CN107897729A - The processing method that a kind of local flavor beef is done - Google Patents
The processing method that a kind of local flavor beef is done Download PDFInfo
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- CN107897729A CN107897729A CN201711337971.5A CN201711337971A CN107897729A CN 107897729 A CN107897729 A CN 107897729A CN 201711337971 A CN201711337971 A CN 201711337971A CN 107897729 A CN107897729 A CN 107897729A
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- 238000000034 method Methods 0.000 claims abstract description 35
- 235000013882 gravy Nutrition 0.000 claims abstract description 23
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- 235000013547 stew Nutrition 0.000 claims abstract description 19
- 238000002360 preparation method Methods 0.000 claims abstract description 15
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- 238000009835 boiling Methods 0.000 claims description 17
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- 102000002322 Egg Proteins Human genes 0.000 claims description 9
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- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
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Classifications
-
- 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
-
- 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
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
The invention belongs to food processing technology field, discloses the processing method that a kind of local flavor beef is done, pre-processed by beef, the preparation of thick gravy, beef stew in soy sauce, it is excessively oily, seasoning with drying and packaging process；The dried beef that the method for the present invention is processed in bronzing, it is soft or hard it is suitable, taste is good and green and healthy；The method of the present invention preparation section is simple, scientific and reasonable, and feasibility is high.
Description
Technical field
The invention belongs to food processing technology field, more particularly to the processing method that a kind of local flavor beef is done.
Background technology
Beef is the second largest meat product of Chinese, is only second to pork, beef protein content is high, and fat content
Low, delicious flavour, is favored by people, and enjoys the laudatory title of " favourite son in meat ".Dried beef is usually with Carnis Bovis seu Bubali and other condiment
The jerky being salted together.Jerked beef in dried beef comes from the war grain of Mongolian cavalry, since its is easy to carry and has
Abundant nutrition, is known as " the march grain of Genghis khan ".Dried beef contains the several mineral materials and amino acid of needed by human body, both
The flavor of the resistance to chewing of beef is maintained, and deposits never degenerate long, there is the market demand.
At present, the dried beef production process of in the market is complicated, in order to allow dried beef to keep preferable mouthfeel, uses a large amount of perfume (or spice)
Material, or even chemical addition agent, eat multipair human body and cause necessarily to endanger；And some producers will in order to extend the shelf-life of dried beef
Beef dries to obtain overdrying, and beef is rich in hard protein content, and the dried beef of overdrying is thick and stiff chewy, poor taste.
In view of the deficiencies of the prior art, the present invention further improves the processing method of dried beef, is obtained with processing
In good taste, green and healthy dry jerky products.
The content of the invention
The present invention goal of the invention be to provide the processing method that a kind of local flavor beef is done, what the method for the present invention was processed
Dried beef in bronzing, it is soft or hard it is suitable, taste is good and green and healthy；The method of the present invention preparation section is simple, and process time is short, section
It is reasonable to learn, and feasibility is high.
In order to realize foregoing invention purpose, the technical solution adopted by the present invention is as follows：
The processing method that a kind of local flavor beef is done, prepares according to following steps：
(1) beef pre-processes：Fresh beef, washes away watery blood, cuts into the bulk of 0.3-0.6cm thickness, is smeared with cure
Beef surface, the cure are the 2-5% of the beef weight, pickle 1-2h；In curing process, every ten minutes to the beef
Stir；
(2) preparation of thick gravy：Take 100 portions of ox bones to be put into pot, add water to excessively not described ox bone 3-5cm, add 0.2-
0.5 part of Radix Codonopsis, the 0.1-0.2 parts of roots of Dahurain angelica, 0.05-0.2 parts of husky benevolence, 0.05-0.3 parts of beautiful millettia root, 0.2-0.6 portions of ginger, 0.1-0.3 parts
Dried orange peel, 0.05-0.2 portions of Chinese cassia trees, 0.01-0.05 parts of illiciumverums, 0.01-0.08 parts of tsaokos, 0.01-0.05 parts of spiceleafs, 0.01-0.05
Part leaf of bamboo, after being heated to boiling, keeps fluidized state to continue infusion 2-3h；Cooled and filtered, obtains the thick gravy；
(3) beef stew in soy sauce：Beef after being pickled in (1) is put into pot, adds thick gravy of system in (2) to excessively not described
Beef 3-5cm, after boiling, slow boiling infusion 0.5-2h；
(4) it is excessively oily：Edible oil is put into pot, is heated, the beef after stew in soy sauce in (3) is put into oil cauldron, excessively oil 3-
5min, is pulled out rapidly, is dried；
(5) seasoning and drying：Beef surface after oil excessively is added into flavoring；Baking oven is moved into, is dried to and contains at 60-80 DEG C
Water 16-20%；
(6) pack：After the dried beef microwave sterilization of (5) system, vacuum packaging.
