CN105661344A - Tea-flavored marinated beef and making method thereof - Google Patents
Tea-flavored marinated beef and making method thereof Download PDFInfo
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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
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a tea-flavored marinated beef and a making method thereof. The tea-flavored marinated beef is made from, by weight, 200-250 parts of beef, 15-25 parts of yellow chrysanthemum flowers, 10-15 parts of donkey-hide gelatin, 2-6 parts of royal jelly, 2-5 parts of hawthorn fruits, 7-20 parts of golden cicada, 10-30 parts of cattle bones, 3-6 parts of dandelion, 2-8 parts of Chinese wolfberry fruits, 1-5 parts of codonopsis pilosula, 1-5 parts of white atractylodes rhizomes, 1-5 parts of poria cocos, 1-5 parts of radix angelica sinensis, 1-5 parts of white paeony roots, 1-5 parts of sichuan lovage rhizomes, 1-5 parts of prepared rehmannia rhizomes, 1-5 parts of astragalus membranaceus, 1-5 parts of medicinal indianmulberry roots, 1-5 parts of licorice roots, 10-15 parts of spices, 5-15 parts of carrots, an appropriate amount of salt, 5-10 parts of light soy sauce, 3-8 parts of dark soy sauce and 5-15 parts of beer. The making method includes the steps of material preparation, salting, preparation of traditional Chinese medicine decoction, blanching, boiling, packaging and sterilization. The yellow chrysanthemum flowers are added to the beef, tea flavor overflows, the flavor is unique, and the tea-flavored marinated beef has the effects of invigorating qi and blood, strengthening bones and muscles and resisting ageing, viruses, cancers, high blood pressure, high blood sugar and high blood fat and is suitable for people of all ages. In addition, the golden cicada is added, the nutritional value is high.
Description
Technical field
The present invention relates to field of food, specifically a kind of tea perfume (or spice) Spiced beef and preparation method thereof.
Background technology
The development of food industry directly affects the nutrient health level of the people, and along with the quickening of modern urbanization paces, subhealth state problem becomes increasingly conspicuous. Long-term taking medicine does not only have desirable curative effect, and health also can be made impaired further. Therefore, how to reach health care effect by diet and day by day cause the attention of people. And Spiced beef local flavor is good and is extensively liked, but its big multi-nutrient is single, does not have health-care effect, can not meet the demand that consumer is growing.
Summary of the invention
It is an object of the invention to provide a kind of tea perfume (or spice) Spiced beef and preparation method thereof, with the problem solving to propose in above-mentioned background technology.
For achieving the above object, the present invention provides following technical scheme:
A kind of tea perfume (or spice) Spiced beef, is made up of the raw material of following parts by weight:
Beef 200-250, emperor chrysanthemum 15-25, Colla Corii Asini 10-15, Lac regis apis 2-6, Fructus Crataegi 2-5, golden cicada 7-20, Os Bovis seu Bubali 10-30, Herba Taraxaci 3-6, Fructus Lycii 2-8, Radix Codonopsis 1-5, Rhizoma Atractylodis Macrocephalae 1-5, Poria 1-5, Radix Angelicae Sinensis 1-5, Radix Paeoniae Alba 1-5, Rhizoma Chuanxiong 1-5, Radix Rehmanniae Preparata 1-5, Radix Astragali 1-5, Radix Morindae Officinalis 1-5, Radix Glycyrrhizae 1-5, spice 10-15, Radix Dauci Sativae 5-15, proper amount of salt, light soy sauce 5-10, dark soy sauce 3-8, medicated beer 5-15;
Described spice is made up of the raw material of following weight portion: Flos Capsellae 5-8, Fructus Citri Limoniae 1-4, Fructus Tsaoko 2-3, anistree 3-6, Flos Caryophylli 1-3, Pericarpium Zanthoxyli 3-8, Rhizoma Zingiberis Recens 4-6, Pericarpium Citri Reticulatae 3-8, Semen Myristicae 2-5, Herba Alii fistulosi 2-5, Fructus Capsici 0-5.
Preferably, described beef is shin beef.
Preferably, described a kind of tea perfume (or spice) Spiced beef, it is made up of the raw material of following parts by weight:
Beef 230, emperor chrysanthemum 20, Colla Corii Asini 13, Lac regis apis 4, Fructus Crataegi 4, golden cicada 15, Os Bovis seu Bubali 22, Herba Taraxaci 4, Fructus Lycii 5, Radix Codonopsis 3, the Rhizoma Atractylodis Macrocephalae 2, Poria 4, Radix Angelicae Sinensis 3, the Radix Paeoniae Alba 3, Rhizoma Chuanxiong 2, Radix Rehmanniae Preparata 3, the Radix Astragali 4, Radix Morindae Officinalis 3, Radix Glycyrrhizae 2, spice 13, Radix Dauci Sativae 10, proper amount of salt, light soy sauce 8, dark soy sauce 6, medicated beer 10.
