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

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...