CN102599531A - Auxiliary material and method for preparing sliced dried beef by aid of auxiliary material - Google Patents

Auxiliary material and method for preparing sliced dried beef by aid of auxiliary material Download PDF

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Publication number
CN102599531A
CN102599531A CN201210058487XA CN201210058487A CN102599531A CN 102599531 A CN102599531 A CN 102599531A CN 201210058487X A CN201210058487X A CN 201210058487XA CN 201210058487 A CN201210058487 A CN 201210058487A CN 102599531 A CN102599531 A CN 102599531A
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China
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beef
grams
baking
restrains
temperature
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CN201210058487XA
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Chinese (zh)
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燕凤兰
裴永凯
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燕凤兰
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Abstract

An auxiliary material and a method for preparing sliced dried beef by the aid of the auxiliary material relate to the technical field of meat processing. The auxiliary material comprises galangal, myrcia, anise, black pepper, wild pepper, spicy pepper, cinnamon, fennel, glycyrrhiza, myristica fragrans, amomum tsao-ko, lemongrass and chilli. The method for preparing sliced dried beef by the aid of the auxiliary material includes raw material selecting and neatening; a curing procedure; an air drying procedure; a neatening procedure; a cooking procedure; a baking procedure; a primary packaging procedure; a sterilizing procedure; and a secondary packaging procedure. A traditional production process including salting and natural air drying is combined with an industrial production process including microwave drying and sterilizing and high-temperature and high-pressure sterilization in the method for preparing the sliced dried beef, advantages of the traditional production process and the industrial production process are complemented, so that moistures of different layers of the sliced dried beef are distributed uniformly, production energy consumption is reduced effectively, color, fragrance, taste and nutritional substances of the sliced dried beef are kept well, a sterilizing effect is realized, storage and quality guarantee of the sliced dried beef are facilitated, a non-fried baking process is adopted, the original nutritional substances of beef are kept effectively, protein loss is reduced, coking is stopped, carbohydrate is avoided, and needs of different people groups are met to the greatest extent.

Description

A kind of auxiliary material and the method for utilizing its making dried beef

Technical field

The present invention relates to the meat packing technical field, specifically a kind of auxiliary material and the method for utilizing its making dried beef.

Background technology

Beef is that people from the whole world likes the food eaten, one of meat product of Chinese's consumption, and beef has tonifying middle-Jiao and Qi; Nourish taste, strong muscles and bones, breath wind reduces phlegm; The quench the thirst effect of saliva, concealing, breathe hard under the gas in being suitable for, yellow dizzy people is edible for body void, soreness of bones and muscles, anaemia prolonged illness and face; Beef contains rich nutrient contents, comprises protein, heme iron, vitamin, zinc, phosphorus and several amino acids, has characteristics such as high protein, low fat, mineral matter are many,, enjoys the laudatory title of " favourite son in the meat " so delicious flavour is liked by the people.

The raising of Along with people's quality of the life and health perception; Pay attention to the nourishing healthy and the flavor taste of beef and goods thereof more; Need on the market more better nutritious, mouthfeel is fit to, the beef food of instant edible, local flavor leisure, dried beef has just become the leisure food of people's first-selections like this.

Aspect the dried beef exploitation, traditional product all adopts fried method to make dried beef, on the nutrition aspect, has destroyed the balanced situation of beef original nutrition; On the local flavor aspect, dullness, the homogeneity phenomenon is serious, can not satisfy people's demand; On product appearance and mouthfeel, dried beef on the market is because the problem of preparation method has caused dried beef moisture few, and chewiness is poor, has limited some age bracket people's demand.

Aspect preparation method, traditional dried beef adopts heated-air drying, though can make beef evenly dry, produces power consumption greatly; Adopt the dried beef of fried method processing, destroyed the original protein component of beef, be easy to generate the coking phenomenon and produce carcinogenic substance, increased fatty content besides, healthy unfavorable to people; It is short that microwave drying has heat time heating time, the rate of drying height, and it is low to consume energy, and can keep original color of beef and nutritional labeling, also has bactericidal action, and still, single use microwave drying meeting destroys original local flavor of beef and mouthfeel.

Summary of the invention

The objective of the invention is to overcome weak point in the prior art, a kind of accessory formula is provided and utilizes its method of making dried beef, accessory formula is unique; The product delicious food that adopts this auxiliary material to make is mellow, and the method for wherein making dried beef can reduce power consumption, reduce production costs, and can keep the balanced situation of beef original nutrition; Increase the kind of dried beef product, reduce carcinogenic generation, reduce fat content; The dried beef chewiness that adopts this method to produce is better; Mouthfeel is good, and unique flavor can satisfy the demand of different crowd.

The object of the invention is achieved through following technical scheme.

At first; We introduce a kind of auxiliary material; The raw material of this auxiliary material comprises galingal, spiceleaf, anise, pepper, Chinese prickly ash, numb green pepper, cassia bark, fennel, Radix Glycyrrhizae, nutmeg, tsaoko, lemon-grass, capsicum; Wherein pepper and fennel, we can select white pepper or black pepper and anise or fennel seeds according to the different flavor or the taste of product;

The preferred weight proportioning of each raw material wherein: beef is according to 50000 gram timing, and galingal 2.7 grams, spiceleaf 2.4 grams, anistree 2.7 grams, pepper 2.0 grams, Chinese prickly ash 4.0 grams, numb green pepper 2.7 grams, cassia bark 1.3, fennel 2.7 grams, Radix Glycyrrhizae 2.7 grams, nutmeg 2.0 restrain, tsaoko 1.3 restrains, lemon-grass 1.6 restrains, capsicum 4.0 restrains;

According to result of the test, learn the weight proportion relation that utilizes between each raw material of this auxiliary material, the dried beef of making to pickle the beef taste that soup or boiling soup produces bright aromatic thick.

Use traditional dried beef preparation method and suitability for industrialized production processing technology, in conjunction with described auxiliary material, we develop a series of dried beef product, describe the preparation method of our several major products here in detail.

