CN102763855A - Steamed liver-protecting health beef with tea flavor and making method thereof - Google Patents
Steamed liver-protecting health beef with tea flavor and making method thereof Download PDFInfo
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- CN102763855A CN102763855A CN2012102158504A CN201210215850A CN102763855A CN 102763855 A CN102763855 A CN 102763855A CN 2012102158504 A CN2012102158504 A CN 2012102158504A CN 201210215850 A CN201210215850 A CN 201210215850A CN 102763855 A CN102763855 A CN 102763855A
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Abstract
The invention provides a making method of steamed liver-protecting health beef with tea flavor. The making method includes cleaning, soaking, frying and seasoning, rubbing to raise fragrance, steaming with green tea, packaging and sterilizing. During steaming, beef is covered with a bag of traditional Chinese medicines and a bag of condiments and is cushioned with the green tea, and steaming spices are added in clear water. The steamed liver-protecting health beef with tea flavor retains natural flavor of the beef, has strong tea flavor, is soft, smooth, tender and cool to taste and delicious, has lasting aftertaste and bright color, is appetizing, and has health functions of removing toxicity and protecting liver.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of steamed tea perfume (or spice) and protect liver health care beef and processing method thereof.
Background technology
Beef contains rich in protein, and amino acid ratio of components pork more needs near human body, can improve body resistance against diseases, to the people of grow and perform the operation back, aftercare replenish lose blood and aspect such as repair tissue suitable especially.Eat beef severe winter, warm stomach effect is arranged, be help in severe winter good merchantable brand.The traditional Chinese medical science is thought: beef has tonifying middle-Jiao and Qi, nourishes the effect of taste, strong muscles and bones, the breath wind that reduces phlegm, the saliva that quenches the thirst.Be applicable to the sinking of qi of middle-jiao, the body void of breathing hard, yellow dizzy people is edible for soreness of bones and muscles and anaemia prolonged illness and face.The processing of beef roughly be divided into burning, stir-fry, halogen, smoked, fried etc. several kinds.Fire, frying beef is relatively stricter to the requirement of the duration and degree of heating, grasp according to multiple factors such as the quality of beef, fresh and tender degree, quantity, weather, is unwell to industrialized production; The existing jerky of smoking or exploding system, dried meat floss are in its manufacturing process; Destroyed a large amount of nutrition of beef self; Some carcinogens such as polycyclic aromatic hydrocarbon and nitrosamine that are unfavorable for health are brought in the beef, ediblely can be produced carcinogenic danger for a long time, be unfavorable for health; The present invention provides a kind of steamed health care beef and processing method thereof.
Summary of the invention
The invention provides a kind of steamed tea perfume (or spice) and protect liver health care beef and processing method thereof.The beef that the inventive method processes had both kept the genuineness of beef, also contained dense tea smell again, and inlet is continuous gentle, and sliding tender tasty and refreshing, tasty mouthfeel enjoys endless aftertastes, and the pure and fresh pleasing to the eye of color, can promote people's appetite, has increased simultaneously and has protected the liver health care.
