Spicy laver beef jerky and preparation method thereof

A technology of beef jerky and seaweed, which is applied in food heat treatment, food ingredients as antimicrobial preservation, food ingredient functions, etc., can solve the problems of mutagenesis, carcinogenicity, intestinal bacteria pollution, etc., and achieve lower cholesterol, good color, fragrance and taste , good antioxidant effect

Inactive Publication Date: 2016-11-09
HEFEI FULAIDUO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during its production process, intestinal bacteria represented by Salmonella typhimurium are often polluted; its finished products contain a large amount of heterocyclic amines, which are carcinogenic substances that appear in ng / g levels in re-cooked meat products , mutagenic heterocyclic aromatic substances

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A spicy seaweed beef jerky is made from the following raw materials in parts by weight:

[0017] Beef 250, pickled pepper 6, seaweed grain 3, fresh hawthorn 4, peanut shell 0.5, American ginseng 0.6, plum blossom 0.5, salt 5, sugar 4, ginger juice 2, garlic juice 2, pepper 3, green tea powder 11, dried tangerine peel , appropriate amount of water.

[0018] A kind of preparation method of described thin fragrant spicy seaweed beef jerky, comprises the following steps:

[0019] (1) Trim the beef to remove fat, tendons, fascia, and broken bones, cut into 0.5kg meat pieces, rinse with circulating water for 10 hours, and drain for later use; pre-cook the drained meat pieces in boiling water for 60 minutes, Take out the meat and cool it, filter the soup for later use; cool the meat and cut it into 0.5cm thick pieces;

[0020] (2) Extract the green tea powder with water twice, each time the amount of water extraction is 5 times that of the green tea powder, and combine the f...

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PUM

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Abstract

The invention discloses a spicy laver beef jerky, which is prepared from the following raw materials in parts by weight: 250 to 300 parts of beef, 6 to 8 parts of pickled peppers, 3 to 4 parts of laver grain, 4 to 5 parts of fresh fructus crataegi, 0.5 to 0.6 parts of peanut shells, 0.6 to 0.7 parts of American ginseng, 0.5 to 0.7 parts of plum blossom, 5 to 6 parts of salt, 4 to 5 parts of white sugar, 2 to 3 parts of ginger juice, 2 to 3 parts of garlic juice, 3 to 4 parts of pepper, 11 to 12 parts of green tea powder, an appropriate amount of dried tangerine peel and an appropriate amount of water. The laver grains and other auxiliary materials used in the invention have the functions of improving the immunity of body and lowering the cholesterol, and the Chinese herbal medicines such as American ginseng have the functions of invigorating qi and nourishing yin, clearing heat and promoting fluid.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spicy seaweed beef jerky and a preparation method thereof. Background technique [0002] Beef jerky is a semi-dried meat product that uses lightly salted and seasoned beef as a raw material and is supported by a drying process. It has an excellent taste and is loved by the masses. However, during its production process, intestinal bacteria represented by Salmonella typhimurium are often polluted; its finished products contain a large amount of heterocyclic amines, which are carcinogenic substances that appear in ng / g levels in re-cooked meat products , Mutagenic heterocyclic aromatic substances. In 1977, Japanese scientists first discovered heterocyclic amines in charred beef and fish. Since then, research on the formation of harmful substances in the cooking process and their impact on human health has received widespread attention. During the dietary process, the in...

Claims

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Application Information

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IPC IPC(8): A23L13/00A23L13/40A23L13/70A23L33/105A23L33/10A23L5/10
CPCA23V2002/00A23V2200/10A23V2200/30A23V2200/324A23V2200/3262A23V2250/21A23V2250/214A23V2250/2132A23V2300/24
Inventor 陈嗣玖
Owner HEFEI FULAIDUO FOOD
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