CN105815676A - Preparation method for floral spiced beef - Google Patents
Preparation method for floral spiced beef Download PDFInfo
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- CN105815676A CN105815676A CN201610249194.8A CN201610249194A CN105815676A CN 105815676 A CN105815676 A CN 105815676A CN 201610249194 A CN201610249194 A CN 201610249194A CN 105815676 A CN105815676 A CN 105815676A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 127
- 238000002360 preparation method Methods 0.000 title claims abstract description 41
- 238000009835 boiling Methods 0.000 claims abstract description 61
- 239000007788 liquid Substances 0.000 claims abstract description 47
- 238000002347 injection Methods 0.000 claims abstract description 36
- 239000007924 injection Substances 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000013372 meat Nutrition 0.000 claims abstract description 26
- 238000010411 cooking Methods 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 15
- 206010033546 Pallor Diseases 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 241000628997 Flos Species 0.000 claims description 45
- 239000003205 fragrance Substances 0.000 claims description 30
- 241000283690 Bos taurus Species 0.000 claims description 21
- 210000000582 semen Anatomy 0.000 claims description 21
- 239000000243 solution Substances 0.000 claims description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 235000009815 Momordica Nutrition 0.000 claims description 12
- 241000218984 Momordica Species 0.000 claims description 12
- 235000000346 sugar Nutrition 0.000 claims description 12
- 235000015205 orange juice Nutrition 0.000 claims description 9
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 8
- 239000008280 blood Substances 0.000 claims description 8
- 210000004369 blood Anatomy 0.000 claims description 8
- 241000251468 Actinopterygii Species 0.000 claims description 7
- 244000178870 Lavandula angustifolia Species 0.000 claims description 7
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 7
- 240000004760 Pimpinella anisum Species 0.000 claims description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 7
- 244000295490 Salvia japonica Species 0.000 claims description 7
- 235000005794 Salvia japonica Nutrition 0.000 claims description 7
- 235000002168 Tilia europaea Nutrition 0.000 claims description 7
- 240000006909 Tilia x europaea Species 0.000 claims description 7
- 235000014347 soups Nutrition 0.000 claims description 7
- 241001346334 Amomum tsao-ko Species 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 244000111489 Gardenia augusta Species 0.000 claims description 6
- 241000202807 Glycyrrhiza Species 0.000 claims description 6
- 241001299723 Limonia <Rutaceae> Species 0.000 claims description 6
- 241000245240 Lonicera Species 0.000 claims description 6
- 241000498779 Myristica Species 0.000 claims description 6
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 claims description 6
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 claims description 6
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 150000008163 sugars Chemical class 0.000 claims description 6
- 239000012138 yeast extract Substances 0.000 claims description 6
- 229940041514 candida albicans extract Drugs 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 238000004898 kneading Methods 0.000 abstract 4
- 238000005096 rolling process Methods 0.000 abstract 4
- 238000001816 cooling Methods 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 230000029087 digestion Effects 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
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- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
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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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method for floral spiced beef. The preparation method comprises the following steps: putting beef into clear flowing water and soaking till no bloody water dissolves out, and then dewatering till the pretreated beef is acquired; putting the pretreated beef into an oven for drying, taking out the beef, injecting the injection into the beef, putting into a rolling kneading machine for rolling and kneading for the first time, and then adding curing materials into the rolling kneading machine for rolling and kneading for the second time, taking out and standing at low temperature, thereby acquiring the cured beef; cutting the cured beef into 5-8cm*5-8cm*5-8cm blocks, blanching, adding the blocks into boiling liquid and cooking, thereby acquiring the marinated beef blocks; taking out the marinated beef blocks and putting into ice water; cooling the boiling liquid to room temperature; putting the marinated beef blocks into the boiling liquid and standing at room temperature; putting into the oven and baking, thereby acquiring the floral spiced beef. According to the preparation method for the floral spiced beef provided by the invention, the acquired marinated beef has hard external meat and soft, elastic and smooth internal meat, the dietary fiber content in the marinated beef is increased and the floral spiced beef wins the favor of consumers.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to the preparation method of a kind of fragrance of a flower Spiced beef.
Background technology
Generally to add a certain amount of nitrite in the production method of tradition spiced beef, the color development of beef during the dehydration of fresh beef, eliminating sargassum smell and anticorrosion, and beans halogen, therefore, the spiced beef processed all contains a certain amount of nitrite, unfavorable to human body.Current beef food does not contains dietary fiber, and trophic structure is single, and the yield rate of its processing method is low, and cost is high, is unfavorable for expanding consumer groups and being widely popularized.
Summary of the invention
The technical problem existed based on background technology, the present invention proposes the preparation method of a kind of fragrance of a flower Spiced beef, and the outside meat of gained Spiced beef is strong, internal soft tender bullet is sliding, improves the dietary fiber content in Spiced beef, and containing the fragrance of a flower, fragrance is soft, firmly gets consumer and likes.
