Kiwi fruit yak jerky and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to kiwi fruit yak jerky and a preparation method thereof. The method comprises the following steps: uniformly mixing pretreated yak meat strips with a pickling material, sealing and pickling, and placing the pickled yak meat strips in a steamer, adding a steaming material for steaming, drying after steaming, brushing oil for baking, and cooling to obtain the kiwi fruit beef jerky. According to the invention, the yak meat strips are pickled by using the pickling material containing kiwi fruits, so that on one hand, the fishy smell of the yak meat can be removed, and on the other hand, the yak meat can be tenderized, and yak meat muscle fibers can be loosened; in addition, through steaming, nutrient substances in the kiwi fruits can be fused with the yak meat, so that the nutrient components and the taste quality of the yak meat are increased; finally, the yak jerky prepared through drying and baking is layered in taste, loose and easy to chew.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to kiwi yak jerky and a preparation method thereof. Background Art

[0002] Yak meat is rich in protein and low in cholesterol. It is rich in various amino acids, vitamins, and minerals such as calcium, phosphorus, and iron. It is a good choice for a healthy diet.

[0003] Traditional beef jerky is made by adding seasonings and stirring, then naturally air-drying or hot-air drying, and then further baking or frying. During this process, as the water is lost, the beef gradually becomes dry and hard. The muscle fibers of yak beef are thicker and more developed than ordinary beef. Using the traditional beef jerky preparation process will make yak jerky too dry and hard, not easy to chew, affecting people's taste and digestion. Summary of the invention

[0004] The purpose of the present invention is to solve the deficiencies of the prior art and provide a kiwifruit cooked yak jerky and a preparation method thereof, which specifically adopts the following technical solutions: One aspect of the present invention provides a method for preparing kiwi beef jerky, comprising the following steps: Mixing the pre-treated yak beef strips with the marinade, sealing, and marinating; Put the marinated yak beef strips in a steamer, add steaming materials and steam, dry after steaming, brush with oil and bake, cool to obtain kiwi beef jerky; The pickling ingredients include: kiwi fruit, onion, shallot, ginger, garlic, oyster sauce, salt, monosodium glutamate and cooking wine; The steaming materials include: prickly ash, tangerine peel, bay leaf and star anise.

[0005] The invention adopts a pickling material containing kiwi fruit to pickle yak beef strips, which can remove the fishy smell of yak beef on the one hand, and tenderize the yak beef and loosen the yak beef muscle fiber on the other hand; the yak beef jerky prepared by the preparation method of the invention can not only effectively remove the fishy smell of yak beef and improve the taste of the beef jerky, but also can improve the problem that the muscle fiber of traditional yak beef jerky is too hard to a certain extent, and improve the taste of yak beef jerky.

[0006] As a further preferred embodiment, the above-mentioned pretreatment step comprises: The yak beef was cut into 2 cm thick slices using a slicer, and then cut into strips 2 cm wide and 4-5 cm long along the direction of the muscle fibers. The fat and fascia in the yak beef were removed and the yak beef was cleaned.

[0007] As a further preferred embodiment, the yak beef has a surface temperature of -2°C to -1°C.

[0008] Frozen yak beef is cut more evenly, has a more complete shape, and has a more uniform taste after processing. At this temperature, yak beef is easy to cut and the cut surface is neat, ensuring the uniform shape of the beef jerky.

[0009] As a further preferred embodiment, the usage ratio of kiwi fruit, onion, scallion, ginger, garlic, oyster sauce, salt, MSG, cooking wine, pepper, tangerine peel, bay leaf and star anise is 120:80:10:10:10:20:4:2:40:4:2:1:1.

[0010] The kiwi fruit in the above-mentioned marinade ingredients improves the quality and flavor of yak meat. The natural papain and organic acid in kiwi fruit can change the fiber structure of the meat, making the beef fibers looser and reducing the hardness of the beef.

[0011] As a further preferred embodiment, the pickling time is 4 hours. In the above pickling process, the papain in the kiwifruit tenderizes the beef. If the action time is too short, the tenderization effect cannot be achieved. If the action time is too long, the production efficiency and food safety will be affected. In addition, if the fishy smell is removed during the pickling process, if the time is too short, the fishy smell cannot be removed. If the time is too long, the spice smell will be too strong and affect the taste.

[0012] As a further preferred embodiment, the steaming temperature is 100° C. and the time is 10 min. In the above process, steaming can fully mix the seasonings and allow the flavor substances of the kiwi fruit and spices to fully blend with the beef. If the time is too short, the effect of full integration cannot be achieved, and if the time is too long, the water-soluble vitamins and minerals in the beef will be lost.

[0013] As a further preferred embodiment, a gap of 0.5 cm is kept between the beef strips during drying. The drying temperature is 145°C-155°C, and the drying time is 45 min-60 min. In the above process, the baking temperature can quickly dry the beef for dehydration without causing the beef to be charred, thereby ensuring the quality of the beef jerky and successfully dehydrating it; too long a time will destroy the nutrients in the beef.