In the present invention, further, the raw material of the cure includes for every 100 parts in parts by weight：Starch 20-
40 parts, it is 2-5 parts of fennel powder, 3-6 parts of ginger powder, 1-3 parts of zanthoxylum powder, 0.5-2 parts of Ground Cloves, 2-5 parts of salt, 2-5 parts of white sugar, white
3-8 parts of wine, remaining is egg white.
In the present invention, further, the preparation method of the cure：By the starch, the fennel powder, the ginger
Powder, the zanthoxylum powder, the Ground Cloves are proportionally uniformly mixed, side stirring, while the egg white is slowly added to, until mixing
Uniformly, salt, white sugar and white wine are added, is stirred, up to the cure.
In the present invention, further, in the step (1) beef cattle beef preprocessing process, temperature be 3-8 DEG C.
In the present invention, further, the flavoring is in chilli powder, cumin part, black green pepper powder, pepper powder, five-spice powder
It is one or more kinds of.
In the present invention, further, the dry room temperature of the local flavor beef preserves 2 years.
By adopting the above-described technical solution, the beneficial effects of the invention are as follows：
(1) local flavor beef of the invention is done first passes through pretreatment before stew in soy sauce, and pretreatment salts beef down using cure
Make, starch and egg white can keep the fresh and tender of beef in its cure；Fennel powder is brownish red, and thick taste, increases beef
Fragrance；Ginger powder, zanthoxylum powder and Ground Cloves have fragrant spicy, can increase the flavor of beef and remove the fishy smell of beef, and
Curing process carries out in 3-8 DEG C, ensures the freshness of beef.
(2) the stew in soy sauce process that local flavor beef of the invention is done is with the prior art being endured beef and spices while addition
Difference, the tasty infusion time length of method beef of the prior art are boiled, and spices is easily covered on beef surface, it is necessary to manually clear
Remove, it is more troublesome；Processing method of the present invention first prepares thick gravy, the thick gravy be Radix Codonopsis, the root of Dahurain angelica, Sha Ren, beautiful millettia root, ginger, dried orange peel,
Chinese cassia tree, illiciumverum, tsaoko, spiceleaf, the leaf of bamboo and the common infusion of ox bone are made, and each component, which cooperates, makes soup strong, and nutrition is rich
Richness, while husky Renhe beautiful millettia root has the function that warm taste, benefiting qi and nourishing blood, qi-restoratives moistening lung；Beef carries out stew in soy sauce with thick gravy again,
By filtering, spices only remains thick gravy on beef, and beef fast tasty, saves the stew in soy sauce time.
(3) processing method of the invention, according to the characteristic of beef, by the process such as marinated, stew in soy sauce, excessively oily, drying, beef
Tentatively tasty in curing process then further tasty by stew in soy sauce process, two procedures ensure that beef is fully tasty；Each process
According to the feature development of beef, the fibr tissue of beef will not be destroyed；And chemical addition agent is not added in the present invention, safety is right
Human body non-hazardous；Dried beef of the present invention is in bronzing, keeps beef flavor, there is chewy texture and soft or hard suitable；This method process time
It is short, it can be achieved that periodic cycle process, meet the needs of people.
Embodiment
In order to make the technical means, the creative features, the aims and the efficiencies achieved by the present invention easy to understand, tie below
Embodiment is closed, the present invention is further explained.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention,
It is not intended to limit the present invention.
Raw material used in the present invention can be from buying on the market.
