CN105054086A - Processing method of blueberry beef jerky - Google Patents
Processing method of blueberry beef jerky Download PDFInfo
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- CN105054086A CN105054086A CN201510424762.9A CN201510424762A CN105054086A CN 105054086 A CN105054086 A CN 105054086A CN 201510424762 A CN201510424762 A CN 201510424762A CN 105054086 A CN105054086 A CN 105054086A
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- beef
- slices
- dices
- blueberry
- juice
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- 235000015278 beef Nutrition 0.000 title claims abstract description 75
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 32
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 32
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 32
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 31
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 26
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 16
- 235000014347 soups Nutrition 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000004744 fabric Substances 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 241001313708 Dictyophora phalloidea Species 0.000 claims description 15
- 235000013372 meat Nutrition 0.000 claims description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 150000003839 salts Chemical group 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 4
- 101001018064 Homo sapiens Lysosomal-trafficking regulator Proteins 0.000 claims description 3
- 102100033472 Lysosomal-trafficking regulator Human genes 0.000 claims description 3
- 244000038561 Modiola caroliniana Species 0.000 claims description 3
- 235000010703 Modiola caroliniana Nutrition 0.000 claims description 3
- 240000009023 Myrrhis odorata Species 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract 1
- 235000017491 Bambusa tulda Nutrition 0.000 abstract 1
- 241000233866 Fungi Species 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract 1
- 239000011425 bamboo Substances 0.000 abstract 1
- 238000007664 blowing Methods 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 235000015223 cooked beef Nutrition 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000007689 inspection Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000001014 amino acid Nutrition 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- PBVWVVUBZPBPIN-QTNFYWBSSA-N (2s)-5-oxopyrrolidine-2-carboxylic acid;sodium Chemical compound [Na].[Na].OC(=O)[C@@H]1CCC(=O)N1 PBVWVVUBZPBPIN-QTNFYWBSSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000077233 Vaccinium uliginosum Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 244000248021 Vitex negundo Species 0.000 description 1
- 235000010363 Vitex negundo Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 208000003464 asthenopia Diseases 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of blueberry beef jerky. The processing method comprises the following steps:1) selecting raw material sources of beef, and processing the selected beef; 2) deacidifying the processed beef; 3) soaking the deacidified beef; 4) precooking the soaked beef with fragrant mushrooms and bamboo fungus soup which is decocted well in advance; 5) cutting the cooked beef into slices or beef dices; 6) putting the beef slices or the beef dices into a tank loaded with blueberry juice, uniformly stirring the beef slices or the beef dices and the blueberry juice, then scooping out the beef slices or the beef dices from the tank, filtering and draining the beef slices or the beef dices on a screen cloth, and then blowing the beef slices or the beef dices with hot wind so that the blueberry juice on the surfaces of the beef slices or the beef dices is dried; 7) compounding the beef and natural auxiliary materials in proportion by weight, and stir-frying the beef and the natural auxiliary materials at the temperature of 97.8 DEG C; and 8) baking the stir-fried beef: baking the stir-fried beef at the temperature of 97.8 DEG C until the water content is 17%, cooling the baked beef, packaging the cooled beef, performing random inspection, and enabling the inspected packaged beef to be dispatched from the factory. The beef jerky processed by the processing method disclosed by the invention contains various amino acid, is fresh in color and fragrance, is delicious, and is rich in nutrition; besides, the blueberry juice is added in the processing process of the beef jerky, so that the beef jerky is slightly sour and sweet in mouth feel, the nutrient value of the beef jerky is greatly increased, and the grade of the beef jerky has qualitative changes.
Description
Technical field
The present invention relates to dried beef processing method, specifically a kind of processing method of blueberry dried beef.
Background technology
Dried beef processes through series with Carnis Bovis seu Bubali, and dried beef contains several mineral materials and the amino acid of needed by human body, both maintained the resistance to local flavor chewed of beef, stored for a long timely again never degenerates.Dried beef has that protein content is high, fat content is low; The features such as easy preservation, instant, are loved by the people.
But existing dried beef mainly adds spices processing, the kind of dried beef is single, and have the relatively less of health care, its nutritive value is not better developed.
Summary of the invention
For the deficiencies in the prior art part, the present invention aims to provide a kind of processing method of blueberry dried beef, while having better nutritivity value, is also of value to delaying senility, relieving eye strain, pre-anti-cancer.
