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Preparation method of beef jerky

A technology of beef jerky and beef, which is applied in food drying, fat-containing food ingredients, food science, etc., can solve the problems of shortened shelf life, fishy smell, and difficulty in chewing, and achieves simple preparation process, good antibacterial effect, and is not easy to chew. damp effect

Inactive Publication Date: 2018-05-04
孙铭岐
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Beef will be made into other non-staple foods. Beef jerky is a common beef non-staple food. However, once the bag of beef jerky is opened, it is easy to be damp, the shelf life is shortened, and it is not easy to keep. The meat is hard and hard to chew. It even has a fishy smell. Although some beef jerky uses food additives to cover up its fishy smell and prolong the shelf life during processing, food additives are chemical products, and eating too much is likely to cause harm to the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of beef jerky, comprising the following steps:

[0020] (1) Choose lean beef, wash the lean meat, cut into pieces, put it into a meat grinder, and grind it to get minced meat for later use;

[0021] (2) Mix the minced meat and the marinade according to the mass ratio of 2:1, put them into the reaction kettle, seal the reaction kettle, adjust the pressure of the reaction kettle to 0.3MPa, let it stand for 10 hours, and then go to the reaction Put high-temperature steam into the kettle for 8 minutes, and take out the minced meat for later use;

[0022] (3) Evenly mix minced meat and cornstarch at a mass ratio of 5:1, fry until the surface of the minced meat turns amber, then take it out, and let it cool down to room temperature;

[0023] (4) Put the minced meat in a dryer to dry, keep the drying temperature of the dryer at 60°C during the drying process, then press the dried minced meat into shape, sterilize, and then vacuum pack, that is Obtain the...

Embodiment 2

[0026] A preparation method of beef jerky, comprising the following steps:

[0027] (1) Choose lean beef, wash the lean meat, cut into pieces, put it into a meat grinder, and grind it to get minced meat for later use;

[0028] (2) Mix the minced meat and the marinade according to the mass ratio of 2:1, put it into the reaction kettle, seal the reaction kettle, adjust the pressure of the reaction kettle to 0.4MPa, let it stand for 12 hours, and then go to the reaction Put high-temperature steam into the kettle for 9 minutes, and take out the minced meat for later use;

[0029] (3) Evenly mix minced meat and cornstarch at a mass ratio of 5:1, fry until the surface of the minced meat turns amber, then take it out, and let it cool down to room temperature;

[0030] (4) Put the minced meat in a dryer to dry, keep the drying temperature of the dryer at 60°C during the drying process, then press the dried minced meat into shape, sterilize, and then vacuum pack, that is Obtain the b...

Embodiment 3

[0033] A preparation method of beef jerky, comprising the following steps:

[0034] (1) Choose lean beef, wash the lean meat, cut into pieces, put it into a meat grinder, and grind it to get minced meat for later use;

[0035] (2) Mix the minced meat and the marinade according to the mass ratio of 2:1, put them into the reaction kettle, seal the reaction kettle, adjust the pressure of the reaction kettle to 0.5MPa, let it stand for 14 hours, and then go to the reaction Put high-temperature steam into the kettle for 10 minutes, and take out the minced meat for later use;

[0036] (3) Evenly mix minced meat and cornstarch at a mass ratio of 5:1, fry until the surface of the minced meat turns amber, then take it out, and let it cool down to room temperature;

[0037] (4) Put the minced meat in a dryer to dry, keep the drying temperature of the dryer at 60°C during the drying process, then press the dried minced meat into shape, sterilize, and then vacuum pack, that is Obtain th...

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Abstract

The invention relates to the field of processing of agricultural products, and particularly relates to a preparation method of beef jerky. In a process of pickling beef with a pickling material, the pickling material is prepared from the following raw materials in parts by weight: 10-14 parts of cardamom oil, 4-6 parts of grape seeds, 6-12 parts of pepper leaves, 2-4 parts of tsaoko amomum fruits,1-2 parts of fennel, 6-10 parts of algal polysaccharides, 1-2 parts of lemon grass, 4-8 parts of mature vinegar, 2-6 parts of salt, 2-6 parts of ginger, 2-6 parts of garlic, 1-3 parts of cumin powder, 2-6 parts of soy sauce and 10-16 parts of rice wine. The beef jerky prepared by the preparation method of the beef jerky is rich in fragrance, crispy and better in taste, has a good antibacterial effect, is not liable to be affected with damp, and is simple in preparation process and suitable for being popularized in the field.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a method for preparing beef jerky. Background technique [0002] Beef is the third most consumed meat in the world, accounting for about 25% of the meat product market, behind 38% of pork and 30% of poultry. The United States, Brazil and China are the top three countries consuming beef in the world. Beef is rich in protein. The amino acid composition is closer to the needs of the human body than pork, and can improve the body's disease resistance. It is especially suitable for people who grow and develop, and those who are recuperating after surgery and after illness to supplement blood loss and repair tissues. Eating beef in cold winter has the effect of warming the stomach. Good product for tonic, Chinese medicine believes that beef has the functions of nourishing the middle and Qi, nourishing the spleen and stomach, strengthening the bones and muscles, reducing p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/60A23L13/70A23L13/40
CPCA23L13/10A23L13/42A23L13/428A23L13/67A23L13/72A23V2002/00A23V2250/1614A23V2250/18A23V2250/5026A23V2300/10
Inventor 孙铭岐
Owner 孙铭岐
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