CN111248410A - Fruity beef jerky and preparation method thereof - Google Patents
Fruity beef jerky and preparation method thereof Download PDFInfo
- Publication number
- CN111248410A CN111248410A CN201811466550.7A CN201811466550A CN111248410A CN 111248410 A CN111248410 A CN 111248410A CN 201811466550 A CN201811466550 A CN 201811466550A CN 111248410 A CN111248410 A CN 111248410A
- Authority
- CN
- China
- Prior art keywords
- parts
- beef
- chinese medicine
- traditional chinese
- prepared
- 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.)
- Withdrawn
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 90
- 238000002360 preparation method Methods 0.000 title abstract description 13
- 239000003814 drug Substances 0.000 claims abstract description 63
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 63
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims abstract description 54
- 239000000284 extract Substances 0.000 claims abstract description 49
- 244000025272 Persea americana Species 0.000 claims abstract description 39
- 235000008673 Persea americana Nutrition 0.000 claims abstract description 39
- 239000000843 powder Substances 0.000 claims abstract description 36
- 239000002994 raw material Substances 0.000 claims abstract description 30
- 235000004347 Perilla Nutrition 0.000 claims abstract description 28
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 28
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 28
- 235000008397 ginger Nutrition 0.000 claims abstract description 28
- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 claims abstract description 27
- 240000003394 Malpighia glabra Species 0.000 claims abstract description 27
- 235000014837 Malpighia glabra Nutrition 0.000 claims abstract description 27
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 27
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 27
- 229960003080 taurine Drugs 0.000 claims abstract description 27
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 25
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 25
- 241001116389 Aloe Species 0.000 claims abstract description 23
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 23
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 23
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 23
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 21
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 21
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 17
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 16
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 16
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 16
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 16
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 16
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 16
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 16
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 16
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 16
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 16
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 16
- 241000207199 Citrus Species 0.000 claims abstract description 14
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 14
- 241000196324 Embryophyta Species 0.000 claims abstract description 13
- 239000000341 volatile oil Substances 0.000 claims abstract description 13
- 244000269722 Thea sinensis Species 0.000 claims abstract 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 7
- 238000004140 cleaning Methods 0.000 claims description 21
- 235000013399 edible fruits Nutrition 0.000 claims description 16
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 14
- 238000005520 cutting process Methods 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 241000234435 Lilium Species 0.000 claims description 9
- 240000002624 Mespilus germanica Species 0.000 claims description 9
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 9
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 9
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 9
- 235000006545 Ziziphus mauritiana Nutrition 0.000 claims description 9
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 9
- 235000008529 Ziziphus vulgaris Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 244000061520 Angelica archangelica Species 0.000 claims description 7
- 241001061264 Astragalus Species 0.000 claims description 7
- 241000007126 Codonopsis pilosula Species 0.000 claims description 7
- 235000014493 Crataegus Nutrition 0.000 claims description 7
- 241001092040 Crataegus Species 0.000 claims description 7
- 241000305491 Gastrodia elata Species 0.000 claims description 7
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 7
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 7
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 7
- 235000006533 astragalus Nutrition 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 239000008367 deionised water Substances 0.000 claims description 7
- 229910021641 deionized water Inorganic materials 0.000 claims description 7
- 239000012153 distilled water Substances 0.000 claims description 7
- 229940079593 drug Drugs 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 7
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 7
- 235000011477 liquorice Nutrition 0.000 claims description 7
- 238000005360 mashing Methods 0.000 claims description 7
- 238000000643 oven drying Methods 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 7
- 238000010992 reflux Methods 0.000 claims description 7
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 7
- 210000004233 talus Anatomy 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- 239000010630 cinnamon oil Substances 0.000 claims description 4
- 239000001926 citrus aurantium l. subsp. bergamia wright et arn. oil Substances 0.000 claims description 4
- 239000000171 lavandula angustifolia l. flower oil Substances 0.000 claims description 4
- 235000019719 rose oil Nutrition 0.000 claims description 4
- 239000010666 rose oil Substances 0.000 claims description 4
- 239000010668 rosemary oil Substances 0.000 claims description 4
