Lemon and mint flavored sliced dried beef and preparation method thereof

Abstract

The invention discloses lemon and mint flavored sliced dried beef and a preparation method thereof. The lemon and mint flavored sliced dried beef is prepared from the following raw materials in parts by weight: 220 to 250 parts of beef, 15 to 18 parts of lemon, 8 to 10 parts of mint, 3 to 5 parts of oregano leaves, 4 to 6 parts of isolated soybean proteins, 6 to 8 parts of pawpaw powder, 8 to 10 parts of staphylea bumalda DC, 6 to 8 parts of lemon vinegar, a proper amount of pomegranate seed oil, 1 to 2 parts of cassia bark, 2 to 3 parts of Chinese prickly ash, 1 to 2 parts of lysimachia sikokiana, 2 to 3 parts of amomum tsao-ko, 6 to 8 parts of edible salt, 4 to 6 parts of siraitia grosvenorii flowers, 2 to 3 parts of magnolia seeds, 2 to 4 parts of litchi shells and 3 to 5 parts of abrus cantoniensis hance. The lemon and mint flavored sliced dried beef prepared by the preparation method is crispy and chewy, integrates fragrance of lemon and mint, can eliminate greasiness, relieve summer-heat, refresh the brain and stimulate the appetite and has unique flavor; various traditional Chinese medicinal components are further added in the formula, so that the health function is enhanced; the lemon and mint flavored sliced dried beef has the effects of engendering liquid, allaying thirst, regulating qi, assisting digestion and the like, is more delicious by being covered with lemongrass and baked, and is a novel flavored dried beef product having the advantages of greenness, health protection, complete nutrition, leisureness, convenience and the like.

Description

technical field [0001] The invention relates to a lemon mint flavored beef jerky and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Air-dried beef is a kind of meat product with national and regional characteristics in Northwest and other pastoral areas. The traditional air-dried beef has a simple production process. It uses the natural low-temperature environment in winter to cut the slaughtered beef into strips for a little processing and seasoning, and then hangs it in a cool and ventilated place such as a warehouse until the water evaporates naturally. Due to the low moisture content of air-dried meat, the finished product is easy to preserve, and the simple processing can maintain the original characteristic flavor of beef. It is a kind of special food for people in pastoral areas. With the commercialization of production, air-dried beef is no longer limited to family-made consumption in pastoral areas, ...

AI Technical Summary

Problems solved by technology

However, at present, due to the single raw material, it cannot meet people's comprehensive requirements for the flavor, characteristics and nutrition of jerky food. A jerky product with rich nutrients, high health value, good taste and unique flavor is in urgent need of development and production. to satisfy the market's needs