Sweet scented osmanthus wine spleen-tonifying deficiency-reinforcing dried beef and preparation method thereof

Abstract

The invention discloses a sweet scented osmanthus wine spleen-tonifying deficiency-reinforcing dried beef and a preparation method thereof; the dried beef is prepared from the following raw materials in parts by weight: 1-2 parts of freeze-dried ham meat, 3-4 parts of sweet scented osmanthus wine, 2-3 parts of pickled sweet potato stems, 0.5-1 part of soybean oil, 0.5-1 part of perilla leaves, 0.5-1 part of fructus aurantii immaturus, 0.5-1 part of fructus rosae laevigatae, 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-glucitol, 5-6 parts of table salt, 0.03-0.04 part of lactobacillus casei, 0.1-0.2 part of sodium erythorbate, 12-15 parts of raw ginger slices, 10-12 parts of a ginger juice, 2-3 parts of monosodium glutamate, 5-6 parts of white granulated sugar, 1-2 parts of soy sauce, 6-8 parts of yellow wine, 3-4 parts of Chinese prickly ash, and 1-2 parts of cassia bark. The pickled sweet potato stems are cut into sections and then are added into the sweet scented osmanthus wine and soaked, the pickled sweet potato stem sections are taken out and mixed and chopped with the freeze-dried ham meat, and then the chopped materials are put into soybean oil heated to be hot and are stir-fried; the taste is delicious, the freshness and fragrance of the beef are increased, and the sweet scented osmanthus wine is capable of tonifying spleen and reinforcing deficiency.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a kind of sweet-scented osmanthus wine for invigorating spleen and tonifying deficiency beef jerky 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 ...

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.