Kuding tea fragrance dried mussel meat and preparation method thereof

Abstract

The invention discloses Kuding tea fragrance dried mussel meat and a preparation method of the Kuding tea fragrance dried mussel meat. The Kuding tea fragrance dried mussel meat comprises the following raw materials, by weight ratio, 30-40 parts of mutton, 10-15 parts of mussel meat, 0.2-0.3 part of lemon peel, 0.3-0.4 part of anise, 0.1-0.3 part of celery seeds, 0.3-0.4 part of Chinese red pepper, 0.2-0.3 part of citronella, 0.1-0.2 part of siraitia grosvenorii, 0.1-0.3 part of bay leaves, 8-12 parts of Kuding tea, 5-8 parts of sweet Chinese catalpa grass, 3-6 parts of ginseng leaves, 2-4 parts of rehmannia flowers, 2-3 parts of cassia seeds, 5-10 parts of hawthorn seeds, 4-6 parts of corn starch,1-1.5 parts of salt, 2-2.5 parts of soybean sauce, 1-1.5 parts of monosodium glutamate, 5-8 parts of white sugar and 2-3 parts of yellow rice wine. The Kuding tea fragrance dried mussel meat 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, Kuding tea fragrance and sweet hawthorn seed 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.

Description

technical field [0001] The invention relates to Kudingcha fragrant river mussel jerky and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Along with the raising of people's living standard and health consciousness, pay more attention to the nutritional health care and flavor mouthfeel of jerky, need better mutton food with rich nutrition, delicious flavor, leisure and convenience on the market. However, traditional jerky mostly uses a single meat raw material, and it is rare to see food made of meat and other health products. There are problems such as unbalanced nutrition, monotonous flavor, and serious homogeneity, which cannot meet various needs of consumers. need. Contents of the invention [0003] The object of the present invention is to provide a kind of Kudingcha-flavored river mussel jerky and its preparation method, which can effectively compound mutton with river mussel meat, Kudingcha, and catalp...

AI Technical Summary

Problems solved by technology

However, most of the traditional jerky uses a single meat raw material, and it is rare to see food made of meat and other health products. There are problems such as nutritional imbalance, monotonous flavor, and serious homogeneity, which cannot meet the various needs of consumers. need