CN105495365A - Production process of sliced dried beef - Google Patents
Production process of sliced dried beef Download PDFInfo
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- CN105495365A CN105495365A CN201610030832.7A CN201610030832A CN105495365A CN 105495365 A CN105495365 A CN 105495365A CN 201610030832 A CN201610030832 A CN 201610030832A CN 105495365 A CN105495365 A CN 105495365A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention provides a production process of sliced dried beef. The production process comprises the following steps: firstly, pre-treating beef to remove blood and odor in the beef; secondly, preparing a soup stock from animal bones; and thirdly, preparing spices, adding the prepared spices into the soup stock, adding clean water and the pre-treated beef, and then marinating. The sliced dried beef produced by the production process has fine and tender meat quality and a mellow aroma; and the sliced dried beef has a relatively high nutritional value and is good for human health after people eat the sliced dried beef.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of manufacture craft of dried beef.
Background technology
Beef is Chinese second largest meat product, is only second to pork, and 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 ".Beef flavour is sweet, property is put down, enter spleen, stomach invigorating.The traditional Chinese medical science is thought: beef has tonifying middle-Jiao and Qi, nourishes effect of taste, strong muscles and bones, the breath wind that reduces phlegm, the saliva that quenches the thirst.Soreness of bones and muscles contains the nutritions such as abundant methyl amimoacetic acid, vitamin B6, vitamin B12, alanine, carnitine, protein, linoleic acid, zinc, magnesium, potassium, iron, calcium, these nutritions, the function having develop immunitypty and enhance metabolism, particularly to antisecosis and obvious curative effects of having built up health.Beef contains rich in protein, and amino acid ratio of components pork needs closer to human body, can improve body resistance against diseases, to grow and Post operation, aftercare people to lose blood and suitable especially in repair tissue etc. supplementing.
The output of China's beef items is large, and the consumption figure of town and country market also increases day by day, but its industrialization degree and commercialized degree lower, increase the production and consumption of beef food, improve beef quality, quality of improving the people's livelihood is the strategic emphasis of industry development.Dried beef is China's traditional meat, because it is nutritious, unique flavor, shelf-stable, instant and the dark favor by consumers in general.But for a long time, the processing of dried beef continues to use traditional handicraft, and making step is loaded down with trivial details always, generally extend shelf life of products by the moisture reduced in dried beef, so the dried beef coarse mouthfeel obtained.
For these reasons and the deficiencies in the prior art, still needing to improve the processing technology of dried beef further, better, more benefiting healthy dry jerky products to obtaining mouthfeel.
Summary of the invention
The object of the present invention is to provide a kind of manufacture craft of dried beef, to make the fine and tender taste of the dried beef be made into, fragrance alcohol just, is more of value to health.
The present invention solves its technical problem and realizes by the following technical solutions.
The present invention proposes a kind of manufacture craft of dried beef, comprises beef pre-treatment step, modulation soup-stock step and stew in soy sauce step.Beef pre-treatment step removes watery blood in beef and fishy smell.Modulation soup-stock step adopts Animal Bone modulation soup-stock.Stew in soy sauce step is configuration spice and is added in soup-stock by spice, then adds clear water and carry out stew in soy sauce through pretreated beef.
Further, above-mentioned beef pre-treatment step, first, adds water in pot and heats, then add ginger and flavourings cooking wine.Secondly, after 58 ~ 62 DEG C, beef is put into pot by boiled for the water in pot, then after 95 ~ 99 DEG C, boil 10 ~ 15 minutes by boiled for the water in pot.Then, salvage beef and cool.
Further, above-mentioned Animal Bone comprises the combination of one or more in pig bone, sheep bone, ox bone, chicken bone, duck bone.
