[0032] The preparation method of beef jerky of the present invention comprises the following processes:
[0033] (1) Cleaning
[0034] Remove the sundries on the surface of fresh beef raw materials that meet hygienic standards, and then clean the beef raw materials with clean water;
[0035] (2) Precooked
[0036] First, cut the above-mentioned cleaned beef raw materials into large pieces of about 10cm×10cm×10cm by manual methods, and then put the cut beef pieces into a marinated pot for pre-cooking for about 10-30 minutes until the heart of the meat is cooked. The stewed soup in it is carefully prepared from more than 20 kinds of seasonings, spices and Chinese herbal medicines. Every 20 kilograms of water contains:
[0037] Seasoning: salt 100g-300g, white sugar 50g-250g, rock sugar 20g-100g, cooking wine 50g-250g, soy sauce 200g-800g, monosodium glutamate 1g-10g;
[0038] Spices: onion 50g-200g, ginger 50g-200g, garlic 50g-200g, pepper 20-100g, pepper 20-100g, and the ratio of pepper to pepper is 3:1, pepper 10g-100g, white pepper 5g-40g , cumin 5g-40g, cloves 1g-20g, bay leaves 1g-20g;
[0039] Chinese herbal medicine: Huaishan 5g-40g, amomum 5g-30g, licorice 1g-15g, nutmeg 5g-30g, grass fruit 5g-40g, grass buckle 1g-20g, star anise 5g-30g, fragrant fruit 1g-20g, kaempferia 1g -15g, galangal 20g-80g, vanilla 1g-20g, white cardamom 1g-10g, longan 1g-20g, cinnamon 5g-40g, angelica dahurica 1g-20g;
[0040] Among them, Huaishan has the effects of invigorating the middle qi, opening the spleen and stomach, increasing strength, and strengthening the body; cardamom has the effects of warming the middle, promoting qi, digesting food, eliminating phlegm, strengthening the intestines, sobering up and detoxifying; licorice, sweet, flat, non-toxic Poison, invigorating the middle and nourishing qi, relieving spasms and relieving pain, purging fire and detoxification, nourishing the spleen and replenishing qi, moistening the lungs and eliminating phlegm; Caoguo, drying dampness and cold, eliminating phlegm and stopping abuse, and eliminating bad breath. Invigorating the spleen, eliminating phlegm, warming the middle, expelling cold and anti-malarial effects, as a spice and roasted or stewed with beef, the flavor is especially good; grass buckle: dampness and spleen, warming the stomach and relieving vomiting; star anise, also known as anise, warm, It has the functions of dispelling cold and temperature, regulating qi and relieving pain, and regulating stomach. It can regulate cold pain in the waist, stomach distension and vomiting caused by cold. It is antibacterial, promotes gastrointestinal peristalsis, and increases white blood cells. Pain relief; and kaempferia has the effect of warming the middle and dispelling cold, dehumidification and relieving pain; Baikou can dissipate dampness and promote qi, warm the middle and stop vomiting, appetizers and digestion, and promote digestion; ginger has the effect of warming the stomach and dispelling cold, digestion and sobering up; The effect of fat is excellent for headaches and toothaches, as well as for indigestion and arrhythmia; amomum, reducing dampness and appetizing, promoting qi and appetizing, warming spleen and stopping diarrhea, can promote gastrointestinal motility and resist platelet aggregation.
[0041] (3) Forming
[0042] Cut the above-mentioned precooked chunks of beef into 5cm×1.1cm×1.1cm meat strips.
