Dried beef by roasting whole cattle and preparing technique thereof

Abstract

The invention discloses the beef jerky of roast whole cattle and a production technique thereof. The beef jerky at least consists of raw caw meat and vegetable protein powder, wherein, the weight of the raw cattle meat makes up 30 percent to 70 percent and the weight of the vegetable protein powder makes up 29 percent to 69 percent of per 100g of the beef jerky and the others are flavorings. Except bones, all cattle muscle, cattle harslet and / or cowhells serve as raw materials to produce the beef jerky; the raw meat is cleaned and minced into muddy flesh by a meat chopper, and then vegetable protein powder is added according to weight ratio to be cut into pieces after mixed evenly and then the pieces are put into an oven to be roasted for 2 hours to 10 hours; the roasting temperature is not higher than 100 DEG C; the meat pieces are cut into strips of 2cm multiplied by 4cm and finally stir-fried after adding flavorings for 8 minutes to 15 minutes. The beef jerky of the invention is easily chewed, which has good taste, simple production technique, low production cost and easy popularization.

Description

technical field [0001] The invention relates to a beef jerky and a production process thereof, in particular to a roasted whole cow beef jerky and a production process thereof. Background technique [0002] As a traditional snack, beef jerky has been popular all over the country. Because traditional beef jerky generally only uses beef muscle as raw material, and removes a large amount of edible parts such as beef viscera, tendon, butter and beef head meat, not only Cause a lot of waste, and therefore cause the production cost of beef jerky to remain high for a long time. Although there are also manufacturers who mix butter, beef tendon, etc. into beef jerky as some raw materials in order to reduce production costs, due to the production process, the produced beef jerky has a poor taste and is difficult to chew, resulting in a shrinking market for unsalable products. There are also people who have improved the existing beef jerky production process, but generally through the...

AI Technical Summary

Problems solved by technology

[0002] As a traditional snack, beef jerky has been popular all over the country. Because traditional beef jerky generally only uses beef muscle as raw material, and removes a large amount of edible parts such as beef viscera, tendon, butter and beef head meat, not only Causes a lot of waste, and as a result, the production cost of beef jerky has been high for a long time

Although there are also manufacturers who mix butter, beef tendon, etc. into beef jerky as some raw materials in order to reduce production costs, but due to the production process, the produced beef jerky has a poor taste and is difficult to chew, resulting in a shrinking market for unsalable products.

There are also people who have improved the existing beef jerky production process, but generally through the improvement of seasonings and frying methods, the beef jerky has a different taste from the past, thereby attracting consumers, but it has further increased the business. production cost