119 results about "Rosemary extract" patented technology

The invention relates to the technical field of daily chemical industry, and discloses a moisturizing and soothing composition and application thereof.The moisturizing and soothing composition comprises, by weight, 20-25% of C14-16 sodium olefin sulfonate, 20-25% of C14-16 sodium alkyl sulfonate, 20-25% of C14-16 sodium alkyl sulfonate, 10-20% of C14-16 0.3%-0.7% of a cationic polymer; a litchi pericarp extract; an aloe extract; and a rosemary extract; wherein the total weight percentage of the litchi peel extract, the aloe extract and the rosemary extract is 1.9%-3.3%. The components are compounded, the cationic polymer and the anionic surfactant are utilized to construct a deposition system, and the three plant extracts with specific total content are cooperated, so that the retention rate of active ingredients in scalp is effectively increased, and the problem that moisturizing and soothing ingredients are easy to wash away is solved. The invention also provides a preparation method combining hot preparation and cold preparation, and the stability of the system and the activity of the extract are ensured by homogenizing the phase A at high temperature and adding the phase E at low temperature. The composition can be used for preparing shampoo products for moisturizing or relieving scalp.

The invention provides a feed premix for improving chicken quality. The fresh-keeping agent is prepared from the following components in percentage by weight: 5%-15% of a flavor enhancing component, 10%-25% of a tenderness improving component, 3%-10% of an antioxidant fresh-keeping component, 2%-3% of a function enhancing component and the balance of a carrier and a diluent, the function strengthening component is prepared from beta-alanine embedded citronella essential oil and konjac glucomannan zymolyte; the flavor enhancing component comprises a rosemary extract, a yeast culture and curcumin in a mass ratio of (2-4): (1-3): 1; the tenderness improving component comprises conjugated linoleic acid, L-carnitine modified by glutamine transaminase and betaine in a mass ratio of (3-5): (2-4): 1; the antioxidant fresh-keeping component is vitamin E and tea polyphenol in a mass ratio of (1-2): 1. Through multi-component synergism and functional targeting optimization, a three-dimensional quality improvement system with enhanced flavor, improved tenderness, oxidation resistance and fresh keeping is constructed, so that the chicken quality is comprehensively upgraded.

The invention relates to the technical field of medical dressings, in particular to a bacteriostatic and anti-inflammatory wound waterproof spray based on natural plant extracts and a preparation method. The wound waterproof spray is prepared from the following raw materials in parts by weight: 0.1-5 parts of tea tree essential oil, 0.5-10 parts of a honeysuckle flower extract, 5-20 parts of medical-grade polyurethane, 10-30 parts of ethanol, 0.1-3 parts of a rosemary extract and the balance of medical deionized water, wherein the total amount is 100 parts. A sodium alginate-chitosan composite wall material is adopted to carry out microencapsulation encapsulation on a core active substance, so that the stability of the tea tree essential oil and the honeysuckle flower extract can be remarkably improved, the high activity can be kept in the storage period, drugs can be slowly released after the tea tree essential oil and the honeysuckle flower extract are in contact with wounds, long-acting bacteriostasis and inflammation diminishing are achieved, and the wound healing effect is improved. The protection period and the treatment effect of single-time spraying are prolonged, meanwhile, the extremely mild characteristic is ensured, and potential stimulation and damage to wound tissue are avoided.

The invention belongs to the technical field of seasoning processing, and particularly discloses salad dressing capable of improving the stability of natural pigments and a preparation method of the salad dressing. The salad dressing capable of improving the stability of the natural pigment comprises the following raw materials: high fructose corn syrup, yolk liquid, white granulated sugar, potassium sorbate, lemon concentrated juice, table vinegar, water, glycerol, the natural pigment, titanium dioxide, sucrose fatty acid ester, edible salt, xanthan gum, soybean oil, acetylated distarch adipate, sodium ascorbate, mustard powder and a rosemary extract. The HLB (Hydrophile Lipophile Balance) value of the sucrose fatty acid ester is The synergistic effect of all the components is remarkable, multiple defense lines of oxidation resistance, system stability, corrosion prevention and the like are constructed, and the probability of natural pigment fading in the salad dressing storage process is reduced.

