CN107334079A - A kind of local flavor beef of skin maintenance and preparation method thereof - Google Patents
A kind of local flavor beef of skin maintenance and preparation method thereof Download PDFInfo
- Publication number
- CN107334079A CN107334079A CN201710732004.2A CN201710732004A CN107334079A CN 107334079 A CN107334079 A CN 107334079A CN 201710732004 A CN201710732004 A CN 201710732004A CN 107334079 A CN107334079 A CN 107334079A
- Authority
- CN
- China
- Prior art keywords
- parts
- beef
- local flavor
- skin maintenance
- gruel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 37
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 18
- 235000019634 flavors Nutrition 0.000 title claims abstract description 18
- 238000012423 maintenance Methods 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 6
- 241000283690 Bos taurus Species 0.000 claims abstract description 10
- 235000015277 pork Nutrition 0.000 claims abstract description 10
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 7
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 7
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 7
- 241000220317 Rosa Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000008434 ginseng Nutrition 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 238000010411 cooking Methods 0.000 claims abstract description 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 241000208340 Araliaceae Species 0.000 claims description 6
- 206010008190 Cerebrovascular accident Diseases 0.000 claims description 3
- 208000006011 Stroke Diseases 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000006210 lotion Substances 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 102000008186 Collagen Human genes 0.000 abstract description 2
- 108010035532 Collagen Proteins 0.000 abstract description 2
- 229920001436 collagen Polymers 0.000 abstract description 2
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 4
- 241001247821 Ziziphus Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/62—Coating with a layer, stuffing or laminating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of local flavor beef of skin maintenance, it by following weight than raw material be made：70 100 parts of beef, 20 30 parts of pork rind, 46 parts of rose, 35 parts of matrimony vine, 35 parts of jujube, 23 parts of ginger, 13 parts of ginseng, 13 parts of cooking wine, 46 portions of light soy sauce, 24 parts of oil consumptions, 13 parts of salt and 35 parts of white sugar.The present invention provides a kind of local flavor beef of skin maintenance, and unique flavor is in good taste, the pure and fresh uniqueness of taste, rich in collagen and nutritious, and can play a part of beautifying face and moistering lotion.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of local flavor beef of skin maintenance and preparation method thereof.
Background technology
Dried beef is welcome by consumers in general deeply as leisure food, and with China's expanding economy, people are for beef
Dry quality, safety, flavor, mouthfeel demand are more and more various.But.Traditional dried beef is original flavor dried beef, color and taste list
One.
The content of the invention
The invention aims to solve the above problems, there is provided a kind of local flavor beef of skin maintenance and preparation method thereof.
To reach above-mentioned purpose, the method that the present invention uses is：A kind of local flavor beef of skin maintenance, it is by following heavy
The raw material of amount ratio is made：Beef 70-100 parts, pork rind 20-30 parts, the rose of 4-6 parts, the matrimony vine of 3-5 parts, 3-5 parts it is red
Jujube, the ginger of 2-3 parts, the ginseng of 1-3 parts, the cooking wine of 1-3 parts, 4-6 parts light soy sauce, 2-4 parts oil consumption, the salt of 1-3 parts and 3-5 parts
White sugar.
The invention also discloses a kind of preparation method of the local flavor beef of skin maintenance, comprise the following steps：
（1）Beef is cleaned, drained, beef is put into cutmixer and cuts into meat gruel；
（2）By the matrimony vine of 3-5 parts, the jujube of 3-5 parts, the ginger of 2-3 parts, 1-3 parts ginseng, add during 3-5 times of water boils
Concoction；
（3）4-5 hours are pickled by Chinese medicine juice is added in beef gruel, are then taken out air-dried；
（4）By step（3）The beef gruel that apoplexy makes a good job of, addition flavoring pickle 3-6 hours, and when pickling, temperature control exists
3-8℃；
（5）By step（4）In beef gruel load in mould, and be placed into steamer and steam 2-3h；
（6）Pork rind is cleaned, and is added rose and is used HTHP boiling, and well-done pork rind is smashed to pieces, into pastel；
（7）By step（6）In paste load equably be applied to step（5）On obtained product
（8）By step（7）In product, cooling packing.
