CN109892560A - A kind of preparation method of wizened beef - Google Patents
A kind of preparation method of wizened beef Download PDFInfo
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- CN109892560A CN109892560A CN201711308591.9A CN201711308591A CN109892560A CN 109892560 A CN109892560 A CN 109892560A CN 201711308591 A CN201711308591 A CN 201711308591A CN 109892560 A CN109892560 A CN 109892560A
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- beef
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- wizened
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Abstract
The present invention relates to food technology field, especially a kind of preparation method of wizened beef, including stock, white wine are marinated, medicinal material is marinated, marinated, mixed marinated, the drying step of fragrance.Simple process, easily operated, each medicinal material makes full use of with fragrance, and product special flavour is unique, has good healthcare function.
Description
Technical field
The present invention relates to food technology field, especially a kind of preparation method of wizened beef.
Background technique
Wizened is a kind of classic meat Techniques of preserving, i.e., the marinated and drying meat based on salt.Beef is rich in
Protein, amino acid.Its ratio of components pork is needed closer to human body, body resistance against diseases can be improved, to growth and development and operation
Afterwards, the people of aftercare supplement blood loss and in terms of it is particularly suitable.The dietary therapy of Chinese medicine is thought: severe winter eats beef, has
Warm stomach effect is severe winter nutritious good tonic.Chinese medicine thinks: beef has tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, reduces phlegm and incomes wind, only
The function of thirsty only saliva.Suitable for the sinking of qi of middle-jiao, body void of breathing hard, the people of soreness of bones and muscles and anaemia prolonged illness and yellow dizzy people in face is edible.
Summary of the invention
The present invention provides a kind of methods of wizened beef preparation, can be with the flavor of effective guarantee beef.
To achieve the goals above, the used following technical scheme of the present invention, a kind of preparation method of wizened beef, including
Following steps:
A stock: foreshank, salt, fresh medicine material, fresh fragrance, white wine are chosen；
B white wine is marinated: foreshank being divided into strip, is applied to surface with white wine, pickles 3~6h；
C medicinal material is marinated: obtaining medical fluid and the dregs of a decoction after taking fresh medicine material broken juice, taking liquid is applied to after mixing with salt by white wine
Beef surface after marinated, marinated 12~for 24 hours；
D fragrance is marinated: obtain spice liquid and fragrance slag after taking fresh fragrance broken juice, be applied to after taking spice liquid to mix with salt through
Cross medicinal material it is marinated after beef surface, pickle 12~for 24 hours；
E is mixed marinated: taking fragrance slag obtained by the dregs of a decoction obtained by step c, step d, salt and the beef mixed marinated 1 pickled by fragrance
~3 days；
F is drying: after the beef dry surface water after mixed marinated, be placed in air-dried room air-dry obtain product.
Further, the fresh medicine material is calculated as 3~6 parts of root of kirilow rhodiola, 4~8 parts of Radix Codonopsis, 2~6 parts of Radix Angelicae Sinensis, Chinese holly by weight
6~10 parts of Qi, 4~8 parts of fingered citron.
Further, the fresh fragrance includes wrinkled giant hyssop, illiciumverum, fennel, tsaoko, fructus amomi, Chinese prickly ash, cardamom, ginger.
Further, by weight, foreshank: fresh medicine material: fresh fragrance=10:0.5~1.5:0.5~1.5.
Preferably, foreshank is divided after rejecting fat, oil film, tendon in the step b.
Further, be passed through in the air-dried room flue gas carry out it is air-dried.
The preparation method of wizened beef of the present invention, simple process, easily operated, each medicinal material and fragrance are sufficiently sharp
With product special flavour is unique, has good healthcare function.
Specific embodiment
The present invention is described in further detail below by specific embodiment.