Embodiment 1
The processing method that a kind of local flavor beef is done, prepares according to following steps：
(1) preparation method of cure：By 20 parts of starch, 2 parts of fennel powder, 3 parts of ginger powder, 1 part of zanthoxylum powder, Ground Cloves 0.5
Part is uniformly mixed, side stirring, while being slowly added to 66.5 parts of egg white, adds 2 parts of salt, 2 parts of white sugar, 3 parts of white wine, stirring mixes
Close, up to the cure；
(2) beef pre-processes：In the room that temperature is 3 DEG C, take fresh beef to wash away watery blood, cut into 0.3cm thickness
Bulk, per 1000g beef on uniformly smear 20g cures, pickle 1h；In curing process, the beef was stirred in every ten minutes；
(3) preparation of thick gravy：Take 2kg ox bones to be put into pot, add water to excessively not described ox bone 3cm, add 4g Radix Codonopsis, 2g
The root of Dahurain angelica, 1g sand benevolence, 1g beautiful millettia root, 4g ginger, 2g dried orange peels, 1g Chinese cassia trees, 0.2g illiciumverums, 0.2g tsaokos, 0.2g spiceleafs and the 0.2g leaf of bamboves,
After being heated to boiling, fluidized state is kept to continue infusion 2h；Cooled and filtered, obtains the thick gravy；
(4) beef stew in soy sauce：Beef after being pickled in (2) is put into pot, adds thick gravy of system in (3) to excessively not described
Beef 3cm, after boiling, slow boiling infusion 0.5h；
(5) it is excessively oily：Edible oil is put into pot, is heated, the beef after stew in soy sauce in (4) is put into oil cauldron, it is excessively oily
3min, is pulled out rapidly, is dried；
(6) seasoning and drying：Beef surface after oil excessively is added into chilli powder and salt；Baking oven is moved into, is dried at 60 DEG C
To water content 20%；
(7) pack：After the dried beef microwave sterilization of (6) system, vacuum packaging.
Embodiment 2
The processing method that a kind of local flavor beef is done, prepares according to following steps：
(1) preparation method of cure：By 25 parts of starch, 3 parts of fennel powder, 4 parts of ginger powder, 2 parts of zanthoxylum powder, 1 part of Ground Cloves
It is uniformly mixed, side stirring, while being slowly added to 54 parts of egg white, adds 3 parts of salt, 3 parts of white sugar, 5 parts of white wine, be stirred, i.e.,
Obtain the cure；
(2) beef pre-processes：In the room that temperature is 4 DEG C, take fresh beef to wash away watery blood, cut into 0.4cm thickness
Bulk, per 1000g beef on uniformly smear 30g cures, pickle 1h；In curing process, the beef was stirred in every ten minutes；
(3) preparation of thick gravy：Take 2kg ox bones to be put into pot, add water to excessively not described ox bone 4cm, add 6g Radix Codonopsis, 3g
The root of Dahurain angelica, 2g sand benevolence, 2g beautiful millettia root, 5g ginger, 4g dried orange peels, 2g Chinese cassia trees, 0.5g illiciumverums, 0.5g tsaokos, 0.4g spiceleafs and the 0.4g leaf of bamboves,
After being heated to boiling, fluidized state is kept to continue infusion 2h；Cooled and filtered, obtains the thick gravy；
(4) beef stew in soy sauce：Beef after being pickled in (2) is put into pot, adds thick gravy of system in (3) to excessively not described
Beef 3cm, after boiling, slow boiling infusion 1h；
(5) it is excessively oily：Edible oil is put into pot, is heated, the beef after stew in soy sauce in (4) is put into oil cauldron, it is excessively oily
4min, is pulled out rapidly, is dried；
(6) seasoning and drying：Beef surface after oil excessively is added into chilli powder and salt；Baking oven is moved into, is dried at 70 DEG C
To water content 19%；
(7) pack：After the dried beef microwave sterilization of (6) system, vacuum packaging.
Embodiment 3
The processing method that a kind of local flavor beef is done, prepares according to following steps：
(1) preparation method of cure：By 35 parts of starch, 4 parts of fennel powder, 5 parts of ginger powder, 2 parts of zanthoxylum powder, 1 part of Ground Cloves
It is uniformly mixed, side stirring, while being slowly added to 40 parts of egg white, adds 4 parts of salt, 3 parts of white sugar, 6 parts of white wine, be stirred, i.e.,
Obtain the cure；
(2) beef pre-processes：In the room that temperature is 6 DEG C, take fresh beef to wash away watery blood, cut into 0.5cm thickness
Bulk, per 1000g beef on uniformly smear 40g cures, pickle 1.5h；In curing process, the beef was turned in every ten minutes
It is dynamic；
(3) preparation of thick gravy：Take 2kg ox bones to be put into pot, add water to excessively not described ox bone 4cm, add 8g Radix Codonopsis, 3g
The root of Dahurain angelica, 3g sand benevolence, 5g beautiful millettia root, 10g ginger, 5g dried orange peels, 3g Chinese cassia trees, 0.8g illiciumverums, 1g tsaokos, 0.8g spiceleafs and the 0.8g leaf of bamboves,
After being heated to boiling, fluidized state is kept to continue infusion 2.5h；Cooled and filtered, obtains the thick gravy；
(4) beef stew in soy sauce：Beef after being pickled in (2) is put into pot, adds thick gravy of system in (3) to excessively not described
Beef 4cm, after boiling, slow boiling infusion 1.5h；
(5) it is excessively oily：Edible oil is put into pot, is heated, the beef after stew in soy sauce in (4) is put into oil cauldron, it is excessively oily
4min, is pulled out rapidly, is dried；
(6) seasoning and drying：Beef surface after oil excessively is added into chilli powder and salt；Baking oven is moved into, is dried at 75 DEG C
To water content 18%；
(7) pack：After the dried beef microwave sterilization of (6) system, vacuum packaging.
