Fruity and spicy dried beef and preparation method thereof

Abstract

The invention discloses a fruity and spicy dried beef and a preparation method thereof. The fruity and spicy dried beef comprises the following components in parts by weight: 600 to 1,000 parts of fresh beef, 500 to 800 parts of water, 20 to 50 parts of rice wine, 10 to 20 parts of pepper, 20 to 30 parts of watermelon, 30 to 50 parts of grapes, 30 to 20 parts of orange, 30-50 parts of salt, 20-30parts of sugar, 15-25 parts of ginger juice, 20-40 parts of paprika powder, 10-20 parts of anise powder, and 25-35 parts of cumin. The dried beef prepared by the present invention is tender with a crispy crust after being boiled, steamed, and roasted, which ensures the tenderness of the beef, while reducing the amount of water in the dried beef, and the dried beef is convenient for long-term storage. The prepared dried beef has all colors and flavors, adds a plurality of fruits, is rich in nutrition, is especially suitable for the elderly and children, and has the advantages of rich nutritional value, simple preparation method, low cost, and simple and convenient operation.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a fruity spicy beef jerky and a preparation method thereof. Background technique [0002] Beef is the third most consumed meat in the world, accounting for about 25% of the meat market. It lags behind pork (38%) and poultry (30%). The United States, Brazil and China are the top three countries that consume beef in the world. In terms of annual per capita consumption in 2009, Argentina ranked first with 64.6 kg, followed by the United States with 42.1 kg and Europe with 11.9 kg. The largest beef exporters include India, Brazil, Australia and the United States. Beef products have a significant impact on the economies of Paraguay, Argentina, Ireland, Mexico, New Zealand, Nicaragua, and Uruguay. [0003] Beef is rich in protein and amino acids, and its composition is closer to the needs of the human body than pork. It can improve the body's disease resistance. It is especially suit...

AI Technical Summary

Problems solved by technology

[0005] Beef jerky is generally marinated with yellow beef and other seasonings. Traditional beef jerky in my country is small in size and easy to carry. Because of its long storage period and unique flavor, it is favored by consumers. I like it, but traditional beef jerky has disadvantages such as difficult to control the sensory quality, hard taste and not suitable for chewing by the elderly, and the improper control of moisture content in the traditional beef jerky processing can easily lead to poor quality of the prepared beef jerky