CN101744309B - Method for manufacturing air-dried beef - Google Patents
Method for manufacturing air-dried beef Download PDFInfo
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- CN101744309B CN101744309B CN2010100280288A CN201010028028A CN101744309B CN 101744309 B CN101744309 B CN 101744309B CN 2010100280288 A CN2010100280288 A CN 2010100280288A CN 201010028028 A CN201010028028 A CN 201010028028A CN 101744309 B CN101744309 B CN 101744309B
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- beef
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- dried beef
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Abstract
The invention relates to a food processing method, in particular to a method for producing air-dried beef. The method comprises the six steps of primary salting, plant soot coating, thorough cooking, semi-drying in the shade, re-salting, and drying in the shade. The back plant soot is coated on the cooked beef in order to present red and bright beef, does not destroy the taste, and has no harm to the human body. The beef is hermetically salted twice, so the beef is quite tasty, and fully absorbs various flavorings and nutrient components. Due to twice drying in the shade, the dried beef is dry but not hard, ruddy but not soft, ruddy and bright, and has fresh taste, proper taste, lingering aftertaste, full color, fragrance and taste and rich nutrition. Due to back surface and red core, the dried beef frees imagination; and when the dried beef is associated with valiant general Zhang Fei of Three Kingdom Shuhan, the eaten beef implies historical flavor. A dry powder leaven applied to salt the aired dried beef can shorten the fermentation time in the existing air-dried beef production process, and has good application prospect.
Description
Technical field
The present invention relates to food-processing method, particularly relate to a kind of method of producing jerked beef.
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, and mouthfeel is poor, with the air-dry mode of the hair dryer source of both having consumed energy, can't form air-dry in batches.
Summary of the invention
For solving the above-mentioned deficiency of prior art, the invention provides a kind of preparation method of jerked beef.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:
A kind of preparation method of jerked beef is characterized in that: comprise the steps:
1) beef is divided into the 0.5-1kg square, 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 clod, with Plant Soot with the even blacking of flesh noodles;
3) 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;
4) cooked beef that makes was partly dried in the shade 1-2 days at normal temperatures;
5), get scarlet octagonal 10-30g, clovershrub Chinese prickly ash 10-20g in 50g beef, tsaoko 15-25g, cassia bark 5-15g, spiceleaf 5-15g, cloves 2-10g, nutmeg 2-10g, quality sauce 50-80g, clear water 400-600g, above flavoring and the beef that partly dries in the shade put together to pack into to be sealed in the olla, 3-6 days summer, 15-20 days autumn and winter;
6) take out beef, the encapsulation of drying in the shade under the normal temperature.
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.
Applying the black Plant Soot on cooked beef, is in order to set off the meat glow, can dirty mouthful, human body there is not harm yet.Twice sealing pickled to beef, and be tasty pure, makes beef fully absorb various flavor enhancements and nutritional labeling.Dry in the shade at twice, can make 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
A kind of preparation method of jerked beef is characterized in that: comprise the steps:
1) beef is divided into the 0.5kg square, remove cotton muscle, clean, under 0-4 ℃ of temperature, beef is immersed in to seal in the pickling liquid and pickles 5 hours, described pickling liquid prescription is: add 10g salt, 0.5g glucose, 1.5g spice and 0.5g leavening in every 100ml water, the weight ratio of pickling liquid and beef is 1: 5.
2) take out beef clod, with Plant Soot with the even blacking of flesh noodles;
3) 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;
4) cooked beef that makes was partly dried in the shade 1 day at normal temperatures;
5), get scarlet octagonal 10g, clovershrub Chinese prickly ash 10g, tsaoko 15g, cassia bark 5g in 50g beef, spiceleaf 5g, cloves 2g, nutmeg 2g, quality sauce 50g, clear water 400g, above flavoring and the beef that partly dries in the shade put together to pack into seals 3 days summers, 15 days autumn and winters in the olla;
6) take out beef, the encapsulation of drying in the shade under the normal temperature.
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 10% the skimmed milk.
In above-mentioned preparation process, the mass ratio that concentrates thalline and freeze drying protectant is 1: 10.
Embodiment 2
A kind of preparation method of jerked beef is characterized in that: comprise the steps:
1) beef is divided into the 1kg square, remove cotton muscle, clean, under 4 ℃ of temperature, beef is immersed in to seal in the pickling liquid and pickles 10 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: 2;
2) take out beef clod, with Plant Soot with the even blacking of flesh noodles;
3) 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;
4) cooked beef that makes was partly dried in the shade 2 days at normal temperatures;
5), get scarlet octagonal 30g, clovershrub Chinese prickly ash 20g, tsaoko 25g, cassia bark 15g in 50g beef, spiceleaf 15g, cloves 10g, nutmeg 10g, quality sauce 80g, clear water 600g, above flavoring and the beef that partly dries in the shade put together to pack into seals 6 days summers, 20 days autumn and winters in the olla;
6) take out beef, the encapsulation of drying in the shade under the normal temperature.
