Low-temperature baking device and baking process for beef jerky

Abstract

The invention discloses a low-temperature baking device and method for beef jerky, and relates to the technical field of food processing.The low-temperature baking device comprises a box body, a baking chamber is arranged in the box body, a plurality of connecting pipes for hot water to circulate are arranged in the baking chamber, the connecting pipes are arranged in the length direction of the baking chamber, and one ends of the connecting pipes are communicated with a water inlet pipe; the other end is communicated with the water outlet pipe; and an exhaust pipe is arranged at the top of the box body, penetrates through the top wall of the baking chamber and communicates with the baking chamber. When the device is used for low-temperature baking, hot water is used for drying beef through radiant heat generated by the connecting pipe, the drying temperature can be accurately maintained within a low range, and coking of the surface of the beef is avoided. Meanwhile, through vacuumizing, the beef is in a loose state, water in the beef can be rapidly and efficiently discharged, the baking time is shortened, and the possibility that the surface is coked and discolored is further reduced.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a low-temperature baking device and a baking process for beef jerky. Background Art

[0002] Beef jerky is a meat product made from beef after drying. It has a long history and was once the staple food of nomadic people. It is rich in minerals and amino acids and retains the unique flavor of beef, so it is very popular in the market. With the improvement of consumption level, the market demand for beef jerky has increased, and the flavor requirements have also increased. There are special beef jerky in various parts of China, with different flavors and tastes, but the general feature is that it is hard and takes a long time to chew. Relatively speaking, the beef jerky products in Sichuan are softer than the air-dried beef in Tibet, but for some consumers with bad teeth, it is still difficult to meet their needs.

[0003] In order to solve the problem of beef jerky products being too hard, beef is usually crushed and added with other seasonings before being compressed and dried into beef jerky. Although this synthetic beef jerky tastes very soft, it also loses the chewiness of the beef itself. In addition, there is also a way to control the hardness by incomplete drying, that is, not fully drying during the processing and drying process to maintain a certain water content. This method is not only not conducive to product preservation, but also loses the dry and fragrant characteristics of beef jerky. What's more, improving the taste by adding softeners is even more putting the cart before the horse and is not conducive to the health of consumers.

[0004] There are many factors that cause beef jerky to be hard, including raw material selection, rolling intensity, pre-cooking and re-frying degree, drying degree, etc. Drying is the last step before beef jerky is packaged. In the existing drying technology, in order to ensure that the internal moisture is fully discharged, it is necessary to bake at a high temperature for a long time, which often causes the surface to become charred and hardened while the internal moisture is dried. Summary of the invention

[0005] The first purpose of the present invention is to provide a low-temperature baking device for beef jerky, which has a simple structure, is easy to operate, and can dry beef efficiently and controllably.

[0006] The second object of the present invention is to provide a low-temperature baking method for beef jerky, which can efficiently dry the beef and avoid the problem of scorching.

[0007] The embodiment of the present invention is achieved as follows:

[0008] A low-temperature baking device for beef jerky comprises a box body, a baking chamber is arranged inside the box body, a plurality of connecting pipes for hot water circulation are arranged in the baking chamber, the connecting pipes are arranged along the length direction of the baking chamber, one end of the connecting pipe is connected to the water inlet pipe, and the other end is connected to the water outlet pipe; an exhaust pipe is arranged on the top of the box body, the exhaust pipe passes through the top wall of the baking chamber and is connected to the baking chamber.

[0009] Furthermore, in other preferred embodiments of the present invention, the multiple connecting tubes are divided into multiple connecting tube groups, and the multiple connecting tubes in each connecting tube group are evenly arranged along the width direction of the baking chamber; the multiple connecting tube groups are spaced apart along the height direction of the baking chamber; and a material cavity for placing materials is formed between two adjacent connecting tube groups.

[0010] Furthermore, in other preferred embodiments of the present invention, support bars are provided at both ends of the material cavity in its length direction, and the support bars are provided along the width direction of the material cavity; the support bars can support both ends of the material tray so that a gap is formed between the bottom of the material tray and the connecting pipe.

[0011] Furthermore, in other preferred embodiments of the present invention, a water inlet distribution chamber and a water outlet recovery chamber are provided in the side wall of the baking chamber, the water inlet pipe is connected to multiple connecting pipes through the water inlet distribution chamber, and the water outlet pipe is connected to multiple connecting pipes through the water outlet recovery chamber.

