Processing process of pungent and spicy beef jerky

A processing technology, beef jerky technology, applied in the field of spicy beef jerky processing technology, can solve the problems of beef jerky losing its tenderness, limited frying time, and difficulty in chewing, so as to avoid edible oil from becoming bitter and meat from aging , the effect of increasing the taste

Active Publication Date: 2017-12-08
贵州真安食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, for the spicy beef jerky, the current production method is to add peppercorns or peppercorns powder, and stir-fry with chili peppers when frying. However, due to the limited time for frying in this way, if the time is too long, the dried beef It is easy to lose its fresh taste and become difficult to chew
But within a limite...

Method used

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  • Processing process of pungent and spicy beef jerky

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: a kind of processing technology of spicy beef jerky, comprises the following steps:

[0023] Step 1. Prepare 10kg of beef, 6 kg of edible vegetable oil, 2 kg of peppercorns, 0.5 kg of salt, 3 kg of potatoes, and 2 kg of millet pepper. Cut the millet pepper into sections, add salt and mix well; add water to the potatoes and crush them into a slurry to obtain potato slurry;

[0024] Step 2: Put the edible vegetable oil into a frying pan and heat to boil, then add peppercorns, fry at 110-120°C for 20-30 minutes, then stop heating, and cool to room temperature with oil;

[0025] Step 3. Wash and soak the beef to remove blood, then cut into slices, cubes or strips with a thickness of 1-1.5cm. Put the cut beef into the potato slurry and mix well so that potatoes are hung on the surface of the beef For the slurry, seal it with plastic wrap, refrigerate it at 3-8°C for 3-5 hours, take it out and let it return to room temperature naturally, then brush off the pota...

Embodiment 2

[0027] Embodiment 2: a kind of processing technology of spicy beef jerky, comprises the following steps:

[0028] Step 1. Prepare 8 kg of beef, 8 kg of edible vegetable oil, 3 kg of peppercorns, 0.4 kg of salt, 1 kg of potatoes, and 2 kg of millet pepper. Cut the millet pepper into sections, add salt and mix well; add water to the potatoes, and crush them into Slurry obtains potato slurry;

[0029] Step 2: Put the edible vegetable oil into a frying pan and heat to boil, then add peppercorns, fry at 110-120°C for 20-30 minutes, then stop heating, and cool to room temperature with oil;

[0030] Step 3. Wash and soak the beef to remove blood, then cut into slices, cubes or strips with a thickness of 1-1.5cm. Put the cut beef into the potato slurry and mix well so that potatoes are hung on the surface of the beef For the slurry, seal it with plastic wrap, refrigerate it at 3-8°C for 3-5 hours, take it out and let it return to room temperature naturally, then brush off the potato ...

Embodiment 3

[0032] Embodiment 3: a kind of processing technology of spicy beef jerky, comprises the following steps:

[0033] Step 1. Prepare 9 kg of beef, 7 kg of edible vegetable oil, 2 kg of peppercorns, 0.6 kg of salt, 2 kg of potatoes, and 3 kg of millet pepper. Cut the millet pepper into sections, add salt and mix well; add water to the potatoes, and crush them into Slurry obtains potato slurry;

[0034] Step 2: Put the edible vegetable oil into a frying pan and heat to boil, then add peppercorns, fry at 110-120°C for 20-30 minutes, then stop heating, and cool to room temperature with oil;

[0035] Step 3. Wash and soak the beef to remove blood, then cut into slices, cubes or strips with a thickness of 1-1.5cm. Put the cut beef into the potato slurry and mix well so that potatoes are hung on the surface of the beef For the slurry, seal it with plastic wrap, refrigerate it at 3-8°C for 3-5 hours, take it out and let it return to room temperature naturally, then brush off the potato ...

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Abstract

The application discloses a processing process of pungent and spicy beef jerky in the technical field of food processing. The process comprises steps: cutting capsicum frutescens into pieces, adding edible salt, and uniformly mixing; adding water into potatoes and crushing the potatoes into slurry to obtain potato slurry; adding edible vegetable oil into a frying pan for heating and boiling, adding Sichuan pepper grains and frying; putting cut beef into the potato slurry, uniformly mixing to ensure that the surface of the beef is completely covered with the potato slurry, sealing with a preservative film, refrigerating at 3-8 DEGC for 3-5 hours, taking out, naturally returning to the room temperature, and brushing off the potato slurry on the surface of the beef; boiling and cooking thoroughly; and putting cooked beef in the apsicum frutescens, standing at room temperature for 4-8 hours, pouring the edible oil and the Sichuan pepper grains which are cooled to room temperature into the mixture of the capsicum frutescens and the beef together. Compared with the beef jerky obtained in the prior art, the beef jerky obtained with the method disclosed by the invention has the advantages of obviously enhanced spicy taste, strong fragrance and fresh and tender mouthfeel.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing technology of spicy beef jerky. Background technique [0002] Beef jerky is generally used for beef marinated with yellow beef and other seasonings. [0003] Beef is the second largest carnivorous food in China, second only to pork. Beef has high protein content, low fat content, delicious taste, and is loved by people. It enjoys the reputation of being the favorite of meat. Beef jerky contains a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of beef, but also keeps it from deteriorating for a long time. [0004] The processing flow of beef jerky is: meat selection, segmentation, soaking, cooking, cutting, frying, baking, inspection, packaging and storage. With the improvement of people's living standards, the requirements for the taste of food are getting higher and higher. Therefore, it is no longer...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/70
CPCA23L13/426A23L13/428A23L13/72A23V2002/00A23V2200/14A23V2200/16A23V2250/5118
Inventor 王建军
Owner 贵州真安食品有限责任公司
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