CN102763855B - 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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- CN102763855B CN102763855B CN201210215850.4A CN201210215850A CN102763855B CN 102763855 B CN102763855 B CN 102763855B CN 201210215850 A CN201210215850 A CN 201210215850A CN 102763855 B CN102763855 B CN 102763855B
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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 approaches human body needs, can improve body resistance against diseases, to after growing and performing the operation, the people of aftercare supplement lose blood and the aspect such as repair tissue suitable especially.Eating beef severe winter, have warm stomach effect, is 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 is roughly divided into burning, stir-fry, halogen, smoked, fried etc. several.Fire, frying beef is stricter to the requirement of the duration and degree of heating, grasp according to many factors such as the quality of beef, fresh and tender degree, quantity, weather, is unwell to industrialized production; Existing smoke or the jerky of frying, dried meat floss in its manufacturing process, destroyed a large amount of nutrition of beef self, some are unfavorable for to the carcinogens such as the polycyclic aromatic hydrocarbon of health and nitrosamine bring in beef, ediblely can produce carcinogenic danger for a long time, be unfavorable for health; The 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 retained the genuineness of beef, also contained again dense tea smell, and entrance silk floss is soft, 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 liver health care.
The technical solution used in the present invention is as follows for achieving the above object:
Steamed tea perfume (or spice) protects a processing method for liver health care beef, it is characterized in that: specifically comprise the following steps:
(1) beef 500 weight portions, stripping and slicing, clean after in clear water, soak 3～6 hours;
(2) will in condiment processed salt, add appropriate barley to fry together perfume (or spice);
(3) by stir rubbing after soaked beef control water together with frying fragrant salting seasoning, pickle 20-30 minute, then add flavoring bag, medium-height grass cartridge bag to soak together 20～30 minutes;
(4) first in food steamer bottom, spread clean green tea, green tea number to be paved with food steamer bottom, be limited, again the soaked beef of step (3) is pulled out and is laid on green tea, medium-height grass cartridge bag is shakeout and is covered on beef, cover again flavoring bag above, cover food steamer, finally in clear water, put into steamed material, steam in clear soup together medium well to beef, stop heating, naturally cooling;
(5) by cooled beef pack, vacuum packaging, every bag of 400-500g;
(6) packed beef carries out autoclaving sterilizing again,,
Composition component and the weight portion of described salting seasoning are: 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,
Composition component and the weight portion of described 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
Composition component and the weight portion of described steamed material are: in the water of every 100 weight portions, 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.
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: described 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 described autoclaving sterilizing 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, when beef processing, is first rubbed cured beef together with condiment with salt, than simple with salt, pickle go raw meat effective, when removing raw meat, play Titian effect;
When 2, steamed, rebasing with green tea, simultaneously by flavoring bag, Chinese herbal medicine is coated is placed on beef upper strata, the existing dense tea smell of beef steaming, simultaneously sliding tender good to eat, also there is toxin expelling, protect 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 retained the genuineness of beef, also contained again dense tea smell, and entrance silk floss is soft, 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 have toxin expelling simultaneously, protect the health care of liver.
The specific embodiment
A kind of steamed tea perfume (or spice) protects liver health care beef,
Concrete processing method, comprises the following steps:
(1) beef 500g, stripping and slicing, clean after in clear water, soak 4 hours;
(2) will in condiment processed salt, add appropriate barley to fry together perfume (or spice);
(3) by stir rubbing after soaked beef control water together with frying fragrant salting seasoning, pickle 25 minutes, then add flavoring bag to soak 28 minutes;
(4) first in food steamer bottom, spread clean hair peak, hair peak is limited to be paved with food steamer bottom, again the soaked beef of step (3) is pulled out and is laid on green tea, flavoring bag is shakeout and is covered on beef, cover food steamer, finally in clear water, put into steamed material, steam in clear soup together medium well to beef, stop heating, naturally cooling;
(5) by cooled beef pack, vacuum packaging, every bag of 450g;
(6) packed beef carries out autoclaving sterilizing again,,
Wherein, the formula of salting seasoning 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 formula 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 formula be: in the water of every 100g, 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.
Medium-height grass spice bag formula 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. steamed tea perfume (or spice) protects a processing method for liver health care beef, it is characterized in that: specifically comprise the following steps:
(1) beef 500 weight portions, stripping and slicing, clean after in clear water, soak 3～6 hours;
(2) will in salting seasoning, add appropriate barley to fry together perfume (or spice);
(3) by stir rubbing after soaked beef control water together with frying fragrant salting seasoning, pickle 20-30 minute, then add flavoring bag, medium-height grass spice bag to soak 20～30 minutes;
(4) first in food steamer bottom, spread clean green tea, green tea number to be paved with food steamer bottom, be limited, again the soaked beef of step (3) is pulled out and is laid on green tea, medium-height grass spice bag is shakeout and is covered on beef, cover again flavoring bag above, cover food steamer, finally in clear water, put into steamed material, steam in clear soup together medium well to beef, stop heating, naturally cooling;
(5) by cooled beef pack, vacuum packaging, every bag of 400-500g;
(6) packed beef carries out autoclaving sterilizing again,,
Composition component and the weight portion of described salting seasoning are: 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,
Composition component and the weight portion of described 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
Composition component and the weight portion of described steamed material are: in the water of every 100 weight portions, 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;
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.
2. a kind of steamed tea perfume (or spice) according to claim 1 protects the processing method of liver health care beef, it is characterized in that: described 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. a kind of steamed tea perfume (or spice) according to claim 1 and 2 protects the processing method of liver health care beef, it is characterized in that: the condition of described autoclaving sterilizing is: pressure 1.6KPa, 105～120 ℃ of temperature, continue 16～18 minutes.
4. a kind of steamed tea perfume (or spice) according to claim 1 protects the steamed tea perfume (or spice) that the processing method of liver health care beef makes 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 CN102763855A (en) | 2012-11-07 |
| CN102763855B true CN102763855B (en) | 2014-04-30 |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1954701A (en) * | 2005-10-27 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Tea meat and its production method |
| CN101133844A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Health-care meat and method for preparing the same |
| CN101171969A (en) * | 2006-10-31 | 2008-05-07 | 李克时 | Secondary boiled sauced beef with accessory foods containing sugar and black tea and preparation method thereof |
| CN101069564A (en) * | 2007-03-16 | 2007-11-14 | 杭州佳美旅游营养食品有限公司 | Tea-fragrant cow-meat pellets and making method |
| CN101756261B (en) * | 2010-01-05 | 2012-01-11 | 瑞丽傣旺食品有限公司 | Method for preparing Pu'er tea beef |
| CN102283391B (en) * | 2011-08-09 | 2012-11-07 | 贵州大学 | Nourishing beef and preparation process thereof |
| CN102302178B (en) * | 2011-08-16 | 2014-12-24 | 西乡县信一清真肉制品厂 | Method for processing tea-flavored sauced beef |
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