Further, first above-mentioned modulation soup-stock step, prepares 120 ~ 140 parts, pig bone, ox bone 25 ~ 35 parts, 25 ~ 35 parts, chicken bone, 25 ~ 35 parts, sheep bone, 25 ~ 35 parts, duck bone, 350 ~ 400 parts, clear water, salt 9 ~ 11 parts, 1.5 ~ 2.5 parts, ginger, monosodium glutamate 1 ~ 2 part by weight; Afterwards, first pig bone, ox bone, chicken bone, sheep bone, duck bone are put into pot after cleaning, then added clear water, salt, ginger, monosodium glutamate, boiled rear boiling in a covered pot over a slow fire endures 20 ~ 26 hours.
Further, above-mentioned spice comprises by weight: anistree 0.7 ~ 0.9 part; 0.1 ~ 0.3 part, Radix Glycyrrhizae; Nutmeg 0.1 ~ 0.2 part; Dried orange peel 0.2 ~ 0.4 part; Spiceleaf 0.4 ~ 0.5 part; Fennel seeds 0.3 ~ 0.5 part; Cloves 0.02 ~ 0.03 part; Fructus amomi 0.04 ~ 0.05 part; 0.2 ~ 0.3 part, cassia bark; Kaempferia galamga 0.2 ~ 0.3 part; 0.8 ~ 1.2 part, capsicum.
Spice is added in the soup-stock of 90 ~ 110 parts, then in soup-stock, add 90 ~ 110 parts, clear water, 90 ~ 110 parts, beef through beef pre-treatment step.
Further, the manufacture craft of above-mentioned dried beef is also included in the dicing process before beef pre-treatment step, and dicing process divides by the meat of beef the bulk being switched to 0.9 ~ 1.1 kilogram along muscle arteries and veins.
Further, the manufacture craft of above-mentioned dried beef also comprises frying step, frying step first beef wind good for stew in soy sauce is cut into sheet, strip, thread or block, then to add white sugar, brown sugar, edible salt be stir-fry 1 ~ 1.5 hour under the condition of 90 ~ 100 DEG C in temperature.
Further, the manufacture craft of above-mentioned dried beef also comprises oven dry after frying step or fry step: the time of oven dry is 2.5 ~ 3 hours, and the temperature of oven dry is 78 ~ 82 DEG C; The fried time is 15 ~ 20min, and oil temperature is 115 ~ 125 DEG C.
Further, the manufacture craft of above-mentioned dried beef is also included in the spice step after oven dry or fry step, and spice step is by weight and vegetable oil 25 ~ 35 parts, paprika 3 ~ 4 parts, pepper powder 0.8 ~ 1.2 part, edible salt 0.5 ~ 0.6 part, sodium glutamate 0.4 ~ 0.6 part, disodium 5 '-ribonucleotide 0.1 ~ 0.15 part, dried beef 90 ~ 110 parts is uniformly mixed to evenly.
Further, the manufacture craft of above-mentioned dried beef also comprises packaging step, and packaging step is that the dried beef after spice step is carried out sterilization, and carries out vacuum packaging.
The beneficial effect of the manufacture craft of the dried beef of the embodiment of the present invention is: add the step with Animal Bone modulation soup-stock, and in stew in soy sauce process, add soup-stock carry out stew in soy sauce, thus make the fine and tender taste of the dried beef be made into, fragrance alcohol just, there is higher nutritive value, after edible, be more conducive to health.
Detailed description of the invention
For making the object of the embodiment of the present invention, technical scheme and advantage clearly, be clearly and completely described to the technical scheme in the embodiment of the present invention below.Unreceipted actual conditions person in embodiment, the condition of conveniently conditioned disjunction manufacturer suggestion is carried out.Agents useful for same or the unreceipted production firm person of instrument, be and can buy by commercially available the conventional products obtained.
Below the manufacture craft of the dried beef of the embodiment of the present invention is specifically described.
The manufacture craft of the dried beef of the embodiment of the present invention comprises:
S1, dicing process: according to beef different parts, divide by the meat of beef the bulk being switched to 0.9 ~ 1.1 kilogram along muscle arteries and veins.Beef after cutting is in the process of stew in soy sauce, more easily tasty, and the taste inside and outside beef is more unified, and mouthfeel is better.
