Purple cabbage beef jerky capable of reducing blood pressure and making method thereof

A technology of purple cabbage and blood pressure lowering, applied in the field of food processing, can solve the problems of tough product taste, monotonous product flavor, market consumption restriction, etc., and achieve the effect of good antioxidant capacity, best tenderizing effect, and shortening drying time.

Inactive Publication Date: 2016-12-14
HEFEI FULAIDUO FOOD
View PDF2 Cites 3 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0011] A kind of purple cabbage lowering blood pressure beef jerky is made from the following raw materials in parts by weight: purple cabbage 2, bread crumbs 1, sesame oil 1, pear juice 4, salvia 0.5, Jiao Qu 0.5, eucommia 0.5, beef 100, papain 0.4, Calcium chloride 1.8, D sorbitol 1.8, table salt 5, Lactobacillus casei 0.03, iso-VC sodium 0.1, ginger slice 12, ginger juice 10, monosodium glutamate 2, white sugar 5, soy sauce 1, yellow wine 6, Chinese pepper 3, cinnamon 1 , Star anise 1, fennel 1, 140mg / ml tangerine peel extract 18, appropriate amount of water.

[0012] The preparation method of purple cabbage lowering blood pressure beef jerky includes the following steps: (1) Mixing Danshen, Jiaoqu, and Eucommia ulmoides into 5 times the water and boiling for 20 minutes, and filtering to obtain a liquid medicine;

[0013] (2) Chop the red cabbage and mix it with sesame oil for 1 hour, then add the bread crumbs and pear juice to mix to make a slurry, and spray dry to obtain a pow...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses purple cabbage beef jerky capable of reducing blood pressure and a making method thereof. The beef jerky is made from, by weight, 2-3 parts of purple cabbage, 1-2 parts of bread crumbs, 1-2 parts of sesame oil, 4-5 parts of pear juice, 0.5-1 part of salviae miltiorrhizae, 0.5-1 part of fried medicated leaven, 0.5-1 part of eucommia, 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-sorbitol, 5-6 parts of salt, 0.03-0.04 part of lactobacillus casei, 0.1-0.2 part of sodium erythorbate, 12-15 parts of fresh ginger slices, 10-12 parts of ginger juice, 2-3 parts of soybean sauce, 5-6 parts of white granulated sugar, 1-2 parts of monosodium glutamate, 6-8 parts of Chinese rice wine, 3-4 parts of Chinese prickly ash, 1-2 parts of cinnamon, 1-2 parts of anise, 1-2 parts of fennel, 18-20 parts of dried orange peel extraction solution with the concentration of 140 mg/ml, and a proper amount of water. Sesame oil improves the taste and flavor of purple cabbage, and the added traditional Chinese medicines have the effects of promoting blood circulation to remove blood stasis and clearing away heart fire and relieving restlessness.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a red cabbage blood pressure-lowering 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 techno...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/10A23L33/00
CPCA23V2002/00A23V2200/326
Inventor 陈嗣玖
Owner HEFEI FULAIDUO FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap