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Process for producing fired dry-cured beef

A production process and drying technology, which is applied in the production process of roasted beef, can solve the problems of single taste, monotonous variety, production and sales constraints, etc., and achieve the effect of high protein content, pure taste and low fat content

Inactive 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 special product in Yunnan. Dried beef is deeply loved by consumers because of its crispy meat, fragrant but not greasy, rich nutrition, convenient eating, and unique flavor; restrict production and sales

Method used

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  • Process for producing fired dry-cured beef
  • Process for producing fired dry-cured beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0015] 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.

[0016] Second, trimming. Remove 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.

[0017] Three, the ingredients are marinated. Mix the strip-shaped fresh beef with refined salt and monosodium glutamate, use 11.5 grams of salt, 1.6 grams of monosodium glutamate, 2.3 grams of peppercorns and 11 grams of chili powder per kilogram of fresh meat, mix well and marinate in a marinating tank for 4-5 Hours, pay attention to indoor temperature can not be too high, generally 10-25 degrees. When the temperature is high, cooling measures ...

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Abstract

The invention discloses a process for producing fired dry-cured beef. The fired dry-cured beef is prepared from 1,000 parts of fresh cattle meat, 10 to 12 parts of salt, 1 to 2 parts of monosodium glutamate, 2 to 3 parts of pricklyash peel and 10 to 12 parts of red chili powder. 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 using coke till thorough cooking; and mashing the roasted cattle meat to the thickness of 0.8 to 1 centimeter, cooling to normal temperature, performing quantitative packing, and thus obtaining a finished product. The produced fired 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 is 28.4 percent.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of roasted beef jerky. Background technique [0002] Dried beef is a special product in Yunnan. Dried beef is deeply loved by consumers because of its crispy meat, fragrant but not greasy, rich nutrition, convenient eating, and unique flavor; restrict production and sales. Contents of the invention [0003] The purpose of the present invention is to provide a production process of roasted beef jerky, 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 fire-roasted dried beef that the present invention proposes, its raw material proportioning is as follows by mass ratio: [0005] 1000 parts of fresh yellow beef, 10-12 parts of salt, 1-2 parts of monosodium glutamate, 2-3 parts of C...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L13/10A23L13/70
Inventor 朱继云
Owner 朱继云
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