CN109452535A - A kind of low cholesterol dried beef and preparation method thereof - Google Patents
A kind of low cholesterol dried beef and preparation method thereof Download PDFInfo
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- CN109452535A CN109452535A CN201811184291.9A CN201811184291A CN109452535A CN 109452535 A CN109452535 A CN 109452535A CN 201811184291 A CN201811184291 A CN 201811184291A CN 109452535 A CN109452535 A CN 109452535A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 120
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 title claims abstract description 90
- 235000012000 cholesterol Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 38
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 35
- 239000006002 Pepper Substances 0.000 claims abstract description 35
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 35
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 35
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 35
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 31
- 235000008397 ginger Nutrition 0.000 claims abstract description 31
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 29
- 239000010499 rapseed oil Substances 0.000 claims abstract description 29
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 28
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 28
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 28
- 229960004853 betadex Drugs 0.000 claims abstract description 28
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 25
- 150000003839 salts Chemical class 0.000 claims abstract description 24
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- 229930006000 Sucrose Natural products 0.000 claims abstract description 21
- 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 21
- 239000000203 mixture Substances 0.000 claims abstract description 21
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- 229920002752 Konjac Polymers 0.000 claims abstract description 18
- 229940099352 cholate Drugs 0.000 claims abstract description 18
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 15
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- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 48
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 47
- 239000003921 oil Substances 0.000 claims description 38
- 235000019198 oils Nutrition 0.000 claims description 38
- 240000003889 Piper guineense Species 0.000 claims description 34
- 235000013372 meat Nutrition 0.000 claims description 32
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- 238000003756 stirring Methods 0.000 claims description 17
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- 210000004369 blood Anatomy 0.000 claims description 11
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- 210000003195 fascia Anatomy 0.000 claims description 10
- 235000020997 lean meat Nutrition 0.000 claims description 10
- 230000008439 repair process Effects 0.000 claims description 10
- 238000009423 ventilation Methods 0.000 claims description 10
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 9
- 235000005979 Citrus limon Nutrition 0.000 claims description 9
- 244000131522 Citrus pyriformis Species 0.000 claims description 9
- 241000196324 Embryophyta Species 0.000 claims description 9
- 235000011449 Rosa Nutrition 0.000 claims description 9
- 235000015120 cherry juice Nutrition 0.000 claims description 9
- 235000015141 kefir Nutrition 0.000 claims description 9
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- 238000000926 separation method Methods 0.000 claims description 9
- 235000013948 strawberry juice Nutrition 0.000 claims description 9
- 150000005846 sugar alcohols Polymers 0.000 claims description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 210000000232 gallbladder Anatomy 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 5
- 239000000779 smoke Substances 0.000 claims description 3
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- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 2
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- 244000298715 Actinidia chinensis Species 0.000 claims 1
- 235000009434 Actinidia chinensis Nutrition 0.000 claims 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 1
- 235000021028 berry Nutrition 0.000 claims 1
- 235000019987 cider Nutrition 0.000 claims 1
- 238000010411 cooking Methods 0.000 claims 1
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- 208000024172 Cardiovascular disease Diseases 0.000 description 3
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- 206010008190 Cerebrovascular accident Diseases 0.000 description 2
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- 244000089698 Zanthoxylum simulans Species 0.000 description 2
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- 210000002784 stomach Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-UHFFFAOYSA-N 3-cholesterol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)CCCC(C)C)C1(C)CC2 HVYWMOMLDIMFJA-UHFFFAOYSA-N 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000207961 Sesamum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 208000002173 dizziness Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 230000002035 prolonged 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
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
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Abstract
The present invention relates to beef manufacture fields, specifically refer to a kind of low cholesterol dried beef and preparation method thereof, the dried beef composition includes following parts by weight meter: thin Carnis Bovis seu Bubali 500-1000 parts, 15-20 parts of ginger, 150-200 parts of rape oil, ripe sesame oil 25-30 parts, 15-20 parts of white sugar of 5-10 parts of five-spice powder, 5-10 parts of pepper powder, 5-10 parts of paprika, 25-30 parts of fermented glutinous wine, 15-30 parts of refined salt, 5-10 parts of ferment, 40-150 parts of beta-cyclodextrin, 30-40 parts of vegetable juice, 30-40 parts of fruit juice, 5-10 parts of cholate, 4-6 parts of konjaku flour, by the removing to cholesterol, it is dissolved into small-molecule substance, extraction, fermentation, cholesterol is reduced 76% or more by four steps；4th, dried beef mouth is numerous, full of nutrition, easy to digest and absorb.
Description
Technical field
The present invention relates to beef manufacture fields, in particular to a kind of low cholesterol dried beef and preparation method thereof.
