Production process for dried cattle beef

Abstract

The invention relates to a production process for dried cattle beef. The production process comprises a raw meat soaking and blood removing step, a raw meat segmenting step, a cropping step, a cutting step, a preparing and frying step, a baking step, a cooling step, a high-temperature sterilizing step, a vacuum packaging step and a storing step. In the steps, the added spice comprises the following raw materials in parts by weight: 10-12 parts of amomum, 10-12 parts of cardamom, 10-12 parts of clove, 10-12 parts of costus root, 10-12 parts of cinnamon, 10-12 parts of amomum tsao-ko, 2-4 parts of rhizoma kaempferiae, 20-22 parts of anise, 20-22 parts of spikenard, 20-22 parts of patchouli, 20-22 parts of sinomenium acutum aroma, 1-3 parts of lithospermum, 1-3 parts of Ricepaperplant Pith , 1-3 parts of lysimachia foenum-graecum, 1-3 parts of licorice root, 10-12 parts of lysimachia sikokiana, 20-22 parts of fennel, 1-3 parts of dried orange peel and 2-4 parts of bay leaf. Compared with the prior art, the production process disclosed by the invention has the advantages the fishy flavor removing and refresh keeping effects can be enhanced, the excellent mouthfeel of the dried cattle beef can be still maintained after the dried cattle beef is stored for six months; and the used spice is lower in cost and natural in components, has a dietary therapy function and anti-oxidation function and benefits the health.

Description

technical field [0001] The invention relates to a production process of beef jerky, in particular to a production process of yellow beef jerky. Background technique [0002] The beef jerky production process in the prior art includes the process of soaking raw meat to remove blood, dividing the raw meat, boiling or marinating, frying, adding commercially available spices to season and mix, baking, cooling, high-temperature sterilization, adding anti-corrosion Agents and antioxidants, vacuum packaging process, storage process, etc. The beef jerky produced according to the above method has a short fresh-keeping period, and it is easy to produce flatulence within 6 months, and the mouthfeel after 6 months of storage is not very satisfactory, and the antiseptic effect is not necessarily satisfactory even after adding food additives; the above-mentioned The production process not only increases the production cost and causes waste of resources, but also is not conducive to human...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to make up for the deficiencies of the prior art, to provide a production process of yellow beef jer