CN108887603A - A kind of dried beef and its processing method - Google Patents

A kind of dried beef and its processing method Download PDF

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Publication number
CN108887603A
CN108887603A CN201810526441.3A CN201810526441A CN108887603A CN 108887603 A CN108887603 A CN 108887603A CN 201810526441 A CN201810526441 A CN 201810526441A CN 108887603 A CN108887603 A CN 108887603A
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parts
beef
dried beef
dried
processing method
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李伟达
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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
    • 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
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • 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
    • 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
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
    • 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 discloses a kind of dried beef and its processing method, the raw material and its parts by weight of the dried beef are as follows：Fresh beef 50-80 parts, 2-3 parts of ginger, 4-6 parts of salt, 2-4 parts of monosodium glutamate, 4-7 parts of soy sauce, 5-10 parts of halogen material, 3-6 parts of olive oil, 4-6 parts of honey, 3-5 parts of spice, 2-3 parts of sesame seed, 1-2 parts of cooking wine, 1-2 parts of apple vinegar；Contain citronellal and dihydroxyacetone (DHA) in halogen material.The present invention by precook, cut, stew in soy sauce, frying, baking, be made dried beef.The dried beef aromatic flavour that the present invention processes, meat is fine and smooth, and elasticity is good, and tenderness is high, and disintegrating slag is few, and integrity degree is good, and flavour is abundant to have a sense of hierarchy, and meets modern people and pursues nutrition, health care, convenience and pure natural diet style；Its processing method is simple and easy, strong operability, saves raw material, and high yield rate has market competition potentiality.

Description

A kind of dried beef and its processing method
Technical field
The present invention relates to food processing fields, more particularly, to a kind of dried beef and its processing method.
Technical background
Beef is China's the second major class meat product its protein content height, and fat content is low, delicious flavour, deep to be liked by people Love, enjoys " favourite son in meat " good reputation.Through sarcosine rich in detection beef, vitamin B6, vitamin B12, alanine, The nutritions such as carnitine, protein, linoleic acid, zinc, magnesium, potassium, iron, calcium, wherein content of sarcosine is than other any type meat Food is all high, and to increasing muscle and gaining in strength especially effectively, VB6 can be enhanced human immunity, and promote human body protein newly old Metabolism and synthesis, Carnitine Content is high, can be used for that fat metabolism is supported to generate branched-chain amino acid, is not only rich in albumen in beef Matter, amino acid classes composition is compared with pork closer to human body requirements.Fat content is low in beef, is rich in linoleic acid, is people The very ideal antioxidant of body.Beef is sweet in flavor, it is mild-natured, enter spleen, stomach invigorating, Chinese medicine think beef have tonifying middle-Jiao and Qi, nourishes taste, Strong muscles and bones, reduce phlegm and income wind, saliva of quenching the thirst the effect of, particularly suitable for steady under middle gas, body void of breathing hard, yellow dizzy people in face, soreness of bones and muscles Equal patients.
In recent years, the yield of China's beef items is big, with China's expanding economy, the improvement of people's living standards and disappears Take the change of idea, the demand of beef is also well received by consumers in increased trend, beef items year by year, town and country market Consumption figure also increasingly increase, but its industrialization degree and commercialized degree are lower, increase the production and consumption of beef food, mention High beef quality, quality of improving the people's livelihood are the strategic emphasis of industry development.
Dried beef is the traditional meat products in China, using beef as raw material, full of nutrition, unique flavor, convenient, mouth Taste is not limited by region habit, and the deep favor by the majority of consumers, consumer also more focuses on the nutrition of beef and its product Health care and flavor taste, need in the market preferably it is full of nutrition, flavor is agreeable to the taste, the convenient beef food of leisure.Meanwhile it facing Focus on new situations, the beef processing request such as animal welfare, energy-saving, comprehensive utilization in the world and walks the road of comprehensive utilization, object Its use to the greatest extent, turns waste into wealth.
The prior art such as Authorization Notice No. is the Chinese invention patent of 102823878 B of CN, discloses the production of dried beef Technique, which employs marinated, cooking, fried, frying techniques to make dried beef, can make beef crisp by frying, to increase Add mouthfeel, but high temperature frying will increase the fat content in dried beef, and will lead to muscle fibre rapid desufflation, under yield rate Drop.
Summary of the invention
That one of the objects of the present invention is to provide a kind of disintegrating slags is few, flexible, easily chew it is chewy, outer it is crisp it is inner it is tender, sense organ is abundant The dried beef having levels.
The second object of the present invention is to provide simple and easy one kind, strong operability, the ox for saving raw material, high yield rate The processing method of jerky.
Aiming at the problem that mentioning in background technique, the technical solution taken is the present invention：
A kind of dried beef, the raw material comprising following parts by weight：Fresh beef 50-80 parts, 14-18 parts of ginger, 12-15 parts of salt, taste 5-9 parts smart, 7-12 parts of soy sauce, 15-20 parts of halogen material, 5-10 parts of olive oil, 6-10 parts of honey, 8-12 parts of spice, sesame seed 13- 16 parts, 3-5 parts of cooking wine, 5-7 parts of apple vinegar.The dried beef aromatic flavour that the present invention processes, meat is fine and smooth, and elasticity is good, and tenderness is high, Disintegrating slag is few, and integrity degree is good, and flavour is abundant to have a sense of hierarchy, and meets modern people and pursues nutrition, health care, convenience and pure natural diet Mode.
Preferably, each component and its parts by weight are as follows in halogen material：5-8 parts of pepper, 3-4 parts of tsaoko, illiciumverum 3-4 parts, fourth 2-3 parts fragrant, 2-4 parts of kaempferia galamga, 3-4 parts of nutmeg, 1-3 parts of Chinese prickly ash, 2-3 parts of cortex cinnamomi, 3-5 parts of the root of Dahurain angelica, 3-5 parts of spiceleaf, Prunella vulgaris 1-2 Part, 2-3 parts of safflower, 1-3 parts of fructus lycii, 1-2 parts of dried orange peel, 1-2 parts of hawthorn, and account for halogen material weight 0.02-0.05% citronellal and The weight ratio of dihydroxyacetone (DHA), citronellal and dihydroxyacetone (DHA) is 2-3:1, citronellal and dihydroxyacetone (DHA) make muscle fibril molecule Specific surface area increases, and reduces the hole of fascicula, to increase the binding force between fiber molecule, to the constraint ability of water It increases, after being on the one hand absorbed halogen material, can firmly be locked in inside meat, increase the taste and flavor of beef, another party Face also makes myocyte control outlet capacity increase, and when carrying out subsequent frying, Spiced beef surface layer is because of high temperature dehydration, and myocyte is to hydrone Slowly, Surface hardened layer phenomenon is lighter for release, forms one layer of crisp shell, sensory experience is promoted, to avoid the mistake of Spiced beef surface moisture Degree evaporation, and cause dried beef surface hard chewy, mouthfeel is bad, also can increase the yield rate of dried beef, and halogen material is production halogen The condiment of dish usually makes the Chinese medicine fragrance of brine, and halogen material has strong fragranced, has the smell in removal beef, increases Flavoring taste, greasy, fresh adding the function of solution.
A kind of processing method of dried beef, specifically includes following steps：
It precooks：Fresh beef is taken, fat, sarolemma, lymph in beef is rejected, is cut into raw meat along muscle fibre texture 100mm × 100mm × 500mm bulk, is put into clear water and impregnates 10-20min, after washing down watery blood and sewage with water, is put into use It is cooked in the boiling water that ginger and alkannin are endured out, the weight ratio of boiling water amount and beef is 2-3:1, the section pinkiness to beef And without watery blood, pull out drain to it is anhydrous ooze cooked to get Boiled beef beef original soup filter spare, the additive amount of alkannin Account for the 0.03-0.05% of ginger weight, the shikonin containing weight accounting 0.65-0.75% in alkannin, the purple of the proportion Careless element is adsorbed on myosin and actin surface, and protein molecule can be promoted to form mesh space structure, make muscle fibril Inner space becomes larger, and to increase the moisture holding capacity of muscle fibril, when so as to subsequent stew in soy sauce, the taste of halogen material can be absorbed more thorough Bottom, increases the flavour and flavor of dried beef, and reticular structure also makes myocyte is unlikely during heat shrink to form stiff shape State, but become slightly loose, make exquisiteness Fresh & Tender in Texture, mouthfeel is chewy, has certain elasticity, is also not easy in subsequent cutting Disintegrating slag is generated, raw material is saved, during precooking, the impurity such as blood foam, the oil bloom in soup should be skimmed at any time, stir meat piece at any time to protect Card is heated evenly, and the purpose precooked mainly removes watery blood and fishy smell, avoids gluing pot when subsequent operation, but the time of precooking can not mistake Short, otherwise watery blood does not eliminate, and there are very big fishy smell, and the time of precooking can not be too long, and otherwise beef is excessively rotten, and when cutting is easy to produce Disintegrating slag causes wastage of material；
Cutting：By Boiled beef airing, 10mm × 10mm × 50mm strip is cut into after drying well to get beef item, ox is boiled in cutting Along beef lines cutting when meat, raw material availability can be improved, and the beef of the thickness is easy to adjust to avoid excessive disintegrating slag is generated Taste substance is tasty；
