Spicy beef jerky and processing method thereof

A processing method and beef jerky technology, which are applied in the direction of food heat treatment, the function of food ingredients, and food ingredients containing natural extracts, etc., can solve the problems of reducing the nutritional value of harmful substances, excessive preservatives and harmful substances, and insufficient color and taste. , to achieve the effect of less loss of nutritional value, decomposition of cholesterol in the body, and extension of shelf life

Inactive Publication Date: 2014-09-17
GUIZHOU MOUNT FANJING ECOLOGICAL AGRI INC
View PDF4 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet the beef jerky that sells on the market all pays too much attention to mouthfeel at present and adopts too many various spices and adopts processes such as multi-channel pickling, cooking, high-temperature frying and frying, not only causes a large amount of loss of nutritional labeling of egg, makes its nutritional value It is greatly reduced and high temperature is likely to produce harmful substances, endangering human health, and its color and taste are not good enough
In addition, in order to increase the shelf lif

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Spicy beef jerky and processing method thereof
  • Spicy beef jerky and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The spicy beef jerky of the present invention comprises 5 parts of eucommia tea, 80 parts of beef, 3 parts of gentian, 5 parts of dandelion, 5 parts of fennel, 5 parts of fragrant leaves, 20 parts of small sharp peppers, and 10 parts of Chinese prickly ash. 10 parts of star anise, 30 parts of salt, 15 parts of rock sugar, 5-10 parts of honey, 3 parts of cooking wine, 2 parts of chili noodles, 2 parts of pepper noodles, 0.5 parts of monosodium glutamate, 1 part of spiced noodles, 2 parts of soy sauce, 350 parts of purified water processed.

[0029] The processing method of spicy beef jerky of the present invention comprises the following steps:

[0030] 1) Select fresh beef that meets the hygienic standard, wash the fresh beef with clean water, drain it, and cut the beef into thin slices with a length of 8-10 cm, a width of 4-5 cm, and a thickness of 0.5-0.8 cm against the direction of the texture of the beef;

[0031] 2) Soak the cut beef slices in a mixture of 5 parts...

Embodiment 2

[0041] Spicy beef jerky of the present invention, calculated according to parts by weight, consists of 7 parts of eucommia tea, 90 parts of beef, 4 parts of gentian, 8 parts of dandelion, 7 parts of fennel, 6 parts of fragrant leaves, 25 parts of small sharp peppers, and 13 parts of Chinese prickly ash. processing made.

[0042] The processing method of spicy beef jerky of the present invention comprises the following steps:

[0043] 1) Select fresh beef that meets the hygienic standard, wash the fresh beef with clean water, drain it, and cut the beef into thin slices with a length of 8-10 cm, a width of 4-5 cm, and a thickness of 0.5-0.8 cm against the direction of the texture of the beef;

[0044] 2) Soak the cut beef slices in a mixture of 7 parts of Eucommia tea and 125 parts of water by weight at 20°C for 45 minutes, then take it out and drain;

[0045] 3) Equip the following auxiliary materials by weight and cook under vacuum conditions for 100 minutes. After the cooki...

Embodiment 3

[0054] The spicy beef jerky of the present invention comprises 8 parts of eucommia tea, 100 parts of beef, 5 parts of gentian, 10 parts of dandelion, 8 parts of fennel, 8 parts of fragrant leaves, 30 parts of small sharp peppers, and 15 parts of Chinese prickly ash. processing made.

[0055] The processing method of spicy beef jerky of the present invention comprises the following steps:

[0056] 1) Select fresh beef that meets the hygienic standard, wash the fresh beef with clean water, drain it, and cut the beef into thin slices with a length of 8-10 cm, a width of 4-5 cm, and a thickness of 0.5-0.8 cm against the direction of the texture of the beef;

[0057] 2) Soak the cut beef slices in a mixture of 8 parts of Eucommia tea and 150 parts of water by weight for 60 minutes at 25°C, then take it out and drain;

[0058] 3) Equip the following auxiliary materials by weight and cook under vacuum conditions for 120 minutes. After the cooking is completed, filter and cool;

[...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to spicy beef jerky and a processing method thereof, belonging to the technical field of meat food processing. The spicy beef jerky is prepared by processing eucommiae tea, beef, gentian, dandelion, aniseeds, bay leaves, small peppers, zanthoxylum bungeanum maxim, anise, salt, rock candy, honey, cooking wine, chili powder, zanthoxylum bungeanum maxim powder, monosodium glutamate, five-spice powder, soy and pure water. The processing process is simple; the processed beef jerky has good mouth feel and is rich in nutrition, and has medicinal effects of preventing diarrhea and the like.

Description

technical field [0001] The invention relates to a beef product and a processing method thereof, in particular to a spicy beef jerky and a processing method thereof, belonging to the technical field of meat processing. Background technique [0002] Beef jerky contains a variety of minerals and amino acids needed by the human body. Generally, the nutritional content of every 100 grams of beef jerky is as follows: energy 550 kcal; protein 45.6 grams; fat 40 grams; carbohydrates 1.9 grams; cholesterol 120 mg; sulfur Amines 0.06 mg; riboflavin 0.26 mg; niacin 15.2 mg; calcium 43 mg; phosphorus 464 mg; potassium 510 mg; sodium 412.4 mg; magnesium 107 mg; iron 15.6 mg; zinc 7.26 mg; selenium 9.8 micrograms; copper 0.29 mg; manganese 0.19 mg. Beef jerky is sweet in taste, flat in nature, enters the spleen and invigorates the stomach. It is rich in sarcosine, vitamin b6, vitamin b12, alanine, carnitine, protein, linoleic acid, zinc, magnesium, potassium, iron, calcium and other nut...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/314A23L1/318A23L1/30A23L13/40A23L13/70
CPCA23L5/11A23L5/13A23L5/17A23L5/21A23L13/42A23L13/428A23L13/70A23L33/105A23V2002/00A23V2200/30A23V2200/306A23V2200/318A23V2200/32A23V2200/324A23V2200/326A23V2200/3262A23V2200/328A23V2250/21A23V2300/24
Inventor 彭鹏程王小清蒋宇
Owner GUIZHOU MOUNT FANJING ECOLOGICAL AGRI INC
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap