The invention discloses buckwheat,
polygonum multiflorum and vinegar fragrance beef jerky and a preparation method of the buckwheat,
polygonum multiflorum and vinegar fragrance beef jerky. The buckwheat,
polygonum multiflorum and vinegar fragrance beef jerky comprises the following raw materials, by weight ratio, 55-65 parts of beef, 0.2-0.4 part of purple perilla, 0.1-0.3 part of basil, 0.2-0.3 part of dill, 0.1-0.2 part of gardenias, 0.3-0.5 part of Chinese red pepper, 0.1-0.2 part of
sunflower discs, 0.2-0.3 part of katsumade galangal seeds, 5-10 parts of peeled buckwheat, 3-5 parts of sanchi flowers, 2-4 parts of persimmon leaves, 1-3 parts of rough melic, 2-3 parts of grape leaves, 5-10 parts of polygonum multiflorum
powder, 5-8 parts of mature vinegar, 1-2 parts of salt, 1.5-2.5 parts of soybean sauce,1-1.5 parts of
monosodium glutamate, 5-8 parts of white
sugar and 1.5-2 parts of yellow rice
wine. The buckwheat, polygonum multiflorum and vinegar fragrance beef jerky has the advantages of being rich in
nutrition, red and bright in color and luster, tasty and special in
flavor, having high elasticity and
chewiness, sweet buckwheat fragrance and mature vinegar fragrance, and being novel, and is leisure food which is green, healthy, non-additive, suitable for people of all ages and both sexes, and capable of satisfying requirements of different
crowds.