181 results about "Chewiness" patented technology

The invention relates to the technical field of functional food processing, and discloses magnesium-rich gel soft sweets and a preparation method thereof. The jelly sweets comprise the following components in parts by weight: 3 to 15 weight percent of first gelling agent, 0.2 to 2 weight percent of second gelling agent, 20 to 50 weight percent of dietary fiber raw material, 10 to 40 weight percent of sugar alcohol raw material, 3 to 10 weight percent of acidity regulator, 0.3 to 1 weight percent of buffer salt, 0.4 to 2 weight percent of essence, 0.4 to 2 weight percent of pigment, 10 to 30 weight percent of mineral raw material and 0 to 0.5 weight percent of anti-sticking oil. The gel soft sweets are rich in magnesium element, and are suitable for people with magnesium deficiency, electrolyte supplementation after exercises and auxiliary conditioning of sleep disorders. The gel soft sweets are good in chewiness and coordinated in sour and sweet taste, sugar alcohol is partially replaced with low-GI dietary fibers, calorie intake is reduced, satiety is enhanced, intestinal health is supported, the taste is elastic, high-power sweeteners of sucralose and stevioside are not added, and the gel soft sweets are easily accepted by mass consumers.

The invention discloses a low-temperature hot air drying preparation process of low-sugar preserved mangoes. The preparation process comprises the following steps: S1, pretreating mangoes; s2, blanching is conducted; s3, hardening and color protection; s4, rinsing is carried out; s5, performing sugaring; s6, sugar draining; s7, drying; and S8, cooling. The sensory score of the product prepared by the process is 86.96, and the product is golden in color, rich in fragrance and palatable in sour and sweet taste. The total sugar content is 35.88% and is obviously lower than that of the traditional high-sugar preserved fruit. And the water content is 21.78%. The hardness is 3216.35 + / -g, the cohesiveness is 0.88, the chewiness is 3155.35, the resilience is 0.56, and the texture property is good. The total bacterial colony number 1t; 10 CFU / g, and coliform bacteria are not detected.

The invention provides low-GI healthy hulless oat premixed dumpling flour without starch-containing wheat flour and a preparation method of the low-GI healthy hulless oat premixed dumpling flour, and belongs to the technical field of food processing. According to the premixed flour, hulless oat flour is used as a main material, buckwheat flour, soybean meal, sesame powder, multiple kinds of protein (soybean protein, vital gluten and egg white protein) and konjaku flour, flaxseed powder, radix puerariae powder, semen cassiae powder and other natural ingredients are matched, and the boiled dumpling wrappers are prepared through the processes of scientific raw material matching, mixing and smashing, drying and the like. The technical problems that dumpling wrappers made of high-proportion hulless oat flour are difficult to form, are not resistant to boiling and are not formed when the wrappers are broken during boiling under the condition that wheat flour containing starch, edible gum and the like are not added are solved, and the formability, the chewiness, the elasticity and the ductility of the dumpling wrappers are remarkably improved. The product has the characteristic of low glycemic content and good processability, and is suitable for diabetics and healthy diet demanders.

The present disclosure describes methods and formulations to produce a plant-based meat analog, resembling whole cuts of meat, especially beefsteak. To achieve the most similar texture to real steak, the composition and structure of the plant¬ based steak are engineered on two lengthscales, where the smaller lengthscale comprises inclusions that may or may not be anisotropic and the larger lengthscale comprises strands that are semi-aligned on average along a principal axis. The degree of alignment of the strands is controlled to incorporate some randomness in order to improve the natural perception of the product and to increase its chewiness. Additionally, in some embodiments, some proteins within the composition are intentionally kept raw to create a setting (firming) effect of the product in the final cooking step by the end user.

The invention discloses eight-treasure cheese and a preparation method thereof. The eight-treasure cheese comprises milk-containing food base material powder; milk powder; edible fat and oil products; concentrated milk; eight-ingredient powder; edible particles; and cheese powder. Edible oil and fat products are added into the eight-treasure cheese; through cooperation of the concentrated milk, the eight-ingredient powder and the edible particles, the milk-containing solid forming product is convenient to process and form, good in formability, relatively good in chewiness, relatively low in water activity value, convenient to store at normal temperature and relatively long in quality guarantee period, and can simultaneously take good flavor, good forming and relatively long quality guarantee period into consideration.

