Preparation technology of roxburgh rose flavored beef jerky

Abstract

The present invention is suitable for the technical field of beef jerky production and processing, and provides a roxburgh rose flavored beef jerky preparation technology, which comprises the following steps: S1, corbel meat is selected, the selected corbel meat is cut into blocks with uniform sizes to obtain beef blocks, and the beef blocks are washed clean and drained; s2, weighing rosa roxburghii tratt fruit powder, performing grinding, then uniformly scattering the ground rosa roxburghii tratt fruit powder on the beef cubes, and performing drying for 2 S3, preparing a pickling seasoning, putting the beef cubes in the S2 into the seasoning, and performing sealed pickling; s4, scattering roxburgh rose powder on the surfaces of the pickled beef cubes, and continuing drying; s5, brushing off powder on the surfaces of the beef cubes by using a brush, and air-drying; s6, then raising the temperature, baking for 3-6 hours, and packaging; preferably, after the rosa roxburghii tratt powder is scattered in the step S2, the drying temperature is 30-40 DEG C. The rosa roxburghii tratt fruit powder is adopted for pretreatment and post-treatment before pickling and after pickling respectively, and the pickling seasoning is elaborately blended, so that the problems of non-uniform pickling, long air drying time, nutrient loss and the like are effectively avoided, and the taste and the product quality are greatly improved.

Description

Technical Field

[0001] The invention relates to the technical field of beef jerky production and processing, in particular to a preparation process of roxburgh-flavored beef jerky. Background Art

[0002] Beef and beef jerky are common ingredients. Beef is meat taken from cows and is usually cooked by boiling, stewing, roasting, frying, etc., which retains more moisture and tender texture. It has a variety of tastes and can present different flavors and textures depending on the cooking method. Beef jerky is made by slicing or cutting beef into strips and then marinating, air-drying or drying. This process removes most of the moisture, making the beef tougher, chewier, and more flavorful. Beef jerky usually adds various seasonings, spices, and even sugar and sourness to make its flavor more diverse. Depending on the production method, the taste of beef jerky can vary in many ways, including original flavor, salt and pepper, and sauce flavor.

[0003] Seabuckthorn flavored beef jerky is a popular specialty beef jerky that combines seabuckthorn (also called sour thorn fruit), a fruit with a sweet and sour taste, with beef to create a unique flavor. Seabuckthorn itself is rich in vitamin C and other nutrients. When added to beef jerky, it not only adds a sweet and sour taste, but also balances the salty flavor of beef jerky, creating a fresh and unique flavor experience. This flavor of beef jerky usually has the unique fresh fruity aroma of seabuckthorn, while retaining the chewiness and rich taste of beef jerky.

[0004] The existing roxburgh flavored beef jerky is often produced and processed by traditional production technology. Although it can produce beef jerky with roxburgh flavor, it still needs to be improved in terms of taste, nutrient preservation and production efficiency. The traditional preparation process has problems such as uneven pickling, long air drying time, and loss of nutrients, which affects the quality of the final product. In order to solve the above problems, the present invention proposes a preparation process of roxburgh flavored beef jerky. Summary of the invention

[0005] The invention aims to provide a preparation process of sea buckthorn flavored beef jerky, so as to solve the problem that the traditional sea buckthorn flavored beef jerky production process in the prior art can produce beef jerky with sea buckthorn flavor, but the taste, nutrient preservation and production efficiency still need to be improved, and the traditional preparation process has the problems of uneven pickling, long air-drying time and loss of nutrients.

[0006] To achieve the above object, the present invention provides the following technical solution: a preparation process of roxburghii flavored beef jerky, comprising the following steps:

[0007] S1, select beef leg meat, cut it into even-sized pieces, obtain beef cubes, wash them clean, and drain them;

[0008] S2, weighing and grinding the roxburghii powder, then evenly sprinkling it on the beef cubes, and drying for 2-3 hours;

[0009] S3, preparing marinating seasoning, putting the beef cubes prepared in S2 into the seasoning, and sealing and marinating;

[0010] S4, sprinkling the roxburghii powder on the surface of the marinated beef chunks, and continuing to dry;

[0011] S5, use a brush to remove the powder on the surface of the beef cubes and air dry;

[0012] S6, then heat up, bake for 3-6 hours, and then package.