The invention relates to the technical field of preparation of cured beef, and discloses low-salt cured beef which comprises main materials and auxiliary materials in parts by mass as preparation raw materials, the main materials comprise fresh yellow cattle meat and compound salt, and the auxiliary materials comprise tea polyphenol, alanine, calcium gluconate and a kelp powder aqueous extract. The formula comprises 100 parts of fresh yellow cattle meat, 5 parts of compound salt, 0.1 part of tea polyphenol, 0.2 part of alanine, 0.5 part of calcium gluconate and 1 part of kelp powder aqueous extract. The method comprises the following steps: putting cleaned beef strips into a microwave oven, mixing 5% of compound salt with tea polyphenol, anthocyanin, rosemary extract, alanine and calcium gluconate in order to improve the pickling efficiency, adding 50 parts of clear water, and uniformly stirring to prepare a pickling solution; and cooling the fried cured beef to room temperature, packaging with a vacuum packaging bag, and carrying out ultrahigh pressure treatment (300MPa, 5 minutes) to replace irradiation, prolong the shelf life and retain the flavor, so that the method has the advantages of traditional flavor, prolonged shelf life, simple production process and the like.

The invention provides an anti-aging composition as well as a preparation method and application thereof, and belongs to the technical field of cosmetics. The composition comprises Inca inchi oil, sandalwood seed oil, Morocco nut oil, olive fruit oil, a rosemary extract, vitamin E, Pinus densiflora leaf oil, valerian oil, astaxanthin and palmitoyl pentapeptide-4. According to the invention, a high-permeability matrix is constructed by utilizing scientific proportioning of a plurality of natural vegetable oils. The Pinus densiflora leaf oil, valerian oil and palmitoyl pentapeptide-4 have a synergistic effect, collagen synthesis is effectively promoted, and neuroinflammatory skin conditions are inhibited, so that aging caused by pressure is effectively resisted. And in combination with a specific anti-oxidation system, the technical problem that highly unsaturated grease is easy to oxidize and deteriorate is solved. The composition disclosed by the invention has excellent effects of relieving, repairing, resisting wrinkles and tightening; the essential oil is stable in property, comfortable in skin feeling and suitable for facial essential oil and other skin care products.

The invention discloses a stage targeting scallop adductor non-phosphorus water-retaining agent containing antifreeze glycopeptide and application, and relates to the technical field of food additives. The antifreeze glycopeptide-containing stage targeting scallop adductor phosphorus-free water-retaining agent consists of an agent A and an agent B, and does not contain phosphate additives, the agent A is permeable anti-freezing liquid and is prepared from the following components in percentage by mass: 5.0 percent to 9.0 percent of trehalose, 3.0 percent to 5.0 percent of sorbitol, 0.8 percent to 1.5 percent of sodium citrate, 0.4 percent to 1.0 percent of compound amino acid, 0.01 percent to 0.1 percent of high-activity anti-freezing glycopeptide, 0.01 percent to 0.05 percent of vitamin C, 0.01 percent to 0.05 percent of rosemary extract and the balance of water. According to the antifreeze glycopeptide-containing phase-targeting scallop adductor non-phosphorus water-retaining agent and the application thereof, ice crystal damage and protein denaturation are inhibited from the source, and cell-level protection of scallop adductors is realized. Through detection, the unfreezing loss rate of the treated scallop adductor is as low as about 2.12%, the cooking loss rate is as low as about 10.63%, and the water retention capacity is close to that of a commercially available phosphate water retention agent and is remarkably superior to that of an existing non-phosphorus water retention agent.

The invention discloses diglyceride composite edible oil assisting in reducing blood sugar and blood fat and a preparation method thereof, and relates to the technical field of functional edible oil. The diglyceride composite edible oil for assisting in reducing blood sugar and blood fat is prepared from the following raw materials in parts by weight: 40 to 60 parts of high-purity diglyceride oil, 2 to 3 parts of modified flaxseed oil micro powder, 2 to 3 parts of modified camellia oleosa seed oil microcapsule powder, 5 to 8 parts of perilla seed oil, 2 to 5 parts of phytosterol ester, 1 to 3 parts of resistant dextrin, 0.1 to 0.5 part of rosemary extract and 0.05 to 0.15 part of potassium citrate. The compound edible oil is scientific in formula, and the high-purity diglyceride oil is used as a core and matched with various functional components such as the modified flaxseed oil micro powder to synergistically play a role in assisting in reducing blood sugar and blood fat. Through an exclusive modification process, gradient high-pressure homogenization and other standardized preparation processes, the stability and dispersion uniformity of the components are improved, the absorption rate of the active components is high, the storage life is long, no artificially synthesized additive is added, the food is safe to eat, and practicability and health are both considered.

