CN106473012A - A kind of Pericarpium Citri Reticulatae tea-fragrant cow-meat pellets and preparation method thereof - Google Patents
A kind of Pericarpium Citri Reticulatae tea-fragrant cow-meat pellets and preparation 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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of Pericarpium Citri Reticulatae tea-fragrant cow-meat pellets and preparation method thereof, it is made up of following raw materials：Beef, maltose syrup, appropriate pickling liquid, stew in soy sauce dispensing are appropriate, Pericarpium Citri Reticulatae, emperor chrysanthemum, modified starch, low-gluten wheat flour, kernel of Semen Castaneae Mollissimae, baste, Exocarpium Citri Rubrum, Poria, Endothelium Corneum Gigeriae Galli, Flos althaeae roseae, greengage juice, appropriate rice vinegar.The Pericarpium Citri Reticulatae tea-fragrant cow-meat pellets that the present invention is obtained, pickled using microwave-assisted, reduce nutritive loss, promote tasty, adopt positive/negative pressure tumbling further, tasty more uniform, meat is more delicate, also compounding function vinegar liquid carries out marinating injection, improve Meat and do not destroy flavour nutrient, tumbling again, absorption marinates functional component, at utmost tenderization meat, abundant nutrition effect, wrap up in clothing through boiling again to pelletize after lock taste Titian, seasoning, multilamellar is tasty and multilamellar taste, local flavor is full, give orange peel tea Flavor, add Fructus Citri tangerinae red simultaneously, the Chinese medicine functional component such as Endothelium Corneum Gigeriae Galli, facilitating digestion, appetite stimulator, beneficial health.
Description
Technical field
The present invention relates to food technology field, more particularly, to a kind of Pericarpium Citri Reticulatae tea-fragrant cow-meat pellets and preparation method thereof.
Background technology
Beef granules is welcome by consumers in general deeply as leisure food, and with China's expanding economy, people are for beef
The quality of grain, safety, local flavor, mouthfeel demand are more and more various.However, traditional beef granules is original flavor beef granules, color and taste list
One, rare change, long food makes us losing interest.Traditional beef granules preparation method long processing time, nutrient substance loss be more,
It is difficult to control to beef granules local flavor, be not suitable for industrialized production, and single function.
At present, the application for a patent for invention of the existing beef granules invention with regard to multiple local flavors, function, specific as follows：
（1）Application publication number is that the patent application of CN105831606A discloses a kind of instant beef granules, by Semen Phaseoli, Semen Coicis, swallow
The full granular powder of wheat is mixed in beef, and containing dietary fiber, unsaturated fatty acidss, the edible human nutrition that can reach balances, and adjusts body
Effect of function, effectively improves the quality structure of pickle beef with capsicum product；The present invention with the addition of several kinds of Chinese medicinal materials simultaneously, has digestion-promoting
Long-pending, promoting blood circulation blood pressure lowering, The flat liver of heat-clearing, endogenous wind stopping pain relieving, liver heat removing and eyesight improving, loosening bowel to relieve constipation, there are blood pressure lowering and cholesterol reducing effect.
（2）Application publication number be CN 105475863A patent application disclose a kind of beef granules of facilitating digestion by with
The component of lower weight ratio is made：100 parts of beef, flesh of fish 20-30 part, Massa Medicata Fermentata 2-5 part, Fructus Crataegi 4-6 part, Fructus Hordei Germinatus 3-5 part, Herba Taraxaci
1-3 part, Fructus Amomi 2-6 part, Semen Nelumbinis 1-3 part, Semen Euryaless 2-4 part, Fructus Lycii 3-8, sugared 5-10 part, Sal 4-7 part, monosodium glutamate 2-4 part and
Flavoring；By adding the health-care medicinal of facilitating digestion, the effect of facilitating digestion can be played.
Although mentioned beef granules local flavor in above-mentioned patent application, mouthfeel, function phase are enriched really to conventional articles,
Simply simple add plurality of raw materials, thus enriching its local flavor, but its mouthfeel fails to solve that traditional beef granules is tender and crisp to spend and pickle
Tasty uniform the problems such as, thus affect its actual nutritive value and flavour of food products.
