Millet kidney-tonifying deficiency-replenishing dried beef and manufacturing method thereof

Abstract

The invention discloses millet kidney-tonifying deficiency-replenishing dried beef and a manufacturing method thereof. The dried beef is made from the following raw materials, by weight part, 1-2 of millet, 2-3 of royal jelly, 3-4 of duck liver, 0.5-1 of dahurian angelica roots, 0.5-1 of radix bupleuri, 0.5-1 of mulberry fruits, 100-110 of beef, 0.4-0.5 of papain, 1.8-2.0 of calcium chloride, 1.8-2.0 of D-sorbitol, 5-6 of salt, 0.03-0.04 of lactobacillus casei, 0.1-0.2 of sodium erythorbate, 12-15 of ginger slices, 10-12 of ginger juice, 2-3 of monosodium glutamate, 5-6 of white granulated sugar, 1-2 of soy, 6-8 of yellow rice wine, 3-4 of prickly ash peels, 1-2 of cassia, 1-2 of Chinese star anise, 1-2 of fennel, 18-20 of a dried tangerine peel extracted liquid, and a proper amount of water. The dried beef is made from pulverizing the components. The manufacturing method is novel, the taste of dried beef is improved, and the added traditional Chinese medicines have the efficacy of relieving strangury, keeping healthy and clearing summer heat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to millet jerky for nourishing the kidney and tonifying deficiency 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 tra...

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.