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Vegetable beef jerky and making method thereof

A production method and beef jerky technology are applied in the directions of food ingredients as taste modifiers, food ingredients as taste modifiers, and functions of food ingredients, etc., which can solve the problem of lack of diversified production methods, poor taste levels, and crisp taste. slag and other problems, to achieve the effect of retaining color, reducing skin pigmentation and tender taste

Inactive Publication Date: 2019-11-05
福建全家福食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing beef jerky food production process generally adopts air-drying, deep-frying, and hot-air baking, lacks diversified production methods, and cannot meet the balanced needs of people of all ages for nutrition. The problem of clean and dirty hands; and can be widely used in meat products, aquatic products, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: Vegetable beef jerky, its composition raw material is: beef 1100g, green vegetables 90g, mushroom 65g, cucumber 80g, star anise powder 4g, black pepper powder 2g, chili powder 12g, Chinese prickly ash powder 5g, ginger powder 3.5g, cinnamon powder 9g and appropriate amount of deionized water.

[0020] The preparation method of vegetable beef jerky comprises the following contents:

[0021] (1) Pretreatment of beef: Soak and thaw the beef in 4% normal temperature salt water circulation, remove fascia, fat and other parts, then cut into small pieces of 4-5 cm square, and then put the chunky beef Put it into the tumbler, add 2 times the amount of white wine, and tumble for 35 minutes at 10°C; then take it out and irradiate it with light waves with a wavelength of 600 nm for 15 minutes, and cool to room temperature;

[0022] (2) Weigh green vegetables, mushrooms, and cucumbers, wash them separately, chop and mix them, then add maltose to them, the amount of m...

Embodiment 2

[0028] Embodiment 2: Vegetable beef jerky, its composition raw material is: beef 1000g, green vegetables 80g, mushroom 60g, cucumber 75g, star anise powder 3g, black pepper powder 2g, chili powder 10g, Chinese prickly ash powder 4g, ginger powder 3g, cinnamon powder 8g and deionized water in moderation.

[0029] The preparation method of vegetable beef jerky comprises the following contents:

[0030] (1) Pretreatment of beef: Soak and thaw the beef in 5% normal temperature salt water circulation, remove fascia, fat and other parts, then cut into small pieces of 4-5 cm square, and then put the chunky beef Put it into the tumbler, add 2 times the amount of white wine, and tumble for 35 minutes at 10°C; then take it out and irradiate it with light waves with a wavelength of 600 nm for 10-20 minutes, and cool to room temperature;

[0031] (2) Weigh green vegetables, mushrooms, and cucumbers, wash them separately, chop and mix them, then add maltose to them, the amount of maltose ...

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PUM

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Abstract

The invention discloses vegetable beef jerky and a making method thereof. The vegetable beef jerky is prepared from the following composition raw materials by weight: 1000-1200 g of beef, 80-100 g ofgreen vegetables, 55-75 g of mushrooms, 70-90 g of green melons, 3-5 g of star anise powder, 1.5-2.5 g of black pepper powder, 10-15 g of red chili powder, 4-6 g of Chinese prickly ash powder, 2-5 g of ginger powder, 8-10 g of cinnamon powder and an appropriate amount of deionized water. The made beef jerky has the characteristics of crisp and tender taste, unique flavor, convenient carrying and refreshing meet texture, during making, Baijiu and traditional Chinese medicine liquid are added to the beef firstly, and rolling-rubbing and illumination treatment are conducted on the beef, thus thedeodorization effect is good, meanwhile, the hardness of the beef jerky is dispersed evenly and moderately, and nutritional ingredients are increased; a ferment prepared from the vegetables in the beef jerky through two times of fermentation is added, rich nutrition is realized, and the demand of people for the nutrition can be met; and oxidation of fruit and vegetable juice is inhibited, the original color and luster, flavor, nutrition and active function of the fruit and vegetable ferment are retained, and the vegetable beef jerky has the functions of reducing skin color spots, relaying senility and adjusting gastro-intestinal digestion.

Description

technical field [0001] The invention relates to a vegetable beef jerky and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's ability to resist diseases. It is especially suitable for people who grow and develop, post-operation, and after-care to supplement blood loss and repair tissues. 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 salivation. [0003] Vegetables are one of the essential foods in people's daily diet. Vegetables can provide various vitamins and minerals necessary for the human body; 90% of the vitamin C and 60% of the vitamin A necessary for the human body come from vegetables. In...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L33/10A23L33/105A23L5/20A23L5/30
CPCA23L13/10A23L13/428A23L13/42A23L33/10A23L33/105A23L5/27A23L5/30A23V2002/00A23V2200/14A23V2200/16A23V2200/318A23V2200/302A23V2200/32A23V2250/21
Inventor 姚美聪林永能
Owner 福建全家福食品有限公司
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