CN105533462A - Highland barley flavored beef jerky with barley fragrance and preparation method of highland barley flavored beef jerky - Google Patents
Highland barley flavored beef jerky with barley fragrance and preparation method of highland barley flavored beef jerky Download PDFInfo
- Publication number
- CN105533462A CN105533462A CN201510910329.6A CN201510910329A CN105533462A CN 105533462 A CN105533462 A CN 105533462A CN 201510910329 A CN201510910329 A CN 201510910329A CN 105533462 A CN105533462 A CN 105533462A
- Authority
- CN
- China
- Prior art keywords
- barley
- parts
- highland barley
- beef
- fragrance
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 59
- 235000015278 beef Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000209219 Hordeum Species 0.000 title abstract 22
- 239000003205 fragrance Substances 0.000 title abstract 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 25
- 235000019634 flavors Nutrition 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 12
- 244000294611 Punica granatum Species 0.000 claims abstract description 10
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 10
- 244000099147 Ananas comosus Species 0.000 claims abstract description 9
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 9
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 9
- 241001061906 Caragana Species 0.000 claims abstract description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 9
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 9
- 244000062245 Hedychium flavescens Species 0.000 claims abstract description 9
- 240000007228 Mangifera indica Species 0.000 claims abstract description 9
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 9
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 9
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000010902 straw Substances 0.000 claims abstract description 5
- 240000005979 Hordeum vulgare Species 0.000 claims description 37
- 241000209140 Triticum Species 0.000 claims description 22
- 235000021307 Triticum Nutrition 0.000 claims description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 8
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 8
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 8
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 8
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 8
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 8
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 8
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 8
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 8
- 240000000171 Crataegus monogyna Species 0.000 claims description 8
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 8
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 8
- 240000002045 Guettarda speciosa Species 0.000 claims description 8
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 8
- 241000218394 Magnolia liliiflora Species 0.000 claims description 8
- 235000019990 fruit wine Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 244000269722 Thea sinensis Species 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 238000010899 nucleation Methods 0.000 claims description 6
- 239000000779 smoke Substances 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 4
- 244000025254 Cannabis sativa Species 0.000 claims description 3
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 210000002808 connective tissue Anatomy 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000011086 glassine Substances 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000009940 knitting Methods 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 210000002435 tendon Anatomy 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 241001127714 Amomum Species 0.000 abstract 1
- 235000011293 Brassica napus Nutrition 0.000 abstract 1
- 240000008100 Brassica rapa Species 0.000 abstract 1
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 abstract 1
- 206010010774 Constipation Diseases 0.000 abstract 1
- 241000167847 Koelreuteria paniculata Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 210000004072 lung Anatomy 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 230000001717 pathogenic effect Effects 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 235000015177 dried meat Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 230000000007 visual effect Effects 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
- Seeds, Soups, And Other Foods (AREA)
- Non-Alcoholic Beverages (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses highland barley flavored beef jerky with barley fragrance and a preparation method of the highland barley flavored beef jerky. The highland barley flavored beef jerky is prepared from the following raw materials in parts by weight: 16-18 parts of highland barley, 240-250 parts of beef, 18-20 parts of barley seedling leaves, 6-8 parts of common turnips, 8-10 parts of semen cassiae, 2-3 parts of villous amomum fruits, 1-2 parts of radix angelicae, 1-2 parts of fennel fruits, 1-2 parts of nardostachyos root and rhizome, 6-8 parts of table salt, 4-6 parts of mango cores, 2-3 parts of Chinese peashrub roots, 2-4 parts of pomegranate seeds, 2-4 parts of pineapple peel, 4-5 parts of yellow ginger powder, 6-8 parts of tender shoot of Koelreuteria paniculata, an appropriate amount of pomegranate seed oil and 20-30 parts of haw wine. The highland barley flavored beef jerky with barley fragrance, prepared by the preparation method disclosed by the invention, is fragrant, crisp and chewy, integrates the fragrance and the flavor of the highland barley and the fragrance and the flavor of barley, can clear the intestines, ease constipation, lose weight, strengthen bodies, and enhance the immunity of organisms, and is unique in flavor; according to the formula of the highland barley flavored beef jerky with barley fragrance, varied traditional Chinese medicine ingredients are also added, so that health-care functions are improved, and the highland barley flavored beef jerky with barley fragrance has the efficacies of invigorating the stomach, promoting digestion, clearing the lung, promoting blood circulation, resisting oxidation, clearing away heart fire, reducing pathogenic fire and the like; the beef wrapped with barley straws is roasted, so that the barley fragrance is generated, the highland barley flavored beef jerky is rich in flavor, and the highland barley flavored beef jerky with barley fragrance is a novel flavored jerky product with the advantages of being environmentally-friendly, health-care, comprehensive in nutrition, leisure, convenient and the like.
