Beef crisp chips as well as preparation equipment and preparation method thereof

Abstract

The invention provides beef crisp chips and making equipment and a making method thereof, and relates to the technical field of food processing.The making equipment of the beef crisp chips sequentially comprises a spraying device, a powder scattering machine, a baking device and a collecting hopper according to the beef processing sequence; wherein the spraying device is used for spraying saline water onto beef so as to pickle the beef; the powder scattering machine is used for scattering seasoning on the pickled beef to season the beef; the baking device is used for baking the seasoned beef to form beef crisp chips; the collecting hopper is used for collecting beef chips; meanwhile, the spraying device, the powder scattering machine, the baking device and the collecting hopper are connected through a conveying belt. The technical problems that in the prior art, it is difficult to give consideration to health and deliciousness of beef processed food at the same time, and production efficiency is low are solved, and the technical effects that the product is crisp in taste, good in flavor stability and high in production efficiency are achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly relates to a beef crisp and its manufacturing equipment and manufacturing method. Background Art

[0002] Beef is rich in nutritional value, containing protein, iron, vitamins and other trace elements, and is deeply loved by consumers. At present, the leisure snacks processed with beef as the raw material are mainly divided into two categories: one is the spicy beef and stir-fried beef with good taste but high fat and high sugar; the other is the air-dried beef with clean and healthy ingredients but tooth-consuming and difficult-to-chew. Therefore, there is an urgent need to develop a beef crisp product with simple ingredients, health, good taste and excellent flavor.

[0003] Meanwhile, for the flavoring of beef slice products, the existing process is that after the large pieces of beef are completely thawed, they are successively subjected to steps such as injection, tumbling, marinating, quick-freezing and slicing, which results in a production cycle of at least 3 days and low production efficiency.

[0004] In view of this, the present invention is specifically proposed. Summary of the Invention

[0005] One of the purposes of the present invention is to provide a manufacturing equipment for beef crisps, which can achieve the purposes of standardized, automated and quantitative flavoring, and can ensure the stability of product flavor while improving production efficiency.

[0006] Another purpose of the present invention is to provide a manufacturing method for beef crisps, which is simple and has a high success rate, can obtain a beef product with a crispy texture, has high production efficiency, and is suitable for factory production.

[0007] The third purpose of the present invention is to provide a beef crisp, which has a crispy texture and takes into account the characteristics of cleanliness, health and deliciousness.

[0008] In order to achieve the above purposes of the present invention, the following technical solutions are specifically adopted:

[0009] In the first aspect, a manufacturing equipment for beef crisps, in the order of beef processing, successively includes a spraying device, a powder sprinkling machine, a baking device and a collection hopper;

[0010] The spraying device is used for spraying brine onto the beef to pickle the beef;

[0011] The powder sprinkling machine is used for sprinkling flavoring agents onto the pickled beef to flavor the beef;

[0012] The baking device is used for baking the flavored beef to form beef crisps;

[0013] The collection hopper is used for collecting beef crisps;

[0014] The spray device, powder sprinkler, baking device and collection hopper are connected by a conveyor belt.

[0015] Furthermore, the spray device is connected to a brine tank through a peristaltic pump for automatically and quantitatively spraying brine.

[0016] Furthermore, the powder sprinkler includes a rotary brush electric powder sprinkler;

[0017] An intermittent feeding hopper is arranged on the rotary brush electric powder sprinkler for automatically and quantitatively sprinkling seasoning powder.

[0018] Furthermore, the baking device includes at least one of a tunnel baking oven, a drying room, a smoking oven and an electric oven.

[0019] Furthermore, a turning device is arranged on the collection hopper for turning beef crisps into the collection hopper;

[0020] The turning device includes a turning tray.

[0021] In a second aspect, a manufacturing method using the manufacturing equipment for beef crisps according to any one of the above, includes the following steps:

[0022] After beef slices are laid out, they are conveyed along with the conveyor belt, first pickled by spraying brine through the spray device, then seasoned by sprinkling seasoning powder through the powder sprinkler, then baked in the baking device, and finally enter the collection hopper to obtain beef crisps.

[0023] Furthermore, the thickness of the beef slices is 1 mm to 2 mm.

[0024] Furthermore, the beef is beef slices after trimming the surface fat.

[0025] Furthermore, the baking temperature is 60°C to 90°C, and the baking duration is 3.5 h to 4.5 h.

[0026] In a third aspect, beef crisps produced by the manufacturing method according to any one of the above.

[0027] Compared with the prior art, the present invention has at least the following beneficial effects:

[0028] The manufacturing equipment for beef crisps provided by the present invention, with the coordinated cooperation of each device component, can achieve the purpose of standardized, automated and quantitative seasoning, while improving production efficiency and ensuring the stability of product flavor, solving the technical problems in the prior art that it is difficult for beef processed foods to take into account both health and deliciousness, and the production efficiency is low.