The invention discloses a preparation method of an aquatic soft pellet feed, and the preparation method is as follows: rosemary extract, spina gleditsiae extract, butylated hydroxyanisole, butylated hydroxytoluene, ethoxyquin and bacillus subtilis are added into the soft pellet feed. The water in the soft pellet feed is converted from a free state to a combined state, so that the water in the soft pellet feed is not easy to lose even if the soft pellet feed is stored for a long time, and the soft pellet feed can play a bacteriostatic function, so that mould is not easy to proliferate under the condition that the water retention rate of the soft pellet feed is high. In addition, the preparation process of the soft pellet feed can also avoid loss of heat-sensitive components such as vitamins, the storage period is prolonged to 6 months or above, and the soft pellet feed has wide application prospects in the aspects of storage and breeding application of the soft pellet feed.

This application relates to the field of antioxidant skincare products, specifically an astaxanthin essence with natural antioxidant effects and its preparation method. An astaxanthin essence with natural antioxidant effects comprises: an aqueous phase: 15%-30% natural plant extracts, 3%-8% moisturizers, 0.3%-1.5% thickeners, and preservatives; an oil phase: 5%-14% plant oils, 1%-4% lecithin, 0.5%-2% rosemary extract, and 0.3%-1.5% green tea extract; 0.8%-4% astaxanthin liposomes; gum arabic; a pH adjuster; and water; wherein the natural plant extracts include aloe vera juice and cucumber juice. This application aims to improve the stability and bioavailability of astaxanthin and enhance the antioxidant properties of the essence by using natural raw materials and innovative processes; while ensuring the product is natural and gentle, reducing skin irritation, and meeting consumers' demand for high-quality natural skincare products.

The invention discloses a red yeast rice powder-phytosterol ester blood fat reducing formula and an embedding technology, and relates to the technical field of health food, the red yeast rice powder-phytosterol ester blood fat reducing formula comprises, by weight, 30-50 parts of red yeast rice powder, 20-40 parts of phytosterol ester, 10-15 parts of fructo-oligosaccharide, and 1-3 parts of a rosemary extract; through the scientifically verified compounding proportion, the competition of the two components in the intestinal absorption stage is avoided, and the bioavailability is improved. Fructo-oligosaccharide is used as prebiotics, so that intestinal health is promoted, and the absorption capacity of intestinal tracts to active ingredients is improved; the rosemary extract has an anti-oxidation effect, can prolong the oxidation induction period of phytosterol ester to 120 hours, can protect monacolin K and phytosterol ester in the red yeast rice powder from being damaged by external factors such as light and heat, and further improves the stability.

The present invention relates to an antimicrobial composition characterized in that it comprises rosemary essential oil, cultured dextrose, and pH-regulating vinegars, wherein the rosemary essential oil is present at a concentration of 1% or less, the cultured dextrose is present at a concentration of 1% or less, and the pH-regulating vinegar is present at a concentration of 0.1% or less, and wherein the composition exhibits synergistic antimicrobial activity.

The present application belongs to the technical field of fruit fly prevention and control, and discloses a disorienting agent, a preparation method and application thereof. The disorienting agent contains rosemary extract and orange peel essential oil. The rosemary extract and orange peel essential oil contain terpenes and other compounds (such as 1,8-cineole in rosemary), which can compete with natural signal molecules to bind to odor binding proteins or olfactory receptors, which can cause fruit flies to fail to activate the correct nerve signal or directly block the signal transduction pathway. The orange peel essential oil in the disorienting agent has a strong smell, which can strongly cover or mask the weak smell signal emitted by the fruit, forming an "olfactory masking" effect, so that the fruit fly cannot find the fruit. Moreover, compared with sex pheromones as disorienting agents, which can only act on male fruit flies, the disorienting agent of the present application can interfere with the olfactory receptors of adult fruit flies to make them unable to find the target, so that they cannot accurately locate the oviposition site and harm the fruit. The disorienting agent is effective for both female and male fruit flies.