A kind of embodiment 1: preparation method of wizened beef, comprising the following steps:
A stock: foreshank, salt, fresh medicine material, fresh fragrance, white wine are chosen；
B white wine is marinated: foreshank being divided into strip, is applied to surface with white wine, pickles 5h；
C medicinal material is marinated: obtaining medical fluid and the dregs of a decoction after taking fresh medicine material broken juice, taking liquid is applied to after mixing with salt by white wine
16h is pickled on beef surface after marinated；
D fragrance is marinated: obtain spice liquid and fragrance slag after taking fresh fragrance broken juice, be applied to after taking spice liquid to mix with salt through
The beef surface after medicinal material is pickled is crossed, 18h is pickled；
E is mixed marinated: taking fragrance slag obtained by the dregs of a decoction obtained by step c, step d, salt and the beef mixed marinated 2 pickled by fragrance
It；
F is drying: after the beef dry surface water after mixed marinated, be placed in air-dried room air-dry obtain product.
Further, the fresh medicine material is calculated as 4 parts of root of kirilow rhodiola, 6 parts of Radix Codonopsis, 4 parts of Radix Angelicae Sinensis, 8 parts of fructus lycii, fingered citron by weight
6 parts.
Further, the fresh fragrance include wrinkled giant hyssop, illiciumverum, fennel, tsaoko, fructus amomi, Chinese prickly ash, cardamom, ginger, capsicum,
Radix Glycyrrhizae.
Further, by weight, foreshank: fresh medicine material: fresh fragrance=10:1:1.
In the step b, foreshank is divided after rejecting fat, oil film, tendon.
Further, be passed through in the air-dried room flue gas carry out it is air-dried.
A kind of embodiment 2: preparation method of wizened beef, comprising the following steps:
A stock: foreshank, salt, fresh medicine material, fresh fragrance, white wine are chosen；
B white wine is marinated: foreshank being divided into strip, is applied to surface with white wine, pickles 3h；
C medicinal material is marinated: obtaining medical fluid and the dregs of a decoction after taking fresh medicine material broken juice, taking liquid is applied to after mixing with salt by white wine
Beef surface after marinated is pickled for 24 hours；
D fragrance is marinated: obtain spice liquid and fragrance slag after taking fresh fragrance broken juice, be applied to after taking spice liquid to mix with salt through
The beef surface after medicinal material is pickled is crossed, is pickled for 24 hours；
E is mixed marinated: taking fragrance slag obtained by the dregs of a decoction obtained by step c, step d, salt and the beef mixed marinated 1 pickled by fragrance
It；
F is drying: after the beef dry surface water after mixed marinated, be placed in air-dried room air-dry obtain product.
Further, the fresh medicine material is calculated as 3 parts of root of kirilow rhodiola, 8 parts of Radix Codonopsis, 2 parts of Radix Angelicae Sinensis, 10 parts of fructus lycii, Buddhist by weight
4 parts of hand.
Further, the fresh fragrance includes wrinkled giant hyssop, illiciumverum, fennel, tsaoko, fructus amomi, Chinese prickly ash, cardamom, ginger, Radix Astragali.
Further, by weight, foreshank: fresh medicine material: fresh fragrance=10:0.5:1.5.
Further, be passed through in the air-dried room flue gas carry out it is air-dried.
A kind of embodiment 4: preparation method of wizened beef, comprising the following steps:
A stock: foreshank, salt, fresh medicine material, fresh fragrance, white wine are chosen；
B white wine is marinated: foreshank being divided into strip, is applied to surface with white wine, pickles~6h；
C medicinal material is marinated: obtaining medical fluid and the dregs of a decoction after taking fresh medicine material broken juice, taking liquid is applied to after mixing with salt by white wine
12h is pickled on beef surface after marinated；
D fragrance is marinated: obtain spice liquid and fragrance slag after taking fresh fragrance broken juice, be applied to after taking spice liquid to mix with salt through
The beef surface after medicinal material is pickled is crossed, 12h is pickled；
E is mixed marinated: taking fragrance slag obtained by the dregs of a decoction obtained by step c, step d, salt and the beef mixed marinated 3 pickled by fragrance
It；
F is drying: after the beef dry surface water after mixed marinated, be placed in air-dried room air-dry obtain product.