- 229940058206 rosemary oil Drugs 0.000 claims description 4
- 241000756943 Codonopsis Species 0.000 claims description 2
- 239000009636 Huang Qi Substances 0.000 claims description 2
- 235000019501 Lemon oil Nutrition 0.000 claims description 2
- 239000010634 clove oil Substances 0.000 claims description 2
- 239000004459 forage Substances 0.000 claims description 2
- 239000010501 lemon oil Substances 0.000 claims description 2
- 239000001525 mentha piperita l. herb oil Substances 0.000 claims description 2
- 235000019477 peppermint oil Nutrition 0.000 claims description 2
- 239000010678 thyme oil Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 7
- 230000036541 health Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 241000167854 Bourreria succulenta Species 0.000 abstract description 4
- 235000019693 cherries Nutrition 0.000 abstract description 4
- 230000036449 good health Effects 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 21
- 241001122767 Theaceae Species 0.000 description 20
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 230000006872 improvement Effects 0.000 description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- 210000000941 bile Anatomy 0.000 description 4
- 210000004204 blood vessel Anatomy 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 2
- 241000213006 Angelica dahurica Species 0.000 description 2
- 241000193738 Bacillus anthracis Species 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 2
- 235000014469 Bacillus subtilis Nutrition 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 241000223218 Fusarium Species 0.000 description 2
- 241000305492 Gastrodia Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000235395 Mucor Species 0.000 description 2
- 241000228143 Penicillium Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 2
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- 241000194017 Streptococcus Species 0.000 description 2
- 208000025865 Ulcer Diseases 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 229940107666 astragalus root Drugs 0.000 description 2
- 239000003613 bile acid Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 230000003013 cytotoxicity Effects 0.000 description 2
- 231100000135 cytotoxicity Toxicity 0.000 description 2
- 239000008369 fruit flavor Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000007830 nerve conduction Effects 0.000 description 2
- 210000000653 nervous system Anatomy 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 231100000397 ulcer Toxicity 0.000 description 2
- 230000004382 visual function Effects 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Zoology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides fruity beef jerky which is prepared from the following raw materials in parts by weight: 150 parts of beef 130-materials, 20-40 parts of avocado, 5-10 parts of lemon, 5-10 parts of tomato, 15-25 parts of citrus, 5-10 parts of aloe, 2-4 parts of hawthorn, 3-7 parts of purple perilla, 2-4 parts of ginger, 1-2 parts of taurine, 1-3 parts of acerola powder, 1-3 parts of tea polyphenol, 1-2 parts of light soy sauce, 1-2 parts of cinnamon, 1-4 parts of plant essential oil, 3-5 parts of traditional Chinese medicine extract and 5-10 parts of water. The fruity beef jerky prepared by the invention has the advantages of delicious flavor, delicious taste, strong fruity flavor, simple preparation method and wide raw material source, the added traditional Chinese medicine extract, taurine, acerola cherry, tea polyphenol and the like have good health care effect, no chemical addition is generated, the components are pure natural, and the fruity beef jerky is beneficial to body health.
Description
Technical Field
The invention relates to the technical field of preparation of beef jerky, and particularly relates to fruity beef jerky.
Background
The beef is the second largest meat food of Chinese, is second to pork, has high protein content and low fat content, also contains rich calcium, iron, phosphorus, vitamin B and the like, has delicious taste, is loved by people and enjoys the name of a meat Jiaozi. The beef has high protein content and low fat content, has the composition more close to the requirements of human bodies than pork, can enhance immunity and promote metabolism, and particularly has obvious curative effects on physical strength recovery and physical fitness enhancement. With the continuous development of society, the pace of life is faster and faster, the bodies of many people are in sub-health state, and eating the beef jerky is a good method for improving the physical conditions.
The beef jerky sold in the market at present has single and heavy taste, and seasonings such as chilli powder and the like contain a large amount of pigment additives, so that the beef jerky does not meet the requirement of modern people on nutrition, health care, convenience and pure natural diet.
Disclosure of Invention
In order to solve the technical problems, the invention provides fruit-flavor beef jerky and a preparation method thereof, and aims to provide the fruit-flavor beef jerky which has good health care effect, no chemical addition, pure natural components and benefit for body health by adding tea polyphenol, acerola cherry and taurine.
The invention provides fruity beef jerky which is prepared from the following raw materials: beef, avocado, lemon, tomato, citrus, aloe, hawthorn, perilla, ginger, taurine, acerola powder, tea polyphenol, light soy sauce, cinnamon, plant essential oil, traditional Chinese medicine extract and water.
As a further improvement of the invention, the health-care food is prepared from the following raw materials in parts by weight: 150 parts of beef 130-materials, 20-40 parts of avocado, 5-10 parts of lemon, 5-10 parts of tomato, 15-25 parts of citrus, 5-10 parts of aloe, 2-4 parts of hawthorn, 3-7 parts of purple perilla, 2-4 parts of ginger, 1-2 parts of taurine, 1-3 parts of acerola powder, 1-3 parts of tea polyphenol, 1-2 parts of light soy sauce, 1-2 parts of cinnamon, 1-4 parts of plant essential oil, 3-5 parts of traditional Chinese medicine extract and 5-10 parts of water.
