CN110353179A - A kind of spiced dried beef and preparation method thereof - Google Patents
A kind of spiced dried beef and preparation method thereof Download PDFInfo
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- CN110353179A CN110353179A CN201910815328.1A CN201910815328A CN110353179A CN 110353179 A CN110353179 A CN 110353179A CN 201910815328 A CN201910815328 A CN 201910815328A CN 110353179 A CN110353179 A CN 110353179A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of spiced dried beef and preparation method thereof, raw material including following parts by weight: fresh Carnis Bovis seu Bubali 600-1000 parts, 20-40 parts of white sugar, it is 2-5 parts octagonal, 10-20 parts of salt, 200-300 parts of water, 1-3 parts of dried orange peel, 15-25 parts of pepper powder, 8-15 parts of ginger juice, 10-15 parts of rice wine, 2-5 parts of five-spice powder, 5-8 parts of cloves, 6-8 parts of honey, 20-30 parts of the root of Dahurain angelica, spicy beef jerky fragrant in taste prepared by the present invention is fine and smooth, dried beef is after low-temperature bake, obtained dried beef looks good, smell good and taste good, unique flavor, it is easy to chew, meat is fragrant and sweet tasty and refreshing, it is suitble to the people of all age group edible, nutritive value is abundant, preparation method is simple, it is low in cost, it is simple to operate.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of spiced dried beef and preparation method thereof.
Background technique
Beef is third place in the world consumption meat, accounts for about the 25% of meat products market.Lag behind pork (38%) and poultry
(30%).The U.S., Brazil and China are first three countries of world consumption beef.From the point of view of being consumed by man-year in 2009, Argentina with
64.6 kilograms are ranked the first, and the U.S. is 42.1 kilograms, and Europe is 11.9 kilograms.Maximum beef exported country include India, Brazil,
Australia and the U.S..Beef product is for Paraguay, Argentina, Ireland, Mexico, New Zealand, Nicaragua, Uruguay
Economy have a major impact.
Beef protein rich in, amino acid, ratio of components pork are needed closer to human body, can improve body disease-resistant
Ability, to after growth and development and operation, 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, there is warm stomach effect, is severe winter nutritious good tonic.Chinese medicine thinks: beef has bowl spares
QI invigorating nourishes taste, strong muscles and bones, reduces phlegm and incomes wind, the function of saliva of quenching the thirst.Suitable for the sinking of qi of middle-jiao, body void of breathing hard, muscles and bones acid
The people of soft anaemia prolonged illness and yellow dizzy people in face is edible.
Dried beef is usually the jerky being salted together with Carnis Bovis seu Bubali and other condiment, and the traditional dried beef in China has
Feature small in size, easy to carry liked because it has many advantages, such as that storage period is long, unique flavor by the majority of consumers, but
It is traditional dried beef there are organoleptic qualities to be difficult to control, mouthfeel harder the disadvantages of being unsuitable for the elderly's chewing, and traditional ox
The content control of moisture is improper in jerky process, it is easy to cause the dried beef prepared second-rate.
Summary of the invention
The purpose of the present invention is to provide a kind of spiced dried beef and preparation method thereof, to solve in above-mentioned background technique
The problem of proposition.
To achieve the above object, the invention provides the following technical scheme:
A kind of spiced dried beef, the raw material including following parts by weight: fresh Carnis Bovis seu Bubali 600-1000 parts, 20-40 parts of white sugar,
2-5 parts octagonal, 10-20 parts of salt, 200-300 parts of water, 1-3 parts of dried orange peel, 15-25 parts of pepper powder, 8-15 parts of ginger juice, rice wine 10-15
Part, 2-5 parts of five-spice powder, 5-8 parts of cloves, 6-8 parts of honey, 20-30 parts of the root of Dahurain angelica.