Background technique
Beef is the second largest meat product of Chinese, is only second to pork, and delicious flavour is liked by people, is enjoyed " proud in meat
The laudatory title of son ", in addition to this beef protein rich in, amino acid ratio of components pork are needed closer to human body, can be improved
Body resistance against diseases, to after growth and development and operation, the people of aftercare supplement blood loss and in terms of it is especially suitable
Preferably.Severe winter eats beef, there is warm stomach effect, is severe winter nutritious good tonic.Chinese medicine thinks: beef has tonifying middle-Jiao and Qi, nourishes taste, strong
Muscles and bones reduces phlegm and incomes wind, the function of saliva of quenching the thirst.Suitable for the sinking of qi of middle-jiao, body void of breathing hard, soreness of bones and muscles and anaemia prolonged illness and face are yellow
Dizzy people is edible.Dried beef contains the several mineral materials and amino acid of needed by human body, has both maintained the flavor of the resistance to chewing of beef,
It deposits and never degenerates long again.The production of dried beef first has to select first-class raw material, followed by manufacture craft and Production Time, when drying
Must consider the time of sunshine, road procedure all closely check on.But since the order of the factor of beef cholesterol disappears plain person to edible
Dried beef produces mental handicape, especially suffers from the person in middle and old age of cardiovascular disease.It traces it to its cause and mainly eats gallbladder too much
The higher food of sterol content is easy to induce the serious cardiovascular diseases such as coronary heart disease, apoplexy.So how in stock cattle jerky
While and do not have to worry cholesterin disease.
Application No. is a kind of mellowness lards of CN201711377578.9 and preparation method thereof, and the specific steps are lard ultrasounds-
Steam refining is extracted, precipitating filters, oil and fat refining allotment, and addition beta-cyclodextrin removes the cholesterol in lard, this method pair
The removing of cholesterol is too simple, and there are the ineffective problems of removing cholesterol.
Summary of the invention
The present invention is in order to solve the above technical problems, provide a kind of low cholesterol dried beef and preparation method thereof.
Realize particular by following technical scheme: a kind of low cholesterol dried beef, the dried beef composition include
Following parts by weight meter: thin Carnis Bovis seu Bubali 500-1000 parts, 15-20 parts of ginger, 150-200 parts of rape oil, ripe sesame oil 25-30 parts, spiced
15-20 parts of white sugar of 5-10 parts of powder, 5-10 parts of pepper powder, 5-10 parts of paprika, 25-30 parts of fermented glutinous wine, 15-30 parts of refined salt, ferment
5-10 parts, 40-150 parts of beta-cyclodextrin, 30-40 parts of vegetable juice, 30-40 parts of fruit juice, 5-10 parts of cholate, 4-6 parts of konjaku flour.
Further, the ferment is 1:(0.2- according to mass ratio by Kefir grain, lactein, cholesterol oxidation ferment
0.6): 0.7 mixes.
Further, the fruit juice includes lemon juice, Rosa roxburghi Juice, kiwi-fruit juice, haw juice, strawberry juice, cherry juice, apple
Two or more in juice, orange juice.
Further, the vegetable juice is agaric, kelp, thallus laminariae, onion, pumpkin, two or more in pachyrhizus.
Further, the dried beef production method the following steps are included: (1) beef first processing: after selecting smart ox
The net lean meat in leg, non-sticky unboiled water remove fascia, repair and be cut into neat 1-2cm2Rectangular block-like meat piece is added beta-cyclodextrin, stirs
It being centrifuged after mixing, removes supernatant, fruit juice, cholate is added, stirring raises the temperature to 35 DEG C, is centrifuged again, removes supernatant,
It is uniformly applied to meat piece surface after ferment is mixed with konjaku flour, is fermented, after fermentation ends, adds alcohol, obtains solid-liquid
Mixture, filtering, the salt levigate by frying is spread in meat piece, is rolled into cylinder, is put into bamboo pail dustpan, is placed in ventilation and dries blood
Water；The beef to dry in the air is layered on the bamboo pail dustpan back side, charcoal is set and dries aqueous vapor, enters cage and steams 1 hour, taking-up is dried in the air cold；(2) it stir-fries: rape oil
It cooks, ginger and pepper grain is added, oil cauldron end is from burner, and oil cauldron is set on fire again after ten minutes, and ginger, pepper grain are removed in fishing, then
Beef clod is uniformly spread to oil cauldron under 50% fermented glutinous wine to be deep-fried, is gently agitated for while fried with strainer, is deep-fried to beef clod, i.e., will
Pot end pulls beef clod out, stand oil is stayed in pot from burner, then sets and remaining fermented glutinous wine, five-spice powder, white sugar, paprika, flower are added on fire
Green pepper face, be put into beef clod fry it is even it is off the pot after plus monosodium glutamate, ripe sesame oil mixes thoroughly, it is cold to dry in the air；(3) smoke-dried beancurd: by the ox after stir-frying
Meat surface sprays into vegetable juice, is placed on fire and smokes 2-3d, last smoke-dried beancurd.
Further, the beta-cyclodextrin additional amount is the 8-15% of Quality Beef.
Further, the alcohol is that low-carbon connects alcohol solution.
Further, the solidliquid mixture is needed by natural subsidence or centrifuge separation.
It further, should be with first with the cunning pot of other plant before the rape oil cooks.
Further, the low-carbon connects alcohol selected from monohydric alcohol or polyalcohol containing 1-6 carbon atom.
