CN107897731A - A kind of flavor nut beef - Google Patents

A kind of flavor nut beef Download PDF

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Publication number
CN107897731A
CN107897731A CN201711409628.7A CN201711409628A CN107897731A CN 107897731 A CN107897731 A CN 107897731A CN 201711409628 A CN201711409628 A CN 201711409628A CN 107897731 A CN107897731 A CN 107897731A
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China
Prior art keywords
beef
nut
flavor
weight
almond
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CN201711409628.7A
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望正光
张文泉
黄伟伟
望月�
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ANHUI GUANGZHENG FOOD Co Ltd
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ANHUI GUANGZHENG FOOD Co Ltd
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Priority to CN201711409628.7A priority Critical patent/CN107897731A/en
Publication of CN107897731A publication Critical patent/CN107897731A/en
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    • 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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/45—Addition of, or treatment with, microorganisms
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Zoology (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention mainly relates to food processing technology field, discloses a kind of flavor nut beef, is made of following raw material：Almond benevolence, cashew nut, walnut kernel, almond, peanut, raisins, shelled melon seed, beef granules；Abundant raw material, nutrition are balanced, and nut is aromatic crisp, beef exquisiteness chewy, without any additive, avoid the high fat of high salt of traditional nut and beef granules, increase the snack food species of in the market, meet nutrition and the health demand of consumer；Beef carries out stew in soy sauce and baking after lactobacillus-fermented, and delicate mouthfeel, aromatic flavour, avoids fatty addition, is easy to digest and assimilate, and avoids traditional frying, retains more nutritional ingredients；Nut is successively cooked, and increases flavor, keeps crispy texture, avoids the frying method of traditional nut deep processing, reduces the fat content in nut, ensures health；All raw materials add auxiliary material after being cooked and carry out low-temperature salting, increase the flavor of nut beef, meet nutrition and the mouthfeel demand of consumer.

