Uniformly seasoned soft beef jerky and preparation method thereof

Abstract

A preparation method of uniformly seasoned soft beef jerky relates to the technical field of food processing, and comprises the steps of rolling, low-temperature precooking, re-frying and drying. And beef fibers can be properly damaged by rolling and kneading, so that the compaction degree of the beef is reduced. In the low-temperature pre-cooking process, the shrinkage degree of beef fibers can be effectively controlled, and enough gaps are reserved among the fibers, so that auxiliary materials in the re-frying stage can enter the gaps among the fibers, and uniform seasoning from inside to outside is realized. The preparation method is simple to operate, has low requirements on equipment and is suitable for industrial large-scale production.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to evenly seasoned soft beef jerky and a preparation method thereof. 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 very popular in the market because it is rich in minerals and amino acids and retains the unique flavor of beef. With the improvement of consumption level, the market demand for beef jerky has increased, and the demand for flavor has also increased. There are special beef jerky in various parts of China, with different flavors and tastes. However, due to the generally hard texture of beef jerky, the seasoning of beef jerky can only stay on the surface, which results in the product surface being heavily seasoned, but the inside is light, which greatly affects the taste.

[0003] In order to solve this problem, beef is usually ground into powder and other seasonings are added to the beef jerky, which is then compressed and dried. This synthetic beef jerky is relatively evenly seasoned, but because the beef fibers are largely destroyed, the product loses the chewiness of the beef itself and affects the taste. Summary of the invention

[0004] The purpose of the present invention is to provide a uniformly seasoned soft beef jerky and a preparation method thereof. The preparation method is simple to operate, has low requirements on equipment, and can allow seasoning to fully enter the beef jerky, thereby improving the taste of the beef jerky.

[0005] The embodiment of the present invention is achieved as follows:

[0006] A method for preparing evenly seasoned soft beef jerky, comprising:

[0007] Tumbling the beef stock;

[0008] Precook the tumbled beef raw material at 50-65°C;

[0009] Cut the pre-cooked beef into beef strips;

[0010] After mixing the beef strips with the auxiliary materials, marinate and knead them at 4-8°C, and then stir-fry them at 60-65°C;

[0011] The beef strips after re-frying are dried.

[0012] The beneficial effects of the embodiments of the present invention are:

[0013] The embodiment of the present invention provides a method for preparing soft beef jerky with uniform seasoning, which includes the steps of tumbling, low-temperature pre-cooking, re-frying, and drying. Tumbling can moderately damage the beef fibers and reduce the firmness of the beef. The low-temperature pre-cooking process can effectively control the degree of shrinkage of the beef fibers, leaving sufficient gaps between the fibers, and the secondary marinating and tumbling can allow the auxiliary materials to fully enter the fiber gaps, thereby achieving uniform seasoning from the inside to the outside. . The preparation method is simple to operate, has low requirements on equipment, and is suitable for industrial large-scale production. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] 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.

[0015] Figure 1 A cross-sectional view of the uniformly seasoned beef jerky provided by an embodiment of the present invention;

[0016] Figure 2 The cross-sectional view of beef jerky prepared by the prior art. DETAILED DESCRIPTION

[0017] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0018] The following is a detailed description of a uniformly seasoned soft beef jerky and a preparation method thereof according to an embodiment of the present invention.

[0019] A method for preparing evenly seasoned soft beef jerky, comprising:

[0020] S1. Roll and knead the beef raw materials;

[0021] S2. Precook the tumbled beef at 50 to 65°C;

[0022] S3. Cut the pre-cooked beef into beef strips;

[0023] S4. After mixing the beef strips with the auxiliary materials, stir-fry at 60 to 65°C;

[0024] S5. drying the fried beef strips.

[0025] Optionally, the tumbling speed is 8 to 12 rpm, and the time is 40 to 60 minutes. When tumbling, attention should be paid to the speed and duration. Appropriate tumbling can moderately destroy the beef fibers, which is conducive to the entry of auxiliary materials during re-frying. However, excessive tumbling will destroy the fiber feel of the beef jerky, thus losing its chewiness. Optionally, water is added during the tumbling process to keep the water content of the beef raw material at 82% to 88%. Under this condition, the beef fibers absorb water and swell, and the tumbling operation has a better effect on destroying the beef fibers.

