CN107439975B - Processing technology of spicy beef jerky - Google Patents
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- CN107439975B CN107439975B CN201710851004.4A CN201710851004A CN107439975B CN 107439975 B CN107439975 B CN 107439975B CN 201710851004 A CN201710851004 A CN 201710851004A CN 107439975 B CN107439975 B CN 107439975B
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- 235000015278 beef Nutrition 0.000 title claims abstract description 123
- 238000005516 engineering process Methods 0.000 title claims abstract description 12
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 47
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 47
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 40
- 239000006002 Pepper Substances 0.000 claims abstract description 40
- 241000722363 Piper Species 0.000 claims abstract description 40
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 40
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 40
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 40
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 35
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 35
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 35
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 32
- 239000008187 granular material Substances 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 238000003756 stirring Methods 0.000 claims abstract description 20
- 238000005520 cutting process Methods 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 239000002002 slurry Substances 0.000 claims abstract description 12
- 238000007789 sealing Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000015223 cooked beef Nutrition 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 230000001680 brushing effect Effects 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 239000003755 preservative agent Substances 0.000 claims abstract description 6
- 230000002335 preservative effect Effects 0.000 claims abstract description 6
- 238000010298 pulverizing process Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 20
- 235000012015 potatoes Nutrition 0.000 claims description 14
- 238000002791 soaking Methods 0.000 claims description 14
- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 239000008280 blood Substances 0.000 claims description 6
- 210000004369 blood Anatomy 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 2
- 235000019654 spicy taste Nutrition 0.000 abstract description 24
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 235000019604 hot taste sensations Nutrition 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 description 11
- 235000013372 meat Nutrition 0.000 description 7
- 238000005457 optimization Methods 0.000 description 7
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 4
- 229960002504 capsaicin Drugs 0.000 description 3
- 235000017663 capsaicin Nutrition 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- LHFKHAVGGJJQFF-UHFFFAOYSA-N hydroxyl-alpha-sanshool Natural products CC=CC=CC=CCCC=CC(=O)NCC(C)(C)O LHFKHAVGGJJQFF-UHFFFAOYSA-N 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000009471 action Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 229920001144 Hydroxy alpha sanshool Polymers 0.000 description 1
- LHFKHAVGGJJQFF-UEOYEZOQSA-N Hydroxy-alpha-sanshool Chemical compound C\C=C\C=C\C=C/CC\C=C\C(=O)NCC(C)(C)O LHFKHAVGGJJQFF-UEOYEZOQSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The application discloses a processing technology of spicy beef jerky in the technical field of food processing, which comprises the steps of cutting capsicum frutescens into segments, adding salt and uniformly stirring; adding water into potato, and pulverizing into slurry to obtain potato slurry; putting edible vegetable oil into a frying pan, heating to boil, adding pepper granules, and frying; putting the cut beef into the potato pulp, stirring uniformly to enable the surface of the beef to be coated with the potato pulp, sealing by using a preservative film, refrigerating for 3-5 h at the temperature of 3-8 ℃, taking out the beef, naturally returning to the room temperature, and brushing off the potato pulp on the surface of the beef; then cooking; and putting the cooked beef into the capsicum frutescens, standing at room temperature for 4-8 h, and pouring the edible oil and the pepper granules which are cooled to room temperature into the mixture of the capsicum frutescens and the beef together. Compared with the beef jerky obtained by the prior art, the beef jerky obtained by the method has the advantages of obviously enhanced spicy and hot taste, aromatic flavor and fresh and tender mouthfeel.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing technology of spicy beef jerky.
Background
The beef jerky is generally beef which is salted by yellow beef and other seasonings.
Beef is the second largest food of Chinese, which is second to pork, and has high protein content, low fat content, delicious taste, and enjoys the beauty of meat. The beef jerky contains various mineral substances and amino acids required by human bodies, not only maintains the chewing-resistant flavor of the beef, but also does not deteriorate after long-term storage.
