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Method for processing spicy and hot sliced dried beef

A technology of beef jerky and spicy, applied in food science and other fields, can solve problems such as gastrointestinal discomfort, achieve the effect of alleviating irritation, overcoming gastrointestinal discomfort, and protecting the stomach

Inactive Publication Date: 2018-03-30
蒙玉洁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention provides a method for processing spicy beef jerky, which can solve the problem that existing spicy beef jerky can easily cause gastrointestinal discomfort after eating too much

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1——the method for processing spicy beef jerky

[0021] It includes the following processing steps:

[0022] A. Wash 2000g of beef first, drain, cut into strips, and set aside;

[0023] B. Grind 50g Jiaogulan, 200g pomelo peel, 300g chili pepper, and 250g peppercorns respectively, then mix them evenly, put them into an altar, cover with dry straw, put them in a cool place, and seal them for fermentation for 1 day.

[0024] C. Mix the beef cut into strips with 50g star anise, 50g grass fruit, 50g cumin, 80g fresh ginger, 50g sesame, 50g white wine, 100g red oil, 180g table salt and the material obtained from the fermentation of step B, and marinate;

[0025] D. Put the material obtained by pickling in step C into a pan previously equipped with hot oil for frying; wherein, the frying temperature is 100° C., and the frying time is 0.5 hours;

[0026] E. The material obtained by frying in step D is placed in a ventilated place and dried until the moisture conten...

Embodiment 2

[0028] Embodiment 2——the method for processing spicy beef jerky

[0029] It includes the following processing steps:

[0030] A. Wash 3000g of beef first, drain, cut into strips, and set aside;

[0031] B. Grind 100g Gynostemma pentaphyllum, 300g pomelo peel, 400g pepper, and 300g peppercorns respectively, then mix them evenly, put them in an altar, cover with dry straw, put them in a cool place, and seal them for fermentation for 7 days.

[0032] C. Mix the beef cut into strips with 80g star anise, 80g grass fruit, 80g cumin, 150g fresh ginger, 80g sesame, 100g white wine, 150g red oil, 300g table salt and the material obtained from the fermentation in step B, and marinate;

[0033] D. Put the material marinated in step C into a pan with hot oil in advance for frying; wherein, the frying temperature is 120° C., and the frying time is 1 hour;

[0034] E. The material obtained by frying in step D is placed in a ventilated place and dried until the moisture content is 8%.

[...

Embodiment 3

[0036] Embodiment 3——the method for processing spicy beef jerky

[0037] It includes the following processing steps:

[0038] A. Wash 2800g of beef first, drain, cut into strips, and set aside;

[0039] B. Grind 80g Jiaogulan, 260g pomelo peel, 340g pepper, and 270g peppercorns respectively, then mix them evenly, put them in an altar, cover with dry straw, put them in a cool place, and seal them for fermentation for 1 to 7 days.

[0040] C. Mix the beef cut into strips with 60g star anise, 60g grass fruit, 60g cumin, 120g fresh ginger, 60g sesame, 90g white wine, 120g red oil, 200g table salt and the material obtained from the fermentation in step B, and marinate;

[0041] D. Put the material obtained by pickling in step C into a pan previously equipped with hot oil for frying; wherein, the frying temperature is 105° C., and the frying time is 0.5 hours;

[0042] E. The material obtained by frying in step D is placed in a ventilated place and dried until the moisture content...

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Abstract

The invention relates to a method for processing spicy and hot sliced dried beef and relates to the technical field of deep processing of beef. The method comprises the following steps: thoroughly cleaning and draining beef and slicing the beef; respectively pulverizing fiveleaf gynostemma herb, pomelo peel, chilis and Sichuan peppers, then uniformly mixing the pulverized materials and performingfermentation; mixing the sliced beef with aniseed, tsaoko amomum fruits, cumin, fresh ginger, sesame seeds, white spirit, chili oil, table salt and the fermented substances uniformly for pickling thesliced beef; putting the pickled substances into a pot filled with hot oil in advance for performing stir-frying, wherein the stir-frying temperature is 100-120 DEG C and the stir-frying time is 0.5-1hour; and putting the stir-fried substances in a ventilated place for airing the stir-fried substances until the moisture content is 5%-8%. The method for processing the spicy and hot sliced dried beef is mainly characterized in that the fiveleaf gynostemma herb and the pomelo peel are added to auxiliary materials to protect the intestines and stomach and relieve the pungency of the spicy and hottaste on the intestines and stomach, thereby maintaining the spicy and hot flavor of the spicy and hot sliced dried beef while solving the problem of discomfort of the intestines and stomach easily caused by the spicy and hot sliced dried beef.

Description

technical field [0001] The invention relates to the technical field of beef deep processing, in particular to a method for processing spicy beef jerky. Background technique [0002] Beef, which refers to meat obtained from cattle, is one of the common meat products. Beef is rich in protein and amino acids. Its composition is closer to the needs of the human body than pork, and can improve the body's disease resistance. It is especially suitable for people who are growing and developing, after surgery, and after illness to supplement blood loss and repair tissues. Traditional Chinese medicine diet therapy believes that eating beef in cold winter has the effect of warming the stomach and 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 suitable ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40
CPCA23L13/10A23L13/42A23L13/428A23L13/45
Inventor 蒙玉洁
Owner 蒙玉洁
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