It is that addition beta-cyclodextrin and cholesterol molecule form embedding compound first, then makes compound by centrifugation means
It is detached from former carrying system, to realize the high removing of cholesterol, cholate is further added, cholate can make cholesterol become pole
Small particle increases the fermentation contact area of ferment and cholesterol, under the effect of ferment, so that cholesterol molecule point
Solution, to reduce the concentration of cholesterol, last low-carbon connects alcohol and extracts remaining cholesterol, centrifugation or natural subsidence, mistake
It filters out, the addition of fruit juice obtains the dried beef of different taste, increases the soft degree of beef, and it is fine to be rich in diet in vegetable juice
Dimension facilitates child old man and digests dried beef.
In conclusion the beneficial effects of the present invention are: the first, cholesterol level is low in the dried beef, eats later not
The serious cardiovascular disease such as coronary heart disease, apoplexy is changed with worry, suitable old man, child are edible；The second, lactein can not only
Cholesterol level is enough reduced, stomach can also be helped to digest cholesterol after dried beef is edible；Third, by gallbladder
The removing of sterol is dissolved into small-molecule substance, extracts, and cholesterol is reduced 76% or more by fermentation, four steps；4th, ox
Jerky mouth is numerous, full of nutrition, easy to digest and absorb；5th, the addition of fruit juice obtains the dried beef of different taste, increases ox
The soft degree of meat is rich in dietary fiber in vegetable juice, facilitates child old man and digests dried beef.
Specific embodiment
Specific embodiments of the present invention will be described in further detail below, but the invention is not limited to these realities
Mode is applied, it is claimed to still fall within the claims in the present invention for any improvement or replacement on the present embodiment essence spirit
Range.
Embodiment 1
Raw material: 500 parts of thin Carnis Bovis seu Bubali, 10 parts of ginger, 100 parts of rape oil, 20 parts of ripe sesame oil, 5 parts of five-spice powder, 10 parts of white sugar, flower
4 parts of green pepper face, 4 parts of paprika, 20 parts of fermented glutinous wine, 10 parts of refined salt, 4 parts of ferment, 34 parts of beta-cyclodextrin, 24 parts of vegetable juice, fruit juice 24
Part, 3 parts of cholate, 2 parts of konjaku flour；
Production method female: (1) the first processing of beef: selecting the net lean meat in leg after smart ox, and non-sticky unboiled water removes fascia, repairs
It is cut into neat 1-2cm2Rectangular block-like meat piece is added beta-cyclodextrin, is centrifuged after stirring, removes supernatant, and fruit juice, gallbladder is added
Salt, stirring, raises the temperature to 35 DEG C, is centrifuged again, remove supernatant, is uniformly applied to after ferment is mixed with konjaku flour
Meat piece surface, fermentation add alcohol, obtain solidliquid mixture after fermentation ends, filter, spread in meat piece and grind by frying
Thin salt, is rolled into cylinder, is put into bamboo pail dustpan, is placed in ventilation and dries watery blood；The beef to dry in the air is layered on the bamboo pail dustpan back side, sets wood
Charcoal dries aqueous vapor, enters cage and steams 1 hour, taking-up is dried in the air cold；(2) stir-fry: rape oil cooks, and ginger and pepper grain is added, oil cauldron end is from fire
Mouthful, oil cauldron is set on fire again after ten minutes, and ginger, pepper grain are removed in fishing, is then uniformly spread beef clod oily under 50% fermented glutinous wine
Pot is deep-fried, and is gently agitated for while fried with strainer, is deep-fried to beef clod, i.e., pot end pulled out beef clod, stayed in pot ripe from burner
Oil, then set and remaining fermented glutinous wine, five-spice powder, white sugar, paprika, pepper powder are added on fire, it is put into beef clod and fries even rear plus taste off the pot
Essence, ripe sesame oil mixes thoroughly, it is cold to dry in the air；(3) smoke-dried beancurd: the beef surface after stir-frying is sprayed into vegetable juice, is placed on fire and smokes 2-
3d, last smoke-dried beancurd；
Further, the ferment is 1:(0.2- according to mass ratio by Kefir grain, lactein, cholesterol oxidation ferment
0.6): 0.7 mixes；
Further, the fruit juice includes lemon juice, Rosa roxburghi Juice, kiwi-fruit juice, haw juice, strawberry juice, cherry juice, apple
Two or more in juice, orange juice；
Further, the beta-cyclodextrin additional amount is the 7% of Quality Beef；
Further, the alcohol is that low-carbon connects alcohol solution；
Further, the solidliquid mixture is needed by natural subsidence or centrifuge separation；
It further, should be with first with the cunning pot of other plant before the rape oil cooks；
Further, the low-carbon connects alcohol selected from monohydric alcohol or polyalcohol containing 1-6 carbon atom；
Embodiment 2
Raw material: 500 parts of thin Carnis Bovis seu Bubali, 17 parts of ginger, 170 parts of rape oil, 260 parts of ripe sesame oil, 6 parts of five-spice powder, 16 parts of white sugar,
6 parts of pepper powder, 7 parts of paprika, 27 parts of fermented glutinous wine, 16 parts of refined salt, 8 parts of ferment, 70 parts of beta-cyclodextrin, 36 parts of vegetable juice, fruit juice
