CN103222635B - Hawthorn fruit and high-calcium acidophilus milk flavored beef jerky and preparation method thereof - Google Patents
Hawthorn fruit and high-calcium acidophilus milk flavored beef jerky and preparation method thereof Download PDFInfo
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- CN103222635B CN103222635B CN201310100547.4A CN201310100547A CN103222635B CN 103222635 B CN103222635 B CN 103222635B CN 201310100547 A CN201310100547 A CN 201310100547A CN 103222635 B CN103222635 B CN 103222635B
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Abstract
The invention discloses hawthorn fruit and high-calcium acidophilus milk flavored beef jerky and a preparation method of the hawthorn fruit and high-calcium acidophilus milk flavored beef jerky. The hawthorn fruit and high-calcium acidophilus milk flavored beef jerky comprises the following raw materials, by weight ratio, 30-40 parts of beef, 10-20 parts of fish meat, 0.2-0.3 part of mustard seeds, 0.3-0.5 parts of fennel fruits, 0.2-0.3 part of saussurea costus, 0.3-0.4 part of pepper, 0.1-0.3 part of galangal, 0.2-0.3 part of alpinia katsumsdai, 0.1-0.2 part of oregano leaves, 4-8 parts of Chinese chest nut leaves, 3-5 parts of pomegranate rind, 4-6 parts of grape leaves, 3-4 parts of sunflower discs, 2-3 parts of Chinese wolfberry fruits, 5-8 parts of hawthorn fruits, 4-6 parts of black sesame, 3-5 parts of acidophilus milk, 1-1.5 parts of salt, 2-3 parts of soybean sauce, 1-1.5 parts of monosodium glutamate, 5-10 parts of white sugar and 2-3 parts of yellow rice wine. The hawthorn fruit and high-calcium acidophilus milk flavored beef jerky has the advantages of being rich in nutrition, red and bright in color and luster, tasty and special in flavor, having high elasticity and chewiness, acidophilus milk fragrance and sweet black sesame fragrance, and being novel, and is leisure food which is green, healthy, non-additive, suitable for people of all ages and both sexes, and capable of satisfying requirements of different crowds.
Description
Technical field
The present invention relates to a kind of hawthorn benevolence high-calcium yoghurt taste jerky and preparation method thereof, belong to food processing technology field.
Background technology
Along with the raising of people's living standard and health perception, more focus on nutrition and health care and the flavor taste of jerky, on market, need better nutritious, local flavor is agreeable to the taste, beef food easily lies fallow.But traditional jerky is mostly to adopt single meat raw material,, there is the problems such as nutrition is unbalanced, local flavor is dull, serious homogeneity in the rarely seen food that meat and other health-oriented products Compound Machining are formed, cannot meet consumer's various demands.
Summary of the invention
The object of the present invention is to provide a kind of hawthorn benevolence high-calcium yoghurt taste jerky and preparation method thereof, the products such as beef and the flesh of fish, hawthorn benevolence, Yoghourt are effectively combined, improved the trophism of jerky, enriched the local flavor of jerky.
The technical solution used in the present invention is as follows:
A kind of hawthorn benevolence high-calcium yoghurt taste jerky, the weight portion proportioning of its each raw material is: beef 30-40, the flesh of fish 10-20, mustard seed 0.2-0.3, fennel seeds 0.3-0.5, Aplotaxis auriculata 0.2-0.3, pepper 0.3-0.4, galingal 0.1-0.3, Amomum globosum loureiro 0.2-0.3, leaf of Herba Origani 0.1-0.2, Mao Li leaf 4-8, granatum 3-5, grape leaf 4-6, floral disc of sunflower 3-4, fruit of Chinese wolfberry 2-3, hawthorn benevolence 5-8, Semen sesami nigrum 4-6, Yoghourt 3-5, salt 1-1.5, soy sauce 2-3, monosodium glutamate 1-1.5, white sugar 5-10, yellow rice wine 2-3.
A kind of hawthorn benevolence high-calcium yoghurt taste jerky, the weight portion proportioning of its each raw material is: beef 30, the flesh of fish 20, mustard seed 0.2, fennel seeds 0.4, Aplotaxis auriculata 0.3, pepper 0.3, galingal 0.2, Amomum globosum loureiro 0.3, leaf of Herba Origani 0.2, Mao Li leaf 6, granatum 4, grape leaf 5, floral disc of sunflower 3, the fruit of Chinese wolfberry 3, hawthorn benevolence 8, Semen sesami nigrum 5, Yoghourt 4, salt 1, soy sauce 2.5, monosodium glutamate 1.5, white sugar 8, yellow rice wine 2.
A preparation method for hawthorn benevolence high-calcium yoghurt taste jerky, comprises the following steps:
(1) raw material is selected and finishing
The qualified beef of inspection is defended in selection, repaiies degrease sarolemma, broken bone etc., with saline sook 5-10 hour, reduces smell of mutton to remove watery blood, cleans and drains; The qualified flesh of fish of inspection is defended in selection, with one, crude salt is evenly rubbed to flesh of fish 2-3 minute, pickles 3-4 hour, cleans and drains; Then beef and the flesh of fish are all cut into 1-1.2 kilogram of big or small piece;
(2) decoct
Take in Mao Liye, granatum, grape leaf, floral disc of sunflower, fruit of Chinese wolfberry input decoction pot by formula, add and be equivalent to 4-6 times of water of above-mentioned five kinds of Chinese herbal medicine gross weights, after boiling, add again beef and the flesh of fish, micro-decoction of boiling was pulled out after 30-50 minute, after beef is dried, be cut into the thin slice of 2-3 millimeters thick, the flesh of fish is without processing;
(3) halogen boils
The soup that step (2) is cooked meat is with putting into halogen pot after filtered through gauze, with salt, soy sauce, white sugar and the mustard seed binding up with gauze, fennel seeds, Aplotaxis auriculata, pepper, galingal, Amomum globosum loureiro and leaf of Herba Origani, after boiling, sliced meat are put into pot, first boil with high heat 10-20 minute, then the 20-30 minute that simmers in water, while boiling, constantly stir, take the dish out of the pot and add monosodium glutamate, yellow rice wine in first 10 minutes, after taking the dish out of the pot, put into the clean soup juice of drain cap drop;
(4) powder process
Semen sesami nigrum is put into pot, make popular when smoldering with moderate heat, pour hawthorn benevolence into, with slow fire heating, fry to hawthorn benevolence surface yellowly, micro-heaving, when sesame gives off a strong fragrance, takes out, and porphyrize sieves, and obtains sesame hawthorn benevolence mixed powder;
(5) Minced Steak, cut and mix
After the well-done dried beef slices of step (3) halogen and the flesh of fish are sent into meat grinder and slightly twisted, meat mincing are dropped in cutmixer, add sesame hawthorn benevolence mixed powder, cut and mix rotten shape, then Yoghourt is added in meat gruel and kneaded, Yoghourt is uniformly dispersed;
(6) packing compact forming
It is floating that the meat gruel that step (5) is made is put into stainless steel mould, after compacting, is placed in microwave drying oven, and under 2400 ± 50Hz, 600-800W condition, microwave drying 4-6 minute, is then cut into the blockage of long 3-4cm, wide 2-3cm;
(7) baking
Cube meat after stripping and slicing is sent into the interior baking of the baking box 2-3 hour of 80-90 DEG C of temperature, every 20-30 minute, cube meat is stirred once up and down, makes cube meat moisture be controlled at 4-5%;
(8) packaging
Above-mentioned jerky is cooled to after normal temperature sterile vacuum packaging again and gets product.
