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Preparation method of low-sugar type middle-water sliced dried beef

A beef jerky, sugar-type technology, applied in the directions of food preparation, application, food science, etc., can solve the problems of browning, hard texture, rough taste of beef jerky, etc., and achieve the effect of solving the rough taste

Inactive Publication Date: 2013-08-28
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the defects of the prior art, the present invention improves its formula and process, and develops a new formula and process of beef jerky, which effectively solves the problems of rough taste, hard texture and fat oxidation and browning of traditional beef jerky during storage

Method used

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  • Preparation method of low-sugar type middle-water sliced dried beef

Examples

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Effect test

example 1

[0007] Example 1: buy 10kg of fresh Luxi Yellow Beef from the market, and place it for 24 hours to remove fat, fascia and tendons. Then marinate, add ingredients when marinating: 2-8% xylitol. 3-9% sorbitol, 1.5% salt, 1% ginger slices, one layer of beef and one layer of ingredients, and finally spread evenly by hand, seal the mouth of the barrel with plastic wrap to prevent water loss. At the beginning of marinating, roll and knead once every 8 hours, and the intensity and time of each rolling and kneading are consistent. After marinating for 48 hours, add clear water to immerse the meat, add cooking wine 350mL, cook for 1 hour, and stop the initial cooking when chopsticks can be inserted into the meat. Diced meat: The size of diced meat is 1cm*1cm*1cm. It is required that the diced meat should be cut at a fast speed and the size of the diced meat should be uniform to prevent the diced meat from being exposed to the air for too long. Cooking and collecting marinade: add bee...

Embodiment 2

[0008] Embodiment 2: traditional beef jerky and novel beef jerky of the present invention are scored according to the following table:

[0009]

[0010] The sensory score of traditional beef jerky (commercially available) is 63 points, and the sensory score of novel beef jerky is 96 points.

[0011] Fat oxidation is an important reason for the quality deterioration of meat and meat products during storage. Fat oxidation leads to serious loss of flavor and nutritional value (mainly fatty acids and fat-soluble vitamins). The peroxide value of meat products is an indicator for judging the degree of oxidation, and a high peroxide value indicates a high degree of oxidation. In this experiment, the peroxide value of traditional beef jerky was 1.62, and under the same conditions, the peroxide value of new beef jerky was 1.11. The experimental data showed that the low-sugar intermediate moisture beef jerky can improve the antioxidant capacity and significantly delay the lipid oxid...

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Abstract

The invention belongs to the field of research and machining of foods and particularly relates to low-sugar type middle-water sliced dried beef and a preparation method thereof. The method comprises the following steps of: discharging acid of fresh beef and cooking; then adding pickling agents to cure, wherein the adding amounts of the pickling agents are as follows based on the weight of the beef: 2-8% of xylitol, 3-9% of sorbitol, 1.5% of table salt, 0.5% of curry powder and 1.0% of soybean sauce; and then carrying out tumbling, pre-boiling, dicing and boiling and marinating and carrying out two-section type drying to obtain the low-sugar type middle-water sliced dried beef. According to the low-sugar type middle-water sliced dried beef and the preparation method thereof, the problems of the traditional sliced dried beef that the mouth feel is rough, the texture is hard and fat can be oxidized and become brown in the storing process are effectively solved.

Description

technical field [0001] The invention belongs to the field of food research and development and processing, and in particular relates to a low-sugar intermediate moisture beef jerky and a preparation method thereof. Background technique [0002] Traditional beef jerky is a kind of snack food that is very popular with consumers. It is resistant to storage and convenient to eat; however, it has poor chewiness and is not suitable for the elderly and children. In addition, the moisture content of beef jerky produced by traditional methods is less than 20%, and quality defects such as fat oxidation and browning are prone to occur during storage. With the improvement of living standards, consumers gradually tend to buy high-quality, high-taste healthy food. The beef jerky made from the traditional formula can no longer meet people's needs. In view of the above defects, its formula and process have been improved, and a new type of beef jerky has been developed. Novel beef jerky for...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L1/09A23L13/10A23L13/40A23L13/70
Inventor 岑宁沈丹翁衡亮陶易凡王程
Owner YANGZHOU UNIV
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