Preparation method of hot and spicy beef jerky

A technology of beef jerky and beef, which is applied in the field of food processing, can solve the problems of rough taste of beef jerky, cumbersome production steps, and short shelf life, and achieve the effects of improving appetite, simple processing procedures, and preventing coronary heart disease

Inactive Publication Date: 2018-01-19
贵州省印江梵净山鼎牛食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For a long time, the processing of beef jerky has been using traditional techniques, and the production steps are cumbersome. The beef jerky produced has a rough taste, dark color, many debris, and a short shelf life, which can no longer meet the needs of market development.

Method used

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  • Preparation method of hot and spicy beef jerky

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of spicy beef jerky comprises the following steps:

[0027] (1) Beef pretreatment: select the beef that has passed the hygienic test, remove the bone and fat, and cut it against the texture of the beef into strips with a length of 30 cm, a width of 8 cm, and a thickness of 6 cm;

[0028] (2) Cleaning and initial boiling of beef: rinse the strips of beef with warm water at a temperature of 15°C for 15 hours, take them out, put the strips of beef after rinsing into a mixture of 4g of Pu’er tea, 100g of water, and a temperature of 15°C medium, soak for 30 minutes, take it out and drain it, put it in a pot, boil it in water at a temperature of 60°C for 5 minutes, take it out and cool it, and cut it into thin beef slices with a length of 3 cm, a width of 2 cm, and a thickness of 0.6 cm;

[0029] (3) Recooking: Add a certain amount of pepper powder, aniseed, hawthorn, soy sauce, chili powder, star anise, cumin, ginger, chicken essence, sugar and water i...

Embodiment 2

[0036] The preparation method of spicy beef jerky comprises the following steps:

[0037] (1) Beef pretreatment: select the beef that has passed the sanitation test, remove the bone and fat, and cut it against the direction of the beef texture into strips with a length of 55 cm, a width of 15 cm, and a thickness of 9 cm;

[0038] (2) Cleaning and initial boiling of beef: rinse the strips of beef with warm water at a temperature of 30°C for 18 hours, take them out, put the strips of beef after rinsing into a mixture of 7g of Pu’er tea, 150g of water, and a temperature of 25°C medium, soak for 60 minutes, take it out and drain it, put it in a pot, boil it in water with a temperature of 80°C for 10 minutes, then take it out and cool it, then cut it into thin beef slices with a length of 5cm, a width of 3cm, and a thickness of 0.9cm;

[0039] (3) Recooking: Add a certain amount of pepper powder, aniseed, hawthorn, soy sauce, chili powder, star anise, cumin, ginger, chicken essence...

Embodiment 3

[0046] The preparation method of spicy beef jerky comprises the following steps:

[0047] (1) Beef pretreatment: select the beef that has passed the hygienic test, remove the bone and fat, and cut it against the direction of the beef texture into strips with a length of 45 cm, a width of 11 cm, and a thickness of 8 cm;

[0048](2) Cleaning and initial boiling of beef: rinse the strips of beef with warm water at a temperature of 20°C for 17 hours, take them out, put the strips of beef after rinsing into a mixture of 6g of Pu’er tea, 130g of water, and a temperature of 20°C medium, soak for 50 minutes, take it out and drain it, put it in a pot, boil it in water at a temperature of 70°C for 8 minutes, then take it out and cool it, and cut it into thin beef slices with a length of 4cm, a width of 2.5cm, and a thickness of 0.7cm;

[0049] (3) Recooking: Add a certain amount of pepper powder, aniseed, hawthorn, soy sauce, chili powder, star anise, cumin, ginger, chicken essence, sug...

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Abstract

The invention belongs to the technical field of meat product processing, and especially discloses a preparation method of hot and spicy beef jerky. The preparation method of the hot and spicy beef jerky comprises the following step of adopting a marinating technology in combination with effective control over various parameters so as to ensure that the prepared hot and spicy beef jerky relativelywell preserves the original flavor of the beef; and thus, the prepared hot and spicy beef jerky is good in taste and rich in nutrition, and has the medicinal functions of lowering blood pressure, resisting senility, and so on.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of spicy beef jerky. Background technique [0002] Beef is the second largest meat product in my country, second only to pork. Beef has high protein content and low fat content, so it tastes delicious and is loved by people. Fresh beef has a short shelf life, so people usually make it into beef jerky to extend its shelf life. Beef jerky contains vitamin B12, alanine, carnitine, protein, linoleic acid, zinc, magnesium, potassium, iron, calcium and other nutrients and amino acids required by the human body, which not only maintains the chewy flavor of beef, but also lasts for a long time Preservation does not deteriorate. The production of beef jerky must first select the first-class raw materials, followed by the control of various parameters (such as temperature, time, moisture content, etc.) in the production process. The beef jerky currently on t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/105
Inventor 柳仁山
Owner 贵州省印江梵净山鼎牛食品有限公司
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