[0026] Furthermore, the precooking time is 90 to 120 minutes, and the volume shrinkage rate of the beef raw material is 10% to 15% during the precooking process. In the traditional beef jerky preparation process, the precooking temperature is not controlled at a low temperature, and the beef fiber is fully absorbed during the precooking process, thereby forming a firm taste. The fiber shrinkage rate can reach 50%. Under such a high shrinkage rate, it is difficult for various auxiliary materials to enter the beef and can only stay on the surface of the beef. In the present application, in order to allow the auxiliary materials to enter the beef smoothly, precooking is a key link to achieve the conditions. During the precooking process, the shrinkage rate of the beef fiber can be controlled at 10% to 15%. Under such conditions, there will be gaps between the beef fibers, which is conducive to the discharge of internal blood and water, avoiding blood and water residue, and on the other hand, ensuring the entry of auxiliary materials in subsequent processes, making the seasoning more uniform. In addition, compared with the traditional process, the precooking time of the present invention is longer. The traditional process adopts high temperature cooking, and the high temperature plays a role of sterilization. In the present invention, due to the low heating temperature, it is necessary to achieve a considerable disinfection effect by continuous low temperature for a certain period of time.

[0027] Optionally, the length of the beef strips is 8 to 10 cm and the width is 0.8 to 1 cm. Within this size range, the beef strips can be in more complete contact with the auxiliary materials, making it easier for the auxiliary materials to enter the beef strips.

[0028] The auxiliary materials used in the present invention are various auxiliary materials acceptable for food, and can be prepared according to the taste of beef jerky with reference to the prior art, such as traditional spicy flavor, five-spice flavor, satay flavor, etc. The auxiliary materials include white granulated sugar, which not only seasons but also plays a role of coloring. In the present invention, by controlling the shrinkage rate of beef fibers, gaps are formed between the beef fibers, and the auxiliary materials can enter the beef strips through these gaps, so as to achieve uniform seasoning from the inside to the outside. Optionally, the weight of the white granulated sugar is XX% to XX% of the beef strips; the total weight of the auxiliary materials is XX% to XX% of the beef. Furthermore, the solid components in the auxiliary materials are first ground into fine powder of XX to XX mesh. The fine powder can better enter the beef strips and improve the seasoning effect.

[0029] Optionally, before re-frying, marinate and tumble knead at 4-8°C, with a tumbling speed of 5-10 rpm for 12-18 min. After pre-cooking, the beef strips still have a large amount of moisture, with a moisture content of 58% to 65%. The moisture dissolves the soluble components in the auxiliary materials, including sugar, to form a solution, thereby better infiltrating the beef strips. By tumbling and kneading for the second time at a low temperature, mechanical stirring can be achieved, allowing the penetration of auxiliary materials to be more uniform and sufficient. It should be noted that compared with the first tumbling and kneading, the speed of the second tumbling and kneading needs to be controlled at 5-10 rpm to avoid damage to the beef fibers, thereby affecting the taste. After the auxiliary materials are fully penetrated, re-fry at high temperature to enhance the flavor.

[0030] Optionally, the beef strips are dried at 70-90° C. for 5-7 hours. Baking under such conditions can cause a certain degree of charring on the surface of the beef strips, thereby locking the auxiliary materials that penetrate into the beef strips, and the charring layer on the surface can produce a hard outer and soft inner taste.

[0031] The embodiment of the present invention also provides a uniformly seasoned soft beef jerky, which is prepared by the above preparation method. The beef jerky is uniformly seasoned inside and outside and has better palatability.

[0032] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0033] Example 1

[0034] This embodiment provides a uniformly seasoned soft beef jerky, and the preparation method thereof is as follows:

[0035] S1. Tumble-knead beef raw material (Perop shoulder) at a tumbling speed of 10 rpm for 50 min.

[0036] S2. The tumbled beef raw material is pre-cooked at 55° C. for 120 minutes. During the pre-cooking process, the volume shrinkage rate of the beef raw material is 10% to 15%.

[0037] S3. Cut the pre-cooked beef raw material into beef strips with a length of 10 cm and a width of 0.8 cm.