As a further improvement of the invention, the health-care food is prepared from the following raw materials in parts by weight: 145 parts of beef 135-type forage, 22-37 parts of avocado, 7-9 parts of lemon, 6-8 parts of tomato, 17-23 parts of citrus, 7-9 parts of aloe, 2-3 parts of hawthorn, 4-6 parts of purple perilla, 3-4 parts of ginger, 1.2-1.7 parts of taurine, 2-3 parts of acerola powder, 1-2 parts of tea polyphenol, 1.1-1.6 parts of light soy sauce, 1.3-1.8 parts of cinnamon, 1-3 parts of plant essential oil, 3-4 parts of traditional Chinese medicine extract and 6-9 parts of water.
As a further improvement of the invention, the health-care food is prepared from the following raw materials in parts by weight: 140 parts of beef, 30 parts of avocado, 8 parts of lemon, 7 parts of tomato, 20 parts of citrus, 8 parts of aloe, 2.5 parts of hawthorn, 5 parts of perilla, 3.5 parts of ginger, 1.6 parts of taurine, 2.5 parts of acerola powder, 1.7 parts of tea polyphenol, 1.4 parts of light soy sauce, 1.6 parts of cinnamon, 2 parts of plant essential oil, 3.5 parts of traditional Chinese medicine extract and 8 parts of water.
As a further improvement of the invention, the plant essential oil is selected from one or more of lavender oil, lemon oil, bergamot oil, clove oil, peppermint oil, cinnamon oil, rose oil, rosemary oil and thyme oil.
As a further improvement of the invention, the traditional Chinese medicine extract is prepared from the following raw materials: fructus Lycii, fructus Jujubae, radix astragali, rhizoma Gastrodiae, radix Angelicae sinensis, radix Codonopsis, Glycyrrhrizae radix and Bulbus Lilii.
As a further improvement of the invention, the traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 5-10 parts of medlar, 10-20 parts of Chinese date, 5-8 parts of astragalus, 2-4 parts of gastrodia elata, 1-3 parts of angelica, 1-2 parts of codonopsis pilosula, 5-10 parts of liquorice and 10-15 parts of lily.
As a further improvement of the invention, the traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 8 parts of medlar, 15 parts of Chinese date, 7 parts of astragalus, 3 parts of gastrodia elata, 2 parts of angelica, 1 part of codonopsis pilosula, 7 parts of liquorice and 12 parts of lily.
As a further improvement of the invention, the traditional Chinese medicine extract is prepared by the following method:
s1, pretreatment of medicinal materials: weighing the medicinal materials in proportion, rinsing with clear water, adding 15% sodium carbonate solution by mass, heating to 70-80 deg.C, stirring for 20-30min, filtering, repeatedly washing with clear water, oven drying, and pulverizing to 100 mesh to obtain Chinese medicinal powder;
s2, adding the traditional Chinese medicine powder into a reactor, adding deionized water, carrying out reflux extraction for 1-2h, cooling, filtering, repeatedly extracting filter residues for 2-3 times, heating the filtrate in a water bath to volatilize, adding distilled water to prepare a solution with the concentration of 2g crude drugs per mL to obtain the traditional Chinese medicine extract, and storing at 4 ℃ for later use after autoclaving.
The invention further protects a preparation method of the fruity beef jerky, which comprises the following steps:
s1, cleaning and peeling avocados, lemons, oranges, tomatoes, hawthorns and aloes, adding the cleaned and peeled avocados into a wall breaking machine, mashing the peeled avocados, and adding plant essential oil to obtain fruit paste;
s2, cleaning beef, cutting into blocks, putting the beef into a pot, adding cinnamon into the pot, adding 2/3 water, stewing for 1-1.5h, cleaning and cutting purple perilla and ginger, adding the cut purple perilla and ginger into the pot, stewing for 10-20min continuously, taking out the beef, adding the beef into an oven, and baking for later use;
s3, uniformly mixing taurine, acerola powder, tea polyphenol, light soy sauce, traditional Chinese medicine extract and the rest water, adding the mixture into the beef prepared in the S2, uniformly mixing, pouring the fruit paste prepared in the S1 into a pot, and uniformly stirring to obtain the fruit-flavored beef jerky.
The invention has the following beneficial effects:
1. the fruity beef jerky prepared by the invention has delicious flavor, delicious taste and strong fruity flavor, the preparation method is simple, the sources of the raw materials are wide, the added traditional Chinese medicine extract, taurine, acerola, tea polyphenol and the like have good health care effect, no chemical additive is added, the components are pure natural, and the fruity beef jerky is beneficial to body health;
2. the added tea polyphenol has good antiseptic and fresh-keeping effects, has inhibiting effects on bacillus subtilis, staphylococcus aureus, escherichia coli, tomato ulcer, streptococcus carious, mucor, penicillium, gibberella, anthrax bacteria, beer yeast and the like, and can also remove redundant free radicals in a human body, improve the permeability of blood vessels, enhance the elasticity of blood vessel walls, reduce blood pressure, prevent blood sugar from rising, and promote the absorption and assimilation of vitamins; acerola cherry contains abundant vitamin C and its specific anti-aging factor (SOD) -superoxide dismutase, and is a natural antioxidant raw material; taurine can obviously promote the development of nervous system, improve nerve conduction and visual function, prevent cardiovascular diseases, increase the solubility of lipid and cholesterol, relieve bile obstruction, reduce the cytotoxicity of certain free bile acid, inhibit the formation of cholesterol calculus and increase bile flow, and is a natural health-care factor;
3. the avocado, the lemon, the tomato, the orange, the aloe and the hawthorn which are added in the invention are mixed, and then the taste is delicious, the fruit taste is strong, and the avocado is rich in natural antioxidant components and beneficial to human health.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is obvious that the embodiments described are only some representative embodiments of the present invention, rather than all embodiments, and all other embodiments obtained by a person skilled in the art without creative efforts belong to the protection scope of the present invention.
