Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Black beef jerky with spicy flavor and processing method thereof

A processing method and technology of beef jerky, applied in the field of food processing, can solve the problem of single raw material, etc., achieve the effects of high health value, improving the body's disease resistance, and promoting digestion and absorption

Inactive Publication Date: 2015-02-25
合肥寿保农副产品有限公司
View PDF1 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Jerky is obtained by marinating and processing meat. Because of its easy storage and convenient eating, it is deeply loved by people. However, due to the single raw material of traditional jerky, it cannot satisfy people's demand for flavor, characteristics and nutrition of jerky food. The comprehensive requirements for a dried meat product with rich nutrients, high health value, good taste and unique flavor are in urgent need of development and production to meet market demand

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A Maxiang black beef jerky is composed of the following raw materials by weight (grams):

[0021] Beef 500, black sesame 15, black plum 30, black garlic 25, black rice 80, dogwood 12, black rice cotyledon 5, orange red 2, pumpkin vine 3, stem grass 2, yellow skin core 2, green thorn fruit oil 15, monkey Head mushroom powder 2, fennel powder 1, salt 18, appropriate amount of nutrition and health care solution;

[0022] The nutrition and health care solution is composed of the following raw materials by weight (grams): 18 yerba mate, 10 chamomile, 5 dodder, 5 ganoderma spore powder, 6 codonopsis, 8 schisandra, 8 lemon balm, 20 sea buckthorn oil, and lentinan 1. Royal jelly 15, probiotics 1, rice wine 250;

[0023] The preparation method of described nutritional flavoring agent is:

[0024] a. Clean the chrysanthemum, dodder, Codonopsis pilosula, schisandra, and lemon balm, dry them, ultrafinely pulverize them, and pour them into the rice wine together with the ganod...

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 discloses a black beef jerky with spicy flavor and a processing method thereof. The black beef jerky consists of the following raw materials by weight: 400-500 parts of beef, 10-15 parts of black sesame, 20-30 parts of dark plum, 15-25 parts of black garlic, 60-80 parts of black rice, 8-12 parts of Cornus officinalis, 3-5 parts of Vaccinium bracteatum Thunb. leaf, 1-2 parts of exocarpium, 1-3 parts of cushaw stem, 1-2 parts of common aeschynomene stem-xylem, 1-2 parts of Clausena lansium seed, 8-15 parts of Prinsepia utilis Royle oil, 1-2 parts of Hericium erinaceus powder, 0.5-1 part of fennel powder, 10-18 parts of salt and a proper amount of nutritional health care liquid. The prepared black beef jerky with spicy flavor has black uniform color, strong spicy flavor, crispness, appetizing effect, rich and balanced in nutrition and high health value, and can promote digestion and absorption, enhance immune function, improve the body resistance constitution, resist aging and benefit human health.

Description

technical field [0001] The invention relates to Maxiang black beef jerky and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Meat products are necessary food in people's daily life. There are many kinds of meat. Now we generally eat pork, mutton, beef, etc. The varieties are relatively monotonous, and the fresh meat has a short storage time. Jerky is obtained by marinating and processing meat. Because of its easy storage and convenient eating, it is deeply loved by people. However, due to the single raw material of traditional jerky, it cannot satisfy people's demand for flavor, characteristics and nutrition of jerky food. The comprehensive requirements for a dried meat product rich in nutrients, high in health value, good in taste and unique in flavor are in urgent need of development and production to meet market demand. Contents of the invention [0003] The purpose of the present invention is to provide a...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L1/317A23L1/30A23L33/105
CPCA23L13/42A23L13/10A23L13/67A23L13/70A23L33/10A23L33/105A23V2002/00
Inventor 不公告发明人
Owner 合肥寿保农副产品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com