S2, beef pre-treatment step: remove the watery blood in beef and fishy smell.
First, 280 ~ 320 parts of water are added in steam-jacked kettle heat by weight, then add 2 ~ 3 portions of gingers and 5 ~ 6 parts of flavourings cooking wines.Secondly, the water in steam-jacked kettle is burnt after 58 ~ 62 DEG C, 140 ~ 160 parts of beef are put into steam-jacked kettle, then the continuation water burning in steam-jacked kettle is boiled 10 ~ 15 minutes after 95 ~ 99 DEG C.Then, salvage beef and cool.
S3, modulation soup-stock step: adopt Animal Bone modulation soup-stock.
First, 120 ~ 140 parts, pig bone, ox bone 25 ~ 35 parts, 25 ~ 35 parts, chicken bone, 25 ~ 35 parts, sheep bone, 25 ~ 35 parts, duck bone, 350 ~ 400 parts, clear water, salt 9 ~ 11 parts, 1.5 ~ 2.5 parts, ginger, monosodium glutamate 1 ~ 2 part is prepared by weight.
Afterwards, first pig bone, ox bone, chicken bone, sheep bone, duck bone are put into pot after cleaning, add clear water, salt, ginger, monosodium glutamate again, after the water in pot is boiled, stewing enduring concentrates soup juice for 20 ~ 26 hours, suitably boiling water can be added during boiling, the ratio of the Animal Bone finally boiled and soup juice is 1:(0.9 ~ 1), then, soup-stock is held for subsequent use.
S4, stew in soy sauce step: spice also adds in soup-stock by configuration spice, then adds clear water and carry out stew in soy sauce through pretreated beef.
First, by weight anise 0.7 ~ 0.9 part, 0.1 ~ 0.3 part, Radix Glycyrrhizae, nutmeg 0.1 ~ 0.2 part, dried orange peel 0.2 ~ 0.4 part, spiceleaf 0.4 ~ 0.5 part, fennel seeds 0.3 ~ 0.5 part, cloves 0.02 ~ 0.03 part, fructus amomi 0.04 ~ 0.05 part, 0.2 ~ 0.3 part, cassia bark, kaempferia galamga 0.2 ~ 0.3 part, capsicum 0.8 ~ 1.2 part of mix and blend are formed spice.
Then, spice is added in the soup-stock of 90 ~ 110 parts, then in soup-stock, add 90 ~ 110 parts, clear water, carry out stew in soy sauce through 90 ~ 110 parts, the beef of beef pre-treatment step.The time of stew in soy sauce is 1.5 ~ 2 hours, makes beef fully absorb the taste of soup-stock and spice, and is cooled by the beef that stew in soy sauce is good.
S5, frying step: according to need of production, first the beef that stew in soy sauce is good is cut into sheet, strip, thread or block, add white sugar 15 ~ 20 parts again, 0.8 ~ 1.2 part, brown sugar, edible salt 0.4 ~ 0.6 part be stir-fry 1 ~ 1.5 hour under the condition of 90 ~ 100 DEG C in temperature, until without obvious moisture, and become dried meat floss shape.Frying step eliminates most moisture in beef, and it is preserved for a long time.
S6, spice step: by weight by vegetable oil 25 ~ 35 parts, paprika 3 ~ 4 parts, pepper powder 0.8 ~ 1.2 part, edible salt 0.5 ~ 0.6 part, sodium glutamate 0.4 ~ 0.6 part, disodium 5 '-ribonucleotide 0.1 ~ 0.15 part, be uniformly mixed to evenly through the dried beef 90 ~ 110 parts of frying step.Spice step makes dried beef have good taste and abundanter nutritional labeling.
S7, oven dry or fry step: the time of oven dry is 2.5 ~ 3 hours, the temperature of oven dry is 78 ~ 82 DEG C; The fried time is 15 ~ 20min, and oil temperature is 115 ~ 125 DEG C.Above-mentioned oven dry or fried operation make the moisture of dried beef reduce further, can easily preserve for a long time, are also convenient to the operation carrying out spice better.
