CN105011180A - Preparation method of marinated fragrant beef jerky capable of guiding qi downward - Google Patents
Preparation method of marinated fragrant beef jerky capable of guiding qi downward Download PDFInfo
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- CN105011180A CN105011180A CN201510376044.9A CN201510376044A CN105011180A CN 105011180 A CN105011180 A CN 105011180A CN 201510376044 A CN201510376044 A CN 201510376044A CN 105011180 A CN105011180 A CN 105011180A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 13
- 239000011701 zinc Substances 0.000 claims abstract description 13
- 229910052725 zinc Inorganic materials 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 7
- 244000089795 Clausena lansium Species 0.000 claims abstract description 7
- 235000008738 Clausena lansium Nutrition 0.000 claims abstract description 7
- 241000445924 Epiphyllum <angiosperm> Species 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 241000522169 Lespedeza Species 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 4
- 239000002131 composite material Substances 0.000 claims abstract description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 4
- 239000010452 phosphate Substances 0.000 claims abstract description 4
- 241000167854 Bourreria succulenta Species 0.000 claims description 13
- 235000019693 cherries Nutrition 0.000 claims description 13
- 239000000284 extract Substances 0.000 claims description 12
- 229920001184 polypeptide Polymers 0.000 claims description 12
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 12
- 229910052736 halogen Inorganic materials 0.000 claims description 9
- 150000002367 halogens Chemical class 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 241001131796 Botaurus stellaris Species 0.000 claims description 6
- 235000008375 Decussocarpus nagi Nutrition 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 244000132436 Myrica rubra Species 0.000 claims description 6
- 235000014631 Myrica rubra Nutrition 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000008240 homogeneous mixture Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 238000004904 shortening Methods 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 241000721153 Chloranthus japonicus Species 0.000 abstract 1
- 235000007270 Gaultheria hispida Nutrition 0.000 abstract 1
- 235000009134 Myrica cerifera Nutrition 0.000 abstract 1
- 244000269152 Myrica pensylvanica Species 0.000 abstract 1
- 235000012851 Myrica pensylvanica Nutrition 0.000 abstract 1
- 240000006711 Pistacia vera Species 0.000 abstract 1
- 235000003447 Pistacia vera Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000012267 brine Substances 0.000 abstract 1
- 235000020233 pistachio Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 208000002720 Malnutrition Diseases 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
- 229940124584 antitussives Drugs 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- PCHPORCSPXIHLZ-UHFFFAOYSA-N diphenhydramine hydrochloride Chemical compound [Cl-].C=1C=CC=CC=1C(OCC[NH+](C)C)C1=CC=CC=C1 PCHPORCSPXIHLZ-UHFFFAOYSA-N 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000035911 sexual health Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 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
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Abstract
The invention relates to a preparation method of marinated fragrant beef jerky capable of guiding qi downward. The marinated fragrant beef jerky is prepared from the following raw materials in parts by weight: 200-220 parts of beef, 10-12 parts of pistachio kernels, 5-6 parts of ice clara, 0.7-0.9 part of Chinese wampee leaves, 0.8-1 part of epiphyllum, 1-1.3 parts of virgate lespedeza herb, 0.6-0.8 part of chloranthus flowers, 3-4 parts of brine, 6-8 parts of waxberry leaves, 1-2% of a calcium chloride solution, 0.2-0.4% of composite phosphate, 3-4 parts of glucose, 2-3 parts of zinc-enriched yeast, 4-5 parts of table salt and 3-4 parts of soybean peptide. The beef jerky prepared by the method disclosed by the invention is crisp and delicious, and remains fragrance when being put in mouths. According to the preparation method disclosed by the invention, a stage type baking technology is adopted, so that the moisture content and the water activity of the beef jerky can be rapidly reduced, and the stage type baking technology also has the effects of sterilization and shortening, so that beef jerky products have grilled fragrance. Microorganisms are utilized for fermenting raw material meat, the produced beef product not only reserves the basic characteristics of traditional beef, but also obviously improves the texture, the color, the mouth feel, the flavor and the quality guarantee period.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of processing of beef, the preparation method of the fragrant pleasant dried beef of especially a kind of halogen.