For reaching above-mentioned purpose, the technical solution used in the present invention: a kind of processing method of blueberry dried beef, comprises the following steps:
1) ox selecting natural 2 ~ 5 ages of putting in a suitable place to breed is raw material, through butchering, carcass cutting, assorted in removal, muscles and bones, cutability of selecting and remain;
2) fresh clean beef is placed 30-40 hours under 35-40 DEG C of conditions;
3) depickling beef is flowed underwater soakings 24-30 hours at 18 ~ 20 DEG C;
4) in the mushroom boiled in advance, dictyophora phalloidea soup, add soaked beef, mushroom, dictyophora phalloidea soup and Quality Beef are than being 3:7-9, and infusion temperature is 95-98 DEG C, mushroom, dictyophora phalloidea soup PH=6.8-7.2, precooks 100-150 minutes;
The preparation method of mushroom, dictyophora phalloidea soup:
Mushroom, dictyophora phalloidea and water is in mass ratio: 0.5-1:1.5-2:30-40 are 96 ~ 98 DEG C in temperature after mixing, infusion system 50-90 minutes under PH=7 condition;
5) cut into slices by required specification or be cut into meat cubelets;
6) groove that blueberry juice is housed is put in above-mentioned beef section or meat cubelets to stir, then pull out and be filtered dry on screen cloth, the blueberry juice on the section of reusable heat wind or meat cubelets surface dries up;
Above-mentioned blueberry juice processing method: selected full grains, juice are enriched, blueberries juice extractor bright in colour is squeezed into juice blueberries, then filters out mauve blueberry juice with sedimentator;
7) join 3-6 parts of natural auxiliary materials by 100-120 parts of beef, at 96 ~ 98 DEG C, frying 60-90 minutes is off the pot;
Above-mentioned natural auxiliary material raw material by Chinese prickly ash, anise, cassia bark, 13 fragrant, salt forms, and is Chinese prickly ash by quality proportioning: anistree: cassia bark: 13 is fragrant: salt=75:100:75:1:500, mixes and be prepared into 100-150 orders;
8) at 96 ~ 98 DEG C of temperature, drying above-mentioned dried beef to water content mass ratio is 17%;
9) cool, pack, inspect by random samples, dispatch from the factory.
In traditional dried beef processing method, do not add blueberry juice, because cannot determine to add in that operation and how to add, otherwise the mouthfeel of dried beef can be affected, but this method overcomes technology prejudice, the dried beef that test of many times is produced, mouthfeel is slightly fragrant and sweet, and has health care.Blueberries is rich in the necessary protein of human body, amino acid, fat, carbohydrate, vitamin and calcium, iron, zinc, magnesium, the various trace elements such as copper, the anthocyanidin contained in Blueberry has very strong antioxidant, not only can lower the incidence of disease of cancer, also has and prevents cranial nerve aging, reduce heart disease, softening blood vessel, face nursing and life prolonging, strengthens body immunity, deferring senility, reduce woman's gynaecological disease, oxidation resistance is 30-50 times of vitamin C and vitamin E, has effects such as strengthening eyesight.
The present invention is according to beef feature in addition, the temperature and time of appropriate processing link is taked to control, and then maintain the fresh and tender sense of beef, accurately this temperature and time better can be preserved the protein in beef product, also solve in process of producing beef jerky the problem that the nutriment of meat own destroys simultaneously.Beef is more containing crude protein, collagen, and the temperature of processing link controls and main, overlong time, and collagen change becomes gluey, without the mouthfeel of dried beef; Time is too short, and protein hard being difficult to chews, and the control of processing temperature and time is extremely important; And much amino acid easily loses in the environment of high temperature, thus must temperature be controlled in proper range in process, time is unsuitable long, as 100 DEG C of high temperature and longer process time can make glutamic acid become pyroglutamic acid disodium because of drying out, this is not a kind of carcinogen only to lose delicate flavour and pyroglutamic acid disodium, other amino acid also can because of high temperature generation sex change, and nutritive value also reduces relatively.
The dried beef that the present invention produces also keeps the fresh look of several amino acids, fresh perfume (or spice).
Detailed description of the invention
Implement ground: Huangping ox eldest child Food Co., Ltd
1) the Guizhou Native ox selecting natural 2 ~ 5 ages of putting in a suitable place to breed is raw material, through butchering, carcass cutting, assorted in removal, muscles and bones, cutability of selecting and remain;
2) fresh clean beef is placed 30 hours under 40 DEG C of conditions;
3) depickling beef is flowed underwater soakings 24 hours at 18 ~ 20 DEG C;
4) in the mushroom boiled in advance, dictyophora phalloidea soup, add soaked beef, mushroom, dictyophora phalloidea soup and Quality Beef are than being 3:7, and infusion temperature is 97.8 DEG C, mushroom, dictyophora phalloidea soup PH=7, precooks 1 hour 50 minutes; The preparation method of mushroom, dictyophora phalloidea soup:
Mushroom, dictyophora phalloidea and water is in mass ratio: after 1:2:30 mixing, be 97.8 DEG C in temperature, infusion system 1 hour under PH=7 condition;
5) cut into slices by required specification or be cut into meat cubelets;
6) groove that blueberry juice is housed is put in above-mentioned beef section or meat cubelets to stir, then pull out and be filtered dry on screen cloth, the blueberry juice on the section of reusable heat wind or meat cubelets surface dries up;
Above-mentioned blueberry juice processing method: selected full grains, juice are enriched, blueberries juice extractor bright in colour is squeezed into juice blueberries, then filters out mauve blueberry juice with sedimentator;
7) join 3 kilograms of natural auxiliary materials by double centner beef, at 97.8 DEG C, frying 1 hour is off the pot;
Above-mentioned natural auxiliary material raw material by Chinese prickly ash, anise, cassia bark, 13 fragrant, salt forms, and is Chinese prickly ash by quality proportioning: anistree: cassia bark: 13 is fragrant: salt=75:100:75:1:500, mixes and be prepared into 100-150 orders;
8) at 97.8 DEG C of temperature, drying above-mentioned dried beef to water content mass ratio is 17%;
9) cool, pack, inspect by random samples, dispatch from the factory.