The invention discloses an application of a composition of neopullulanase and transglucosidase in bread making, the addition amount of the neopullulanase is 500-1000 U / kg of flour, and the addition amount of the transglucosidase is 500-1000 U / kg of flour. The novel pullulanase and the transglucosidase are used for making the bread, and the two cooperative enzymes are used as improvers, so that the specific volume of the bread is increased, and the texture of the bread is more excellent, the chewiness of the bread is kept stable during storage, and the problem that the conventional bread is strenuous to chew after being stored is avoided; meanwhile, the cohesiveness is reduced, the sticky feeling during chewing is reduced, the conglutination level is also remarkably reduced, and the oral eating experience is further optimized; in addition, the hardness of the bread can be remarkably reduced, the bread is kept soft in taste within the storage period, the aging speed of the bread is effectively reduced, and the storage time of the bread is prolonged. The method can effectively improve the bread performance, and can be used as an effective supplement for a traditional bread performance improvement method.

The present disclosure is directed to novel method and formulation for producing egg free and gluten-free bread with a dough system providing an improved texture (softness, chewiness, moisture), shape (large baguette), appearance and taste, used for garlic toast and other applications. The formulation includes a combination of gluten-free flours (tapioca starch-modified, corn starch, potato starch, rice flour), leavening agent, binding agents (hemp heart protein and hydroxypropyl-methylcellulose HPMC), and additives to achieve a desired bread product suitable for individuals with gluten intolerance or celiac disease. The method involves specific steps to mix, proof, shape, and bake the dough to ensure optimal quality and consistency of bread slices used for garlic toast application and other bakery products.

The present application provides a kind of gel products, including gel and yeast polysaccharide, the yeast polysaccharide is selected from yeast beta-glucan.The gel products provided by the present application include yeast beta-glucan, which can significantly improve the chewiness, elasticity and hardness of soft candy products, reduce the stickiness, improve the texture characteristics of soft candy, and improve the taste;It can also improve the structural stability of jelly products, and is not easy to disperse and break under external force, reduce the gumminess, and improve the texture and taste.Adding yeast beta-glucan to gel products can also enrich the nutritional substances in the products, and yeast polysaccharide has the effect of improving the immunity of the body, and has a good preventive effect on upper respiratory tract infection.The preparation method is simple to operate, has no special requirements, does not affect the flavor, and has high application value.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method and application of araboxylan-enhanced drawing protein. The arabinoxylan is adopted to enhance the vegetable proteins including the soybean protein concentrate, the chickpea protein and the vital gluten, and after the vegetable proteins are treated by a twin-screw extruder at the temperature of 140-180 DEG C, the texturization performance of the prepared texturized protein is remarkably improved, and meanwhile, the chewiness, the elasticity, the hardness and the like of the texturized protein are improved; the prepared wiredrawing protein is more suitable for replacing meat products such as vegetarian meat, plant-based sausages and hamburger cakes, the requirements of the market for high-texture and high-nutrition plant protein products are met, and innovative development of the plant-based food industry is powerfully promoted.

The invention belongs to the field of food processing, and relates to a preparation method of smooth and chewy fresh wet noodles. The preparation method comprises the following steps: firstly, modifying konjac polysaccharide with the substitution degree of 0.01-1 to obtain acetylated konjac glucomannan; and then mixing the modified polysaccharide with 0.1-5% of medium gluten wheat flour, adding 1% of sodium chloride and 32% of water, and performing dough kneading, curing, roller pressing, slitting and other processes to prepare the fresh wet noodles. According to the present invention, the product has excellent texture characteristics, the hardness reaches 2874.46 gf when the substitution degree is 0.3, the elasticity reaches 0.83, the chewiness reaches 1593.51 gf, the viscosity is 1921.88 gf, and various indexes are superior to the indexes of the non-modified control group. Meanwhile, the product has good antibacterial property, and the total number of bacterial colonies is obviously lower than that of a control group after the product is stored for 10 days. The acetylated konjac polysaccharide can effectively inhibit the growth of microorganisms and prolong the shelf life of the product. The technical problems that traditional fresh wet noodles are short in shelf life, poor in taste and not chewy are solved, and the method is suitable for industrial production.