The processing flow of the beef jerky is as follows: selecting meat, cutting, soaking, boiling, cutting, frying, baking, inspecting, packaging and warehousing. With the improvement of living standard of people, the requirement on the taste of food is higher and higher, so that the original beef jerky is not limited at present, and spiced beef jerky, cumin beef jerky, spiced salt beef jerky, spicy beef jerky and the like are provided. The spicy beef jerky is prepared by adding pepper grains or pepper grain powder and frying pepper together during frying, but due to the limited frying time, if the frying time is too long, the beef jerky loses the fresh and tender mouthfeel and is not easy to chew. However, the spicy taste of the pepper grains and the spicy taste of the pepper cannot be fully exuded and blended into the beef within a limited time, so that the spicy taste of the obtained beef jerky is not strong enough, most of the beef jerky has weak spicy taste on the outer surface, and the spicy flavor in the beef jerky is not enough, so that the taste of the beef jerky is layered, and the taste is not harmonious.
Disclosure of Invention
The invention aims to provide a processing technology of spicy beef jerky, which is used for processing spicy beef jerky with strong spicy taste and consistent taste inside and on the surface of meat.
In order to achieve the purpose, the invention provides the following technical scheme: a processing technology of spicy beef jerky comprises the following steps:
step one, preparing edible vegetable oil, pepper granules, salt, potatoes and capsicum frutescens, cutting the capsicum frutescens into segments, and adding the salt and uniformly stirring; adding water into potato, and pulverizing into slurry to obtain potato slurry;
step two, putting edible vegetable oil into a frying pan, heating and boiling, adding pepper particles, frying for 20-30 min at 110-120 ℃, stopping heating, and cooling to room temperature with oil temperature;
cleaning beef, soaking to remove blood, cutting, putting the cut beef into potato pulp, uniformly stirring to enable the surface of the beef to be hung with the potato pulp, sealing by using a preservative film, refrigerating for 3-5 h at the temperature of 3-8 ℃, taking out the beef, naturally returning to the room temperature, and brushing off the potato pulp on the surface of the beef; then cooking;
step four, putting the cooked beef into the capsicum frutescens obtained in the step one, uniformly stirring, sealing, standing at room temperature for 4-8 hours, and pouring the edible oil and the pepper granules which are cooled to room temperature into the mixture of the capsicum frutescens and the beef; and after the beef jerky is uniformly mixed, soaking for 6-8 hours, taking out, picking out the beef, draining oil on the surface of the beef, and then baking to obtain the finished spicy beef jerky.
The working principle and the beneficial effects of the invention are as follows:
1. after the potato pulp and the beef are uniformly stirred and are refrigerated for 3-5 hours at the temperature of 3-8 ℃, the potato pulp contains a large amount of potato starch, and after the storage mode, the potato starch can enable fibers of the beef to become fluffy, so that the meat quality of the beef becomes fresh, tender and soft, the mouthfeel of the beef is improved, meanwhile, the beef with fluffy fibers is easy to blend into effective components of the seasoning, and the meat quality is prevented from being aged and not easy to taste.
2. After the pepper granules are fried, the spicy components are easy to dissolve out and are melted into the edible vegetable oil under the high temperature condition; frying for 20-30 min at 110-120 ℃, so that the spicy taste of the edible oil is rich, the original taste of the edible oil is maintained, and the bitter taste of the edible oil caused by frying the burnt pepper grains for too long time at the frying temperature is avoided.
3. The cooked beef is eaten with the capsicum frutescens and is pickled for 4-8 hours, and the salt is added into the capsicum frutescens in advance, so that the spicy components of the capsicum frutescens can be exuded under the action of osmotic pressure, and the spicy components can be fully fused into the beef. And then pouring the fried edible oil with the pepper granules and the pepper into the beef, uniformly stirring, and soaking for 6-8 h to promote the spicy and hot components to be harmoniously fused into the beef so as to enhance the spicy and hot taste of the beef.