Description

A kind of flavor nut beef
Technical field
The invention mainly relates to food processing technology field, more particularly to a kind of flavor nut beef.
Background technology
Beef is the food that people from the whole world likes to eat, and delicious flavour, is liked by people, enjoys the laudatory title of " favourite son in meat ", ox Meat contains abundant protein, amino acid, vitamin and mineral element, can improve body resistance against diseases, enhancing development, increases Long muscle, promotes rehabilitation, mends iron and enriches blood, slows down aging；Nut is one of common snack food, full of nutrition, rich in protein, Fat, mineral matter and vitamin etc., can promote growth in humans develop, build up health, prevention disease, protect cardiovascular and cerebrovascular etc.； Current market sales of nut and beef granules are very much, but flavor nut beef is few, it is impossible to meet consumer nutrition and Flavor demand.
The content of the invention
The defects of in order to make up prior art, the object of the present invention is to provide a kind of flavor nut beef.
A kind of flavor nut beef, is made of the raw material of following parts by weight：Almond benevolence 30 ~ 35, cashew nut 15 ~ 20, walnut kernel 5 ~ 10, almond 5 ~ 10, peanut 10 ~ 15, raisins 3 ~ 5, shelled melon seed 3 ~ 5, beef granules 10 ~ 15.
The preparation method of the beef granules, comprises the following steps：Select fresh ox three to take off meat, clean, remove big fat Fat, shaping, accesses lactic acid bacteria, when 41 ~ 43 DEG C of fermentations 4 ~ 5 are small, is placed in hot water blanching to no watery blood, it is cut into 0.8 × 0.8 × 0.8cm's is granular, is placed in halogen soup, stew in soy sauce 20 ~ 30 minutes, takes out, draining, is uniformly placed in stainless steel disc, in 80 ~ 85 DEG C When baking 5 ~ 6 is small, it is 16 ~ 20% to make meat particle water content, and cooling, obtains beef granules.
The lactic acid bacteria, is made of the bacterial strain of following parts by weight：Lactobacillus delbrueckii 18 ~ 20, lactobacillus acidophilus 15 ~ 17, Lactobacillus bulgaricus 7 ~ 9.
The halogen soup, takes off meat by every 1000 portions of oxen three, is made of the raw material of following parts by weight：Anise 2.0 ~ 2.4, fennel fruit 1.2 ~ 1.6, Chinese cassia tree 1.0 ~ 1.4, in one's early teens 0.8 ~ 1.4, Chinese prickly ash 0.8 ~ 1.2, the root of Dahurain angelica 1.0 ~ 1.4, cloves 0.2 ~ 0.5, tsaoko 1.0 ~ 1.4, radix glycyrrhizae 1.0 ~ 1.5, dried orange peel 1.0 ~ 1.4, hawthorn 0.8 ~ 1.2, the fruit of Chinese wolfberry 0.8 ~ 1.2, pepper 0.5 ~ 0.9, galangal 0.3 ~ 0.8th, green onion 0.8 ~ 1.2, ginger 0.8 ~ 1.2, nutmeg 0.5 ~ 0.8, mountain naphthalene 0.3 ~ 0.5, fructus amomi 0.2 ~ 0.5, water 4000 ~ 5000, After all raw material mixing, it is boiled with soft fire 20 ~ 30 minutes, obtains halogen soup.
A kind of preparation method of flavor nut beef, comprises the following steps：
（1）Added into container identical heavy with almond benevolence, cashew nut, walnut kernel, almond, peanut, raisins and shelled melon seed gross weight The water of amount, the spice of following percentage by weight is added according to the weight of water：Anise 0.7 ~ 0.9%, fennel fruit 0.2 ~ 0.4%, Chinese cassia tree 0.4 ~ 0.6%, nutmeg 0.1 ~ 0.2%, Chinese prickly ash 0.04 ~ 0.06%, capsicum 0 ~ 0.8%, green onion 3 ~ 4%, ginger 1 ~ 2%, after heating is boiled Almond Renhe almond is added, small fire cooks 13 ~ 15 minutes；Walnut kernel and peanut are added, small fire cooks 8 ~ 10 minutes；Add waist Fruit and shelled melon seed, small fire cook 4 ~ 6 minutes, are eventually adding raisins and beef granules, and big fire cooks 40 ~ 60 seconds, takes out, draining, Material must be cooked；
（2）To cook expect in add and cook the auxiliary material of material weight 16 ~ 18%, turn uniformly, in 2 ~ 4 DEG C it is marinated 4 ~ 5 it is small when, must salt down System material；
（3）Vacuum packaging, sterilizes 15 ~ 20 minutes in 121 DEG C, examines, obtains flavor nut beef.
The step（2）Auxiliary material, be made of the raw material of following parts by weight：White granulated sugar 10 ~ 12, glucose 1 ~ 3, edible salt 1.3 ~ 1.5, monosodium glutamate 0.3 ~ 0.5, soy sauce 0.1 ~ 0.2, chilli powder 0 ~ 2.
It is an advantage of the invention that：Flavor nut beef provided by the invention, abundant raw material, nutrition is balanced, the aromatic shortcake of nut Crisp, beef exquisiteness chewy, without any additive, avoids the high fat of high salt of traditional nut and beef granules, more safe and healthy, increases Add the snack food species of in the market, meet nutrition and the health demand of consumer；Beef carries out stew in soy sauce after lactobacillus-fermented And baking, delicate mouthfeel, aromatic flavour, fatty addition is avoided, is easy to digest and assimilate, avoids traditional frying, is retained more Nutritional ingredient；Nut is successively cooked, and increases flavor, keeps crispy texture, avoids the frying method of traditional nut deep processing, The fat content in nut is reduced, ensures health；All raw materials add auxiliary material and carry out low-temperature salting, increase after being cooked The flavor of nut beef, meets nutrition and the mouthfeel demand of consumer.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of flavor nut beef, is made of the raw material of following parts by weight：Almond benevolence 30, cashew nut 15, walnut kernel 5, almond 5, flower Raw 10, raisins 3, shelled melon seed 3, beef granules 10.