Utilize described a kind of auxiliary material to make a kind of preparation method of original flavor dried beef, this preparation method may further comprise the steps:

A, material choice arranging process

Select the qualified fresh or freezing beef of health quarantine, freezing beef must thaw fully, time 24-30 hour; Beef is removed foreign material such as manadesma, blood stains, fat, cleans up; Beef is cut into 2*3*N centimetre strip, 10 centimetres≤N≤30 centimetres, as far as possible evenly;

B, pickle operation

Pickle the weight ratio with batching: beef restrains timing according to 50000, and water 60000 grams, salt 440 grams, auxiliary material 30 grams, monosodium glutamate 50 grams, white sugar 25 restrain, liquor 25 grams;

The beef bar that steps A is put in order is positioned in the curing container, will pour in the curing container according to the described condiment soup for preparing with the weight proportion of preparing burden of pickling, and stirs, and pickles at normal temperatures, and the time is 10-12 hour;

C, air-dry operation

It is that 20 ℃-30 ℃ baking room carries out air-dry that the beef bar that step B is pickled is hung into indoor temperature; And the blower fan of opening baking room is to the outdoor ventilation hydrofuge; Air-dry time was 20-22 hour, during baking whenever hung over the position of beef bar in the baking room at a distance from transposing in 4 hours, made it fully by air-dry;

D, arranging process

With the air-dry good beef bar of step C, require according to the packing machine mould big or small cut growth 3-3.5 centimetre, the beef clod of heavy 8-12 gram, qualification rate must not be lower than 60%;

E, boiling operation

Boiling is with the weight ratio of soup stock: beef restrains with auxiliary material 300 grams, green onion 600 grams, ginger 500 according to 50000 gram timing, and above-mentioned batching is bound up with gauze, and is for use;

With flavor pack for use; Put into the boiling water boiling 3-5 minute, the beef clod of then step D being put in order is put into and is boiled soup, under 0.1 atmospheric pressure; Per 1000 gram beef clods discharge water 1300 grams, salt 20 gram; Turned over pot in per 10 minutes once, remove floating foam and floating oil, the beef clod boiling time is 20 minutes-30 minutes; If boil second pot continuously, per 1000 gram beef clods add water 1000 grams, add salt 10 grams; Boil the 3rd pot if desired and only need add per 1000 gram beef clods and add water 1000 grams, need be with salt, the beef clod drop water purification that boiling is good evenly is spread out on the roasting sieve;

F, baking operation

Preheat oven; When temperature rises to 130 ℃, rapidly the beef clod that evenly is spread out in the step e on the roasting sieve is sent in the baking box, when oven temperature slowly drops to 70 ℃; When again oven temperature being risen to 80 ℃; Taking-up is by the baking beef clod, and the preferred baking time is 30 minutes, cooling naturally under 0-4 ℃ of temperature conditions;

G, a packaging process

The preheating packing machine, staff's preparation that must carry out disinfection before the operation, then that the step F baking is good weight is the packaged vacuum packaging bag of beef of 8-12 gram, whenever in the operating process carries out hand disinfection once at a distance from half an hour, qualification rate must not be lower than 60%;

H, sterilization process

Adopt the method sterilization of high temperature high pressure sterilizing, boiler is set to 121 ℃ of temperature, and boiler pressure is arranged between 3.5 atmospheric pressure-4 atmospheric pressure; The packaged dried beef of step G is positioned in the boiler; Carry out sterilization processing, boiler temperature slowly descends, and minimum temperature must not be lower than 10 ℃; Temperature when packaged dried beef takes the dish out of the pot must not be higher than 44 ℃, and sterilizing time is 5 minutes;

I, secondary package operation

After the sterilization, the moisture on the vacuum-packed surface of dried beef is removed in cooling naturally, and in the big outer packaging bag of packing into, big outer packaging bag seals, seal require tight, indicate the date of production, weight, batch, etc., vanning, product quality inspection result

Utilize described a kind of auxiliary material to make the preparation method that a kind of roast beef is done, this preparation method may further comprise the steps:

A, material choice arranging process

Select the qualified fresh or freezing beef of health quarantine, freezing beef must thaw fully, time 24-30 hour; Beef is removed foreign material such as manadesma, blood stains, fat, cleans up; Beef is cut into 1.5*2*N centimetre strip, 3 centimetres≤N≤3.5 centimetres;

B, pickle operation

Pickle the weight proportion with batching: beef restrains timing according to 50000, and water 60000 grams, salt 440 grams, auxiliary material 30 grams, monosodium glutamate 50 grams, white sugar 25 restrain, liquor 25 grams;

The beef bar that steps A is put in order is positioned in the curing container, and the described condiment soup for preparing with the weight proportion of preparing burden of pickling is poured in the curing container, stirs, and pickles at normal temperatures, and the time is 10-12 hour;

C, baking operation

The beef bar that step B is pickled is hung into baking room and is carried out high-temperature baking, and baking temperature is controlled between 65-75 ℃, and the baking time is 8-10 hour; The beef bar that baking is the good processing that gets damp again, the moisture regain time was at 10-12 hour;

D, sterilization process

With the ready-made beef bar of step C, be positioned over and carry out microwave drying and sterilization in the micro-wave oven, the sterilization temperature of micro-wave oven is provided with 121 ℃, the rotary speed of micro-wave oven be 500 change/hour, how many dry and sterilizing times is; With the beef bar after dry and the sterilization, press beef bar thickness separately, thick beef bar is carried out secondary microwave drying and sterilization, guarantee the drying of thick beef bar, how many sterilizing times is; Cooling naturally under 0 ℃-4 ℃ temperature conditions then;

E, a packaging process

The preheating packing machine, staff's preparation that must carry out disinfection before the operation is carried out vacuum plastic film packing or monolithic candy formula packing with the cooled beef bar of step D, whenever in the operating process carries out hand disinfection once at a distance from half an hour;

F, secondary package operation

With the packaged inner wrapping of step e, in the big outer packaging bag of packing into, put oxygen scavenger one bag for every bag, big outer packaging bag seals, seal require tight, indicate the date of production, weight, batch etc., vanning, product quality inspection result

The preparation method of utilizing described a kind of auxiliary material of making jerky to make a kind of spicy flavor dried beef, this preparation method may further comprise the steps:

A, material choice arranging process

Select the qualified fresh or freezing beef of health quarantine, freezing beef must thaw fully, and the time is 24-30 hour; Beef is removed foreign material such as manadesma, blood stains, fat, cleans up; Beef is cut into the beef clod of 500-1000 gram;

B, beef are precooked

After steps A put in order beef and add clear water and boil, skim floating foam, boil to boil after 10 minutes and pull out, treat that beef cools off naturally after, dice degrease;

C, batching are stewed soup

Make the weight ratio of the used soup stock of spicy flavor dried beef: beef, binds up with gauze capsicum, auxiliary material, ginger and green onion with capsicum 30000 grams, salt 1600 grams, auxiliary material 30 grams, ginger 30 grams, green onion 30 grams according to 100000 gram timing, and is for use;

The flavor pack and other soup stock that will prepare according to the weight ratio of the used soup stock of the spicy flavor dried beef of making; Ratio according to the weight ratio of soup stock was put into the boiling water boiling 3 minutes, and the diced beef that then step B is cut is put into and boiled soup, under 0.1 atmospheric pressure; Every pan boiling system 100000 grams; Turned over pot in per 10 minutes once, preferred boiling 20 minutes is pulled out; After cooling off naturally under the 0-4 ℃ of temperature conditions, evenly sieve at the stand;

