Beef jerky having fragrant and hot flavor and preparation method of beef jerky

A beef jerky and flavor technology, which is applied in the field of food processing, can solve the problems of not meeting the comprehensive requirements for the flavor, characteristics and nutrition of jerky food, single raw materials, etc., and achieves mellow and delicious flavor and taste, low production cost, Simple preparation process

Inactive Publication Date: 2017-12-22
贵州可一绿色食品有限公司
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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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: Preparation of spicy beef jerky of the present invention:

[0017] Raw material formula: 1kg fresh beef, 100g peanut oil, 50g red pepper, 40g celery, 2g fish herb, 1g Houttuynia cordata, 2g green pepper, 5g garlic, 1g anise, 1g thyme, 3g salt, 400ml water.

[0018] Preparation:

[0019] (1) Put the above-mentioned amount of peanut oil into the pot, put the beef into the oil pot, heat it up to 80% heat, take it out, put the beef into the frying pan, and continue to cook it until the beef slices are dark brown, set aside.

[0020] (2) Put the crushed red pepper, celery, Houttuynia cordata, garlic, fennel, and green peppercorns into the remaining hot oil, fry on medium heat for 3 minutes, then add Houttuynia cordata, thyme, salt and continue to stir fry on medium heat 1-3min, add water and decoct on low heat for 1h to obtain beef jerky marinade.

[0021] (3) Put the beef slices fired in step (1) into the marinade prepared in step (2) and continue to stir-fr...

Embodiment 2

[0022] Embodiment 2: Preparation of spicy beef jerky of the present invention:

[0023] Raw material formula: 1kg fresh beef, 140g peanut oil, 60g red pepper, 50g celery, 4g fish herb, 1.5g Houttuynia cordata, 4g green pepper, 8g garlic, 3g anise, 3g thyme, 5g salt, 500ml water;

[0024] Preparation:

[0025] (1) Put the above-mentioned amount of peanut oil into the pot, put the beef into the oil pot, heat it up to 80% heat, take it out, put the beef into the frying pan, and continue to cook it until the beef slices are dark brown, set aside.

[0026] (2) Put the crushed red pepper, celery, Houttuynia cordata, garlic, fennel, and green peppercorns into the remaining hot oil, stir-fry on medium heat for 4 minutes, then add Houttuynia cordata, thyme, salt and continue to stir-fry over medium heat After 2 minutes, add water and decoct on low heat for 1-3 hours to obtain a beef jerky marinade.

[0027] (3) Put the beef slices fired in step (1) into the marinade prepared in step ...

Embodiment 3

[0028] Embodiment 3: Preparation of spicy beef jerky of the present invention:

[0029] Raw material formula: 1kg fresh beef, 150g peanut oil, 70g red pepper, 60g celery, 6g fish herb, 2g Houttuynia cordata, 6g green pepper, 10g garlic, 3.5g anise, 3.5g thyme, 5.5g salt, 600ml water;

[0030] Preparation:

[0031] (1) Put the above-mentioned amount of peanut oil into the pot, put the beef into the oil pot, heat it up to 80% heat, take it out, put the beef into the frying pan, and continue to cook it until the beef slices are dark brown, set aside.

[0032] (2) Put the crushed red pepper, celery, Houttuynia cordata, garlic, fennel, and green peppercorns into the remaining hot oil, stir-fry on medium heat for 4 minutes, then add Houttuynia cordata, thyme, salt and continue to stir-fry over medium heat 2min, add water and decoct on low heat for 2h to obtain beef jerky marinade.

[0033] (3) Put the beef slices fired in step (1) into the marinade prepared in step (2) and continu...

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PUM

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Abstract

The invention provides beef jerky having fragrant and hot flavor and a preparation method of the beef jerky. The beef jerky is prepared from 1kg of fresh beef, 100-200g of peanut oil, 50-90g of red peppers, 40-80g of celery, 2-10g of stems and leaves of mentha rotundifolia, 1-3g of heartleaf houttuynia herbs, 2-10g of zanthoxylum schinifolium, 5-15g of garlic, 1-6g of star anise, 1-6g of murraya paniculata, 3-8g of table salt and 400-800ml of water. The celery, the heartleaf houttuynia herbs and the stems and leaves of mentha rotundifolia are ingeniously combined for preparing the beef jerky, so that the beef jerky is fresh, delicious and unique in flavor; and then the red peppers, the heartleaf houttuynia herbs, the zanthoxylum schinifolium, the garlic, the star anise and the murraya paniculata are matched, so that the beef jerky is fragrant, mellow and delicious in flavor and mouth feel, proper in spicy smell, and well welcomed by consumers.

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 jerky is generally dried meat marinated with yellow beef and other seasonings. Beef is the second largest meat product in China, second only to pork. Beef has high protein content, low fat content, delicious taste, and is loved by people. Beef jerky contains a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of beef, but also keeps it from deteriorating for a long time. The production of beef jerky must first select high-quality raw materials, followed by the production process and production time. The time of sunshine must also be considered when drying, and all procedures must be closely checked. [0003] Beef jerky is obtained by marinating beef. Due to its unique flavor, rich nutrition, long storage period, and easy portabili...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70
CPCA23L13/10A23L13/428A23L13/70
Inventor 田迎杨秀芝黎文祝
Owner 贵州可一绿色食品有限公司
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