The preparation method of the beef granules, comprises the following steps：Select fresh ox three to take off meat, clean, remove big fat Fat, shaping, accesses lactic acid bacteria, when 41 DEG C of fermentations 4 are small, are placed in blanching in hot water and, to no watery blood, are cut into 0.8 × 0.8 × 0.8cm It is granular, be placed in halogen soup, stew in soy sauce 20 minutes, take out, draining, is uniformly placed in stainless steel disc, in 80 DEG C baking 5 it is small when, It is 16 ~ 20% to make meat particle water content, and cooling, obtains beef granules.
The lactic acid bacteria, is made of the bacterial strain of following parts by weight：Lactobacillus delbrueckii 18, lactobacillus acidophilus 15, Bao Jiali Sub- lactobacillus 7.
The halogen soup, takes off meat by every 1000 portions of oxen three, is made of the raw material of following parts by weight：Anise 2.0, fennel fruit 1.2, Chinese cassia tree 1.0, in one's early teens 0.8, Chinese prickly ash 0.8, the root of Dahurain angelica 1.0, cloves 0.2, tsaoko 1.0, radix glycyrrhizae 1.0, dried orange peel 1.0, hawthorn 0.8, Chinese holly Matrimony vine 0.8, pepper 0.5, galangal 0.3, green onion 0.8, ginger 0.8, nutmeg 0.5, mountain naphthalene 0.3, fructus amomi 0.2, water 4000, own After raw material mixing, it is boiled with soft fire 20 ~ 30 minutes, obtains halogen soup.
A kind of preparation method of flavor nut beef, comprises the following steps：
（1）Added into container identical heavy with almond benevolence, cashew nut, walnut kernel, almond, peanut, raisins and shelled melon seed gross weight The water of amount, the spice of following percentage by weight is added according to the weight of water：Anise 0.7%, fennel fruit 0.2%, Chinese cassia tree 0.4%, Pork and beans Cool 0.1%, Chinese prickly ash 0.04%, capsicum 0%, green onion 3%, ginger 1%, heating add almond Renhe almond after boiling, small fire cooks 13 points Clock；Walnut kernel and peanut are added, small fire cooks 8 minutes；Cashew nut and shelled melon seed are added, small fire cooks 4 minutes, is eventually adding Portugal Grape do and beef granules, and big fire cooks 40 seconds, take out, draining, must cook material；
（2）To cook expect in add and cook the auxiliary material of material weight 16%, turn uniformly, in 2 DEG C it is marinated 4 it is small when, obtain preserved materials；Institute The auxiliary material stated, is made of the raw material of following parts by weight：It is white granulated sugar 10, glucose 1, edible salt 1.3, monosodium glutamate 0.3, soy sauce 0.1, peppery Green pepper powder 0；
（3）Vacuum packaging, sterilizes 15 ~ 20 minutes in 121 DEG C, examines, obtains flavor nut beef.
Embodiment 2
A kind of flavor nut beef, is made of the raw material of following parts by weight：Almond benevolence 33, cashew nut 18, walnut kernel 8, almond 8, flower Raw 13, raisins 4, shelled melon seed 4, beef granules 13.
The preparation method of the beef granules, comprises the following steps：Select fresh ox three to take off meat, clean, remove big fat Fat, shaping, accesses lactic acid bacteria, when 42 DEG C of fermentations 4.5 are small, is placed in hot water blanching to no watery blood, it is cut into 0.8 × 0.8 × 0.8cm's is granular, is placed in halogen soup, stew in soy sauce 20 ~ 30 minutes, takes out, and draining, is uniformly placed in stainless steel disc, in 83 DEG C of bakings It is roasting 5 it is small when, it is 16 ~ 20% to make meat particle water content, and cooling, obtains beef granules.
The lactic acid bacteria, is made of the bacterial strain of following parts by weight：Lactobacillus delbrueckii 19, lactobacillus acidophilus 16, Bao Jiali Sub- lactobacillus 8.
The halogen soup, takes off meat by every 1000 portions of oxen three, is made of the raw material of following parts by weight：Anise 2.2, fennel fruit 1.4, Chinese cassia tree 1.2, in one's early teens 1.1, Chinese prickly ash 0.9, the root of Dahurain angelica 1.2, cloves 0.4, tsaoko 1.2, radix glycyrrhizae 1.3, dried orange peel 1.2, hawthorn 1.1, Chinese holly Matrimony vine 1, pepper 0.7, galangal 0.6, green onion 1, ginger 1, nutmeg 0.6, mountain naphthalene 0.4, fructus amomi 0.3, water 4500, all raw materials mix After conjunction, it is boiled with soft fire 20 ~ 30 minutes, obtains halogen soup.
A kind of preparation method of flavor nut beef, comprises the following steps：
（1）Added into container identical heavy with almond benevolence, cashew nut, walnut kernel, almond, peanut, raisins and shelled melon seed gross weight The water of amount, the spice of following percentage by weight is added according to the weight of water：Anise 0.8%, fennel fruit 0.3%, Chinese cassia tree 0.5%, Pork and beans Cool 0.15%, Chinese prickly ash 0.05%, capsicum 0.4%, green onion 3.5%, ginger 1.5%, heating add almond Renhe almond, are boiled with soft fire after boiling System 14 minutes；Walnut kernel and peanut are added, small fire cooks 9 minutes；Addition cashew nut and shelled melon seed, small fire cooking 5 minutes, finally Raisins and beef granules are added, big fire cooks 50 seconds, takes out, draining, must cook material；
