Flavored beef jerky and preparation method thereof

Abstract

The invention discloses flavored beef jerky and a preparation method thereof, belongs to the technical field of food processing, and aims at solving the technical problems that existing beef jerky is single in flavor, poor in taste and short in shelf life. The spicy beef is prepared from the following components in parts by weight: 500-2000g of beef, 50-200g of edible salt, 7.5-30g of monosodium glutamate, 5g of sugar, 2-8g of green prickleyash, 1-4g of red prickleyash, 5-20g of chili, 2-8g of anise, 1-4g of clove, 1.2-5g of rhizoma kaempferiae, 5-20g of liquorice, 2.5-10g of cumin, 7.5-30g of fennel, 4.5-18g of cinnamon, 3.5-14g of amomum tsao-ko, 2.5-10g of eryngium foetidum, 7.5-30g of yellow ginger, 2.5-10g of polygonum persicaria and 2.5-10g of salix mongolica. Yellow ginger and amomum tsao-ko remove fishy smell and enhance aroma, and various spices have a synergistic effect, so that the beef jerky is rich in flavor and rich in layers; the three-stage baking process avoids the taste problem caused by single-temperature baking, low-temperature taste locking, high-temperature sterilization and low-temperature moisture balancing are achieved, and it is guaranteed that the beef jerky is soft and chewy.

Description

Technical Field

[0001] A flavored beef jerky and its preparation method are disclosed. This invention belongs to the field of food processing technology, specifically relating to the technical field of flavored beef jerky and its preparation method. Background Technology

[0002] Beef jerky, a traditional specialty meat product, is beloved by consumers for its rich protein and flavorful taste. However, current beef jerky production methods suffer from the following shortcomings: First, the spice blends are limited, primarily consisting of Sichuan peppercorns and chili peppers, lacking depth and complexity to satisfy diverse consumer taste preferences. Second, inadequate control of process parameters, such as excessively high marinating temperatures leading to microbial growth and uniform baking temperatures resulting in overly dry outer layers and undercooked inner layers, negatively impacting taste and food safety. Third, the lack of aseptic control in some preparation processes results in a short shelf life, limiting market penetration.

[0003] To address the aforementioned issues, this invention optimizes the raw material formula, selects and combines various spices in a synergistic manner, improves the preparation process, precisely controls the parameters at each stage, and combines aseptic operation to ultimately obtain beef jerky with a rich flavor, soft texture, and long shelf life. Furthermore, steaming the roasted jerky softens the hard jerky without damaging its basic fibrous structure. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to overcome the existing defects and provide a flavored beef jerky and its preparation method, thereby solving the technical problems of existing beef jerky having a single flavor, poor taste and short shelf life.

[0005] To achieve the above objectives, the present invention provides the following technical solution:

[0006] A flavored beef jerky, comprising the following ingredients by weight: 500-2000g beef, 50-200g salt, 7.5-30g MSG, 5g sugar, 2-8g green Sichuan peppercorns, 1-4g red Sichuan peppercorns, 5-20g chili peppers, 2-8g star anise, 1-4g cloves, 1.2-5g galangal, 5-20g licorice root, 2.5-10g cumin, 7.5-30g fennel, 4.5-18g cinnamon, 3.5-14g cardamom, 2.5-10g coriander, 7.5-30g turmeric, 2.5-10g knotweed, and 2.5-10g fragrant willow.

[0007] As a preferred embodiment of the present invention, the raw materials are in the following proportions by weight: 1000-1500g beef, 100-150g edible salt, 15-25g monosodium glutamate, 4-6g green Sichuan peppercorns, 2-3g red Sichuan peppercorns, 10-15g chili peppers, 4-6g star anise, 2-3g cloves, 2-4g galangal, 10-15g licorice root, 5-8g cumin, 15-25g fennel seeds, 10-15g cinnamon, 8-12g cardamom, 5-8g coriander, 15-25g turmeric, 5-8g knotweed, and 5-8g fragrant willow.

[0008] As a preferred embodiment of the present invention, the weight ratio of green Sichuan peppercorns to red Sichuan peppercorns is (1.5-2):1.