The preparation method of a kind of fragrance of a flower Spiced beef that the present invention proposes, comprises the steps:
S1, being placed in the clear water of flowing by beef and be dipped to depletion of blood elutriation and go out, then dewatering obtains pretreatment beef；
S2, pretreatment beef is placed in baking oven it is dried, take out injection injection liquid in beef, be placed in tumbler and carry out a tumbling, then in tumbler, add preserved materials carry out secondary tumbling, take out stand at low temperature and obtain cured beef；
S3, cured beef is divided into 5～8cm × 5～8cm × 5～the bulk of 8cm, blanching, it is subsequently adding boiling in boiling liquid and obtains marinated bovine cube meat, then marinated bovine cube meat is taken out and be placed in frozen water, treat that boiling liquid is cooled to room temperature, marinated bovine cube meat is placed in stand at low temperature in boiling liquid again, is subsequently placed in baking box and carries out baking and obtain fragrance of a flower Spiced beef.
Preferably, in S2, the preparation method of injection is: by weight by after 15～18 parts of Fructus Citri Limoniae juice, 22～25 parts of orange juices, 6～9 parts of Fructus Mali pumilae pulps, 5～8 parts of puffed oat sheets, 7～10 parts of glucomannoglycan, 12～15 parts of Herb Tea extracting solution mix homogeneously, homogenizing obtains injection.
Preferably, the preparation method of Herb Tea extracting solution is: by weight 15～18 portions of Flos Jasmini Sambacs, 2～5 portions of tilia europaea, 8～11 portions of Flos Osmanthi Fragrantis, 5～8 portions of Semen Cassiaes, 12～15 portions of lavandula angustifoliaes, 3～6 portions of Fructus Gardeniaes, 7～10 portions of Fructus Momordicaes is cleaned and is placed in decoction container, add 90 for the first time～after 100 parts of soak by water 1.5～2.5h, obtain decoction liquor for the first time, second time adds 40～50 parts of water decoct 1～2h again and obtain the twice decoction liquor, is filtrated to get Herb Tea extracting solution after first time decoction liquor and the twice decoction liquor being merged.
Preferably, in S2, preserved materials includes by weight: Rhizoma Zingiberis Recens 15～18 parts, Folium Perillae 3～6 parts, Herba Pelargonii Graveolentis 1～2 parts, Semen Myristicae 5～8 parts, Fructus Piperis 2～4 parts, anistree 3～6 parts, Fructus Tsaoko 2～5 parts, Pericarpium Citri Reticulatae 4～7 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1～2 parts, Fructus Amomi 3～5 parts, the Radix Angelicae Dahuricae 0.3～0.6 part, Fructus Foeniculi 2～5 parts, Sal 16～19 parts, cooking wine 22～25 parts.
Preferably, in S2, baking temperature is 40～50 DEG C, and drying time is 1～2h.
Preferably, in S2, injection is 17～20:120～150 with the weight ratio of beef.
Preferably, in S2, the time of a tumbling is 20～25min, and the time of secondary tumbling is 60～75min.
Preferably, in S2, the time of stand at low temperature is 12～15h, and the temperature of stand at low temperature is 3～5 DEG C.
nullPreferably，In S3，The preparation method of boiling liquid is as follows: add 2～3 portions of Flos Caryophyllis by weight in 5000 portions of soup、0.5～0.8 part of Radix Angelicae Dahuricae、0.2～0.5 part of Folium Perillae、0.2～0.4 portion of Herba Ocimi (Herba Ocimi Pilosi)、0.3～0.6 part of Folium Lauri nobilis、0.5～0.8 part of Cortex cinnamomi japonici (Ramulus Cinnamomi)、3～6 portions of Radix Glycyrrhizaes、0.3～0.6 part of Salvia japonica Thunb.、5～8 parts of Fructus Tsaokos、3～6 parts of Folium Citri Limoniaes、6～9 parts of Semen Myristicaes、1～3 part of Herba thymi vulgaris、0.7～1 portion of Adeps Bovis seu Bubali、0.6～0.9 portion of Herba Menthae、0.7～1 portion of Herba Lophatheri、9～12 parts of anises、7～10 parts of Fructus Foeniculi、12～15 parts of Pericarpium Citri Reticulataes、2～5 portions of Rhizoma Zingiberis Recenss、3～6 portions of Fructus Momordicaes、2～3 parts of Herba Rosmarini Officinaliss、2～3 portions of Flos Lilii viridulies、6～9 portions of Fructus Hordei Germinatus、3～4 portions of Flos Loniceraes、1～2 portion of Fructus Crataegi、3～4 parts of Flos Camelliae Japonicae、25～28 parts of Folium Camelliae sinensis boilings 4～5h，After filtration，Add 19～22 portions of dark soy sauce、17～20 portions of Sal、3～5 portions of monosodium glutamates、0.5～0.8 part of disodium 5 '-ribonucleotide、15～18 portions of brown sugar、3～6 portions of white sugars、12～15 portions of cooking wine、2～5 portions of fish juices、1～3 part of yeast extract continues boiling 25～35min and obtains boiling liquid.
Preferably, in S3, brew time is 5～8h.
Preferably, in S3, the time of stand at low temperature is 12～15h, and the temperature of stand at low temperature is 3～5 DEG C.