[0013] Preferably, after the roxburghii powder is sprinkled on S2, the drying temperature is 30-40°C.

[0014] Preferably, the sealing and marinating time in S3 is 5-12 hours.

[0015] Preferably, the drying temperature in S4 is 30-40° C., and the drying time is 2-4 hours.

[0016] Preferably, the air-drying time of S5 is 24-36 hours.

[0017] Preferably, the baking temperature in S6 is 60-70°C.

[0018] Preferably, the components of the pickling seasoning include sea buckthorn juice, salt, sugar, soy sauce, cooking wine, garlic powder, five-spice powder, vinegar and black pepper.

[0019] Preferably, the mass percentages of the components of the pickling seasoning are as follows:

[0020] 15-25% sea buckthorn juice, 1-3% salt, 5-12% sugar, 18-22% soy sauce, 7-14% cooking wine, 0.8-1.6% garlic powder, 0.9-1.3% five-spice powder, 3-7% vinegar and 0.5-1.5% black pepper.

[0021] Preferably, the mass ratio of the marinade to the beef chunks is 1:(2-4).

[0022] The present invention has at least the following beneficial effects:

[0023] The invention provides a preparation process of roxburgh flavored beef jerky, which respectively uses roxburgh powder for pretreatment and post-treatment before and after pickling, and uses carefully prepared pickling seasonings to effectively avoid problems such as uneven pickling, long air-drying time and loss of nutrients, thereby greatly improving the taste and product quality. DETAILED DESCRIPTION

[0024] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0025] The invention provides a preparation process of roxburghii-flavored beef jerky, comprising the following steps:

[0026] S1, select beef leg meat, cut it into even-sized pieces, obtain beef cubes, wash them clean, and drain them;

[0027] S2, weighing and grinding the roxburghii powder, then evenly sprinkling it on the beef cubes, and drying for 2-3 hours;

[0028] S3, preparing marinating seasoning, putting the beef cubes prepared in S2 into the seasoning, and sealing and marinating;

[0029] S4, sprinkling the roxburghii powder on the surface of the marinated beef chunks, and continuing to dry;

[0030] S5, use a brush to remove the powder on the surface of the beef cubes and air dry;

[0031] S6, then heat up, bake for 3-6 hours, and then package.

[0032] Furthermore, after the sea buckthorn powder is sprinkled on S2, the drying temperature is 30-40°C; the sealed pickling time in S3 is 5-12h; the drying temperature in S4 is 30-40°C and the drying time is 2-4h; the air-drying time in S5 is 24-36h; and the baking temperature in S6 is 60-70°C.

[0033] Furthermore, the mass ratio of the marinade to the beef chunks is 1:(2-4); the components and mass percentages of the marinade are as follows:

[0034] 15-25% sea buckthorn juice, 1-3% salt, 5-12% sugar, 18-22% soy sauce, 7-14% cooking wine, 0.8-1.6% garlic powder, 0.9-1.3% five-spice powder, 3-7% vinegar and 0.5-1.5% black pepper.

[0035] The present invention significantly improves the taste, nutrient preservation and production efficiency of the roxburghii flavored beef jerky by optimizing the preparation process. Compared with the traditional process, the present invention uses roxburghii powder for pretreatment and post-treatment before and after pickling, and accurately controls the time and temperature of pickling, drying and air-drying, effectively avoiding the problems of uneven pickling, long air-drying time and loss of nutrients. In addition, the present invention also uses carefully formulated pickling seasonings to make the beef jerky maintain the original chewiness and rich taste while incorporating the unique sweet and sour flavor and fresh fruity fragrance of roxburghii, bringing a new taste enjoyment to consumers.

[0036] Based on the above technical solution, the following embodiments of the present invention are provided:

[0037] Example 1

[0038] This embodiment provides a preparation process of roxburghii flavored beef jerky, comprising the following steps:

[0039] S1, select beef leg meat, cut it into even-sized pieces, obtain beef cubes, wash them clean, and drain them;

[0040] S2, weighing and grinding the roxburghii powder, then evenly sprinkling it on the beef cubes, and drying at 30°C for 2h;

[0041] S3, prepare marinating seasoning, put the beef cubes prepared in S2 into the seasoning, seal and marinate for 5 hours;

[0042] S4, sprinkling the roxburghii powder on the surface of the marinated beef chunks, and continuing to dry at 30° C. for 2 h;

[0043] S5, use a brush to remove the powder on the surface of the beef cubes and air-dry for 24 hours;

[0044] S6, then bake at 60°C for 3h and package.