35 parts, 7 parts of cholate, 5 parts of konjaku flour；
Production method female: (1) the first processing of beef: selecting the net lean meat in leg after smart ox, and non-sticky unboiled water removes fascia, repairs
It is cut into neat 1-2cm2Rectangular block-like meat piece is added beta-cyclodextrin, is centrifuged after stirring, removes supernatant, and fruit juice, gallbladder is added
Salt, stirring, raises the temperature to 35 DEG C, is centrifuged again, remove supernatant, is uniformly applied to after ferment is mixed with konjaku flour
Meat piece surface, fermentation add alcohol, obtain solidliquid mixture after fermentation ends, filter, spread in meat piece and grind by frying
Thin salt, is rolled into cylinder, is put into bamboo pail dustpan, is placed in ventilation and dries watery blood；The beef to dry in the air is layered on the bamboo pail dustpan back side, sets wood
Charcoal dries aqueous vapor, enters cage and steams 1 hour, taking-up is dried in the air cold；(2) stir-fry: rape oil cooks, and ginger and pepper grain is added, oil cauldron end is from fire
Mouthful, oil cauldron is set on fire again after ten minutes, and ginger, pepper grain are removed in fishing, is then uniformly spread beef clod oily under 50% fermented glutinous wine
Pot is deep-fried, and is gently agitated for while fried with strainer, is deep-fried to beef clod, i.e., pot end pulled out beef clod, stayed in pot ripe from burner
Oil, then set and remaining fermented glutinous wine, five-spice powder, white sugar, paprika, pepper powder are added on fire, it is put into beef clod and fries even rear plus taste off the pot
Essence, ripe sesame oil mixes thoroughly, it is cold to dry in the air；(3) smoke-dried beancurd: the beef surface after stir-frying is sprayed into vegetable juice, is placed on fire and smokes 2-
3d, last smoke-dried beancurd；
Further, the ferment is 1:(0.2- according to mass ratio by Kefir grain, lactein, cholesterol oxidation ferment
0.6): 0.7 mixes；
Further, the fruit juice includes lemon juice, Rosa roxburghi Juice, kiwi-fruit juice, haw juice, strawberry juice, cherry juice, apple
Two or more in juice, orange juice；
Further, the beta-cyclodextrin additional amount is the 7% of Quality Beef；
Further, the alcohol is that low-carbon connects alcohol solution；
Further, the solidliquid mixture is needed by natural subsidence or centrifuge separation；
It further, should be with first with the cunning pot of other plant before the rape oil cooks；
Further, the low-carbon connects alcohol selected from monohydric alcohol or polyalcohol containing 1-6 carbon atom；
Embodiment 3
Raw material: 500 parts of thin Carnis Bovis seu Bubali, 29 parts of ginger, 300 parts of rape oil, 40 parts of ripe sesame, 12 parts of five-spice powder, 25 parts of white sugar, flower
14 parts of green pepper face, 12 parts of paprika, 34 parts of fermented glutinous wine, 33 parts of refined salt, 14 parts of ferment, 160 parts of beta-cyclodextrin, 50 parts of vegetable juice, fruit
50 parts of juice, 12 parts of cholate, 7 parts of konjaku flour；
Production method female: (1) the first processing of beef: selecting the net lean meat in leg after smart ox, and non-sticky unboiled water removes fascia, repairs
It is cut into neat 1-2cm2Rectangular block-like meat piece is added beta-cyclodextrin, is centrifuged after stirring, removes supernatant, and fruit juice, gallbladder is added
Salt, stirring, raises the temperature to 35 DEG C, is centrifuged again, remove supernatant, is uniformly applied to after ferment is mixed with konjaku flour
Meat piece surface, fermentation add alcohol, obtain solidliquid mixture after fermentation ends, filter, spread in meat piece and grind by frying
Thin salt, is rolled into cylinder, is put into bamboo pail dustpan, is placed in ventilation and dries watery blood；The beef to dry in the air is layered on the bamboo pail dustpan back side, sets wood
Charcoal dries aqueous vapor, enters cage and steams 1 hour, taking-up is dried in the air cold；(2) stir-fry: rape oil cooks, and ginger and pepper grain is added, oil cauldron end is from fire
Mouthful, oil cauldron is set on fire again after ten minutes, and ginger, pepper grain are removed in fishing, is then uniformly spread beef clod oily under 50% fermented glutinous wine
Pot is deep-fried, and is gently agitated for while fried with strainer, is deep-fried to beef clod, i.e., pot end pulled out beef clod, stayed in pot ripe from burner
Oil, then set and remaining fermented glutinous wine, five-spice powder, white sugar, paprika, pepper powder are added on fire, it is put into beef clod and fries even rear plus taste off the pot
Essence, ripe sesame oil mixes thoroughly, it is cold to dry in the air；(3) smoke-dried beancurd: the beef surface after stir-frying is sprayed into vegetable juice, is placed on fire and smokes 2-
3d, last smoke-dried beancurd；
Further, the ferment is 1:(0.2- according to mass ratio by Kefir grain, lactein, cholesterol oxidation ferment
0.6): 0.7 mixes；
Further, the fruit juice includes lemon juice, Rosa roxburghi Juice, kiwi-fruit juice, haw juice, strawberry juice, cherry juice, apple
Two or more in juice, orange juice；
Further, the beta-cyclodextrin additional amount is the 32% of Quality Beef；
Further, the alcohol is that low-carbon connects alcohol solution；