The potato pulp is used in the scheme to enable the meat quality of the beef to be soft and fluffy, a good foundation is laid for infiltration of spicy and hot ingredients, the obtained beef jerky is tender and soft in taste, and the palatability is improved. The spicy taste and the spicy taste are independently treated in sequence, so that after the spicy taste and the spicy taste are pertinently enhanced to a certain extent, the spicy taste and the spicy taste are completely fused and soaked together, the spicy taste and the spicy taste are continuously permeated into the beef under the action of molecular motion interaction, and the mixed soaking promotes the full and harmonious fusion of the spicy taste, the spicy taste and the meat flavor of the beef, so that compared with the dried beef obtained by the prior art, the obtained dried beef is obviously enhanced in spicy taste, aromatic in flavor and fresh and tender in taste.
The optimization of the basic technical scheme is as follows:
the first optimization scheme is as follows: in the third step, the beef is cut to a thickness of 1-1.5 cm. The thickness is the optimal thickness determined based on various parameters in the basic scheme, and the prepared beef jerky is rich in spicy taste and does not cause excessive spicy taste, and the palatability is better.
And the second optimization scheme is based on the first optimization scheme: in the fourth step, the baking temperature is 80-100 ℃ and the baking time is 8-12 min. Under the baking condition, the obtained beef jerky is not dried excessively and contains excessive water, so that the taste is ensured, and the storage time is prolonged.
And the optimization scheme III is based on the schemes: the beef, the edible vegetable oil, the pepper granules, the salt, the potatoes and the capsicum frutescens are 8-10 parts by weight of beef, 6-8 parts by weight of edible vegetable oil, 2-3 parts by weight of pepper granules, 0.4-0.6 part by weight of salt, 1-3 parts by weight of potatoes and 2-3 parts by weight of capsicum frutescens. The use amount of various raw materials is set by combining the technical process and the processing conditions, so that the taste of each batch of processed beef jerky is close to the same, and the quality of the product is improved.
And the optimization scheme IV is based on the optimization scheme III: the beef, the edible vegetable oil, the pepper granules, the salt, the potatoes and the capsicum frutescens are prepared from 10 parts of beef, 6 parts of edible vegetable oil, 2 parts of pepper granules, 0.5 part of salt, 3 parts of potatoes and 2 parts of capsicum frutescens.
Detailed Description
The technical solution of the present invention is further illustrated by the following examples:
example 1: a processing technology of spicy beef jerky comprises the following steps:
preparing 10kg of beef, 6 kg of edible vegetable oil, 2 kg of pepper granules, 0.5 kg of salt, 3 kg of potatoes and 2 kg of capsicum frutescens, cutting the capsicum frutescens into segments, and adding the salt to stir uniformly; adding water into potato, and pulverizing into slurry to obtain potato slurry;
step two, putting edible vegetable oil into a frying pan, heating and boiling, adding pepper particles, frying for 20-30 min at 110-120 ℃, stopping heating, and cooling to room temperature with oil temperature;
cleaning beef, soaking to remove blood, cutting into slices, dices or strips with the thickness of 1-1.5 cm, putting the cut beef into potato pulp, stirring uniformly to enable the surface of the beef to be coated with the potato pulp, sealing by using a preservative film, refrigerating at 3-8 ℃ for 3-5 h, taking out, naturally cooling to room temperature, and brushing off the potato pulp on the surface of the beef; then cooking;
step four, putting the cooked beef into the capsicum frutescens obtained in the step one, uniformly stirring, sealing, standing at room temperature for 4-8 hours, and pouring the edible oil and the pepper granules which are cooled to room temperature into the mixture of the capsicum frutescens and the beef; and after uniformly stirring, soaking for 6-8 h, taking out, picking out beef, draining oil on the surface of the beef, and then drying at 80-100 ℃ for 10min to obtain the finished spicy beef jerky.
