CN104957648A

CN104957648A - Processing method of cyclocarya paliurus sliced dried beef

Info

Publication number: CN104957648A
Application number: CN201510426313.8A
Authority: CN
Inventors: 王帆
Original assignee: GUIZHOU HUANGPING NIULAODA FOOD Co Ltd
Current assignee: GUIZHOU HUANGPING NIULAODA FOOD Co Ltd
Priority date: 2015-07-21
Filing date: 2015-07-21
Publication date: 2015-10-07

Abstract

The invention discloses a processing method of cyclocarya paliurus sliced dried beef. The processing method comprises the following steps: (1) selecting a beef raw material source and processing; (2) deacidifying; (3) immersing; (4) pre-boiling the raw materials with shiitake mushroom and bamboo fungus soup cooked in advance; (5) slicing; (6) immersing beef slices or beef dices into a decoction solution containing cyclocarya paliurus; fishing out and filtering on a filter screen; drying liquid on the surfaces of the beef slices or the beef dices with hot air; (7) stir-frying the beef and natural auxiliary materials at a mass ratio at 97.8 DEG C; and (8) drying: drying at 97.8 DEG C until the moisture content is 17%, cooling, packaging, casually inspecting and delivering. The sliced dried beef processed by the processing method contains bright color and delicious taste of a plurality of amino acids, is delicious and has abundant nutrients; the sliced dried beef has the effects of lowering blood sugar, resisting oxidization and resisting ageing, can promote blood sugar metabolism if usually eaten, and has the effect of enhancing the human immunity; and the sliced dried beef has a high nutritive value and is also good for body health.

Description

A kind of processing method of blue or green money willow dried beef

Technical field

The present invention relates to dried beef processing method, specifically a kind of processing method of blue or green money willow dried beef.

Background technology

Dried beef processes through series with Carnis Bovis seu Bubali, and dried beef contains several mineral materials and the amino acid of needed by human body, both maintained the resistance to local flavor chewed of beef, stored for a long timely again never degenerates.Dried beef has that protein content is high, fat content is low; The features such as easy preservation, instant, are loved by the people.

But existing dried beef mainly adds spices processing, the kind of dried beef is single, and have the relatively less of health care, its nutritive value is not better developed.

Summary of the invention

For the deficiencies in the prior art part, the present invention aims to provide a kind of processing method of blue or green money willow dried beef, while having better nutritivity value, is also beneficial to hypoglycemic, anti-oxidant, anti-ageing.

For reaching above-mentioned purpose, the technical solution used in the present invention: a kind of processing method of blue or green money willow dried beef, comprises the following steps:

1) ox selecting natural 2 ~ 5 ages of putting in a suitable place to breed is raw material, through butchering, carcass cutting, assorted in removal, muscles and bones, cutability of selecting and remain;

2) fresh clean beef is placed 30-40 hours under 35-40 DEG C of conditions; 3) depickling beef is flowed underwater soakings 24-30 hours at 18 ~ 20 DEG C; 4) in the mushroom boiled in advance, dictyophora phalloidea soup, add soaked beef, mushroom, dictyophora phalloidea soup and Quality Beef are than being 3:7-9, and infusion temperature is 95-98 DEG C, mushroom, dictyophora phalloidea soup PH=7, precooks 100-150 minutes;

The preparation method of mushroom, dictyophora phalloidea soup:

Mushroom, dictyophora phalloidea and water is in mass ratio: 0.5-1:1.5-2:30-40 are 96 ~ 98 DEG C in temperature after mixing, infusion system 50-90 minutes under PH=7 condition;

5) cut into slices by required specification or be cut into meat cubelets;

6) in the mountain spring water of 150-200 parts, add 10-15 parts of blue or green money willows by quality proportioning and boil 15-20 minutes, then filter and remove residue, again above-mentioned beef section or meat cubelets are put into and blue or green money willow solution immersion 10-15 minutes is housed, then pull out and be filtered dry on screen cloth, the liquid on the section of reusable heat wind or meat cubelets surface dries up;

7) join 3-6 parts of natural auxiliary materials by 100-120 parts of beef, at 96 ~ 98 DEG C, frying 1-1.5 hours is off the pot;

Above-mentioned natural auxiliary material raw material by Chinese prickly ash, anise, cassia bark, 13 fragrant, salt forms, and is Chinese prickly ash by quality proportioning: anistree: cassia bark: 13 is fragrant: salt=75:100:75:1:500, mixes and be prepared into 100-150 orders; 8) at 96-98 DEG C of temperature, drying above-mentioned dried beef to water content mass ratio is 17%;

9) cool, pack, inspect by random samples, dispatch from the factory.

