Xinjiang-featured health-care semi-dried beef and preparation method thereof

A unique technology of dried beef, which is applied in the field of food processing and manufacturing, can solve the problems of many restrictions on consumer groups, high hardness of air-dried beef, and single taste, so as to meet the taste needs, expand the consumer group, and achieve the effect of rich nutrition

Pending Publication Date: 2017-03-15
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the deficiencies of the prior art, aiming at the problems that the currently commercially available air-dried beef is relatively hard, difficult to chew, has many restrictions on consumer groups, and has a single taste, and provides a kind of Xinjiang characteristic health-care semi-dried beef and Its production method, the finished product of Xinjiang characteristic health-care semi-dried beef jerky is brownish yellow to brown in color, pure and thick in taste, and rich in nutrition. The glycyrrhizic acid, licorice polysaccharide, cardiac glycosides, flavonoids, etc. Auxiliary treatment of high blood pressure, heart disease, neurasthenia and other diseases, not only retains the original flavor of beef jerky but also has a proper chewiness (water content is about 40%), expands the consumer group, and enriches the variety of beef jerky

Method used

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  • Xinjiang-featured health-care semi-dried beef and preparation method thereof
  • Xinjiang-featured health-care semi-dried beef and preparation method thereof
  • Xinjiang-featured health-care semi-dried beef and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A Xinjiang characteristic health-care semi-dry beef, its composition and weight ratio are respectively:

[0035]

[0036] The beef is large cucumber strips or small cucumber strips of cattle and / or yaks;

[0037] The Xinjiang characteristic medicinal and edible ingredients are one or a mixture of two or more of black wolfberry, snow lotus, apocynum and licorice.

[0038] The steps of its preparation method are:

[0039] ⑴. Raw material processing: take 71kg of beef that meets the relevant national health standards, peeled, deboned, and fat-removed, wash with water, drain, and cut into 1-2cm thick strips;

[0040] ⑵.Marinating: Use Xinjiang’s special medicinal and edible ingredients and other corresponding auxiliary materials to add to the cut beef for marinating. The curing temperature is kept between 0 and 4°C until the moisture content of the beef is 69.27% ​​of the total mass of beef.

[0041] ⑶. Drying, the cured beef is dried to semi-dry (moisture content is ...

Embodiment 2

[0046] A Xinjiang characteristic health-care semi-dry beef, its composition and weight ratio are respectively:

[0047]

[0048] The sugar is white granulated sugar or syrup, and the syrup can be maltose syrup, maltitol or acesulfame potassium;

[0049] The alcohol content of the liquor is 38.0-65.0vol.

[0050] The steps of its preparation method are:

[0051] ⑴. Raw material processing: take 120kg of beef that meets the relevant national health standards, peeled, deboned, and fat-removed, wash with water, drain, and cut into 1-2cm thick strips;

[0052] ⑵.Marinating: Use Xinjiang’s special medicinal and edible ingredients and other corresponding auxiliary materials to add to the cut beef for marinating. The curing temperature is kept between 0 and 4°C until the moisture content of the beef is 64.27% of the total mass of beef.

[0053] ⑶. Drying, the cured beef is dried to semi-dry (moisture content is 40.92%), the drying method can be hot air drying or frying drying or...

Embodiment 3

[0058] A Xinjiang characteristic health-care semi-dry beef, its composition and weight ratio are respectively:

[0059]

[0060] The alcohol content of the cooking wine is ≥10.0vol;

[0061] The monosodium glutamate of the monosodium glutamate is more than or equal to 99.0%.

[0062] The steps of its preparation method are:

[0063] ⑴. Raw material processing: take 100kg of beef that meets the relevant national health standards, peeled, deboned, and fat-removed, wash with water, drain, and cut into 1-2cm thick strips;

[0064] ⑵.Marinating: Use Xinjiang’s special medicinal and edible ingredients and other corresponding auxiliary materials to add to the cut beef for marinating. The curing temperature is kept between 0 and 4°C until the moisture content of the beef is 62.41% of the total mass of beef.

[0065] ⑶. Drying, the cured beef is dried to semi-dry (moisture content is 39.75%), the drying method can be hot air drying or frying drying or low temperature sublimation dr...

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PUM

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Abstract

The invention relates to Xinjiang-featured health-care semi-dried beef, which is prepared from beef, Xinjiang-featured medicinal and edible food material, salt, sugar, baijiu, cooking wine, chili powder, five-spice powder, and monosodium glutamate. The health semi-dried beef is manufactured and developed with Xinjiang traditional medicated food materials (such as fruit of Lycium ruthenicum, Saussurea involucrata, Apocynum venetum, and licorice root) and is imparted functional substances and a condiment; the Xinjiang-featured health semi-dried beef is brownish yellow to brown and has mellow taste and rich nutrition, glycyrrhizic acid, glycyrrhiza polysaccharide, cardiac glycosides, flavones and other substances contained in the beef help enhance immunity and fight fatigue and assist in treating the diseases such as hypertension, heart disease and neurasthenia, both original flavor and suitable chewiness (about 40% in water content) are retained for the beef, the breed is suitable for a wider range of consumers, and the richer varieties of dried beef are provided.

Description

technical field [0001] The invention belongs to the technical field of food processing and manufacturing, in particular to a Xinjiang characteristic health-care semi-dry beef and a preparation method thereof. Background technique [0002] Beef is favored by consumers because of its delicious taste and high nutritional value. The moisture content of existing air-dried beef products on the market is relatively low, about 8% to 16%. Due to the low water content, the meat is hard and difficult to chew, which limits its consumption market. Beef products with high water content retain the original flavor of beef, but the meat is loose and not chewy, and the consumer market for beef products has greatly improved. In view of this, semi-dry beef was invented. Semi-dried beef not only retains the aroma of beef and the unique flavor of air-dried beef, but also improves the taste. [0003] Xinjiang traditional medicinal food materials such as black wolfberry, snow lotus, apocynum and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L3/10A23L3/015
CPCA23L3/015A23L3/10A23V2002/00A23V2200/30A23V2200/324A23V2200/322A23V2200/326
Inventor 李文钊闫一凡刘宗哲高寒玺王镜博陈雪云吳傲吴晟松阮美娟
Owner TIANJIN UNIV OF SCI & TECH
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