CN107897725A - A kind of spicy dried beef and preparation method thereof - Google Patents
A kind of spicy dried beef and preparation method thereof Download PDFInfo
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- CN107897725A CN107897725A CN201711177487.0A CN201711177487A CN107897725A CN 107897725 A CN107897725 A CN 107897725A CN 201711177487 A CN201711177487 A CN 201711177487A CN 107897725 A CN107897725 A CN 107897725A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
- A23L13/70—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
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Abstract
The present invention provides a kind of spicy dried beef and preparation method thereof, which is prepared by 1kg fresh beefs, 100 200g vegetable oil, 50 90g pimientos, 40 80g Chinese toons, 2 10g apple mint herbs, 1 3g star aniseed powders, 2 10g pericarpium zanthoxyli schinifoliis, 5 15g garlics, 1 6g cassia barks, 1 6g lemon juices, 3 8g salt, 400 800ml water；It uses the ingenious combination of Chinese toon and apple mint herb, it is used to prepare dried beef, its delicious flavour is unique, then is equipped with capsicum, star aniseed powder, pericarpium zanthoxyli schinifolii, garlic, cassia bark, lemon juice and make it that the flavor of dried beef and mouthfeel are more aromatic tasty, spicy proper, the non-favor for being subjected to consumer, it is a kind of novel sapor jerky for collecting the advantages that green, nutrition is comprehensive, leisure facilitates, and preparation process is simple, technological parameter is easy to grasp, production cost is low, is very suitable for beef deep processing batch production.
Description
Technical field
The present invention relates to food processing technology field, is specifically related to a kind of spicy dried beef and preparation method thereof.
Technical background
Beef (beef), is one of meat product.The consumption figure of beef per capita of China is only second to pork.Beef protein contains
Amount is high, and fat content is low, delicious flavour.Beef contains abundant protein, and amino acid ratio of components pork is needed closer to human body
Will, body resistance against diseases can be improved, to after growth and development and operation, the people of aftercare loses blood and the side such as repair tissue in supplement
Face is particularly suitable.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.Suitable for the sinking of qi of middle-jiao, body void of breathing hard, soreness of bones and muscles and anaemia
The people of prolonged illness and yellow dizzy people in face eats.
Dried beef is that beef is pickled processing to obtain, due to the peculiar flavour of dried beef, full of nutrition, Storage period is longer,
Travel the advantages that easy to carry at home, become the meat instant food that consumers like.Dried beef in the prior art
It is using ox carcass cutting meat as raw material, the one kind being process using processing technologys such as low-temperature salting, dryings can be directly fresh
Edible fermented beef product.Since at the end of the 19th century, with the modern meat products Storage side such as refrigeration, vacuum packaging
Production mechanization, the scale such as the expansion of method application range, cooling meat, tin product, sausage food develop rapidly, dry beef
Production has been developed to become by beef processing and storage major way meets that the traditional properties meat products of consumer taste adjustment needs is given birth to
Production mode.But due to traditional dried beef, since raw material is single, it is impossible to meet people to the flavor of jerky food, hallmark, battalion
The composite request nourished one's nature, for above-mentioned deficiency, likes the numb demand of the peppery food of food, the present invention is developed with reference to southwest people
A kind of spicy dried beef, its health value is high, in good taste, flavor is only, to meet the market demand.
The content of the invention：
The present invention is meets consumer demand, there is provided a kind of spicy dried beef and preparation method thereof, the dried beef by
Fresh beef, vegetable oil, capsicum, Chinese toon, apple mint herb, star aniseed powder, pericarpium zanthoxyli schinifolii, garlic, cassia bark, lemon juice, salt are prepared,
Its obtained dried beef taste is spicy delicious and has Chinese toon characteristic fragrance, is very suitable for the spicy consumer of eating and eats, and
And its shelf-life is longer.
Specifically, a kind of spicy dried beef, by 1kg fresh beefs, 100-200g vegetable oil, 50-90g pimientos, 40-
80g Chinese toons, 2-10g apple mint herbs, 1-3g star aniseed powders, 2-10g pericarpium zanthoxyli schinifoliis, 5-15g garlics, 1-6g cassia barks, 1-6g lemon juices, 3-8g
Salt, 400-800ml water are prepared.
