Spicy and hot air-dried beef and processing method thereof

An air-dried beef and processing method technology, which is applied in the field of food processing, can solve the problems of single taste and flavor, the meat is easily deteriorated, and can not meet the diversified tastes, etc., and achieves the effects of unique flavor, increased appetite, spicy and chewy taste.

Inactive Publication Date: 2015-03-25
ANHUI ZHONGYA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because meat contains various nutrients for living organisms and contains a lot of water, meat is very easy to deteriorate. At present, the processing technology of meat food mainly adopts fresh production, marinating, steaming and boiling after marinating, a

Method used

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Examples

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Comparison scheme
Effect test

Embodiment Construction

[0025] A spicy air-dried beef is composed of the following raw materials by weight (grams):

[0026] Beef 500, Sand Tea Sauce 40, Moringa Seed Powder 20, Black Garlic 15, Chopped Pepper 50, Chili Powder 15, Fresh Dill Leaves 8, Rice Vinegar 40, Salt 20, Pepper Leaves 3, Trichosanthes Leaves 2, Gu Jingcao 2. Juniper 2, Sanhua wine 20, flavor nutrient solution, mustard oil 1, barley oil 10;

[0027] The flavor nutrient solution is composed of the following raw materials by weight (grams): 5 bee pollen, 10 fish sauce, 15 mate tea, 25 red yeast rice, 15 sweet almonds, 25 durian shells, 5 perilla seeds, and 6 pineapple leaves , amomum 8, nutmeg 5, star anise 5, lemon balm 4, barley 4, thumping leaves 5, galangal 18, fish soup 250, grape seed oil to taste;

[0028] The preparation method of the flavor nutrient solution is as follows: a. Dried perilla seeds, pineapple leaves, amomum, nutmeg, star anise, lemon balm, barley, thumping leaves, galangal, and then crushed to 40 mesh Mix...

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PUM

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Abstract

The invention discloses spicy and hot air-dried beef and a processing method thereof. The spicy and hot air-dried beef consists of the following raw materials in parts by weight: 400 to 500 parts of beef, 20 to 40 parts of barbeque sauce, 15 to 20 parts of moringa seed powder, 10 to 15 parts of black garlic, 25 to 50 parts of chopped chilli, 8 to 15 parts of chilli powder, 6 to 8 parts of fresh leaves of dill, 20 to 40 parts of rice vinegar, 15 to 20 parts of salt, 2 to 3 parts of chilli leaves, 1 to 2 parts of leaves of snake gourd fruit, 1 to 2 parts of pipewort, 1 to 2 parts of juniper, 10 to 20 parts of Sanhua liquor, a right amount of a flavor nutrient solution, 0.5 to 2 parts of mustard oil and 5 to 10 parts of coix seed oil. The spicy and hot air-dried beef disclosed by the invention is added with various medicinal and edible seasonings, so that when the flavor is regulated and the taste is improved, digestion can be further promoted and appetite can be further improved; various medicinal and edible seasonings are reasonably combined with other food materials, so that the spicy and hot air-dried beef is rich and balanced in nutrition, spicy, hot and chewy in taste, and unique in flavor; meanwhile, various traditional Chinese medicine ingredients with effects of clearing heat and removing toxicity and appetizing and activating the spleen are added in the formula, so that the spicy and hot air-dried beef is beneficial to health of a human body.

Description

technical field [0001] The invention relates to a spicy air-dried beef and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Meat food, or "meat" for short, is the edible meat and some other tissues of various animals, which have been processed to different degrees and methods to become different types of meat food, which is the most important category in the human diet food. Common meats include pork, beef, mutton and chicken. The main nutritional value is to provide protein, but also provide fat and some minerals and vitamins. [0003] Because meat contains various nutrients for living organisms and contains a lot of water, meat is very easy to deteriorate. At present, the processing technology of meat food mainly adopts fresh production, marinating, steaming and boiling after marinating, and its taste and flavor Single, can not meet the requirements of the current population for diversified tastes and enriche...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314A23L1/30A23L33/10A23L33/105
CPCA23L13/42A23L13/10A23L13/428A23L33/105A23V2002/00
Inventor 李亚军张海燕郭艳芳郭奎奎
Owner ANHUI ZHONGYA FOOD
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