Production process for mint-flavor beef jerky

A production process, beef jerky technology, applied in application, food preparation, food science and other directions, can solve the problems of beef jerky flatulence, unqualified bacterial colony count and high cost

Inactive Publication Date: 2013-12-11
蒋健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the beef jerky produced by the above method is very easy to produce flatulence within 1-3 months, and the number of colonies is unqualified, which affects the sales of products.
F

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A production process of mint-flavored beef jerky, comprising: thawing raw meat, dividing raw meat, boiling or marinating, frying, seasoning, vacuum packaging, and storage, characterized in that: in the seasoning, the added spices consist of the following: The raw material composition of weight part:

[0025] 35 parts of mint, 25 parts of anise, 25 parts of bay leaf, 10 parts of sand ginger, 10 parts of licorice, 5 parts of yellow gardenia, 3 parts of angelica, 3 parts of turmeric, 3 parts of skullcap, and 3 parts of honeysuckle.

[0026] In the mixing material, the spices used are the above-mentioned raw materials weighed in parts by weight, mixed and then pulverized, and the amount of spices used in beef jerky is the usual amount.

[0027] In the described packaging, the packaging material used is aluminum foil.

[0028] The storage temperature in the storage is room temperature.

[0029] Described beef is yellow beef.

Embodiment 2

[0031] A production process of mint-flavored beef jerky, comprising: thawing raw meat, dividing raw meat, boiling or marinating, frying, seasoning, vacuum packaging, and storage, characterized in that: in the seasoning, the added spices consist of the following: The raw material composition of weight part:

[0032] 30 parts of mint, 25 parts of anise, 20 parts of bay leaf, 5 parts of sand ginger, 10 parts of licorice, 3 parts of jasmine jasmine, 3 parts of angelica, 3 parts of turmeric, 3 parts of scutellaria, and 3 parts of honeysuckle.

[0033] In the mixing material, the spices used are the above-mentioned raw materials weighed in parts by weight, mixed and then pulverized, and the amount of spices used in beef jerky is the usual amount.

[0034] In the described packaging, the packaging material used is aluminum foil.

[0035] The storage temperature in the storage is room temperature.

[0036] Described beef is yellow beef.

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PUM

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Abstract

The invention discloses a production process for mint-flavor beef jerky. The production process comprises the following steps: unfreezing raw beef, cutting the raw beef, boiling or marinating, frying, adding seasonings, performing vacuum packaging, and storing. The production process is characterized in that added spices in the seasoning adding process comprise the following raw materials in parts by weight: 30-35 parts of mint, 20-25 parts of anise, 20-25 parts of bay leaves, 5-10 parts of sand ginger, 5-10 parts of liquorice, 3-5 parts of gardenia jasminoides, 3-5 parts of radix angelicae, 3-5 parts of radix curcumae longae, 3-5 parts scutellaria baicalensis and 3-5 parts of honeysuckle. According to the production process, the raw materials can be used for ensuring that the beef jerky does not easily go bad in the quality guarantee period, a preservative does not need to be additionally added, the produced mint-flavor beef jerky cannot be swelled in the storage period, and the bacterial colony indexes meet the specification.

Description

technical field [0001] The invention belongs to a production method of beef jerky, in particular to a production method of beef jerky. Background technique [0002] Beef jerky is a common leisure food, and its production process is thawing of raw meat; dividing of raw meat; boiling or marinating; frying; Add preservatives, antioxidants; vacuum packaging; storage process. But the beef jerky produced according to the above method is very easy to produce flatulence in 1-3 months, and the number of colonies is unqualified, which affects the sales of products. For this reason, people usually adopt the method for irradiating the vacuum-packed dried beef to sterilize, but the method cost of irradiating is very high, and also has certain influence to meat quality. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a production process of mint-flavored beef jerky that is not prone to flatulence. [0004] Mint belongs to vanilla h...

Claims

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Application Information

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IPC IPC(8): A23L1/314A23L1/311A23L1/318A23L1/30A23L33/10
Inventor 蒋健
Owner 蒋健
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