Method for making crispy and tender beef jerky

A production method and technology of beef jerky, which are applied in food freezing, food science, etc., can solve the problems of tough taste, insufficient flavor, and high hardness, and achieve the effects of improving tenderness, sufficient marinade penetration, and moderate water content

Inactive Publication Date: 2018-04-20
GUIZHOU YONGHONG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, beef jerky is usually processed by traditional techniques, and there are defects such as obvious lack of flavor, tough taste, high hardness, and easy tooth sticking, which cannot meet the needs of children or elderly consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0021] 1) Rinse the thawed beef, cook it in boiling water, remove the acid and blood in the meat, remove it and cut it into 1-1.5cm granules;

[0022] 2) Cook the meat cubes in boiling marinade for 25-35 minutes, remove and drain the water; the purpose is to make the meat cubes have a low taste of stewed meat;

[0023] 3) Mix the marinated meat granules and auxiliary materials in a weight ratio of 100:63, place them in a tumbler at 45-50°C and a rotation speed of 9r / min, and tumble three times in an alternating manner of negative pressure and normal pressure. The second tumbling 7min (three times totaling 21min); forward and reverse alternately during each tumbling, the negative pressure in the tumbling machine is-75Pa, and the auxiliary materials are made of white sugar, salt, sesame, maltose, monosodium glutamate, spices by 30: 3.3:0.8:4:1.7:23 weight ratio mixed;

[0024] 4) Transfer the tumbling-treated meat into a baking tunnel oven at 80°C for 30 minutes, then soak in t...

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PUM

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Abstract

The invention discloses a method for making crispy and tender beef jerky and aims to provide a method for making beef jerky. The method comprises the following steps: cooking rinsed beef in boiling water, cutting into granules, and cooking the beef granules in marinade for 25-35 minutes; taking out the beef granules, mixing with auxiliary materials, and rolling in a rolling machine for three timesaccording to a negative pressure-normal pressure alternative manner, wherein forward and backward rotation is alternately performed during rolling each time; transferring the rolled beef granules into a baking tunnel oven, baking for 30 minutes, and immersing in sauce; quickly freezing under low-temperature conditions for 10 minutes after taking out, and transferring into the baking tunnel oven,and baking for 30 minutes again; immersing the beef granules baked twice into the sauce, quickly freezing under low-temperature conditions for 10 minutes after taking out, and transferring into a microwave oven, and baking for 60 minutes; and cooling, moisturizing and softening until the moisture content of the beef granules is 18%. The beef jerky made by the method disclosed by the invention is strong in fragrance, crispy and tender in taste, moderate in softness and hardness, delicious and mellow in taste, easy to chew, easy to melt, difficult to stick and suitable for people of all ages.

Description

technical field [0001] The invention relates to a method for making beef jerky, in particular to a method for making crispy and tender beef jerky; it belongs to a meat food processing method. Background technique [0002] Beef jerky has the characteristics of rich nutrition, unique flavor, easy storage, carrying and eating, and is a popular snack food among consumers. At present, beef jerky is usually processed by traditional techniques, which has defects such as obvious lack of flavor, tough taste, high hardness, and easy tooth sticking, which cannot meet the needs of children or elderly consumers. Contents of the invention [0003] Aiming at the defects in the prior art, the present invention aims to provide a method for making crispy and tender beef jerky. The beef jerky produced by the method has the characteristics of strong aroma, crisp and tender taste, moderate hardness, delicious and mellow taste. [0004] In order to achieve the above object, the present inventi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L13/10A23L13/70
CPCA23L5/10A23L5/15A23L13/10A23L13/70A23V2002/00A23V2300/20
Inventor 都伟章世贵陈群陈舟东
Owner GUIZHOU YONGHONG FOOD CO LTD
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