Preparation method of stomach invigorating and digestion promoting beef jerky

Abstract

The invention relates to a preparation method of stomach invigorating and digestion promoting beef jerky. The beef jerky is prepared from the following raw materials by weight part: 200-220 of beef, 0.8-1 of water chestnut, 7-8 of buckwheat flour, 1-2 of corn stigma, 10-12 of cactus, 1-1.2 of bay leaf, 0.9-1.2 of dried Nardostachyos root and rhizome, 0.7-0.9 of phyllanthus emblica, 5-6 of chestnut kernel, 4-5 of clausena lansium, 6-8 of myrica rubra leaf, a 1-2% calcium chloride solution, 0.2-0.4% composite phosphate, 3-4 of glucose, 2-3 of zinc-enriched yeast, 4-5 of salt, and 3-4 of soybean polypeptide. The invention uses a stagewise baking process, which not only can quickly reduce the water content and water activity of beef jerky, but also can play the role of sterilizing and cooking, and the product can have roast flavor. The beef product produced by fermenting raw meat with microorganisms reserves the basic characteristics of traditional beef, and also has significantly improved texture, color, taste, flavor and shelf life.

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 beef jerky for invigorating the stomach and eliminating food. 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 preparation method of beef jerky for invigorating the stoma...

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.