CN103598600A - Beef product capable of dispelling wind and cold, and preparation method thereof - Google Patents
Beef product capable of dispelling wind and cold, and preparation method thereof Download PDFInfo
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Classifications
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- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food processing, and specifically relates to a beef product capable of dispelling wind and cold, and a preparation method thereof. The preparation method comprises following steps: (1) beef is subjected to aging, is washed to be clean, and is cut into pieces; the beef pieces are added into a pickling material for 12h of pickling, are taken out, are washed with clear water, are delivered into a pot filled with boiling water for 20min of boiling, and then are taken out of the pot; (2) red kojic rice is delivered into a pot, 1200g of clear water is added for boiling until the color of the water is changed, and residue is abandoned so as to obtain red kojic rice water; (3) a pot is washed, and then is heated with fire; refined oil is delivered into the pot and is heated to a medium degree; marinade is added; fresh soup and the red kojic rice water are added; the mixture is boiled with big fire, and then is stewed with small fire for 2h after the mixture is boiled so as to obtain a marinade liquid; (4) the beef pieces obtained in step 1 are added into the boiled marinade liquid, and are subjected to marinating with medium fire for 50min to 1h; heating is stopped, and the beef pieces are immersed in the spicy marinade liquid for 30min; and after that the beef pieces are taken out, and dried in the air so as to obtain the beef product. According to the preparation method, original nutritional ingredients of beef are maintained as far as possible, meat quality is fresh and tender, and the beef product prepared via marinating is spicy and delicious, and is capable of dispelling wind and cold.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of expelling wind and clearing away cold beef and preparation method thereof.
Background technology
Being of high nutritive value of beef, Gu has saying of " beef tonifying Qi, the same Radix Astragali of merit "; < < Compendium of Materia Medica > > points out, beef can " An Zhongyi gas, support taste, qi-restoratives be healthy and strong, strengthening the bones and muscles, consumer edema, except moisture ".The traditional Chinese medical science thinks, beef enters spleen, stomach warp, is the good merchantable brand of tonifying spleen and stomach.And west nutrition thinks that beef protein content is high, and fat content is low, so delicious flavour is liked by people, enjoys the laudatory title of " favourite son in meat ".The multiple beef product emerging on market in recent years, in the majority with dried beef, but dried beef meat is harder, and in manufacturing process, the nutrient loss of beef is too much.
Summary of the invention
The object of the present invention is to provide a kind of expelling wind and clearing away cold beef and preparation method thereof.
The technical solution used in the present invention is: a kind of expelling wind and clearing away cold beef, comprises following raw material:
Major ingredient: 5000 grams, beef;
Pickling material: 50 grams of ginger pieces, 50 grams, green onion joint, 100 grams of refined salt and cooking wine 100g;
Upper colorant: 50 grams of red yeast rices;
Fresh soup: 5000 grams;
Refined oil: 2000 grams;
Halogen material: how 10 grams, 80 grams, anistree 20 grams, 400 grams of chilli, 50 grams of ginger pieces, green onion joint, three, 8 grams, cassia bark, 10 grams of fennel seeds, 10 grams of tsaokos, 10 grams, Chinese prickly ash, 5 grams of cloves, 8 grams of fructus amomis, 12 grams, cardamom, 5 grams of Lysimachia sikokianas, 3 grams of spiceleafs, 160 grams of refined salt, 15 grams of monosodium glutamates, 1 gram, salt made from earth containing a comparatively high percentage of sodium chloride, windproof 9 grams, 13 grams of the barks of eucommia (stir-fry), 9 grams of bark of ash, 9 grams of radix cyathulaes, 9 grams of silkworm excrements, 9 grams of 9 grams of, Bi Collettii of safflower, 18 grams of RADIX SOLANIs, 4 grams of notopterygium roots, 4 grams of turtle shells (system), 4 grams of dried orange peels, 9 grams of the bighead atractylodes rhizomes (stir-fry), 9 grams of the achenes of Siberian cocklebur, 18 grams of the fruits of Chinese wolfberry, 9 grams of Radix Angelicae Sinensis, 50 grams of white sugar;
The preparation method of expelling wind and clearing away cold beef is: (1) beef preliminary working: by a beef acid discharge, after rinsing well, be cut into bulk, put into pickling material and carry out pickled 12 hours, take out, with clear water, clean, then put in boiling water pot and quick-boil water 20 minutes, pull out; (2) red yeast rice enters pot, adds 1200 grams, clear water to endure remarkably, then removes slag, and makes red yeast rice water; (3) clean pot is got angry, put into refining rusting to three one-tenth heat, be lowered to halogen material, mix fresh soup and red yeast rice water, after big fire is boiled, changes little fire and boil 2 hours, making thick gravy (4) puts into the good beef of preliminary working in boiled thick gravy, with moderate heat halogen, within 50min-1 hour, can close fire, allow beef continue to soak 30min in pungent thick gravy, pull subsequently that to dry in the air cool be edible out.
