Preparation method of spiced beef jerky

A technology for spiced beef and beef, which is applied to the functions of food ingredients, ultrasonic processing of food, and food ingredients as taste improvers, etc. and other problems to achieve the effect of improving nutrients and taste, maintaining moisture and tenderness, and reducing shearing force

Inactive Publication Date: 2018-11-30
ANHUI WANLI FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Spiced beef jerky is a traditional beef product that consumers like, but the current preparation process of spiced beef jerky is mostly prepared by traditional techniques. The quality of the prepared spiced beef jerky is poor, the meat is soft and hard evenly, and the taste is quite different.

Method used

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  • Preparation method of spiced beef jerky
  • Preparation method of spiced beef jerky
  • Preparation method of spiced beef jerky

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of preparation method of spiced beef jerky in the present embodiment, comprises the steps:

[0025] 1) Pretreatment: select fresh tendon beef, hang the beef at a temperature of 4°C for 10 hours, cut into 15cm×15cm×5cm meat slices, and place the cut meat slices in a vacuum of 0.3bar , in a tumbling machine with a temperature of 1°C, and set the tumbling mileage to 3800m, and the speed of 20r / min for tumbling for 15 minutes. Tumbling is beneficial to prevent the rapid contraction of fresh beef muscle fibers;

[0026] 2) Ultrasonic soaking: Put the pretreated beef slices into CaCl with a temperature of 8°C and a concentration of 67mmol / L 2 solution, and keep the ratio of material to liquid at 1:3, and then place it in an ultrasonic transmitter with a power of 165w and a frequency of 18Hz for CaCl 2 Soak in the solution for 40 minutes. After soaking for 20 minutes, turn the meat slices once. After the end, rinse the meat slices twice with clean water. After draining...

Embodiment 2

[0030] This example is the same as Example 1, except that the preparation method of spiced beef jerky in this example, the mileage of tumbling is 3500m, the rotating speed is 15r / min, the temperature is 0°C, and the vacuum degree is 0.1bar; CaCl 2 The concentration of the solution is 50mmol / L, and the liquid-to-solid ratio of the volume to the meat slices is 2.7:1; the power of ultrasonic soaking is 100w, the frequency is 20Hz, and the duration is 55min; the power of the second ultrasonic soaking is 150w, the frequency is 25Hz, and the duration is 35min; The concentration of the solution is 0.7%, the liquid-to-solid ratio of the volume to the meat slices is 3:1, the concentration of the injected saline is 4%, 2.5% and 1.5% in sequence, and the injection volume is 30%, 20% and 15% of the total weight of the meat slices in sequence The magnetic induction intensity of the pulsed magnetic field is 17.8T, 13.6T and 8.9T in sequence, the number of pulses is 17, 11 and 7 in sequence, ...

Embodiment 3

[0032] This example is the same as example 1, the difference is the preparation method of spiced beef jerky in this example, the mileage of tumbling is 4000m, the rotating speed is 25r / min, the temperature is 3°C, and the vacuum degree is 0.5bar; CaCl 2The concentration of the solution is 70mmol / L, and the liquid-to-solid ratio of the volume to the meat slices is 3.4:1; the power of ultrasonic soaking is 170w, the frequency is 15Hz, and the duration is 35min; the power of the second ultrasonic soaking is 230w, the frequency is 20Hz, and the duration is 25min; The concentration of saline is 1.2%, the liquid-to-solid ratio of the volume to the meat slices is 4.5:1, the concentration of the injected saline is 7%, 3.5% and 2.5% successively, and the injection volume is 40%, 25% and 20% of the total weight of the meat slices successively; The magnetic induction intensity of the pulsed magnetic field is 18.3T, 14.2T and 10.2T in sequence, the number of pulses is 22, 15 and 10 in sequ...

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Abstract

The invention discloses a preparation method of spiced beef jerky, and belongs to the technical field of beef processing. According to the present invention, the pretreatment of the spiced beef preparation is performed by combining ultrasonic soaking and pulse magnetic field; the ultrasonic soaking respectively adopts a CaCl2 solution and a starch solution, wherein the Ca<2+> is a triggering agentfor protein metabolism and biological enzymes, can promote the metabolic conversion of proteins into amino acids, and can easily improve the nutrients and the taste of beef, the starch solution can easily maintain the freshness, the tenderness and the smoothness of beef, the mechanical effect of the ultrasound can easily reduce the shearing force of beef, and the cavitation effect of the ultrasound can easily achieve the small-sheet beef fiber and improve the tenderness of beef; and finally the special beef aroma is formed by using the variable temperature baking technology through the degradation of various fats, proteins and saccharides and the complex chemical reaction among the products during the baking of beef, and the different temperatures are adopted at different stages, such that the water content and the tenderness of beef are easily maintained, the taste can be improved, and the quality uniformity of beef can be easily improved.

Description

technical field [0001] The invention belongs to the technical field of beef processing, and in particular relates to a preparation method of spiced beef jerky. Background technique [0002] Beef is loved by consumers because it is rich in protein and low in fat. With the improvement of living standards, people have higher and higher requirements for the quality of beef. Words such as tenderness, juiciness, softness, good taste, and full color have become the main requirements for consumers to choose beef. Different processing of beef The method will cause the subsequent processing and cooking taste to be very different. [0003] Spiced beef jerky is a traditional beef product that consumers like, but the current preparation process of spiced beef jerky is mostly prepared by traditional techniques. The quality of the prepared spiced beef jerky is poor, the meat is soft and hard evenly, and the taste is quite different. . Contents of the invention [0004] According to th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70A23L13/40
CPCA23V2002/00A23L13/10A23L13/426A23L13/432A23L13/72A23L13/76A23V2250/1578A23V2250/1582A23V2250/5118A23V2200/14A23V2200/24A23V2300/48
Inventor 黄伟黄宁
Owner ANHUI WANLI FOODS CO LTD
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