CN102349665B - Dai flavor beef instant jerky and processing method thereof - Google Patents

Dai flavor beef instant jerky and processing method thereof Download PDF

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Publication number
CN102349665B
CN102349665B CN2011103219197A CN201110321919A CN102349665B CN 102349665 B CN102349665 B CN 102349665B CN 2011103219197 A CN2011103219197 A CN 2011103219197A CN 201110321919 A CN201110321919 A CN 201110321919A CN 102349665 B CN102349665 B CN 102349665B
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beef
flavor
baking
instant
spices
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CN2011103219197A
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CN102349665A (en
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廖世明
王贵明
汤守锟
黄艾祥
谢春雨
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德宏州彩云琵琶食品有限公司
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Abstract

The invention discloses dai flavor beef instant jerky and a processing method thereof, and the dai flavor beef instant jerky is prepared by rolling fresh beef strips till softness, then mixing the fresh beef strips with dai flavor spices, pickling for 5-8 hours at the temperature of 4-8 DEG C, then drying and baking with charcoal fire and performing microwave sterilization treatment; and the processing method comprises the process steps of performing pretreatment on the raw materials, preparing the spices, pickling through the dry process, baking, arranging, packaging and performing sterilization treatment. The dai flavor unique spices are added in a product, high-quality fresh beef is selected, and steaming and boiling are not performed, thereby keeping original taste and flavor of the fresh beef and preventing the loss of nutrient substances; and the charcoal fire two-section process is adopted for baking after the fresh beef is pickled, thereby ensuring the flavor style of the product and being stable in quality. The process can overcome the shortcomings in the existing traditional processing technology and realize standardized and clean production. The good taste and the strong flavor of the product can be ensured, and the product is further ready-to-eat and convenient to take during traveling.

Description

The instant wizened and processing method of a kind of Dai Nationality flavor beef

Technical field

The invention belongs to food processing technology field, be specifically related to the instant wizened and processing method of a kind of Dai Nationality flavor beef.

Background technology

Ox is wizened to be the food of Yunnan uniqueness, and Yunnan just has the Dietetic Custom of pickling Niu Ganba since ancient times.Ox is wizened to be easy to carry, to preserve, in Yunnan everywhere as seen, and four seasons supply.Its taste is unique, nutritious, by masses of all nationalities are liked.Enter 21 century, the standardization of traditional food, batch production, safely cleaning production have become trend of the times, the defective of traditional dry-cured beef highlights gradually, be mainly manifested in: (1) adopts the handicraft workshop formula to produce, be simply equipped, technique is simple, standardization level is low, the production technology disunity, the quality control difficulty is large, unstable product quality.(2) tradition is wizened, and in order to extend the shelf life, moisture is low, mouthfeel is hard, and belongs to living product, after client buys back, also needs oil heating blending ripe, could eat, and wizened moisture is lower like this, and hardness is larger, and inconvenient child old man is edible.(3) it is pure not, strong and lasting that tradition is burnt wizened fragrance.(4) traditional wizened process for sterilizing that lacks, what nothing packing or packing employing were traditional burns packaging bag enclosing with wax, of long duration perishable.There is the defective of technique, quality aspect in prior art, for adapting to standardization, batch production, safe, cleaning the needs of production, develop a kind of wizened product of beef and processing method with unique Dai's local flavor, steady quality, safe and sanitary, the industrialization development tool of beef product is of great significance.

Summary of the invention

The first purpose of the present invention is to provide a kind of Dai Nationality flavor strong, and Dai Nationality's flavor beef that mouthfeel is good is instant wizened; The second purpose of the present invention is to provide a kind of standardized Dai Nationality's flavor instant bull wizened processing method.