[0014] As a further preferred embodiment, the temperature of oiling and baking is 195°C-205°C, and the time is 10 min-20 min. In the above process, oiling and baking can further remove moisture to achieve the effect of full dehydration, and in this process, an oily barrier can be formed on the surface of the beef to isolate the air and have a certain antiseptic effect. This temperature can ensure that the edible oil is matured to form an oil seal without affecting the flavor of the product.

[0015] Another aspect of the present invention provides kiwi beef jerky prepared by the above preparation method.

[0016] The beneficial effects of the present invention are: The invention uses a pickling material containing kiwi fruit to pickle yak beef strips, which can remove the fishy smell of yak beef on the one hand, and tenderize the yak beef and loosen the muscle fibers of the yak beef on the other hand; in addition, the nutrients in the kiwi fruit can be integrated with the yak beef through steaming, thereby increasing the nutritional components and taste quality of the yak beef; finally, the yak beef jerky obtained through drying and baking has a layered taste, and the jerky is loose and easy to chew. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 The figure shows the schematic diagram of yak beef strips in the method for preparing kiwifruit cooked beef jerky of the present invention; Figure 2 Shown is a flow chart of a method for preparing kiwi fruit beef jerky. DETAILED DESCRIPTION

[0018] The following will be combined with the embodiments and drawings to clearly and completely describe the concept, specific structure and technical effects of the present invention, so as to fully understand the purpose, scheme and effect of the present invention. It should be noted that the embodiments and features in the embodiments of this application can be combined with each other without conflict.

[0019] Example 1 A method for preparing kiwi beef jerky (specific flow chart as shown in Figure 2 The method specifically comprises the following steps: Step 1. Ingredients preparation: (1) marinade ingredients include: 60 g kiwi fruit, 40 g onion, 5 g scallion, 5 g ginger, 5 g garlic, 10 g oyster sauce, 2 g salt, 1 g MSG, and 20 g cooking wine; (2) Steaming ingredients include: 2 g Sichuan peppercorns, 1 g dried orange peel, 0.5 g bay leaves, and 0.5 g star anise; (3) Take 500 g of yak meat with a surface temperature of -2°C, and then cut it into 2 cm thick yak slices using a slicer. Then cut it into 2 cm wide strips along the muscle fiber direction according to Figure 1, and remove the fat and fascia from the yak meat. Soak the cut yak meat strips in clean water for 1 hour to remove the blood water. Rinse with clean water twice, and finally drain the excess water on the surface by squeezing; Step 2, marinating: cut kiwi, onion, shallot, ginger, garlic into small dices, mix with salt, cooking wine, monosodium glutamate, and oyster sauce in the yak beef strips, mix the yak beef strips and the marinade thoroughly, place in a dish, cover with plastic wrap and marinate, and let stand at room temperature for 4 hours; Step 3, steaming: remove the plastic wrap from the plate containing the beef strips and place it in a steamer, add peppercorns, tangerine peel, bay leaves and star anise, and steam at 100°C for 10 min. Step 4, drying: After the beef strips are separated, they are placed on a drying tray and laid flat, leaving a gap of 0.5 cm between the beef strips, and dried at 170°C for 50 min; Step 5, baking: brush a layer of cooking oil on the dried beef strips and bake at 200°C for 10 min; Step 6. Packaging: After the beef jerky cools to room temperature, package it in a vacuum plastic bag.

[0020] Example 2 A method for preparing beef jerky specifically comprises the following steps: Step 1. Ingredients preparation: (1) Marinade ingredients include: 40 g onion, 5 g scallion, 5 g ginger, 5 g garlic, 10 g oyster sauce, 2 g salt, 1 g MSG, and 20 g cooking wine; (2) Steaming ingredients include: 2 g Sichuan peppercorns, 1 g dried orange peel, 0.5 g bay leaves, and 0.5 g star anise; (3) Take 500 g of yak beef with a thawed surface temperature of -2°C, and then cut the yak beef into 2 cm thick yak slices using a slicer, and then cut it into 2 cm wide strips along the muscle fiber direction according to Figure 1, and remove the fat and fascia in the yak beef. Soak the cut yak beef strips in clean water for 1 hour to soak out the blood, and rinse with clean water twice, and finally drain the excess water on the surface by squeezing; Step 2, marinating: cut kiwi, onion, shallot, ginger, garlic into small dices, mix with salt, cooking wine, monosodium glutamate, and oyster sauce in the yak beef strips, mix the yak beef strips and the marinade thoroughly, place in a dish, cover with plastic wrap and marinate, and let stand at room temperature for 4 hours; Step 3, steaming: remove the plastic wrap from the plate containing the beef strips and place it in a steamer, add peppercorns, tangerine peel, bay leaves and star anise, and steam at 100°C for 10 min. Step 4, drying: After the beef strips are separated, they are placed on a drying tray and laid flat, leaving a gap of 0.5 cm between the beef strips, and dried at 170°C for 50 min; Step 5, baking: brush a layer of cooking oil on the dried beef strips and bake at 200°C for 10 min; Step 6. Packaging: After the beef jerky cools to room temperature, package it in a vacuum plastic bag.

[0021] Example 3 A method for preparing beef jerky specifically comprises the following steps: Step 1. Ingredients preparation: (1) Marinade ingredients include: 5 g green onion, 5 g ginger, 5 g garlic, 10 g oyster sauce, 2 g salt, 1 g MSG, and 20 g cooking wine; (2) Steaming ingredients include: 2 g Sichuan peppercorns, 1 g dried orange peel, 0.5 g bay leaves, and 0.5 g star anise; (3) Take 500 g of yak beef with a thawed surface temperature of -2°C to -1°C, and then cut the yak beef into 2 cm thick yak slices using a slicer, and then cut it into 2 cm wide strips along the muscle fiber direction according to Figure 1, and remove the fat and fascia in the yak beef. Soak the cut yak beef strips in clean water for 1 hour to soak out the blood, and rinse with clean water twice, and finally drain the excess water on the surface by squeezing; Step 2, marinating: cut kiwi, onion, shallot, ginger, garlic into small dices, mix with salt, cooking wine, monosodium glutamate, and oyster sauce in the yak beef strips, mix the yak beef strips and the marinade thoroughly, place in a dish, cover with plastic wrap and marinate, and let stand at room temperature for 4 hours; Step 3, steaming: remove the plastic wrap from the plate containing the beef strips and place it in a steamer, add peppercorns, tangerine peel, bay leaves and star anise, and steam at 100°C for 10 min. Step 4, drying: After the beef strips are separated, they are placed on a drying tray and laid flat, leaving a gap of 0.5 cm between the beef strips, and dried at 170°C for 50 min; Step 5, baking: brush a layer of cooking oil on the dried beef strips and bake at 200°C for 10 min; Step 6. Packaging: After the beef jerky cools to room temperature, package it in a vacuum plastic bag.

[0022] Example 4 Sensory evaluation: Five volunteers were selected to conduct a sensory evaluation on the beef jerky prepared by the three marinades of Examples 1 to 3. The taste and flavor of the three types of beef jerky were evaluated through the sensory evaluation. Among them, the beef jerky prepared in Example 1 was easier to chew and had no fishy smell of yak beef; the beef jerky prepared in Examples 2 and 3 was more difficult to chew and had a slight fishy smell, which was particularly obvious after cooling.

[0023] Example 5 The shear force of the beef jerky in specific examples 1 to 3 was measured using a C-LM3B digital muscle tenderness meter. The measurement process was carried out according to the instructions. Three pieces of beef jerky were taken in each example, and each piece of beef jerky was measured three times. Finally, the average value of each group of examples was taken. The results are shown in Table 1.

[0024] Table 1 Shear force measurement results In summary, the beef jerky in Example 1 is easier to chew and has a rich taste without the fishy smell of yak beef.

[0025] Although the description of the present invention has been quite detailed and specifically describes several described embodiments, it is not intended to be limited to any of these details or embodiments or any particular embodiment, but should be regarded as providing a broad possible interpretation of these claims in view of the prior art by reference to the appended claims, thereby effectively covering the intended scope of the present invention. In addition, the above description of the present invention is based on the embodiments foreseeable by the inventor, and its purpose is to provide a useful description, and those non-substantial changes to the present invention that have not yet been foreseen may still represent equivalent changes to the present invention.

Claims

1. A method for preparing kiwi beef jerky, characterized in that: The following steps are involved: Mixing the pre-treated yak beef strips with the marinade, sealing, and marinating; Put the marinated yak beef strips in a steamer, add steaming materials and steam, dry after steaming, brush with oil and bake, cool to obtain kiwi beef jerky; The pickling ingredients include: kiwi fruit, onion, shallot, ginger, garlic, oyster sauce, salt, monosodium glutamate and cooking wine; The steaming materials include: prickly ash, tangerine peel, bay leaf and star anise.

2. The preparation method according to claim 1, characterized in that: The preprocessing steps include: The yak beef was cut into 2 cm thick slices using a slicer, and then cut into strips 2 cm wide and 4-5 cm long along the direction of the muscle fibers. The fat and fascia in the yak beef were removed and the yak beef was cleaned.

3. The preparation method according to claim 2, characterized in that: The yak meat has a surface temperature of -2°C to -1°C.

4. The preparation method according to claim 1, characterized in that: The ratio of kiwi, onion, scallion, ginger, garlic, oyster sauce, salt, MSG, cooking wine, pepper, tangerine peel, bay leaves and star anise is 120:80:10:10:10:20:4:2:40:4:2:1:

1.

5. The preparation method according to claim 1, characterized in that: The marinating time is 4 h.

6. The preparation method according to claim 1, characterized in that: The steaming temperature was 100°C and the time was 10 min.

7. The preparation method according to claim 1, characterized in that: Keep a 0.5 cm gap between the beef strips while drying.

8. The preparation method according to claim 7, characterized in that: The drying temperature is 145℃-155℃, and the time is 45 min~60 min.

9. The preparation method according to claim 1, characterized in that: The temperature for oiling and baking is 195℃-205℃, and the time is 10 min~20 min.

10. A kiwi beef jerky, characterized in that: The invention is prepared by the preparation method according to any one of claims 1 to 9.

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