Described spice is made up of the raw material of following weight portion: Flos Capsellae 7, Fructus Citri Limoniae 2, Fructus Tsaoko 2.5, anise 5, Flos Caryophylli 2, Pericarpium Zanthoxyli 5, Rhizoma Zingiberis Recens 5, Pericarpium Citri Reticulatae 6, Semen Myristicae 4, Herba Alii fistulosi 3, Fructus Capsici 3.
Described a kind of tea perfume (or spice) Spiced beef is adopted and is made with the following method, comprises the following steps:
1) material prepares: fresh beef, Os Bovis seu Bubali elder generation monoblock is rinsed, removes the foul on surface; Then along beef lines, beef is cut into the bulk of wide 5-10cm, thick 8-12cm, is immersed in clear water 30-40 minute, removes crimson blood impurity, and load refrigerator tray, the beef split is placed in-10 DEG C of freezers freezing 18-24 hour; Being rinsed well by golden cicada clear water, steep half an hour with tasty with light salt brine, upper pot steams 55 minutes, in order that removing its internal water, pulling out, drain, pulverizing, to obtain final product after reentering oil cauldron big fire fried 5-8 minute;
2) pickling: after taking out the beef clod defrosting freezed from freezer, add Sal and the 3-5 sheet lemon tablet of beef weight 3%, after putting into tumbling bucket tumbling 60～90 minutes, be transferred to pickling pool compression and pickle 24～36 hours, temperature controls at 0～4 DEG C;
3) Chinese medicinal decoction is prepared: the Herba Taraxaci of above-mentioned weight portion, Fructus Lycii, Radix Codonopsis, the Rhizoma Atractylodis Macrocephalae, Poria, Radix Angelicae Sinensis, the Radix Paeoniae Alba, Rhizoma Chuanxiong, Radix Rehmanniae Preparata, the Radix Astragali, Radix Morindae Officinalis, Radix Glycyrrhizae being added to the water, intense fire is boiled, slow fire boiling 2 hours, remove medicinal residues, make Chinese medicinal decoction;
4) mire water: put in cold water boiled by Os Bovis seu Bubali and pickled beef, skims offscum;
5) boiling: add the golden cicada after beef, Os Bovis seu Bubali, pulverizing, Fructus Crataegi, spice, Chinese medicinal decoction, Radix Dauci Sativae, Sal, light soy sauce, dark soy sauce, medicated beer and appropriate drinking water in jacketed pan, big fire is boiled, after boiling 20-30 minute, add emperor chrysanthemum, Colla Corii Asini, Lac regis apis, turn moderate heat to boil to 90～120 minutes, after pulling meat out, cool system under the environment of 0～4 DEG C, cube meat central temperature is down to less than 4 DEG C;
6) pack, sterilize: by the beef vacuum packaging after cooling, sterilization, load outer packaging bag and also seal.
Compared with prior art, the invention has the beneficial effects as follows:
The beef of the present invention with the addition of emperor chrysanthemum, tea perfume (or spice) overflows, unique flavor, it is remarkably improved the sales volume of local emperor chrysanthemum, improve the income of Chinese herbal medicine peasant, meanwhile, the multiple Chinese herbal medicine added in the collocation present invention, effect of benefiting vital QI and blood, strong muscles and bones, opposing aging, antiviral, anticancer, opposing three-hypers can be played, be suitable for various people edible. With the addition of golden cicada simultaneously, be not only of high nutritive value, there is the good taste of unique style, moreover it is possible to enhancing development, the supplementary consumption of organism metabolism, body void Rehabilitation etc., become rare natural nuisance-free high-grade nutrient food. Formula does not add nitrite, safety and Health. Novel formula, mouthfeel is good, opens the novel form of Spiced beef, expands applicable crowd's scope, and namely this product is opened instant, facilitates good to eat, carries, transports, stores conveniently.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
A kind of tea perfume (or spice) Spiced beef, is made up of the raw material of following parts by weight:
Beef 200, emperor chrysanthemum 155, Colla Corii Asini 105, Lac regis apis 2, Fructus Crataegi 2, golden cicada 70, Os Bovis seu Bubali 100, Herba Taraxaci 3, Fructus Lycii 2, Radix Codonopsis 1, the Rhizoma Atractylodis Macrocephalae 1, Poria 1, Radix Angelicae Sinensis 1, the Radix Paeoniae Alba 1, Rhizoma Chuanxiong 1, Radix Rehmanniae Preparata 1, the Radix Astragali 1, Radix Morindae Officinalis 1, Radix Glycyrrhizae 1, spice 105, Radix Dauci Sativae 55, proper amount of salt, light soy sauce 50, dark soy sauce 3, medicated beer 55.