[0012] Furthermore, in other preferred embodiments of the present invention, the water inlet distribution chamber and the water outlet recovery chamber are located at the same end in the length direction of the baking chamber, and the water inlet distribution chamber is located below the water outlet recovery chamber; a transition chamber is provided at the other end in the length direction of the baking chamber, and the transition chamber is connected to the water inlet distribution chamber and the water outlet recovery chamber respectively through a plurality of connecting pipes.

[0013] Furthermore, in other preferred embodiments of the present invention, the exhaust pipe is connected to the vacuum pump, and the water inlet pipe and the water outlet pipe are connected to the circulating water pump; a vacuum pressure sensor and a humidity sensor are provided in the baking chamber.

[0014] Furthermore, in other preferred embodiments of the present invention, the low-temperature baking device also includes a control module, which is electrically connected to the vacuum pressure sensor, the humidity sensor, and the vacuum pump; when the control module detects insufficient vacuum or high humidity, it controls the vacuum pump to start.

[0015] A low-temperature baking method for beef jerky, comprising:

[0016] The beef raw material is tumbled, pre-cooked, cut into strips, and re-fried, and then placed in the low-temperature baking device for baking.

[0017] Furthermore, in other preferred embodiments of the present invention, the temperature of the hot water entering the low-temperature baking device is controlled to be 40-60°C.

[0018] Furthermore, in other preferred embodiments of the present invention, during the baking process, the vacuum degree is less than or equal to -0.09Mpa, and the drying time is 2 to 3 hours.

[0019] The beneficial effects of the embodiments of the present invention are:

[0020] The embodiment of the present invention provides a low-temperature baking device and a low-temperature baking method for beef jerky. The low-temperature baking device includes a box body, a baking chamber is arranged inside the box body, and a plurality of connecting pipes for hot water circulation are arranged in the baking chamber. The connecting pipes are arranged along the length direction of the baking chamber, one end of the connecting pipe is connected to the water inlet pipe, and the other end is connected to the water outlet pipe; an exhaust pipe is arranged on the top of the box body, and the exhaust pipe passes through the top wall of the baking chamber and is connected to the baking chamber. When the device performs low-temperature baking, the radiant heat generated by the hot water through the connecting pipe is used to dry the beef, and the drying temperature can be accurately maintained in a low range to avoid the charring of the beef surface. At the same time, by vacuuming, the beef is placed in a relaxed state, so that the moisture inside it can be quickly and efficiently discharged, which reduces the baking time and further reduces the possibility of surface charring and discoloration. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.

[0022] Figure 1 A schematic diagram of a low-temperature baking device for beef jerky provided in Example 1 of the present invention;

[0023] Figure 2 A cross-sectional view of a low-temperature baking device for beef jerky provided in Example 1 of the present invention;

[0024] Figure 3 A partially enlarged schematic diagram of a low-temperature baking device for beef jerky provided in Example 1 of the present invention;

[0025] Figure 4 A schematic diagram of a low-temperature baking device for beef jerky provided in Example 1 of the present invention with the cover removed;

[0026] Figure 5 A side view of a low-temperature baking device for beef jerky provided in Example 1 of the present invention;

[0027] Figure 6 The beef jerky is prepared by the low-temperature baking method for beef jerky provided in Example 2 of the present invention.

[0028] Icons: 100- low-temperature baking device; 110- box body; 111- cover body; 112- pressure handle; 1121- rotating shaft; 1122- pressure block; 1123- handle piece; 113- sealing piece; 114- water inlet pipe; 1141- water inlet distribution chamber; 115- water outlet pipe; 1151- water outlet recovery chamber; 116- exhaust pipe; 117- transition chamber; 118- numerical control panel; 120- baking chamber; 121- opening; 122- connecting pipe; 123- material chamber; 124- support bar. DETAILED DESCRIPTION

[0029] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention. Therefore, the following detailed description of the embodiments of the present invention provided in the drawings is not intended to limit the scope of the invention claimed for protection, but merely represents the selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0030] In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise" and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present invention.

[0031] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. In the description of the present invention, the meaning of "plurality" is two or more, unless otherwise clearly and specifically defined.