The first purpose of the present invention is achieved in that puts into the tumbler tumbling with fresh beef bar and Dai Nationality flavor spices, pickles 5 ~ 8h under 4 ~ 8 ℃, then dries in the stage two temperature with charcoal fire and bakes, and the microwave sterilization processing forms; Described Dai Nationality flavor spices is (with the weight ratio of beef) lemongrass grass meal of 0.1 ~ 0.3%, 0.03 ~ 0.06% zanthoxylum powder, 0.005 ~ 0.02% chilli powder, 0.5 ~ 1.5% sand ginger powder, the mixture of 0.1 ~ 0.3% star aniseed powder, 0.3 ~ 0.5% cinnamomi cortex pulveratus, 0.1 ~ 0.3% fennel seeds powder, 1.0 ~ 2.5% refined salt and 0.3 ~ 0.5% monosodium glutamate.

The second purpose of the present invention be achieved in that comprise that the allotment of pretreatment of raw material, spices, dry method are pickled, baking, finishing and packing, sterilization treatment operation, be specially:

A, pretreatment of raw material: select through the qualified foreshank of health quarantine, reject muscle tendon and fat, and slitting shape;

B, spices allotment: with the weight ratio of beef, lemon-grass 0.1 ~ 0.3%, Chinese prickly ash 0.03 ~ 0.06%, capsicum 0.005 ~ 0.02%, sand ginger 0.5 ~ 1.5%, anise 0.1 ~ 0.3%, cassia bark 0.3 ~ 0.5%, fennel seeds 0.1 ~ 0.3%, then pulverize mixes for subsequent use with refined salt 1.0 ~ 2.5%, monosodium glutamate 0.3 ~ 0.5% respectively;

C, dry method are pickled: beef and spices are put into the tumbler tumbling, and at 4 ~ 8 ℃ of lower tumbling 8 ~ 12min, the beef bar that tumbling is good is put into the stainless steel cylinder that salts down from level to level, pickles 5 ~ 8h under 4 ~ 8 ℃;

D, baking: the baking process is divided into dewatered drying and two stages of slaking, and the cutlet that at first will pickle is risen to the bait and evenly hung on the barn peg, under 55 ~ 70 ℃ with charcoal fire dewatered drying 10 ~ 12h; Then be warming up to 105 ~ 115 ℃ and enter maturation stage, baking 1 ~ 2h is well done to beef again;

E, finishing and packing: at first the good beef bar of baking is put in order, and by the packing specification weighing, packing adopts vacuum bag packages, under the 0.08kpa condition, vacuumizes 3 ~ 5s heat seal.

F, sterilization: with packaged wizened sending in the microwave sterilization machine, at 70 ~ 90 ℃ of sterilization treatment 3 ~ 5min;

G, quality inspection: wizened after will sterilizing carries out sense organ, physics and chemistry and the sanitary index warehouse-in of casing after the assay was approved to be stored, for sale.

The peculiar spices that has added the Dai nationality's local flavor in the product of the present invention, selected high-quality fresh beef does not steam, does not boil, the genuineness that keeps bright beef has been avoided the loss of nutriment, and bright beef adopts the baking of charcoal fire two-stage process after pickling, guarantee the special favor of product, and steady quality.Technique of the present invention has overcome existing traditional process technology Shortcomings, has realized standardization, has cleaned safety in production.Guaranteed that product has good mouthfeel, strong fragrance, and instant bagged, convenient travelling is edible.

Description of drawings

Fig. 1 is process chart of the present invention.

The specific embodiment

The present invention is further illustrated below in conjunction with embodiment, but never in any form the present invention is limited, and any change or improvement based on training centre of the present invention is done all belong to protection scope of the present invention.

The Dai Nationality of the present invention flavor beef instant wizened be that the fresh beef bar is mixed with Dai Nationality flavor spices after gentle through rolling, pickle 5 ~ 8h under 4 ~ 8 ℃, then bake with the charcoal fire oven dry, the microwave sterilization processing forms.

Described Dai Nationality flavor spices is (with the weight ratio of beef) lemongrass grass meal of 0.1 ~ 0.3%, 0.03 ~ 0.06% zanthoxylum powder, 0.005 ~ 0.02% chilli powder, 0.5 ~ 1.5% sand ginger powder, the mixture of 0.1 ~ 0.3% star aniseed powder, 0.3 ~ 0.5% cinnamomi cortex pulveratus, 0.1 ~ 0.3% fennel seeds powder, 1.0 ~ 2.5% refined salt and 0.3 ~ 0.5% monosodium glutamate.