The present invention discloses the use of the OsMYB1 gene in regulating rice nutritional indicators and taste quality, belonging to the fields of biotechnology and plant genetic engineering technology. The present invention provides the use of the OsMYB1 gene, the OsMYB1 protein encoded by the OsMYB1 gene, or a biological material with the OsMYB1 gene knocked out, in regulating rice grain nutritional indicators and taste quality. The nutritional indicators include amylose content; the taste quality includes hardness, chewiness, and / or adhesion. The nucleotide sequence of the OsMYB1 gene is shown in SEQ ID No. 1; the amino acid sequence of the OsMYB1 protein is shown in SEQ ID No. 2. The present invention provides a genetic resource for rice breeding, and the application of the OsMYB1 gene in rice breeding has important application value and practical significance.

The invention discloses a composite modifier and a method for improving the texture of meat paste of cultured meat, belongs to the technical field of novel food processing, and aims to solve the problems of loose structure, poor chewing feeling, insufficient water-retaining property and the like of the cultured meat. The method comprises the following steps: chopping and mixing a composite modifier containing soybean protein isolate and distarch phosphate in a mass ratio of (1-9): (9-1) with a culture meat paste base material at 4 DEG C or below according to a proportion of 5-15% of the total weight of the culture meat paste, then carrying out centrifugal degassing on the mixed meat paste, carrying out water bath heating gelation at 80-90 DEG C, and carrying out cooling storage at 2-6 DEG C, therefore, a stable gel network with enhanced hardness, elasticity and water binding capacity is constructed, and the gel network is mainly used for improving the texture quality and sensory acceptance of cultured meat products.

A noodle cutting tool and noodles. The noodle cutting tool comprises: a first cutter roll and a second cutter roll which can be engaged; a plurality of first annular cutter grooves are arranged on the first cutter roll, and a first annular cutter tooth is formed between any two adjacent first annular cutter grooves; a second annular cutter groove is arranged on the second cutter roll, and a second annular cutter tooth is formed between any two adjacent second annular cutter grooves; in the engaged state, the first annular cutter tooth is inserted into the corresponding second annular cutter groove, and a first cavity is formed between the inserted first annular cutter tooth and the bottom of the second annular cutter groove; the second annular cutter tooth is inserted into the corresponding first annular cutter groove, and a second cavity is formed between the inserted second annular cutter tooth and the bottom of the first annular cutter groove; the cross-sectional shape of at least one of the first cavity and the second cavity is in the shape of a flying disc. By using the above scheme, the chewiness of the noodles can be enriched while ensuring the taste of the noodles.

The invention discloses application of a flammulina velutipes transcription factor gene AreA in regulation and control of cell wall polysaccharide synthesis and sporocarp taste. Flammulina velutipes as an important edible mushroom is widely welcomed due to rich nutrition, but the edible experience of consumers is seriously influenced and the market potential of the flammulina velutipes is limited due to the problems that the flammulina velutipes is poor in chewiness, easy to plug teeth and the like. The silent strain of the enoki mushroom areA gene is successfully constructed through an RNA interference technology, it is found that the polysaccharide content of cell walls and the toughness of sporocarp can be reduced through reduction of gene expression, then the taste of the sporocarp is improved, and the market competitiveness of the sporocarp is improved. According to the invention, the areA gene in the flammulina velutipes is effectively silenced through the specifically designed siRNA fragment, so that the polysaccharide content of the cell wall and the toughness of the sporocarp are reduced, and a theoretical basis is provided for reducing the toughness of the cell wall of the flammulina velutipes by using a genetic engineering technical means.

The invention discloses fermented beef jerky and a preparation method thereof. The preparation method comprises the following steps: (1) cleaning and cutting beef; (2) beef pretreatment; (3) performing staged fermentation on the pretreated beef; (4) carrying out gradient heating, drying and curing on the fermented beef; and preparing to obtain the finished beef jerky. Through strain compounding, the fermentation process is reasonably regulated and controlled, and the protease activity is controlled; water sudden loss is avoided through staged drying; finally, the hardness of the beef jerky is stabilized at 2,000-3,500 g, the chewiness is 1,200-2,000 g mm, and the beef jerky is free of powdery feeling, not sticky and suitable for consumers of all ages; meanwhile, the strains are compounded and synergistic, so that the a * value is more than or equal to 12, the decrease rate is less than or equal to 15% after storage for 3 months, the nitrite content is less than or equal to 3mg / kg, and the healthy consumption demand is met.