Described spice is made up of the raw material of following weight portion: Flos Capsellae 5, Fructus Citri Limoniae 1, Fructus Tsaoko 2, anise 3, Flos Caryophylli 1, Pericarpium Zanthoxyli 3, Rhizoma Zingiberis Recens 4, Pericarpium Citri Reticulatae 3, Semen Myristicae 2, Herba Alii fistulosi 2, Fructus Capsici 0.
Described tea perfume (or spice) Spiced beef is adopted and is made with the following method, comprises the following steps:
7) material prepares: fresh beef, Os Bovis seu Bubali elder generation monoblock is rinsed, removes the foul on surface; Then along beef lines, beef is cut into the bulk of wide 5-10cm, thick 8-12cm, is immersed in clear water 30-40 minute, removes crimson blood impurity, and load refrigerator tray, the beef split is placed in-10 DEG C of freezers freezing 18-24 hour; Being rinsed well by golden cicada clear water, steep half an hour with tasty with light salt brine, upper pot steams 55 minutes, in order that removing its internal water, pulling out, drain, pulverizing, to obtain final product after reentering oil cauldron big fire fried 5-8 minute;
8) pickling: after taking out the beef clod defrosting freezed from freezer, add Sal and the 3-5 sheet lemon tablet of beef weight 3%, after putting into tumbling bucket tumbling 60～90 minutes, be transferred to pickling pool compression and pickle 24～36 hours, temperature controls at 0～4 DEG C;
9) Chinese medicinal decoction is prepared: the Herba Taraxaci of above-mentioned weight portion, Fructus Lycii, Radix Codonopsis, the Rhizoma Atractylodis Macrocephalae, Poria, Radix Angelicae Sinensis, the Radix Paeoniae Alba, Rhizoma Chuanxiong, Radix Rehmanniae Preparata, the Radix Astragali, Radix Morindae Officinalis, Radix Glycyrrhizae being added to the water, intense fire is boiled, slow fire boiling 2 hours, remove medicinal residues, make Chinese medicinal decoction;
10) mire water: put in cold water boiled by Os Bovis seu Bubali and pickled beef, skims offscum;
11) boiling: add the golden cicada after beef, Os Bovis seu Bubali, pulverizing, Fructus Crataegi, spice, Chinese medicinal decoction, Radix Dauci Sativae, Sal, light soy sauce, dark soy sauce, medicated beer and appropriate drinking water in jacketed pan, big fire is boiled, after boiling 20-30 minute, add emperor chrysanthemum, Colla Corii Asini, Lac regis apis, turn moderate heat to boil to 90～120 minutes, after pulling meat out, cool system under the environment of 0～4 DEG C, cube meat central temperature is down to less than 4 DEG C.
12) pack, sterilize: by the beef vacuum packaging after cooling, sterilization, load outer packaging bag and also seal.
Preferably, described beef is shin beef, and shin beef is best suitable for stew in soy sauce.
Golden cicada, it is of high nutritive value, there is the good taste of unique style, and to the multiple nourishing pharmacodynamic feature that human body plays, find according to Chinese food nutrition institute's physico-chemical analysis and research: every 100g gold Cicadae nymph rich in proteins 72g, fat 15g, ash 1.8g; Additionally, possibly together with the calcium of needed by human, phosphorus, ferrum and multivitamin and trace element. Containing abundant aminoacid, protein and trace element in scientific analysis, golden cicada body, essential amino acid accounts for the 46.63% of total amino acid content. To enhancing development, supplement the consumption of organism metabolism, body void Rehabilitation etc., have splendid auxiliary therapeutic action, therefore, become rare natural nuisance-free high-grade nutrient food. Golden cicada has medicinal function simultaneously. The main component of Periostracum Cicadae is containing chitin and protein, sweet in the mouth, salty, cold, enters lung, Liver Channel, is important relieving the exterior syndrome with drugs of pungent in flavor and cool in nature Chinese medicine. Periostracum Cicadae as Chinese medicine composition, has the function of antibacterial, cold relieving, relieving convulsion, diuresis. Fresh and tender golden cicada nymph and adult, particularly nymph not only nutritious, delicious flavour, medical value is also high especially, top grade for medicated diet.
