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Beef jerky

A beef jerky and beef technology, applied in the field of beef jerky, can solve problems such as reducing nutritional value

Inactive Publication Date: 2014-01-08
江苏沃德铝业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the repeated cooking of beef jerky on the market, its nutritional value has been reduced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of beef jerky, the beef jerky is prepared from the following materials according to weight percentage: 100-200 parts of fresh beef, 10-20 parts of fennel, 10-20 parts of hawthorn, 10-20 parts of tangerine peel, 5-10 parts of angelica , 5-10 parts of licorice, 20-40 parts of star anise, 50-80 parts of table salt, 20-40 parts of white sugar, and the rest is purified water.

[0015] The preparation method of described beef jerky comprises following processing steps:

[0016] 1) Wash the fresh beef, soak it in clean water for 1 to 2 hours, put it in warm water, and cook it for 30 to 50 minutes at 50 to 80°C;

[0017] 2) Take out the cooked beef and cool it down to room temperature, cut it into 2 to 4 cm thick beef chunks;

[0018] 3) Put fennel, hawthorn, tangerine peel, angelica, licorice, star anise, salt, and sugar into water and cook for 30 to 50 minutes according to the weight percentage. Hour;

[0019] 4) Stir-fry the cooked beef pieces at 110-150°C for 20-3...

Embodiment 2

[0023] A kind of beef jerky, the beef jerky is prepared from the following materials according to weight percentage: 100-200 parts of fresh beef, 10-20 parts of fennel, 10-20 parts of hawthorn, 10-20 parts of tangerine peel, 5-10 parts of angelica , 5-10 parts of licorice, 20-40 parts of star anise, 50-80 parts of table salt, 20-40 parts of white sugar, and the rest is purified water.

[0024] The preparation method of described beef jerky comprises following processing steps:

[0025] 1) Wash the fresh beef, soak it in clean water for 1 to 2 hours, put it in warm water, and cook it for 30 to 50 minutes at 50 to 80°C;

[0026] 2) Take out the cooked beef and cool it down to room temperature, cut it into 2 to 4 cm thick beef chunks;

[0027] 3) Put fennel, hawthorn, tangerine peel, angelica, licorice, star anise, salt, and sugar into water and cook for 30 to 50 minutes according to the weight percentage. Hour;

[0028] 4) Stir-fry the cooked beef cubes at 110-150°C for 20-30...

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Abstract

The invention relates to a beef jerky. The beef jerky is characterized by being composed of the following materials in parts by weight: 100 to 200 parts of fresh beef, 10 to 20 parts of fennel, 10 to 20 parts of haw, 10 to 20 parts of dried orange peel, 5 to 10 parts of Chinese angelica, 5 to 10 parts of licorice, 20 to 40 parts of anise, 50 to 80 parts of salt, 20 to 40 parts of white sugar, and the balance being purified water. The beef jerky, which is prepared by the technical scheme mentioned above, has the advantages that the beef is boiled and fried for several times to make the flavor of the flavoring totally immerse into the beef jerky, thus the beef jerky has a unique taste; at the same time Chinese angelica and licorice are added during the production process of the beef jerky, so excessive internal heat caused by overeating beef jerky is avoided, and at the same time the beef jerky is enabled to have the blood activating function.

Description

technical field [0001] The invention relates to a beef product, especially a kind of beef jerky. Background technique [0002] Beef jerky is dried meat marinated with yellow beef. Beef jerky contains a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of beef. The production of beef jerky must first choose high-quality raw materials, followed by the production process and production time, and the time of sunshine must be considered when drying. Every procedure has to be closely checked. Beef jerky contains a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of beef, but also keeps it from deteriorating for a long time. But beef jerky currently on the market has reduced its nutritional value due to repeated cooking during the production process. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of be...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/318A23L1/311A23L1/30A23L33/10
CPCA23L13/428A23L13/10A23L33/10A23V2002/00
Inventor 王云云
Owner 江苏沃德铝业有限公司
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