[0009] The preparation method of the flavored beef jerky mentioned above includes the following steps:

[0010] (1) Acid removal: Place fresh beef in a refrigerated environment at 0-4℃ for 24-36 hours to remove acid;

[0011] (2) Cutting: Cut the aged beef into long strips 5cm wide and 2.5cm thick;

[0012] (3) Mixing the seasoning: Mix salt, MSG, sugar and crushed green Sichuan peppercorns, red Sichuan peppercorns, chili peppers, star anise, cloves, galangal, licorice, cumin, fennel, cinnamon, cardamom, coriander, turmeric, knotweed and willow bark evenly, and stir with the meat pieces until the seasoning coats the meat pieces;

[0013] (4) Marinating: Place the marinated meat pieces in a low temperature environment of 8-10℃ for 8-10 hours;

[0014] (5) Hanging and drying: Hang the marinated meat pieces in a sterile and ventilated room for 2-3 hours;

[0015] (6) Baking: First bake at a low temperature of 55-70℃ for 8 hours, then bake at a high temperature of 100-120℃ for 1 hour, and finally bake at a low temperature of 50-60℃ for 3 hours;

[0016] (7) First aseptic airing at room temperature: Place the roasted meat pieces in an aseptic room at room temperature for 1 hour;

[0017] (8) Steaming: Steam the cooled meat pieces at 100-105℃ for 40-60 minutes;

[0018] (9) Second aseptic airing at room temperature: Place the steamed meat pieces in an aseptic room at room temperature for 1 hour;

[0019] (10) Shredding: Pound the cooled meat chunks and shred them by hand into strips 0.1-0.2cm wide;

[0020] (11) Packaging: Vacuum packaging.

[0021] As a preferred technical solution of the present invention, the pickling temperature in step (4) is 9-9.5℃ and the pickling time is 9-9.5h.

[0022] As a preferred embodiment of the present invention, the baking parameters in step (6) are: low-temperature baking at 65-68℃ for 8 hours, high-temperature baking at 110-115℃ for 1 hour, and low-temperature baking at 55-58℃ for 3 hours.

[0023] As a preferred technical solution of the present invention, the steaming temperature in step (8) is 102-103℃ and the steaming time is 50-52 minutes.

[0024] As a preferred technical solution of the present invention, the preparation method yields flavored beef jerky.

[0025] As a preferred embodiment of the present invention, the weight ratio of the coriander, knotweed, and willow is 1:1:1.

[0026] Compared with the prior art, the beneficial effects of the present invention are: by combining green and red Sichuan peppercorns, the numbing sensation is enhanced; coriander, knotweed, and willow provide a unique fragrance; turmeric and cardamom remove fishy smells and enhance aroma; and the synergistic effect of various spices makes the beef jerky flavor rich and layered.

[0027] The three-stage baking process avoids the texture problems caused by baking at a single temperature. Low temperature locks in the flavor, high temperature sterilizes, and low temperature balances the moisture, ensuring that the beef jerky is soft and chewy.

[0028] Low-temperature pickling combined with two sterile air-drying processes at room temperature effectively inhibits microbial growth and extends the shelf life of the product at room temperature to 3-6 months.

[0029] The uniform cutting size ensures even heating at each stage, resulting in stable product quality. Traditional dried beef is processed by baking, making it dry and hard when eaten. Our processing method involves steaming the dried beef after baking, which softens the hard beef without damaging its basic fibrous structure, resulting in a softer texture that is easier to eat. Detailed Implementation

[0030] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0031] This invention provides a technical solution:

[0032] A recipe for flavored beef jerky, wherein the beef jerky comprises the following ingredients, in parts by weight:

[0033] 500-2000g beef, 50-200g salt, 7.5-30g MSG, 5g sugar, 2-8g green Sichuan peppercorns, 1-4g red Sichuan peppercorns, 5-20g chili peppers, 2-8g star anise, 1-4g cloves, 1.2-5g galangal, 5-20g licorice root, 2.5-10g cumin, 7.5-30g fennel seeds, 4.5-18g cinnamon, 3.5-14g cardamom, 2.5-10g coriander, 7.5-30g turmeric, 2.5-10g knotweed, 2.5-10g fragrant willow.

