pepper 100kg, Peanut oil 100kg, seasoning A90kg, seasoning B40kg.
Described seasoning A, be by ginger 50kg, salt 30kg, capsicum 20kg, Chinese prickly ash 10kg, dictyophora phalloidea 7kg, celery 7kg, Anistree 5kg, longan 5kg are mixed, 68 DEG C of frying 30min, are crushed and are obtained.
Described seasoning B, including following mass parts raw material：Cooking wine 50kg, onion 50kg, stem of noble dendrobium 50kg, grape 40kg, oyster Oily 40kg, bletilla striata 20kg, styrax 20kg, cordate houttuynia 15kg.
Described seasoning B, including following preparation process：
1) bletilla striata, styrax mixing, crushing, the clear water of 5 times of mixed-powder quality, 40 DEG C of placement 1h, 10 DEG C of placements are added 80min is extracted under 30min, 30KHz supersonic frequency, filters, obtains filtrate 1, filtrate 1 is concentrated into the 1/3 of its volume, obtains extract solution 1；
2) stem of noble dendrobium, grape, cordate houttuynia mixing, are crushed, mixed-powder and 35% ethanol in mass ratio 2:25 mixing, 600w are micro- Microwave Extraction 10min under wave power, filtering, filtrate 2 is obtained, the reduced-pressure backflow of filtrate 2 recovery ethanol, residual solution is obtained, adds in residual solution Enter isometric 0.2mol/L sodium hydroxide solution, 130r/min stirring 30min, filtering, obtain filtrate 3, add hydrochloric acid regulation Filtrate 3 causes pH=7.0, obtains extract solution 2；
3) onion is washed and chopped, and -15 DEG C of placement 1h, 50 DEG C of placement 70min, is mixed with extract solution 1,40r/min, 35 DEG C of bars 1h is stirred under part, adds extract solution 2, cooking wine, oyster sauce mixing, both.
Described black pepper local flavor beef is done, including following preparation method：
1) fresh Carnis Bovis seu Bubali is cleaned with 20 DEG C of clear water, and it is standby to be cut into strip；
2) strip beef is mixed with seasoning B, preservative film wrap up 2 DEG C standing 2h, 24 DEG C, relative humidity 50%, 10r/min vibrates 2h, places 15min in magnetic field, subsequent beef is cleaned with 20 DEG C of clear water, dried；
3) 50 DEG C of frying 30min of black pepper, crushing, cross 80 mesh sieves, 50kg black pepper parts are applied to 2) on the beef of processing, 1h is placed in 25 DEG C of closings, then takes out beef and 50kg peanut oil, radio frequency processing are added under open environment；
4) seasoning A, 50-60 parts peanut oil, 50-80 parts black pepper, the beef mixing 3) handled, dry, sterilize, point Dress.
Described magnetic field, its magnetic flux are 6500 Gausses.
Described radio frequency processing, it is to handle 2min under the conditions of frequency is 700KHz, suspends 10min, be repeated 4 times.
Described drying, it is that infrared-heated-air drying in then using, parameter is heating-up temperature in 120 DEG C of dry 1min 65 DEG C, radiation intensity 0.38W/cm2, heating distance 8.5m, wind speed 0.8m/s, dry 6h, take out dried beef, extension dry in the air 3 days, both .
Embodiment 5
A kind of black pepper local flavor beef is done, including following mass parts raw material：Fresh Carnis Bovis seu Bubali 650kg, black pepper 100kg, Peanut oil 100kg, seasoning A90kg.
Described seasoning A, be by ginger 50kg, salt 30kg, capsicum 20kg, Chinese prickly ash 10kg, dictyophora phalloidea 7kg, celery 7kg, Anistree 5kg, longan 5kg are mixed, 68 DEG C of frying 30min, are crushed and are obtained.
Described black pepper local flavor beef is done, including following preparation method：
1) fresh Carnis Bovis seu Bubali is cleaned with 20 DEG C of clear water, and it is standby to be cut into strip；
2) 50 DEG C of frying 30min of black pepper, crushing, cross 80 mesh sieves, 50kg black pepper parts are applied to 1) on the beef of processing, 1h is placed in 25 DEG C of closings, then takes out beef and 50kg peanut oil is added under open environment；
3) seasoning A, 50-60 parts peanut oil, 50-80 parts black pepper, the beef mixing 2) handled, dry, sterilize, point Dress.
Described drying, it is that infrared-heated-air drying in then using, parameter is heating-up temperature in 120 DEG C of dry 1min 65 DEG C, radiation intensity 0.38W/cm2, heating distance 8.5m, wind speed 0.8m/s, dry 6h, take out dried beef, extension dry in the air 3 days, both .
Experimental example
1st, sensory evaluation
Method according to embodiment 1-5 prepares black pepper local flavor beef and done, and selects 100 consumers at random respectively to 5 groups Dried beef carries out sensory evaluation, is evaluated in terms of color and luster, structural state, mouthfeel three, and provides comment and score value, wherein color Pool accounts for 20%, structural state 40%, mouthfeel 40%, finally calculates every group of score.
As shown in Table 1, dried beef of the invention is using special seasoning B due to being handled beef, and in magnetic flux To be placed in 6500 gauss magnetic fields so that B times of beef of seasoning more absorbs, and the beneficiating ingredient in seasoning B is more and beef Reaction so that beef keeps preferable color and luster, and uniformity；In addition, radio frequency processing is added when being pickled with black pepper so that Beef black pepper fragrance is denseer.Finally dry when more than 120 DEG C at a high temperature of handle 1-2min, more pinned beef Nutritional ingredient and fragrance so that meat perfume (or spice) is denseer.
Compared with Example 1, seasoning B processing is relatively easy during the dried beef that prepared by embodiment 2；It is no in embodiment 3 to add Enter seasoning B；Embodiment 4 is not handled when seasoning B is handled beef by magnetic field；Embodiment 5 is according to the conventional method Prepare；Due to the difference of preparation technology, so as to cause the structural state of the color and luster of dried beef, mouthfeel, meat to be all not so good as embodiment 1。
In summary, the dried beef prepared according to the present invention, color and luster is homogeneous red sauce, and meat structural state is uniform, Thin and thick, length, the substantially uniform surface of size carry trickle fine hair and spice, and dried beef mouthfeel hardness is moderate, soft, does not stick Tooth, meat perfume (or spice) are denseer, black pepper taste is moderate.
The dried beef Analyses Methods for Sensory Evaluation Results of table 1