Preferably, in the baking process of S3, baking time is 8～11min, and the top panel temperature of baking box is 210～220 DEG C, and once during baking, the lower panel temperature of baking box is 190～200 DEG C.
nullPretreatment beef is dried by the present invention，Make beef clod preliminary hydro-extraction，By Fructus Citri Limoniae juice、Orange juice、Fructus Mali pumilae pulp、Puffed oat sheet、Glucomannoglycan、Herb Tea extracting solution mixes、Homogenizing obtains injection，Again injection is expelled in beef，Fructus Citri Limoniae juice、Orange juice and Fructus Mali pumilae pulp cooperate and make the meat fiber in beef be interrupted，Improve the content of the internal free amino acid of beef，Fructus Mali pumilae pulp、Puffed oat sheet and glucomannoglycan cooperate，Improve the content of dietary fiber in beef，Reach the nutrition-concerted complementation of animals and plants，Jointly improve the tenderness within beef，And with Flos Jasmini Sambac、Tilia europaea、Flos Osmanthi Fragrantis、Semen Cassiae、Lavandula angustifolia、Fructus Gardeniae、Fructus Momordicae is the raw material of Herb Tea extracting solution，Herb Tea extracting solution and Fructus Citri Limoniae juice、Orange juice、Fructus Mali pumilae pulp cooperates and makes the injection fragrance of a flower and fruital soft，Refreshing，Reduce beef fishy smell，Improve the original local flavor of beef，The mouthfeel of beef can also be improved；Add preserved materials and carry out tumbling, make the rapid rehydration of beef clod of preliminary hydro-extraction, beef is made to absorb substantial amounts of spice and cooking wine, reduce the fishy smell of beef further, improve the fragrance volatilizing of beef, improve the power that is knotted and the elasticity of beef clod, moreover it is possible to the antibacterial in beef is killed in effectively suppression, and beef can improve the toughness mouthfeel of beef through dehydration and rehydration simultaneously；Spice and cooking wine cooperate, effective ingredient in spice is extracted by cooking wine, beef is conducive to absorb, accelerate to remove the fishy smell of beef, and beef has tonifying the spleen and stomach, replenishing QI and blood, bone and muscle strengthening, anthydropic effect, Rhizoma Zingiberis Recens, Folium Perillae, Herba Pelargonii Graveolentis, Semen Myristicae, Fructus Piperis, anise, Fructus Tsaoko, Pericarpium Citri Reticulatae, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Amomi, the Radix Angelicae Dahuricae, Fructus Foeniculi cooperate with beef, have warming middle-JIAO to relieve pain, regulating qi-flowing for strengthening spleen, effect of relieving QI stagnancy in the stomach.
nullThe present invention is with soup as the end，Add Flos Caryophylli、The Radix Angelicae Dahuricae、Folium Perillae、Herba Ocimi (Herba Ocimi Pilosi)、Folium Lauri nobilis、Cortex cinnamomi japonici (Ramulus Cinnamomi)、Radix Glycyrrhizae、Salvia japonica Thunb.、Fructus Tsaoko、Folium Citri Limoniae、Semen Myristicae、Herba thymi vulgaris、Adeps Bovis seu Bubali、Herba Menthae、Herba Lophatheri、Anistree、Fructus Foeniculi、Pericarpium Citri Reticulatae、Rhizoma Zingiberis Recens、Fructus Momordicae、Herba Rosmarini Officinalis、Flos Lilii viriduli、Fructus Hordei Germinatus、Flos Lonicerae、Fructus Crataegi、Flos Camelliae Japonicae、Folium Camelliae sinensis boiling，Then seasoning obtains boiling liquid，Boiling liquid is made to have strong fragranced，The smell of beef can be removed further，Folium Perillae simultaneously、Herba Ocimi (Herba Ocimi Pilosi)、Folium Lauri nobilis cooperates，Can cold expelling warming middle-JIAO，Removing dampness helps digestion，Stomach invigorating is regulated the flow of vital energy，The effect invigorated blood circulation，And can effectively suppress the microbial growth in boiling liquid，Herba Menthae、Herba Lophatheri and Folium Camelliae sinensis cooperate，There is wind-dispelling heat-dissipating、Clearing heat and relieving fidgetness，Help digestion effect of diuresis，Reduce the dry gas of heat and greasy feeling in boiling liquid，Herba Rosmarini Officinalis、Flos Lilii viriduli、Fructus Hordei Germinatus、Flos Lonicerae、Fructus Crataegi、Flos Camelliae Japonicae and Folium Camelliae sinensis cooperate，There is clearing away heart-fire for tranquillization、Effect of strengthening the spleen to promote digestion，The smelling of fish or mutton can be gone greasy、Reduce cholesterol、Blood circulation promoting；After cured beef boiling, Beef flavor is made to overflow, taste is suitable, is subsequently placed in frozen water, makes the fiber in beef tighten, improve the mouthfeel of beef, toast again, reduce moisture in beef, so that the outside meat of gained Spiced beef of the present invention is strong, internal soft tender bullet is sliding, firmly gets consumer and likes.
Detailed description of the invention
Below, by specific embodiment, technical scheme is described in detail.
Embodiment 1
The preparation method of a kind of fragrance of a flower Spiced beef that the present invention proposes, comprises the steps:
S1, being placed in the clear water of flowing by beef and be dipped to depletion of blood elutriation and go out, then dewatering obtains pretreatment beef；
S2, pretreatment beef is placed in baking oven it is dried, take out injection injection liquid in beef, be placed in tumbler and carry out a tumbling, then in tumbler, add preserved materials carry out secondary tumbling, take out stand at low temperature and obtain cured beef；
S3, cured beef is divided into 5～8cm × 5～8cm × 5～the bulk of 8cm, blanching, it is subsequently adding boiling in boiling liquid and obtains marinated bovine cube meat, then marinated bovine cube meat is taken out and be placed in frozen water, treat that boiling liquid is cooled to room temperature, marinated bovine cube meat is placed in stand at low temperature in boiling liquid again, is subsequently placed in baking box and carries out baking and obtain fragrance of a flower Spiced beef.