[0034] (II) Preparation method of flavored beef jerky

[0035] The preparation method includes the following steps:

[0036] Acid removal: Place fresh beef in a refrigerated environment at 0-4℃ for 24-36 hours to remove blood and fishy smell;

[0037] Cutting: Use sterile knives to cut the aged beef into long strips 5cm wide and 2.5cm thick;

[0038] Mix the seasoning: Combine salt, MSG, sugar, and crushed green and red Sichuan peppercorns, chili peppers, star anise, cloves, galangal, licorice, cumin, fennel, cinnamon, cardamom, coriander, turmeric, knotweed, and sesame seeds. Mix well with the meat pieces and stir thoroughly to coat the meat pieces evenly with the seasoning.

[0039] Marinating: Place the marinated meat pieces in a low-temperature environment of 8-10℃ for 8-10 hours;

[0040] Hanging and drying: Hang the marinated meat pieces in a sterile, ventilated room (temperature 20-25℃, humidity 50-60%) for 2-3 hours until the surface is slightly dry;

[0041] Baking: A three-stage baking process is adopted, first baking at a low temperature of 55-70℃ for 8 hours, then baking at a high temperature of 100-120℃ for 1 hour, and finally baking at a low temperature of 50-60℃ for 3 hours.

[0042] First sterile air-drying at room temperature: Transfer the roasted meat pieces to a sterile room at room temperature and air-dry for 1 hour to balance the internal and external temperatures and moisture.

[0043] Steaming: Place the cooled meat pieces into a steam sterilizer and steam at 100-105℃ for 40-60 minutes;

[0044] Second aseptic airing at room temperature: Transfer the steamed meat pieces to an aseptic room at room temperature again and air-dry for 1 hour until they reach room temperature;

[0045] Shredding: After cooling, pound the meat chunks and shred them by hand into strips 0.1-0.2cm wide;

[0046] Packaging: The beef jerky strips are vacuum-packed in aseptic aluminum foil bags to obtain the finished product.

[0047] Example 1

[0048] 1. Raw material formula (by weight)

[0049] 1000g beef, 100g salt, 18.75g MSG, 5g sugar, 5g green Sichuan peppercorns, 2.5g red Sichuan peppercorns, 12.5g chili peppers, 5g star anise, 2.5g cloves, 3.1g galangal, 12.5g licorice root, 6.25g cumin, 18.75g fennel seeds, 11.25g cinnamon, 8.75g cardamom, 6.25g coriander, 18.75g turmeric, 6.25g knotweed, 6.25g willow.

[0050] 2. Preparation method

[0051] (1) Acid removal: Fresh beef is placed in a refrigerated environment at 2℃ for 30 hours to remove acid;

[0052] (2) Cutting: Cut into strips of meat 5cm wide and 2.5cm thick;

[0053] (3) Mixing: Crush and mix all the seasonings and then stir them evenly with the meat pieces;

[0054] (4) Marinating: Marinate at a low temperature of 9℃ for 9 hours;

[0055] (5) Hanging and drying: Hang and dry in a sterile ventilated room (22℃, 55% humidity) for 2.5 hours;

[0056] (6) Baking: Bake at 65℃ for 8 hours, at 110℃ for 1 hour, and at 55℃ for 3 hours;

[0057] (7) First drying: Dry in a sterile room at room temperature for 1 hour;

[0058] (8) Steaming: Steam at 102℃ for 50 minutes;

[0059] (9) Second drying: Dry in a sterile room at room temperature for 1 hour;

[0060] (10) Shredding: Pound the cooled meat chunks and shred them by hand into strips 0.1cm wide;

[0061] (11) Packaging: Vacuum packaging.

[0062] 3. Product Characteristics

[0063] The finished beef jerky has a reddish-brown color, a blend of numbing, peppery, and fresh aromas, a soft yet chewy texture, and can be stored at room temperature for 5 months without spoiling.

[0064] Example 2

[0065] 1. Raw material formula (by weight)

[0066] 600g beef, 60g salt, 8g MSG, 5g sugar, 3g green Sichuan peppercorns, 1.5g red Sichuan peppercorns, 6g chili peppers, 3g star anise, 1.5g cloves, 1.5g galangal, 6g licorice root, 3g cumin, 8g fennel seeds, 5g cinnamon, 4g cardamom, 3g coriander, 8g turmeric, 3g knotweed, 3g willow.