Embodiment 4
The processing method that a kind of local flavor beef is done, prepares according to following steps：
(1) preparation method of cure：By 40 parts of starch, 5 parts of fennel powder, 6 parts of ginger powder, 3 parts of zanthoxylum powder, 2 parts of Ground Cloves
It is uniformly mixed, side stirring, while being slowly added to 26 parts of egg white, adds 5 parts of salt, 5 parts of white sugar, 8 parts of white wine, be stirred, i.e.,
Obtain the cure；
(2) beef pre-processes：In the room that temperature is 8 DEG C, take fresh beef to wash away watery blood, cut into 0.6cm thickness
Bulk, per 1000g beef on uniformly smear 50g cures, pickle 2h；In curing process, the beef was stirred in every ten minutes；
(3) preparation of thick gravy：Take 2kg ox bones to be put into pot, add water to excessively not described ox bone 5cm, add 10g Radix Codonopsis,
The 4g roots of Dahurain angelica, 4g sand benevolence, 6g beautiful millettia root, 12g ginger, 6g dried orange peels, 4g Chinese cassia trees, 1g illiciumverums, 1.6g tsaokos, 1g spiceleafs and the 1g leaf of bamboves, add
Heat keeps fluidized state to continue infusion 3h to after seething with excitement；Cooled and filtered, obtains the thick gravy；
(4) beef stew in soy sauce：Beef after being pickled in (2) is put into pot, adds thick gravy of system in (3) to excessively not described
Beef 5cm, after boiling, slow boiling infusion 2h；
(5) it is excessively oily：Edible oil is put into pot, is heated, the beef after stew in soy sauce in (4) is put into oil cauldron, it is excessively oily
5min, is pulled out rapidly, is dried；
(6) seasoning and drying：Beef surface after oil excessively is added into chilli powder and salt；Baking oven is moved into, is dried at 80 DEG C
To water content 16%；
(7) pack：After the dried beef microwave sterilization of (6) system, vacuum packaging.
Comparative example 1：Using the roasted commercially available dried beef of traditional handicraft.
Comparative example 2：The spicy beef jerky that Patent No. CN103504321 methods make.
7-60 Sui 567 people of crowd is selected, the dried beef that embodiment 1-4 and comparative example 1-2 makes is foretasted respectively, records and unite
Meter foretastes the evaluation of personnel, and the results are shown in Table 1 for it；
Table 1
It can be learnt according to table 1：The dried beef that 1-4 of the embodiment of the present invention makes in 567 people are randomly selected, which has, preferably to be commented
Valency, more than 85% crowd think the fine and smooth dried beef meat that 1-4 of the embodiment of the present invention makes, soft or hard suitable, resistance to chewing and entrance
Can slugging；The dried beef made relative to the prior art, the dried beef that 1-4 of the embodiment of the present invention makes is in the soft of dried beef quality
The more prominent advantage of hard convenient display；Illustrate that the dried beef that the method for the present invention is processed is subject to people to like, feasibility is high.
The invention is not limited in foregoing embodiment.The present invention, which expands to, any in the present specification to be disclosed
New feature or any new combination, and disclose any new method or process the step of or any new combination.
Claims (6)
1. the processing method that a kind of local flavor beef is done, it is characterised in that prepared according to following steps：
(1) beef pre-processes：Fresh beef, washes away watery blood, cuts into the bulk of 0.3-0.6cm thickness, and beef is smeared with cure
Surface, the cure are the 2-5% of the beef weight, pickle 1-2h；In curing process, the beef was turned in every ten minutes
It is dynamic；
(2) preparation of thick gravy：Take 100 portions of ox bones to be put into pot, add water to excessively not described ox bone 3-5cm, add 0.2-0.5 parts
Radix Codonopsis, 0.1-0.2 part root of Dahurain angelica, 0.05-0.2 parts of husky benevolence, 0.05-0.3 parts of beautiful millettia root, 0.2-0.6 portions of ginger, 0.1-0.3 parts of dried orange peels,
0.05-0.2 portions of Chinese cassia trees, 0.01-0.05 portions of illiciumverums, 0.01-0.08 parts of tsaokos, 0.01-0.05 portions of spiceleafs, 0.01-0.05 portions of bamboos
Leaf, after being heated to boiling, keeps fluidized state to continue infusion 2-3h；Cooled and filtered, obtains the thick gravy；
(3) beef stew in soy sauce：Beef after being pickled in (1) is put into pot, adds (2) middle thick gravy made to excessively not described beef
3-5cm, after boiling, slow boiling infusion 0.5-2h；
(4) it is excessively oily：Edible oil is put into pot, is heated, the beef after stew in soy sauce in (3) is put into oil cauldron, excessively oil 3-5min,
Pull out rapidly, dry；
(5) seasoning and drying：Beef surface after oil excessively is added into flavoring；Baking oven is moved into, water content is dried at 60-80 DEG C
16-20%；
(6) pack：After the dried beef microwave sterilization of (5) system, vacuum packaging.