[0029] The production method of beef crisps provided by the present invention is simple and has a high success rate. It can obtain beef products with a crispy texture, high production efficiency, and is suitable for industrial production.

[0030] The beef crisps provided by the present invention have a crispy texture and take into account the characteristics of cleanliness, health and deliciousness. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] In order to more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the following will briefly introduce the drawings required for the description of the specific embodiments or the prior art. Obviously, the drawings in the following description are some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0032] Figure 1 It is a schematic structural diagram of the production equipment for beef crisps provided by an embodiment of the present invention.

[0033] Reference numerals: 1 - spraying device; 2 - peristaltic pump; 3 - brine tank; 4 - conveyor belt; 5 - powder sprinkler; 6 - hopper; 7 - baking device; 8 - turning device; 9 - collecting hopper. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0034] The following will clearly and completely describe the technical solutions of the present invention in conjunction with the embodiments. Obviously, the described embodiments are some, but not all, of the embodiments of the present invention. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0035] According to the first aspect of the present invention, there is provided a production equipment for beef crisps, as shown in Figure 1 , in the order of beef processing, successively including a spraying device 1, a powder sprinkler 5, a baking device 7, and a collecting hopper 9;

[0036] Among them, the spraying device 1 is used to spray brine onto the beef for pickling the beef;

[0037] The powder sprinkler 5 is used to sprinkle seasonings onto the pickled beef for seasoning the beef;

[0038] The baking device 7 is used to bake the seasoned beef to form beef crisps;

[0039] The collecting hopper 9 is used to collect beef crisps;

[0040] At the same time, the spraying device 1, the powder sprinkler 5, the baking device 7, and the collecting hopper 9 are connected by a conveyor belt 4.

[0041] In the present invention, the spraying device 1 can be connected to the brine tank 3 through a peristaltic pump 2 for automatically and quantitatively spraying brine.

[0042] The spraying device 1 can be connected to the peristaltic pump 2 and the brine tank 3 through a water pipe, so as to realize the function of automatically and quantitatively spraying brine onto beef slices.

[0043] In the present invention, the powder sprinkling machine 5 includes, but is not limited to, a roller brush electric powder sprinkling machine. Meanwhile, an intermittent feeding hopper 6 can be arranged on the roller brush electric powder sprinkling machine, so as to realize the function of automatically and quantitatively sprinkling seasoning powder onto beef slices.

[0044] With the coordinated cooperation of each device component in the present invention, the purpose of standardized, automated, and quantitative flavoring can be achieved. While improving production efficiency, it can also ensure the stability of product flavor, solving the technical problems in the prior art that beef processed foods are difficult to balance health and deliciousness simultaneously and have low production efficiency.

[0045] In a preferred embodiment, the baking device 7 includes, but is not limited to, at least one of a tunnel baking oven, a drying room, a smokehouse, and an electric oven.

[0046] In a preferred embodiment, a flipping device 8 can be arranged on the collecting hopper 9 for flipping beef crisps into the collecting hopper; wherein, the flipping device 8 includes, but is not limited to, a flipping tray.

[0047] According to the second aspect of the present invention, there is provided a manufacturing method using the manufacturing equipment for beef crisps described in any one of the above, including the following steps:

[0048] After the beef slices are paved, they are conveyed along with the conveyor belt. First, they are pickled by spraying brine through the spraying device, then seasoned by sprinkling seasoning powder through the powder sprinkling machine, then baked in the baking device, and finally enter the collecting hopper to obtain beef crisps.

[0049] It should be noted that for the flavoring of beef thin slice products, the process of the existing technology is that after the large pieces of beef are completely thawed, they are successively subjected to steps such as injection, tumbling, pickling, quick freezing, and slicing, which results in a production cycle of at least 3 days and low production efficiency. While in the present invention, the beef is first sliced, and then the steps of brine spraying and powder sprinkling for flavoring are carried out, and flavoring can be achieved within 3 minutes.

[0050] The manufacturing method of the present invention is simple and has a high success rate. It can obtain beef products with a crispy texture, high production efficiency, and is suitable for factory production.

[0051] In a preferred embodiment, the thickness of the beef slices can be 1 mm to 2 mm, which is more conducive to improving the crispy texture of the beef products.

[0052] It should be noted that if the thickness of the beef slices > 2 mm, the taste of the beef product will become hard; if the thickness of the beef slices < 1 mm, the beef product will be too thin and fragile.

[0053] In a preferred embodiment, the beef can be beef slices after trimming the surface fat; after thawing the beef and then trimming its surface fat, a chopping machine can be used to slice the beef.