The technical scheme that adopts for the present invention of realization above-mentioned purpose is following:
A kind of steamed tea perfume (or spice) protects the processing method of liver health care beef, it is characterized in that: specifically may further comprise the steps:
(1) beef 500 weight portions, soaked in clear water 3～6 hours stripping and slicing, clean back;
(2) fry perfume (or spice) together with adding an amount of barley in the salt system condiment;
(3), add the flavoring bag again, the medium-height grass cartridge bag soaked 20～30 minutes together with stirring rubbing and pickled 20-30 minute with frying the fragrant condiment of pickling behind the soaked beef control water;
(4) earlier spread clean green tea in the food steamer bottom, what of green tea are exceeded to be paved with the food steamer bottom, the soaked beef of step (3) are pulled out to be laid on the green tea again; The medium-height grass cartridge bag shakeout be covered on the beef, cover the flavoring bag above again, cover food steamer; In clear water, put into steamed material at last; Steamed together medium well to beef, stop heating, naturally cooling;
(5) with cooled beef pack, vacuum packaging, every bag of 400-500g;
(6) packed beef carries out the autoclaving sterilization again, gets final product,
Described composition component and the weight portion of pickling condiment is: salt 10～15, and capsicum 3～4, white pepper 0.5～1.5, light soy sauce 2～4, Chinese prickly ash 1-2, ginger 1-2, garlic 1-2, white sugar 0.2～0.4,
The composition component and the weight portion of said flavoring bag are: chickens' extract 2～4 weight portions, monosodium glutamate 1～3 weight portion, salt 10～12 weight portions, light soy sauce 3～8 weight portions, cooking wine 3～8 weight portions, Chinese prickly ash 1-2 weight portion, galingal 1-2 weight portion, fennel seeds 3-4 weight portion, Tea Polyphenols 1-2 weight portion, cassia bark 1-2 weight portion, fructus amomi 0.1-0.3 weight portion, cloves 1-2 weight portion
The composition component and the weight portion of described steamed material are: add green tea 5-6 weight portion, chrysanthemum 3-4 weight portion, Jasmine 1-2 weight portion, wrinkled giant hyssop 1-2 weight portion, Radix Glycyrrhizae 1-2 weight portion, Herba Lycopi 1-2 weight portion, Fructus Aurantii 1-2 weight portion, wind-weed 1-2 weight portion in the water of per 100 weight portions.
The composition component and the weight portion of described medium-height grass spice bag are: rhodiola root 3-5 weight portion, oyster 5-6 weight portion, spina date seed 3-4 weight portion, wrinkled giant hyssop 1-2 weight portion, cardamom 1-2 weight portion, lotus seeds 1-2 weight portion, myrobalan 1-2 weight portion, vine of multiflower knotweed 1-2 weight portion, matrimony vine 1-2 weight portion, pawpaw 1-2 weight portion.
The processing method of the fragrant steamed health care beef of described tea is characterized in that: said green tea is one or more in Mount Huang Mao Feng, Xihu Longjing Tea, Taiping Houkui Tea, six peace green tea produced in Anhui Province, the yellow bud in Huoshan.
The processing method of the fragrant steamed health care beef of described tea is characterized in that: the condition of said autoclaving sterilization is: pressure 1.6KPa, 105～120 ℃ of temperature, continue 16～18 minutes.
The processing method of the fragrant steamed health care beef of described tea makes the fragrant steamed health care beef of tea.
Advantage of the present invention:
1, the inventive method is at first rubbed cured beef with salt and condiment together when beef processing, goes raw meat effective than simple with what salt was pickled, when removing raw meat, plays the Titian effect;
When 2, steamed, rebasing with green tea, flavoring bag, Chinese herbal medicine are coated be placed on the beef upper strata simultaneously, the existing dense tea smell of the beef that steams is slided tender good to eatly simultaneously, also has toxin expelling, protects the health care of liver;
3, in clear water, put into steamed material, play the effect of further Titian.
In a word, the beef that the inventive method processes had both kept the genuineness of beef, also contained dense tea smell again, and inlet is continuous gentle; Sliding tender tasty and refreshing, tasty mouthfeel enjoys endless aftertastes; And the pure and fresh pleasing to the eye of color can promote people's appetite, also has toxin expelling simultaneously, protects the health care of liver.