Description
Technical field
The present invention relates to a kind of highland barley wheat Flavor dried beef and preparation method thereof, belong to food processing technology field.
Background technology
Jerked beef is that a kind of of the pastoral areas such as northwest has meat product that is national and region feature.Traditional jerked beef manufacture craft is simple, is to utilize winter natural low temperature environment the beef slitting after butchering slightly to be made processing and seasoning process rear overhang and be hung on the shady and cool ventilation places such as storehouse and treat that its moisture naturally volatilizees and get final product.Because dried meat moisture is low, finished product is easy to preserve, and process is simple in addition, and can keep the original special flavor of beef, be a class characteristic food of pastoral area people.Along with the commercialization of producing, jerked beef is no longer limited to pastoral area Homemade and eats, and it has progressed in the consumers in general visual field.But at present because raw material is single, the composite request of people to the local flavor of jerky food, hallmark, trophism can not be met, nutriment enriches, health value is high, mouthfeel is good, a dried meat product for unique flavor, is badly in need of Development and Production, meets the need of market.
Summary of the invention
The object of the present invention is to provide that a kind of nutriment enriches, health value is high, mouthfeel is good, the highland barley wheat Flavor dried beef of unique flavor and preparation method thereof, cater to the needs of more consumers.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of highland barley wheat Flavor dried beef is made up of the raw material of following weight parts:
Highland barley 16-18, beef 240-250, barley seedling leaf 18-20, Yuan root 6-8, cassia seed 8-10, fructus amomi 2-3, root of Dahurain angelica 1-2, fennel seeds 1-2, rhizoma nardostachyos 1-2, salt 6-8, mango core 4-6, Chinese peashrub root 2-3, pomegranate seed 2-4, pineapple peel 2-4, yellow ginger powder 4-5, lily magnolia bud 6-8, granada seed oil are appropriate, Hawthorn Fruit Wine 20-30.
The preparation method of described highland barley wheat Flavor dried beef, comprises the following steps:
(1), by beef remove surface fat, muscle tendon and connective tissue etc., cut into 1-2 centimetre of square meat grain, sieve and wash clean, stand-by;
(2), by fructus amomi, the root of Dahurain angelica, fennel seeds, rhizoma nardostachyos co-grinding to 20-40 order, adding a small amount of granada seed oil infiltrates evenly, smoke dry fragrant, rubbing with salt, beef granules mixes evenly, at 5-10 DEG C, leave standstill 8-12 hour, put into the saucepan being separated with 10-20 eye mesh screen, simmer 20-30 minute, sift out meat grain, stand-by;
(3), by highland barley, cassia seed sieve and wash totally, put into the water infuse 1-2 hour containing 0.02-0.03% citric acid, dehydration drains, and puts into microwave oven, and at 200-210 DEG C, baking goes out perfume (or spice), pulverizes, and obtains barley tea powder;
(4), Yuan root is cleaned wiping silk, enter pot respectively with barley seedling leaf, lily magnolia bud to scald 1-2 minute processed, put into containing the ascorbic solution infuse cooling of 0.02-0.03, dehydration drains, alternate lay of stranding is kneaded into bar, naturally withering to moisture content is 65-70%, merges to rub to mix bar, drops in electromagnetism green-keeping machine, control temperature is that at 240-200 DEG C, the temperature difference is 20 DEG C of process 2-4 minute that carry out completing step by step, again through vacuum freeze drying, be crushed to 80-100 order, obtain wheat seeding face powder;
(5), by mango core, Chinese peashrub root, pomegranate seed, pineapple peel be mixed into pot, add 6-10 times of soak by water 1-2 hour, filter and remove residue, filtrate and beef together enter pot, and it is micro-dry that slow fire boils soup juice, smash to crush broken, obtain the broken gruel of beef;
(6), by broken for beef gruel and barley tea powder, wheat seeding face powder, yellow ginger powder rub and mix evenly, the granada seed oil spray adding the 3-5% of mixture weight infiltrates evenly, infuse 10-15 minute, tumbling is even again, briquet, with cleaning straw knitting grass net parcel, spray Hawthorn Fruit Wine, infiltrate evenly, outer coated at glassine paper, put into baking box, baking 5-10 minute at 200-210 DEG C, remove coating again, again smoke dry fragrant, to obtain final product.