Stew in soy sauce：Salt, halogen material and soy sauce are added into original soup with being boiled by fire, thick gravy is made, beef item is put into thick gravy, cooks 20-30min, use instead small fire receive juice 50-80min, to thick gravy substantially receives do can be off the pot, preceding 1-2min off the pot is put into cooking wine and taste Essence, can be obtained Spiced beef, and the purpose of stew in soy sauce is to cure beef further and tasty, and thick gravy very hot oven is boiled, small fire digestion, So that its flavour is slowly penetrated beef skin texture, there is the halogen material of respective pungent fragrance and fragrance due to joined in original soup, enable Spiced beef Bright in colour, delicious, meat tenderness also kills microorganism and helminth in beef in cooking, improves the storage-stable of product, With fresh-keeping effect；
Frying：By olive rusting to after 130-150 DEG C, honey is added, spice is mixed thoroughly, then Spiced beef is put into wherein frying, And constantly gently stirred with slice, after frying 20-30min, apple vinegar, sesame seed stir-frying 10-15s is added, takes the dish out of the pot to get beef Dry semi-finished product, olive oil can wrap one layer of golden yellow color to beef, keep it more tempting, and reach and make forcemeat veal, group The more full purpose of state is knitted, dried beef is enabled to be easier to be chewed, mouthfeel is more preferable, and can expand when olive oil heating, and dosage is Apple vinegar is added to reduce production cost in the 1/3 of other plant oil dosage, then increases the sour-sweet mouthfeel of fruit vinegar, and olive Olive oil, apple vinegar, sesame all have the function of cosmetology, weight-reducing body shaping etc., improve the surcharge of dried beef, pass through stir-fry System, can quickly remove the moisture on Spiced beef surface, form a thin layer of crisp shell on beef surface, spice is made to be attached to surface layer, And internal free moisture is lockable, remaining thick gravy is absorbed again, so that jerky is when edible, outer crisp inner tender, taste is inside and outside It is different, there is stereovision, sensory experience is more abundant；
Baking：Semi-finished product jerky is layered in baking sieve, drying chamber is sent into and is toasted, temperature control is at 55-70 DEG C, time 4- 6h can make jerky water content drop to 15-21%, should periodically transfer baking sieve position therebetween, dry to jerky to guarantee baking uniformly After dry, take out immediately, be placed in clean hygiene chilling room cool down after, as on the one hand dried beef finished product may be used using low-temperature bake On the other hand damage to avoid high temperature to the nutriment in beef can be such that dried beef semi-finished product internal moisture slowly flows It loses, keeps dried beef more tasty, also avoiding fast dewatering causes dried beef mouthfeel hard, coarse, and it is more excellent to eat sensory experience.
Compared with the prior art, the advantages of the present invention are as follows：1）In dried beef of the present invention added with Chinese medicine, olive oil and Apple vinegar makes dried beef be provided with health care, the effect of helping food of whetting the appetite, increases extra price of the dried beef as snack food Value；2）The present invention keeps dried beef flavour abundant, bright is broken using stew in soy sauce, the combined machining method of frying low-temperature bake again Slag is few, easily chews, and flexible, outer crisp inner tender, taste is inside and outside different, has stereovision, and dried beef is chewy, rear taste is strong, makes Eater's sensory experience is more abundant；3）The processing method of dried beef of the present invention is simple and easy, and device configuration is simple, and technology is easy It grasps, strong operability, saves raw material, high yield rate has market competition potentiality.
Specific embodiment
The present invention program is described further below by embodiment：
Embodiment 1：
A kind of dried beef, the raw material comprising following parts by weight：50 parts of fresh beef, 14 parts of ginger, 12 parts of salt, 5 parts of monosodium glutamate, soy sauce 7 parts, 15 parts of halogen material, 5 parts of olive oil, 6 parts of honey, 8 parts of spice, 13 parts of sesame seed, 3 parts of cooking wine, 5 parts of apple vinegar.
Each component and its parts by weight are as follows in halogen material：5 parts of pepper, 3 parts of tsaoko, octagonal 3 parts, 2 parts of cloves, 2 parts of kaempferia galamga, meat Cool 3 parts, 1 part of Chinese prickly ash, 2 parts of cortex cinnamomi, 3 parts of the root of Dahurain angelica, 3 parts of spiceleaf, 1 part of Prunella vulgaris, 3 parts of safflower, 1 part of fructus lycii, 1 part of dried orange peel, hawthorn 1 Part, and the citronellal and dihydroxyacetone (DHA) of halogen material weight 0.03% are accounted for, the weight ratio of citronellal and dihydroxyacetone (DHA) is 2:1, it is fragrant Thatch aldehyde and dihydroxyacetone (DHA) increase muscle fibril molecule specific surface area, reduce the hole of fascicula, to increase fiber point Binding force between son also increases the constraint ability of water, after being on the one hand absorbed halogen material, can firmly be locked in meat Portion increases the taste and flavor of beef, so that myocyte is controlled outlet capacity and increases, when carrying out subsequent frying, Spiced beef Surface layer is because of high temperature dehydration, and myocyte discharges slowly hydrone, and Surface hardened layer phenomenon is lighter, forms one layer of crisp shell, promotion feeling Official's experience, to avoid the excessive evaporation of Spiced beef surface moisture, and causes dried beef surface hard chewy, mouthfeel is bad, also can Increase the yield rate of dried beef.
