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Preparation method of spicy beef jerky

A beef jerky and spicy technology, applied in food preparation, multi-step food processing, climate change adaptation, etc., can solve the problems of loss of beef nutrients, weak taste and high temperature

Inactive Publication Date: 2015-03-25
CHONGQING HONGJIU FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] This kind of shredded beef has several major defects. First, it is not marinated with auxiliary materials first, but is marinated directly with marinated materials. This will make the taste light and the aftertaste is insufficient; Nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] To prepare the spicy beef jerky, first prepare the spices and pepper sesame oil.

[0023] Take 30kg of dried ginger, 30kg of chili powder, 10kg of cloves, 10kg of fenugreek, 10kg of cumin, 10kg of cassia bark, 10kg of kaempferia, and 10kg of star anise, and then mix them into coarse powder, then mix the mixture with 12kg of rice wine, and soak for 30 minutes. Then the mixture is steamed in a pressure steam pot, the pressure is adjusted at 145kPa, steamed for 45 minutes, then stuffed for 60 minutes, after cooling, the mixture is taken out and dried to obtain spices.

[0024] Put 10kg of dried red pepper powder, 10kg of Chinese prickly ash powder, and 10kg of pepper powder into 150kg of vegetable oil boiled and stirred evenly, then cool and stand for 24 hours to obtain three pepper oil, and then take another 10kg of dried red pepper powder and 10kg of Chinese prickly ash powder , pepper powder 10kg, and woody powder 2kg are mixed and roasted on a low heat until crispy, th...

Embodiment 2

[0032] To prepare the spicy beef jerky, first prepare the spices and pepper sesame oil.

[0033] Take 30kg of dried ginger, 30kg of chili powder, 10kg of cloves, 10kg of fenugreek, 10kg of cumin, 10kg of cassia bark, 10kg of kaempferia, and 10kg of star anise, and then mix them into coarse powder, then mix the mixture with 12kg of rice wine, and soak for 30 minutes. Then the mixture is steamed in a pressure steam pot, the pressure is adjusted at 150kPa, steamed for 45 minutes, then stuffed for 60 minutes, after cooling, the mixture is taken out and dried to obtain spices.

[0034] Put 10kg of dried red pepper powder, 10kg of Chinese prickly ash powder, and 10kg of pepper powder into 150kg of vegetable oil boiled and stirred evenly, then cool and stand for 24 hours to obtain three pepper oil, and then take another 10kg of dried red pepper powder and 10kg of Chinese prickly ash powder , pepper powder 10kg, and woody powder 2kg are mixed and roasted on a low heat until crispy, th...

Embodiment 3

[0042] To prepare the spicy beef jerky, first prepare the spices and pepper sesame oil.

[0043] Take 30kg of dried ginger, 30kg of chili powder, 10kg of cloves, 10kg of fenugreek, 10kg of cumin, 10kg of cassia bark, 10kg of kaempferia, and 10kg of star anise, and then mix them into coarse powder, then mix the mixture with 12kg of rice wine, and soak for 30 minutes. Then the mixture is steamed in a pressure steam pot, the pressure is adjusted at 155kPa, steamed for 45 minutes, then stuffed for 60 minutes, after cooling, the mixture is taken out and dried to obtain spices.

[0044] Put 10kg of dried red pepper powder, 10kg of Chinese prickly ash powder, and 10kg of pepper powder into 150kg of vegetable oil boiled and stirred evenly, then cool and stand for 24 hours to obtain three pepper oil, and then take another 10kg of dried red pepper powder and 10kg of Chinese prickly ash powder , pepper powder 10kg, and woody powder 2kg are mixed and roasted on a low heat until crispy, th...

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Abstract

The invention discloses a preparation method of spicy beef jerky. The preparation method is finished by the following nine steps: selecting raw materials, preparing and pickling auxiliary materials, pickling, preparing marinating soup, marinating, preparing seasoners, seasoning, frying and preparing the spicy beef jerky. The preparation method has the beneficial effects that beef is firstly pickled, is marinated by using a special marinating material, and is marinated at low temperature, so that the interior of the beef is pickled firstly; the loss of original nutrient substances in the beef can be reduced; the beef is infiltrated and pickled by using the special seasoner, so that the beef is pickled relatively fully and softly; and the beef is fried with a soft fire after being stirred with pepper paste, and is drained off and cooled, so that the prepared beef jerky is red and bright in color, abundant in nutrient, mellow in taste, spicy, chewy, and lasting in aftertaste.

Description

technical field [0001] The invention belongs to the technical field of beef food processing, in particular to a preparation method of spicy beef jerky with Tujia flavor. Background technique [0002] Beef is one of the main meat products. It has high protein content, low fat content, and delicious taste. It is deeply loved by people and enjoys the reputation of "the favorite of meat". Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance. It is especially suitable for people who are growing and developing, post-operative, and post-ill to supplement blood loss and repair tissues. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine believes that beef has the functions of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm a...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L1/314A23L13/10A23L13/40A23L13/70
CPCA23L5/11A23L5/13A23L13/10A23L13/428A23L13/70A23V2002/00A23V2300/38Y02A40/90
Inventor 程钧程玲王世兵
Owner CHONGQING HONGJIU FOOD
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