CN101744295A - Preparation method of pickled beef jerky - Google Patents
Preparation method of pickled beef jerky Download PDFInfo
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- CN101744295A CN101744295A CN201010028029A CN201010028029A CN101744295A CN 101744295 A CN101744295 A CN 101744295A CN 201010028029 A CN201010028029 A CN 201010028029A CN 201010028029 A CN201010028029 A CN 201010028029A CN 101744295 A CN101744295 A CN 101744295A
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Abstract
The invention relates to a food processing method, in particular to a preparation method of pickled beef jerky. The preparation method comprises five steps of chopping up and pickling beef, adding plant soot, cooking thoroughly, roasting and cooling, airing and packaging. In the invention, the beef is chopped into a shredded shape, which is easier to flavor and process; by pickling and fermenting, the meat quality of the beef is soft and fluffy; the beef and a flavoring agent are roasted together, so that the meat quality of the beef is crisp, and nutritional components are also absorbed; and the black plant soot is coated on cooked beef, which is used for setting off the red and bright meat quality, can not pollute the mouth and is also harmless to a human body. The beef jerky is dry instead of hardness, smooth instead of softness, ruddy and bright and has delicious taste, proper degree of saltiness, lasting aftertaste, good color and fragrance and abundant nutrition. Because the surface of the beef jerky is black and the core of the beef jerky is red, the beef jerky enables a person to fall into a reverie and is involved with the valiant general of Zhang Fei in the Kingdom of Shu Han of the Three Kingdoms, and the eating of the beef includes the historical taste. By applying a dry powder leavening to pickle and produce jerked beef, the invention can shorten the fermentation time in the traditional jerked beef production process and has favorable application prospect.
Description
Technical field
The present invention relates to food-processing method, particularly relate to the preparation method that a kind of cured beef is done.
Background technology
Dried beef is that to cut meat with the ox trunk be raw material, and a class that adopts processing technologys such as low-temperature salting, drying to process can directly fresh edible fermented beef goods.Since 19 end of the centurys; be accompanied by the expansion of modern meat products processing such as refrigeration, vacuum packaging method for preserving range of application; production mechanization, scales such as cooling meat, tin product, sausage food develop rapidly, and dried beef production has been developed by the main mode of beef processing and storage and become the traditional properties meat products mode of production that satisfies consumer taste adjustment needs.
At present, the production of dried beef has reached batch production and normalization period, traditional production method exist the process-cycle long, productive rate is low, cost is high, of low quality, problem such as nutritional labeling is low, and for floridity, often in beef, use nitrite, edible back produces greatly harm to human body, makes dried beef be difficult to come in the popular life.2006.11.15, Patent Office of the People's Republic of China discloses the patent of invention (notification number: CN1860929) of a kind of " jerked beef " by name, technical scheme main points of the present invention are as follows: the present invention program's original flavor jerked beef, its preparation method is characterised in that: be made up of following by weight: selected grassland is put 99 parts of ox buttocks meat in a suitable place to breed and (is commonly called as purple lid.Remove muscle, skin, fat), 1 part of iodine army salt.The meat cutter of selected buttocks is divided into the square cutlet in the 3cm left and right sides, after pickling 4 hours with iodine army salt rubbing, the outdoor natural air drying 8 of snow back weather round the clock in the winter time, or clean the even blowing of aseptic indoor electric fan at 24-26 degree Celsius and made semi-finished product in 72 hours, with the baking box baking 15 minutes was that 6 months shelf-lifves are preserved in edible or sealing.This method still can not solve the problem that the process-cycle is long, productive rate is low, cost is high, nutritional labeling is low.
Summary of the invention
For solving the above-mentioned deficiency of prior art, the invention provides the preparation method that a kind of cured beef is done.Process-cycle of the present invention is short, cost is low, nutritional labeling is high, useful health.And raw material is simple, and is easy to operate, the delicious matter of the beef that makes U.S., and the practical value height is suitable for promoting.
