Preparaton method of full debydrated nutritive multiflavoured dried beef

A beef jerky and nutrition technology is applied in the field of preparation of nutritious and multi-flavored beef jerky, which can solve the problems of hard texture, difficult chewing and short shelf life of beef jerky, and achieve the effects of crisp texture, long shelf life and rich nutrition.

Inactive Publication Date: 2004-12-22

金龙国

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AI-Extracted Technical Summary

Problems solved by technology

[0002] The beef jerky sold in the market generally has the problem of hard texture and difficulty in chewing. In order to so...

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Abstract

A fully dewatered multi-taste nutritive beef jerky is prepared from fresh beef throuth cutting to become blocks, washing, preboiling, boiling in the medicinal liquid prepared from 11 Chinese-medicinal materials tearing to become strips or small blocks, immersing in flavouring liquid prepared from 11 flavouring materials, and drying. Its advantages are rich nutrients, multiple taste, and health-care function.

Application Domain

Food preservationFood preparation

Technology Topic

NutrientMedicinal herbs +2

Examples

Experimental program(3)

Example Embodiment

[0012] Example 1

[0013] The present invention comprises the following steps:

[0014] a. Select 10kg of fresh beef, remove tendons, membranes, and fat, wash with water, cut into 10-12cm long, 5-8cm wide, and 2-5cm thick blocks, soak in water for 3-5 hours, and then pre-cook in boiling water 30-50 minutes, remove the bloody water, remove the empty water;

[0015] b. Preparation of medicinal liquid: take 10-30g ginseng, 10-30g Codonopsis pilosula, 10-30g astragalus, 10-20g Atractylodes macrocephala, 60-80g jujube, 40-60g hawthorn, 10g fennel, 10g stevia, 50g medlar , Schisandra 10-20g, cinnamon 5g, mixed with 10-15kg of water;

[0016] c. Tear the pre-cooked beef into strips with a thickness of 0.1-0.3cm or diced meat with a size of 0.3cm×0.5cm×0.6cm or slices with a thickness of 0.1cm-0.4cm, and put it into the prepared medicinal liquid In medium heat, cook and feed the medicine;

[0017] d. Preparation of seasoning liquid: Take 100-150g of salt, 50g of sugar, 80-120g of green onion, 80-120g of ginger, 200-250g of radish, 250-300g of carrot, 15-25g of aniseed, 50-100g of pepper, and 5g of Chinese prickly ash. -15g, 10-30g of zilan, 50-100g of Huoxiang, boil in water for 20-40 minutes to make seasoning liquid, the amount of seasoning liquid is just enough to cover the beef obtained in step c;

[0018] e. When the temperature of the seasoning liquid drops to 15-30°C, take the beef that has been fed the medicine, remove it from the pot and empty it, then move it to the seasoning liquid, soak it in warm fire for 5-10 minutes, control the temperature at 20-30°C, and stir it Take it out, dry it or dry it in the shade until it is completely dehydrated, and seal it after cooling.

Example Embodiment

[0019] Example 2

[0020] The content of each component in the preparation of the medicinal material liquid and seasoning liquid of the present invention is as follows, the rest of the content is the same

[0021] Example 1.

[0022] In the medicine liquid

[0023] Ginseng 30g, Codonopsis 10g, Astragalus 10g, Atractylodes macrocephala 20g, Jujube 60g, Hawthorn 40g, Fennel 10g, Stevia 10g, Wolfberry 50g, Schisandra 20g, Cinnamon 5g, with 10kg of water.

[0024] seasoning liquid

[0025] Salt 150g, sugar 50g, green onion 120g, ginger slices 120g, radish 200g, carrot 250g, aniseed 20g, pepper 50g, pepper 5g, cumin 10g, Huoxiang 60g.

Example Embodiment

[0026] Example 3

[0027] The content of each component in the preparation of the medicinal material liquid and seasoning liquid of the present invention is as follows, the rest of the content is the same

[0028] Example 1.

[0029] In the medicine liquid

[0030] Ginseng 10g, Codonopsis 30g, Astragalus 30g, Atractylodes macrocephala 10g, Jujube 80g, Hawthorn 60g, Fennel 10g, Stevia 10g, Wolfberry 50g, Schisandra 10g, Cinnamon 5g, with 15kg of water;

[0031] seasoning liquid

[0032] Salt 100g, sugar 50g, green onion 80g, ginger slices 80g, radish 200g, carrot 300g, aniseed 25g, pepper 100g, pepper 10g, cumin 20g, Huoxiang 80g.

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PUM

Description & Claims & Application Information

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Health preserving milk containing black bean small peptide, black nice and black sesame seed and preparation process thereof

InactiveCN101904353AFull of nutritionImprove disease resistanceMilk preparationToxicitySmall peptide

Owner:安徽百氏情缘食品有限公司 +1

Classification and recommendation of technical efficacy words

Full of nutrition
Crisp texture

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Preparaton method of full debydrated nutritive multiflavoured dried beef

A beef jerky and nutrition technology is applied in the field of preparation of nutritious and multi-flavored beef jerky, which can solve the problems of hard texture, difficult chewing and short shelf life of beef jerky, and achieve the effects of crisp texture, long shelf life and rich nutrition.

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Examples

Example Embodiment

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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