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Sauced medlar sliced dried beef and preparation method thereof

A technology of wolfberry beef and sauce fragrant, which is applied in the field of food processing, can solve problems such as endangering the health of consumers and damaging the quality of meat, etc., and achieves the effects of saving costs, reducing dosage, and being sweet and crispy in the mouth.

Inactive Publication Date: 2012-10-31
BENGBU FENGMU BEEF & MUTTON PRODS
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  • Summary
  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

Among them, in the production process of traditional beef jerky, processes such as pickling and smoking are adopted. These two processes will damage the quality of the meat, and will also produce carcinogens such as 3,4-benzopyrene, which seriously endanger the consumption of food. For the health of patients, long-term consumption of foods containing 3,4-benzopyrene can easily lead to gastric cancer

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0019] a marinated beef jerky,

[0020] The preparation method comprises the steps of:

[0021] 1) Weigh 1000g of healthy beef, cut the beef into fine cubes, wash and dry, soak the cubed beef in 500g of soy sauce soaking solution for 24 hours;

[0022] 2) Put the soaking liquid and the beef into the cooking pot together, then add water and marinade bag and marinate for 8 hours, take it out of the pot and dry it to get cooked diced beef;

[0023] 3) Mix the diced cooked beef into the seasoning slurry, bake in a microwave oven at a low temperature of 55°C for 6 hours, turn over the sieve 2-3 times during baking, and bake until the texture of the meat is hard and dry;

[0024] 4) Sprinkle an appropriate amount of salt, sugar, monosodium glutamate, five-spice powder, and chili powder on the surface of the dried diced beef to enhance the flavor;

[0025] 5) Cool the diced beef, vacuum pack and sterilize.

[0026] Among them, the formula of the soy sauce soaking solution is: 15g ...

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PUM

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Abstract

The invention provides a preparation method of sauced medlar sliced dried beef, which comprises the steps of: slicing and dicing beef, cleaning, soaking for removing raw meat and being tasty, marinating, and drying by microwaves. The preparation method is simple in process; and the prepared sliced dried beef is orange in color, is delicious, is kept in meat quality, has natural taste of soy sauce after being chewed, is sweet and crisp during eating, is fresh in mouthfeel, and leads people to endless aftertastes. The marinating procedure and the smudging procedure are eliminated, thus the generation of carcinogens is avoided; and meanwhile, during marinating, Chinese wolfberry fruit with the functions of tonifying Qi and enriching blood, ginseng, astragalus mongholicus, chestnut, bighead atractylodes rhizome, prepared salt and other Chinese medicinal herbs are decocted, so that the prepared sliced dried beef has the health function and is healthier during eating.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a sauce-flavored wolfberry beef jerky and a preparation method thereof. Background technique [0002] Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's ability to resist diseases. It is especially suitable for people who grow and develop, post-operation, and after-care to supplement blood loss and repair tissues. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine believes that beef has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and salivation. It is suitable for people with sagging middle Qi, shortness of breath, weak body, weak muscles and bones, anemia, long-term illness, and yellow and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L13/10A23L13/70
Inventor 杨国辉
Owner BENGBU FENGMU BEEF & MUTTON PRODS
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