Production of dried beef

A technology of beef jerky and beef, which is applied in food preparation, food science, application, etc. It can solve the problems of backward sterilization technology, single taste of beef jerky, and the inability to maintain the original color and fragrance, and achieve the effect of good taste

Inactive Publication Date: 2006-08-16
王艺龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The beef jerky sold on the market has a single taste, and because the sterilization process is backward, the nutrient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[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 rat...

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PUM

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Abstract

A process for preparing the dried beef includes such steps as washing, shaping, salting, stewing in the soup prepared from more than 20 flavourings and Chinese-medicinal materials, frying in the mixture of oil and water for controlling the temp of oil, parching, vacuum packaging and microwave sterilizing. Its advantages are good enjoyment to eat it, good taste and durable chewing.

Description

technical field [0001] The invention relates to a preparation method of beef jerky. Background technique [0002] The beef jerky taste that sells on the market is relatively single now, and, because sterilization process is backward, make the beef jerky after sterilization lose a large amount of nutritional labelings, color, fragrance also can't keep the original state. Contents of the invention [0003] The object of the invention is to provide a method for preparing beef jerky with various flavors and health-care effects. [0004] For achieving the above object, technical solution of the present invention is: [0005] A preparation method of beef jerky, characterized in that the method comprises the following processes: [0006] (1) Cleaning [0007] Clean the raw beef; [0008] (2) Forming [0009] Cut the above precooked chunks of beef into strips; [0010] (3) Pickled [0011] Put the above-mentioned shaped meat strips into a container, add green onion water, g...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/318A23L1/01B65B31/02A23L13/10A23L5/10A23L13/70
Inventor 王艺龙
Owner 王艺龙
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