CN107692051A - A kind of spiced dried beef and preparation method thereof - Google Patents

A kind of spiced dried beef and preparation method thereof Download PDF

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Publication number
CN107692051A
CN107692051A CN201710900568.2A CN201710900568A CN107692051A CN 107692051 A CN107692051 A CN 107692051A CN 201710900568 A CN201710900568 A CN 201710900568A CN 107692051 A CN107692051 A CN 107692051A
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beef
parts
bar
dried
spiced
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柳仁山
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Guizhou Province Yinjiang Fanjingshan Dingniu Food Co Ltd
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Guizhou Province Yinjiang Fanjingshan Dingniu 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
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)
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Abstract

The invention belongs to beef manufacture field, and in particular to a kind of spiced dried beef, including following raw material：Fresh Carnis Bovis seu Bubali, cooking wine, beer, vegetable oil, salt, chickens' extract, Chinese prickly ash, cumin, fennel seeds, the root of Dahurain angelica, rhizoma zingiberis；By using segmentation, alternating temperature vibration, and ultrasonic extraction is carried out to Chinese prickly ash, cumin, fennel seeds, the root of Dahurain angelica, rhizoma zingiberis with special solution A, is pickled in curing process using segmentation alternating temperature, and add special solution B, the fibre structure of beef is changed in preparation process, it is moderate in its soft or hard degree, chewy texture is moderate, and maintains beef flavour well.

Description

A kind of spiced dried beef and preparation method thereof
Technical field
The invention belongs to beef manufacture field, more particularly to a kind of spiced dried beef and preparation method thereof.
Background technology
Dried beef is a kind of leisure food, because its unique flavor, nutritious, containing needed by human body several mineral materials and Amino acid, facilitate it is portable and by consumer's pro-gaze, color and luster and texture are the important physical indexs of dried beef, still, beef Fiber is thicker, and conventionally produced beef granules mouthfeel is hard, and hardly possible is chewed.
Dried beef keeps preferable physical property characteristic to improve the quality of dried beef, improves mouthfeel, while can also increase The desire to purchase of consumer, increases economic efficiency.China prepares dried beef some time history, but its preparation method is mostly It is relatively simple, all it is that beef is mixed with spices, both must dried.Because preparation method is simple, cause the dried beef meat of preparation hard, Market sales volume is have impact on, also reduces the content of protein in beef.
The content of the invention
The present invention is specifically logical in order to solve the above technical problems, provide a kind of spiced dried beef and preparation method thereof Following technical scheme is crossed to realize.
A kind of spiced dried beef, including following mass parts raw material：Fresh Carnis Bovis seu Bubali 300-700 parts, cooking wine 30-150 parts, Beer 20-100 parts, vegetable oil 20-100 parts, salt 20-100 parts, chickens' extract 30-90 parts, Chinese prickly ash 30-90 parts, cumin 20-60 parts, Fennel seeds 20-60 parts, root of Dahurain angelica 20-60 parts, rhizoma zingiberis 20-60 parts.
Further, described spiced dried beef, including following mass parts raw material：Fresh Carnis Bovis seu Bubali 600-650 parts, cooking wine 80-120 parts, beer 70-80 parts, vegetable oil 70-80 parts, salt 30-40 parts, chickens' extract 30-35 parts, Chinese prickly ash 30-35 parts, cumin 30-40 parts, fennel seeds 20-35 parts, root of Dahurain angelica 20-35 parts, rhizoma zingiberis 20-35 parts.
