Ready-to-eat sauce flavor salt-baked dried beef and preparation method thereof

A technology of salt-baked beef with sauce aroma, which is applied in the field of food processing to achieve the effect of convenient eating, good quality and good taste

Inactive Publication Date: 2017-08-08
合肥绿益食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet existing beef jerky all adds food additive, improves the mouthfeel of beef jerky, taste, prolongs the shelf life of product, eats this beef jerky for a long time, can produce harm to human body

Method used

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  • Ready-to-eat sauce flavor salt-baked dried beef and preparation method thereof
  • Ready-to-eat sauce flavor salt-baked dried beef and preparation method thereof
  • Ready-to-eat sauce flavor salt-baked dried beef and preparation method thereof

Examples

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preparation example Construction

[0032] The present invention also provides a preparation method of ready-to-eat sauce-flavored salt-baked beef jerky, comprising the following steps:

[0033] a) Divide the salty sauce into two parts, the first salty sauce and the second salty sauce, set aside;

[0034] b) adding tea leaves, lemon slices, mint slices and table salt to 15 to 25 times the water and boiling on medium heat for 3 to 5 hours, filtering to remove slag to obtain a filtrate;

[0035] c) Cut the upper and lower slices of beef into two pieces, add the filtrate obtained in step b) and mix evenly, marinate for 12-18 hours, drain, and coat one of the meat slices with the first salty sauce, and then There is a first savory sauce to cover the surface with another piece of meat, which is stitched with gut and then coated with starch;

[0036] d) Put the peppers into the oil pan and stir-fry until there is a strong aroma, then pour in the second portion of salty sauce, when the aroma of the sauce comes out, po...

Embodiment 1

[0048] The formula of ready-to-eat sauce-flavored salt-baked beef jerky is as follows, in parts by weight:

[0049]90 parts of beef, 3.4 parts of salty sauce, 1.8 parts of salt, 0.8 parts of pepper, 4 parts of jasmine tea, 1.7 parts of lemon slices, 0.4 parts of mint slices, 0.4 parts of salt and pepper, 1.4 parts of jujube wine, 2.8 parts of starch;

[0050] Wherein the first part of salty sauce is 0.85 parts, and the second part of salty sauce is 2.55 parts.

[0051] The preparation method of the ready-to-eat sauce-flavored salt-baked beef jerky comprises the following steps:

[0052] Separate the savory sauce into two parts, the first savory sauce and the second savory sauce, set aside;

[0053] Add tea leaves, lemon slices, mint slices, and table salt to 181.7 parts of water and simmer for 4.2 hours, and filter to remove slag to obtain a filtrate;

[0054] Cut the upper and lower slices of beef into two slices, add to the filtrate and mix evenly, marinate for 14 hours, d...

Embodiment 2

[0057] The formula of ready-to-eat sauce-flavored salt-baked beef jerky is as follows, in parts by weight:

[0058] 95 parts of beef, 3.7 parts of salty sauce, 1.5 parts of table salt, 0.5 parts of pepper, 3 parts of green tea, 1.4 parts of lemon slices, 0.5 parts of mint slices, 0.2 parts of salt and pepper, 1.6 parts of jujube wine, 2.5 parts of starch;

[0059] Wherein the first part of salty sauce is 1.02 parts, and the second part of salty sauce is 2.68 parts.

[0060] The preparation method of the ready-to-eat sauce-flavored salt-baked beef jerky comprises the following steps:

[0061] Separate the savory sauce into two parts, the first savory sauce and the second savory sauce, set aside;

[0062] Add tea leaves, lemon slices, mint slices, and table salt to 160 parts of water and simmer for 4.5 hours, filter to remove slag to obtain a filtrate;

[0063] Cut the upper and lower slices of beef into two slices, add to the filtrate and mix evenly, marinate for 13 hours, dr...

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PUM

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Abstract

The invention provides ready-to-eat sauce flavor salt-baked dried beef and a preparation method thereof. The ready-to-eat sauce flavor salt-baked dried beef is prepared from 80-120 parts by weight of beef, 3-5 parts by weight of salty sauce, 2-4 parts by weight of table salt, 3-6 parts by weight of tea, 1-2.5 parts by weight of lemon slices, 0.3-0.8 part by weight of sliced mint, 0-1 part by weight of spiced salt, 1-2 parts by weight of liquor and 2-4 parts by weight of starch. The ready-to-eat sauce flavor salt-baked dried beef does not contain any chemical additive, is good in quality, long in storage time, convenient to eat and delicious in meat, has the characteristics of salt-baked food and sauce flavor food, is good in flavor and sanitary, can be eaten at any time, and is convenient to carry; furthermore, the dried beef is thick in sauce flavor, lasting in taste, good in mouth feel and moderate in hardness.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a ready-to-eat sauce-flavored salt-baked beef jerky and a preparation method thereof. Background technique [0002] With the development of society, people's pursuit of material and cultural life is getting higher and higher. "Food" is an important part of our daily life. After the consumption level increases, the requirement for "food" is not only the previous food and clothing , but more and more pursuit of high-quality diet and delicious food. [0003] Beef jerky is made from yellow beef through a series of processing. Beef jerky contains various minerals and amino acids needed by the human body. It not only maintains the chewy flavor of beef, but also keeps it unchanged for a long time. Beef jerky has the characteristics of high protein content, low fat content, easy storage and convenient eating, and is very popular among people. Yet existing beef jerky...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70
Inventor 谈社涛
Owner 合肥绿益食品有限公司
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