Claims (9)

1. a kind of black pepper local flavor beef is done, it is characterised in that including following mass parts raw material：Fresh Carnis Bovis seu Bubali 200-700 parts, Black pepper 50-200 parts, peanut oil 30-150 parts, seasoning A10-150 parts, seasoning B10-50 parts.
2. black pepper local flavor beef as claimed in claim 1 is done, it is characterised in that described black pepper local flavor beef is done, bag Include following mass parts raw material：Fresh Carnis Bovis seu Bubali 650-700 parts, black pepper 100-150 parts, peanut oil 100-120 parts, seasoning A90- 130 parts, seasoning B40-50 parts.
3. black pepper local flavor beef as claimed in claim 1 is done, it is characterised in that described seasoning A, it is former by following mass parts Material composition：Ginger 50-55 parts, salt 30-33 parts, capsicum 20-25 parts, Chinese prickly ash 10-15 parts, dictyophora phalloidea 7-8 parts, celery 7-8 parts, eight Angle 5-6 parts, longan 5-6 parts.
4. black pepper local flavor beef as claimed in claim 1 is done, it is characterised in that described seasoning B, including following mass parts Raw material：Cooking wine 50-70 parts, onion 50-60 parts, stem of noble dendrobium 50-55 parts, grape 40-50 parts, oyster sauce 40-50 parts, bletilla striata 20-25 parts, Styrax 20-23 parts, cordate houttuynia 15-17 parts.
5. black pepper local flavor beef as claimed in claim 1 is done, it is characterised in that described seasoning B, including following prepare walk Suddenly：
1) bletilla striata, styrax mixing, crushing, the clear water of 5-6 times of mixed-powder quality is added, 40-50 DEG C is placed 1-2h, 10-12 DEG C 30-40min is placed, extract 80-90min under 30-33KHz supersonic frequencies, filter, obtain filtrate 1, filtrate 1 is concentrated into its volume 1/3, obtain extract solution 1；
2) stem of noble dendrobium, grape, cordate houttuynia mixing, are crushed, mixed-powder and 35% ethanol in mass ratio 2:25 mixing, 600-640w are micro- Microwave Extraction 10-12min under wave power, filters to get filtrate 2, the reduced-pressure backflow of filtrate 2 recovery ethanol, obtains residual solution, in residual solution Isometric 0.2mol/L sodium hydroxide solution is added, 130-150r/min stirring 30-40min, filtering, filtrate 3 is obtained, adds Hydrochloric acid regulation filtrate 3 causes pH=7.0, obtains extract solution 2；
3) onion is washed and chopped, and -15~-20 DEG C of placement 1-1.2h, 50-60 DEG C of placement 70-80min, is mixed with extract solution 1,40- 1-2h is stirred under the conditions of 50r/min, 35-40 DEG C, adds extract solution 2, cooking wine, oyster sauce mixing, both.
6. black pepper local flavor beef as claimed in claim 1 is done, it is characterised in that including following preparation method：
1) fresh Carnis Bovis seu Bubali is cleaned with 20-23 DEG C of clear water, and it is standby to be cut into strip；
2) strip beef is mixed with seasoning B, preservative film wraps up 2-4 DEG C of standing 2-3h, in 24-26 DEG C, relative humidity 50- 60%th, 10-20r/min vibrates 2-3h, places 15-20min in magnetic field, subsequent beef is cleaned with 20-23 DEG C of clear water, dried；
3) 50-55 DEG C of frying 30-40min of black pepper, crush, cross 80 mesh sieves, 50-70 part black pepper parts are applied to the ox of 2) processing On meat, 1-1.5h is placed in 25-30 DEG C of closing, is then taken out beef and is added 50-60 part peanut oil under open environment, at radio frequency Reason；
4) seasoning A, 50-60 parts peanut oil, 50-80 parts black pepper, the beef mixing 3) handled, dry, sterilize, packing.
7. black pepper local flavor beef as claimed in claim 6 is done, it is characterised in that described magnetic field, its magnetic flux are 6500 Gauss.
8. black pepper local flavor beef as claimed in claim 6 is done, it is characterised in that described radio frequency processing, is to be in frequency 2-3min is handled under the conditions of 700-800KHz, suspends 10-15min, is repeated 3-4 times.
9. black pepper local flavor beef as claimed in claim 6 is done, it is characterised in that described drying, is dry at 120-121 DEG C Dry 1-2min, infrared-heated-air drying in then using, parameter is 65-68 DEG C of heating-up temperature, radiation intensity 0.38-0.45W/ cm2, heating distance 8.5-8.7m, wind speed 0.8-1.2m/s, dry 6-6.5h, take out dried beef, extension dries in the air 3-5 days, both.
CN201710765890.9A 2017-08-30 2017-08-30 A kind of black pepper local flavor beef is dry and preparation method thereof Pending CN107495134A (en)

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