Fresh keeping method of beef jerky

A fresh-keeping method and beef jerky technology, which are applied in the directions of food drying, dry preservation of meat/fish, and chemical preservation of meat/fish, etc., can solve the problems of affecting eating taste, high protein content of beef and low fat content, etc. Effective shelf life, simple operation, and the effect of improving food taste

Inactive Publication Date: 2018-08-03
蒙城宏健食品有限公司
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Beef, as one of the common meat products, its main meat sources are cows, bulls, and heifers, and its muscle parts can be cut into steaks, beef chunks, or cowboy bones, and can also be mixed with other meat to make sausages or blood sausages , Beef is the third most consumed meat product in the world, accounting for about 25% of the meat product market. Beef has high protein content and low fat content, and its composition is closer to the needs of the human body than pork. It can enhance immunity and promote metabolism, especially for physical recovery and Enhancing physical fitness has obvious curative effect. At the same time, due to the continuous development of society, the pace of life is getting faster and faster, and people's tastes are becoming more and more diverse. The taste requirements for beef jerky are also getting higher and higher. In addition to the taste depends on the production, its follow-up preservation and preservation are also very important. Beef jerky is generally watery. If it is packaged in ordinary packaging, its shelf life generally does not exceed 8 months, and generally exceeds 7 months, and it will change color and dry out. The phenomenon of hardening greatly affects the taste of food and seriously affects sales

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of beef jerky preservation method, it mainly comprises the steps:

[0016] (1) Preservation solution preparation: Dissolve chitosan with a mass concentration of 0.03g / 100ml in a saline solution with a pH of 6.2 and a mass concentration of 0.05g / 100ml to prepare a preservative solution, the mass ratio of chitosan to saline solution 1:1;

[0017] (2) Beef jerky soaking: Put the baked beef jerky into the preservative solution prepared in step (1), add 10g / L lemon essential oil, and put it in a sealed refrigerator for soaking. The soaking time is 9 Hour;

[0018] (3) Drain and dry: take out the dried beef soaked in step (2), drain, put in an oven, and heat at 65°C for 40 minutes to obtain dry product A;

[0019] (4) Sterilization: irradiate the dried product A in step (3) with an ultraviolet lamp, and sterilize for 1.5 hours to obtain the finished product B;

[0020] (5) Packing: Pack the finished product B in a dust-free and dry environment, and vacuum seal it af...

Embodiment 2

[0022] A kind of beef jerky preservation method, it mainly comprises the steps:

[0023] (1) Preservation solution preparation: Dissolve chitosan with a mass concentration of 0.05g / 100ml in a saline solution with a pH of 6.2 and a mass concentration of 0.09g / 100ml to prepare a preservative solution, the mass ratio of chitosan to saline solution 1:1;

[0024] (2) Beef jerky soaking: Put the baked beef jerky into the preservative solution prepared in step (1), add 10g / L lemon essential oil, and soak in a sealed refrigerator for 10 Hour;

[0025] (3) Drain and dry: take out the dried beef soaked in step (2), drain, put in an oven, and heat at 70°C for 50 minutes to obtain dry product A;

[0026] (4) Sterilization: irradiate the dried product A in step (3) with an ultraviolet lamp, and sterilize for 2 hours to obtain the finished product B;

[0027] (5) Packing: Pack the finished product B in a dust-free and dry environment, and vacuum seal it after packing.

[0028] In order ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a fresh keeping method of beef jerky, and belongs to the technical field of package of beef jerky. The fresh keeping method mainly comprises the following steps of (1) preparing fresh keeping liquid; (2) soaking the beef jerky; (3) performing draining and drying; (4) performing sterilization B; and (5) performing package. The fresh keeping method has the advantages of beingsimple to operate, is suitable for mass production and application, is free from additives, harmless, healthy and environmental-friendly when being used for fresh keeping, can guarantee massive beneficial components of the beef, can effectively improve the eating mouth feel, and can notably prolong the effective quality guarantee period of the beef jerky.

Description

technical field [0001] The invention relates to the technical field of beef jerky packaging, in particular to a fresh-keeping method for beef jerky. Background technique [0002] Beef, as one of the common meat products, its main meat sources are cows, bulls, and heifers, and its muscle parts can be cut into steaks, beef chunks or cowboy bones, and can also be mixed with other meat to make sausages or blood sausages , Beef is the third most consumed meat in the world, accounting for about 25% of the meat market. Beef has high protein content and low fat content. Its composition is closer to the needs of the human body than pork. It can enhance immunity and promote metabolism, especially for physical recovery and Enhancing physical fitness has obvious curative effect. At the same time, due to the continuous development of society, the pace of life is getting faster and faster, and people's tastes are becoming more and more diverse. The taste requirements for beef jerky are al...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23B4/20A23B4/24A23B4/03A23B4/015
CPCA23B4/20A23B4/015A23B4/03A23B4/24A23V2002/00A23V2200/10A23V2250/511A23V2300/10
Inventor 占平高书生徐作政
Owner 蒙城宏健食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products