CN107668644A - Dried beef pickles dispensing - Google Patents
Dried beef pickles dispensing Download PDFInfo
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- CN107668644A CN107668644A CN201711130166.5A CN201711130166A CN107668644A CN 107668644 A CN107668644 A CN 107668644A CN 201711130166 A CN201711130166 A CN 201711130166A CN 107668644 A CN107668644 A CN 107668644A
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- parts
- extract powder
- leaf extract
- dispensing
- dried beef
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- 235000015278 beef Nutrition 0.000 title claims abstract description 27
- 235000021110 pickles Nutrition 0.000 title claims abstract description 14
- 239000000284 extract Substances 0.000 claims abstract description 43
- 239000000843 powder Substances 0.000 claims abstract description 36
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 13
- 241001672694 Citrus reticulata Species 0.000 claims abstract description 13
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 13
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 13
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 13
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 8
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 6
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 6
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 6
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 6
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 6
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 6
- 244000068988 Glycine max Species 0.000 claims abstract description 6
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 6
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 6
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 6
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 6
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- 235000020232 peanut Nutrition 0.000 claims abstract description 6
- 235000019991 rice wine Nutrition 0.000 claims abstract description 6
- 239000011435 rock Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 239000004576 sand Substances 0.000 claims abstract description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 4
- 244000241235 Citrullus lanatus Species 0.000 claims abstract 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 235000014101 wine Nutrition 0.000 claims description 11
- 238000000605 extraction Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000010992 reflux Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 4
- 230000001476 alcoholic effect Effects 0.000 claims description 2
- 235000020097 white wine Nutrition 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims 1
- 240000004760 Pimpinella anisum Species 0.000 claims 1
- 235000012550 Pimpinella anisum Nutrition 0.000 claims 1
- 210000002784 stomach Anatomy 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013622 meat product Nutrition 0.000 abstract description 2
- 238000013329 compounding Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 241000219109 Citrullus Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 241000282817 Bovidae Species 0.000 description 3
- 241000282994 Cervidae Species 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000005554 pickling Methods 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 210000003464 cuspid Anatomy 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 210000003371 toe Anatomy 0.000 description 2
- 241000282815 Antilocapra americana Species 0.000 description 1
- 241000283725 Bos Species 0.000 description 1
- 101100002917 Caenorhabditis elegans ash-2 gene Proteins 0.000 description 1
- 229920000832 Cutin Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 238000005299 abrasion Methods 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 210000003298 dental enamel Anatomy 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000004459 forage Substances 0.000 description 1
- 210000002454 frontal bone Anatomy 0.000 description 1
- 230000000762 glandular Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 210000002787 omasum Anatomy 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 108010048734 sclerotin Proteins 0.000 description 1
- 210000003625 skull Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Abstract
The present invention discloses a kind of dried beef and pickles dispensing, it is related to meat products compounding art, it is by 5 parts~10 parts of mandarin orange leaf extract powder, 0.1 part~0.5 part of watermelon peel extract powder, 5 parts~10 parts of lotus leaf extract powder, 10 parts~15 parts of soya bean, 2 parts~5 parts of sesame, 10 parts~15 parts of peanut, 15 parts~20 parts of rock sugar, 1 part~3 parts of sand ginger, 1 part~2 parts of fennel, 2 parts~5 parts of Chinese prickly ash, it is anistree 1 part~2 parts, 2 parts~5 parts of ginger, 2 parts~5 parts of conical redpepper fruit, 0.5 part~2 parts of cumin, 10 parts~15 parts of yellow rice wine, salt, monosodium glutamate, chilli oil is made, compared with prior art, the present invention adds mandarin orange leaf extract powder, watermelon peel extract powder and lotus leaf extract powder, utilize effect caused by three's compatibility, overcome fragrant spicy uncomfortable to caused by stomach and the problem of lower stomach fire；Added and pickled in dispensing by the way of extract powder, the dried beef for making to be pickled out looks good, smell good and taste good without unnecessary dispensing bulk.
Description
Technical field
The present invention relates to meat products ingredients technical field, especially a kind of dried beef pickles dispensing.
Background technology
Ox, it is the general designation of Niu Yake oxen race animal, the common feature of bovid is that constitution is strong；There is suitable long-distance running
Leg；There are 4 toes on pin, but side toe is more degenerated than deer class, suitable for running；Front tooth and canine tooth have all been degenerated, but also maintain down
Front tooth, and lower canine tooth also front tooth, three on the door teeth directional top rake be in scoop shape, due to using harder plant as food,
Premolar teeth and molar are Gao Guan, and enamel has fold, and surface forms the groove of complexity after crown abrasion, suitable for pasturing；In order to store
Deposit forage, hide enemy, their stomach forms 4 rooms in evolution：That is cud, honeycomb stomach, omasum and glandular stomach, also have
The habit of " ruminating ", food is set preferably to be digested and absorbed.More importantly their angle has extremely bright with deer class
Aobvious difference.Under normal circumstances, all exist on 1 years old later buck and the skull of jenny with thick a pair of angle, the shape at angle
It is different between various, but be all that the projection of frontal bone is derived the symmetrical bone branch to be formed.Outside encloses one layer of cutin set, angle
Matter set can be taken off, what angle was internally hollow, so being called " hole angle ", bovid is also therefore referred to as " hole angle " animal.Angle
There is one layer of hard angle set not bifurcated, outside, and angle set is hollow, are enclosed on the angle of sclerotin in the heart, and with the growth of the angle of entry heart
And expand, so also they are called " hole angle class ".It is different from the solid horn that deer class has, on the angle of bovid without nerve and
Blood vessel, after hole angle is removed, it is impossible to regrowth.Except the angle of the pronghorn Antilocapra americana sheep in North America is bifurcated, and angle set is changed every year
Outside, the hole angular length of general ox class just stops growing to a certain extent, and is changed without angle set.The smooth moistening of nose neck, such as do
It is dry, it is ill sign.
