Processing method of spicy and hot sliced dried beef

A processing method and technology of beef jerky, which is applied in the field of food processing, can solve the problems of unscientific production methods, poor chewiness of beef jerky, high water content, etc., and achieve the effects of mellow beef taste, improved taste, and simple operation

Inactive Publication Date: 2017-05-10
广西山水牛畜牧业有限责任公司
View PDF5 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Spicy beef jerky is one of the main varieties of beef jerky. The taste is mainly spicy and spicy. It is deeply loved by consumers in Sichuan and Guizhou. slag, sweet and sour, moderately spicy, good for a feast, but due to unscientific production methods, the produced beef jerky has poor chewiness, rough taste, dark color, high water content, and short shelf life. Most of them will produce

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A processing method of spicy beef jerky, comprising the following steps:

[0028] (1) Dehydration treatment: select fresh beef, cut into long strips with a width of 2.5-3cm, spread salt on the surface of the beef, hang for 20 hours, cut the long strips into required granules, put the beef granules into a centrifuge, and refrigerate at 1000r Centrifuge at a speed of 1 / min for 6 minutes, put the beef granules into boiling water, cook for 8 minutes, remove and drain, and then process under high pressure;

[0029] (2) Pickling: mix the beef granules with the pickling liquid in a weight ratio of 1:1.2, marinate for 8 hours, remove and drain;

[0030] The pickling liquid includes the following raw materials: 3wt% of salt, 5wt% of rock sugar, 15wt% of white wine, 15wt% of Chinese prickly ash, 2wt% of star anise, 1wt% of amomum, 1.5wt% of cardamom, 10wt% of light soy sauce, and the balance is water;

[0031] (3) Titian: mix the beef granules marinated in step (2) with the Titi...

Embodiment 2

[0039] A processing method of spicy beef jerky, comprising the following steps:

[0040] (1) Dehydration treatment: select fresh beef, cut into long strips with a width of 2.5-3cm, spread salt on the surface of the beef, hang for 22 hours, cut the long strips into required granules, put the beef granules into a centrifuge, and put them in a centrifuge at 1200r Centrifuge at a speed of 1 / min for 6-9 minutes, put the beef granules into boiling water, cook for 10 minutes, remove and drain, and then process under high pressure;

[0041] (2) Pickling: mix the beef granules with the pickling solution in a weight ratio of 1:1.4, marinate for 12 hours, remove and drain;

[0042] The pickling solution includes the following raw materials: 5wt% of salt, 8wt% of rock sugar, 20wt% of white wine, 20wt% of Chinese prickly ash, 4wt% of star anise, 2wt% of amomum, 2wt% of cardamom, 15wt% of light soy sauce, and the balance is water;

[0043] (3) Titian: mix the beef granules marinated in ste...

Embodiment 3

[0051] A processing method of spicy beef jerky, comprising the following steps:

[0052] (1) Dehydration treatment: select fresh beef, cut into long strips with a width of 2.5-3cm, spread salt on the surface of the beef, hang for 21 hours, cut the long strips into required granules, put the beef granules into a centrifuge, and spin at 1100r Centrifuge at a speed of 1 / min for 7 minutes, put the beef granules into boiling water, boil for 9 minutes, remove and drain, and then process under high pressure;

[0053] (2) Pickling: mix the beef granules with the pickling liquid in a weight ratio of 1:1.3, marinate for 10 hours, remove and drain;

[0054] The pickling solution, the pickling solution, includes the following raw materials: 4wt% salt, 6wt% rock sugar, 18wt% white wine, 18wt% pepper, 3wt% star anise, 1.5wt% amomum, 1.8wt% cardamom, 13wt% soy sauce , and the balance is water.

[0055] (3) Titian: mix the beef granules marinated in step (2) with the Titian solution in a we...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to the field of processing of food, and particularly relates to a processing method of spicy and hot sliced dried beef. The processing method comprises the following steps: dehydration treatment, pickling, taste improvement, alternative cooling and heating treatment and packaging. The spicy and hot sliced dried beef prepared by the processing method is red and bright in color, transparent and glossy under light, spicy, hot, fresh, delicious and attractive, and is crisp and becomes broken bits in the mouth, and is moderate in sourness, sweetness, freshness and spicy degree; in the preparation process, deep frying is avoided, so that the defect of harmful substances generated by deep frying of a traditional method can be avoided; the operation is simple, and the prepared sliced dried beef has the taste meeting public taste so as to efficiently meet the market demands.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of spicy beef jerky. Background technique [0002] Beef is one of the meat products. China's per capita beef consumption is second only to pork. Beef has high protein content, low fat content and delicious taste. Beef is rich in protein and amino acid, and its 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 grow and develop, and after surgery and aftercare to supplement blood loss and repair tissues. [0003] Traditional Chinese medicine diet therapy believes that eating beef in cold winter has the effect of warming the stomach. Deficiency, weak muscles and bones, anemia, long-term illness, and yellow and dizzy people eat; beef is rich in nutrients, rich in sarcosine, carnitine, potassium and protein, linoleic acid, zinc, magnesium, iron, alanine, vitamin B12 ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L13/10A23L13/40
Inventor 周贵金杨远澄谭春萍陆海龙杨远广
Owner 广西山水牛畜牧业有限责任公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap