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Technology for producing beef jerky product through secondary processing on conditioned precooked beef

A secondary processing and beef jerky technology, applied in food drying, dry preservation of meat/fish, food science, etc., can solve the problems of missing consumption objects, difficult chewing, easy damage to teeth, etc., to achieve soft and hard taste, and extend shelf life period, the effect of increasing the likelihood

Active Publication Date: 2019-04-26
HENAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the low moisture content of traditional beef jerky causes its hardness to be too large, difficult to chew, tough in taste, easy to damage teeth, unfavorable for children and the elderly, and makes consumers feel a fly in the ointment, which not only affects the quality of beef jerky to a certain extent. Quality, but also the lack of consumer objects, affecting its industrial development

Method used

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  • Technology for producing beef jerky product through secondary processing on conditioned precooked beef
  • Technology for producing beef jerky product through secondary processing on conditioned precooked beef
  • Technology for producing beef jerky product through secondary processing on conditioned precooked beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The present embodiment adjusts the production method of prefabricated beef products for secondary processing into beef jerky products, and the steps are as follows:

[0024] (1) Pre-cooked beef: Cut the fresh beef into 6cm×6cm×6cm pieces; take it out from a 4℃ water bath until the center temperature reaches 10℃, absorb the surface moisture with absorbent paper, and then put it in 90℃ water for high and low temperature Cooking, strictly control the cooking temperature, take it out when the central temperature reaches 40°C, put it into a vacuum packaging bag, and finally cool it quickly in ice water to get pre-cooked beef;

[0025] (2) Secondary precooking (setting): add the precooked beef into boiling water and cook for 20 minutes, add fresh ginger with 1% of the weight of the precooked beef to remove the peculiar smell; take it out and cool it naturally, and filter the soup for later use;

[0026] (3) Slicing: Cut the second precooked beef into 0.5cm thin slices, requir...

Embodiment 2

[0031] The present embodiment adjusts the production method of prefabricated beef products for secondary processing into beef jerky products, and the steps are as follows:

[0032] (1) Pre-cooked beef: Cut the fresh beef into 6cm×6cm×6cm pieces; take it out from a 25℃ water bath until the center temperature reaches 10℃, absorb the surface moisture with absorbent paper, and then put it in 100℃ water for high and low temperature Cooking, strictly control the cooking temperature, take it out when the center temperature reaches 50°C, put it into a vacuum packaging bag, and finally cool it quickly in ice water to get pre-cooked beef;

[0033] (2) Secondary precooking (setting): add precooked beef into boiling water and boil for 20 minutes, add fresh ginger with 1-2% of the precooked beef weight to remove peculiar smell; remove and cool naturally, and filter the soup for later use;

[0034] (3) Slicing: Cut the second precooked beef into 0.5cm thin slices, requiring neat slice shape...

Embodiment 3

[0039] The present embodiment adjusts the production method of prefabricated beef products for secondary processing into beef jerky products, and the steps are as follows:

[0040] A process for secondary processing of pre-conditioned beef into beef jerky products, comprising the following steps:

[0041] (1) Pre-cooked beef: Divide fresh beef into 6cm×6cm×6cm pieces; take it out in a 15℃ water bath until the center temperature reaches 10℃, absorb the surface moisture with absorbent paper, and then put it in 95℃ water for high and low temperature Cooking, strictly control the cooking temperature, take it out when the central temperature reaches 45°C, put it into a vacuum packaging bag, and finally cool it quickly in ice water to get pre-cooked beef;

[0042] (2) Secondary precooking (setting): add the precooked beef into boiling water and cook for 20 minutes, add fresh ginger with 1.5% of the weight of the precooked beef to remove peculiar smell; remove and cool naturally, and...

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Abstract

The invention discloses a technology for producing a beef jerky product through secondary processing on conditioned precooked beef. The technology comprises the following steps: carrying out a water bath on fresh beef at a temperature of 4-25 DEG C; taking out the fresh beef when a center temperature is 10 DEG C; absorbing moisture on a surface by absorbent paper; then, carrying out high-temperature and low-temperature boiling in water at the temperature of 90-100 DEG C; strictly controlling a boiling temperature; when the center temperature reaches 40-50 DEG C, taking out the beef; putting the beef in a vacuum packaging bag, and finally, quickly cooling the packaged beef in ice water to obtain the pre-cooked beef; then, through secondary pre-cooking (sizing), slicing, re-cooking and baking to obtain a finished product. The pre-cooking technology is adopted to process raw beef by different program temperatures to obtain the conditioned pre-cooked beef product, the technical barrier ofraw beef pre-cooing is broken down, in addition, the possibility of international trade exchange is increased, and a raw beef importing risk is lowered. The shelf life of the pre-cooked beef jerky isprolonged, the hardness of the beef jerky is medium on an aspect of taste, and therefore, the beef jerky is suitable for more consumers.

Description

technical field [0001] The invention belongs to the technical field of beef processing, and in particular relates to a process for secondary processing of precooked and conditioned fresh beef into dried beef products. Background technique [0002] Meat products are rich in protein, nutritious and delicious, and are deeply loved by consumers. Especially for ready-to-eat cooked meat products, the freshness is the most important quality characteristic related to food safety. With the improvement of people's living and consumption levels in our country, ready-to-eat delicious meat products are more and more favored by consumers. [0003] Beef is very popular among consumers because of its high protein, low fat and low cholesterol. With the rapid economic development and the improvement of consumption level, my country's demand for beef is increasing day by day. As the world's third largest consumer of beef, my country has experienced a shortage of beef. At present, most of t...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/70A23L5/10A23B4/03
CPCA23B4/03A23L5/13A23L13/10A23L13/72A23V2002/00A23V2300/10
Inventor 李苗云朱瑶迪祝超智赵改名牛丽娜孙灵霞柳艳霞闫龙刚
Owner HENAN AGRICULTURAL UNIVERSITY
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