Further, the solidliquid mixture is needed by natural subsidence or centrifuge separation；
It further, should be with first with the cunning pot of other plant before the rape oil cooks；
Further, the low-carbon connects alcohol selected from monohydric alcohol or polyalcohol containing 1-6 carbon atom；
Control group 1
Raw material: 500 parts of thin Carnis Bovis seu Bubali, 17 parts of ginger, 170 parts of rape oil, 260 parts of ripe sesame oil, 6 parts of five-spice powder, 16 parts of white sugar,
6 parts of pepper powder, 7 parts of paprika, 27 parts of fermented glutinous wine, 16 parts of refined salt, 8 parts of ferment, 70 parts of beta-cyclodextrin, 36 parts of vegetable juice, fruit juice
35 parts, 7 parts of cholate, 5 parts of konjaku flour；
Production method female: (1) the first processing of beef: selecting the net lean meat in leg after smart ox, and non-sticky unboiled water removes fascia, repairs
It is cut into neat 1-2cm2Rectangular block-like meat piece is added beta-cyclodextrin, is centrifuged after stirring, removes supernatant, by ferment and evil spirit
Taro powder is uniformly applied to meat piece surface after mixing, and ferments, and after fermentation ends, adds alcohol, fruit juice, cholate is added, stir,
35 DEG C are raised the temperature to, standing obtains solidliquid mixture, and it filters, the salt levigate by frying is spread in meat piece, is rolled into cylinder,
It is put into bamboo pail dustpan, is placed in ventilation and dries watery blood；The beef to dry in the air is layered on the bamboo pail dustpan back side, charcoal is set and dries aqueous vapor, enter cage
It steams 1 hour, taking-up is dried in the air cold；(2) stir-fry: rape oil cooks, and is added ginger and pepper grain, and oil cauldron end is from burner, oil cauldron after ten minutes
It sets on fire again, ginger, pepper grain are removed in fishing, and then beef clod is uniformly spread to oil cauldron under 50% fermented glutinous wine be deep-fried, is used while fried
Strainer is gently agitated for, and is deep-fried to beef clod, i.e., pulls beef clod out, stand oil is stayed in pot pot end from burner, then is set to be added on fire and be remained
Remaining fermented glutinous wine, five-spice powder, white sugar, paprika, pepper powder are put into beef clod and fry even rear plus monosodium glutamate off the pot, and ripe sesame oil is mixed thoroughly, dries in the air
Cold；(3) smoke-dried beancurd: spraying into vegetable juice for the beef surface after stir-frying, be placed on fire and smoke 2-3d, last smoke-dried beancurd；
Further, the ferment is 1:(0.2- according to mass ratio by Kefir grain, lactein, cholesterol oxidation ferment
0.6): 0.7 mixes；
Further, the fruit juice includes lemon juice, Rosa roxburghi Juice, kiwi-fruit juice, haw juice, strawberry juice, cherry juice, apple
Two or more in juice, orange juice；
Further, the beta-cyclodextrin additional amount is the 14% of Quality Beef；
Further, the alcohol is that low-carbon connects alcohol solution；
Further, the solidliquid mixture is needed by natural subsidence or centrifuge separation；
It further, should be with first with the cunning pot of other plant before the rape oil cooks；
Further, the low-carbon connects alcohol selected from monohydric alcohol or polyalcohol containing 1-6 carbon atom；
Control group 2
Raw material: 500 parts of thin Carnis Bovis seu Bubali, 17 parts of ginger, 170 parts of rape oil, 260 parts of ripe sesame oil, 6 parts of five-spice powder, 16 parts of white sugar,
6 parts of pepper powder, 7 parts of paprika, 27 parts of fermented glutinous wine, 16 parts of refined salt, 8 parts of ferment, 70 parts of beta-cyclodextrin, 36 parts of vegetable juice, fruit juice
35 parts, 7 parts of cholate, 5 parts of konjaku flour；
Production method female: (1) the first processing of beef: selecting the net lean meat in leg after smart ox, and non-sticky unboiled water removes fascia, repairs
It is cut into neat 1-2cm2Rectangular block-like meat piece is uniformly applied to meat piece surface after mixing ferment with konjaku flour, ferments,
After fermentation ends, add alcohol, beta-cyclodextrin be added, is centrifuged after stirring, remove supernatant, fruit juice, cholate is added, stirs,
35 DEG C are raised the temperature to, solidliquid mixture is obtained, filters, the salt levigate by frying is spread in meat piece, cylinder is rolled into, is put into
In bamboo pail dustpan, it is placed in ventilation and dries watery blood；The beef to dry in the air is layered on the bamboo pail dustpan back side, charcoal is set and dries aqueous vapor, it is small to enter cage steaming 1
When, taking-up is dried in the air cold；(2) stir-fry: rape oil cooks, and ginger and pepper grain is added, oil cauldron end is from burner, and oil cauldron is set again after ten minutes
On fire, ginger, pepper grain are removed in fishing, and then beef clod is uniformly spread to oil cauldron under 50% fermented glutinous wine be deep-fried, strainer while fried
It is gently agitated for, is deep-fried to beef clod, i.e., pot end is pulled out beef clod, stand oil is stayed in pot from burner, then set and remaining wine with dregs is added on fire
Poor juice, five-spice powder, white sugar, paprika, pepper powder, be put into beef clod fry it is even it is off the pot after plus monosodium glutamate, ripe sesame oil mixes thoroughly, dry in the air it is cold i.e.