Embodiment 2
The preparation method of a kind of fragrance of a flower Spiced beef that the present invention proposes, comprises the steps:
S1, being placed in the clear water of flowing by beef and be dipped to depletion of blood elutriation and go out, then dewatering obtains pretreatment beef；
S2, pretreatment beef is placed in baking oven be dried, baking temperature is 40 DEG C, and drying time is 2h, takes out injection injection liquid in beef, injection is 17:150 with the weight ratio of beef, being placed in tumbler and carry out a tumbling, the time of a tumbling is 20min, then addition preserved materials carries out secondary tumbling in tumbler, the time of secondary tumbling is 75min, taking out stand at low temperature and obtain cured beef, the time of stand at low temperature is 12h, and the temperature of stand at low temperature is 5 DEG C；
Wherein, the preparation method of injection is: by weight by after 15 parts of Fructus Citri Limoniae juice, 25 parts of orange juices, 6 parts of Fructus Mali pumilae pulps, 8 parts of puffed oat sheets, 7 parts of glucomannoglycan, 15 parts of Herb Tea extracting solution mix homogeneously, homogenizing obtains injection；The preparation method of Herb Tea extracting solution is: by weight 15 portions of Flos Jasmini Sambacs, 5 portions of tilia europaea, 8 portions of Flos Osmanthi Fragrantis, 8 portions of Semen Cassiaes, 12 portions of lavandula angustifoliaes, 6 portions of Fructus Gardeniaes, 7 portions of Fructus Momordicaes is cleaned and is placed in decoction container, decoction liquor for the first time is obtained after adding 100 parts of soak by water 1.5h for the first time, second time adds 50 parts of water and decocts 1h again and obtain the twice decoction liquor, is filtrated to get Herb Tea extracting solution after first time decoction liquor and the twice decoction liquor being merged；
Preserved materials includes by weight: 18 parts of Rhizoma Zingiberis Recens, Folium Perillae 3 parts, Herba Pelargonii Graveolentis 2 parts, Semen Myristicae 5 parts, 4 parts of Fructus Piperis, anistree 3 parts, Fructus Tsaoko 5 parts, Pericarpium Citri Reticulatae 4 parts, 2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Amomi 3 parts, the Radix Angelicae Dahuricae 0.6 part, Fructus Foeniculi 2 parts, Sal 19 parts, cooking wine 22 parts；
S3, cured beef is divided into 5～8cm × 5～8cm × 5～the bulk of 8cm, blanching, it is subsequently adding boiling 8h in boiling liquid and obtains marinated bovine cube meat, then marinated bovine cube meat is taken out and be placed in frozen water, treat that boiling liquid is cooled to room temperature, marinated bovine cube meat is placed in stand at low temperature 12h in boiling liquid again, the temperature of stand at low temperature is 5 DEG C, being subsequently placed in oven for baking 8min and obtain fragrance of a flower Spiced beef, the top panel temperature of baking box is 220 DEG C, and once during baking, the lower panel temperature of baking box is 190 DEG C；
nullThe preparation method of boiling liquid is as follows: add 3 portions of Flos Caryophyllis by weight in 5000 portions of soup、0.5 part of Radix Angelicae Dahuricae、0.5 part of Folium Perillae、0.2 portion of Herba Ocimi (Herba Ocimi Pilosi)、0.6 part of Folium Lauri nobilis、0.5 part of Cortex cinnamomi japonici (Ramulus Cinnamomi)、6 portions of Radix Glycyrrhizaes、0.3 part of Salvia japonica Thunb.、8 parts of Fructus Tsaokos、3 parts of Folium Citri Limoniaes、9 parts of Semen Myristicaes、1 part of Herba thymi vulgaris、1 portion of Adeps Bovis seu Bubali、0.6 portion of Herba Menthae、1 portion of Herba Lophatheri、9 parts of anises、10 parts of Fructus Foeniculi、12 parts of Pericarpium Citri Reticulataes、5 portions of Rhizoma Zingiberis Recenss、3 portions of Fructus Momordicaes、3 parts of Herba Rosmarini Officinaliss、2 portions of Flos Lilii viridulies、9 portions of Fructus Hordei Germinatus、3 portions of Flos Loniceraes、2 portions of Fructus Crataegis、3 parts of Flos Camelliae Japonicae、28 parts of Folium Camelliae sinensis boiling 4h，After filtration，Add 22 portions of dark soy sauce、17 portions of Sal、5 portions of monosodium glutamates、0.5 part of disodium 5 '-ribonucleotide、18 portions of brown sugar、3 portions of white sugars、15 portions of cooking wine、2 portions of fish juices、3 parts of yeast extracts continue boiling 25min and obtain boiling liquid.