Further, a kind of spicy dried beef, by 1kg fresh beefs, 140-160g vegetable oil, 60-80g pimientos, 50-
70g Chinese toons, 4-8g apple mint herbs, 1.5-2.5g star aniseed powders, 4-8g pericarpium zanthoxyli schinifoliis, 8-12g garlics, 3-4g cassia barks, 3-4g lemon juices, 5-
6g salt, 500-700ml water are prepared.
Further, a kind of spicy dried beef, by 1kg fresh beefs, 150g vegetable oil, 70g pimientos, 60g Chinese toons, 6g
Apple mint herb, 2g star aniseed powders, 6g pericarpium zanthoxyli schinifoliis, 10g garlics, 3.5g cassia barks, 3.5g lemon juices, 5.5g salt, 600ml water prepare and
Into.
Lemon juice described above is made of following steps：Lemon fruit is cleaned up, with squeezer, belt leather squeezing
Into juice, pomace is removed, that is, obtains lemon juice.
A kind of preparation method of spicy dried beef, comprises the following steps：
(1) vegetable oil of above-mentioned amount is taken to be put into pot, it is big to burn to eighty per cant heat, fresh beef is poured into deep fat, is continued
It to dried beef slices is in dark-brown to burn, and pulls dried beef slices out pot, remains spare, and remaining deep fat is spare；
(2) pimiento, Chinese toon, cordate houttuynia, garlic, cassia bark, pericarpium zanthoxyli schinifolii are crushed and be put into remaining deep fat, moderate heat frying
3-6min, adds star aniseed powder, lemon juice, salt and continues moderate heat stir-frying 1-3min, add water small fire and decoct 30-60min, obtain
Dried beef pickling liquid.
(3) step (1) is fired to obtained dried beef slices and is put into pickling liquid made from step (2) and continues to stir-fry, simmer 8-
10min, then by dried beef slices fermentation tank, seal cold fermentation 12-24h, further take out and be put into drying baker, decompression moisture removal is done
It is dry, temperature is dried under reduced pressure as 80-90 DEG C, and obtained dried beef, subpackage dress, every bag of 100g, that is, obtain of the present invention spicy
Dried beef.
Specifically, above-mentioned steps (2) are to crush pimiento, Chinese toon, cordate houttuynia, garlic, cassia bark, pericarpium zanthoxyli schinifolii to be put into remainder
Deep fat in, moderate heat frying 4min, adds star aniseed powder, lemon juice, salt and continues moderate heat stir-frying 2min, add water small fire and decoct
45min, obtains dried beef pickling liquid.
More specifically, step (3) described above is that the dried beef slices that step (1) firing obtains is put into step (2) to be made
Pickling liquid in continue the 9min that stir-fries, simmers, then by dried beef slices fermentation tank, seal cold fermentation 18h, further take out and be put into drying
In case, decompression moisture removal drying, is dried under reduced pressure temperature as 85 DEG C, obtained dried beef, subpackage dress, every bag of 100g, that is, obtain this
The invention spicy dried beef.
Beneficial effects of the present invention are：
The present invention by the research of beef food deep processing for many years, using apple mint herb, Chinese toon, vegetable oil, capsicum, Chinese toon,
As auxiliary material, it is used with the ingenious combination of Chinese toon and apple mint herb for apple mint herb, star aniseed powder, pericarpium zanthoxyli schinifolii, garlic, cassia bark, lemon juice
In obtained dried beef, its delicious flavour is unique, then is equipped with capsicum, star aniseed powder, pericarpium zanthoxyli schinifolii, garlic, cassia bark, lemon juice, and ox
The flavor and mouthfeel of jerky are more aromatic tasty, spicy proper, the non-favor for being subjected to consumer, are a kind of collection green, nutrition
Comprehensively, the novel sapor jerky for the advantages that leisure facilitates.And preparation process is simple, technological parameter is easy to grasp, and is produced into
This is low, is very suitable for beef deep processing batch production.
Beneficial effects of the present invention are investigated：
1st, dried beef raw material screening：
Test method：It is random to select 100 people and carry out dried beef taste investigation, wherein 10-20 Sui, 20 people；20-40 Sui, 40
People；40-50 Sui, 20 people；- 70 years old 60 years old, 20 people；The dried beef as made from testing group of formula as follows is tasted respectively, is integrated
Evaluation；
Test group 1：Composition of raw materials is：1kg fresh beefs, 90g vegetable oil, 40g pimientos, 35g Chinese toons, 1g apple mint herbs,
1g star aniseed powders, 1g pericarpium zanthoxyli schinifoliis, 4g garlics, 1g cassia barks, 1g lemon juices, 2g salt, 380ml water are prepared.
