Cumin-flavor beef jerky

Abstract

The invention provides cumin-flavor beef jerky. The cumin-flavor beef jerky is composed of the following raw materials in parts by weight: 120-140 parts of beef, 20-26 parts of cumin powder, 4-6 partsof summer squash, 20-30 parts of soybeans, 10-16 parts of white sesame seeds, 8-12 parts of lotus leaf powder, 8-10 parts of hawthorn fruit powder, 1-3 parts of Chinese angelica roots, 1-3 parts of fructus hippophae, 2-4 parts of radix angelicae dahuricae, 2-4 parts of flatstem milkvetch seeds, 4-8 parts of edible salt, 6-10 parts of baijiu, 8-12 parts of white sugar, 7-11 parts of fresh ginger slices, 3-5 parts of garlic juice, 7-11 parts of dried orange peel, and 10-30 parts of water. The auxiliary materials adopted in the cumin-flavor beef jerky, such as the summer squash and the like, have the functions of delaying senility and lowering blood pressure; and the adopted Chinese herbal medicines, such as the cortex eucommiae and the like, have the functions of tonifying the livers and the kidneys, strengthening the bones and muscles, and lowering blood pressure.

Description

technical field [0001] The invention relates to the field of food, in particular to a cumin-flavored beef jerky. Background technique [0002] Beef is one of the most commonly used meat foods in people's lives. With people's continuous pursuit of food innovation, beef is made into beef jerky to increase its shelf life and taste very good. At present, there are various ways to make beef jerky, and the tastes also have their own styles. At present, the sensory quality of beef jerky on the market is difficult to control, the taste is hard, and there are some additives. Eating too much is harmful to the human body, and the moisture content is not properly controlled during the processing process, which can easily lead to the production of beef jerky. The dry quality is poor, and even mildew appears. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a cumin-flavored beef jerky. The supplementar...

AI Technical Summary

Problems solved by technology

At present, the sensory quality of beef jerky on the market is difficult to control, the taste is hard, and there are some additives. Eating too much is harmful to the human body, and the moisture content is not properly controlled during the processing process, which can easily lead to the production of beef jerky. Poor dry quality, even moldy