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Beef jerky for preventing saprodontia

A beef jerky and anti-caries technology, applied in the field of beef jerky, can solve the problems of single color and taste, loss of interest, long processing time, etc., and achieve the effect of simple preparation method, unique flavor and low cost

Inactive Publication Date: 2014-07-09
MASHI MANOR NANJING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional beef jerky is the original flavor of beef jerky, the color and taste are single, and there are few changes, and long-term eating makes people lose interest
The traditional beef jerky preparation method takes a long time to process, loses more nutrients, is difficult to control the flavor of beef jerky, is not suitable for industrial production, and has a single function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The anti-caries beef jerky is made of the following components by weight: 150 parts of beef, 10 parts of seasoning, 5 parts of jam and 4 parts of core additive; the core additive includes astragalus in a mass ratio of 1:3:5:1 , Forsythia, Banlangen, garlic.

[0022] Among them, the seasoning is a mixture of sugar, salt, soy sauce, white sugar, koji wine, monosodium glutamate, five-spice powder and fennel powder.

[0023] The jam is applesauce.

[0024] Its preparation method comprises the following steps:

[0025] (1) Preparation of minced beef: deboned beef, washed and drained, put the raw meat into a chopping machine to chop into minced meat, and add seasonings to mix well;

[0026] (2) Add jam to the minced beef, stir well, and knead at 0-4°C for 6 hours; then add core additives, stir well, and knead at 0-4°C for 6 hours;

[0027] (3) Molding and cooking: Put the blended minced beef into a mold, cover it and cook in a pot at 80°C for 2 hours;

[0028] (4) Cooling...

Embodiment 2

[0031] Dental caries-resistant beef jerky, made of the following components by weight: 250 parts of beef, 20 parts of seasoning, 15 parts of jam and 6 parts of core additives; the core additives include astragalus in a mass ratio of 3:1:3:3 , Forsythia, Banlangen, garlic.

[0032] Among them, the seasoning is a mixture of sugar, salt, soy sauce, white sugar, koji wine, monosodium glutamate, five-spice powder and fennel powder.

[0033] The jam is strawberry jam.

[0034] Its preparation method comprises the following steps:

[0035] (1) Preparation of minced beef: deboned beef, washed and drained, put the raw meat into a chopping machine to chop into minced meat, and add seasonings to mix well;

[0036] (2) Add jam to the minced beef, stir well, and knead at 0-4°C for 12 hours; then add core additives, stir well, and knead at 0-4°C for 12 hours;

[0037] (3) Molding and cooking: Put the blended minced beef into a mold, cover it and cook in a pot at 100°C for 4 hours;

[00...

Embodiment 3

[0041] The anti-caries beef jerky is made of the following components in weight ratio: 200 parts of beef, 15 parts of seasoning, 10 parts of jam and 5 parts of core additive; the core additive includes astragalus in a mass ratio of 2:2:4:2 , Forsythia, Banlangen, garlic.

[0042] Among them, the seasoning is a mixture of sugar, salt, soy sauce, white sugar, koji wine, monosodium glutamate, five-spice powder and fennel powder.

[0043] The jam is rose jam.

[0044] Its preparation method comprises the following steps:

[0045] (1) Preparation of minced beef: deboned beef, washed and drained, put the raw meat into a chopping machine to chop into minced meat, and add seasonings to mix well;

[0046] (2) Add jam to the minced beef, stir well, and knead at 0-4°C for 10 hours; then add core additives, stir well, and knead at 0-4°C for 10 hours;

[0047] (3) Molding and cooking: Put the blended minced beef into a mold, cover it and cook in a pot at 90°C for 3 hours;

[0048] (4) ...

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PUM

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Abstract

The invention provides a beef jerky for preventing saprodontia, which is prepared from the following components in parts by weight: 150-250 parts of beef, 10-20 parts of seasoning, 5-15 parts of jam and 4-6 parts of core additive. The invention also provides a preparation method of the beef jerky. The beef jerky provided by the invention has the aroma of preventing saprodontia, and has unique flavor and favorable mouthfeel. The preparation method of the beef jerky is simple, low in cost and suitable for industrial production.

Description

technical field [0001] The invention relates to a kind of beef jerky, in particular to a caries-proof beef jerky. Background technique [0002] Beef jerky is popular among consumers as a snack food. With the development of my country's economy, people have more and more demands on the quality, safety, flavor and taste of beef jerky. However. Traditional beef jerky is all original beef jerky, with a single color and taste and little change, and long-term eating makes people lose interest. The traditional beef jerky preparation method takes a long time to process, loses more nutrients, is difficult to control the flavor of beef jerky, is not suitable for industrial production, and has a single function. [0003] Oral mucosal absorption is a form of absorption through diffusion in the oral cavity. Drugs or nutrients can permeate through the oral mucosa to the microvessels, and then bring them into the body circulation, which can effectively avoid the damage of the liver, gas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/30A23L13/10A23L13/40
CPCA23L13/10A23L13/428A23L33/10A23V2002/00A23V2200/30
Inventor 鲍锦祥金祥旺江华高怀林宋香银叶红伟孙凤胡彩云
Owner MASHI MANOR NANJING FOOD
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