CN104544182A - Ingredient for preparing beef jerky and preparation process - Google Patents
Ingredient for preparing beef jerky and preparation process Download PDFInfo
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- CN104544182A CN104544182A CN201510015909.9A CN201510015909A CN104544182A CN 104544182 A CN104544182 A CN 104544182A CN 201510015909 A CN201510015909 A CN 201510015909A CN 104544182 A CN104544182 A CN 104544182A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention provides an ingredient for preparing a beef jerky and a preparation process. The process comprises the following steps: (1) pretreating raw materials, fermenting, precooking, cutting into slices, reboiling, drying, baking, cooling and packing; and (2) carrying out fermenting treatment on the beef by virtue of a pickle pickling liquid to remove or relieve a peculiar smell of the beef and improve the quality of the beef. By adopting a method of firstly rinsing and then precooking to remove the peculiar smell, so that the process is simple and feasible; a great amount of substances with the peculiar smell in blood and fat can be removed; the peculiar smell of the beef is greatly reduced; and the prepared product beef jerky has unique flavor, strong fragrance, proper saline taste and is free of the peculiar smell by control on various step parameters of the process.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of batching and the preparation technology that manufacture dried beef.
Background technology
Beef is considered as " green game meat food " by people, deeply likes by domestic and the Middle East, America and Europe, Southeast Asia consumer.Beef has very abundant nutrition, belongs to the nutraceutical of high protein, low fat, low cholesterol, containing abundant vitamin.The traditional Chinese medical science think beef heat warm in nature, tonifying Qi enriching yin, warm in qi-restoratives, Appetizing spleen-tonifying, help effect of Yuanyang, replenishing vital essence and blood, beneficial consumptive disease.Therefore, beef consumption domestic is in recent years always in rising trend, and beef also becomes one of country's meat kind advocating development energetically.The specific peculiar smell of beef can not accept for most people, be also beef cooking or processing in must faced by problem.The current domestic conventional method of eliminating the unusual smell mainly contains Chinese herbal medicine deodorizing method, microorganism deodorizing method, physical chemistry deodorizing method etc., and these methods respectively have pluses and minuses, are mostly still in development, fail to apply in actual production.
Summary of the invention
The invention provides a kind of dried beef manufacturing process.For realizing object of the present invention, technical scheme of the present invention is as follows:
A kind of batching manufacturing dried beef, it is characterized in that, its component of respectively preparing burden is: batching 75-65%, salt 3-5%, soy sauce 2-3%, white sugar 1.5-3.5%, spices concentrate feed 3-6%, sodium nitrate 0.05-0.1%, monosodium glutamate 0.05-0.1%, pepper powder 0.2-0.25%, cooking wine 1-2%, surplus is water.
Preferably, in described batching, the component of spices concentrate is: cloves 5g, root of Dahurain angelica 20g, anistree 30g, ginger 20g, cassia bark 5g, kaempferia galamga 5g, fennel seeds 50g, green onion end 2g, nutmeg 3g.
Prepare a technique for dried beef, its concrete steps are:
(1) pretreatment of raw material: select fresh rump steak, peeling, bone, fat and muscle tendon, split the sliced meat into about about 0.2-0.5kg, drain after cleaning;
(2) ferment: after draining, fresh beef is put into fermentation altar, inject zymotic fluid, beef and zymotic fluid amount ratio are 1:3, water seal altar mouth, and fermentation temperature controls at 20-30 DEG C, fermentation 20-24h;
(3) precook: pull out clean by the cube meat fermented, enter pot, add clear water by complete for cube meat submergence, precook, the offscum in boiling process on timely skim meat soup, boiling 30min, cube meat is well-done to harden, and pulls out, cooling;
(4) cut into slices: cut into inch strips by cooled beef clod, as far as possible in the same size, thickness is even;
(5) boil again: get the clear water weighed with sliced meat etc., add condiment by formula, add cutlet after boiling 20min, big fire is boiled, little fiery boiling, uses slow fire when soup juice quick-drying instead, takes the dish out of the pot time completely dry to soup juice, takes often to stir during boiling, prevents from being charred;
(6) dry and baking: the cutlet after boiling again takes out, and constant temperature aeration-drying is about 3-3h at 45-75 DEG C, and treat that sliced meat parch, harden, moisture reaches 17-20%, and after drying terminates, sliced meat enter baking box baking immediately;
(7) cooling and packaging: the dry jerky products that baking completes, cools, vacuum packaging immediately.
