CN108783251A - A kind of Mongols's tradition dried meat and preparation method suitable for sub-health population nourishment maintenance - Google Patents
A kind of Mongols's tradition dried meat and preparation method suitable for sub-health population nourishment maintenance Download PDFInfo
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Classifications
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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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
-
- 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
A kind of Mongols's tradition dried meat and preparation method suitable for sub-health population nourishment maintenance, it is related to air-drying the preparation method of jerky, it is made of following parts by weight of component, 80~120 parts by weight of beef, nourishment maintenance are formulated 0.1~10 parts by weight, 1~10 parts by weight of edible salt, 0.1~10 parts by weight of Chinese prickly ash, 10~40 parts by weight of 0.01~1 parts by weight of aniseed, 1~10 parts by weight of soy sauce and sunflower oil.Beef dry；It is stifling, nourishment maintenance formula is rinsed well with water purification, is then placed in the water tank of steam box, is steamed in such a way that hot smoking is steamed into the jerked beef pickled, fumigation temperature is 30~44 DEG C, and fumigation time is 1~10h；Baking；It is secondary stifling；Packaging.Taste of the present invention is full, and effectiveness is pure, and mouthfeel bullet is refreshing, and outer tough inner tender, the old and the children can sting dynamic, while having both sub-health population help balance, can also assist reducing hyperlipidemia, hypertension, hyperglycemia, have and balance effect of relieving inflammation or internal heat to sub-health population help.
Description
Technical field
The present invention relates to the preparation method of air-dried jerky, specially a kind of Mongols's tradition suitable for sub-health population nourishment maintenance
Dried meat and preparation method.
Background technology
Mongols's dried meat is one with fresh meats such as fresh ox, sheep, pigs, and refined fresh meat fascia rejects fat meat, and modulation, which salts down, matches
Material, natural air drying, vegetable made of toasting or steaming.Making raw material mainly has beef, refined salt, Chinese prickly ash, aniseed etc., is the Mongols
Peculiar cuisines because its is easy to carry, and have very high nutrition price, " the march of Genghis khan were once known as before more than 800 years
Grain ".Although the Mongols air-dries meat products kind and increasingly enriches in recent years, only it is conceived to general nutrition and traditional mouthfeel, and small
Child and old man is also more difficult stings dynamic.And up to now, it is even more short of to sub-health population and more and more three high (high blood
Fat, hypertension, hyperglycemia) crowd's mouthfeel and health on treatment.
China has advantageous integration of drinking and medicinal herbs resource and with a long history.1, matrimony vine：《Sheng Nong's herbal classic》It records：" Chinese holly
The hard muscles and bones of Qi long term usage energy, resistance to cold and heat are made light of one's life by commiting suicide not old, the top grade for being."《Compendium of Materia Medica》" fruit of Chinese wolfberry is sweet flat and moistens, and property is grown for record
Energy kidney tonifying, moistening lung, production of sperm, QI invigorating are mended ..., this is flat benefit.2, lily：Removing toxic substances, reason spleen stomach invigorating, dampness removing disperse accumulation, antitoxic heart-soothing and sedative,
Promote blood circulation and other effects.According to modern research shows that dried lily bulb plays the role of increasing leukocyte, therefore have to kinds cancer
Preferable curative effect.3, sea-buckthorn：Include more than 140 kinds of flavones, organic acid, alkaloid, sterols, triterpene alkenes and various vitamins etc.
Bioactive ingredients.It finds broad application in anti-oxidant, antifatigue, protect liver, reducing blood lipid etc.；4, dried orange peel：Tool regulating QI and lowering the adverseness,
Appetizing, eliminating dampness and eliminating phlegm work(in tune.Pectin in dried orange peel also has artery sclerosis caused by high fat diet certain prevention effect.
