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Making method of fruit-vegetable dried beef

A production method and technology of fruit and vegetable beef, applied in food science and other directions, can solve the problems of single taste level, lack of vitamins, poor taste, etc., and achieve the effect of crispy taste and slag, increased vitamin components, and rich taste.

Inactive Publication Date: 2017-10-24
袁芳 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing jerky food is only made of meat, lacks vitamins, and cannot meet the balanced nutritional needs of people of all ages. The taste is not good, the taste is single, and it is easy to dirty hands

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Material selection: the raw material should be 100% by weight of beef (three steaks and one lin).

[0019] (2) Ingredients: 0.5% compound natural spices, 2% edible salt, 20-30% drinking water, 0.6% monosodium glutamate, 0.4% chicken essence or chicken powder, 0.5-3% trehalose, 0.26% compound sodium phosphate, etc. .

[0020] (3) Mixing: Mix the above-mentioned raw materials and auxiliary materials evenly, put them into a vacuum tumbler and marinate for 8-12 hours, and marinate at a temperature of 4-8°C.

[0021] (4) Steaming material: Put the marinated beef in a steamer (or marinate in brine), the weight of meat in each steaming plate should not exceed 4kg, steam in the steamer for 45 minutes (or marinate for 45 minutes ).

[0022] (5) Cooling and marinating: Cool the steamed (or marinated) beef to room temperature, divide it into cubes of 10mm*10mm*10mm, put it into the premixed sugar solution with a sugar content of 75 degrees (including natural spices, seasonin...

Embodiment 2

[0028] (1) Material selection: 100% by weight of beef (three steaks and one lin).

[0029] (2) Ingredients: 0.5% compound natural spices, 2% edible salt, 20-30% drinking water, 0.6% monosodium glutamate, 0.4% chicken essence or chicken powder, 0.5-3% trehalose, 0.26% compound sodium phosphate, etc. .

[0030] (3) Mixing: Mix the above-mentioned raw materials and auxiliary materials evenly, put them into a vacuum tumbler and marinate for 8-12 hours, and marinate at a temperature of 4-8°C.

[0031] (4) Steaming material: Put the marinated beef into the steamer, put the meat in each steaming tray with a weight of no more than 4kg, and steam in the steamer for 45 minutes.

[0032] (5) Cooling and marinating: Cool the steamed beef to room temperature, divide it into cubes of 10mm*10mm*10mm, put it into the premixed sugar solution with a sugar content of 75 degrees (including natural spices, condiments, food additives, other accessories) in a refrigerated environment at 4-8°C for ...

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PUM

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Abstract

The invention discloses a making method of fruit-vegetable dried beef. The making method includes following steps: selecting materials; burdening; mixing; steaming; cooling and pickling; processing and freezing; adding materials; quickly freezing and drying; packaging to obtain a finished product. By the making method, vitamin ingredient in the dried beef can be increased, and balanced needs of people at all ages on nutrition can be met. The fruit-vegetable dried beef is crisp in taste and rich in flavor level and can be widely applied in the field of meat products and aquatic products.

Description

technical field [0001] The invention relates to the technical field of making fruit and vegetable jerky, in particular to a method for making fruit and vegetable jerky. Background technique [0002] There are many kinds of jerky food, including pork jerky, beef jerky, mutton jerky, horse jerky, rabbit jerky, duck jerky, fish jerky, etc. The water activity of these products is very low, and most bacteria can no longer grow. Therefore, the shelf life is longer, and the protein content of this kind of product is very high, which belongs to the high-end product in meat products. Generally speaking, lean meat is used to marinate, dry or fry, and season. There are many styles of packaging such as bulk, hardcover, and candy. Existing jerky food is only made of meat, lacks vitamins, and cannot meet the balanced nutritional needs of people of all ages. Contents of the invention [0003] The object of the present invention provides a kind of preparation method of fruit and vegeta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/60A23L13/70
CPCA23L13/10A23L13/40A23L13/62A23L13/72
Inventor 袁芳李涵
Owner 袁芳
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