Each component and its parts by weight are as follows in spice：3 parts of zanthoxylum powder, 5 parts of chilli powder, 3 parts of almond powder, Herba Menthae powder 1.5 Part.
A kind of processing method of dried beef, specifically includes following steps：
It precooks：Fresh beef is taken, fat, sarolemma, lymph in beef is rejected, is cut into raw meat along muscle fibre texture 100mm × 100mm × 500mm bulk, is put into clear water and impregnates 10min, after washing down watery blood and sewage with water, is put into and uses ginger It is cooked in the boiling water endured out with alkannin, the weight ratio of boiling water amount and beef is 2:1, to beef section pinkiness and without blood Water, pull out drain to it is anhydrous ooze cooked to get Boiled beef beef original soup filtering it is spare, the additive amount of alkannin accounts for ginger The 0.03% of weight, the shikonin containing weight accounting 0.65% in alkannin, the alkannin of the proportion are adsorbed on flesh ball egg White and actin surface can promote protein molecule to form mesh space structure, muscle fibril inner space is made to become larger, to increase Add the moisture holding capacity of muscle fibril, when so as to subsequent stew in soy sauce, the taste of halogen material can be absorbed more thorough, increases the taste of dried beef Taste and flavor, reticular structure also make myocyte is unlikely during heat shrink to form stiff state, but become slightly loose It relaxes, makes exquisiteness Fresh & Tender in Texture, mouthfeel is chewy, has certain elasticity, and disintegrating slag is not easy to produce in subsequent cutting, saves former Material, during precooking, should skim the impurity such as blood foam, the oil bloom in soup at any time, stir meat piece at any time to guarantee to be heated evenly, precook Purpose mainly remove watery blood and fishy smell, viscous pot when avoiding subsequent operation, but the time of precooking can not be too short, otherwise watery blood does not remove To the greatest extent, there are very big fishy smell, and the time of precooking can not be too long, and otherwise beef is excessively rotten, and when cutting is easy to produce disintegrating slag, cause raw material unrestrained Take；
Cutting：By Boiled beef airing, 10mm × 10mm × 50mm strip is cut into after drying well to get beef item, ox is boiled in cutting Along beef lines cutting when meat, raw material availability can be improved, and the beef of the thickness is easy to adjust to avoid excessive disintegrating slag is generated Taste substance is tasty；
Stew in soy sauce：Salt, halogen material and soy sauce are added into original soup with being boiled by fire, thick gravy is made, beef item is put into thick gravy, cooks 20min, use instead small fire receive juice 50min, to thick gravy substantially receives do can be off the pot, preceding 2min off the pot is put into cooking wine and monosodium glutamate Obtain Spiced beef, the purpose of stew in soy sauce is to cure beef further and tasty, and thick gravy very hot oven is boiled, and small fire digestion makes its taste Taste slowly penetrates beef skin texture, has the halogen material of respective pungent fragrance and fragrance due to joined in original soup, enables Spiced beef color fresh Gorgeous, delicious, meat tenderness also kills microorganism and helminth in beef in cooking, improves the storage-stable of product, has and protects Fresh effect；
Frying：By olive rusting to after 130 DEG C, honey is added, spice is mixed thoroughly, then Spiced beef is put into wherein frying, be used in combination Slice constantly gently stirs, and after frying 20min, apple vinegar, sesame seed stir-frying 10s is added, takes the dish out of the pot to get dried beef semi-finished product, Olive oil can wrap one layer of golden yellow color to beef, keep it more tempting, and reach and make forcemeat veal, structural state more Full purpose enables dried beef be easier to be chewed, and mouthfeel is more preferable, and can expand when olive oil heating, and dosage is other plant oil Apple vinegar is added to reduce production cost in the 1/3 of dosage, then increases the sour-sweet mouthfeel of fruit vinegar, and olive oil, apple Vinegar, sesame all have the function of cosmetology, weight-reducing body shaping etc., improve the surcharge of dried beef, by frying, can quickly go Except the moisture on Spiced beef surface, a thin layer of crisp shell is formed on beef surface, and spice is made to be attached to surface layer, and internal Free water Divide and be lockable, remaining thick gravy is absorbed again, so that jerky, when edible, outer crisp inner tender, taste is inside and outside different, has level Sense, sensory experience are more abundant；
Baking：Semi-finished product jerky is layered in baking sieve, drying chamber is sent into and is toasted, temperature is controlled at 55 DEG C, and time 4h can make Jerky water content drops to 15%, should periodically transfer baking sieve position therebetween, to guarantee that baking uniformly, after jerky is dry, takes immediately Out, be placed in clean hygiene chilling room cool down after, as dried beef finished product on the one hand can be to avoid high temperature using low-temperature bake On the other hand damage to the nutriment in beef can be such that dried beef semi-finished product internal moisture is slowly lost, make dried beef More tasty, also avoiding fast dewatering causes dried beef mouthfeel hard, coarse, and it is more excellent to eat sensory experience.
