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Shredded air-dried beef and preparation method thereof

An air-dried beef and hand-shearing technology, which is applied to the field of hand-sheared and air-dried beef and its preparation, can solve the problems of poor taste of air-dried beef, hidden dangers of food safety, low drying efficiency, etc., so as to reduce hidden dangers of food safety, improve drying efficiency, and avoid The effect of pollution

Active Publication Date: 2016-04-20
额敏县新大同创生物工程有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention provides a kind of shredded air-dried beef and its preparation method, which overcomes the above-mentioned deficiencies in the prior art, and can effectively solve the existing process of preparing air-dried beef The problems of low air-drying efficiency and hidden food safety hazards in the existing air-dried beef have solved the problem of high salt content in the existing air-dried beef at the same time, and further solved the problems of poor taste and poor color in the existing air-dried beef

Method used

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  • Shredded air-dried beef and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: The shredded air-dried beef is obtained according to the following preparation method: the first step is to add appropriate amount of Snow Lotus, Cistanche, Cynomorium Cynomorium, Safflower, Codonopsis Codonopsis, Rhodiola Rosea, Angelica and Lycium barbarum into water and boil it After 2 hours to 3 hours, the seasoning liquid is obtained, wherein: 1 to 2 grams of snow lotus, 1 to 1.5 grams of Cistanche, 3 to 5 grams of Cynomorium, and 1 to 2 grams of safflower are added to each kilogram of water , 2 grams to 4 grams of Codonopsis, 1.5 grams to 3 grams of Rhodiola, 2 grams to 4 grams of Angelica and 3 grams to 5 grams of Lycium barbarum; the second step, in parts by weight, will be 0.5 parts to 1 part of pepper powder, 0.3 to 0.5 parts of star anise powder, 2 to 4 parts of edible salt, 1 to 1.5 parts of white sugar, 2 to 4 parts of chicken essence, 2 to 3 parts of soy sauce and 20 parts 333 parts of the seasoning liquid are mixed to obtain a mixed season...

Embodiment 2

[0022] Embodiment 2: The shredded air-dried beef is obtained according to the following preparation method: the first step is to add appropriate amount of Snow Lotus, Cistanche, Cynomorium Cynomorium, Safflower, Codonopsis Codonopsis, Rhodiola Rosea, Angelica and Lycium barbarum into water and boil and boil After 2 hours or 3 hours, the seasoning liquid is obtained, wherein: 1 gram or 2 grams of snow lotus, 1 gram or 1.5 gram of Cistanche, 3 gram or 5 gram of Cynomorium cynomorium, 1 gram or 2 gram of safflower are added to every kilogram of water , 2 grams or 4 grams of Radix Codonopsis, 1.5 grams or 3 grams of Rhodiola Rosea, 2 grams or 4 grams of Angelica and 3 grams or 5 grams of Lycium barbarum; the second step, by weight parts, will be 0.5 parts or 1 part of pepper powder, 0.3 or 0.5 parts of star anise powder, 2 or 4 parts of edible salt, 1 or 1.5 parts of white sugar, 2 or 4 parts of chicken essence, 2 or 3 parts of soy sauce and 20 parts Or 333 parts of the seasonin...

Embodiment 3

[0023] Embodiment 3: as Figures 1 to 2 As shown, in the fifth step, the delicious beef strips are air-dried in the vortex-type air-drying chamber. The vortex-type air-drying chamber includes an air-drying chamber 1 with a door on the side of the air-drying chamber 1, and a door is fixed in the air-drying chamber 1 above the door. The hot air curtain machine 2 corresponding up and down is arranged with not less than one air-drying frame 3 in the center of the air-drying chamber 1, and an exhaust fan is fixed on the side of the air-drying chamber 1, and the front, rear and left sides of the air-drying frame 3 Axial fans 4 are installed in the air-drying chamber 1, and the rotating speed of the axial-flow fans 4 is 4000 rpm to 6000 rpm. The corners of the air-drying chamber 1 are fixed with arc-shaped swirl wind plates 5. Hot air curtain machine 2 and axial flow blower 4 are existing known technologies, and the wind in the air-drying chamber 1 can form the vortex type wind to ...

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Abstract

The invention relates to the technical field of air-dried beef and its preparation method, and relates to a hand-torn air-dried beef and its preparation method. The hand-torn air-dried beef is obtained according to the following steps: in the first step, an appropriate amount of snow lotus, cistanche, cynomorium, Safflower, codonopsis, rhodiola rosea, angelica and medlar are added to water, boiled and boiled to obtain seasoning liquid; in the second step, pepper powder, star anise powder, edible salt, sugar, chicken essence, soy sauce and seasoning liquid are mixed to obtain Mix the seasoning liquid; the third step is to cut the beef into beef strips; the fourth step is to add the beef strips and the mixed seasoning liquid into the tumbler for rolling and kneading to obtain tasty beef strips; the fifth step is to air-dry the tasty beef strips Get the shredded beef. The salt content of the shredded air-dried beef described in the present invention is relatively low. In the process of obtaining the shredded air-dried beef described in the present invention, the air-dried time is shortened, thereby improving the air-dried efficiency. The shredded air-dried beef described in the present invention It has the characteristics of soft taste, easy chewing and uniform color.

Description

technical field [0001] The invention relates to the technical field of air-dried beef and a preparation method thereof, and relates to hand-torn air-dried beef and a preparation method thereof. Background technique [0002] The preparation method of the existing air-dried beef is as follows: the beef is marinated overnight with seasoning, and then the marinated beef is air-dried outdoors. During the outdoor air-dried process, the air-dried beef may have food safety hazards; Air-drying is carried out in the air-drying room, and the air-drying room uses a fan or an exhaust fan to supply air to the air-drying room. The above methods for preparing air-dried beef have the problems of low air-drying efficiency and potential food safety hazards. At the same time, the air-drying speed of the air-dried meat is inconsistent , causing the dried air-dried meat to have a tough mouthfeel, inconsistent hardness of the entire air-dried meat, uneven color and luster, and the existing air-dri...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/40A23L13/70A23L33/105
CPCA23L13/428A23L13/70A23L33/10A23V2002/00A23V2200/30
Inventor 岳建平
Owner 额敏县新大同创生物工程有限责任公司
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