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A technology of camel meat and fennel, applied in food science and other directions, can solve problems such as reducing nutritional value
Inactive Publication Date: 2019-05-07
张雪亚
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Summary
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Description
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Problems solved by technology
However, the nutritional value of camel jerky has been reduced due to repeated cooking during the production process.
Method used
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Embodiment 1
[0014] A kind of camel jerky, the camel jerky is prepared from the following materials by weight percentage: 100-150 parts of camel meat, 13-20 parts of fennel, 13-20 parts of hawthorn, 13-20 parts of tangerine peel, 5- 8 parts, 5-8 parts of licorice, 20-40 parts of star anise, 60-80 parts of salt, 20-40 parts of white sugar, and the rest is purified water.
[0015] The preparation method of described camel meat jerky comprises the following processing steps:
[0016] 1) Wash the fresh camel meat, soak it in clean water for 1.5 to 2 hours, put it in warm water, and boil it for 40 to 50 minutes at 70 to 80°C;
[0017] 2) Take out the cooked camel meat and cool it down to room temperature, and cut it into camel meat pieces with a thickness of 2 to 4 cm;
[0018] 3) Put fennel, hawthorn, tangerine peel, angelica, licorice, star anise, salt, and sugar into water and cook for 30 to 40 minutes according to the weight percentage. 2 hours;
[0019] 4) Fry the cooked camel meat at 1...
Embodiment 2
[0023] A kind of camel jerky, the camel jerky is prepared from the following materials by weight percentage: 100-150 parts of camel meat, 13-20 parts of fennel, 13-20 parts of hawthorn, 13-20 parts of tangerine peel, 5- 8 parts, 5-8 parts of licorice, 20-40 parts of star anise, 60-80 parts of salt, 20-40 parts of white sugar, and the rest is purified water.
[0024] The preparation method of described camel meat jerky comprises the following processing steps:
[0025] 1) Wash the fresh camel meat, soak it in clean water for 1.5 to 2 hours, put it in warm water, and boil it for 40 to 50 minutes at 70 to 80°C;
[0026] 2) Take out the cooked camel meat and cool it down to room temperature, and cut it into camel meat pieces with a thickness of 2 to 4 cm;
[0027] 3) Put fennel, hawthorn, tangerine peel, angelica, licorice, star anise, salt, and sugar into water and cook for 30 to 40 minutes according to the weight percentage. 2 hours;
[0028] 4) Fry the cooked camel meat at 1...
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Abstract
The invention relates to dried camel meat. The dried camel meat is characterized by being made from the following materials in parts by weight of 100-150 parts of camel meat, 13-20 parts of fennel seeds, 13-20 parts of haws, 13-20 parts of dried orange peel, 5-8 parts of radix angelicae sinensis, 5-8 parts of licorice roots, 20-40 parts of star aniseeds, 60-80 parts of table salt, 20-40 parts of white sugar and the balance pure water. According to the dried camel meat adopting the technical scheme disclosed by the invention, the camel meat is subjected to repeated cooking and stir-frying, so that the taste of seasonings is completely merged into the dried camel meat, and the mouth feel of the dried camel meat is unique; and besides, the radix angelicae sinensis and the licorice root are added during making of the dried camel meat, so that the condition that people eating too much dried camel meat suffer from excessive internal heat can be avoided, and besides, the dried camel meat alsohas the efficacy of promoting blood circulation.
Description
technical field [0001] The invention relates to a camel meat product, in particular to a camel jerky. Background technique [0002] Camel jerky is dried camel meat marinated. Camel jerky contains a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of camel meat. The production of camel jerky must first choose high-quality raw materials, followed by the production process and production time, and the time of sunshine must be considered when drying. Every procedure has to be closely monitored. Camel jerky contains a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of camel meat, but also lasts for a long time without deterioration. However, the nutritional value of camel jerky is reduced due to repeated cooking during the production process. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a camel jerky, w...
Claims
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Application Information
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