Appetite promoting and liquid engendering cumquat beef jerky and preparation method thereof

Abstract

The invention discloses appetite promoting and liquid engendering cumquat beef jerky and a preparation method thereof. The appetite promoting and liquid engendering cumquat beef jerky is prepared from the following raw materials in parts by weight: 3 to 4 parts of dried shrimp meat, 1 to 2 parts of parsley leaves, 2 to 3 parts of cumquat, 0.5 to 1 part of mustard oil, 0.5 to 1 part of lotus plumule, 0.5 to 1 part of herba pogostemonis, 0.5 to 1 part of folium mori, 100 to 110 parts of beef, 0.4 to 0.5 part of papain, 1.8 to 2.0 parts of calcium chloride, 1.8 to 2.0 parts of D-sorbitol, 5 to 6 parts of salt, 0.03 to 0.04 part of lactobacillus casei, 0.1 to 0.2 part of sodium erythorbate, 12 to 15 parts of sliced rhizoma zingiberis recens, 10 to 12 parts of ginger juice, 2 to 3 parts of aginomoto, 5 to 6 parts of white granulated sugar, 1 to 2 parts of soy sauce, 6 to 8 parts of yellow rice wine, 3 to 4 parts of pericarpium zanthoxyli, 1 to 2 parts of Chinese cinnamon, 1 to 2 parts of fructus anisi stellati, 1 to 2 parts of fructus foeniculi, 18 to 20 parts of 140 mg/ml of pericarpium citri reticulatae extracting solution and an appropriate amount of water. According to the appetite promoting and liquid engendering cumquat beef jerky disclosed by the invention, the parsley leaves and the cumquat are mixed, the cumquat has the functions of stimulating the appetite and engendering liquid, and rich nutrition and full taste are obtained by the matching of the cumquat and the parsley leaves.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to kumquat appetizing Shengjin beef jerky 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 traditional technology has b...

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.