Preparation method of instant spicy beef jerky

Abstract

The invention provides a preparation method of instant spicy beef jerky. The preparation method comprises the following steps of removing beef tallow and grains from fresh beef, dicing, washing and draining, pickling the beef by using salt and lemon juice, putting the beef into boiling water to boil on a high fire for 4-5min, fishing out the beef, draining and washing, coating the outer surface with honey and wrapping the beef, orange leaves and shaddock peel into a lotus leaf; putting the beef blocks coated with the lotus leaf into a food steamer for steaming for 30-45min, fishing out the beef blocks, taking out the beef blocks from the lotus leaf while hot, putting the beef blocks into boiling water for braising on a low fire; adding black tea, purple perilla, red yeast rice and soy sauce to the water when beginning to braise, braising the beef blocks for 40-60min and slicing the boiled beef; putting beef slices, ginger, allium chinensis, white granulated sugar, spice and cold water into a pan, frying for 10-15min, further adding water until the beef slices are immersed, boiling on the high fire for 10-15min and slowly frying on the low fire until no sweet water percolates; and finally drying to obtain the beef jerky. The spicy beef jerky prepared through the method is bright in color, unique in flavor, fragrant, attractive and rich in chewiness, and is neither too hard nor too soft.

Description

technical field [0001] The invention relates to the field of beef jerky, in particular to a preparation method of instant spiced beef jerky. Background technique [0002] Beef is the second largest meat food in China, second only to pork. 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 ability to resist diseases, and is beneficial to growth and development, postoperative care, and post-illness care. It is especially suitable for people to replenish blood loss and repair tissues. Eating beef in cold winter can warm the stomach and is a good tonic for this season; beef has the effects of nourishing the middle and Qi, nourishing the spleen and stomach, strengthening muscles and bones, reducing phlegm and wind, and quenching thirst and saliva It is suitable for people who suffer from depression, shortness of breath, weak muscles and bones, anemia, long-term illness, and yellow and dizzy complex...

AI Technical Summary

Problems solved by technology

[0003] In the production process of beef processing and mature meat products, there are mainly steaming, boiling, smoking, roasting, stewing and other methods. The most commonly used method is steaming, but the size and production of seasoning ingredients and usage in the process of cooking beef Due to the difference in technology, the beef produced is different in color and taste, and the production methods are different. The processed finished beef has a very big difference in the content of nutrients and the control of harmful components. The current production process of beef jerky has many seasoning ingredients. , the beef tastes bad

The improvement of the taste is mainly by changing the type and ratio of raw materials to change the taste, but the improvement of the elasticity, chewiness and taste of spiced beef is still far from enough