Content of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of Pericarpium Citri Reticulatae tea-fragrant cow-meat pellets and its preparation side
Method.
The present invention is achieved by the following technical solutions：
A kind of Pericarpium Citri Reticulatae tea-fragrant cow-meat pellets, are made up of the raw material of following weight parts：
Beef 900-1000, maltose syrup 50-80, appropriate pickling liquid, stew in soy sauce dispensing are appropriate, Pericarpium Citri Reticulatae 25-35, emperor chrysanthemum 8-12, change
Property starch 50-60, low-gluten wheat flour 90-100, kernel of Semen Castaneae Mollissimae 30-40, baste 45-50, Exocarpium Citri Rubrum 2-3, Poria 2-3, Endothelium Corneum Gigeriae Galli 1-
3rd, Flos althaeae roseae 2-3, greengage juice 10-12, appropriate rice vinegar.
The preparation method of described Pericarpium Citri Reticulatae tea-fragrant cow-meat pellets, comprises the following steps：
（1）, by beef along the texture of meat, remove the fat meat on beef surface, connective tissue and the debris such as muscle, sarolemma, be cut into length
15cm, wide 5cm, thickness are the beef clod of 5cm, cube meat is placed in the large beaker containing pickling liquid, is placed on ultrasonic washing unit
In, control 20-25Hz frequency, 400-500 W power, pickle 3-4 hour at 0-4 DEG C, pickling formula of liquid is every 1000 weight
Following raw materials in part by weight is added in part water：Sal 80-100, white sugar 40-50, Pericarpium Zanthoxyli 2-3, anistree 1-2, Pericarpium Citri Reticulatae 2-3, Herba Pelargonii Graveolentiss 1-
2nd, Cortex Cinnamomi 1-2, red wine grain 12-15, black Bulbus Allii juice 10-12, Sargassum polysaccharides 2-3, carrageenan 1-2, soybean protein isolate 4-6；
（2）, by cured beef block, carry out tumbling at 0-4 DEG C, under 0.06-0.08MPa pressure, vacuum rotate forward 15-20 divide
Clock, vacuum reversion 15-20 minute, standing 15-20 minute, are filled with N2 pressurization tumbling, under 0.15-0.18MPa, pressurization rotates forward
15-20 minute, pressurization reversion 15-20 minute, stand 15-20 minute, such vacuum, pressurization tumbling repeatedly, continue 2-3 hour,
Then standing pickles 10-12 hour, stand-by；
（3）, will Exocarpium Citri Rubrum, Poria, Endothelium Corneum Gigeriae Galli, Flos althaeae roseae spray proper amount of white spirit infiltration uniformly, put into steam curtain, at 200-220 DEG C
12-15 minute is steamed under superheated steam, quick freezing and cold preserving 1-2 hour at -10 DEG C ± 3 DEG C, fine grinding is crushed to 80-100 mesh, with
10-12 times of distilled water mix homogeneously, heated and boiled boils 40-60 minute, then decocting liquid is used ultrasonic extraction at 80-85 DEG C
20-30 minute, centrifugal filtration after cooling, filtrate cryoconcentration to thick shape, obtain function extract；
（4）, Pericarpium Citri Reticulatae cleaned be dipped to soft, remove the white clothing of internal layer, cutting filamentation, plus 5-8 times of decocting in water system is thick rotten, filter pressing separates,
Filtering residue is milled into mud, and filtered juice adds clean emperor chrysanthemum to make pulping, and slow fire boils thick cunning again, obtains Pericarpium Citri Reticulatae emperor chrysanthemum slurry, and Pericarpium Citri Reticulatae mud is treated
With；
（5）, take the 4-5% rice vinegar of cured beef weight, puddle uniformly with Pericarpium Citri Reticulatae emperor chrysanthemum slurry, function extract, under 10-20MPa
Homogenizing, is uniformly expelled to inside beef, then at 0-4 DEG C, using step（2）Processing method vacuum, pressurization tumbling repeatedly, continue
2-3 hour, stands 2-3 hour, stand-by；
（6）, take the water of beef weight 8-10 times to enter pot, cut a small amount of bruised ginger, big fire adds beef clod after boiling, keep micro-boiling to boil
