Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Blood-nourishing beef jerky with red dates

A technology of jujube blood-tonifying wine and beef jerky, which is applied in the field of jerky, can solve the problems of single flavor of beef jerky and lack of therapeutic and health care effects, and achieve the effects of eliminating aging cuticles, enhancing immunity and anti-virus capabilities, and reducing blood lipids

Inactive Publication Date: 2012-12-05
ANHUI HAOSHIYUAN FOOD
View PDF3 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing beef jerky has a single flavor and does not have the health care effect of diet therapy

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0014] A preparation method of jujube blood-enriching beef jerky, comprising the following steps:

[0015] (1) Wash the fresh beef and cut it into 4cm square meat pieces, pre-cook the cut meat pieces in boiling water for 30-40 minutes, skim off the foam, and then remove the pre-cooked meat pieces to cool spare;

[0016] (2) Put the pre-cooked meat into the soup and cook for 40 minutes. After the cooking is complete, take out and drain the water; every 30000g of the meat needs to be mixed with the soup made of the following ingredients by weight Ingredients: appropriate amount of water, 700 g of salt, 60 g of red date vinegar, 4 prickly ash, 4 star anise, 4 grass fruits, 4 bay leaves, 3 cumin, 3 anise, 3 amomum, 60 red jujube blood wine; Made from the following raw materials in parts by weight: 30 parts by weight of red dates, 30 parts of angelica, 30 parts of longan meat, 20 parts of hawthorn, 20 parts of velvet antler, 50 parts of Rehmannia glutinosa, 20 parts of honey, 30 p...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of blood-nourishing beef jerky with red dates. The preparation method includes cutting cleaned fresh beef into meat pieces 2-4 square cm, precooking the cut meat pieces in boiling water for 30-40 minutes, skimming froth, boiling the precooked meat pieces in soup containing Chinese jujube vinegar for 35-45 minutes, taking out to drain the water after boiling, and baking the dried meat pieces to obtain the blood-nourishing beef jerky. The blood-nourishing beef jerky with red dates is reasonable in prescription, has the health effect of dietary therapy, tastes savory and mellow, and has lingering aftertaste.

Description

technical field [0001] The invention relates to the field of jerky, in particular to red dates and blood-enriching beef jerky. Background technique [0002] Beef jerky contains a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of beef, but also keeps it from deteriorating for a long time. The existing beef jerky has a single flavor and does not have the health care effect of dietotherapy. Contents of the invention [0003] The purpose of the present invention is to provide a kind of beef jerky with red dates and enriching blood which has unique flavor and has the function of dietotherapy and health care. [0004] The above purpose is achieved through the following schemes: [0005] A preparation method of jujube blood-enriching beef jerky, characterized in that: comprising the following steps: [0006] (1) Wash the fresh beef and cut it into 2-4cm square meat pieces, pre-cook the cut meat pieces in boiling water fo...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L1/30A23L13/10A23L13/40A23L13/70
Inventor 方敏
Owner ANHUI HAOSHIYUAN FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com