CN103907955A - Beef jerky for lowering blood pressure - Google Patents
Beef jerky for lowering blood pressure Download PDFInfo
- Publication number
- CN103907955A CN103907955A CN201410151470.8A CN201410151470A CN103907955A CN 103907955 A CN103907955 A CN 103907955A CN 201410151470 A CN201410151470 A CN 201410151470A CN 103907955 A CN103907955 A CN 103907955A
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- Prior art keywords
- beef
- hypotensive
- jam
- parts
- dried beef
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Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 60
- 230000036772 blood pressure Effects 0.000 title abstract 3
- 239000000654 additive Substances 0.000 claims abstract description 20
- 238000002360 preparation method Methods 0.000 claims abstract description 16
- 230000000996 additive effect Effects 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims description 20
- 230000001077 hypotensive effect Effects 0.000 claims description 19
- 208000001953 Hypotension Diseases 0.000 claims description 18
- 208000021822 hypotensive Diseases 0.000 claims description 18
- 235000013372 meat Nutrition 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 8
- 235000013717 Houttuynia Nutrition 0.000 claims description 8
- 240000000691 Houttuynia cordata Species 0.000 claims description 8
- 241000521581 Millettia Species 0.000 claims description 8
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 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 description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 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 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 235000020995 raw meat Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 3
- 240000009088 Fragaria x ananassa Species 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- 241000220317 Rosa Species 0.000 claims description 3
- 244000061520 Angelica archangelica Species 0.000 claims 2
- 244000088415 Raphanus sativus Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000002349 favourable effect Effects 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 208000024891 symptom Diseases 0.000 description 8
- 241000125175 Angelica Species 0.000 description 6
- 241000220259 Raphanus Species 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004531 blood pressure lowering effect Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001225 therapeutic effect Effects 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a beef jerky for lowering blood pressure, which is prepared from the following components in parts by weight: 150-250 parts of beef, 10-20 parts of seasoning, 5-15 parts of jam and 4-6 parts of core additive. The invention also provides a preparation method of the beef jerky. The beef jerky provided by the invention has the aroma of lowering blood pressure, and has unique flavor and favorable mouthfeel. The preparation method of the beef jerky is simple, low in cost and suitable for industrial production.
Description
Technical field
The present invention relates to a kind of dried beef, particularly a kind of hypotensive dried beef.
Background technology
Dried beef is welcome by consumers in general deeply as leisure food, along with China's expanding economy, people are more and more various for quality, safety, local flavor, the mouthfeel demand of dried beef.But.Traditional dried beef is original flavor dried beef, and color and taste is single, rare variation, and food makes us losing interest for a long time.Traditional dried beef preparation method long processing time, nutriment loss be more, be difficult to control flavor of beef jerky, is not suitable for suitability for industrialized production, and function singleness.
Buccal absorption is a kind of absorption pattern that sees through diffusion in oral cavity.Medicine or nutriment can see through mucous membrane of mouth and be penetrated into capilary, then carry it into body-internal-circulation, can effectively avoid the destruction of liver, intestines and stomach, ferment, strengthen effect.
Summary of the invention
Goal of the invention: the object of this invention is to provide hypotensive dried beef of a kind of unique flavor and preparation method thereof.
Technical scheme: the hypotensive dried beef of one provided by the invention, made by the component of following weight ratio: beef 150-250 part, flavoring 10-20 part, jam 5-15 part and core additive 4-6 part; Described core additive comprises mass ratio (1-3): (1-3): (3-5): radish seed (1-3), cordate houttuynia, reticulate millettia, the root of Dahurain angelica.
Component by following weight ratio is made: 5 parts of 200 parts, beef, 15 parts of flavorings, 10 parts, jam and core additives; Described core additive comprises radish seed, cordate houttuynia, reticulate millettia, the root of Dahurain angelica of mass ratio 2:2:4:2 part.
Described flavoring comprises: the mixture of one or more of sugar, salt, soy sauce, white sugar, bent wine, monosodium glutamate, five-spice powder and fennel powder.
Described jam comprises apple jam, strawberry jam, rose paste.
The preparation method who the invention also discloses this hypotensive dried beef, comprises the following steps:
(1) preparation of beef gruel: beef is boned, cleans, drained, raw meat is put into cutmixer and cut into meat gruel, and add flavoring and mix;
(2) in beef gruel, add jam, stir, and be placed under 0-4 ℃ of condition and mix 6-12h; Add again core additive, stir, and be placed under 0-4 ℃ of condition and mix 6-12h;
(3) dress mould boiling: the beef gruel of mixing is packed in grinding tool, build and be placed in the pot of 80-100 ℃ and boil 2-4h;
(4) cooling, section, vegetable oil smear;
(5) baking: sliced meat are placed at 80 ℃-100 ℃ and toast 2-4h, to obtain final product.
