CN102100366A

CN102100366A - Barbecued beef jerky and processing method thereof

Info

Publication number: CN102100366A
Application number: CN2010106002680A
Authority: CN
Inventors: 张渝其
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-12-22
Filing date: 2010-12-22
Publication date: 2011-06-22

Abstract

The invention provides a barbecued beef jerky and a processing method thereof. in the invention, yellow beef is selected as a raw material, The method comprises the steps: removing tendons, bones and fatty beef and cutting into pieces; mixing with pickling seasonings such as salt, pepper, monosodium glutamate and cooking wine and pickling; placing into a charcoal oven to make the barbecued beef jerky; slicing the barbecued product; flavoring into multi-flavor taste, spicy taste or honey taste according to different tastes; and finally packaging into products, wherein the beef accounts for at least 97% of the raw material, and the minor ingredients account for no more than 3%. The product does not add any preservative, and is prepared by pickling and charcoal barbecuing by selecting the tender beef of pure natural bred yellow cattle of Mount Fanjing in Guizhou province as the raw material. The product is made by delicate raw material through refined processing, therefore, the product is easy to tear and chew and has a unique bacon flavor.

Description

Barbecue dried beef and processing method thereof

Technical field: the present invention relates to food and processing method thereof, specifically a kind of barbecue dried beef and preparation method thereof.

Background technology: though dried beef and processing method thereof are a lot; but relevant barbecue dried beef of the present invention and processing method thereof do not retrieve the someone as yet and apply for a patent; the barbecue mutton cubes roasted on a skewer of often selling on the market; to roast on the sliced mutton string with bamboo let; but their mutton is not all pickled in advance; and this method can not form large-scale production, and is most in refreshment stand, and restaurant's processing is also arranged once in a while.

Living standard raising along with people, the requirement also more and more higher to the demand grade of dried beef, in the dried beef market competition of the fierceness in Guizhou, those are regardless of the beef position with Cowhells, the dried beef that ox tendon and beef mix and processes, quality is stiff, bradymassesis, color and luster is too black, those are with all ox muscle, the ox internal organ, the dried beef that Cowhells or beef fat mix and process, or because of mouthfeel poor, or because of the fishy smell weight, or just lose the beef-flavouring of dried beef at all, therefore in intense market competition, be a dark horse, the local flavor that the uniqueness of oneself must be arranged, add or do not add as far as possible inserts less in process of producing beef jerky, anticorrisive agent, keep the beef original flavor as far as possible, keep the beef abundant nutrition, make dried beef become the savoury food of fully natural green, make dried beef dried and not hard, changing people cannot not tear mashedly dried beef, chew motionless traditional view, allow people enjoy product of the present invention, the heart is popular, eat relievedly, chew the beef original flavor, produce a kind of taste height, quality is good, pure free of contamination original flavor dried beef, satisfied part require people's needs of high gear time dried beef demand.

The patent application that the technology of the present invention is close has " dried beef by roasting whole cattle and production technology thereof ", application number 200710180036.2 is according to its disclosed data, it is a kind of dried beef by roasting whole cattle, batching is simple, easily production and processing is easily chewed, mouthfeel is good, low production cost, though being a kind of roast beef, this does, different fully with preparation of the present invention and processing method.

Summary of the invention: the objective of the invention is to produce a kind of class higher contain raw material beef more than 97%, auxiliary material weight is no more than the 3% barbecue dried beef with peculiar flavour, make dried beef dried and not hard, the change people tear dried beef does not rot, chews motionless traditional view, it is dense to allow people enjoy the beef original flavor, the relieved beef food that fully keeps beef abundant nutrition, environmental protection, produce a kind of of high grade, quality good, pure free of contamination original flavor barbecue dried beef satisfies the partly people of the dried demand of top grade beef.

A kind of barbecue dried beef of the present invention, it is characterized in that selected Carnis Bovis seu Bubali makes raw material, remove muscle, bone, go fat meat, stripping and slicing is after mixing preserved materials salt, Chinese prickly ash, monosodium glutamate and wine and pickling, enter the baking of charcoal baking box and become dried beef, baked goods is thinly sliced, and is modulated into spiced flavor, spicy flavor or honey flavor according to different tastes, and packing forms product respectively, products material beef weight accounts at least 97%, and auxiliary material weight is no more than 3%.

The ox that the ox that the present invention selects for use is put in a suitable place to breed for mountain of ancient India clean pure natural, in 2～4 years old age of ox, the ratio of beef and preserved materials is every 100kg beef, mixes salt 1.5～2.5kg, zanthoxylum powder 350～450g, monosodium glutamate 150～250g and 60～70 spends maize wine 1kg～2kg.

