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Dai flavor beef instant jerky and processing method thereof

A processing method and beef technology, which is applied in the field of Dai beef instant dried beef and its processing, can solve the problems of hard taste, high hardness, and easy deterioration, and achieve the effects of avoiding the loss of nutrients, being convenient for travel and eating, and having stable quality

Inactive Publication Date: 2012-02-15
德宏州彩云琵琶食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the 21st century, standardization, factory production, and safe and clean production of traditional food have become the general trend. The defects of traditional dried beef have gradually become prominent, mainly in the following areas: (1) Production in manual workshops, simple equipment, simple process, and low degree of standardization , the production process is not uniform, the quality control is difficult, and the product quality is unstable
(2) In order to prolong the shelf life of traditional dried rice, it has low moisture content, hard taste, and is a raw product. After customers buy it back, it needs to be heated with oil, seasoned and matured before it can be eaten. In this way, dried rice has lower moisture content and greater hardness, which is inconvenient Old people and children eat
(3) The traditional fire-burning dry aroma is not pure, rich and long-lasting
(4) The traditional dry bar lacks sterilization process, no packaging or the packaging adopts the traditional packaging bag sealed with wax fire, which is easy to deteriorate after a long time
There are defects in technology and quality in the existing technology. In order to meet the needs of standardization, industrialization, safety, and clean production, a dried beef product and processing method with unique Dai flavor, stable quality, and hygiene and safety are developed. It is of great significance to the industrialization development of beef products

Method used

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  • Dai flavor beef instant jerky and processing method thereof
  • Dai flavor beef instant jerky and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Select 10kg of lean beef that has passed the sanitation and quarantine, remove the tendons and fat, and cut into strips of 1.0cm×1.0cm×30cm; according to the weight of beef, 0.1% lemongrass, 0.03% pepper, and 0.005% pepper , 0.5% ginger, 0.1% star anise, 0.3% cinnamon, and 0.1% cumin are made into powder respectively, and then mixed with 1.0% refined salt and 0.3% monosodium glutamate for later use; put the beef and spices into a tumbler and knead them Roll and knead at 4°C for 8 minutes, put the rolled beef strips into a stainless steel marinating tank layer by layer, and marinate at 4°C for 5 hours; On the rod, the distance between strips is 4~6cm, dehydrated and dried by charcoal fire at 55°C for 10h; then raise the temperature to 105°C and bake for 1h until the beef is fully cooked; cut the grilled beef strips according to the specifications, and arrange them according to the packaging Specification weighing, vacuum packaging, microwave sterilization at 90°C for 3 m...

Embodiment 2

[0036] Select 10kg of lean beef that has passed the health quarantine, remove the tendons and fat, and cut into strips of 2.0cm×2.0cm×40cm; according to the weight ratio of beef, 0.3% lemongrass, 0.06% pepper, 0.015% pepper, Ginger 1.5%, star anise 0.3%, cinnamon 0.5%, cumin 0.3%, respectively made into powder, and then mixed with refined salt 1.5%, monosodium glutamate 0.4% for later use; put the beef and spices into the tumbler and knead, Tumble and knead for 10 minutes at 6°C, put the rolled beef strips into a stainless steel marinating tank layer by layer, and marinate for 6 hours at 7°C; first hook the marinated strips of meat and evenly hang them on the hanging rods in the grill Above, the distance between the strips is 4~6cm, dehydrated and dried with charcoal fire at 65°C for 12h; then raise the temperature to 115°C and bake for 2h until the beef is fully cooked; cut the grilled beef strips according to the specifications, and arrange them according to the packaging spe...

Embodiment 3

[0038]Select 10kg of lean beef that has passed the health and quarantine inspection, remove tendons and fat, and cut into strips of 3.0cm×3.0cm×35cm; according to the weight ratio of beef, 0.2% lemongrass, 0.04% pepper, 0.01% pepper, Ginger 1.0%, star anise 0.2%, cinnamon 0.4%, cumin 0.2%, respectively, ground into powder, then mixed with 1.8% refined salt, 0.5% monosodium glutamate for later use; Tumble and knead for 12 minutes at 8°C, put the rolled beef strips into a stainless steel marinating tank layer by layer, and marinate at 6°C for 8 hours; first hook the marinated meat strips and evenly hang them on the hanging rods in the grilling room Above, the distance between strips is 4~6cm, dehydration and drying with charcoal fire at 70°C for 11 hours; then raise the temperature to 110°C and bake for 1.5 hours until the beef is fully cooked; cut the grilled beef strips according to the specifications and arrange them according to the specifications. Specification weighing, va...

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Abstract

The invention discloses dai flavor beef instant jerky and a processing method thereof, and the dai flavor beef instant jerky is prepared by rolling fresh beef strips till softness, then mixing the fresh beef strips with dai flavor spices, pickling for 5-8 hours at the temperature of 4-8 DEG C, then drying and baking with charcoal fire and performing microwave sterilization treatment; and the processing method comprises the process steps of performing pretreatment on the raw materials, preparing the spices, pickling through the dry process, baking, arranging, packaging and performing sterilization treatment. The dai flavor unique spices are added in a product, high-quality fresh beef is selected, and steaming and boiling are not performed, thereby keeping original taste and flavor of the fresh beef and preventing the loss of nutrient substances; and the charcoal fire two-section process is adopted for baking after the fresh beef is pickled, thereby ensuring the flavor style of the product and being stable in quality. The process can overcome the shortcomings in the existing traditional processing technology and realize standardized and clean production. The good taste and the strong flavor of the product can be ensured, and the product is further ready-to-eat and convenient to take during traveling.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a Dai flavor instant dried beef and a processing method thereof. Background technique [0002] Dried beef is a unique food in Yunnan. Yunnan has a food tradition of pickled dried beef since ancient times. Dried beef is easy to carry and store. It can be seen everywhere in Yunnan and is available in four seasons. It has a unique taste and rich nutrition, and is loved by people of all ethnic groups. In the 21st century, standardization, factory production, and safe and clean production of traditional food have become the general trend. The defects of traditional dried beef have gradually become prominent, mainly in the following aspects: (1) Production by hand workshop, simple equipment, simple process, and low degree of standardization , The production process is not uniform, the quality control is difficult, and the product quality is unstable. (2) In order...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L1/314A23L1/311A23L13/70A23L13/10A23L13/40
Inventor 廖世明王贵明汤守锟黄艾祥谢春雨
Owner 德宏州彩云琵琶食品有限公司
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