CN107821978A - The processing method of tealeaves dried beef - Google Patents
The processing method of tealeaves dried beef Download PDFInfo
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- CN107821978A CN107821978A CN201711185657.XA CN201711185657A CN107821978A CN 107821978 A CN107821978 A CN 107821978A CN 201711185657 A CN201711185657 A CN 201711185657A CN 107821978 A CN107821978 A CN 107821978A
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- dried beef
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- 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
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The processing method of tealeaves dried beef of the present invention is related to food processing field, and in particular to the processing method of tealeaves dried beef, comprises the following steps：Raw meat selects and processing, and it is qualified through veterinary sanitary inspection to select, fresh beef best in quality, rejects the skin, fat, tendon of raw meat, is cut into the stick of 0.5 kilogram of size, is soaked 1 hour in clear water, removes watery blood, dirt, is rinsed, drained with clear water；Pickle, ginger, seedlings perfume, cassia bark are tightened to be put into jacketed pan and boiled, after 40 minutes with gauze, it is pickling liquid to add instant black tea powder, salt, white sugar, monosodium glutamate, and the cube meat cut is placed in pickling liquid and pickled 24 hours；Tumbling, ensure sanitation and hygiene in tumbling bucket before tumbling, and tumbling bucket there are 15 to 30 gradients spent；The present invention is simple to operate, convenient processing, tea smell is dissolved in dried beef so that the fine and tender taste for the dried beef being fabricated to, fragrance alcohol just, have higher nutritive value, and health is more beneficial for after edible.
Description
Technical field
The present invention relates to food processing field, and in particular to the processing method of tealeaves dried beef.
Background technology
Beef is the second largest meat product of Chinese, is only second to pork, beef protein content is high, and fat content
It is low, so delicious flavour, is liked by people, enjoy the laudatory title of " favourite son in meat ".Beef is sweet, it is mild-natured, enter spleen, stomach invigorating.The traditional Chinese medical science is recognized
For：Beef has the effect of tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, saliva of quenching the thirst.Soreness of bones and muscles contains abundant
Methyl amimoacetic acid, vitamin B6, vitamin B12, alanine, carnitine, protein, linoleic acid, zinc, magnesium, potassium, iron, the nutrition such as calcium
Composition, these nutritions, there is strengthen immunity and the function of enhancing metabolism, particularly to antisecosis and reinforcement
Matter has obvious curative effects.Beef contains abundant protein, and amino acid ratio of components pork needs closer to human body, can improve body and resist
Sick ability, to growing and Post operation, the people of aftercare is lost blood in supplement and repair tissue etc. is particularly suitable.
The yield of China's beef items is big, and the consumption figure of town and country market also increasingly increases, but its industrialization degree and commodity
Change degree is relatively low, increases the production and consumption of beef food, improves beef quality, quality of improving the people's livelihood is industry development
Strategic emphasis.Dried beef is China's traditional meat, because its is nutritious, unique flavor, shelf-stable, instant and it is deep by
The favor of consumers in general.It is general logical but for a long time, traditional handicraft is continued to use in the processing of dried beef always, and making step is cumbersome
Cross and reduce the moisture in dried beef to extend shelf life of products, so the dried beef coarse mouthfeel obtained.For these reasons and
The deficiencies in the prior art, it is still desirable to further the processing technology of dried beef is improved, it is more preferable, more beneficial to obtain mouthfeel
In the dry jerky products of health.
The content of the invention
It is an object of the invention to provide a kind of processing method of tealeaves dried beef, so that the meat for the dried beef being fabricated to
Delicacy, fragrance alcohol just, are relatively beneficial to health.
The processing method of tealeaves dried beef of the present invention, comprises the following steps：
The first step, raw meat selection and processing, it is qualified through veterinary sanitary inspection to select, and fresh beef best in quality, picks
Except the skin, fat, tendon of raw meat, the stick of 0.5 kilogram of size is cut into, is soaked 1 hour in clear water, remove watery blood, dirt,
Rinsed, drained with clear water；
Second step, pickle, ginger, seedlings perfume, cassia bark are tightened to be put into jacketed pan and boiled, after 40 minutes with gauze, adds speed
Molten black tea powder, salt, white sugar, monosodium glutamate are pickling liquid, and the cube meat cut is placed in pickling liquid and pickled 24 hours；
3rd step, tumbling, ensure sanitation and hygiene in tumbling bucket before tumbling, and tumbling bucket is had the gradient of 15-30 degree, often
Hour tumbling 1 time, 6 revs/min of tumbling rotating speed；
4th step, baking dehydration, the cube meat of knead-salting is layered on wire netting, is put into baking box, 60 degree of bakings 8 are small
When, sieve is turned over during baking 2-3 time, to prevent causing jerky Surface hardened layer, the evaporation of obstruction jerky internal moisture；
5th step, pinch-off, take out baked cube meat and be cut into meat base on request, cube meat it is uniform in size consistent；
6th step, coating, baking, cube meat surface is evenly coated in instant black tea powder, takes out cube meat and be placed on charcoal range
Roasting upper 5-10 minutes, temperature 78-82 degree；
7th step, packaging, finished product is weighed packaging by definite quality, the vacuum tune of vacuum machine is at 0.1 MPa, sack
It is smooth to put well, the heat sealed time 20-30 seconds.
Preferably, in terms of 10 kilograms of fresh beef：250 grams of salt, 500 grams of white sugar, 150 grams of instant black tea powder, 25 grams of ginger, in vain
35.7 grams of wine, 18 grams of anise, 30 grams of monosodium glutamate, 15 grams of cassia bark.
