Method of producing dried beef through multi-stage temperature-controlling vertical baking technology

A technology of beef jerky and technology, which is applied in the direction of food science, etc., can solve the problems of long production cycle, low yield, shortened production cycle, etc., and achieve the effects of increased yield, easy control, and energy saving

Inactive Publication Date: 2017-05-31
内蒙古独伊佳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Beef jerky is one of the traditional meat products in my country. It has been deeply loved by consumers. Its production has been using traditional techniques. It is characterized by hard taste, low yield and long production cycle. In order to solve the above problems, The inv

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for preparing beef jerky by a multi-stage temperature-controlled vertical baking technique, comprising the following steps:

[0019] (1) Remove the fascia, tendons, cartilage, lymph, congestion, fat and dirt from the large pieces of beef and trim them. The trimmed meat pieces will be stripped. The width of the meat strips is 25-30mm, and the thickness of the meat strips is 4 ~ 6mm, the length is not limited.

[0020] (2) Pickle and tenderize the trimmed meat strips with a vacuum tumbler. Add 1.6kg of salt, 6kg of white sugar, 0.04kg of compound phosphate, 0.02kg of ginger protease, and 6kg of water per 100kg of beef, and vacuum tumble for 1 hour at 10-18°C. After the tumbling stops, add 200g star anise, 180g cinnamon bark, 400g prickly ash, 380g grass fruit, 100g clove, 200g tangerine peel, 200g ginger, 180g fennel, 180g angelica dahurica, 380g fragrant sand. Continue vacuum tumbling for 1 hour before taking out the can.

[0021] (3) Dry the marinated and ten...

Embodiment 2

[0027] A method for preparing beef jerky by a multi-stage temperature-controlled vertical baking technique, comprising the following steps:

[0028] (1) Remove the fascia, tendons, cartilage, lymph, congestion, fat and dirt from the large pieces of beef and trim them. The trimmed meat pieces will be stripped. The width of the meat strips is 25-30mm, and the thickness of the meat strips is 4 ~ 6mm, the length is not limited.

[0029] (2) Pickle and tenderize the trimmed meat strips with a vacuum tumbler. Add 1.6kg of salt, 6kg of white sugar, 0.04kg of compound phosphate, 0.02kg of ginger protease, and 6kg of water per 100kg of beef, and vacuum tumble for 1 hour at 10-18°C. After tumbling, add 200g star anise, 180g cinnamon bark, 400g prickly ash, 380g grass fruit, 100g clove, 200g tangerine peel, 200g ginger, 180g fennel, 180g angelica dahurica, 380g fragrant sand and continue vacuum tumbling for 1 hour before taking out the can.

[0030] (3) Dry the marinated and tenderized...

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Abstract

The invention provides a method of producing dried beef through a multi-stage temperature-controlling vertical baking technology. The method includes the steps of: 1) treating raw materials; 2) marinating and tenderizing beef; 3) drying the beef in hot air; 4) shaping the beef; 5) vertically baking the beef; 6) cooling and packaging baked beef; and 7) sterilizing a finish product. Compared with dried beef produced through a conventional method, the dried beef in the invention has crispy and tender mouth feel, has a brown-red color, is shortened in production period and is suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of meat food processing, and in particular relates to a method for preparing beef jerky by a multi-stage temperature-controlled vertical roasting technique. Background technique [0002] Beef jerky is one of the traditional meat products in my country. It has been deeply loved by consumers. Its production has been using traditional techniques. It is characterized by hard taste, low yield and long production cycle. In order to solve the above problems, The invention provides a method for preparing beef jerky by a multi-stage temperature-controlled vertical baking technology. The beef jerky prepared by the method is brownish red in color, crisp and tender in taste, easy to chew, and has a shorter production cycle than traditional roasting. Contents of the invention [0003] The object of the present invention is to provide a kind of preparation method of beef jerky utilizing the method of multistage temperatu...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/70
Inventor 陈士庆
Owner 内蒙古独伊佳食品有限公司
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