Embodiment 2：
A kind of dried beef, the raw material comprising following parts by weight：70 parts of fresh beef, 17 parts of ginger, 15 parts of salt, 8 parts of monosodium glutamate, soy sauce 10 parts, 19 parts of halogen material, 10 parts of olive oil, 9 parts of honey, 11 parts of spice, 16 parts of sesame seed, 5 parts of cooking wine, 7 parts of apple vinegar.
Each component and its parts by weight are as follows in halogen material：8 parts of pepper, 4 parts of tsaoko, octagonal 4 parts, 3 parts of cloves, 4 parts of kaempferia galamga, meat Cool 4 parts, 3 parts of Chinese prickly ash, 3 parts of cortex cinnamomi, 4 parts of the root of Dahurain angelica, 4 parts of spiceleaf, 2 parts of Prunella vulgaris, 2 parts of safflower, 3 parts of fructus lycii, 2 parts of dried orange peel, hawthorn 2 Part, and the citronellal and dihydroxyacetone (DHA) of halogen material weight 0.05% are accounted for, the weight ratio of citronellal and dihydroxyacetone (DHA) is 3:1, halogen Material is the condiment for making pot-stewed meat or fowl, usually makes the Chinese medicine fragrance of brine, and halogen material has strong fragranced, is had in removal beef Smell tarts up, solves greasy, fresh adding function.
Each component and its parts by weight are as follows in spice：4 parts of zanthoxylum powder, 5 parts of chilli powder, 3 parts of almond powder, Herba Menthae powder 1.5 Part.
A kind of processing method of dried beef, specifically includes following steps：
It precooks：Fresh beef is taken, fat, sarolemma, lymph in beef is rejected, is cut into raw meat along muscle fibre texture 100mm × 100mm × 500mm bulk, is put into clear water and impregnates 20min, after washing down watery blood and sewage with water, is put into and uses ginger It is cooked in the boiling water endured out with alkannin, the weight ratio of boiling water amount and beef is 3:1, to beef section pinkiness and without blood Water, pull out drain to it is anhydrous ooze cooked to get Boiled beef beef original soup filtering it is spare, the additive amount of alkannin accounts for ginger The 0.05% of weight, the shikonin containing weight accounting 0.75% in alkannin, during precooking, should skim in soup at any time The impurity such as blood foam, oil bloom stir meat piece at any time to guarantee to be heated evenly, and the purpose precooked mainly removes watery blood and fishy smell, keeps away Exempt from viscous pot when subsequent operation, but the time of precooking can not be too short, otherwise watery blood does not eliminate, and there are very big fishy smell, precooks the time not Can be too long, otherwise beef is excessively rotten, and when cutting is easy to produce disintegrating slag, causes wastage of material；
Cutting：By Boiled beef airing, 10mm × 10mm × 50mm strip is cut into after drying well to get beef item, ox is boiled in cutting Along beef lines cutting when meat, raw material availability can be improved, and the beef of the thickness is easy to adjust to avoid excessive disintegrating slag is generated Taste substance is tasty；
Stew in soy sauce：Salt, halogen material and soy sauce are added into original soup with being boiled by fire, thick gravy is made, beef item is put into thick gravy, cooks 30min, use instead small fire receive juice 70min, to thick gravy substantially receives do can be off the pot, preceding 2min off the pot is put into cooking wine and monosodium glutamate Obtain Spiced beef, the purpose of stew in soy sauce is to cure beef further and tasty, and thick gravy very hot oven is boiled, and small fire digestion makes its taste Taste slowly penetrates beef skin texture, has the halogen material of respective pungent fragrance and fragrance due to joined in original soup, enables Spiced beef color fresh Gorgeous, delicious, meat tenderness also kills microorganism and helminth in beef in cooking, improves the storage-stable of product, has and protects Fresh effect；
Frying：By olive rusting to after 145 DEG C, honey is added, spice is mixed thoroughly, then Spiced beef is put into wherein frying, be used in combination Slice constantly gently stirs, and after frying 30min, apple vinegar, sesame seed stir-frying 15s is added, takes the dish out of the pot to get dried beef semi-finished product,；
Baking：Semi-finished product jerky is layered in baking sieve, drying chamber is sent into and is toasted, temperature is controlled at 65 DEG C, and time 6h can make Jerky water content drops to 19%, should periodically transfer baking sieve position therebetween, to guarantee that baking uniformly, after jerky is dry, takes immediately Out, be placed in clean hygiene chilling room cool down after, as dried beef finished product.