The present invention adopts following technical scheme:
The preparation method that a kind of cured beef is done is characterized in that: comprise the steps:
1) beef is shredded shape, remove cotton muscle, clean, under 0-4 ℃ of temperature, beef is immersed in to seal in the pickling liquid and pickles 5-10 hour, described pickling liquid prescription is: be added with 10-20g salt, 0.5-1g glucose, 1.5-3g spice and 0.5-1.5g leavening in every 100ml water, the weight ratio of pickling liquid and beef is 1: 5-10;
2) take out beef, remove behind blood stains in the beef and the moisture with Plant Soot the even blacking of flesh noodles;
4) beef that will apply Plant Soot boiled 4-6 hour with raging fire, took the dish out of the pot and dried, and got cooked beef;
5) in 50g beef, get scarlet octagonal 10-30g, clovershrub Chinese prickly ash 10-20g, tsaoko 15-25g, cassia bark 5-15g, spiceleaf 5-15g, cloves 2-10g, nutmeg 2-10g, quality sauce 50-80g, clear water 400-600g puts above flavoring and beef together the usefulness baking box 30-60 ℃ of following baking 1-3 hour;
6) chilled beef dries encapsulation.
Dried beef as flavor of hot, in said method, after obtaining applying the cooked beef of Plant Soot,, get little extra dry red wine hot pepper 200-400g in 500g beef, iodine army salt 10-50g, quality sauce 500-800g, tsaoko 150-200g, Radix Glycyrrhizae 40-60g, fiber crops green pepper 40-60g, cassia bark 50-150g, scarlet octagonal 100-300g, galingal 5-10g, fructus amomi 6-10g, root of Dahurain angelica 6-10g, clovershrub Chinese prickly ash 100-200g, spiceleaf 50-150g, cloves 50-100g, nutmeg 50-100g, with put into behind the above flavoring mixing clear water 4-6kg clear water with big fire boil the back slow fire boiled 5-10 minute, remove impurity and put into white sugar 30-50g, after cooling, cooked beef is put into wherein pickled taking-up in 12-24 hour.
In the present invention, described leavening employing active component is the dry powder leaven of staphylococcus xylosus (StaphylococcusxyJOSUS) S1 CGMCC № 1572.This leavening is centrifugal after staphylococcus xylosus (Staphylococcus xyJOSUS) S1 CGMCC № 1572 is cultivated, and after concentrated thalline adds freeze drying protectant, makes after freeze drying.Wherein the frozen-dried protective agent prescription is: be added with 2-4g glycerine in the skimmed milk that every 100ml mass concentration is 10-15%, 1--3g vitamin C, 3-5g sucrose and 3-5g calcium carbonate.
In above-mentioned preparation process, the mass ratio that concentrates thalline and freeze drying protectant is 0.1-10: 1, be preferably 1: 1.
With the beef easier tasty processing of shape that shreds, the pickled fermented beef meat that makes is soft, toasts with flavor enhancement to make beef absorb nutritional labeling when meat is crisp, on cooked beef, apply the black Plant Soot, be in order to set off the meat glow, can dirty mouthful, human body there is not harm yet.Dried dried beef and not hard, profit and not soft, ruddy vivid, delicious flavour, the degree of saltiness is suitable, and aftertaste is long, looks good, smell good and taste good, and is nutritious.Dried beef is red because of its table evil mind, makes us speeding to engage the imagination, and itself and three state kingdom of Shu Han valiant general Zhang Feis are connected, and will eat food beef and contain historical local flavor.Use this dry powder leaven and pickle the production jerked beef, can the fermentation time sky shorten in the jerked beef production technology with having now, have a good application prospect.
The specific embodiment
Embodiment 1
The preparation method that a kind of cured beef is done is characterized in that: comprise the steps:
1) beef is shredded shape, remove cotton muscle, clean, under 0 ℃ of temperature, beef is immersed in to seal in the pickling liquid and pickles 10 hours, described pickling liquid prescription is: be added with 10g salt, 0.5g glucose, 1.5g spice and 0.g leavening in every 100ml water, the weight ratio of pickling liquid and beef is 1: 10;
2) take out beef, remove behind blood stains in the beef and the moisture with Plant Soot the even blacking of flesh noodles;
4) beef that will apply Plant Soot boiled 4 hours with raging fire, took the dish out of the pot and dried, and got cooked beef;
5) in 50g beef, get scarlet octagonal 10g, clovershrub Chinese prickly ash 10, tsaoko 15g, cassia bark 5g, spiceleaf 5g, cloves 2g, nutmeg 2g, quality sauce 50g, clear water 400g puts above flavoring and beef together the usefulness baking box 30 ℃ of following bakings 3 hours;
6) chilled beef dries encapsulation.
