Sauced air-dried beef and processing method thereof

A technology of air-drying beef and a processing method, which is applied in the field of food processing, can solve problems such as lack of beef products, and achieve the effects of comfortable taste and rich nutrition.

Inactive Publication Date: 2014-04-09
WUHU ZHONGLU IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing market, there is a lack of some beef products with health care properties, so more beef products have been developed, which can fully meet the market demand and give consumers more choices

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A sauce-flavored air-dried beef is characterized in that it is composed of the following raw materials in parts by weight:

[0016] Beef 80, Cuscuta 3, Eucommia 2, Raspberry 4, Mulberry 3, Radix Ginseng 4, Ligustrum lucidum 4, Walnut kernel 2, Saussurea 3, Iodized salt 6, Sesame powder 6, Potato sauce 8, Pepper powder 6, Nutritional additives 8;

[0017] The nutritional additive is composed of barley oil, loofah juice, sesame oil and water chestnut powder in a weight ratio of 3:5:3:5.

[0018] The processing method of described sauce-flavored air-dried beef is characterized in that comprising the following steps:

[0019] (1) Add dodder, Eucommia, raspberry, mulberry, sand ginseng, privet privet, walnut kernel and snow lotus into appropriate amount of water, heat and decoct to obtain a decoction;

[0020] (2) Cut the beef into slender strips, add it to the cooking liquid, then add iodized salt, knead and marinate for 8-10 hours;

[0021] (3) Mix the remaining ingredi...

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PUM

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Abstract

The invention discloses sauced air-dried beef and a processing method thereof. The sauced air-dried beef is prepared from the following raw materials in parts by weight: 60-80 parts of beef, 2-3 parts of dodder, 1-2 parts of eucommia ulmoides, 2-4 parts of fructus rubi, 2-3 parts of mulberry fruit, 2-4 parts of adenophora stricta, 1-4 parts of glossy privet fruit, 2-4 parts of walnut kernel, 2-3 parts of lanatechead saussurea herb with flower, 4-6 parts of iodized salt, 6-8 parts of sesame powder, 6-8 parts of potato sauce, 5-7 parts of pepper powder and 5-8 parts of nutrition additives. According to the sauced air-dried beef and the processing method thereof disclosed by the invention, the Chinese herbal medicinal ingredients and beef are combined to be processed into the dried beef. Compared with the traditional dried beef, the sauced air-dried beef is rich in nutrition and comfortable in mouthfeel and accords with the popular flavor. Meanwhile, multiple traditional Chinese medicine components such as the dodder, the eucommia ulmoides and the fructus rubi are added into the raw materials, so that the sauced air-dried beef product has good effects of replenishing blood and tonifying Yang.

Description

technical field [0001] The invention relates to sauce-flavored air-dried beef and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Beef is a common food on the dining table in our country. It is deeply loved by people because of its warm nature, especially in the colder northern regions. In the existing market, there is a lack of some beef products with health care properties, so more beef products are developed, which can fully meet the market demand and give consumers more choices. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a sauce-flavored air-dried beef and a processing method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A sauce-flavored air-dried beef is characterized in that it is composed of the following raw materials in parts by weight: [0006] Beef 60-80, Cuscuta 2-3, Eucommia ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L13/50A23L13/40
CPCA23L13/42A23L13/10A23L33/105A23V2002/00
Inventor 陈金莲
Owner WUHU ZHONGLU IND
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