[0038] S4. After mixing the beef strips with the auxiliary materials, perform secondary tumbling and kneading at 4°C, with a tumbling speed of 5 revolutions per hour for 240 minutes. After the secondary tumbling and kneading, perform re-frying at 65°C for 70 minutes. The auxiliary materials include white sugar, the weight of which is 28% of the beef strips; the total weight of the auxiliary materials is 39% of the beef.

[0039] S5. Dry the re-fried beef strips at 80°C for 5 hours.

[0040] Example 2

[0041] This embodiment provides a uniformly seasoned soft beef jerky, and the preparation method thereof is as follows:

[0042] S1. Tumbling the beef raw material (beef neck meat) at a tumbling speed of 12 rpm for 60 min.

[0043] S2. The tumbled beef raw material is pre-cooked at 60° C. for 110 minutes. During the pre-cooking process, the volume shrinkage rate of the beef raw material is 10% to 15%.

[0044] S3. Cut the pre-cooked beef raw material into beef strips with a length of 1.0 cm and a width of 0.8 cm.

[0045] S4. After mixing the beef strips with the auxiliary materials, perform secondary tumbling at 8°C, the tumbling speed is 8 rpm, and the time is 240 minutes. After the secondary tumbling, stir-fry at 65°C for 70 minutes. The auxiliary materials include white sugar, the weight of which is 30% of the beef strips; the total weight of the auxiliary materials is 39% of the beef.

[0046] S5. Dry the re-fried beef strips at 70°C for 7 hours.

[0047] Example 3

[0048] This embodiment provides a uniformly seasoned soft beef jerky, and the preparation method thereof is as follows:

[0049] S1. Tumbling beef raw material (shoulder meat) at a tumbling speed of 8 rpm for 40 min.

[0050] S2. The tumbled beef raw material is pre-cooked at 50° C. for 150 minutes. During the pre-cooking process, the volume shrinkage rate of the beef raw material is 10% to 15%.

[0051] S3. Cut the pre-cooked beef raw material into beef strips with a length of 10 cm and a width of 0.8 cm.

[0052] S4. After mixing the beef strips with the auxiliary materials, perform secondary rolling and kneading at 4°C, with a rolling speed of 5 revolutions per hour and a time of 3 minutes. After the secondary rolling and kneading, stir-fry at 60°C for 75 minutes. The auxiliary materials include white sugar, the weight of which is 30% of the beef strips; the total weight of the auxiliary materials is 39% of the beef; wherein the solid components in the auxiliary materials are mixed and ground into 100-mesh fine powder.

[0053] S5. Dry the re-fried beef strips at 80°C for 6 hours.

[0054] Example 4

[0055] This embodiment provides a uniformly seasoned soft beef jerky, and the preparation method thereof is as follows:

[0056] S1. Precooking the beef raw material at 60° C. for 120 minutes. During the precooking process, the volume shrinkage rate of the beef raw material is 10% to 15%.

[0057] S2. Cut the pre-cooked beef raw material into beef strips with a length of 8 cm and a width of 0.8 cm.

[0058] S3. After the beef strips are mixed with the auxiliary materials, they are tumbled twice at 4°C, with a tumbling speed of 6 and a time of 180 minutes. After the second tumbling is completed, they are fried at 65°C for 60 minutes. The auxiliary materials include white sugar, the weight of which is 32% of the beef strips; the total weight of the auxiliary materials is 45% of the beef; the solid components are mixed and ground into fine powder of 80-100 mesh.

[0059] S4. Dry the re-fried beef strips at 85°C for 6 hours.

[0060] Comparative Example 1

[0061] This comparative example provides a beef jerky, and its preparation method is basically the same as that of Example 3, except that step S1 is removed.

[0062] Comparative Example 2

[0063] This comparative example provides a beef jerky, and its preparation method is basically the same as that of Example 3, except that the precooking temperature is 90° C. and the precooking time is 50 min.

[0064] Comparative Example 3

[0065] This comparative example provides a beef jerky, and its preparation method is basically the same as that of Example 3, except that the auxiliary materials do not contain white sugar.

[0066] Comparative Example 4

[0067] This comparative example provides a beef jerky, the preparation method of which is basically the same as that of Example 3, except that the re-frying temperature is 80°C and the re-frying time is 50 minutes. (Too high re-frying temperature affects the taste).