S8, packaging step: the dried beef after spice step carries out sterilization through high temperature 100 ~ 125 DEG C, sterilizing time is 30 ~ 60min, guarantees the product quality of dried beef, and carries out quantitative package according to different specifications and carry out vacuum packaging.
Preferably, also needed to carry out the examination to beef source before dicing process, i.e. Quality Control Department's strict implement raw material acceptance criteria, the qualification (business license, production licence, free pratique) of supplier is verified, and strictly check and accept according to the color of beef source and form, can put in storage.To ensure that the meat of beef itself can reach standard, thus the quality of the dried beef finally obtained and mouthfeel no problem.
Further, also to carry out beef carry out dicing process after beef source is checked and accepted before and thaw: namely adopt circulating water to thaw, the thawing time in summer is 10 ~ 12 hours, and winter is 14 ~ 16 hours.Can carry out better after beef thaws cutting, the operation such as stew in soy sauce.
Below in conjunction with embodiment, characteristic sum performance of the present invention is described in further detail.
Embodiment 1
The first step, the examination step of beef source: Quality Control Department's strict implement raw material acceptance criteria, the qualification (business license, production licence, free pratique) of supplier is verified, and strictly checks and accepts according to the color of beef source and form, can put in storage.
Second step, step of thawing: adopt circulating water to thaw, the thawing time in summer is 10 hours, and winter is 14 hours.
3rd step, dicing process: according to beef different parts, divides by the meat of beef the bulk being switched to 0.9 ~ 1.1 kilogram along muscle arteries and veins.
4th step, beef pre-treatment step: first, removes the watery blood in beef and fishy smell, 300 kg of water is added in steam-jacked kettle and heat, then add 2 kilograms of gingers and 5 kilograms of flavourings cooking wines.Secondly, the water in steam-jacked kettle is burnt after 60 DEG C, beef is put into steam-jacked kettle, then the water continuation burning in steam-jacked kettle is boiled 10 minutes after 99 DEG C.Then, beef is salvaged in stainless steel bakie cool.
5th step, modulation soup-stock step: prepare 130 kilograms, pig bone, ox bone 30 kilograms, 30 kilograms, chicken bone, 30 kilograms, sheep bone, 30 kilograms, duck bone, 375 kilograms, clear water, salt 10 kilograms, 2 kilograms, ginger, monosodium glutamate 1.5 kilograms.First pig bone, ox bone, chicken bone, sheep bone, duck bone are put into pot after cleaning, add clear water, salt, ginger, monosodium glutamate again, after the water in pot is boiled, stewing enduring concentrates soup juice for 24 hours, suitably boiling water can be added during boiling, the ratio of the Animal Bone finally boiled and soup juice is 1:1, then, soup-stock is contained in container for subsequent use.
6th step, stew in soy sauce step: first, forms spice by anise 0.8 kilogram, 0.2 kilogram, Radix Glycyrrhizae, nutmeg 0.1 kilogram, dried orange peel 0.3 kilogram, spiceleaf 0.4 kilogram, fennel seeds 0.4 kilogram, cloves 0.02 kilogram, fructus amomi 0.05 kilogram, 0.2 kilogram, cassia bark, kaempferia galamga 0.2 kilogram, capsicum 1 kilogram of mix and blend by weight.
Then spice is added in the soup-stock of 100 kilograms, then in soup-stock, add 100 kilograms, clear water, carry out stew in soy sauce through 100 kilograms, the beef of beef pre-treatment step.The time of stew in soy sauce is 1.5 hours, makes beef fully absorb the taste of soup-stock and spice, and is cooled by the beef that stew in soy sauce is good.