Wherein, described fresh soup is to boil and form with ox bone, and wherein the weight ratio of ox bone and water is 1:4.
Windproof for cold, fever with chilliness, headache, bodily pain.And the disease such as cold anemopyretic, fever with chilliness, hot eyes, pharyngalgia.Anti-wind, relieving exterior syndrome be take and dispeled the wind as length, can dispersing wind and cold, can disperse wind-heat again.
The bark of eucommia is the dry bark of the Eucommiaceae plant bark of eucommia, is Chinese famous and precious tonic herb.Tool filling liver kidney, strengthening the bones and muscles, many effects such as hypotensive, antiabortive.< < Sheng Nong's herbal classic > > classifies as top grade.Call its " cure mainly waist and knee, bowl spares, beneficial vital essence, hard muscles and bones, wet except itching under the moon, dribbling urination.Clothes, make light of one's life by commiting suicide resistance to old for a long time.”
Bark of ash has wines used as antirheumatic, pain relieving, the effect such as antipyretic, is applicable to that rheumatalgia, joint are ached, the disease such as jaundice and hectic fever.
Radix cyathulae dietary function: sweet, the micro-hardship of radix cyathulae taste, property is flat; Return liver, kidney channel; Loose the falling of a surname let out, and has activating blood to promote menstruation, dispels rheumatism, easing joint movement, the effect of inducing diuresis for treating strangurtia.
Silkworm excrement is the ight soil of silkworm, has another name called late silkworm excrement.Doctor's nationality is recorded, and silkworm excrement is sweet in flavor and warm in property, have dispel rheumatism, the effect of sedation-analgesia.Be usually used in treating the diseases such as arthralgia due to wind-dampness, rubella itch, a wind headache, cholera vomiting and diarrhoea.
Bi Collettii has another name called hundred, bamboo wood, red joint etc., is the rhizome of Dioscoreaceae Plant Powder back of the body Chinese yam.Bitter, property is flat, enters liver, stomach, urinary bladder channel.There is wines used as antirheumatic, effect that dampness removing is turbid.Cure mainly under cream pouring, gonorrhoea, band, the disease such as sore, eczema, arthralgia due to wind-dampness.
RADIX SOLANI is also a herb, cold in nature, returns stomach, large intestine channel.There is loose blood, detumescence, the effect of clearing damp, arthralgia due to wind-dampness and pernio all can be used RADIX SOLANI.
Notopterygium root is common Chinese medicine, controls that lossless, the wind-cold-dampness arthralgia of catching cold, have a headache, a strong muscular contracture, joint are ached, geomantic omen edema, the swollen sore of pain etc.Modern analysis shows, notopterygium root mainly contains bornene, twists rubber alkene, the compositions such as words product enol and acetic acid rough gentian brain vinegar.