Further, described spiced dried beef, including following preparation process：
1) fresh Carnis Bovis seu Bubali is cut into 5-8cm length, and 2-3cm is wide, and beef bar thick 1-2cm is standby；
2) 2/3 portion of cooking wine, 1/2 portion of beer, 1/3 vegetable oil mix with beef bar, 4-8 DEG C of standing 1-2h, vibration, obtain beef Bar 1；
3) Chinese prickly ash, cumin, fennel seeds, the root of Dahurain angelica, rhizoma zingiberis mixing, 55-60 DEG C of frying 30-35min, crush, obtain powder 1, add Enter the solution A of the 3-4 times of mass of powder 1,37-42KHz ultrasonic extraction 47-55min obtain extract solution 1, and concentrated extracting solution 1 arrives its matter The 1/5-1/3 of amount, obtain material 1；
4) expect 1,1/3 portion of cooking wine, 1/2 portion of beer, 2/3 vegetable oil, chickens' extract mixing, obtain material 2,
5) material 2 and beef bar 1 mix, and pickle, obtain cured beef bar；
6) cured beef bar charcoal is baked, obtains beef bar 2；
7) by the 110-120 DEG C of steam treatment 7-8min of beef bar 2,90-100 DEG C of steam treatment 30-35min, beef is obtained Bar 3；
8) beef bar 3 is hung and dried in the air 1-2 days, 65-70 DEG C of hot blast, dried up 1-2 days apart from dried beef 5-6m, both obtained.
Further, described vibration, it is in 10-13 DEG C, 20-30r/min vibrations 30-40min, 17-20 DEG C, 50-70r/ Min vibrates 2-3h, 23-25 DEG C, 70-80r/min vibrations 20-30min, 23-25 DEG C, 10-20r/min vibrations 1-2h.
Further, described solution A, it is by cardoncillo：Sodium acid carbonate in mass ratio 5:7 mixing, smash to pieces, obtain material 1, The 10-12 times of clear water for expecting 1 mass is added, 550-600w microwave power extraction 7-8min, filtering, was both obtained.
Further, it is described to pickle, it is that 3-4h is stood at 30-33 DEG C, 10-13 DEG C of standing 6-7h, adds 1/15-1/17 times The solution B mixing of beef bar quality, 30-33 DEG C of standing 12-14h.
Further, described solution B, by rice vinegar:Crucian carp powder:Sorghum flour in mass ratio 1:1:1 mixing, 90-100 DEG C of frying 7-10min, material 2 is obtained, add the 20-22 times of clear water for expecting 2 mass, 70-80 DEG C of decoction 3-4h, filtering both obtained.
Further, described charcoal is baked, and is at 110-130 DEG C, is baked 2-3h, the water content of beef bar 2 is 30-40%.
Beneficial effect：According to the spiced dried beef for preparing of the present invention, due to using segmentation, alternating temperature vibration, and with special Solution A ultrasonic extraction is carried out to Chinese prickly ash, cumin, fennel seeds, the root of Dahurain angelica, rhizoma zingiberis, in addition, in curing process, become using segmentation Temperature is pickled, and adds special solution B, and the fibre structure of beef is changed in preparation process, moderate in its soft or hard degree, is chewed Strength is moderate, and maintains beef flavour well.Baked by charcoal, steam heating so that the beef spiced of preparation is moderate, there is spy Some fragrance, bronzing, same variety colour is consistent, uniform in strip, same kind thickness, and surface has beef granules distinctive thin Microvillus.
Further the nutritional ingredient in dried beef is detected, it is relatively low in moisture for the dried beef for preparing of the present invention In the case of, it can preferably keep the mouthfeel of dried beef.The minimum 0.31g/100g of total lipid content in dried beef, protein Content is up to 41.29g/100g, and chloride content is up to 4.1g/100g, content of beary metal therein, such as the content highest of lead For 0.042mg/kg, inorganic arsenic 0.006mg/kg, cadmium 0.001mg/kg, standard as defined in national standard jerky is reached.
