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Novel dried beef preparation method and dried beef

A new type of beef jerky technology, applied in the preparation of new beef jerky, in the field of beef jerky, can solve the problems of beef flavor, structure and nutrient damage, unclear texture, excessive toughness, etc., and achieve enhanced meatiness and texture clarity, Soft and hard are suitable for chewing, and the effect of improving water retention

Inactive Publication Date: 2017-12-22
杭州淘道科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, traditional beef jerky is usually produced through processes such as raw meat pretreatment, high-temperature aging (usually higher than 100°C) and high-temperature and high-pressure sterilization (usually at 121°C). During high-temperature processing, The original flavor, structure and nutrients of beef are severely damaged, resulting in many defects in the quality of beef jerky products, such as: hard taste, too strong toughness or lack of chewiness, loose texture, unclear texture

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0038] In the first aspect, this embodiment provides a method for preparing a novel beef jerky, the method comprising the following steps: pickling, ripening, drying and sterilizing;

[0039] Wherein, in the pickling step, the beef is pickled with a pickling material, the pickling temperature is 0-8°C, and the pickling time is 4-48 hours;

[0040] In the aging step, the aging temperature is not higher than 90°C, and the aging time is 5 to 40 minutes;

[0041] In the sterilization step, a microwave sterilization method is adopted, the sterilization temperature is not higher than 90° C., and the sterilization time is 2 to 8 minutes.

[0042] The preparation method of the new type of beef jerky provided in this embodiment is scientifically and rationally pickled, matured, dried and sterilized. The degree of destruction of the flavor, structure and nutrients of beef jerky, while ensuring the pure flavor of the product, clear texture, firm texture, suitable softness and hardness, ...

Embodiment 1

[0100] Both Example 1 and Comparative Example 1 adopted 100 parts of beef and the following marinade, and prepared beef jerky through different process conditions:

[0101] The pickling material is mainly prepared from the following raw materials in parts by mass: 18 parts of white granulated sugar, 2.8 parts of table salt, 1 part of monosodium glutamate, 1 part of soy sauce, 0.5 part of black pepper, and 0.004 part of sodium nitrite.

[0102] Example 1

[0103] The preparation method of the novel beef jerky that present embodiment provides is as follows:

[0104] S1. Beef pretreatment: thaw the beef naturally and cut it into strips with a thickness of 3mm;

[0105] S2. Vacuum tumbling: Carry out vacuum tumbling treatment with the cut beef, white granulated sugar, salt, monosodium glutamate, soy sauce, black pepper and sodium nitrite, the vacuum degree is 0.08MPa, and the rotating speed of the vacuum tumbling machine is 12r / min;

[0106] S3. Pickling: Pickling the beef after...

Embodiment 2

[0119] Example 2 and Comparative Example 2 adopted the beef and marinade formula of Example 1, and prepared beef jerky under different process conditions.

[0120] Example 2

[0121] The preparation method of the novel beef jerky provided in this embodiment is different from that of Example 1 in step S6, and the rest are the same as in Example 1.

[0122] S6. Sterilization: Microwave sterilization is performed on the dried beef, the sterilization temperature is 85° C., and the sterilization time is 2.5 minutes.

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a novel dried beef preparation method and dried beef. The dried beef preparation method includes the steps of pickling, curing, drying and sterilizing. In the pickling step, beef is pickled by pickling materials at the temperature of 0-8 DEG C for 4-48 hours. In the curing step, curing temperature is not higher than 90 DEG C, and curing time is 5-40 minutes. In the sterilizing step, a microwave sterilization method is adopted, sterilizing temperature is not higher than 90 DEG C, and sterilizing time is 2-8 minutes. According to the dried beef preparation method, the degree of damage to the flavor, the structure and nutrient substances of the dried beef caused by a traditional high-temperature processing technology is reduced, and pure flavor, clear grain, compact texture, proper hardness and moderate chewiness of the dried beef are ensured.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of novel beef jerky and beef jerky. Background technique [0002] Beef jerky is delicious, nutritious, and easy to preserve, and is deeply loved by consumers. [0003] At present, traditional beef jerky is usually produced through processes such as raw meat pretreatment, high-temperature aging (usually higher than 100°C) and high-temperature and high-pressure sterilization (usually at 121°C). During high-temperature processing, The original flavor, structure and nutrients of beef are severely damaged, resulting in many defects in the quality of beef jerky products, such as: hard taste, too strong toughness or lack of chewiness, loose texture, and unclear texture. [0004] In view of this, the present invention is proposed. SUMMARY OF THE INVENTION [0005] The purpose of the present invention is to provide a new method for preparing beef jerky, wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70
CPCA23L13/10A23L13/72
Inventor 王强尹世鲜庞利铮
Owner 杭州淘道科技有限公司
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