D, baking operation

Preheat oven when oven temperature rises to 130 ℃, is sent the diced beef of step C stand sieve into baking box rapidly; Baking temperature slowly drops to 70 ℃, when again oven temperature being risen to 80 ℃, takes out by the roast beef fourth; The preferred baking time is 50 minutes, cooling naturally under 0-4 ℃ of temperature conditions;

E, spice operation

Make the weight ratio of the used spice of spicy flavor dried beef: with the good diced beef 5000 gram timing of step D baking, with self-control chilli oil 400 grams, salt 4 grams;

Diced beef that the baking of step D baking operation is good and spice are together put into trolley according to the weight ratio of described spice and are stirred;

F, a packaging process

The preheating packing machine, staff's preparation that must carry out disinfection before the operation, the diced beef dress of step e being mixed the 8-12 gram that makes is vacuum-packed, whenever in the operating process carries out hand disinfection once at a distance from half an hour, and qualification rate must not be lower than 60%;

G, sterilization process

Adopt the method sterilization of high temperature high pressure sterilizing; Boiler is set to 121 ℃ of temperature, and boiler pressure is arranged on 3.5 kilograms of air pressure-4 kilogram air pressure, and the packaged dried beef of step F is positioned in the boiler; Boiler temperature slowly descends; Minimum temperature must not be lower than 121 ℃, and the temperature when packaged dried beef takes the dish out of the pot must not be higher than 44 ℃, and sterilizing time is 5 minutes;

H, secondary package operation

After the sterilization, the moisture on the vacuum-packed surface of dried beef is removed in cooling naturally, and in the big outer packaging bag of packing into, big outer packaging bag seals, seal require tight, indicate the date of production, weight, batch etc., vanning, product quality inspection result.

Utilize described a kind of auxiliary material to make a kind of preparation method of spiced flavor dried beef, this preparation method may further comprise the steps:

A, material choice arranging process

Select the qualified fresh or freezing beef of health quarantine, freezing beef must thaw fully, and the time is 24-30 hour; Beef is removed foreign material such as manadesma, blood stains, fat, cleans up; Beef is cut into 2*3*N centimetre strip, 10 centimetres≤N≤30 centimetres;

B, pickle operation

Pickle and use the weight ratio of preparing burden: beef restrains timing according to 50000, and water 60000 restrains, salt 440 restrains, auxiliary material 30 restrains, monosodium glutamate 50 restrains, white sugar 25 restrains, liquor 25 restrains, smoke solution 50 restrains;

The beef bar that steps A is put in order is positioned in the curing container, and the described condiment soup for preparing with the weight ratio of preparing burden of pickling is poured in the curing container, stirs; Under 0 ℃ of-4 ℃ of temperature conditions, pickle, the time is 10-12 hour;

C, air-dry operation

It is that 20-30 ℃ baking room carries out air-dry that the beef bar that step B is pickled is hung into indoor temperature; And the blower fan of opening baking room is to the outdoor ventilation hydrofuge; Air-dry time was 20-22 hour, whenever hung over the position of beef bar in the baking room at a distance from transposing in 4 hours, made it fully by air-dry;

D, arranging process

With the air-dry good beef bar of step C, require to cut into the beef clod that 8-12 restrains according to the packing machine mould, qualification rate must not be lower than 60%;

E, boiling operation

Boiling is with the weight ratio of soup stock: beef restrains with auxiliary material 300 grams, green onion 600 grams, ginger 500 according to 110000 gram timing, and above-mentioned batching is bound up with gauze, and is for use;

With flavor pack for use, put into the boiling water boiling 3 minutes, the beef clod of then step D being put in order is put into and is boiled soup, under 0.1 atmospheric pressure, turns over pot once in per 10 minutes, removes floating foam and floating oil, and the preferred boiling time is 20 minutes; The beef clod drop water purification that the step e boiling is good evenly is spread out on the roasting sieve;

F, baking operation

Preheat oven when temperature rises to 130 ℃, is sent the beef clod on the roasting sieve of step e into baking box rapidly, and when oven temperature slowly dropped to 70 ℃, when again oven temperature being risen to 80 ℃, by baking beef clod outlet, the preferred baking time was 30 minutes; Cooling naturally under 0-4 ℃ of temperature conditions

G, a packaging process

The preheating packing machine, staff's preparation that must carry out disinfection before the operation, the diced beef dress of the 8-12 gram that the step F baking is good is vacuum-packed, whenever in the operating process carries out hand disinfection once at a distance from half an hour, and qualification rate must not be lower than 60%;

H, sterilization process

Adopt the method sterilization of high temperature high pressure sterilizing; Boiler is set to 121 ℃ of temperature, and boiler pressure is arranged on 3.5 atmospheric pressure-4 atmospheric pressure, and the packaged dried beef of step G is positioned in the boiler; Boiler temperature slowly descends; Minimum temperature must not be lower than 10 ℃, and the temperature when packaged dried beef takes the dish out of the pot must not be higher than 44 ℃, and sterilizing time is 5 minutes;

I, secondary package operation

After the sterilization, the moisture on the vacuum-packed surface of dried beef is removed in cooling naturally, and in the big outer packaging bag of packing into, big outer packaging bag seals, seal require tight, indicate the date of production, weight, batch etc., vanning, product quality inspection result.

Described self-control chilli oil is to be by the ingredients by weight ratio: paprika 4000 restrains, salad oil 4000 restrains, concentrates the batching stirring that essential oil 540 restrains, bone-marrow extract 500 restrains, water-soluble spicy powder 500 restrains, chili oil 440 grams are distinguished the flavor of in the river, monosodium glutamate 80 restrains, chickens' extract 120 restrains, white sugar 280 restrains, capsicum red pigment 480 restrains, wheat flavor treasured 600 restrains and forms.

Beneficial effect

Beneficial effect of the present invention is the processing technology that adopts natural air drying and microwave drying or natural air drying to combine with high temperature high pressure sterilizing; Can have complementary advantages, the moisture content of each layer of dried beef is evenly distributed, reduce energy consumption effectively; Kept good chewiness; Kept the color and the nutriment of dried beef preferably, had bactericidal action simultaneously, the storage that helps product is guaranteed the quality; Adopt non-fried processing technology, kept beef original nutrition composition effectively, reduced the loss of protein, stopped the generation of coking phenomenon, avoided carcinogenic existence, satisfied the demand of different crowd to greatest extent.

