Cumin-flavor sliced dried beef and preparing method thereof

A technology of beef jerky and flavor, applied in chemical preservation of meat/fish, food ingredients containing natural extracts, food ultrasonic treatment, etc., can solve the problems of carcinogenicity, mutagenesis, and intestinal bacteria pollution, and achieve anti-aging, Good antioxidant capacity, good color and fragrance

Inactive Publication Date: 2016-11-30
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 cumin-flavored beef jerky is made from the following raw materials in parts by weight:

[0017] Beef 250, zucchini 6, flat vegetables 6, Hovenia dulcis 0.5, cucumber fragrance 0.4, Eucommia 0.6, salt 5, sugar 4, ginger juice 2, garlic juice 2, cumin powder 5, green tea powder 11, dried tangerine peel, Appropriate amount of water.

[0018] The preparation method of described a kind of cumin flavor 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 filtrates to obtain the gree...

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PUM

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Abstract

Cumin-flavor sliced dried beef is disclosed. The cumin-flavor sliced dried beef is prepared from, by weight, 250-300 parts of beef, 6-8 parts of cucurbita pepo, 6-8 parts of common knotgrass herb, 0.5-0.6 part of raisin tree seeds, 0.4-0.6 part of matteuccia struthiopteris (L.) todaro, 0.6-0.7 part of eucommia bark, 5-6 parts of table salt, 4-5 parts of white sugar, 2-3 parts of ginger juice, 2-3 parts of garlic juice, 5-6 parts of cumin powder, 11-12 parts of green tea powder, a proper amount of dried orange peel and a proper amount of water. The cucurbita pepo and other auxiliary materials adopted have functions of delaying aging and lowering blood pressure. The eucommia bark and other Chinese herb medicines adopted have functions of tonifying the liver and the kidney, strengthening bones and muscles and lowering blood pressure.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a cumin-flavored 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 i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/10A23L33/105A23L5/10A23B4/18A23B4/20
CPCA23B4/18A23B4/20A23V2002/00A23V2200/02A23V2200/10A23V2200/30A23V2250/21A23V2250/214A23V2300/24A23V2300/48
Inventor 陈嗣玖
Owner HEFEI FULAIDUO FOOD
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