Fruit-flavored hot beef jerky and preparation method thereof

A beef jerky and spicy technology is applied to the field of fruity and spicy beef jerky and its preparation, which can solve the problems of difficult chewing, difficult to obtain color, dry and hard texture, etc., and achieves less loss of nutrients, guarantee of safety, and complete color and flavor. Effect

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

However, jerky made from large cuts of meat has a hard, chewy texture and is too dry to obtain a satisfactory color

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A fruity spicy beef jerky, comprising the following raw materials in parts by mass: 650g of fresh yellow beef, 60g of beer, 50g of vegetable oil, 40g of fruit juice, 15g of salt, 20g of Chinese prickly ash, 15g of cumin, 10g of cumin, 10g of dried ginger powder, and 10g of pepper .

[0026] The fruit juice comprises the following raw materials in parts by mass: 30g of aloe, 20g of apple, 15g of plantain, 3g of black tea and 2g of lily.

[0027] Described fruit juice comprises the following preparation steps:

[0028] 1) Soak in deionized water at 55°C with 30 times the mass of black tea for 5 minutes, and set aside;

[0029] 2) Lily flowers are baked at 40°C for 20 minutes, crushed, and added to black tea juice;

[0030] 2) Mix aloe vera, apples, and plantains, add deionized water of equal quality, ultrasonically crush on ice for 30 minutes, filter, and the filtrate is mixed with the black tea juice obtained in step 2), stir at 2°C for 20 minutes, filter, and add 0.3%...

Embodiment 2

[0040] A fruity spicy beef jerky, comprising the following raw materials in parts by mass: 680g of fresh yellow beef, 64g of beer, 53g of vegetable oil, 44g of fruit juice, 17g of salt, 21g of Chinese prickly ash, 18g of cumin, 11g of fennel, 11g of dried ginger powder, and 11g of pepper .

[0041] The fruit juice includes the following raw materials in parts by mass: 32g of aloe, 20.5g of apple, 16g of plantain, 4g of black tea and 3g of lily.

[0042] Described fruit juice comprises the following preparation steps:

[0043] 1) Soak in 57°C deionized water with 32 times the mass of black tea for 8 minutes, set aside;

[0044] 2) Lily flowers are baked at 45°C for 22 minutes, crushed, and added to black tea juice;

[0045] 2) Mix aloe vera, apple, and plantain, add deionized water of equal quality, ultrasonically crush on ice for 32 minutes, filter, and the filtrate is mixed with the black tea juice obtained in step 2), stir at 3°C ​​for 22 minutes, filter, add 0.7% of the f...

Embodiment 3

[0055] A fruity spicy beef jerky, comprising the following raw materials in parts by mass: 700g of fresh yellow beef, 65g of beer, 55g of vegetable oil, 47g of fruit juice, 20g of salt, 23g of Chinese prickly ash, 20g of cumin, 12g of fennel, 12g of dried ginger powder, and 12g of pepper .

[0056] The fruit juice comprises the following raw materials in parts by mass: 32.5g of aloe, 21g of apple, 17g of plantain, 5g of black tea and 4g of lily.

[0057] Described fruit juice comprises the following preparation steps:

[0058] 1) Soak in deionized water at 60°C with 35 times the mass of black tea for 10 minutes, set aside;

[0059] 2) Lily flowers are baked at 50°C for 23 minutes, crushed, and added to black tea juice;

[0060] 2) Mix aloe vera, apples, and plantains, add deionized water of equal quality, ultrasonically crush on ice for 35 minutes, filter, and the filtrate is mixed with the black tea juice obtained in step 2), stir at 5°C for 25 minutes, filter, and add 1% o...

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PUM

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Abstract

The invention belongs to the field of beef processing, and particularly relates to fruit-flavored hot beef jerky. The fruit-flavored hot beef jerky comprises the following raw materials of fresh yellow cow beef, beer, vegetable oil, fruit juice, table salt, Chinese prickly ash, cumin seeds, fennel fruits, dried ginger powder and chili pepper. According to the prepared beef jerky, through a certainprocessing technology, the binding power is reduced, so that the shearing force of the prepared beef jerky is as low as 28.23N, the tenderness of the beef is guaranteed, besides, the moisture contentof the beef jerky is reduced, the water activity is as low as 0.59, the preservation time of the beef jerky is prolonged, the fragrance and the flavor of the beef are improved, the loss of nutrient substances is low, and the safety is guaranteed.

Description

technical field [0001] The invention belongs to the field of beef processing, and in particular relates to a fruity spicy beef jerky and a preparation method thereof. Background technique [0002] Beef jerky is a kind of snack food, which is favored by consumers because of its unique flavor, rich nutrition, containing various minerals and amino acids needed by the human body, and being easy to carry. The beef jerky that traditional method prepares, its processing method generally all will go through technological processes such as initial boiling, slicing, reboiling, baking. However, jerky made from large cuts of meat has a hard, chewy texture and is too dry to obtain a satisfactory color. [0003] However, maintaining good physical properties of beef jerky can not only improve the quality and mouthfeel of beef jerky, but also increase consumers' desire to buy and improve economic benefits. Contents of the invention [0004] In order to solve the above technical problems...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70
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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