Food digesting and greasiness relieving green tea powder-containing dried beef and production method thereof

Abstract

The invention discloses a food digesting and greasiness relieving green tea powder-containing dried beef and a production method thereof. The food digesting and greasiness relieving green tea powder-containing dried beef is produced from, by weight, 1-2 parts of green tea powder, 2-3 parts of duck intestines, 3-4 parts of a shepherd's-purse juice, 0.5-1 part of freeze-dried cooked shiitake, 0.5-1 part of Hippophae rhamnoides, 0.5-1 part of Fructus Gardeniae, 0.5-1 part of Manyprickle Acathopanax Root, 100-110 parts of beef, 0.4-0.5 parts of papain, 1.8-2.0 parts of calcium chloride, 1.8-2.0 parts of D-sorbitol, 5-6 parts of edible salt, 0.03-0.04 parts of Lactobacillus casei, 0.1-0.2 parts of sodium erythorbate, 12-15 parts of ginger slices, 10-12 parts of a ginger juice, 2-3 parts of monosodium glutamate, 5-6 parts of white granulated sugar, 1-2 parts of soy sauce, 6-8 parts of yellow rice wine, 3-4 parts of Chinese prickly ash, 1-2 parts of cinnamon bark, 1-2 parts of aniseed, 18-20 parts of 140mg / ml dried orange peel extract and a proper amount of water. Powder prepared in the invention is slip and fine, and improves the mouthfeel of dried beef.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to matcha powdered beef jerky for digestion and greasy relief and a preparation method thereof. Background technique [0002] With the improvement of people's living standards in our country, people's consumption demand for meat products is also increasing. The production of beef jerky has a long history. It is a traditional food in my country. It is rich in nutrition, unique in taste, outstanding in flavor, easy to carry, and popular Consumers favor. Beef is rich in nutrients, rich in high-quality protein, iron, calcium, VA, V B1 , V B2 , amino acids, carnitine, etc., and has low fat and cholesterol content. Compared with pork, the amino acid composition is closer to the needs of the human body. It is known as "Genghis Khan's "March food" is a food with high nutritional value. Due to the low degree of industrialization of beef jerky processing for a long time, the traditio...

AI Technical Summary

Problems solved by technology

Due to the low level of industrialization of beef jerky processing for a long time, the traditional process has been used. The prepared product has a tough taste, high hardness, dark color, high energy consumption and long time consumption. The beef is hardened and dehydrated during cooking and baking. As a result, the taste of the product is hard, the color is not good, and the flavor of the product is monotonous, and the market consumption is subject to certain restrictions, which cannot meet the needs of modern society.