Spicy beef jerky and production method thereof

Abstract

The invention relates to the field of food processing, in particular to a spicy beef jerky and a production method thereof. The raw materials of the spicy beef jerky include fresh beef, white sugar, edible salt, rice wine, edible vegetable oil, pepper, pepper, pepper, and sodium glutamate , Monascus Red and Glycerin. Adopting this solution can not only remove the fishy smell in beef, improve the taste of beef, but also reduce some preparation operations in the process of making beef jerky, improve the efficiency of making beef jerky, and reduce the processing cost of beef jerky.

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...

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

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