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Dried venison

A technology of venison jerky and venison, applied in food science and other directions, can solve problems such as reducing nutritional value

Inactive Publication Date: 2019-05-07
张雪亚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the repeated cooking of venison jerky on the market, its nutritional value has been reduced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of venison jerky, said venison jerky is prepared from the following materials by weight percentage: 100-150 parts of venison, 10-18 parts of fennel, 10-18 parts of hawthorn, 10-18 parts of tangerine peel, 5- 10 parts, 5-10 parts of licorice, 25-40 parts of star anise, 50-80 parts of table salt, 25-40 parts of white sugar, and the rest is purified water.

[0015] The preparation method of described venison jerky comprises the following process steps:

[0016] 1) Wash the fresh venison, soak it in clean water for 1 to 2 hours, put it in warm water, and cook it for 45 to 50 minutes at 70 to 80°C;

[0017] 2) Take out the cooked venison and cool it down to room temperature, then cut it into 3 to 4 cm thick venison pieces;

[0018] 3) Put fennel, hawthorn, tangerine peel, angelica, licorice, star anise, salt, and sugar into water and cook for 30 to 50 minutes according to the weight percentage. 2 hours;

[0019] 4) Stir-fry the cooked venison pieces at 140-150°C fo...

Embodiment 2

[0023] A kind of venison jerky, said venison jerky is prepared from the following materials by weight percentage: 100-150 parts of venison, 10-18 parts of fennel, 10-18 parts of hawthorn, 10-18 parts of tangerine peel, 5- 10 parts, 5-10 parts of licorice, 25-40 parts of star anise, 50-80 parts of table salt, 25-40 parts of white sugar, and the rest is purified water.

[0024] The preparation method of described venison jerky comprises the following process steps:

[0025] 1) Wash the fresh venison, soak it in clean water for 1 to 2 hours, put it in warm water, and cook it for 45 to 50 minutes at 70 to 80°C;

[0026] 2) Take out the cooked venison and cool it down to room temperature, then cut it into 3 to 4 cm thick venison pieces;

[0027] 3) Put fennel, hawthorn, tangerine peel, angelica, licorice, star anise, salt, and sugar into water and cook for 30 to 50 minutes according to the weight percentage. 2 hours;

[0028] 4) Stir-fry the cooked venison pieces at 140-150°C fo...

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Abstract

The invention relates to dried venison. The dried venison is characterized by being prepared from the following materials in parts by weight: 100-150 parts of venison, 10-18 parts of fennel, 10-18 parts of hawthorn fruits, 10-18 parts of dried tangerine peel, 5-10 parts of Chinese angelica, 5-10 parts of liquorice, 25-40 parts of star anise, 50-80 parts of table salt, 25-40 parts of white sugar and the balance of purified water. According to the dried venison adopting the technical solution, the venison is boiled and stir-fried for a plurality of times, so that the taste of seasonings is completely integrated into the dried venison, and the dried venison is unique in taste. Meanwhile, due to the addition of the Chinese angelica and the liquorice in the preparation of the dried venison, excessive internal heat caused by eating excessive dried venison can be avoided, and the dried venison has the effect of promoting blood circulation.

Description

technical field [0001] The invention relates to a venison product, especially a kind of venison jerky. Background technique [0002] Venison jerky is dried meat marinated with venison. Venison jerky contains a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of venison. The production of venison jerky must first choose the best raw materials, followed by the production process and production time, and the time of sunshine must be considered when drying. Every procedure has to be closely monitored. Dried venison contains a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of venison, but also keeps it from deteriorating for a long time. However, at present, the nutritional value of venison jerky is reduced due to repeated cooking during the production process. Contents of the invention [0003] The technical problem to be solved by the present invention is to prov...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70A23L33/10A23L5/10
Inventor 张雪亚
Owner 张雪亚
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