Beef jerky with sauce flavor and method for preparing same

A beef jerky and sauce flavor technology, applied in application, food preparation, food science and other directions, can solve the problems of low yield, backward technology, long time consumption, etc., achieve moderate hardness, long taste, and improve production efficiency.

Inactive Publication Date: 2012-10-03
INNER MONGOLIA UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For a long time, the processing of beef jerky has been using the traditional technology. The product has a tough taste and high hardness, and most of them are produced in

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Remove tendons, fat and muscle septum from 5kg of fresh beef hind legs, wash and cut into pieces of about 0.5kg, put the pieces in clean water, cook them for 60 minutes before submerging them, and remove them Cut into meat slices with a thickness of about 0.5cm; weigh the ingredients in advance, and the ingredients added based on 1kg of beef include the weight ratio components of the following raw materials: white sugar 80g, soy sauce 65g, pepper 10g, salt 20g, cooking wine 15g, five-spice powder 3g, Ginger 20g. First cut the ginger into slices and put the chili into the pot and stir-fry until there is a strong aroma, then pour in the pre-boiled and filtered soup, and add other auxiliary materials, first boil at 103°C for 5 minutes, then add the pre-boiled After cooking the finished meat slices at 100°C for 90 minutes, remove the meat slices, and decoct the remaining soup at 95°C to collect the juice; use a brush to evenly spread the gelatinous soup on the re-cooked mea...

Embodiment 2

[0021] Remove tendons, fat and muscle septum from 5kg of fresh beef hind legs, wash and cut into pieces of about 0.5kg, put the pieces in clean water, cook them for 60 minutes before submerging them, and remove them Cut into meat slices with a thickness of about 0.5cm; weigh the ingredients in advance, and the ingredients added based on 1kg of beef include the weight ratio components of the following raw materials: white sugar 70g, soy sauce 65g, pepper 20g, salt 20g, cooking wine 15g, five-spice powder 3g, Ginger 20g. First cut the ginger into slices and put the chili into the pot and stir-fry until there is a strong aroma, then pour in the pre-boiled and filtered soup, and add other auxiliary materials, first boil at 103°C for 5 minutes, then add the pre-boiled After cooking the finished meat slices at 100°C for 90 minutes, remove the meat slices, and decoct the remaining soup at 95°C to collect the juice; use a brush to evenly spread the gelatinous soup on the re-cooked mea...

Embodiment 3

[0023] Remove tendons, fat and muscle septum from 5kg of fresh beef hind legs, wash and cut into pieces of about 0.5kg, put the pieces in clean water, cook them for 60 minutes before submerging them, and remove them Cut into slices with a thickness of about 0.5cm; then pour in the pre-cooked and filtered soup, and add auxiliary materials, the ingredients added based on 1kg of beef include the weight ratio components of the following raw materials: white sugar 80g, soy sauce 65g, pepper 20g, 20g of table salt, 15g of cooking wine, 3g of five-spice powder, 20g of ginger, among which the ginger should be cut into slices first. First boil at 103°C for 5 minutes, add the pre-cooked meat slices, cook again at 100°C for 90 minutes, remove the meat slices, and cook the remaining soup at 95°C to collect the juice; use a brush to evenly spread the gelatinous soup on the re-cooked meat slices Then spread the semi-finished meat jerky on a wire mesh sieve, place it in a far-infrared oven a...

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PUM

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Abstract

The invention relates to a beef jerky with sauce flavor and a method for preparing the beef jerky, belonging to the field of food processing. The production method of the beef jerky comprises the following steps: removing the fat and the tendons of the hindquarter, cutting into pieces, pre-boiling, taking out of water, cutting into slices for later use, cutting ginger into slices, putting the ginger slices and hot pepper into a pot, frying until the strong flavor comes out, adding accessories into a filtered soup obtained by boiling the hindquarter pieces, boiling at 102-106 DEG C for 3-5min, adding the hindquarter slices, reboiling at 94-100 DEG C for 85-100min, taking out of the hindquarter slices, stirring the left soup without stop until the soup is dried and becomes into jelly, and spreading the jelly on the hindquarter slices uniformly by using a brush. The beef jerky prepared by using the method has strong sauce flavor, long-time aftertaste, good taste and moderate hardness. Due to the combination of the far-infrared baking and microwave drying, the safety of the beef jerky is guaranteed, the drying time is shortened greatly, and the preparation efficiency is improved.

Description

technical field [0001] The invention relates to a sauce-flavored beef jerky and a production method thereof, belonging to the field of food processing. Background technique [0002] Beef has high nutritional value and is an excellent high-protein food. In recent years, my country's beef output has grown rapidly. In 2010, my country's beef output reached 5.3 million tons, ranking third in the world after the United States and Brazil. At present, my country's per capita beef consumption is about 4.7kg. Compared with the world's per capita consumption of about 10kg, the market potential of beef consumer goods is huge. [0003] The degree of industrialization and commercialization of beef is low, and as far as the industry is concerned, it still maintains the mode of pursuing output. Therefore, increasing the production and consumption of beef food, improving beef quality, and improving people's quality of life are strategic priorities for industry development. [0004] Beef j...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L13/10A23L13/70
Inventor 汪磊云月英王国泽李俊芳莎娜游新勇
Owner INNER MONGOLIA UNIV OF SCI & TECH
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