The ratio of beef of the present invention and preserved materials is every 100kg beef, mixes salt 2kg, zanthoxylum powder 400g, and monosodium glutamate 200g, 70 degree maize wine 1.5kg pickled 1～2 day.

The prescription of the spicy flavor of the present invention: be cut into the dried beef of flakelet after every 100kg barbecue, mix zanthoxylum powder 300g; Chilli powder 1.5～2kg; Spiced flavor prescription: the beef that is cut into flakelet after every 100kg barbecue is mixed self-control five-spice powder 300～500g; Honey flavor prescription: the beef dry mixing honey 1～2Kg, the self-control five-spice powder 0.5～1kg that are cut into flakelet after every 100Kg barbecue.

The present invention makes five-spice powder batching proportioning by oneself: Chinese prickly ash 2kg: anistree 1.5kg: Kaempferia galanga 1kg: fennel 3kg: tsaoko 1kg.

A kind of processing method of roasting dried beef of the present invention, the ox that it is characterized in that selecting the pure natural in 2～4 ages to put in a suitable place to breed, 2～4 years old age of ox, selected Carnis Bovis seu Bubali removes muscle, bone, remove fat meat, stripping and slicing, mix salt 1.5～2.5kg zanthoxylum powder 350～450g by 100kg beef, the maize wine 1kg～2kg of monosodium glutamate 150～250g and 60～70 degree pickled 1～2 day, entered the charcoal baking box then, with the wooden naked light that burns till, roasted 40～80 minutes at 150～250 ℃, come out of the stove and treat that it is chilled to room temperature, be cut into the thin slice of the thick 3mm of being not more than, according to different taste, add spice and be modulated into spiced flavor respectively, spicy flavor or sweet taste, packing forms product at last.

A kind of processing method of roasting dried beef of the present invention, it is characterized in that choosing the ox back leg that 2～4 ages, pure natural was put in a suitable place to breed removes muscle, bones, goes fat meat, stripping and slicing, mix salt 2kg zanthoxylum powder 400g by 100kg beef, the maize wine 1.5kg of monosodium glutamate 200g and 70 degree, pickled 2 days, enter the charcoal baking box then, charcoal is burnt till naked light, roasted 60 minutes at 200 ℃, come out of the stove and treat that it is chilled to room temperature, be cut into the thin slice of the thick 3mm of being not more than, according to various different tastes, add spice be modulated into respectively spiced flavor spicy flavor or sweet taste, packing forms product at last.

Product registered trade mark of the present invention " Guizhou Province despot ox " barbecue dried beef, remove muscle, bone, go the fat meat barbecue because of selecting for use clean mountain of ancient India, Guizhou pure natural to put light yellow ox position meat in a suitable place to breed, the beef raw material accounts at least 97%, all the other auxiliary material weight are no more than 3%, genuine, do not add any anticorrisive agent, the fully natural green product has cured fragrance; Clean mountain of ancient India is national natural reserves, and choosing is worked as the real estate ox and made raw material, and the raw material ecosystem is pollution-free, and auxiliary material is for all being the pure natural food material when real estate high-quality Chinese prickly ash, spices, and wine also is when real estate maize wine; Because its manual processing is meticulous, easily tear mashed, easily chew, also be fit to the elderly and enjoy; therefore show unique local flavor in dried beef city field energy; be subjected to consumers in general's great kindness deeply, also supply falls short of demand to process ten connections oxen every day, especially in the festive occasion; as the Guizhou special product; as the present good merchantable brand, far away from abroad, someone's purchase of coming because of respect for the fame; the applicant need enlarge production, and the spy applies for a patent in the hope of state guarantee.

The specific embodiment: implementation column 1: choose the ox primal cut that 2～4 ages, pure natural was put in a suitable place to breed and remove muscle, bone, go fat meat, stripping and slicing, mix salt 2kg by 100kg beef, zanthoxylum powder 400g, the maize wine 1.5kg of monosodium glutamate 200g and 70 degree, pickled 2 days, enter the charcoal baking box then, charcoal is burnt till naked light, roasted 60 minutes, come out of the stove and treat that it is chilled to room temperature at 200 ℃, after being cut into flakelet, by the beef of thinly slicing after every 100kg barbecue, mix zanthoxylum powder 300g, chilli powder 2kg, be modulated into spicy flavor, be packaged into product.

Implementation column 2: choose the ox primal cut that 2～4 ages, pure natural was put in a suitable place to breed and remove muscle, bone, go fat meat, stripping and slicing is mixed salt 2kg zanthoxylum powder 400g by 100kg beef, the maize wine 1.5kg of monosodium glutamate 200g and 70 degree, pickled 2 days, and entered the charcoal baking box then, charcoal is burnt till naked light, roasted 60 minutes at 200 ℃, come out of the stove and treat that it is chilled to room temperature, be cut into flakelet after, by the beef of thinly slicing after the every 100kg barbecue, mix self-control five-spice powder 400g and be modulated into spiced flavor, be packaged into product.

