Pungent and spicy beef jerky and production method thereof

A production method, the technology of beef jerky, is applied in the direction of using chemicals to preserve meat/fish, food ingredients as antioxidants, food science, etc. It can solve the problems of high time cost, difficulty in chewing, and many preparation procedures for beef jerky, and achieve Helps digestion and absorption, prolongs storage time, and increases practicability

Active Publication Date: 2018-11-13
CHONGQING JINXING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, in the above-mentioned production process, the seasoned beef is directly air-dried, and nearly 95% of the moisture in the beef and the seasoning has been lost, and the air-dried beef is further roasted or fried. The residual water in the beef is 2%-3%, so the beef jerky produced in this way is too dry and not easy to chew; at the same time, the beef is not removed from the blood and smell during the above processing, which will affect the quality of the beef jerky. Taste experience; when making beef jerky in the prior art, it is necessary to grind and stir-fry seasonings such as chili and Chinese prickly ash in advance. In the prior art, it is also necessary to melt white sugar in advance and then add beef jerky to make the beef jerky more delicious. Uniformity, resulting in too many preparation procedures for the production of beef jerky, and the time cost is relatively large

Method used

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  • Pungent and spicy beef jerky and production method thereof
  • Pungent and spicy beef jerky and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Step 1: Material preparation

[0041] 1) To choose fresh beef, the beef is required to be yellow beef, and the muscle of the beef is uniformly red and shiny, and the fat is white or milky yellow.

[0042] 2) Prepare raw materials according to the following mass parts: 480g fresh beef, 35g white sugar, 8g edible salt, 10g rice wine, 30g edible vegetable oil, 70g pepper, 40g pepper, 3g pepper, 1.2g sodium glutamate, 1.2g red yeast rice , glycerin 10g.

[0043] 3) Prepare the stir-frying device, the stir-frying device is basically as figure 1 As shown, it includes a frame 1, a frying tube 2 and a power shaft 3. The frying tube 2 is rotatably connected to the frame 1. The specific settings are as follows. The frame 1 is integrally formed with a cylindrical groove, and the bottom of the frying tube 2 is A column 14 for cooperating with the cylindrical groove is fixedly connected to the outer surface of the outer surface, and the stir-frying drum 2 and the frame 1 realize t...

Embodiment 2

[0057] The difference between this embodiment and Example 1 is that the raw materials and mass parts of spicy beef jerky are as follows: 510g of fresh beef, 40g of white sugar, 12g of edible salt, 12g of rice wine, 35g of edible vegetable oil, 80g of pepper, 50g of Chinese prickly ash, pepper 5g, sodium glutamate 2.0g, monascus red 1.8g, glycerin 15g.

Embodiment 3

[0059] The difference between this embodiment and Embodiment 1 is that the raw materials and mass parts of spicy beef jerky are as follows: 495g of fresh beef, 38g of white sugar, 10g of edible salt, 11g of rice wine, 33g of edible vegetable oil, 75g of pepper, 45g of Chinese prickly ash, pepper 4g, Sodium Glutamate 1.6g, Monascus Red 1.5g, Glycerin 13g.

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PUM

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Abstract

The invention relates to the field of food processing, in particular to pungent and spicy beef jerky and a production method thereof. Raw materials of the pungent and spicy beef jerky comprise fresh beef, white granulated sugar, edible salt, yellow wine, edible vegetable oil, chilies, Chinese prickly ash, peppers, sodium glutamate, red rice starters and glycerine. Through the adoption of the scheme, fishy taste in the beef can be removed, the mouth feel of the beef can be improved, some preparation operations in the course of making the beef jerky can also be reduced, the efficiency of makingthe beef jerky can be improved, and the processing cost of the beef jerky is reduced.

Description

technical field [0001] The invention relates to the field of food processing, in particular to spicy beef jerky and a production method thereof. Background technique [0002] Spicy beef jerky is a home-cooked dish made of beef. It is bright red and oily in color, clear and moist under the lamp, spicy and delicious, and delicious. [0003] Beef contains minerals and B vitamins, including niacin, vitamin B1 and riboflavin. Beef is also the best source of iron you need every day. Traditional Chinese medicine believes that beef has the functions of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. It is suitable for people with sagging middle Qi, shortness of breath, weak body, weak muscles and bones, anemia, long-term illness, and yellow and dizzy complexion. [0004] Existing beef jerky manufacturing process generally adopts air-drying method, specific...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23B4/20
CPCA23B4/20A23L13/10A23L13/428A23V2002/00A23V2200/02
Inventor 廖佐
Owner CHONGQING JINXING
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