阅读说明：本技术 一种中草药保健牛肉干及其制备方法 (Chinese herbal medicine health-care beef jerky and preparation method thereof ) 是由 李洋 于 2020-07-09 设计创作，主要内容包括：本发明公开了一种中草药保健牛肉干及其制备方法,将新鲜的牛后腿肉洗净,放入冷库内排酸；将排酸后的牛肉切成细长条,在牛肉上撒上适量的糖、黄酒、酱油、味精、盐、鸡粉、白胡椒粉,揉搓均匀后腌制4-6h,然后加入中药组方再腌制4-6h,所述中药组方包括如下重量份的组分：八角3-4份、桂皮3-4份、陈皮9-10份、花椒3-4份、丁香1-1.5份、茴香3-4份、香叶2-3份、淮山药3-4份、丹参3-4份、三萘3-4份、甘草1-1.5份、丁香1-2份、桂枝0.5-1份、枸杞0.5-1份、川穹0.5份、生姜2份、怀牛夕0.5-1份、黄芪1-1.5份、黄精0.5-1份；将腌制好的牛肉通过炭烤、风干或油炸制作成牛肉干。本发明涉及食品加工技术领域,具体是提供了一种营养保健、肉香浓郁的中草药保健牛肉干及其制备方法。(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.)

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.

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.