Example 1
The raw materials comprise the following components in parts by weight: 130 parts of beef, 20 parts of avocado, 5 parts of lemon, 5 parts of tomato, 15 parts of citrus, 5 parts of aloe, 2 parts of hawthorn, 3 parts of purple perilla, 2 parts of ginger, 1 part of taurine, 1 part of acerola powder, 1 part of tea polyphenol, 1 part of light soy sauce, 1 part of cinnamon, 1 part of rose oil, 3 parts of a traditional Chinese medicine extract and 5 parts of water.
The traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 5 parts of medlar, 10 parts of Chinese date, 5 parts of astragalus root, 2 parts of tall gastrodia tuber, 1 part of Chinese angelica, 1 part of pilose asiabell root, 5 parts of liquoric root and 10 parts of lily.
The traditional Chinese medicine extract is prepared by the following method:
s1, pretreatment of medicinal materials: weighing the medicinal materials in proportion, rinsing with clear water, adding 15% sodium carbonate solution by mass, heating to 70 deg.C, stirring for 20min, filtering, repeatedly washing with clear water, oven drying, and pulverizing to 100 mesh to obtain Chinese medicinal powder;
s2, adding the traditional Chinese medicine powder into a reactor, adding deionized water, carrying out reflux extraction for 1h, cooling, filtering, repeatedly extracting filter residues for 2-3 times, heating the filtrate in a water bath to volatilize, adding distilled water to prepare a solution with the concentration of 2g crude drugs per mL to obtain the traditional Chinese medicine extract, and storing at 4 ℃ for later use after autoclaving.
A preparation method of fruity beef jerky comprises the following steps:
s1, cleaning and peeling avocados, lemons, oranges, tomatoes, hawthorns and aloes, adding the cleaned and peeled avocados into a wall breaking machine, mashing the peeled avocados, and adding rose oil to obtain fruit paste;
s2, cleaning beef, cutting into blocks, putting the beef into a pot, adding cinnamon into the pot, adding 2/3 water, stewing for 1h, cleaning and cutting purple perilla and ginger, adding the cut purple perilla and ginger into the pot, stewing for 10min continuously, taking out the beef, adding the beef into an oven, and baking for later use;
s3, uniformly mixing taurine, acerola powder, tea polyphenol, light soy sauce, traditional Chinese medicine extract and the rest water, adding the mixture into the beef prepared in the S2, uniformly mixing, pouring the fruit paste prepared in the S1 into a pot, and uniformly stirring to obtain the fruit-flavored beef jerky.
Example 2
The raw materials comprise the following components in parts by weight: 150 parts of beef, 40 parts of avocado, 10 parts of lemon, 10 parts of tomato, 25 parts of citrus, 10 parts of aloe, 4 parts of hawthorn, 7 parts of purple perilla, 4 parts of ginger, 2 parts of taurine, 3 parts of acerola powder, 3 parts of tea polyphenol, 2 parts of light soy sauce, 2 parts of cinnamon, 4 parts of bergamot oil, 5 parts of traditional Chinese medicine extract and 10 parts of water.
The traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 10 parts of medlar, 20 parts of Chinese date, 8 parts of astragalus, 4 parts of gastrodia elata, 3 parts of angelica, 2 parts of codonopsis pilosula, 10 parts of liquorice and 15 parts of lily.
The traditional Chinese medicine extract is prepared by the following method:
s1, pretreatment of medicinal materials: weighing the medicinal materials in proportion, rinsing with clear water, adding 15% sodium carbonate solution by mass, heating to 80 deg.C, stirring for 30min, filtering, repeatedly washing with clear water, oven drying, and pulverizing to 100 mesh to obtain Chinese medicinal powder;
s2, adding the traditional Chinese medicine powder into a reactor, adding deionized water, carrying out reflux extraction for 2 hours, cooling, filtering, repeatedly extracting filter residues for 2-3 times, heating the filtrate in a water bath to volatilize, adding distilled water to prepare a solution with the concentration of 2g crude drugs/mL to obtain the traditional Chinese medicine extract, and storing at 4 ℃ for later use after autoclaving.