The invention discloses a feed additive and compound feed for improving the muscle quality of litopenaeus vannamei, and belongs to the technical field of aquatic feed. The feed additive comprises the following air-dried substance components in percentage by weight: 1%-30% of procyanidine, 1%-30% of levodopa and 40%-98% of broad bean powder, the compound feed comprises the feed additive and a main feed composed of fish meal, chicken meal, soybean meal, soybean protein concentrate, peanut meal, wheat middling, squid paste, fish oil, soybean lecithin, vitamin premix, mineral premix and the like. According to the litopenaeus vannamei compound feed, the synthesis of muscle collagen is promoted through the procyanidine, the muscle hardness, chewiness and shearing force are improved, meanwhile, the content of free amino acid is increased through the levodopa, the wind taste of the muscle is improved, and the antioxidant capacity and the water retention capacity of the muscle are improved, so that the muscle quality of the litopenaeus vannamei is improved.

The invention discloses a protein bar with marine protein and vegetable protein as protein sources and a preparation method of the protein bar, and belongs to the technical field of food. Comprising the following raw materials: 5%-25% of sorbitol, 20%-40% of soybean protein isolate, 2%-4% of glycerol, 40%-60% of a blueberry diluent, 0.5%-2.5% of nereis protein, 5%-25% of quinoa and 1% of phospholipid. The nereis protein and the soybean protein isolate are compounded, so that the hardness is greatly reduced. In the aspect of chewiness, the product is only one third of the chewiness of the protein bar, the chewiness is easier, meanwhile, the product contains quinoa, the pink texture accompanied by low chewiness is optimized, and the taste level is improved. The sugar content and fat content of the product are low and are only 11% and 1.39%, meanwhile, the product contains high K and Na content, and the effect of maintaining electrolyte balance of the human body can be provided.

The invention relates to a sweetend roll containing fermented Furong plum and areca taros. The sweetend roll comprises the following raw materials in parts by weight: 2-4 parts of fermented Furong plum fruit powder, 5-15 parts of areca taros pulp, 50 parts of hawthorn pulp, 40-60 parts of compound syrup and 25-30 parts of water. The compound syrup contains oligosaccharide. By compounding the fermented Furong plum fruit powder, the betel nut taro pulp, the hawthorn fruit pulp and the compound syrup according to a proper proportion, flavor, texture and health can be considered at the same time, the fermented Furong plum fruit powder can generate unique aromatic substances, and the unique aromatic substances are well fused with the hawthorn smell, so that the flavor of the product is enriched; plant colloids in the areca taros and the hawthorn pectin can form a synergistic gel network, so that the formability, chewiness, toughness and the like of the product can be ensured without adding a thickening agent; the oligosaccharide-containing composite syrup not only can achieve the purpose of reducing blood sugar, but also can assist in strengthening the betel nut taro-hawthorn main gel network structure, and improves the formability and viscoelasticity of the product.

A noodle cutting tool and noodles. The noodle cutting tool comprises: a first cutter roll and a second cutter roll which can be engaged; a plurality of first annular cutter grooves are arranged on the first cutter roll, and a first annular cutter tooth is formed between any two adjacent first annular cutter grooves; a second annular cutter groove is arranged on the second cutter roll, and a second annular cutter tooth is formed between any two adjacent second annular cutter grooves; in the engaged state, the first annular cutter tooth is inserted into the corresponding second annular cutter groove, and a first cavity is formed between the first annular cutter tooth and the bottom of the inserted second annular cutter groove; the second annular cutter tooth is inserted into the corresponding first annular cutter groove, and a second cavity is formed between the second annular cutter tooth and the bottom of the inserted first annular cutter groove; the cross-sectional shape of at least one of the first cavity and the second cavity is in the shape of a horizontal 8. By using the above scheme, the chewiness of the noodles can be enriched.

