Beef jerky preparation method

A technology of beef jerky and beef, which is applied in the field of food processing, can solve the problems of loss of beef nutrients, easy change of beef flavor, and low water content, and achieve the effects of high practical value, low cost, and short processing cycle

Inactive Publication Date: 2017-10-24
王运模
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the existing beef jerky production process, most of them are prepared by pickling or frying. The beef jerky produced by the pickling method all contains a certain amount of nitrite, which will cause great harm to the human body after eating. The beef jerky produced by frying method will lose the nutrients in the beef due to the high frying temperature, which will easily change the original flavor of the beef. At the same time, its water content is less, and it is more difficult to chew.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of preparation method of beef jerky, concrete preparation method comprises the steps:

[0024] (1) Material selection: Choose fresh beef or frozen beef that meets the national health standards as raw materials. Fresh beef is washed directly with clean water. Make beef cubes with a weight of 300-350g each for later use;

[0025] (2) Segmentation: remove the fascia from the selected beef block, and divide the raw beef block into strips of 6-7cm in length and 2-2.5cm in width and thickness according to the direction of the beef texture for later use;

[0026] (3) Boil in water: put the divided strips of meat in a pot and boil in water, first boil for 20 minutes on high heat, and then boil for 35 minutes on low heat;

[0027] (4) Cleaning: take out the boiled strips of meat, rinse with clean water and drain for later use;

[0028] (5) Prepare the seasoning: the seasoning is composed of the following raw materials and weight ratios, 4 parts of Angelica, 6 parts of T...

Embodiment 2

[0036] A kind of preparation method of beef jerky, concrete preparation method comprises the steps:

[0037] (1) Material selection: Choose fresh beef or frozen beef that meets the national health standards as raw materials. Fresh beef is washed directly with clean water. Make beef cubes with a weight of 350-400g each for later use;

[0038] (2) Segmentation: Remove the fascia from the selected beef block, and divide the raw beef block into strips of 6-7cm in length and 2.5-3cm in width and thickness according to the direction of the beef texture for later use;

[0039] (3) Boil in water: put the divided strips of meat in a pot and boil in water, first boil for 30 minutes on high heat, and then boil for 30 minutes on low heat;

[0040] (4) Cleaning: take out the boiled strips of meat, rinse with clean water and drain for later use;

[0041] (5) Prepare the seasoning: the seasoning is composed of the following raw materials and parts by weight ratio, 5 parts of Angelica sinen...

Embodiment 3

[0049] A kind of preparation method of beef jerky, concrete preparation method comprises the steps:

[0050] (1) Material selection: Choose fresh beef or frozen beef that meets the national health standards as raw materials. Fresh beef is washed directly with clean water. Make beef blocks with a weight of 360-380g each for later use;

[0051] (2) Segmentation: remove the fascia from the selected beef block, and divide the raw beef block into strips of 7-8 cm in length and 2-3 cm in width and thickness according to the direction of the beef grain for later use;

[0052] (3) Boil in water: put the divided strips of meat in a pot and boil in water, first boil for 25 minutes on high heat, and then boil for 32 minutes on low heat;

[0053] (4) Cleaning: take out the boiled strips of meat, rinse with clean water and drain for later use;

[0054] (5) Preparation of seasoning: the seasoning is composed of the following raw materials and weight ratios, 7 parts of Angelica, 9 parts of...

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PUM

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Abstract

The present invention relates to a beef jerky preparation method, which comprises eleven steps such as material selection, cutting, water cooking, washing, seasoning preparation, spice auxiliary material preparation, material stirring, steaming, baking, packaging, and sterilization and storage. According to the present invention, with the preparation method, the steaming and the baking are performed after the material stirring, such that the tenderness, the toughness and the hardness of the beef jerky can be ensured; during the steaming process, the stirred material is completely aged, and the taste completely penetrates through the beef, such that the unique natural aroma of the beef is well maintained, and the obtained product has characteristics of moderate hardness, good color, good aroma, good taste, and rich nutrition; and the beef jerky prepared by using the method has characteristics of short processing period, low cost, high nutrient, human body health benefiting, simple raw material, convenient operation, delicious taste and high practical value, and is suitable for popularization.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing beef jerky. Background technique [0002] Beef is the main meat food in my country. It has high protein content, low fat content and delicious taste, so it is loved by people. It has been tested that the content of sarcosine in beef is higher than that of any other kind of meat, and it is especially effective for increasing muscle and strengthening strength. Beef is rich in VB6, which can enhance human immunity and promote human protein metabolism and synthesis. Carnitine in beef The content is high, and it is used to support fat metabolism to produce branched-chain amino acids. Beef is not only rich in protein, but its amino acid composition is closer to the needs of the human body than pork. [0003] Beef jerky is a kind of fermented beef product that can be directly eaten fresh and is processed by using cut meat of beef carcass as ra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L13/10A23L13/40A23L13/70
CPCA23L13/10A23L5/13A23L5/15A23L13/428A23L13/70
Inventor 王运模
Owner 王运模
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