Composition for preparing sliced dried beef and preparation method thereof

A composition and technology of beef, applied in the fields of application, food drying, food science, etc., can solve the problems of non-compliance, poor chewing strength of beef jerky, poor taste, etc., and achieve the goal of improving nutritional content and taste, promoting digestion, and enhancing appetite Effect

Inactive Publication Date: 2016-11-09
贵州麻阳河食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The beef jerky currently on the market has a single, thick taste, and seasonings such as chili powder contain a lot of pigment additives, which do not meet the modern people's pursuit of nutrition, health care, convenience and natural diet; the most important thing is the chewiness of beef jerky Poor, poor taste, making it difficult for consumers to accept, hindering the development of beef jerky industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A composition for preparing beef jerky, the composition is divided into pickling powder, heat treatment slurry, seasoning powder, and it is stored separately, wherein the raw material components of the pickling powder are betel nut 1, green tea 3, Sucrose 1, Honey 1, Salt 1, Tangerine Peel 1, Eucommia 1;

[0028] The raw material composition of heat treatment pulp is counted as cola 1, white wine 0.3, ginger 0.3 by weight (kg);

[0029] The raw material components of the seasoning powder are calculated by weight (kg) as 12 prickly ash, 5 salt, 5 monosodium glutamate, 5 chicken essence, 6 pepper, 1 musk, 9 thirteen spices, 3 star anise, and 2 soybean powder.

[0030] The preparation method of the pickling powder is as follows: mixing betel nut, green tea, table salt, tangerine peel, and Eucommia ulmoides; mixing sucrose and honey at a temperature of 30° C. for 10 seconds; adding the powder and stirring evenly.

[0031] The preparation method of the heat-treated slurry i...

Embodiment 2

[0039] A composition for preparing beef jerky, the composition is divided into pickling powder, heat treatment slurry, seasoning powder, and it is stored separately, wherein the raw material components of the pickling powder are calculated as betel nut 3, green tea 5, Sucrose 3, Honey 3, Salt 5, Tangerine Peel 5, Eucommia 5;

[0040] The raw material composition of heat treatment pulp is counted as cola 3, white wine 0.7, ginger 0.85 by weight (kg);

[0041] The raw material components of the seasoning powder are 16 prickly ash, 7 salt, 7 monosodium glutamate, 7 chicken essence, 9 pepper, 3 musk, 11 thirteen spices, 7 star anise, and 11 soybean powder in weight (kg).

[0042] The preparation method of the pickling powder is as follows: mixing betel nut, green tea, table salt, tangerine peel, and Eucommia ulmoides; mixing sucrose and honey at a temperature of 50° C. for 20 seconds; adding the powder and stirring evenly.

[0043] The preparation method of the heat-treated slurr...

Embodiment 3

[0052] A composition for preparing beef jerky, the composition is divided into pickling powder, heat treatment slurry, seasoning powder, and it is stored separately, wherein the raw material components of the pickling powder are betel nut 2, green tea 4, Sucrose 2, Honey 2, Salt 3, Tangerine Peel 3, Eucommia 3;

[0053] The raw material composition of heat treatment pulp is counted as cola 2, white wine 0.5, ginger 0.55 by weight (kg);

[0054] The raw material components of the seasoning powder are 15 prickly ash, 6 salt, 6 monosodium glutamate, 6 chicken essence, 7 pepper, 2 musk, 10 thirteen spices, 5 star anise and 4 soybean powder in weight (kg).

[0055] The preparation method of the pickling powder is as follows: mixing betel nut, green tea, table salt, tangerine peel, and Eucommia ulmoides; mixing sucrose and honey at a temperature of 40° C. for 15 seconds; adding the powder and stirring evenly.

[0056] The preparation method of the heat-treated slurry is as follows:...

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PUM

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Abstract

The invention relates to the technical field of preparation of sliced dried beef, in particular to a composition for preparing sliced dried beef and a preparation method thereof. The composition is prepared by matching salting powder, heat treatment pulp and seasoning powder; the composition is independently stored; and through selection of raw material ingredients and proportion design of the salting powder, the heat treatment pulp and the seasoning powder, after the composition is applied to the making process of the sliced dried beef, the nutritional ingredients and taste of the beef are improved in the curing process of the beef, and the prepared beef is crispy and tender from inside to outside and chewy; and moreover, digestion can be promoted, and the appetite of an eater is enhanced.

Description

technical field [0001] The invention relates to the technical field of beef jerky preparation, in particular to a composition for preparing beef jerky and a preparation method thereof. Background technique [0002] Beef is the second largest meat food in China, second only to pork. Beef has high protein content and low fat content. It is also rich in calcium, iron, phosphorus and vitamin B. It is delicious and popular. The reputation of the proud son". [0003] The beef jerky currently on the market has a single, thick taste, and seasonings such as chili powder contain a lot of pigment additives, which do not meet the modern people's pursuit of nutrition, health care, convenience and pure natural diet; the most important thing is the chewiness of beef jerky Poor and poor taste make it difficult for consumers to accept and hinder the development of beef jerky industry. [0004] In view of this, the researcher studied the processing technology of beef jerky, combined with th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/10
CPCA23V2002/00A23V2200/14A23V2200/30A23V2250/628A23V2250/708A23V2300/10
Inventor 王万龙石通福
Owner 贵州麻阳河食品有限公司
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