5, lotus leaf：《Compendium of Materia Medica》,《Diet spectrum is occupied with breath》,《Chinese herb tea formula is complete works of》Think Deng medicine at all times (food) ancient books and records：Lotus
Leaf has clearing away the heart-fire, soothing the liver is fiery, rushes down spleen fire, drop lung-fire and heat-clearing repose, antihypertensive diuretic, hold back the work(such as liquid hidroschesis, hemostasis controlling nocturnal emission with astringent drugs
Effect." lotus leaf is lost weight, and makes us thin bad ", China since ancient times just regard as lotus leaf the good recipe of weight reducing.6, dandelion：Containing dandelion
The various nutrients such as alcohol, choline, organic acid, synanthrin, glucose, Vc, Vd, carrotene contain abundant trace element simultaneously,
Most important of which is that the minerals containing needed by human body such as a large amount of iron, Ca.The content of its Ca is 2.2 times of guava, pierces
3.2 times of pears, the content of iron is 4 times of Rosa roxburghii Tratt, 3.5 times of hawthorn.It is easiest to lack from the viewpoint of edible nourishing, in human body
Inorganic elements there was only Ca and iron.Therefore, dandelion has highly important nutritive value.The U.S., Japan the study found that Pu
The height of the nutritive value of public English is very rare in nature, is a kind of higher-dimension nourishing vegetables.Dandelion food started in the U.S., day
This is in fashion.Modern medicine study shows：It has the three anti-effects of " antiviral, anti-infective, antitumor ", causes international pass
Note.
So far, it also seldom sees the food materials of 6 taste medicine-food two-purposes, the dried meat for Mongols's traditional handicraft is drying
In work, and there is not yet document was published.
Invention content
(1) the technical issues of solving
In view of the deficiencies of the prior art, the present invention provides a kind of Mongols's tradition suitable for sub-health population nourishment maintenance to air-dry
Meat and preparation method solve the air-dried meat products of the existing Mongols and are only conceived to general nutrition and traditional mouthfeel, and child
With old man is also more difficult stings dynamic, be even more short of to sub-health population and more and more three high (hyperlipidemia, hypertension, high blood
Sugar) crowd's mouthfeel and health on treatment the problem of.
(2) technical solution
In order to achieve the above object, the present invention is achieved by the following technical programs：One kind being suitable for sub-health population nourishment maintenance
Mongols's tradition dried meat, be made of following parts by weight of component, 80~120 parts by weight of beef, nourishment maintenance be formulated 0.1~10 weight
Part, 1~10 parts by weight of edible salt, 0.1~10 parts by weight of Chinese prickly ash, 0.01~1 parts by weight of aniseed, 1~10 parts by weight of soy sauce and certain herbaceous plants with big flowers
10~40 parts by weight of flower seed oil.
Preferably, a kind of Mongols's tradition dried meat suitable for sub-health population nourishment maintenance, by following parts by weight of component
It is made, 80~100 parts by weight of beef, nourishment maintenance are formulated 0.1~1 parts by weight, 1~6 parts by weight of edible salt, 0.1~1 weight of Chinese prickly ash
Part, 10~20 parts by weight of 0.01~0.1 parts by weight of aniseed, 1~5 parts by weight of soy sauce and sunflower oil.
Preferably, a kind of Mongols's tradition dried meat suitable for sub-health population nourishment maintenance, by following parts by weight of component
It is made, 90 parts by weight of beef, nourishment maintenance are formulated 0.1 parts by weight, 3 parts by weight of edible salt, 0.1 parts by weight of Chinese prickly ash, 0.05 weight of aniseed
Part, 15 parts by weight of 3 parts by weight of soy sauce and sunflower oil.
