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A technology of beef jerky and spiced yak, which is applied in the fields of application, food preparation, and food science, and can solve the problems of meat quality, easy discoloration, and high cost
Inactive Publication Date: 2010-06-23
褚先英
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Abstract
Description
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Problems solved by technology
But according to the spiced yak 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 the product. method to sterilize, but the cost of irradiation is very high, and it also has a certain impact on meat quality
At the same time, since yak jerky contains a certain amount of water, it is easy to change color during storage. For the problem of discoloration of jerky, people usually add artificial coloring to it, which will affect the health of the eaters.
Method used
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Examples
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Embodiment 1
[0023] A production process of spiced yak 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,
[0024] In the described mixing process, the spices added contain the following substances and parts by weight:
[0030] In the described packaging process, the packaging material used is aluminum foil.
[0031] The storage temperature in the storage procedure is 20-25°C.
Embodiment 2
[0033] 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.
[0038] Hawthorn 5 Heather Teng 5 Shannaphthalene 5.
Embodiment 3
[0040] 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.
[0045] Hawthorn 6 Heather Teng 6 Shannaphthalene 5.
[0046] The spiced yak jerky made in Examples 1, 2, and 3 has no color change, no flatulence phenomenon, and the bacterial colony index is qualified during the one-year shelf life.
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PUM
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Abstract
The invention discloses a method for producing spiced dried yak meat, which comprises the following steps of raw meat unfreezing, raw meat segmenting, boiling or marinating, frying, material mixing, vacuum packaging and storing. In the step of material mixing, the added spice contains 25-35 parts by weight of anise, 40-50 parts by weight of fennel ,6-9 parts by weight of cassia twig,12-15 parts by weight of liquorice, 8-9 parts by weight of tangerine peel, 10-12 parts by weight of cinnamon, 1-2 parts by weight of clove, 5-7 parts by weight of piper longum, 3-7 parts by weight of fructus amomi, 8-9 parts by weight of common bluebeard herb, 5-6 parts by weight of radix clematidis, 8-10 parts by weight of bitter orange, 4-6 parts by weight of hawthorn, 5-6 parts by weight of Piper wallichii and 3-5 parts by weight of rhizoma kaempferiae. Compared with the prior art, the invention does not need additional preservatives, the produced dried yak meat is not distended during storage and has no color change, and the colony index conforms to regulation.
Description
technical field [0001] The invention belongs to a production method of beef jerky, in particular to a production method of spiced yak jerky. Background technique [0002] Spiced yak jerky is a common snack food, and its production process is raw meat thawing process; raw meat segmentation process; boiling or stewing process; frying process; seasoning process: adding commercially available spices to cooked meat for seasoning; Fresh-keeping process: adding preservatives and antioxidants to the cooled beef jerky; vacuum packaging process; storage process. But according to the spiced yak 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 the product. The method is sterilized, but the cost of the method of irradiation is very high, and also has certain influence to meat quality. At the same time, because yak jerky contains a certain amount of water, it is easy to chan...
Claims
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Application Information
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