[0068] Comparative Example 5

[0069] This comparative example provides a beef jerky, and its preparation method is basically the same as that of Example 3, except that, before the re-frying, no secondary tumbling and kneading operation is performed.

[0070] Test Example 1

[0071] This test example uses the beef jerky provided by Examples 1 to 4 and Comparative Examples 1 to 5, as well as the beef jerky prepared by traditional technology (control example). The beef jerky is cut into two halves longitudinally, and the color parameters (Lab color system) of the center and edge parts are measured respectively by a colorimeter. Each sample is measured three times and the average value is taken. The measurement results are shown in Table 1.

[0072] Table 1. Beef jerky color test results

[0073]

[0074]

[0075] As can be seen from Table 1, the beef jerky prepared by the method provided by the embodiment of the present invention is light brown as a whole, the center and the edge are relatively uniform in color, and the color difference △E is controlled below 1, which is a color difference that cannot be distinguished by the naked eye. The beef jerky prepared by the existing process (control example) is slightly darker in overall color, which is manifested by the reduction of the L value of the edge; in addition, the color of the center is darker, and the L value is significantly reduced, indicating that the blood is not drained cleanly, and the color difference △E reaches 4.62, which is a very obvious category. In contrast, comparative example 1 removes the rolling and kneading step. It can be seen that since the beef fiber is not destroyed, the beef fiber shrinks significantly during the pre-cooking process, and the internal blood is difficult to discharge, resulting in a significant reduction in the L value of the center and an increase in the a value; at the same time, after the beef fiber shrinks, it is difficult for the external auxiliary materials to enter the beef jerky, resulting in the auxiliary materials being concentrated on the surface, resulting in a certain degree of reduction in the L value of the edge, and the internal and external color difference △E reaches 4.34, with obvious color difference. Comparative Example 2 significantly increased the pre-cooking temperature, the shrinkage rate of beef fiber increased, the blood was difficult to discharge, and the auxiliary materials could not enter. The color contrast between the inside and outside was equivalent to that of Comparative Example 1, and the color difference △E reached 7.95. Comparative Example 3 removed the white sugar in the auxiliary materials. It can be seen that reducing the white sugar does not affect the process of pre-cooking and draining blood, but only affects the entry of the auxiliary materials. Because the blood inside the beef jerky is discharged cleanly, and the auxiliary materials fail to enter, the L value of the central part is significantly increased, while the L value of the edge part is reduced due to the aggregation of auxiliary materials, further widening the color difference between the central part and the edge part, and the color difference △E reaches 9.41. Comparative Example 4 increases the temperature and time of re-frying. The high-temperature re-frying causes the surface protein of the beef to denature rapidly, preventing the entry of auxiliary materials. The auxiliary materials are wrapped on the surface of the beef strips. The central part is similar to the situation in Comparative Example 3, and the L value is increased. The edge part is affected by the high-temperature coking of white sugar, and the L value is further reduced, making the color difference between the inside and outside more obvious, and the color difference △E is as high as 13.05. In Comparative Example 5, the secondary tumbling operation was cancelled, the auxiliary materials did not fully enter the interior of the beef strips, the auxiliary material content in the center was less, and the L value was slightly increased compared with the embodiment, while the auxiliary material content in the edge was higher, and the L value was slightly decreased compared with the embodiment, and the color difference △E reached 4.49, and the color difference was more obvious.

[0076] Figure 1 The cross-sectional view of the beef jerky with uniform seasoning provided by the embodiment of the present invention is shown. It can be seen that the auxiliary materials are evenly distributed inside the beef jerky, which can achieve a better taste. Figure 2 The cross-sectional view of traditional beef jerky is shown. It can be seen that the beef fibers of traditional beef jerky are arranged tightly, the auxiliary materials only remain on the surface of the beef jerky, and the inside forms a dark area due to the deposition of blood, which is quite different from the present invention.

[0077] Test Example 2

[0078] This test example uses the beef jerky provided by Examples 1 to 4 and Comparative Examples 1 to 5 and the beef jerky prepared by traditional technology (control example) to test their hardness, water content, etc. The test results are shown in Table 2.