This invention discloses a method for improving the distinctive fishy odor of frozen duck meat, belonging to the field of food processing technology. The method involves dissolving NY50C protease in water to form an enzyme treatment solution, uniformly injecting it into the duck meat, allowing it to stand at 4°C for 12-24 hours, and then freezing it. This method effectively reduces the content of typical fishy odor substances such as 1-octen-3-ol, 1-octen-3-one, and octanoic acid produced during the freezing process of duck meat without damaging the integrity of the myofibrillar protein gel network. It also shows a good inhibitory effect on rancid substances such as (E,E)-2,4-decadienal, and moderately retains oily aroma substances such as heptanal and octanal, thereby significantly optimizing the flavor profile of frozen duck meat. Furthermore, it improves the textural properties of frozen duck meat, maintaining suitable elasticity and chewiness, and preserving good color stability.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a black bean cake, which comprises the following steps: wrapping an oil core with a wrapper, and then performing crisping treatment to obtain the crisped wrapper; wrapping black bean stuffing with the crisped wrapper, and carrying out compression molding to obtain a molded dough cake; sequentially performing segmented baking and cooling on the formed flour cake to obtain the black bean cake, the invention also respectively limits the preparation methods of the wrapper, the oil core and the black bean stuffing. The black bean cake is prepared by optimizing the components of the wrapper, the oil core and the black bean stuffing and combining a four-section baking process, the stuffing is fine and smooth, fiber chewiness is reserved, the natural fragrance of the black beans is reserved, and beany flavor and burnt flavor are avoided.

The invention discloses a preparation process of handle meat, which sequentially comprises the steps of roasting, cleaning, cutting, quick-freezing, cutting, blanching, degreasing, boiling and braising, at least collagen peptide is added in the braising step, and the addition amount of the collagen peptide is 0.1-10% of the mass of the meat. The collagen peptide has a water retention effect, so that the water retention property of the handmade meat can be improved, and the meat is fresher, tender and juicy; the collagen peptide is added, so that the meat tenderness and chewing elasticity are remarkably improved while the sauce flavor of traditional handle meat is maintained, meanwhile, the porous structure of the peptide fragment can adsorb part of free fat and reduce the greasy feeling, and the obtained handle meat is regular in shape, fat but not greasy, thin but not hard, rich in colloid, full in flavor and stable in quality. The food is especially suitable for consumers pursuing healthy diet.

The present invention belongs to the field of food processing technology, and discloses a kind of rice bran fresh wet noodles and preparation method thereof. According to mass percentage, the raw material components of rice bran fresh wet noodles are rice bran 25-30%, chia seed powder 3-6%, white tea powder 4-7%, wheat flour 55-65%, salt 0.5-1.5%, a first composite bacterial agent 1.5-2%, and a second composite bacterial agent 1-1.5%; wherein, the first composite bacterial agent is obtained by mixing Lactobacillus acidophilus, Lactobacillus fermentum, and Candida utilis in a mass ratio of 3-6:8-12:2-4; the second composite bacterial agent is obtained by mixing Saccharomyces cerevisiae and Lactobacillus plantarum in a mass ratio of 1-4:3-10. The rice bran fresh wet noodles of the present invention are bright in color and light yellow. Compared with the existing fresh wet noodles, the nutrient content is significantly increased. It is not easy to break and will not become mushy during cooking. It has a more delicate and smooth taste, good viscoelasticity and chewiness, and shows better quality.

The invention relates to a preparation method of composite gel Xinjiang brown cow leather jelly with high gel characteristics, which comprises the following steps: adopting Xinjiang brown cow leather, performing enzymolysis and depilation by using neutral protease and xylanase, boiling, filtering, seasoning, adding low-acyl gellan gum, guar gum and calcium chloride according to a specific proportion, boiling, canning, sterilizing and sealing, thereby obtaining the composite gel Xinjiang brown cow leather jelly. And thus, the composite gel cowhide jelly is obtained. The texture performance of the prepared composite gel cow leather jelly is superior to that of traditional cow leather jelly, the hardness and chewiness are remarkably increased by 63.64% and 60.59% respectively, and the storage modulus in dynamic viscoelasticity is increased; the highest melting temperature and solidification temperature of the compound skin jelly are 53.63 DEG C and 36.60 DEG C, and the melting temperature is increased to 156.06 DEG C; and the freeze-thaw water loss rate is reduced by 51.31% compared with that of the traditional skin jelly. The digestibility of the composite gel kraft jelly protein is delayed, and the predicted shelf life is 114 days. According to the preparation method disclosed by the invention, the edible hydrophilic polysaccharide can be added into the traditional cow leather jelly to improve the gel strength and improve the gel quality.