Test group 2：Composition of raw materials is：It is with sweet and sour flavor by 1kg fresh beefs, 100g vegetable oil, 50g pimientos, 40g Chinese toons, 2g
Grass, 1g star aniseed powders, 2g pericarpium zanthoxyli schinifoliis, 5g garlics, 1g cassia barks, 1g lemon juices, 3g salt, 400ml water are prepared.
Test group 3：Composition of raw materials is：It is with sweet and sour flavor by 1kg fresh beefs, 140g vegetable oil, 60g pimientos, 50g Chinese toons, 4g
Grass, 1.5g star aniseed powders, 4g pericarpium zanthoxyli schinifoliis, 8g garlics, 3g cassia barks, 3g lemon juices, 5g salt, 500ml water are prepared.
Test group 4：Composition of raw materials is：It is with sweet and sour flavor by 1kg fresh beefs, 150g vegetable oil, 70g pimientos, 60g Chinese toons, 6g
Grass, 2g star aniseed powders, 6g pericarpium zanthoxyli schinifoliis, 10g garlics, 3.5g cassia barks, 3.5g lemon juices, 5.5g salt, 400ml water are prepared.
Test group 5：Composition of raw materials is：It is with sweet and sour flavor by 1kg fresh beefs, 160g vegetable oil, 80g pimientos, 70g Chinese toons, 8g
Grass, 2.5g star aniseed powders, 8g pericarpium zanthoxyli schinifoliis, 12g garlics, 4g cassia barks, 4g lemon juices, 6g salt, 700ml water are prepared.
Test group 6：Composition of raw materials is：It is with sweet and sour flavor by 1kg fresh beefs, 200g vegetable oil, 90g pimientos, 80g Chinese toons, 10g
Grass, 3g star aniseed powders, 10g pericarpium zanthoxyli schinifoliis, 15g garlics, 6g cassia barks, 6g lemon juices, 8g salt, 800ml water are prepared.
Test group 7：Composition of raw materials is：By 1kg fresh beefs, 220g vegetable oil, 100g pimientos, 90g Chinese toons, 12g fishes
Vanilla, 4g star aniseed powders, 11g pericarpium zanthoxyli schinifoliis, 16g garlics, 7g cassia barks, 7g lemon juices, 9g salt, 900ml water are prepared.
Test group 8：Composition of raw materials is：It is octagonal by 1kg fresh beefs, 150g vegetable oil, 70g pimientos, 6g apple mint herbs, 2g
Powder, 6g pericarpium zanthoxyli schinifoliis, 10g garlics, 3.5g cassia barks, 3.5g lemon juices, 5.5g salt, 600ml water are prepared.
Test group 9：Composition of raw materials is：It is octagonal by 1kg fresh beefs, 150g vegetable oil, 70g pimientos, 60g Chinese toons, 2g
Powder, 6g pericarpium zanthoxyli schinifoliis, 10g garlics, 3.5g cassia barks, 3.5g lemon juices, 5.5g salt, 600ml water are prepared.
Above-mentioned test group composition of raw materials is prepared according to the method for embodiment 3, is referred to using comprehensive degree of liking as investigation
Mark, synthesis degree of liking=(enjoy a lot number+generally like number)/total number of persons * 100%；Experiment investigation result such as table 1 below：
Table 1：Dried beef taste made from above-mentioned test group is investigated：
Above-mentioned experiment shows：Test group 2-6 reaches more than 90% through 100 taster's overall merits, its synthesis degree of liking,
The low formula ratio group of test group 1 and the high formula ratio group of test group 7 are significantly better than, and is significantly better than test group 8 (being added without Chinese toon)
With test group 9 (being added without apple mint herb), illustrate that beef obtained by present invention screening and its spice formula dosage are scientific and reasonable, knot
Structure is rigorous, and dried beef is made, best in quality, therefore beef dry raw material of the present invention is preferred, is planted by 1kg fresh beefs, 100-200g
Thing oil, 50-90g pimientos, 40-80g Chinese toons, 2-10g apple mint herbs, 1-3g star aniseed powders, 2-10g pericarpium zanthoxyli schinifoliis, 5-15g garlics, 1-
6g cassia barks, 1-6g lemon juices, 3-8g salt, 400-800ml water are prepared.More preferably：By 1kg fresh beefs, 140-160g
Vegetable oil, 60-80g pimientos, 50-70g Chinese toons, 4-8g apple mint herbs, 1.5-2.5g star aniseed powders, 4-8g pericarpium zanthoxyli schinifoliis, 8-12g are big
Garlic, 3-4g cassia barks, 3-4g lemon juices, 5-6g salt, 500-700ml water are prepared.Most preferably：By 1kg fresh beefs,
150g vegetable oil, 70g pimientos, 60g Chinese toons, 6g apple mint herbs, 2g star aniseed powders, 6g pericarpium zanthoxyli schinifoliis, 10g garlics, 3.5g cassia barks, 3.5g
Lemon juice, 5.5g salt are prepared.
