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Microwave-hot air coupled dried beef jerky production method

A beef jerky and drying technology, applied in the fields of food science, food preservation, application, etc., to achieve the effects of uniform moisture distribution, improved yield and uniform texture

Pending Publication Date: 2020-12-29
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a microwave-hot air coupling drying beef jerky production method, which solves the problems existing in traditional beef jerky production

Method used

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  • Microwave-hot air coupled dried beef jerky production method
  • Microwave-hot air coupled dried beef jerky production method

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Effect test

Embodiment 1

[0025] A microwave-hot air coupled dried beef, comprising the following components by weight: 500g of beef, 2g of salt, 5g of sugar, 3g of ginger, 30ml of light soy sauce, 10ml of dark soy sauce, 40ml of cooking wine, 30ml of mature vinegar, 2g of grass fruit, Star anise 1g, fragrant leaves 0.5g, cinnamon 3g, pepper 1g, pepper 1g.

[0026] A microwave-hot air coupling drying beef jerky production method comprises the following steps:

[0027] S1. Raw materials: fresh beef hindquarters, thawed at 4°C, divided, and removed visible fascia and fat;

[0028] S2. Ingredients: Take beef, salt, sugar, ginger, light soy sauce, dark soy sauce, cooking wine, mature vinegar, grass fruit, star anise, bay leaves, cinnamon bark, pepper, and pepper according to the above weight parts;

[0029] S3. Initial cooking: Add appropriate amount of water, add 2g of ginger, 20ml of cooking wine, put the cut meat samples into the initial cooking for 20 minutes, remove blood and foam, and cook at a powe...

Embodiment 2

[0038] A microwave-hot air coupled dried beef, comprising the following components by weight: 500g of beef, 2g of salt, 5g of sugar, 3g of ginger, 30ml of light soy sauce, 10ml of dark soy sauce, 40ml of cooking wine, 30ml of mature vinegar, 2g of grass fruit, Star anise 1g, fragrant leaves 0.5g, cinnamon 3g, pepper 1g, pepper 1g.

[0039] A microwave-hot air coupling drying beef jerky production method comprises the following steps:

[0040] S1. Raw materials: fresh beef hindquarters, thawed at 4°C, divided, and removed visible fascia and fat;

[0041] S2. Ingredients: Take beef, salt, sugar, ginger, light soy sauce, dark soy sauce, cooking wine, mature vinegar, grass fruit, star anise, bay leaves, cinnamon bark, pepper, and pepper according to the above weight parts;

[0042] S3. Initial cooking: Add appropriate amount of water, add 2g of ginger, 20ml of cooking wine, put the cut meat samples into the initial cooking for 20 minutes, remove blood and foam, and cook at a powe...

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Abstract

The invention relates to the technical field of beef jerky processing, and discloses a microwave-hot air coupled dried beef jerky production method, which comprises the following steps: S1, preparingraw materials: unfreezing fresh hind leg meat, and removing visible fascia and fat; S2, burdening: respectively taking beef, salt, sugar, ginger, light soy sauce, dark soy sauce, cooking wine, maturevinegar, amomum tsao-ko, star anise, myrcia, cinnamon, Chinese prickly ash and chili for later use according to the parts by weight; S3, performing primary boiling: adding 3-5g of fresh ginger and 20ml of cooking wine, putting the cut meat samples into the mixture, performing primary boiling for 15-25min, and removing blood water and floating foam at the boiling power of 160W; compared with a traditional beef jerky making method, the making method has the advantages that the tenderness of the beef jerky can be effectively improved, the hardness is reduced, the volume shrinkage degree of the beef jerky is reduced, the yield is increased, moisture distribution is uniform, the problem of surface hardening caused by uneven drying is effectively solved, and besides, on the basis that the original flavor is kept, the beef jerky can be endowed with relatively good roasting fragrance.

Description

technical field [0001] The invention relates to the technical field of beef jerky processing, in particular to a microwave-hot air coupling drying beef jerky production method. Background technique [0002] As a traditional dried meat product in my country, beef jerky is relatively simple to make, rich in nutrition, has a long storage time, and is easy to carry, so it is deeply loved by consumers. Dehydration and drying is a key process in the production of beef jerky, and it is also a time-consuming and energy-intensive process. The quality of beef jerky produced by different drying processes varies greatly, and the production capacity and benefits of dried beef jerky production also vary greatly. big. Traditional beef jerky production mostly uses hot air drying. This drying method can better control the drying temperature, but the drying efficiency is still low and takes a long time. Non-enzymatic browning is more serious; microwave drying technology has been widely used...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L3/40A23L3/54
CPCA23L13/10A23L13/428A23L3/54A23L3/40
Inventor 吴满刚胡娟王庆玲王俊山刘瑞葛庆丰于海赵欣欣金杜欣
Owner YANGZHOU UNIV
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