[0045] The mass ratio of the marinade to the beef chunks is 1:2; the components of the marinade include sea buckthorn juice, salt, sugar, soy sauce, cooking wine, garlic powder, five-spice powder, vinegar and black pepper; the mass percentages of the components of the marinade are as follows:

[0046] 15% sea buckthorn juice, 1% salt, 5% sugar, 18% soy sauce, 7% cooking wine, 0.8% garlic powder, 0.9% five-spice powder, 3% vinegar and 0.5% black pepper.

[0047] Example 2

[0048] This embodiment provides a preparation process of roxburghii flavored beef jerky, comprising the following steps:

[0049] S1, select beef leg meat, cut it into even-sized pieces, obtain beef cubes, wash them clean, and drain them;

[0050] S2, weighing and grinding the roxburghii powder, then evenly sprinkling it on the beef cubes, and drying it at 35°C for 2.5h;

[0051] S3, prepare marinating seasoning, put the beef cubes prepared in S2 into the seasoning, seal and marinate for 7 hours;

[0052] S4, sprinkling the roxburghii powder on the surface of the marinated beef chunks, and continuing to dry at 35° C. for 3 h;

[0053] S5, use a brush to remove the powder on the surface of the beef cubes and air-dry for 27 hours;

[0054] S6, then bake at 65°C for 4 hours and package.

[0055] The mass ratio of the marinade to the beef chunks is 1:3; the components of the marinade include sea buckthorn juice, salt, sugar, soy sauce, cooking wine, garlic powder, five-spice powder, vinegar and black pepper; the mass percentages of the components of the marinade are as follows:

[0056] 18% sea buckthorn juice, 1.5% salt, 7% sugar, 20% soy sauce, 8% cooking wine, 1% garlic powder, 1% five-spice powder, 4% vinegar and 0.6% black pepper.

[0057] Example 3

[0058] This embodiment provides a preparation process of roxburghii flavored beef jerky, comprising the following steps:

[0059] S1, select beef leg meat, cut it into even-sized pieces, obtain beef cubes, wash them clean, and drain them;

[0060] S2, weigh the roxburghii powder, grind it, and then evenly sprinkle it on the beef cubes, and dry it at 36°C for 2.4h;

[0061] S3, prepare marinating seasoning, put the beef cubes prepared in S2 into the seasoning, seal and marinate for 10 hours;

[0062] S4, sprinkling the roxburghii powder on the surface of the marinated beef chunks, and continuing to dry at 36° C. for 3.5 h;

[0063] S5, use a brush to remove the powder on the surface of the beef cubes and air-dry for 30 hours;

[0064] S6, then bake at 68°C for 5 hours and package.

[0065] Among them, the mass ratio of the marinade to the beef chunks is 1:2.2; the components of the marinade include sea buckthorn juice, salt, sugar, soy sauce, cooking wine, garlic powder, five-spice powder, vinegar and black pepper; the mass percentages of the components of the marinade are as follows:

[0066] 21% sea buckthorn juice, 2% salt, 9% sugar, 21% soy sauce, 10% cooking wine, 1.2% garlic powder, 1.1% five-spice powder, 5% vinegar and 0.9% black pepper.

[0067] Example 4

[0068] This embodiment provides a preparation process of roxburghii flavored beef jerky, comprising the following steps:

[0069] S1, select beef leg meat, cut it into even-sized pieces, obtain beef cubes, wash them clean, and drain them;

[0070] S2, weighing and grinding the roxburghii powder, then evenly sprinkling it on the beef cubes, and drying it at 30°C for 3h;

[0071] S3, prepare marinating seasoning, put the beef cubes prepared in S2 into the seasoning, seal and marinate for 11 hours;

[0072] S4, sprinkling the roxburghii powder on the surface of the marinated beef chunks, and continuing to dry at 40° C. for 2 h;

[0073] S5, use a brush to remove the powder on the surface of the beef cubes and air-dry for 32 hours;

[0074] S6, then bake at 70°C for 3h and package.