3-5 minute processed, pulls beef clod out and drains, and removes the debris such as stockpot offscum, and stockpot adds stew in soy sauce dispensing, and addition is every 1000 weights
Following raw materials in part by weight is added in amount part water：Cortex Cinnamomi 0.7-0.9, anistree 0.6-0.8, Flos Caryophylli 0.4-0.6, Fructus Foeniculi 0.7-0.9, bean
Cool 0.5-0.7, Folium Lauri nobilis 0.6-0.8, Radix Angelicae Dahuricae 0.3-0.5, Pericarpium Zanthoxyli 0.5-0.7, Sal 2.0-2.5, white sugar 3-4, yellow wine 1.5-
2nd, Herba Alii fistulosi 3.5-4.5, fat meat 4.5-5.5, heating is boiled to 90-95 DEG C, is placed again into beef clod and boils again, and slow fire heats, and controls temperature
For 85-100 DEG C, cook 75-80 minute, to receiving juice completely, pull beef clod out, be uniformly placed in baking tray, dry at 50-55 DEG C
Roasting 2-2.5 hour cuts into the fritter of 0.8-1.0cm square to moisture in 29-31%, continues drying low to moisture
In 20%, cross the mesh screen rejecting particle of 0.4-0.6cm, granulate is stand-by；
（7）, kernel of Semen Castaneae Mollissimae remove impurity is cleaned, water proof steams well-done, is rolled into powder, Pericarpium Citri Reticulatae mud, greengage juice are puddled uniformly, uniformly sprays
On damping Semen Castaneae, slow fire parch juice is received and is done, then microwave bakes dry perfume at 80-90 DEG C, and regrinding crosses 40-60 mesh sieve,
Obtain Pericarpium Citri Reticulatae Semen Castaneae powder, by modified starch, low-gluten wheat flour mix homogeneously, microwave bakes 10-15 minute at 60-80 DEG C, uniformly
Sieve, mix homogeneously with Pericarpium Citri Reticulatae Semen Castaneae powder, obtain sugar-coat powder, beef granulate surface is uniformly coated with maltose syrup, then with sugar-coat powder
Puddle uniformly, in rolling frying pan, rolling mixes ellipse grains, puts into baking box, divide in the 220-260 DEG C of baking 20-40 that constantly stirs
Clock, stand-by；
（8）, by baking after beef granules be immediately placed on rolling frying pan in, add light finishing coat baste roll glazing, baste
Formula is to add following raw materials in part by weight in every 1000 weight portion water：Modified starch 30-35, Sal 10-20, white sugar 10-20, taste
Smart 0-10, Semen Tritici aestivi germ oil 10-12, chive juice 4-6, obtain that granule is round and smooth, finishing granule, are cooled to 20-25 DEG C, in humidity
30-50%, carries out sterilization 1-2 hour of smoking, is placed in 2-3 hour under uviol lamp, then through bag distribution packaging, sterilizing, gets product.
It is an advantage of the invention that：
The Pericarpium Citri Reticulatae tea-fragrant cow-meat pellets that the present invention is obtained, with beef as main material, are pickled using microwave-assisted, reduce nutritive loss,
Promote to pickle tasty, adopt positive/negative pressure tumbling further, tasty more uniform, meat is more delicate, also compound function vinegar liquid
Carry out marinating injection, improve Meat and do not destroy flavour nutrient, tumbling again, absorb and marinate functional component, at utmost
Tenderization meat, abundant nutrition effect, wrap up in clothing, seasoning, prepared meat particle, rich in taste through boiling again to pelletize after lock taste Titian, multilamellar enters
Taste and multilamellar taste, local flavor is full, adds Pericarpium Citri Reticulatae millet paste and marinates, wraps up in clothing, give orange peel tea Flavor, adds Exocarpium Citri Rubrum, chicken simultaneously
The Chinese medicine functional component such as Endothelium corneum, strengthens health value, entirely the collaborative compatibility in side, facilitating digestion, appetite stimulator, beneficial health.