As a further solution of the present invention: the raw material including following parts by weight: 800 parts of fresh Carnis Bovis seu Bubali, white sugar 30
Part, octagonal 4 parts, 15 parts of salt, 250 parts of water, 2 parts of dried orange peel, 20 parts of pepper powder, 10 parts of ginger juice, 12 parts of rice wine, 4 parts of five-spice powder, cloves
6 parts, 7 parts of honey, 25 parts of the root of Dahurain angelica.
As a further solution of the present invention: the raw material including following parts by weight: 900 parts of fresh Carnis Bovis seu Bubali, white sugar 35
Part, octagonal 5 parts, 15 parts of salt, 280 parts of water, 3 parts of dried orange peel, 22 parts of pepper powder, 12 parts of ginger juice, 13 parts of rice wine, 4 parts of five-spice powder, cloves
7 parts, 7 parts of honey, 28 parts of the root of Dahurain angelica.
A kind of preparation method of spiced dried beef, comprising the following steps: (1) the meat clear water of fresh ox is rinsed into 5-8
It is secondary, it drains；(2) that fresh Carnis Bovis seu Bubali is cut into the thick beef item of 10-15cm long, 3-4cm wide, 2-3cm is spare；(3) by beef item
It is put into steam box and steams 1-2h；(4) after boiling boiling, by white sugar, illiciumverum, salt, water, dried orange peel, pepper powder, ginger juice, rice wine, spices
Powder, cloves, honey, the root of Dahurain angelica, beef item are poured into water, mild fire infusion 2-4h；(5) it pulls beef item out to drain, beef item is put into
2-4h is toasted in baking oven, baking temperature is 45-55 degrees Celsius；(6) it sterilized, be vacuum-packed to the beef item after drying, both
?.
As a further solution of the present invention: in step (4), the infusion time is 2.5h.
As a further solution of the present invention: in step (4), the infusion time is 3h.
As a further solution of the present invention: in step (5), baking temperature is 50 degrees Celsius.
Compared with prior art, the beneficial effects of the present invention are: spicy beef jerky fragrant in taste prepared by the present invention is fine and smooth,
Dried beef is after low-temperature bake, and obtained dried beef looks good, smell good and taste good, unique flavor, is easy to chew, and meat is fragrant and sweet tasty and refreshing, fits
The people for closing all age group are edible, and nutritive value is abundant, and preparation method is simple, low in cost, simple to operate.
Specific embodiment
The technical solution of the patent is explained in further detail With reference to embodiment.
Embodiment 1
A kind of spiced dried beef, the raw material including following parts by weight: 600 parts of fresh Carnis Bovis seu Bubali, 20 parts of white sugar, it is 2 parts octagonal,
10 parts of salt, 200 parts of water, 1 part of dried orange peel, 15 parts of pepper powder, 8 parts of ginger juice, 10 parts of rice wine, 2 parts of five-spice powder, 5 parts of cloves, 6 parts of honey,
20 parts of the root of Dahurain angelica.
A kind of preparation method of spiced dried beef, comprising the following steps: (1) fresh ox meat clear water is rinsed 5 time,
It drains；(2) that fresh Carnis Bovis seu Bubali is cut into the thick beef item of 10-15cm long, 3-4cm wide, 2-3cm is spare；(3) beef item is put into
1h is steamed in steam box；(4) after boiling being boiled, by white sugar, illiciumverum, salt, water, dried orange peel, pepper powder, ginger juice, rice wine, five-spice powder, cloves,
Honey, the root of Dahurain angelica, beef item are poured into water, mild fire infusion 2h；(5) it pulls beef item out to drain, beef item is put into baking oven and is toasted
2h, baking temperature are 45 degrees Celsius；(6) it sterilized, be vacuum-packed to the beef item after drying, both.
Embodiment 2
A kind of spiced dried beef, the raw material including following parts by weight: 1000 parts of fresh Carnis Bovis seu Bubali, 40 parts of white sugar, illiciumverum 5
Part, 20 parts of salt, 300 parts of water, 3 parts of dried orange peel, 25 parts of pepper powder, 15 parts of ginger juice, 15 parts of rice wine, 5 parts of five-spice powder, 8 parts of cloves, honey
8 parts, 30 parts of the root of Dahurain angelica.