Claims (1)
1. a processing method for blueberry dried beef, is characterized in that comprising the following steps:
1) ox selecting natural 2 ~ 5 ages of putting in a suitable place to breed is raw material, through butchering, carcass cutting, assorted in removal, muscles and bones, cutability of selecting and remain;
2) fresh clean beef is placed 30-40 hours under 35-40 DEG C of conditions;
3) depickling beef is flowed underwater soakings 24-30 hours at 18 ~ 20 DEG C;
4) in the mushroom boiled in advance, dictyophora phalloidea soup, add soaked beef, mushroom, dictyophora phalloidea soup and Quality Beef are than being 3:7-9, and infusion temperature is 95-98 DEG C, mushroom, dictyophora phalloidea soup PH=7, precooks 100-150 minutes;
The preparation method of mushroom, dictyophora phalloidea soup:
Mushroom, dictyophora phalloidea and water is in mass ratio: 0.5-1:1.5-2:30-40 are 96 ~ 98 DEG C in temperature after mixing, infusion system 50-90 minutes under PH=7 condition;
5) cut into slices by required specification or be cut into meat cubelets;
6) groove that blueberry juice is housed is put in above-mentioned beef section or meat cubelets to stir, then pull out and be filtered dry on screen cloth, the blueberry juice on the section of reusable heat wind or meat cubelets surface dries up;
Above-mentioned blueberry juice processing method: selected full grains, juice are enriched, blueberries juice extractor bright in colour is squeezed into juice blueberries, then filters out mauve blueberry juice with sedimentator;
7) join 3-6 parts of natural auxiliary materials by 100-120 parts of beef, at 96 ~ 98 DEG C, frying 60-90 minutes is off the pot;
Above-mentioned natural auxiliary material raw material by Chinese prickly ash, anise, cassia bark, 13 fragrant, salt forms, and is Chinese prickly ash by quality proportioning: anistree: cassia bark: 13 is fragrant: salt=75:100:75:1:500, mixes and be prepared into 100-150 orders;
8) at 95 ~ 98 DEG C of temperature, drying above-mentioned dried beef to water content mass ratio is 17%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510424762.9A CN105054086A (en) | 2015-07-20 | 2015-07-20 | Processing method of blueberry beef jerky |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510424762.9A CN105054086A (en) | 2015-07-20 | 2015-07-20 | Processing method of blueberry beef jerky |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105054086A true CN105054086A (en) | 2015-11-18 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510424762.9A Pending CN105054086A (en) | 2015-07-20 | 2015-07-20 | Processing method of blueberry beef jerky |
Country Status (1)
| Country | Link |
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| CN (1) | CN105054086A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558845A (en) * | 2015-12-10 | 2016-05-11 | 温州雏鹰科技有限公司 | Fructus clausena lansium-flavor beef jerk and preparation method thereof |
| CN105685842A (en) * | 2016-02-25 | 2016-06-22 | 赵洪军 | Method for making blueberry healthcare beef jerky |
| CN107594365A (en) * | 2017-10-30 | 2018-01-19 | 贵州省印江梵净山鼎牛食品有限公司 | A kind of fruity spicy dried beef and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613585A (en) * | 2012-04-20 | 2012-08-01 | 郭兴黔 | Processing method of pure nature fresh and delicious beef jerk |
| CN104366520A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Jerky with fragrance of blueberry milk tea and processing method thereof |
| CN104522686A (en) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | Cyclocarya paliurus leaf heat-clearing thirst-quenching type beef and preparing method thereof |
-
2015
- 2015-07-20 CN CN201510424762.9A patent/CN105054086A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613585A (en) * | 2012-04-20 | 2012-08-01 | 郭兴黔 | Processing method of pure nature fresh and delicious beef jerk |
| CN104366520A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Jerky with fragrance of blueberry milk tea and processing method thereof |
| CN104522686A (en) * | 2014-11-12 | 2015-04-22 | 安徽省固镇县争华羊业有限公司 | Cyclocarya paliurus leaf heat-clearing thirst-quenching type beef and preparing method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558845A (en) * | 2015-12-10 | 2016-05-11 | 温州雏鹰科技有限公司 | Fructus clausena lansium-flavor beef jerk and preparation method thereof |
| CN105685842A (en) * | 2016-02-25 | 2016-06-22 | 赵洪军 | Method for making blueberry healthcare beef jerky |
| CN107594365A (en) * | 2017-10-30 | 2018-01-19 | 贵州省印江梵净山鼎牛食品有限公司 | A kind of fruity spicy dried beef and preparation method thereof |
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Application publication date: 20151118 |