Specific embodiment
A kind of Pericarpium Citri Reticulatae tea-fragrant cow-meat pellets, are by following weight（Gram）Raw material make：
Beef 1000, maltose syrup 80, appropriate pickling liquid, stew in soy sauce dispensing are appropriate, Pericarpium Citri Reticulatae 35, emperor chrysanthemum 12, modified starch 60, low muscle
Wheat flour 100, kernel of Semen Castaneae Mollissimae 40, baste 50, Exocarpium Citri Rubrum 3, Poria 3, Endothelium Corneum Gigeriae Galli 2, Flos althaeae roseae 3, greengage juice 12, appropriate rice vinegar.
The preparation method of described Pericarpium Citri Reticulatae tea-fragrant cow-meat pellets, comprises the following steps：
（1）, by beef along the texture of meat, remove the fat meat on beef surface, connective tissue and the debris such as muscle, sarolemma, be cut into length
15cm, wide 5cm, thickness are the beef clod of 5cm, cube meat is placed in the large beaker containing pickling liquid, is placed on ultrasonic washing unit
In, control 25Hz frequency, 500 W power, pickle at 4 DEG C 4 hours, pickling formula of liquid is under addition in every 1000 weight portion water
Row raw material：Sal 100, white sugar 50, Pericarpium Zanthoxyli 3, anistree 2, Pericarpium Citri Reticulatae 3, Herba Pelargonii Graveolentiss 2, Cortex Cinnamomi 2, red wine grain 15, black Bulbus Allii juice 12,
Sargassum polysaccharides 3, carrageenan 1, soybean protein isolate 6；
（2）, by cured beef block, carry out tumbling at 4 DEG C, under 0.08MPa pressure, vacuum rotate forward 20 minutes, vacuum reversion
20 minutes, standing 20 minutes, be filled with N2 pressurization tumbling, under 0.18MPa, pressurization rotate forward 20 minutes, pressurization reversion 20 minutes,
Standing 20 minutes, such vacuum, pressurization tumbling repeatedly, continue 3 hours, then standing is pickled 12 hours, stand-by；
（3）, will Exocarpium Citri Rubrum, Poria, Endothelium Corneum Gigeriae Galli, Flos althaeae roseae spray proper amount of white spirit infiltration uniformly, put into steam curtain, at 200-2220 DEG C
Steam under superheated steam 15 minutes, quick freezing and cold preserving 2 hours at -10 DEG C, fine grinding is crushed to 100 mesh, mixes with 12 times of distilled water
Uniformly, heated and boiled boils 60 minutes, then decocting liquid is used ultrasonic extraction 30 minutes at 85 DEG C, centrifugal filtration after cooling, filter
Liquid cryoconcentration, to thick shape, obtains function extract；
（4）, Pericarpium Citri Reticulatae cleaned be dipped to soft, remove the white clothing of internal layer, cutting filamentation, plus 8 times of decocting in water systems are thick rotten, filter pressing separates, filter
Mud is made in sizing, and filtered juice adds clean emperor chrysanthemum to make pulping, and slow fire boils thick cunning again, obtains Pericarpium Citri Reticulatae emperor chrysanthemum slurry, and Pericarpium Citri Reticulatae mud is stand-by；
（5）, take 5% rice vinegar of cured beef weight, puddle uniformly with Pericarpium Citri Reticulatae emperor chrysanthemum slurry, function extract, equal under 10-20MPa
Matter, is uniformly expelled to inside beef, then at 4 DEG C, using step（2）Processing method vacuum, pressurization tumbling repeatedly, continue 3 little
When, stand 3 hours, stand-by；