Preferably, the preparation method of a kind of Mongols's tradition dried meat suitable for sub-health population nourishment maintenance, including with
Lower step,
(1) beef dry is cut after cleaning beef, is stirred evenly after edible salt, Chinese prickly ash, aniseed and soy sauce are mixed,
Then by beef natural air drying 48h；
(2) it fumigates, nourishment maintenance formula is rinsed well with water purification, is then placed in the water tank of steam box, in such a way that hot smoking is steamed
It steams into the jerked beef pickled, fumigation temperature is 30~44 DEG C, and fumigation time is 1~10h；
(3) it is baked, dries to room temperature after taking out beef, uniformly brushed sunflower oil in beef using clean banister brush
Surface, then enters stove baking by beef, and cooking time is 10~30min；
(4) secondary stifling, the beef after baking is fumigated again according to step 2；
Preferably, placement 2h at shading should be placed on after the edible salt, Chinese prickly ash, aniseed and soy sauce are mixed evenly.
Preferably, the nourishment maintenance formula is matrimony vine, lily, sea-buckthorn, dried orange peel, lotus leaf and dandelion.
Preferably, the mass ratio of the matrimony vine, lily, sea-buckthorn, dried orange peel, lotus leaf and dandelion is 2:5:5:3:5:2.
(3) advantageous effect
The present invention provides a kind of Mongols's tradition dried meats and preparation method suitable for sub-health population nourishment maintenance.Have with
Lower advantageous effect：
(1) a kind of dried meat of 6 taste nourishment maintenance side of Mongols's traditional handicraft sub-health population, it is characterised in that every 1000 portions of meat
Matrimony vine, lily, sea-buckthorn, dried orange peel, lotus leaf, 0.5-1 parts of dandelion are added in dry；Its manufacture craft characteristic is：It steams for 2 times, enters for 2 times
Taste.Ensure that taste is full, effectiveness is pure.
(2) according to the invention to be formulated the jerky produced, mouthfeel bullet is refreshing, and outer tough inner tender, the old and the children can sting
It must move.Raw material is the material of integration of drinking and medicinal herbs in 1,100, is both the natural green food of no any pollution and protects
Demonstrate,proved the original color, smell and taste of jerky, and have both simultaneously sub-health population help balance, can also assist reduce hyperlipidemia, hypertension,
Hyperglycemia.
(3) according to the invention to be formulated air-drying for the 6 taste nourishment maintenance side of Mongols's traditional handicraft sub-health population produced
Meat, it is characterised in that：Jerky prepared in accordance with the present invention has balances effect of relieving inflammation or internal heat to sub-health population help, can also assist dropping
Low hyperlipidemia, hypertension, hyperglycemia.
Specific implementation mode
In order to make the technical means, the creative features, the aims and the efficiencies achieved by the present invention be easy to understand, tie below
Specific embodiment is closed, the present invention is further explained.
Embodiment one
A kind of Mongols's tradition dried meat suitable for sub-health population nourishment maintenance is made, beef 80 of following parts by weight of component
Parts by weight, nourishment maintenance are formulated 0.1 parts by weight, 1 parts by weight of edible salt, 0.1 parts by weight of Chinese prickly ash, 0.01 parts by weight of aniseed, 1 weight of soy sauce
Part, 10 parts by weight of 5 parts by weight of sauce and sunflower oil.
A kind of preparation method of Mongols's tradition dried meat suitable for sub-health population nourishment maintenance, includes the following steps,
(1) beef dry is cut after cleaning beef, is stirred evenly after edible salt, Chinese prickly ash, aniseed and soy sauce are mixed,
Then by beef natural air drying 48h；
(2) it fumigates, nourishment maintenance formula is rinsed well with water purification, is then placed in the water tank of steam box, in such a way that hot smoking is steamed
It steams into the jerked beef pickled, fumigation temperature is 30 DEG C, fumigation time 1h；
(3) it is baked, dries to room temperature after taking out beef, uniformly brushed sunflower oil in beef using clean banister brush
Then beef is entered stove baking, cooking time 10min by surface；
(4) secondary stifling, the beef after baking is fumigated again according to step 2；
Edible salt, Chinese prickly ash, aniseed and soy sauce should be placed on placement 2h at shading after being mixed evenly.
Nourishment maintenance formula is matrimony vine, lily, sea-buckthorn, dried orange peel, lotus leaf and dandelion.