[0075] Among them, the mass ratio of the marinade to the beef chunks is 1:3.6; the components of the marinade include sea buckthorn juice, salt, sugar, soy sauce, cooking wine, garlic powder, five-spice powder, vinegar and black pepper; the mass percentages of the components of the marinade are as follows:

[0076] 24% sea buckthorn juice, 1.8% salt, 8% sugar, 19% soy sauce, 12% cooking wine, 1.4% garlic powder, 1.2% five-spice powder, 6% vinegar and 1.4% black pepper.

[0077] Example 5

[0078] This embodiment provides a preparation process of roxburghii flavored beef jerky, comprising the following steps:

[0079] S1, select beef leg meat, cut it into even-sized pieces, obtain beef cubes, wash them clean, and drain them;

[0080] S2, weighing and grinding the roxburghii powder, then evenly sprinkling it on the beef cubes, and drying at 40°C for 2h;

[0081] S3, prepare marinating seasoning, put the beef cubes prepared in S2 into the seasoning, seal and marinate for 12 hours;

[0082] S4, sprinkling the roxburghii powder on the surface of the marinated beef chunks, and continuing to dry at 30° C. for 4 h;

[0083] S5, brush off the powder on the surface of the beef cubes with a brush and air-dry for 36 hours;

[0084] S6, then bake at 70°C for 6 hours and package.

[0085] The mass ratio of the marinade to the beef chunks is 1:4; the components of the marinade include sea buckthorn juice, salt, sugar, soy sauce, cooking wine, garlic powder, five-spice powder, vinegar and black pepper; the mass percentages of the components of the marinade are as follows:

[0086] 25% sea buckthorn juice, 3% salt, 12% sugar, 22% soy sauce, 14% cooking wine, 1.6% garlic powder, 1.3% five-spice powder, 7% vinegar and 1.5% black pepper.

[0087] The above shows and describes the basic principles, main features and advantages of the present invention. It is obvious to those skilled in the art that the present invention is not limited to the details of the above exemplary embodiments, and that the present invention can be implemented in other specific forms without departing from the spirit or basic features of the present invention. Therefore, no matter from which point of view, the embodiments should be regarded as exemplary and non-restrictive. The scope of the present invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims are included in the present invention.

[0088] Although 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 the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A preparation process for roxburghii flavored beef jerky, characterized in that: The following steps are involved: S1, select beef leg meat, cut it into even-sized pieces, obtain beef cubes, wash them clean, and drain them; S2, weighing and grinding the roxburghii powder, then evenly sprinkling it on the beef cubes, and drying for 2-3 hours; S3, preparing marinating seasoning, putting the beef cubes prepared in S2 into the seasoning, and sealing and marinating; S4, sprinkling the roxburghii powder on the surface of the marinated beef chunks, and continuing to dry; S5, use a brush to remove the powder on the surface of the beef cubes and air dry; S6, then heat up, bake for 3-6 hours, and then package.

2. A process for preparing roxburghii flavored beef jerky according to claim 1, characterized in that: After the roxburghii powder is sprinkled on the S2, the drying temperature is 30-40°C.

3. A preparation process for roxburghii flavored beef jerky according to claim 1, characterized in that: The sealing and marinating time in S3 is 5-12 hours.

4. A preparation process for roxburghii flavored beef jerky according to claim 1, characterized in that: In the step S4, the drying temperature is 30-40° C. and the drying time is 2-4 hours.

5. The process for preparing the roxburghii flavored beef jerky according to claim 1, characterized in that: The air drying time of S5 is 24-36h.

6. The process for preparing the roxburghii flavored beef jerky according to claim 1, characterized in that: The baking temperature in S6 is 60-70°C.

7. The process for preparing the roxburghii flavored beef jerky according to claim 1, characterized in that: The components of the pickling seasoning include roxburgh juice, salt, sugar, soy sauce, cooking wine, garlic powder, five-spice powder, vinegar and black pepper.

8. The process for preparing the roxburghii flavored beef jerky according to claim 7, characterized in that: The mass percentages of the components of the pickling seasoning are as follows: 15-25% sea buckthorn juice, 1-3% salt, 5-12% sugar, 18-22% soy sauce, 7-14% cooking wine, 0.8-1.6% garlic powder, 0.9-1.3% five-spice powder, 3-7% vinegar and 0.5-1.5% black pepper.

9. The process for preparing the roxburghii flavored beef jerky according to claim 1, characterized in that: The mass ratio of the marinade to the beef chunks is 1:(2-4).