CN102805364B - Method for preparing dried beef with peanut flavor - Google Patents
Method for preparing dried beef with peanut flavor Download PDFInfo
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- CN102805364B CN102805364B CN201210263121.6A CN201210263121A CN102805364B CN 102805364 B CN102805364 B CN 102805364B CN 201210263121 A CN201210263121 A CN 201210263121A CN 102805364 B CN102805364 B CN 102805364B
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Abstract
The invention discloses dried beef with peanut flavor. The dried beef is prepared from the following raw materials in part by weight: 500 to 600 parts of minced beef, 0.01 to 0.03 part of ficin, 10 to 30 parts of dark soy sauce, 4 to 6 parts of peanut powder, 3 to 6 parts of granulated sugar, 8 to 15 parts of salt, 0.3 to 1 part of monosodium glutamate, 0.2 to 0.5 part of paprika powder, 0.3 to 0.8 part of five-spice powder, 2 to 4 parts of apple vinegar, 2 to 4 parts of pea meal, 2 to 4 parts of soybean meal, 3 to 5 parts of hawthorn meal, 5 to 10 parts of cooking wine and 10 to 20 parts of health-preserving wine. The dried beef is reasonable in formula, unique in taste and mellow in fragrance and has the effects of health care and health preservation.
Description
Technical field
The present invention relates to jerky field, is exactly the preparation method of local flavor beef dried meat of cultivating peanut.
Background technology
Jerky is the sheet meat products of animal flesh through pickling, toasting such as pork or beef, and existing jerky taste is single, and there is no the health-care effect of dietotherapy.
Summary of the invention
Object of the present invention provides a kind of peanut local flavor beef dried meat with food therapy health effect.
Above-mentioned purpose realizes by following scheme:
The one local flavor beef dried meat of cultivating peanut, is characterized in that: it is that raw material by following weight parts makes: the rotten 500-600 of beef, ficin 0.01-0.03, dark soy sauce 10-30, peanut powder 4-6, granulated sugar 3-6, salt 8-15, monosodium glutamate 0.3-1, zanthoxylum powder 0.2-0.5, five-spice powder 0.3-0.8, apple vinegar 2-4, peameal 2-4, analysis for soybean powder 2-4, hawthorn powder 3-5, cooking wine 5-10, health preserving wine 10-20; Described health preserving wine is made by the raw material of following weight parts: ginseng 20-30, bighead atractylodes rhizome 30-40, Chinese yam 30-40, root of herbaceous peony 20-30, white wine 1000-1500.
The described one local flavor beef dried meat of cultivating peanut, is characterized in that: described apple vinegar is to be made through fermentation by cider.
The described one local flavor beef dried meat of cultivating peanut, is characterized in that: the preparation method of described health preserving wine is: by after each raw material blending, sealing, after 1-3 month, is taken out filter residue and get final product.
The described one local flavor beef dried meat of cultivating peanut, is characterized in that: its preparation method is for by after each raw material blending, tumbling 40-50 minute, then pickle 10-15 hour under 0-5 ℃ of low temperature, then through mould molding, dehydration, baking, pressing, pruning, packing, and get final product.
Beneficial effect of the present invention:
The present invention adopts ficin to make beef meat more delicate, more viscous, and apple vinegar beautifying face and moistering lotion is nutritious, sweet and sour taste, and peameal, analysis for soybean powder, hawthorn powder have been enriched nutrition of the present invention, and peanut makes the present invention have unique fragrance.Health preserving wine compatibility is reasonable, reinforces vital energy, and spleen benefiting and stimulating the appetite, is applicable to lean and haggardly, and do not feel like eating, has a delicate constitution etc.; Formula of the present invention is reasonable, special taste, strong and brisk in taste, health care.
The specific embodiment
The one local flavor beef dried meat of cultivating peanut, it is that raw material by following weight parts makes: beef gruel 600, ficin 0.03, dark soy sauce 10, peanut powder 4, granulated sugar 6, salt 15, monosodium glutamate 0.3, zanthoxylum powder 0.5, five-spice powder 0.3, apple vinegar 2, peameal 4, analysis for soybean powder 4, hawthorn powder 5, cooking wine 10, health preserving wine 20; Described health preserving wine is made by the raw material of following weight parts: ginseng 20, the bighead atractylodes rhizome 40, Chinese yam 40, the root of herbaceous peony 30, white wine 1500.
Apple vinegar is to be made through fermentation by cider.
The preparation method of health preserving wine is: by after each raw material blending, sealing, after 1-3 month, is taken out filter residue and get final product.
