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Preparation method of full debydrated nutritive multiflavoured dried beef

A beef jerky and nutrition technology is applied in the field of preparation of nutritious and multi-flavored beef jerky, which can solve the problems of hard texture, difficult chewing and short shelf life of beef jerky, and achieve the effects of crisp texture, long shelf life and rich nutrition.

Inactive Publication Date: 2005-12-21
金龙国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The beef jerky sold in the market generally has the problem of hard texture and difficulty in chewing. In order to solve this problem, beef floss appeared again. This kind of beef floss is not completely dehydrated and has a short shelf life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The present invention comprises the following steps:

[0014] a. Select 10kg of fresh beef, remove tendons, membranes, and fat, wash with water, cut into 10-12cm long, 5-8cm wide, and 2-5cm thick blocks, soak in water for 3-5 hours, and then pre-cook in boiling water 30-50 minutes, remove the blood, remove and dry the water;

[0015] b. Preparation of medicinal liquid: take 10-30g ginseng, 10-30g Codonopsis pilosula, 10-30g astragalus, 10-20g Atractylodes macrocephala, 60-80g jujube, 40-60g hawthorn, 10g fennel, 10g stevia, 50g medlar , Schisandra 10-20g, cinnamon 5g, mixed with 10-15kg of water;

[0016] c. Tear the pre-cooked beef into strips with a thickness of 0.1-0.3cm or diced meat with a size of 0.3cm×0.5cm×0.6cm or slices with a thickness of 0.1cm-0.4cm, and put it into the prepared medicinal liquid In medium heat, cook and feed the medicine;

[0017] d. Preparation of seasoning liquid: Take 100-150g of salt, 50g of sugar, 80-120g of green onion, 80-120g of g...

Embodiment 2

[0020] The content of each component in the preparation of the medicinal material liquid and seasoning liquid of the present invention is as follows, the rest of the content is the same

[0021] Example 1.

[0022] In the medicine liquid

[0023] Ginseng 30g, Codonopsis 10g, Astragalus 10g, Atractylodes macrocephala 20g, Jujube 60g, Hawthorn 40g, Fennel 10g, Stevia 10g, Wolfberry 50g, Schisandra 20g, Cinnamon 5g, with 10kg of water.

[0024] seasoning liquid

[0025] Salt 150g, sugar 50g, green onion 120g, ginger slices 120g, radish 200g, carrot 250g, aniseed 20g, pepper 50g, pepper 5g, cumin 10g, Huoxiang 60g.

Embodiment 3

[0027] The content of each component in the preparation of the medicinal material liquid and seasoning liquid of the present invention is as follows, the rest of the content is the same

[0028] Example 1.

[0029] In the medicine liquid

[0030] Ginseng 10g, Codonopsis 30g, Astragalus 30g, Atractylodes macrocephala 10g, Jujube 80g, Hawthorn 60g, Fennel 10g, Stevia 10g, Wolfberry 50g, Schisandra 10g, Cinnamon 5g, with 15kg of water;

[0031] seasoning liquid

[0032] Salt 100g, sugar 50g, green onion 80g, ginger slices 80g, radish 200g, carrot 300g, aniseed 25g, pepper 100g, pepper 10g, cumin 20g, Huoxiang 80g.

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PUM

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Abstract

A fully dewatered multi-taste nutritive beef jerky is prepared from fresh beef throuth cutting to become blocks, washing, preboiling, boiling in the medicinal liquid prepared from 11 Chinese-medicinal materials tearing to become strips or small blocks, immersing in flavouring liquid prepared from 11 flavouring materials, and drying. Its advantages are rich nutrients, multiple taste, and health-care function.

Description

Technical field: [0001] The invention relates to a processing method of beef food, in particular to a method for preparing nutritious and multi-flavored beef jerky prepared by using various Chinese medicinal materials and seasonings. Background technique: [0002] The beef jerky sold in the market generally has the problem of hard texture and difficulty in chewing. In order to solve this problem, beef floss appears again, and this beef floss is not completely dehydrated, and its shelf life is short. Invention content: [0003] Aiming at the above problems, the present invention provides a method for preparing fully dehydrated nutritious multi-flavored beef jerky with crisp texture, rich nutrition and long shelf life. Technical scheme of the present invention is as follows: [0004] The present invention comprises the following steps: [0005] a. Select 10kg of fresh beef, remove tendons, membranes, and fat, wash it with clean water, cut it into 10-12cm long, 5-8cm wide, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/40A23L5/10A23L13/10
Inventor 金龙国
Owner 金龙国
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