CN105077186A - Compound paste made of air-dried beef and making method thereof - Google Patents
Compound paste made of air-dried beef and making method thereof Download PDFInfo
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Abstract
The invention provides compound paste made of air-dried beef and a making method thereof. The compound paste comprises, by weight, 25-50 parts of the air-dried beef, 20-40 parts of non-genetically modified soybean oil, 10-25 parts of bean paste, 1-5 parts of fermented soya beans, 1-5 parts of peanuts, 0.5-2 parts of sesame, 0.5-1.5 parts of gourmet powder, 0.5-3 parts of spice, and/or 2-10 parts of edible fungi, and/or 1-5 parts of chili and/or 1-5 parts of pepper. The making method comprises the steps that fresh beef is cut, slit, salted, naturally air-dried, baked and diced, auxiliary materials are added for decoction, and sterilization at high temperature is performed after filling is performed. The compound paste has the advantages that the beef paste is strong in taste, beef particles are full and chewy, the quality and taste of the paste are greatly improved, the making process meets the halal food making flow path specification, the expiration date can reach more than two years on the condition that no corrosion remover is added after the paste is sterilized at high temperature, and the compound paste has the good application prospect and is suitable for industrial production.
Description
Technical field
The invention belongs to food and field of food preparation, be specifically related to composite jam of a kind of jerked beef making and preparation method thereof.
Background technology
Beef paste is a kind of flavouring based on beef, and very common in flavoring industry, its nutrition is convenient for carrying again, is condiment of going with rice or bread indispensable on common people's Domestic dining table.
Beef paste kind commercially available is at present uneven, taste is numerous, but all takes as the leading factor with beef flavour, common way have by fresh beef at room temperature pickled rear meat grinder be twisted into meat gruel or directly fried ripely dice, then other auxiliary material, spices etc. is added, filling one-tenth composite seasoning sauce after boiling.
Beef in the beef paste that above production technology is produced or do not have solid form, or boil fragmentation not Cheng Ding in process for a long time follow-up, without chewing strength, immalleable, local flavor is not good, and the resting period is short, often need to add anticorrisive agent fresh-keeping, consumer especially people from Hui ethnic group relieved purchase can not eat this beef paste that cannot see beef.
Summary of the invention
In order to solve the problems referred to above that prior art exists, the invention provides composite jam of a kind of jerked beef making and preparation method thereof, can be fixed-type by beef granule, ensure that it remains graininess in subsequent processes, and then in the jerked beef sauce ensureing final products, beef granule naked eyes are visible and local flavor is pure.
The technical solution adopted in the present invention is:
The composite jam that jerked beef makes, comprises jerked beef and auxiliary material.
Preferably: product divides spicy, fragrant peppery, original flavor three kinds of different flavors, and shaping beef granules content is high, and beef to chew strength pure, delicious mellow, aromatic flavour, color and luster glow.
Preferably: the weight portion of the weight portion of described jerked beef and the component included by auxiliary material and each component is as follows:
Jerked beef: 25-50 part;
Auxiliary material: vegetable oil 20-40 part, and/or edible mushroom 2-10 part, thick broad-bean sauce 10-25 part, fermented soya bean 1-5 part, peanut 1-5 part, sesame 1-5 part, monosodium glutamate 0.5-1.5 part, spice 0.5-3 part, and/or capsicum 1-5 part, and/or numb green pepper 1-5 part.
Preferably: described vegetable oil is Non-transgenic soybean oil.
Preferably: described edible mushroom is the precious mushroom of HUAZIGU and show.
Wherein said spice is other components except capsicum, numb green pepper.
Because of planting edible mushroom reason, as early stage is dealt with improperly, its edible part has the foreign matters such as weeds, is not easy to produce direct use.During as cleaned, the slightly careless foreign matter that just has enters product, and quality risk is higher, takes following measure for this risk:
1. during plantation, planting base is visited, requirement when teachings is purchased is carried out to peasant household.
When 2. gathering in the crops wild edible fungus, peasant household is directly instructed, airing again after mushroom being cleaned before airing, requirement when purchasing is described.
3. detect after carrying out picking to edible mushroom before producing, after qualified, bubble is sent out again, and bubble detects before using after sending out again, qualified rear use.
Owing to being not easy to clean during Edible Fungi, now adopting this kind to clean mode, improve operating efficiency.
