Chinese wolfberry dried beef clearing heat and improving eyesight and a preparing method thereof

Abstract

Chinese wolfberry dried beef clearing heat and improving eyesight and a preparing method thereof are disclosed. The Chinese wolfberry dried beef is prepared from, by weight, 2-3 parts of taro powder, 4-5 parts of Chinese wolfberry juice, 1-2 parts of mint leaves, 2-3 parts of hawthorn fruit, 0.5-1 part of largehead atractylodes rhizome, 0.5-1 part of rhubarb root and rhizome, 0.5-1 part of Chinese magnolia vine fruit, 100-110 parts of beef, 0.4-0.5 part of papain, 1.8-2.0 parts of calcium chloride, 1.8-2.0 parts of D-sorbitol, 5-6 parts of table salt, 0.03-0.04 part of lctobacillus casei, 0.1-0.2 part of sodium erythorbate, 12-15 parts of fresh ginger sheets, 10-12 parts of ginger juice, 2-3 parts of monosodium glutamate, 5-6 parts of white granulated sugar, 1-2 parts of soy, 6-8 parts of yellow rice wine, 3-4 parts of Chinese prickly ash, 1-2 parts of cassia bark, 1-2 parts of anise, 1-2 parts of fennel, 18-20 parts of a dried orange peel extract liquid having a concentration of 140 mg / mL and a proper amount of water. The Chinese wolfberry is capable of clearing heat and improving eyesight, and is harmonious in taste and rich in nutrition. Added traditional Chinese medicines have functions of clearing dampness and heat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to wolfberry jerky for clearing heat and improving eyesight and a preparation method thereof. Background technique [0002] With the improvement of people's living standards in our country, people's consumption demand for meat products is also increasing. The production of beef jerky has a long history. It is a traditional food in my country. It is rich in nutrition, unique in taste, outstanding in flavor, easy to carry, and popular Consumers favor. Beef is rich in nutrients, rich in high-quality protein, iron, calcium, VA, V B1 , V B2 , amino acids, carnitine, etc., and has low fat and cholesterol content. Compared with pork, the amino acid composition is closer to the needs of the human body. It is known as "Genghis Khan's "March food" is a food with high nutritional value. Due to the low degree of industrialization of beef jerky processing for a long time, the traditiona...

AI Technical Summary

Problems solved by technology

Due to the low level of industrialization of beef jerky processing for a long time, the traditional process has been used. The prepared product has a tough taste, high hardness, dark color, high energy consumption and long time consumption. The beef is hardened and dehydrated during cooking and baking. As a result, the taste of the product is hard, the color is not good, and the flavor of the product is monotonous, and the market consumption is subject to certain restrictions, which cannot meet the needs of modern society.