2. the processing method that a kind of local flavor beef according to claim 1 is done, it is characterised in that the raw material of the cure is pressed
Include for every 100 parts according to parts by weight meter：20-40 parts of starch, 2-5 parts of fennel powder, 3-6 parts of ginger powder, 1-3 parts of zanthoxylum powder, fourth
0.5-2 parts of face powder, 2-5 parts of salt, 2-5 parts of white sugar, 3-8 parts of white wine, remaining is egg white.
3. the processing method that a kind of local flavor beef according to claim 2 is done, it is characterised in that the preparation side of the cure
Method：The starch, the fennel powder, the ginger powder, the zanthoxylum powder, the Ground Cloves are proportionally uniformly mixed, side
Stirring, while being slowly added to the egg white, until being uniformly mixed, adds salt, white sugar and white wine, is stirred, up to described
Cure.
4. the processing method that a kind of local flavor beef according to claim 1 is done, it is characterised in that meat in the step (1)
The beef preprocessing process of ox, temperature are 3-8 DEG C.
5. the processing method that a kind of local flavor beef according to claim 1 is done, it is characterised in that the flavoring is capsicum
It is one or more kinds of in powder, cumin part, black green pepper powder, pepper powder, five-spice powder.
6. the processing method that a kind of local flavor beef according to claim 1 is done, it is characterised in that the local flavor beef is done often
Temperature preserves 2 years.
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| CN201711337971.5A CN107897729A (en) | 2017-12-14 | 2017-12-14 | The processing method that a kind of local flavor beef is done |
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| CN108713672A (en) * | 2018-05-25 | 2018-10-30 | 熊同罡 | A kind of processing method of spicy dired chicken meat |
| CN108813382A (en) * | 2018-06-29 | 2018-11-16 | 遵义市石佛洞牛肉干厂 | Thick gravy dried beef and its processing technology |
| CN110353179A (en) * | 2019-08-30 | 2019-10-22 | 湖南城市学院 | A kind of spiced dried beef and preparation method thereof |
| CN110447835A (en) * | 2019-09-17 | 2019-11-15 | 湖南城市学院 | A kind of hand-torn stewed beef and preparation method thereof |
| CN113142533A (en) * | 2021-02-26 | 2021-07-23 | 玉林师范学院 | Formula and preparation method of marinade mainly prepared from bovine heroic meal |
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| CN105685925A (en) * | 2016-01-22 | 2016-06-22 | 河南农业大学 | Marinating material of sauced beef and preparation method of sauced beef |
| CN107410903A (en) * | 2017-06-05 | 2017-12-01 | 陕西香馍馍食品有限公司 | The preparation technology of dried beef |
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| CN1817229A (en) * | 2006-03-16 | 2006-08-16 | 王艺龙 | Production of dried beef |
| CN103504321A (en) * | 2013-09-23 | 2014-01-15 | 胡海山 | Manufacturing method of spiced beef jerky |
| CN104432142A (en) * | 2014-12-25 | 2015-03-25 | 重庆市弘久食品有限公司 | Preparation method of spicy beef jerky |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108713672A (en) * | 2018-05-25 | 2018-10-30 | 熊同罡 | A kind of processing method of spicy dired chicken meat |
| CN108813382A (en) * | 2018-06-29 | 2018-11-16 | 遵义市石佛洞牛肉干厂 | Thick gravy dried beef and its processing technology |
| CN110353179A (en) * | 2019-08-30 | 2019-10-22 | 湖南城市学院 | A kind of spiced dried beef and preparation method thereof |
| CN110447835A (en) * | 2019-09-17 | 2019-11-15 | 湖南城市学院 | A kind of hand-torn stewed beef and preparation method thereof |
| CN113142533A (en) * | 2021-02-26 | 2021-07-23 | 玉林师范学院 | Formula and preparation method of marinade mainly prepared from bovine heroic meal |
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