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Cold dampness dispelling dried beef

A technology of beef jerky and dispelling cold and dampness, applied in the field of beef jerky, can solve the problems of single color and taste, little change, loss of interest, etc., and achieve the effect of simple preparation method, excellent production and unique flavor

Inactive Publication Date: 2016-02-10
徐宗立
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional beef jerky is the original flavor of beef jerky, the color and taste are single, and there are few changes, and long-term eating makes people lose interest
The traditional beef jerky preparation method takes a long time to process, loses more nutrients, is difficult to control the flavor of beef jerky, is not suitable for industrial production, and has a single function
[0003] But so far there is no beef jerky that has the effect of dispelling cold and dampness.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A wet beef jerky for dispelling cold, made of the following components in weight ratio: 90 parts of beef, 30 parts of fruit sauce, 20 parts of plum powder, 10 parts of seasoning and 2 parts of core additive; the core additive includes mass ratio 2:2:2:1 Aconite, Cangzhu, Chuanjiao, Dipsacus.

[0017] Wherein, the seasoning includes: one or a mixture of sugar, oil, white sugar, koji wine, monosodium glutamate, five-spice powder and fennel powder.

[0018] A preparation method for expelling cold and dampness beef jerky, comprising the following steps:

[0019] (1) Preparation of minced beef: deboned beef, washed and drained, put the raw meat into a chopping machine to chop into minced meat, and add seasonings to mix well;

[0020] (2) Add fruit sour sauce and plum powder to the minced beef, stir well, and knead at 10°C for 24 hours; then add core additives, stir well, and knead at 5°C for 15 hours;

[0021] (3) Molding and cooking: Put the blended minced beef into a mol...

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PUM

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Abstract

The invention provides a cold dampness dispelling dried beef. The cold dampness dispelling dried beef is made from, by weight, 90 parts of beef, 30 parts of fruit jam, 20 parts of plum powder, 10 parts of a flavoring and 2 parts of a core additive; and the core additive comprises aconite root, Atractylodes lancea, Zanthoxylum bungeanum and Dipsacus asperoides according to a mass ratio of 2:2:2:1. The dried beef has the characteristics of excellent making, unique flavor and good mouthfeel. A making method of the dried beef has the advantages of simplicity, low cost, and suitableness for industrial production; and aconite root, Atractylodes lancea, Zanthoxylum bungeanum and Dipsacus asperoides are added, so the dried beef also has substantial cold dampness dispelling efficacy.

Description

technical field [0001] The invention relates to a kind of beef jerky, in particular to a kind of beef jerky for expelling cold and dampness. Background technique [0002] Beef jerky is popular among consumers as a snack food. With the development of my country's economy, people have more and more demands on the quality, safety, flavor and taste of beef jerky. However. Traditional beef jerky is all original beef jerky, with a single color and taste and little change, and long-term eating makes people lose interest. The traditional beef jerky preparation method takes a long time to process, loses more nutrients, is difficult to control the flavor of beef jerky, is not suitable for industrial production, and has a single function. [0003] But so far there is no beef jerky that has the effect of dispelling cold and dampness. Contents of the invention [0004] The object of the present invention is to provide a unique flavor of cold-dampness dispelling beef jerky and a prep...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/314
Inventor 徐宗立
Owner 徐宗立