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 spiced dried beef, including following mass parts raw material：Fresh Carnis Bovis seu Bubali 600kg, cooking wine 80kg, beer 70kg, vegetable oil 70kg, salt 30kg, chickens' extract 30kg, Chinese prickly ash 30kg, cumin 30kg, fennel seeds 20kg, root of Dahurain angelica 20kg, rhizoma zingiberis 20kg。
Described spiced dried beef, including following preparation process：
1) fresh Carnis Bovis seu Bubali is cut into 5-8cm length, and 2-3cm is wide, and beef bar thick 1-2cm is standby；
2) 2/3 portion of cooking wine, 1/2 portion of beer, 1/3 vegetable oil mix with beef bar, 4 DEG C of standing 1h, vibration, obtain beef bar 1；
3) Chinese prickly ash, cumin, fennel seeds, the root of Dahurain angelica, rhizoma zingiberis mixing, 55 DEG C of frying 30min, crush, obtain powder 1, add 3 times of powder The solution A of last 1 mass, 37KHz ultrasonic extraction 47min obtain extract solution 1, and concentrated extracting solution 1 arrives the 1/5 of its quality, obtains material 1；
4) expect 1,1/3 portion of cooking wine, 1/2 portion of beer, 2/3 vegetable oil, chickens' extract mixing, obtain material 2,
5) material 2 and beef bar 1 mix, and pickle, obtain cured beef bar；
6) cured beef bar charcoal is baked, obtains beef bar 2；
7) beef bar 2 90 DEG C of steam treatment 30min, is obtained into beef bar 3 with 110 DEG C of steam treatment 7min；
8) beef bar 3 is hung and dried in the air 1 day, 65 DEG C of hot blasts, dried up 1 day apart from dried beef 5m, both obtained.
Described vibration, it is in 10 DEG C, 20r/min vibrations 30min, 17 DEG C, 50r/min vibrations 2h, 23 DEG C, 70r/min Vibrate 20min, 23 DEG C, 10r/min vibrations 1h.
Described solution A, it is by cardoncillo：Sodium acid carbonate in mass ratio 5:7 mixing, are smashed to pieces, obtain material 1, add 10 The clear water of 1 mass is expected again, 550w microwave power extraction 7min, filtering, is both obtained.
Described pickles, and is that 3h is stood at 30 DEG C, 10 DEG C of standing 6h, adds the solution B mixing of 1/15 times of beef bar quality, 30 DEG C of standing 12h.
Described solution B, by rice vinegar:Crucian carp powder:Sorghum flour in mass ratio 1:1:1 mixing, 90 DEG C of frying 7min, obtains material 2, The clear water of 20 times of 2 mass of material, 70 DEG C of decoction 3h are added, filtering both obtained.
Described charcoal is baked, and is at 110 DEG C, is baked 2h, the water content of beef bar 2 is 30%.
Embodiment 2
Further, described spiced dried beef, including following mass parts raw material：Fresh Carnis Bovis seu Bubali 600-650 parts, cooking wine 80-120 parts, beer 70-80 parts, vegetable oil 70-80 parts, salt 30-40 parts, chickens' extract 30-35 parts, Chinese prickly ash 30-35 parts, cumin 30-40 parts, fennel seeds 20-35 parts, root of Dahurain angelica 20-35 parts, rhizoma zingiberis 20-35 parts.
A kind of spiced dried beef, including following preparation process：
1) fresh Carnis Bovis seu Bubali is cut into 5-8cm length, and 2-3cm is wide, and beef bar thick 1-2cm is standby；
2) 2/3 portion of cooking wine, 1/2 portion of beer, 1/3 vegetable oil mix with beef bar, 4-8 DEG C of standing 1-2h, vibration, obtain beef Bar 1；
3) Chinese prickly ash, cumin, fennel seeds, the root of Dahurain angelica, rhizoma zingiberis mixing, 57 DEG C of frying 32min, crush, obtain powder 1, add 3.4 times The solution A of the mass of powder 1,38KHz ultrasonic extraction 49min obtain extract solution 1, and concentrated extracting solution 1 arrives the 1/4 of its quality, obtains material 1；
4) expect 1,1/3 portion of cooking wine, 1/2 portion of beer, 2/3 vegetable oil, chickens' extract mixing, obtain material 2,
5) material 2 and beef bar 1 mix, and pickle, obtain cured beef bar；
6) cured beef bar charcoal is baked, obtains beef bar 2；
7) beef bar 2 94 DEG C of steam treatment 32min, is obtained into beef bar 3 with 114 DEG C of steam treatment 7.4min；
8) beef bar 3 is hung and dried in the air 1.2 days, 67 DEG C of hot blasts, dried up 1.2 days apart from dried beef 5.4m, both obtained.