Description of drawings

Fig. 1 is a kind of preparation method flow chart of dried beef;

Fig. 2 is the preparation method flow chart that a kind of roast beef is done;

Fig. 3 is a kind of preparation method flow chart of spicy flavor dried beef;

Fig. 4 is a kind of preparation method flow chart of spiced flavor dried beef;

Specific embodiment

The raw material of selecting the qualified freezing beef of health quarantine 50000 grams to do as beef processing.

A kind of auxiliary material with utilize in its method of making dried beef; This auxiliary material comprises galingal, spiceleaf, anise, pepper, Chinese prickly ash, numb green pepper, cassia bark, fennel, Radix Glycyrrhizae, nutmeg, tsaoko, lemon-grass, capsicum, and we use white pepper and fennel seeds generally speaking for pepper and fennel;

When calculating according to beef 50000 grams; The weight of each raw material of this auxiliary material is respectively galingal 2.7 grams, spiceleaf 2.4 grams, anistree 2.7 grams, white pepper 2.0 grams, Chinese prickly ash 4.0 grams, numb green pepper 2.7 grams, cassia bark 1.3, anise 2.7 grams, Radix Glycyrrhizae 2.7 grams, nutmeg 2.0 grams, tsaoko 1.3 grams, lemon-grass 1.6 grams, capsicum 4.0 grams, and the weight of auxiliary material is 30 grams.

Embodiment 1

We utilize above-mentioned auxiliary material to make a kind of original flavor dried beef, and the method for making this dried beef may further comprise the steps:

A, material choice arranging process

Select the qualified freezing beef of health quarantine 50000 grams, thawed fully through 24 hours; After thawing, foreign material such as the manadesma of removal beef, blood stains, fat clean up; Beef is cut into 2*3*N centimetre strip, 10 centimetres≤N≤30 centimetres, as far as possible evenly;

B, pickle operation

The beef bar that steps A is put in order is positioned in the curing container; The condiment soup that water 60000 grams, salt 440 grams, auxiliary material 30 grams, monosodium glutamate 50 grams, white sugar 25 grams, liquor 25 grams prepare is poured in the curing container; Stir, pickle under the normal temperature, the time is 10 hours;

C, air-dry operation

It is that 30 ℃ baking room carries out air-dry that the beef bar that step B is pickled is hung into indoor temperature; And the blower fan of opening baking room is to the outdoor ventilation hydrofuge; Air-dry time is 22 hours, during air-dry, whenever changes the position that hangs over beef bar in the baking room at a distance from 4 hours, makes it fully by air-dry;

D, arranging process

With the air-dry good beef bar of step C, cut growth 3-3.5 centimetre, the beef clod of heavy 8-12 gram;

E, boiling operation

Boiling is with the weight ratio of soup stock: according to beef 50000 gram timing, restrains, above-mentioned batching bound up with gauze with auxiliary material 300 grams, green onion 600 grams, ginger 500, and for use;

With flavor pack for use, put into the boiling water boiling 3 minutes, the beef clod of then step D being put in order is put into and is boiled soup; Under 0.1 atmospheric pressure, per 1000 gram beef clods discharge water 1300 grams, salt 20 gram turned over pot once in per 10 minutes; Remove floating foam and floating oil, the fast boiling of beef 20 minutes is if boil second pot continuously; Per 1000 gram beef clods add water 1000 grams, add salt 10 grams, boil the 3rd pot if desired and only need add per 1000 gram beef and add water 1000 grams soon; Need be with salt, the beef clod drop water purification that boiling is good evenly is spread out on the roasting sieve;

F, baking operation

Preheat oven, when temperature rose to 130 ℃, the beef clod that will bake on the sieve was rapidly sent into baking box, and when temperature slowly dropped to 70 ℃, when again oven temperature being risen to 80 ℃, by baking beef clod outlet, the baking time was 30 minutes; Cooling naturally under 0 ℃ of-4 ℃ of temperature conditions;

G, a packaging process

The preheating packing machine, staff's preparation that must carry out disinfection before the operation, then that the step F baking is good weight is the packaged vacuum packaging bag of beef of 8-12 gram, whenever in the operating process carries out hand disinfection once at a distance from half an hour, qualification rate must not be lower than 60%;

H, sterilization process

Adopt the method sterilization of high temperature high pressure sterilizing; Boiler is set to 121 ℃ of temperature, and boiler pressure is arranged on 3.5 atmospheric pressure, and the packaged dried beef of step G is positioned in the boiler; Boiler temperature slowly descends; Minimum temperature must not be lower than 10 ℃, and the temperature when packaged dried beef takes the dish out of the pot must not be higher than 44 ℃, and sterilizing time is 5 minutes;

I, secondary package operation

After the sterilization, the moisture on the vacuum-packed surface of dried beef is removed in cooling naturally, and in the big outer packaging bag of packing into, big outer packaging bag seals, seal require tight, indicate the date of production, weight, batch, etc., vanning;

The product quality inspection result

Color and luster: be brown; Grow smell: delicious mellow, sweet salty moderate, aftertaste is strong; Structural state: be bulk, thickness, length, big or small uniformity; Mouthfeel: chewiness is good; Product: moisture≤38%, fat≤8.5%, protein>=35%, chloride (in NaCl)≤7.0; Sanitary index: total plate count/(cfu/g)≤10000, coliform/(MPN/100g)≤30, pathogenic bacteria must not detect.

Embodiment 2

We utilize above-mentioned auxiliary material to make a kind of roast beef and do, and the method for making this dried beef may further comprise the steps:

A, material choice arranging process

Select the qualified freezing beef of health quarantine 50000 grams, thaw 24 hours times spent fully; Foreign material such as the manadesma of removal beef, blood stains, fat clean up; Beef is cut into 1.5*2*N centimetre strip, 3 centimetres≤N≤3.5 centimetres;

B, pickle operation

The beef that steps A is put in order is positioned in the curing container, and the condiment soup that water 60000 grams, salt 440 grams, auxiliary material 30 grams, monosodium glutamate 50 grams, white sugar 25 grams, liquor 25 grams prepare is poured in the curing container, stirs, and pickles under the normal temperature 10 hours;

C, baking operation

The beef bar that step B is pickled is hung into baking room and is carried out high-temperature baking, and baking temperature is set between 68 ℃, baking 10 hours, and with the processing that gets damp again of the good beef bar of baking, the moisture regain time was controlled at 10-12 hour then;

D, sterilization process

Beef bar with step C handles well carries out microwave disinfection, and the temperature of micro-wave oven is provided with 121 ℃, rotary speed 500 commentaries on classics of micro-wave oven/hour, what minutes sterilizing time is; Then the beef bar is pressed beef bar thickness separately, thick beef bar is carried out secondary microwave drying and sterilization, guarantee the drying of beef bar, what minutes sterilizing time is, last cooling naturally under 0-4 ℃ temperature conditions;

E, a packaging process

The preheating packing machine, staff's preparation that must carry out disinfection before the operation is carried out vacuum plastic film packing or monolithic candy formula packing with the cooled beef bar of step D, whenever in the operating process carries out hand disinfection once at a distance from half an hour;

F, secondary package operation

With the packaged inner wrapping of step e, in the big outer packaging bag of packing into, put oxygen scavenger one bag for every bag, big outer packaging bag seals, seal require tight, indicate the date of production, weight, batch etc., vanning;

The product quality inspection result

Color and luster: be pale brown look or brown, evenly; Grow smell: delicious mellow, sweet salty moderate, aftertaste is strong; Structural state: be strip; Mouthfeel: chewiness is good; Product: moisture≤20%, fat≤10%, protein>=34%, total reducing sugar≤35%; Sanitary index: total plate count/(cfu/g)≤10000, coliform/(MPN/100g)≤30, pathogenic bacteria must not detect.