Prepare the method for the composite jam that a kind of jerked beef makes, comprise the following steps:
1) preparation of jerked beef: by fresh beef through segmentation, slitting, pickle, air-dry, toast and obtained jerked beef after dicing;
2) pretreatment of auxiliary material:
By the peanut cleaned and/or edible mushroom, and/or capsicum is cut to fourth shape, and spice and/or numb green pepper are pulverized as end;
3) frying of jerked beef sauce:
The jerked beef prepared and stir-baking with adjuvant material are made sauce;
4) filling, high-temperature sterilization.
Preferably: described fresh beef is divided into: the lean meat of the stupid ox of selected fresh Mongolia, the muscle on beef, fat meat and butter are got rid of; Slitting method is the texture slitting along beef.
Texture along beef during slitting is cut, and can retain the toughness of beef, and in preliminary guarantee later stage finished product, beef granules is shaping, should not boil broken.
Preferably: described in pickle and pickle for the beef after slitting is put into pickling liquid, the weight portion of the component that described pickling liquid comprises and each component is: soya sauce 30-40 part, soy sauce 30-40 part, white granulated sugar 3-15 part, vinegar 1-10 part, onion 1-10 part, ginger 1-10 part, garlic 1-10 part, spice 1-5 part, water 10-30 part, the weight ratio of pickling liquid and beef is 3:7.
Pickling process of the present invention and curing formula, make jerked beef both remain the genuineness of beef, with the addition of again its distinctive mouthfeel.The portion of water in meat can be removed simultaneously in curing process, make beef tissue tight, also can promote the toughness of beef, again ensure that in later stage finished product, beef granules is shaping, chews strength.
Preferably, the peanut cleaned and/or edible mushroom and/or capsicum are cut to fourth shape, spice and/or numb green pepper are pulverized as end;
Preferably: be describedly air-dryly: the beef pickled is suspended on cool place, drying, ventilation normal temperature airing, hardens to beef crust, the airing time is airing in summer 4-7 days, winter 7-10 days.
Natural air drying technique remains the feature that traditional-handwork makes, be different from fast dewatering or dry, beef is through natural drying, can allow and pickle juice and beef and better merge and also can prevent beef from drying out fast and becoming crisp simultaneously, the feature adopting natural air drying is that strength chewed by the dried beef of working it out, and stings head.The difference of this jerked beef and commercially available dried beef is the beef pickled through pickling liquid, and mouthfeel is different, and air drying process adopts the traditional natural airing time longer, instead of fast dewatering.So all ensure that the local flavor that dried beef is traditional and chew strength.
Preferably: described baking is, at the temperature of 65-75 DEG C, toast 2 hours, after 2 hours at the temperature of 55-65 DEG C baking to biodiversity percentage within 20%.
Baking object is adopted to be remove Fat and moisture unnecessary in meat.
Preferably: diced by the beef after baking, according to manufacturing technique requirent, dried beef is cut into square fourth shape, be of a size of 3mm-15mm, so both meet consumer sensory's requirement, beef in later stage frying process equally also can be prevented fragmentary, and mouthfeel does not chew strength.
Preferably: described frying is by plant rusting heat, after pouring jerked beef frying 2-3min into, add stir-baking with adjuvant material to boiling, continue the 20-40min one-tenth sauce that stir-fries.
Preferably: described high-temperature sterilization adopts high-pressure sterilizing pot to carry out sterilizing, at 115-121 DEG C of temperature, sterilizing 15-25min.
The method extended the shelf life can by following some realize:
1), first qualified, the raw material that has qualification manufacturer production of raw material choose, secondly carries out disinfection to environment, utensil and detects before strict, the Workshop Production of process management and control, these are all the ancillary methods reducing contamination of products.
2), adopt high-pressure sterilizing pot, it is 115 DEG C-121 DEG C that temperature controls, and the time is 15 minutes-45 minutes.All can kill the microorganism in product and pathogenic bacteria like this.Most producer uses water-bath sterilization, and maximum temperature does not surpass 100 DEG C, and sterilization method is different, and dividing in the product after water-bath sterilization has viable bacteria (within the scope of national standard), and this will have hidden danger.