Preferably, the method manufacturing above-mentioned spices concentrate is mixed batching, adds 2000ml water, when infusion 20-30min is about 200ml to soup juice, filters and both obtained spices concentrate.
Preferably, carry out rinsing between step (1) and step (2) and eliminate the unusual smell, with clear water rinsing 3-3 time, frequently stir in rinse cycle.
Preferably, in step (6), the temperature of baking controls at 2300 DEG C, and the time is 1-1.5min.
Beneficial effect: the invention provides a kind of dried beef manufacturing process, its step comprises: the pretreatment of raw material, fermentation, precook, section, boil again, drying and baking, cooling and packaging, step (2) utilizes pickled vegetable liquid to carry out fermentation process to beef, eliminate to reach or alleviate beef peculiar smell and improve the object of beef quality, the method that eliminates the unusual smell that technique adopts first rinsing to precook again, simple, can to remove in blood and a large amount of smell substance in fat, significantly reduce the peculiar smell of beef, the control of each step parameter of technique makes finished product dried beef have distinctive local flavor, aromatic flavour, saline taste is suitable, free from extraneous odour.
Detailed description of the invention
The technological means realized for making the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with detailed description of the invention, setting forth the present invention further.
Embodiment 1:
A kind of dried beef manufacturing process, it is characterized in that, its component of respectively preparing burden is: batching 62%, salt 3%, soy sauce 2%, white sugar 1.5%, spices concentrate feed 3%, sodium nitrate 0.05%, monosodium glutamate 0.05%, pepper powder 0.2%, cooking wine 1%, surplus is water, utilize above-mentioned batching to prepare the technique of dried beef, its concrete steps are:
(1) pretreatment of raw material: select fresh rump steak, peeling, bone, fat and muscle tendon, split the sliced meat into about about 0.2kg, drain after cleaning;
(2) ferment: after draining, fresh beef is put into fermentation altar, inject zymotic fluid, beef and zymotic fluid amount ratio are 1:3, water seal altar mouth, and fermentation temperature controls at 20 DEG C, fermentation 20h;
(3) precook: pull out clean by the cube meat fermented, enter pot, add clear water by complete for cube meat submergence, precook, the offscum in boiling process on timely skim meat soup, boiling 30min, cube meat is well-done to harden, and pulls out, cooling;
(4) cut into slices: cut into inch strips by cooled beef clod, as far as possible in the same size, thickness is even;
(5) boil again: get the clear water weighed with sliced meat etc., add condiment by formula, add cutlet after boiling 20min, big fire is boiled, little fiery boiling, uses slow fire when soup juice quick-drying instead, takes the dish out of the pot time completely dry to soup juice, takes often to stir during boiling, prevents from being charred;
(6) dry and baking: the cutlet after boiling again takes out, and constant temperature aeration-drying is about 3h at 45 DEG C, and treat that sliced meat parch, harden, moisture reaches 17%, and after drying terminates, sliced meat enter baking box baking immediately;
(7) cooling and packaging: the dry jerky products that baking completes, cools, vacuum packaging immediately.