Described vibration, it is in 11 DEG C, 24r/min vibrations 34min, 18 DEG C, 55r/min vibrations 2.3h, 24 DEG C, 74r/ Min vibrates 24min, 24 DEG C, 14r/min vibrations 1.4h.
Described solution A, it is by cardoncillo：Sodium acid carbonate in mass ratio 5:7 mixing, are smashed to pieces, obtain material 1, add 11 The clear water of 1 mass is expected again, 570w microwave power extraction 7.4min, filtering, is both obtained.
Described pickles, and is that 3.4h is stood at 31 DEG C, 11 DEG C of standing 6.4h, adds the solution B of 1/16 times of beef bar quality Mixing, 31 DEG C of standing 12.5h.
Described solution B, by rice vinegar:Crucian carp powder:Sorghum flour in mass ratio 1:1:1 mixing, 94 DEG C of frying 8min, obtains material 2, The clear water of 21 times of 2 mass of material, 74 DEG C of decoction 3.4h are added, filtering both obtained.
Described charcoal is baked, and is at 114 DEG C, is baked 2.3h, the water content of beef bar 2 is 34%.
Embodiment 3
A kind of spiced dried beef, including following mass parts raw material：Fresh Carnis Bovis seu Bubali 640kg, cooking wine 110kg, beer 76kg, vegetable oil 76kg, salt 38kg, chickens' extract 34kg, Chinese prickly ash 34kg, cumin 38kg, fennel seeds 30kg, root of Dahurain angelica 30kg, rhizoma zingiberis 30kg。
Described spiced dried beef, including following preparation process：
1) fresh Carnis Bovis seu Bubali is cut into 5-8cm length, and 2-3cm is wide, and beef bar thick 1-2cm is standby；
2) 2/3 portion of cooking wine, 1/2 portion of beer, 1/3 vegetable oil mix with beef bar, 4-8 DEG C of standing 1-2h, vibration, obtain beef Bar 1；
3) Chinese prickly ash, cumin, fennel seeds, the root of Dahurain angelica, rhizoma zingiberis mixing, 58 DEG C of frying 34min, crush, obtain powder 1, add 3-4 times The solution A of the mass of powder 1,40KHz ultrasonic extraction 52min obtain extract solution 1, and concentrated extracting solution 1 arrives the 1/3 of its quality, obtains material 1；
4) expect 1,1/3 portion of cooking wine, 1/2 portion of beer, 2/3 vegetable oil, chickens' extract mixing, obtain material 2,
5) material 2 and beef bar 1 mix, and pickle, obtain cured beef bar；
6) cured beef bar charcoal is baked, obtains beef bar 2；
7) beef bar 2 98 DEG C of steam treatment 34min, is obtained into beef bar 3 with 118 DEG C of steam treatment 7.8min；
8) beef bar 3 is hung and dried in the air 1.8 days, 68 DEG C of hot blasts, dried up 1.8 days apart from dried beef 5.8m, both obtained.
Described vibration, it is in 12 DEG C, 28r/min vibrations 38min, 19 DEG C, 65r/min vibrations 2.8h, 24 DEG C, 78r/ Min vibrates 28min, 24 DEG C, 18r/min vibrations 1.8h.
Described solution A, it is by cardoncillo：Sodium acid carbonate in mass ratio 5:7 mixing, are smashed to pieces, obtain material 1, add 12 The clear water of 1 mass is expected again, 580w microwave power extraction 7.8min, filtering, is both obtained.
