Beef jerky with enhanced immune function and preparation method thereof

A technology for enhancing immunity and beef jerky, which is applied in the field of beef jerky, can solve the problems of rough taste, short shelf life, and many broken residues of finished beef jerky, and achieve the effects of fine taste, long shelf life and rich nutrition.

Active Publication Date: 2018-02-16
李莉 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are many problems in the traditional production process, including the raw materials for making beef jerky, which cause the finished beef jerky to have a rough taste, a lot of debris, and a short shelf life. With the continuous improvement of living standards and the maturity of processing technology, various flavors Good beef jerky has flooded into the market one after another and has become an unstoppable force in the market

Method used

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  • Beef jerky with enhanced immune function and preparation method thereof

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preparation example Construction

[0026] The present invention also discloses a preparation method of beef jerky with enhanced immune function, comprising the following steps:

[0027] a. Initial cooking: put the cleaned and drained beef cubes into boiling water and cook until the cut surface of the beef turns pink and there is no bloody water, and filter the soup to collect it for later use;

[0028] b. Re-cooking: Add spices, salt, white sugar, olive wine, chili sauce, ginger, olive leaves, dried olive fruit in the soup stock collected in step a, add the initial cooking and cut into pieces after stirring evenly. When the strips or slices of beef are boiled until there is no soup, add monosodium glutamate and soy sauce with a set weight, and finally simmer to collect the juice;

[0029] c. Stir-frying and air-drying: put the beef in the mixing step b in a frying pan with a temperature of 85-95 degrees and fry for 40-50 minutes, and then evenly spread and dry for 4-6 hours;

[0030] d. Baking and spreading: p...

Embodiment 1

[0036] The beef jerky with enhanced immune function of the present embodiment, the beef jerky raw materials include the following components by weight: 50 parts of beef, 1.05 parts of salt, 2 parts of soy sauce, 10 parts of white sugar, 1 part of monosodium glutamate, 0.8 parts of olive wine, pepper 0.15 parts of sauce, 0.2 parts of ginger, 0.15 parts of spices, 1.2 parts of olive leaves, and 0.3 parts of dried olive fruits.

[0037] The preparation method of beef jerky with enhanced immune function in the above-mentioned embodiment comprises the following steps:

[0038] 1. Raw meat pretreatment

[0039] The raw meat in the processing of beef jerky is generally fresh and lean meat, preferably the front and rear legs of the beef. After the raw meat is peeled off the skin, bones, tendons, fat and sarcolemma, it is cut into pieces of about 1 catties along the muscle fibers. , Rinse with cold water, remove blood and dirt, drain and set aside.

[0040] 2. Initial cooking

[0041...

Embodiment 2

[0049] The beef jerky with enhanced immune function of the present embodiment, the beef jerky raw material comprises the following components by weight:

[0050] 35 parts of beef, 0.5 parts of salt, 1 part of soy sauce, 6 parts of white sugar, 0.5 parts of monosodium glutamate, 0.1 parts of olive wine, 0.1 parts of chili sauce, 0.2 parts of ginger, 0.1 parts of spices, 1 part of olive leaves, and 0.1 parts of dried olive fruits.

[0051] The preparation method of beef jerky with enhanced immune function in the above-mentioned embodiment comprises the following steps:

[0052] 1. Raw meat pretreatment

[0053] The raw meat in the processing of beef jerky is generally fresh and lean meat, preferably the front and rear legs of the beef. After the raw meat is peeled off the skin, bones, tendons, fat and sarcolemma, it is cut into pieces of about 1 catties along the muscle fibers. , Rinse with cold water, remove blood and dirt, drain and set aside.

[0054] 2. Initial cooking

[...

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PUM

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Abstract

The invention discloses dried beef with the function of enhancing the immunity. The dried beef comprises the following raw materials: beef, table salt, soy sauce, white granulated sugar, monosodium glutamate, olive wine, chili sauce, raw ginger, spice, olive leaves and dried olive fruits. According to the dried beef disclosed by the invention, nutritional ingredients of the olive leaves, the olive fruits and the olive wine, especially the active ingredients, such as Oleuropein and hydroxytyrosol in the olive leaves are sufficiently utilized and are absorbed by the dried beef, so that the dried beef achieves the health effects of enhancing the immunity and the like and simultaneously has the functions of enriching nutrition, resisting influenza and bacteria, adjusting the immunity of the human body and the like; especially, the finished-product dried beef is fine in mouthfeel, high in integrity and long in shelf life, and has few slag; meanwhile, a preparation method of the dried beef has the characteristics of being simple, free of special equipment, low in cost and the like.

Description

technical field [0001] The invention relates to the field of food processing, in particular to beef jerky with health care and human immunity enhancement and a preparation method of the beef jerky. Background technique [0002] Beef is the second largest meat product in my country. It has high protein content, low fat content and delicious taste, so it is loved by people and enjoys the reputation of "the favorite of meat". It has been tested that the content of sarcosine in beef is higher than that of any other kind of meat, and it is particularly effective in increasing muscle and strengthening strength. Beef is rich in VB6, which can enhance human immunity, promote human protein metabolism and synthesis, and botulism in beef High alkali content is used to support fat metabolism to produce branched-chain amino acids. Beef is not only rich in protein, but its amino acid composition is closer to the needs of the human body than pork. Although beef is low in fat, it is rich i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/10A23L33/105
CPCA23L13/10A23L13/428A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 陈振轩李莉
Owner 李莉
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