3), filling and package is the packaging for foodstuff of outlet can level, and this kind of packaging resistance oxygen, resistance light can prevent products taste, color changes, and are pumped by air in tank, make microorganism lose the condition of survival, thus extend the shelf life during sealing.
More than 2 years can be reached by above step production product shelf-life when not adding any anticorrisive agent, thus improving product quality.
Beef:
Beef flavour is sweet, property is flat, people's spleen, stomach warp, can tonifying spleen and stomach, beneficial gas dish, strengthening the bones and muscles.Control deficient, win thin, quench one's thirst, spleen is weak not to be transported, mass in the abdomen, oedema, soreness and weakness of waist and knees.Beef contains rich in protein, and its amino acid ratio of components pork needs closer to human body, can improve body resistance against diseases, for grow and Post operation, aftercare people supplement lose blood, suitable especially in repair tissue etc.The protein content of beef is slightly difference because the kind, the place of production, feeding manner etc. of ox is different, but general all more than 20%, than pork and mutton high.The protein of beef is made up of 8 seed amino acids of needed by human, and balanced proportion, almost can all be absorbed by the body utilization after ingesting.The fat content ratio pork of beef, mutton are low, about 10%.In addition, mineral matter (potassium, zinc, magnesium, iron etc.) and B family vitamin is also rich in beef.Beef protein content is high, and fat content is low, so delicious flavour, likes by people, enjoys the laudatory title of " in meat favourite son ".In order to meet the growing needs to functional convenient food in market, by studying formula for a product and processing method, develop not only nutrition but also beef paste easy to carry.
HUAZIGU:
The stickum on HUAZIGU cap surface is a kind of nucleic acid, to keeping the energy of human body and mentally benefiting, and has the effect of Tumor suppression.HUAZIGU contains crude protein, fat, carbohydrate, smart fiber, ash content, calcium, phosphorus, iron, Cobastab, vitamin C, nicotinic acid and human body other each seed amino acid necessary.
Elegant precious mushroom:
The protein content of elegant precious mushroom, close to meat, than general vegetables height 3-6 doubly, elegant precious mushroom contains 17 kinds with upper amino acid, more valuable, and it contains human body self and can not manufacture, and the threonine, lysine, leucine etc. that usually lack in diet.Visible, elegant precious mushroom is high protein, low-fat nutraceutical in life, and it is tasty, has unique local flavor, calls it by the fine-sounding name of " monosodium glutamate mushroom ".
Beneficial effect of the present invention is: beef early stage pickle air-dry process, make that the beef granule after boiling is full chews strength, beef percentage of damage is within 7%, beef paste taste is dense, the fresh perfume (or spice) of mouthfeel, substantially increase quality and the mouthfeel of product, and preparation process meets halal food preparation flow specification, that people from Hui ethnic group likes and relieved food, later stage beef paste is through high-temperature sterilization process, and when not adding any anticorrisive agent, the shelf-life can reach more than 2 years, have a good application prospect, be suitable for suitability for industrialized production
.
Accompanying drawing explanation
Fig. 1 is production procedure schematic diagram of the present invention.
Fig. 2 is dried beef process point and shearing force numerical value change figure.
Detailed description of the invention
As shown in Figure 1, the invention provides composite jam of a kind of jerked beef making and preparation method thereof.
1, the preparation of jerked beef:
The stupid ox beef of fresh Mongolia is butchered specification according to Islamic and is butchered acquisition, selected fresh lean beef, and remove muscle, fat meat and butter on beef, the texture along beef is cut into strip; The component of pickling liquid and the weight portion of each component are: soya sauce 30-40 part, soy sauce 30-40 part, white granulated sugar 3-15 part, vinegar 1-10 part, onion 1-10 part, ginger 1-10 part, garlic 1-10 part, spice 1-5 part, water 10-30 part.
Fresh beef be put in the pickling liquid prepared and pickle, the weight ratio of pickling liquid and beef is 3:7, and the beef pickled is suspended on cool place, drying, ventilation normal temperature airing, natural air drying hardens to ox-hide, airing in summer 4-7 days, winter 7-10 days.
By jerked beef baking process, at the temperature of 65-75 DEG C, baking 2 hours, after 2 hours at the temperature of 55-65 DEG C baking to biodiversity percentage within 20%.
Be cut to and be of a size of the square fourth shape of 3mm-15mm, get 25-50 weight portion for subsequent use.