A preparation method of fruity beef jerky comprises the following steps:
s1, cleaning and peeling avocados, lemons, oranges, tomatoes, hawthorns and aloes, adding the cleaned and peeled avocado, mashing the peeled avocado in a wall breaking machine, and adding bergamot oil to obtain fruit paste;
s2, cleaning beef, cutting into blocks, putting the beef into a pot, adding cinnamon into the pot, adding 2/3 water, stewing for 1.5h, cleaning and cutting purple perilla and ginger, adding the cut purple perilla and ginger into the pot, stewing for 20min, taking out the beef, adding the beef into an oven, and baking for later use;
s3, uniformly mixing taurine, acerola powder, tea polyphenol, light soy sauce, traditional Chinese medicine extract and the rest water, adding the mixture into the beef prepared in the S2, uniformly mixing, pouring the fruit paste prepared in the S1 into a pot, and uniformly stirring to obtain the fruit-flavored beef jerky.
Example 3
The raw materials comprise the following components in parts by weight: 135 parts of beef, 22 parts of avocado, 7 parts of lemon, 6 parts of tomato, 17 parts of citrus, 7 parts of aloe, 2 parts of hawthorn, 4 parts of purple perilla, 3 parts of ginger, 1.2 parts of taurine, 2 parts of acerola powder, 1 part of tea polyphenol, 1.1 parts of light soy sauce, 1.3 parts of cinnamon, 1 part of lavender oil, 3 parts of traditional Chinese medicine extract and 6 parts of water.
The traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 6 parts of medlar, 12 parts of Chinese date, 6 parts of astragalus root, 2 parts of tall gastrodia tuber, 1 part of Chinese angelica, 1 part of pilose asiabell root, 6 parts of liquoric root and 12 parts of lily.
The traditional Chinese medicine extract is prepared by the following method:
s1, pretreatment of medicinal materials: weighing the medicinal materials in proportion, rinsing with clear water, adding 15% sodium carbonate solution by mass, heating to 72 deg.C, stirring for 22min, filtering, repeatedly washing with clear water, oven drying, and pulverizing to 100 mesh to obtain Chinese medicinal powder;
s2, adding the traditional Chinese medicine powder into a reactor, adding deionized water, carrying out reflux extraction for 1.5h, cooling, filtering, repeatedly extracting filter residues for 2-3 times, heating the filtrate in a water bath to volatilize, adding distilled water to prepare a solution of 2g crude drugs/mL to obtain the traditional Chinese medicine extract, and storing at 4 ℃ for later use after autoclaving.
A preparation method of fruity beef jerky comprises the following steps:
s1, cleaning and peeling avocados, lemons, oranges, tomatoes, hawthorns and aloes, adding the cleaned and peeled avocados into a wall breaking machine, mashing the peeled avocado, and adding lavender oil to obtain fruit paste;
s2, cleaning beef, cutting into blocks, putting the beef into a pot, adding cinnamon into the pot, adding 2/3 water, stewing for 1h, cleaning and cutting purple perilla and ginger, adding the cut purple perilla and ginger into the pot, stewing for 12min, taking out the beef, adding the beef into an oven, and baking for later use;
s3, uniformly mixing taurine, acerola powder, tea polyphenol, light soy sauce, traditional Chinese medicine extract and the rest water, adding the mixture into the beef prepared in the S2, uniformly mixing, pouring the fruit paste prepared in the S1 into a pot, and uniformly stirring to obtain the fruit-flavored beef jerky.
Example 4
The raw materials comprise the following components in parts by weight: 145 parts of beef, 37 parts of avocado, 9 parts of lemon, 8 parts of tomato, 23 parts of citrus, 9 parts of aloe, 3 parts of hawthorn, 6 parts of purple perilla, 4 parts of ginger, 1.7 parts of taurine, 3 parts of acerola powder, 2 parts of tea polyphenol, 1.6 parts of light soy sauce, 1.8 parts of cinnamon, 3 parts of rosemary oil, 4 parts of a traditional Chinese medicine extract and 9 parts of water.
The traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 9 parts of medlar, 18 parts of Chinese date, 7 parts of astragalus, 4 parts of gastrodia elata, 3 parts of angelica, 2 parts of codonopsis pilosula, 8 parts of liquorice and 14 parts of lily.
The traditional Chinese medicine extract is prepared by the following method:
s1, pretreatment of medicinal materials: weighing the medicinal materials in proportion, rinsing with clear water, adding 15% sodium carbonate solution by mass, heating to 78 deg.C, stirring for 28min, filtering, repeatedly washing with clear water, oven drying, and pulverizing to 100 mesh to obtain Chinese medicinal powder;
s2, adding the traditional Chinese medicine powder into a reactor, adding deionized water, carrying out reflux extraction for 1.5h, cooling, filtering, repeatedly extracting filter residues for 2-3 times, heating the filtrate in a water bath to volatilize, adding distilled water to prepare a solution of 2g crude drugs/mL to obtain the traditional Chinese medicine extract, and storing at 4 ℃ for later use after autoclaving.
