Method for processing dry-cured beef food

A processing method and drying technology, applied in food preparation, food science, application, etc., can solve the problems of production and sales constraints, easy oxidation and browning, unstable color, etc., to achieve improved production technology, bright red color and attractive, reduce The effect of residue

Inactive Publication Date: 2010-11-10
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the dried beef produced in traditional workshops has the defects of salty taste, poor palatability, unstable color, and easy oxidation and browning, which restricts production and sales.

Method used

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Experimental program
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Embodiment Construction

[0014] The present invention will be described in detail below in conjunction with specific embodiments. Method of the present invention is as follows:

[0015] (1) Raw material processing: Take the cooled beef hind legs, shave off the tendons, fascia, and fat, and divide them into 500g meat pieces according to straight silk, and try to make them neat and uniform in size.

[0016] (2) Pickling: select sodium chloride 45g / kg, sodium nitrate 0.1g / kg, sweetener 5g / kg and sodium ascorbate 0.03g / kg as the formula of the pickling agent, then accurately weigh the pickling agent according to the ingredients After measuring, mix well, wipe evenly on the surface of the meat, knead until soft, put it into the vat, seal the mouth of the vat, marinate for 10-15 days, and turn the vat once in the middle.

[0017] (3) Drying and extrusion: On a sunny day, take the marinated dried beef out of the vat and place it in a sunny, ventilated and hygienic place to hang it in pieces, take it back in...

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PUM

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Abstract

The invention relates to a method for processing dry-cured beef food, and belongs to the technical field of food processing. The processing method comprises the following steps of: selecting ham of fresh beef, cleaning the ham, removing tendon, fascia and fat, cutting the ham into 500 grams of meat block according to straight shreds, uniformly coating 45 grams of sodium chloride, 0.1 gram of sodium nitrate, 5 grams of sweetener and 0.03 gram of sodium ascorbate on the surface of the meat block based on 1,000 grams of beef, and kneading the meat block till the meat block is soft; putting the meat block into a cylinder, sealing the cylinder mouth, salting the meat block for 10 to 15 days, and turning the meat block in the cylinder once in the meantime; and air-curing, stacking and extruding the meat block, airing the meat block to form a finished product, controlling the water content within 40 percent, then slicing the meat block, packing the slices with vacuum, and sterilizing the slices by irradiation with 8KGy dose to obtain the dry-cured beef food. Compared with the prior art, the method has the advantages of simple and reasonable process steps and capability of realizing industrialized production; and the product has the advantages of bright red and attractive color, good mouthfeel and long storage period. The method has great improvement on the traditional dry-cured beef production method, and has high market popularization value.

Description

Technical field: [0001] The invention relates to a processing method of dried food, which belongs to the technical field of food processing. Background technique: [0002] Yunnan is a province in the "Trinity" of frontiers, ethnic groups, and mountainous areas. The natural conditions are complex and the altitudes vary greatly. Among them, the majority of the population is the Hui nationality, and the meat product that the Hui people especially love is halal beef jerky. Halal dried beef is a cured product made from the buttock and leg muscles of yellow cattle, which are marinated and air-dried. [0003] Dried beef is a special product in Yunnan. It is deeply loved by consumers for its crispy meat, not greasy, fragrant but not fishy, ​​and unique flavor. However, the dried beef produced in traditional workshops has the defects of salty taste, poor palatability, unstable color, and easy oxidation and browning, which restricts production and sales. Therefore, in order to solv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L13/10A23L13/40
Inventor 肖蓉徐昆龙侯艳田洋
Owner YUNNAN AGRICULTURAL UNIVERSITY
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