（6）, take the water of 10 times of beef weight to enter pot, cut a small amount of bruised ginger, big fire adds beef clod after boiling, keep micro-boiling to cook
5 minutes, pull beef clod out and drain, remove the debris such as stockpot offscum, stockpot adds stew in soy sauce dispensing, addition is every 1000 weight portions
Following raw materials in part by weight is added in water：Cortex Cinnamomi 0.8, anise 0.7, Flos Caryophylli 0.5, Fructus Foeniculi 0.8, Fructus Amomi Rotunduss 0.6, Folium Lauri nobilis 0.7, the Radix Angelicae Dahuricae
0.4th, Pericarpium Zanthoxyli 0.6, Sal 2, white sugar 4, yellow wine 2, Herba Alii fistulosi 4, fat meat 5, heating is boiled to 95 DEG C, is placed again into beef clod and boils again, slow fire
Heating, controls temperature to be 100 DEG C, cooks 80 minutes, to receiving juice completely, pulls beef clod out, is uniformly placed in baking tray, in 55 DEG C
Lower baking 2.5 hours 30%, cuts into the fritter of 1cm square, continues to dry being less than 20% to moisture, mistake to moisture
The mesh screen of 0.4cm rejects particle, and granulate is stand-by；
（7）, kernel of Semen Castaneae Mollissimae remove impurity is cleaned, water proof steams well-done, is rolled into powder, Pericarpium Citri Reticulatae mud, greengage juice are puddled uniformly, uniformly sprays
On damping Semen Castaneae, slow fire parch juice is received and is done, then microwave bakes dry perfume at 90 DEG C, and regrinding is crossed 60 mesh sieves, obtained Pericarpium Citri Reticulatae
Semen Castaneae powder, by modified starch, low-gluten wheat flour mix homogeneously, at 80 DEG C, microwave is baked 15 minutes, uniformly sieves, with Pericarpium Citri Reticulatae chestnut
Core powder mix homogeneously, obtains sugar-coat powder, and beef granulate surface is uniformly coated with maltose syrup, then puddles uniformly with sugar-coat powder, in rolling
In dynamic frying pan, rolling mixes ellipse grains, puts into baking box, constantly stirs at 260 DEG C and toasts 30 minutes, stand-by；
（8）, by baking after beef granules be immediately placed on rolling frying pan in, add light finishing coat baste roll glazing, baste
Formula is to add following raw materials in part by weight in every 1000 weight portion water：Modified starch 35, Sal 20, white sugar 20, monosodium glutamate 5, Semen Tritici aestivi
Germ oil 12, chive juice 6, obtain that granule is round and smooth, finishing granule, are cooled to 25 DEG C, and in humidity 40%, the sterilization 2 that carries out smoking is little
When, it is placed in uviol lamp lower 3 hours, then through bag distribution packaging, sterilizing, get product.
Claims (2)
1. a kind of Pericarpium Citri Reticulatae tea-fragrant cow-meat pellets are it is characterised in that be made up of the raw material of following weight parts：
Beef 900-1000, maltose syrup 50-80, appropriate pickling liquid, stew in soy sauce dispensing are appropriate, Pericarpium Citri Reticulatae 25-35, emperor chrysanthemum 8-12, change
Property starch 50-60, low-gluten wheat flour 90-100, kernel of Semen Castaneae Mollissimae 30-40, baste 45-50, Exocarpium Citri Rubrum 2-3, Poria 2-3, Endothelium Corneum Gigeriae Galli 1-
3rd, Flos althaeae roseae 2-3, greengage juice 10-12, appropriate rice vinegar.