Embodiment 3：
A kind of dried beef, the raw material comprising following parts by weight：70 parts of fresh beef, 17 parts of ginger, 15 parts of salt, 8 parts of monosodium glutamate, soy sauce 10 parts, 19 parts of halogen material, 10 parts of olive oil, 9 parts of honey, 11 parts of spice, 16 parts of sesame seed, 5 parts of cooking wine, 7 parts of apple vinegar.
Each component and its parts by weight are as follows in halogen material：8 parts of pepper, 4 parts of tsaoko, octagonal 4 parts, 3 parts of cloves, 4 parts of kaempferia galamga, meat Cool 4 parts, 3 parts of Chinese prickly ash, 3 parts of cortex cinnamomi, 4 parts of the root of Dahurain angelica, 4 parts of spiceleaf, 2 parts of Prunella vulgaris, 2 parts of safflower, 3 parts of fructus lycii, 2 parts of dried orange peel, hawthorn 2 Part, halogen material is the condiment for making pot-stewed meat or fowl, usually makes the Chinese medicine fragrance of brine, and halogen material has strong fragranced, there is removal ox Smell in meat tarts up, solves greasy, fresh adding function.
Each component and its parts by weight are as follows in spice：4 parts of zanthoxylum powder, 5 parts of chilli powder, 3 parts of almond powder, Herba Menthae powder 1.5 Part.
A kind of processing method of dried beef, specifically includes following steps：
It precooks：Fresh beef is taken, fat, sarolemma, lymph in beef is rejected, is cut into raw meat along muscle fibre texture 100mm × 100mm × 500mm bulk, is put into clear water and impregnates 20min, after washing down watery blood and sewage with water, is put into and uses ginger It is cooked in the boiling water endured out with alkannin, the weight ratio of boiling water amount and beef is 3:1, to beef section pinkiness and without blood Water, pull out drain to it is anhydrous ooze cooked to get Boiled beef beef original soup filtering it is spare, the additive amount of alkannin accounts for ginger The 0.05% of weight, the shikonin containing weight accounting 0.75% in alkannin, during precooking, should skim in soup at any time The impurity such as blood foam, oil bloom stir meat piece at any time to guarantee to be heated evenly, and the purpose precooked mainly removes watery blood and fishy smell, keeps away Exempt from viscous pot when subsequent operation, but the time of precooking can not be too short, otherwise watery blood does not eliminate, and there are very big fishy smell, precooks the time not Can be too long, otherwise beef is excessively rotten, and when cutting is easy to produce disintegrating slag, causes wastage of material；
Cutting：By Boiled beef airing, 10mm × 10mm × 50mm strip is cut into after drying well to get beef item, ox is boiled in cutting Along beef lines cutting when meat, raw material availability can be improved, and the beef of the thickness is easy to adjust to avoid excessive disintegrating slag is generated Taste substance is tasty；
Stew in soy sauce：Salt, halogen material and soy sauce are added into original soup with being boiled by fire, thick gravy is made, beef item is put into thick gravy, cooks 30min, use instead small fire receive juice 70min, to thick gravy substantially receives do can be off the pot, preceding 2min off the pot is put into cooking wine and monosodium glutamate Obtain Spiced beef, the purpose of stew in soy sauce is to cure beef further and tasty, and thick gravy very hot oven is boiled, and small fire digestion makes its taste Taste slowly penetrates beef skin texture, has the halogen material of respective pungent fragrance and fragrance due to joined in original soup, enables Spiced beef color fresh Gorgeous, delicious, meat tenderness also kills microorganism and helminth in beef in cooking, improves the storage-stable of product, has and protects Fresh effect；
Frying：By olive rusting to after 145 DEG C, honey is added, spice is mixed thoroughly, then Spiced beef is put into wherein frying, be used in combination Slice constantly gently stirs, and after frying 30min, apple vinegar, sesame seed stir-frying 15s is added, takes the dish out of the pot to get dried beef semi-finished product,；
Baking：Semi-finished product jerky is layered in baking sieve, drying chamber is sent into and is toasted, temperature is controlled at 65 DEG C, and time 6h can make Jerky water content drops to 19%, should periodically transfer baking sieve position therebetween, to guarantee that baking uniformly, after jerky is dry, takes immediately Out, be placed in clean hygiene chilling room cool down after, as dried beef finished product.
Embodiment 4
A kind of dried beef, the raw material comprising following parts by weight：70 parts of fresh beef, 17 parts of ginger, 15 parts of salt, 8 parts of monosodium glutamate, soy sauce 10 parts, 19 parts of halogen material, 10 parts of olive oil, 9 parts of honey, 11 parts of spice, 16 parts of sesame seed, 5 parts of cooking wine, 7 parts of apple vinegar.
