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Preparation technology of beef jerky

A preparation process, the technology of beef jerky, which is applied in the field of food processing, can solve the problems of rough taste of beef jerky and cumbersome production steps, etc., and achieve the effect of benefiting human health, tender meat, and ruddy color

Inactive Publication Date: 2017-12-01
陕西蓝清农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for a long time, the processing of beef jerky has been using traditional techniques, and the production steps are cumbersome. Generally, the shelf life of the product is extended by reducing the moisture in the beef jerky, so the obtained beef jerky has a rough taste

Method used

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  • Preparation technology of beef jerky

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A. Pretreatment

[0030] Wash 4.1g of beef, and remove the fat sarcolemma, tendons and floating skin on the beef;

[0031] B. Pickled

[0032] Add a marinade to the beef pretreated in step A to marinate. The marinade time is 2 hours, and the marinade temperature is controlled at 55° C.; the marinade is composed of the following raw materials in parts by weight: 0.2 g of papain, 2 g of monosodium glutamate , calcium chloride 1g, white sugar 5g, D-sorbitol 1g, salt 3g, sodium nitrite 0.015g, sodium iso-Vc 0.04g;

[0033] C, sliced, stewed

[0034] Add water and seasonings to the thin slices of beef obtained by marinating in step B and cut the thin slices of beef with a thickness of 3mm to stew; the mass ratio of water and seasonings is 30:1, and the seasonings are composed of the following raw materials in parts by weight: 2g ginger, 0.3g fennel, 0.3g star anise, 0.4g cinnamon, 0.01g pepper, 0.02g licorice, 0.04g clove, 0.3g nutmeg, 0.03g yellow mustard, 0.1g Wujiapi, ...

Embodiment 2

[0038] A. Pretreatment

[0039] Wash 4.8g of beef, and remove the fat sarcolemma, tendons and floating skin on the beef;

[0040] B. Pickled

[0041] Add marinade to the beef pretreated in step A to marinate. The marinade time is 3 hours, and the marinade temperature is controlled at 58° C.; the marinade consists of the following raw materials in parts by weight: 0.3 g of papain, 3 g of monosodium glutamate, chlorine Calcium 2g, white sugar 6g, D-sorbitol 2g, salt 5g, sodium nitrite 0.02g, sodium iso-Vc 0.06g;

[0042] C, sliced, stewed

[0043] Cut the beef marinated in step B into thin slices. The thickness of the beef slices is 4mm, and then add water and seasonings to stew; the mass ratio of water and seasonings is 32:1, and the seasonings are made of the following raw materials in parts by weight Composition: 1.5g ginger, 0.4g fennel, 0.4g star anise, 0.5g cinnamon, 0.03g prickly ash, 0.04g licorice, 0.05g clove, 0.4g nutmeg, 0.04g yellow mustard seed, 0.2g bark of Wuj...

Embodiment 3

[0047] A. Pretreatment

[0048] Wash 5.5g of beef, and remove the fat sarcolemma, tendons and floating skin on the beef;

[0049] B. Pickled

[0050] The beef pretreated in step A is added to marinade for marinating, the marinating time is 5 hours, and the curing temperature is controlled at 60° C.; the marinade is composed of the following raw materials in parts by weight: 0.5 g of papain, 5 g of monosodium glutamate, chlorine Calcium 3g, white sugar 8g, D-sorbitol 3g, salt 8g, sodium nitrite 0.03g, sodium iso-Vc 0.08g;

[0051] C, sliced, stewed

[0052] Cut the beef marinated in step B into thin slices, the thickness of the thin beef slices is 5mm, then add water and seasonings to stew; the mass ratio of water and seasonings is 35:1, and the seasonings are composed of the following raw materials in parts by weight : 2g ginger, 0.5g fennel, 0.5g star anise, 0.6g cinnamon, 0.05g Chinese prickly ash, 0.06g licorice, 0.06g clove, 0.5g nutmeg, 0.06g yellow mustard seed, 0.3g ...

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Abstract

The invention relates to the technical field of food processing, in particular to a preparation technology of beef jerky. A preparation method of the beef jerky comprises the following steps of A, performing pretreatment: thoroughly cleaning beef, and removing fat sarcolemma, veins and outer skin; B, performing pickling: adding pickling materials to the beef obtained through pretreatment in the step A, and performing pickling; C, performing cutting to obtain slices and performing marinating: cutting the pickled beef in the step B into thin slices, adding water and seasoning, and performing marinating; and D, performing baking and packaging: baking the marinated beef obtained in the step C, and performing packaging. Compared with the prior art, the preparation technology disclosed by the invention has the advantages that the beef jerky is tender in meat quality, mellow in fragrance, rosy in color and beneficial to the health of human bodies.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation process of beef jerky. Background technique [0002] Beef is the second largest meat product in China, second only to pork. Beef has high protein content and low fat content, so it tastes delicious and is loved by people. It enjoys the reputation of "the favorite of meat". Beef is sweet in taste, flat in nature, enters the spleen and invigorates the stomach. Traditional Chinese medicine believes that beef has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and salivation. Muscles and bones are rich in sarcosine, vitamin B6, vitamin B12, alanine, carnitine, protein, linoleic acid, zinc, magnesium, potassium, iron, calcium and other nutrients. These nutrients can enhance immunity And the function of promoting metabolism, especially...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70A23L13/40A23L5/10
Inventor 岳云飞
Owner 陕西蓝清农业科技有限公司
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