Fermented sour soup flavored beef jerky and preparation method thereof

Abstract

The invention discloses fermented sour soup flavored beef jerky and a preparation method thereof. The beef jerky comprises, by weight, 90-110 parts of beef, 1.8-2.2 parts of green tea, 0.4-0.6 part ofginger slice, 1.8-2.2 parts of rock sugar, 0.2-0.4 part of compound phosphate, 2.0-2.4 parts of lactic acid bacteria and yeast, 1.3-1.7 parts of glucose, 0.8-1.2 parts of salt, 5.5-6.5 parts of honey, 0.3-0.7 of chili powder, 0.8-1.2 parts of spiced powder, 0.8-1.2 parts of pepper, 0.8-1.2 parts of Sichuan pepper, 0.8-1.2 parts of Sichuan pepper powder, 7.5-8.5 parts of red sour soup and 5.5-6.5parts of sesame oil. The sour soup flavored beef jerky prepared by the above components has the unique flavor of the sour soup, the flavor of the beef jerky is more excellent, the nutritional value ishigher, the digestibility of the fermented beef jerky is improved, and the flavor is improved. The probiotics in the fermented beef jerky inhibits the growth of harmful microorganisms, prolongs the shelf life of the beef jerky, and improves the safety of the beef jerky.

Description

technical field [0001] The invention belongs to the technical field of beef jerky, and in particular relates to a fermented sour soup-flavored beef jerky and a preparation method thereof. Background technique [0002] Beef is rich in protein, carnitine, amino acid, VA, VB 1 , VB 2 , calcium, iron, phosphorus and other substances, the fat and cholesterol content are lower than other meat products, these nutrients can not only meet the nutritional needs of the human body, but also have very important physiological functions, its delicious taste and nutrients are easily digested Absorption, high nutritional value, deeply loved by people, known as "the favorite of meat", is a good material for jerky processing. Beef jerky is a traditional meat product in my country. Beef jerky is a snack food made of beef through more than a dozen processes such as cooking, stripping, marinating, and dehydrating. It has high protein content, low fat content, and unique taste. It has the charac...

AI Technical Summary

Problems solved by technology

[0007] 4) The choice of the amount of salt added, because there is already a small amount of salt in the sour soup, it is difficult to control the content of adding salt alone again, the beef jerky becomes very hard if there is too much, and the taste penetration is not uniform enough if there is less;

Images