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A kind of spicy beef jerky and preparation method thereof

A beef and dried bean curd technology, which is applied to the field of spicy beef jerky and its preparation, can solve the problems of poor taste, poor functionality, single nutritional structure of the finished dried bean curd, etc., and achieves the effect of broad market prospect and increasing nutritional value.

Inactive Publication Date: 2015-09-30
陈瑞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional dried tofu is made from a single soybean as a raw material, and the tofu made by deep processing is easy to eat and is popular among consumers. However, the finished dried tofu has a single nutritional structure, poor taste, and poor functionality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0019] A spicy beef jerky is made from the following raw materials in parts by weight (jin):

[0020] Dried soybean 90, beef 10, galangal 2, yam 2, Poria cocos 1, Codonopsis 1, lemongrass 1, Eucommia 2, thistle 1, loquat leaf 1, yellow leaf 1, tangerine peel 2, gynostemma 2, fig 2, barley Winter 1, licorice 1.

[0021] A preparation method of spicy beef jerky, comprising the following steps:

[0022] (1) After washing high-quality dry soybeans, soak them in warm water at 30°C for 9 hours, remove them, rinse them with clean water, send them to a refiner, add 4 times of water for refining, and obtain pure pulp after filtering;

[0023] (2) Wash the beef, add water to boil, keep boiling for 5 minutes, take out the beef, mince the galangal, stir-fry with sesame oil until fragrant, add beef and peeled and sliced ​​yam, add beef weight 6 Double the water, heat it to boiling with high heat, then turn to slow fire and simmer for 3 hours, and get cooked beef and beef soup after separ...

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PUM

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Abstract

The invention discloses a spicy beef dried bean curd, which is prepared from the following raw materials in parts by weight: 90-100 dried soybeans, 10-13 beef, 2-3 galangal, 2-3 yam, 1-2 poria, Codonopsis 1-2, Lemongrass 1-2, Eucommia 2-3, Thistle 1-2, Loquat Leaf 1-2, Yellow Peel Leaf 1-2, Tangerine Peel 2-3, Gynostemma 2-3, Fig 2-3, Ophiopogon japonicus 1-2, licorice 1-2; adding fried diced beef to the dried tofu produced by the present invention not only increases the nutritional value of the dried tofu, but also makes the dried tofu more chewy, and adding spicy seasoning makes the tofu more chewy. Dried tofu has a spicy flavor, adding a variety of traditional Chinese medicine health-care ingredients, so that the dried tofu has the effects of nourishing the spleen and stomach, nourishing the liver and kidney, promoting body fluid and benefiting the lung, regulating qi and neutralizing, promoting water and laxative, and has a broad market prospect.

Description

technical field [0001] The invention relates to a bean product, in particular to a spicy beef jerky and a preparation method thereof. Background technique [0002] Traditional dried tofu is made from a single soybean as a raw material, and the tofu made by deep processing is convenient to eat and is popular among consumers. However, the finished dried tofu has a single nutritional structure, poor taste and poor functionality. In the invention, beef is added to improve the nutritional structure of the dried bean curd, and improve the taste and flavor of the dried bean curd. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a spicy beef jerky and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A kind of spicy beef jerky is made from the following raw materials in parts by weight: [0006] Dried soybean 90-100, beef 10-13, galangal 2-3, Chine...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 陈瑞
Owner 陈瑞
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