Beef, refer to the meat obtained from ox, be one of common meat.Beef contains abundant protein, amino acid.
Its ratio of components pork needs closer to human body, can improve body resistance against diseases, to growing and Post operation, the people of aftercare
Lost blood in supplement particularly suitable with repair tissue etc..The dietary therapy of Chinese medicine is thought：Severe winter eats beef, has warm stomach effect, is severe winter
Good merchantable brand.The traditional Chinese medical science thinks：Beef has tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, the function of saliva of quenching the thirst.It is suitable
For the sinking of qi of middle-jiao, body void of breathing hard, soreness of bones and muscles and the people of anaemia prolonged illness and yellow dizzy people in face eat.
Dried beef is usually the jerky being salted together with beef and other condiment；Beef is the second pork of Chinese
Based food, 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 the several mineral materials and amino acid of needed by human body, has both maintained the flavor of the resistance to chewing of beef,
Deposit and never degenerate long again.Include in the preparation method of dried beef and pickle process, pickle the quality that process decides dried beef mouthfeel,
Dispensing is different according to the hobby of people, and the result obtained can't fully meet the need of people for dry the pickling of existing cured beef
Ask.
The content of the invention
The present invention is to provide a kind of dried beef and pickles dispensing, and the dried beef fragrance that it can solve to be pickled out with it can not expire
Sufficient people and eat it is more after the problem of easily causing digestive discomfort.
In order to solve the above problems, the technical solution adopted by the present invention is：It is made up of the raw material of following parts by weight：Mandarin orange
5 parts~10 parts of leaf extract powder, 0.1 part~0.5 part of watermelon peel extract powder, 5 parts~10 parts of lotus leaf extract powder, soya bean 10 parts~15
Part, 2 parts~5 parts of sesame, 10 parts~15 parts of peanut, 15 parts~20 parts of rock sugar, 1 part~3 parts of sand ginger, 1 part~2 parts of fennel, Chinese prickly ash 2
Part~5 parts, anistree 1 part~2 parts, 2 parts~5 parts of ginger, 2 parts~5 parts of conical redpepper fruit, 0.5 part~2 parts of cumin, yellow rice wine 10 parts~15
Part, 7 parts~9 parts of salt, 1 part~2.5 parts of monosodium glutamate, 10 parts~15 parts of chilli oil.
In above-mentioned technical proposal, more specifically scheme can also be：The mandarin orange leaf extract powder is to break fresh mandarin orange leaf
Granularity is broken into, with the high wine heating and refluxing extraction 3 hours of 10 times of amounts, extracts 3 times, then extract solution is concentrated under reduced pressure and is dried to
Powdery；The watermelon peel extract powder is that watermelon peel is broken into granularity, with the high wine heating and refluxing extraction 3 hours of 10 times of amounts,
Extraction 3 times, then extract solution is concentrated under reduced pressure dry powdering；The lotus leaf extract powder is that new new lotus leaf is broken into granularity,
With the high wine heating and refluxing extraction 3 hours of 10 times of amounts, 3 times are extracted, then extract solution is concentrated under reduced pressure dry powdering.
Further：The high wine is the white wine that alcoholic strength is 52 degree.
Due to compared with prior art, being had the advantages that using above-mentioned technical proposal, the present invention：
1st, because pickling for the present invention adds mandarin orange leaf extract powder, watermelon peel extract powder and lotus leaf extract powder in dispensing, three are utilized
Act on caused by person's compatibility, overcome fragrant spicy uncomfortable to caused by stomach and the problem of lower stomach fire；Added by the way of extract powder
Enter to pickle in dispensing, the dried beef for making to be pickled out is fond of eating and good-looking without unnecessary dispensing bulk.
2nd, because mandarin orange leaf extract powder, watermelon peel extract powder and lotus leaf extract powder are using high wine extraction, its extract component
There is the fragrance of wine, add the fragrance for pickling the distinctive wine of dispensing.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described, and protection scope of the present invention not only office
It is limited to following examples.