Described pickles, and is that 3.8h is stood at 33 DEG C, 13 DEG C of standing 6.7h, adds the solution B of 1/17 times of beef bar quality Mixing, 33 DEG C of standing 13h.
Described solution B, by rice vinegar:Crucian carp powder:Sorghum flour in mass ratio 1:1:1 mixing, 98 DEG C of frying 9min, obtains material 2, The clear water of 22 times of 2 mass of material, 78 DEG C of decoction 3.8h are added, filtering both obtained.
Described charcoal is baked, and is at 125 DEG C, is baked 2.8h, the water content of beef bar 2 is 38%.
Embodiment 4
A kind of spiced dried beef, including following mass parts raw material：Fresh Carnis Bovis seu Bubali 650kg, cooking wine 120kg, beer 80kg, vegetable oil 80kg, salt 40kg, chickens' extract 35kg, Chinese prickly ash 35kg, cumin 40kg, fennel seeds 35kg, root of Dahurain angelica 35kg, rhizoma zingiberis 35kg。
Described spiced dried beef, including following preparation process：
1) fresh Carnis Bovis seu Bubali is cut into 5-8cm length, and 2-3cm is wide, and beef bar thick 1-2cm is standby；
2) 2/3 portion of cooking wine, 1/2 portion of beer, 1/3 vegetable oil mix with beef bar, 4-8 DEG C of standing 1-2h, vibration, obtain beef Bar 1；
3) Chinese prickly ash, cumin, fennel seeds, the root of Dahurain angelica, rhizoma zingiberis mixing, 60 DEG C of frying 35min, crush, obtain powder 1, add 3-4 times The solution A of the mass of powder 1,42KHz ultrasonic extraction 55min obtain extract solution 1, and concentrated extracting solution 1 arrives the 1/3 of its quality, obtains material 1；
4) expect 1,1/3 portion of cooking wine, 1/2 portion of beer, 2/3 vegetable oil, chickens' extract mixing, obtain material 2,
5) material 2 and beef bar 1 mix, and pickle, obtain cured beef bar；
6) cured beef bar charcoal is baked, obtains beef bar 2；
7) beef bar 2 100 DEG C of steam treatment 35min, is obtained into beef bar 3 with 120 DEG C of steam treatment 8min；
8) beef bar 3 is hung and dried in the air 2 days, 70 DEG C of hot blasts, dried up 2 days apart from dried beef 6m, both obtained.
Described vibration, it is in 13 DEG C, 30r/min vibrations 40min, 20 DEG C, 70r/min vibrations 3h, 25 DEG C, 80r/min Vibrate 30min, 25 DEG C, 20r/min vibrations 2h.
Described solution A, it is by cardoncillo：Sodium acid carbonate in mass ratio 5:7 mixing, are smashed to pieces, obtain material 1, add 12 The clear water of 1 mass is expected again, 600w microwave power extraction 8min, filtering, is both obtained.
Described pickles, and is that 4h is stood at 33 DEG C, 13 DEG C of standing 7h, adds the solution B mixing of 1/17 times of beef bar quality, 33 DEG C of standing 14h.
Described solution B, by rice vinegar:Crucian carp powder:Sorghum flour in mass ratio 1:1:1 mixing, 100 DEG C of frying 10min, must expect 2, the clear water of 22 times of 2 mass of material, 80 DEG C of decoction 4h are added, filtering both obtained.
Described charcoal is baked, and is at 130 DEG C, is baked 3h, the water content of beef bar 2 is 40%.
Embodiment 5
The difference with embodiment 3 of embodiment 5 is that embodiment 5 is pickled, and embodiment 5 is to pickle 24- using 30-33 DEG C 25h。
Embodiment 6
The difference of embodiment 6 and embodiment 3 is that the solution A of embodiment 6 is clear water.
Embodiment 7
The difference of embodiment 7 and embodiment 3 is, the vibration of embodiment 7, is in 25 DEG C, 80r/min vibrations 3h.
1st, sensory evaluation
1) sensory evaluation standard：As shown in table 1
The sensory evaluation standard of table 1
Method according to embodiment 1-7 prepares spiced dried beef, and wherein control group is with reference to application number CN201610697743.8《A kind of dried beef of spiced and preparation method thereof》Prepared, commented according to the standard of table 1 Valency, as a result as shown in table 2.
The spiced dried beef sensory evaluation standard of table 2
Embodiment Score
Embodiment 1 87.2
Embodiment 2 85.6
Embodiment 3 94.3
Embodiment 4 90.7
Embodiment 5 80.5
Embodiment 6 79.6
Embodiment 7 78.4
Control group 78.6
Found by above sensory evaluation analysis, the spiced dried beef prepared according to the present invention, due to using segmentation, becoming Temperature vibration, and ultrasonic extraction is carried out to Chinese prickly ash, cumin, fennel seeds, the root of Dahurain angelica, rhizoma zingiberis with special solution A, in addition, pickling Cheng Zhong, pickled using segmentation alternating temperature, and add special solution B, the fibre structure of beef is changed in preparation process, at it Soft or hard degree is moderate, and chewy texture is moderate, and maintains beef flavour well.Baked by charcoal, steam heating so that the beef of preparation Spiced is moderate, there is distinctive fragrance, and bronzing, same variety colour is consistent, uniform in strip, same kind thickness, surface There is the distinctive trickle fine hair of beef granules.
Because embodiment 5-7 procedure of processings are different from embodiment 1-4, so as to harder, the beef flavour that causes dried beef to obtain mouthfeel It is thin, irregular colour one.Thus prove.The dried beef of processing and fabricating of the present invention, due to special processing technology, particularly vibrate Mode, the solution B for pickling middle addition can be so that prepare that beef is good in taste, and hardness and fragrance are moderate.
2nd, dried beef physical property detects
(Zhang Xiaogang, Tang Ling, Hu Bin, Jiang Xia, Zhu Qiu strength traditional Chineses dried beef process work to the method for reference literature report Skill is transformed and normalized analysis [J] technologies, and 2015,36:83-87.), the dried beef and right prepared to embodiment 1-7 It is measured according to group dried beef prepared, as a result as shown in table 3.
The dried beef nutritional ingredient testing result of table 3
As shown in Table 3, the present invention is due to special raw material proportioning and preparation method thereof so that the dried beef prepared its In the case where moisture is relatively low, the mouthfeel of dried beef can be preferably kept.Nutritional ingredient in dried beef is detected, The minimum 0.31g/100g of total lipid content in dried beef, protein content are up to 41.29g/100g, chloride content highest For 4.1g/100g, content of beary metal therein, if the content of lead is up to 0.042mg/kg, inorganic arsenic 0.006mg/kg, cadmium 0.001mg/kg, standard as defined in national standard jerky is reached.

Claims (8)

1. a kind of spiced dried beef, it is characterised in that including following mass parts raw material：Fresh Carnis Bovis seu Bubali 300-700 parts, cooking wine It is 30-150 parts, beer 20-100 parts, vegetable oil 20-100 parts, salt 20-100 parts, chickens' extract 30-90 parts, Chinese prickly ash 30-90 parts, diligent Right 20-60 parts, fennel seeds 20-60 parts, root of Dahurain angelica 20-60 parts, rhizoma zingiberis 20-60 parts.
2. spiced dried beef as claimed in claim 1, it is characterised in that described spiced dried beef, including following matter Measure part raw material：Fresh Carnis Bovis seu Bubali 600-650 parts, cooking wine 80-120 parts, beer 70-80 parts, vegetable oil 70-80 parts, salt 30-40 Part, chickens' extract 30-35 parts, Chinese prickly ash 30-35 parts, cumin 30-40 parts, fennel seeds 20-35 parts, root of Dahurain angelica 20-35 parts, rhizoma zingiberis 20-35 parts.