Each component and its parts by weight are as follows in halogen material：8 parts of pepper, 4 parts of tsaoko, octagonal 4 parts, 3 parts of cloves, 4 parts of kaempferia galamga, meat Cool 4 parts, 3 parts of Chinese prickly ash, 3 parts of cortex cinnamomi, 4 parts of the root of Dahurain angelica, 4 parts of spiceleaf, 2 parts of Prunella vulgaris, 2 parts of safflower, 3 parts of fructus lycii, 2 parts of dried orange peel, hawthorn 2 Part, and the citronellal and dihydroxyacetone (DHA) of halogen material weight 0.05% are accounted for, the weight ratio of citronellal and dihydroxyacetone (DHA) is 3:1, halogen Material is the condiment for making pot-stewed meat or fowl, usually makes the Chinese medicine fragrance of brine, and halogen material has strong fragranced, is had in removal beef Smell tarts up, solves greasy, fresh adding function.
Each component and its parts by weight are as follows in spice：4 parts of zanthoxylum powder, 5 parts of chilli powder, 3 parts of almond powder, Herba Menthae powder 1.5 Part.
A kind of processing method of dried beef, specifically includes following steps：
It precooks：Fresh beef is taken, fat, sarolemma, lymph in beef is rejected, is cut into raw meat along muscle fibre texture 100mm × 100mm × 500mm bulk, is put into clear water and impregnates 20min, after washing down watery blood and sewage with water, is put into and uses ginger It is cooked in the boiling water endured out, the weight ratio of boiling water amount and beef is 3:1, to beef section pinkiness and without watery blood, pull out Drain to it is anhydrous ooze cooked to get Boiled beef beef original soup filtering it is spare, during precooking, should skim in soup at any time The impurity such as blood foam, oil bloom stir meat piece at any time to guarantee to be heated evenly, and the purpose precooked mainly removes watery blood and fishy smell, keeps away Exempt from viscous pot when subsequent operation, but the time of precooking can not be too short, otherwise watery blood does not eliminate, and there are very big fishy smell, precooks the time not Can be too long, otherwise beef is excessively rotten, and when cutting is easy to produce disintegrating slag, causes wastage of material；
Cutting：By Boiled beef airing, 10mm × 10mm × 50mm strip is cut into after drying well to get beef item, ox is boiled in cutting Along beef lines cutting when meat, raw material availability can be improved, and the beef of the thickness is easy to adjust to avoid excessive disintegrating slag is generated Taste substance is tasty；
Stew in soy sauce：Salt, halogen material and soy sauce are added into original soup with being boiled by fire, thick gravy is made, beef item is put into thick gravy, cooks 30min, use instead small fire receive juice 70min, to thick gravy substantially receives do can be off the pot, preceding 2min off the pot is put into cooking wine and monosodium glutamate Obtain Spiced beef, the purpose of stew in soy sauce is to cure beef further and tasty, and thick gravy very hot oven is boiled, and small fire digestion makes its taste Taste slowly penetrates beef skin texture, has the halogen material of respective pungent fragrance and fragrance due to joined in original soup, enables Spiced beef color fresh Gorgeous, delicious, meat tenderness also kills microorganism and helminth in beef in cooking, improves the storage-stable of product, has and protects Fresh effect；
Frying：By olive rusting to after 145 DEG C, honey is added, spice is mixed thoroughly, then Spiced beef is put into wherein frying, be used in combination Slice constantly gently stirs, and after frying 30min, apple vinegar, sesame seed stir-frying 15s is added, takes the dish out of the pot to get dried beef semi-finished product,；
Baking：Semi-finished product jerky is layered in baking sieve, drying chamber is sent into and is toasted, temperature is controlled at 65 DEG C, and time 6h can make Jerky water content drops to 19%, should periodically transfer baking sieve position therebetween, to guarantee that baking uniformly, after jerky is dry, takes immediately Out, be placed in clean hygiene chilling room cool down after, as dried beef finished product.
Embodiment 5：
Dried beef sense organ Comprehensive Assessment
It invites 100 people to foretaste at random the dried beef that embodiment 1-4 is processed, to obtain quality of finished evaluation, specifically comments Valence result such as the following table 1.
1 dried beef sense organ Comprehensive Assessment table of table
As seen from the above table, the dried beef that embodiment 1,2 processes is obvious excellent in color, flavor, structural state, flavour, mouthfeel In the dried beef of embodiment 3,4,3 gained dried beef of embodiment due to being not added with citronellal and dihydroxyacetone (DHA) in halogen material, Its color, flavor and flavour in subjective appreciation, it is slightly poor compared with embodiment 1,2, and 4 gained dried beef of embodiment due to just boil when not Alkannin is added, so evaluation result is poor on structural state and mouthfeel, and the dried beef that embodiment sense organ 1,2 processes Aromatic flavour, meat is fine and smooth, and elasticity is good, and tenderness is high, and disintegrating slag is few, and integrity degree is good, and flavour is abundant to have a sense of hierarchy, and Comprehensive Assessment is more It is excellent, also have more market potential and competitiveness.