A kind of preparation method of spiced dried beef, comprising the following steps: (1) fresh ox meat clear water is rinsed 8 time,
It drains；(2) that fresh Carnis Bovis seu Bubali is cut into the thick beef item of 10-15cm long, 3-4cm wide, 2-3cm is spare；(3) beef item is put into
2h is steamed in steam box；(4) after boiling being boiled, by white sugar, illiciumverum, salt, water, dried orange peel, pepper powder, ginger juice, rice wine, five-spice powder, cloves,
Honey, the root of Dahurain angelica, beef item are poured into water, mild fire infusion 4h；(5) it pulls beef item out to drain, beef item is put into baking oven and is toasted
4h, baking temperature are 55 degrees Celsius；(6) it sterilized, be vacuum-packed to the beef item after drying, both.
Embodiment 3
A kind of spiced dried beef, the raw material including following parts by weight: 800 parts of fresh Carnis Bovis seu Bubali, 30 parts of white sugar, it is 4 parts octagonal,
15 parts of salt, 250 parts of water, 2 parts of dried orange peel, 20 parts of pepper powder, 10 parts of ginger juice, 12 parts of rice wine, 4 parts of five-spice powder, 6 parts of cloves, honey 7
Part, 25 parts of the root of Dahurain angelica.
A kind of preparation method of spiced dried beef, comprising the following steps: (1) fresh ox meat clear water is rinsed 6 time,
It drains；(2) that fresh Carnis Bovis seu Bubali is cut into the thick beef item of 10-15cm long, 3-4cm wide, 2-3cm is spare；(3) beef item is put into
2h is steamed in steam box；(4) after boiling being boiled, by white sugar, illiciumverum, salt, water, dried orange peel, pepper powder, ginger juice, rice wine, five-spice powder, cloves,
Honey, the root of Dahurain angelica, beef item are poured into water, mild fire infusion 3h；(5) it pulls beef item out to drain, beef item is put into baking oven and is toasted
3h, baking temperature are 50 degrees Celsius；(6) it sterilized, be vacuum-packed to the beef item after drying, both.
Embodiment 4
A kind of spiced dried beef, the raw material including following parts by weight: 900 parts of fresh Carnis Bovis seu Bubali, 35 parts of white sugar, it is 5 parts octagonal,
15 parts of salt, 280 parts of water, 3 parts of dried orange peel, 22 parts of pepper powder, 12 parts of ginger juice, 13 parts of rice wine, 4 parts of five-spice powder, 7 parts of cloves, honey 7
Part, 28 parts of the root of Dahurain angelica.
A kind of preparation method of spiced dried beef, comprising the following steps: (1) fresh ox meat clear water is rinsed 6 time,
It drains；(2) that fresh Carnis Bovis seu Bubali is cut into the thick beef item of 10-15cm long, 3-4cm wide, 2-3cm is spare；(3) beef item is put into
1.5h is steamed in steam box；(4) after boiling boiling, by white sugar, illiciumverum, salt, water, dried orange peel, pepper powder, ginger juice, rice wine, five-spice powder, fourth
Perfume, honey, the root of Dahurain angelica, beef item are poured into water, mild fire infusion 2.5h；(5) it pulls beef item out to drain, beef item is put into baking oven
2.5h is toasted, baking temperature is 50 degrees Celsius；(6) it sterilized, be vacuum-packed to the beef item after drying, both.
The preferred embodiment of the patent is described in detail above, but this patent is not limited to above-mentioned embodiment party
Formula within the knowledge of one of ordinary skill in the art can also be under the premise of not departing from this patent objective
Various changes can be made.