2. a kind of preparation method of Pericarpium Citri Reticulatae tea-fragrant cow-meat pellets as claimed in claim 1 is it is characterised in that comprise the following steps：
（1）, by beef along the texture of meat, remove the fat meat on beef surface, connective tissue and the debris such as muscle, sarolemma, be cut into length
15cm, wide 5cm, thickness are the beef clod of 5cm, cube meat is placed in the large beaker containing pickling liquid, is placed on ultrasonic washing unit
In, control 20-25Hz frequency, 400-500 W power, pickle 3-4 hour at 0-4 DEG C, pickling formula of liquid is every 1000 weight
Following raw materials in part by weight is added in part water：Sal 80-100, white sugar 40-50, Pericarpium Zanthoxyli 2-3, anistree 1-2, Pericarpium Citri Reticulatae 2-3, Herba Pelargonii Graveolentiss 1-
2nd, Cortex Cinnamomi 1-2, red wine grain 12-15, black Bulbus Allii juice 10-12, Sargassum polysaccharides 2-3, carrageenan 1-2, soybean protein isolate 4-6；
（2）, by cured beef block, carry out tumbling at 0-4 DEG C, under 0.06-0.08MPa pressure, vacuum rotate forward 15-20 divide
Clock, vacuum reversion 15-20 minute, standing 15-20 minute, are filled with N2 pressurization tumbling, under 0.15-0.18MPa, pressurization rotates forward
15-20 minute, pressurization reversion 15-20 minute, stand 15-20 minute, such vacuum, pressurization tumbling repeatedly, continue 2-3 hour,
Then standing pickles 10-12 hour, stand-by；
（3）, will Exocarpium Citri Rubrum, Poria, Endothelium Corneum Gigeriae Galli, Flos althaeae roseae spray proper amount of white spirit infiltration uniformly, put into steam curtain, at 200-220 DEG C
12-15 minute is steamed under superheated steam, quick freezing and cold preserving 1-2 hour at -10 DEG C ± 3 DEG C, fine grinding is crushed to 80-100 mesh, with
10-12 times of distilled water mix homogeneously, heated and boiled boils 40-60 minute, then decocting liquid is used ultrasonic extraction at 80-85 DEG C
20-30 minute, centrifugal filtration after cooling, filtrate cryoconcentration to thick shape, obtain function extract；
（4）, Pericarpium Citri Reticulatae cleaned be dipped to soft, remove the white clothing of internal layer, cutting filamentation, plus 5-8 times of decocting in water system is thick rotten, filter pressing separates,
Filtering residue is milled into mud, and filtered juice adds clean emperor chrysanthemum to make pulping, and slow fire boils thick cunning again, obtains Pericarpium Citri Reticulatae emperor chrysanthemum slurry, and Pericarpium Citri Reticulatae mud is treated
With；
（5）, take the 4-5% rice vinegar of cured beef weight, puddle uniformly with Pericarpium Citri Reticulatae emperor chrysanthemum slurry, function extract, under 10-20MPa
Homogenizing, is uniformly expelled to inside beef, then at 0-4 DEG C, using step（2）Processing method vacuum, pressurization tumbling repeatedly, continue
2-3 hour, stands 2-3 hour, stand-by；
（6）, take the water of beef weight 8-10 times to enter pot, cut a small amount of bruised ginger, big fire adds beef clod after boiling, keep micro-boiling to boil
3-5 minute processed, pulls beef clod out and drains, and removes the debris such as stockpot offscum, and stockpot adds stew in soy sauce dispensing, and addition is every 1000 weights
Following raw materials in part by weight is added in amount part water：Cortex Cinnamomi 0.7-0.9, anistree 0.6-0.8, Flos Caryophylli 0.4-0.6, Fructus Foeniculi 0.7-0.9, bean
Cool 0.5-0.7, Folium Lauri nobilis 0.6-0.8, Radix Angelicae Dahuricae 0.3-0.5, Pericarpium Zanthoxyli 0.5-0.7, Sal 2.0-2.5, white sugar 3-4, yellow wine 1.5-
2nd, Herba Alii fistulosi 3.5-4.5, fat meat 4.5-5.5, heating is boiled to 90-95 DEG C, is placed again into beef clod and boils again, and slow fire heats, and controls temperature
For 85-100 DEG C, cook 75-80 minute, to receiving juice completely, pull beef clod out, be uniformly placed in baking tray, dry at 50-55 DEG C
