Dried beef with eight-quelite and its production method

A technology of beef jerky and beef, applied in the fields of application, food preparation, food science, etc., can solve the problems of large loss of nutritional components, single nutritional components, and difficult preservation, etc., and achieve the effect of easy preservation, rich nutrition and strong fragrance

Inactive Publication Date: 2007-05-02
TIANJIN CHINESE & BRITISH NANOMETER TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current beef jerky generally has the disadvantages of single nutritional components, too thick fiber in the finished product, excessive loss of nutritional components in the production process, and difficult preservation after production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0008] Embodiment: a kind of beef jerky with eight flavors is characterized in that: its formula is beef, sugar, salt, soy sauce, star anise, cinnamon, fennel, clove; Its proportioning is: beef: sugar: salt: soy sauce: star anise: Cinnamon: Cumin: Clove is 100:5:3:3:1:1:1:1.

[0009] A method for making beef jerky, characterized in that: (1) diced beef, 1-2 cm square. Mix soy sauce, pepper powder, star anise, cinnamon, big incense, cloves and other spices and marinate for 2 hours. Do not put salt; (2) Add water to the pot and heat it up. After the water boils, add the mixture of diced beef and spices. minutes; (3) Heat the cooking oil in another pot, add 3 grams of sugar to improve the color. Add diced beef, new star anise, cloves, pepper powder, stir-fry, add a little soy sauce, and when it is dry, add a little salt, and start the pot; (4) Remove the beef jerky from the water and control the water to dry it out of the pot Put it into a sealed jar, place it in a cool place, ...

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PUM

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Abstract

An eight-quelite beef is proportionally prepared from beef, sugar, edible salt, soy sauce, anise, cinnamon bark, fennel and cloves through salting beef, stewing, baking flavouring, mixing and drying to obtain dried beef.

Description

(1) Technical field: [0001] The invention relates to a nutritious food and a production method thereof, in particular to eight-flavored beef jerky and a production method thereof. (two) background technology: [0002] Beef is an excellent high-protein food. Nutritionists have found that every 100 grams of beef contains 20.1 grams of protein and 10.2 grams of fat. It is also rich in calcium, iron, phosphorus, and vitamin B. The nutrients are easily absorbed by the body and are very beneficial to health. Can cause obesity, suitable for regular consumption. Current beef jerky generally has the disadvantages of single nutritional components, excessive fiber in finished products, excessive loss of nutritional components in the production process, and difficult preservation after production. (3) Contents of the invention: [0003] The object of the present invention is to design a kind of eight-flavored beef jerky and a production method thereof, which can overcome the above-m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/22A23L13/10A23L27/00
Inventor 赵发
Owner TIANJIN CHINESE & BRITISH NANOMETER TECH DEV
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