Embodiment 3

We utilize above-mentioned auxiliary material to make a kind of spicy flavor dried beef, and the method for making this dried beef may further comprise the steps: the weight ratio of beef and auxiliary material in the method; When beef calculates according to 100000 grams, with auxiliary material 30 grams;

A, material choice arranging process

Select the qualified freezing beef of health quarantine 100000 grams, thawed fully in 24 hours; Beef after thawing is removed foreign material such as manadesma, blood stains, fat, cleans up; Beef is cut into the beef clod that 500-1000 restrains, as far as possible evenly;

B, beef are precooked

After the beef that will pass through the steps A stripping and slicing adds clear water and boils, skim floating foam and floating oil, boil to boil after 10 minutes and pull out, treat that beef cools off fully after, dice, remove fat;

C, batching are stewed soup

The weight ratio of the batching of stewing soup: beef, binds up with gauze auxiliary material, ginger, green onion and capsicum with capsicum 30000 grams, salt 1600 grams, auxiliary material 30 grams, ginger 30 grams, green onion 30 grams with 100000 gram timing, and is for use;

To put into the boiling water boiling 3 minutes than the seasoning bag for preparing and salt 1600 grams according to stewing soup ingredients by weight, after the diced beef that cuts put into boil soup, under 0.1 atmospheric pressure, every pan boiling system 100000 grams; Turned over pot in per 10 minutes once, boiling 20 minutes; Pull even stand sieve out, cooling naturally under 0 ℃ of-4 ℃ of temperature conditions;

D, baking operation

Preheat oven when oven temperature rises to 130 ℃, is sent the cooled diced beef of step C stand sieve into baking box rapidly; When baking temperature slowly drops to 70 ℃, when again oven temperature being risen to 80 ℃, take out by the roast beef fourth; The baking time is 50 minutes, cooling naturally under 0 ℃ of-4 ℃ of temperature conditions;

E, spice operation

The weight ratio of spice: by the good diced beef 5000 gram timing of baking, restrain with self-control chilli oil 400 grams, salt 4 with step D;

Described self-control chilli oil is to be by the ingredients by weight ratio: paprika 4000 restrains, salad oil 4000 restrains, concentrates the batching stirring that essential oil 540 restrains, bone-marrow extract 500 restrains, water-soluble spicy powder 500 restrains, chili oil 440 grams are distinguished the flavor of in the river, monosodium glutamate 80 restrains, chickens' extract 120 restrains, white sugar 280 restrains, capsicum red pigment 480 restrains, wheat flavor treasured 600 restrains and forms.

Diced beef that step D baking is good and spice are together put into trolley according to the relation of spice weight ratio and are fully stirred;

F, a packaging process

The preheating packing machine, staff's preparation that must carry out disinfection before the operation, the diced beef dress of step e being mixed the 8-12 gram that makes is vacuum-packed, whenever in the operating process carries out hand disinfection once at a distance from half an hour, and qualification rate must not be lower than 60%;

G, sterilization process

Adopt the method sterilization of high temperature high pressure sterilizing; Boiler is set to 121 ℃ of temperature, and boiler pressure is arranged on 3.5 atmospheric pressure, and the packaged dried beef of step F is positioned in the boiler; Boiler temperature slowly descends; Minimum temperature must not be lower than 10 ℃, and the temperature when packaged dried beef takes the dish out of the pot must not be higher than 44 ℃, and sterilizing time is 5 minutes;

H, secondary package operation

After the sterilization, the moisture on the vacuum-packed surface of dried beef is removed in cooling naturally, and in the big outer packaging bag of packing into, big outer packaging bag seals, seal require tight, indicate the date of production, weight, batch etc., vanning;

The product quality inspection result

Color and luster: be brown; Grow smell: peppery and not dry, fiber crops are not and strong, and delicious flavour is mellow; Structural state: be bulk, thickness, length, big or small uniformity, the surface has spice; Mouthfeel: chewiness is good; Product: moisture≤38%, fat≤8.5%, protein>=35%, chloride (in NaCl)≤7.0; Sanitary index: total plate count/(cfu/g)≤10000, coliform/(MPN/100g)≤30, pathogenic bacteria must not detect.

Embodiment 4

We utilize above-mentioned auxiliary material to make a kind of spiced flavor dried beef, and the method for making this dried beef may further comprise the steps:

A, material choice arranging process

Select the qualified freezing beef of health quarantine 50000 grams, thawed fully in 24 hours, the back beef that thaws is removed foreign material such as manadesma, blood stains, fat, cleans up, and beef is cut into 2*3*N centimetre strip, 10 centimetres≤N≤30 centimetres;

B, pickle operation

The beef bar that steps A is put in order is positioned in the curing container; The condiment soup that water 60000 grams, salt 440 grams, auxiliary material 30 grams, monosodium glutamate 50 grams, white sugar 25 grams, liquor 25 grams, smoke solution 50 grams prepare is poured in the curing container; Stir; Under 0-4 ℃ of temperature conditions, pickle, the time is 10 hours;

C, air-dry operation

It is that 30 ℃ baking room carries out air-dry that the beef bar that step B is pickled is hung into indoor temperature; And the blower fan of opening baking room is to the outdoor ventilation hydrofuge; Air-dry time was 22 hours, whenever hung over the position of beef bar in the baking room at a distance from transposing in 4 hours, made it fully by air-dry;

D, arranging process

With the air-dry good beef bar of step C, cut into the beef clod of 8-12 gram;

E, boiling operation

Boiling is with the weight ratio of soup stock: beef restrains with auxiliary material 300 grams, green onion 600 grams, ginger 500 according to 110000 gram timing, and above-mentioned batching is bound up with gauze, and is for use;

