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Preparation method of spicy dried beef

A technology of beef jerky and spicy, applied in application, food preparation, food science, etc., can solve problems affecting product sales, unqualified colony count, and impact on meat quality

Inactive Publication Date: 2012-09-26
褚先英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But according to the spicy beef jerky produced by the above method, it is very easy to produce flatulence within 1-3 months, and the number of colonies is unqualified, which affects the sales of products. Sterilization is carried out, but the cost of irradiation is very high, and it also has a certain impact on the quality of the meat; at the same time, because beef jerky contains a certain amount of water, it is easy to change color during storage. Add artificial coloring, thus affecting the health of consumers

Method used

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  • Preparation method of spicy dried beef
  • Preparation method of spicy dried beef

Examples

Experimental program
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Effect test

Embodiment 1

[0022] The production process of spicy beef jerky includes the following processes: raw meat thawing process, raw meat dividing process, boiling or marinating process, frying process, seasoning process, vacuum packaging process, storage process,

[0023] In the described mixing process, the spices added contain the following substances and parts by weight:

[0024] Anise 45 Cumin 16 Guizhi 18

[0025] Licorice 8 Tangerine Peel 15 Cinnamon 25

[0026] Pepper 5 Orchid Herb 5 Clematis 3

[0027] Hawthorn 4 Heather 5.

[0028] In the described packaging process, the packaging material used is aluminum foil.

[0029] The storage temperature in the storage procedure is 20-25°C.

[0030] Described beef is yellow beef.

Embodiment 2

[0032] 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.

[0033] Anise 48 Cumin 16 Guizhi 20

[0034] Licorice 10 Tangerine Peel 16 Cinnamon 28

[0035] Pepper 8 Orchid Herb 5 Clematis 5

[0036] Hawthorn 5 Heather 6.

Embodiment 3

[0038] 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.

[0039] Anise 50 Cumin 18 Guizhi 22

[0040] Licorice 10 Tangerine Peel 17 Cinnamon 28

[0041] Pepper 8 Orchid Herb 7 Clematis 5

[0042] Hawthorn 5 Heather 6.

[0043] The spicy beef jerky made in Examples 1, 2, and 3 does not have flatulence during the shelf life of 1 year, the bacterial colony index is qualified, and the color of the meat remains unchanged.

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Abstract

The invention discloses a preparation method of spicy dried beef, comprising the following processes of: raw meat thawing, raw meat cutting, boiling or marinating, frying, mixing, vacuum packaging and storing. In the mixing process, added spices contain 45-50 parts by weight of star anise, 16-18 parts by weight of fennel, 18-22 parts by weight of cassia twig, 8-10 parts by weight of liquorice, 15-17 parts by weight of dried orange peel, 25-28 parts by weight of cinnamon, 5-8 parts by weight of cayenne pepper, 5-7 parts by weight of Caryopteris incana, 3-5 parts by weight of Clematis chinensis, 4-6 parts by weight of hawthorn and 5-6 parts by weight of Piper wallichii. Compared with the prior art, the preparation method does not need to additionally add preservatives and pigments, and the prepared spicy dried beef does not swell, and the color of the meat quality does not change in the duration of storage, and the bacterial colony index meets regulations.

Description

technical field [0001] The invention belongs to a production method of beef, 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 within 1-3 months, and the number of colonies is unqualified, which affects the sales of products. Sterilization is carried out, but the cost of irradiation is very high, and it also has a certain impact on the quality of the meat; at the same time, because beef jerky contains a certain amount of water, it is easy to change color during storage. Add artificial coloring, thereby affecting the health of the e...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/311A23L13/10
Inventor 褚先英
Owner 褚先英
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