Beneficial effect：
The present invention provides a kind of local flavor beef of skin maintenance, and unique flavor is in good taste, the pure and fresh uniqueness of taste, rich in collagen egg
It is in vain and nutritious, and beautifying face and moistering lotion can be played a part of.
Embodiment：
With reference to specific embodiment, the present invention is further described；
Embodiment 1：
A kind of local flavor beef of skin maintenance, it by following weight than raw material be made：Beef 70-100 parts, pork rind 20-
30 parts, the rose of 4-6 parts, the matrimony vine of 3-5 parts, the jujube of 3-5 parts, the ginger of 2-3 parts, the ginseng of 1-3 parts, the material of 1-3 parts
Wine, 4-6 parts light soy sauce, 2-4 parts oil consumption, the salt of 1-3 parts and the white sugar of 3-5 parts.
The dried beef for fall fire of being reduced phlegm and internal heat disclosed in above-described embodiment is obtained as follows：
（1）Beef is cleaned, drained, beef is put into cutmixer and cuts into meat gruel；
（2）By the matrimony vine of 3-5 parts, the jujube of 3-5 parts, the ginger of 2-3 parts, 1-3 parts ginseng, add during 3-5 times of water boils
Concoction；
（3）4-5 hours are pickled by Chinese medicine juice is added in beef gruel, are then taken out air-dried；
（4）By step（3）The beef gruel that apoplexy makes a good job of, addition flavoring pickle 3-6 hours, and when pickling, temperature control exists
3-8℃；
（5）By step（4）In beef gruel load in mould, and be placed into steamer and steam 2-3h；
（6）Pork rind is cleaned, and is added rose and is used HTHP boiling, and well-done pork rind is smashed to pieces, into pastel；
（7）By step（6）In paste load equably be applied to step（5）On obtained product
（8）By step（7）In product, cooling packing.
The present invention provides a kind of local flavor beef of skin maintenance, and unique flavor is in good taste, the pure and fresh uniqueness of taste, rich in glue
Former albumen and nutritious, and beautifying face and moistering lotion can be played a part of.
Claims (2)
- A kind of 1. local flavor beef of skin maintenance, it is characterised in that it by following weight than raw material be made：Beef 70-100 Part, pork rind 20-30 parts, the rose of 4-6 parts, the matrimony vine of 3-5 parts, the jujube of 3-5 parts, the ginger of 2-3 parts, the people of 1-3 parts Ginseng, the cooking wine of 1-3 parts, 4-6 parts light soy sauce, 2-4 parts oil consumption, the salt of 1-3 parts and the white sugar of 3-5 parts.
- 2. the preparation method of the local flavor beef of a kind of skin maintenance according to claim 1, it is characterised in that including as follows Step：（1）Beef is cleaned, drained, beef is put into cutmixer and cuts into meat gruel；（2）By the matrimony vine of 3-5 parts, the jujube of 3-5 parts, the ginger of 2-3 parts, 1-3 parts ginseng, add during 3-5 times of water boils Concoction；（3）4-5 hours are pickled by Chinese medicine juice is added in beef gruel, are then taken out air-dried；（4）By step（3）The beef gruel that apoplexy makes a good job of, addition flavoring pickle 3-6 hours, and when pickling, temperature control exists 3-8℃；（5）By step（4）In beef gruel load in mould, and be placed into steamer and steam 2-3h；（6）Pork rind is cleaned, and is added rose and is used HTHP boiling, and well-done pork rind is smashed to pieces, into pastel；（7）By step（6）In paste load equably be applied to step（5）On obtained product；（8）By step（7）In product, cooling packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710732004.2A CN107334079A (en) | 2017-08-23 | 2017-08-23 | A kind of local flavor beef of skin maintenance and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710732004.2A CN107334079A (en) | 2017-08-23 | 2017-08-23 | A kind of local flavor beef of skin maintenance and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107334079A true CN107334079A (en) | 2017-11-10 |
Family
ID=60214763
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710732004.2A Withdrawn CN107334079A (en) | 2017-08-23 | 2017-08-23 | A kind of local flavor beef of skin maintenance and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107334079A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991395A (en) * | 2018-09-07 | 2018-12-14 | 青海省畜牧兽医科学院 | The preparation method of yak meat products |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2050800A (en) * | 1979-05-10 | 1981-01-14 | Meatpak Hampshire Ltd | Edible fat products |