At；(3) smoke-dried beancurd: spraying into vegetable juice for the beef surface after stir-frying, be placed on fire and smoke 2-3d, last smoke-dried beancurd；
Further, the ferment is 1:(0.2- according to mass ratio by Kefir grain, lactein, cholesterol oxidation ferment
0.6): 0.7 mixes；
Further, the fruit juice includes lemon juice, Rosa roxburghi Juice, kiwi-fruit juice, haw juice, strawberry juice, cherry juice, apple
Two or more in juice, orange juice；
Further, the beta-cyclodextrin additional amount is the 14% of Quality Beef.
Further, the alcohol is that low-carbon connects alcohol solution；
Further, the solidliquid mixture is needed by natural subsidence or centrifuge separation；
It further, should be with first with the cunning pot of other plant before the rape oil cooks；
Further, the low-carbon connects alcohol selected from monohydric alcohol or polyalcohol containing 1-6 carbon atom；
Control group 3
Raw material: 500 parts of thin Carnis Bovis seu Bubali, 17 parts of ginger, 170 parts of rape oil, 260 parts of ripe sesame oil, 6 parts of five-spice powder, 16 parts of white sugar,
6 parts of pepper powder, 7 parts of paprika, 27 parts of fermented glutinous wine, 16 parts of refined salt, 8 parts of ferment, 70 parts of beta-cyclodextrin, 36 parts of vegetable juice, fruit juice
35 parts, 7 parts of cholate, 5 parts of konjaku flour；
Production method female: (1) the first processing of beef: selecting the net lean meat in leg after smart ox, and non-sticky unboiled water removes fascia, repairs
It is cut into neat 1-2cm2Fruit juice, cholate is added in rectangular block-like meat piece, and stirring raises the temperature to 35 DEG C, and β-ring paste is added
Essence is centrifuged after stirring, is removed supernatant, is centrifuged again, is uniformly applied to meat piece surface after ferment is mixed with konjaku flour, is sent out
Ferment adds alcohol, obtains solidliquid mixture after fermentation ends, filters, the salt levigate by frying is spread in meat piece, is rolled into
Cylinder is put into bamboo pail dustpan, is placed in ventilation and dries watery blood；The beef to dry in the air is layered on the bamboo pail dustpan back side, charcoal is set and dries aqueous vapor,
Enter cage to steam 1 hour, taking-up is dried in the air cold；(2) stir-fry: rape oil cooks, and ginger and pepper grain is added, oil cauldron end is from burner, after 10 minutes
Oil cauldron is set on fire again, and ginger, pepper grain are removed in fishing, and then beef clod is uniformly spread to oil cauldron under 50% fermented glutinous wine be deep-fried, and side is fried
While being gently agitated for strainer, it is deep-fried to beef clod, i.e., pot end is pulled out beef clod, stand oil is stayed in pot from burner, then is set and add on fire
Enter remaining fermented glutinous wine, five-spice powder, white sugar, paprika, pepper powder, is put into beef clod and fries even rear plus monosodium glutamate off the pot, ripe sesame oil is mixed
It is even, dry in the air it is cold；(3) smoke-dried beancurd: the beef surface after stir-frying is sprayed into vegetable juice, is placed on fire and smokes 2-3d, last smoke-dried beancurd is
It can；
Further, the ferment is 1:(0.2- according to mass ratio by Kefir grain, lactein, cholesterol oxidation ferment
0.6): 0.7 mixes；
Further, the fruit juice includes lemon juice, Rosa roxburghi Juice, kiwi-fruit juice, haw juice, strawberry juice, cherry juice, apple
Two or more in juice, orange juice；
Further, the beta-cyclodextrin additional amount is the 14% of Quality Beef；
Further, the alcohol is that low-carbon connects alcohol solution；
Further, the solidliquid mixture is needed by natural subsidence or centrifuge separation；
It further, should be with first with the cunning pot of other plant before the rape oil cooks；
Further, the low-carbon connects alcohol selected from monohydric alcohol or polyalcohol containing 1-6 carbon atom；
Control group 4
Raw material: 500 parts of thin Carnis Bovis seu Bubali, 17 parts of ginger, 170 parts of rape oil, 260 parts of ripe sesame oil, 6 parts of five-spice powder, 16 parts of white sugar,
6 parts of pepper powder, 7 parts of paprika, 27 parts of fermented glutinous wine, 16 parts of refined salt, 8 parts of ferment, 110 parts of beta-cyclodextrin, 36 parts of vegetable juice, fruit
35 parts of juice, 7 parts of cholate, 5 parts of konjaku flour；
