Method for quickly producing tea fragrant dried beef by vacuum multi-section temperature control rotary frying technology

A beef jerky, rotary technology, applied in food preparation, application, food science and other directions, can solve the problems of insufficient product aroma, long production cycle, dark color and other problems, to improve the flavor and edible, short production cycle, product good quality effect

Active Publication Date: 2013-02-13
北京雁栖月盛斋清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional process has been used for a long time for its processing. The production cycle is long, the efficiency is low, and the product fragrance is obviously insufficient, the taste is tough, the hardness is high, and the color is dark. High, no longer suitable for the needs of modern society

Method used

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Experimental program
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Embodiment Construction

[0016] The present invention will be described in detail below in conjunction with specific embodiments.

[0017] The method for quickly preparing tea-flavored beef jerky with vacuum multi-stage temperature-controlled rotary frying technology is as follows:

[0018] (1) Raw material selection and arrangement

[0019] Choose healthy fresh beef, remove bones, tendons, fat, etc., cut into 1 cm 3 square diced meat.

[0020] (2) Vacuum tumbling fermentation tenderization and pickling

[0021] Add 1.8 kg of salt, 0.03-0.35 kg of sodium nitrate, 0.04-0.48 kg of compound phosphate, 3-4 kg of Lactobacillus plantarum powder (purchased from Sichuan Gaofuji Biotechnology Co., Ltd.), 3-5 kg ​​of ginger juice per 100 kg of meat , 3-4kg of soybean protein isolate, 2.5-3.2kg of papain, 2.2-2.5kg of transglutaminase, 2-4kg of tea leaves, 0.5-0.7kg of tea polyphenols, 0.4-0.45kg of ascorbic acid, 6- 8kg of water, under the condition of 15-18 ℃, vacuum tumbling and marinating for 5 hours, tu...

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Abstract

The invention discloses a method for quickly producing tea fragrant dried beef by a vacuum multi-section temperature control rotary frying technology. The method comprises the following steps: (1), choosing and collating a raw material; (2), carrying out vacuum tumbling, fermenting, tenderizing and salting; (3), carrying out vacuum multi-section temperature control frying on the tea fragrant dried beef; and (4), baking and packaging. Compared with the conventional process, the production time is shortened by 50-60%, the tea fragrance is strong, and the product quality and the production efficiency are remarkably improved.

Description

technical field [0001] The invention relates to a method for quickly preparing tea-flavored beef jerky by vacuum multi-stage temperature-controlled rotary frying technology. Background technique [0002] Beef jerky is a traditional meat product in my country and is favored by consumers for its rich nutrition, unique flavor, storage resistance and convenient consumption. However, the traditional process has been used for a long time for its processing. The production cycle is long, the efficiency is low, and the product fragrance is obviously insufficient, the taste is tough, the hardness is high, and the color is dark. High, no longer suitable for the needs of modern society. To provide people with high-quality beef jerky products, enrich the types of beef jerky products, use modern production technology, and adopt vacuum multi-stage temperature-controlled frying technology to quickly prepare tea-flavored beef jerky. The beef jerky prepared by this method has a strong tea a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L13/10A23L13/40
Inventor 邢亚阁车振明李作贵向文良张庆张良关统伟刘平龚丽李榕许青莲
Owner 北京雁栖月盛斋清真食品有限公司
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