In described batching, the component of spices concentrate is: cloves 5g, root of Dahurain angelica 20g, anistree 30g, ginger 20g, cassia bark 5g, kaempferia galamga 5g, fennel seeds 50g, green onion end 2g, nutmeg 3g, the method manufacturing above-mentioned spices concentrate is mixed batching, add 2000ml water, when infusion 20-30min is about 200ml to soup juice, filter and both obtained spices concentrate, carry out rinsing between step (1) and step (2) to eliminate the unusual smell, with clear water rinsing 3 times, frequently stir in rinse cycle, in step (6), the temperature of baking controls at 230 DEG C, and the time is 1min.
Embodiment 2:
A kind of dried beef manufacturing process, it is characterized in that, its component of respectively preparing burden is: batching 75%, salt 3%, soy sauce 3%, white sugar 3%, spices concentrate feed 6%, sodium nitrate 0.07%, monosodium glutamate 0.071%, pepper powder 0.23%, cooking wine 1.5%, surplus are water, utilize above-mentioned batching to prepare the technique of dried beef, its concrete steps are:
(1) pretreatment of raw material: select fresh rump steak, peeling, bone, fat and muscle tendon, split the sliced meat into about about 0.3kg, drain after cleaning;
(2) ferment: after draining, fresh beef is put into fermentation altar, inject zymotic fluid, beef and zymotic fluid amount ratio are 1:3, water seal altar mouth, and fermentation temperature controls at 30 DEG C, fermentation 12h;
(3) precook: pull out clean by the cube meat fermented, enter pot, add clear water by complete for cube meat submergence, precook, the offscum in boiling process on timely skim meat soup, boiling 35min, cube meat is well-done to harden, and pulls out, cooling;
(4) cut into slices: cut into inch strips by cooled beef clod, as far as possible in the same size, thickness is even;
(5) boil again: get the clear water weighed with sliced meat etc., add condiment by formula, add cutlet after boiling 20min, big fire is boiled, little fiery boiling, uses slow fire when soup juice quick-drying instead, takes the dish out of the pot time completely dry to soup juice, takes often to stir during boiling, prevents from being charred;
(6) dry and baking: the cutlet after boiling again takes out, and constant temperature aeration-drying is about 3.5h at 56 DEG C, and treat that sliced meat parch, harden, moisture reaches 16%, and after drying terminates, sliced meat enter baking box baking immediately;
(7) cooling and packaging: the dry jerky products that baking completes, cools, vacuum packaging immediately.
In described batching, the component of spices concentrate is: cloves 5g, root of Dahurain angelica 20g, anistree 30g, ginger 20g, cassia bark 5g, kaempferia galamga 5g, fennel seeds 50g, green onion end 2g, nutmeg 3g, the method manufacturing above-mentioned spices concentrate is mixed batching, add 2000ml water, when infusion 25min is about 200ml to soup juice, filter and both obtained spices concentrate, carry out rinsing between step (1) and step (2) to eliminate the unusual smell, with clear water rinsing 3 times, frequently stir in rinse cycle, in step (6), the temperature of baking controls at 270 DEG C, and the time is 1min.
Embodiment 3:
A kind of dried beef manufacturing process, it is characterized in that, its component of respectively preparing burden is: batching 75%, salt 5%, soy sauce 3%, white sugar 3.5%, spices concentrate feed 6%, sodium nitrate 0.1%, monosodium glutamate 0.1%, pepper powder 0.25%, cooking wine 2%, surplus are water, utilize above-mentioned batching to prepare the technique of dried beef, its concrete steps are:
(1) pretreatment of raw material: select fresh rump steak, peeling, bone, fat and muscle tendon, split the sliced meat into about about 0.5kg, drain after cleaning;
(2) ferment: after draining, fresh beef is put into fermentation altar, inject zymotic fluid, beef and zymotic fluid amount ratio are 1:3, water seal altar mouth, and fermentation temperature controls at 30 DEG C, fermentation 24h;
(3) precook: pull out clean by the cube meat fermented, enter pot, add clear water by complete for cube meat submergence, precook, the offscum in boiling process on timely skim meat soup, boiling 30min, cube meat is well-done to harden, and pulls out, cooling;
(4) cut into slices: cut into inch strips by cooled beef clod, as far as possible in the same size, thickness is even;
(5) boil again: get the clear water weighed with sliced meat etc., add condiment by formula, add cutlet after boiling 20min, big fire is boiled, little fiery boiling, uses slow fire when soup juice quick-drying instead, takes the dish out of the pot time completely dry to soup juice, takes often to stir during boiling, prevents from being charred;
(6) dry and baking: the cutlet after boiling again takes out, and constant temperature aeration-drying is about 3h at 75 DEG C, and treat that sliced meat parch, harden, moisture reaches 20%, and after drying terminates, sliced meat enter baking box baking immediately;
(7) cooling and packaging: the dry jerky products that baking completes, cools, vacuum packaging immediately.
