Processing technology of beef jerky

A processing technology, beef jerky technology, applied in the preservation of meat/fish with chemicals, food ingredients as anti-microbial preservation, climate change adaptation, etc., can solve problems such as short shelf life of beef jerky, achieve good thermal stability, and facilitate chewing , the effect of fragrant taste

Inactive Publication Date: 2019-04-02
桐梓县燎原镇金诚食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a processing technology of beef jer

Method used

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  • Processing technology of beef jerky
  • Processing technology of beef jerky

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of processing technology of beef jerky, comprises the following steps:

[0020] Step 1. Beef selection: select 2-year-old yellow cattle hind legs and remove fascia, and set aside;

[0021] Step 2. Beef treatment: cut the beef hind legs in step 1 into 5cm long and 1cm thick beef slices, soak in clean water for 40 minutes, rinse the bleeding water and dirt, and then rinse with clean water for 10 minutes;

[0022] Step 3. Preparation of brine: Prepare by weight: 1 part of purslane juice, 0.2 part of lemon juice, 1 part of bay leaf, 2 parts of Chinese prickly ash, 2 parts of star anise, 1 part of cumin, 0.2 part of baking soda, 0.3 part of table salt and 5 parts of water, mix the above raw materials evenly, and then boil at a temperature of 80°C for 10 minutes to obtain brine;

[0023] Step 4, marinating beef: put the beef slices in step 2 into brine and marinate for 50 minutes, and keep the temperature of the brine at 80°C;

[0024] Step 5, dehydration and seasoni...

Embodiment 2

[0027] A kind of processing technology of beef jerky, comprises the following steps:

[0028] Step 1. Beef selection: select 2-year-old yellow cattle hind legs and remove fascia, and set aside;

[0029] Step 2. Beef treatment: cut the beef hind legs in step 1 into 6cm long and 1.3cm thick beef slices, soak in clean water for 45 minutes, rinse the bleeding water and dirt, and then rinse with clean water for 12 minutes;

[0030] Step 3. Preparation of brine: prepare by weight: 1.5 parts of purslane juice, 0.25 parts of lemon juice, 1.5 parts of fragrant leaves, 2.5 parts of Chinese prickly ash, 2.5 parts of star anise, 1.5 parts of cumin, 0.25 parts of baking soda, 0.4 parts of table salt and 0.55 parts of water, mix the above raw materials evenly and boil at a temperature of 90°C for 12 minutes to obtain brine;

[0031] Step 4, marinating beef: put the beef slices in step 2 into brine and marinate for 55 minutes, and keep the temperature of the brine at 85°C;

[0032] Step 5....

Embodiment 3

[0035] A kind of processing technology of beef jerky, comprises the following steps:

[0036] Step 1. Beef selection: select 2-year-old yellow cattle hind legs and remove fascia, and set aside;

[0037] Step 2. Beef treatment: Cut the beef hind legs in step 1 into 7cm long and 1.5cm thick beef slices, soak in clean water for 50 minutes, rinse the bleeding water and dirt, and then rinse with clean water for 13 minutes;

[0038] Step 3. Preparation of brine: prepare by weight: 2 parts of purslane juice, 0.3 part of lemon juice, 2 parts of bay leaves, 3 parts of peppercorns, 3 parts of star anise, 2 parts of cumin, 0.3 parts of baking soda, 0.5 parts of table salt and 7 parts of water, mix the above raw materials evenly and boil at a temperature of 100°C for 13 minutes to obtain brine;

[0039] Step 4, marinating beef: put the beef slices in step 2 into brine and marinate for 60 minutes, and keep the temperature of the brine at 90°C;

[0040] Step 5, dehydration and seasoning: ...

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Abstract

The invention discloses a processing technology of beef jerky in the technical field of food processing. The processing technology comprises the following steps: 1, beef selection; 2, beef processing;3, brine preparation: preparing by weight: 1-2 parts of purslane juice, 0.2-0.3 part of lemon juice, 1-2 parts of myrcia leaves, 2-3 parts of Chinese prickly ash, 2-3 parts of star anise, 1-2 parts of cumin, 0.2-0.3 part of baking soda, 0.3-0.5 part of salt and 5-7 parts of water; uniformly mixing the above raw materials; and then stewing the raw materials at a temperature of 80 to 100 DEG C for10 to 13 minutes to obtain the brine; step four, marinated beef: the second step The beef pieces are placed in brine for 50 to 60 minutes, and the temperature of the brine is kept at 80 to 90 DEG C. Step 5: Dehydration and seasoning: the beef pieces after baking are baked for 10 to 15 minutes, and the baking temperature is kept at 30-40 DEG C, then remove and spread the spices on the beef slices;Step 6. Dry. The beef jerky made by this application has a longer shelf life.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing technology of beef jerky. Background technique [0002] Beef is a food that people all over the world love to eat. It is one of the meat products consumed by Chinese people. Beef has the effects of invigorating the middle qi, nourishing the spleen and stomach, strengthening muscles and bones, reducing phlegm and wind, quenching thirst and saliva, and is suitable for middle qi. It is eaten by people who suffer from depression, shortness of breath and physical weakness, weak muscles and bones, anemia, chronic illness, and yellow and dizzy faces; beef is rich in nutrients, including protein, heme iron, vitamins, zinc, phosphorus, and various amino acids. It has many characteristics such as fat and minerals, so it tastes delicious and is loved by people. It enjoys the reputation of "the proud son of meat". [0003] Beef jerky is a kind of meat conven...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/70A23L13/40A23B4/20
CPCA23B4/20A23L13/10A23L13/428A23L13/72A23V2002/00A23V2200/10A23V2250/21Y02A40/90
Inventor 王明军
Owner 桐梓县燎原镇金诚食品有限公司
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