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Process for producing fragrant and crisp dry-cured beef

A production process and drying technology, applied in application, food preparation, food science, etc., can solve the problems of production and sales constraints, single taste, monotonous varieties, etc., and achieve the effect of low fat content, high protein content, and pure taste

Active Publication Date: 2012-02-08
朱继云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Dried beef is a specialty of Yunnan. Dried beef is deeply loved by consumers for its crispy meat, fragrant but not greasy, rich nutrition, convenient eating, and unique flavor; Monotonous, restricting production and sales

Method used

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  • Process for producing fragrant and crisp dry-cured beef
  • Process for producing fragrant and crisp dry-cured beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0018] 1. Material selection. Raw materials must be purchased according to the standard, and must be purchased in the market that has passed the inspection of the animal husbandry department's designated slaughtering and food hygiene supervision department. It is not allowed to purchase sick and dead beef, water-injected beef and abnormal beef.

[0019] Second, trimming. Remove tendons, tendons, skin, fat, and other sundries from the purchased fresh beef, keep the meat, and cut into strips with dimensions of about 20×1×10cm or 30×1.5×15cm.

[0020] Three, the ingredients are marinated. Mix the strip-shaped fresh beef with refined salt and monosodium glutamate, 26.7 grams of salt and 2.5 grams of monosodium glutamate per kilogram of fresh meat, and marinate in the marinating tank for 4-5 hours. It should be noted that the temperature in the hot room should not be too high, generally at 10 -25 degree. When the temperature is high, cooling measures should be taken, and attent...

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PUM

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Abstract

The invention discloses a process for producing fragrant and crisp dry-cured beef. The dry-cured beef is prepared from 1,000 parts of fresh cattle meat, 25 to 28 parts of salt and 2 to 3 parts of monosodium glutamate. The process comprises the following steps of: removing sundries from the fresh cattle meat to leave pure meat, shredding and salting; roasting the salted cattle meat shreds by usingcoke till thorough cooking; roasting the salted cattle meat shreds by using coke, and cooking the roasted cattle meat in an iron pot; cooling the cooked cattle meat to normal temperature, and pressing the cattle meat to the thickness of 0.3 to 0.5 centimeter in a press; frying the pressed cattle meat in a frying pan to obtain fragrant and crisp dry-cured beef; and sterilizing the fried dry-cured beef, cooling, performing quantitative bagging, vacuumizing, and packing with a plastic film. The dry-cured beef has the characteristics of high nutritional value, spicy and delicious taste, pure taste, freshness, mellowness, thick aftertaste, high protein content, low fat content and the like; and the dry-cured beef has unique fragrance, the protein content is 57.5 percent, and the fat content is28.4 percent.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of crispy dried beef. Background technique [0002] Dried beef is a specialty of Yunnan. Dried beef is deeply loved by consumers for its crispy meat, fragrant but not greasy, rich nutrition, convenient eating, and unique flavor; Monotony restricts production and sales. Contents of the invention [0003] The purpose of the present invention is to provide a production process of crispy dried beef, which has reasonable ingredients and high nutritional value, and its unique production process ensures fine control of process steps, convenient operation, reduced production cost, and greatly improved product quality. [0004] The crispy dried beef that the present invention proposes, its raw material proportioning is as follows by mass ratio: [0005] 1000 parts of fresh yellow beef, 25-28 parts of salt, 2-3 parts of monosodium glutamate. [0006] The crispy drie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L1/314A23L13/10A23L13/40A23L13/70
Inventor 朱继云
Owner 朱继云
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