7th step, frying step: according to need of production, first cuts into sheet by the beef that stew in soy sauce is good, then add white sugar 18 kilograms, 1 kilogram, brown sugar, edible salt 0.5 kilogram be stir-fry 1 hour under the condition of 90 ~ 100 DEG C in temperature, and become dried meat floss shape.
8th step, baking step: carried out putting into drying in oven by the dried beef after frying, the time of oven dry is 3 hours, and the temperature of oven dry is 80 DEG C.
9th step, spice step: vegetable oil 30 kilograms, paprika 3 kilograms, pepper powder 1 kilogram, edible salt 0.5 kilogram, sodium glutamate 0.5 kilogram, disodium 5 '-ribonucleotide 0.1 kilogram, dried beef 100 kilograms are uniformly mixed to evenly.
Tenth step, packaging step: the dried beef after spice step carries out sterilization through high temperature 121 DEG C, sterilizing time is 30min, and carries out quantitative package according to different specifications and carry out vacuum packaging.
Embodiment 2
The first step, the examination step of beef source: Quality Control Department's strict implement raw material acceptance criteria, the qualification (business license, production licence, free pratique) of supplier is verified, and strictly checks and accepts according to the color of beef source and form, can put in storage.
Second step, step of thawing: adopt circulating water to thaw, the thawing time in summer is 11 hours, and winter is 15 hours.
3rd step, dicing process: according to beef different parts, divides by the meat of beef the bulk being switched to 0.9 ~ 1.1 kilogram along muscle arteries and veins.
4th step, beef pre-treatment step: first, removes the watery blood in beef and fishy smell, 290 kg of water is added in steam-jacked kettle and heat, then add 3 kilograms of gingers and 5 kilograms of flavourings cooking wines.Secondly, the water in steam-jacked kettle is burnt after 62 DEG C, beef is put into steam-jacked kettle, then the water continuation burning in steam-jacked kettle is boiled 15 minutes after 95 DEG C.Then, beef is salvaged in stainless steel bakie cool.
5th step, modulation soup-stock step: prepare 140 kilograms, pig bone, ox bone 35 kilograms, 35 kilograms, chicken bone, 30 kilograms, sheep bone, 25 kilograms, duck bone, 350 kilograms, clear water, salt 9 kilograms, 1.5 kilograms, ginger, monosodium glutamate 2 kilograms.First pig bone, ox bone, chicken bone, sheep bone, duck bone are put into pot after cleaning, add clear water, salt, ginger, monosodium glutamate again, after the water in pot is boiled, stewing enduring concentrates soup juice for 22 hours, suitably boiling water can be added during boiling, the ratio of the Animal Bone finally boiled and soup juice is 1:0.9, then, soup-stock is contained in container for subsequent use.
6th step, anise 0.7 kilogram, 0.3 kilogram, Radix Glycyrrhizae, nutmeg 0.1 kilogram, dried orange peel 0.2 kilogram, spiceleaf 0.5 kilogram, fennel seeds 0.3 kilogram, cloves 0.03 kilogram, fructus amomi 0.04 kilogram, 0.3 kilogram, cassia bark, kaempferia galamga 0.3 kilogram, capsicum 1.1 kilograms of mix and blends are formed spice by stew in soy sauce step: first by weight.
Then spice is added in the soup-stock of 110 kilograms, then in soup-stock, add 110 kilograms, clear water, carry out stew in soy sauce through 100 kilograms, the beef of beef pre-treatment step.The time of stew in soy sauce is 2 hours, makes beef fully absorb the taste of soup-stock and spice, and is cooled by the beef that stew in soy sauce is good.
7th step, frying step: according to need of production, first cuts into sheet by the beef that stew in soy sauce is good, then add white sugar 15 kilograms, 0.9 kilogram, brown sugar, edible salt 0.4 kilogram be stir-fry 1.1 hours under the condition of 90 ~ 100 DEG C in temperature, and become dried meat floss shape.
8th step, baking step: carried out putting into drying in oven by the dried beef after frying, the time of oven dry is 2.5 hours, and the temperature of oven dry is 78 DEG C.
