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

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...

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.