The carapace of soft-shelled turtle, medicine name is called " turtle shell ", has and suppresses the hyperplasia of connective tissue, the effect that improves plasma protein, mass dissipating and swelling eliminating, can improve antineoplastic immunocompetence; The glue that turtle shell boils, is called turtle carapace glue, has the effect of nourishing YIN for benefiting the kidney, loose disappear ruffian, strengthening the muscles and bones, can scattered silt blood, the spleen that disappears is swollen, except consumptive disease, adjust menstruation, can prevent and treat the diseases such as deficiency of the kidney weakness, dizzy seminal emission.
A kind of method for preparing beef that the present invention proposes, has kept the original nutritional labeling of beef to greatest extent, Fresh & Tender in Texture, the fragrant peppery deliciousness of halogen beef out, the effect that having dispels the wind dispels cold.
The specific embodiment
A kind of expelling wind and clearing away cold beef and preparation method thereof, get following batching:
Major ingredient: 5000 grams, beef;
Pickling material: 50 grams of ginger pieces, 50 grams, green onion joint, 100 grams of refined salt and cooking wine 100g;
Upper colorant: 50 grams of red yeast rices;
Fresh soup: 5000 grams;
Refined oil: 2000 grams;
Halogen material: how 10 grams, 80 grams, anistree 20 grams, 400 grams of chilli, 50 grams of ginger pieces, green onion joint, three, 8 grams, cassia bark, 10 grams of fennel seeds, 10 grams of tsaokos, 10 grams, Chinese prickly ash, 5 grams of cloves, 8 grams of fructus amomis, 12 grams, cardamom, 5 grams of Lysimachia sikokianas, 3 grams of spiceleafs, 160 grams of refined salt, 15 grams of monosodium glutamates, 1 gram, salt made from earth containing a comparatively high percentage of sodium chloride;
Its preparation method is: (1) beef preliminary working: by beef acid discharge, after rinsing well, be cut into bulk, put into pickling material and carry out pickled 12 hours, take out, with clear water, clean, then put in boiling water pot and quick-boil water 20 minutes, pull out; (2) red yeast rice enters pot, adds 1200 grams, clear water to endure remarkably, then removes slag, and makes red yeast rice water; (3) clean pot is got angry, put into refining rusting to three one-tenth heat, be lowered to halogen material, mix fresh soup and red yeast rice water, after big fire is boiled, changes little fire and boil 2 hours, making thick gravy (4) puts into the good beef of preliminary working in boiled thick gravy, with moderate heat halogen, within 50min-1 hour, can close fire, allow beef continue to soak 30min in pungent thick gravy, pull subsequently that to dry in the air cool be edible out.
Wherein, described fresh soup is to boil and form with ox bone, and wherein the weight ratio of ox bone and water is 1:4.
Claims (3)
1. an expelling wind and clearing away cold beef, is characterized in that: comprise following raw material:
Major ingredient: 5000 grams, beef;
Pickling material: 50 grams of ginger pieces, 50 grams, green onion joint, 100 grams of refined salt and cooking wine 100g;
Upper colorant: 50 grams of red yeast rices;
Fresh soup: 5000 grams;
Refined oil: 2000 grams;
Halogen material: how 10 grams, 80 grams, anistree 20 grams, 400 grams of chilli, 50 grams of ginger pieces, green onion joint, three, 8 grams, cassia bark, 10 grams of fennel seeds, 10 grams of tsaokos, 10 grams, Chinese prickly ash, 5 grams of cloves, 8 grams of fructus amomis, 12 grams, cardamom, 5 grams of Lysimachia sikokianas, 3 grams of spiceleafs, 160 grams of refined salt, 15 grams of monosodium glutamates, 1 gram, salt made from earth containing a comparatively high percentage of sodium chloride, windproof 9 grams, 13 grams of the barks of eucommia (stir-fry), 9 grams of bark of ash, 9 grams of radix cyathulaes, 9 grams of silkworm excrements, 9 grams of 9 grams of, Bi Collettii of safflower, 18 grams of RADIX SOLANIs, 4 grams of notopterygium roots, 4 grams of turtle shells (system), 4 grams of dried orange peels, 9 grams of the bighead atractylodes rhizomes (stir-fry), 9 grams of the achenes of Siberian cocklebur, 18 grams of the fruits of Chinese wolfberry, 9 grams of Radix Angelicae Sinensis, 50 grams of white sugar.