9th step, spice step: vegetable oil 25 kilograms, paprika 3 kilograms, pepper powder 0.9 kilogram, edible salt 0.6 kilogram, sodium glutamate 0.4 kilogram, disodium 5 '-ribonucleotide 0.15 kilogram, dried beef 100 kilograms are uniformly mixed to evenly.
Tenth step, packaging step: the dried beef after spice step carries out sterilization through high temperature 115 DEG C, sterilizing time is 45min, and carries out quantitative package according to different specifications and carry out vacuum packaging.
Embodiment 3
The first step, the examination step of beef source: Quality Control Department's strict implement raw material acceptance criteria, the qualification (business license, production licence, free pratique) of supplier is verified, and strictly checks and accepts according to the color of beef source and form, can put in storage.
Second step, step of thawing: adopt circulating water to thaw, the thawing time in summer is 12 hours, and winter is 16 hours.
3rd step, dicing process: according to beef different parts, divides by the meat of beef the bulk being switched to 0.9 ~ 1.1 kilogram along muscle arteries and veins.
4th step, beef pre-treatment step: first, removes the watery blood in beef and fishy smell, 310 kg of water is added in steam-jacked kettle and heat, then add 3 kilograms of gingers and 6 kilograms of flavourings cooking wines.Secondly, the water in steam-jacked kettle is burnt after 62 DEG C, beef is put into steam-jacked kettle, then the water burning in steam-jacked kettle is boiled 13 minutes after 98 DEG C.Then, beef is salvaged in stainless steel bakie cool.
5th step, modulation soup-stock step: prepare pig bone 120 kg, ox bone 35 kilograms, 35 kilograms, chicken bone, 35 kilograms, sheep bone, 30 kilograms, duck bone, 360 kilograms, clear water, salt 10 kilograms, 2.5 kilograms, ginger, monosodium glutamate 1.5 kilograms.First pig bone, ox bone, chicken bone, sheep bone, duck bone are put into pot after cleaning, add clear water, salt, ginger, monosodium glutamate again, after the water in pot is boiled, stewing enduring concentrates soup juice for 22 hours, suitably boiling water can be added during boiling, the ratio of the Animal Bone finally boiled and soup juice is 1:1.1, then, soup-stock is contained in container for subsequent use.
6th step, stew in soy sauce step: first, forms spice by anise 0.9 kilogram, 0.2 kilogram, Radix Glycyrrhizae, nutmeg 0.2 kilogram, dried orange peel 0.3 kilogram, spiceleaf 0.4 kilogram, fennel seeds 0.4 kilogram, cloves 0.02 kilogram, fructus amomi 0.05 kilogram, 0.2 kilogram, cassia bark, kaempferia galamga 0.3 kilogram, capsicum 0.8 kilogram of mix and blend by weight.
Then spice is added in the soup-stock of 105 kg, then in soup-stock, add clear water 105 kg, carry out stew in soy sauce through the beef 105 kg of beef pre-treatment step.The time of stew in soy sauce is 1.8 hours, makes beef fully absorb the taste of soup-stock and spice, and is cooled by the beef that stew in soy sauce is good.
7th step, frying step: according to need of production, first cuts into sheet by the beef that stew in soy sauce is good, then add white sugar 16 kilograms, 1.2 kilograms, brown sugar, edible salt 0.6 kilogram be stir-fry 1.2 hours under the condition of 90 ~ 100 DEG C in temperature, and become dried meat floss shape.
8th step, fry step: undertaken fried by the dried beef after frying, the fried time is 18min, and oil temperature is 120 DEG C
9th step, spice step: vegetable oil 35 kilograms, paprika 4 kilograms, pepper powder 1.2 kilograms, edible salt 0.6 kilogram, sodium glutamate 0.6 kilogram, disodium 5 '-ribonucleotide 0.15 kilogram, dried beef 110 kilograms are uniformly mixed to evenly.