[0032] In the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be directly connected or indirectly connected through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0033] In the present invention, unless otherwise clearly specified and limited, a first feature being "above" or "below" a second feature may include that the first and second features are in direct contact, or may include that the first and second features are not in direct contact but are in contact through another feature between them. Moreover, a first feature being "above", "above" and "above" a second feature includes that the first feature is directly above and obliquely above the second feature, or simply indicates that the first feature is higher in level than the second feature. A first feature being "below", "below" and "below" a second feature includes that the first feature is directly below and obliquely below the second feature, or simply indicates that the first feature is lower in level than the second feature.

[0034] The following is a detailed description of a low-temperature baking device and a low-temperature baking method for beef jerky according to an embodiment of the present invention.

[0035] Example 1

[0036] This embodiment provides a low-temperature roasting device 100 for beef jerky. Figure 1 and Figure 2 As shown, it includes a box body 110, a baking chamber 120 is arranged inside the box body 110, an opening 121 for materials to enter and exit is arranged on one side in the length direction of the baking chamber 120, and a cover body 111 for controlling the opening and closing of the opening 121.

[0037] One end of the cover 111 in the length direction is hinged to the box body 110, and the other end is provided with a pressing handle 112. Figure 3 and Figure 4 As shown, the pressing handle 112 is rotatably connected to the box body 110 through a rotating shaft 1121, and a pressing block 1122 and a handle 1123 are orthogonally arranged on the rotating shaft 1121. The pressing block 1122 has a curved surface on one side close to the box body 110, which can gradually press the cover body 111 and the box body 110 together as the pressing handle 112 rotates. A sealing member 113 is arranged on one side of the box body 110 close to the cover body 111, and the sealing member 113 is arranged along the edge of the opening 121, which can increase the airtightness of the baking chamber 120.

[0038] A plurality of connecting pipes 122 for hot water circulation are arranged in the baking chamber 120. The connecting pipes 122 are arranged along the length direction of the baking chamber 120. One end of the connecting pipe 122 is connected to the water inlet pipe 114, and the other end is connected to the water outlet pipe 115. The water inlet pipe 114 and the water outlet pipe 115 are connected to a circulating water pump, which heats the water and delivers it to the water inlet pipe 114, and at the same time recycles the water discharged from the water outlet pipe 115 for reheating. When hot water passes through, the heat is radiated into the baking chamber through the pipe wall to achieve a heating effect. The temperature of the hot water can be stably maintained in a relatively low temperature range to prevent the surface temperature of the beef from being too high and charring.

[0039] like Figure 1 and Figure 2 As shown, an exhaust pipe 116 is provided on the top of the box 110, and the exhaust pipe 116 passes through the top wall of the baking chamber 120 and communicates with the baking chamber 120. The exhaust pipe 116 is connected to a vacuum pump, and the air in the baking chamber 120 can be extracted to provide a vacuum environment. In a vacuum environment, the beef is in a relaxed state, which allows the internal moisture to be discharged more quickly. Compared with the traditional drying process, the drying time can be shortened by nearly half, and the shortened drying time further reduces the possibility of charring on the surface of the beef.

[0040] Furthermore, the multiple connecting tubes 122 are divided into multiple connecting tube groups, and the multiple connecting tubes 122 in each connecting tube group are evenly arranged along the width direction of the baking chamber 120; the multiple connecting tube groups are arranged at intervals along the height direction of the baking chamber 120; and a material cavity 123 for placing materials is formed between two adjacent connecting tube groups. The beef in the material cavity 123 can be heated from both the upper and lower directions, which is more efficient in drying.

[0041] like Figure 2 and Figure 4 As shown, the material cavity 123 is provided with support bars 124 at both ends in the length direction thereof, and the support bars 124 are provided along the width direction of the material cavity 123; the support bars 124 can support both ends of the material tray, so that a gap is formed between the bottom of the material tray and the connecting pipe. The use of the support bars 124 can avoid direct contact between the tray and the connecting pipe 122, and avoid local heat accumulation to form high temperature.

[0042] Furthermore, a water inlet distribution chamber 1141 and a water outlet recovery chamber 1151 are provided in the side wall of the baking chamber 120, the water inlet pipe 114 is connected to a plurality of connecting pipes through the water inlet distribution chamber 1141, and the water outlet pipe 115 is connected to a plurality of connecting pipes through the water outlet recovery chamber 1151. The provision of the water inlet distribution chamber 1141 and the water outlet recovery chamber 1151 can uniformly distribute the hot water of the plurality of connecting pipes 122 to maintain uniform heat.

