Beef jerky producing method

A production method and technology for beef jerky, which are applied in the fields of application, food preparation, food science, etc., can solve the problems of difficulty in ensuring uniform distribution of seasoning and affecting the natural flavor of beef jerky.

Inactive Publication Date: 2013-01-09
NANCHONG GUOJIANGLONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the latter ingredients are uncooked, and the taste of the mixture is too strong, which seriously affects the natural flavor of the beef jerky, and it is difficult to ensure that the seasoning is evenly distributed in the beef jerky only by mixing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Cleaning. Choose beef that meets the national standards as the basic raw material for beef jerky. Fresh beef is washed directly with clean water. Frozen beef needs to be thawed before cleaning; clean until the beef is free of impurities;

[0017] (2) Segmentation, after removing the fascia, divide the raw meat into blocks with a width of 8 cm and a thickness of 8 cm according to the texture of the beef;

[0018] (3) Boil in water, put the cut meat in a pot and boil in water, the time is 40 minutes since the water boils;

[0019] (4) Cut into strips, cut the boiled beef into strips of 5-6cm long, 1cm wide and 1cm thick for later use;

[0020] (5) Preparation of powdery seasoning, prepare the seasoning according to the following raw materials and parts by weight, angelica: grass fruit: cinnamon bark: Baikou: branch: amomum: clove: cinnamon: grasshopper: licorice = 6:10:9:10: 8: 10: 6: 8: 5: 5, mix and pulverize the above components into 60-80 mesh powder or pulverize...

Embodiment 2

[0027] (1) Cleaning. Choose beef that meets the national standards as the basic raw material for beef jerky. Fresh beef is washed directly with clean water. Frozen beef needs to be thawed before cleaning; clean until the beef is free of impurities;

[0028] (2) Segmentation, after removing the fascia, divide the raw meat into blocks with a width of 8 cm and a thickness of 8 cm according to the texture of the beef;

[0029] (3) Boil in water, put the cut meat in a pot and boil in water, the time is 45 minutes since the water boils;

[0030] (4) Cut into strips, cut the boiled beef into strips of 5-6cm long, 1cm wide and 1cm thick for later use;

[0031] (5) Preparation of powdery seasoning, prepare the seasoning according to the following raw materials and parts by weight, angelica: grass fruit: cinnamon bark: Baikou: branch: amomum: clove: cinnamon: grasshopper: licorice = 8:8:7:15: 8: 7: 10: 8: 7: 8: 4, mix and pulverize the above components into 60-80 mesh powder or pulveri...

Embodiment 3

[0038] (1) Cleaning. Choose beef that meets the national standards as the basic raw material for beef jerky. Fresh beef is washed directly with clean water. Frozen beef needs to be thawed before cleaning; clean until the beef is free of impurities;

[0039] (2) Segmentation, after removing the fascia, divide the raw meat into blocks with a width of 8 cm and a thickness of 8 cm according to the texture of the beef;

[0040] (3) Boil in water, put the cut meat in a pot and boil in water, the time is 43 minutes since the water boils;

[0041] (4) Cut into strips, cut the boiled beef into strips of 5-6cm long, 1cm wide and 1cm thick for later use;

[0042] (5) Preparation of powdery seasoning, prepare the seasoning according to the following raw materials and weight parts, Angelica: Tsaoguo: Cinnamon: Baikou: Branches: Amomum: Clove: Cinnamon: Caokou: Licorice = 7: 12: 8: 12: 5: 8: 5: 10: 7-10: 10: 3, mix and pulverize the above-mentioned components into 60-80 mesh powder or pulv...

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PUM

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Abstract

The invention discloses a beef jerky producing method which is characterized by including the steps of washing, cutting, boiling in water, slicing, preparing powder mixing seasoning, mixing seasoning, cooking, baking, split packaging, sterilizing and storing, sterilizing packaged beef jerky at 121 DEG C for 20 minutes, taking out to be cooled at room temperature, and encasing for storage. According to the beef jerky producing method, the special flavor of beef is remained, the beef is moderate in hardness and even in taste, and products do not deteriorate after being stored within one year at room temperature.

Description

technical field [0001] The invention relates to a meat food processing method, in particular to a production method of beef jerky. Background technique [0002] Beef is the second largest meat product in my country. It has high protein content, low fat content and delicious taste, so it is loved by people and enjoys the reputation of "the favorite of meat". It has been tested that the content of sarcosine in beef is higher than that of any other kind of meat, and it is particularly effective in increasing muscle and strengthening strength. Beef is rich in VB6, which can enhance human immunity, promote human protein metabolism and synthesis, and botulism in beef High alkali content is used to support fat metabolism to produce branched-chain amino acids. Beef is not only rich in protein, but its amino acid composition is closer to the needs of the human body than pork. Although beef is low in fat, it is rich in linoleic acid, which is an ideal antioxidant for the human body. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L13/10
Inventor 蒋跃华蒲和平
Owner NANCHONG GUOJIANGLONG FOOD
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