Production method female: (1) the first processing of beef: selecting the net lean meat in leg after smart ox, and non-sticky unboiled water removes fascia, repairs
It is cut into neat 1-2cm2Beta-cyclodextrin is added in rectangular block-like meat piece, and fruit juice, cholate is added, and stirring raises the temperature to 35
DEG C, it is uniformly applied to meat piece surface after ferment is mixed with konjaku flour, is fermented, after fermentation ends, adds alcohol, consolidate
Liquid mixture, filtering, the salt levigate by frying is spread in meat piece, is rolled into cylinder, is put into bamboo pail dustpan, is placed in ventilation and dries
Watery blood；The beef to dry in the air is layered on the bamboo pail dustpan back side, charcoal is set and dries aqueous vapor, enters cage and steams 1 hour, taking-up is dried in the air cold；(2) it stir-fries: dish
Rusting is ripe, and ginger and pepper grain is added, and oil cauldron end is from burner, and oil cauldron is set on fire again after ten minutes, and ginger, pepper grain are removed in fishing, so
Beef clod is uniformly spread to oil cauldron under 50% fermented glutinous wine to be deep-fried afterwards, is gently agitated for while fried with strainer, is deep-fried to beef clod, i.e.,
By pot end from burner, pull beef clod out, stand oil stayed in pot, then set be added on fire remaining fermented glutinous wine, five-spice powder, white sugar, paprika,
Pepper powder, be put into beef clod fry it is even it is off the pot after plus monosodium glutamate, ripe sesame oil mixes thoroughly, it is cold to dry in the air；(3) smoke-dried beancurd: after stir-frying
Beef surface sprays into vegetable juice, is placed on fire and smokes 2-3d, last smoke-dried beancurd；
Further, the ferment is 1:(0.2- according to mass ratio by Kefir grain, lactein, cholesterol oxidation ferment
0.6): 0.7 mixes；
Further, the fruit juice includes lemon juice, Rosa roxburghi Juice, kiwi-fruit juice, haw juice, strawberry juice, cherry juice, apple
Two or more in juice, orange juice；
Further, the beta-cyclodextrin additional amount is the 7% of Quality Beef；
Further, the alcohol is that low-carbon connects alcohol solution；
Further, the solidliquid mixture is needed by natural subsidence or centrifuge separation；
It further, should be with first with the cunning pot of other plant before the rape oil cooks；
Further, the low-carbon connects alcohol selected from monohydric alcohol or polyalcohol containing 1-6 carbon atom；
Control group 5
500 parts of thin Carnis Bovis seu Bubali, 17 parts of ginger, 170 parts of rape oil, 260 parts of ripe sesame oil, 6 parts of five-spice powder, 16 parts of white sugar, Chinese prickly ash
6 parts of face, 7 parts of paprika, 27 parts of fermented glutinous wine, 16 parts of refined salt；
(1) the first processing of beef: selecting the net lean meat in leg after smart ox, and non-sticky unboiled water removes fascia, repairs and be cut into neat 1-
2cm2Rectangular block-like meat piece spreads the salt levigate by frying in meat piece, is rolled into cylinder, is put into bamboo pail dustpan, is placed in ventilation
Dry watery blood in place；The beef to dry in the air is layered on the bamboo pail dustpan back side, charcoal is set and dries aqueous vapor, enters cage and steams 1 hour, taking-up is dried in the air cold；(2) it turns over
Fry: rape oil cooks, and ginger and pepper grain is added, and oil cauldron end is from burner, and oil cauldron is set on fire again after ten minutes, and ginger, Chinese prickly ash are removed in fishing
Beef clod, is then uniformly spread oil cauldron under 50% fermented glutinous wine and is deep-fried, is gently agitated for while fried with strainer by grain, fried to beef clod
Thoroughly, i.e., it by pot end from burner, pulls beef clod out, stand oil is stayed in pot, then set and remaining fermented glutinous wine, five-spice powder, white sugar, peppery is added on fire
Green pepper face, pepper powder, be put into beef clod fry it is even it is off the pot after plus monosodium glutamate, ripe sesame oil mixes thoroughly, it is cold to dry in the air；
Test 1
According to embodiment 1-3, control group 1-4 makes dried beef, and detects the cholesterol level in beef dry weight, as a result remembers
Record is in table 1；
Table 1
The result shows that: when being pre-processed to beef, by cholesterol removing, be dissolved into small-molecule substance, extract
It takes, ferments, cholesterol is reduced 76% or more by four steps, and wherein 2 removal effect of embodiment is best.