Beneficial effect of the present invention:
The present invention effectively combines beef and sesame, hawthorn benevolence, Yoghourt etc., be processed into hawthorn benevolence high-calcium yoghurt taste jerky, can make various composition complementations, goods nutrition is more comprehensive, improves the calcium content of jerky, can effectively promote human calcium's absorption, replenish the calcium fast, advantages of good calcium supplying effect, the while also can be enriched the taste of jerky, improves the palatability of jerky.The present invention has adopted halogen to boil technique to have overcome traditional stir-frying-technology, the existing tasty deficiency of pickling process, coarse mouthfeel, the dry shortcoming such as frangible.The jerky that the present invention produces has nutritious, color and luster glow, delicious flavour, unique flavor, high resilience and chewiness, have Yoghourt, sesame sweet fragrance, the features such as product novelty, be a kind of green health, the non-additive leisure food of safety, sutable for men, women, and children, can meet the demand of different crowd.
Detailed description of the invention
A kind of hawthorn benevolence high-calcium yoghurt taste jerky, the weight portion of its each raw material (kilogram) proportioning is: beef 30, the flesh of fish 20, mustard seed 0.2, fennel seeds 0.4, Aplotaxis auriculata 0.3, pepper 0.3, galingal 0.2, Amomum globosum loureiro 0.3, leaf of Herba Origani 0.2, Mao Li leaf 6, granatum 4, grape leaf 5, floral disc of sunflower 3, the fruit of Chinese wolfberry 3, hawthorn benevolence 8, Semen sesami nigrum 5, Yoghourt 4, salt 1, soy sauce 2.5, monosodium glutamate 1.5, white sugar 8, yellow rice wine 2.
A preparation method for hawthorn benevolence high-calcium yoghurt taste jerky, comprises the following steps:
(1) raw material is selected and finishing
The qualified beef of inspection is defended in selection, repaiies degrease sarolemma, broken bone etc., uses saline sook 8 hours, reduces smell of mutton to remove watery blood, cleans and drains; The qualified flesh of fish of inspection is defended in selection, with one, crude salt is evenly rubbed to the flesh of fish 3 minutes, pickles 4 hours, cleans and drains; Then beef and the flesh of fish are all cut into 1.2 kilograms of big or small pieces;
(2) decoct
Take in Mao Liye, granatum, grape leaf, floral disc of sunflower, fruit of Chinese wolfberry input decoction pot by formula, add and be equivalent to 5 times of water of above-mentioned five kinds of Chinese herbal medicine gross weights, after boiling, add again beef and the flesh of fish, micro-decoction of boiling was pulled out after 40 minutes, after beef is dried, be cut into the thin slice of 3 millimeters thick, the flesh of fish is without processing;
(3) halogen boils
The soup that step (2) is cooked meat is with putting into halogen pot after filtered through gauze, with salt, soy sauce, white sugar and the mustard seed binding up with gauze, fennel seeds, Aplotaxis auriculata, pepper, galingal, Amomum globosum loureiro and leaf of Herba Origani, after boiling, sliced meat are put into pot, first boil with high heat 15 minutes, then simmer in water 25 minutes, while boiling, constantly stir, take the dish out of the pot and add monosodium glutamate, yellow rice wine in first 10 minutes, after taking the dish out of the pot, put into the clean soup juice of drain cap drop;
(4) powder process
Semen sesami nigrum is put into pot, make popular when smoldering with moderate heat, pour hawthorn benevolence into, with slow fire heating, fry to hawthorn benevolence surface yellowly, micro-heaving, when sesame gives off a strong fragrance, takes out, and porphyrize sieves, and obtains sesame hawthorn benevolence mixed powder;
(5) Minced Steak, cut and mix
After the well-done dried beef slices of step (3) halogen and the flesh of fish are sent into meat grinder and slightly twisted, meat mincing are dropped in cutmixer, add sesame hawthorn benevolence mixed powder, cut and mix rotten shape, then Yoghourt is added in meat gruel and kneaded, Yoghourt is uniformly dispersed;
(6) packing compact forming
It is floating that the meat gruel that step (5) is made is put into stainless steel mould, after compacting, is placed in microwave drying oven, and under 2350Hz, 750W condition, microwave drying 5 minutes, is then cut into the blockage of long 4cm, wide 2cm;
(7) baking
Cube meat after stripping and slicing is sent into interior the baking 2 hours of baking box of 90 DEG C of temperature, every 20 minutes, cube meat is stirred once up and down, makes cube meat moisture be controlled at 4-5%;
(8) packaging
Above-mentioned jerky is cooled to after normal temperature sterile vacuum packaging again and gets product.