Implementation column 3: choose the ox primal cut that 2～4 ages, pure natural was put in a suitable place to breed and remove muscle, bone, go fat meat, stripping and slicing, mix salt 1.5kg zanthoxylum powder 350g by 100kg beef, the maize wine 1kg of monosodium glutamate 150g and 60 degree, pickled 1.5 days, enter the charcoal baking box then, charcoal is burnt till naked light, roasted 40 minutes at 250 ℃, come out of the stove and treat that it is chilled to room temperature, be cut into 3mm thickness sheet along the muscle lines, by the beef of thinly slicing after the 100kg barbecue, mix honey 2Kg, self-control five-spice powder 500g is modulated into the honey flavor, is packaged into product.

Claims

1. roast dried beef for one kind, it is characterized in that selected Carnis Bovis seu Bubali makes raw material, remove muscle, bone, go fat meat, stripping and slicing is after mixing preserved materials salt, Chinese prickly ash, monosodium glutamate and wine and pickling, enter charcoal barbecue box barbecue and make dried beef, goods are thinly sliced, and are modulated into spiced flavor, spicy flavor or honey flavor according to different tastes, and packing forms product respectively, products material beef weight accounts at least 97%, and auxiliary material weight is no more than 3%.

2. a kind of barbecue dried beef according to claim 1, it is characterized in that the ox of selecting for use is the ox that clean mountain of ancient India pure natural is put in a suitable place to breed, 2～4 years old age of ox, the ratio of beef and preserved materials is every 100kg beef, mix salt 1.5～2.5kg, zanthoxylum powder 350～450g, monosodium glutamate 150～250g and 60～70 degree maize wine 1kg～2kg.

3. a kind of barbecue dried beef according to claim 1, the ratio that it is characterized in that beef and preserved materials is every 100kg beef, mixes salt 2kg, zanthoxylum powder 400g, monosodium glutamate 200g, 70 degree maize wine 1.5kg pickled 1～2 day.

4. according to claim 1 or 2 or 3 described a kind of barbecue dried beef, the prescription of the spicy flavor of its feature: be cut into the dried beef of flakelet after every 100kg barbecue, mix zanthoxylum powder 300g; Chilli powder 1.5～2kg; Spiced flavor prescription: the beef that is cut into flakelet after every 100kg barbecue is mixed self-control five-spice powder 300～500g; Honey flavor prescription: the beef dry mixing honey 1～2Kg that cuts into pieces after every 100Kg barbecue, self-control five-spice powder 0.5～1kg.

5. a kind of barbecue dried beef according to claim 1 and 2, the dried beef slices thickness that is cut into after it is characterized in that roasting is not more than 3mm, along the section of muscle lines, can bait into shredded meat.

6. a kind of barbecue dried beef according to claim 4 is characterized in that making by oneself five-spice powder batching proportioning and is: Chinese prickly ash 2kg: anistree 1.5kg: Kaempferia galanga 1kg: fennel 3kg: tsaoko 1kg.

7. a kind of processing method of roasting dried beef according to claim 1 and 2, the ox that it is characterized in that selecting the pure natural in 2～4 ages to put in a suitable place to breed, 2～4 years old age of ox, selected Carnis Bovis seu Bubali removes muscle, bone, remove fat meat, stripping and slicing, mix salt 1.5～2.5kg zanthoxylum powder 350～450g by 100kg beef, the maize wine 1kg～2kg of monosodium glutamate 150～250g and 60～70 degree pickled 1～2 day, entered the charcoal baking box then, with the wooden naked light that burns till, roasted 40～80 minutes at 150～250 ℃, come out of the stove and treat that it is chilled to room temperature, be cut into the thin slice of the thick 3mm of being not more than, according to different taste, add spice and be modulated into spiced flavor respectively, spicy flavor or sweet taste, packing forms product at last.

8. a kind of processing method of roasting dried beef according to claim 1 and 2, it is characterized in that choosing the ox back leg that 2～4 ages, pure natural was put in a suitable place to breed and remove muscle, bone, remove fat meat, stripping and slicing, mix salt 2kg zanthoxylum powder 400g by 100kg beef, the maize wine 1.5kg of monosodium glutamate 200g and 70 degree, pickled 2 days, enter the charcoal baking box then, charcoal is burnt till naked light, roasted 60 minutes at 200 ℃, come out of the stove and treat that it is chilled to room temperature, be cut into the thin slice of the thick 3mm of being not more than, according to various different tastes, add spice and be modulated into spiced flavor respectively, spicy flavor or sweet taste, packing forms product at last.