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Preparation method of instant pickled beef

A dry and beefy technology, which is applied in the field of food manufacturing, can solve the problems of high hardness and tough taste, and achieve the effects of moderate toughness and crispness, good sliceability and good taste

Active Publication Date: 2019-05-10
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention patent with the application number CN201710141886.5 discloses a processing method of dried beef, which is first tenderized and then seasoned and pickled. The tenderized solution contains mogrosin, rhizopus, and tea polyphenols; , smoked roasting treatment and air-drying treatment to obtain beef jerky, which improves the taste, but there are still problems of tough taste and high hardness

Method used

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  • Preparation method of instant pickled beef
  • Preparation method of instant pickled beef
  • Preparation method of instant pickled beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method of instant dried beef, comprising the following steps,

[0033] S1. Pretreatment: Select the beef, remove the fascia on the surface, clean it, then cut it into slices along the texture of the beef, with a thickness of 8-15 mm, and finally dry the surface moisture to obtain beef slices.

[0034] S2. Tenderizing and marinating: add compound enzymes to the beef slices and mix evenly, tenderize at room temperature for 30 minutes, then add compound phosphates accounting for 0.1% by mass of the beef slices, stir evenly, place at room temperature for 30 minutes, and finally Add pickling preparations for tumbling, and use a tumbling machine to tumbling evenly; tumbling conditions: forward rotation for 15 minutes, intermittent for 10 minutes, reverse rotation for 15 minutes, intermittent for 10 minutes, vacuum degree -0.07MPa, to obtain raw meal for use.

[0035] The compound enzyme includes: 80 U / g of trypsin, 80 U / g of papain and 50 U / g of transglutaminase...

Embodiment 2

[0044] A preparation method of instant beef jerky, compared with Example 1, step S1. Pretreatment is different, other steps are the same.

[0045] S1. Pretreatment: Select the beef, remove the fascia on the surface, clean it, then cut it into slices along the texture of the beef, with a thickness of 10mm, and finally dry the surface moisture to obtain beef slices.

[0046] Remove the superficial fascia of the beef, then soak it with 0.1% citric acid water for 25 minutes, remove the blood, soak it with 0.1% sodium bicarbonate aqueous solution for 25 minutes, remove the blood impurities again, and then wash it.

Embodiment 3

[0048] A preparation method of instant beef jerky, compared with Example 1, step S1. Pretreatment is different, other steps are the same.

[0049] S1. Pretreatment: Select the beef, remove the fascia on the surface, clean it, then cut it into slices along the texture of the beef, with a thickness of 10mm, and finally dry the surface moisture to obtain beef slices.

[0050] Remove the superficial fascia of the beef, then soak it with 0.1% citric acid water for 25 minutes, remove the blood, soak it with 0.1% sodium bicarbonate aqueous solution for 25 minutes, remove the blood impurities again, and then wash it.

[0051] After cleaning the beef, soak it in boiling water for 5 minutes, remove it, soak it in ice cube water for 10 minutes, repeat the operation twice, then drain and cut into slices.

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Abstract

The invention provides a preparation method of instant pickled beef, and relates to the technical field of food production. The method comprises the steps of preprocessing, tendering pickling, airing,roasting, cooling and packaging. A complex enzyme, compound phosphate and a pickling agent are adopted by the preparation method to perform tendering and pickling, the complex enzyme comprises, according to every gram of beef pieces, trypsase, papain and transglutaminase, the compound phosphate comprises sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate; the pickling agent comprises carrageenan, soybean protein isolate, edible starch, edible salt, white sugar, five-spice powder, rice wine, soy sauce and a composite preservative. The method has the advantages that thetendering effect is improved, the elasticity of beef is improved and the taste is improved on the basis that the original flavor of the pickled beef is maintained.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a preparation method of instant beef jerky. Background technique [0002] Dried beef is a common preserved beef food in Yunnan, Guizhou, Sichuan, Chongqing, Guangxi and other places. It is the most common in Yunnan, and it is most commonly pickled and eaten by the Hui people in Yunnan. Dried beef is the high-quality beef that the Hui people in Yunnan select from the hind legs and other parts of fat beef cattle in autumn and winter every year, supplemented with appropriate amount of salt, pepper and other seasonings, and processed by kneading, pickling, drying, air-drying, frying and other techniques. A kind of beef food. [0003] In the traditional workshop-style dried beef processing, in order to prevent corrosion and prolong the shelf life, most of them increase the amount of salt, chemical preservatives, or use air-drying to reduce the moisture to a very low level, so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L5/20A23L13/10A23L13/40A23L13/70A23L29/256A23L33/185
CPCY02A40/90
Inventor 王海军何洁覃国新陈泳锨韦宇宁王天顺陈伟莫磊兴杨攀
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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