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Toothpick beef jerky and processing method thereof

A processing method and technology of beef jerky, applied in the field of food processing, can solve problems such as lack of beef products, and achieve the effect of reasonable ratio of raw materials

Inactive Publication Date: 2014-04-23
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 toothpick beef jerky is characterized in that it is composed of the following raw materials in parts by weight:

[0016] Beef 80, sesame powder 8, pepper powder 8, rice wine 10, perilla leaf 3, angelica dahurica 2, Bupleurum 3, cassia seed 3, duck grass 4, rose root 3, prunella vulgaris 2, green weed 2, rabbit ear grass 3. Salt 5, 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 3:3:4:5.

[0018] The processing method of described toothpick beef jerky is characterized in that comprising the following steps:

[0019] (1) Add perilla leaf, Angelica dahurica, Bupleurum chinensis, Cassia seed, Duckweed, rose root, Prunella vulgaris, Chrysanthemum chinensis, Rabbit ear grass to an appropriate amount of water, heat and extract to obtain an extract;

[0020] (2) Wash the beef, cut it into 5cm regular triangles, put it into a pot, add the above-mentioned extract, ric...

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PUM

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Abstract

The invention discloses toothpick beef jerky and a processing method thereof. The toothpick beef jerky is prepared from the following raw materials in parts by weight: 80-90 parts of beef, 5-8 parts of sesame powder, 5-8 parts of paprika powder, 8-10 parts of yellow wine, 2-3 parts of perilla leaf, 2-4 parts of radix angelicae, 1-3 parts of radix bupleuri, 2-3 parts of semen cassiae, 2-4 parts of commeline communis, 1-3 parts of multiflora rose root, 1-2 parts of selfheal, 1-2 parts of seed of feather cockscomb, 2-3 parts of lagotis glauca, 3-5 parts of salt and 6-8 parts of nutrition additives. The invention provides toothpick beef jerky and a processing method thereof, belonging to natural healthy foods. The toothpick beef jerky is reasonable in raw material proportioning, is eaten by holding toothpicks and is convenient and sanitary, the finished product is properly salty and sweet, mildly spicy and fragrant, soft and chewy, mellow in taste and chewy and delicious, is unforgettable after being eaten and has high health-care value.

Description

technical field [0001] The invention relates to toothpick beef jerky 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 toothpick beef jerky and a processing method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A toothpick beef jerky is characterized in that it is composed of the following raw materials in parts by weight: [0006] Beef 80-90, sesame powder 5-8, pepper powder 5-8, rice wine ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L13/10A23L13/40
CPCA23L13/428A23L13/10A23L33/105A23V2002/00
Inventor 陈金莲
Owner WUHU ZHONGLU IND
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