[0079] Table 2. Beef jerky hardness test results

[0080] Shear force / N Water content / % Comparison Example 28.9 17.6 Example 1 11.9 17.2 Example 2 12.3 17.8 Example 3 11.4 17.5 Example 4 12.6 17.1 Example 5 12.1 17.3 Comparative Example 1 23.9 17.9 Comparative Example 2 22.8 18.0 Comparative Example 3 18.4 17.6 Comparative Example 4 20.2 17.5 Comparative Example 5 15.3 17.9

[0081] As can be seen from Table 2, the hardness of beef jerky can be characterized by shear force. The greater the shear force, the harder the product, and the smaller the shear force, the softer the product. Compared with the traditional process (control example), the shear force of the product provided by the embodiment of the present invention is 11.4~12.6N, and the overall taste is soft, which is more suitable for the elderly and children. It can be seen from Comparative Examples 1 to 5 that the hardness of the product has a greater correlation with the degree of entry of auxiliary materials. More auxiliary materials can play a filling effect, stretching the beef fibers, so that it tastes softer. The beef fibers of Comparative Examples 1 and 2 shrink significantly, making it difficult to discharge blood and water, and the mouthfeel is relatively tight and the shear force is relatively large. While the blood and water in Comparative Examples 3 and 4 are fully discharged, but the entry of auxiliary materials is blocked, and the soft taste of the embodiment is also not achieved, and the shear force of Comparative Example 4 is slightly increased due to the carbonization of surface sugar. The entry degree of auxiliary materials in Comparative Example 5 is better than that in Comparative Examples 3 and 4, which is manifested as a further reduction in shear force. In addition, from the aspect of water content, the beef jerky provided by Examples 1 to 4 of the present invention and Comparative Examples 1 to 5 can meet the requirement of less than 20% in the national standard, which is the product characteristic of composite beef jerky.

[0082] In summary, the embodiment of the present invention provides a method for preparing evenly seasoned soft beef jerky, which includes the steps of tumbling, low-temperature pre-cooking, re-frying, and drying. Tumbling can moderately damage the beef fibers and reduce the firmness of the beef. The low-temperature pre-cooking process can effectively control the degree of shrinkage of the beef fibers, leaving enough gaps between the fibers so that the auxiliary materials in the re-frying stage can enter the fiber gaps, thereby achieving even seasoning from the inside to the outside. The preparation method is simple to operate, has low requirements on equipment, and is suitable for industrial large-scale production.

[0083] 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 method for preparing evenly seasoned soft beef jerky, characterized in that: include: Tumble and knead the beef stock; Precooking the tumbled beef raw material at 50-65° C.; Cutting the pre-cooked beef raw material into beef strips; After mixing the beef strips with the auxiliary materials, tumbling and marinating them at 4-8°C for 12-18 hours at a tumbling speed of 5-10 revolutions per hour; and then re-frying them at 60-65°C; The beef strips after re-frying are dried.

2. The preparation method according to claim 1, characterized in that: The rotation speed of tumbling is 5 to 10 revolutions per hour, the time is 12 to 18 hours, and the amount of water added during the tumbling process is maintained at 5% to 10%.

3. The preparation method according to claim 1, characterized in that The rotation speed of the secondary tumbling and kneading is 5 to 10 revolutions per hour, and the time is 1 to 4 hours. Water is added during the marinating and tumbling process to keep the water content of the beef raw material at 55% to 62%.

4. The preparation method according to claim 1, characterized in that: The precooking time is 90 to 150 minutes. During the precooking process, the volume shrinkage rate of the beef raw material is 10% to 15%.

5. The preparation method according to claim 1, characterized in that: The length of the beef strips is 8 to 10 cm, and the width is 0.8 to 1.0 cm.

6. The preparation method according to claim 1, characterized in that: The auxiliary materials include white sugar, the weight of which is 10% to 42% of the beef strips; the total weight of the auxiliary materials is 15% to 55% of the beef.

7. The preparation method according to claim 6, characterized in that: The solid components in the auxiliary materials are mixed and ground into fine powder of 80-100 meshes.

8. The preparation method according to claim 1, characterized in that: The beef strips are dried at 70-85° C. for 5-7 hours.

9. A uniformly seasoned soft beef jerky, characterized in that: The compound is prepared by the preparation method according to any one of claims 1 to 8.

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