Embodiment：
Embodiment 1：It is prepared by spicy dried beef of the present invention：
Composition of raw materials：1kg fresh beefs, 100g vegetable oil, 50g pimientos, 40g Chinese toons, 2g apple mint herbs, 1g star aniseed powders,
2g pericarpium zanthoxyli schinifoliis, 5g garlics, 1g cassia barks, 1g lemon juices, 3g salt, 400ml water.
Preparation method：
(1) vegetable oil of above-mentioned amount is taken to be put into pot, it is big to burn to eighty per cant heat, fresh beef is poured into deep fat, is continued
It to dried beef slices is in dark-brown to burn, and pulls dried beef slices out pot, remains spare, and remaining deep fat is spare；
(2) pimiento, Chinese toon, cordate houttuynia, garlic, cassia bark, pericarpium zanthoxyli schinifolii are crushed and be put into remaining deep fat, moderate heat frying
3min, adds star aniseed powder, lemon juice, salt and continues moderate heat stir-frying 1-3min, add water small fire and decoct 30min, obtain beef
Dry pickling liquid.
(3) step (1) is fired to obtained dried beef slices and is put into pickling liquid made from step (2) and continues to stir-fry, simmer
8min, then by dried beef slices fermentation tank, seal cold fermentation 124h, further take out and be put into drying baker, decompression moisture removal drying, subtracts
It is 80 DEG C to press drying temperature, obtained dried beef, and subpackage dress, every bag of 100g, that is, obtain spicy dried beef of the present invention.
Embodiment 2：It is prepared by spicy dried beef of the present invention：
Composition of raw materials：1kg fresh beefs, 140g vegetable oil, 60g pimientos, 50g Chinese toons, 4g apple mint herbs, 1.5g are octagonal
Powder, 4g pericarpium zanthoxyli schinifoliis, 8g garlics, 3g cassia barks, 3g lemon juices, 5g salt, 500ml water；
Preparation method：
(1) vegetable oil of above-mentioned amount is taken to be put into pot, it is big to burn to eighty per cant heat, fresh beef is poured into deep fat, is continued
It to dried beef slices is in dark-brown to burn, and pulls dried beef slices out pot, remains spare, and remaining deep fat is spare；
(2) pimiento, Chinese toon, cordate houttuynia, garlic, cassia bark, pericarpium zanthoxyli schinifolii are crushed and be put into remaining deep fat, moderate heat frying
3min, adds star aniseed powder, lemon juice, salt and continues moderate heat stir-frying 1-3min, add water small fire and decoct 30min, obtain beef
Dry pickling liquid.
(3) step (1) is fired to obtained dried beef slices and is put into pickling liquid made from step (2) and continues to stir-fry, simmer
8min, then by dried beef slices fermentation tank, seal cold fermentation 124h, further take out and be put into drying baker, decompression moisture removal drying, subtracts
It is 80 DEG C to press drying temperature, obtained dried beef, and subpackage dress, every bag of 100g, that is, obtain spicy dried beef of the present invention.