Described fresh beef bar is 1.0 ~ 3.0cm * 1.0 ~ 3.0cm * 30 ~ 40cm.

Described Dai Nationality flavor spices is (with the weight ratio of beef) 0.2% lemongrass grass meal, 0.04% zanthoxylum powder, 0.01% chilli powder, 1.0% sand ginger powder, the mixture of 0.2% star aniseed powder, 0.4% cinnamomi cortex pulveratus, 0.2% fennel seeds powder, 1.0 ~ 1.8% refined salt and 0.4% monosodium glutamate.

The instant wizened processing method of the Dai Nationality of the present invention flavor beef comprises that pretreatment of raw material, spices allotment, dry method are pickled, baking, finishing and packing, sterilization treatment operation, is specially:

A, pretreatment of raw material: select through the qualified foreshank of health quarantine, reject muscle tendon and fat, and slitting shape;

B, spices allotment (with the weight ratio of beef): lemon-grass 0.1 ~ 0.3%, Chinese prickly ash 0.03 ~ 0.06%, capsicum 0.005 ~ 0.02%, sand ginger 0.5 ~ 1.5%, anise 0.1 ~ 0.3%, cassia bark 0.3 ~ 0.5%, fennel seeds 0.1 ~ 0.3%, then pulverize mixes for subsequent use with refined salt 1.0 ~ 2.5%, monosodium glutamate 0.3 ~ 0.5% respectively;

C, dry method are pickled: beef and spices are put into the tumbler tumbling, and at 4 ~ 8 ℃ of lower tumbling 8 ~ 12min, the beef bar that tumbling is good is put into the stainless steel cylinder that salts down from level to level, pickles 5 ~ 8h under 4 ~ 8 ℃;

D, baking: the baking process is divided into dewatered drying and two stages of slaking, and the cutlet that at first will pickle is risen to the bait and evenly hung on the barn peg, dries by the fire bar 10 ~ 12h with the charcoal fire dehydration under 55 ~ 70 ℃; Then be warming up to 105 ~ 115 ℃ and enter maturation stage, baking 1 ~ 2h is well done to beef again;

E, finishing and packing: at first the good beef bar of baking is put in order, and by the packing specification weighing, packing adopts vacuum bag packages, under the 0.08kpa condition, vacuumizes 3 ~ 5s heat seal.

F, sterilization: with packaged wizened sending in the microwave sterilization machine, at 70 ~ 90 ℃ of sterilization treatment 3 ~ 5min;

G, quality inspection: wizened after will sterilizing carries out sense organ, physics and chemistry and the sanitary index warehouse-in of casing after the assay was approved to be stored, for sale.

In the A step beef is cut into the strip of wide 1.0 ~ 3.0cm * 1.0 ~ 3.0cm * 30 ~ 40cm.

Described spices allotment (by the beef weight proportion): lemon-grass 0.2%, Chinese prickly ash 0.05%, capsicum 0.01%, sand ginger 1.0%, anise 0.2%, cassia bark 0.4%, fennel seeds 0.2%, pulverize respectively, then for subsequent use with refined salt 1.0 ~ 1.8%, monosodium glutamate 0.4% mixing.

The biltong bar is moisture behind the described dewatered drying is reduced to 30 ~ 40%.

Described cutlet spacing is 4 ~ 6mm, cooperates the hot-air dewatering oven dry, guarantees that dehydration evenly.

In the baking process, in charcoal fire, add a kind of in the root, stem, leaf, fruit of fruit of a cubeb litsea tree tree and more than one mixture, press the amount adding of the weight ratio 0.1~0.2% of beef.The dry powder that further in charcoal fire, adds a kind of in the root, stem, leaf, fruit of fruit of a cubeb litsea tree tree and more than one mixtures, 0.1~0.2% the amount of press the beef weight ratio adds, and divides 3 times, and adding in per 3 hours once and prevents the appearance of naked light and cigarette.

