CN111758907A - Chinese herbal medicine health-care beef jerky and preparation method thereof - Google Patents
Chinese herbal medicine health-care beef jerky and preparation method thereof Download PDFInfo
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- CN111758907A CN111758907A CN202010655130.4A CN202010655130A CN111758907A CN 111758907 A CN111758907 A CN 111758907A CN 202010655130 A CN202010655130 A CN 202010655130A CN 111758907 A CN111758907 A CN 111758907A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 54
- 241000411851 herbal medicine Species 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000002253 acid Substances 0.000 claims abstract description 14
- 239000003814 drug Substances 0.000 claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 8
- 244000203593 Piper nigrum Species 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 8
- 238000005554 pickling Methods 0.000 claims abstract description 8
- 238000007605 air drying Methods 0.000 claims abstract description 7
- 239000003610 charcoal Substances 0.000 claims abstract description 7
- 210000003141 lower extremity Anatomy 0.000 claims abstract description 7
- 240000000031 Achyranthes bidentata Species 0.000 claims abstract description 4
- 241000045403 Astragalus propinquus Species 0.000 claims abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 4
- 240000005717 Dioscorea alata Species 0.000 claims abstract description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 4
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 4
- 240000007232 Illicium verum Species 0.000 claims abstract description 4
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 4
- 241000244365 Ligusticum sinense Species 0.000 claims abstract description 4
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 4
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 4
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 4
- 239000006002 Pepper Substances 0.000 claims abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 4
- 241000304195 Salvia miltiorrhiza Species 0.000 claims abstract description 4
- 235000011135 Salvia miltiorrhiza Nutrition 0.000 claims abstract description 4
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000006533 astragalus Nutrition 0.000 claims abstract description 4
- 235000013614 black pepper Nutrition 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 4
- 238000004898 kneading Methods 0.000 claims abstract description 4
- 235000011477 liquorice Nutrition 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 238000003892 spreading Methods 0.000 claims abstract description 4
- 230000007480 spreading Effects 0.000 claims abstract description 4
- 235000014101 wine Nutrition 0.000 claims abstract description 4
- 230000036541 health Effects 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000008280 blood Substances 0.000 description 4
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- 238000004519 manufacturing process Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010039424 Salivary hypersecretion Diseases 0.000 description 1
- 206010047513 Vision blurred Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 208000026451 salivation Diseases 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 238000010792 warming Methods 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
- A23L13/10—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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a Chinese herbal medicine health-care beef jerky and a preparation method thereof, wherein fresh beef hind leg meat is cleaned and put into a cold store for acid discharge; cutting the beef subjected to acid discharge into long thin strips, spreading a proper amount of sugar, yellow wine, soy sauce, monosodium glutamate, salt, chicken powder and white pepper powder on the beef, uniformly kneading, pickling for 4-6h, adding a traditional Chinese medicine formula, and pickling for 4-6h, wherein the traditional Chinese medicine formula comprises the following components in parts by weight: 3-4 parts of star anise, 3-4 parts of cassia bark, 9-10 parts of dried orange peel, 3-4 parts of pepper, 1-1.5 parts of clove, 3-4 parts of fennel, 2-3 parts of bay leaf, 3-4 parts of common yam rhizome, 3-4 parts of salvia miltiorrhiza, 3-4 parts of trinaphthyl, 1-1.5 parts of liquorice, 1-2 parts of clove, 0.5-1 part of cassia twig, 0.5-1 part of medlar, 0.5 part of ligusticum chuanxiong hort, 2 parts of ginger, 0.5-1 part of achyranthes bidentata, 1-1.5 parts of astragalus mongholicus and 0.5-1 part of rhizoma polygonati; and (3) baking the pickled beef with charcoal, air-drying or frying to prepare the beef jerky. The invention relates to the technical field of food processing, and particularly provides Chinese herbal medicine health-care beef jerky which is nutritional and health-care and has rich meat flavor and a preparation method thereof.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to Chinese herbal medicine health-care beef jerky and a preparation method thereof.
Background
The beef contains rich protein, the amino acid composition is closer to the requirements of human bodies than pork, the disease resistance of the organisms can be improved, and the beef is particularly suitable for supplementing blood loss, repairing tissues and the like for people after growth, operation and diseases. Eating beef in winter has the function of warming stomach, and is a good tonic product in winter. The traditional Chinese medicine considers that: the beef has the effects of tonifying middle-jiao and Qi, nourishing spleen and stomach, strengthening bones and muscles, eliminating phlegm and calming endogenous wind, quenching thirst and stopping salivation. Is suitable for people with sinking of middle qi, short breath, weak constitution, soreness of bones and muscles, anemia, and blurred vision.