Beneficial effect of the present invention:
The highland barley wheat Flavor dried beef that the present invention obtains, delicious and crisp Chewy, merges highland barley wheat Flavor, gut purge defaecation, weight reducing is healthy and strong, and improves immunity of organisms, unique flavor, formula also adds plurality of Chinese composition, improves health care, has stomach strengthening and digestion promoting, clearing lung-heat is invigorated blood circulation, the effect such as anti-oxidant, clearing heart fire, adopt the coated baking of straw, giving wheat fragrant, have more local flavor, is a kind of novel sapor jerky collecting the advantages such as green health, comprehensive nutrition, leisure convenience.
Detailed description of the invention
Embodiment 1
A kind of highland barley wheat Flavor dried beef is made up of the raw material of following weight (jin):
Highland barley 16, beef 240, barley seedling leaf 18, Yuan root 6, cassia seed 8, fructus amomi 2, the root of Dahurain angelica 1, fennel seeds 1, rhizoma nardostachyos 1, salt 6, mango core 4, Chinese peashrub root 2, pomegranate seed 2, pineapple peel 2, yellow ginger powder 4, lily magnolia bud 6, granada seed oil are appropriate, Hawthorn Fruit Wine 20.
The preparation method of described highland barley wheat Flavor dried beef, comprises the following steps:
(1), by beef remove surface fat, muscle tendon and connective tissue etc., cut into 2 centimetres of square meat grains, sieve and wash clean, stand-by;
(2), by fructus amomi, the root of Dahurain angelica, fennel seeds, rhizoma nardostachyos co-grinding to 40 order, add a small amount of granada seed oil and infiltrate evenly, smoke dry fragrant, rubbing with salt, beef granules mixes evenly, leaves standstill 12 hours, put into the saucepan being separated with 20 eye mesh screens at 10 DEG C, simmer 30 minutes, sift out meat grain, stand-by;
(3), by highland barley, cassia seed sieve and wash totally, put into water infuse containing 0.03% citric acid 2 hours, dehydration drains, and puts into microwave oven, and at 210 DEG C, baking goes out perfume (or spice), pulverizes, and obtains barley tea powder;
(4), Yuan root is cleaned wiping silk, enter pot respectively with barley seedling leaf, lily magnolia bud to scald system 2 minutes, put into containing 0.03 ascorbic solution infuse cooling, dehydration drains, alternate lay of stranding is kneaded into bar, naturally withering to moisture content is 70%, merges to rub to mix bar, drops in electromagnetism green-keeping machine, control temperature is that at 240-200 DEG C, the temperature difference is 20 DEG C and carries out the process 4 minutes that completes step by step, again through vacuum freeze drying, be crushed to 100 orders, obtain wheat seeding face powder;
(5), by mango core, Chinese peashrub root, pomegranate seed, pineapple peel be mixed into pot, add 10 times of soak by water 2 hours, filter and remove residue, filtrate and beef together enter pot, and it is micro-dry that slow fire boils soup juice, smash to crush broken, obtain the broken gruel of beef;
(6), by broken for beef gruel and barley tea powder, wheat seeding face powder, yellow ginger powder rub and mix evenly, the granada seed oil spray adding 5% of mixture weight infiltrates evenly, infuse 15 minutes, tumbling is even again, briquet, with cleaning straw knitting grass net parcel, spray Hawthorn Fruit Wine, infiltrate evenly, outer coated at glassine paper, put into baking box, baking 10 minutes at 210 DEG C, remove coating again, again smoke dry fragrant, to obtain final product.
Embodiment 2
A kind of highland barley wheat Flavor dried beef is made up of the raw material of following weight (jin):
Highland barley 17, beef 245, barley seedling leaf 19, Yuan root 7, cassia seed 9, fructus amomi 2, the root of Dahurain angelica 1, fennel seeds 1, rhizoma nardostachyos 1, salt 7, mango core 5, Chinese peashrub root 2, pomegranate seed 3, pineapple peel 3, yellow ginger powder 4, lily magnolia bud 7, granada seed oil are appropriate, Hawthorn Fruit Wine 25.
The preparation method of described highland barley wheat Flavor dried beef, with embodiment 1.
Embodiment 3
A kind of highland barley wheat Flavor dried beef is made up of the raw material of following weight (jin):
Highland barley 18, beef 250, barley seedling leaf 20, Yuan root 8, cassia seed 10, fructus amomi 3, the root of Dahurain angelica 2, fennel seeds 2, rhizoma nardostachyos 2, salt 8, mango core 6, Chinese peashrub root 3, pomegranate seed 4, pineapple peel 4, yellow ginger powder 5, lily magnolia bud 8, granada seed oil are appropriate, Hawthorn Fruit Wine 30.
