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Processing method for improving quality of dried beef

A processing method and technology of beef jerky, which is applied in the field of food processing, can solve the problems of endangering the health of eaters, high content of carcinogens, heavy smoke of beef jerky, etc., and achieve the effects of improving appetite, long shelf life, and long aftertaste

Inactive Publication Date: 2016-03-30
GUIZHOU MOUNT FANJING ECOLOGICAL AGRI INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The beef jerky made in this way has the flavor of salted products and is very popular among people, but similarly, such beef jerky has a heavier smoke smell, a shorter shelf life, and a higher content of carcinogens, which seriously endangers the health of eaters.

Method used

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  • Processing method for improving quality of dried beef

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A processing method for improving the quality of beef jerky, comprising the following steps:

[0025] (1) Preparation of culture solution: mix peptone, beef extract, sodium chloride, and agar according to a certain amount, sterilize at a temperature of 120°C for 20 minutes, then add water to adjust its pH value to 6 to obtain a culture solution. The mass ratio of peptone, beef extract, sodium chloride and agar is 6:10:5:15;

[0026] (2) Beef pretreatment: select the beef that has passed the hygienic inspection. In the first step, after removing the bone, fascia and fat, cut it into long strips of 40cm, 10cm in width and 8cm in thickness; in the second step, Wash the long strips of beef with warm water at a temperature of 20°C; in the third step, put the strips of beef after washing in a layered pot, and boil them in water at a temperature of 60°C for 10 minutes; in the fourth step, boil the strips in water After the beef strips are cut into thin slices of 3cm in length...

Embodiment 2

[0031] A processing method for improving the quality of beef jerky, comprising the following steps:

[0032] (1) Preparation of culture solution: mix peptone, beef extract, sodium chloride, and agar according to a certain amount, sterilize at 130° C. for 10 minutes, and then add water to adjust its pH to 7 to obtain a culture solution. The mass ratio of beef extract, sodium chloride and agar is 8:12:6:20;

[0033] (2) Beef pretreatment: select the beef that has passed the hygienic inspection. In the first step, after removing the bone, fascia and fat, cut it into long strips of 60cm, 15cm in width and 10cm in thickness; in the second step, Wash the long strips of beef with warm water at a temperature of 30°C; in the third step, put the strips of beef after washing in a layered pot, and boil them in water at a temperature of 80°C for 5 minutes; in the fourth step, boil the strips in water After the beef strips are cut into 5cm, 3cm wide and 0.9cm thick slices;

[0034] (3) Fe...

Embodiment 3

[0038] A processing method for improving the quality of beef jerky, comprising the following steps:

[0039] (1) Preparation of culture solution: mix peptone, beef extract, sodium chloride, and agar according to a certain amount, sterilize at a temperature of 125°C for 15 minutes, then add water to adjust its pH to 6.5 to obtain a culture solution; the peptone , The mass ratio of beef extract, sodium chloride and agar is 7:11:5.5:18;

[0040] (2) Beef pretreatment: select the beef that has passed the hygienic inspection. In the first step, after removing the bone, fascia and fat, cut it into long strips of 50cm, 12cm in width and 9cm in thickness; in the second step, Wash the long strips of beef with warm water at a temperature of 25°C; in the third step, put the strips of beef after cleaning in a layered pot, and boil them in water at a temperature of 70°C for 8 minutes; in the fourth step, boil the strips in water After the beef strips are cut into thin slices of 4cm, 2.5cm...

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Abstract

The invention discloses a processing method for improving the quality of dried beef, and belongs to the technical field of food processing. The method comprises the following steps: preparing a culture solution from peptones, beef extract, sodium chloride, agar and water according to a certain ratio; selecting beef passing health detection, trimming and finishing the selected beef, washing the beef with warm water, boiling the washed beef in water, and slicing the boiled beef to obtain thin beef slices; fermenting the thin beef slices in the culture solution for a period of time; stir-frying the fermented thin beef slices in an oil pot provided with rapeseed oil, and adding certain amounts of Chinese prickly ash, Fructus Tsaoko, soy, Chinese liquor, capsicum, monosodium glutamate and ginger; and packaging and disinfecting the stir-fried thin beef slices in vacuum. Smoking is not adopted in the invention, so the produced dried beef has orange-yellow and bright color, can improve people's appetite, reserves the original taste of beef, also has the fragrance of a preserved product, has the soy fragrance after being chewed, has loose and soft mouthfeel and long aftertaste, and also has long shelf life.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for improving the quality of beef jerky. Background technique [0002] Beef is the second largest meat product in my country, second only to pork. Beef has high protein content and low fat content, so it tastes delicious and is loved by people. Fresh beef has a short shelf life, so people usually make it into beef jerky to extend its shelf life. Beef jerky contains a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of beef, but also keeps it from deteriorating for a long time. The production of beef jerky must first select the first-class raw materials, followed by the control of various parameters (such as temperature, time, moisture content, etc.) in the production process. [0003] At present, there are mainly two methods for the preparation of beef jerky. The first method is: cut the deboned ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318
Inventor 宁凯林王小清蒋宇
Owner GUIZHOU MOUNT FANJING ECOLOGICAL AGRI INC
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