CN107594360A - A kind of preparation method of spicy dried beef - Google Patents
A kind of preparation method of spicy dried beef Download PDFInfo
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- CN107594360A CN107594360A CN201710874673.3A CN201710874673A CN107594360A CN 107594360 A CN107594360 A CN 107594360A CN 201710874673 A CN201710874673 A CN 201710874673A CN 107594360 A CN107594360 A CN 107594360A
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Abstract
The invention belongs to meat-processing technical field, especially a kind of preparation method of spicy dried beef, by using stew in soy sauce technique, with reference to effective control of various parameters, so that the spicy dried beef prepared preferably remains the original flavor of beef, it is not only in good taste but also nutritious, has hypotensive, anti-ageing medicinal efficacy of waiting for a long time.
Description
Technical field
The present invention relates to food processing technology field, especially relates to a kind of preparation method of spicy dried beef.
Background technology
Beef is the second largest meat product in China, is only second to pork, and beef protein content is high, and fat content is low,
So delicious flavour, is liked by people.The fresh beef shelf-life is shorter, thus people are generally made as dried beef, to extend it
Shelf-life.Dried beef contain the vitamin B12 of needed by human body, alanine, carnitine, protein, linoleic acid, zinc, magnesium, potassium, iron,
The nutritions such as calcium and amino acid, the flavor of the resistance to chewing of beef was both maintained, and deposited never degenerate long.The making of dried beef first has to
Select first-class raw material, next to that in manufacture craft various parameters (such as temperature, time, moisture) control.City at present
The dried beef sold on field all focuses on mouthfeel very much and uses excessive various spices and pickled, boiled using multiple tracks, high temperature is fried
The process such as fried, not only causes a large amount of losses of egg nutritional ingredient so that its nutritive value substantially reduces and high temperature easily produces
Harmful substance, jeopardize human body health, and its color and luster and taste are not good enough.
Spicy dried beef is one of dried beef principal item, and its preparation method of spicy dried beef generally comprises frying and is mixed into
The step of spicy material.Fried effect can influence the chewy texture, water content, disintegrating slag amount of dried beef due to the use of oil, exist and become sour
Danger, and then influence dried beef taste and the shelf-life.The proportioning of spicy material also has influence on the outward appearance and taste of dried beef, most
It can be brought out the best in each other with the taste of beef well.For a long time, traditional handicraft is continued to use in the processing of dried beef always, and making step is cumbersome,
But coarse mouthfeel, color and luster are gloomy, disintegrating slag is more for the dried beef produced, the shelf-life is short, do not adapt to the demand of market development.It is right
The conditions such as the chewy texture of dried beef, water content are harsh, and the content of carcinogen is higher, seriously endangers the health of eater.
The content of the invention
In order to solve the above technical problems, the present invention provides a kind of preparation method of spicy dried beef, what this method was produced
Dried beef is in brownish red, and the fresh profit of color and luster, mouthfeel is fresh fragrant fine and smooth, and soft or hard appropriateness, disintegrating slag is few, the effect of sterilization, after abundant sterilization
Protection under, long shelf-life, and manufacture craft is simple, process time is short, and equipment requirement is low.
It is achieved particular by following technical scheme：
A kind of preparation method of spicy dried beef, comprises the following steps：
(1) beef pre-processes：Selection detects qualified beef through health, after being rejected bone and fat, against beef line
Long 30~55cm, wide 8~15cm are cut into reason direction, and thickness is 6~9cm strip；
(2) beef is cleaned, just boiled：The warm water rinse 15-18h for being 15-30 DEG C with temperature by the beef strip, take out, will
Beef strip after rinsing is put into by 4~7g of Pu'er tea, 100~150g of water, and temperature is in 15~25 DEG C of mixed liquor, immersion 30
~60 minutes, taking-up drained, and was put into pot, used temperature as 60-80 DEG C of boiling 5-10min, after being then taken out cooling,
It is cut into a length of 3-5cm, a width of 2-3cm, the beef thin slice that thickness is 0.6-0.9cm；
(3) boil again：A certain amount of zanthoxylum powder, aniseed, hawthorn, soy sauce, chilli powder, anise, fennel seeds, life are added in pot
Ginger, chickens' extract and white sugar and water, after heating is boiled, beef thin slice is put into pot and boils 50-70min, it is 80-95 to control pot temperature
DEG C, it is stirred continuously when boiling, 12~14min adds salt and yellow rice wine before taking the dish out of the pot；
(4) toast：Baking box preheats 350F, and the beef thin slice after boiling again is put into baking box, adjusts the temperature of baking box
For 70-80 DEG C, 80-100min is toasted；
(5) sterilize, pack：Beef bar after baking is positioned in vacuum and packed, and is gone out at a temperature of 100-110 DEG C
Bacterium 10-15min.
