Spleen strengthening and lung moistening sliced dried beef processing method

A processing method, the technology of invigorating the spleen and nourishing the lungs, is applied in the field of processing beef jerky for invigorating the spleen and nourishing the lungs, and can solve the problems of single type of beef jerky, few health functions, and poor development of nutritional value, etc.

Inactive Publication Date: 2015-11-25
GUIZHOU HUANGPING NIULAODA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yet existing beef jerky mainly is to add spices processing, and the kind of beef jerky is single, and what has health care function is relatively few, and its nutritive value is not well developed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0023] Implementation place: Huangping Niu Lao Da Food Co., Ltd.

[0024] 1) Select 2-5-year-old Guizhou yellow cattle that are naturally raised as raw materials, after slaughtering, carcass segmentation, removal of impurities, tendons and bones, and selection of clean meat;

[0025] 2) Place the freshly washed beef at 40°C for 30 hours;

[0026] 3) Soak the deacidified beef under running water at 18-20°C for 24 hours;

[0027] 4) Add the soaked beef to the pre-cooked mushroom and bamboo fungus soup, the mass ratio of mushroom and bamboo fungus soup to beef is 3:7, the cooking temperature is 97.8°C, the pH of mushroom and bamboo fungus soup is 7, Pre-cook for 1 hour and 50 minutes; the preparation method of mushroom and bamboo fungus soup:

[0028] Mushrooms, bamboo fungus and water are mixed according to the mass ratio: 1:2:30, and boiled for 1 hour at a temperature of 97.8°C and a pH of 7;

[0029] 5) Sliced ​​or diced according to the required specifications;

[0030] 6...

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PUM

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Abstract

The present invention discloses a spleen strengthening and lung moistening sliced dried beef processing method comprising the following steps: 1) choosing the sources of beef raw materials and processing the beef raw materials; 2) deacidifying; 3) soaking; 4) pre-cooking the soaked beef with pre-brewed shii-takes and dictyophora indusiata soup; 5) slicing; 6) putting the beef slices or dices into a boiling liquid which consists of radix astragali, red dates, and pseudostellaria heterophylla roots at a mass ratio to be soaked; and then taking the treated beef slices or dices out onto a screen net to be drained, and hot-wind air-drying the medicine liquid on the surface of the beef slices or dices; 7) frying the beef and natural accessory materials at a mass ratio and at a temperature of 97.8 DEG C; and 8) drying: drying the processed beef at a temperature of 97.8 DEG C to a water content of 17 %; and cooling the dried beef, packaging the cooled beef, inspecting beef samples, and sending the sliced dried beef out from factory. The processed sliced dried beef contains a variety of amino acids, is fresh in color and fragrance, is delicious and nutritious, can strengthen spleen, promote salivation and moisten lungs, and enhance human body immunity in a regular consumption, and is not only high in nutritional value, but also has health-care function, and is conducive to body health.

Description

technical field [0001] The invention relates to a processing method of beef jerky, in particular to a processing method of beef jerky for invigorating the spleen and nourishing the lungs. Background technique [0002] Beef jerky is made from yellow beef through a series of processing. Beef jerky contains various minerals and amino acids needed by the human body. It not only maintains the chewy flavor of beef, but also keeps it unchanged for a long time. Beef jerky has the characteristics of high protein content, low fat content, easy storage and convenient eating, and is very popular among people. [0003] Yet existing beef jerky mainly is to add spices processing, and the kind of beef jerky is single, and what has health-care function is relatively few, and its nutritive value is not well developed. Contents of the invention [0004] Aiming at the deficiencies of the prior art, the present invention aims to provide a processing method of beef jerky for invigorating the s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L1/212A23L1/30A23L13/10A23L13/40A23L13/70A23L19/00
CPCA23V2002/00A23V2200/14A23V2200/16A23V2200/314A23V2200/324A23V2200/30A23V2250/208A23V2250/21
Inventor 王帆
Owner GUIZHOU HUANGPING NIULAODA FOOD
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