Flavored beef jerkey and processing method thereof

A processing method and technology of beef jerky, applied in the field of food processing, can solve problems such as short shelf life, rough taste, dark color, etc., and achieve the effect of meeting market demand, high-efficiency market demand, and red, bright and oily color

Inactive Publication Date: 2018-01-05
贵州可一绿色食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] For a long time, beef has been loved by people. At present, there are a lot of raw beef and cooked beef in the market, but it is inconvenient to eat and carry. Beef jerky can achieve the purpose of quick eating and easy carrying. , but due to unscientific production methods, the produced beef jerky has poor chewiness, rough taste, dark color, high water content, short shelf life, and most of them will produce nitrite during processing and production. Food is not good for human health, the current production of beef jerky can no longer meet the needs of market development, so it is necessary to improve the existing production process to achieve the purpose of improving the quality of the current beef jerky, to meet the needs of the market to the greatest extent, and to realize the high quality of beef. edible value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A flavor beef jerky, comprising the following raw materials in parts by weight: 60kg of beef, 30kg of konjac powder, 40kg of cactus juice, 40kg of aloe vera juice, 25kg of flavoring, and 30kg of seasoning; the flavoring consists of the following parts by weight: The raw material composition of plan: cinnamon 8kg, Evodia 3kg, black plum 2kg, golden cherry fruit 5kg, citrus peel 6kg, pomelo peel 8kg, crab powder 4kg, shrimp powder 4kg, lemon juice 6kg, pear juice 8kg; Described seasoning includes the following Raw materials in parts by weight: 20kg pepper, 3kg salt, 2kg chicken essence, 4kg star anise, 4kg Chinese prickly ash, 4kg pepper, and 2kg ginger.

[0024] The processing method of described flavor beef jerky, comprises the following steps:

[0025] (1) Beef pretreatment: select fresh beef with good varieties, bright color and no disease, wash it with clean water, drain the water, spread it on the table, beat it repeatedly with a flat plate for more than 20 times, a...

Embodiment 2

[0030] A flavored beef jerky, comprising the following raw materials in parts by weight: 80kg of beef, 40kg of konjac powder, 60kg of cactus juice, 60kg of aloe vera juice, 35kg of flavoring, and 40kg of seasoning; the flavoring consists of the following parts by weight: The raw material composition of plan: cinnamon 12kg, Evodia 6kg, black plum 4kg, golden cherry fruit 8kg, citrus peel 8kg, grapefruit peel 12kg, crab powder 8kg, shrimp powder 8kg, lemon juice 8kg, pear juice 12kg; Described seasoning, comprises the following Raw materials in parts by weight: 30kg of pepper, 8kg of salt, 6kg of chicken essence, 6kg of star anise, 6kg of Chinese prickly ash, 6kg of pepper, and 4kg of ginger.

[0031] The processing method of described flavor beef jerky, comprises the following steps:

[0032] (1) Beef pretreatment: select fresh beef with good varieties, bright color and no disease, wash it with clean water, drain the water, spread it on the table, beat it repeatedly with a flat...

Embodiment 3

[0037] A flavor beef jerky, comprising the following raw materials in parts by weight: 70kg of beef, 35kg of konjac powder, 50kg of cactus juice, 50kg of aloe vera juice, 30kg of flavoring material, and 35kg of seasoning; The raw material composition of plan: 10kg of cinnamon, 5kg of Evodia rutaecarpa, 3kg of black plum, 7kg of golden cherry, 7kg of citrus peel, 10kg of grapefruit peel, 6kg of crab powder, 8kg of shrimp powder, 7kg of lemon juice, 10kg of Sydney juice; the seasoning includes the following Raw materials in parts by weight: 25kg of pepper, 5kg of salt, 4kg of chicken essence, 5kg of star anise, 5kg of Chinese prickly ash, 5kg of pepper, and 3kg of ginger.

[0038] The processing method of described flavor beef jerky, comprises the following steps:

[0039] (1) Beef pretreatment: select fresh beef with good varieties, bright color and no disease, wash it with clean water, drain the water, spread it on the table, beat it repeatedly with a flat plate for more than ...

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PUM

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Abstract

The invention relates to the field of food processing, in particular to flavored beef jerky. The flavored beef jerky comprises the following raw materials in parts by weight: 60-80 parts of beef, 30-40 parts of konjac powder, 40-60 parts of cactus juice, 40-60 parts of aloe juice, 25-35 parts of flavored materials, and 30-40 parts of seasoning. The prepared beef jerky is unique in flavor, and suitable for old people and young people. The flavored materials are added, so that the beef jerky has unique taste, conforms to taste of common people, and can efficiently meet market demands. The prepared flavored beef jerky is red bright and glossy in color, fragrant and delicious in flavor, crisp, fragrant and melts when being put in mouths, and is moderate in sour, sweet, delicious and hot degrees.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a flavored beef jerky and a processing method thereof. Background technique [0002] Beef is one of the main meat foods. Its protein content is high, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance, and it can supplement blood loss and repair tissues for people who are growing and developing, after surgery, and after illness. At the same time, Chinese medicine believes that beef has the functions of nourishing the middle and nourishing Qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. People with soreness, anemia, long-term illness and sallow and dizzy face can eat it. [0003] For a long time, beef has been loved by people. At present, there are a lot of raw beef and cooked beef in the market, but it is inconvenient t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/105A23L19/10A23L19/00
Inventor 田迎杨秀芝黎文祝
Owner 贵州可一绿色食品有限公司
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