Background technology
Along with the development of meat industry and the raising of people's living standard, consumer constantly proposes higher requirement to beef food, therefore the beef food of health care arises at the historic moment, and some defects of the beef processing process of traditional properties also become and are more and more unfavorable for that it further develops, wherein main problem concentrates on the quality color and luster of Beef, taste and its nutrition limitation, needed for the life being not enough to catch up with people.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide the preparation method of the fragrant pleasant dried beef of a kind of halogen.
The technical solution adopted in the present invention is:
A preparation method for the fragrant pleasant dried beef of halogen, is made up of the raw material of following weight portion:
Beef 200-220, happy kernel 10-12, snow cherry 5-6, Chinese wampee leaf 0.7-0.9, broad-leaved epiphyllum 0.8-1, virgate lespedeza herb 1-1.3, chu lan flower 0.6-0.8, bittern 3-4, myrica rubra leaf 6-8,1-2% calcium chloride solution, 0.2-0.4% composite phosphate, glucose 3-4, Zinc-rich saccharomyces cerevisiae 2-3, salt 4-5, soya-bean polypeptides 3-4;
The preparation method of the fragrant pleasant dried beef of a kind of halogen according to claim 1, is characterized in that comprising the following steps:
(1) Chinese wampee leaf, broad-leaved epiphyllum, virgate lespedeza herb, chu lan flower are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(2) getting after fresh beef is cut into the bar of 4-5cm immerses in 1-2% calcium chloride and 0.2-0.4% compound phosphoric acid mixed salt solution, irradiate 11-12h under being placed in ultraviolet light, more evenly sprinkle glucose, Zinc-rich saccharomyces cerevisiae and salt and obtain rich zinc fermented beef bar at 14 DEG C of bottom fermentation 70h;
(3) happy kernel is added the making beating of 2 times of water, take out after snow cherry being entered in boiling water to soak 20-24 second to mash and be mixed into happy pulp and stir evenly and to obtain snow cherry dry fruit and starch; Soak to take out after rich zinc fermented beef bar is pricked several aperture by sharp chopsticks head in snow cherry dry fruit slurry and be twisted into twisted shape between two, then on surface uniform sprays bittern, dry for standby at 50 DEG C;
(4) get myrica rubra leaf 40 DEG C oven dry, cross 40 mesh sieves after pulverizing and obtain leaf powder, leaf powder is immersed in 40% ethanol, temperature 80 DEG C, under solid-liquid ratio 1:45 condition, continuous 2 ultrasonic waves extract 45min, add soya-bean polypeptides, obtain polypeptide extract when second time extracts 25min.
(5) take out after 50-60min in the homogeneous mixture solotion that the beef bar after step (3) gained is dried immerses herb liquid and polypeptide extract, at 50 DEG C, 55 DEG C, 60 DEG C, respectively dry 1h successively, finally send into baking box interior at 250 DEG C baking 3-4min and get final product.
Beneficial effect of the present invention is:
Crisp and refreshing good to eat, the entrance lasting of dried beef of the present invention, operational phase formula baking process of the present invention, not only makes dried beef can reduce rapidly moisture and water activity, can also play sterilization and shortening effect, make product have roasting fragrance.Utilize microorganism to ferment to raw meat and the beef product produced both had remained the basic characteristic of traditional beef, make again the quality of product, color and luster, mouthfeel, local flavor and shelf-life be improved significantly; Wherein added happy kernel occasionally can be treated neurasthenia, edema, anaemia, malnutrition, chronicly be rushed down the diseases such as dysentery, snow cherry has effect that unique various disease of control and youth resides, also has sexual health effect simultaneously, in addition, the present invention with the addition of multiple Chinese herbal medicine in process, there is clearing and antitussive, the toxin expelling that purifies the blood, pleasant pain relieving, invigorating spleen to remove dampness effect.
