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Processing technology for beef jerky

A processing technology, technology of beef jerky, applied in the direction of heating and preserving meat/fish, using chemicals to preserve meat/fish, food science, etc., can solve the problem of short shelf life of beef jerky

Inactive Publication Date: 2018-01-12
习水县黔道食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention intends to provide a processing technology of beef jerky to solve the problem of short shelf life of beef jerky in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: Step 1, the processing of beef: select 2-3 years old yellow cattle, soak and thaw frozen yellow cattle hind legs in normal temperature water circulation, remove fascia and fat, then cut into long 6cm, thick 2cm beef slices, Soak in clean water for 1 hour, rinse the bleeding water and dirt, and then rinse with clean water. After 15 minutes, pick up the beef slices and set aside;

[0019] Step 2. Braining of beef: by weight, 2 parts of cloves, 3 parts of amomum, 2 parts of white cardamom, 1 part of cinnamon, 3 parts of pepper, 4 parts of star anise, 6 parts of fennel, 7 parts of licorice, and 3 parts of bay leaf Put 1 part and 3 parts of Gallus pilosula into water and boil, then add the beef slices obtained in step 1, keep the fire low for marinating, when marinating, turn it every 30s, and remove it after marinating for 30 minutes;

[0020] Step 3. Dehydration of beef: spread the marinated beef slices in step 2 on a sieve, rinse with cold water, rinse for 5...

Embodiment 2

[0024] Embodiment 2: step 1, the processing of beef: select the yellow cattle of 2-3 years of age for use, the frozen yellow cattle hind legs are soaked and thawed in the normal temperature water circulation, remove fascia and fat, then cut into long 7cm, thick beef slices of 2.5cm , soak in clean water for 1 hour, rinse the bleeding water and dirt, then rinse with clean water, pick up the beef slices after 15 minutes and set aside;

[0025] Step 2. Braining of beef: by weight, 4 parts of cloves, 5 parts of amomum, 5 parts of white cardamom, 3 parts of cinnamon, 7 parts of peppercorns, 5 parts of star anise, 7 parts of fennel, 8 parts of licorice, and 4 parts of bay leaf Put 1 portion and 5 portions of Gallus pilosulae into water and boil, then add the beef slices obtained in step 1, keep the fire low for marinating, when marinating, turn it every 30s, and remove it after marinating for 35 minutes;

[0026] Step 3. Dehydration of beef: spread the marinated beef slices in step ...

Embodiment 3

[0030] Embodiment 3: Step 1, the processing of beef: select 2-3 years old yellow cattle, soak and thaw the frozen yellow cattle hind leg meat in normal temperature water circulation, remove fascia and fat, then cut into long 8cm, thick 3cm beef slices, Soak in clean water for 1 hour, rinse the bleeding water and dirt, and then rinse with clean water. After 15 minutes, pick up the beef slices and set aside;

[0031] Step 2. Braining of beef: by weight, 6 parts of cloves, 7 parts of amomum, 8 parts of white cardamom, 5 parts of cinnamon, 9 parts of pepper, 6 parts of star anise, 8 parts of fennel, 9 parts of licorice, and 5 parts of bay leaf Put 1 portion and 7 portions of Gallus pilosulae into water and boil, then add the beef slices obtained in step 1, keep the fire low for marinating, when marinating, turn it every 30s, and remove it after marinating for 40 minutes;

[0032] Step 3. Dehydration of beef: spread the marinated beef slices in step 2 on a sieve, rinse with cold wate...

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PUM

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Abstract

The invention discloses a processing technology for beef jerky, belonging to the technical field of food processing. The technology comprises the following steps: step (1) treating beef, namely cutting frozen hindquarter beef into beef slices being 6-8cm in length and 2-3cm in thickness; step (2) marinating beef; step (3) dehydrating beef, namely washing the marinated beef slices acquired in the step (2) for 5-8min and then putting into a baking oven; step (4) preparing purslane juice, namely breaking the purslane and then filtering, thereby acquiring the purslane juice; step (5) seasoning thebeef slices, namely putting the beef slices into a rolling machine, adding the dehydrated beef slices acquired in the step (3), rolling for 20-25min and spraying the purslane juice into the rolling machine for one time, rolling for 5-10min and then adding spices, continuously rolling for 10-15min and then taking out, putting the beef slices into the baking oven, controlling the temperature to be70-85 DEG C, baking for 5-10min and then taking out the beef jerky; and step (6) packaging, namely carrying out vacuum-packing on the beef jerky acquired in the step (5). According to the scheme, theguarantee period of the beef jerky is long.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing technology of beef jerky. Background technique [0002] Beef jerky is a kind of meat convenience food with unique flavor, rich nutrition, long storage period and easy to carry. According to records, beef jerky has a history of more than 1,500 years and has had a profound impact on the processing of meat products in the world. Its production process is raw meat thawing process; raw meat dividing process; Preservatives, antioxidants; vacuum packaging process; storage process. But the beef jerky produced according to the above method is very easy to produce flatulence in 1-3 months, the number of colonies is unqualified, and the shelf life is short, which affects the sales of products. Contents of the invention [0003] The invention intends to provide a processing technology of beef jerky to solve the problem of short shelf life of beef jerky in the prior ...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L13/10A23L31/00A23B4/20A23B4/005A23L33/105A23L5/20A23B4/18
Inventor 杨泽
Owner 习水县黔道食品科技有限公司
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