Dried beef added with Chinese yam residue dietary fiber
A technology of dietary fiber and yam residue, applied in the field of beef jerky, can solve problems such as high fat, achieve the effects of improving flavor and taste, and improving comprehensive utilization value
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0014] 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. Make it as follows:
[0015] 1) Pre-cooking: Put the fresh beef cubes into the sandwich pot, boil the water, skim off the foam, cook for about 20 minutes, pick up and cool, and use the original soup for later use;
[0016] 2) Slicing: cut into strips, blocks, slices, dices, etc. according to different styles, requiring the same size and uniform thickness;
[0017] 3) Stewed in stew: add various pre-modified auxiliary materials (salt, soy sauce, sugar, koji wine, monosodium glutamate, five-spice powder, fennel powder, grass fruit powder, chili powder, new-style beef jerky flavor enhancer) and 1 kg of yam dregs dietary fiber Put it into the original soup and cook until the concentration of the soup increases, put in the cut meat, first boil it on high heat, then stew it on medium heat, and finally colle...
Embodiment 2
[0021] 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. Make it as follows:
[0022] 1) Pre-cooking: Put the fresh beef cubes into the sandwich pot, boil the water, skim off the foam, cook for about 20 minutes, pick up and cool, and use the original soup for later use;
[0023] 2) Slicing: cut into strips, blocks, slices, dices, etc. according to different styles, requiring the same size and uniform thickness;
[0024] 3) Stewed in stew: add various pre-modified auxiliary materials (salt, soy sauce, sugar, koji wine, monosodium glutamate, five-spice powder, fennel powder, grass fruit powder, chili powder, new-style beef jerky flavor enhancer) and 5 kg of yam dregs dietary fiber Put it into the original soup and cook until the concentration of the soup increases, put in the cut meat, cook it first with high heat, then stew with medium heat, and finally coll...
Embodiment 3
[0028] 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. Make it as follows:
[0029] 1) Pre-cooking: Put the fresh beef cubes into the sandwich pot, boil the water, skim off the foam, cook for about 20 minutes, pick up and cool, and use the original soup for later use;
[0030] 2) Slicing: cut into strips, blocks, slices, dices, etc. according to different styles, requiring the same size and uniform thickness;
[0031] 3) Stir-fried cooking: add various pre-prepared auxiliary materials (salt, soy sauce, sugar, koji wine, monosodium glutamate, five-spice powder, fennel powder, grass fruit powder, chili powder, new-style beef jerky flavor enhancer) and 3 kg of yam dregs dietary fiber Put it into the original soup and cook until the concentration of the soup increases, put in the cut meat, cook it first with high heat, then stew with medium heat, and finally ...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More