[0054] In a preferred embodiment, the baking temperature can be 60°C to 90°C, and its typical but non-limiting temperatures are, for example, 60°C, 65°C, 70°C, 75°C, 80°C, 85°C, 90°C. The baking duration can be 3.5 h to 4.5 h, and its typical but non-limiting durations are, for example, 3.5 h, 4.0 h, 4.5 h.

[0055] The baking temperature and duration of the present invention are more conducive to improving the crispy taste of the beef product.

[0056] It should be noted that if the baking temperature is too high or too low, it is not conducive to ensuring the crispy taste of the beef product.

[0057] A typical production method of beef chips includes the following steps:

[0058] The beef slices (with a thickness of 1 mm to 2 mm) are laid out and then pass through a brine spraying device along with the material conveyor belt to be pickled with brine. After the beef is pickled with a fixed amount of brine, it then passes through a roller brush and electric powder sprinkler along with the material conveyor belt to sprinkle a fixed amount of seasonings for flavoring. After the beef is flavored, it enters a tunnel baking oven for baking (the baking temperature is 60°C to 90°C, and the baking duration is 4 h). After the beef is baked, it falls into a material collection hopper along with the flipping of the flipping tray to obtain beef chips.

[0059] In short, the production method of the present invention combines ultra-thin slicing of beef with a specific baking process to obtain a beef jerky product (i.e., beef chips) with a crispy taste. The method is simple, has a high success rate, and high production efficiency, so it is very suitable for industrial production.

[0060] According to the third aspect of the present invention, there is provided a beef chip produced by the production method described in any one of the above.

[0061] The beef chips provided by the present invention have a crispy taste and take into account the characteristics of cleanliness, health and deliciousness.

[0062] The present invention will be further described below through examples. Unless otherwise specified, the materials in the examples are prepared according to existing methods or directly purchased from the market.

[0063] Example 1

[0064] A production device for beef crisps, in the order of beef processing, successively includes a spraying device 1, a powder sprinkling machine 5, a baking device 7 and a collecting hopper 9;

[0065] Among them, the spraying device 1 is used to spray brine onto the beef for pickling the beef;

[0066] The powder sprinkling machine 5 (a rotary brush electric powder sprinkling machine) is used to sprinkle seasoning powder onto the pickled beef for seasoning the beef;

[0067] The baking device 7 (a tunnel baking oven) is used to bake the seasoned beef to form beef crisps;

[0068] The collecting hopper 9 is used to collect the beef crisps;

[0069] Meanwhile, the spraying device 1, the powder sprinkling machine 5, the baking device 7 and the collecting hopper 9 are connected by a conveyor belt 4;

[0070] The spraying device 1 is connected to a brine tank 3 through a peristaltic pump 2 for automatically spraying brine quantitatively;

[0071] An intermittent feeding hopper 6 is arranged on the rotary brush electric powder sprinkling machine for automatically sprinkling seasoning powder quantitatively.

[0072] Example 2

[0073] This example provides a production device for beef crisps. The difference from Example 1 is only that a turning device 8 is arranged on the collecting hopper 9. The turning device 8 is a turning tray for turning the beef crisps into the collecting hopper;

[0074] The rest are the same as those in Example 1.

[0075] Example 3

[0076] A production method using the production device for beef crisps in Example 2 includes the following steps:

[0077] The beef slices (with a thickness of 1.5 mm) are spread and then pass through the brine spraying device along with the material conveyor belt for pickling. After the beef is pickled with a fixed amount of brine, it then passes through the rotary brush electric powder sprinkling machine along with the material conveyor belt to sprinkle a fixed amount of seasoning for seasoning. After the beef is seasoned, it enters the tunnel baking oven for baking (the baking temperature is 75 °C and the baking duration is 4 h). After the beef is baked, it falls into the material collecting hopper along with the turning of the turning tray to obtain beef crisps.

[0078] Example 4

[0079] This example provides a production method for beef crisps. The difference from Example 3 is only that the thickness of the beef slices is 0.5 mm;

[0080] The rest is the same as in Example 3, and beef crisps are obtained.

[0081] Example 5

[0082] This example provides a method for making beef crisps. The difference from Example 3 is only that the thickness of the beef slices is 1 mm;

[0083] The rest is the same as in Example 3, and beef crisps are obtained.

[0084] Example 6

[0085] This example provides a method for making beef crisps. The difference from Example 3 is only that the thickness of the beef slices is 2 mm;

[0086] The rest is the same as in Example 3, and beef crisps are obtained.

[0087] Example 7

[0088] This example provides a method for making beef crisps. The difference from Example 3 is only that the thickness of the beef slices is 2.5 mm;

[0089] The rest is the same as in Example 3, and beef crisps are obtained.