The invention relates to a preparation method, a composition and application of ganoderma lucidum exopolysaccharide, and belongs to the technical field of fermentation. The preparation method comprises the steps of strain activation, seed liquid culture, fermentation culture and extraction and purification, the yield and purity of exopolysaccharides are improved by optimizing a culture medium and fermentation conditions, and the fermentation period is shortened. The ganoderma lucidum exopolysaccharide prepared by the method can form a composition with a rosemary extract, oat beta-glucan and the like, and the composition is good in stability and has a synergistic anti-aging effect. The cosmetic essence containing the composition has good stability under extreme conditions, and can be applied to preparation of anti-aging cosmetics.

The invention belongs to the technical field of biochemical engineering, and discloses a method for promoting schizochytrium limacinum to quickly accumulate Omega-3 fatty acid by using a natural antioxidant and application of the schizochytrium limacinum, the method comprises the following steps: performing fermentation culture on the schizochytrium limacinum, adding a mixed exogenous antioxidant melatonin and a rosemary extract in the fermentation culture process, and performing fermentation culture on the mixed exogenous antioxidant melatonin and the rosemary extract to obtain the Omega-3 fatty acid-containing schizochytrium limacinum. The melatonin and rosemary extract mixed antioxidant can interact to regulate fermentation in schizochytrium limacinum to increase fatty acid synthesis and oxidation stability. According to the present invention, in the experiment of schizochytrium limacinum fermentation oil production, the addition of the specific amount of the mixed antioxidant composition during the fermentation results show that the oil yield can be increased, the PUFA ratio in the specific concentration range can be significantly increased by 32%, the PUFA use amount can be reduced by 40% through the compounding use, and the method can save manpower, material resources and cost, and can provide the good application prospect. The grease production efficiency is greatly improved, and the method is suitable for industrial production.

The present invention relates to the technical field of food processing, and discloses a saffron crocus gold soup conditioning agent and a preparation process thereof, the saffron crocus gold soup conditioning agent comprises the following components by weight: 30-60% of saffron crocus color protection extraction mother liquor; 20%-50% of a gold soup base material; 0.5%-2.5% of a stabilizing agent; 5%-20% of a flavoring agent; and the balance of process water. Wherein the saffron crocus color protection extraction mother liquor is prepared by mixing and extracting saffron crocus and a natural antioxidant composite color protection agent; the natural antioxidant composite color fixative comprises L-ascorbic acid, tea polyphenol and a rosemary extract. Through the water-oil two-phase color protection and source blocking process, the light and heat stability and the color retention rate of saffron crocus are remarkably improved; and the collagen peptide is used for replacing the traditional base material, so that the defects that the gold soup is easy to precipitate and rough in mouth feel are overcome, and the clear and smooth texture is realized.

The invention relates to the technical field of seasonings, and particularly discloses a composite sausage seasoning and a preparation method thereof. The seasoning is prepared from edible salt, isomaltooligosacharide, sodium glutamate, a yeast extract, shiitake mushroom powder, spices, red yeast rice powder, a rosemary extract, nisin, trehalose, curdlan, fermented celery powder, epsilon-polylysine and the like according to a specific ratio. The preparation method comprises the steps of basic raw material mixing, microencapsulation slow-release treatment, stage mixing, spice adding and the like, curdlan is used for embedding the rosemary extract, the slow-release effect is achieved, and a vacuum mixing technology is adopted for ensuring uniformity. The seasoning provided by the invention has synergistic antibacterial and antioxidant properties, can significantly prolong the shelf life of sausages, enhance flavor level and umami strength, maintain salty taste perception while reducing the sodium content, improve the product texture and processing stability, and meet the production requirements of natural and healthy meat products.

This invention discloses a natural composite light stabilizer for animal fats and its preparation method. The components and their mass percentages of the natural composite light stabilizer are as follows: rosemary extract: 45%–55%, vitamin E: 20%–25%, grape seed extract: 1%–5%, and olive leaf extract: 24%–25%; the sum of the mass percentages of the components is 100%. The vitamin E, rosemary extract, grape seed extract, and olive leaf extract selected in this invention are all natural and safe raw materials. Under the optimized combination ratio of the four components in this application, the synergistic effect between the components is fully utilized, thereby inhibiting the oxidation rate of edible animal fats under high temperature and light conditions. Its effect is significantly better than commonly used synthetic antioxidants in fats, such as BHA and TBHQ.

