CN104957642A - Processing method of sliced dried beef containing polygonum multiflorum - Google Patents
Processing method of sliced dried beef containing polygonum multiflorum Download PDFInfo
- Publication number
- CN104957642A CN104957642A CN201510424558.7A CN201510424558A CN104957642A CN 104957642 A CN104957642 A CN 104957642A CN 201510424558 A CN201510424558 A CN 201510424558A CN 104957642 A CN104957642 A CN 104957642A
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- Prior art keywords
- beef
- mushroom
- polygonum multiflorum
- dictyophora phalloidea
- parts
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- 235000015278 beef Nutrition 0.000 title claims abstract description 50
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 241001289529 Fallopia multiflora Species 0.000 title claims abstract description 9
- 235000014347 soups Nutrition 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 15
- 241001313708 Dictyophora phalloidea Species 0.000 claims description 15
- 235000013372 meat Nutrition 0.000 claims description 10
- 238000001802 infusion Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 240000001341 Reynoutria japonica Species 0.000 claims description 6
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 150000003839 salts Chemical group 0.000 claims description 6
- 241000283690 Bos taurus Species 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 240000009023 Myrrhis odorata Species 0.000 claims 1
- 239000003814 drug Substances 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 241000305491 Gastrodia elata Species 0.000 abstract 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract 1
- 235000017491 Bambusa tulda Nutrition 0.000 abstract 1
- 241000233866 Fungi Species 0.000 abstract 1
- 240000000599 Lentinula edodes Species 0.000 abstract 1
- 235000001715 Lentinula edodes Nutrition 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract 1
- 239000011425 bamboo Substances 0.000 abstract 1
- 238000007664 blowing Methods 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000007689 inspection Methods 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 238000000034 method Methods 0.000 description 6
- 235000001014 amino acid Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- PBVWVVUBZPBPIN-QTNFYWBSSA-N (2s)-5-oxopyrrolidine-2-carboxylic acid;sodium Chemical compound [Na].[Na].OC(=O)[C@@H]1CCC(=O)N1 PBVWVVUBZPBPIN-QTNFYWBSSA-N 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 240000004760 Pimpinella anisum Species 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 244000248021 Vitex negundo Species 0.000 description 1
- 235000010363 Vitex negundo Nutrition 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
Classifications
-
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a processing method of sliced dried beef containing polygonum multiflorum. The processing method comprises the following steps: (1) selecting beef raw material, and processing the beef raw material; (2) deacidifying; (3) soaking; (4) precooking by lentinus edodes and bamboo fungus soup boiled in advance; (5) slicing; (6) soaking the beef slices or the diced beef into a polygonum multiflorum and gastrodia elata boiling solution, fishing out, and blowing away medicine liquid on the surfaces of the beef slices or the diced beef by using hot wind; (7) stir-frying the beef and natural accessory ingredients at a certain weight ratio and at temperature of 96-98 DEG C; and (8) drying, namely, drying at 96-98 DEG C till the water content is 17%, then cooling, packaging, carrying out casual inspection and leaving the factory. According to the invention, during the processing, the sliced dried beef is combined with polygonum multiflorum and gastrodia elata, so that the finished product is high in nutritive value, has the efficacies of tonifying liver and kidney, nourishing blood, and preventing and treating cardiovascular diseases, can strengthen spleen and stomach after being taken for a long time, and is beneficial for body health.
Description
Technical field
The present invention relates to dried beef processing method, specifically a kind of processing method of polygonum multiflorum cattle jerky.
Background technology
Dried beef processes through series with Carnis Bovis seu Bubali, and dried beef contains several mineral materials and the amino acid of needed by human body, both maintained the resistance to local flavor chewed of beef, stored for a long timely again never degenerates.Dried beef has that protein content is high, fat content is low; The features such as easy preservation, instant, are loved by the people.
But existing dried beef mainly adds spices processing, the kind of dried beef is single, and have the relatively less of health care, its nutritive value is not better developed.