Embodiment 1

Selection is rejected muscle tendon and fat through the qualified very lean beef 10kg of health quarantine, and is cut into the strip of sheet of 1.0cm * 1.0cm * 30cm; Press lemon-grass 0.1%, Chinese prickly ash 0.03%, capsicum 0.005%, the sand ginger 0.5% of beef weight proportion, anistree 0.1%, cassia bark 0.3%, fennel seeds 0.1% are made respectively powdery, and are then for subsequent use with refined salt 1.0%, monosodium glutamate 0.3% mixing; Beef and spices are put into the tumbler tumbling, and at 4 ℃ of lower tumbling 8min, the beef bar that tumbling is good is put into the stainless steel cylinder that salts down from level to level, pickles 5h under 4 ℃; The cutlet that at first will pickle is risen to the bait and is evenly hung on the barn peg, stripe pitch 4 ~ 6cm, under 55 ℃ with charcoal fire dewatered drying 10h; Then be warming up to 105 ℃ of baking 1h well done to beef; The good beef bar of baking is prescinded arrangement by specification requirement, and by packing specification weighing, vacuum packaging, at 90 ℃ of microwave sterilization 3min; Quality inspection, vanning, warehouse-in are stored, and be for sale.

Embodiment 2

Selection is rejected muscle tendon and fat through the qualified very lean beef 10kg of health quarantine, and is cut into the strip of 2.0cm * 2.0cm * 40cm; Press lemon-grass 0.3%, Chinese prickly ash 0.06%, capsicum 0.015%, the sand ginger 1.5% of beef weight proportion, anistree 0.3%, cassia bark 0.5%, fennel seeds 0.3% are made respectively powdery, and are then for subsequent use with refined salt 1.5%, monosodium glutamate 0.4% mixing; Beef and spices are put into the tumbler tumbling, and at 6 ℃ of lower tumbling 10min, the beef bar that tumbling is good is put into the stainless steel cylinder that salts down from level to level, pickles 6h under 7 ℃; The cutlet that at first will pickle is risen to the bait and is evenly hung on the barn peg, stripe pitch 4 ~ 6cm, under 65 ℃ with charcoal fire dewatered drying 12h; Then be warming up to 115 ℃ of baking 2h well done to beef; The good beef bar of baking is prescinded arrangement by specification requirement, and by packing specification weighing, vacuum packaging, at 70 ℃ of microwave sterilization 5min; Quality inspection, vanning, warehouse-in are stored, and be for sale.

Embodiment 3

Selection is rejected muscle tendon and fat through the qualified very lean beef 10kg of health quarantine, and is cut into the strip of 3.0cm * 3.0cm * 35cm; Press lemon-grass 0.2%, Chinese prickly ash 0.04%, capsicum 0.01%, the sand ginger 1.0% of beef weight proportion, anistree 0.2%, cassia bark 0.4%, fennel seeds 0.2%, pulverize respectively, then for subsequent use with refined salt 1.8%, monosodium glutamate 0.5% mixing; Beef and spices are put into the tumbler tumbling, and at 8 ℃ of lower tumbling 12min, the beef bar that tumbling is good is put into the stainless steel cylinder that salts down from level to level, pickles 8h under 6 ℃; The cutlet that at first will pickle is risen to the bait and is evenly hung on the barn peg, stripe pitch 4 ~ 6cm, under 70 ℃ with charcoal fire dewatered drying 11h; Then be warming up to 110 ℃ of baking 1.5h well done to beef; The good beef bar of baking is prescinded arrangement by specification requirement, and by packing specification weighing, vacuum packaging, at 80 ℃ of microwave sterilization 4min; Quality inspection, vanning, warehouse-in are stored, and be for sale.