Matrimony vine, lily, sea-buckthorn, dried orange peel, lotus leaf and dandelion mass ratio be 2:5:5:3:5:2.
Embodiment two
A kind of Mongols's tradition dried meat suitable for sub-health population nourishment maintenance is made, beef 90 of following parts by weight of component
Parts by weight, nourishment maintenance are formulated 0.1 parts by weight, 3 parts by weight of edible salt, 0.1 parts by weight of Chinese prickly ash, 0.05 parts by weight of aniseed, 3 weight of soy sauce
Part and 15 parts by weight of sunflower oil.
A kind of preparation method of Mongols's tradition dried meat suitable for sub-health population nourishment maintenance, it is characterised in that：Including with
Lower step,
(1) beef dry is cut after cleaning beef, is stirred evenly after edible salt, Chinese prickly ash, aniseed and soy sauce are mixed,
Then by beef natural air drying 48h；
(2) it fumigates, nourishment maintenance formula is rinsed well with water purification, is then placed in the water tank of steam box, in such a way that hot smoking is steamed
It steams into the jerked beef pickled, fumigation temperature is 37 DEG C, fumigation time 2；
(3) it is baked, dries to room temperature after taking out beef, uniformly brushed sunflower oil in beef using clean banister brush
Then beef is entered stove baking, cooking time 20min by surface；
(4) secondary stifling, the beef after baking is fumigated again according to step 2；
Edible salt, Chinese prickly ash, aniseed and soy sauce should be placed on placement 2h at shading after being mixed evenly.
Nourishment maintenance formula is matrimony vine, lily, sea-buckthorn, dried orange peel, lotus leaf and dandelion.
Matrimony vine, lily, sea-buckthorn, dried orange peel, lotus leaf and dandelion mass ratio be 2:5:5:3:5:2.
Embodiment three
A kind of Mongols's tradition dried meat suitable for sub-health population nourishment maintenance is made, beef 100 of following parts by weight of component
Parts by weight, nourishment maintenance are formulated 1 parts by weight, 6 parts by weight of edible salt, 1 parts by weight of Chinese prickly ash, 0.1 parts by weight of aniseed, 5 parts by weight of soy sauce, sauce
Expect 20 parts by weight of 10 parts by weight and sunflower oil.
A kind of preparation method of Mongols's tradition dried meat suitable for sub-health population nourishment maintenance, includes the following steps,
(1) beef dry is cut after cleaning beef, is stirred evenly after edible salt, Chinese prickly ash, aniseed and soy sauce are mixed,
Then by beef natural air drying 48h；
(2) it fumigates, nourishment maintenance formula is rinsed well with water purification, is then placed in the water tank of steam box, in such a way that hot smoking is steamed
It steams into the jerked beef pickled, fumigation temperature is 44 DEG C, fumigation time 3h；
(3) it is baked, dries to room temperature after taking out beef, uniformly brushed sunflower oil in beef using clean banister brush
Then beef is entered stove baking, cooking time 30min by surface；
(4) secondary stifling, the beef after baking is fumigated again according to step 2；
Edible salt, Chinese prickly ash, aniseed and soy sauce should be placed on placement 2h at shading after being mixed evenly.
Nourishment maintenance formula is matrimony vine, lily, sea-buckthorn, dried orange peel, lotus leaf and dandelion.
Matrimony vine, lily, sea-buckthorn, dried orange peel, lotus leaf and dandelion mass ratio be 2:5:5:3:5:2.
The embodiment of the present invention and the commonly air-dried meat products table of comparisons
From above table as can be seen that being that the air-dried meat products of the Mongols commonly in the market is compared, the present invention has bright
Aobvious taste is full, the pure feature of effectiveness, while mouthfeel bullet is refreshing, and outer tough inner tender, the old and the children can sting dynamic, have both Asia
Healthy population help balances, and can also assist reducing hyperlipidemia, hypertension, hyperglycemia, have and balanced clearly to sub-health population help
Fire action.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (7)
1. a kind of Mongols's tradition dried meat suitable for sub-health population nourishment maintenance, it is characterised in that：By following parts by weight of component system
At 80~120 parts by weight of beef, nourishment maintenance are formulated 0.1~10 parts by weight, 1~10 parts by weight of edible salt, 0.1~10 weight of Chinese prickly ash
Part, 10~40 parts by weight of 0.01~1 parts by weight of aniseed, 1~10 parts by weight of soy sauce and sunflower oil.