[0043] Optionally, the water inlet distribution chamber 1141 and the water outlet recovery chamber 1151 are located at the same end in the length direction of the baking chamber 120, and the water inlet distribution chamber 1141 is located below the water outlet recovery chamber 1151; a transition chamber 117 is provided at the other end in the length direction of the baking chamber 120, and the transition chamber 117 is connected to the water inlet distribution chamber 1141 and the water outlet recovery chamber 1151 through a plurality of connecting pipes 122. The water inlet distribution chamber 1141 and the water outlet recovery chamber 1151 are arranged on the same side, which is beneficial to the pipeline layout of the water inlet pipe 114 and the water outlet pipe 115. After the hot water transported by the circulating water pump enters through the water inlet pipe 114, it first enters the water inlet distribution chamber 1141 below, enters the transition chamber 117 through the plurality of connecting pipe groups below, and then enters the water outlet recovery chamber 1151 through the plurality of connecting pipe groups above, and finally enters the circulating water pump through the water outlet pipe 115. According to the principle that hot air rises and cold air sinks, in the above circulation route, the hot water has lost part of its heat in the multiple connecting tube groups below, resulting in relatively low heat in the multiple connecting tube groups above. However, the heated air below will rise and accumulate above the baking chamber 120, thereby balancing the heat loss of the multiple connecting tube groups above, relatively reducing the temperature difference between the upper and lower parts, and avoiding excessive temperature accumulation above the baking chamber 120.

[0044] Furthermore, a vacuum pressure sensor (not shown) and a humidity sensor (not shown) are provided in the baking chamber 120. The vacuum pressure sensor and the humidity sensor are used to monitor the vacuum degree and humidity in the baking chamber 120, respectively. At the same time, the low-temperature baking device 100 also includes a control module, which is electrically connected to the vacuum pressure sensor, the humidity sensor, and the vacuum pump; when the control module detects that the vacuum degree is insufficient or the humidity is high, the vacuum pump is controlled to start. During the baking process, a large amount of water will be discharged from the beef, resulting in a rapid decrease in the vacuum degree and a decrease in the drying efficiency. The traditional method of only monitoring the vacuum degree can only react when the vacuum degree begins to decrease, which has already affected the drying efficiency. The low-temperature baking device 100 monitors the humidity and starts the vacuum pump to dehumidify when the humidity rises, thereby maintaining the vacuum degree better. In addition, the linkage of the vacuum pressure sensor, the humidity sensor, and the vacuum pump effectively avoids the idling of the vacuum pump, reduces energy consumption, and greatly saves production costs.

[0045] like Figure 1 and Figure 5 As shown, a numerical control panel 118 is provided on the outside of the chassis, which can facilitate the operator to set the threshold values ​​of vacuum degree, humidity and temperature, and at the same time feed back the relevant information to the screen for the operator to observe more intuitively.

[0046] Example 2

[0047] This embodiment provides a low-temperature baking method for beef jerky, comprising:

[0048] S1. Tumble and knead the beef raw material (the part should be specified) at a tumbling speed of XX rpm and a tumbling time of XX min.

[0049] S2. Precooking the tumbled beef raw material at 55° C. for XX min. During the precooking process, the volume shrinkage rate of the beef raw material is 10% to 15%.

[0050] S3. Cut the pre-cooked beef raw material into beef strips, the length of the beef strips is XX cm and the width is XX cm.

[0051] S4. After mixing the beef strips with the auxiliary materials, stir-fry them at XX°C for XX min. The auxiliary materials include white sugar, the weight of which is XX% of the beef strips; the total weight of the auxiliary materials is XX% of the beef.

[0052] S5. Place the fried beef strips on a tray, put it into the material chamber 123 of the low-temperature baking device 100, and support the tray with the support bar 124. Cover the cover 111 and lock it, start the circulating water pump, adjust the hot water temperature to 50-60°C; start the vacuum pump until the vacuum degree is less than or equal to -0.09Mpa. Set the vacuum threshold to -0.09Mpa and the humidity threshold to XX%, and bake for 2-3 hours under this condition.