Embodiment 4

Selection is rejected muscle tendon and fat through the qualified very lean beef 10kg of health quarantine, and is cut into the strip of sheet of 3.0cm * 3.0cm * 30cm; Press lemon-grass 0.22%, Chinese prickly ash 0.05%, capsicum 0.02%, the sand ginger 0.65% of beef weight proportion, anistree 0.18%, cassia bark 0.35%, fennel seeds 0.18% break into respectively powdery, and are then for subsequent use with refined salt 2.5%, monosodium glutamate 0.4% mixing; Beef and spices are put into the tumbler tumbling, and at 7 ℃ of lower tumbling 11min, the beef bar that tumbling is good is put into the stainless steel cylinder that salts down from level to level, pickles 9h under 8 ℃; The cutlet that at first will pickle is risen to the bait and is evenly hung on the barn peg, stripe pitch 4 ~ 6cm, under 65 ℃ with charcoal fire dewatered drying 10h; Then be warming up to 110 ℃ of baking 1h well done to beef; The good beef bar of baking is cut into specification requirement puts in order, and packing specification weighing, vacuum packaging, at 85 ℃ of microwave sterilization 4min; Quality inspection, vanning, warehouse-in are stored, and be for sale.

To the instant wizened quality inspection of carrying out of the prepared Dai Nationality of embodiment 1 ~ 4 flavor beef, indexs such as the sense organ of analytic product, physics and chemistry and health after testing meet the relevant requirement such as food sanitation safe (assay sees Table 1, table 2, table 3)

The requirement of table 1 sense organ

Project Index Color and luster Be pitchy, color and luster is basically identical, evenly. Smell Has the peculiar fragrance of this product, free from extraneous odour Tissue morphology Be strip, the length size is substantially even, soft or hard appropriateness. Flavour Moderately salted, delicious flavour, aromatic flavour

Table 2 physical and chemical index

Project Detected value Relevant criterion Moisture/(%) 23.5 ≤28 Salt (in NaCl)/(%) 3.2 ≤3—5% Plumbous (Pb)/(mg/kg) 0.03 <0.5 Inorganic arsenic/(mg/kg) 0.03 ≤0.05 Cadmium (Cd)/(mg/kg) 0.05 ≤0.1 Total mercury (in Hg)/(mg/kg) 0.03 ≤0.05 Benzo (a) pyrene, (ug/kg) 3.2 ≤5.0 Nitrate residue is (with NaNO 3Meter)/(mg/kg) 3.0 ≤30

Table 2 microbiological indicator

Project Detected value Company standard Total plate count/(CFU/g) 3200 ≤50000 Coliform/(MPN/100g) ≤30 ≤90 Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) Do not detect Must not detect

Characteristics of the present invention:

1, the present invention adopts the special spices exquisiteness of the Dai nationality's local flavor to form, and fragrance is unique, instant bagged; And do not add any anticorrisive agent, edible safety.

2, stable processing technique of the present invention, standardized production has guaranteed product quality.

3, technique is baked in segmentation oven dry, stoving time can be foreshortened in 24 hours, and difficulty is chewed drawback with bake firmly wizened of charcoal first drying to have overcome prior art, not only baking saves time, shorten the baking time more than 50% than prior art, reduce energy consumption, reduced the discharging of pollutant.

Claims (8)

