Preparation method of marinated fragrant beef jerky capable of guiding qi downward

Abstract

The invention relates to a preparation method of marinated fragrant beef jerky capable of guiding qi downward. The marinated fragrant beef jerky is prepared from the following raw materials in parts by weight: 200-220 parts of beef, 10-12 parts of pistachio kernels, 5-6 parts of ice clara, 0.7-0.9 part of Chinese wampee leaves, 0.8-1 part of epiphyllum, 1-1.3 parts of virgate lespedeza herb, 0.6-0.8 part of chloranthus flowers, 3-4 parts of brine, 6-8 parts of waxberry leaves, 1-2% of a calcium chloride solution, 0.2-0.4% of composite phosphate, 3-4 parts of glucose, 2-3 parts of zinc-enriched yeast, 4-5 parts of table salt and 3-4 parts of soybean peptide. The beef jerky prepared by the method disclosed by the invention is crisp and delicious, and remains fragrance when being put in mouths. According to the preparation method disclosed by the invention, a stage type baking technology is adopted, so that the moisture content and the water activity of the beef jerky can be rapidly reduced, and the stage type baking technology also has the effects of sterilization and shortening, so that beef jerky products have grilled fragrance. Microorganisms are utilized for fermenting raw material meat, the produced beef product not only reserves the basic characteristics of traditional beef, but also obviously improves the texture, the color, the mouth feel, the flavor and the quality guarantee period.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to beef processing, in particular to a method for preparing marinated and smooth beef jerky. Background technique [0002] With the development of the meat processing industry and the improvement of people's living standards, consumers continue to put forward higher requirements for beef food, so beef food with health care functions emerged as the times require, and some defects of traditional flavor beef processing have also become It is more and more unfavorable for its further development, wherein the most important problem concentrates on the quality color and luster, taste and its nutritional limitations of beef, which is not enough to keep up with the needs of people's lives. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art, and provides a method for preparing stewed and smooth beef jerky. [0004] The technical scheme a...

AI Technical Summary

Problems solved by technology

[0002] With the development of the meat processing industry and the improvement of people's living standards, consumers continue to put forward higher requirements for beef food, so beef food with health care functions emerged as the times require, and some defects of traditional flavor beef processing have also become It is becoming more and more unfavorable for its further development. The main problem is that the quality, color, taste and nutritional limitations of beef are not enough to meet the needs of people's lives.