CN110447833A - A kind of fruity spicy dried beef and preparation method thereof - Google Patents
A kind of fruity spicy dried beef and preparation method thereof Download PDFInfo
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- CN110447833A CN110447833A CN201910823361.9A CN201910823361A CN110447833A CN 110447833 A CN110447833 A CN 110447833A CN 201910823361 A CN201910823361 A CN 201910823361A CN 110447833 A CN110447833 A CN 110447833A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 79
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 51
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 17
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 17
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 17
- 239000006002 Pepper Substances 0.000 claims abstract description 17
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 17
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 17
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 17
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 17
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 17
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 17
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 17
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 17
- 235000008397 ginger Nutrition 0.000 claims abstract description 17
- 235000019991 rice wine Nutrition 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 16
- 229930006000 Sucrose Natural products 0.000 claims abstract description 16
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000001802 infusion Methods 0.000 claims abstract description 9
- 244000304337 Cuminum cyminum Species 0.000 claims abstract 5
- 240000006365 Vitis vinifera Species 0.000 claims abstract 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 238000009835 boiling Methods 0.000 claims description 18
- 241000219109 Citrullus Species 0.000 claims description 16
- 241000722363 Piper Species 0.000 claims description 16
- 235000015203 fruit juice Nutrition 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- CJOBVZJTOIVNNF-UHFFFAOYSA-N cadmium sulfide Chemical compound [Cd]=S CJOBVZJTOIVNNF-UHFFFAOYSA-N 0.000 claims 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 244000241235 Citrullus lanatus Species 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241000510672 Cuminum Species 0.000 description 12
- 241000219095 Vitis Species 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 12
- 238000000034 method Methods 0.000 description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
-
- 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
- A23L13/72—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
- 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
-
- 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 fruity spicy dried beefs and preparation method thereof, raw material including following parts by weight: fresh Carnis Bovis seu Bubali 600-1000 parts, 500-800 parts of water, 20-50 parts of yellow rice wine, 10-20 parts of pepper powder, 20-30 parts of watermelon, 30-50 parts of grape, 30-50 parts of orange, 30-50 parts of salt, 20-30 parts of white sugar, 15-25 parts of ginger juice, 20-40 parts of chilli powder, 10-20 parts of star aniseed powder, 25-35 parts of cumin, dried beef prepared by the present invention, by infusion, it steams, after baking, mouthfeel is tendered with a crispy crust, it ensure that the fresh and tender of beef, reduce the water of dried beef simultaneously, convenient for saving for a long time, dried beef obtained looks good, smell good and taste good, it joined various fruits, it is full of nutrition, it is particularly suitable for the elderly and children is edible, battalion It is abundant to support value, preparation method is simple, and it is low in cost, it is simple to operate.
Description
Technical field
The present invention relates to a kind of foods processing technique, specifically a kind of fruity spicy 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 fruity spicy dried beefs and preparation method thereof, to solve above-mentioned background technique
The problem of middle proposition.
To achieve the above object, the invention provides the following technical scheme:
A kind of fruity spicy dried beef, the raw material including following parts by weight: fresh Carnis Bovis seu Bubali 600-1000 parts, water 500-800
It is part, 20-50 parts of yellow rice wine, 10-20 parts of pepper powder, 20-30 parts of watermelon, 30-50 parts of grape, 30-50 parts of orange, 30-50 parts of salt, white
20-30 parts sugared, 15-25 parts of ginger juice, 20-40 parts of chilli powder, 10-20 parts of star aniseed powder, 25-35 parts of cumin.
As a further solution of the present invention: the raw material including following parts by weight: 800 parts of fresh Carnis Bovis seu Bubali, water 700
It is part, 30 parts of yellow rice wine, 15 parts of pepper powder, 25 parts of watermelon, 40 parts of grape, 40 parts of orange, 35 parts of salt, 25 parts of white sugar, 20 parts of ginger juice, peppery
30 parts of green pepper powder, 15 parts of star aniseed powder, 30 parts of cumin.
As further scheme of the invention: the raw material including following parts by weight: 900 parts of fresh Carnis Bovis seu Bubali, water 600
It is part, 40 parts of yellow rice wine, 18 parts of pepper powder, 28 parts of watermelon, 45 parts of grape, 45 parts of orange, 40 parts of salt, 28 parts of white sugar, 18 parts of ginger juice, peppery
35 parts of green pepper powder, 18 parts of star aniseed powder, 28 parts of cumin.
A kind of preparation method of spiced dried beef, comprising the following steps: (1) the meat clear water of fresh ox is rinsed into 3-4
It is secondary；(2) after boiling boiling, fresh Carnis Bovis seu Bubali is put into boiling water, infusion 30-40min is drained；(3) beef is cut into 10-
15cm long, 3-4cm wide, 2-3cm thick beef item is spare；(4) watermelon, grape, orange are cleaned into peeling, is put into juice extractor and squeezes
It is spare to obtain fruit juice after filtering for juice；(5) beef item is put into container, pours into fruit juice, yellow rice wine, pepper powder, salt, white sugar, ginger
Juice, chilli powder, star aniseed powder, cumin, are put into steam box steam 1-2h after mixing evenly；(6) it pulls beef item out, beef item is put into roasting
2-3h is toasted in case, baking temperature is 50-60 degrees Celsius；(7) it sterilized, be vacuum-packed to the beef item after drying, both.