2, the frying of jerked beef sauce:
1) bulk peanut and/or edible mushroom 2-10 part and/or the cleaning of 1-5 weight portion capsicum being cut to length of side 3mm-1.5cm is for subsequent use; 0.5-3 weight portion spice and/or 1-5 weight portion fiber crops green pepper are ground into end; Preparation 10-25 weight portion thick broad-bean sauce, 1-5 weight portion fermented soya bean, 0.5-1.5 weight portion monosodium glutamate, 1-5 weight portion sesame are stand-by;
2) get out frying pot, pour the vegetable oil of 20-40 weight portion into, after rusting heat, add stir-baking with adjuvant material after first adding dried beef frying 2-3min to boiling, continue the 20-40min one-tenth sauce that stir-fries;
3) beef paste boiled is carried out hot filling through closed conduit, adopt high-pressure sterilizing pot to carry out sterilizing, temperature is set as 115-121 DEG C, and time controling is 15-25min, detects beef granule percentage of damage after sterilizing within 7%.Filling and package adopts outlet tank head food grade packaged, is pumped by air in tank during sealing.
Embodiment one:
Adopt above-mentioned implementation step, wherein difference is:
1, in the preparation process of jerked beef: the weight portion of the component that pickling liquid comprises and each component is: the soya sauce of 30 weight portions, the soy sauce of 30 weight portions, the white granulated sugar of 3 weight portions, the vinegar of 1 weight portion, the onion of 1 weight portion, the ginger of 1 weight portion, the garlic of 1 weight portion, the spice of 1 weight portion, the water of 10 weight portions, in baking process, baking temperature beforehand control is at 65 DEG C, and after 2 hours, temperature controls at 55 DEG C, and final control biodiversity percentage is 12%, beef and dicing, the length of side is the square fourth shape of 3mm.
2, in the preparation process of jerked beef sauce: get out frying pot, pour the vegetable oil of 20 weight portions into, after rusting heat, 2 weight portion edible mushrooms, 1 weight portion peanut, 0.5 weight portion spice, 10 weight portion thick broad-bean sauce, 1 weight portion fermented soya bean, 0.5 weight portion monosodium glutamate, 0.5 weight portion sesame is added after first adding 25 weight portion jerked beef frying 2min, edible mushroom and peanut are cut to the square bulk of length of side 3mm, fry to boiling, continue the 20min one-tenth sauce that stir-fries.
Filling rear employing 115 DEG C of high-temperature sterilization 25min, filling is original flavor jerked beef sauce.
Detecting beef granule percentage of damage is 2%.
Embodiment two:
With embodiment one unlike:
1, in the preparation process of jerked beef: the component of pickling liquid and the weight portion of each component are: the soya sauce of 30 weight portions, the soy sauce of 30 weight portions, the white granulated sugar of 3 weight portions, the vinegar of 1 weight portion, the onion of 1 weight portion, the ginger of 1 weight portion, the garlic of 1 weight portion, the spice of 1 weight portion, the water of 10 weight portions, in baking process, baking temperature beforehand control is at 65 DEG C, and after 2 hours, temperature controls at 55 DEG C, and final control biodiversity percentage is 12%, beef and dicing, the length of side is the square fourth shape of 5mm.
2, in the preparation process of jerked beef sauce: get out frying pot, pour the vegetable oil of 20 weight portions into, after rusting heat, the capsicum of 5 weight portion edible mushrooms, 1 weight portion peanut, 0.5 weight portion spice, 10 weight portion thick broad-bean sauce, 1 weight portion fermented soya bean, 0.5 weight portion monosodium glutamate, 0.5 weight portion sesame, 1 weight portion is added after first adding 25 weight portion jerked beef frying 2min, edible mushroom, capsicum and peanut are cut to the square bulk of length of side 1cm, fry to boiling, continue the 20min one-tenth sauce that stir-fries.
Filling rear employing 118 DEG C of high-temperature sterilization 20min, filling is fragrant peppery jerked beef sauce.
Detecting beef granule percentage of damage is 3%.
