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Method for processing flavor beef jerky

A processing method and technology of beef jerky, applied to the functions of food ingredients, food ingredients as odor improvers, food ingredients as taste improvers, etc., can solve the problems of rough and hard beef jerky, complicated production process, and human hazards , to achieve the effect of saving marinating time, rich taste and ensuring freshness

Inactive Publication Date: 2018-04-13
柳州飞升鹏科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production process of beef jerky on the market is complicated. In order to maintain a good taste of beef jerky, a lot of spices and even chemical additives are used. Eating too much will cause certain harm to the human body; Dry, while beef is rich in hard protein content, over-dry beef jerky is rough and hard to chew, and the taste is poor

Method used

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  • Method for processing flavor beef jerky

Examples

Experimental program
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Effect test

Embodiment 1

[0026] A processing method of flavored beef jerky, prepared according to the following steps:

[0027] (1) Preparation method of marinade: mix 20 parts of starch, 2 parts of fennel powder, 3 parts of ginger powder, 1 part of pepper powder, and 0.5 parts of clove powder, and slowly add 66.5 parts of egg white while stirring, and add 2 parts of salt. 2 parts, 2 parts of white sugar, 3 parts of white wine, stir and mix to obtain the marinade;

[0028] (2) Beef pretreatment: In a room with a temperature of 3°C, take fresh beef and wash away the blood, cut it into 0.3cm thick blocks, apply 20g of marinade evenly on each 1000g of beef, and marinate for 1 hour; during the marinating process , turning the beef every ten minutes;

[0029] (3) Preparation of marinade: Take 2kg of beef bones and put them into a pot, add water until 3cm of the beef bones are submerged, then add 4g of Codonopsis Codonopsis, 2g of Angelica dahurica, 1g of Amomum japonicus, 1g of Niu Dali, 4g of ginger, 2g ...

Embodiment 2

[0035] A processing method of flavored beef jerky, prepared according to the following steps:

[0036] (1) The preparation method of the marinade: Mix 25 parts of starch, 3 parts of fennel powder, 4 parts of ginger powder, 2 parts of pepper powder, and 1 part of clove powder. While stirring, slowly add 54 parts of egg white, and add 3 parts of salt. part, 3 parts of white sugar, 5 parts of white wine, stir and mix to obtain the marinade;

[0037] (2) Beef pretreatment: In a room with a temperature of 4°C, take fresh beef and wash away the blood, cut it into 0.4cm thick blocks, apply 30g of marinade evenly on each 1000g of beef, and marinate for 1 hour; during the marinating process , turning the beef every ten minutes;

[0038] (3) Preparation of marinade: Take 2kg of beef bones and put them in a pot, add water until 4cm of the beef bones are submerged, then add 6g of Codonopsis pilosula, 3g of Angelica dahurica, 2g of Amomum japonicus, 2g of Niu Dali, 5g of ginger, 4g of tan...

Embodiment 3

[0044] A processing method of flavored beef jerky, prepared according to the following steps:

[0045] (1) Preparation method of marinade: Mix 35 parts of starch, 4 parts of fennel powder, 5 parts of ginger powder, 2 parts of pepper powder, and 1 part of clove powder. While stirring, slowly add 40 parts of egg white, and add 4 parts of salt. 3 parts, 3 parts of white sugar, 6 parts of white wine, stir and mix to obtain the marinade;

[0046] (2) Beef pretreatment: In a room with a temperature of 6°C, take fresh beef and wash away the blood, cut it into 0.5cm thick blocks, apply 40g of marinade evenly on each 1000g of beef, and marinate for 1.5h; the marinating process , turning the beef every ten minutes;

[0047] (3) Preparation of marinade: Take 2kg of beef bones and put them in a pot, add water until 4cm of the beef bones are submerged, then add 8g of Codonopsis Codonopsis, 3g of Angelica dahurica, 3g of Amomum japonicus, 5g of Niu Dali, 10g of ginger, 5g of tangerine peel, ...

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Abstract

The invention belongs to the technical field of food processing, and discloses a method for processing flavor beef jerky. The method comprises the following steps of pre-treatment of beef, marinade preparation, beef marinating, hot oil soaking, seasoning, drying and packaging. The beef jerky processed by the method of the invention is rufous, neither too hard nor too soft, and is good in taste, green, and healthy. The method provided by the invention is simple in preparation process, scientific and reasonable, and high in feasibility.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a processing method of flavored beef jerky. Background technique [0002] Beef is the second largest meat product in China, second only to pork. Beef has high protein content, low fat content, and delicious taste. It is deeply loved by people and enjoys the reputation of "the favorite of meat". Beef jerky is generally dried meat marinated with yellow beef and other seasonings. The air-dried beef in beef jerky comes from the battle rations of Mongolian cavalry. Because it is easy to carry and rich in nutrition, it is known as "Genghis Khan's marching rations". Beef jerky contains a variety of minerals and amino acids needed by the human body. It not only maintains the chewy flavor of beef, but also keeps it for a long time without deterioration. It has market demand. [0003] At present, the production process of beef jerky on the market is complicated. In order to maint...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/105
CPCA23L13/10A23L13/42A23L13/424A23L13/428A23L13/70A23L33/105A23V2002/00A23V2200/16A23V2200/15A23V2200/14A23V2200/30A23V2250/21
Inventor 罗植升
Owner 柳州飞升鹏科技有限公司
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