Lotus flavor jerky and processing method thereof

A processing method and flavor technology, which is applied in the field of lotus-flavored jerky and its processing, can solve the problems of single raw materials, etc., and achieve the effects of high health care value, improving body immunity, and unique flavor

Inactive Publication Date: 2015-02-25
合肥寿保农副产品有限公司
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  • 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,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A lotus-flavored jerky is composed of the following raw materials by weight (grams):

[0021] Beef 400, white jade beans 150, lily powder 15, lotus leaf powder 15, sorrel leaves 15, fennel 3, lotus 5, Magnolia officinalis 3, melon flowers 2, mountain pepper root 2, Hehe grass 2, tarragon leaves 3, kelp Powder 20, salt 20, linseed oil 15, nutrition and health care liquid amount;

[0022] The nutrition and health care solution is composed of the following raw materials by weight (grams): 20 yerba mate, 10 chamomile, 5 dodder, 5 ganoderma spore powder, 6 codonopsis, 8 schisandra, 8 lemon balm, 20 sea buckthorn oil, lentinan 2. 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 ganoderma lucidum spore powder, stir even...

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PUM

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Abstract

The invention discloses a lotus flavor jerky and a processing method thereof. The jerky is prepared from of the following raw materials by weight: 350-400 parts of beef, 80-150 parts of white beans, 10-15 parts of lily powder, 8-15 parts of lotus leaf powder, 10-15 parts of Polygonum lapathifolium, 2-3 parts of elsholtzia, 3-5 parts of lotus, 2-3 parts of officinal magnolia fruit or seed, 1-2 parts of muskmelon flower, 1-3 parts of lindera glauca root, 1-2 parts of subopposite milkwort herb, 2-3 parts of tarragon, 15-20 parts of kelp powder, 10-20 parts of salt, 10-15 parts of flaxseed oil, and a proper amount of nutrition health care liquid. The prepared lotus flavor jerky has the advantages of crispness, freshness, locus fragrance, unique flavor and high health value, can promote digestion and absorption, enhance immunity, has the effects of lowering lipid, slimming, moistening the skin and whitening, and is a novel flavor jerky product with the advantages of green, health care, comprehensive nutrition, leisure and convenience, etc.

Description

technical field [0001] The invention relates to jerky with lotus flavor flavor 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 object of the present invention is to prov...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L1/30A23L33/105
CPCA23L13/428A23L13/10A23L33/105A23V2002/00A23V2200/32A23V2200/324
Inventor 不公告发明人
Owner 合肥寿保农副产品有限公司
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