3. spiced dried beef as claimed in claim 1, it is characterised in that described spiced dried beef, including following system Standby step：
1) fresh Carnis Bovis seu Bubali is cut into 5-8cm length, and 2-3cm is wide, and beef bar thick 1-2cm is standby；
2) 2/3 portion of cooking wine, 1/2 portion of beer, 1/3 vegetable oil mix with beef bar, 4-8 DEG C of standing 1-2h, vibration, obtain beef bar 1；
3) Chinese prickly ash, cumin, fennel seeds, the root of Dahurain angelica, rhizoma zingiberis mixing, 55-60 DEG C of frying 30-35min, crush, obtain powder 1, add 3-4 The solution A of times mass of powder 1,37-42KHz ultrasonic extraction 47-55min obtain extract solution 1, and concentrated extracting solution 1 arrives the 1/ of its quality 5-1/3, obtain material 1；
4) expect 1,1/3 portion of cooking wine, 1/2 portion of beer, 2/3 vegetable oil, chickens' extract mixing, obtain material 2,
5) material 2 and beef bar 1 mix, and pickle, obtain cured beef bar；
6) cured beef bar charcoal is baked, obtains beef bar 2；
7) by the 110-120 DEG C of steam treatment 7-8min of beef bar 2,90-100 DEG C of steam treatment 30-35min, beef bar 3 is obtained；
8) beef bar 3 is hung and dried in the air 1-2 days, 65-70 DEG C of hot blast, dried up 1-2 days apart from dried beef 5-6m, both obtained.
4. spiced dried beef as claimed in claim 3, it is characterised in that described vibration, be in 10-13 DEG C, 20-30r/ Min vibrates 30-40min, 17-20 DEG C, 50-70r/min vibrations 2-3h, 23-25 DEG C, 70-80r/min vibrations 20-30min, 23- 25 DEG C, 10-20r/min vibrations 1-2h.
5. spiced dried beef as claimed in claim 3, it is characterised in that described solution A, be by cardoncillo：Carbon Sour hydrogen sodium in mass ratio 5:7 mixing, are smashed to pieces, obtain material 1, add the 10-12 times of clear water for expecting 1 mass, 550-600w microwave power 7-8min is extracted, filtering, was both obtained.
6. spiced dried beef as claimed in claim 3, it is characterised in that described pickles, and is to stand 3- at 30-33 DEG C 4h, 10-13 DEG C of standing 6-7h, add the solution B mixing of 1/15-1/17 times of beef bar quality, 30-33 DEG C of standing 12-14h.
7. spiced dried beef as claimed in claim 6, it is characterised in that described solution B, by rice vinegar:Crucian carp powder:Sorghum Powder in mass ratio 1:1:1 mixing, 90-100 DEG C of frying 7-10min, obtains material 2, adds the 20-22 times of clear water for expecting 2 mass, 70-80 DEG C 3-4h is decocted, filtering is both.
8. spiced dried beef as claimed in claim 3, it is characterised in that described charcoal is baked, and is at 110-130 DEG C, is baked 2- 3h, the water content of beef bar 2 are 30-40%.
CN201710900568.2A 2017-09-28 2017-09-28 A kind of spiced dried beef and preparation method thereof Pending CN107692051A (en)

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CN105942236A (en) * 2016-07-14 2016-09-21 合肥市福来多食品有限公司 Fish-flavor appetizing sliced dried beef and preparation method thereof
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CN102100366A (en) * 2010-12-22 2011-06-22 张渝其 Barbecued beef jerky and processing method thereof
CN104921151A (en) * 2015-05-19 2015-09-23 合肥不老传奇保健科技有限公司 Kidney tonifying instant fragrant and hot rabbit meat and processing technology thereof
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Application publication date: 20180216