Embodiment 3
The preparation method of a kind of fragrance of a flower Spiced beef that the present invention proposes, comprises the steps:
S1, being placed in the clear water of flowing by beef and be dipped to depletion of blood elutriation and go out, then dewatering obtains pretreatment beef；
S2, pretreatment beef is placed in baking oven be dried, baking temperature is 50 DEG C, and drying time is 1h, takes out injection injection liquid in beef, injection is 20:120 with the weight ratio of beef, being placed in tumbler and carry out a tumbling, the time of a tumbling is 25min, then addition preserved materials carries out secondary tumbling in tumbler, the time of secondary tumbling is 60min, taking out stand at low temperature and obtain cured beef, the time of stand at low temperature is 15h, and the temperature of stand at low temperature is 3 DEG C；
Wherein, the preparation method of injection is: by weight by after 18 parts of Fructus Citri Limoniae juice, 22 parts of orange juices, 9 parts of Fructus Mali pumilae pulps, 5 parts of puffed oat sheets, 10 parts of glucomannoglycan, 12 parts of Herb Tea extracting solution mix homogeneously, homogenizing obtains injection；The preparation method of Herb Tea extracting solution is: by weight 18 portions of Flos Jasmini Sambacs, 2 portions of tilia europaea, 11 portions of Flos Osmanthi Fragrantis, 5 portions of Semen Cassiaes, 15 portions of lavandula angustifoliaes, 3 portions of Fructus Gardeniaes, 10 portions of Fructus Momordicaes is cleaned and is placed in decoction container, decoction liquor for the first time is obtained after adding 90 parts of soak by water 2.5h for the first time, second time adds 40 parts of water and decocts 2h again and obtain the twice decoction liquor, is filtrated to get Herb Tea extracting solution after first time decoction liquor and the twice decoction liquor being merged；
Preserved materials includes by weight: 15 parts of Rhizoma Zingiberis Recens, Folium Perillae 6 parts, Herba Pelargonii Graveolentis 1 part, Semen Myristicae 8 parts, 2 parts of Fructus Piperis, anistree 6 parts, Fructus Tsaoko 2 parts, Pericarpium Citri Reticulatae 7 parts, 1 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Amomi 5 parts, the Radix Angelicae Dahuricae 0.3 part, Fructus Foeniculi 5 parts, Sal 16 parts, cooking wine 25 parts；
S3, cured beef is divided into 5～8cm × 5～8cm × 5～the bulk of 8cm, blanching, it is subsequently adding boiling 5h in boiling liquid and obtains marinated bovine cube meat, then marinated bovine cube meat is taken out and be placed in frozen water, treat that boiling liquid is cooled to room temperature, marinated bovine cube meat is placed in stand at low temperature 15h in boiling liquid again, the temperature of stand at low temperature is 3 DEG C, being subsequently placed in oven for baking 11min and obtain fragrance of a flower Spiced beef, the top panel temperature of baking box is 210 DEG C, and once during baking, the lower panel temperature of baking box is 200 DEG C；
nullThe preparation method of boiling liquid is as follows: add 2 portions of Flos Caryophyllis by weight in 5000 portions of soup、0.8 part of Radix Angelicae Dahuricae、0.2 part of Folium Perillae、0.4 portion of Herba Ocimi (Herba Ocimi Pilosi)、0.3 part of Folium Lauri nobilis、0.8 part of Cortex cinnamomi japonici (Ramulus Cinnamomi)、3 portions of Radix Glycyrrhizaes、0.6 part of Salvia japonica Thunb.、5 parts of Fructus Tsaokos、6 parts of Folium Citri Limoniaes、6 parts of Semen Myristicaes、3 parts of Herba thymi vulgariss、0.7 portion of Adeps Bovis seu Bubali、0.9 portion of Herba Menthae、0.7 portion of Herba Lophatheri、12 parts of anises、7 parts of Fructus Foeniculi、15 parts of Pericarpium Citri Reticulataes、2 portions of Rhizoma Zingiberis Recenss、6 portions of Fructus Momordicaes、2 parts of Herba Rosmarini Officinaliss、3 portions of Flos Lilii viridulies、6 portions of Fructus Hordei Germinatus、4 portions of Flos Loniceraes、1 portion of Fructus Crataegi、4 parts of Flos Camelliae Japonicae、25 parts of Folium Camelliae sinensis boiling 5h，After filtration，Add 19 portions of dark soy sauce、20 portions of Sal、3 portions of monosodium glutamates、0.8 part of disodium 5 '-ribonucleotide、15 portions of brown sugar、6 portions of white sugars、12 portions of cooking wine、5 portions of fish juices、1 part of yeast extract continues boiling 35min and obtains boiling liquid.