The invention discloses fermented butter and a preparation method thereof, and the preparation method comprises the following steps: adding lipase into butter for enzymolysis, centrifuging to obtain supernate, adding whey powder, and adding protease for enzymolysis. Adding a rosemary extract and a compound fermentation strain A into the obtained enzymatic hydrolysate for fermentation, then adding a compound fermentation strain B for fermentation, centrifuging the fermentation liquor, collecting an oil layer, and adding the rosemary extract into the oil layer to obtain a primary product of the fermented butter; and preserving heat of the obtained primary fermented butter product at 12-18 DEG C for 2-10 hours, cooling to 4-6 DEG C at a rate of 1-4 DEG C / h, continuously preserving heat for 6-12 hours, and sterilizing to obtain the fermented butter. The fermented butter prepared by the method disclosed by the invention is free from rancidity, strong in aroma intensity and flavor durability, and good in flavor layering sense and stability.

The invention relates to the technical field of food processing, and discloses a roasted pepper sauce and a preparation method thereof. The roasted chili sauce comprises the following raw material components: a chili main material, an auxiliary material, a seasoning, a natural pigment and an antioxidant, wherein the chili main materials comprise red chilies, green chilies and yellow chilies; the auxiliary materials comprise a scorch aroma excitation auxiliary material and a flavor balance auxiliary material; the seasonings comprise ginger, garlic, salt and zanthoxylum oil; the antioxidant is selected from at least one of rosemary extract, tea polyphenol and sodium ascorbate. The preparation method of the roasted chili sauce is simple and controllable, the preparation process is standardized, the chili main material is cut into sections, then the chili sections are subjected to far infrared heating treatment, and then other raw materials are mixed, so that harmful substances and residues of tar, carbon black and the like caused by local high temperature are avoided, and the prepared roasted chili sauce is rich in scorch aroma flavor, rich in taste and rich in flavor. The color, the taste and the quality stability are good, and industrial production and market popularization are facilitated.

The invention belongs to the field of food fresh-keeping packaging, and discloses a microporous litchi fresh-keeping film and a preparation method thereof, the microporous litchi fresh-keeping film is formed by compounding an inner layer, a middle layer and an outer layer; the inner layer is a blend of 60-70 parts of polylactic acid, 25-35 parts of chitosan and 3-5 parts of a rosemary extract, and the rosemary extract is powder obtained after ethanol reflux extraction and freeze drying; the middle layer is a blend of 4-6 parts of nano titanium dioxide, 2-4 parts of microencapsulated sodium bicarbonate, 5-8 parts of montmorillonite and 100 parts of poly (butylene succinate), the core material is sodium bicarbonate, and the mass ratio of the core material to the capsule material is 3: 1; the outer layer is a blend of 100 parts of polybutylene adipate-terephthalate and 5-8 parts of beewax, and the thickness ratio of the inner layer to the middle layer to the outer layer is 3: 2: 3; the invention aims to provide the microporous litchi preservative film and the preparation method thereof so as to solve the problems that the litchi preservative film in the prior art is poor in hydrophobicity, insufficient in gas regulation capability, incapable of effectively inhibiting peel discoloration and the like.

The invention discloses a preparation method of prefabricated meat beneficial to quality improvement. The preparation method comprises the following steps: 1) cutting fresh meat into meat slices for later use; 2) mixing the sliced meat with a composite preservative for pickling, wherein the composite preservative comprises a bamboo leaf antioxidant accounting for 0.02%-0.03% of the total amount of the sliced meat, trehalose accounting for 0.5%-1.0% of the total amount of the sliced meat, a rosemary extract accounting for 0.02%-0.03% of the total amount of the sliced meat, and tea polyphenol accounting for 0.01%-0.02% of the total amount of the sliced meat; (3) taking out the pickled meat slices, steaming the meat slices, and freezing and storing the meat slices until the center temperature of a sample reaches-18 DEG C to-20 DEG C; and (4) taking out the frozen meat slices treated in the step (3), and unfreezing. According to the method disclosed by the invention, the prefabricated meat is cooperatively treated by virtue of natural preservative preservation and an ultrasonic thawing technology, so that the frozen storage stability of the prefabricated meat can be remarkably improved, the thawing quality can be optimized, juice loss in the thawing process can be greatly reduced, and specific quality and flavor characteristics of the prefabricated meat can be better maintained; and after being unfrozen, the meat still has a high-quality sensory state of compact and juicy meat.

