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Manufacturing method of shredded dried beef

A production method and technique for shredded beef, applied in the production field of shredded beef jerky, can solve the problems of difficult to tear, hard entrance, difficult to chew, etc., and achieve the effects of soft entrance, production cost saving, and tender meat.

Inactive Publication Date: 2018-02-23
广西鹿寨众牛食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Beef jerky is a traditional dried meat product in our country. It is deeply loved by everyone, especially shredded beef jerky. You can tear it with your hands when you eat it. To achieve the effect of easy to tear, easy to chew, and delicate taste, hand-shredded beef jerky must be made with selected beef tendon meat. The current output of beef tendon meat is far from To meet the growing demand; therefore, people also often use other parts of beef to make shredded beef jerky, most of which are difficult to tear, hard to chew, and difficult to chew

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of making method of shredded beef jerky comprises the following steps:

[0019] A. Remove impurities and cut the beef into pieces, soak in water for 4 hours, remove and drain, and set aside;

[0020] B. Beat the drained meat pieces for 20 minutes, the beating direction is 60-90 degrees with the meat piece along the fiber direction;

[0021] C. Put the battered meat into clear water, cook for 10 minutes, remove, drain and cool, and control the central temperature of the meat to be ≤55°C during cooking;

[0022] D. Cut the cooled meat piece into meat strips along the fiber direction, with a width of 5 mm and a thickness of 5 mm;

[0023] E. Add the seasoning to the cut meat strips and stir. During the stirring process, beat the meat strips for 5 minutes, then marinate them for 5 minutes. The direction of beating and the direction of the meat along the fiber direction are 60-90 degrees; The seasoning consists of the following raw materials in parts by weight: 30 p...

Embodiment 2

[0028] A kind of making method of shredded beef jerky comprises the following steps:

[0029] A. Remove impurities and cut the beef into pieces, soak in water for 6 hours, remove and drain, and set aside;

[0030] B. Beat the drained meat pieces for 30 minutes, the beating direction is 60-90 degrees with the meat piece along the fiber direction;

[0031] C. Put the battered meat into clear water, cook for 20 minutes, remove, drain and cool, and control the central temperature of the meat to be ≤55°C during cooking;

[0032] D. Cut the cooled meat piece into meat strips along the fiber direction, with a width of 8 mm and a thickness of 8 mm;

[0033] E. Add the seasoning to the cut meat strips and stir. During the stirring process, beat the meat strips for 10 minutes, then marinate them for 10 minutes. The direction of beating and the direction of the meat along the fiber direction are 60-90 degrees; The seasoning is composed of the following raw materials in parts by weight:...

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PUM

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Abstract

The invention discloses a manufacturing method of shredded dried beef. The manufacturing method comprises the following steps: step A, cutting beef into beef blocks, and soaking beef blocks in clean water; step B, draining beef blocks, and then beating beef blocks; step C, after beating, boiling beef blocks in clean water; step D, shredding beef blocks along the direction of beef fibers; step E, adding condiments into the shredded beef, stirring, beating shredded beef during the stirring process, and carrying out pickling; step F, boiling pickled shredded beef; step G, draining shredded beef,putting shredded beef into a concave mould of a shredded dried beef moulding mould along the direction of beef fibers, overlapping shredded beef in the length direction, covering a convex mould on theconcave mould when the shredded beef and the end face are in a same plane, and cooling the shredded beef in the mould to obtain a dried beef blank; and step H, taking out the dried beef blank, addingcondiments, evenly mixing, frying the dried beef blank in oil, fishing out dried beef, draining, and cooling to obtain the shredded dried beef. Compared with the prior art, the shredded dried beef has a good taste, is tender and chewable, and has a long aftertaste.

Description

technical field [0001] The invention relates to the technical field of beef processing, in particular to a method for making shredded beef jerky. Background technique [0002] Beef jerky is a traditional dried meat product in our country. It is deeply loved by everyone, especially shredded beef jerky is a snack food that everyone loves, and it is also one of the most widely sold foods in leisure and entertainment venues; as the name suggests, shredded beef jerky is You can tear it with your hands when you eat it. To achieve the effect of easy to tear, easy to chew, and delicate taste, hand-shredded beef jerky must be made with selected beef tendon meat. The current output of beef tendon meat is far from To meet the growing demand; therefore, people also often use other parts of beef to make shredded beef jerky. Most of these shredded beef jerky have problems of being difficult to tear, hard in the mouth and difficult to chew. Contents of the invention [0003] The technic...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L13/10A23L5/10
CPCA23L5/11A23L13/10A23L13/70
Inventor 卢启运
Owner 广西鹿寨众牛食品有限公司