Provided is a chewy soft capsule which has a good texture, suppresses coagulation between capsules, adhesion to a container, and discoloration of the soft capsule, and has excellent storage stability. Disclosed is a chewable soft capsule which is provided with a capsule coating film and a capsule content. Wherein the capsule coating contains the following components (A) and (B): (A) 1-35% by mass of gelatin, and (B) 3-25% by mass of a dehydrated galactose / sulfated dehydrated galactose copolymer.

Provided is a soft candy that has good quality such as elasticity, chewing properties, and less adhesion to teeth, without relying on addition of gelatin. Provided is a soft candy comprising: sugar; a low-molecular-weight saccharide that has a molecular weight of at most 500 and that is a saccharide other than sugar; carrageenan; and pullulan. The soft candy contains 32-46 mass% of the sugar, 18.3-50 mass% of the low-molecular-weight saccharide, 0.3-1.5 mass% of the carrageenan, and 0.3-1.5 mass% of the pullulan.

The invention belongs to the field of beverage preparation, and particularly relates to a cold-bone crystal ball beverage treated by ultrahigh pressure and a preparation method of the cold-bone crystal ball beverage. A viscous compound containing konjaku flour, agar, carrageenan and sodium alginate interacts with calcium ions in a cross-linking solution, so that the overall structural stability of the prepared chill crystal balls is enhanced, the elasticity and chewiness are improved, and the chill crystal balls are prevented from being mutually adhered; due to a network structure contained in the components of the suspension, the release speed of flavor components in the flavor milk and the fruit composition contained in the beverage base solution is slowed down, and the uniformity of the beverage is maintained for a long time; the stability maintaining solution containing vitamin E, polydextrose and lactic acid is mixed with the cold-bone pearl crystal ball beverage subjected to ultrahigh pressure treatment, after drinking, the blood sugar and blood fat cannot be greatly increased, the contained cold-bone crystal balls are good in elasticity, high in brittleness and good in chewiness, the cold-bone crystal balls cannot be adhered after being stored, and the flavor is maintained for a long time.

The application discloses an extract of PhIP generation inhibiting Amomum villosum and a preparation method and application thereof. The preparation method comprises the following steps: (1) crushing dried Amomum villosum fruits, and mixing the crushed Amomum villosum fruits with a eutectic solvent; (2) performing heating and ultrasonic extraction on the mixture, and filtering to obtain a crude extract; (3) purifying the crude extract through a macroporous resin column, and collecting eluate; and (4) removing solvent from the eluate, and freeze-drying to obtain the Amomum villosum extract. The application solves the problem that there is a lack of a PhIP inhibitor which is efficient, natural, can simultaneously improve food safety and does not affect the quality of meat products in the prior art. The Amomum villosum extract prepared by the application can efficiently inhibit PhIP: the Amomum villosum extract prepared by the application can significantly reduce the content of PhIP in a roast beef pie and a chemical model system. In the roast beef pie, the content of PhIP can be significantly reduced by adding 0.5 mg / g of the Amomum villosum extract, and the Amomum villosum extract has no significant influence on the roasting loss rate, hardness, elasticity, chewiness and cohesiveness of the roast beef pie.

The present application provides a kind of stuffing cheese and its preparation method, it is related to dairy product technical field.The stuffing cheese of the present application includes crust and the stuffing filled in crust, and the stuffing includes continuous phase and porous cheese particles suspended in the continuous phase;The density of porous cheese particles is 0.95-0.98g / cm 3 , Pore size is 10~30μm;Continuous phase is thixotropic gel state continuous phase, with whipped cream as medium, and hydrophilic colloid and whey protein are added, and the viscosity under the condition of 4℃, 20rpm is 3000~4000cP.The stuffing cheese of the present application fundamentally solves the problem of stuffing layering and taste collapse, maintains the wet and chewiness of particle, significantly improves the sensory quality of product, improves the appearance uniformity of stuffing cheese and the stability within shelf life.

The application discloses a kind of composite dried meat and a preparation method thereof.The preparation raw material is beef and chicken, and the mass ratio of the amount of beef and chicken is 1:(1-3).The composite dried meat of the application uses beef and chicken as the preparation raw material, has the chewiness of beef and the tender taste of chicken, overcomes the defects that single beef jerky is hard and single chicken jerky has no chewiness, and the addition of sugarcane molasses and rosemary extract during preparation effectively inhibits the generation of heterocyclic amines, further improves the taste of dried meat, and increases the safety of consumption.