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Process for manufacturing sliced dried beef

A production process and technology of beef jerky, applied in the field of food processing, can solve the problems of beef jerky and not easy to chew, and achieve the effects of easy chewing and increasing moisture content

Active Publication Date: 2012-12-19
余贤均
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] However, in the above-mentioned production process, the seasoned beef is directly air-dried, and nearly 95% of the moisture in the beef and the seasoning has been lost, and the air-dried beef is further roasted or fried. The residual water in the beef is 2%-3%, so the beef jerky made in this way is too dry and not easy to chew

Method used

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  • Process for manufacturing sliced dried beef
  • Process for manufacturing sliced dried beef
  • Process for manufacturing sliced dried beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: as figure 1 Shown, the manufacture craft of beef jerky, comprises the following steps:

[0024] Step 101, marinating the beef with the first seasoning;

[0025] Step 102, boil the marinated beef in boiling water above 90 degrees;

[0026] Step 103, frying the cooked beef at an oil temperature of 270-290 degrees for 25-35 seconds;

[0027] Step 104, adding the second seasoning to the fried beef, and frying it for 15-20 minutes at an oil temperature of 80-100 degrees until 8%-10% of water remains in the beef.

[0028] Marinate the beef with the first seasoning, and cook the marinated beef in boiling water above 90 degrees; the beef cooked in this way is already tasty, which is conducive to more fully dissolving the seasoning; After cooking, fry the beef at an oil temperature of 270-290 degrees for 25-35 seconds; due to the high temperature, the surface of the beef slices will quickly form a skin, so that the moisture inside the beef will not continue to l...

Embodiment 2

[0029] Embodiment 2: as figure 2 Shown, the manufacture craft of beef jerky, comprises the following steps:

[0030] Step 201, marinating the beef added with the first seasoning for 1-2 days;

[0031] Step 202, put the marinated beef into boiling water above 90 degrees and cook for 35-50 minutes;

[0032] Step 203, frying the cooked beef at an oil temperature of 270-290 degrees for 25-35 seconds;

[0033] Step 204, adding the second seasoning to the fried beef, and frying it for 15-20 minutes at an oil temperature of 80-100 degrees until 8%-10% of water remains in the beef.

[0034] Clean the beef. The first seasoning includes salt, sugar, cooking wine and sodium nitrite. Add 1000 grams of salt, 500 grams of sugar, 500 grams of cooking wine and 0.03-0.05 grams per 50 kilograms of beef. Sodium nitrite, and fully mixed with the cleaned beef to marinate. Wherein adding trace sodium nitrite 0.03-0.05 gram, can keep the color and luster bright of the beef after marinating, als...

Embodiment 3

[0044] Embodiment 3: as image 3 As shown, when making beef jerky in summer, due to the influence of the ambient temperature, the production process of beef jerky will be somewhat different, including the following steps:

[0045] Step 301, marinating the beef added with the first seasoning for one day;

[0046] Step 302, put the marinated beef into boiling water above 90 degrees and cook for 35-50 minutes;

[0047] Step 303, frying the cooked beef at an oil temperature of 280-285 degrees for 25-30 seconds;

[0048] Step 304, adding the second seasoning to the fried beef, frying at an oil temperature of 80-100°C for 15-20 minutes, until 8%-10% of water remains in the beef.

[0049] Clean the beef. The first seasoning includes salt, sugar, cooking wine and sodium nitrite. Add 1000 grams of salt, 500 grams of sugar, 500 grams of cooking wine and 0.03-0.05 grams per 50 kilograms of beef. Sodium nitrite, and fully mixed with the cleaned beef to marinate. Wherein adding trace s...

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Abstract

The invention relates to the field of food processing, and in particular relates to a process for manufacturing sliced dried beef. The process comprises the following steps of: pickling beef with first seasoning; putting the pickled beef into boiled water with the temperature higher than 90 degrees, and boiling; frying the boiled beef into oil with the temperature of 270 to 290 DEG C for 25 to 35 seconds; adding second seasoning into the fried beef; and sauting the beef in the oil with the temperature of 80 to 100 DEG C for 15 to 20 minutes until the moisture content in the beef is up to be 8 to 10 percent. By the process for manufacturing the sliced dried beef, the moisture content in the sliced dried beef can be increased, and the sliced dried beef is easy to chew.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a process for making beef jerky. Background technique [0002] Beef jerky is dried meat made from marinated beef. Beef jerky contains a variety of minerals and amino acids needed by the human body. It not only maintains the chewy flavor of beef, but also can be stored for a long time and is not easy to deteriorate. [0003] Existing beef jerky manufacturing process generally adopts air-drying method, specifically comprises: [0004] 1. Add beef seasoning and stir; [0005] 2. Air-dry the beef mixed with seasoning; [0006] 3. Cut the dried meat; [0007] 4. Grill or fry the cut meat. [0008] However, in the above-mentioned production process, the seasoned beef is directly air-dried, and nearly 95% of the moisture in the beef and the seasoning has been lost, and the air-dried beef is further roasted or fried. The residual water in beef is 2%-3%, so the beef jerky produced in t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/318A23L13/10A23L13/70
Inventor 余贤均
Owner 余贤均
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