[0043] (4) Pickled
[0044] Ginger powder, garlic powder, green onion powder according to the following ratio: 1000g water: 50g-100g ginger powder, 1000g water: 50g-100g garlic powder, 1000g water: 50g-100g green onion powder, soak for 4 hours and remove the residue to get ginger water , garlic water, onion water;
[0045] Put the above-mentioned shaped meat strips into a container, add appropriate amount of green onion water, ginger water, garlic water, pepper noodles, edible salt, and stewed soup, and marinate for 30 minutes to 24 hours. 10g-100g of ginger water, 10g-100g of garlic water, 5g-50g of green onion water, 1g-10g of pepper noodles, 5g-20g of salt, 10g-60g of stewed soup;
[0046] (5) marinated
[0047] Put the above-mentioned marinated beef strips into the marinated pot during the precooking in the above step (2) again, and carry out intensive marinating, and the marinating time is 3-5 minutes;
[0048] (6) Fried
[0049]Put the marinated beef strips into the fryer, and the oil temperature in the fryer does not exceed 160 degrees Celsius. When the oil temperature is controlled at 120-130 degrees Celsius, the frying time is 10-7 minutes; when the oil temperature is controlled at 130 When the temperature is -135 degrees Celsius, the frying time is 7-4 minutes; when the oil temperature is controlled at 135-140 degrees Celsius, the frying time is 4-2 minutes; when the oil temperature is controlled at 140-160 degrees Celsius, the frying time is 2 minutes -1 minute. After the beef strips are fried, the water content is kept at 5%-25%. The color is yellowish brown, and the taste is fragrant, spicy and chewy.
[0050] (7) Fried
[0051] Put the above-mentioned deep-fried beef strips into the frying pan and fry them. During the frying process, add appropriate amount of auxiliary materials: green onion water, ginger water, garlic water, edible sugar, edible salt, chili noodles, pepper noodles, sesame seeds, etc., and stir-fry Cook for 20-30 minutes to play the role of seasoning. The taste can be fried into spicy, spicy and five flavors:
[0052] Ginger, garlic and green onion are all crushed, and according to the ratio of 1000g water: 50g-100g ginger powder, 1000g water: 50g-100g garlic powder, 1000g water: 50g-100g green onion powder, the ginger powder, garlic powder, Soak green onion for more than 4 hours to make ginger water, garlic water and green onion water;
[0053] During the frying process, the proportion of auxiliary materials added to every 1000g of fried beef jerky is: ginger water 30g-100g, garlic water 30g-100g, green onion water 10g-60g, stewed soup 10g-50g, salt 20g-25g, sugar 25g-40g, 1g-8g monosodium glutamate, 3g-6g prickly ash noodles, 3g-6g pepper noodles, 25g-40g chili noodles, 10g-50g sesame seeds, you can get spicy beef jerky;
[0054] Per 1000g fried beef jerky, the ratio of auxiliary materials is: 30g-100g ginger water, 30-100g garlic water, 10g-60g green onion water, 10g-50g stewed soup, 20g-25g salt, 15g-25g sugar, 1g monosodium glutamate -8g, 1g-3g of pepper noodles, 1g-3g of pepper noodles, 5g-25g of pepper noodles, 10g-50g of sesame seeds, and you can get spicy beef jerky;
[0055] Per 1000g of fried beef jerky, the ratio of auxiliary materials is: ginger water 30g-100g, garlic water 30g-100g, green onion water 10g-60g, stewed soup 10g-50g, salt 20g-25g, sugar 1g-15g, monosodium glutamate 1g -8g, 0-3g of pepper noodles, 0-3g of pepper noodles, 0-5g of pepper noodles, 10g-50g of sesame seeds, to obtain five-flavored beef jerky.
[0056] (8) Vacuum packaging
[0057] Put the above-mentioned fried beef jerky into a composite vacuum packaging bag for vacuum packaging, and the thickness of the packaging bag is about 15 wires. The vacuum time is controlled to be 15-40 seconds, and the sealing time is controlled to be 2-5 seconds.
[0058] (9) Microwave sterilization
[0059] Use Yongqing brand YQ185-03 microwave sterilization equipment, control the microwave temperature at 85-95 degrees Celsius, and control the time for 15-8 minutes. After the sterilization process is completed, the product is water-cooled or air-cooled, and the cooling time is 8-12 hours. above. This process can ensure the original color, aroma, taste and nutritional content of food under the condition of sterilization.
[0060] (10) Outer packaging
[0061] Outer packaging is carried out to the cooled product.