Detailed description of the invention
A preparation method for the fragrant pleasant dried beef of halogen, is made up of the raw material of following weight portion (kilogram):
Beef 200, happy kernel 10, snow cherry 5, Chinese wampee leaf 0.7, broad-leaved epiphyllum 0.8, virgate lespedeza herb 1, chu lan flower 0.6, bittern 3, myrica rubra leaf 6,1-2% calcium chloride solution, 0.2-0.4% composite phosphate, glucose 3, Zinc-rich saccharomyces cerevisiae 2, salt 4, soya-bean polypeptides 3;
The preparation method of the fragrant pleasant dried beef of a kind of halogen according to claim 1, is characterized in that comprising the following steps:
(1) Chinese wampee leaf, broad-leaved epiphyllum, virgate lespedeza herb, chu lan flower are added 5 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid;
(2) getting after fresh beef is cut into the bar of 4-5cm immerses in 1-2% calcium chloride and 0.2-0.4% compound phosphoric acid mixed salt solution, irradiate 11h under being placed in ultraviolet light, more evenly sprinkle glucose, Zinc-rich saccharomyces cerevisiae and salt and obtain rich zinc fermented beef bar at 14 DEG C of bottom fermentation 70h;
(3) happy kernel is added the making beating of 2 times of water, snow cherry is entered in boiling water to soak within 20 seconds, to take out afterwards to mash and be mixed into happy pulp and stir evenly and to obtain snow cherry dry fruit and starch; Soak to take out after rich zinc fermented beef bar is pricked several aperture by sharp chopsticks head in snow cherry dry fruit slurry and be twisted into twisted shape between two, then on surface uniform sprays bittern, dry for standby at 50 DEG C;
(4) get myrica rubra leaf 40 DEG C oven dry, cross 40 mesh sieves after pulverizing and obtain leaf powder, leaf powder is immersed in 40% ethanol, temperature 80 DEG C, under solid-liquid ratio 1:45 condition, continuous 2 ultrasonic waves extract 45min, add soya-bean polypeptides, obtain polypeptide extract when second time extracts 25min.
(5) take out after 50min in the homogeneous mixture solotion that the beef bar after step (3) gained is dried immerses herb liquid and polypeptide extract, at 50 DEG C, 55 DEG C, 60 DEG C, respectively dry 1h successively, finally send into baking box interior at 250 DEG C baking 3min and get final product.
Claims (2)
1. a preparation method for the fragrant pleasant dried beef of halogen, is characterized in that being made up of the raw material of following weight portion:
Beef 200-220, happy kernel 10-12, snow cherry 5-6, Chinese wampee leaf 0.7-0.9, broad-leaved epiphyllum 0.8-1, virgate lespedeza herb 1-1.3, chu lan flower 0.6-0.8, bittern 3-4, myrica rubra leaf 6-8,1-2% calcium chloride solution, 0.2-0.4% composite phosphate, glucose 3-4, Zinc-rich saccharomyces cerevisiae 2-3, salt 4-5, soya-bean polypeptides 3-4.