In described batching, the component of spices concentrate is: cloves 5g, root of Dahurain angelica 20g, anistree 30g, ginger 20g, cassia bark 5g, kaempferia galamga 5g, fennel seeds 50g, green onion end 2g, nutmeg 3g, the method manufacturing above-mentioned spices concentrate is mixed batching, add 2000ml water, when infusion 30min is about 200ml to soup juice, filter and both obtained spices concentrate, carry out rinsing between step (1) and step (2) to eliminate the unusual smell, with clear water rinsing 3 times, frequently stir in rinse cycle, in step (6), the temperature of baking controls at 300 DEG C, and the time is 1.5min.
Can draw according to upper list data, when using the parameter of embodiment 2, dried beef peculiar smell is now more weak, has the distinctive local flavor of beef product, aromatic flavour, and saline taste is suitable, and mouthfeel is fine, and dense structure, is more conducive to the production of dried beef.
The invention provides a kind of dried beef manufacturing process, its step comprises: the pretreatment of raw material, fermentation, precook, section, boil again, drying and baking, cooling and packaging, step (2) utilizes pickled vegetable liquid to carry out fermentation process to beef, eliminate to reach or alleviate beef peculiar smell and improve the object of beef quality, the method that eliminates the unusual smell that technique adopts first rinsing to precook again, simple, can to remove in blood and a large amount of smell substance in fat, significantly reduce the peculiar smell of beef, the control of each step parameter of technique makes finished product dried beef have distinctive local flavor, aromatic flavour, saline taste is suitable, free from extraneous odour.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or the conversion of equivalent flow process, or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (6)
1. one kind manufactures the batching of dried beef, it is characterized in that, its component of respectively preparing burden is: batching 75-90%, salt 3-5%, soy sauce 2-3%, white sugar 1.5-3.5%, spices concentrate feed 3-6%, sodium nitrate 0.05-0.1%, monosodium glutamate 0.05-0.1%, pepper powder 0.2-0.25%, cooking wine 1-2%, surplus is water.
2. a kind of batching manufacturing dried beef according to claim 1, it is characterized in that, in described batching, the component of spices concentrate is: cloves 5g, root of Dahurain angelica 20g, anistree 30g, ginger 20g, cassia bark 5g, kaempferia galamga 5g, fennel seeds 50g, green onion end 2g, nutmeg 3g
3. utilize batching described in claim 1 or 2 to prepare a technique for dried beef, it is characterized in that, its concrete steps are:
(1) pretreatment of raw material: select fresh rump steak, peeling, bone, fat and muscle tendon, split the sliced meat into about about 0.2-0.5kg, drain after cleaning;
(2) ferment: after draining, fresh beef is put into fermentation altar, inject zymotic fluid, beef and zymotic fluid amount ratio are 1:3, water seal altar mouth, and fermentation temperature controls at 20-30 DEG C, fermentation 20-24h;
(3) precook: pull out clean by the cube meat fermented, enter pot, add clear water by complete for cube meat submergence, precook, the offscum in boiling process on timely skim meat soup, boiling 30min, cube meat is well-done to harden, and pulls out, cooling;
(4) cut into slices: cut into inch strips by cooled beef clod, as far as possible in the same size, thickness is even;
(5) boil again: get the clear water weighed with sliced meat etc., add condiment by formula, add cutlet after boiling 20min, big fire is boiled, little fiery boiling, uses slow fire when soup juice quick-drying instead, takes the dish out of the pot time completely dry to soup juice, takes often to stir during boiling, prevents from being charred;
(6) dry and baking: the cutlet after boiling again takes out, and constant temperature aeration-drying is about 3-3h at 45-75 DEG C, and treat that sliced meat parch, harden, moisture reaches 17-20%, and after drying terminates, sliced meat enter baking box baking immediately;
(7) cooling and packaging: the dry jerky products that baking completes, cools, vacuum packaging immediately.
