Production process for sweet osmanthus flavored sliced dried beef

Abstract

The invention discloses a production process for sweet osmanthus flavored sliced dried beef. The production process comprises the following steps: thawing raw meat, dividing the raw meat, boiling or marinating, frying by oil, blending, packaging in vacuum, and storing. The production process is characterized in that in the process of blending, added spices are composed of the following raw materials in parts by weight: 20-25 parts of sweet osmanthus, 20-25 parts of anise, 15-20 parts of bay leaves, 5-10 parts of rhizoma kaempferiae, 5-8 parts of gardenia jasminoides, 5-10 parts of liquorice, 3-5 parts of radix angelicae, 5-10 parts of alpinia katsumadai, 3-5 parts of scutellaria baicalensis and 3-5 parts of honeysuckle. According to the production process for the sweet osmanthus flavored sliced dried beef, the raw materials enable the sliced dried beef to not easily go bad in a guarantee period and a preservative does not need to be added; the prepared sweet osmanthus flavored sliced dried beef is not swollen during a storage period and 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 present invention is to provide a production process of sweet-scented osmanthus-flavored beef jerky that is not prone to flatulence. [0004...

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.

For this reason, people usually sterilize the vacuum-packed beef jerky by irradiating, but the cost of irradiating is very high, and it also has a certain impact on the quality of the meat.