Embodiment three:
With embodiment one unlike:
1, in the preparation process of jerked beef: the component of pickling liquid and the weight portion of each component are: the soya sauce of 35 weight portions, the soy sauce of 35 weight portions, the white granulated sugar of 10 weight portions, the vinegar of 5 weight portions, the onion of 5 weight portions, the ginger of 5 weight portions, the garlic of 5 weight portions, the spice of 3 weight portions, the water of 20 weight portions, in baking process, baking temperature beforehand control is at 70 DEG C, after 2 hours, temperature controls at 60 DEG C, and final to control biodiversity percentage be 16%, and the length of side is the square fourth shape of 5mm.
2, in the preparation process of jerked beef sauce: get out frying pot, pour the vegetable oil of 30 weight portions into, after rusting heat, add after first adding 40 weight portion jerked beef frying 2.5min, 3 weight portion peanuts, 2 weight portion spices, 18 weight portion thick broad-bean sauce, 3 weight portion fermented soya bean, 1 weight portion monosodium glutamate, 2 weight portion sesames, 3 weight portion capsicums, edible mushroom, capsicum and peanut are cut to the square bulk of length of side 7mm, fry to boiling, continue the 30min one-tenth sauce that stir-fries.
Filling rear employing 118 DEG C of high-temperature sterilization 20min, filling is fragrant peppery jerked beef sauce.
Detecting beef granule percentage of damage is 4%.
Embodiment four:
With embodiment one unlike:
1, in the preparation process of jerked beef: the component of pickling liquid and the weight portion of each component are: the soya sauce of 40 weight portions, the soy sauce of 40 weight portions, the white granulated sugar of 15 weight portions, the vinegar of 10 weight portions, the onion of 10 weight portions, the ginger of 10 weight portions, the garlic of 10 weight portions, the spice of 5 weight portions, the water of 30 weight portions, in baking process, baking temperature beforehand control is at 75 DEG C, after 2 hours, temperature controls at 65 DEG C, and final to control biodiversity percentage be 20%, and the length of side is the square fourth shape of 15mm.
2, in the preparation process of jerked beef sauce: get out frying pot, pour the vegetable oil of 40 weight portions into, after rusting heat, 10 weight portion edible mushrooms, 5 weight portion peanuts, 3 weight portion spices, 25 weight portion thick broad-bean sauce, 5 weight portion fermented soya bean, 1.5 weight portion monosodium glutamates, 4 weight portion sesames, 5 weight portion capsicums are added after first adding 50 weight portion jerked beef frying 3min, edible mushroom, capsicum and peanut are cut to the square bulk of length of side 1.5cm, fry to boiling, continue the 40min one-tenth sauce that stir-fries.
Filling rear employing 121 DEG C of high-temperature sterilization 15min are the peppery jerked beef sauce of perfume (or spice).
Detecting beef granule percentage of damage is 5%.
Embodiment five:
With embodiment one unlike:
1, in the preparation process of jerked beef: in the preparation process of jerked beef: the component of pickling liquid and the weight portion of each component are: the soya sauce of 30 weight portions, the soy sauce of 30 weight portions, the white granulated sugar of 3 weight portions, the vinegar of 1 weight portion, the onion of 1 weight portion, the ginger of 1 weight portion, the garlic of 1 weight portion, the spice of 1 weight portion, the water of 10 weight portions, in baking process, baking temperature beforehand control is at 65 DEG C, and after 2 hours, temperature controls at 55 DEG C, and final control biodiversity percentage is 12%, beef and dicing, the length of side is the square fourth shape of 5mm.
2, in the preparation process of jerked beef sauce: get out frying pot, pour the vegetable oil of 20 weight portions into, after rusting heat, 2 edible mushrooms, 1 weight portion peanut, 0.5 weight portion spice, 10 weight portion thick broad-bean sauce, 1 weight portion fermented soya bean, 0.5 weight portion monosodium glutamate, 0.5 weight portion sesame, the capsicum of 1 weight portion, the numb green pepper stir-fry extremely boiling of 1 weight portion is added after first adding 25 weight portion jerked beef frying 2min, continue the 20min one-tenth sauce that stir-fries, mushroom class, capsicum and peanut are cut to the square bulk of length of side 1cm.
Filling rear employing 115 DEG C of high-temperature sterilization 25min are spicy jerked beef sauce.
Detecting beef granule percentage of damage is 6%.