With bundle for use, put into the boiling water boiling 3 minutes-5 minutes, the beef clod of then step D being put in order is put into and is boiled soup; Under 0.1 atmospheric pressure; Turn over pot in per 10 minutes once, remove floating foam and floating oil, beef clod boiling 20 minutes; Then that boiling is good beef clod drop water purification evenly is spread out on the roasting sieve;

F, baking operation

Preheat oven, when temperature rose to 130 ℃, the beef clod that will bake on the sieve was rapidly sent into baking box, when temperature slowly drops to 70 ℃, when again oven temperature being risen to 80 ℃, by baking beef clod outlet, 30 minutes baking time, cooling naturally under 0-4 ℃ of temperature conditions;

G, a packaging process

The preheating packing machine, staff's preparation that must carry out disinfection before the operation, the diced beef dress of the 8-12 gram that the step F baking is good is vacuum-packed, whenever in the operating process carries out hand disinfection once at a distance from half an hour, and qualification rate must not be lower than 60%;

H, sterilization process

Adopt the method sterilization of high temperature high pressure sterilizing; Boiler is set to 121 ℃ of temperature, and boiler pressure is arranged on 3.5 atmospheric pressure-4 atmospheric pressure, and the packaged dried beef of step G is positioned in the boiler; Boiler temperature slowly descends; Minimum temperature must not be lower than 10 ℃, and the temperature when packaged dried beef takes the dish out of the pot must not be higher than 44 ℃, and sterilizing time is 5 minutes;

I, secondary package operation

After the sterilization, the moisture on the vacuum-packed surface of dried beef is removed in cooling naturally, and in the big outer packaging bag of packing into, big outer packaging bag seals, seal require tight, indicate the date of production, weight, batch etc., vanning;

The product quality inspection result:

Color and luster: be brown; Grow smell: delicious mellow, sweet salty moderate, aftertaste is strong; Structural state: be strip, thickness, length, big or small uniformity; Mouthfeel: chewiness is good; Product: moisture≤38%, fat≤8.5%, protein>=35%, chloride (in NaCl)≤7.0; Sanitary index: total plate count/(cfu/g)≤10000, coliform/(MPN/100g)≤30, pathogenic bacteria must not detect.

Claims (6)