Embodiment 3：It is prepared by spicy dried beef of the present invention：
Composition of raw materials：1kg fresh beefs, 150g vegetable oil, 70g pimientos, 60g Chinese toons, 6g apple mint herbs, 2g star aniseed powders,
6g pericarpium zanthoxyli schinifoliis, 10g garlics, 3.5g cassia barks, 3.5g lemon juices, 5.5g salt, 600ml water；
Preparation method：
(1) vegetable oil of above-mentioned amount is taken to be put into pot, it is big to burn to eighty per cant heat, fresh beef is poured into deep fat, is continued
It to dried beef slices is in dark-brown to burn, and pulls dried beef slices out pot, remains spare, and remaining deep fat is spare；
(2) pimiento, Chinese toon, cordate houttuynia, garlic, cassia bark, pericarpium zanthoxyli schinifolii are crushed and be put into remaining deep fat, moderate heat frying
4min, adds star aniseed powder, lemon juice, salt and continues moderate heat stir-frying 2min, add water small fire and decoct 45min, obtain dried beef
Pickling liquid.
(3) step (1) is fired to obtained dried beef slices and is put into pickling liquid made from step (2) and continues to stir-fry, simmer
9min, then by dried beef slices fermentation tank, seal cold fermentation 18h, further take out and be put into drying baker, decompression moisture removal drying, subtracts
It is 85 DEG C to press drying temperature, obtained dried beef, and subpackage dress, every bag of 100g, that is, obtain spicy dried beef of the present invention.
Embodiment 4：It is prepared by spicy dried beef of the present invention：
Composition of raw materials：1kg fresh beefs, 150g vegetable oil, 70g pimientos, 60g Chinese toons, 6g apple mint herbs, 2g star aniseed powders,
6g pericarpium zanthoxyli schinifoliis, 10g garlics, 3.5g cassia barks, 3.5g lemon juices, 5.5g salt 700ml water；
Preparation method：
(1) vegetable oil of above-mentioned amount is taken to be put into pot, it is big to burn to eighty per cant heat, fresh beef is poured into deep fat, is continued
It to dried beef slices is in dark-brown to burn, and pulls dried beef slices out pot, remains spare, and remaining deep fat is spare；
(2) pimiento, Chinese toon, cordate houttuynia, garlic, cassia bark, pericarpium zanthoxyli schinifolii are crushed and be put into remaining deep fat, moderate heat frying
6min, adds star aniseed powder, lemon juice, salt and continues moderate heat stir-frying 3min, add water small fire and decoct 60min, obtain dried beef
Pickling liquid.
(3) step (1) is fired to obtained dried beef slices and is put into pickling liquid made from step (2) and continues to stir-fry, simmer
10min, then by dried beef slices fermentation tank, seal cold fermentation 24h, further take out and be put into drying baker, decompression moisture removal drying, subtracts
It is 90 DEG C to press drying temperature, obtained dried beef, and subpackage dress, every bag of 100g, that is, obtain spicy dried beef of the present invention.
Embodiment 5：It is prepared by spicy dried beef of the present invention：
Composition of raw materials：It is octagonal by 1kg fresh beefs, 200g vegetable oil, 90g pimientos, 80g Chinese toons, 10g apple mint herbs, 3g
Powder, 10g pericarpium zanthoxyli schinifoliis, 15g garlics, 6g cassia barks, 6g lemon juices, 8g salt, 800ml water；
Preparation method：
(1) vegetable oil of above-mentioned amount is taken to be put into pot, it is big to burn to eighty per cant heat, fresh beef is poured into deep fat, is continued
It to dried beef slices is in dark-brown to burn, and pulls dried beef slices out pot, remains spare, and remaining deep fat is spare；
(2) pimiento, Chinese toon, cordate houttuynia, garlic, cassia bark, pericarpium zanthoxyli schinifolii are crushed and be put into remaining deep fat, moderate heat frying
6min, adds star aniseed powder, lemon juice, salt and continues moderate heat stir-frying 3min, add water small fire and decoct 60min, obtain dried beef
Pickling liquid.
(3) step (1) is fired to obtained dried beef slices and is put into pickling liquid made from step (2) and continues to stir-fry, simmer
10min, then by dried beef slices fermentation tank, seal cold fermentation 24h, further take out and be put into drying baker, decompression moisture removal drying, subtracts
It is 90 DEG C to press drying temperature, obtained dried beef, and subpackage dress, every bag of 100g, that is, obtain spicy dried beef of the present invention.
Claims (7)
- A kind of 1. spicy dried beef, it is characterised in that：By 1kg fresh beefs, 100-200g vegetable oil, 50-90g pimientos, 40- 80g Chinese toons, 2-10g apple mint herbs, 1-3g star aniseed powders, 2-10g pericarpium zanthoxyli schinifoliis, 5-15g garlics, 1-6g cassia barks, 1-6g lemon juices, 3-8g Salt, 400-800ml water are prepared.