2. the preparation method of the fragrant pleasant dried beef of a kind of halogen according to claim 1, is characterized in that comprising the following steps:
(1) Chinese wampee leaf, broad-leaved epiphyllum, virgate lespedeza herb, chu lan flower are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(2) getting after fresh beef is cut into the bar of 4-5cm immerses in 1-2% calcium chloride and 0.2-0.4% compound phosphoric acid mixed salt solution, irradiate 11-12h under being placed in ultraviolet light, more evenly sprinkle glucose, Zinc-rich saccharomyces cerevisiae and salt and obtain rich zinc fermented beef bar at 14 DEG C of bottom fermentation 70h;
(3) happy kernel is added the making beating of 2 times of water, take out after snow cherry being entered in boiling water to soak 20-24 second to mash and be mixed into happy pulp and stir evenly and to obtain snow cherry dry fruit and starch; Soak to take out after rich zinc fermented beef bar is pricked several aperture by sharp chopsticks head in snow cherry dry fruit slurry and be twisted into twisted shape between two, then on surface uniform sprays bittern, dry for standby at 50 DEG C;
(4) get myrica rubra leaf 40 DEG C oven dry, cross 40 mesh sieves after pulverizing and obtain leaf powder, leaf powder is immersed in 40% ethanol, temperature 80 DEG C, under solid-liquid ratio 1:45 condition, continuous 2 ultrasonic waves extract 45min, add soya-bean polypeptides, obtain polypeptide extract when second time extracts 25min;
(5) take out after 50-60min in the homogeneous mixture solotion that the beef bar after step (3) gained is dried immerses herb liquid and polypeptide extract, at 50 DEG C, 55 DEG C, 60 DEG C, respectively dry 1h successively, finally send into baking box interior at 250 DEG C baking 3-4min and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510376044.9A CN105011180A (en) | 2015-06-27 | 2015-06-27 | Preparation method of marinated fragrant beef jerky capable of guiding qi downward |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510376044.9A CN105011180A (en) | 2015-06-27 | 2015-06-27 | Preparation method of marinated fragrant beef jerky capable of guiding qi downward |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105011180A true CN105011180A (en) | 2015-11-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510376044.9A Withdrawn CN105011180A (en) | 2015-06-27 | 2015-06-27 | Preparation method of marinated fragrant beef jerky capable of guiding qi downward |
Country Status (1)
| Country | Link |
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| CN (1) | CN105011180A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146551A (en) * | 2015-09-29 | 2015-12-16 | 安徽香泽源食品有限公司 | Nut sliced dried beef and making method thereof |
| CN107041516A (en) * | 2017-05-15 | 2017-08-15 | 鹤壁市永达调理食品有限公司 | One kind plays crisp chicken small fried dough twists and preparation method thereof |
| CN107259382A (en) * | 2017-07-14 | 2017-10-20 | 四川大学 | Instant soybean dried beef and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004215571A (en) * | 2003-01-14 | 2004-08-05 | Nippon Meat Packers Inc | Dried meat product and method for producing the same |
| CN102349665A (en) * | 2011-10-21 | 2012-02-15 | 德宏州彩云琵琶食品有限公司 | Dai flavor beef instant jerky and processing method thereof |
| CN102697065A (en) * | 2012-05-08 | 2012-10-03 | 内蒙古科技大学 | Beef jerky with sauce flavor and method for preparing same |
| CN103238853A (en) * | 2012-02-10 | 2013-08-14 | 贺银凤 | Production method of fermented beef jerky |
| CN104305239A (en) * | 2014-09-25 | 2015-01-28 | 安徽省百益食品有限公司 | Bamboo-fragrant baked dried beef and processing method thereof |
-
2015
- 2015-06-27 CN CN201510376044.9A patent/CN105011180A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004215571A (en) * | 2003-01-14 | 2004-08-05 | Nippon Meat Packers Inc | Dried meat product and method for producing the same |
| CN102349665A (en) * | 2011-10-21 | 2012-02-15 | 德宏州彩云琵琶食品有限公司 | Dai flavor beef instant jerky and processing method thereof |
| CN103238853A (en) * | 2012-02-10 | 2013-08-14 | 贺银凤 | Production method of fermented beef jerky |
| CN102697065A (en) * | 2012-05-08 | 2012-10-03 | 内蒙古科技大学 | Beef jerky with sauce flavor and method for preparing same |
| CN104305239A (en) * | 2014-09-25 | 2015-01-28 | 安徽省百益食品有限公司 | Bamboo-fragrant baked dried beef and processing method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146551A (en) * | 2015-09-29 | 2015-12-16 | 安徽香泽源食品有限公司 | Nut sliced dried beef and making method thereof |
| CN107041516A (en) * | 2017-05-15 | 2017-08-15 | 鹤壁市永达调理食品有限公司 | One kind plays crisp chicken small fried dough twists and preparation method thereof |
| CN107259382A (en) * | 2017-07-14 | 2017-10-20 | 四川大学 | Instant soybean dried beef and preparation method thereof |
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Application publication date: 20151104 |