Preparation method of beef jerky capable of nourishing hearts and soothing nerves

Abstract

The invention relates to a preparation method of beef jerky capable of nourishing hearts and soothing nerves. The beef jerky is prepared from the following raw materials in parts by weight: 200-220 parts of beef, 1-1.2 parts of tuber fleeceflower stems, 7-8 parts of almonds, 7-8 parts of lotus seed, 15-20 parts of pomelo, 0.7-0.9 part of fordia cauliflora, 0.7-0.8 part of mulberry roots, 0.9-1.1 parts of teasel roots, 6-8 parts of waxberry leaves, 1-2% of a calcium chloride solution, 0.2-0.4% of composite phosphate of, 3-4 parts of glucose, 2-3 parts of zinc-rich yeast, 4-5 parts of table salt and 3-4 parts of soybean peptides. The beef jerky disclosed by the invention is rich in nutrition, crisp, refreshing and delicious. According to the beef jerky disclosed by the invention, a stage-type baking technology is used, so that the beef jerky can rapidly reduce a water content and water activity, can have the effects of sterilization and cooking, and enables products to have toasting fragrance. Microorganisms are utilized for fermenting raw material meat, so that the prepared beef products not only reserve the basic characteristics of traditional beef, but also obviously improve the texture, the color, the mouth feel, and the flavor and prolong the quality guarantee period.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to beef processing, in particular to a method for preparing beef jerky for nourishing the heart and calming the mind. Background technique [0002] With the development of the meat processing industry and the improvement of people's living standards, consumers continue to put forward higher requirements for beef food, so beef food with health care functions emerged as the times require, and some defects of traditional flavor beef processing have also become It is more and more unfavorable for its further development, wherein the most important problem concentrates on the quality color and luster, taste and its nutritional limitations of beef, which is not enough to keep up with the needs of people's lives. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a method for preparing beef jerky for nourishing the heart an...

AI Technical Summary

Problems solved by technology

[0002] With the development of the meat processing industry and the improvement of people's living standards, consumers continue to put forward higher requirements for beef food, so beef food with health care functions emerged as the times require, and some defects of traditional flavor beef processing have also become It is becoming more and more unfavorable for its further development. The main problem is that the quality, color, taste and nutritional limitations of beef are not enough to meet the needs of people's lives.