In step (2), described in the time of mixing be 10h.
In step (3), the described poach time is 3h, and temperature is 90 ℃.
In step (5), described baking temperature is 90 ℃, and described baking time is 2h.
Beneficial effect: dried beef provided by the invention has apple aroma, unique flavor, mouthfeel is good.The preparation method of this dried beef is simple, cost is low, be suitable for suitability for industrialized production, by adding radish seed, cordate houttuynia, reticulate millettia, the root of Dahurain angelica, also has significant hypotensive effect.
Hypotensive dried beef of the present invention is edible through 50 people, and early eating one afterwards after the meal with after dinner, after 3 months, all have obvious blood pressure lowering effect everyone every day.
Efficacy evaluation (with reference to " new Chinese medicine guideline of clinical investigations ")
Clinical recovery: tcm clinical practice symptom, sign disappear or substantially disappear, and symptom integral reduces >=95%.
Effective: tcm clinical practice symptom, sign are obviously improved, symptom integral reduces >=70%.
Effective: tcm clinical practice symptom, sign all take a favorable turn, symptom integral reduces >=30%.
Invalid: tcm clinical practice symptom, sign are all not improved, even increase the weight of, symptom integral reduces less than 30%.
Table 1 therapeutic evaluation
The preparation method of hypotensive dried beef provided by the invention, technique is simple, easy to operate, is suitable for suitability for industrialized production.
The specific embodiment
According to following embodiment, the present invention may be better understood.But, those skilled in the art will readily understand, the described concrete material proportion of embodiment, process conditions and result thereof be only for the present invention is described, and should also can not limit the present invention described in detail in claims.
Embodiment 1
Hypotensive dried beef, is made up of the component of following weight ratio: 4 parts of 150 parts, beef, 10 parts of flavorings, 5 parts, jam and core additives; Described core additive comprises radish seed, cordate houttuynia, reticulate millettia, the root of Dahurain angelica of mass ratio 1:3:5:1 part.
Wherein, flavoring is the mixture of sugar, salt, soy sauce, white sugar, bent wine, monosodium glutamate, five-spice powder and fennel powder.
Described jam is apple jam.
Its preparation method, comprises the following steps:
(1) preparation of beef gruel: beef is boned, cleans, drained, raw meat is put into cutmixer and cut into meat gruel, and add flavoring and mix;
(2) in beef gruel, add jam, stir, and be placed under 0-4 ℃ of condition and mix 6h; Add again core additive, stir, and be placed under 0-4 ℃ of condition and mix 6h;
(3) dress mould boiling: the beef gruel of mixing is packed in grinding tool, build and be placed in the pot of 80 ℃ and boil 2h;
(4) cooling, section, vegetable oil smear;
(5) baking: toast 2h at sliced meat are placed in to 80 ℃ ℃, to obtain final product.
Embodiment 2
Hypotensive dried beef, is made up of the component of following weight ratio: 6 parts of 250 parts, beef, 20 parts of flavorings, 15 parts, jam and core additives; Described core additive comprises radish seed, cordate houttuynia, reticulate millettia, the root of Dahurain angelica of mass ratio 3:1:3:3 part.
Wherein, flavoring is the mixture of sugar, salt, soy sauce, white sugar, bent wine, monosodium glutamate, five-spice powder and fennel powder.
Described jam is strawberry jam.
Its preparation method, comprises the following steps:
(1) preparation of beef gruel: beef is boned, cleans, drained, raw meat is put into cutmixer and cut into meat gruel, and add flavoring and mix;
(2) in beef gruel, add jam, stir, and be placed under 0-4 ℃ of condition and mix 12h; Add again core additive, stir, and be placed under 0-4 ℃ of condition and mix 12h;
(3) dress mould boiling: the beef gruel of mixing is packed in grinding tool, build and be placed in the pot of 100 ℃ and boil 4h;
(4) cooling, section, vegetable oil smear;
(5) baking: sliced meat are placed at 100 ℃ and toast 4h, to obtain final product.
