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Beef jerky with dietary fiber

A technology of dietary fiber and beef jerky, applied in the field of food additives, can solve the problems of increasing cholesterol content, hyperlipidemia, etc., achieve the effect of improving flavor and taste, increasing water retention and crispness, and benefiting healthy diet

Inactive Publication Date: 2009-12-30
云南泰华食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

Excessive consumption of traditional beef jerky will increase the content of cholesterol and triglycerides in the blood, which will easily cause hyperlipidemia in the human body

Method used

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  • Beef jerky with dietary fiber
  • Beef jerky with dietary fiber
  • Beef jerky with dietary fiber

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] The invention discloses a beef jerky with added dietary fiber. The dietary fiber is added to the dried beef. The added amount of the dietary fiber is 1-5%, that is, 1 kg of dietary fiber is added to every 100 kg of fresh beef.

[0009] 1. Specifically:

[0010] Select fresh fat beef front and hind legs, remove fat and tendons, wash, drain, cut into 0.2-0.3 kg of meat pieces, and obtain 100 kg of fresh beef for making beef jerky.

[0011] Design 4 groups, the same materials include: fresh beef 100kg, salt 4.0kg, super soy sauce 3.0kg, sugar 3.0kg, koji wine 1kg; monosodium glutamate 300g, five-spice powder 500g, fennel powder 200g, grass fruit powder 200g, chili powder 300g. The difference lies in the amount and proportion of dietary fiber used to prove the optimal amount or range of dietary fiber, as follows:

[0012] Control group: without adding dietary fiber 1.0kg;

[0013] Test group 1: dietary fiber 1.0kg, accounting for 1.0% of fresh beef.

[0014] Test group 2...

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Abstract

The invention discloses a beef jerky with dietary fiber. The dietary fiber added in the beef jerky is extracted from unique plants in Yunnan province, the adding amount is 1 to 5 percent, namely, 1kg of dietary fiber is added in each 100kg of fresh beef. The dietary fiber added in the beef jerky obviously improves the water-retention property and the looseness of the beef jerky and the tenderness of the beef jerky, contributes to the health diet and improves the taste and flavor of the beef jerky.

Description

1. Technical field [0001] The invention relates to a food additive, in particular to an additive specially used for beef jerky. 2. Technical background [0002] Beef jerky is a traditional product in my country. It is rich in nutrition, delicious, not greasy, and has a long aftertaste. It is deeply loved by consumers. However, the fat content in traditional beef jerky is 4%, and the cholesterol content reaches 1.2 g / kg, which belongs to high-fat and high-cholesterol foods. Especially the cholesterol content is higher than pork fat (fat fat). Excessive consumption of traditional beef jerky will increase the content of cholesterol and triglycerides in the blood, which will easily cause hyperlipidemia in the human body. Hyperlipidemia is the main pathogenic factor of atherosclerosis. It often causes serious consequences due to violation of vital organs, such as coronary heart disease, diabetes, cerebrovascular accident, intractable hypertension and nephrotic syndrome, pancre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L13/40
Inventor 李泽明葛长荣
Owner 云南泰华食品有限公司
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