Further, the fresh medicine material is calculated as 6 parts of root of kirilow rhodiola, 4 parts of Radix Codonopsis, 6 parts of Radix Angelicae Sinensis, 6 parts of fructus lycii, fingered citron by weight
8 parts.
Further, the fresh fragrance includes wrinkled giant hyssop, illiciumverum, fennel, tsaoko, fructus amomi, Chinese prickly ash, cardamom, ginger.
Further, by weight, foreshank: fresh medicine material: fresh fragrance=10:1.5:0.5.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, there can be various modifications and variations in the spirit and principles in the present invention, these equivalent variation or replacement etc.,
It is all included in the scope of protection of the present invention.
Claims (6)
1. a kind of preparation method of wizened beef, which comprises the following steps:
A stock: foreshank, salt, fresh medicine material, fresh fragrance, white wine are chosen；
B white wine is marinated: foreshank being divided into strip, is applied to surface with white wine, pickles 3~6h；
C medicinal material is marinated: obtaining medical fluid and the dregs of a decoction after taking fresh medicine material broken juice, taking liquid is applied to after mixing with salt by white wine
Beef surface after marinated, marinated 12~for 24 hours；
D fragrance is marinated: obtain spice liquid and fragrance slag after taking fresh fragrance broken juice, be applied to after taking spice liquid to mix with salt through
Cross medicinal material it is marinated after beef surface, pickle 12~for 24 hours；
E is mixed marinated: taking fragrance slag obtained by the dregs of a decoction obtained by step c, step d, salt and the beef mixed marinated 1 pickled by fragrance
~3 days；
F is drying: after the beef dry surface water after mixed marinated, be placed in air-dried room air-dry obtain product.
2. according to a kind of preparation method of wizened beef of claim 1 Suo Shu Astatine, it is characterised in that: the fresh medicine material is by weight
Part is calculated as 3~6 parts of root of kirilow rhodiola, 4~8 parts of Radix Codonopsis, 2~6 parts of Radix Angelicae Sinensis, 6~10 parts of fructus lycii, 4~8 parts of fingered citron.
3. according to a kind of preparation method of wizened beef of the stated Astatine of claim 1, it is characterised in that: the fresh fragrance includes the leaves of pulse plants
Perfume, illiciumverum, fennel, tsaoko, fructus amomi, Chinese prickly ash, cardamom, ginger.
4. a kind of preparation method of wizened beef of according to claim 1 or 2 or 3 Shu Astatine, it is characterised in that: by weight,
Foreshank: fresh medicine material: fresh fragrance=10:0.5~1.5:0.5~1.5.
5. according to a kind of preparation method of wizened beef of claim 1 Suo Shu Astatine, it is characterised in that: in the step b, foreshank
Divide after rejecting fat, oil film, tendon.
6. according to a kind of preparation method of wizened beef of claim 1 Suo Shu Astatine, it is characterised in that: be passed through in the air-dried room
Flue gas carries out air-dried.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711308591.9A CN109892560A (en) | 2017-12-11 | 2017-12-11 | A kind of preparation method of wizened beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711308591.9A CN109892560A (en) | 2017-12-11 | 2017-12-11 | A kind of preparation method of wizened beef |
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| Publication Number | Publication Date |
|---|---|
| CN109892560A true CN109892560A (en) | 2019-06-18 |
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ID=66942432
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711308591.9A Withdrawn CN109892560A (en) | 2017-12-11 | 2017-12-11 | A kind of preparation method of wizened beef |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115644395A (en) * | 2022-09-26 | 2023-01-31 | 海南武国中医研究院 | Traditional Chinese medicine coconut chicken soup, soup block thereof and preparation method |
-
2017
- 2017-12-11 CN CN201711308591.9A patent/CN109892560A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115644395A (en) * | 2022-09-26 | 2023-01-31 | 海南武国中医研究院 | Traditional Chinese medicine coconut chicken soup, soup block thereof and preparation method |
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190618 |
|
| WW01 | Invention patent application withdrawn after publication |