Dried beef slice and preparation method of the dried beef slice

A technology for beef jerky and beef, which is applied in chemical preservation of meat/fish, food science, etc., can solve problems such as difficulty in meeting the consumption demands of nutrition, safety, health and leisure meat products, difficult preservation of beef jerky, and single variety and flavor. , to achieve the effect of facilitating the homogenization of water distribution, preventing the formation of carcinogens - nitrosamines, and the preparation method is simple

Inactive Publication Date: 2016-02-03
陈艺炜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional dried beef has high requirements on raw materials and has a single variety and flavor
With the change of people's diet and consumption concept, traditional beef jerky is difficult to meet people's consumption demand for nutrition, safety, health and leisure meat products, and functional meat products usher in a rare market development opportunity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of beef jerky, comprises the component of following parts by weight:

[0031] 5000 parts of fine beef, 600 parts of white sugar, 400 parts of egg liquid, 200 parts of fish sauce, 50 parts of koji wine, 20 parts of soy sauce, 20 parts of sodium lactate, 5 parts of monosodium glutamate, 5 parts of pepper, 3 parts of sodium D-isoascorbate, 1 part of red yeast rice.

[0032] The preparation method of described preserved beef, comprises the following steps:

[0033] Step 1: Prepare raw materials according to the above ratio;

[0034] Step 2: Raw meat pretreatment: remove the fascia and fat from the lean beef, and cut it into thin slices for later use;

[0035] Step 3: Ingredients, marinating: Accurately weigh each auxiliary material and mix with the thin slices in step 2, stir evenly, and marinate for 10 hours;

[0036] Step 4: Drying: spread the marinated meat slices evenly on the special bamboo sieve in step 3, bake them into dry embryos at 75°C for 6 hours, cool...

Embodiment 2

[0040] A kind of beef jerky, comprises the component of following parts by weight:

[0041] 5000 parts of fine beef, 700 parts of white sugar, 600 parts of egg liquid, 400 parts of fish sauce, 150 parts of koji wine, 30 parts of soy sauce, 30 parts of sodium lactate, 15 parts of monosodium glutamate, 15 parts of pepper, 8 parts of sodium D-isoascorbate, 3 parts of red yeast rice.

[0042] The preparation method of described preserved beef, comprises the following steps:

[0043] Step 1: Prepare raw materials according to the above ratio;

[0044] Step 2: Raw meat pretreatment: remove the fascia and fat from the lean beef, and cut it into thin slices for later use;

[0045] Step 3: Ingredients, marinating: Accurately weigh each auxiliary material and mix with the thin slices in step 2, stir evenly, and marinate for 14 hours;

[0046] Step 4: Drying: Spread the marinated meat slices evenly on the special bamboo sieve in step 3, bake them into dry embryos at 85°C for 7 hours, ...

Embodiment 3

[0050] A kind of beef jerky, comprises the component of following parts by weight:

[0051] 5000 parts of fine beef, 650 parts of white sugar, 500 parts of egg liquid, 300 parts of fish sauce, 100 parts of koji wine, 25 parts of soy sauce, 25 parts of sodium lactate, 10 parts of monosodium glutamate, 10 parts of pepper, 5 parts of sodium D-isoascorbate, 2 parts of red yeast rice.

[0052] The preparation method of described preserved beef, comprises the following steps:

[0053] Step 1: Prepare raw materials according to the above ratio;

[0054] Step 2: Raw meat pretreatment: remove the fascia and fat from the lean beef, and cut it into thin slices for later use;

[0055] Step 3: Ingredients, marinating: Accurately weigh each auxiliary material and mix with the thin slices in step 2, stir evenly, and marinate for 12 hours;

[0056] Step 4: Drying: spread the marinated meat slices evenly on the special bamboo sieve in step 3, bake them into dry embryos at 80°C for 7 hours, ...

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PUM

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Abstract

The invention discloses dried beef slice and a preparation method of the dried beef slice and belongs to the field of food processing. The dried beef slice comprises the following ingredients in parts by weight: 5000 parts of lean beef, 600-700 parts of white granular sugar, 400-600 parts of egg liquid, 200-400 parts of fish juice, 50-150 parts of liquor made by distiller's yeast, 20-30 parts of soybean sauce, 20-30 parts of sodium lactate, 5-15 parts of monosodium glutamate, 5-15 parts of pepper powder, 3-8 parts of D-sodium isoascorbate and 1-3 parts of Monascus colors. The invention also discloses a preparation method of the dried beef slice. The dried beef slice has carefully selected raw materials and is dedicatedly prepared by multiple processes; thus, the product is extremely high in nutritive value and rich in proteins and amino acids necessary for human body. The dried beef slice has the functions of tonifying the spleen and the stomach, replenishing the qi and the blood as well as strengthening the bones and the muscles. Moreover, the dried beef slice retains essence of the beef, so that the dried beef slice is one of the best-nourishing food among the snacks.

Description

technical field [0001] The invention relates to the field of food processing, in particular to dried beef and a preparation method thereof. Background technique [0002] Beef is rich in protein and amino acids. Its composition is closer to the needs of the human body than pork, and can improve the body's disease resistance. It is especially suitable for people who are growing and developing, after surgery, and after illness to supplement blood loss and repair tissues. [0003] Traditional Chinese medicine diet therapy believes that eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Chinese medicine believes that beef has the function of invigorating the vital energy and nourishing the body. Spleen and stomach , Strengthen the muscles and bones, reduce phlegm and relieve wind, quench thirst and saliva. Suitable for subsidence and shortness of breath Weakness , sore muscles and bones anemia People who are chronically il...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L33/10A23L13/40A23B4/20
CPCA23B4/20
Inventor 陈艺炜
Owner 陈艺炜
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