The preparation method of described highland barley wheat Flavor dried beef, with embodiment 1.
Claims (2)
1. a highland barley wheat Flavor dried beef, is characterized in that, is to be made up of the raw material of following weight parts:
Highland barley 16-18, beef 240-250, barley seedling leaf 18-20, Yuan root 6-8, cassia seed 8-10, fructus amomi 2-3, root of Dahurain angelica 1-2, fennel seeds 1-2, rhizoma nardostachyos 1-2, salt 6-8, mango core 4-6, Chinese peashrub root 2-3, pomegranate seed 2-4, pineapple peel 2-4, yellow ginger powder 4-5, lily magnolia bud 6-8, granada seed oil are appropriate, Hawthorn Fruit Wine 20-30.
2. a preparation method for highland barley wheat Flavor dried beef as claimed in claim 1, is characterized in that comprising the following steps:
(1), by beef remove surface fat, muscle tendon and connective tissue etc., cut into 1-2 centimetre of square meat grain, sieve and wash clean, stand-by;
(2), by fructus amomi, the root of Dahurain angelica, fennel seeds, rhizoma nardostachyos co-grinding to 20-40 order, adding a small amount of granada seed oil infiltrates evenly, smoke dry fragrant, rubbing with salt, beef granules mixes evenly, at 5-10 DEG C, leave standstill 8-12 hour, put into the saucepan being separated with 10-20 eye mesh screen, simmer 20-30 minute, sift out meat grain, stand-by;
(3), by highland barley, cassia seed sieve and wash totally, put into the water infuse 1-2 hour containing 0.02-0.03% citric acid, dehydration drains, and puts into microwave oven, and at 200-210 DEG C, baking goes out perfume (or spice), pulverizes, and obtains barley tea powder;
(4), Yuan root is cleaned wiping silk, enter pot respectively with barley seedling leaf, lily magnolia bud to scald 1-2 minute processed, put into containing the ascorbic solution infuse cooling of 0.02-0.03, dehydration drains, alternate lay of stranding is kneaded into bar, naturally withering to moisture content is 65-70%, merges to rub to mix bar, drops in electromagnetism green-keeping machine, control temperature is that at 240-200 DEG C, the temperature difference is 20 DEG C of process 2-4 minute that carry out completing step by step, again through vacuum freeze drying, be crushed to 80-100 order, obtain wheat seeding face powder;
(5), by mango core, Chinese peashrub root, pomegranate seed, pineapple peel be mixed into pot, add 6-10 times of soak by water 1-2 hour, filter and remove residue, filtrate and beef together enter pot, and it is micro-dry that slow fire boils soup juice, smash to crush broken, obtain the broken gruel of beef;
(6), by broken for beef gruel and barley tea powder, wheat seeding face powder, yellow ginger powder rub and mix evenly, the granada seed oil spray adding the 3-5% of mixture weight infiltrates evenly, infuse 10-15 minute, tumbling is even again, briquet, with cleaning straw knitting grass net parcel, spray Hawthorn Fruit Wine, infiltrate evenly, outer coated at glassine paper, put into baking box, baking 5-10 minute at 200-210 DEG C, remove coating again, again smoke dry fragrant, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510910329.6A CN105533462A (en) | 2015-12-10 | 2015-12-10 | Highland barley flavored beef jerky with barley fragrance and preparation method of highland barley flavored beef jerky |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510910329.6A CN105533462A (en) | 2015-12-10 | 2015-12-10 | Highland barley flavored beef jerky with barley fragrance and preparation method of highland barley flavored beef jerky |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105533462A true CN105533462A (en) | 2016-05-04 |
Family
ID=55813460
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510910329.6A Pending CN105533462A (en) | 2015-12-10 | 2015-12-10 | Highland barley flavored beef jerky with barley fragrance and preparation method of highland barley flavored beef jerky |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105533462A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071917A (en) * | 2016-07-18 | 2016-11-09 | 蚌埠学院 | A kind of have dried beef improving sleep effect and preparation method thereof |
| CN111557416A (en) * | 2020-04-08 | 2020-08-21 | 上海海洋大学 | A kind of barley rutabaga and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248885A (en) * | 2008-02-28 | 2008-08-27 | 唐进原 | Fruity dehydrated beef and method of preparing the same |
| CN102640939A (en) * | 2012-04-16 | 2012-08-22 | 邓国忠 | Nutritive skin-carrying beef product and preparation method of product |
