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Bergamot Dried Beef

A technology of air-dried beef and bergamot, which is applied in the field of flavor food, can solve the problems that bergamot beef has not been reported, and achieve the effect of dry texture

Inactive Publication Date: 2012-02-01
金华市亚城腌腊制品厂 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many kinds of food made from beef, but there is no report on the bergamot beef made from bergamot as an auxiliary material.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A bergamot air-dried beef, the weight ratio of beef and auxiliary materials is as follows: 100 parts of beef, 2 parts of bergamot, 3 parts of white wine, 2.5 parts of salt, and 2.5 parts of sugar.

[0024] The preparation steps of bergamot air-dried beef are:

[0025] (1) Select beef that meets hygienic standards, remove fat, oil film, and tendons, cut into small pieces, then rinse with clean water, remove impurities and drain the water;

[0026] (2) Mix the auxiliary materials Jinhua bergamot, white wine, monosodium glutamate, salt, and sugar according to the proportion and mix them evenly with the meat to marinate. The temperature for curing is controlled below 10°C, and the curing time is 8 to 36 hours. Turn over every 4 to 6 hours.

[0027] (3) After rinsing the marinated meat pieces, draining the juice, dry them in the air;

[0028] (4) Bake the dried meat pieces at a temperature of 50° C. to 55° C. and a baking time of 6 to 12 hours; after the baking is finished...

Embodiment 2

[0030] The bergamot air-dried beef has the following weight ratio of beef and auxiliary materials: 100 parts of beef, 4 parts of bergamot, 2 parts of white wine, 1.5 parts of monosodium glutamate, 3 parts of salt and 4 parts of sugar.

[0031] The preparation step of bergamot air-dried beef is identical with embodiment 1.

Embodiment 3

[0033] The air-dried beef with bergamot, the weight ratio of beef and auxiliary materials is as follows: 100 parts of beef, 0.5 parts of bergamot, 4 parts of white wine, 1 part of monosodium glutamate, 4 parts of table salt and 5 parts of sugar.

[0034] The preparation step of bergamot air-dried beef is identical with embodiment 1.

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PUM

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Abstract

The invention relates to the field of flavor food, in particular to a fingered citron air dried beef. The raw material of the fingered citron air dried beef is beef, and the auxiliary materials are fingered citron, white liquor, aginomoto, slat and sugar. The preparation method of the fingered citron air dried beef comprises the steps of: (1) processing the raw material: selecting the beef which is conformed to sanitary standards, removing fat, oil slick and muscle tendon, cutting into small blocks, washing with cleaning water, removing impurity, and drying; (2) pickling: evenly mixing the auxiliary materials which are weighed according to proportion such as the fingered citron, the white liquor, the aginomoto, the slat and the sugar, and evenly mixing with the beef blocks to pickle; (3) drying: washing the pickled beef blocks, draining and drying; and (4) baking: baking the dried beef blocks, cooling and detecting to have final product. The fingered citron air dried beef has the characteristics of dry and comfortable texture, moderate hardness, no cowy, delicious taste, and a little faint scent of the fingered citron. The fingered citron air dried beef is particularly suitable for being taken as snack foods for persons.

Description

technical field [0001] The invention relates to the field of flavor food, in particular to bergamot air-dried beef. Background technique [0002] Beef is rich in protein, with a content of 20.1 grams per 100 grams of beef, 3.3% more than pork. The amino acid composition of beef is closer to the needs of the human body than pork, and the biological value of protein is as high as 79, which is also higher than pork. The fat contained in beef is 88.6% less than that of pork, and the saturated fatty acid in beef fatty acid composition is 85% less than that of pork; in addition, the cholesterol in beef is 58mg / 100g, while that in pork is 81mg / 100g, and the cholesterol in beef is 28.4% less than that in pork. %. Beef is rich in potassium, zinc, magnesium, iron and B vitamins. Beef can improve the body's disease resistance, and it is particularly suitable for people who grow and develop, and after surgery and aftercare to supplement blood loss and repair tissues. Eating beef in ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L1/30A23L33/10
Inventor 林钱宝张建中李雷斌范映春周文仙戴美艳
Owner 金华市亚城腌腊制品厂
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