Drying method of beef jerky

A drying method and technology of beef jerky, applied in the preservation of meat/fish, preservation of meat/fish with chemicals, preservation of meat/fish with a coating protective layer, etc., can solve the problems of high cost, color, taste, and hardness that are difficult to meet Requirements and other issues to achieve the effect of low cost, cheap material sources, and accelerated dehydration rate

Inactive Publication Date: 2019-01-18
贵州省印江梵净山鼎牛食品有限公司
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Problems solved by technology

Using infrared or microwave assisted drying can reduce energy consumption and pollution and improve efficiency, but its cost is high, and the color, taste and hardness are still difficult to meet the requirements

Method used

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  • Drying method of beef jerky
  • Drying method of beef jerky
  • Drying method of beef jerky

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Embodiment 1-6

[0030] A method for drying beef jerky. The cured beef is sprayed with a biofilm liquid on the surface of the beef, and then the beef is put into a container filled with modified diatomaceous earth. The upper surface of the beef is covered with gauze and rice husk in turn. / fly ash mixture, and then the container is placed in an oven, and the temperature is 35 ° C under constant temperature treatment until the moisture content of the meat product is 15%, that is, beef jerky;

[0031] The mass dosage of the biofilm liquid is 12% of the beef quality after curing;

[0032] The ratio of the compound bacteria powder is: 1kg lactic acid bacteria powder, 4kg yeast powder, 10kg shiitake mushroom powder, 4kg Hericium erinaceus powder;

[0033] The preparation method of described biofilm liquid, comprises the steps:

[0034] S1 Juicing: Put the papaya peel, pineapple peel and purified water in a juice extractor to squeeze the juice, and pass through a 200-mesh sieve to obtain the peel j...

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Abstract

The invention relates to the technical field of drying of meat products and particularly relates to a drying method of beef jerky. The drying method comprises the following steps: spraying bio-film liquid on the surface of pickled beef; then, putting the beef into a container containing modified kieselguhr; covering the upper surface of the beef with gauze and rice hull/fly ash mixture sequentially; then, putting the container into an oven; and performing constant-temperature treatment under the condition that the temperature is 35-47 DEG C until the moisture content of the meat products is less than or equal to 15%, thereby obtaining the beef jerky. The drying method provided by the invention has the characteristics of low cost, cheap and easily-available materials, no need of large-scaleor expensive equipment, low energy consumption and little pollution, effectively shortens the drying time and lowers the drying requirement. In addition, the obtained beef jerky is uniform and stablein quality, good in color and luster, good in taste and low in content of heterocyclic amines, and environmental friendliness and health of the beef jerky are improved.

Description

technical field [0001] The invention relates to the technical field of meat product drying, in particular to a method for drying beef jerky. Background technique [0002] Beef jerky is a traditional meat product in my country. It is favored by people for its rich nutrition, unique flavor, storage resistance and convenient eating, and beef jerky has a chewy mouthfeel. Drying is a key process in the production of jerky, which can reduce the internal water activity of jerky, slow down the occurrence of some biochemical reactions, and prolong the shelf life of the product. [0003] At present, the commonly used drying methods include air drying and hot air drying; among them, air drying mainly depends on natural conditions, which is difficult to control and has low efficiency; although hot air / drying room drying makes the temperature controllable, the phenomenon of scabbing and non-enzymatic browning on the product surface is serious. The color of the product is poor. At prese...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/033A23B4/10A23B4/20
CPCA23B4/10A23B4/033A23B4/20
Inventor 柳仁山
Owner 贵州省印江梵净山鼎牛食品有限公司
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