A large amount of spices and auxiliary additives are mainly added in the traditional beef jerky in the manufacturing process, the quality of the beef is damaged, some carcinogenic substances are generated, and the health of eaters is seriously harmed.
Meanwhile, the beef jerky is a high-calorie food, and excessive eating can cause the risks of excessive internal heat, blood fat increase and the like.
Disclosure of Invention
Aiming at the situation, in order to overcome the defects of the prior art, the invention provides the Chinese herbal medicine health-care beef jerky which is nutrient and health-care and has rich meat flavor and the preparation method thereof.
The technical scheme adopted by the invention is as follows: a preparation method of Chinese herbal medicine health-care beef jerky comprises the following steps:
step one, cleaning fresh hind leg meat of a cow, and putting the hind leg meat into a refrigerator for acid discharge;
cutting the beef subjected to acid discharge into thin strips, spreading a proper amount of sugar, yellow wine, soy sauce, monosodium glutamate, salt, chicken powder and white pepper powder on the beef, uniformly kneading, pickling for 4-6h, adding a traditional Chinese medicine formula, and pickling for 4-6h, wherein the traditional Chinese medicine formula comprises the following components in parts by weight: 3-4 parts of star anise, 3-4 parts of cassia bark, 9-10 parts of dried orange peel, 3-4 parts of pepper, 1-1.5 parts of clove, 3-4 parts of fennel, 2-3 parts of bay leaf, 3-4 parts of common yam rhizome, 3-4 parts of salvia miltiorrhiza, 3-4 parts of trinaphthyl, 1-1.5 parts of liquorice, 1-2 parts of clove, 0.5-1 part of cassia twig, 0.5-1 part of medlar, 0.5 part of ligusticum chuanxiong hort, 2 parts of ginger, 0.5-1 part of achyranthes bidentata, 1-1.5 parts of astragalus mongholicus and 0.5-1 part of rhizoma polygonati;
step three, the pickled beef is made into beef jerky through charcoal baking, air drying or frying;
and step four, vacuum packaging and sterilizing the formed beef jerky.
Further, the weight ratio of the beef to the traditional Chinese medicine formula is 5000: 3.52.
Further, the charcoal baking time is 30 min.
Further, the air drying time is 75 h.
Further, the frying temperature is more than 200 ℃, and the frying time is 10-15 min.
Further, the width and thickness of the elongated strip is 1.5 cm.
Further, the acid discharge temperature is 15 ℃, and the acid discharge time is 12 h.
The Chinese herbal medicine health-care beef jerky prepared by the preparation method of the Chinese herbal medicine health-care beef jerky.
The invention with the structure has the following beneficial effects: the dried beef prepared by the scheme is unique in flavor, strong in fragrance and mellow in taste, and the dried beef prepared by adopting the traditional Chinese medicinal materials can play roles in nourishing blood, activating blood, promoting the production of body fluid, tonifying qi, improving circulation, resisting oxidation, resisting fatigue, tonifying qi, tonifying kidney, clearing heat, detoxifying and the like, so that the defects of the dried beef in nutrition are overcome.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments; all other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A preparation method of Chinese herbal medicine health-care beef jerky comprises the following steps:
step one, cleaning fresh hind leg meat of a cow, and putting the hind leg meat into a refrigerator for acid discharge;
cutting the beef subjected to acid discharge into thin strips, spreading a proper amount of sugar, yellow wine, soy sauce, monosodium glutamate, salt, chicken powder and white pepper powder on the beef, uniformly kneading, pickling for 4-6h, adding a traditional Chinese medicine formula, and pickling for 4-6h, wherein the traditional Chinese medicine formula comprises the following components in parts by weight: 3-4 parts of star anise, 3-4 parts of cassia bark, 9-10 parts of dried orange peel, 3-4 parts of pepper, 1-1.5 parts of clove, 3-4 parts of fennel, 2-3 parts of bay leaf, 3-4 parts of common yam rhizome, 3-4 parts of salvia miltiorrhiza, 3-4 parts of trinaphthyl, 1-1.5 parts of liquorice, 1-2 parts of clove, 0.5-1 part of cassia twig, 0.5-1 part of medlar, 0.5 part of ligusticum chuanxiong hort, 2 parts of ginger, 0.5-1 part of achyranthes bidentata, 1-1.5 parts of astragalus mongholicus and 0.5-1 part of rhizoma polygonati;
step three, the pickled beef is made into beef jerky through charcoal baking, air drying or frying;
and step four, vacuum packaging and sterilizing the formed beef jerky.
The weight ratio of the beef to the traditional Chinese medicine formula is 5000: 3.52.
The charcoal baking time is 30 min.
The air drying time is 75 h.
The frying temperature is more than 200 ℃, and the frying time is 10-15 min.
The width and thickness of the elongate strip was 1.5 cm.
The acid discharge temperature is 15 ℃, and the acid discharge time is 12 h.
The Chinese herbal medicine health-care beef jerky prepared by the preparation method of the Chinese herbal medicine health-care beef jerky.
It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A preparation method of Chinese herbal medicine health-care beef jerky is characterized by comprising the following steps:
step one, cleaning fresh hind leg meat of a cow, and putting the hind leg meat into a refrigerator for acid discharge;
cutting the beef subjected to acid discharge into thin strips, spreading a proper amount of sugar, yellow wine, soy sauce, monosodium glutamate, salt, chicken powder and white pepper powder on the beef, uniformly kneading, pickling for 4-6h, adding a traditional Chinese medicine formula, and pickling for 4-6h, wherein the traditional Chinese medicine formula comprises the following components in parts by weight: 3-4 parts of star anise, 3-4 parts of cassia bark, 9-10 parts of dried orange peel, 3-4 parts of pepper, 1-1.5 parts of clove, 3-4 parts of fennel, 2-3 parts of bay leaf, 3-4 parts of common yam rhizome, 3-4 parts of salvia miltiorrhiza, 3-4 parts of trinaphthyl, 1-1.5 parts of liquorice, 1-2 parts of clove, 0.5-1 part of cassia twig, 0.5-1 part of medlar, 0.5 part of ligusticum chuanxiong hort, 2 parts of ginger, 0.5-1 part of achyranthes bidentata, 1-1.5 parts of astragalus mongholicus and 0.5-1 part of rhizoma polygonati;
step three, the pickled beef is made into beef jerky through charcoal baking, air drying or frying;
and step four, vacuum packaging and sterilizing the formed beef jerky.
2. The preparation method of the Chinese herbal medicine health dried beef as claimed in claim 1, wherein the weight ratio of the beef to the traditional Chinese medicine formula is 5000: 3.52.
3. The preparation method of the Chinese herbal medicine health dried beef according to claim 1, wherein the charcoal baking time is 30 min.
4. The preparation method of the Chinese herbal medicine health dried beef as claimed in claim 1, wherein the air drying time is 75 h.
5. The preparation method of the Chinese herbal medicine health dried beef as claimed in claim 1, wherein the frying temperature is greater than 200 ℃ and the frying time is 10-15 min.
6. The method for preparing health-care Chinese herbal medicine beef jerky according to claim 1, wherein the width and thickness of the elongated strip are 1.5 cm.
7. The preparation method of the Chinese herbal medicine health dried beef as claimed in claim 1, wherein the acid discharge temperature is 15 ℃ and the acid discharge time is 12 h.
8. The Chinese herbal medicine health-care beef jerky prepared by the preparation method of the Chinese herbal medicine health-care beef jerky according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010655130.4A CN111758907A (en) | 2020-07-09 | 2020-07-09 | Chinese herbal medicine health-care beef jerky and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010655130.4A CN111758907A (en) | 2020-07-09 | 2020-07-09 | Chinese herbal medicine health-care beef jerky and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111758907A true CN111758907A (en) | 2020-10-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010655130.4A Pending CN111758907A (en) | 2020-07-09 | 2020-07-09 | Chinese herbal medicine health-care beef jerky and preparation method thereof |
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| Country | Link |
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| CN (1) | CN111758907A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114668113A (en) * | 2022-03-15 | 2022-06-28 | *** | Preparation method and formula of Chinese angelica dahurica-Chinese medicinal diet goat treasure health care delicious food |
-
2020
- 2020-07-09 CN CN202010655130.4A patent/CN111758907A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114668113A (en) * | 2022-03-15 | 2022-06-28 | *** | Preparation method and formula of Chinese angelica dahurica-Chinese medicinal diet goat treasure health care delicious food |
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