1. an auxiliary material is characterized in that the raw material of this auxiliary material comprises galingal, spiceleaf, anise, pepper, Chinese prickly ash, numb green pepper, cassia bark, fennel, Radix Glycyrrhizae, nutmeg, tsaoko, lemon-grass, capsicum; The preferred weight proportioning of each raw material wherein: meat is according to 50000 gram timing, and galingal 2.7 grams, spiceleaf 2.4 grams, anistree 2.7 grams, white pepper 2.0 grams, Chinese prickly ash 4.0 grams, numb green pepper 2.7 grams, cassia bark 1.3, anise 2.7 grams, Radix Glycyrrhizae 2.7 grams, nutmeg 2.0 restrain, tsaoko 1.3 restrains, lemon-grass 1.6 restrains, capsicum 4.0 restrains.
2. the method for utilizing the described a kind of auxiliary material of claim 1 to make a kind of original flavor dried beef is characterized in that making this dried beef method and may further comprise the steps:
A, material choice arranging process
Select the qualified fresh or freezing beef of health quarantine, freezing beef must thaw fully, 24 hours-30 hours time; Beef is removed foreign material such as manadesma, blood stains, fat, cleans up; Beef is cut into 2*3*N centimetre strip, 10 centimetres≤N≤30 centimetres;
B, pickle operation
Pickle the weight proportion with batching: beef restrains timing according to 50000, and water 60000 grams, salt 440 grams, auxiliary material 30 grams, monosodium glutamate 50 grams, white sugar 25 restrain, liquor 25 grams;
The beef bar that steps A is put in order is positioned in the curing container, will pour in the curing container according to the described condiment soup for preparing with the weight proportion of preparing burden of pickling, and stirs, and pickles at normal temperatures, and the time is 10-12 hour;
C, air-dry operation
It is that 20 ℃-30 ℃ baking room carries out air-dry that the beef bar that step B is pickled is hung into indoor temperature; And the blower fan of opening baking room is to the outdoor ventilation hydrofuge; Air-dry time was 20-22 hour, during baking whenever hung over the position of beef bar in the baking room at a distance from transposing in 4 hours, made it fully by air-dry;
D, arranging process
With the air-dry good beef bar of step C, require according to the packing machine mould big or small cut growth 3-3.5 centimetre, the beef clod of heavy 8-12 gram;
E, boiling operation
Boiling is with the weight ratio of soup stock: beef restrains with auxiliary material 300 grams, green onion 600 grams, ginger 500 according to 50000 gram timing, and above-mentioned batching is bound up with gauze, and is for use;
With flavor pack for use; Put into the boiling water boiling 3-5 minute, the beef clod of then step D being put in order is put into and is boiled soup, under 0.1 atmospheric pressure; Per 1000 gram beef clods discharge water 1300 grams, salt 20 gram; Turned over pot in per 10 minutes once, remove floating foam and floating oil, the beef clod boiling time is 20 minutes-30 minutes; If boil second pot continuously, per 1000 gram beef clods add water 1000 grams, add salt 10 grams; Boil the 3rd pot if desired and only need add per 1000 gram beef clods and add water 1000 grams, need be with salt, the beef clod drop water purification that boiling is good evenly is spread out on the roasting sieve;
F, baking operation
Preheat oven; When temperature rises to 130 ℃, rapidly the beef clod that evenly is spread out in the step e on the roasting sieve is sent in the baking box, when oven temperature slowly drops to 70 ℃; When again oven temperature being risen to 80 ℃; Taking-up is by the baking beef clod, and the preferred baking time is 30 minutes, cooling naturally under 0-4 ℃ of temperature conditions;
G, a packaging process
The preheating packing machine, staff's preparation that must carry out disinfection before the operation, then that the step F baking is good weight is the packaged vacuum packaging bag of beef of 8-12 gram, whenever in the operating process carries out hand disinfection once at a distance from half an hour;
H, sterilization process
Adopt the method sterilization of high temperature high pressure sterilizing, boiler is set to 121 ℃ of temperature, and boiler pressure is arranged between 3.5kg air pressure-4kg air pressure; The packaged dried beef of step G is positioned in the boiler; Carry out sterilization processing, boiler temperature slowly descends, and minimum temperature must not be lower than 10 ℃; Temperature when packaged dried beef takes the dish out of the pot must not be higher than 44 ℃, and sterilizing time is 5 minutes;
I, secondary package operation
After the sterilization, the moisture on the vacuum-packed surface of dried beef is removed in cooling naturally, and in the big outer packaging bag of packing into, big outer packaging bag seals, seal require tight, indicate the date of production, weight, batch, etc., vanning;
The product quality inspection result:
Color and luster: be brown; Grow smell: delicious mellow, sweet salty moderate, aftertaste is strong; Structural state: be bulk, thickness, length, big or small uniformity; Mouthfeel: chewiness is good; Product: moisture≤38%, fat≤8.5%, protein>=35%, chloride (in NaCl)≤7.0; Sanitary index: total plate count/(cfu/g)≤10000, coliform/(MPN/100g)≤30, pathogenic bacteria must not detect.
3. utilize the described a kind of auxiliary material of claim 1 to make the method that a kind of roast beef is done, it is characterized in that making this dried beef method and may further comprise the steps:
A, material choice arranging process
Select the qualified fresh or freezing beef of health quarantine, freezing beef must thaw fully, time 24-30 hour; Beef is removed foreign material such as manadesma, blood stains, fat, cleans up; Beef is cut into 1.5*2*N centimetre strip, 3 centimetres≤N≤3.5 centimetres;
B, pickle operation
Pickle the weight proportion with batching: beef restrains timing according to 50000, and water 60000 grams, salt 440 grams, auxiliary material 30 grams, monosodium glutamate 50 grams, white sugar 25 restrain, liquor 25 grams;
The beef bar that steps A is put in order is positioned in the curing container, and the described condiment soup for preparing with the weight proportion of preparing burden of pickling is poured in the curing container, stirs, and pickles at normal temperatures, and the time is 10-12 hour;
C, baking operation
The beef bar that step B is pickled is hung into baking room and is carried out high-temperature baking, and baking temperature is controlled between 65-75 ℃, and the baking time is 8-10 hour; The beef bar that baking is the good processing that gets damp again, the moisture regain time was at 10-12 hour;
D, sterilization process
With the ready-made beef bar of step C, be positioned over and carry out microwave drying and sterilization in the micro-wave oven, the sterilization temperature of micro-wave oven is provided with 121 ℃, the rotary speed of micro-wave oven be 500 change/hour, how many dry and sterilizing times is; With the beef bar after dry and the sterilization, press beef bar thickness separately, thick beef bar is carried out secondary microwave drying and sterilization, guarantee the drying of thick beef bar, how many sterilizing times is; Cooling naturally under 0 ℃-4 ℃ temperature conditions then;
E, a packaging process
The preheating packing machine, staff's preparation that must carry out disinfection before the operation is carried out vacuum plastic film packing or monolithic candy formula packing with the cooled beef bar of step D, whenever in the operating process carries out hand disinfection once at a distance from half an hour;
F, secondary package operation
With the packaged inner wrapping of step e, in the big outer packaging bag of packing into, put oxygen scavenger one bag for every bag, big outer packaging bag seals, seal require tight, indicate the date of production, weight, batch etc., vanning;
Product quality inspection result: color and luster: be pale brown look or brown, evenly; Grow smell: delicious mellow, sweet salty moderate, aftertaste is strong; Structural state: be strip; Mouthfeel: chewiness is good; Product: moisture≤20%, fat≤10%, protein>=34%, total reducing sugar≤35%; Sanitary index: total plate count/(cfu/g)≤10000, coliform/(MPN/100g)≤30, pathogenic bacteria must not detect.
4. the method for utilizing the described a kind of auxiliary material of claim 1 to make a kind of spicy flavor dried beef is characterized in that the method for making this dried beef may further comprise the steps:
A, material choice arranging process
Select the qualified fresh or freezing beef of health quarantine, freezing beef must thaw fully, and the time is 24-30 hour; Beef is removed foreign material such as manadesma, blood stains, fat, cleans up; Beef is cut into the beef clod of 500-1000 gram;
B, beef are precooked
After steps A put in order beef and add clear water and boil, skim floating foam, boil to boil after 10 minutes and pull out, treat that beef cools off naturally after, dice degrease;
C, batching are stewed soup
Make the weight ratio of the used soup stock of spicy flavor dried beef: beef, binds up with gauze capsicum, auxiliary material, ginger and green onion with capsicum 30000 grams, salt 1600 grams, auxiliary material 30 grams, ginger 30 grams, green onion 30 grams according to 100000 gram timing, and is for use;
To put into the boiling water boiling 3 minutes according to flavor pack and salt that the weight ratio of making the used soup stock of spicy flavor dried beef prepares, the diced beef that then step B is cut is put into and is boiled soup, under 0.1 atmospheric pressure; Every pan boiling system 100000 grams; Turned over pot in per 10 minutes once, preferred boiling 20 minutes is pulled out; After cooling off naturally under the 0-4 ℃ of temperature conditions, evenly sieve at the stand;
D, baking operation
Preheat oven when oven temperature rises to 130 ℃, is sent the diced beef of step C stand sieve into baking box rapidly; Baking temperature slowly drops to 70 ℃, when again oven temperature being risen to 80 ℃, takes out by the roast beef fourth; The preferred baking time is 50 minutes, cooling naturally under 0-4 ℃ of temperature conditions;
E, spice operation
Make the weight ratio of the used spice of spicy flavor dried beef: with the good diced beef 5000 gram timing of step D baking, with self-control chilli oil 400 grams, salt 4 grams;
Diced beef that the baking of step D baking operation is good and spice are together put into trolley according to the weight ratio of described spice and are stirred;
F, a packaging process
The preheating packing machine, staff's preparation that must carry out disinfection before the operation, the diced beef dress of step e being mixed the 8-12 gram that makes is vacuum-packed, whenever in the operating process carries out hand disinfection once at a distance from half an hour;
G, sterilization process
Adopt the method sterilization of high temperature high pressure sterilizing; Boiler is set to 121 ℃ of temperature, and boiler pressure is arranged on 3.5 atmospheric pressure-4 atmospheric pressure, and the packaged dried beef of step F is positioned in the boiler; Boiler temperature slowly descends; Minimum temperature must not be lower than 10 ℃, and the temperature when packaged dried beef takes the dish out of the pot must not be higher than 44 ℃, and sterilizing time is 5 minutes;
H, secondary package operation
After the sterilization, the moisture on the vacuum-packed surface of dried beef is removed in cooling naturally, and in the big outer packaging bag of packing into, big outer packaging bag seals, seal require tight, indicate the date of production, weight, batch etc., vanning;
The product quality inspection result
Color and luster: be brown; Grow smell: peppery and not dry, fiber crops are not and strong, and delicious flavour is mellow; Structural state: be bulk, thickness, length, big or small uniformity, the surface has spice; Mouthfeel: chewiness is good; Product: moisture≤38%, fat≤8.5%, protein>=35%, chloride (in NaCl)≤7.0; Sanitary index: total plate count/(cfu/g)≤10000, coliform/(MPN/100g)≤30, pathogenic bacteria must not detect.
5. the method for utilizing the described a kind of auxiliary material of claim 1 to make a kind of spiced flavor dried beef is characterized in that the method for making this dried beef may further comprise the steps:
A, material choice arranging process
Select the qualified fresh or freezing beef of health quarantine, freezing beef must thaw fully, and the time is 24-30 hour; Beef is removed foreign material such as manadesma, blood stains, fat, cleans up; Beef is cut into 2*3*N centimetre strip, 10 centimetres≤N≤30 centimetres;
B, pickle operation
Pickle and use the weight ratio of preparing burden: beef restrains timing according to 50000, and water 60000 restrains, salt 440 restrains, auxiliary material 30 restrains, monosodium glutamate 50 restrains, white sugar 25 restrains, liquor 25 restrains, smoke solution 50 restrains;
The beef bar that steps A is put in order is positioned in the curing container, and the described condiment soup for preparing with the weight ratio of preparing burden of pickling is poured in the curing container, stirs; Under 0 ℃ of-4 ℃ of temperature conditions, pickle, the time is 10-12 hour;
C, air-dry operation
It is that 20-30 ℃ baking room carries out air-dry that the beef bar that step B is pickled is hung into indoor temperature; And the blower fan of opening baking room is to the outdoor ventilation hydrofuge; Air-dry time was 20-22 hour, whenever hung over the position of beef bar in the baking room at a distance from transposing in 4 hours, made it fully by air-dry;
D, arranging process
With the air-dry good beef bar of step C, require to cut into the beef clod of 8-12 gram according to the packing machine mould;
E, boiling operation
Boiling is with the weight ratio of soup stock: beef restrains with auxiliary material 300 grams, green onion 600 grams, ginger 500 according to 110000 gram timing, and above-mentioned batching is bound up with gauze, and is for use;
With flavor pack for use, put into the boiling water boiling 3 minutes, the beef clod of then step D being put in order is put into and is boiled soup, under 0.1 atmospheric pressure, turns over pot once in per 10 minutes, removes floating foam and floating oil, and the preferred boiling time is 20 minutes; The beef clod drop water purification that the step e boiling is good evenly is spread out on the roasting sieve;
F, baking operation
Preheat oven when temperature rises to 130 ℃, is sent the beef clod on the roasting sieve of step e into baking box rapidly, and when oven temperature slowly dropped to 70 ℃, when again oven temperature being risen to 80 ℃, by baking beef clod outlet, the preferred baking time was 30 minutes; Cooling naturally under 0-4 ℃ of temperature conditions;
G, a packaging process
The preheating packing machine, staff's preparation that must carry out disinfection before the operation, the diced beef dress of the 8-12 gram that the step F baking is good is vacuum-packed, whenever in the operating process carries out hand disinfection once at a distance from half an hour;
H, sterilization process
Adopt the method sterilization of high temperature high pressure sterilizing; Boiler is set to 121 ℃ of temperature, and boiler pressure is arranged on 3.5 atmospheric pressure-4 atmospheric pressure, and the packaged dried beef of step G is positioned in the boiler; Boiler temperature slowly descends; Minimum temperature must not be lower than 10 ℃, and the temperature when packaged dried beef takes the dish out of the pot must not be higher than 44 ℃, and sterilizing time is 5 minutes;
I, secondary package operation
After the sterilization, the moisture on the vacuum-packed surface of dried beef is removed in cooling naturally, and in the big outer packaging bag of packing into, big outer packaging bag seals, seal require tight, indicate the date of production, weight, batch etc., vanning;
The product quality inspection result
Color and luster: be brown; Grow smell: delicious mellow, sweet salty moderate, aftertaste is strong; Structural state: be strip, thickness, length, big or small uniformity; Mouthfeel: chewiness is good; Product: moisture≤38%, fat≤8.5%, protein>=35%, chloride (in NaCl)≤7.0; Sanitary index: total plate count/(cfu/g)≤10000, coliform/(MPN/100g)≤30, pathogenic bacteria must not detect.
6. the method for utilizing the described a kind of auxiliary material of claim 1 to make a kind of spicy flavor dried beef according to claim 4 is characterized in that described self-control chilli oil is to be by the ingredients by weight ratio: paprika 4000 restrains, salad oil 4000 restrains, concentrated essential oil 540 restrains, bone-marrow extract 500 restrains, water-soluble spicy powder 500 restrains, distinguishing the flavor of in the river, the batching stirring that chili oil 440 restrains, monosodium glutamate 80 restrains, chickens' extract 120 restrains, white sugar 280 restrains, capsicum red pigment 480 restrains, spice 600 restrains forms.
CN201210058487XA 2012-03-08 2012-03-08 Auxiliary material and method for preparing sliced dried beef by aid of auxiliary material CN102599531A (en)

