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Sweet scented osmanthus wine spleen-tonifying deficiency-reinforcing dried beef and preparation method thereof

A technology of sweet-scented osmanthus wine and beef jerky, which is applied in food ingredients as taste improvers, functions of food ingredients, food ingredients containing natural extracts, etc. It can solve the problems of tough taste, market consumption restrictions, and monotonous product flavor, etc., and achieve Good anti-oxidation ability, shortened drying time, best tenderizing effect

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 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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] A beef jerky with sweet-scented osmanthus wine for invigorating the spleen and tonifying deficiency is made from the following raw materials in parts by weight: freeze-dried ham meat 1, sweet-scented osmanthus wine 3, pickled sweet potato stalks 2, soybean oil 0.5, perilla leaves 0.5, citrus aurantium 0.5, golden cherry 0.5 seeds, 100 beef, papain 0.4, calcium chloride 1.8, D sorbitol 1.8, salt 5, Lactobacillus casei 0.03, iso-VC sodium 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 the described sweet-scented osmanthus wine for invigorating the spleen and invigorating deficiency beef jerky comprises the following steps: (1) mixing perilla leaf, citrus aurantium and rosa japonica, adding 5 times of water and boiling for 20 minutes, and filtering to obtain the medicinal so...

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Abstract

The invention discloses a sweet scented osmanthus wine spleen-tonifying deficiency-reinforcing dried beef and a preparation method thereof; the dried beef is prepared from the following raw materials in parts by weight: 1-2 parts of freeze-dried ham meat, 3-4 parts of sweet scented osmanthus wine, 2-3 parts of pickled sweet potato stems, 0.5-1 part of soybean oil, 0.5-1 part of perilla leaves, 0.5-1 part of fructus aurantii immaturus, 0.5-1 part of fructus rosae laevigatae, 100-110 parts of beef, 0.4-0.5 part of papain, 1.8-2.0 parts of calcium chloride, 1.8-2.0 parts of D-glucitol, 5-6 parts of table salt, 0.03-0.04 part of lactobacillus casei, 0.1-0.2 part of sodium erythorbate, 12-15 parts of raw ginger slices, 10-12 parts of a ginger juice, 2-3 parts of monosodium glutamate, 5-6 parts of white granulated sugar, 1-2 parts of soy sauce, 6-8 parts of yellow wine, 3-4 parts of Chinese prickly ash, and 1-2 parts of cassia bark. The pickled sweet potato stems are cut into sections and then are added into the sweet scented osmanthus wine and soaked, the pickled sweet potato stem sections are taken out and mixed and chopped with the freeze-dried ham meat, and then the chopped materials are put into soybean oil heated to be hot and are stir-fried; the taste is delicious, the freshness and fragrance of the beef are increased, and the sweet scented osmanthus wine is capable of tonifying spleen and reinforcing deficiency.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a kind of sweet-scented osmanthus wine for invigorating spleen and tonifying deficiency 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/105A23L33/00A23L5/30
CPCA23V2002/00A23V2250/21A23V2200/30A23V2200/16
Inventor 陈嗣玖
Owner HEFEI FULAIDUO FOOD
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