Summary of the invention
For the deficiencies in the prior art part, the present invention aims to provide a kind of processing method of polygonum multiflorum cattle jerky, has while better nutritivity is worth, and can also have tonifying liver, kidney-nourishing, nourishes blood, prevention and cure of cardiovascular disease, the effect such as to dispel the wind.
For reaching above-mentioned purpose, the technical solution used in the present invention: a kind of processing method of polygonum multiflorum cattle jerky, comprises the following steps:
1) ox selecting natural 2 ~ 5 ages of putting in a suitable place to breed is raw material, through butchering, carcass cutting, assorted in removal, muscles and bones, cutability of selecting and remain;
2) fresh clean beef is placed 30-40 hours under 35-40 DEG C of conditions;
3) depickling beef is flowed underwater soakings 24-30 hours at 18 ~ 20 DEG C;
4) in the mushroom boiled in advance, dictyophora phalloidea soup, add soaked beef, mushroom, dictyophora phalloidea soup and Quality Beef are than being 3:7-9, and infusion temperature is 95-98 DEG C, mushroom, dictyophora phalloidea soup PH=6.8-7.2, precooks 100-150 minutes;
The preparation method of mushroom, dictyophora phalloidea soup:
Mushroom, dictyophora phalloidea and water is in mass ratio: 0.5-1:1.5-2:30-40 are 96 ~ 98 DEG C in temperature after mixing, infusion system 50-90 minutes under PH=7 condition;
5) cut into slices by required specification or be cut into meat cubelets;
6) fleece-flower root 20-25 parts, 7-9 parts, rhizoma Gastrodiae, mountain spring water 90-110 parts to be added in pot infusion 20-30 minutes by quality proportioning, then filter and remove residue obtains liquid;
Above-mentioned liquid is put in above-mentioned beef section or meat cubelets soak 10-15 minutes, then pull out and be filtered dry on screen cloth, the liquid on the section of reusable heat wind or meat cubelets surface dries up;
7) join 3-6 parts of natural auxiliary materials by 100-120 parts of beef, at 96 ~ 98 DEG C, frying 1-1.5 hours is off the pot;
Above-mentioned natural auxiliary material raw material by Chinese prickly ash, anise, cassia bark, 13 fragrant, salt forms, and is Chinese prickly ash by quality proportioning: anistree: cassia bark: 13 is fragrant: salt=75:100:75:1:500, mixes and be prepared into 100-150 orders;
8) at 96 ~ 98 DEG C of temperature, drying above-mentioned dried beef to water content mass ratio is 17%;
9) cool, pack, inspect by random samples, dispatch from the factory.
The Chinese medicine fleece-flower root and rhizoma Gastrodiae is not added in traditional dried beef processing method, because after adding the fleece-flower root and rhizoma Gastrodiae, make dried beef with flavour of a drug, affect the mouthfeel of dried beef, but this method overcomes technology prejudice, the dried beef that test of many times is produced, does not have flavour of a drug completely, do not affect its mouthfeel, and there is health care.
The present invention organically combines with the fleece-flower root, rhizoma Gastrodiae in process of producing beef jerky, makes it not only be of high nutritive value, and be beneficial to kidney-nourishing, nourish blood, prevention and cure of cardiovascular disease, eat for a long time, can taste be strengthened, improve the body and culature, be conducive to healthy.
The present invention is according to beef feature in addition, the temperature and time of appropriate processing link is taked to control, and then maintain the fresh and tender sense of beef, accurately this temperature and time better can be preserved the protein in beef product, also solve in process of producing beef jerky the problem that the nutriment of meat own destroys simultaneously.Beef is more containing crude protein, collagen, and the temperature of processing link controls and main, overlong time, and collagen change becomes gluey, without the mouthfeel of dried beef; Time is too short, and protein hard being difficult to chews, and the control of processing temperature and time is extremely important; And much amino acid easily loses in the environment of high temperature, thus must temperature be controlled in proper range in process, time is unsuitable long, as 100 DEG C of high temperature and longer process time can make glutamic acid become pyroglutamic acid disodium because of drying out, this is not a kind of carcinogen only to lose delicate flavour and pyroglutamic acid disodium, other amino acid also can because of high temperature generation sex change, and nutritive value also reduces relatively.
