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A technology of beef jerky and spicy, applied in application, food preparation, food science, etc., can solve problems affecting product sales, meat quality, flatulence, etc.
Inactive Publication Date: 2010-06-16
褚先英
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Abstract
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Problems solved by technology
But according to the spicy beef jerky produced by the above method, it is very easy to produce flatulence in 1-3 months, and the number of colonies is unqualified, which affects the sales of products
For this reason, people usually sterilize the vacuum-packed beef jerky by irradiating, but the cost of irradiating is very high, and it also has a certain impact on the quality of the meat.
Method used
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Examples
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Embodiment 1
[0020] A production process of non-flatulent spicy beef jerky, comprising the following processes: raw meat thawing process, raw meat dividing process, boiling or marinating process, frying process, seasoning process, vacuum packaging process, storage process,
[0021] In the described mixing process, the spices added contain the following substances and parts by weight:
[0022] Anise 45 Cumin 16 Guizhi 18
[0023] Licorice 8 Tangerine Peel 15 Cinnamon 25
[0024] Pepper 5 Orchid Herb 5 Clematis 3.
[0025] In the described packaging process, the packaging material used is aluminum foil.
[0026] The storage temperature in the storage procedure is 20-25°C.
[0027] Described beef is yellow beef.
Embodiment 2
[0029] Except that the spices used in the mixing operation contains the following substances and parts by weight, all the other are the same as in Example 1.
[0030] Anise 48 Cumin 16 Guizhi 20
[0031] Licorice 10 Tangerine Peel 16 Cinnamon 28
[0032] Pepper 8 Orchid Herb 5 Clematis 5.
Embodiment 3
[0034] Except that the spices used in the mixing operation contains the following substances and parts by weight, all the other are the same as in Example 1.
[0035] Anise 50 Cumin 18 Guizhi 22
[0036] Licorice 10 Tangerine Peel 17 Cinnamon 28
[0037] Pepper 8 Orchid Herb 7 Clematis 5.
[0038] The spicy beef jerky made in Examples 1, 2, and 3 does not have flatulence during the shelf life of 1 year, and the bacterial colony index is qualified.
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PUM
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Abstract
The invention discloses a method for producing spicy beef jerky, which comprises the following working procedures: thawing raw beef, cutting the raw beef, boiling or marinating, frying, mixing materials, vacuum-packaging and storing, wherein spice is added in the working procedure of mixing the materials, and the spice contains 45-50 parts by weight of anise, 16-18 parts by weight of fennel, 18-22 parts by weight of cassia twig, 8-10 parts by weight of licorice, 15-17 parts by weight of orange peel, 25-28 parts by weight of cinnamon, 5-8 parts by weight of pepper, 5-7 parts by weight of vanilla planifolia and 3-5 parts by weight of Chinese clematis root. Compared with the prior art, the method does not need to additionally add a preservative, the prepared spicy beef jerky has no air expansion during the storage period, and the bacterial colony indicator is in line with the stipulations.
Description
technical field [0001] The invention belongs to a production method of beef jerky, in particular to a production method of spicy beef jerky. Background technique [0002] Spicy beef jerky is a common snack food, and its production process is raw meat thawing process; raw meat segmentation process; boiling or marinating process; frying process; Fresh-keeping process: adding preservatives and antioxidants to the cooled beef jerky; vacuum packaging process; storage process. But the hot and spicy beef jerky produced according to the above method is very easy to produce flatulence in 1-3 months, and the number of colonies is unqualified, which affects the sales of products. For this reason, people usually adopt the method for irradiating the vacuum-packed dried beef to sterilize, but the method cost of irradiating is very high, and also has certain influence to meat quality. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a...
Claims
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Application Information
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