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Processing method of sliced dried beef containing polygonum multiflorum

A processing method and technology of beef jerky, applied to the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., can solve the problems of single type of beef jerky, poor development of nutritional value, and few health functions, etc., to achieve Good for health, prevention and treatment of cardiovascular disease, high nutritional value

Inactive Publication Date: 2015-10-07
GUIZHOU HUANGPING NIULAODA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yet existing beef jerky mainly is to add spices processing, and the kind of beef jerky is single, and what has health care function is relatively few, and its nutritive value is not well developed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0023] Implementation site: Huangping Niu Lao Da Food Co., Ltd.

[0024] 1) Select 2-5-year-old Guizhou yellow cattle that are naturally raised as raw materials, after slaughtering, carcass segmentation, removal of impurities, tendons and bones, and selection of clean meat;

[0025] 2) Place the freshly washed beef at 40°C for 30 hours;

[0026] 3) Soak the deacidified beef under running water at 18-20°C for 24 hours;

[0027] 4) Add soaked beef to the pre-boiled mushroom and bamboo fungus soup. The mass ratio of mushroom and bamboo fungus soup to beef is 3:7. The cooking temperature is 97.8°C. The pH of mushroom and bamboo fungus soup is 7. Pre-cook for 1 hour and 50 minutes; the preparation method of mushroom and bamboo fungus soup:

[0028] Mushrooms, bamboo fungus and water are mixed according to the mass ratio: 1:2:30, and boiled for 1 hour at a temperature of 97.8°C and a pH of 7;

[0029] 5) Sliced ​​or diced meat according to the required specifications;

[0030]...

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PUM

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Abstract

The invention discloses a processing method of sliced dried beef containing polygonum multiflorum. The processing method comprises the following steps: (1) selecting beef raw material, and processing the beef raw material; (2) deacidifying; (3) soaking; (4) precooking by lentinus edodes and bamboo fungus soup boiled in advance; (5) slicing; (6) soaking the beef slices or the diced beef into a polygonum multiflorum and gastrodia elata boiling solution, fishing out, and blowing away medicine liquid on the surfaces of the beef slices or the diced beef by using hot wind; (7) stir-frying the beef and natural accessory ingredients at a certain weight ratio and at temperature of 96-98 DEG C; and (8) drying, namely, drying at 96-98 DEG C till the water content is 17%, then cooling, packaging, carrying out casual inspection and leaving the factory. According to the invention, during the processing, the sliced dried beef is combined with polygonum multiflorum and gastrodia elata, so that the finished product is high in nutritive value, has the efficacies of tonifying liver and kidney, nourishing blood, and preventing and treating cardiovascular diseases, can strengthen spleen and stomach after being taken for a long time, and is beneficial for body health.

Description

technical field [0001] The invention relates to a processing method of beef jerky, in particular to a processing method of Polygonum multiflorum beef jerky. Background technique [0002] Beef jerky is made from yellow beef through a series of processing. Beef jerky contains various minerals and amino acids needed by the human body. It not only maintains the chewy flavor of beef, but also keeps it unchanged for a long time. Beef jerky has the characteristics of high protein content and low fat content; it is easy to preserve and convenient to eat, and is very popular among people. [0003] Yet existing beef jerky mainly is to add spices processing, and the kind of beef jerky is single, and what has health-care function is relatively few, and its nutritive value is not well developed. Contents of the invention [0004] Aiming at the deficiencies of the prior art, the present invention aims to provide a processing method of Polygonum multiflorum beef jerky, which not only ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/31A23L1/314A23L1/28A23L1/30A23L13/00A23L13/40
CPCA23V2002/00A23V2200/30A23V2200/326A23V2250/21A23V2250/208
Inventor 王帆
Owner GUIZHOU HUANGPING NIULAODA FOOD
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