1. Dai Nationality flavor beef is instant wizened, it is characterized in that: fresh beef bar and Dai Nationality flavor spices are put into the tumbler tumbling, pickle 5 ~ 8h under 4 ~ 8 ℃, then dry in the stage two temperature with charcoal fire and bake, the microwave sterilization processing forms; Described Dai Nationality flavor spices is and the lemongrass grass meal of beef weight ratio 0.1 ~ 0.3%, 0.03 ~ 0.06% zanthoxylum powder, 0.005 ~ 0.02% chilli powder, 0.5 ~ 1.5% sand ginger powder, the mixture of 0.1 ~ 0.3% star aniseed powder, 0.3 ~ 0.5% cinnamomi cortex pulveratus, 0.1 ~ 0.3% fennel seeds powder, 1.0 ~ 2.5% refined salt and 0.3 ~ 0.5% monosodium glutamate; The described Dai Nationality instant wizened processing method of flavor beef comprises that pretreatment of raw material, spices allotment, dry method are pickled, baking, finishing and packing, sterilization treatment operation, is specially:
A, pretreatment of raw material: select through the qualified foreshank of health quarantine, reject muscle tendon and fat, and slitting shape;
B, spices allotment: with the weight ratio of beef, lemon-grass 0.1 ~ 0.3%, Chinese prickly ash 0.03 ~ 0.06%, capsicum 0.005 ~ 0.02%, sand ginger 0.5 ~ 1.5%, anise 0.1 ~ 0.3%, cassia bark 0.3 ~ 0.5%, fennel seeds 0.1 ~ 0.3%, then pulverize mixes for subsequent use with refined salt 1.0 ~ 2.5%, monosodium glutamate 0.3 ~ 0.5% respectively;
C, dry method are pickled: beef and spices are put into the tumbler tumbling, and at 4 ~ 8 ℃ of lower tumbling 8 ~ 12min, the beef bar that tumbling is good is put into the stainless steel cylinder that salts down from level to level, pickles 5 ~ 8h under 4 ~ 8 ℃;
D, baking: the baking process is divided into dewatered drying and two stages of slaking, and the cutlet that at first will pickle is risen to the bait and evenly hung on the barn peg, under 55 ~ 70 ℃ with charcoal fire dewatered drying 10 ~ 12h; Then be warming up to 105 ~ 115 ℃ and enter maturation stage, baking 1 ~ 2h is well done to beef again;
E, finishing and packing: at first the good beef bar of baking is put in order, and by the packing specification weighing, packing adopts vacuum bag packages, under the 0.08kPa condition, vacuumizes 3 ~ 5s heat seal;
F, sterilization: with packaged wizened sending in the microwave sterilization machine, at 70 ~ 90 ℃ of sterilization treatment 3 ~ 5min;
G, quality inspection: wizened after will sterilizing carries out sense organ, physics and chemistry and the sanitary index warehouse-in of casing after the assay was approved to be stored, for sale.
2. the Dai Nationality according to claim 1 distinguishes the flavor of, and beef is instant dries up, it is characterized in that: described Dai Nationality flavor spices for and beef weight ratio 0.2% lemongrass grass meal, 0.04% zanthoxylum powder, 0.01% chilli powder, 1.0% sand ginger powder, the mixture of 0.2% star aniseed powder, 0.4% cinnamomi cortex pulveratus, 0.2% fennel seeds powder, 1.0 ~ 1.8% refined salt and 0.4% monosodium glutamate.
3. instant the drying up of Dai Nationality's flavor beef according to claim 1 is characterized in that in the A step beef being cut into the strip of 1.0 ~ 3.0cm * 1.0 ~ 3.0cm * 30 ~ 40cm.
4. the Dai Nationality according to claim 1 distinguishes the flavor of, and beef is instant dries up, it is characterized in that described spices allotment: by the beef weight proportion, lemon-grass 0.2%, Chinese prickly ash 0.05%, capsicum 0.01%, sand ginger 1.0%, anise 0.2%, cassia bark 0.4%, fennel seeds 0.2%, pulverize respectively, then for subsequent use with refined salt 1.0 ~ 1.8%, monosodium glutamate 0.4% mixing.
5. the Dai Nationality according to claim 1 flavor beef is instant wizened, it is characterized in that the biltong bar is moisture behind the described dewatered drying to be reduced to 30 ~ 40%.
6. instant the drying up of Dai Nationality's flavor beef according to claim 1 is characterized in that described cutlet spacing is 4 ~ 6mm, cooperates the hot-air dewatering oven dry, guarantees that dehydration is even.
7. instant the drying up of Dai Nationality's flavor beef according to claim 1 is characterized in that in the baking process, more than one mixture in the root of adding fruit of a cubeb litsea tree tree, stem, leaf, the fruit in charcoal fire, and the amount of pressing the weight ratio 0.1~0.2% of beef adds.
8. the Dai Nationality according to claim 7 distinguishes the flavor of, and beef is instant dries up, it is characterized in that in the baking process, the dry powder of more than one mixtures in the root of adding fruit of a cubeb litsea tree tree, stem, leaf, the fruit in charcoal fire, 0.1~0.2% the amount of pressing the beef weight ratio adds, divide 3 times, added once in per 3 hours, and prevent the appearance of naked light and cigarette.
CN2011103219197A 2011-10-21 2011-10-21 Dai flavor beef instant jerky and processing method thereof CN102349665B (en)

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