Claims (7)
1. a kind of spiced dried beef, which is characterized in that the raw material including following parts by weight: fresh Carnis Bovis seu Bubali 600-1000
Part, 20-40 parts of white sugar, 2-5 parts of illiciumverum, 10-20 parts of salt, 200-300 parts of water, 1-3 parts of dried orange peel, 15-25 parts of pepper powder, ginger juice 8-
15 parts, 10-15 parts of rice wine, 2-5 parts of five-spice powder, 5-8 parts of cloves, 6-8 parts of honey, 20-30 parts of the root of Dahurain angelica.
2. spiced dried beef according to claim 1, which is characterized in that the raw material including following parts by weight: fresh
800 parts of Carnis Bovis seu Bubali, 30 parts of white sugar, octagonal 4 parts, 15 parts of salt, 250 parts of water, 2 parts of dried orange peel, 20 parts of pepper powder, 10 parts of ginger juice, rice wine
12 parts, 4 parts of five-spice powder, 6 parts of cloves, 7 parts of honey, 25 parts of the root of Dahurain angelica.
3. spiced dried beef according to claim 1, which is characterized in that the raw material including following parts by weight: fresh
900 parts of Carnis Bovis seu Bubali, 35 parts of white sugar, octagonal 5 parts, 15 parts of salt, 280 parts of water, 3 parts of dried orange peel, 22 parts of pepper powder, 12 parts of ginger juice, rice wine
13 parts, 4 parts of five-spice powder, 7 parts of cloves, 7 parts of honey, 28 parts of the root of Dahurain angelica.
4. a kind of preparation method of spiced dried beef according to claim 1 to 3, which is characterized in that including following
Step: (1) fresh ox meat clear water is rinsed 5-8 time, is drained；(2) fresh Carnis Bovis seu Bubali is cut into 10-15cm long, 3-4cm
Width, the beef item of 2-3cm thickness are spare；(3) beef item is put into steam box and steams 1-2h；(4) after boiling being boiled, by white sugar, illiciumverum,
Salt, water, dried orange peel, pepper powder, ginger juice, rice wine, five-spice powder, cloves, honey, the root of Dahurain angelica, beef item are poured into water, mild fire infusion 2-
4h；(5) it pulls beef item out to drain, beef item is put into baking oven and toasts 2-4h, baking temperature is 45-55 degrees Celsius；(6) to baking
Beef item after dry is sterilized, is vacuum-packed, both.
5. the preparation method of spiced dried beef according to claim 4, which is characterized in that in step (4), the infusion time
For 2.5h.
6. the preparation method of spiced dried beef according to claim 4, which is characterized in that in step (4), the infusion time
For 3h.
7. the preparation method of spiced dried beef according to claim 4, which is characterized in that in step (5), baking temperature
It is 50 degrees Celsius.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201910815328.1A CN110353179A (en) | 2019-08-30 | 2019-08-30 | A kind of spiced dried beef and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910815328.1A CN110353179A (en) | 2019-08-30 | 2019-08-30 | A kind of spiced dried beef and preparation method thereof |
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| CN110353179A true CN110353179A (en) | 2019-10-22 |
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| CN201910815328.1A Pending CN110353179A (en) | 2019-08-30 | 2019-08-30 | A kind of spiced dried beef and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167537A (en) * | 2020-10-20 | 2021-01-05 | 新晃老蔡食品有限责任公司 | Production process of dried beef |
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| CN107897729A (en) * | 2017-12-14 | 2018-04-13 | 柳州飞升鹏科技有限公司 | The processing method that a kind of local flavor beef is done |
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| CN108497329A (en) * | 2018-04-20 | 2018-09-07 | 桐城市煜萱生态农业发展有限公司 | A kind of spicy beef jerky and preparation method thereof |
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2019
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| CN107897729A (en) * | 2017-12-14 | 2018-04-13 | 柳州飞升鹏科技有限公司 | The processing method that a kind of local flavor beef is done |
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| CN112167537A (en) * | 2020-10-20 | 2021-01-05 | 新晃老蔡食品有限责任公司 | Production process of dried beef |
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Application publication date: 20191022 |