[0067] 2. Preparation method

[0068] (1) Acid removal: Fresh beef is placed in a 0℃ refrigerated environment for 24 hours to remove acid;

[0069] (2) Cutting: Cut into strips of meat 5cm wide and 2.5cm thick;

[0070] (3) Mixing: After the seasonings are crushed and mixed, stir them evenly with the meat pieces;

[0071] (4) Marinating: Marinate at a low temperature of 8℃ for 8 hours;

[0072] (5) Hanging and drying: Hang in a sterile ventilated room (20℃, 50% humidity) for 2 hours;

[0073] (6) Baking: Bake at 60℃ for 8 hours, at 100℃ for 1 hour, and at 50℃ for 3 hours;

[0074] (7) First drying: Dry in a sterile room at room temperature for 1 hour;

[0075] (8) Steaming: Steam at 100℃ for 45 minutes;

[0076] (9) Second drying: Dry in a sterile room at room temperature for 1 hour;

[0077] (10) Shredding: Pound the cooled meat chunks and shred them by hand into strips 0.2cm wide;

[0078] (11) Packaging: Vacuum packaging.

[0079] 3. Product Characteristics

[0080] The finished beef jerky has a mild and moderate flavor, a gentle numbing sensation, and a tender texture, making it suitable for people with a light palate. It can be stored at room temperature for 3 months without spoiling.

[0081] Example 3

[0082] 1. Raw material formula (by weight)

[0083] 1800g beef, 180g salt, 28g MSG, 5g sugar, 7g green Sichuan peppercorns, 3.5g red Sichuan peppercorns, 18g chili peppers, 7g star anise, 3.5g cloves, 4.5g galangal, 18g licorice root, 9g cumin, 28g fennel seeds, 16g cinnamon, 13g cardamom, 9g coriander, 28g turmeric, 9g knotweed, 9g willow.

[0084] 2. Preparation method

[0085] (1) Acid removal: Fresh beef is placed in a 4℃ refrigerated environment for 36 hours to remove acid;

[0086] (2) Cutting: Cut into strips of meat 5cm wide and 2.5cm thick;

[0087] (3) Mixing: After the seasonings are crushed and mixed, stir them evenly with the meat pieces;

[0088] (4) Marinating: Marinate at a low temperature of 10℃ for 10 hours;

[0089] (5) Hanging and drying: Hang in a sterile ventilated room (25℃, 60% humidity) for 3 hours;

[0090] (6) Baking: Bake at 70℃ for 8 hours, at 120℃ for 1 hour, and at 60℃ for 3 hours;

[0091] (7) First drying: Dry in a sterile room at room temperature for 1 hour;

[0092] (8) Steaming: Steam at 105℃ for 55 minutes;

[0093] (9) Second drying: Dry in a sterile room at room temperature for 1 hour;

[0094] (10) Shredding: Pound the cooled meat chunks and shred them by hand into strips 0.1cm wide;

[0095] (11) Packaging: Vacuum packaging.

[0096] 3. Product Characteristics

[0097] The finished beef jerky has a rich flavor, with prominent numbing and spicy aromas, and a chewy texture, making it suitable for those who prefer strong flavors. It can be stored at room temperature for 6 months without spoiling.

[0098] Example 4

[0099] 1. Raw material formula (by weight)

[0100] 1200g beef, 120g salt, 20g MSG, 5g sugar, 6g green Sichuan peppercorns, 3g red Sichuan peppercorns, 15g chili peppers, 6g star anise, 3g cloves, 3.5g galangal, 15g licorice root, 7g cumin, 20g fennel seeds, 12g cinnamon, 10g cardamom, 7g coriander, 20g turmeric, 7g knotweed, 7g willow catkins.

[0101] 2. Preparation method

[0102] (1) Acid removal: Fresh beef is placed in a 3℃ refrigerated environment for 32 hours to remove acid;

[0103] (2) Cutting: Cut into strips of meat 5cm wide and 2.5cm thick;

[0104] (3) Mixing: After the seasonings are crushed and mixed, stir them evenly with the meat pieces;

[0105] (4) Marinating: Marinate at a low temperature of 9.5℃ for 9.5h;

[0106] (5) Hanging and drying: Hang and dry in a sterile ventilated room (23℃, 58% humidity) for 2.8 hours;

[0107] (6) Baking: Bake at 68℃ for 8 hours, at 115℃ for 1 hour, and at 58℃ for 3 hours;

[0108] (7) First drying: Dry in a sterile room at room temperature for 1 hour;

[0109] (8) Steaming: Steam at 103℃ for 52 minutes;

[0110] (9) Second drying: Dry in a sterile room at room temperature for 1 hour;

[0111] (10) Shredding: Pound the cooled meat chunks and shred them by hand into strips 0.2cm wide;

[0112] (11) Packaging: Vacuum packaging.

