Processing technology of beef jerky

A processing technology and technology of beef jerky, applied in food drying, food science, etc., can solve the problems of beef jerky, loss, and affecting the taste experience of beef jerky, and achieve the effect of good taste and easy digestion

Inactive Publication Date: 2019-08-30
HENAN UNIV OF URBAN CONSTR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] However, in the above-mentioned production process, the beef added with seasonings is directly air-dried, and nearly 95% of the moisture in the beef and seasonings has been lost, and the dried beef is further roasted or fried, and the beef in the seasonings The residual water is 2%-3%, so the beef jerky produced in this way is too dry and not easy to chew; at the same time, the beef is not removed from blood and smell during the above processing, which will affect the taste experience of beef jerky

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of beef jerky processing technology, comprises the steps:

[0029] S1. Cut the beef into strips along the grain, remove the fat and tendons on the surface of the beef, and use kitchen absorbent paper to absorb the blood on the surface;

[0030] S2. Star anise, cumin, green tea, cinnamon bark, and rock sugar are superfinely pulverized, mixed with salt and light soy sauce, and stirred evenly to make an injection; in terms of weight percentage of beef, the dosage of each raw material in the injection is as follows:

[0031] 1.5% star anise, 1.75% cumin, 1.5% green tea, 2.25% cinnamon, 3.5% rock sugar, 4.5% salt, 3.75% soy sauce;

[0032] Mix star anise, cumin, green tea, cinnamon, polylysine, rock sugar, salt and pepper, light soy sauce, cooking wine, papain and mix well to make a marinade; in terms of weight percentage of beef, the amount of each raw material in the marinade as follows:

[0033] 1.5% star anise, 1.75% cumin, 1.5% green tea, 2.25% cinnamon, 0.3% p...

Embodiment 2

[0039] A kind of beef jerky processing technology, comprises the steps:

[0040] S1. Cut the beef into strips along the grain, remove the fat and tendons on the surface of the beef, and use kitchen absorbent paper to absorb the blood on the surface;

[0041] S2. Star anise, cumin, green tea, cinnamon bark, and rock sugar are superfinely pulverized, mixed with salt and light soy sauce, and stirred evenly to make an injection; in terms of weight percentage of beef, the dosage of each raw material in the injection is as follows:

[0042] 1% star anise, 1% cumin, 1% green tea, 1.5% cinnamon, 3% rock sugar, 4% salt, 3% soy sauce;

[0043] Mix star anise, cumin, green tea, cinnamon, polylysine, rock sugar, salt and pepper, light soy sauce, cooking wine, papain and mix well to make a marinade; in terms of weight percentage of beef, the amount of each raw material in the marinade as follows:

[0044] 2% star anise, 2.5% cumin, 2% green tea, 3% cinnamon, 0.5% polylysine, 2% rock suga...

Embodiment 3

[0050] A kind of beef jerky processing technology, comprises the steps:

[0051] S1. Cut the beef into strips along the grain, remove the fat and tendons on the surface of the beef, and use kitchen absorbent paper to absorb the blood on the surface;

[0052] S2. Star anise, cumin, green tea, cinnamon bark, and rock sugar are superfinely pulverized, mixed with salt and light soy sauce, and stirred evenly to make an injection; in terms of weight percentage of beef, the dosage of each raw material in the injection is as follows:

[0053] 2% star anise, 2.5% cumin, 2% green tea, 3% cinnamon, 4% rock sugar, 5% salt, 4.5% light soy sauce;

[0054] Mix star anise, cumin, green tea, cinnamon, polylysine, rock sugar, salt and pepper, light soy sauce, cooking wine, papain and mix well to make a marinade; in terms of weight percentage of beef, the amount of each raw material in the marinade as follows:

[0055] 1% star anise, 1% cumin, 1% green tea, 1.5% cinnamon, 0.1% polylysine, 1.5%...

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PUM

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Abstract

The invention discloses a processing technology of beef jerky. The processing technology comprises the following steps of S1, cutting beef into strips along grains, and removing fat and ox tendons onthe surface of beef; S2, compounding injection liquid and preserving liquid; S3, injecting the injection liquid into beef strips, placing the beef strips into a twisting barrel, performing twisting, and then performing preservation with the preserving liquid; S4, after preservation is completed, performing vacuum microwave spray-drying; S5, after the microwave spray-drying is completed, placing the beef strips into an oven, and performing baking; and S6, after baking is completed, taking out the baked beef strips from the oven, performing natural cooling to room temperature, and performing packing according to specifications. According to the processing technology, the beef strips are pretreated in the manner of combining injection with the injection liquid and preservation with the preserving liquid, so that the beef strips obtained through after treatment are more tasteful. The beef jerky is subjected to drying treatment in the manner of combining microwave spray-drying and baking with the oven, so that the mouth feel of the obtained beef jerky is better than that of beef jerky prepared through a traditional marinating technology, and the beef jerky is easier to digest.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a beef jerky processing technology. Background technique [0002] Beef jerky is a popular dried meat product with unique flavor. It is deeply loved by the public for its storability, unique flavor, nutrition, hygiene and convenience. [0003] Existing beef jerky manufacturing process generally adopts air-drying method, specifically comprises: [0004] 1. Add beef seasoning and stir; [0005] 2. Air-dry the beef mixed with seasoning; [0006] 3. Cut the dried meat; [0007] 4. Grill or fry the cut meat. [0008] However, in the above-mentioned production process, the beef added with seasonings is directly air-dried, and nearly 95% of the moisture in the beef and seasonings has been lost, and the dried beef is further roasted or fried, and the beef in the seasonings The residual water is 2%-3%, so the beef jerky produced in this way is too dry and not easy to chew; at the same t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70A23L13/40A23L5/10
CPCA23V2002/00A23L5/10A23L5/15A23L13/10A23L13/428A23L13/72A23L13/74A23V2300/10
Inventor 范燕茹卢敏王艳红姬晓娜李冰冰叶延欣鲁铁方改霞支双成佘秋生李利勤王赟
Owner HENAN UNIV OF URBAN CONSTR
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