（2）To cook expect in add and cook the auxiliary material of material weight 17%, turn uniformly, in 3 DEG C it is marinated 4 it is small when, obtain preserved materials；Institute The auxiliary material stated, is made of the raw material of following parts by weight：White granulated sugar 11, glucose 2, edible salt 1.4, monosodium glutamate 0.4, soy sauce 0.15, Chilli powder 1；
（3）Vacuum packaging, sterilizes 15 ~ 20 minutes in 121 DEG C, examines, obtains flavor nut beef.
Embodiment 3
A kind of flavor nut beef, is made of the raw material of following parts by weight：Almond benevolence 35, cashew nut 20, walnut kernel 10, almond 10, Peanut 15, raisins 5, shelled melon seed 5, beef granules 15.
The preparation method of the beef granules, comprises the following steps：Select fresh ox three to take off meat, clean, remove big fat Fat, shaping, accesses lactic acid bacteria, when 43 DEG C of fermentations 5 are small, are placed in blanching in hot water and, to no watery blood, are cut into 0.8 × 0.8 × 0.8cm It is granular, be placed in halogen soup, stew in soy sauce 20 ~ 30 minutes, take out, draining, is uniformly placed in stainless steel disc, 6 small in 85 DEG C of bakings When, it is 16 ~ 20% to make meat particle water content, and cooling, obtains beef granules.
The lactic acid bacteria, is made of the bacterial strain of following parts by weight：Lactobacillus delbrueckii 20, lactobacillus acidophilus 17, Bao Jiali Sub- lactobacillus 9.
The halogen soup, takes off meat by every 1000 portions of oxen three, is made of the raw material of following parts by weight：Anise 2.4, fennel fruit 1.6, Chinese cassia tree 1.4, in one's early teens 1.4, Chinese prickly ash 1.2, the root of Dahurain angelica 1.4, cloves 0.5, tsaoko 1.4, radix glycyrrhizae 1.5, dried orange peel 1.4, hawthorn 1.2, Chinese holly Matrimony vine 1.2, pepper 0.9, galangal 0.8, green onion 1.2, ginger 1.2, nutmeg 0.8, mountain naphthalene 0.5, fructus amomi 0.5, water 5000, own After raw material mixing, it is boiled with soft fire 20 ~ 30 minutes, obtains halogen soup.
A kind of preparation method of flavor nut beef, comprises the following steps：
（1）Added into container identical heavy with almond benevolence, cashew nut, walnut kernel, almond, peanut, raisins and shelled melon seed gross weight The water of amount, the spice of following percentage by weight is added according to the weight of water：Anise 0.9%, fennel fruit 0.4%, Chinese cassia tree 0.6%, Pork and beans Cool 0.2%, Chinese prickly ash 0.06%, capsicum 0.8%, green onion 4%, ginger 2%, heating add almond Renhe almond after boiling, small fire cooks 15 points Clock；Walnut kernel and peanut are added, small fire cooks 10 minutes；Cashew nut and shelled melon seed are added, small fire is cooked 6 minutes, is eventually adding Raisins and beef granules, big fire cook 60 seconds, take out, draining, must cook material；
（2）To cook expect in add and cook the auxiliary material of material weight 18%, turn uniformly, in 4 DEG C it is marinated 5 it is small when, obtain preserved materials；Institute The auxiliary material stated, is made of the raw material of following parts by weight：It is white granulated sugar 12, glucose 3, edible salt 1.5, monosodium glutamate 0.5, soy sauce 0.2, peppery Green pepper powder 2；
（3）Vacuum packaging, sterilizes 15 ~ 20 minutes in 121 DEG C, examines, obtains flavor nut beef.
Comparative example 1
Remove almond benevolence, remaining preparation method, with embodiment 1.
Comparative example 2
Remove raisins, remaining preparation method, with embodiment 1.
Comparative example 3
Remove lactic acid bacteria, remaining preparation method, with embodiment 1.
Comparative example 4
The baked cashew nuts of existing commercially available three squirrel Yan.
Comparative example 5
Existing commercially available three squirrels spiced beef grain.
The nutrition of embodiment and comparative example nut beef and flavor：
The preparation method that embodiment and comparative example nut beef is respectively adopted prepares nut beef, and randomly choose 40 health by Examination person, age are 18 ~ 60 years old, and subjective appreciation is carried out to each group nut beef, needs to use mineral water before every kind of product sensory evaluation Gargle, the nutrition of embodiment and comparative example nut beef and flavor are shown in Table 1.
Table 1：The nutrition of embodiment and comparative example nut beef and flavor
Project Fat/(%) Sodium/(mg/100g) Flavor
Embodiment 1 7.1 976 Nut is aromatic crisp, beef exquisiteness chewy
Embodiment 2 7.5 982 Nut is aromatic crisp, beef exquisiteness chewy
Embodiment 3 7.3 973 Nut is aromatic crisp, beef exquisiteness chewy
Comparative example 1 7.4 981 Fragrance is light
Comparative example 2 7.6 984 Fragrance is light
Comparative example 3 7.7 986 Fragrance is light, and beef is coarse
Comparative example 4 36 404 It is greasy
Comparative example 5 7.4 1500 It is too salty
From table 1 the result shows that, the flavor nut beef of embodiment, fat it is substantially low compared with comparative example with sodium content, nut is aromatic Crisp, beef exquisiteness chewy, illustrates that flavor nut beef provided by the invention has good nutrition and flavor.

