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Fresh and fragrant beef jerky and processing method thereof

A processing method and technology of beef jerky, which is applied in the field of food processing, can solve problems such as short shelf life, dark color, rough taste, etc., and achieve the effect of high-efficiency market demand, bright red and oily color, and satisfying market demand

Inactive Publication Date: 2018-01-30
铜仁跑山牛食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] For a long time, beef has been loved by people. At present, there are a lot of raw beef and cooked beef in the market, but it is inconvenient to eat and carry. Beef jerky can achieve the purpose of quick eating and easy carrying. , but due to unscientific production methods, the produced beef jerky has poor chewiness, rough taste, dark color, high water content, short shelf life, and most of them will produce nitrite during processing and production. Food is not good for human health, the current production of beef jerky can no longer meet the needs of market development, so it is necessary to improve the existing production process to achieve the purpose of improving the quality of the current beef jerky, to meet the needs of the market to the greatest extent, and to realize the high quality of beef. edible value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A fresh and fragrant beef jerky, comprising the following raw materials in parts by weight: 60kg of beef, 40kg of compound powder, 38kg of fresh spices, and 40kg of seasonings; the fresh spices are composed of the following raw materials in parts by weight: kelp 12kg, 8kg of seaweed, 8kg of crab powder, 8kg of shrimp powder, 3kg of oyster, 12kg of seaweed, 6kg of mint, and 80kg of bone broth; the composite powder is mixed with pine needles and tea leaves at a mass ratio of 1:0.3, dried and crushed, and then The crushed material is mixed with rose, sweet-scented osmanthus, and white chrysanthemum in a mass ratio of 2:0.3:0.1:0.4, and then dried and pulverized; the seasoning includes the following raw materials in parts by weight: 15kg of pepper, 2kg of salt , Chicken essence 3kg, star anise 6kg, Chinese prickly ash 4kg, pepper 4kg, ginger 3kg, light soy sauce 12kg.

[0024] The processing method of described fresh and fragrant beef jerky, comprises the following steps: ...

Embodiment 2

[0030] A fresh and fragrant beef jerky, comprising the following raw materials in parts by weight: 80kg of beef, 60kg of compound powder, 42kg of fresh spices, and 50kg of seasonings; the fresh spices are composed of the following raw materials in parts by weight: kelp 18kg, 12kg of seaweed, 12kg of crab powder, 12kg of shrimp powder, 6kg of oyster, 18kg of seaweed, 8kg of mint, and 120kg of bone broth; the composite powder is mixed with pine needles and tea leaves at a mass ratio of 1:0.5, dried and crushed, and then The crushed material is mixed with rose, sweet-scented osmanthus, and white chrysanthemum in a mass ratio of 2:0.5:0.2:0.6, and then dried and pulverized; the seasoning includes the following raw materials in parts by weight: 25kg of pepper, 8kg of salt , Chicken essence 6kg, star anise 8kg, Chinese prickly ash 6kg, pepper 6kg, ginger 5kg, light soy sauce 18kg.

[0031] The processing method of described fresh and fragrant beef jerky, comprises the following step...

Embodiment 3

[0037] A fresh and fragrant beef jerky, comprising the following raw materials in parts by weight: 70kg of beef, 50kg of compound powder, 40kg of fresh spices, and 45kg of seasonings; the fresh spices are composed of the following raw materials in parts by weight: kelp 15kg, 10kg of seaweed, 10kg of crab powder, 10kg of shrimp powder, 5kg of oyster, 15kg of seaweed, 7kg of mint, and 100kg of bone broth; the composite powder is mixed with pine needles and tea in a mass ratio of 1:0.4, dried and crushed, and then The crushed material is mixed with rose, sweet-scented osmanthus, and white chrysanthemum in a mass ratio of 2:0.4:0.15:0.5, and then dried and pulverized; the seasoning includes the following raw materials in parts by weight: 20kg of pepper, 4kg of salt , Chicken essence 5kg, star anise 7kg, Chinese prickly ash 5kg, pepper 5kg, ginger 4kg, light soy sauce 15kg.

[0038] The processing method of described fresh and fragrant beef jerky, comprises the following steps:

...

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PUM

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Abstract

The invention relates to the field of food processing and particularly relates to fresh and fragrant beef jerky which comprises the following raw materials in parts by weight: 60-80 parts of beef, 40-60 parts of composite powder, 38-42 parts of fresh spices and 40-50 parts of condiments. The prepared beef jerky is unique in freshness and fragrance and is suitable for people of all ages; by addingthe fresh spices, the beef jerky has unique taste, conforms to public taste and is capable of efficiently meeting market demands; and the prepared fresh and fragrant beef jerky is red, bright and glossy in color, is fresh, fragrant and attractive, is crispy and fragrant in the mouth, and is moderate in sourness, sweetness, freshness and spiciness.

Description

technical field [0001] The invention relates to the field of food processing, in particular to fresh and fragrant beef jerky and a processing method thereof. Background technique [0002] Beef is one of the main meat foods. Its protein content is high, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance, and it can supplement blood loss and repair tissues for people who are growing and developing, after surgery, and after illness. At the same time, Chinese medicine believes that beef has the functions of nourishing the middle and nourishing Qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. People with soreness, anemia, long-term illness and sallow and dizzy face can eat it. [0003] For a long time, beef has been loved by people. At present, there are a lot of raw beef and cooked beef in the market, but it is inconv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40
Inventor 蒋宇王小清
Owner 铜仁跑山牛食品有限公司
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