It is important to point out that, above embodiments and test example are only limitted to do further technical solution of the present invention herein
Elaboration and understanding, should not be understood as it is further to technical solution of the present invention limited, what those skilled in the art made
The innovation and creation of non-protruding essential characteristics and marked improvement still fall within protection category of the invention.
Claims (10)
1. a kind of low cholesterol dried beef, which is characterized in that the dried beef composition includes following parts by weight meter: thin Carnis Bovis seu Bubali
500-1000 parts, 15-20 parts of ginger, 150-200 parts of rape oil, ripe sesame oil 25-30 parts, 15-20 parts of white sugar of 5-10 parts of five-spice powder, flower
5-10 parts of green pepper face, 5-10 parts of paprika, 25-30 parts of fermented glutinous wine, 15-30 parts of refined salt, 5-10 parts of ferment, beta-cyclodextrin 40-150
Part, 30-40 parts of vegetable juice, 30-40 parts of fruit juice, 5-10 parts of cholate, 4-6 parts of konjaku flour.
2. low cholesterol dried beef as described in claim 1, which is characterized in that the ferment is solid by Kefir grain, lactein, gallbladder
It is 1:(0.2-0.6 that alcohol, which aoxidizes ferment according to mass ratio): 0.7 mixes.
3. such as claim 1 low cholesterol dried beef, which is characterized in that the fruit juice includes lemon juice, Rosa roxburghi Juice, Kiwi berry
Juice, haw juice, strawberry juice, cherry juice, cider, two or more in orange juice.
4. low cholesterol dried beef as described in claim 1, which is characterized in that the vegetable juice be agaric, kelp, thallus laminariae,
Onion, pumpkin, two or more in pachyrhizus.
5. low cholesterol dried beef as described in claim 1, which is characterized in that the production method of the dried beef includes following step
Rapid: (1) the first processing of beef: selecting the net lean meat in leg after smart ox, and non-sticky unboiled water removes fascia, repairs and be cut into neat 1-2cm2
Rectangular block-like meat piece is added beta-cyclodextrin, is centrifuged after stirring, removes supernatant, and fruit juice, cholate, stirring, by temperature liter is added
It up to 35 DEG C, is centrifuged again, removes supernatant, be uniformly applied to meat piece surface after ferment is mixed with konjaku flour, ferment, etc.
To after fermentation ends, add alcohol, obtain solidliquid mixture, filters, the salt levigate by frying is spread in meat piece, is rolled into cylinder,
It is put into bamboo pail dustpan, is placed in ventilation and dries watery blood；The beef to dry in the air is layered on the bamboo pail dustpan back side, charcoal is set and dries aqueous vapor, enter cage
It steams 1 hour, taking-up is dried in the air cold；(2) stir-fry: rape oil cooks, and is added ginger and pepper grain, and oil cauldron end is from burner, oil cauldron after ten minutes
It sets on fire again, ginger, pepper grain are removed in fishing, and then beef clod is uniformly spread to oil cauldron under 50% fermented glutinous wine be deep-fried, is used while fried
Strainer is gently agitated for, and is deep-fried to beef clod, i.e., pulls beef clod out, stand oil is stayed in pot pot end from burner, then is set to be added on fire and be remained
Remaining fermented glutinous wine, five-spice powder, white sugar, paprika, pepper powder are put into beef clod and fry even rear plus monosodium glutamate off the pot, and ripe sesame oil is mixed thoroughly, dries in the air
Cold；(3) smoke-dried beancurd: spraying into vegetable juice for the beef surface after stir-frying, be placed on fire and smoke 2-3d, last smoke-dried beancurd.
6. low cholesterol dried beef as claimed in claim 5, which is characterized in that the beta-cyclodextrin additional amount is Quality Beef
8-15%.
7. low cholesterol dried beef as claimed in claim 5, which is characterized in that the alcohol is that low-carbon connects alcohol solution.
8. low cholesterol dried beef as claimed in claim 5, which is characterized in that the solidliquid mixture is needed by natural subsidence
Or centrifuge separation.
9. low cholesterol dried beef as claimed in claim 5, which is characterized in that the rape oil should be with first using other before cooking
The cunning pot of plant.
10. low cholesterol dried beef as claimed in claim 7, which is characterized in that the low-carbon connects alcohol and is selected from containing 1-6 carbon
The monohydric alcohol or polyalcohol of atom.
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| CN201811184291.9A CN109452535A (en) | 2018-10-11 | 2018-10-11 | A kind of low cholesterol dried beef and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811184291.9A CN109452535A (en) | 2018-10-11 | 2018-10-11 | A kind of low cholesterol dried beef and preparation method thereof |
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| Publication Number | Publication Date |
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ID=65607558
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111466524A (en) * | 2020-04-15 | 2020-07-31 | 包头轻工职业技术学院 | Novel fermented beef jerky and preparation method thereof |
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2018
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111466524A (en) * | 2020-04-15 | 2020-07-31 | 包头轻工职业技术学院 | Novel fermented beef jerky and preparation method thereof |
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