Routine operation in operation of the present invention step is well known to those skilled in the art, herein without repeating.
Technical solution of the present invention is described in detail in embodiment described above, it should be understood that the above is only For specific embodiments of the present invention, it is not intended to restrict the invention, all any modifications made in spirit of the invention, Supplement or similar fashion substitution etc., should all be included in the protection scope of the present invention.

Claims (9)

1. a kind of dried beef, it is characterised in that：The raw material and its parts by weight of the dried beef are as follows：Fresh beef 50-80 parts, ginger 2-3 parts, 4-6 parts of salt, 2-4 parts of monosodium glutamate, 4-7 parts of soy sauce, 5-10 parts of halogen material, 3-6 parts of olive oil, 4-6 parts of honey, spice 3- 5 parts, 2-3 parts of sesame seed, 1-2 parts of cooking wine, 1-2 parts of apple vinegar；Contain citronellal and dihydroxyacetone (DHA) in the halogen material.
2. a kind of dried beef according to claim 1, it is characterised in that：The citronellal and dihydroxyacetone (DHA) account for halogen material weight The weight ratio of the 0.02-0.05% of amount, citronellal and dihydroxyacetone (DHA) is 2-3:1.
3. a kind of dried beef according to claim 1, it is characterised in that：The halogen material also comprises the following components and its weight Part：5-8 parts of pepper, 3-4 parts of tsaoko, 3-4 parts of illiciumverum, 2-3 parts of cloves, 2-4 parts of kaempferia galamga, 3-4 parts of nutmeg, 1-3 parts of Chinese prickly ash, cortex cinnamomi 2-3 parts, 3-5 parts of the root of Dahurain angelica, 3-5 parts of spiceleaf, 1-2 parts of Prunella vulgaris, 2-3 parts of safflower, 1-3 parts of fructus lycii, 1-2 parts of dried orange peel and hawthorn 1-2 Part.
4. a kind of processing method of dried beef, it is characterised in that：The process steps of the dried beef are as follows：
Step 1：It takes fresh beef to be cut into bulk, impregnates, wash down, be put into the boiling water added with alkannin and ginger and cook to nothing Watery blood, pull out drain the original soup that beef is cooked to get Boiled beef filtering it is spare；
Step 2：It will be cut after Boiled beef airing into strips to get beef item；
Step 3：Original soup are added in salt, halogen material and soy sauce, obtained thick gravy is boiled, beef item is put into thick gravy, are cooked, juice is received, Can be off the pot, it is put into cooking wine and monosodium glutamate before off the pot, Spiced beef can be obtained；
Step 4：After olive oil is heated, addition honey, spice are mixed thoroughly, then Spiced beef are put into wherein frying, add before taking the dish out of the pot Enter apple vinegar, sesame seed stir-frying to get dried beef semi-finished product；
Step 5：Semi-finished product jerky is layered in baking sieve, is toasted, after cooling down, as dried beef.
5. a kind of processing method of dried beef according to claim 4, it is characterised in that：Alkannin accounts in the step 1 The 0.03-0.05% of ginger weight, the shikonin containing weight accounting 0.65-0.75% in the alkannin.
6. a kind of processing method of dried beef according to claim 4, it is characterised in that：Brew time in the step 3 For 20-30min, the receipts juice used time is 50-80min.
7. a kind of processing method of dried beef according to claim 4, it is characterised in that：Olive oil oil in the step 4 For temperature at 130-150 DEG C, the frying time is 20-30min.
8. a kind of processing method of dried beef according to claim 4, it is characterised in that：Baking temperature in the step 5 It is 55-70 DEG C, time 4-6h.
9. a kind of processing method of dried beef according to claim 4, it is characterised in that：Meat obtained in the step 5 Dry water content is 15-21%.
CN201810526441.3A 2018-05-29 2018-05-29 A kind of dried beef and its processing method Pending CN108887603A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115633762A (en) * 2022-10-28 2023-01-24 湖北东禾鑫盛农业科技有限公司 Method for making fresh spiced beef granules

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104273548A (en) * 2014-04-21 2015-01-14 李莉 Dried beef with function of enhancing immunity and preparation method of dried beef
CN104522687A (en) * 2014-11-12 2015-04-22 安徽省固镇县争华羊业有限公司 Chinese yam nourishing digestion-aiding type beef and preparing method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104273548A (en) * 2014-04-21 2015-01-14 李莉 Dried beef with function of enhancing immunity and preparation method of dried beef
CN104522687A (en) * 2014-11-12 2015-04-22 安徽省固镇县争华羊业有限公司 Chinese yam nourishing digestion-aiding type beef and preparing method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115633762A (en) * 2022-10-28 2023-01-24 湖北东禾鑫盛农业科技有限公司 Method for making fresh spiced beef granules

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