Prunus salicina fruit juice spicy beef jerky and making method thereof

Abstract

The invention discloses prunus salicina fruit juice spicy beef jerky. The prunus salicina fruit juice spicy beef jerky comprises the following components in parts by weight: 90-110 parts of beef, 1.8-2.2 parts of green tea, 0.4-0.6 part of dried ginger slices, 1.8-2.2 parts of table salt, 1.8-2.2 parts of brown sugar blocks, 1.8-2.2 parts of crystal sugar, 1.8-2.2 parts of white granulated sugar, 2.8-3.2 parts of honey, 5.5-6.5 parts of edible oil, 14-16 parts of chili powder, 0.9-1.1 parts of five spice powder, 0.3-0.5 part of pepper powder, 0.9-1.1 parts of Chinese prickly ash seeds, 0.4-0.6 part of Chinese prickly ash powder, 0.9-1.1 parts of cinnamon bark, 0.9-1.1 parts of cooking wine, 0.9-1.1 parts of Baijiu, 0.9-1.1 parts of sweet rice wine and 4.7-5.3 parts of prunus salicina fruit juice. The beef jerky is prepared from the above components. The prunus salicina fruit juice spicy beef jerky is based on conventional beef jerky, and the prunus salicina fruit juice is added, so that the meat fragrance of the beef jerky and the fruity flavor of prunus salicina are perfectly combined, and the prunus salicina fruit juice spicy beef jerky has salubrious flavor and rich aftertaste. Jerky products perfectly combining the beef jerky and fresh fruits are developed, so that the requirements of modern people for meat products various in kinds and unique in flavor are met, and the nutrient value of the meat products can also be increased.

Description

technical field [0001] The invention belongs to the technical field of hollow plum jerky, in particular to a hollow plum juice spicy beef jerky and a preparation method thereof. Background technique [0002] Beef is rich in protein, carnitine, amino acid, VA, VB 1 , VB 2 , calcium, iron, phosphorus and other substances, the fat and cholesterol content are lower than other meat products, these nutrients can not only meet the nutritional needs of the human body, but also have very important physiological functions, its delicious taste and nutrients are easily digested Absorption, high nutritional value, deeply loved by people, known as "the favorite of meat", is a good material for jerky processing. Beef jerky is a traditional meat product in my country. Beef jerky is a snack food made of beef through more than a dozen processes such as cooking, stripping, marinating, and dehydrating. It has high protein content, low fat content, and unique taste. It has the characteristics ...

AI Technical Summary

Problems solved by technology

[0004] 1) The unique flavor of hollow plum juice is not well reflected in beef jerky;

[0005] 2) Beef jerky has no chewiness;

[0006] 3) If the amount of hollow plum juice added is too much, the aftertaste of beef jerky will be bitter, and if there is less beef jerky, there will be no fruity aroma of hollow plum;

[0007] 4) The amount of salt added will affect the hardness and softness of beef jerky. If it is too much, it will become very hard, and if it is too little, the taste will not penetrate evenly;

[0009] 6) Spices are not properly soaked into beef jerky;

[0010] 7) The tissue state of beef jerky is relatively dry, and it feels rough when eaten;

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