Following example differ only in embodiment 1,
Embodiment 2
A kind of tea perfume (or spice) Spiced beef, is made up of the raw material of following parts by weight:
Beef 250, emperor chrysanthemum 125, Colla Corii Asini 115, Lac regis apis 6, Fructus Crataegi 5, golden cicada 20, Os Bovis seu Bubali 130, Herba Taraxaci 6, Fructus Lycii 8, Radix Codonopsis 5, the Rhizoma Atractylodis Macrocephalae 5, Poria 5, Radix Angelicae Sinensis 5, the Radix Paeoniae Alba 5, Rhizoma Chuanxiong 5, Radix Rehmanniae Preparata 5, the Radix Astragali 5, Radix Morindae Officinalis 5, Radix Glycyrrhizae 5, spice 115, Radix Dauci Sativae 15, proper amount of salt, light soy sauce 10, dark soy sauce 8, medicated beer 15.
Described spice is made up of the raw material of following weight portion: Flos Capsellae 8, Fructus Citri Limoniae 4, Fructus Tsaoko 3, anise 6, Flos Caryophylli 3, Pericarpium Zanthoxyli 8, Rhizoma Zingiberis Recens 6, Pericarpium Citri Reticulatae 8, Semen Myristicae 5, Herba Alii fistulosi 5, Fructus Capsici 5.
Embodiment 3
A kind of tea perfume (or spice) Spiced beef, is made up of the raw material of following parts by weight:
Beef 230, emperor chrysanthemum 20, Colla Corii Asini 13, Lac regis apis 4, Fructus Crataegi 4, golden cicada 15, Os Bovis seu Bubali 22, Herba Taraxaci 4, Fructus Lycii 5, Radix Codonopsis 3, the Rhizoma Atractylodis Macrocephalae 2, Poria 4, Radix Angelicae Sinensis 3, the Radix Paeoniae Alba 3, Rhizoma Chuanxiong 2, Radix Rehmanniae Preparata 3, the Radix Astragali 4, Radix Morindae Officinalis 3, Radix Glycyrrhizae 2, spice 13, Radix Dauci Sativae 10, proper amount of salt, light soy sauce 8, dark soy sauce 6, medicated beer 10.
Described spice is made up of the raw material of following weight portion: Flos Capsellae 7, Fructus Citri Limoniae 2, Fructus Tsaoko 2.5, anise 5, Flos Caryophylli 2, Pericarpium Zanthoxyli 5, Rhizoma Zingiberis Recens 5, Pericarpium Citri Reticulatae 6, Semen Myristicae 4, Herba Alii fistulosi 3, Fructus Capsici 3.
Claims (4)
1. a tea perfume (or spice) Spiced beef, it is characterised in that be made up of the raw material of following parts by weight:
Beef 200-250, emperor chrysanthemum 15-25, Colla Corii Asini 10-15, Lac regis apis 2-6, Fructus Crataegi 2-5, golden cicada 7-20, Os Bovis seu Bubali 10-30, Herba Taraxaci 3-6, Fructus Lycii 2-8, Radix Codonopsis 1-5, Rhizoma Atractylodis Macrocephalae 1-5, Poria 1-5, Radix Angelicae Sinensis 1-5, Radix Paeoniae Alba 1-5, Rhizoma Chuanxiong 1-5, Radix Rehmanniae Preparata 1-5, Radix Astragali 1-5, Radix Morindae Officinalis 1-5, Radix Glycyrrhizae 1-5, spice 10-15, Radix Dauci Sativae 5-15, proper amount of salt, light soy sauce 5-10, dark soy sauce 3-8, medicated beer 5-15;
Described spice is made up of the raw material of following weight portion: Flos Capsellae 5-8, Fructus Citri Limoniae 1-4, Fructus Tsaoko 2-3, anistree 3-6, Flos Caryophylli 1-3, Pericarpium Zanthoxyli 3-8, Rhizoma Zingiberis Recens 4-6, Pericarpium Citri Reticulatae 3-8, Semen Myristicae 2-5, Herba Alii fistulosi 2-5, Fructus Capsici 0-5.
2. a kind of tea perfume (or spice) Spiced beef according to claim 1, it is characterised in that described beef is shin beef.