- 2. spicy dried beef according to claim 1, it is characterised in that：By 1kg fresh beefs, 140-160g vegetable oil, 60-80g pimientos, 50-70g Chinese toons, 4-8g apple mint herbs, 1.5-2.5g star aniseed powders, 4-8g pericarpium zanthoxyli schinifoliis, 8-12g garlics, 3-4g osmanthus Skin, 3-4g lemon juices, 5-6g salt, 500-700ml water are prepared.
- 3. spicy dried beef according to claim 1 or claim 2, it is characterised in that：By 1kg fresh beefs, 150g vegetable oil, 70g Pimiento, 60g Chinese toons, 6g apple mint herbs, 2g star aniseed powders, 6g pericarpium zanthoxyli schinifoliis, 10g garlics, 3.5g cassia barks, 3.5g lemon juices, 5.5g foods Salt, 600ml water are prepared.
- 4. according to any spicy dried beefs of claim 1-3, it is characterised in that：The lemon juice is by following steps It is manufactured：Lemon fruit is cleaned up, with squeezer, belt leather squeezing removes pomace, that is, obtain lemon juice into juice.
- A kind of 5. preparation method of spicy dried beef, it is characterised in that：Comprise the following steps：(1) vegetable oil of above-mentioned amount is taken to be put into pot, it is big to burn to eighty per cant heat, fresh beef is poured into deep fat, continues to burn extremely Dried beef slices is in dark-brown, pulls dried beef slices out pot, remains spare, and remaining deep fat is spare；(2) pimiento, Chinese toon, cordate houttuynia, garlic, cassia bark, pericarpium zanthoxyli schinifolii are crushed and be put into remaining deep fat, moderate heat frying 3- 6min, adds star aniseed powder, lemon juice, salt and continues moderate heat stir-frying 1-3min, add water small fire and decoct 30-60min, obtain ox Jerky pickling liquid.(3) step (1) is fired to obtained dried beef slices and is put into pickling liquid made from step (2) and continues to stir-fry, simmer 8- 10min, then by dried beef slices fermentation tank, seal cold fermentation 12-24h, further take out and be put into drying baker, decompression moisture removal is done It is dry, temperature is dried under reduced pressure as 80-90 DEG C, and obtained dried beef, subpackage dress, every bag of 100g, that is, obtain of the present invention spicy Dried beef.
- 6. the preparation method of spicy dried beef according to claim 5, it is characterised in that：The step (2) is will be red Capsicum, Chinese toon, cordate houttuynia, garlic, cassia bark, pericarpium zanthoxyli schinifolii are crushed and are put into remaining deep fat, and moderate heat frying 4min, adds illiciumverum Powder, lemon juice, salt continue moderate heat stir-frying 2min, add water small fire and decoct 45min, obtain dried beef pickling liquid.
- 7. the preparation method of spicy dried beef according to claim 5, it is characterised in that：Step (3) described above is Step (1) is fired obtained dried beef slices and is put into pickling liquid made from step (2) and continues the 9min that stir-fries, simmers, then by beef In piece fermentation tank, cold fermentation 18h is sealed, further takes out and is put into drying baker, decompression moisture removal drying, is dried under reduced pressure temperature as 85 DEG C, obtained dried beef, subpackage dress, every bag of 100g, that is, obtain spicy dried beef of the present invention.
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| CN201711177487.0A CN107897725A (en) | 2017-11-23 | 2017-11-23 | A kind of spicy dried beef and preparation method thereof |
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| JP2014195449A (en) * | 2013-03-04 | 2014-10-16 | プリマハム株式会社 | Manufacturing method of beef jerky with good texture |
| CN107183545A (en) * | 2017-05-24 | 2017-09-22 | 南宁学院 | A kind of spicy dried beef and preparation method thereof |
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2017
- 2017-11-23 CN CN201711177487.0A patent/CN107897725A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014195449A (en) * | 2013-03-04 | 2014-10-16 | プリマハム株式会社 | Manufacturing method of beef jerky with good texture |
| CN107183545A (en) * | 2017-05-24 | 2017-09-22 | 南宁学院 | A kind of spicy dried beef and preparation method thereof |
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