A preparation method of fruity beef jerky comprises the following steps:
s1, cleaning and peeling avocados, lemons, oranges, tomatoes, hawthorns and aloes, adding the cleaned and peeled avocado, mashing the peeled avocado in a wall breaking machine, and adding rosemary oil to obtain fruit paste;
s2, cleaning beef, cutting into blocks, putting the beef into a pot, adding cinnamon into the pot, adding 2/3 water, stewing for 1.5h, cleaning and cutting purple perilla and ginger, adding the cut purple perilla and ginger into the pot, stewing for 18min, taking out the beef, adding the beef into an oven, and baking for later use;
s3, uniformly mixing taurine, acerola powder, tea polyphenol, light soy sauce, traditional Chinese medicine extract and the rest water, adding the mixture into the beef prepared in the S2, uniformly mixing, pouring the fruit paste prepared in the S1 into a pot, and uniformly stirring to obtain the fruit-flavored beef jerky.
Example 5
The raw materials comprise the following components in parts by weight: 140 parts of beef, 30 parts of avocado, 8 parts of lemon, 7 parts of tomato, 20 parts of citrus, 8 parts of aloe, 2.5 parts of hawthorn, 5 parts of perilla, 3.5 parts of ginger, 1.6 parts of taurine, 2.5 parts of acerola powder, 1.7 parts of tea polyphenol, 1.4 parts of light soy sauce, 1.6 parts of cinnamon, 2 parts of cinnamon oil, 3.5 parts of traditional Chinese medicine extract and 8 parts of water.
The traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 7 parts of medlar, 15 parts of Chinese date, 6 parts of astragalus, 3 parts of gastrodia elata, 2 parts of angelica, 1 part of codonopsis pilosula, 7 parts of liquorice and 13 parts of lily.
The traditional Chinese medicine extract is prepared by the following method:
s1, pretreatment of medicinal materials: weighing the medicinal materials in proportion, rinsing with clear water, adding 15% sodium carbonate solution by mass, heating to 75 deg.C, stirring for 25min, filtering, repeatedly washing with clear water, oven drying, and pulverizing to 100 mesh to obtain Chinese medicinal powder;
s2, adding the traditional Chinese medicine powder into a reactor, adding deionized water, carrying out reflux extraction for 1.5h, cooling, filtering, repeatedly extracting filter residues for 2-3 times, heating the filtrate in a water bath to volatilize, adding distilled water to prepare a solution of 2g crude drugs/mL to obtain the traditional Chinese medicine extract, and storing at 4 ℃ for later use after autoclaving.
A preparation method of fruity beef jerky comprises the following steps:
s1, cleaning and peeling avocados, lemons, oranges, tomatoes, hawthorns and aloes, adding the cleaned and peeled avocados into a wall breaking machine, mashing the peeled avocados, and adding cinnamon oil to obtain fruit paste;
s2, cleaning beef, cutting into blocks, putting the beef into a pot, adding cinnamon into the pot, adding 2/3 water, stewing for 1.2h, cleaning and cutting purple perilla and ginger, adding the cut purple perilla and ginger into the pot, stewing for 15min, taking out the beef, adding the beef into an oven, and baking for later use;
s3, uniformly mixing taurine, acerola powder, tea polyphenol, light soy sauce, traditional Chinese medicine extract and the rest water, adding the mixture into the beef prepared in the S2, uniformly mixing, pouring the fruit paste prepared in the S1 into a pot, and uniformly stirring to obtain the fruit-flavored beef jerky.
Compared with the prior art, the fruity beef jerky prepared by the invention has delicious flavor, delicious taste, strong fruity flavor, simple preparation method and wide raw material source, the added traditional Chinese medicine extract, taurine, acerola, tea polyphenol and the like have good health care effect, no chemical addition exists, the components are pure natural, and the health is benefited; the added tea polyphenol has good antiseptic and fresh-keeping effects, has inhibiting effects on bacillus subtilis, staphylococcus aureus, escherichia coli, tomato ulcer, streptococcus carious, mucor, penicillium, gibberella, anthrax bacteria, beer yeast and the like, and can also remove redundant free radicals in a human body, improve the permeability of blood vessels, enhance the elasticity of blood vessel walls, reduce blood pressure, prevent blood sugar from rising, and promote the absorption and assimilation of vitamins; acerola cherry contains abundant vitamin C and its specific anti-aging factor (SOD) -superoxide dismutase, and is a natural antioxidant raw material; taurine can obviously promote the development of nervous system, improve nerve conduction and visual function, prevent cardiovascular diseases, increase the solubility of lipid and cholesterol, relieve bile obstruction, reduce the cytotoxicity of certain free bile acid, inhibit the formation of cholesterol calculus and increase bile flow, and is a natural health-care factor; the avocado, the lemon, the tomato, the orange, the aloe and the hawthorn which are added in the invention are mixed, and then the taste is delicious, the fruit taste is strong, and the avocado is rich in natural antioxidant components and beneficial to human health.
