Ready-to-eat soybean beef jerky and making method thereof

A beef jerky and soybean technology, which is applied in food science and other directions, can solve the problems of complex production process and hard taste of products, and achieve the effects of simple process, good chewiness and increased umami taste.

Inactive Publication Date: 2018-05-08
山东嘉利丰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the existing preparation method also has the deficiencies such as complex production process and hard product mouthfeel.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] In the embodiment of the present invention, instant soybean beef jerky includes the following raw materials: 400g of beef, 50g of soybean powder, 5g of orange leaves, 5g of grapefruit peel, 1g of pepper, 1g of lemon, 5g of cumin, 50g of white wine, 10g of white vinegar, 10g of soy sauce, and salt 5g, edible oil 50g.

[0022] The preparation method of instant soybean beef jerky comprises the following steps:

[0023] 1) Crush lemons to make lemon juice, mix lemon juice, white wine, white vinegar, soy sauce, and salt to make seasoning; wash the beef, cut into pieces, rinse and drain, marinate with seasoning for 1 hour, and then process Beef; marinating temperature is 0°C.

[0024] 2) Put orange leaves, grapefruit peels, and peppers into water to prepare a mixed solution; put the processed beef into the mixed solution and boil on high heat for 2 minutes, then cook on low heat for 40 minutes to obtain cooked beef; the quality of water is 10 times the mass of beef.

[002...

Embodiment 2

[0028] In the embodiment of the present invention, the instant soybean beef jerky includes the following raw materials: 400-1000g of beef, 50-300g of soybean powder, 50g of orange leaves, 50g of pomelo peel, 20g of pepper, 20g of lemon, 30g of cumin, 200g of white wine, 50g of white vinegar, 50g soy sauce, 30g salt, 500g cooking oil.

[0029] The preparation method of instant soybean beef jerky comprises the following steps:

[0030] 1) Crush lemons to make lemon juice, mix lemon juice, white wine, white vinegar, soy sauce, and salt to make seasoning; wash the beef, cut into pieces, rinse and drain, marinate with seasoning for 24 hours, and then process Beef; marinating temperature is 10°C.

[0031] 2) Put orange leaves, pomelo peels, and peppers into water to prepare a mixed solution; put the processed beef into the mixed solution and boil on high heat for 10 minutes, then cook on low heat for 120 minutes to obtain cooked beef; the quality of water is 20 times the mass of b...

Embodiment 3

[0035] In the embodiment of the present invention, instant soybean beef jerky includes the following raw materials: 500g of beef, 80g of soybean powder, 10g of orange leaves, 10g of grapefruit peel, 2g of pepper, 2g of lemon, 8g of cumin, 80g of white wine, 20g of white vinegar, 20g of soy sauce, and salt 10g, edible oil 100g.

[0036] The preparation method of instant soybean beef jerky comprises the following steps:

[0037] 1) Crush lemons to make lemon juice, mix lemon juice, white wine, white vinegar, soy sauce, and salt to make seasoning; wash the beef, cut into pieces, rinse and drain, marinate with seasoning for 3 hours, and then process Beef; marinating temperature is 2°C.

[0038] 2) Put orange leaves, pomelo peels, and peppers into water to prepare a mixed solution; put the processed beef into the mixed solution and boil on high heat for 4 minutes, then cook on low heat for 60 minutes to obtain cooked beef; the quality of water is 12 times the mass of beef.

[00...

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PUM

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Abstract

The invention discloses ready-to-eat soybean beef jerky and a making method thereof. The ready-to-eat soybean beef jerky comprises the following raw materials in parts by weight: 400-1000 parts of beef, 50-300 parts of soybean flour, 5-50 parts of tangerine leaves, 5-50 parts of pomelo peel, 1-20 parts of chili peppers, 1-20 parts of lemons, 5-30 parts of cumin seeds, 50-200 parts of Baijiu, 10-50parts of white vinegar, 10-50 parts of soy sauce, 5-30 parts of table salt and 50-500 parts of edible oil. The making method comprises the following steps of mixing the lemon juice with the Baijiu, the white vinegar, the soy sauce and the table salt to prepare seasoning; thoroughly cleaning the beef, performing cutting to obtain beef blocks, performing flushing, performing draining, and performing preserving with the seasoning for 1-24h, so as to obtain treated beef; placing the tangerine leaves, the pomelo peel and the chili peppers in water to prepare mixed liquid; putting the treated beefin the mixed liquid, performing boiling over with an intense fire, and then performing boiling with a small fire to obtain cooked beef; and cutting the cooked beef into beef slices, performing filtering to remove water, mixing the filtered beef slices with soybean flour, so that the beef slices are wrapped with soybean flour, pouring the beef slices wrapped with the soybean flour in hot oil, performing frying, and performing sprinkling with cumin powder so as to obtain the ready-to-eat soybean beef jerky. The made ready-to-eat soybean beef jerky has the characteristics of being rich in nutrition, unique in flavor, and moderate in hardness.

Description

technical field [0001] The invention relates to the technical field of food, in particular to instant soybean beef jerky and a preparation method thereof. Background technique [0002] With the development of society, people's pursuit of material and cultural life is getting higher and higher. "Food" is an important part of our daily life. After the consumption level increases, the requirement for "food" is not only the previous food and clothing , but more and more pursuit of high-quality diet and delicious food. [0003] Beef jerky is made from yellow beef through a series of processing. Beef jerky contains various minerals and amino acids needed by the human body. It not only maintains the chewy flavor of beef, but also keeps it unchanged for a long time. Beef jerky has the characteristics of high protein content, low fat content, easy storage and convenient eating, and is very popular among people. Soybean has comprehensive nutrition and rich content, and the protein c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/10A23L11/00
CPCA23L11/07A23L13/10A23L13/72
Inventor 宋传宏任洪霞
Owner 山东嘉利丰食品有限公司
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