Embodiment six:
With embodiment one unlike:
1, in the preparation process of jerked beef: the component of pickling liquid and the weight portion of each component are: the soya sauce of 35 weight portions, the soy sauce of 35 weight portions, the white granulated sugar of 10 weight portions, the vinegar of 5 weight portions, the onion of 5 weight portions, the ginger of 5 weight portions, the garlic of 5 weight portions, the spice of 3 weight portions, the water of 20 weight portions, in baking process, baking temperature beforehand control is at 70 DEG C, after 2 hours, temperature controls at 60 DEG C, and final to control biodiversity percentage be 16%, and the length of side is the square fourth shape of 5mm.
2, in the preparation process of jerked beef sauce: get out frying pot, pour the vegetable oil of 30 weight portions into, after rusting heat, add after first adding 40 weight portion jerked beef frying 2.5min, 3 weight portion peanuts, 2 weight portion spices, 18 weight portion thick broad-bean sauce, 3 weight portion fermented soya bean, 1 weight portion monosodium glutamate, 2 weight portion sesames, 3 weight portion capsicums, 3 weight portions fiber crops greens pepper, edible mushroom, capsicum and peanut are cut to the square bulk of length of side 7mm, fry to boiling, continue the 30min one-tenth sauce that stir-fries.
Filling rear employing 118 DEG C of high-temperature sterilization 20min, filling is spicy jerked beef sauce.
Detecting beef granule percentage of damage is 7%.
Embodiment seven:
With embodiment one unlike:
1, in the preparation process of jerked beef: the component of pickling liquid and the weight portion of each component are: the soya sauce of 40 weight portions, the soy sauce of 40 weight portions, the white granulated sugar of 15 weight portions, the vinegar of 10 weight portions, the onion of 10 weight portions, the ginger of 10 weight portions, the garlic of 10 weight portions, the spice of 5 weight portions, the water of 30 weight portions, in baking process, baking temperature beforehand control is at 75 DEG C, after 2 hours, temperature controls at 65 DEG C, and final to control biodiversity percentage be 20%, and the length of side is the square fourth shape of 15mm.
2, in the preparation process of jerked beef sauce: get out frying pot, pour the vegetable oil of 40 weight portions into, after rusting heat, 10 weight portion edible mushrooms, 5 weight portion peanuts, 3 weight portion spices, 25 weight portion thick broad-bean sauce, 5 weight portion fermented soya bean, 1.5 weight portion monosodium glutamates, 4 weight portion sesames, 5 weight portion capsicums, 5 weight portion fiber crops greens pepper are added after first adding 50 weight portion jerked beef frying 3min, edible mushroom, capsicum and peanut are cut to the square bulk of length of side 1.5cm, fry to boiling, continue the 40min one-tenth sauce that stir-fries.
Filling rear employing 121 DEG C of high-temperature sterilization 15min are spicy jerked beef sauce.
Detecting beef granule percentage of damage is 7%.
Shear force value change in production process: shearing force is an important indicator of reaction meat products quality, by the mastication processes of Mouthsimulator inner teeth gear, the degree that the difficulty or ease of reactor product are chewed, value more chews strength more greatly, vice versa, and this technique achieves the goal by controlling shear force value.
In production process, shear force value change is as shown in Fig. 2 and table 1, undressed fresh shear power of beef is 2.5kgf, meat is tenderer, the jerked beef shearing force made through fast dewatering stoving process is 9.21kgf, its value is obviously greater than undressed fresh beef, have and certain chew strength, and this product first through air-dry, to toast the jerked beef shearing force out of frying be again 10.4kgf, its value is than fresh beef height 7.9kgf, than commercially available jerked beef height 1.19kgf, chew strength pure, even if shearing force still can remain to 6.8kgf after boiling sterilizing.
It is 201310685628.5 that the commercially available jerked beef mentioned in literary composition refers in particular to number of patent application, and patent name is the jerked beef disclosed in " a kind of Chinese and Western is in conjunction with the production method and products thereof of jerked beef ".
This product of table 1 jerked beef and fresh beef and commercially available jerked beef shear force value contrast
| Sequence number | Fresh beef | Commercially available jerked beef | This product jerked beef | This product beef paste |
| 1 | 2.5kgf | 9.21kgf | 10.4 | 6.8kgf |
The present invention is not limited to above-mentioned preferred forms; anyone can draw other various forms of products under enlightenment of the present invention; no matter but any change is done in its shape or structure; every have identical with the application or akin technical scheme, all drops within protection scope of the present invention.