Tenth step, packaging step: the dried beef after spice step carries out sterilization through high temperature of 120 DEG C, sterilizing time is 60min, and carries out quantitative package according to different specifications and carry out vacuum packaging.
In sum, the manufacture craft of the dried beef of the embodiment of the present invention adds the step with Animal Bone modulation soup-stock, and in stew in soy sauce process, add soup-stock carry out stew in soy sauce, thus making the fine and tender taste of the dried beef be made into, fragrance alcohol is just, entrance slag, dried meat floss is detailed, has higher nutritive value, simultaneously owing to adopting pure natural original flavor soup juice, without the need to adding the essence and flavoring agent of synthesis, thus be more conducive to health after eating.
Embodiment described above is the present invention's part embodiment, instead of whole embodiments.The detailed description of embodiments of the invention the claimed scope of the present invention of not intended to be limiting, but only represent selected embodiment of the present invention.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Claims (10)
1. a manufacture craft for dried beef, is characterized in that, comprising:
Beef pre-treatment step: remove the watery blood in beef and fishy smell;
Modulation soup-stock step: adopt Animal Bone modulation soup-stock; And
Stew in soy sauce step: described spice also adds in described soup-stock by configuration spice, then add clear water and the described beef after described beef pre-treatment step carries out stew in soy sauce.
2. the manufacture craft of dried beef according to claim 1, is characterized in that, described beef pre-treatment step comprises:
Water is added in pot and heats, then add ginger and flavourings cooking wine;
Water in described pot is burnt after 58 ~ 62 DEG C, described beef is put into described pot, then the water continuation burning in described pot is boiled 10 ~ 15 minutes after 95 ~ 99 DEG C; And
Salvage described beef and cool.
3. the manufacture craft of dried beef according to claim 1, is characterized in that, described Animal Bone comprises the combination of one or more in pig bone, sheep bone, ox bone, chicken bone, duck bone.
4. the manufacture craft of dried beef according to claim 1, is characterized in that, described modulation soup-stock step comprises:
Prepare 120 ~ 140 parts, pig bone, ox bone 25 ~ 35 parts, 25 ~ 35 parts, chicken bone, 25 ~ 35 parts, sheep bone, 25 ~ 35 parts, duck bone, 350 ~ 400 parts, water, salt 9 ~ 11 parts, 1.5 ~ 2.5 parts, ginger, monosodium glutamate 1 ~ 2 part by weight;
First described pig bone, described ox bone, described chicken bone, described sheep bone, described duck bone are put into pot after cleaning, then added described water, described salt, described ginger, described monosodium glutamate, boiled rear boiling in a covered pot over a slow fire endures 20 ~ 26 hours.
5. the manufacture craft of dried beef according to claim 1, is characterized in that, described spice comprises by weight: anistree 0.7 ~ 0.9 part; 0.1 ~ 0.3 part, Radix Glycyrrhizae; Nutmeg 0.1 ~ 0.2 part; Dried orange peel 0.2 ~ 0.4 part; Spiceleaf 0.4 ~ 0.5 part; Fennel seeds 0.3 ~ 0.5 part; Cloves 0.02 ~ 0.03 part; Fructus amomi 0.04 ~ 0.05 part; 0.2 ~ 0.3 part, cassia bark; Kaempferia galamga 0.2 ~ 0.3 part; 0.8 ~ 1.2 part, capsicum;
Described spice is added in the described soup-stock of 90 ~ 110 parts, then in described soup-stock, adds 90 ~ 110 parts, described clear water, 90 ~ 110 parts, described beef through described beef pre-treatment step.
6. the manufacture craft of dried beef according to claim 1, is characterized in that, is also included in the dicing process before described beef pre-treatment step, and described dicing process divides by the meat of described beef the bulk being switched to 0.9 ~ 1.1 kilogram along muscle arteries and veins.
