Fruity beef jerky and preparation method thereof

A technology of beef jerky and fruity flavor, which is applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., and can solve the problems of nutrition, health care, convenience and pure natural diet, thick and thick beef jerky taste single problem, achieve the effect of improving nerve conduction and visual function, simple preparation method, and inhibiting the formation of cholesterol stones

Inactive Publication Date: 2020-06-09
湖南振鑫农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The beef jerky currently on the market has a single, thick taste, and seasonings such as chili powder contain a lot of pigment additives, which does not meet the modern people's pursuit of nutrition, health care, convenience and natural diet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Composition of raw materials (parts by weight): 130 parts of beef, 20 parts of avocado, 5 parts of lemon, 5 parts of tomato, 15 parts of citrus, 5 parts of aloe, 2 parts of hawthorn, 3 parts of perilla, 2 parts of ginger, 1 part of taurine, 1 part of acerola cherry powder, 1 part of tea polyphenols, 1 part of soy sauce, 1 part of cinnamon, 1 part of rose oil, 3 parts of Chinese medicine extract and 5 parts of water.

[0027] The traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 5 parts of wolfberry, 10 parts of jujube, 5 parts of astragalus, 2 parts of gastrodia elata, 1 part of angelica, 1 part of codonopsis, 5 parts of licorice and 10 parts of lily.

[0028] The Chinese medicine extract is prepared by the following method:

[0029] S1. Pretreatment of medicinal materials: Weigh each medicinal material in proportion, rinse with clear water, use a sodium carbonate solution with a concentration of 15% by mass, heat up t...

Embodiment 2

[0036] Composition of raw materials (parts by weight): 150 parts of beef, 40 parts of avocado, 10 parts of lemon, 10 parts of tomato, 25 parts of citrus, 10 parts of aloe, 4 parts of hawthorn, 7 parts of perilla, 4 parts of ginger, 2 parts of taurine, 3 parts of acerola cherry powder, 3 parts of tea polyphenols, 2 parts of light soy sauce, 2 parts of cinnamon, 4 parts of bergamot oil, 5 parts of Chinese medicine extract and 10 parts of water.

[0037] The traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 10 parts of wolfberry, 20 parts of jujube, 8 parts of astragalus, 4 parts of gastrodia elata, 3 parts of angelica, 2 parts of codonopsis, 10 parts of licorice and 15 parts of lily.

[0038] The Chinese medicine extract is prepared by the following method:

[0039] S1. Pretreatment of medicinal materials: Weigh each medicinal material in proportion, rinse with clear water, use a sodium carbonate solution with a mass percentage...

Embodiment 3

[0046] Composition of raw materials (parts by weight): 135 parts of beef, 22 parts of avocado, 7 parts of lemon, 6 parts of tomato, 17 parts of citrus, 7 parts of aloe, 2 parts of hawthorn, 4 parts of perilla, 3 parts of ginger, 1.2 parts of taurine, 2 parts of acerola cherry powder, 1 part of tea polyphenols, 1.1 parts of soy sauce, 1.3 parts of cinnamon, 1 part of lavender oil, 3 parts of Chinese medicine extract and 6 parts of water.

[0047] The traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 6 parts of wolfberry, 12 parts of jujube, 6 parts of astragalus, 2 parts of gastrodia elata, 1 part of angelica, 1 part of codonopsis, 6 parts of licorice and 12 parts of lily.

[0048] The Chinese medicine extract is prepared by the following method:

[0049] S1. Pretreatment of medicinal materials: Weigh each medicinal material in proportion, rinse with clear water, use a sodium carbonate solution with a concentration of 15% by m...

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PUM

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Abstract

The invention provides fruity beef jerky. The fruity beef jerky is prepared from raw materials in parts by weight as follows: 130-150 parts of beef, 20-40 parts of avocado, 5-10 parts of lemons, 5-10parts of tomatoes, 15-25 parts of citrus, 5-10 parts of aloe, 2-4 parts of hawthorn fruits, 3-7 parts of perilla leaves, 2-4 parts of ginger, 1-2 parts of taurine, 1-3 parts of acerola cherry powder,1-3 parts of tea polyphenol, 1-2 parts of light soy sauce, 1-2 parts of cinnamon, 1-4 parts of plant essential oil, 3-5 parts of a traditional Chinese medicine extract and 5-10 parts of water. The prepared fruity beef jerky has tasty flavor, delicious taste and strong fruit aroma, the preparation method is simple, the raw material is widely sourced, the added traditional Chinese medicine extract,taurine, acerola cherry powder and tea polyphenol have good healthcare effects, and the fruity beef jerky has no chemical additives, has purely natural components and is beneficial to body health.

Description

technical field [0001] The invention relates to the technical field of preparation of beef jerky, in particular to a fruity beef jerky. Background technique [0002] Beef is the second largest meat food in China, second only to pork. Beef has high protein content and low fat content. It is also rich in calcium, iron, phosphorus and vitamin B. It is delicious and popular. The reputation of the proud son". Beef has high protein content and low fat content, and its composition is closer to the needs of the human body than pork. It can enhance immunity and promote metabolism, and has obvious effects on physical recovery and physical fitness. With the continuous development of society and faster pace of life, many people's bodies are in a sub-healthy state, and eating beef jerky is a good way to improve their physical condition. [0003] The beef jerky currently on the market has a single, heavy taste, and seasonings such as chili powder contain a large amount of pigment additi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/175A23L33/10A23L33/105A23L33/115
CPCA23L13/10A23L13/428A23L13/72A23L33/10A23L33/105A23L33/115A23L33/175A23V2002/00A23V2200/30A23V2250/0644A23V2250/21A23V2250/2124
Inventor 孙文斌尹香菊
Owner 湖南振鑫农业科技有限公司
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