Granular beef with jasmine tea flavor and preparation method thereof

Abstract

The invention discloses a granular beef with jasmine tea flavor and a preparation method thereof. The granular beef is prepared from beef, malt syrup, a proper amount of a pickling liquid, a proper amount of a marinating material, jasmine flowers, lotus leaves, modified starch, low-gluten wheat flour, highland barley, a seasoning liquid, malt, seeds of mangnolia officinalis, achyranthes bidentata, aucklandia lappa and a proper amount of rice vinegar. The granular beef with jasmine tea flavor is pickled with assistance of microwave, so that nutrient loss is reduced and the granular beef is seasoned well. Furthermore, the granular beef is produced in a rolling manner under positive and negative pressure, so that the granular beef is seasoned more uniformly and has a more tender and fine mouth feel. With compounded functional vinegar liquid for injection vinegar marinating, tissue of the beef is improved without damage on nutrients and flavors. The beef then is rolled again so as to absorb the functional components in the vinegar liquid, so that the beef is tendered as most as possible, and nutritional functions are also enhanced. The beef is subjected to re-boiling for locking and enhancing the flavor and then is granulated, coated and seasoned, so that the granular beef has a multi-layer and abundant flavor. The granular beef has a jasmine tea flavor. With addition of the traditional Chinese medicine functional components, such as the malt, the seeds of mangnolia officinalis, and the like, the granular beef has effects of warming the middle, regulating qi and fortifying stomach, thereby improving body health.

Description

technical field [0001] The invention relates to the technical field of food, in particular to jasmine tea-flavored beef granules and a preparation method thereof. Background technique [0002] Beef cubes are popular among consumers as a snack food. With the development of my country's economy, people have more and more demands on the quality, safety, flavor and taste of beef cubes. However, the traditional beef cubes are all original beef cubes, with a single color and taste, little change, and long-term eating makes people lose interest. The traditional method for preparing beef dices takes a long time to process, causes a lot of loss of nutrients, is difficult to control the flavor of beef dices, is not suitable for industrial production, and has a single function. [0003] At present, there have been invention patent applications for the invention of beef granules with various flavors and functions, as follows: [0004] (1) The patent application with the application pu...

AI Technical Summary

Problems solved by technology

[0006] Although the flavor, taste and function of the beef cubes mentioned in the above patent application are indeed richer than traditional products, but simply adding a variety of raw materials to enrich its flavor, but its taste cannot solve the crispness and tenderness of traditional beef cubes and marinated Uniform taste and other issues, thus affecting its actual nutritional value and food flavor