The blue or green money willow of Chinese medicine is not added in traditional dried beef processing method, because after adding blue or green money willow, make dried beef with flavour of a drug, affect the mouthfeel of dried beef, but this method overcomes technology prejudice, the dried beef that test of many times is produced, does not have flavour of a drug completely, do not affect its mouthfeel, and there is health care.

Organically combine with the infusion liquid of blue or green money willow in process of producing beef jerky, not only mouthfeel is slightly micro-sweet, and is of value to hypoglycemic, anti-oxidant, anti-ageing, often eats and can promote metabolism of blood glucose, strengthen body immunity.Make it not only be of high nutritive value, there is health care.

The present invention is according to beef feature in addition, the temperature and time of appropriate processing link is taked to control, and then maintain the fresh and tender sense of beef, accurately this temperature and time better can be preserved the protein in beef product, also solve in process of producing beef jerky the problem that the nutriment of meat own destroys simultaneously.Beef is more containing crude protein, collagen, and the temperature of processing link controls and main, overlong time, and collagen change becomes gluey, without the mouthfeel of dried beef; Time is too short, and protein hard being difficult to chews, and the control of processing temperature and time is extremely important; And much amino acid easily loses in the environment of high temperature, thus must temperature be controlled in proper range in process, time is unsuitable long, as 100 DEG C of high temperature and longer process time can make glutamic acid become pyroglutamic acid disodium because of drying out, this is not a kind of carcinogen only to lose delicate flavour and pyroglutamic acid disodium, other amino acid also can because of high temperature generation sex change, and nutritive value also reduces relatively.

The dried beef that the present invention produces also keeps the fresh look of several amino acids, fresh perfume (or spice).

Detailed description of the invention

Implement ground: Huangping ox eldest child Food Co., Ltd

1) the Guizhou Native ox selecting natural 2 ~ 5 ages of putting in a suitable place to breed is raw material, through butchering, carcass cutting, assorted in removal, muscles and bones, cutability of selecting and remain;

2) fresh clean beef is placed 30 hours under 40 DEG C of conditions; 3) depickling beef is flowed underwater soakings 24 hours at 18 ~ 20 DEG C; 4) in the mushroom boiled in advance, dictyophora phalloidea soup, add soaked beef, mushroom, dictyophora phalloidea soup and Quality Beef are than being 3:7, and infusion temperature is 97.8 DEG C, mushroom, dictyophora phalloidea soup PH=7, precooks 1 hour 50 minutes; The preparation method of mushroom, dictyophora phalloidea soup:

Mushroom, dictyophora phalloidea and water is in mass ratio: after 1:2:30 mixing, be 97.8 DEG C in temperature, infusion system 1 hour under PH=7 condition;

5) cut into slices by required specification or be cut into meat cubelets;

6) in the mountain spring water of 150 kilograms, add 10 kilograms of blue or green money willows by quality proportioning and boil 15 minutes, then filter and remove residue, again above-mentioned beef section or meat cubelets are put into and blue or green money willow solution immersion 15 minutes is housed, then pull out and be filtered dry on screen cloth, the liquid on the section of reusable heat wind or meat cubelets surface dries up;

7) join 3 kilograms of natural auxiliary materials by double centner beef, at 97.8 DEG C, frying 1 hour is off the pot;

Above-mentioned natural auxiliary material raw material by Chinese prickly ash, anise, cassia bark, 13 fragrant, salt forms, and is Chinese prickly ash by quality proportioning: anistree: cassia bark: 13 is fragrant: salt=75:100:75:1:500, mixes and be prepared into 100-150 orders; 8) at 97.8 DEG C of temperature, drying above-mentioned dried beef to water content mass ratio is 17%;

9) cool, pack, inspect by random samples, dispatch from the factory.

Claims

1. a processing method for blue or green money willow dried beef, is characterized in that comprising the following steps:

The preparation method of mushroom, dictyophora phalloidea soup:

5) cut into slices by required specification or be cut into meat cubelets;

Above-mentioned natural auxiliary material raw material by Chinese prickly ash, anise, cassia bark, 13 fragrant, salt forms, and is Chinese prickly ash by quality proportioning: anistree: cassia bark: 13 is fragrant: salt=75:100:75:1:500, mixes and be prepared into 100-150 orders; 8) at 96 ~ 98 DEG C of temperature, drying above-mentioned dried beef to water content mass ratio is 17%.