The specific embodiment
A kind of steamed tea perfume (or spice) protects liver health care beef,
Concrete processing method may further comprise the steps:
(1) beef 500g, soaked 4 hours in clear water stripping and slicing, clean back;
(2) fry perfume (or spice) together with adding an amount of barley in the salt system condiment;
(3) with stirring rubbing and pickled 25 minutes with frying the fragrant condiment of pickling behind the soaked beef control water, add the flavoring bag again and soaked 28 minutes;
(4) spread clean hair peak earlier in the food steamer bottom, the hair peak exceeds to be paved with the food steamer bottom, the soaked beef of step (3) is pulled out to be laid on the green tea again; The flavoring bag shakeout be covered on the beef; Cover food steamer, in clear water, put into steamed material at last, steamed together medium well to beef; Stop heating, naturally cooling;
(5) with cooled beef pack, vacuum packaging, every bag of 450g;
(6) packed beef carries out the autoclaving sterilization again, gets final product,
Wherein, the prescription of pickling condiment is: salt 14g, and capsicum 3.5g, white pepper 1g, light soy sauce 3g, Chinese prickly ash 1.5g, ginger 1.g, garlic 1.5g, white sugar 0.3g,
The prescription of flavoring bag is: chickens' extract 3g, monosodium glutamate 1.5g, salt 11g, light soy sauce 7g, cooking wine 5g, Chinese prickly ash 1.5g, galingal 1.5g, fennel seeds 3.5g, Tea Polyphenols 1.5g, cassia bark 1.5g, fructus amomi 0.2g, cloves 1.5g,
Steamed material prescription be: add Taiping Houkui Tea 5.5g, chrysanthemum 3.5g, Jasmine 1.5g, wrinkled giant hyssop 1.0g, Radix Glycyrrhizae 1.2g, Herba Lycopi 1.6g, Fructus Aurantii 1.8g, wind-weed 1.1g in the water of every 100g.
Medium-height grass spice bag prescription be: rhodiola root 4g, oyster 5.5g, spina date seed 3g, wrinkled giant hyssop 1.5, cardamom 1.5g, lotus seeds 1.5g, myrobalan 2g, vine of multiflower knotweed g, matrimony vine 1g, pawpaw 1g.
Claims (4)
1. a steamed tea perfume (or spice) protects the processing method of liver health care beef, it is characterized in that: specifically may further comprise the steps:
(1) beef 500 weight portions, soaked in clear water 3～6 hours stripping and slicing, clean back;
(2) fry perfume (or spice) together with adding an amount of barley in the salt system condiment;
(3) with stirring rubbing and pickled 20-30 minute with frying the fragrant condiment of pickling behind the soaked beef control water, add the flavoring bag again and soaked 20～30 minutes;
(4) earlier spread clean green tea in the food steamer bottom, what of green tea are exceeded to be paved with the food steamer bottom, the soaked beef of step (3) are pulled out to be laid on the green tea again; The flavoring bag shakeout be covered on the beef; Cover food steamer, in clear water, put into steamed material at last, steamed together medium well to beef; Stop heating, naturally cooling;
(5) with cooled beef pack, vacuum packaging, every bag of 400-500g;
(6) packed beef carries out the autoclaving sterilization again, gets final product,
Described composition component and the weight portion of pickling condiment is: salt 10～15, and capsicum 3～4, white pepper 0.5～1.5, light soy sauce 2～4, Chinese prickly ash 1-2, ginger 1-2, garlic 1-2, white sugar 0.2～0.4,
The composition component and the weight portion of said flavoring bag are: chickens' extract 2～4 weight portions, monosodium glutamate 1～3 weight portion, salt 10～12 weight portions, light soy sauce 3～8 weight portions, cooking wine 3～8 weight portions, Chinese prickly ash 1-2 weight portion, galingal 1-2 weight portion, fennel seeds 3-4 weight portion, Tea Polyphenols 1-2 weight portion, cassia bark 1-2 weight portion, fructus amomi 0.1-0.3 weight portion, cloves 1-2 weight portion
The composition component and the weight portion of described steamed material are: add green tea 5-6 weight portion, chrysanthemum 3-4 weight portion, Jasmine 1-2 weight portion, wrinkled giant hyssop 1-2 weight portion, Radix Glycyrrhizae 1-2 weight portion, Herba Lycopi 1-2 weight portion, Fructus Aurantii 1-2 weight portion, wind-weed 1-2 weight portion in the water of per 100 weight portions;
The composition component and the weight portion of described medium-height grass spice bag are: rhodiola root 2-4 weight portion, oyster 1-2 weight portion, spina date seed 3-4 weight portion, wrinkled giant hyssop 1-2 weight portion, cardamom 1-2 weight portion, lotus seeds 1-2 weight portion, myrobalan 1-2 weight portion, vine of multiflower knotweed 1-2 weight portion, matrimony vine 1-2 weight portion, pawpaw 1-2 weight portion.
