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Vacuum low-temperature fried beef jerk and processing technology thereof

A technology of vacuum low-temperature frying and processing technology, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of lack of vacuum low-temperature frying beef jerky processing technology, etc., and achieve the effect of bright color, eliminating carcinogenicity and rich nutrition

Inactive Publication Date: 2014-07-16
马国丰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the shortcomings and deficiencies of the background technology, the purpose of the present invention is to provide a vacuum low-temperature fried beef jerky and its processing technology, to solve the problem that there is still a lack of a vacuum low-temperature fried beef jerky processing technology in the existing market

Method used

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Embodiment Construction

[0015] A vacuum low-temperature fried beef jerky and its processing technology will be described in detail below in conjunction with an embodiment of the present invention.

[0016] It should be clear that the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0017] A vacuum low-temperature fried beef jerky and a processing technology thereof, comprising the following steps:

[0018] Weigh the following raw materials: 100kg of fresh beef, 1.5kg of salt, 1.5kg of sugar, 0.9kg of onion, 0.1kg of monosodium glutamate, 0.3kg of pepper powder, 0.12kg of five-spice powder, 4kg of soy sauce, 0.5kg of rice wine, 0.4kg of ginger, 2kg of chili powder, White sesame powder 0.35kg, vegetable oil 0.2kg;

[0019] (1) Raw material processi...

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Abstract

The invention discloses vacuum low-temperature fried beef jerk and a processing technology thereof and belongs to the field of foods. The vacuum low-temperature fried beef jerk consists of the following raw materials in parts by weight: 100kg of fresh beef, 1.5kg of salt, 1.5kg of white sugar, 0.9kg of green onion, 0.1kg of monosodium glutamate, 0.3kg of paprika powder, 0.12kg of five spice powder, 4kg of soy sauce, 0.5kg of yellow wine, 0.4kg of ginger, 2kg of chilli powder, 0.35kg of white sesame seed powder and 0.2kg of plant oil. The processing technology comprises the following steps: treating the raw materials, cooking, and preparing soup liquid, thus obtaining the final product. The vacuum low-temperature fried beef jerk has the beneficial effects that by adopting vacuum frying, because the oil temperature is low, the original color, shape and nutritional quality of the beef jerk can be well preserved, so that the beef jerk is crispy, delicious, bright in color and rich in nutrition, and the carcinogenic defect in a traditional process is eliminated.

Description

technical field [0001] The invention relates to the field of food, in particular to a vacuum low-temperature fried beef jerky and a processing technology thereof. Background technique [0002] Fried food has been widely favored by food consumers. However, fried food produced by ordinary processes has always been unable to get rid of the carcinogenic defect. Studies have shown that fried food is prone to carcinogenicity when cooked at a high temperature exceeding 120°C. Fried food Food contains extremely high calories and fat and lacks nutrition, so many fried food lovers are worried. Fried beef jerky also belongs to fried food. At present, there is still a lack of a processing technology for vacuum low-temperature fried beef jerky. Contents of the invention [0003] In order to overcome the shortcomings and deficiencies of the background technology, the purpose of the present invention is to provide a vacuum low-temperature fried beef jerky and its processing technology, w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23L13/10A23L13/40A23L13/70
CPCA23L13/428A23L5/11A23L13/10A23L13/70
Inventor 马国丰
Owner 马国丰
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