In the present invention, described leavening employing active component is the dry powder leaven of staphylococcus xylosus (StaphylococcusxyJOSUS) S1 CGMCC № 1572.This leavening is centrifugal after staphylococcus xylosus (Staphylococcus xyJOSUS) S1 CGMCC № 1572 is cultivated, and after concentrated thalline adds freeze drying protectant, makes after freeze drying.Wherein the frozen-dried protective agent prescription is: every 100ml mass concentration is to be added with 2g glycerine, 1g vitamin C, 3g sucrose and 3g calcium carbonate in 15% the skimmed milk.
In above-mentioned preparation process, the mass ratio that concentrates thalline and freeze drying protectant is 1: 10.
Embodiment 2
The preparation method that a kind of cured beef is done is characterized in that: comprise the steps:
1) beef is shredded shape, remove cotton muscle, clean, under 4 ℃ of temperature, beef is immersed in to seal in the pickling liquid and pickles 5 hours, described pickling liquid prescription is: be added with 20g salt, 1g glucose, 3g spice and 1.5g leavening in every 100ml water, the weight ratio of pickling liquid and beef is 1: 5;
2) take out beef, remove behind blood stains in the beef and the moisture with Plant Soot the even blacking of flesh noodles;
4) beef that will apply Plant Soot boiled 6 hours with raging fire, took the dish out of the pot and dried, and got cooked beef;
5) for making the dried beef of flavor of hot, in said method, after obtaining applying the cooked beef of Plant Soot, in 500g beef, get little extra dry red wine hot pepper 200g, iodine army salt 10g, quality sauce 500g, tsaoko 150g, Radix Glycyrrhizae 40g, numb green pepper 40g, cassia bark 50g, scarlet octagonal 100g, galingal 5g, fructus amomi 6g, root of Dahurain angelica 6g, clovershrub Chinese prickly ash 100g, spiceleaf 50g, cloves 50g, nutmeg 50g will put the usefulness baking box together 60 ℃ of following bakings 1 hour with beef behind the above flavoring mixing;
6) chilled beef dries encapsulation.
In the present invention, described leavening employing active component is the dry powder leaven of staphylococcus xylosus (StaphylococcusxyJOSUS) S1 CGMCC № 1572.This leavening is centrifugal after staphylococcus xylosus (Staphylococcus xyJOSUS) S1 CGMCC № 1572 is cultivated, and after concentrated thalline adds freeze drying protectant, makes after freeze drying.Wherein the frozen-dried protective agent prescription is: every 100ml mass concentration is to be added with 4g glycerine, 3g vitamin C, 5g sucrose and 5g calcium carbonate in 15% the skimmed milk.
In above-mentioned preparation process, the mass ratio that concentrates thalline and freeze drying protectant is 10: 1.
Embodiment 3
The preparation method that a kind of cured beef is done is characterized in that: comprise the steps:
1) beef is shredded shape, remove cotton muscle, clean, under 4 ℃ of temperature, beef is immersed in to seal in the pickling liquid and pickles 5 hours, described pickling liquid prescription is: be added with 20g salt, 1g glucose, 3g spice and 1.5g leavening in every 100ml water, the weight ratio of pickling liquid and beef is 1: 5;
2) take out beef, remove behind blood stains in the beef and the moisture with Plant Soot the even blacking of flesh noodles;
4) beef that will apply Plant Soot boiled 6 hours with raging fire, took the dish out of the pot and dried, and got cooked beef;
5) for making the dried beef of flavor of hot, in said method, after obtaining applying the cooked beef of Plant Soot, in 500g beef, get little extra dry red wine hot pepper 400g, iodine army salt 50g, quality sauce 800g, tsaoko 200g, Radix Glycyrrhizae 60g, numb green pepper 60g, cassia bark 150g, scarlet octagonal 300g, galingal 10g, fructus amomi 10g, root of Dahurain angelica 10g, clovershrub Chinese prickly ash 200g, spiceleaf 150g, cloves 100g, nutmeg 100g will put the usefulness baking box together 60 ℃ of following bakings 2 hours with beef behind the above flavoring mixing;
6) chilled beef dries encapsulation.