Jerky physics and chemistry and health testing result that the present embodiment is produced are as follows:
Color and luster: color and luster glow;
Grow smell: delicious flavour, in beef flavor with Yoghourt, sesame sweet fragrance;
Mouthfeel: high resilience and chewiness;
Nutritional labeling: moisture 4.4%, lipase 37 .2%, protein 45.6%, total reducing sugar 33.7%;
Health: 1412/gram of total plate counts, 17/100 grams of coliforms, pathogenic bacteria do not detect.
Claims (1)
1. a hawthorn benevolence high-calcium yoghurt taste jerky, it is characterized in that, the weight portion proportioning of its each raw material is: beef 30-40, the flesh of fish 10-20, mustard seed 0.2-0.3, fennel seeds 0.3-0.5, Aplotaxis auriculata 0.2-0.3, pepper 0.3-0.4, galingal 0.1-0.3, Amomum globosum loureiro 0.2-0.3, leaf of Herba Origani 0.1-0.2, Mao Li leaf 4-8, granatum 3-5, grape leaf 4-6, floral disc of sunflower 3-4, fruit of Chinese wolfberry 2-3, hawthorn benevolence 5-8, Semen sesami nigrum 4-6, Yoghourt 3-5, salt 1-1.5, soy sauce 2-3, monosodium glutamate 1-1.5, white sugar 5-10, yellow rice wine 2-3;
The preparation method of described hawthorn benevolence high-calcium yoghurt taste jerky, comprises the following steps:
(1) raw material is selected and finishing
The qualified beef of inspection is defended in selection, repaiies degrease sarolemma, broken bone etc., with saline sook 5-10 hour, reduces smell of mutton to remove watery blood, cleans and drains; The qualified flesh of fish of inspection is defended in selection, with one, crude salt is evenly rubbed to flesh of fish 2-3 minute, pickles 3-4 hour, cleans and drains; Then beef and the flesh of fish are all cut into 1-1.2 kilogram of big or small piece;
(2) decoct
Take in Mao Liye, granatum, grape leaf, floral disc of sunflower, fruit of Chinese wolfberry input decoction pot by formula, add and be equivalent to 4-6 times of water of above-mentioned five kinds of Chinese herbal medicine gross weights, after boiling, add again beef and the flesh of fish, micro-decoction of boiling was pulled out after 30-50 minute, after beef is dried, be cut into the thin slice of 2-3 millimeters thick, the flesh of fish is without processing;
(3) halogen boils
The soup that step (2) is cooked meat is with putting into halogen pot after filtered through gauze, with salt, soy sauce, white sugar and the mustard seed binding up with gauze, fennel seeds, Aplotaxis auriculata, pepper, galingal, Amomum globosum loureiro and leaf of Herba Origani, after boiling, sliced meat are put into pot, first boil with high heat 10-20 minute, then the 20-30 minute that simmers in water, while boiling, constantly stir, take the dish out of the pot and add monosodium glutamate, yellow rice wine in first 10 minutes, after taking the dish out of the pot, put into the clean soup juice of drain cap drop;
(4) powder process
Semen sesami nigrum is put into pot, make popular when smoldering with moderate heat, pour hawthorn benevolence into, with slow fire heating, fry to hawthorn benevolence surface yellowly, micro-heaving, when sesame gives off a strong fragrance, takes out, and porphyrize sieves, and obtains sesame hawthorn benevolence mixed powder;
(5) Minced Steak, cut and mix
After the well-done dried beef slices of step (3) halogen and the flesh of fish are sent into meat grinder and slightly twisted, meat mincing are dropped in cutmixer, add sesame hawthorn benevolence mixed powder, cut and mix rotten shape, then Yoghourt is added in meat gruel and kneaded, Yoghourt is uniformly dispersed;
(6) packing compact forming
It is floating that the meat gruel that step (5) is made is put into stainless steel mould, after compacting, is placed in microwave drying oven, and under 2400 ± 50Hz, 600-800W condition, microwave drying 4-6 minute, is then cut into the blockage of long 3-4cm, wide 2-3cm;
(7) baking
Cube meat after stripping and slicing is sent into the interior baking of the baking box 2-3 hour of 80-90 DEG C of temperature, every 20-30 minute, cube meat is stirred once up and down, makes cube meat moisture be controlled at 4-5%;
(8) packaging
Above-mentioned jerky is cooled to after normal temperature sterile vacuum packaging again and gets product.