As further scheme of the invention: in step (2), the infusion time is 35min.
As further scheme of the invention: in step (6), baking time 2h.
As further scheme of the invention: in step (6), baking temperature is 55 degrees Celsius.
Compared with prior art, the beneficial effects of the present invention are: dried beef prepared by the present invention, by infusion, steaming, baking
Afterwards, mouthfeel is tendered with a crispy crust, and ensure that the fresh and tender of beef, while reduces the water of dried beef, obtained convenient for saving for a long time
Dried beef looks good, smell good and taste good, and joined various fruits, full of nutrition, is particularly suitable for the elderly and children are edible, nutritive value is rich
Richness, 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 fruity spicy dried beef, the raw material including following parts by weight: 600 parts of fresh Carnis Bovis seu Bubali, 500 parts of water, yellow rice wine 20
Part, 10 parts of pepper powder, 20 parts of watermelon, 30 parts of grape, 30 parts of orange, 30 parts of salt, 20 parts of white sugar, 15 parts of ginger juice, 20 parts of chilli powder,
10 parts of star aniseed powder, 25 parts of cumin.
A kind of preparation method of spiced dried beef, comprising the following steps: (1) rinse the meat clear water of fresh ox 3 times；
(2) after boiling boiling, fresh Carnis Bovis seu Bubali is put into boiling water, infusion 30min is drained；(3) beef is cut into 10-15cm long, 3-
4cm wide, 2-3cm thick beef item is spare；(4) watermelon, grape, orange are cleaned into peeling, is put into juice extractor and squeezes the juice, after filtering
It is spare to obtain fruit juice；(5) beef item is put into container, pour into fruit juice, yellow rice wine, pepper powder, salt, white sugar, ginger juice, chilli powder,
Star aniseed powder, cumin, are put into steam box steam 1h after mixing evenly；(6) it pulls beef item out, beef item is put into oven for baking 2h,
Baking temperature is 50 degrees Celsius；(7) it sterilized, be vacuum-packed to the beef item after drying, both.
Embodiment 2
A kind of fruity spicy dried beef, the raw material including following parts by weight: 1000 parts of fresh Carnis Bovis seu Bubali, 800 parts of water, yellow rice wine 50
Part, 20 parts of pepper powder, 30 parts of watermelon, 50 parts of grape, 50 parts of orange, 50 parts of salt, 30 parts of white sugar, 25 parts of ginger juice, 40 parts of chilli powder,
20 parts of star aniseed powder, 35 parts of cumin.
A kind of preparation method of spiced dried beef, comprising the following steps: (1) rinse the meat clear water of fresh ox 4 times；
(2) after boiling boiling, fresh Carnis Bovis seu Bubali is put into boiling water, infusion 40min is drained；(3) beef is cut into 10-15cm long, 3-
4cm wide, 2-3cm thick beef item is spare；(4) watermelon, grape, orange are cleaned into peeling, is put into juice extractor and squeezes the juice, after filtering
It is spare to obtain fruit juice；(5) beef item is put into container, pour into fruit juice, yellow rice wine, pepper powder, salt, white sugar, ginger juice, chilli powder,
Star aniseed powder, cumin, are put into steam box steam 2h after mixing evenly；(6) it pulls beef item out, beef item is put into oven for baking 3h,
Baking temperature is 60 degrees Celsius；(7) it sterilized, be vacuum-packed to the beef item after drying, both.
Embodiment 3
A kind of fruity spicy dried beef, the raw material including following parts by weight: 800 parts of fresh Carnis Bovis seu Bubali, 700 parts of water, yellow rice wine 30
Part, 15 parts of pepper powder, 25 parts of watermelon, 40 parts of grape, 40 parts of orange, 35 parts of salt, 25 parts of white sugar, 20 parts of ginger juice, 30 parts of chilli powder,
15 parts of star aniseed powder, 30 parts of cumin.
A kind of preparation method of spiced dried beef, comprising the following steps: (1) rinse the meat clear water of fresh ox 4 times；
(2) after boiling boiling, fresh Carnis Bovis seu Bubali is put into boiling water, infusion 35min is drained；(3) beef is cut into 10-15cm long, 3-
4cm wide, 2-3cm thick beef item is spare；(4) watermelon, grape, orange are cleaned into peeling, is put into juice extractor and squeezes the juice, after filtering
It is spare to obtain fruit juice；(5) beef item is put into container, pour into fruit juice, yellow rice wine, pepper powder, salt, white sugar, ginger juice, chilli powder,
Star aniseed powder, cumin, are put into steam box steam 2h after mixing evenly；(6) it pulls beef item out, beef item is put into oven for baking 2h,
Baking temperature is 55 degrees Celsius；(7) it sterilized, be vacuum-packed to the beef item after drying, both.