The invention discloses a method for improving antioxidant capacity of a rosemary extract by regulating and controlling synthesis of carnosic acid, and belongs to the field of molecular biology. According to the invention, the SrMYB177 gene positioned in a cell nucleus is found, and overexpression of the SrMYB177 gene in rosemary significantly increases the carnosic acid content and increases the antioxidant ability of rosemary; through separation of SrMYB177 and identification and analysis of gene functions, it is determined that SrMYB177 positively regulates and controls synthesis of carnosic acid in rosemary so as to increase the oxidation resistance of plants, the SrMYB177 gene can precisely regulate and control synthesis of carnosic acid in plants and increase the content of carnosic acid, the SrMYB177 gene can be used for cultivating transgenic plants, plants with the high carnosic acid content are obtained, and the SrMYB177 gene can be applied to the field of cultivation of plants with the high carnosic acid content. Wide application prospects are realized in the fields of foods, medicines, cosmetics and the like.

The application discloses a kind of low morbidity feed for California bass antibiotic-free breeding and preparation method thereof, belong to aquatic feed field.The feed is composed of 60~80 parts of basic feed component, 10~20 parts of fermented plant protein, 2~6 parts of functional compound additives.Fermented plant protein is prepared by compound fermentation of butyric acid clostridium and bacillus subtilis from soybean meal, bran, rice bran, brown sugar and the like.Functional compound additives include pre-embedded material and microcapsule coated sodium butyrate, and the pre-embedded material is prepared by embedding treatment of astaxanthin, lutein and rosemary extract with β-cyclodextrin and gum arabic.The application significantly reduces the incidence of intestinal inflammation of California bass through the synergistic effect of fermented plant protein, pre-embedded antioxidant combination and microcapsule sodium butyrate, enhances antioxidant capacity, improves body color, improves the stability of active ingredients and feeding rate, and realizes low morbidity under antibiotic-free breeding conditions.

The application discloses a composite antibacterial daily chemical additive based on a shurbly tree extract and a preparation method thereof, relates to the field of daily chemical additives, and contains the following raw materials in parts by weight: shurbly tree extract 20-50 parts, synergistic antibacterial agent 10-30 parts, stabilizer 5-15 parts, dispersing agent 3-10 parts, and solvent in the rest amount; the composite antibacterial daily chemical additive based on the shurbly tree extract and the preparation method thereof introduce the synergistic antibacterial agent, such as tea tree oil, rosemary extract and garlicin, cooperate with the shurbly tree extract, and produce a strong synergistic antibacterial effect. This not only greatly prolongs the antibacterial time, enables the hand sanitizer to realize persistent antibacterial effect for more than several hours, enables the laundry detergent to be effective after multiple washes, but also realizes broad-spectrum and efficient antibacterial effect, and can cope with various microbial environments. Meanwhile, the added stabilizer such as beta-cyclodextrin effectively protects the active ingredients, prevents the active ingredients from being decomposed and disabled by external environment, and enables the additive to have high stability.

To suppress an unpleasant odor when an iron compound and collagen peptide or elastin peptide are formulated in an oral liquid composition.SOLUTION: The oral liquid composition comprises (A) an iron compound, (B) at least one peptide selected from the group consisting of collagen peptide and / or elastin peptide, and (C) at least one plant extract selected from the group consisting of lemon balm extract, Houttuynia cordata extract, artichoke extract and rosemary extract.SELECTED DRAWING: None

According to the azolla filliculoidas protein bread and the preparation method thereof, the azolla filliculoidas protein is modified by adopting pH migration treatment and compound probiotic fermentation, the cross-linking capacity of the azolla filliculoidas protein and mucedin is improved, and peculiar smell is removed; the gluten network is strengthened by compounding the vital wheat gluten, the flaxseed gum and the chia seed powder; a rosemary extract, a vanilla extract and fructo-oligosaccharide are adopted to regulate flavor, and beta-carotene is adopted to regulate color; and performing secondary fermentation and low-temperature segmented baking. The protein content of the bread is greater than or equal to 12g / 100g, the hardness change is less than or equal to 30% after the bread is stored at room temperature for 14 days, and the elasticity retention rate is greater than or equal to 80%.

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.