7. the manufacture craft of dried beef according to claim 1, is characterized in that, is also included in the frying step after described stew in soy sauce step, and described frying step comprises:
Described beef good for stew in soy sauce is cut into sheet, strip, thread or block; And
Adding white sugar, brown sugar, edible salt is stir-fry 1 ~ 1.5 hour under the condition of 90 ~ 100 DEG C in temperature.
8. the manufacture craft of dried beef according to claim 7, is characterized in that, also comprises the oven dry after described frying step or fry step: the time of oven dry is 2.5 ~ 3 hours, and the temperature of oven dry is 78 ~ 82 DEG C; The fried time is 15 ~ 20min, and oil temperature is 115 ~ 125 DEG C.
9. the manufacture craft of dried beef according to claim 8, it is characterized in that, also be included in the spice step after described oven dry or fry step, described spice step is by weight vegetable oil 25 ~ 35 parts, paprika 3 ~ 4 parts, pepper powder 0.8 ~ 1.2 part, edible salt 0.5 ~ 0.6 part, sodium glutamate 0.4 ~ 0.6 part, disodium 5 '-ribonucleotide 0.1 ~ 0.15 part, is uniformly mixed to evenly through the described dried beef 90 ~ 110 parts of described frying step.
10. the manufacture craft of dried beef according to claim 9, is characterized in that, also comprises the packaging step after described spice step, and described packaging step is that the described dried beef after described spice step is carried out sterilization, and carries out vacuum packaging.
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| CN105995580A (en) * | 2016-06-14 | 2016-10-12 | 沿河土家族自治县麻阳河食品有限公司 | Method for processing sliced dried beef |
| CN106071908A (en) * | 2016-06-15 | 2016-11-09 | 沿河土家族自治县麻阳河食品有限公司 | One prepares dried beef compositions and preparation method thereof |
| CN106071937A (en) * | 2016-06-14 | 2016-11-09 | 沿河土家族自治县麻阳河食品有限公司 | A kind of dried mutton processing method |
| CN106107559A (en) * | 2016-06-27 | 2016-11-16 | 安徽先知缘食品有限公司 | A kind of dried beef manufacture method |
| CN106538964A (en) * | 2016-11-07 | 2017-03-29 | 马学雄 | Using the dried beef and its manufacture craft of cooking skill |
| CN106819878A (en) * | 2016-12-12 | 2017-06-13 | 苏州市启扬商贸有限公司 | A kind of manufacture craft of jerked beef |
| CN107019167A (en) * | 2017-03-31 | 2017-08-08 | 季小柳 | Sliced black beef meat and preparation method thereof |
| CN107319355A (en) * | 2017-08-16 | 2017-11-07 | 内蒙古熙点食品有限责任公司 | The preparation method of dried beef |
| CN108244504A (en) * | 2018-01-17 | 2018-07-06 | 肖杏 | A kind of green pepper fiber crops dried beef and preparation method thereof |
| CN110122787A (en) * | 2019-06-25 | 2019-08-16 | 江西省百约食品有限责任公司 | High protein and low fat is stored at room temperature the processing method that instant chicken does not use grease |
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| CN105995580A (en) * | 2016-06-14 | 2016-10-12 | 沿河土家族自治县麻阳河食品有限公司 | Method for processing sliced dried beef |
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| CN106538964A (en) * | 2016-11-07 | 2017-03-29 | 马学雄 | Using the dried beef and its manufacture craft of cooking skill |
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| CN107019167A (en) * | 2017-03-31 | 2017-08-08 | 季小柳 | Sliced black beef meat and preparation method thereof |
| CN107319355A (en) * | 2017-08-16 | 2017-11-07 | 内蒙古熙点食品有限责任公司 | The preparation method of dried beef |
| CN108244504A (en) * | 2018-01-17 | 2018-07-06 | 肖杏 | A kind of green pepper fiber crops dried beef and preparation method thereof |
| CN110122787A (en) * | 2019-06-25 | 2019-08-16 | 江西省百约食品有限责任公司 | High protein and low fat is stored at room temperature the processing method that instant chicken does not use grease |
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Application publication date: 20160420 |