CN101695386A - Method for producing beef jerky - Google Patents
Method for producing beef jerky Download PDFInfo
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- CN101695386A CN101695386A CN200910095128A CN200910095128A CN101695386A CN 101695386 A CN101695386 A CN 101695386A CN 200910095128 A CN200910095128 A CN 200910095128A CN 200910095128 A CN200910095128 A CN 200910095128A CN 101695386 A CN101695386 A CN 101695386A
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- beef
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- wizened
- oil
- fry
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Abstract
The invention provides a method for producing beef jerky. Each 1,000 grams of beef is provided with the following ingredients: 55 to 85 grams of refined salt, 45 to 85 grams of rapeseed oil, 45 to 85 grams of dried chili, 45 to 85 grams of wild pepper, 45 to 85 grams of monosodium glutamate and 45 to 85 grams of sesame oil. The production method comprises: cutting beef into 2 to 10 mm thick slices; frying rapeseed oil red to be 70 percent hot; adding beef; frying the beef for 10 to 15 minutes till the moisture content of the beef is 8 to 10 percent; adding the remaining ingredients to quickly fry the beef well; and cooling and then packaging the obtained product. The beef jerky made by the method is delicious, tender and full of flavor.
Description
Technical field
The invention belongs to the wizened preparation method technical field of beef.
Background technology
Pickling air-dry beef, the Yak Meat in back, be commonly called as beef in Yunnan wizened.The wizened preparation method of existing beef is, with flavoring be put on beef on one's body after, allow it dry naturally, the beef that becomes to make a living is wizened then, needs boiling again or frying to become prepared food when edible.Because the wizened moisture of beef that dries naturally after pickling is few, stiff, therefore need the boiling or the frying of certain hour, and the boiling of long period or frying can influence beef wizened fragrance and mouthfeel; The batching modulation is unreasonable in addition, more can influence beef wizened fragrance and mouthfeel.
Summary of the invention
Purpose of the present invention provides a kind of beef that can fully keep former savory for the above-mentioned defective that overcomes the wizened preparation method existence of existing beef just, and is fragrant and soft, the method for the wizened making of beef that spicy aquatic foods are fragrant.
The objective of the invention is to realize by following technical solution.
A kind of beef production method of drying up, every 1000g beef batching: table salt 55g～85g, rapeseed oil 45g～85g, chilli 45g～85g, Chinese prickly ash 45g～85g, monosodium glutamate 45g～85g, sesame oil 45g～85g; Production method is: beef is cut into the thick sheet of 2～10mm, vegetable seed fry is red to seventy percent heat, add beef, fried in shallow oil 10～15 minutes, to the moisture of beef be 8%～10%; Add again all the other prepare burden fry in shallow oil to the quick-fried perfume (or spice) of beef ripe, cooling back packing.
The beef that the present invention makes is wizened bright fragrant, loose tender, and fragrance is pure.The present invention is different from existing cured beef and dries up, and it is fried by rapeseed oil, adds flavoring, makes the wizened local flavor of cured beef special.The wizened rich in protein that contains of beef, amino acid is formed near human body and is needed, and it is wizened to eat beef severe winter, and warm stomach effect is arranged, and is help in severe winter good merchantable brand.
Further set forth content of the present invention below in conjunction with embodiment.
The specific embodiment
Embodiment one: the wizened batching of the every 1000g beef of the present invention: table salt 55g, rapeseed oil 45g, chilli 45g, Chinese prickly ash 60g, monosodium glutamate 55g, sesame oil 85g; Its production and processing method: production method is: beef is cut into the thick sheet of 2～10mm, vegetable seed fry is red to seventy percent heat, add beef, fried in shallow oil 10～15 minutes, to the moisture of beef be 8%～10%; Add again all the other prepare burden fry in shallow oil to the quick-fried perfume (or spice) of beef ripe, cooling back packing.
Embodiment two, the wizened batching of the every 1000g beef of the present invention: table salt 70g, rapeseed oil 85g, chilli 55g, Chinese prickly ash 45g, monosodium glutamate 45g, sesame oil 50g.Production method is: beef is cut into the thick sheet of 4～6mm, vegetable seed fry is red after 150～250 ℃, add beef, fried in shallow oil 10～12 minutes, to the moisture of beef be 8%～10%; Add again all the other prepare burden fry in shallow oil to the quick-fried perfume (or spice) of beef ripe, cooling back packing.
Embodiment three: the wizened batching of the every 1000g beef of the present invention: table salt 85g, rapeseed oil 75g, chilli 55g, Chinese prickly ash 85g, monosodium glutamate 85g, sesame oil 45g.Production method is: beef is cut into the thick sheet of 5mm, vegetable seed fry is red to seventy percent heat, add beef, fried in shallow oil 13 minutes, to the moisture of beef be 8%～10%; Add all the other again and prepare burden and fry in shallow oil ripely to the quick-fried perfume (or spice) of beef, cooling back packing is an edible.
Claims (1)
1. the wizened production method of beef is characterized in that, every 1000g beef batching: table salt 55g～85g, rapeseed oil 45g～85g, chilli 45g～85g, Chinese prickly ash 45g～85g, monosodium glutamate 45g～85g, sesame oil 45g～85g; Production method is: beef is cut into the thick sheet of 2～10mm, vegetable seed fry is red to seventy percent heat, add beef, fried in shallow oil 10～15 minutes, to the moisture of beef be 8%～10%; Add again all the other prepare burden fry in shallow oil to the quick-fried perfume (or spice) of beef ripe, cooling back packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910095128A CN101695386A (en) | 2009-11-02 | 2009-11-02 | Method for producing beef jerky |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910095128A CN101695386A (en) | 2009-11-02 | 2009-11-02 | Method for producing beef jerky |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101695386A true CN101695386A (en) | 2010-04-21 |
Family
ID=42140544
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910095128A Pending CN101695386A (en) | 2009-11-02 | 2009-11-02 | Method for producing beef jerky |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101695386A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578603A (en) * | 2011-01-12 | 2012-07-18 | 贵州香辣汇食品有限公司 | Production process for beef hot pepper |
| CN102823878A (en) * | 2012-09-27 | 2012-12-19 | 余贤均 | Process for manufacturing sliced dried beef |
| CN107439975A (en) * | 2017-09-20 | 2017-12-08 | 贵州真安食品有限责任公司 | A kind of processing technology of spicy beef jerky |
-
2009
- 2009-11-02 CN CN200910095128A patent/CN101695386A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578603A (en) * | 2011-01-12 | 2012-07-18 | 贵州香辣汇食品有限公司 | Production process for beef hot pepper |
| CN102823878A (en) * | 2012-09-27 | 2012-12-19 | 余贤均 | Process for manufacturing sliced dried beef |
| CN102823878B (en) * | 2012-09-27 | 2013-12-25 | 余贤均 | Process for manufacturing sliced dried beef |
| CN107439975A (en) * | 2017-09-20 | 2017-12-08 | 贵州真安食品有限责任公司 | A kind of processing technology of spicy beef jerky |
| CN107439975B (en) * | 2017-09-20 | 2020-02-07 | 贵州真安食品有限责任公司 | Processing technology of spicy beef jerky |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100421 |