2. the preparation method of a kind of expelling wind and clearing away cold beef according to claim 1, it is characterized in that: its preparation method is: (1) beef preliminary working: by beef acid discharge, after rinsing well, be cut into bulk, put into pickling material and carry out pickled 12 hours, take out, with clear water, clean, then put in boiling water pot and quick-boil water 20 minutes, pull out; (2) red yeast rice water is made: red yeast rice enters pot, adds 1200 grams, clear water to endure remarkably, then removes slag, and makes red yeast rice water; (3) thick gravy is made: clean pot is got angry, and puts into refining rusting to three one-tenth heat, is lowered to halogen material, mixes fresh soup and red yeast rice water, after big fire is boiled, changes little fire and boils 2 hours, makes thick gravy; (4) after beef, process: the good beef of preliminary working is put in boiled thick gravy, with moderate heat halogen, within 50min-1 hour, can be closed fire, allow beef continue to soak 30min in pungent thick gravy, pull subsequently that to dry in the air cool be edible out.
3. the preparation method of a kind of expelling wind and clearing away cold beef according to claim 2, is characterized in that: described fresh soup is to boil and form with ox bone, and wherein the weight ratio of ox bone and water is 1:4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310525819.5A CN103598600A (en) | 2013-10-31 | 2013-10-31 | Beef product capable of dispelling wind and cold, and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310525819.5A CN103598600A (en) | 2013-10-31 | 2013-10-31 | Beef product capable of dispelling wind and cold, and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103598600A true CN103598600A (en) | 2014-02-26 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286866A (en) * | 2014-05-06 | 2015-01-21 | 南京中医药大学 | Braised beef with Rhodiola rosea capable of resisting exercise-induced fatigue and preparation method thereof |
| CN104432138A (en) * | 2014-12-11 | 2015-03-25 | 纪永锋 | Method for producing marinated food |
| CN106174096A (en) * | 2016-07-28 | 2016-12-07 | 凤阳县中都食品有限公司 | A kind of processing technology of outward appearance raciness long shelf-life cooked beef |
| CN107594457A (en) * | 2017-09-30 | 2018-01-19 | 布尔津县味美特生态肉食品有限公司 | A kind of halogen material of stew in soy sauce beef tendon and the marinating method of beef tendon |
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| CN101088416A (en) * | 2006-06-16 | 2007-12-19 | 窦玉杰 | Making process of red salty sauce for pot-stewed meat dish |
| CN101715971A (en) * | 2009-10-31 | 2010-06-02 | 江苏远鸿食品有限公司 | Method for preparing dry-fried duck head |
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| CN101088416A (en) * | 2006-06-16 | 2007-12-19 | 窦玉杰 | Making process of red salty sauce for pot-stewed meat dish |
| CN101715971A (en) * | 2009-10-31 | 2010-06-02 | 江苏远鸿食品有限公司 | Method for preparing dry-fried duck head |
| CN102113672A (en) * | 2009-12-31 | 2011-07-06 | 杜赏 | Preparation method for marinating spicy and hot rabbit head |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286866A (en) * | 2014-05-06 | 2015-01-21 | 南京中医药大学 | Braised beef with Rhodiola rosea capable of resisting exercise-induced fatigue and preparation method thereof |
| CN104432138A (en) * | 2014-12-11 | 2015-03-25 | 纪永锋 | Method for producing marinated food |
| CN106174096A (en) * | 2016-07-28 | 2016-12-07 | 凤阳县中都食品有限公司 | A kind of processing technology of outward appearance raciness long shelf-life cooked beef |
| CN107594457A (en) * | 2017-09-30 | 2018-01-19 | 布尔津县味美特生态肉食品有限公司 | A kind of halogen material of stew in soy sauce beef tendon and the marinating method of beef tendon |
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