In the present invention, described leavening employing active component is the dry powder leaven of staphylococcus xylosus (StaphylococcusxyJOSUS) S1 CGMCC № 1572.This leavening is centrifugal after staphylococcus xylosus (Staphylococcus xyJOSUS) S1 CGMCC № 1572 is cultivated, and after concentrated thalline adds freeze drying protectant, makes after freeze drying.Wherein the frozen-dried protective agent prescription is: every 100ml mass concentration is to be added with 4g glycerine, 3g vitamin C, 5g sucrose and 5g calcium carbonate in 10% the skimmed milk.
In above-mentioned preparation process, the mass ratio that concentrates thalline and freeze drying protectant is 10: 1.
Embodiment 4
The preparation method that a kind of cured beef is done is characterized in that: comprise the steps:
1) beef is shredded shape, remove cotton muscle, clean, under 3 ℃ of temperature, beef is immersed in to seal in the pickling liquid and pickles 7 hours, described pickling liquid prescription is: be added with 150g salt, 0.7g glucose, 2g spice and 1g leavening in every 100ml water, the weight ratio of pickling liquid and beef is 1: 7;
2) take out beef, remove behind blood stains in the beef and the moisture with Plant Soot the even blacking of flesh noodles;
4) beef that will apply Plant Soot boiled 5 hours with raging fire, took the dish out of the pot and dried, and got cooked beef;
5) in 50g beef, get scarlet octagonal 20g, clovershrub Chinese prickly ash 15g, tsaoko 20g, cassia bark 10g, spiceleaf 10g, cloves 5g, nutmeg 6g, quality sauce 70g, clear water 500g puts above flavoring and beef together the usefulness baking box 50 ℃ of following bakings 2.5 hours;
6) chilled beef dries encapsulation.
In the present invention, described leavening employing active component is the dry powder leaven of staphylococcus xylosus (StaphylococcusxyJOSUS) S1 CGMCC № 1572.This leavening is centrifugal after staphylococcus xylosus (Staphylococcus xyJOSUS) S1 CGMCC № 1572 is cultivated, and after concentrated thalline adds freeze drying protectant, makes after freeze drying.Wherein the frozen-dried protective agent prescription is: every 100ml mass concentration is to be added with 3g glycerine, 2g vitamin C, 4g sucrose and 4g calcium carbonate in 13% the skimmed milk.
In above-mentioned preparation process, the mass ratio that concentrates thalline and freeze drying protectant is 1: 1.
Claims (6)
1. the preparation method that cured beef is done is characterized in that: comprise the steps:
1) beef is shredded shape, remove cotton muscle, clean, under 0-4 ℃ of temperature, beef is immersed in to seal in the pickling liquid and pickles 5-10 hour, described pickling liquid prescription is: be added with 10-20g salt, 0.5-1g glucose, 1.5-3g spice and 0.5-1.5g leavening in every 100ml water, the weight ratio of pickling liquid and beef is 1: 5-10;
2) take out beef, remove behind blood stains in the beef and the moisture with Plant Soot the even blacking of flesh noodles;
4) beef that will apply Plant Soot boiled 4-6 hour with raging fire, took the dish out of the pot and dried, and got cooked beef;
5) in 50g beef, get scarlet octagonal 10-30g, clovershrub Chinese prickly ash 10-20g, tsaoko 15-25g, cassia bark 5-15g, spiceleaf 5-15g, cloves 2-10g, nutmeg 2-10g, quality sauce 50-80g, clear water 400-600g puts above flavoring and beef together the usefulness baking box 30-60 ℃ of following baking 1-3 hour;
6) chilled beef dries encapsulation.
2. the preparation method that a kind of cured beef according to claim 1 is done, it is characterized in that: in the step 5), in 500g beef, get little extra dry red wine hot pepper 200-400g, iodine army salt 10-50g, quality sauce 500-800g, tsaoko 150-200g, Radix Glycyrrhizae 40-60g, numb green pepper 40-60g, cassia bark 50-150g, scarlet octagonal 100-300g, galingal 5-10g, fructus amomi 6-10g, root of Dahurain angelica 6-10g, clovershrub Chinese prickly ash 100-200g, spiceleaf 50-150g, cloves 50-100g, nutmeg 50-100g will put the usefulness baking box together 30-60 ℃ of following baking 1-3 hour with beef behind the above flavoring mixing.
