Manufacture method of air-dried beef

Abstract

The present invention belongs to the technical field of food processing and particularly relates to a manufacture method of air-dried beef. The manufacture method comprises three steps of cutting, pickling and air-drying. Firstly, beef is cut into strips at a thickness of 2-3 cm and a width of 5-10 cm; then the beef strips are put into a pickling jar, salt and allium mongolicum juice are added, the materials are stirred evenly and the stirred materials are pickled for 24 h; and finally the pickled beef strips are evenly hung in an air-drying rack in an air-drying room, cold air is introduced, a temperature of the air-drying room is controlled at 15-30 DEG C, and a water content of the air-dried beef is less than or equal to 25%. The method reduces a preparation time of traditional air-dried beef from 50 days to 3-5 days and greatly reduces a production cycle. At the same time, the low-temperature air-drying method is innovatively provided. Appropriate conditions of the air-drying temperature, water content and air-drying time are explored through a large amount of experiments, and a best consumption mouthfeel is preserved. Besides, according to Xinjiang regional characteristics, the allium mongolicum juice is innovatively introduced into the pickling technology. The manufacture method eliminates the smell of the beef and at the same time retains a unique flavor of the allium mongolicum.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of air-dried beef. Background technique [0002] Air-dried meat is a very distinctive food commonly found in northwest regions such as Tibet, Inner Mongolia and Xinjiang. Tibetans and herdsmen on the prairie cut beef and mutton into small strips, hang them in a cool place, and let them air dry naturally. After air drying, they can be greasy, chewy, and have a unique taste, but natural air drying usually takes more than 50 days. Natural air-drying is greatly affected by the natural environment, and exposed air-drying is also likely to make fresh meat polluted by external bacteria and sundries, which is not suitable for industrial production. In order to improve the drying efficiency, most of the existing technologies adopt high-temperature drying, and the operating temperature is above 50°C. Beef dried at high temperature is easy to slag ...

AI Technical Summary

Problems solved by technology

Beef dried at high temperature is easy to slag when eaten, lacks chewy taste, and loses the unique taste of natural air-dried meat