[0053] Prepared beef jerky Figure 6 As shown in the figure, the beef has a slightly yellow surface, the inside is loose, the color is relatively uniform, and the fibers are clearly visible. Compared with the beef jerky prepared by the existing process, the color and taste are greatly improved.

[0054] In summary, the embodiment of the present invention provides a low-temperature baking device 100 and a low-temperature baking method for beef jerky. The low-temperature baking device 100 includes a housing 110, a baking chamber 120 is arranged inside the housing 110, and a plurality of connecting pipes 122 for hot water circulation are arranged in the baking chamber 120. The connecting pipes 122 are arranged along the length direction of the baking chamber 120, one end of the connecting pipe 122 is connected to the water inlet pipe 114, and the other end is connected to the water outlet pipe 115; the top of the housing 110 is provided with an exhaust pipe 116, which passes through the top wall of the baking chamber 120 and is connected to the baking chamber 120. When the device performs low-temperature baking, the radiant heat generated by the hot water passing through the connecting pipe 122 is used to dry the beef, and the drying temperature can be accurately maintained in a low range to avoid the charring of the beef surface. At the same time, by vacuuming, the beef is in a relaxed state, so that the moisture inside can be quickly and efficiently discharged, which reduces the baking time and further reduces the possibility of surface charring and discoloration.

[0055] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A low-temperature baking device for beef jerky, characterized in that: It comprises a box body, a baking chamber is arranged inside the box body, a plurality of connecting pipes for hot water circulation are arranged in the baking chamber, the connecting pipes are arranged along the length direction of the baking chamber, one end of the connecting pipe is connected to the water inlet pipe, and the other end is connected to the water outlet pipe; an exhaust pipe is arranged on the top of the box body, the exhaust pipe passes through the top wall of the baking chamber and is connected to the baking chamber.

2. The low temperature baking device according to claim 1, characterized in that: The multiple connecting tubes are divided into multiple connecting tube groups, and the multiple connecting tubes in each connecting tube group are evenly arranged along the width direction of the baking chamber; the multiple connecting tube groups are spaced apart along the height direction of the baking chamber; and a material cavity for placing materials is formed between two adjacent connecting tube groups.

3. The low temperature baking device according to claim 2, characterized in that: The material cavity is provided with support bars at both ends in the length direction thereof, and the support bars are arranged along the width direction of the material cavity; the support bars can support both ends of the material tray so that a gap is formed between the bottom of the material tray and the connecting pipe.

4. The low temperature baking device according to claim 3, characterized in that: A water inlet distribution cavity and a water outlet recovery cavity are arranged in the side wall of the baking chamber. The water inlet pipe is connected with the plurality of connecting pipes through the water inlet distribution cavity, and the water outlet pipe is connected with the plurality of connecting pipes through the water outlet recovery cavity.

5. The low temperature baking device according to claim 4, characterized in that: The water inlet distribution chamber and the water outlet recovery chamber are located at the same end in the length direction of the baking chamber, and the water inlet distribution chamber is located below the water outlet recovery chamber; a transition chamber is provided at the other end in the length direction of the baking chamber, and the transition chamber is connected to the water inlet distribution chamber and the water outlet recovery chamber respectively through a plurality of connecting pipes.

6. The low temperature baking device according to claim 5, characterized in that: The air extraction pipe is connected to a vacuum pump, and the water inlet pipe and the water outlet pipe are connected to a circulating water pump; a vacuum pressure sensor and a humidity sensor are arranged in the baking chamber.

7. The low temperature baking device according to claim 6, characterized in that: The low-temperature baking device also includes a control module, which is electrically connected to the vacuum pressure sensor, the humidity sensor, and the vacuum pump; when the control module detects that the vacuum degree is insufficient or the humidity is too high, the control module controls the vacuum pump to start.

8. A low-temperature baking method for beef jerky, characterized in that: include: The beef raw material is tumbled, pre-cooked, cut into strips, and re-fried, and then placed in the low-temperature baking device as described in any one of claims 1 to 7 for baking.

9. The low-temperature baking method according to claim 8, characterized in that: The temperature of the hot water entering the low-temperature baking device is controlled to be 40-60°C.

10. The low-temperature baking method according to claim 8, characterized in that: During the baking process, the vacuum degree is less than or equal to -0.09Mpa, and the drying time is 2 to 3 hours.

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