Embodiment 4
The preparation method of a kind of fragrance of a flower Spiced beef that the present invention proposes, comprises the steps:
S1, being placed in the clear water of flowing by beef and be dipped to depletion of blood elutriation and go out, then dewatering obtains pretreatment beef；
S2, pretreatment beef is placed in baking oven be dried, baking temperature is 42 DEG C, and drying time is 1.8h, takes out injection injection liquid in beef, injection is 18:140 with the weight ratio of beef, being placed in tumbler and carry out a tumbling, the time of a tumbling is 22min, then addition preserved materials carries out secondary tumbling in tumbler, the time of secondary tumbling is 70min, taking out stand at low temperature and obtain cured beef, the time of stand at low temperature is 13h, and the temperature of stand at low temperature is 4 DEG C；
Wherein, the preparation method of injection is: by weight by after 17 parts of Fructus Citri Limoniae juice, 23 parts of orange juices, 8 parts of Fructus Mali pumilae pulps, 6 parts of puffed oat sheets, 9 parts of glucomannoglycan, 13 parts of Herb Tea extracting solution mix homogeneously, homogenizing obtains injection；The preparation method of Herb Tea extracting solution is: by weight 17 portions of Flos Jasmini Sambacs, 3 portions of tilia europaea, 10 portions of Flos Osmanthi Fragrantis, 6 portions of Semen Cassiaes, 14 portions of lavandula angustifoliaes, 4 portions of Fructus Gardeniaes, 9 portions of Fructus Momordicaes is cleaned and is placed in decoction container, decoction liquor for the first time is obtained after adding 95 parts of soak by water 2.2h for the first time, second time adds 43 parts of water and decocts 1.8h again and obtain the twice decoction liquor, is filtrated to get Herb Tea extracting solution after first time decoction liquor and the twice decoction liquor being merged；
Preserved materials includes by weight: 16 parts of Rhizoma Zingiberis Recens, Folium Perillae 5 parts, Herba Pelargonii Graveolentis 1.3 parts, Semen Myristicae 7 parts, 2.5 parts of Fructus Piperis, anistree 5 parts, Fructus Tsaoko 3 parts, Pericarpium Citri Reticulatae 6 parts, 1.2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Amomi 4.5 parts, the Radix Angelicae Dahuricae 0.4 part, Fructus Foeniculi 4 parts, Sal 17 parts, cooking wine 24 parts；
S3, cured beef is divided into 5～8cm × 5～8cm × 5～the bulk of 8cm, blanching, it is subsequently adding boiling 6h in boiling liquid and obtains marinated bovine cube meat, then marinated bovine cube meat is taken out and be placed in frozen water, treat that boiling liquid is cooled to room temperature, marinated bovine cube meat is placed in stand at low temperature 14h in boiling liquid again, the temperature of stand at low temperature is 4 DEG C, being subsequently placed in oven for baking 9min and obtain fragrance of a flower Spiced beef, the top panel temperature of baking box is 215 DEG C, and once during baking, the lower panel temperature of baking box is 195 DEG C；
nullThe preparation method of boiling liquid is as follows: add 2.5 portions of Flos Caryophyllis by weight in 5000 portions of soup、0.6 part of Radix Angelicae Dahuricae、0.4 part of Folium Perillae、0.25 portion of Herba Ocimi (Herba Ocimi Pilosi)、0.5 part of Folium Lauri nobilis、0.6 part of Cortex cinnamomi japonici (Ramulus Cinnamomi)、5 portions of Radix Glycyrrhizaes、0.4 part of Salvia japonica Thunb.、7 parts of Fructus Tsaokos、4 parts of Folium Citri Limoniaes、8 parts of Semen Myristicaes、1.5 parts of Herba thymi vulgariss、0.9 portion of Adeps Bovis seu Bubali、0.7 portion of Herba Menthae、0.9 portion of Herba Lophatheri、10 parts of anises、9 parts of Fructus Foeniculi、13 parts of Pericarpium Citri Reticulataes、4 portions of Rhizoma Zingiberis Recenss、4 portions of Fructus Momordicaes、2.6 parts of Herba Rosmarini Officinaliss、2.5 portions of Flos Lilii viridulies、8 portions of Fructus Hordei Germinatus、3.3 portions of Flos Loniceraes、1.8 portions of Fructus Crataegis、3.5 parts of Flos Camelliae Japonicae、27 parts of Folium Camelliae sinensis boiling 4.2h，After filtration，Add 21 portions of dark soy sauce、18 portions of Sal、4.5 portions of monosodium glutamates、0.6 part of disodium 5 '-ribonucleotide、17 portions of brown sugar、4 portions of white sugars、14 portions of cooking wine、3 portions of fish juices、2.5 parts of yeast extracts continue boiling 28min and obtain boiling liquid.