The dried beef that the present invention produces also keeps the fresh look of several amino acids, fresh perfume (or spice).
Detailed description of the invention
Implement ground: Huangping ox eldest child Food Co., Ltd
1) the Guizhou Native ox selecting natural 2 ~ 5 ages of putting in a suitable place to breed is raw material, through butchering, carcass cutting, assorted in removal, muscles and bones, cutability of selecting and remain;
2) fresh clean beef is placed 30 hours under 40 DEG C of conditions;
3) depickling beef is flowed underwater soakings 24 hours at 18 ~ 20 DEG C;
4) in the mushroom boiled in advance, dictyophora phalloidea soup, add soaked beef, mushroom, dictyophora phalloidea soup and Quality Beef are than being 3:7, and infusion temperature is 97.8 DEG C, mushroom, dictyophora phalloidea soup PH=7, precooks 1 hour 50 minutes; The preparation method of mushroom, dictyophora phalloidea soup:
Mushroom, dictyophora phalloidea and water is in mass ratio: after 1:2:30 mixing, be 97.8 DEG C in temperature, infusion system 1 hour under PH=7 condition;
5) cut into slices by required specification or be cut into meat cubelets;
6) fleece-flower root 20 kilograms, 7 kilograms, rhizoma Gastrodiae, mountain spring water double centner to be added in pot infusion 20-30 minutes by quality proportioning, then filter and remove residue obtains liquid;
Above-mentioned liquid is put in above-mentioned beef section or meat cubelets soak 15 minutes, then pull out and be filtered dry on screen cloth, the liquid on the section of reusable heat wind or meat cubelets surface dries up;
7) join 3 kilograms of natural auxiliary materials by double centner beef, at 97.8 DEG C, frying 1-1.5 hours is off the pot;
Above-mentioned natural auxiliary material raw material by Chinese prickly ash, anise, cassia bark, 13 fragrant, salt forms, and is Chinese prickly ash by quality proportioning: anistree: cassia bark: 13 is fragrant: salt=75:100:75:1:500, mixes and be prepared into 100-150 orders;
8) at 97.8 DEG C of temperature, drying above-mentioned dried beef to water content mass ratio is 17%;
9) cool, pack, inspect by random samples, dispatch from the factory.
Claims (1)
1. a processing method for polygonum multiflorum cattle jerky, is characterized in that comprising the following steps:
1) ox selecting natural 2 ~ 5 ages of putting in a suitable place to breed is raw material, through butchering, carcass cutting, assorted in removal, muscles and bones, cutability of selecting and remain;
2) fresh clean beef is placed 30-40 hours under 35-40 DEG C of conditions;
3) depickling beef is flowed underwater soakings 24-30 hours at 18 ~ 20 DEG C;
4) in the mushroom boiled in advance, dictyophora phalloidea soup, add soaked beef, mushroom, dictyophora phalloidea soup and Quality Beef are than being 3:7-9, and infusion temperature is 95-98 DEG C, mushroom, dictyophora phalloidea soup PH=6.8-7.2, precooks 100-150 minutes;
The preparation method of mushroom, dictyophora phalloidea soup:
Mushroom, dictyophora phalloidea and water is in mass ratio: 0.5-1:1.5-2:30-40 are 96 ~ 98 DEG C in temperature after mixing, infusion system 50-90 minutes under PH=7 condition;
5) cut into slices by required specification or be cut into meat cubelets;
6) fleece-flower root 20-25 parts, 7-9 parts, rhizoma Gastrodiae, mountain spring water 90-110 parts to be added in pot infusion 20-30 minutes by quality proportioning, then filter and remove residue obtains liquid;
Above-mentioned liquid is put in above-mentioned beef section or meat cubelets soak 10-15 minutes, then pull out and be filtered dry on screen cloth, the liquid on the section of reusable heat wind or meat cubelets surface dries up;
7) join 3-6 parts of natural auxiliary materials by 100-120 parts of beef, at 96 ~ 98 DEG C, frying 1-1.5 hours is off the pot;