Embodiment 3
Hypotensive dried beef, is made up of the component of following weight ratio: 5 parts of 200 parts, beef, 15 parts of flavorings, 10 parts, jam and core additives; Described core additive comprises radish seed, cordate houttuynia, reticulate millettia, the root of Dahurain angelica of mass ratio 2:2:4:2 part.
Wherein, flavoring is the mixture of sugar, salt, soy sauce, white sugar, bent wine, monosodium glutamate, five-spice powder and fennel powder.
Described jam is rose paste.
Its preparation method, comprises the following steps:
(1) preparation of beef gruel: beef is boned, cleans, drained, raw meat is put into cutmixer and cut into meat gruel, and add flavoring and mix;
(2) in beef gruel, add jam, stir, and be placed under 0-4 ℃ of condition and mix 10h; Add again core additive, stir, and be placed under 0-4 ℃ of condition and mix 10h;
(3) dress mould boiling: the beef gruel of mixing is packed in grinding tool, build and be placed in the pot of 90 ℃ and boil 3h;
(4) cooling, section, vegetable oil smear;
(5) baking: sliced meat are placed at 90 ℃ and toast 3h, to obtain final product.
Claims (8)
1. a hypotensive dried beef, is characterized in that: the component by following weight ratio is made: beef 150-250 part, flavoring 10-20 part, jam 5-15 part and core additive 4-6 part; Described core additive comprises mass ratio (1-3): (1-3): (3-5): radish seed (1-3), cordate houttuynia, reticulate millettia, the root of Dahurain angelica.
2. the hypotensive dried beef of one according to claim 1, is characterized in that: the component by following weight ratio is made: 5 parts of 200 parts, beef, 15 parts of flavorings, 10 parts, jam and core additives; Described core additive comprises radish seed, cordate houttuynia, reticulate millettia, the root of Dahurain angelica of mass ratio 2:2:4:2 part.
3. a kind of hypotensive dried beef according to claim 1, is characterized in that: described flavoring comprises: the mixture of one or more of sugar, salt, soy sauce, white sugar, bent wine, monosodium glutamate, five-spice powder and fennel powder.
4. a kind of hypotensive dried beef according to claim 1, is characterized in that: described jam comprises apple jam, strawberry jam, rose paste.
5. a preparation method for hypotensive dried beef, is characterized in that: comprise the following steps:
(1) preparation of beef gruel: beef is boned, cleans, drained, raw meat is put into cutmixer and cut into meat gruel, and add flavoring and mix;
(2) in beef gruel, add jam, stir, and be placed under 0-4 ℃ of condition and mix 6-12h; Add again core additive, stir, and be placed under 0-4 ℃ of condition and mix 6-12h;
(3) dress mould boiling: the beef gruel of mixing is packed in grinding tool, build and be placed in the pot of 80-100 ℃ and boil 2-4h;
(4) cooling, section, vegetable oil smear;
(5) baking: sliced meat are placed at 80 ℃-100 ℃ and toast 2-4h, to obtain final product.
6. the hypotensive dried beef of one according to claim 5, is characterized in that: in step (2), described in the time of mixing be 10h.
7. the hypotensive dried beef of one according to claim 5, is characterized in that: in step (3), the described poach time is 3h, and temperature is 90 ℃.
8. the hypotensive dried beef of one according to claim 5, is characterized in that: in step (5), described baking temperature is 90 ℃, and described baking time is 2h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410151470.8A CN103907955A (en) | 2014-04-15 | 2014-04-15 | Beef jerky for lowering blood pressure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410151470.8A CN103907955A (en) | 2014-04-15 | 2014-04-15 | Beef jerky for lowering blood pressure |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103907955A true CN103907955A (en) | 2014-07-09 |
Family
ID=51034224
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410151470.8A Pending CN103907955A (en) | 2014-04-15 | 2014-04-15 | Beef jerky for lowering blood pressure |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103907955A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305308A (en) * | 2014-09-24 | 2015-01-28 | 安徽桂王清真食品有限公司 | Halal spiced beef shank and processing method thereof |
| CN105520076A (en) * | 2015-12-28 | 2016-04-27 | 董莉 | Kidney nourishing and liver protecting beef granule and production method thereof |
-
2014
- 2014-04-15 CN CN201410151470.8A patent/CN103907955A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305308A (en) * | 2014-09-24 | 2015-01-28 | 安徽桂王清真食品有限公司 | Halal spiced beef shank and processing method thereof |
| CN105520076A (en) * | 2015-12-28 | 2016-04-27 | 董莉 | Kidney nourishing and liver protecting beef granule and production method thereof |
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Application publication date: 20140709 |