2.hawthorn benevolence high-calcium yoghurt taste jerky according to claim 1, it is characterized in that, the weight portion proportioning of its each raw material is: beef 30, the flesh of fish 20, mustard seed 0.2, fennel seeds 0.4, Aplotaxis auriculata 0.3, pepper 0.3, galingal 0.2, Amomum globosum loureiro 0.3, leaf of Herba Origani 0.2, Mao Li leaf 6, granatum 4, grape leaf 5, floral disc of sunflower 3, the fruit of Chinese wolfberry 3, hawthorn benevolence 8, Semen sesami nigrum 5, Yoghourt 4, salt 1, soy sauce 2.5, monosodium glutamate 1.5, white sugar 8, yellow rice wine 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310100547.4A CN103222635B (en) | 2013-03-27 | 2013-03-27 | Hawthorn fruit and high-calcium acidophilus milk flavored beef jerky and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310100547.4A CN103222635B (en) | 2013-03-27 | 2013-03-27 | Hawthorn fruit and high-calcium acidophilus milk flavored beef jerky and preparation method thereof |
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| CN103222635A CN103222635A (en) | 2013-07-31 |
| CN103222635B true CN103222635B (en) | 2014-11-05 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105077379A (en) * | 2015-07-21 | 2015-11-25 | 贵州黄平牛老大食品有限公司 | Processing method of fish sandwiched beef jerky |
| CN107125603A (en) * | 2017-04-28 | 2017-09-05 | 合肥绿益食品有限公司 | Honey acidophilus milk dried pork and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097105A (en) * | 1993-07-05 | 1995-01-11 | 郑开动 | The preparation method of nutrient multi-flavour dried sliced beef |
| CN1915097A (en) * | 2006-09-01 | 2007-02-21 | 马顺廷 | Seafood beef granule and preparation method |
| CN101214061A (en) * | 2007-12-31 | 2008-07-09 | 蒋超 | Novel dried meat |
| CN102125266A (en) * | 2010-01-14 | 2011-07-20 | 穆欣 | Production method of beef jerky |
| CN102805359A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Blood-nourishing beef jerky with red dates |
-
2013
- 2013-03-27 CN CN201310100547.4A patent/CN103222635B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097105A (en) * | 1993-07-05 | 1995-01-11 | 郑开动 | The preparation method of nutrient multi-flavour dried sliced beef |
| CN1915097A (en) * | 2006-09-01 | 2007-02-21 | 马顺廷 | Seafood beef granule and preparation method |
| CN101214061A (en) * | 2007-12-31 | 2008-07-09 | 蒋超 | Novel dried meat |
| CN102125266A (en) * | 2010-01-14 | 2011-07-20 | 穆欣 | Production method of beef jerky |
| CN102805359A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Blood-nourishing beef jerky with red dates |
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