Soft beef jerky and preparation method thereof

By pre-cooking, re-frying and vacuum drying at low temperature, soft and chewy beef jerky is prepared, which solves the problem of high hardness of beef jerky, suitable for consumers with poor teeth and is suitable for industrial production.

CN119699525APending Publication Date: 2025-03-28SICHUAN LAOCHUANDONG FOOD CO LTD
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Patent Information

Application Number
CN202411921362.4
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2024-12-24
Publication Date
2025-03-28

AI Technical Summary

Technical Problem

The existing beef jerky products have high hardness and are difficult to meet the needs of consumers with poor teeth. Traditional improvement methods such as adding softeners not only affect the taste but also may be detrimental to consumers' health.

Method used

Soft beef jerky is prepared by pre-cooking, re-frying and vacuum drying at low temperature. Low-temperature pre-cooking controls the shrinkage of beef fibers, re-frying allows auxiliary materials to enter the fiber gap, and low-temperature vacuum drying to form porous tissue, achieving a soft and chewy texture.

Benefits of technology

It realizes the soft texture of beef jerky, while maintaining chewyness. It is suitable for consumers with poor teeth and has simple operation and low equipment requirements, which is suitable for large-scale industrial production.

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Abstract

A preparation method of soft beef jerky relates to the technical field of food processing and comprises the steps of low-temperature precooking, re-frying, low-temperature vacuum drying and the like. 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 of the fibers to form filling inside the beef jerky, and the taste of the beef jerky becomes softer compared with that of the beef jerky prepared by a traditional process. In the low-temperature vacuum drying process, the vacuum environment further promotes the beef jerky to be in a loose state, a porous tissue is finally formed, and the soft and chewy taste is achieved. The preparation method is simple to operate, has low requirements on equipment and is suitable for industrial large-scale production.
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