4. the technique preparing dried beef according to claim 3, is characterized in that, its manufacture method is mixed batching, adds 2000ml water, when infusion 20-30min is about 200ml to soup juice, filters and both obtained spices concentrate.
5. the technique preparing dried beef according to claim 3, is characterized in that, carries out rinsing and eliminates the unusual smell, with clear water rinsing 3-3 time, frequently stir in rinse cycle between step (1) and step (2).
6. the technique preparing dried beef according to claim 3, is characterized in that, in step (6), the temperature of baking controls at 2300 DEG C, and the time is 1-1.5min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510015909.9A CN104544182A (en) | 2015-01-13 | 2015-01-13 | Ingredient for preparing beef jerky and preparation process |
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| CN201510015909.9A CN104544182A (en) | 2015-01-13 | 2015-01-13 | Ingredient for preparing beef jerky and preparation process |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107558A (en) * | 2016-06-27 | 2016-11-16 | 安徽先知缘食品有限公司 | A kind of dispensing manufacturing fermentation dried mutton and preparation technology |
| CN106798304A (en) * | 2017-01-05 | 2017-06-06 | 江苏洽康食品有限公司 | A kind of secret sauce and preparation method thereof |
| CN111357945A (en) * | 2020-04-15 | 2020-07-03 | 玉林老芳食品有限公司 | Air-dried sirloin making process |
| CN113519760A (en) * | 2021-07-14 | 2021-10-22 | 山西大晋哥农业科技股份有限公司 | Method for making high-zinc millet rice flour for children |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823878A (en) * | 2012-09-27 | 2012-12-19 | 余贤均 | Process for manufacturing sliced dried beef |
| KR20140079239A (en) * | 2012-12-18 | 2014-06-26 | 주식회사 청미식품 | Method of manufacturing beef jerky containning natural additives and it thereof |
-
2015
- 2015-01-13 CN CN201510015909.9A patent/CN104544182A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823878A (en) * | 2012-09-27 | 2012-12-19 | 余贤均 | Process for manufacturing sliced dried beef |
| KR20140079239A (en) * | 2012-12-18 | 2014-06-26 | 주식회사 청미식품 | Method of manufacturing beef jerky containning natural additives and it thereof |
Non-Patent Citations (1)
| Title |
|---|
| 顾仁勇等: "发酵羊肉干的研制", 《肉类工业》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107558A (en) * | 2016-06-27 | 2016-11-16 | 安徽先知缘食品有限公司 | A kind of dispensing manufacturing fermentation dried mutton and preparation technology |
| CN106798304A (en) * | 2017-01-05 | 2017-06-06 | 江苏洽康食品有限公司 | A kind of secret sauce and preparation method thereof |
| CN111357945A (en) * | 2020-04-15 | 2020-07-03 | 玉林老芳食品有限公司 | Air-dried sirloin making process |
| CN113519760A (en) * | 2021-07-14 | 2021-10-22 | 山西大晋哥农业科技股份有限公司 | Method for making high-zinc millet rice flour for children |
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