Roasting 2-2.5 hour cuts into the fritter of 0.8-1.0cm square to moisture in 29-31%, continues drying low to moisture
In 20%, cross the mesh screen rejecting particle of 0.4-0.6cm, granulate is stand-by；
（7）, kernel of Semen Castaneae Mollissimae remove impurity is cleaned, water proof steams well-done, is rolled into powder, Pericarpium Citri Reticulatae mud, greengage juice are puddled uniformly, uniformly sprays
On damping Semen Castaneae, slow fire parch juice is received and is done, then microwave bakes dry perfume at 80-90 DEG C, and regrinding crosses 40-60 mesh sieve,
Obtain Pericarpium Citri Reticulatae Semen Castaneae powder, by modified starch, low-gluten wheat flour mix homogeneously, microwave bakes 10-15 minute at 60-80 DEG C, uniformly
Sieve, mix homogeneously with Pericarpium Citri Reticulatae Semen Castaneae powder, obtain sugar-coat powder, beef granulate surface is uniformly coated with maltose syrup, then with sugar-coat powder
Puddle uniformly, in rolling frying pan, rolling mixes ellipse grains, puts into baking box, divide in the 220-260 DEG C of baking 20-40 that constantly stirs
Clock, stand-by；
（8）, by baking after beef granules be immediately placed on rolling frying pan in, add light finishing coat baste roll glazing, baste
Formula is to add following raw materials in part by weight in every 1000 weight portion water：Modified starch 30-35, Sal 10-20, white sugar 10-20, taste
Smart 0-10, Semen Tritici aestivi germ oil 10-12, chive juice 4-6, obtain that granule is round and smooth, finishing granule, are cooled to 20-25 DEG C, in humidity
30-50%, carries out sterilization 1-2 hour of smoking, is placed in 2-3 hour under uviol lamp, then through bag distribution packaging, sterilizing, gets product.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107484969A (en) * | 2017-08-29 | 2017-12-19 | 福建佳客来食品股份有限公司 | A kind of preparation method of instant beef |
| 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 |
| CN112006236A (en) * | 2020-07-14 | 2020-12-01 | 南北兄弟药业投资有限公司 | Meat food for children |
| CN112006235A (en) * | 2020-07-14 | 2020-12-01 | 南北兄弟药业投资有限公司 | Meat food and preparation method thereof |
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| CN103005480A (en) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance |
| CN104432130A (en) * | 2014-11-25 | 2015-03-25 | 安徽中亚食品有限公司 | Spicy and hot air-dried beef and processing method thereof |
| CN105077307A (en) * | 2015-08-13 | 2015-11-25 | 安徽光正食品有限公司 | Spiced beef granules and making method thereof |
| CN105935127A (en) * | 2016-07-14 | 2016-09-14 | 合肥市福来多食品有限公司 | Calcium-supplementing sliced dried beef containing shrimp meat and making method of sliced dried beef |
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2016
- 2016-10-10 CN CN201610883194.3A patent/CN106473012A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005480A (en) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance |
| CN104432130A (en) * | 2014-11-25 | 2015-03-25 | 安徽中亚食品有限公司 | Spicy and hot air-dried beef and processing method thereof |
| CN105077307A (en) * | 2015-08-13 | 2015-11-25 | 安徽光正食品有限公司 | Spiced beef granules and making method thereof |
| CN105935127A (en) * | 2016-07-14 | 2016-09-14 | 合肥市福来多食品有限公司 | Calcium-supplementing sliced dried beef containing shrimp meat and making method of sliced dried beef |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107484969A (en) * | 2017-08-29 | 2017-12-19 | 福建佳客来食品股份有限公司 | A kind of preparation method of instant beef |
| 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 |
| CN112006236A (en) * | 2020-07-14 | 2020-12-01 | 南北兄弟药业投资有限公司 | Meat food for children |
| CN112006235A (en) * | 2020-07-14 | 2020-12-01 | 南北兄弟药业投资有限公司 | Meat food and preparation method thereof |
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Application publication date: 20170308 |