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A production method and beef jerky technology, applied in the food field, can solve the problems of high calorie and high salt, cover up the flavor of beef, and be unhealthy, and achieve the effect of ruddy color and low fat content.
Inactive Publication Date: 2013-04-03
WUXI COUNTY YUANYE NATIVE PROD
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Abstract
Description
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Problems solved by technology
The marinated beef is made into beef jerky with strong seasoning during the production process; therefore, the beef jerky on the market is usually a high-calorie and high-salt food, and eating it for a long time is not good for health; and the beef jerky on the market, too much The heavy seasoning covers up the aroma of the beef itself
Method used
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Embodiment 1
[0026] The preparation method of beef jerky specifically comprises the following steps:
[0027] A preprocessing
[0028] Soak fresh beef in Pu'er tea for 4 hours to obtain the pretreated material;
[0029] B slice
[0030] Put the pretreated material into boiling water and cook for 50 minutes, then cut into 3-5 mm thick meat slices after cooling down to room temperature;
[0031] C boiled meat
[0032] Boil the ingredients into marinade, put the meat slices in the boiling state of the marinade and cook until the meat slices are tasty to obtain marinated meat. The ingredients are composed of the following components in parts by weight: 4 parts of table salt, 5 parts of white sugar , 1.8 parts of monosodium glutamate, 2 parts of wine, 0.3 part of star anise, the weight ratio of the ingredients and the sliced meat is 4:1;
[0033] D fried meat
[0034] Stir-fry the stewed meat obtained in step C for 30 minutes in a strong fire, add seasonings, and then stir-fry with a slo...
Embodiment 2
[0038] The preparation method of beef jerky specifically comprises the following steps:
[0039] A preprocessing
[0040] Soak fresh beef in Pu'er tea for 8 hours to obtain pretreated material;
[0041] B slice
[0042] Put the pretreated material into boiling water and cook for 30 minutes, then cut into 3-5 mm thick meat slices after cooling down to room temperature;
[0043] C boiled meat
[0044] Boil the ingredients to make marinade, put the meat slices in the boiling state of the marinade and cook until the meat slices are tasty to obtain marinated meat. The ingredients are composed of the following components in parts by weight: 2.5 parts of table salt, 4 parts of white sugar , 1.6 parts of monosodium glutamate, 1.5 parts of wine, 0.2 part of star anise, the weight ratio of the ingredients and the sliced meat is 4:1;
[0045] D fried meat
[0046] Stir-fry the stewed meat obtained in step C for 25 minutes in a strong fire, add seasonings, and then stir-fry with a ...
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Abstract
The invention belongs to the field of food, and in particular relates to a preparation method of a beef jerky. The method specifically comprises the following steps: putting fresh beef into Puerh tea and soaking the beef for 2 hours to obtain a pretreated material; putting the pretreated material into boiling water and cooking the material for 30-50 minutes, and after the material is cooled to the room temperature, cutting the material into sliced meat with a thickness of 3-5 millimeters; decocting ingredients to form marinade, putting the sliced meat into the marinate, and boiling the sliced meat at the boiling state of the marinade until the meat is tasty to obtain marinated meat; frying the marinated meat with strong fire, adding seasonings, and frying the meat with mild fire until the meat is tasty to obtain jerky; and subjecting the jerky to drying treatment to obtain the beef jerky. The invention uses census which has fat reducing and grease removing effects and possesses mellow flavor. The beef treated using the method is low in fat content and ruddy in color, and has the mellow flavor of Puerh; and the method is suitable to be used for preparing special flavor beef jerky. The prepared special flavor beef jerky does not need addition of excessive seasonings, and the key point lies in tasting the amazing sense of combining beef and Puerh; and the beef jerky is a green healthy food.
Description
technical field [0001] The invention belongs to the field of food, in particular to a preparation method of beef jerky. Background technique [0002] Beef jerky is dried meat marinated with yellow beef. Beef jerky contains a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of beef. The production of beef jerky must first choose high-quality raw materials, followed by the production process and production time, and the time of sunshine must be considered when drying. Every procedure has to be closely checked. Beef jerky contains a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of beef, but also keeps it from deteriorating for a long time. Nutritional composition per 100 grams of beef jerky: energy 307 kcal; protein 55.6 grams; fat 8 grams; carbohydrates 15 grams; cholesterol 120 mg; thiamine 0.06 mg; riboflavin 0.26 mg; niacin 15.2 mg; calcium 43 Phosphorus 464 m...
Claims
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Application Information
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