Production process for sweet osmanthus flavored sliced dried beef
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A production process and technology of beef jerky, applied in the fields of application, food preparation, food science, etc., can solve the problems of meat quality, beef jerky flatulence, high cost, etc.
Inactive Publication Date: 2013-12-25
蒋健
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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.
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Method used
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Embodiment 1
[0024] A production process of sweet-scented osmanthus-flavored beef jerky, comprising: thawing raw meat, dividing raw meat, boiling or marinating, frying, seasoning, vacuum packaging, and storage. In the seasoning, the spices added consist of the following raw materials composition:
[0025] 25 parts of sweet-scented osmanthus, 25 parts of anise, 20 parts of fragrant leaves, 5 parts of sand ginger, 5 parts of yellow gardenia, 10 parts of licorice, 3 parts of angelica, 5 parts of cardamom, 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 sweet-scented osmanthus-flavored beef jerky, comprising: thawing raw meat, dividing raw meat, boiling or marinating, frying, seasoning, vacuum packaging, and storage. In the seasoning, the spices added consist of the following raw materials composition:
[0032] 20 parts of sweet-scented osmanthus, 25 parts of anise, 15 parts of fragrant leaves, 5 parts of sand ginger, 5 parts of yellow gardenia, 8 parts of licorice, 3 parts of angelica, 5 parts of cardamom, 3 parts of skullcap, 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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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...
Claims
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Application Information
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