Claims (6)

1. a kind of flavor nut beef, it is characterised in that be made of the raw material of following parts by weight：Almond benevolence 30 ~ 35, cashew nut 15 ~ 20th, walnut kernel 5 ~ 10, almond 5 ~ 10, peanut 10 ~ 15, raisins 3 ~ 5, shelled melon seed 3 ~ 5, beef granules 10 ~ 15.
2. flavor nut beef according to claim 1, it is characterised in that the preparation method of the beef granules, including with Lower step：Select fresh ox three to take off meat, clean, remove big fat, shaping, accesses lactic acid bacteria, small in 41 ~ 43 DEG C of fermentations 4 ~ 5 When, blanching is placed in hot water to no watery blood, is cut into the granular of 0.8 × 0.8 × 0.8cm, is placed in halogen soup, stew in soy sauce 20 ~ 30 minutes, Take out, draining, is uniformly placed in stainless steel disc, and when 80 ~ 85 DEG C of bakings 5 ~ 6 are small, it is 16 ~ 20% to make meat particle water content, cold But, beef granules is obtained.
3. flavor nut beef according to claim 2, it is characterised in that the lactic acid bacteria, by the bacterium of following parts by weight Strain composition：Lactobacillus delbrueckii 18 ~ 20, lactobacillus acidophilus 15 ~ 17, lactobacillus bulgaricus 7 ~ 9.
4. flavor nut beef according to claim 2, it is characterised in that the halogen soup, meat is taken off by every 1000 portions of oxen three, It is made of the raw material of following parts by weight：Anise 2.0 ~ 2.4, fennel fruit 1.2 ~ 1.6, Chinese cassia tree 1.0 ~ 1.4, in one's early teens 0.8 ~ 1.4, Chinese prickly ash 0.8 ~ 1.2, the root of Dahurain angelica 1.0 ~ 1.4, cloves 0.2 ~ 0.5, tsaoko 1.0 ~ 1.4, radix glycyrrhizae 1.0 ~ 1.5, dried orange peel 1.0 ~ 1.4, hawthorn 0.8 ~ 1.2nd, the fruit of Chinese wolfberry 0.8 ~ 1.2, pepper 0.5 ~ 0.9, galangal 0.3 ~ 0.8, green onion 0.8 ~ 1.2, ginger 0.8 ~ 1.2, nutmeg 0.5 ~ 0.8th, mountain naphthalene 0.3 ~ 0.5, fructus amomi 0.2 ~ 0.5, water 4000 ~ 5000, after all raw material mixing, are boiled with soft fire 20 ~ 30 minutes, obtain halogen Soup.
5. a kind of preparation method of the nut beef of flavor according to claim 1, it is characterised in that comprise the following steps：
（1）Added into container identical heavy with almond benevolence, cashew nut, walnut kernel, almond, peanut, raisins and shelled melon seed gross weight The water of amount, the spice of following percentage by weight is added according to the weight of water：Anise 0.7 ~ 0.9%, fennel fruit 0.2 ~ 0.4%, Chinese cassia tree 0.4 ~ 0.6%, nutmeg 0.1 ~ 0.2%, Chinese prickly ash 0.04 ~ 0.06%, capsicum 0 ~ 0.8%, green onion 3 ~ 4%, ginger 1 ~ 2%, after heating is boiled Almond Renhe almond is added, small fire cooks 13 ~ 15 minutes；Walnut kernel and peanut are added, small fire cooks 8 ~ 10 minutes；Add waist Fruit and shelled melon seed, small fire cook 4 ~ 6 minutes, are eventually adding raisins and beef granules, and big fire cooks 40 ~ 60 seconds, takes out, draining, Material must be cooked；
（2）To cook expect in add and cook the auxiliary material of material weight 16 ~ 18%, turn uniformly, in 2 ~ 4 DEG C it is marinated 4 ~ 5 it is small when, must salt down System material；
（3）Vacuum packaging, sterilizes 15 ~ 20 minutes in 121 DEG C, examines, obtains flavor nut beef.
6. the preparation method of flavor nut beef according to claim 5, it is characterised in that the step（2）Auxiliary material, by The raw material of following parts by weight is made：White granulated sugar 10 ~ 12, glucose 1 ~ 3, edible salt 1.3 ~ 1.5, monosodium glutamate 0.3 ~ 0.5, soy sauce 0.1 ~ 0.2nd, chilli powder 0 ~ 2.
CN201711409628.7A 2017-12-23 2017-12-23 A kind of flavor nut beef Pending CN107897731A (en)