Embodiment 1
The dried beef of the present embodiment pickles dispensing, is made up of the raw material of following parts by weight：5 parts of mandarin orange leaf extract powder, watermelon peel carries
Take 0.5 part of powder, 5 parts of lotus leaf extract powder, 15 parts of soya bean, 2 parts of sesame, 15 parts of peanut, 15 parts of rock sugar, 2 parts of sand ginger, 1 part of fennel, flower
5 parts of green pepper, anistree 1 part, 5 parts of ginger, 2 parts of conical redpepper fruit, 0.5 part of cumin, 10 parts of yellow rice wine, 9 parts of salt, 1 part of monosodium glutamate, 10 parts of chilli oil.
Embodiment 2
The dried beef of the present embodiment pickles dispensing, is made up of the raw material of following parts by weight：10 parts of mandarin orange leaf extract powder, watermelon peel carries
Take 0.1 part of powder, 8 parts of lotus leaf extract powder, 12 parts of soya bean, 5 parts of sesame, 10 parts of peanut, 20 parts of rock sugar, 1 part of sand ginger, 2 parts of fennel, flower
2 parts of green pepper, anistree 1 part, 2 parts of ginger, 5 parts of conical redpepper fruit, 1 part of cumin, 12 parts of yellow rice wine, 7 parts of salt, 2 parts of monosodium glutamate, 12 parts of chilli oil.
Embodiment 3
The dried beef of the present embodiment pickles dispensing, is made up of the raw material of following parts by weight：8 parts of mandarin orange leaf extract powder, watermelon peel carries
Take 0.3 part of powder, 10 parts of lotus leaf extract powder, 10 parts of soya bean, 4 parts of sesame, 12 parts of peanut, 18 parts of rock sugar, 3 parts of sand ginger, 1 part of fennel,
3 parts of Chinese prickly ash, anistree 2 parts, 3 parts of ginger, 4 parts of conical redpepper fruit, 2 parts of cumin, 15 parts of yellow rice wine, 8 parts of salt, 2.5 parts of monosodium glutamate, chilli oil 15
Part.
Claims (3)
1. a kind of dried beef pickles dispensing, it is characterised in that it is made up of the raw material of following parts by weight：5 parts of mandarin orange leaf extract powder~
10 parts, 0.1 part~0.5 part of watermelon peel extract powder, 5 parts~10 parts of lotus leaf extract powder, 10 parts~15 parts of soya bean, sesame 2 parts~5
Part, 10 parts~15 parts of peanut, 15 parts~20 parts of rock sugar, 1 part~3 parts of sand ginger, 1 part~2 parts of fennel, 2 parts~5 parts of Chinese prickly ash, anise 1
Part~2 parts, 2 parts~5 parts of ginger, 2 parts~5 parts of conical redpepper fruit, 0.5 part~2 parts of cumin, 10 parts~15 parts of yellow rice wine, salt 7 parts~9
Part, 1 part~2.5 parts of monosodium glutamate, 10 parts~15 parts of chilli oil.
2. dried beef according to claim 1 pickles dispensing, it is characterised in that：The mandarin orange leaf extract powder is by fresh mandarin orange
Cotyledon is broken into granularity, with the high wine heating and refluxing extraction 3 hours of 10 times of amounts, extracts 3 times, then extract solution is concentrated under reduced pressure
Dry powdering；The watermelon peel extract powder is that watermelon peel is broken into granularity, with the high wine heating and refluxing extraction 3 of 10 times of amounts
Hour, extract 3 times, then extract solution is concentrated under reduced pressure dry powdering；The lotus leaf extract powder is to be broken into new new lotus leaf
Granularity, with the high wine heating and refluxing extraction 3 hours of 10 times of amounts, extract 3 times, then extract solution is concentrated under reduced pressure and is dried to powder
Shape.
3. dried beef according to claim 2 pickles dispensing, it is characterised in that：The high wine is that alcoholic strength is 52 degree
White wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711130166.5A CN107668644A (en) | 2017-11-15 | 2017-11-15 | Dried beef pickles dispensing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711130166.5A CN107668644A (en) | 2017-11-15 | 2017-11-15 | Dried beef pickles dispensing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107668644A true CN107668644A (en) | 2018-02-09 |
Family
ID=61149498
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711130166.5A Withdrawn CN107668644A (en) | 2017-11-15 | 2017-11-15 | Dried beef pickles dispensing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107668644A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222636A (en) * | 2013-03-27 | 2013-07-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Sliced dried beef with tastes of black rice, rehmannia flowers and coconuts and preparation method thereof |
| CN104366515A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Beef jerky with purple potato and bean fragrance and processing method thereof |
| CN106579035A (en) * | 2016-11-29 | 2017-04-26 | 广西大学 | Nutritious beef jerky and preparation method thereof |
-
2017
- 2017-11-15 CN CN201711130166.5A patent/CN107668644A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222636A (en) * | 2013-03-27 | 2013-07-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Sliced dried beef with tastes of black rice, rehmannia flowers and coconuts and preparation method thereof |
| CN104366515A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Beef jerky with purple potato and bean fragrance and processing method thereof |
| CN106579035A (en) * | 2016-11-29 | 2017-04-26 | 广西大学 | Nutritious beef jerky and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180209 |
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