Ingredient for preparing beef jerky and preparation process

A technology of beef jerky and craftsmanship, which is applied in the field of food processing to achieve the effect of strong aroma, reduced peculiar smell, and appropriate salty taste

Inactive Publication Date: 2015-04-29
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the commonly used deodorization methods in China mainly include Chinese herbal medicine deodorization method, microbial deodorization method, physical and chemical deodorization method, etc. These methods have their own advantages and disadvantages, and most of them are still in the research and development stage and have not been applied in actual production.

Method used

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  • Ingredient for preparing beef jerky and preparation process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A beef jerky manufacturing process, characterized in that the ingredients are: ingredients 62%, salt 3%, soy sauce 2%, sugar 1.5%, spice concentrate 3%, sodium nitrate 0.05%, monosodium glutamate 0.05%, pepper Powder 0.2%, cooking wine 1%, the balance is water, the process of preparing beef jerky using the above ingredients, its specific steps are:

[0021] (1) Pretreatment of raw materials: select fresh beef hind legs, remove skin, bones, fat and tendons, divide into meat slices of about 0.2kg, wash and drain;

[0022] (2) Fermentation: After draining, put the fresh beef into the fermentation jar, inject the fermentation liquid, the ratio of beef to fermentation liquid is 1:3, seal the mouth of the jar with water, control the fermentation temperature at 20°C, and ferment for 20 hours;

[0023] (3) Pre-cooking: Take out the fermented meat pieces and wash them, put them into the pot, add water to completely submerge the meat pieces, and carry out pre-cooking. During the ...

Embodiment 2

[0030] A beef jerky manufacturing process, characterized in that the ingredients include: ingredients 75%, salt 3%, soy sauce 3%, sugar 3%, spice concentrate 6%, sodium nitrate 0.07%, monosodium glutamate 0.071%, pepper Powder 0.23%, cooking wine 1.5%, balance is water, utilizes the technology of above-mentioned batching to prepare beef jerky, and its specific steps are:

[0031] (1) Pretreatment of raw materials: select fresh beef hind legs, remove skin, bones, fat and tendons, divide into meat slices of about 0.3kg, wash and drain;

[0032] (2) Fermentation: After draining, put the fresh beef into the fermentation jar, inject the fermentation liquid, the ratio of beef to fermentation liquid is 1:3, seal the mouth of the jar with water, control the fermentation temperature at 30°C, and ferment for 12 hours;

[0033] (3) Pre-cooking: Take out the fermented meat pieces and wash them, put them into the pot, add water to completely submerge the meat pieces, and carry out pre-cook...

Embodiment 3

[0040] A beef jerky manufacturing process, characterized in that the ingredients include: ingredients 75%, salt 5%, soy sauce 3%, sugar 3.5%, spice concentrate 6%, sodium nitrate 0.1%, monosodium glutamate 0.1%, pepper Powder 0.25%, cooking wine 2%, the balance is water, utilize the technology of above-mentioned batching to prepare beef jerky, and its specific steps are:

[0041] (1) Pretreatment of raw materials: select fresh beef hind legs, remove the skin, bones, fat and tendons, divide into meat slices of about 0.5kg, wash and drain;

[0042] (2) Fermentation: After draining, put the fresh beef into the fermentation jar, inject the fermentation liquid, the ratio of beef to fermentation liquid is 1:3, seal the mouth of the jar with water, control the fermentation temperature at 30°C, and ferment for 24 hours;

[0043] (3) Pre-cooking: Take out the fermented meat pieces and wash them, put them into the pot, add water to completely submerge the meat pieces, and carry out pre-...

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PUM

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Abstract

The invention provides an ingredient for preparing a beef jerky and a preparation process. The process comprises the following steps: (1) pretreating raw materials, fermenting, precooking, cutting into slices, reboiling, drying, baking, cooling and packing; and (2) carrying out fermenting treatment on the beef by virtue of a pickle pickling liquid to remove or relieve a peculiar smell of the beef and improve the quality of the beef. By adopting a method of firstly rinsing and then precooking to remove the peculiar smell, so that the process is simple and feasible; a great amount of substances with the peculiar smell in blood and fat can be removed; the peculiar smell of the beef is greatly reduced; and the prepared product beef jerky has unique flavor, strong fragrance, proper saline taste and is free of the peculiar smell by control on various step parameters of the process.

Description

technical field [0001] The invention relates to the field of food processing, in particular to ingredients for making beef jerky and a preparation process. Background technique [0002] Beef is regarded as "green game meat food" by people, and is deeply loved by consumers in China, the Middle East, Europe, America and Southeast Asia. Beef has very rich nutrition. It is a nutritious food with high protein, low fat and low cholesterol, and is rich in vitamins. Traditional Chinese medicine believes that beef is warm in nature, nourishing qi and nourishing yin, warming the middle and nourishing deficiency, appetizing and invigorating the spleen, helping Yuanyang, replenishing essence and blood, and benefiting fatigue. Therefore, domestic beef consumption has been on the rise in recent years, and beef has become one of the meat varieties that the country vigorously advocates for development. The special smell of beef is unacceptable to most people, and it is also a problem that...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/22A23L1/318A23L1/311A23L1/015A23L1/01A23L13/40A23L5/10A23L5/20A23L13/10A23L13/70A23L27/00
CPCY02A40/90
Inventor 张其蒙张政张灵敏毛瑞丰
Owner GUANGXI UNIV
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