[0090] Example 8

[0091] This example provides a method for making beef crisps. The difference from Example 3 is only that the baking temperature is 50 °C;

[0092] The rest is the same as in Example 3, and beef crisps are obtained.

[0093] Example 9

[0094] This example provides a method for making beef crisps. The difference from Example 3 is only that the baking temperature is 60 °C;

[0095] The rest is the same as in Example 3, and beef crisps are obtained.

[0096] Example 10

[0097] This example provides a method for making beef crisps. The difference from Example 3 is only that the baking temperature is 80 °C;

[0098] The rest is the same as in Example 3, and beef crisps are obtained.

[0099] Example 11

[0100] This example provides a method for making beef crisps. The difference from Example 3 is only that the baking temperature is 90 °C;

[0101] The rest was the same as in Example 3, and beef crisps were obtained.

[0102] Example 12

[0103] This example provides a method for making beef crisps. The difference from Example 3 is only that the baking temperature is 100 °C;

[0104] The rest was the same as in Example 3, and beef crisps were obtained.

[0105] Comparative Example 1

[0106] This comparative example provides a device for making beef crisps. The difference from Example 1 is only that the spraying device 1 is not provided in this comparative example;

[0107] The rest was the same as in Example 1.

[0108] Compared with Example 1, the defect of this comparative example is that it is impossible to automatically and quantitatively spray brine to pickle the beef.

[0109] Comparative Example 2

[0110] This comparative example provides a device for making beef crisps. The difference from Example 1 is only that the powder sprinkler 5 is not provided in this comparative example;

[0111] The rest was the same as in Example 1.

[0112] Compared with Example 1, the defect of this comparative example is that it is impossible to automatically and quantitatively sprinkle seasoning powder to season the beef.

[0113] Test Example

[0114] The beef crisps obtained in Examples 3 - 12 were scored for their crispy texture, and the results are shown in Table 1.

[0115] The crispy texture was quantitatively tested by external consumers, and 372 people participated in the test;

[0116] Crispy texture scoring criteria: 1 point represents not crispy at all, 2 points represents relatively not crispy, 3 points represents moderately crispy, 4 points represents relatively crispy, and 5 points represents very crispy.

[0117] Table 1

[0118] Beef chips Score Example 3 4.21 Example 4 4.38 Example 5 4.25 Example 6 3.23 Example 7 3.02 Example 8 4.23 Example 9 4.17 Example 10 3.78 Example 11 3.31 Example 12 3.41

[0119] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that they can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements on some or all of the technical features; and these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A beef crisps production device, characterized in that: According to the order of beef processing, it includes a spraying device, a powder spreading machine, a baking device and a collecting bucket; The spraying device is used to spray salt water onto the beef to pickle the beef; The powder spreading machine is used to spread powder seasoning on the pickled beef to season the beef; The baking device is used to bake the seasoned beef to form beef crisps; The collecting bucket is used to collect beef crisps; The spraying device, the powder spreading machine, the baking device and the collecting bucket are connected by a conveyor belt.

2. The production equipment according to claim 1, characterized in that: The spraying device is connected to the salt water pool via a peristaltic pump and is used for automatically and quantitatively spraying salt water.

3. The production equipment according to claim 1 or 2, characterized in that: The powder spreading machine comprises a roller brush electric powder spreading machine; The roller brush electric powder spreading machine is provided with an intermittent feeding hopper for automatically and quantitatively spreading powdered seasonings.

4. The production equipment according to claim 3, characterized in that: The baking device includes at least one of a tunnel baking oven, a drying room, a smoking oven and an electric oven.

5. The production equipment according to claim 1, characterized in that: The collecting hopper is provided with a flipping device for flipping the beef crisps into the collecting hopper; The turning device comprises a turning tray.

6. A method for making beef crisps using the equipment for making beef crisps according to any one of claims 1 to 5, characterized in that: The following steps are involved: After the beef slices are laid out, they are transported along the conveyor belt, firstly sprayed with brine by a spraying device for pickling, then seasoned by a powdering machine for seasoning, then enter the baking device for baking, and finally enter the collecting hopper to obtain beef crisp slices.

7. The manufacturing method according to claim 6, characterized in that: The thickness of the beef slices is 1 mm to 2 mm.

8. The manufacturing method according to claim 6, characterized in that: The beef is beef slices after surface fat has been trimmed.

9. The production method according to any one of claims 6 to 8, characterized in that: The baking temperature is 60° C. to 90° C., and the baking time is 3.5 h to 4.5 h.

10. Beef crisps prepared by the preparation method according to any one of claims 6 to 9.

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