Embodiment 5
The preparation method of a kind of fragrance of a flower Spiced beef that the present invention proposes, comprises the steps:
S1, being placed in the clear water of flowing by beef and be dipped to depletion of blood elutriation and go out, then dewatering obtains pretreatment beef；
S2, pretreatment beef is placed in baking oven be dried, baking temperature is 45 DEG C, and drying time is 1.5h, takes out injection injection liquid in beef, injection is 19:130 with the weight ratio of beef, being placed in tumbler and carry out a tumbling, the time of a tumbling is 23min, then addition preserved materials carries out secondary tumbling in tumbler, the time of secondary tumbling is 65min, taking out stand at low temperature and obtain cured beef, the time of stand at low temperature is 14h, and the temperature of stand at low temperature is 4 DEG C；
Wherein, the preparation method of injection is: by weight by after 16 parts of Fructus Citri Limoniae juice, 24 parts of orange juices, 7 parts of Fructus Mali pumilae pulps, 7 parts of puffed oat sheets, 8 parts of glucomannoglycan, 14 parts of Herb Tea extracting solution mix homogeneously, homogenizing obtains injection；The preparation method of Herb Tea extracting solution is: by weight 16 portions of Flos Jasmini Sambacs, 4 portions of tilia europaea, 9 portions of Flos Osmanthi Fragrantis, 7 portions of Semen Cassiaes, 13 portions of lavandula angustifoliaes, 5 portions of Fructus Gardeniaes, 8 portions of Fructus Momordicaes is cleaned and is placed in decoction container, decoction liquor for the first time is obtained after adding 98 parts of soak by water 1.8h for the first time, second time adds 46 parts of water and decocts 1.5h again and obtain the twice decoction liquor, is filtrated to get Herb Tea extracting solution after first time decoction liquor and the twice decoction liquor being merged；
Preserved materials includes by weight: 17 parts of Rhizoma Zingiberis Recens, Folium Perillae 4 parts, Herba Pelargonii Graveolentis 1.5 parts, Semen Myristicae 6 parts, 3.5 parts of Fructus Piperis, anistree 4 parts, Fructus Tsaoko 4 parts, Pericarpium Citri Reticulatae 5 parts, 1.4 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Amomi 3.5 parts, the Radix Angelicae Dahuricae 0.5 part, Fructus Foeniculi 3 parts, Sal 18 parts, cooking wine 23 parts；
S3, cured beef is divided into 5～8cm × 5～8cm × 5～the bulk of 8cm, blanching, it is subsequently adding boiling 7h in boiling liquid and obtains marinated bovine cube meat, then marinated bovine cube meat is taken out and be placed in frozen water, treat that boiling liquid is cooled to room temperature, marinated bovine cube meat is placed in stand at low temperature 13h in boiling liquid again, the temperature of stand at low temperature is 4 DEG C, being subsequently placed in oven for baking 10min and obtain fragrance of a flower Spiced beef, the top panel temperature of baking box is 212 DEG C, and once during baking, the lower panel temperature of baking box is 198 DEG C；
nullThe preparation method of boiling liquid is as follows: add 2.2 portions of Flos Caryophyllis by weight in 5000 portions of soup、0.7 part of Radix Angelicae Dahuricae、0.3 part of Folium Perillae、0.35 portion of Herba Ocimi (Herba Ocimi Pilosi)、0.4 part of Folium Lauri nobilis、0.7 part of Cortex cinnamomi japonici (Ramulus Cinnamomi)、4 portions of Radix Glycyrrhizaes、0.5 part of Salvia japonica Thunb.、6 parts of Fructus Tsaokos、5 parts of Folium Citri Limoniaes、7 parts of Semen Myristicaes、2.5 parts of Herba thymi vulgariss、0.8 portion of Adeps Bovis seu Bubali、0.8 portion of Herba Menthae、0.8 portion of Herba Lophatheri、11 parts of anises、8 parts of Fructus Foeniculi、14 parts of Pericarpium Citri Reticulataes、3 portions of Rhizoma Zingiberis Recenss、5 portions of Fructus Momordicaes、2.3 parts of Herba Rosmarini Officinaliss、2.8 portions of Flos Lilii viridulies、7 portions of Fructus Hordei Germinatus、3.5 portions of Flos Loniceraes、1.5 portions of Fructus Crataegis、3.8 parts of Flos Camelliae Japonicae、26 parts of Folium Camelliae sinensis boiling 4.5h，After filtration，Add 20 portions of dark soy sauce、19 portions of Sal、3.5 portions of monosodium glutamates、0.7 part of disodium 5 '-ribonucleotide、16 portions of brown sugar、5 portions of white sugars、13 portions of cooking wine、4 portions of fish juices、1.5 parts of yeast extracts continue boiling 32min and obtain boiling liquid.
The above; it is only the present invention preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; any those familiar with the art is in the technical scope that the invention discloses; according to technical scheme and inventive concept equivalent or change in addition thereof, all should contain within protection scope of the present invention.
Claims (10)
1. the preparation method of a fragrance of a flower Spiced beef, it is characterised in that comprise the steps:
S1, being placed in the clear water of flowing by beef and be dipped to depletion of blood elutriation and go out, then dewatering obtains pretreatment beef；
S2, pretreatment beef is placed in baking oven it is dried, take out injection injection liquid in beef, be placed in tumbler and carry out a tumbling, then in tumbler, add preserved materials carry out secondary tumbling, take out stand at low temperature and obtain cured beef；
S3, cured beef is divided into 5～8cm × 5～8cm × 5～the bulk of 8cm, blanching, it is subsequently adding boiling in boiling liquid and obtains marinated bovine cube meat, then marinated bovine cube meat is taken out and be placed in frozen water, treat that boiling liquid is cooled to room temperature, marinated bovine cube meat is placed in stand at low temperature in boiling liquid again, is subsequently placed in baking box and carries out baking and obtain fragrance of a flower Spiced beef.
The preparation method of fragrance of a flower Spiced beef the most according to claim 1, it is characterized in that, in S2, the preparation method of injection is: by weight by after 15～18 parts of Fructus Citri Limoniae juice, 22～25 parts of orange juices, 6～9 parts of Fructus Mali pumilae pulps, 5～8 parts of puffed oat sheets, 7～10 parts of glucomannoglycan, 12～15 parts of Herb Tea extracting solution mix homogeneously, homogenizing obtains injection.