In the present invention, described leavening employing active component is the dry powder leaven of staphylococcus xylosus (Staphyl ococcusxyJOSUS) 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
A kind of preparation method of jerked beef is characterized in that: comprise the steps:
1) beef is divided into the 0.8kg square, remove cotton muscle, clean, under 2 ℃ of temperature, beef is immersed in to seal in the pickling liquid and pickles 8 hours, described pickling liquid prescription is: be added with 15g salt, 0.8g 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 clod, with Plant Soot with the even blacking of flesh noodles;
3) 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;
4) cooked beef that makes was partly dried in the shade 1 day at normal temperatures;
5), get scarlet octagonal 20g, clovershrub Chinese prickly ash 15g, tsaoko 20g, cassia bark 10g in 50g beef, spiceleaf 10g, cloves 8g, nutmeg 8g, quality sauce 70g, clear water 500g, above flavoring and the beef that partly dries in the shade put together to pack into seals 4 days summers, 17 days autumn and winters in the olla;
6) take out beef, the encapsulation of drying in the shade under the normal temperature.
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 12% the skimmed milk.
In above-mentioned preparation process, the mass ratio that concentrates thalline and freeze drying protectant is 1: 1.
Claims (3)
1. the preparation method of a jerked beef is characterized in that: comprise the steps:
1) beef is divided into the 0.5-1kg square, 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 clod, with Plant Soot with the even blacking of flesh noodles;
3) 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;
4) cooked beef that makes was partly dried in the shade 1-2 days at normal temperatures;
5), get scarlet octagonal 10-30g, clovershrub Chinese prickly ash 10-20g in 50g beef, tsaoko 15-25g, cassia bark 5-15g, spiceleaf 5-15g, cloves 2-10g, nutmeg 2-10g, quality sauce 50-80g, clear water 400-600g, above flavoring and the beef that partly dries in the shade put together to pack into to be sealed in the olla, 3-6 days summer, 15-20 days autumn and winter;
6) take out beef, the encapsulation of drying in the shade under the normal temperature;
It is the dry powder leaven of staphylococcus xylosus (Staphylococcus xyJOSUS) S1CGMCC № 1572 that described leavening adopts active component;
This leavening is centrifugal after staphylococcus xylosus (Staphylococcus xyJOSUS) Sl 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.
2. the preparation method of a kind of jerked beef according to claim 1 is characterized in that: in above-mentioned preparation process, the mass ratio that concentrates thalline and freeze drying protectant is 0.1-10: 1, be preferably 1: 1.
3. the preparation method of a kind of jerked beef according to claim 2 is characterized in that: in above-mentioned preparation process, the mass ratio that concentrates thalline and freeze drying protectant is preferably 1: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010100280288A CN101744309B (en) | 2010-01-06 | 2010-01-06 | Method for manufacturing air-dried beef |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010100280288A CN101744309B (en) | 2010-01-06 | 2010-01-06 | Method for manufacturing air-dried beef |
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| CN101744309A CN101744309A (en) | 2010-06-23 |
| CN101744309B true CN101744309B (en) | 2011-12-14 |
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| CN2010100280288A Expired - Fee Related CN101744309B (en) | 2010-01-06 | 2010-01-06 | Method for manufacturing air-dried beef |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102835669B (en) * | 2012-09-18 | 2013-11-20 | 内蒙古大牧场食品有限责任公司 | Fermentation type air-dried beef and production method of fermentation type air-dried beef |
| CN105995574B (en) * | 2016-05-25 | 2021-01-26 | 青海西北骄天然营养食品有限公司 | Making method of hand-torn yak jerky |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100409767C (en) * | 2006-03-16 | 2008-08-13 | 王艺龙 | Production of dried beef |
| CN101248884A (en) * | 2008-03-28 | 2008-08-27 | 东北农业大学 | Technological process for preparing fermentation dehydrated beef using composite leaven |
| 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 |
-
2010
- 2010-01-06 CN CN2010100280288A patent/CN101744309B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100409767C (en) * | 2006-03-16 | 2008-08-13 | 王艺龙 | Production of dried beef |
| 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 |
| CN101248884A (en) * | 2008-03-28 | 2008-08-27 | 东北农业大学 | Technological process for preparing fermentation dehydrated beef using composite leaven |
Non-Patent Citations (2)
| Title |
|---|
| 张倩 等.发酵型牛肉干发酵体系与产品品质特性相关性研究.《食品工业科技》.2003,23-25. * |
| 褚福娟 等.乳酸菌对发酵牛肉干品质影响的研究.《食品与发酵工业》.2008,168-169. * |
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