Fructus clausena lansium-flavor beef jerk and preparation method thereof

Abstract

The invention discloses a fructus clausena lansium-flavor beef jerk and a preparation method thereof. The fructus clausena lansium-flavor beef jerk is prepared from the following raw materials in parts by weight: 15-18 parts of fructus clausena lansium, 220-250 parts of beef, 1-3 parts of fructus tsaoko, 2-3 parts of pepper, 4-6 parts of dried tangerine peel, 2-3 parts of rose pelargonium herb, 2-4 parts of rosa laevigata leaves, 3-5 parts of lotus leaves, 3-4 parts of fruits of elm, 2-3 parts of rhizoma polygonati odorati, right amount of pomegranate seed oil, 6-8 parts of pepper salt, 10-12 parts of baby corn, 3-5 parts of yellow rice flour, 6-8 parts of chestnut kernel powder, 20-30 parts of pineapple juice, 4-6 parts of milk powder and 10-12 parts of granulated sugar. The fructus clausena lansium-flavor beef jerk prepared by the method is fragrant, crisp and chewy; the fructus clausena lansium-flavor beef jerk is blended with the sweet and sour flavor of the fructus clausena lansium, thus having the functions of appetizing and helping digestion; the fructus clausena lansium-flavor beef jerk is appetizing and has unique flavor; multiple Chinese herbal medicinal ingredients are added into the formula of the fructus clausena lansium-flavor beef jerk, so that the fructus clausena lansium-flavor beef jerk has the function of improving health care, and has the effects of invigorating stomach and calming the nerves, clearing heat and detoxifying, nourishing yin and stomach, and the like; the fructus clausena lansium-flavor beef jerk is baked after being wrapped by lemongrass, thus being better in flavor; therefore, the fructus clausena lansium-flavor beef jerk is a novel flavor jerky product integrating the advantages of being green, healthy, comprehensive in nutrition, convenient in leisure and the like.

Description

technical field [0001] The invention relates to a yellow-skin 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