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Manufacturing method of spicy beef jerky

A production method and beef jerky technology are applied in the food field, and can solve the problems of rough taste of beef jerky, complicated production steps, etc., and achieve the effects of bright color, few production process steps, and suitable spiciness.

Active Publication Date: 2014-01-15
胡海山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for a long time, the processing of beef jerky has been using traditional techniques, and the production steps are cumbersome. Generally, the shelf life of the product is extended by reducing the moisture in the beef jerky, so the obtained beef jerky has a rough taste

Method used

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  • Manufacturing method of spicy beef jerky

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The preparation of embodiment 1 spices and hot pepper water

[0035] Prepare materials according to the following weight ratio: 6 parts each of Angelica dahurica, star anise, Zanthoxylum bungeanum and Cao Guo, 3 parts each of cinnamon, cloves, cardamom, amomum and kaempferen, 1 part each of ginger and licorice, cumin, bay leaf, nutmeg, Take 1 part after mixing equal parts of woody fragrance, galangal, magnolia bark, citrus aurantium, tangerine peel and mint. Grind and mix all the materials to obtain the fragrance, which is set aside.

[0036] Take an appropriate amount of dried chili, add 4 times the amount of water of dried chili, heat and boil until the added water is concentrated to twice the weight of dried chili, then remove the chili to obtain chili water, set aside.

Embodiment 2

[0037] Embodiment 2 beef pretreatment

[0038]Select fresh beef that has passed the health quarantine, and remove the fat, beef hair, and miscellaneous bones. Divide the fresh beef into 10cm×10cm×10cm blocks, rinse with water to remove the blood on the surface of the beef, drain the water on the surface of the beef, and marinate according to the ratio of 50 parts of fresh beef to 1 part of salt for 12 hours. The temperature is controlled at -5°C to 15°C. Under normal pressure, after the water boils, put the marinated beef and cook for 1 hour, remove and drain until there is no water dripping out. Cut the boiled beef into 1.5cm×1.5cm×1.5cm beef cubes, 3.5cm×2.5cm×0.4cm beef slices and 5cm×0.8cm×0.8cm beef strips, set aside.

Embodiment 3

[0039] Example 3 Preparation of Spicy Beef Jerky

[0040] Take the spices and hot pepper water of Example 1, and the cut beef of Example 2, and season according to the following components by weight: (1) 50 kg of beef granules, 4 kg of water, 4.5 kg of hot pepper water and 0.6 kg of spices; (2) 50kg of beef slices, 4kg of water, 5kg of spicy water and 0.75kg of spices; (3) 50kg of beef strips, 4kg of water, 5.5kg of spicy water and 0.85kg of spices. All components are mixed evenly to obtain seasoned beef. Stir-fry the seasoned beef at a temperature of 100-150°C until no water drips out. Then the roasted beef is dried at a temperature of 50-90°C until the water content in the beef slices is 22%, the water content in the beef slices is 25%, and the water content in the beef strips is 18%. Take part of the beef jerky and vacuum bag it directly, and serve; the rest of the beef jerky is sterilized by microwave, and then vacuum bagged, and it is ready.

[0041] Product quality ev...

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Abstract

The invention relates to a manufacturing method of spicy beef jerky. The method comprises the following steps: splitting fresh beef, pickling the cut beef with salt for 8-15 hours, boiling the pickled beef, removing blood-contained water, then slicing the boiled beef; mixing the sliced beef with water, white sugar and spice uniformly according to the proportion of 40-60 parts of beef, 3-5 parts of water, 4-6 parts of hot pepper-containing water and 0.5-1 parts of spice; frying the mixed beef at 100-150 DEG C till dry; drying the fried beef at 50-90 DEG C until the moisture in the beef is 15-30%. The spice comprises 5-8 parts of radix angelicae, star aniseed, Chinese prickly ash, and amomum tsao-ko each, 2-3 parts of cinnamon, cloves, round cardamom, amomum villosum and rhizoma kaempferiae each, 1 part of old ginger and liquorice each, and 1 part of equally mixed fennel, bay leaf, nutmeg, radix aucklandiae, galanga, mangnolia officinalis, fructus aurantii, tangerine peel and mint. The method has simple steps. The manufactured beef jerky is yellowish brown, bright in color, fine and smooth to be tasted, suitably salty and sweet, and proper in hardness. The spice has the functions of eliminating smell, retaining freshness, tonifying spleen and appetizing.

Description

technical field [0001] The invention aims at the field of food, relates to the processing of beef products, in particular to a method for preparing spicy beef jerky. Background technique [0002] Beef is the second largest meat product in China, second only to pork. Beef has high protein content and low fat content, so it tastes delicious and is loved by people. It enjoys the reputation of "the favorite of meat". Beef is sweet in taste, flat in nature, enters the spleen and invigorates the stomach. Traditional Chinese medicine believes that beef has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and salivation. Muscles and bones are rich in sarcosine, vitamin B6, vitamin B12, alanine, carnitine, protein, linoleic acid, zinc, magnesium, potassium, iron, calcium and other nutrients. These nutrients can enhance immunity And the function of promotin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L13/10A23L13/40
CPCA23L13/10A23L13/428A23L27/14A23L33/10A23V2002/00A23V2200/30
Inventor 胡海山
Owner 胡海山
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