The beef is Carnis Bovis seu Bubali.
It is 24 DEG C of warm water rinse 16h by the beef strip temperature, then by the ox after cleaning in the step (2)
Meat strip is put into pot, uses temperature as 60 DEG C of boiling 8min, is then taken out being cut into after cooling a length of 3cm, a width of
2.5cm, the beef bar that thickness is 0.6cm.
In the step (3), contain in 1L water using zanthoxylum powder 1.5g, aniseed 0.8g, hawthorn 1g, soy sauce 0.6g, chilli powder
6g, anistree 0.6g, fennel seeds 0.6g, ginger 0.4g, chickens' extract 0.6g, white sugar 0.5g.
The salt addition is that 1kg beef adds 4g；Described yellow rice wine is that 1kg beef adds 30g.
In described step (4), the temperature for adjusting baking box is 75 DEG C, toasts 92min.
In the step (5), vacuum packaging, sterilising temp is 105 DEG C, sterilization time 13min.
The invention also provides dried beef prepared by the preparation method of above-mentioned spicy dried beef.
Beneficial effects of the present invention：
1. manufacturing procedure of the present invention is simple, the dried beef processed is not only in good taste but also with abundant protein and ammonia
Base acid.Cut into slices in section against beef grain direction, ensure that beef sliced meat after cooking and baking are not rolled up；Used before cooking
Pu'er tea is soaked, the effective greasy feeling and smell of mutton for removing beef.
2. the present invention due to not using sootiness, avoids the generation of the easy caused carcinogen of smoking process, and
The dried beef color and luster prepared is in brownish red, can improve the appetite of people.
3. the present invention preparation method as a result of stew in soy sauce technique, and by preparation engineering various parameters it is effective
Control so that the dried beef of preparation preferably remains the original flavor of beef.
4. the present invention also with heat-clearing, is disappeared using Pu'er tea immersion beef, its effective place to go greasy feeling and smell of mutton effect
Heat, detoxify, help digestion, expelling pathogenic wind from the body surface, cough-relieving is promoted the production of body fluid, QI invigorating, is promoted longevity and other effects, and wherein warm stomach, fat-reducing, lipid-loweringing, prevent
Artery sclerosis, prevent coronary heart disease, hypotensive, anti-aging, anticancer, it is hypoglycemic the effect of it is especially prominent.
Embodiment
Tuberculosis specific embodiment is limited technical scheme is further below, but claimed
Scope is not only limited to made description.
Embodiment 1
The preparation method of spicy dried beef, comprises the following steps：
(1) beef pre-processes：Selection detects qualified beef through health, after being rejected bone and fat, against beef line
Long 30cm, wide 8cm are cut into reason direction, and thickness is 6cm strip；
(2) beef is cleaned, just boiled：Take out, the warm water rinse 15h that the beef strip temperature is 15 DEG C after rinsing
Beef strip be put into by Pu'er tea 4g, water 100g, temperature in 15 DEG C of mixed liquor, soak 30 minutes, taking-up drains, and is put into
In pot, using temperature, after being then taken out cooling, being cut into a length of 3cm, a width of 2cm, thickness is for 60 DEG C of boiling 5min
0.6cm beef thin slice；
(3) boil again：A certain amount of zanthoxylum powder, aniseed, hawthorn, soy sauce, chilli powder, anise, fennel seeds, life are added in pot
Ginger, chickens' extract and white sugar and water, after heating is boiled, beef thin slice is put into pot and boils 50min, it is 80 DEG C to control pot temperature, when boiling
It is stirred continuously, 12min adds salt and yellow rice wine before taking the dish out of the pot；
(4) toast：Baking box preheats 350F, and the beef thin slice after boiling again is put into baking box, adjusts the temperature of baking box
For 70 DEG C, 80min is toasted；
(5) sterilize, pack：Beef bar after baking is positioned in vacuum and packed, and is sterilized at a temperature of 100 DEG C
10min.
The beef is Carnis Bovis seu Bubali.
In the step (3), contain in 1L water using zanthoxylum powder 1.5g, aniseed 0.8g, hawthorn 1g, soy sauce 0.6g, chilli powder
6g, anistree 0.6g, fennel seeds 0.6g, ginger 0.4g, chickens' extract 0.6g, white sugar 0.5g.
