Spicy beef jerky and preparation method thereof

A technology of beef jerky and spicy, which is applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, and functions of food ingredients. Single and other problems, to achieve the effect of flavor and mouthfeel mellow and delicious, low production cost, and simple preparation process

Inactive Publication Date: 2017-09-22
NANNING UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the single raw material of traditional beef jerky, it cannot meet people's comprehensive requirements for the flavor, characteristics, and nutrition of jerky food. In view of the above-mentioned deficiencies, c

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1: preparation of spicy beef jerky of the present invention:

[0034] Raw material formula: 1kg fresh beef, 100g vegetable oil, 50g red pepper, 40g Chinese toon, 2g fish herb, 1g star anise powder, 2g green pepper, 5g garlic, 1g cinnamon, 1g lemon juice, 3g salt, 400ml water.

[0035]Preparation:

[0036] (1) Put the above-mentioned amount of vegetable oil into the pot, heat it up to 80% heat, pour the fresh beef into the hot oil, and continue to cook until the beef slices are dark brown, remove the beef slices from the pot, and set aside for later use, leaving the hot oil spare;

[0037] (2) Put the red pepper, Chinese toon, Houttuynia cordata, garlic, cinnamon, and green pepper into the remaining hot oil, fry for 3 minutes, then add star anise powder, lemon juice, and salt and continue to stir fry for 1- After 3 minutes, add water and decoct on low heat for 30 minutes to obtain a beef jerky marinade.

[0038] (3) Put the beef slices fired in step (1) int...

Embodiment 2

[0039] Embodiment 2: preparation of spicy beef jerky of the present invention:

[0040] Raw material formula: 1kg fresh beef, 140g vegetable oil, 60g red pepper, 50g Chinese toon, 4g fish herb, 1.5g star anise powder, 4g green pepper, 8g garlic, 3g cinnamon, 3g lemon juice, 5g salt, 500ml water;

[0041] Preparation:

[0042] (1) Put the above-mentioned amount of vegetable oil into the pot, heat it up to 80% heat, pour the fresh beef into the hot oil, and continue to cook until the beef slices are dark brown, remove the beef slices from the pot, and set aside for later use, leaving the hot oil spare;

[0043] (2) Put the red pepper, Chinese toon, Houttuynia cordata, garlic, cinnamon, and green pepper into the remaining hot oil, fry for 3 minutes, then add star anise powder, lemon juice, and salt and continue to stir fry for 1- After 3 minutes, add water and decoct on low heat for 30 minutes to obtain a beef jerky marinade.

[0044] (3) Put the beef slices fired in step (1) ...

Embodiment 3

[0045] Embodiment 3: preparation of spicy beef jerky of the present invention:

[0046] Raw material formula: 1kg fresh beef, 150g vegetable oil, 70g red pepper, 60g Chinese toon, 6g fish herb, 2g star anise powder, 6g green pepper, 10g garlic, 3.5g cinnamon, 3.5g lemon juice, 5.5g salt, 600ml water;

[0047] Preparation:

[0048] (1) Put the above-mentioned amount of vegetable oil into the pot, heat it up to 80% heat, pour the fresh beef into the hot oil, and continue to cook until the beef slices are dark brown, remove the beef slices from the pot, and set aside for later use, leaving the hot oil spare;

[0049] (2) Put the crushed red pepper, Chinese toon, Houttuynia cordata, garlic, cinnamon bark, and green peppercorns into the remaining hot oil, fry on medium heat for 4 minutes, then add star anise powder, lemon juice, and table salt and continue to stir fry on medium heat for 2 minutes. Add water and decoct on low heat for 45 minutes to obtain the beef jerky marinade. ...

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PUM

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Abstract

The invention provides a spicy beef jerky and a preparation method thereof. The beef jerky is prepared through 1kg of fresh beef, 100-200g of vegetable oil, 50-90g of chilli, 40-80g of cedrela sinensis, 2-10g of mentha haplocalyx, 1-3g of star aniseed powder, 2-10g of green prickleyash, 5-15g of garlic, 1-6g of cinnamon, 1-6g of lemon juice, 3-8g of edible salt, and 400-800ml of water. According the spicy beef jerky, cedrela sinensis and mentha haplocalyx are ingeniously mixed to prepare the beef jerky, and the prepared beef jerky is delicious and unique in taste; chilli, star aniseed powder, green prickleyash, garlic, cinnamon and lemon juice are added to enable mellow and tasty flavor and mouthfeel of the beef jerky; the beef jerky is proper in spice and is welcomed by customers; the spicy beef jerky is a novel flavored jerky product having the advantages of being green, complete in nutrition, leisure and convenient; in addition, the preparation process is simple; the process parameters are easily controlled; the production cost is low; and the preparation method is very suitable for the beef deep processing and mass production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spicy beef jerky and a preparation method thereof. technical background [0002] Beef is one of the meat products. China's per capita beef consumption is second only to pork. Beef is high in protein, low in fat, and delicious. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's ability to resist diseases. It is especially suitable for people who grow and develop, post-operation, and after-care to supplement blood loss and repair tissues. Eating beef in cold winter has the effect of warming the stomach, which is a good tonic for cold winter. Traditional Chinese medicine believes that beef has the functions of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. It is ...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/00
CPCA23L13/10A23L13/428A23L13/72A23L33/00A23V2002/00A23V2200/30A23V2200/14A23V2200/16A23V2250/18A23V2250/21
Inventor 谭春萍韦云伊刘容杨远澄周贵金
Owner NANNING UNIV
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