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Method for producing dried beef food and dried beef food produced by the method thereof

A manufacturing method and technology of beef jerky, applied in the field of food manufacturing, can solve the problems of single nutrition, single raw material formula, single raw material of beef jerky, etc., and achieve the effect of rich nutrition, rich protein and calcium, and rich taste

Inactive Publication Date: 2013-07-24
SHANGHAI LAIYIFEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the taste of these traditional beef jerky foods is classic, the raw material formula is relatively single and lacks innovation. It is often only popular in a certain area with a relatively uniform taste. attraction
On the other hand, traditional flavored beef jerky has a single raw material, usually boiled with beef plus traditional seasonings and spices, and its nutrition is relatively simple.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The formula of XO sauce: 15 parts of dried scallops, 10 parts of dried shrimp, 5 parts of Pixian bean paste, 5 parts of Jinhua ham, 20 parts of salt, 10 parts of sugar, 5 parts of monosodium glutamate, 15 parts of cooking oil, 15 parts of water, boiled to 100 XO sauce.

[0036] Put 1000g of fresh beef in boiling water, boil for 30 minutes, remove and cut into pieces of about 1.5 cubic centimeters.

[0037] Heat 50g of edible soybean oil in a frying pan, then add 50g of XO sauce, 1g of ginger, 2g of garlic, 1g of black pepper, and 2g of chili powder, and fry until fragrant. Then add 100g of water, 20g of salt, 10g of monosodium glutamate, and 50g of white sugar, and stir-fry continuously until the surface of the beef grains is fried with fine fluff, and the juice is dried to obtain a semi-finished product. The frying process takes about 1 hour.

[0038] Preheat the oven to 100 degrees Celsius, put in the fried beef cubes, bake for 1.5 hours, cool, and then pack. The fi...

Embodiment 2

[0040] Recipe for XO sauce: 15 parts dried scallops, 15 parts dried shrimp, 5 parts Pixian bean paste, 5 parts Jinhua ham, 15 parts salt, 10 parts sugar, 5 parts monosodium glutamate, 15 parts cooking oil, 15 parts water, boiled 100 servings of XO sauce.

[0041] Put 1000g of fresh beef in boiling water, boil for 30 minutes, remove and cut into pieces of about 1.5 cubic centimeters.

[0042] Heat 50g of edible soybean oil in a frying pan, then add 100g of XO sauce, 1.5g of ginger, 2g of garlic, 1g of black pepper, and 2g of chili powder, and fry until fragrant. Then add 100g of water, 25g of salt, 10g of monosodium glutamate, and 80g of white sugar, and stir-fry continuously until the surface of the beef grains is fried with fine fluff, and the juice is dried to obtain a semi-finished product. The frying process takes about 1 hour.

[0043] Preheat the oven to 100 degrees Celsius, put in the fried beef cubes, bake for 1.5 hours, cool down, and then pack. The finished product...

Embodiment 3

[0045] The formula of XO sauce: 15 parts of dried scallops, 15 parts of dried shrimp, 5 parts of Pixian bean paste, 5 parts of Jinhua ham, 15 parts of salt, 10 parts of sugar, 5 parts of monosodium glutamate, 15 parts of cooking oil, 15 parts of water, boiled 100 servings of XO sauce.

[0046] Put 1000g of fresh beef in boiling water, boil for 30 minutes, remove and cut into pieces of about 1.5 cubic centimeters.

[0047] Heat 50g of edible soybean oil in a wok, then add 75g of XO sauce, 1.5g of ginger, 2g of garlic, 1g of black pepper, and 2g of chili powder, and fry until fragrant. Then add 100g of water, 22g of salt, 10g of monosodium glutamate, and 65g of sugar, and stir-fry continuously until the surface of the beef grains is fried with fine fluff, and the juice is dried to obtain a semi-finished product. The frying process takes about 1 hour.

[0048] Preheat the oven to 100 degrees Celsius, put in the fried beef cubes, bake for 1.5 hours, cool down, and then pack. The...

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Abstract

The invention discloses a method for producing dried beef food, which comprises the following steps: taking seafood, spices and water as raw materials, mixing and boiling for 1-2 hours to obtain a XO sauce; boiling the beef in boiling water for 30-60 minutes and cutting the beef into small blocks, mixing with the XO sauce and a flavoring, heating for frying for 1-3 hours to obtain a semi-finished product; and drying the semi-finished product at 100-150 DEG C for 1-2 hours to obtain the dried beef food. The dried beef food prepared by the method has delicious fragrance of seafood, so that the taste is abundant and meaningful aftertastes. Simultaneously, the taste of the traditional spices can be reserved, the diet habits of consumers at different regions can be considerate, and a brand new taste is brought to consumers. The dried beef food especially accords with the taste of teenager consumers. In addition, the seafood contains abundant protein and calcium, thereby compared with common dried beef, the nutrition of the dried beef food provided by the invention is more abundant.

Description

technical field [0001] The invention relates to a method for producing food, in particular to a method for producing food with beef as the main raw material. The present invention also relates to the beef jerky produced by the above method. Background technique [0002] With the development of the economy and the improvement of people's living standards, leisure food has become a favorite of people after dinner, and various beef jerky foods, such as beef jerky grains, beef jerky slices, beef jerky strips, etc., are an important kind of food that the common people love. Meat snack food. [0003] However, most of the best-selling beef jerky in the market are traditional flavors, such as Sichuan-style beef jerky with spiced and spicy flavors, or Jiangsu-Zhejiang flavor beef jerky with sweet and spicy flavors. Although the taste of these traditional beef jerky foods is classic, the raw material formula is relatively single and lacks innovation. It is often only popular in a ce...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L1/314A23L1/311A23L1/325A23L1/29A23L13/70A23L13/10A23L13/40A23L17/00A23L33/00
Inventor 郁瑞芬葛孟辉唐云张丽华
Owner SHANGHAI LAIYIFEN
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