3. the preparation method that a kind of cured beef according to claim 1 and 2 is done is characterized in that: it is the dry powder leaven of staphylococcus xylosus (Staphylococcus xyJOSUS) S1 CGMCC № 1572 that described leavening adopts active component.
4. the preparation method that a kind of cured beef according to claim 3 is done; it is characterized in that: this leavening is centrifugal after staphylococcus xylosus (Staphylococcus xyJOSUS) S1 CGMCC № 1572 is cultivated; after concentrating thalline adding freeze drying protectant; after freeze drying, make; wherein the frozen-dried protective agent prescription is: be added with 2-4g glycerine in the skimmed milk that every 100ml mass concentration is 10-15%; 1--3g vitamin C, 3-5g sucrose and 3-5g calcium carbonate.
5. the preparation method that a kind of cured beef according to claim 3 is done is characterized in that: in above-mentioned preparation process, the mass ratio that concentrates thalline and freeze drying protectant is 0.1-10: 1.
6. the preparation method that a kind of cured beef according to claim 3 is done is characterized in that: in above-mentioned preparation process, the mass ratio that concentrates thalline and freeze drying protectant is 1: 1.
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| CN2010100280292A CN101744295B (en) | 2010-01-06 | 2010-01-06 | Preparation method of pickled beef jerky |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102423078A (en) * | 2011-11-04 | 2012-04-25 | 四川红原遛遛牛食品有限责任公司 | Preparation method for air-dried hand-tearing yak meat |
| CN105433135A (en) * | 2014-09-02 | 2016-03-30 | 贵州梵净山生态农业股份有限公司 | Production method of blood sugar lowering dried beef |
| CN106165832A (en) * | 2016-07-06 | 2016-11-30 | 张家港市桃源食品有限公司 | A kind of manufacture method of jerked beef |
| CN106490492A (en) * | 2016-11-21 | 2017-03-15 | 天津科技大学 | Half-dried beef of a kind of Xinjiang characteristic health care and preparation method thereof |
| CN107897645A (en) * | 2017-11-29 | 2018-04-13 | 广西鹿寨众牛食品有限公司 | The method of spicy dried beef processing |
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| CN103271377B (en) * | 2013-05-19 | 2014-03-19 | 西昌思奇香食品有限责任公司 | Preparation method of beef with flavor of Yi people |
Family Cites Families (4)
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| CN1954702A (en) * | 2005-10-27 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Dried beef with eight-quelite and its production method |
| CN101023796B (en) * | 2007-01-31 | 2011-06-15 | 红原县邛溪镇牦牛肉干厂 | Method for preparing dried yak meat |
| CN100571543C (en) * | 2007-02-14 | 2009-12-23 | 红原县邛溪镇牦牛肉干厂 | A kind of production method of dried yak beef |
| CN101611884A (en) * | 2008-06-23 | 2009-12-30 | 李楚汉 | A kind of cured beef is with natural pickling liquid and make the dried beef new technology |
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2010
- 2010-01-06 CN CN2010100280292A patent/CN101744295B/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423078A (en) * | 2011-11-04 | 2012-04-25 | 四川红原遛遛牛食品有限责任公司 | Preparation method for air-dried hand-tearing yak meat |
| CN102423078B (en) * | 2011-11-04 | 2013-03-13 | 四川红原遛遛牛食品有限责任公司 | Preparation method for air-dried hand-tearing yak meat |
| CN105433135A (en) * | 2014-09-02 | 2016-03-30 | 贵州梵净山生态农业股份有限公司 | Production method of blood sugar lowering dried beef |
| CN106165832A (en) * | 2016-07-06 | 2016-11-30 | 张家港市桃源食品有限公司 | A kind of manufacture method of jerked beef |
| CN106490492A (en) * | 2016-11-21 | 2017-03-15 | 天津科技大学 | Half-dried beef of a kind of Xinjiang characteristic health care and preparation method thereof |
| CN107897645A (en) * | 2017-11-29 | 2018-04-13 | 广西鹿寨众牛食品有限公司 | The method of spicy dried beef processing |
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| CN101744295B (en) | 2011-12-14 |
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