Example 2: a processing technology of spicy beef jerky comprises the following steps:
step one, preparing 8 kg of beef, 8 kg of edible vegetable oil, 3 kg of pepper granules, 0.4 kg of salt, 1 kg of potatoes and 2 kg of capsicum frutescens, cutting the capsicum frutescens into segments, and adding the salt to stir uniformly; adding water into potato, and pulverizing into slurry to obtain potato slurry;
step two, putting edible vegetable oil into a frying pan, heating and boiling, adding pepper particles, frying for 20-30 min at 110-120 ℃, stopping heating, and cooling to room temperature with oil temperature;
cleaning beef, soaking to remove blood, cutting into slices, dices or strips with the thickness of 1-1.5 cm, putting the cut beef into potato pulp, stirring uniformly to enable the surface of the beef to be coated with the potato pulp, sealing by using a preservative film, refrigerating at 3-8 ℃ for 3-5 h, taking out, naturally cooling to room temperature, and brushing off the potato pulp on the surface of the beef; then cooking;
step four, putting the cooked beef into the capsicum frutescens obtained in the step one, uniformly stirring, sealing, standing at room temperature for 4-8 hours, and pouring the edible oil and the pepper granules which are cooled to room temperature into the mixture of the capsicum frutescens and the beef; and after uniformly stirring, soaking for 6-8 h, taking out, picking out beef, draining oil on the surface of the beef, and then baking at 80-100 ℃ for 12min to obtain the finished spicy beef jerky.
Example 3: a processing technology of spicy beef jerky comprises the following steps:
firstly, 9 kg of beef, 7 kg of edible vegetable oil, 2 kg of pepper granules, 0.6 kg of salt, 2 kg of potatoes and 3 kg of capsicum frutescens are prepared, the capsicum frutescens is cut into segments, and the salt is added and uniformly stirred; adding water into potato, and pulverizing into slurry to obtain potato slurry;
step two, putting edible vegetable oil into a frying pan, heating and boiling, adding pepper particles, frying for 20-30 min at 110-120 ℃, stopping heating, and cooling to room temperature with oil temperature;
cleaning beef, soaking to remove blood, cutting into slices, dices or strips with the thickness of 1-1.5 cm, putting the cut beef into potato pulp, stirring uniformly to enable the surface of the beef to be coated with the potato pulp, sealing by using a preservative film, refrigerating at 3-8 ℃ for 3-5 h, taking out, naturally cooling to room temperature, and brushing off the potato pulp on the surface of the beef; then cooking;
step four, putting the cooked beef into the capsicum frutescens obtained in the step one, uniformly stirring, sealing, standing at room temperature for 4-8 hours, and pouring the edible oil and the pepper granules which are cooled to room temperature into the mixture of the capsicum frutescens and the beef; and after uniformly stirring, soaking for 6-8 h, taking out, picking out beef, draining oil on the surface of the beef, and then baking at 80-100 ℃ for 8min to obtain the finished spicy beef jerky.
Comparative example 1: taking the raw material ratio of the embodiment 1 as an example, the processing method of the beef in the prior art, which eliminates the potatoes, comprises the following steps:
step one, after cleaning beef, soaking the beef in clear water to remove blood water;
step two, cooking until the pepper is cooked thoroughly, cutting into 1-1.5 cm slices, dices or strips, adding edible oil for heating, adding the pepper and the capsicum frutescens into the edible oil, frying for 2min, adding beef, and stir-frying until the pepper is tasty;
and step three, baking.
The experiment includes that the contents of spicy components and spicy components on the surfaces and the middle parts of the beef jerky obtained in the three groups of examples and comparative examples are detected, wherein 7-8 spicy components of the pepper are detected, hydroxy- α sanshool with the highest content in the pepper is used as a detection object, the capsaicin is used as a detection object, three batches of the pepper are detected, the average value is recorded, and the detection result is shown in table 1.