Claims (9)
1., with the composite jam that jerked beef makes, it is characterized in that: comprise jerked beef and auxiliary material.
2. the composite jam of a kind of jerked beef making according to claim 1, is characterized in that: the weight portion of the weight portion of described jerked beef and the component included by auxiliary material and each component is as follows:
Jerked beef: 25-50 part;
Auxiliary material: vegetable oil 20-40 part, thick broad-bean sauce 10-25 part, fermented soya bean 1-5 part, peanut 1-5 part, sesame 0.5-4 part, monosodium glutamate 0.5-1.5 part, spice 0.5-3 part, and/or edible mushroom 2-10 part, and/or capsicum 1-5 part, and/or numb green pepper 1-5 part.
3. the method for the composite jam of preparation a kind of jerked beef making according to claim 2, is characterized in that: comprise the following steps:
1) preparation of jerked beef: by fresh beef through segmentation, slitting, pickle, air-dry, toast and obtained jerked beef after dicing;
2) pretreatment of auxiliary material:
By the peanut cleaned and/or edible mushroom, and/or capsicum is cut to fourth shape, and spice and/or numb green pepper are pulverized as end;
3) frying of jerked beef sauce:
The jerked beef prepared and stir-baking with adjuvant material are made sauce;
4) filling, high-temperature sterilization.
4. method according to claim 3, is characterized in that: described step 1) in the dividing method of beef be: selected fresh lean beef, get rid of the muscle on beef, fat meat and butter; Slitting method is the texture slitting along beef.
5. method according to claim 3, it is characterized in that: described step 1) in pickle as segmentation, beef after slitting are put into pickling liquid and pickled, the weight portion of the component that pickling liquid comprises and each component is: soya sauce 30-40 part, soy sauce 30-40 part, white granulated sugar 3-15 part, vinegar 1-10 part, onion 1-10 part, ginger 1-10 part, garlic 1-10 part, spice 1-5 part, water 10-30 part, the weight ratio of pickling liquid and beef is 3:7.
6. method according to claim 3, it is characterized in that: described step 1) in natural air drying be: the beef pickled is suspended on cool place, drying, ventilation normal temperature airing, harden to beef crust, the airing time is airing in summer 4-7 days, winter 7-10 days.
7. method according to claim 3, is characterized in that: described step 1) in baking be, at the temperature of 65-75 DEG C, baking 2 hours, after 2 hours at the temperature of 55-65 DEG C baking to biodiversity percentage within 20%.
8. method according to claim 3, is characterized in that: described step 3) in frying for by plant rusting heat, after pouring jerked beef frying 10-20min into, add stir-baking with adjuvant material to boiling, the 20-40min that continues to stir-fry becomes sauce.
9. method according to claim 3, is characterized in that: described step 4) in high-temperature sterilization adopt high-pressure sterilizing pot carry out sterilizing, at 115-121 DEG C of temperature, sterilizing 15-25min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418440A (en) * | 2016-07-06 | 2017-02-22 | 张家港市桃源食品有限公司 | Exploiting air-dried cow meat to prepare cow meat fermented paste method |
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| CN104719872A (en) * | 2015-04-16 | 2015-06-24 | 巢湖市江涛水产食品有限公司 | Processing method of fresh beef chilli sauce |
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2015
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| JP2015073495A (en) * | 2013-10-10 | 2015-04-20 | 江崎グリコ株式会社 | Pasty seasoning |
| CN103652824A (en) * | 2013-12-06 | 2014-03-26 | 巴里坤县新地土特产开发有限公司 | Spicy beef paste and manufacturing method thereof |
| CN104489634A (en) * | 2015-01-20 | 2015-04-08 | 徐金伟 | Grassland bull beef sauce and production method thereof |
| CN104705626A (en) * | 2015-03-18 | 2015-06-17 | 郑雨杰 | Curing method of beef and mustard sauce |
| CN104719872A (en) * | 2015-04-16 | 2015-06-24 | 巢湖市江涛水产食品有限公司 | Processing method of fresh beef chilli sauce |
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| CN106418440A (en) * | 2016-07-06 | 2017-02-22 | 张家港市桃源食品有限公司 | Exploiting air-dried cow meat to prepare cow meat fermented paste method |
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