The preparation method of fragrance of a flower Spiced beef the most according to claim 2, it is characterized in that, the preparation method of Herb Tea extracting solution is: by weight by 15～18 portions of Flos Jasmini Sambacs, 2～5 parts of tilia europaea, 8～11 portions of Flos Osmanthi Fragrantis, 5～8 parts of Semen Cassiaes, 12～15 parts of lavandula angustifoliaes, 3～6 portions of Fructus Gardeniaes, 7～10 portions of Fructus Momordicaes are cleaned and are placed in decoction container, add 90 for the first time～after 100 parts of soak by water 1.5～2.5h, obtain decoction liquor for the first time, second time adds 40～50 parts of water decoct 1～2h again and obtain the twice decoction liquor, it is filtrated to get Herb Tea extracting solution after first time decoction liquor and the twice decoction liquor being merged.
4. according to the preparation method of fragrance of a flower Spiced beef described in any one of claim 1-3, it is characterised in that in S2, preserved materials includes by weight: Rhizoma Zingiberis Recens 15～18 parts, Folium Perillae 3～6 parts, Herba Pelargonii Graveolentis 1～2 parts, Semen Myristicae 5～8 parts, Fructus Piperis 2～4 parts, anistree 3～6 parts, Fructus Tsaoko 2～5 parts, Pericarpium Citri Reticulatae 4～7 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1～2 parts, Fructus Amomi 3～5 parts, the Radix Angelicae Dahuricae 0.3～0.6 part, Fructus Foeniculi 2～5 parts, Sal 16～19 parts, cooking wine 22～25 parts.
5. according to the preparation method of fragrance of a flower Spiced beef described in any one of claim 1-4, it is characterised in that in S2, baking temperature is 40～50 DEG C, and drying time is 1～2h；Preferably, injection is 17～20:120～150 with the weight ratio of beef.
6. according to the preparation method of fragrance of a flower Spiced beef described in any one of claim 1-5, it is characterised in that in S2, the time of a tumbling is 20～25min, and the time of secondary tumbling is 60～75min；Preferably, the time of stand at low temperature is 12～15h, and the temperature of stand at low temperature is 3～5 DEG C.
null7. according to the preparation method of fragrance of a flower Spiced beef described in any one of claim 1-6，It is characterized in that，In S3，The preparation method of boiling liquid is as follows: add 2～3 portions of Flos Caryophyllis by weight in 5000 portions of soup、0.5～0.8 part of Radix Angelicae Dahuricae、0.2～0.5 part of Folium Perillae、0.2～0.4 portion of Herba Ocimi (Herba Ocimi Pilosi)、0.3～0.6 part of Folium Lauri nobilis、0.5～0.8 part of Cortex cinnamomi japonici (Ramulus Cinnamomi)、3～6 portions of Radix Glycyrrhizaes、0.3～0.6 part of Salvia japonica Thunb.、5～8 parts of Fructus Tsaokos、3～6 parts of Folium Citri Limoniaes、6～9 parts of Semen Myristicaes、1～3 part of Herba thymi vulgaris、0.7～1 portion of Adeps Bovis seu Bubali、0.6～0.9 portion of Herba Menthae、0.7～1 portion of Herba Lophatheri、9～12 parts of anises、7～10 parts of Fructus Foeniculi、12～15 parts of Pericarpium Citri Reticulataes、2～5 portions of Rhizoma Zingiberis Recenss、3～6 portions of Fructus Momordicaes、2～3 parts of Herba Rosmarini Officinaliss、2～3 portions of Flos Lilii viridulies、6～9 portions of Fructus Hordei Germinatus、3～4 portions of Flos Loniceraes、1～2 portion of Fructus Crataegi、3～4 parts of Flos Camelliae Japonicae、25～28 parts of Folium Camelliae sinensis boilings 4～5h，After filtration，Add 19～22 portions of dark soy sauce、17～20 portions of Sal、3～5 portions of monosodium glutamates、0.5～0.8 part of disodium 5 '-ribonucleotide、15～18 portions of brown sugar、3～6 portions of white sugars、12～15 portions of cooking wine、2～5 portions of fish juices、1～3 part of yeast extract continues boiling 25～35min and obtains boiling liquid.
8., according to the preparation method of fragrance of a flower Spiced beef described in any one of claim 1-7, it is characterised in that in S3, brew time is 5～8h.
9. according to the preparation method of fragrance of a flower Spiced beef described in any one of claim 1-8, it is characterised in that in S3, the time of stand at low temperature is 12～15h, and the temperature of stand at low temperature is 3～5 DEG C.
10. according to the preparation method of fragrance of a flower Spiced beef described in any one of claim 1-9, it is characterized in that, in the baking process of S3, baking time is 8～11min, the top panel temperature of baking box is 210～220 DEG C, and once during baking, the lower panel temperature of baking box is 190～200 DEG C.
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| CN106666459A (en) * | 2016-11-16 | 2017-05-17 | 广西山水牛农业有限责任公司 | Canned mint beef |
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| CN106805131A (en) * | 2016-12-31 | 2017-06-09 | 浙江青莲食品股份有限公司 | A kind of processing method of tea perfume Tung-Po meat |
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| CN107410905A (en) * | 2017-08-24 | 2017-12-01 | 合肥市福来多食品有限公司 | A kind of processing method of the Spiced beef of unique flavor |
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| CN109497438A (en) * | 2018-10-08 | 2019-03-22 | 阜阳市尚源食品有限公司 | A kind of method for making spicy beef jerky |
| CN112425735A (en) * | 2020-03-16 | 2021-03-02 | 上海联豪食品有限公司 | Conditioning beefsteak capable of reducing cholesterol and preparation method thereof |
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