| CN103222644A (en) * | 2013-03-27 | 2013-07-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Highland barley, Litsea coreana and sweet potato beef jerky and preparation method thereof |
| CN104305239A (en) * | 2014-09-25 | 2015-01-28 | 安徽省百益食品有限公司 | Bamboo-fragrant baked dried beef and processing method thereof |
| CN104305324A (en) * | 2014-09-25 | 2015-01-28 | 安徽省百益食品有限公司 | Red baked honey beef jerky and processing method thereof |
| CN105533463A (en) * | 2015-12-10 | 2016-05-04 | 温州雏鹰科技有限公司 | Red yeast rice flavored beef jerky with tea fragrance and preparation method of red yeast rice flavored beef jerky |
-
2015
- 2015-12-10 CN CN201510910329.6A patent/CN105533462A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248885A (en) * | 2008-02-28 | 2008-08-27 | 唐进原 | Fruity dehydrated beef and method of preparing the same |
| CN102640939A (en) * | 2012-04-16 | 2012-08-22 | 邓国忠 | Nutritive skin-carrying beef product and preparation method of product |
| CN103222644A (en) * | 2013-03-27 | 2013-07-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Highland barley, Litsea coreana and sweet potato beef jerky and preparation method thereof |
| CN104305239A (en) * | 2014-09-25 | 2015-01-28 | 安徽省百益食品有限公司 | Bamboo-fragrant baked dried beef and processing method thereof |
| CN104305324A (en) * | 2014-09-25 | 2015-01-28 | 安徽省百益食品有限公司 | Red baked honey beef jerky and processing method thereof |
| CN105533463A (en) * | 2015-12-10 | 2016-05-04 | 温州雏鹰科技有限公司 | Red yeast rice flavored beef jerky with tea fragrance and preparation method of red yeast rice flavored beef jerky |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071917A (en) * | 2016-07-18 | 2016-11-09 | 蚌埠学院 | A kind of have dried beef improving sleep effect and preparation method thereof |
| CN111557416A (en) * | 2020-04-08 | 2020-08-21 | 上海海洋大学 | A kind of barley rutabaga and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104126754A (en) | Green tea flour and preparation method thereof | |
| CN103999915A (en) | Lotus flavored waxberry biscuit and processing method thereof | |
| CN103999917A (en) | Lung-moistening biscuit with tea perfume and processing method thereof | |
| CN103504241A (en) | Composite ginger powder and preparation method thereof | |
| CN105410719A (en) | Dried beef with grapefruit peel flavor and preparation method thereof | |
| CN105558845A (en) | Fructus clausena lansium-flavor beef jerk and preparation method thereof | |
| CN103976228A (en) | Pork trotter beautifying porridge and preparation method thereof | |
| CN105533463A (en) | Red yeast rice flavored beef jerky with tea fragrance and preparation method of red yeast rice flavored beef jerky | |
| CN106107977A (en) | A kind of spicy fresh moulding mixture formula and production technology thereof | |
| CN103947717A (en) | Health care lotus leaf glutinous rice cake and processing method thereof | |
| CN104222853A (en) | Snow pear lung-moistening health rice and preparation method thereof | |
| CN105533462A (en) | Highland barley flavored beef jerky with barley fragrance and preparation method of highland barley flavored beef jerky | |
| CN105495367A (en) | Lemon and mint flavored sliced dried beef and preparation method thereof | |
| CN103549538A (en) | Fruity preserved plum shelled melon seeds and preparation method thereof | |
| CN104000114A (en) | Purple sweet potato and kernel-containing crispy rice and processing method thereof | |
| CN104187796A (en) | Vinous flavor crisp fried duck tongue and preparation method thereof | |
| CN103689414B (en) | A kind of nutrient crisp rice chip and preparation method thereof | |
| CN103989080A (en) | Rose and pork liver-containing sauced crispy rice and processing method thereof | |
| CN103404806A (en) | Making method of dried edible wild herb | |
| CN103815266A (en) | Healthcare corn flour and preparation method thereof | |
| CN104305242A (en) | Shredded beef with selenium-enriched flammulina velutipes and bamboo-shoot fragrance and processing method thereof | |
| CN104000116A (en) | Lemon and yolk-containing delicious crispy rice and processing method thereof | |
| CN103689436A (en) | Nutrient wheat germ powder and preparation method thereof | |
| CN103989083A (en) | Buckwheat and shiitake crispy rice and processing method thereof | |
| CN104472979A (en) | Lotus root-orange phlegm-eliminating dryness-removing honey and preparing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160504 |