2. the processing method of the fragrant steamed health care beef of tea according to claim 1 is characterized in that: said green tea is one or more in Mount Huang Mao Feng, Xihu Longjing Tea, Taiping Houkui Tea, six peace green tea produced in Anhui Province, the yellow bud in Huoshan.
3. the processing method of the fragrant steamed health care beef of tea according to claim 1 and 2 is characterized in that: the condition of said autoclaving sterilization is: pressure 1.6KPa, 105～120 ℃ of temperature, continue 16～18 minutes.
4. the processing method of the fragrant steamed health care beef of tea according to claim 1 makes steamed tea perfume (or spice) and protects liver health care beef.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210215850.4A CN102763855B (en) | 2012-06-28 | 2012-06-28 | Steamed liver-protecting health beef with tea flavor and making method thereof |
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| CN201210215850.4A CN102763855B (en) | 2012-06-28 | 2012-06-28 | Steamed liver-protecting health beef with tea flavor and making method thereof |
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| CN102763855A true CN102763855A (en) | 2012-11-07 |
| CN102763855B CN102763855B (en) | 2014-04-30 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104187764A (en) * | 2014-08-02 | 2014-12-10 | 安徽省银百益食品有限公司 | Lotus leaf scent-smoked mutton slices and preparation method thereof |
| CN104187765A (en) * | 2014-08-02 | 2014-12-10 | 安徽省银百益食品有限公司 | Beef slices with mellow taste of coffee and preparation method of beef slices |
| CN104187766A (en) * | 2014-08-02 | 2014-12-10 | 安徽省银百益食品有限公司 | Orange-flavored beef slices and preparation method thereof |
| CN104207196A (en) * | 2014-08-02 | 2014-12-17 | 安徽省银百益食品有限公司 | Mutton slice smoked by chrysanthemum and preparation method thereof |
| CN104207195A (en) * | 2014-08-02 | 2014-12-17 | 安徽省银百益食品有限公司 | Refreshing-taste sliced mutton and preparation method thereof |
| CN104207194A (en) * | 2014-08-02 | 2014-12-17 | 安徽省银百益食品有限公司 | Digestible mutton slice and preparation method thereof |
| CN104256710A (en) * | 2014-08-02 | 2015-01-07 | 安徽省银百益食品有限公司 | Lavender-flavored mutton slices and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104187764A (en) * | 2014-08-02 | 2014-12-10 | 安徽省银百益食品有限公司 | Lotus leaf scent-smoked mutton slices and preparation method thereof |
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| CN104187766A (en) * | 2014-08-02 | 2014-12-10 | 安徽省银百益食品有限公司 | Orange-flavored beef slices and preparation method thereof |
| CN104207196A (en) * | 2014-08-02 | 2014-12-17 | 安徽省银百益食品有限公司 | Mutton slice smoked by chrysanthemum and preparation method thereof |
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| CN104207194A (en) * | 2014-08-02 | 2014-12-17 | 安徽省银百益食品有限公司 | Digestible mutton slice and preparation method thereof |
| CN104256710A (en) * | 2014-08-02 | 2015-01-07 | 安徽省银百益食品有限公司 | Lavender-flavored mutton slices and preparation method thereof |
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| CN102763855B (en) | 2014-04-30 |
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