The preparation method of peanut local flavor beef dried meat is by after each raw material blending, tumbling 40 minutes, then pickle 15 hours under 0 ℃ of low temperature, then through mould molding, dehydration, baking, pressing, pruning, packing, and get final product.
To the present embodiment gained dried beef, A carries out mouth feel score experiment, with do not add apple vinegar, peameal, analysis for soybean powder, hawthorn powder, the identical dried beef B of all the other raw materials of ficin and health preserving wine contrasts, dried beef A fragrance prepared by the present embodiment is pleasant, the fragrance with peanut, the delicate mellow uniqueness of taste, through 40 people's sensory evaluations, there are 30 people to represent to compare with dried beef B the taste that prefers dried beef A, there are 4 people to represent to compare with dried beef A the taste that prefers dried beef B, the taste that all the other 6 people evaluate dried beef A is general, visible, dried beef A is because having unique local flavor, most people represent to like, acceptance level is good.
Claims (2)
1. the local flavor beef dried meat of cultivating peanut, is characterized in that: it is that raw material by following weight parts makes: the rotten 500-600 of beef, ficin 0.01-0.03, dark soy sauce 10-30, peanut powder 4-6, granulated sugar 3-6, salt 8-15, monosodium glutamate 0.3-1, zanthoxylum powder 0.2-0.5, five-spice powder 0.3-0.8, apple vinegar 2-4, peameal 2-4, analysis for soybean powder 2-4, hawthorn powder 3-5, cooking wine 5-10, health preserving wine 10-20; Described health preserving wine is made by the raw material of following weight parts: ginseng 20-30, bighead atractylodes rhizome 30-40, Chinese yam 30-40, root of herbaceous peony 20-30, white wine 1000-1500; The preparation method of described health preserving wine is: by after each raw material blending, sealing, after 1-3 month, is taken out filter residue and get final product;
The preparation method of peanut local flavor beef dried meat is by after each raw material blending, tumbling 40-50 minute, then pickle 10-15 hour under 0-5 ℃ of low temperature, then through mould molding, dehydration, baking, pressing, pruning, packing, and get final product.
2. the according to claim 1 one local flavor beef dried meat of cultivating peanut, is characterized in that: described apple vinegar is to be made through fermentation by cider.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210263121.6A CN102805364B (en) | 2012-07-27 | 2012-07-27 | Method for preparing dried beef with peanut flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210263121.6A CN102805364B (en) | 2012-07-27 | 2012-07-27 | Method for preparing dried beef with peanut flavor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102805364A CN102805364A (en) | 2012-12-05 |
| CN102805364B true CN102805364B (en) | 2014-01-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210263121.6A Expired - Fee Related CN102805364B (en) | 2012-07-27 | 2012-07-27 | Method for preparing dried beef with peanut flavor |
Country Status (1)
| Country | Link |
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| CN (1) | CN102805364B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637222B (en) * | 2013-11-26 | 2015-04-22 | 华中农业大学 | Bean dreg dried meat slices and preparation method thereof |
| CN105614496A (en) * | 2014-11-16 | 2016-06-01 | 李志凌 | Method for processing and preparing special dried beef |
| CN107259382A (en) * | 2017-07-14 | 2017-10-20 | 四川大学 | Instant soybean dried beef and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1726820A (en) * | 2005-07-22 | 2006-02-01 | 广东真美食品集团有限公司 | Dried meat slice processing technology |
| CN1757318A (en) * | 2005-11-04 | 2006-04-12 | 山东师范大学 | Preserved meat fillet, and its preparing method |
-
2012
- 2012-07-27 CN CN201210263121.6A patent/CN102805364B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1726820A (en) * | 2005-07-22 | 2006-02-01 | 广东真美食品集团有限公司 | Dried meat slice processing technology |
| CN1757318A (en) * | 2005-11-04 | 2006-04-12 | 山东师范大学 | Preserved meat fillet, and its preparing method |
Non-Patent Citations (2)
| Title |
|---|
| 雷鸣等.高原牦牛肉脯生产技术研究.《2001年肉类科技交流会暨中国畜产品加工研究会第三届肉类科技大会论文集》.2001,(第增刊期),第143-145页. |
| 高原牦牛肉脯生产技术研究;雷鸣等;《2001年肉类科技交流会暨中国畜产品加工研究会第三届肉类科技大会论文集》;20011231(第增刊期);第143-145页 * |
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| CN102805364A (en) | 2012-12-05 |
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