Processing technology of composite dried beef having beef liver and tendon

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...

AI Technical Summary

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 and middle-aged and elderly people, which restricts the consumption group.

[0005] In terms of processing technology, traditional beef jerky is dried with hot air. Although the material can be dried evenly, the drying time is long, the efficiency is low, and the production energy consumption is large. Generally, in the later stage of drying, it takes 2 / 3 of the total processing time to remove The remaining 1 / 3 of the moisture in the material will destroy the heat-sensitive or heat-unstable components in the material

Microwave drying has the advantages of short heating time, high drying rate, low energy consumption, and can better maintain the color, aroma, taste and nutrients of the material, and has a bactericidal effect. However, the single use of microwave drying will affect the flavor formation and taste of the product.