Oat dragon tongue leaf konjak dried beef and preparation method thereof

Abstract

The invention discloses oat dragon tongue leaf konjak dried beef and a preparation method of the oat dragon tongue leaf konjak dried beef. The oat dragon tongue leaf konjak dried beef comprises the following raw materials, by weight parts, 45-55 parts of beef, 0.3-0.4 part of rhizoma kaempferiae, 0.4-0.6 part of pepper, 0.2-0.3 part of sunflower flower discs, 0.3-0.4 part of rehmannia leaves, 0.2-0.4 part of citronella, 0.3-0.5 part of galangal, 0.2-0.3 part of eutrema yunnanense, 5-8 parts of oat grains, 8-12 parts of dragon tongue leaves, 4-6 parts of Chinese hawthorn seeds, 2-3 parts of codonopsis pilosula, 1-2 parts of pericarpium trichosanthis, 1-3 parts of rehmannia flowers, 5-10 parts of konjaku flour, 0.8-1.2 parts of table salt, 1.5-2.5 parts of soybean sauce, 1-1.5 parts of aginomoto, 5-8 parts of white sugar and 1-2 parts of millet wine. The produced oat dragon tongue leaf konjak dried beef has the advantages of being nutrient-rich, bright red in color, delicious in taste, unique in flavor, rich in resilience and chewiness, novel, and has the sweet fragrant flavor of oats and konjak. The oat dragon tongue leaf konjak dried beef is a leisure food which is green and healthy, and safe and non-additive, is suitable for people of all ages and both sexes, and can meet the requirements of different people.

Description

technical field [0001] The invention relates to oatmeal konjac beef jerky and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Beef is sweet in taste, flat in nature, enters the spleen and invigorates the stomach. Rich in sarcosine, vitamin B6, vitamin B12, alanine, carnitine, protein, linoleic acid, zinc, magnesium, potassium, iron, calcium and other nutrients, these nutrients can enhance immunity and promote The function of metabolism, especially has obvious curative effect on physical strength recovery and physical fitness enhancement. Beef jerky is dried meat marinated with fresh beef. Beef jerky contains a variety of minerals and amino acids needed by the human body. It not only maintains the chewy flavor of beef, but also keeps it from deteriorating for a long time. Nutritional composition per 100 grams of beef jerky: energy 307 kcal; protein 55.6 grams; fat 8 grams; carbohydrates 15 grams; cholesterol 1...

AI Technical Summary

Problems solved by technology

However, most of the traditional products use a single raw material of beef, and it is rare to see food made of beef and other products, which has problems such as unbalanced nutrition, monotonous flavor, serious homogeneity, etc., and cannot meet the various needs of consumers.