Various modifications may be made to the above without departing from the spirit and scope of the invention as defined by the appended claims. The scope of the invention is therefore intended to be limited not by the above description, but rather by the scope of the appended claims.
Claims (10)
1. The fruity beef jerky is characterized by being prepared from the following raw materials: beef, avocado, lemon, tomato, citrus, aloe, hawthorn, perilla, ginger, taurine, acerola powder, tea polyphenol, light soy sauce, cinnamon, plant essential oil, traditional Chinese medicine extract and water.
2. The fruity beef jerky according to claim 1, which is prepared from the following raw materials in parts by weight: 150 parts of beef 130-materials, 20-40 parts of avocado, 5-10 parts of lemon, 5-10 parts of tomato, 15-25 parts of citrus, 5-10 parts of aloe, 2-4 parts of hawthorn, 3-7 parts of purple perilla, 2-4 parts of ginger, 1-2 parts of taurine, 1-3 parts of acerola powder, 1-3 parts of tea polyphenol, 1-2 parts of light soy sauce, 1-2 parts of cinnamon, 1-4 parts of plant essential oil, 3-5 parts of traditional Chinese medicine extract and 5-10 parts of water.
3. The fruity beef jerky according to claim 2, which is prepared from the following raw materials in parts by weight: 145 parts of beef 135-type forage, 22-37 parts of avocado, 7-9 parts of lemon, 6-8 parts of tomato, 17-23 parts of citrus, 7-9 parts of aloe, 2-3 parts of hawthorn, 4-6 parts of purple perilla, 3-4 parts of ginger, 1.2-1.7 parts of taurine, 2-3 parts of acerola powder, 1-2 parts of tea polyphenol, 1.1-1.6 parts of light soy sauce, 1.3-1.8 parts of cinnamon, 1-3 parts of plant essential oil, 3-4 parts of traditional Chinese medicine extract and 6-9 parts of water.
4. The fruity beef jerky according to claim 3, which is prepared from the following raw materials in parts by weight: 140 parts of beef, 30 parts of avocado, 8 parts of lemon, 7 parts of tomato, 20 parts of citrus, 8 parts of aloe, 2.5 parts of hawthorn, 5 parts of perilla, 3.5 parts of ginger, 1.6 parts of taurine, 2.5 parts of acerola powder, 1.7 parts of tea polyphenol, 1.4 parts of light soy sauce, 1.6 parts of cinnamon, 2 parts of plant essential oil, 3.5 parts of traditional Chinese medicine extract and 8 parts of water.
5. The fruity beef jerky according to claim 1, wherein the plant essential oil is selected from one or more of lavender oil, lemon oil, bergamot oil, clove oil, peppermint oil, cinnamon oil, rose oil, rosemary oil and thyme oil.
6. The fruity beef jerky according to claim 1, wherein the traditional Chinese medicine extract is prepared from the following raw materials: fructus Lycii, fructus Jujubae, radix astragali, rhizoma Gastrodiae, radix Angelicae sinensis, radix Codonopsis, Glycyrrhrizae radix and Bulbus Lilii.
7. The fruity beef jerky according to claim 6, wherein the traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 5-10 parts of medlar, 10-20 parts of Chinese date, 5-8 parts of astragalus, 2-4 parts of gastrodia elata, 1-3 parts of angelica, 1-2 parts of codonopsis pilosula, 5-10 parts of liquorice and 10-15 parts of lily.
8. The fruity beef jerky according to claim 7, wherein the traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 8 parts of medlar, 15 parts of Chinese date, 7 parts of astragalus, 3 parts of gastrodia elata, 2 parts of angelica, 1 part of codonopsis pilosula, 7 parts of liquorice and 12 parts of lily.
9. The fruity beef jerky according to claim 6, wherein the traditional Chinese medicine extract is prepared by the following method:
s1, pretreatment of medicinal materials: weighing the medicinal materials in proportion, rinsing with clear water, adding 15% sodium carbonate solution by mass, heating to 70-80 deg.C, stirring for 20-30min, filtering, repeatedly washing with clear water, oven drying, and pulverizing to 100 mesh to obtain Chinese medicinal powder;
s2, adding the traditional Chinese medicine powder into a reactor, adding deionized water, carrying out reflux extraction for 1-2h, cooling, filtering, repeatedly extracting filter residues for 2-3 times, heating the filtrate in a water bath to volatilize, adding distilled water to prepare a solution with the concentration of 2g crude drugs per mL to obtain the traditional Chinese medicine extract, and storing at 4 ℃ for later use after autoclaving.