3. a kind of tea perfume (or spice) Spiced beef according to claim 1, it is characterised in that be made up of the raw material of following parts by weight:
Beef 230, emperor chrysanthemum 20, Colla Corii Asini 13, Lac regis apis 4, Fructus Crataegi 4, golden cicada 15, Os Bovis seu Bubali 22, Herba Taraxaci 4, Fructus Lycii 5, Radix Codonopsis 3, the Rhizoma Atractylodis Macrocephalae 2, Poria 4, Radix Angelicae Sinensis 3, the Radix Paeoniae Alba 3, Rhizoma Chuanxiong 2, Radix Rehmanniae Preparata 3, the Radix Astragali 4, Radix Morindae Officinalis 3, Radix Glycyrrhizae 2, spice 13, Radix Dauci Sativae 10, proper amount of salt, light soy sauce 8, dark soy sauce 6, medicated beer 10;
Described spice is made up of the raw material of following weight portion: Flos Capsellae 7, Fructus Citri Limoniae 2, Fructus Tsaoko 2.5, anise 5, Flos Caryophylli 2, Pericarpium Zanthoxyli 5, Rhizoma Zingiberis Recens 5, Pericarpium Citri Reticulatae 6, Semen Myristicae 4, Herba Alii fistulosi 3, Fructus Capsici 3.
4. a kind of tea perfume (or spice) Spiced beef as described in claim 1-3 is adopted and is made with the following method, it is characterised in that comprise the following steps:
1) material prepares: fresh beef, Os Bovis seu Bubali elder generation monoblock is rinsed, removes the foul on surface; Then along beef lines, beef is cut into the bulk of wide 5-10cm, thick 8-12cm, is immersed in clear water 30-40 minute, removes crimson blood impurity, and load refrigerator tray, the beef split is placed in-10 DEG C of freezers freezing 18-24 hour; Being rinsed well by golden cicada clear water, steep half an hour with tasty with light salt brine, upper pot steams 55 minutes, in order that removing its internal water, pulling out, drain, pulverizing, to obtain final product after reentering oil cauldron big fire fried 5-8 minute;
2) pickling: after taking out the beef clod defrosting freezed from freezer, add Sal and the 3-5 sheet lemon tablet of beef weight 3%, after putting into tumbling bucket tumbling 60～90 minutes, be transferred to pickling pool compression and pickle 24～36 hours, temperature controls at 0～4 DEG C;
3) Chinese medicinal decoction is prepared: the Herba Taraxaci of above-mentioned weight portion, Fructus Lycii, Radix Codonopsis, the Rhizoma Atractylodis Macrocephalae, Poria, Radix Angelicae Sinensis, the Radix Paeoniae Alba, Rhizoma Chuanxiong, Radix Rehmanniae Preparata, the Radix Astragali, Radix Morindae Officinalis, Radix Glycyrrhizae being added to the water, intense fire is boiled, slow fire boiling 2 hours, remove medicinal residues, make Chinese medicinal decoction;
4) mire water: put in cold water boiled by Os Bovis seu Bubali and pickled beef, skims offscum;
5) boiling: add the golden cicada after beef, Os Bovis seu Bubali, pulverizing, Fructus Crataegi, spice, Chinese medicinal decoction, Radix Dauci Sativae, Sal, light soy sauce, dark soy sauce, medicated beer and appropriate drinking water in jacketed pan, big fire is boiled, after boiling 20-30 minute, add emperor chrysanthemum, Colla Corii Asini, Lac regis apis, turn moderate heat to boil to 90～120 minutes, after pulling meat out, cool system under the environment of 0～4 DEG C, cube meat central temperature is down to less than 4 DEG C;
6) pack, sterilize: by the beef vacuum packaging after cooling, sterilization, load outer packaging bag and also seal.
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| CN106805134A (en) * | 2016-12-20 | 2017-06-09 | 蚌埠市渔歌农业科技有限公司 | A kind of sauce donkey meat |
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| CN107348375A (en) * | 2017-08-16 | 2017-11-17 | 安徽省启示录餐饮管理有限公司 | Marinated beef with improved taste and prolonged shelf life and preparation method thereof |
| CN108030037A (en) * | 2017-12-05 | 2018-05-15 | 神农架林区中医医院 | Beef is promoted longevity herbal cuisine bag and its method for cooking |
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| CN109619432A (en) * | 2018-12-12 | 2019-04-16 | 怀化永晟畜牧养殖专业合作社 | A kind of preparation process of instant beef product |
| CN110024966A (en) * | 2019-04-15 | 2019-07-19 | 北京西贝一村餐饮管理有限公司 | A kind of production method of the big bone of ox |
| CN111920014A (en) * | 2020-08-19 | 2020-11-13 | 朱仲礼 | Fireless beef and preparation method thereof |
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