[0113] 3. Product Characteristics

[0114] The finished beef jerky has a balanced flavor, harmonious taste of all spices, and a soft and moderate texture. It can be stored at room temperature for 5.5 months without spoiling.

[0115] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A flavored beef jerky, characterized in that: The following ingredients, by weight, are included: 500-2000g beef, 50-200g salt, 7.5-30g MSG, 5g sugar, 2-8g green Sichuan peppercorns, 1-4g red Sichuan peppercorns, 5-20g chili peppers, 2-8g star anise, 1-4g cloves, 1.2-5g galangal, 5-20g licorice root, 2.5-10g cumin, 7.5-30g fennel seeds, 4.5-18g cinnamon, 3.5-14g cardamom, 2.5-10g coriander, 7.5-30g turmeric, 2.5-10g knotweed, and 2.5-10g fragrant willow.

2. The flavored beef jerky according to claim 1, characterized in that: The ingredients are in the following proportions by weight: 1000-1500g beef, 100-150g salt, 15-25g monosodium glutamate, 4-6g green Sichuan peppercorns, 2-3g red Sichuan peppercorns, 10-15g chili peppers, 4-6g star anise, 2-3g cloves, 2-4g galangal, 10-15g licorice root, 5-8g cumin, 15-25g fennel seeds, 10-15g cinnamon, 8-12g cardamom, 5-8g coriander, 15-25g turmeric, 5-8g knotweed, and 5-8g fragrant willow.

3. The flavored beef jerky according to claim 1, characterized in that: The weight ratio of green Sichuan peppercorns to red Sichuan peppercorns is (1.5-2):

1.

4. A method for preparing flavored beef jerky as described in any one of claims 1-3, characterized in that, Includes the following steps: (1) Acid removal: Place fresh beef in a refrigerated environment at 0-4℃ for 24-36 hours to remove acid; (2) Cutting: Cut the aged beef into long strips 5cm wide and 2.5cm thick; (3) Mixing the seasoning: Mix salt, MSG, sugar and crushed green Sichuan peppercorns, red Sichuan peppercorns, chili peppers, star anise, cloves, galangal, licorice, cumin, fennel, cinnamon, cardamom, coriander, turmeric, knotweed and willow bark evenly, and stir with the meat pieces until the seasoning coats the meat pieces; (4) Marinating: Place the marinated meat pieces in a low temperature environment of 8-10℃ for 8-10 hours; (5) Hanging and drying: Hang the marinated meat pieces in a sterile and ventilated room for 2-3 hours; (6) Baking: First bake at a low temperature of 55-70℃ for 8 hours, then bake at a high temperature of 100-120℃ for 1 hour, and finally bake at a low temperature of 50-60℃ for 3 hours; (7) First aseptic airing at room temperature: Place the roasted meat pieces in an aseptic room at room temperature for 1 hour; (8) Steaming: Steam the cooled meat pieces at 100-105℃ for 40-60 minutes; (9) Second aseptic airing at room temperature: Place the steamed meat pieces in an aseptic room at room temperature for 1 hour; (10) Shredding: Pound the cooled meat chunks and shred them by hand into strips 0.1-0.2cm wide; (11) Packaging: Vacuum packaging.

5. The method for preparing flavored beef jerky according to claim 4, characterized in that: In step (4), the marinating temperature is 9-9.5℃ and the marinating time is 9-9.5h.

6. The method for preparing flavored beef jerky according to claim 1, characterized in that: The baking parameters in step (6) are: 65-68℃ low temperature baking for 8 hours, 110-115℃ high temperature baking for 1 hour, and 55-58℃ low temperature baking for 3 hours.

7. The method for preparing flavored beef jerky according to claim 1, characterized in that: In step (8), the steaming temperature is 102-103℃ and the steaming time is 50-52 minutes.

8. Flavored beef jerky prepared by any one of the preparation methods according to claims 4-7.

9. The flavored beef jerky according to claim 1, characterized in that, The weight ratio of the coriander, smartweed, and willow is 1:1:1.