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Method for producing spicy dried yak beef cubes

A technology for beef jerky and spiced yak, applied in food preservation, food preparation, food science and other directions, can solve problems such as meat quality impact, high cost, and impact on product sales.

Inactive Publication Date: 2010-06-23
褚先英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The production process of spiced yak 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,

[0022] In the described mixing process, the spices added contain the following substances and parts by weight:

[0023] Anise 25 Cumin 40 Guizhi 6

[0024] Licorice 12 Tangerine Peel 8 Cinnamon 10

[0025] Clove 1 Piper Smilax 5 Amomum 3

[0026] Orchid vanilla 8 Clematis 5 Citrus aurantium 8

[0027] In the described packaging process, the packaging material used is aluminum foil.

[0028] The storage temperature in the storage procedure is 20-25°C.

Embodiment 2

[0030] 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.

[0031] Anise 30 Cumin 45 Guizhi 8

[0032] Licorice 13 Tangerine Peel 8 Cinnamon 10

[0033] Clove 2 Piper smilax 6 Amomum 6

[0034] orchid vanilla 8 clematis 6 aurantium 8.

Embodiment 3

[0036] 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.

[0037] Anise 35 Cumin 50 Guizhi 9

[0038] Licorice 15 Tangerine Peel 9 Cinnamon 12

[0039] Clove 2 Piper Smilax 7 Amomum 7

[0040] Orchid vanilla 9 Clematis 6 Citrus aurantium 10

[0041] The five-spice yak jerky prepared in Examples 1, 2, and 3 has no flatulence during the 1-year shelf life, 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 dried yak beef cubes, which comprises the following procedures: thawing of raw meat, cutting of raw meat, boiling or marinating, frying, feed preparation, vacuum packing and storing, wherein spices in the feed preparation procedure comprise the following components by weight: 25 to 35 percent of star anise, 40 to 50 percent of cumin, 6 to 9 percent of cassia twig, 12 to 15 percent of liquorice, 8 to 9 percent of dried orange peel, 10 to 12 percent of cinnamon, 1 to 2 percent of clove, 5 to 7 percent of piper longum , 3 to 7 percent of fructus amomi , 8 to 9 percent of Caryopteris incana, 5 to 6 percent of Clematis chinensis and 8 to 10 percent of bitter orange. Compared with the prior art, the method is free from additionally adding preservative, the spicy dried yak beef cubes which are made through the method are free from ballooning, and the bacteria colony index conforms to the 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 marinating process; frying process; 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. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a production process of spiced yak jerky that is not prone to ...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L3/3454A23L13/10
Inventor 褚先英
Owner 褚先英
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