Auxiliary material and method for preparing sliced dried beef by aid of auxiliary material

Abstract

An auxiliary material and a method for preparing sliced dried beef by the aid of the auxiliary material relate to the technical field of meat processing. The auxiliary material comprises galangal, myrcia, anise, black pepper, wild pepper, spicy pepper, cinnamon, fennel, glycyrrhiza, myristica fragrans, amomum tsao-ko, lemongrass and chilli. The method for preparing sliced dried beef by the aid of the auxiliary material includes raw material selecting and neatening; a curing procedure; an air drying procedure; a neatening procedure; a cooking procedure; a baking procedure; a primary packaging procedure; a sterilizing procedure; and a secondary packaging procedure. A traditional production process including salting and natural air drying is combined with an industrial production process including microwave drying and sterilizing and high-temperature and high-pressure sterilization in the method for preparing the sliced dried beef, advantages of the traditional production process and the industrial production process are complemented, so that moistures of different layers of the sliced dried beef are distributed uniformly, production energy consumption is reduced effectively, color, fragrance, taste and nutritional substances of the sliced dried beef are kept well, a sterilizing effect is realized, storage and quality guarantee of the sliced dried beef are facilitated, a non-fried baking process is adopted, the original nutritional substances of beef are kept effectively, protein loss is reduced, coking is stopped, carbohydrate is avoided, and needs of different people groups are met to the greatest extent.

Description

technical field [0001] The invention relates to the technical field of meat processing, in particular to an auxiliary material and a method for making beef jerky using the same. Background technique [0002] Beef is a food that people all over the world love to eat. It is one of the meat products consumed by Chinese people. Beef has the effects of invigorating the middle qi, nourishing the spleen and stomach, strengthening muscles and bones, reducing phlegm and wind, quenching thirst and saliva, and is suitable for middle qi. It is eaten by people who suffer from depression, shortness of breath and physical weakness, weak muscles and bones, anemia, chronic illness, and yellow and dizzy faces; beef is rich in nutrients, including protein, heme iron, vitamins, zinc, phosphorus, and various amino acids. It has many characteristics such as fat and minerals, so it tastes delicious and is loved by people. It enjoys the reputation of "the proud son of meat". [0003] With the impr...

AI Technical Summary

Problems solved by technology

[0004] In terms of beef jerky development, traditional products are made of fried beef jerky, which destroys the original nutritional balance of beef on the nutritional level; on the flavor level, it is monotonous and homogeneous, which cannot satisfy people's needs. Demand; in terms of product appearance and taste, due to the production method of beef jerky on the market, the beef jerky has less moisture and poor chewiness, which limits the demand of people of certain age groups

[0005] In terms of production methods, traditional beef jerky is dried with hot air. Although the beef can be dried evenly, the production consumes a lot of energy; beef jerky processed by frying destroys the original protein components of the beef and is prone to coking. Carcinogens, and then increase the fat content, which is not good for people's health; microwave drying has the advantages of short heating time, high drying rate, low energy consumption, and can maintain the original color, aroma, taste and nutrients of beef, and also has the function of sterilization However, the single use of microwave drying will destroy the original flavor and texture of beef

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