Table 1:
from the data in Table 1, it can be analyzed that 1, the longitudinal comparison, in the beef jerky of the same size, the content of hydroxyl- α sanshool with spicy taste and the content of capsaicin with spicy taste are higher in the examples than in the comparative examples, which shows that the beef jerky prepared by the method of the invention has more spicy taste components and more refreshing mouthfeel, and 2, the transverse comparison, also in the beef jerky of the same size, the content difference of hydroxyl- α sanshool and capsaicin in the surface and the inner part of the beef jerky is obviously lower than in the comparative examples, which shows that the beef jerky of the examples has more uniform mouthfeel.
It will be apparent to those skilled in the art that various changes and modifications can be made without departing from the structure of the invention, and it is intended to cover all modifications and equivalents of the invention without departing from the spirit and scope of the invention.
Claims (4)
1. A processing technology of spicy beef jerky is characterized by comprising the following steps:
step one, preparing edible vegetable oil, pepper granules, salt, potatoes and capsicum frutescens, cutting the capsicum frutescens into segments, and adding the salt and uniformly stirring; adding water into potato, and pulverizing into slurry to obtain potato slurry;
step two, putting edible vegetable oil into a frying pan, heating and boiling, adding pepper particles, frying for 20-30 min at 110-120 ℃, stopping heating, and cooling to room temperature with oil temperature;
cleaning beef, soaking to remove blood, cutting into slices, dices or strips with the thickness of 1-1.5 cm, putting the cut beef into potato pulp, stirring uniformly to enable the surface of the beef to be coated with the potato pulp, sealing by using a preservative film, refrigerating at 3-8 ℃ for 3-5 h, taking out, naturally cooling to room temperature, and brushing off the potato pulp on the surface of the beef; then cooking;
step four, putting the cooked beef into the capsicum frutescens obtained in the step one, uniformly stirring, sealing, standing at room temperature for 4-8 hours, and pouring the edible oil and the pepper granules which are cooled to room temperature into the mixture of the capsicum frutescens and the beef; and after the beef jerky is uniformly mixed, soaking for 6-8 hours, taking out, picking out the beef, draining oil on the surface of the beef, and then baking to obtain the finished spicy beef jerky.
2. The processing technology of the spicy beef jerky according to claim 1, which is characterized by comprising the following steps: in the fourth step, the baking temperature is 80-100 ℃ and the baking time is 8-12 min.
3. The processing technology of the spicy beef jerky according to claim 1 or 2, characterized by comprising the following steps: the beef, the edible vegetable oil, the pepper granules, the salt, the potatoes and the capsicum frutescens are 8-10 parts by weight of beef, 6-8 parts by weight of edible vegetable oil, 2-3 parts by weight of pepper granules, 0.4-0.6 part by weight of salt, 1-3 parts by weight of potatoes and 2-3 parts by weight of capsicum frutescens.
4. The process of claim 3, wherein the spicy beef jerky is prepared by the following steps: the beef, the edible vegetable oil, the pepper granules, the salt, the potatoes and the capsicum frutescens are prepared from 10 parts of beef, 6 parts of edible vegetable oil, 2 parts of pepper granules, 0.5 part of salt, 3 parts of potatoes and 2 parts of capsicum frutescens.
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| CN1561833A (en) * | 2004-04-02 | 2005-01-12 | 贵州新概念食品有限公司 | Beef crisp and its processing technology |
| CN101695386A (en) * | 2009-11-02 | 2010-04-21 | 黄登平 | Method for producing beef jerky |
| CN103504323A (en) * | 2013-09-23 | 2014-01-15 | 胡海山 | Manufacturing method of spicy beef jerky |
| CN105876654A (en) * | 2016-04-21 | 2016-08-24 | 南充市过江龙食品有限公司 | Production method of spicy beef jerky |
| CN106071901A (en) * | 2016-06-06 | 2016-11-09 | 马晓磊 | A kind of Radix Ginseng health preserving jerky and preparation method thereof |
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