The salt addition is that 1kg beef adds 4g；Described yellow rice wine is that 1kg beef adds 30g
Embodiment 2
The preparation method of spicy dried beef, comprises the following steps：
(1) beef pre-processes：Selection detects qualified beef through health, after being rejected bone and fat, against beef line
Long 55cm, wide 15cm are cut into reason direction, and thickness is 9cm strip；
(2) beef is cleaned, just boiled：Take out, the warm water rinse 18h that the beef strip temperature is 30 DEG C after rinsing
Beef strip be put into by Pu'er tea 7g, water 150g, temperature in 25 DEG C of mixed liquor, soak 60 minutes, taking-up drains, and is put into
In pot, using temperature, after being then taken out cooling, being cut into a length of 5cm, a width of 3cm, thickness is for 80 DEG C of boiling 10min
0.9cm beef thin slice；
(3) boil again：A certain amount of zanthoxylum powder, aniseed, hawthorn, soy sauce, chilli powder, anise, fennel seeds, life are added in pot
Ginger, chickens' extract and white sugar and water, after heating is boiled, beef thin slice is put into pot and boils 70min, it is 95 DEG C to control pot temperature, when boiling
It is stirred continuously, 14min adds salt and yellow rice wine before taking the dish out of the pot；
(4) toast：Baking box preheats 350F, and the beef thin slice after boiling again is put into baking box, adjusts the temperature of baking box
For 80 DEG C, 100min is toasted；
(5) sterilize, pack：Beef bar after baking is positioned in vacuum and packed, and is sterilized at a temperature of 110 DEG C
15min.
The beef is Carnis Bovis seu Bubali.
In the step (3), contain in 1L water using zanthoxylum powder 1.5g, aniseed 0.8g, hawthorn 1g, soy sauce 0.6g, chilli powder
6g, anistree 0.6g, fennel seeds 0.6g, ginger 0.4g, chickens' extract 0.6g, white sugar 0.5g.
The salt addition is that 1kg beef adds 4g；Described yellow rice wine is that 1kg beef adds 30g.
Embodiment 3
The preparation method of spicy dried beef, comprises the following steps：
(1) beef pre-processes：Selection detects qualified beef through health, after being rejected bone and fat, against beef line
Long 45cm, wide 11cm are cut into reason direction, and thickness is 8cm strip；
(2) beef is cleaned, just boiled：Take out, the warm water rinse 17h that the beef strip temperature is 20 DEG C after rinsing
Beef strip be put into by Pu'er tea 6g, water 130g, temperature in 20 DEG C of mixed liquor, soak 50 minutes, taking-up drains, and is put into
In pot, using temperature, after being then taken out cooling, being cut into a length of 4cm, a width of 2.5cm, thickness is for 70 DEG C of boiling 8min
0.7cm beef thin slice；
(3) boil again：A certain amount of zanthoxylum powder, aniseed, hawthorn, soy sauce, chilli powder, anise, fennel seeds, life are added in pot
Ginger, chickens' extract and white sugar and water, after heating is boiled, beef thin slice is put into pot and boils 60min, it is 88 DEG C to control pot temperature, when boiling
It is stirred continuously, 13min adds salt and yellow rice wine before taking the dish out of the pot；
(4) toast：Baking box preheats 350F, and the beef thin slice after boiling again is put into baking box, adjusts the temperature of baking box
For 75 DEG C, 90min is toasted；
(5) sterilize, pack：Beef bar after baking is positioned in vacuum and packed, and is sterilized at a temperature of 105 DEG C
13min.
The beef is Carnis Bovis seu Bubali.
In the step (3), contain in 1L water using zanthoxylum powder 1.5g, aniseed 0.8g, hawthorn 1g, soy sauce 0.6g, chilli powder
6g, anistree 0.6g, fennel seeds 0.6g, ginger 0.4g, chickens' extract 0.6g, white sugar 0.5g.
The salt addition is that 1kg beef adds 4g；Described yellow rice wine is that 1kg beef adds 30g.
Foretasted by the dry jerky products for preparing embodiment 1-3, mouth feel score and to dried beef color and luster, hardness
It is measured, its result is as shown in table 1 below, table 2.
Table 1 foretastes, mouth feel score (full marks 10 divide)
| First | Second | 3rd | 4th | 5th | Comprehensive score | |
| Embodiment 1 | 8.3 | 9.3 | 8.8 | 9.1 | 8.6 | 44.1 |
| Embodiment 2 | 8.1 | 8.8 | 8.7 | 9.2 | 8.1 | 42.9 |
| Embodiment 3 | 9.2 | 8.6 | 8.2 | 8.7 | 8.9 | 43.6 |
| Comprehensive score | 25.6 | 26.7 | 25.7 | 27 | 25.6 | —— |
Table 2
As can be seen that the preparation method of the spicy dried beef in the invention enables to dried beef quality higher, mouth
Sense is more excellent.
It is important to point out that, above example and test example are only limitted to do further technical scheme herein
Elaboration and understanding, it is impossible to be interpreted as further to technical scheme and limited, what those skilled in the art made
Non-protruding essential characteristics and the innovation and creation of marked improvement, still fall within the protection category of the present invention.
