Apricot kernel cough-relieving asthma-relieving dried beef and preparation method thereof

Abstract

The invention discloses apricot kernel cough-relieving asthma-relieving dried beef and a preparation method thereof, wherein the dried beef is prepared from the following raw materials in parts by weight: 1-2 parts of an apricot kernel powder, 2-3 parts of dried cherry, 1-2 parts of thick broad-bean sauce, 3-4 parts of a watermelon juice, 0.5-1 part of cortex cinnamomi, 0.5-1 part of smoked plum, 0.5-1 part of rhodiola rosea, 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 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 soybean sauce, 6-8 parts of yellow wine, 3-4 parts of Chinese prickly ash, 1-2 parts of cassia bark, 1-2 parts of star anise, 1-2 parts of fennel, 18-20 parts of a 140 mg / ml pericarpium citri reticulatae extract liquid, and a proper amount of water. The method is simple in preparation, delicious, and balanced in nutrition.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to almond beef jerky for relieving cough and asthma 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 traditional techno...

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.