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Chocolate jerky and preparation method thereof

A technology of chocolate and beef jerky, which is applied to the preservation of meat/fish with chemicals, food ultrasonic treatment, and food ingredients as antioxidants. Good antioxidant effect

Inactive Publication Date: 2016-11-30
HEFEI FULAIDUO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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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Embodiment Construction

[0016] A chocolate-flavored beef jerky made from the following raw materials in parts by weight:

[0017] Beef 250, white wine 3, crab meat 8, chocolate 8, angelica 0.4, sea buckthorn 0.3, fritillaria 0.5, salt 5, sugar 4, ginger juice 2, garlic juice 2, pepper powder 3, green tea powder 11, dried tangerine peel, Appropriate amount of water.

[0018] The preparation method of described a kind of chocolate 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 t...

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Abstract

The invention discloses chocolate jerky which is made of, by weight parts, 250-300 parts of beef, 3-4 parts of baijiu, 8-10 parts of crab meat, 8-9 parts of chocolate, 0.4-0.5 part of angelica sinensis, 0.3-0.4 part of seabuckthorn, 0.5-0.6 part of fritillaria cirrhosa, 5-6 parts of salt, 4-5 parts of white sugar, 2-3 parts of ginger juice, 2-3 parts of garlic juice, 3-4 parts of ground pepper, 11-12 parts of green tea powder, an appropriate amount of dried tangerine peel and an appropriate amount of water. According to the chocolate jerky, adopted auxiliary materials such as the crab meat have functions of relaxing muscles and tendons, benefiting qi, regulating the stomach and promoting digestion and dredging the channels and collaterals, and adopted Chinese herbal medicines such as fritillaria cirrhosa have effects of clearing heat and moistening the lungs.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chocolate-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, t...

Claims

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Application Information

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