Above-mentioned natural auxiliary material raw material by Chinese prickly ash, anise, cassia bark, 13 fragrant, salt forms, and is Chinese prickly ash by quality proportioning: anistree: cassia bark: 13 is fragrant: salt=75:100:75:1:500, mixes and be prepared into 100-150 orders;
8) at 96 ~ 98 DEG C of temperature, drying above-mentioned dried beef to water content mass ratio is 17%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510424558.7A CN104957642A (en) | 2015-07-20 | 2015-07-20 | Processing method of sliced dried beef containing polygonum multiflorum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510424558.7A CN104957642A (en) | 2015-07-20 | 2015-07-20 | Processing method of sliced dried beef containing polygonum multiflorum |
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| Publication Number | Publication Date |
|---|---|
| CN104957642A true CN104957642A (en) | 2015-10-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510424558.7A Pending CN104957642A (en) | 2015-07-20 | 2015-07-20 | Processing method of sliced dried beef containing polygonum multiflorum |
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| Country | Link |
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| CN (1) | CN104957642A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108703318A (en) * | 2018-04-28 | 2018-10-26 | 贵州黔味源食品有限公司 | A kind of Rhizoma Gastrodiae dried pork and its processing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1557201A (en) * | 2004-01-18 | 2004-12-29 | 刘长印 | Crisp dehydrated beef and its production method |
| CN101292747A (en) * | 2008-06-05 | 2008-10-29 | 邓国忠 | Nourishing beef with skin and preparation method thereof |
| CN102125268A (en) * | 2010-01-14 | 2011-07-20 | 穆欣 | Sauced beef producing method |
| CN102640939A (en) * | 2012-04-16 | 2012-08-22 | 邓国忠 | Nutritive skin-carrying beef product and preparation method of product |
| CN102697089A (en) * | 2012-06-05 | 2012-10-03 | 余贤均 | Beef jerky manufacturing process |
| CN102754839A (en) * | 2012-06-29 | 2012-10-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Sliced dried beef beneficial to vision and preparation method of sliced dried beef |
| CN103222643A (en) * | 2013-03-27 | 2013-07-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Buckwheat, polygonum multiflorum and vinegar fragrance beef jerky and preparation method thereof |
| CN103598607A (en) * | 2013-10-29 | 2014-02-26 | 界首市宏亮食品有限公司 | Processing method of health dried beef |
-
2015
- 2015-07-20 CN CN201510424558.7A patent/CN104957642A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1557201A (en) * | 2004-01-18 | 2004-12-29 | 刘长印 | Crisp dehydrated beef and its production method |
| CN101292747A (en) * | 2008-06-05 | 2008-10-29 | 邓国忠 | Nourishing beef with skin and preparation method thereof |
| CN102125268A (en) * | 2010-01-14 | 2011-07-20 | 穆欣 | Sauced beef producing method |
| CN102640939A (en) * | 2012-04-16 | 2012-08-22 | 邓国忠 | Nutritive skin-carrying beef product and preparation method of product |
| CN102697089A (en) * | 2012-06-05 | 2012-10-03 | 余贤均 | Beef jerky manufacturing process |
| CN102754839A (en) * | 2012-06-29 | 2012-10-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Sliced dried beef beneficial to vision and preparation method of sliced dried beef |
| CN103222643A (en) * | 2013-03-27 | 2013-07-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Buckwheat, polygonum multiflorum and vinegar fragrance beef jerky and preparation method thereof |
| CN103598607A (en) * | 2013-10-29 | 2014-02-26 | 界首市宏亮食品有限公司 | Processing method of health dried beef |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108703318A (en) * | 2018-04-28 | 2018-10-26 | 贵州黔味源食品有限公司 | A kind of Rhizoma Gastrodiae dried pork and its processing method |
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Application publication date: 20151007 |