| GB2104371A (en) * | 1981-08-27 | 1983-03-09 | Sun Valley Poultry | Poultry product |
| CN105520075A (en) * | 2015-12-28 | 2016-04-27 | 董莉 | Beauty maintaining and young keeping dried pork slice and production method thereof |
| CN106174061A (en) * | 2016-07-14 | 2016-12-07 | 合肥市福来多食品有限公司 | A kind of rose beauty skin care dried beef and preparation method thereof |
| CN106360374A (en) * | 2016-08-28 | 2017-02-01 | 孟庆牛 | Beef jerky capable of maintaining beauty and keeping young |
| CN106616387A (en) * | 2016-10-10 | 2017-05-10 | 安徽光正食品有限公司 | Rose and mulberry beef granules and preparation method thereof |
-
2017
- 2017-08-23 CN CN201710732004.2A patent/CN107334079A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2050800A (en) * | 1979-05-10 | 1981-01-14 | Meatpak Hampshire Ltd | Edible fat products |
| GB2104371A (en) * | 1981-08-27 | 1983-03-09 | Sun Valley Poultry | Poultry product |
| CN105520075A (en) * | 2015-12-28 | 2016-04-27 | 董莉 | Beauty maintaining and young keeping dried pork slice and production method thereof |
| CN106174061A (en) * | 2016-07-14 | 2016-12-07 | 合肥市福来多食品有限公司 | A kind of rose beauty skin care dried beef and preparation method thereof |
| CN106360374A (en) * | 2016-08-28 | 2017-02-01 | 孟庆牛 | Beef jerky capable of maintaining beauty and keeping young |
| CN106616387A (en) * | 2016-10-10 | 2017-05-10 | 安徽光正食品有限公司 | Rose and mulberry beef granules and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991395A (en) * | 2018-09-07 | 2018-12-14 | 青海省畜牧兽医科学院 | The preparation method of yak meat products |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102224941B (en) | Sauced split duck leisure food and production method thereof | |
| CN104000156B (en) | A kind of less salt duck neck halogen material soup and preparation method thereof and application | |
| CN103689661B (en) | Instant double-pepper fish head and production method thereof | |
| CN105876657A (en) | Dried pork slices with oolong tea flavor and manufacturing method of dried pork slices | |
| CN102835674B (en) | Method for making spiced and seasoned duck by Sansui duck | |
| CN108606272A (en) | A kind of processing technology of Broiled River Eel instant product | |
| CN102845705B (en) | Twice-cooked pork seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| CN104323311A (en) | Preparation method of braised duck wings with beer | |
| CN101647578A (en) | Method for making bacon donkey meat | |
| CN101766312A (en) | Duck ham and preparation method thereof | |
| CN107334079A (en) | A kind of local flavor beef of skin maintenance and preparation method thereof | |
| KR101223601B1 (en) | Method for manufacturing of chicken slices of roast using curing liquid conataining dietary fiber and collagen and the chicken slices of roast | |
| CN103462112A (en) | Production method of instant low-temperature-dehydrated multicolored peanuts | |
| CN106376937A (en) | Fotiaoqiang frozen conditioning bag and processing process thereof | |
| CN105454883A (en) | Preparation method for braised beef | |
| CN107927725A (en) | A kind of Maotai-flavor bambusa lapidea shoots sauce and preparation method thereof | |
| CN103504351A (en) | Barbecued pork and preparation method thereof | |
| CN113907277A (en) | Production method of quantitative marinated spicy duck necks | |
| CN107410927A (en) | A kind of dried beef of hypotensive and preparation method thereof | |
| CN107484977A (en) | A kind of dried beef for fall fire of reducing phlegm and internal heat and preparation method thereof | |
| CN107334078A (en) | A kind of protect liver dried beef and preparation method thereof | |
| CN102293309A (en) | Preparation method of sugared water chestnut | |
| CN109329766A (en) | A kind of dried beef of blood pressure lowering and preparation method thereof | |
| CN111194873A (en) | Method for making quantitative marinated beef jerky | |
| CN107616448A (en) | A kind of preparation method of Chinese toon beef paste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171110 |
|
| WW01 | Invention patent application withdrawn after publication |