Preparation method of minty sliced dried beef

Abstract

The invention discloses a preparation method of minty sliced dried beef. The minty sliced dried beef is matched with mint syrup and is fragrant, crispy and very delicious after being eaten. In the minty sliced dried beef, highland barley powder is added and comprises protein, fat, starch and vitamin B, so that the minty sliced dried beef has the effects of tonifying the spleen, nourishing the stomach, tonifying qi, preventing diarrhea, strengthening sinew, enhancing energy, removing humidification and sweating. According to the preparation method, a staged baking process is adopted, so that the content of water in the sliced dried beef and the water activity of the sliced dried beef can be fast reduced, sterilization and cooking functions can be realized, and further the minty sliced dried beef has roasting fragrance. Microorganisms are used for fermenting raw beef so as to obtain beef products which keep the original features of conventional beef and also have the obvious improvement on the aspects of quality, color, luster, taste, flavor and shelf life. In addition, a plurality of Chinese herbal medicines are added in the machining process, so that the minty sliced dried beef has the effects of improving eyesight, strengthening the brain, eliminating stagnant blood, stopping bleeding, removing swelling, relieving pain, clearing heat and inducing diuresis.

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 mint-flavored beef jerky. 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 preparation method of mint-flavored beef jerky. [0004] The technical scheme adopted in the p...

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.