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Preparation method of sliced dried beef

A beef jerky and beef technology, which is used in food ingredients as taste modifiers, food science, food freezing, etc., can solve the problems of poor taste effect, loss of beneficial components of beef, and weak taste, etc. The effect of deep taste

Inactive Publication Date: 2018-03-30
秦海良
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing beef jerky is generally directly stewed with marinated material, which has a poor taste effect and a light taste, and long-term high-temperature boiling will cause the beef to lose a large amount of beneficial ingredients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of beef jerky, comprising:

[0025] Step 1, take the beef, slice it, and get beef slices;

[0026] Step 2. Take pork bones, pork fat, Chinese pepper, ginger, star anise, cinnamon, fennel, orange peel, potatoes and wine, mix them, add 3 times the volume of water, boil and keep it for 60 minutes, filter to obtain a marinated liquid;

[0027] Step 3. Put the beef slices obtained in step 1 into 1 times the volume of marinating liquid, soak for 20 minutes, freeze the mixture of beef and marinating liquid at -18°C for 2 hours, and then place it at 20°C until it is completely thawed , repeat the above freezing and thawing operations 3 times, take out the beef slices, and dry them;

[0028] Step 4, take salt, sugar, wine and chili powder, and mix with water to obtain a spraying liquid;

[0029] Step 5. Hang the beef slices obtained in step 3, irradiate evenly with light waves with a wavelength of 400-500 nanometers for 3 minutes, spray a layer of vegetabl...

Embodiment 2

[0037] A preparation method of beef jerky, comprising:

[0038] Step 1, take the beef, slice it, and get beef slices;

[0039] Step 2. Take pork bones, pork fat, Chinese pepper, ginger, star anise, cinnamon, fennel, orange peel, potatoes and wine, mix them, add 5 times the volume of water, boil and keep for 90 minutes, filter to obtain a marinated liquid;

[0040] Step 3. Put the beef slices obtained in step 1 into 1.5 times the volume of marinating liquid, soak for 40 minutes, freeze the mixture of beef and marinating liquid at -18°C for 2 hours, and then place it at 20°C until it is completely thawed , repeat the above freezing and thawing operations 5 times, take out the beef slices, and dry them;

[0041] Step 4, take salt, sugar, wine and chili powder, and mix with water to obtain a spraying liquid;

[0042] Step 5. Hang the beef slices obtained in step 3, irradiate evenly with light waves with a wavelength of 400-500 nanometers for 5 minutes, spray a layer of vegetable...

Embodiment 3

[0050] A preparation method of beef jerky, comprising:

[0051] Step 1, take the beef, slice it, and get beef slices;

[0052] Step 2. Take pork bones, pork fat, Chinese pepper, ginger, star anise, cinnamon, fennel, orange peel, potatoes and wine, mix them, add 4 times the volume of water, boil and keep for 80 minutes, filter to obtain pickled liquid;

[0053]Step 3. Put the beef slices obtained in Step 1 into 1.2 times the volume of marinating liquid, soak for 30 minutes, freeze the mixture of beef and marinating liquid at -18°C for 2 hours, and then place it at 20°C until it is completely thawed , repeat the above freezing and thawing operations 4 times, take out the beef slices, and dry them;

[0054] Step 4, take salt, sugar, wine and chili powder, and mix with water to obtain a spraying liquid;

[0055] Step 5. Hang the beef slices obtained in step 3, irradiate evenly with light waves with a wavelength of 400-500 nanometers for 4 minutes, spray a layer of vegetable oil ...

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PUM

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Abstract

The invention discloses a preparation method of sliced dried beef. The preparation method comprises the following steps: step 1, preparing sliced beef; step 2, preparing pickling liquid; step 3, putting the sliced beef obtained in the step 1 into 1-1.5 times of the pickling liquid by volume, soaking the sliced beef for 20-40 minutes, freezing the mixture of beef and pickling liquid at -18 DEG C for 2 hours, then completely unfreezing the mixture of beef and pickling liquid at 20 DEG C, repeating the freezing and unfreezing operation for 3-5 times, and taking out and airing the sliced beef; step 4, preparing spraying liquid; step 5, hanging the sliced beef obtained in the step 3, spraying the spraying liquid and vegetable oil, and performing irradiation alternately with light waves of 400-500 nm 400-500 nano and light waves of 700-760 nm; wherein the power density of the light waves of 400-500 nm and the light waves of 700-760 nm is 200mW / cm<2>; and step 6, thoroughly baking the slicedbeef. The preparation method disclosed by the invention can obviously improve the flavoring effect of the sliced dried beef and avoid boiling in water at high temperature for a long time.

Description

technical field [0001] The invention relates to the field of food processing. More particularly, the present invention relates to a kind of preparation method of beef jerky. Background technique [0002] Chinese people's per capita beef consumption is second only to pork. Beef has high protein content and low fat content. Compared with pork, its composition is closer to the needs of the human body. It can enhance immunity and promote metabolism, and has obvious effects on physical recovery and physical fitness. With the continuous development of society and faster pace of life, many people's bodies are in a sub-healthy state, and eating beef jerky is a good way to improve their physical condition. But existing beef jerky is generally directly stewed with marinade and forms, and taste effect is poor, and taste is light, and long-time high-temperature water boiling can make beef lose a large amount of beneficial components. Contents of the invention [0003] An object of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/30
CPCA23L13/10A23L5/30A23L13/428A23L13/43A23L13/72A23L13/76A23V2002/00A23V2200/16A23V2300/20
Inventor 秦海良
Owner 秦海良