Claims (8)
1. a kind of preparation method of spicy dried beef, it is characterised in that comprise the following steps：
(1) beef pre-processes：Selection detects qualified beef through health, after being rejected bone and fat, against beef texture side
To long 30~55cm, wide 8~15cm is cut into, thickness is 6~9cm strip；
(2) beef is cleaned, just boiled：The warm water rinse 15-18h for being 15-30 DEG C with temperature by the beef strip, take out, will rinse
Beef strip afterwards is put into by 4~7g of Pu'er tea, 100~150g of water, and temperature is in 15~25 DEG C of mixed liquor, immersion 30~60
Minute, taking-up is drained, is put into pot, uses temperature after being then taken out cooling, to be cut into for 60-80 DEG C of boiling 5-10min
A length of 3-5cm, a width of 2-3cm, the beef thin slice that thickness is 0.6-0.9cm；
(3) boil again：Added in pot a certain amount of zanthoxylum powder, aniseed, hawthorn, soy sauce, chilli powder, anise, fennel seeds, ginger,
Chickens' extract and white sugar and water, after heating is boiled, beef thin slice is put into pot and boils 50-70min, it is 80-95 DEG C to control pot temperature, is boiled
When be stirred continuously, 12~14min adds salt and yellow rice wine before taking the dish out of the pot；
(4) toast：Baking box preheats 350F, and the beef thin slice after boiling again is put into baking box, and the temperature for adjusting baking box is 70-
80 DEG C, toast 80-100min；
(5) sterilize, pack：Beef bar after baking is positioned in vacuum and packed, and is sterilized at a temperature of 100-110 DEG C
10-15min.
2. the preparation method of spicy dried beef as claimed in claim 1, it is characterised in that the beef is Carnis Bovis seu Bubali.
3. the preparation method of spicy dried beef as claimed in claim 1, it is characterised in that in the step (2), by the beef
Strip temperature is 24 DEG C of warm water rinse 16h, and then the beef strip after cleaning is put into pot, uses temperature as 60 DEG C
Boiling 8min, a length of 3cm, a width of 2.5cm, the beef bar that thickness is 0.6cm are cut into after being then taken out cooling.
4. the preparation method of spicy dried beef as claimed in claim 1, it is characterised in that in the step (3), contain in 1L water
Using zanthoxylum powder 1.5g, aniseed 0.8g, hawthorn 1g, soy sauce 0.6g, chilli powder 6g, anistree 0.6g, fennel seeds 0.6g, ginger
0.4g, chickens' extract 0.6g, white sugar 0.5g.
5. the preparation method of spicy dried beef as claimed in claim 1, it is characterised in that the salt addition is 1kg oxen
Meat adds 4g；Described yellow rice wine is that 1kg beef adds 30g.
6. the preparation method of spicy dried beef as claimed in claim 1, it is characterised in that in described step (4), regulation is dried
The temperature of baking box is 75 DEG C, toasts 92min.
7. the preparation method of spicy dried beef as claimed in claim 1, it is characterised in that in the step (5), vacuum packet
Dress, sterilising temp are 105 DEG C, sterilization time 13min.
8. dried beef prepared by the preparation method of the spicy dried beef as described in any one of claim 1~7.
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| CN201710874673.3A CN107594360A (en) | 2017-09-25 | 2017-09-25 | A kind of preparation method of spicy dried beef |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710874673.3A CN107594360A (en) | 2017-09-25 | 2017-09-25 | A kind of preparation method of spicy dried beef |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756261A (en) * | 2010-01-05 | 2010-06-30 | 瑞丽傣旺食品有限公司 | Method for preparing Pu'er tea beef |
| CN103005489A (en) * | 2012-11-28 | 2013-04-03 | 巫溪县原野土特产品有限公司 | Pre-treating process of beef for preparing special flavor beef jerky |
| CN103005478A (en) * | 2012-11-28 | 2013-04-03 | 巫溪县原野土特产品有限公司 | Preparation method of beef jerky |
| CN105433135A (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 blood sugar lowering dried beef |
-
2017
- 2017-09-25 CN CN201710874673.3A patent/CN107594360A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756261A (en) * | 2010-01-05 | 2010-06-30 | 瑞丽傣旺食品有限公司 | Method for preparing Pu'er tea beef |
| CN103005489A (en) * | 2012-11-28 | 2013-04-03 | 巫溪县原野土特产品有限公司 | Pre-treating process of beef for preparing special flavor beef jerky |
| CN103005478A (en) * | 2012-11-28 | 2013-04-03 | 巫溪县原野土特产品有限公司 | Preparation method of beef jerky |
| CN105433135A (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 blood sugar lowering dried beef |
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