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CN103099228A (en) * 2013-01-04 2013-05-15 重庆市城口县赵孝春野生食品开发有限责任公司 Preparation method of sausages
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CN103504323B (en) * 2013-09-23 2015-10-14 胡海山 The preparation method of spicy dried beef
CN103504323A (en) * 2013-09-23 2014-01-15 胡海山 Manufacturing method of spicy beef jerky
CN103504321A (en) * 2013-09-23 2014-01-15 胡海山 Manufacturing method of spiced beef jerky
CN103504321B (en) * 2013-09-23 2015-09-30 胡海山 The preparation method of spicy beef jerky
CN103610084A (en) * 2013-11-01 2014-03-05 界首市宏亮食品有限公司 Manufacturing method of marinated beef capable of nourishing spleen and stomach
CN103815419A (en) * 2014-02-26 2014-05-28 中国农业科学院北京畜牧兽医研究所 Preparation method for air-dried beef
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CN105942234A (en) * 2016-06-11 2016-09-21 浙江麦尚食品有限公司 Spiced beef fillets and processing method thereof
CN106071902A (en) * 2016-06-11 2016-11-09 浙江麦尚食品有限公司 A kind of spicy beef and processing method thereof
CN106616391A (en) * 2016-11-16 2017-05-10 广西山水牛农业有限责任公司 Processing method of spicy and hot sliced dried beef
CN106690082A (en) * 2016-11-16 2017-05-24 广西山水牛农业有限责任公司 Dried beef with healthcare functions
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
CN106923235A (en) * 2017-04-29 2017-07-07 赵黎 A kind of cured beef and its process
CN107149094A (en) * 2017-06-06 2017-09-12 木垒县加斯勒食品有限公司 A kind of dry preparation method of jerked beef
CN107853600A (en) * 2017-11-29 2018-03-30 广西鹿寨众牛食品有限公司 Spicy beef making method of dried

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Application publication date: 20120725