2. a kind of Mongols's tradition dried meat suitable for sub-health population nourishment maintenance according to claim 1, it is characterised in that：
Be made of following parts by weight of component, 80~100 parts by weight of beef, nourishment maintenance be formulated 0.1~1 parts by weight, 1~6 parts by weight of edible salt,
0.1~1 parts by weight of Chinese prickly ash, 10~20 parts by weight of 0.01~0.1 parts by weight of aniseed, 1~5 parts by weight of soy sauce and sunflower oil.
3. a kind of Mongols's tradition dried meat suitable for sub-health population nourishment maintenance according to claim 1, it is characterised in that：
It is made of following parts by weight of component, 90 parts by weight of beef, nourishment maintenance are formulated 0.1 parts by weight, 3 parts by weight of edible salt, 0.1 weight of Chinese prickly ash
Part, 15 parts by weight of 0.05 parts by weight of aniseed, 3 parts by weight of soy sauce and sunflower oil.
4. a kind of preparation method of Mongols's tradition dried meat suitable for sub-health population nourishment maintenance according to claim 1,
It is characterized in that：Include the following steps,
(1) beef dry is cut after cleaning beef, is stirred evenly after edible salt, Chinese prickly ash, aniseed and soy sauce are mixed, then
By beef natural air drying 48h；
(2) fumigate, nourishment maintenance formula is rinsed well with water purification, is then placed in the water tank of steam box, by hot smoking steam in a manner of steam into
The jerked beef pickled, fumigation temperature are 30~44 DEG C, and fumigation time is 1~10h；
(3) it is baked, dries to room temperature after taking out beef, uniformly brushed sunflower oil in beef bar table using clean banister brush
Face, then enters stove baking by beef, and cooking time is 10~30min；
(4) secondary stifling, the beef after baking is fumigated again according to step 2.
5. a kind of preparation method of Mongols's tradition dried meat suitable for sub-health population nourishment maintenance according to claim 4,
It is characterized in that：The edible salt, Chinese prickly ash, aniseed and soy sauce should be placed on placement 2h at shading after being mixed evenly.
6. a kind of preparation method of Mongols's tradition dried meat suitable for sub-health population nourishment maintenance according to claim 4,
It is characterized in that：The nourishment maintenance formula is matrimony vine, lily, sea-buckthorn, dried orange peel, lotus leaf and dandelion.
7. a kind of preparation method of Mongols's tradition dried meat suitable for sub-health population nourishment maintenance according to claim 8,
It is characterized in that：The matrimony vine, lily, sea-buckthorn, dried orange peel, lotus leaf and dandelion mass ratio be 2:5:5:3:5:2.
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| CN106343375A (en) * | 2016-11-01 | 2017-01-25 | 耿马傣之源食品加工有限责任公司 | Fried dried beef making method |
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| CN106819878A (en) * | 2016-12-12 | 2017-06-13 | 苏州市启扬商贸有限公司 | A kind of manufacture craft of jerked beef |
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| CN104886655A (en) * | 2015-05-05 | 2015-09-09 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Heat clearing and blood pressure lowering dried freshwater mussel meat |
| CH711326B1 (en) * | 2015-10-16 | 2017-01-31 | Univ Jiangnan | A method of preparing a beef by means of vacuum drying over short and medium wave infrared in combination with a flexible sterilization. |
| CN106343375A (en) * | 2016-11-01 | 2017-01-25 | 耿马傣之源食品加工有限责任公司 | Fried dried beef making method |
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Application publication date: 20181113 |