10. The method for preparing fruity beef jerky according to any one of claims 1 to 9, which is characterized by comprising the following steps:
s1, cleaning and peeling avocados, lemons, oranges, tomatoes, hawthorns and aloes, adding the cleaned and peeled avocados into a wall breaking machine, mashing the peeled avocados, and adding plant essential oil to obtain fruit paste;
s2, cleaning beef, cutting into blocks, putting the beef into a pot, adding cinnamon into the pot, adding 2/3 water, stewing for 1-1.5h, cleaning and cutting purple perilla and ginger, adding the cut purple perilla and ginger into the pot, stewing for 10-20min continuously, taking out the beef, adding the beef into an oven, and baking for later use;
s3, uniformly mixing taurine, acerola powder, tea polyphenol, light soy sauce, traditional Chinese medicine extract and the rest water, adding the mixture into the beef prepared in the S2, uniformly mixing, pouring the fruit paste prepared in the S1 into a pot, and uniformly stirring to obtain the fruit-flavored beef jerky.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811466550.7A CN111248410A (en) | 2018-12-03 | 2018-12-03 | Fruity beef jerky and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811466550.7A CN111248410A (en) | 2018-12-03 | 2018-12-03 | Fruity beef jerky and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN111248410A true CN111248410A (en) | 2020-06-09 |
Family
ID=70923609
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201811466550.7A Withdrawn CN111248410A (en) | 2018-12-03 | 2018-12-03 | Fruity beef jerky and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN111248410A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112314875A (en) * | 2020-10-26 | 2021-02-05 | 苏州闻达食品配料有限公司 | Composite natural antioxidant, pork ball containing composite natural antioxidant and preparation method of pork ball |
-
2018
- 2018-12-03 CN CN201811466550.7A patent/CN111248410A/en not_active Withdrawn
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112314875A (en) * | 2020-10-26 | 2021-02-05 | 苏州闻达食品配料有限公司 | Composite natural antioxidant, pork ball containing composite natural antioxidant and preparation method of pork ball |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103609784B (en) | Green tea beverage with effects of calming nerves and reinforcing intelligence as well as nourishing brain | |
CN103540493A (en) | Preparation method of ganoderma lucidum tea wine | |
CN104255977B (en) | A kind of radioprotective milk vinegar green-tea health-care beverage | |
CN105535654A (en) | Wild cyclocarya paliurus compound healthcare wine and preparation method thereof | |
CN104054847A (en) | Health-improving, body-building and nourishing peanut oil and preparation method thereof | |
CN106136077A (en) | A kind of health preserving glutinous rice cake | |
CN103988937B (en) | A kind of blueberry honey powder tea and processing method thereof | |
CN107223822B (en) | Functional health-care beverage for nourishing yin, moistening lung and resisting fatigue and preparation method thereof | |
CN111248410A (en) | Fruity beef jerky and preparation method thereof | |
CN104783257A (en) | Hawthorn and green plum compound beverage and preparation process thereof | |
CN103937599A (en) | Antioxidant health care peanut oil and its preparation method | |
CN102823687A (en) | Health tea electuary for preventing blood fat abnormity | |
CN103937601A (en) | Blood pressure lowering health peanut oil and its preparation method | |
CN109156548A (en) | It is a kind of for promote digestion edible oil and preparation method | |
CN104605439A (en) | Mulberry and sharpleaf galangal fruit beverage and preparation method thereof | |
CN103947769A (en) | Peanut oil having functions of helping digestion and guiding qi downward and preparation method thereof | |
CN104962441B (en) | A kind of production method of black rice kidney-tonifying sperm-generating health preserving wine | |
CN103937597A (en) | Heat clearing and detoxifying peanut oil and its preparation method | |
CN107467427A (en) | A kind of burdock high dietary-fiber beverage and preparation method thereof | |
CN113662113A (en) | Dendrobium officinale and yacon composite fruit juice beverage | |
CN106666377A (en) | Chenopodium quinoa willd and lophatherum gracile strengthened nutritive rice having various health-care functions and preparation method of chenopodium quinoa willd and lophatherum gracile strengthened nutritive rice | |
CN106616126A (en) | Functional radix glehniae drink and preparation method thereof | |
CN105707785A (en) | Crisp radishes capable of enhancing immunity and preparation method thereof | |
CN103931792A (en) | Cardiovascular and cerebrovascular disease preventing peanut oil and its preparation method | |
CN110742969A (en) | Preparation method of composition for improving sleep disorder caused by kidney yin deficiency |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200609 |
|
WW01 | Invention patent application withdrawn after publication |