Embodiment 4
A kind of fruity spicy dried beef, the raw material including following parts by weight: 900 parts of fresh Carnis Bovis seu Bubali, 600 parts of water, yellow rice wine 40
Part, 18 parts of pepper powder, 28 parts of watermelon, 45 parts of grape, 45 parts of orange, 40 parts of salt, 28 parts of white sugar, 18 parts of ginger juice, 35 parts of chilli powder,
18 parts of star aniseed powder, 28 parts of cumin.
A kind of preparation method of spiced dried beef, comprising the following steps: (1) rinse the meat clear water of fresh ox 4 times；
(2) after boiling boiling, fresh Carnis Bovis seu Bubali is put into boiling water, infusion 35min is drained；(3) beef is cut into 10-15cm long, 3-
4cm wide, 2-3cm thick beef item is spare；(4) watermelon, grape, orange are cleaned into peeling, is put into juice extractor and squeezes the juice, after filtering
It is spare to obtain fruit juice；(5) beef item is put into container, pour into fruit juice, yellow rice wine, pepper powder, salt, white sugar, ginger juice, chilli powder,
Star aniseed powder, cumin, are put into steam box steam 2h after mixing evenly；(6) it pulls beef item out, beef item is put into oven for baking 2h,
Baking temperature is 55 degrees Celsius；(7) sterilized to the beef item after drying, be vacuum-packed to get.
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 fruity spicy dried beef, which is characterized in that the raw material including following parts by weight: fresh Carnis Bovis seu Bubali 600-1000
Part, 500-800 parts of water, 20-50 parts of yellow rice wine, 10-20 parts of pepper powder, 20-30 parts of watermelon, 30-50 parts of grape, 30-50 parts of orange,
30-50 parts of salt, 20-30 parts of white sugar, 15-25 parts of ginger juice, 20-40 parts of chilli powder, 10-20 parts of star aniseed powder, 25-35 parts of cumin.
2. fruity spicy dried beef according to claim 1, which is characterized in that the raw material including following parts by weight: new
800 parts of cadmium yellow beef, 700 parts of water, 30 parts of yellow rice wine, 15 parts of pepper powder, 25 parts of watermelon, 40 parts of grape, 40 parts of orange, 35 parts of salt,
25 parts of white sugar, 20 parts of ginger juice, 30 parts of chilli powder, 15 parts of star aniseed powder, 30 parts of cumin.
3. fruity spicy dried beef according to claim 1, which is characterized in that the raw material including following parts by weight: new
900 parts of cadmium yellow beef, 600 parts of water, 40 parts of yellow rice wine, 18 parts of pepper powder, 28 parts of watermelon, 45 parts of grape, 45 parts of orange, 40 parts of salt,
28 parts of white sugar, 18 parts of ginger juice, 35 parts of chilli powder, 18 parts of star aniseed powder, 28 parts of cumin.
4. a kind of preparation method of fruity spicy dried beef according to claim 1 to 3, which is characterized in that including with
Lower step: (1) fresh ox meat clear water is rinsed 3-4 time；(2) after boiling boiling, fresh Carnis Bovis seu Bubali is put into boiling water, is endured
30-40min is boiled, is drained；(3) that beef is cut into the thick beef item of 10-15cm long, 3-4cm wide, 2-3cm is spare；(4) by watermelon,
Grape, orange clean peeling, are put into juice extractor and squeeze the juice, it is spare that fruit juice is obtained after filtering；(5) beef item is put into container,
Fruit juice, yellow rice wine, pepper powder, salt, white sugar, ginger juice, chilli powder, star aniseed powder, cumin are poured into, is put into steam box steams 1- after mixing evenly
2h；(6) it pulls beef item out, beef item is put into oven for baking 2-3h, baking temperature is 50-60 degrees Celsius；(7) after to drying
Beef item sterilized, be vacuum-packed, both.
5. the preparation method of fruity spicy dried beef according to claim 4, which is characterized in that in step (2), when infusion
Between be 35min.
6. the preparation method of fruity spicy dried beef according to claim 4, which is characterized in that in step (6), when baking
Between be 2h.
7. the preparation method of fruity spicy dried beef according to claim 4, which is characterized in that in step (6), baking temperature
Degree is 55 degrees Celsius.
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| CN101248885A (en) * | 2008-02-28 | 2008-08-27 | 唐进原 | Fruity dehydrated beef and method of preparing the same |
| CN105011183A (en) * | 2015-06-30 | 2015-11-04 | 贵州草原颂食品有限公司 | Dried meat and processing method thereof |
| CN107279683A (en) * | 2017-07-19 | 2017-10-24 | 王运模 | A kind of preparation method of dried beef |
| CN107594365A (en) * | 2017-10-30 | 2018-01-19 | 贵州省印江梵净山鼎牛食品有限公司 | A kind of fruity spicy dried beef and preparation method thereof |
| CN108497328A (en) * | 2018-02-26 | 2018-09-07 | 蒙城宏健食品有限公司 | A kind of Fruity dehydrated beef and preparation method thereof |
| CN108936323A (en) * | 2018-06-04 | 2018-12-07 | 钦州学院 | A kind of jackfruit dried beef and preparation method thereof |
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Application publication date: 20191115 |