Processing technology of composite dried beef having beef liver and tendon
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A processing technology, beef jerky technology, applied in application, food preparation, food science and other directions, can solve the problems of not satisfying consumers, single beef raw materials, affecting product flavor formation and taste, etc. The effect of storage quality and improving the benefit of beef cattle industry
Inactive Publication Date: 2011-09-21
GANSU AGRI UNIV +1
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Summary
Abstract
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Problems solved by technology
[0004] In terms of beef jerky product development, traditional products mostly use a single beef raw material, and it is rare to see food made of beef and by-products, which has problems such as unbalanced nutrition, monotonous flavor, and serious homogeneity, and cannot satisfy consumers. kind of need
In terms of the utilization of raw materials such as beef liver and hooves, they are mainly found in workshop-style marinated beef liver, halal beef offal, stewed beef tendons, etc. The products produced in factories are extremely rare, and the utilization rate is low, which leads to waste of resources
In terms of product appearance and taste, the beef jerky available on the market is in the form of lumps or thick flakes, with low moisture content, hard texture, and poor chewiness. It is not suitable for young children an
Method used
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Embodiment 1
[0047] A. Raw material selection and arrangement
[0048] Select fresh beef that has passed the sanitary inspection, soak it in clean water for 2 hours, remove the residual blood in the meat to ensure the color and flavor of the product, strip tendons and fat, wash the surface dirt, and cut into about 1 kg of meat piece;
[0049] Select fresh beef liver that has passed the health and quarantine, soak it in clean water for 4 hours, change the water twice in the middle, remove residual blood, peculiar smell and toxins, cut off thick blood vessels, and cut into 10 cm wide strips after cleaning;
[0050] Select fresh beef tendons that have passed the health and quarantine inspection, remove surface debris, clean and set aside;
[0051] Quality requirements for auxiliary materials: casein, salt, soy sauce, monosodium glutamate, sugar, and white wine are all food-grade; anise, pepper, yellow ginseng, grass fruit, amomum, and ginger should be fresh, free of impurities and mildew.
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Embodiment 2
[0085] A. Raw material selection and arrangement
[0086] Select thawed beef that has passed the sanitary inspection, soak it in clean water for 4 hours, remove the residual blood in the meat to ensure the color and flavor of the product, strip tendons and fat, wash the surface dirt, and cut into meat about 0.5 kg in weight piece;
[0087] Select thawed beef liver that has passed the health and quarantine, soak it in clean water for 7 hours, change the water 3 times in the middle, remove residual blood, odor and toxins, cut off thick blood vessels, and cut into 6 cm wide strips after cleaning;
[0088] Select thawed beef tendons that pass the health and quarantine, remove surface debris, clean and set aside;
[0089] Quality requirements for auxiliary materials: casein, salt, soy sauce, monosodium glutamate, sugar, and white wine are all food-grade; anise, pepper, yellow ginseng, grass fruit, amomum, and ginger should be fresh, free of impurities and mildew.
[0090] B. Boil...
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Abstract
The invention discloses a processing technology of composite dried beef having beef liver and tendon; and beef, beef liver, beef tendon, and casein are employed as original accessories. The processing technology comprises the following steps: boiling beef and cutting the boiled beef into small pieces; boiling beef liver and chopping the boiled beef liver into minced one, and then mixing the small pieces of beef and minced beef liver to obtain a material having beef and liver; adding food-grade casein, white sugar, black powdered pepper and water into the material having beef and liver, and performing mixing to obtain a mixed material having beef and liver; stewing, moulding and slicing beef tendon; putting a piece of translucent tendon slice between two layers of the mixed material having beef and liver to form a three-layer overlapping complex; and carrying out hot-air drying, microwave drying, and sterilizing, and then performing packing by a vacuum film or packing in a monoblock candy manner to obtain a finished product. According to the invention, dried beef produced by the processing technology is rich in nutrition, and has a layered shape, distinctive flavor, as well as loose and flexible taste; besides, the product the dried beef is novel. Moreover, the composite dried beef having beef liver and tendon is easy to produce and demands of various consumers can be met. Cattle byproducts resources are utilized fully, which enables the benefit of the beef cattle industry to be promoted.
Description
technical field [0001] The invention relates to the technical field of meat processing, in particular to a beef jerky production process utilizing beef and its by-products and combining traditional techniques with industrialized production. Background technique [0002] With the improvement of people's living standards and health awareness, more attention is paid to the nutrition, health care and flavor of beef and its products. The market needs better beef food with rich nutrition, good flavor, and convenience for leisure. At the same time, in the face of the new international situation of focusing on animal welfare, energy saving, and comprehensive utilization, beef processing is required to take the road of comprehensive utilization, make the best use of everything, and turn waste into treasure. [0003] Beef is rich in nutrients, including protein, heme iron, vitamins, zinc, phosphorus and various amino acids. It has the characteristics of high protein, low fat, and many...
Claims
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Application Information
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