Rose beautifying beef jerk and preparation method thereof

A technology for beautifying and beautifying beef jerky, which is applied in the directions of food drying, food ingredients as antioxidants, and food ingredients as taste modifiers, etc., can solve the problems of tough product taste, monotonous product flavor, market consumption restrictions, etc. Ability, best tenderizing effect, effect of shortening drying time

Inactive Publication Date: 2016-12-07
HEFEI FULAIDUO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 an

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] A rose beautifying beef jerky is made from the following raw materials in parts by weight: 1 onion juice, 1 rose pollen, 2 conch meat, 4 grape seed oil, 0.5 bellflower, 0.5 buckwheat, 0.5 pumpkin flower, 100 beef, and 0.4 papain , calcium chloride 1.8, D sorbitol 1.8, salt 5, Lactobacillus casei 0.03, sodium isoVC 0.1, ginger slices 12, ginger juice 10, monosodium glutamate 2, white sugar 5, soy sauce 1, rice wine 6, pepper 3, cinnamon 1. Star anise 1. Cumin 1. 140mg / ml tangerine peel extract 18. Appropriate amount of water.

[0012] The preparation method of rose beautifying beef jerky includes the following steps: (1) mixing bellflower, buckwheat, and pumpkin flowers, adding 5 times the amount of water, boiling for 20 minutes, and filtering to obtain the medicinal solution;

[0013] (2) Marinate conch meat with green onion juice for 1 hour, then mix with rose powder, fry in hot grape seed oil for 2 minutes, then dry and grind into powder;

[0014] (3) Cut the beef in...

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PUM

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Abstract

The invention discloses a rose beautifying beef jerk and a preparation method thereof. The rose beautifying beef jerk is prepared from the following raw materials in parts by weight: 1-2 parts of green onion juice, 1-2 parts of rose powder, 2-3 parts of periwinkie meat, 4-5 parts of grape seed oil, 0.5-1 parts of platycodon grandiflorum, 0.5-1 parts of buckwheat, 0.5-1 parts of cushaw flowers, 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-Glucitol, 5-6 parts of edible salt, 0.03-0.04 parts of Lactobacillus casei, 0.1-0.2 parts of SodiuM different VC, 12-15 parts of Ginger slice, 10-12 parts of ginger juice, 2-3 parts of aginomoto, 5-6 parts of white granulated sugar, 1-2 parts of soy sauce, 6-8 parts of yellow rice or millet wine, 3-4 parts of pepper, 1-2 parts of cinnamon, 1-2 parts of anise, 1-2 parts of fennel, 18-20 parts of 140mg/ml tangerine peel extracting liquid, and a proper amount of water. The production technology is good, the mouthfeeling is refreshing and smooth, rose can beautify the skin, and the added traditional Chinese medicines have efficacies of relieving cough and eliminating phlegm.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a rose beautifying 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 been used....

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L33/10A23L33/105
CPCA23V2002/00A23V2200/02A23V2200/16A23V2250/21A23V2300/10
Inventor 陈嗣玖
Owner HEFEI FULAIDUO FOOD
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