Formula of beef jerky and processing technology of beef jerky

A technology of beef jerky and formula, which is applied in food ingredients as antimicrobial preservation, food science, food preservation, etc., can solve the problem of unstable quality of beef jerky, and achieve the effect of improving labor efficiency and facilitating management

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

AI Technical Summary

Problems solved by technology

[0003] The processing formula of beef jerky plays a decisive role in the taste of beef jerky, so each manufacturer has invested a lot of effort in research and development and adjustment of the formula; in addition, the processing technology of beef jerky also greatly affects the taste of beef jerky As well as quality, the traditional beef jerky processing technology relies too much on experience, and the quality of the processed beef jerky is very unstable; therefore, a beef jerky processing technology suitable for industrial production is needed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Preparation of production equipment: injection machine, rolling and kneading machine, trimming and cutting tool, drying room, steamer, table table, trailer hanging rod, container, vacuum packaging machine.

[0058] Raw material preparation: 100 kg of beef; 1 kg of soy sauce; 1.1 kg of salt; 1 kg of sugar; 0.5 kg of spices; 2.8 grams of potassium sorbate; 37.5 grams of sodium diacetate. (The spices include the following raw material components in equal parts by weight: 8 parts of star anise; 3 parts of Zanthoxylum bungeanum; 4 parts of ginger; 2 parts of cinnamon; 3 parts of fennel; ) Spices are ground into powder for later use.

[0059] Production steps:

[0060] (1) Slice the beef into pieces: Use a trimming knife to cut the beef into chunks with a weight of 0.5-0.75kg, a length of 12-15cm, a width of 6cm, and a thickness of 5-6cm;

[0061] (2) Saline injection of beef: take half of the spice powder of the formula, mix it with water and boil it for more than 90 minut...

Embodiment 2

[0071] Preparation of production equipment: injection machine, rolling and kneading machine, trimming and cutting tool, drying room, steamer, table table, trailer hanging rod, container, vacuum packaging machine.

[0072] Raw material preparation: 100 kg of beef; 6 kg of soy sauce; 2.1 kg of salt; 6 kg of sugar; 2 kg of spices; 2.8 grams of potassium sorbate; 37.5 grams of sodium diacetate. (The spices include the following raw material components in equal parts by weight: 10 parts of star anise; 4 parts of Zanthoxylum bungeanum; 6 parts of ginger; 3 parts of cinnamon; 4 parts of fennel; 1.2 parts of tangerine peel; ) Spices are ground into powder for later use.

[0073] Production steps:

[0074] (1) Slice the beef into pieces: Use a trimming knife to cut the beef into chunks with a weight of 0.5-0.75kg, a length of 12-15cm, a width of 6cm, and a thickness of 5-6cm;

[0075] (2) Saline injection of beef: take half of the spice powder of the formula, mix it with water and bo...

Embodiment 3

[0085] Preparation of production equipment: injection machine, rolling and kneading machine, trimming and cutting tool, drying room, steamer, table table, trailer hanging rod, container, vacuum packaging machine.

[0086] Raw material preparation: 100 kg of beef; 3.5 kg of soy sauce; 1.6 kg of food; 3.5 kg of sugar; 1.2 kg of spices; 2.8 grams of potassium sorbate; 37.5 grams of sodium diacetate. (The spices include the following raw material components in equal parts by weight: 9 parts star anise; 3.5 parts prickly ash; 5 parts ginger; 2.5 parts cinnamon; 3.5 parts cumin; 1 part tangerine peel; ) Spices are ground into powder for later use.

[0087] Production steps:

[0088] (1) Slice the beef into pieces: Use a trimming knife to cut the beef into chunks with a weight of 0.5-0.75kg, a length of 12-15cm, a width of 6cm, and a thickness of 5-6cm;

[0089] (2) Saline injection of beef: take half of the spice powder of the formula, mix it with water and boil it for more than 9...

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PUM

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Abstract

The invention relates to a formula of beef jerky and a processing technology of the beef jerky. The beef jerky disclosed by the invention comprises the following raw material components in parts by weight of 100 parts of beef, 1-6 parts of a soy sauce, 1.1-2.1 parts of table salt, 1-6 parts of white sugar, 0.5-2 parts of spice, 0.0028 part of potassium sorbate and 0.0375 part of sodium diacetate.The processing technology adopts technologies of performing saline injection, performing rolling, performing baking, performing steaming and performing seasoning for the second time. The processed beef jerky has better mouth feel than beef jerky by a conventional marinating and decocting technology and is easier to digest, and nutrient components in beef can be stored to the maximum extent. Through seasoning for the second time, the beef jerky is more mellow in flavor and taste; and besides, the moisture content of the beef jerky is low, protective films are formed on the surfaces of the beefjerky through oil, the shelf life is prolonged, long-term sales is guaranteed, and product quality cannot corrupt. The processing course is well controlled, besides, the product quality keeps consistent easily, and the defects relying on experience by a conventional processing method are overcome.

Description

technical field [0001] The invention relates to food processing technology, in particular to a formula of beef jerky and a processing technology of beef jerky. Background technique [0002] Beef jerky is a popular dried meat product with unique flavor. It, dried meat and dried meat floss are all traditional dried meat products in my country. Its production history has been more than two thousand years. They are deeply loved by the public for their storability, unique flavor, nutrition, hygiene and convenience. Moreover, the traditional processing methods of dried meat products in my country have also had a profound impact on the processing of meat products in the world. In-depth research has been carried out to innovate the processing technology of dried meat products, and to produce new dried meat products that adapt to modern life, are nutritious and hygienic, and have a unique flavor and good taste. [0003] The processing formula of beef jerky plays a decisive role in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L5/10A23L3/00A23L13/40
CPCA23L3/00A23L5/10A23L5/13A23L13/428A23L13/72A23V2002/00A23V2200/16A23V2200/10Y02A40/90
Inventor 占平高书生徐作政
Owner 蒙城宏健食品有限公司
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