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Processing method of beef jerky

A processing method and technology of beef jerky, which are applied in food drying, food coating, food science, etc., can solve the problems that beef jerky is not easy to chew, and the spicy taste is not strong enough.

Inactive Publication Date: 2021-02-12
崔艳兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a processing method of beef jerky, so as to solve the technical problems of existing beef jerky such as difficulty in chewing and insufficient spicy taste.

Method used

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  • Processing method of beef jerky

Examples

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Effect test

Embodiment 1

[0039] A processing method of beef jerky. First, cut the washed fresh beef into beef pieces and refrigerate until the internal and external temperature are both 0°C. Cook, take it out, cut into strips of beef, then put the beef strips into a container, pour in the material liquid II, turn it up and down, so that the surface of the beef strips is evenly covered with a layer of material liquid II, bake, pack and sterilize after cooling, that is, Obtain beef jerky; Wherein, the preparation method of described feed liquid I is as follows:

[0040] (A) Peel the yam and loofah and cut them into small pieces with uniform thickness, then add the small pieces and water shield into water, mash them thoroughly, and filter to obtain the filtrate;

[0041] (B) Mince Chaotian pepper, mix it with sesame pepper and vine pepper, and pulverize it into powder, then add the powder and edible salt into the filtrate, and oscillate evenly with ultrasonic waves to obtain feed liquid I;

[0042] The ...

Embodiment 2

[0066] A processing method of beef jerky, first cut the washed fresh beef into beef pieces, refrigerate until the internal and external temperature is 5°C, then inject the same temperature material liquid Ⅰ into each beef piece, vacuum tumble, use old soup Cook, take it out, cut into strips of beef, then put the beef strips into a container, pour in the material liquid II, turn it up and down, so that the surface of the beef strips is evenly covered with a layer of material liquid II, bake, pack and sterilize after cooling, that is, Obtain beef jerky; Wherein, the preparation method of described feed liquid I is as follows:

[0067] (A) Peel the yam and loofah and cut them into small pieces with uniform thickness, then add the small pieces and water shield into water, mash them thoroughly, and filter to obtain the filtrate;

[0068] (B) Mince Chaotian pepper, mix it with sesame pepper and vine pepper, and pulverize it into powder, then add the powder and edible salt into the f...

Embodiment 3

[0093] A processing method of beef jerky, first cut the washed fresh beef into beef pieces and refrigerate until the internal and external temperature is 2°C, then inject the same temperature material liquid Ⅰ into each beef piece, vacuum tumble, use old soup Cook, take it out, cut into strips of beef, then put the beef strips into a container, pour in the material liquid II, turn it up and down, so that the surface of the beef strips is evenly covered with a layer of material liquid II, bake, pack and sterilize after cooling, that is, Obtain beef jerky; Wherein, the preparation method of described feed liquid I is as follows:

[0094] (A) Peel the yam and loofah and cut them into small pieces with uniform thickness, then add the small pieces and water shield into water, mash them thoroughly, and filter to obtain the filtrate;

[0095] (B) Mince Chaotian pepper, mix it with sesame pepper and vine pepper, and pulverize it into powder, then add the powder and edible salt into th...

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Abstract

The invention provides a beef jerky processing method, which comprises: cutting washed fresh beef into beef blocks, refrigerating to achieve an internal temperature and an external temperature of 0-5DEG C, injecting a material liquid I with the same temperature into each beef block, carrying out vacuum rolling kneading, cooking with a soup stock, taking out, cutting into beef strips, loading thebeef strips into a container, pouring a material liquid II, vertically turning the materials, and uniformly covering the surface of the beef strips with a layer of the material liquid II, baking, cooling, packaging and sterilizing to obtain the beef jerky. In the processing process of the beef jerky, the beef jerky is fully tasty and has sufficient spicy taste through three steps of vacuum tumbling of the material liquid I, cooking of soup stock and surface covering and baking of the material liquid II; meanwhile, the material liquid I and the material liquid II cooperate to retain water, so that part of water is reserved in the beef jerky, and the beef jerky is tender in taste and easy to chew.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a processing method of beef jerky. Background technique [0002] Beef is rich in nutrients, including rich protein, heme iron, vitamins, zinc, phosphorus and various amino acids. It is the second largest meat food in China, second only to pork. Beef has high protein content and high fat content. Low, tasty and well-loved. Beef jerky is dried meat made of marinated beef. It has the characteristics of rich nutrition, unique flavor, easy storage, carrying and eating, and is a popular snack food among consumers. Beef jerky contains a variety of minerals and amino acids needed by the human body, which not only maintains the original flavor of beef, but also can be stored for a long time and is not easy to deteriorate. [0003] Traditional beef jerky uses beef as raw material, add seasonings and stir it, then dry it naturally or with hot air, and then further roast or...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L5/10A23L13/10A23L13/40A23P20/17
CPCA23V2002/00A23L5/13A23L13/10A23L13/426A23L13/428A23L13/72A23P20/17A23V2200/14A23V2200/16A23V2250/21A23V2300/10A23V2300/26A23V2300/48
Inventor 崔艳兰
Owner 崔艳兰
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