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Cited By (2)

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CN113575863A (en) * 2021-07-20 2021-11-02 北京万莱康营养与健康食品科学技术研究院有限公司 Non-vacuumized beef nut bar and preparation method thereof
WO2023123562A1 (en) * 2021-12-31 2023-07-06 安徽光正食品有限公司 Mixing and processing apparatus for beef products

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CN104621581A (en) * 2013-11-14 2015-05-20 二连浩特市老北方食品有限公司 Preparation method of air-dried sauce beef
CN106360395A (en) * 2016-11-10 2017-02-01 李科羽 Faint scent braised beef
RU2612816C1 (en) * 2015-10-21 2017-03-13 Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") Method for production of delicacy whole muscle baked products

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CN102754839B (en) * 2012-06-29 2014-04-30 蚌埠市丰牧牛羊肉制品有限责任公司 Sliced dried beef beneficial to vision and preparation method of sliced dried beef
CN104621581A (en) * 2013-11-14 2015-05-20 二连浩特市老北方食品有限公司 Preparation method of air-dried sauce beef
RU2612816C1 (en) * 2015-10-21 2017-03-13 Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") Method for production of delicacy whole muscle baked products
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WO2023123562A1 (en) * 2021-12-31 2023-07-06 安徽光正食品有限公司 Mixing and processing apparatus for beef products

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