The present invention is simple to operate, convenient processing, tea smell is dissolved in dried beef so that the meat for the dried beef being fabricated to
Delicacy, fragrance alcohol just, have higher nutritive value, and health is more beneficial for after edible.
Embodiment
Embodiment one：
The processing method of tealeaves dried beef of the present invention, comprises the following steps：
The first step, raw meat selection and processing, it is qualified through veterinary sanitary inspection to select, and fresh beef best in quality, picks
Except the skin, fat, tendon of raw meat, the stick of 0.5 kilogram of size is cut into, is soaked 1 hour in clear water, remove watery blood, dirt,
Rinsed, drained with clear water；
Second step, pickle, ginger, seedlings perfume, cassia bark are tightened to be put into jacketed pan and boiled, after 40 minutes with gauze, adds speed
Molten black tea powder, salt, white sugar, monosodium glutamate are pickling liquid, and the cube meat cut is placed in pickling liquid and pickled 24 hours；
3rd step, tumbling, ensure sanitation and hygiene in tumbling bucket before tumbling, and tumbling bucket is had the gradient of 15-30 degree, often
Hour tumbling 1 time, 6 revs/min of tumbling rotating speed；
4th step, baking dehydration, the cube meat of knead-salting is layered on wire netting, is put into baking box, 60 degree of bakings 8 are small
When, sieve is turned over during baking 2-3 time, to prevent causing jerky Surface hardened layer, the evaporation of obstruction jerky internal moisture；
5th step, pinch-off, take out baked cube meat and be cut into meat base on request, cube meat it is uniform in size consistent；
6th step, coating, baking, cube meat surface is evenly coated in instant black tea powder, takes out cube meat and be placed on charcoal range
Roasting upper 5-10 minutes, temperature 78-82 degree；
7th step, packaging, finished product is weighed packaging by definite quality, the vacuum tune of vacuum machine is at 0.1 MPa, sack
It is smooth to put well, the heat sealed time 20-30 seconds.
Embodiment two：
The processing method of tealeaves dried beef of the present invention, comprises the following steps：
The first step, raw meat selection and processing, it is qualified through veterinary sanitary inspection to select, and fresh beef best in quality, picks
Except the skin, fat, tendon of raw meat, the stick of 0.5 kilogram of size is cut into, is soaked 1 hour in clear water, remove watery blood, dirt,
Rinsed, drained with clear water；
Second step, pickle, ginger, seedlings perfume, cassia bark are tightened to be put into jacketed pan and boiled, after 40 minutes with gauze, adds speed
Molten black tea powder, salt, white sugar, monosodium glutamate are pickling liquid, and the cube meat cut is placed in pickling liquid and pickled 24 hours；
3rd step, tumbling, ensure sanitation and hygiene in tumbling bucket before tumbling, and tumbling bucket is had the gradient of 15-30 degree, often
Hour tumbling 1 time, 6 revs/min of tumbling rotating speed；
4th step, baking dehydration, the cube meat of knead-salting is layered on wire netting, is put into baking box, 60 degree of bakings 8 are small
When, sieve is turned over during baking 2-3 time, to prevent causing jerky Surface hardened layer, the evaporation of obstruction jerky internal moisture；
5th step, pinch-off, take out baked cube meat and be cut into meat base on request, cube meat it is uniform in size consistent；
6th step, coating, baking, cube meat surface is evenly coated in instant black tea powder, takes out cube meat and be placed on charcoal range
Roasting upper 5-10 minutes, temperature 78-82 degree；
7th step, packaging, finished product is weighed packaging by definite quality, the vacuum tune of vacuum machine is at 0.1 MPa, sack
It is smooth to put well, the heat sealed time 20-30 seconds.
In terms of 10 kilograms of fresh beef：250 grams of salt, 500 grams of white sugar, 150 grams of instant black tea powder, 25 grams of ginger, white wine 35.7
Gram, 18 grams of anise, 30 grams of monosodium glutamate, 15 grams of cassia bark.
The present invention is simple to operate, convenient processing, tea smell is dissolved in dried beef so that the meat for the dried beef being fabricated to
Delicacy, fragrance alcohol just, have higher nutritive value, and health is more beneficial for after edible.
Claims (2)
1. a kind of processing method of tealeaves dried beef, it is characterised in that comprise the following steps：
The first step, raw meat selection and processing, it is qualified through veterinary sanitary inspection to select, fresh beef best in quality, rejects former
Expect the skin of meat, fat, tendon, be cut into the stick of 0.5 kilogram of size, soak 1 hour in clear water, removing watery blood, dirt, with clear
Water rinsing, drain；
Second step, pickle, ginger, seedlings perfume, cassia bark are tightened to be put into jacketed pan and boiled, after 40 minutes with gauze, is added instant red
Tea powder, salt, white sugar, monosodium glutamate are pickling liquid, and the cube meat cut is placed in pickling liquid and pickled 24 hours；
3rd step, tumbling, ensure sanitation and hygiene in tumbling bucket before tumbling, and tumbling bucket is had the gradient of 15-30 degree, per hour
Tumbling 1 time, 6 revs/min of tumbling rotating speed；
4th step, baking dehydration, the cube meat of knead-salting is layered on wire netting, is put into baking box, 60 degree are toasted 8 hours, are dried
Sieve is turned over when roasting 2-3 times, to prevent causing jerky Surface hardened layer, hinder the evaporation of jerky internal moisture；
5th step, pinch-off, take out baked cube meat and be cut into meat base on request, cube meat it is uniform in size consistent；
6th step, coating, baking, cube meat surface is evenly coated in instant black tea powder, takes out cube meat and be placed on charcoal range on roasting
5-10 minutes, temperature 78-82 degree；
7th step, packaging, finished product is weighed packaging by definite quality, the vacuum tune of vacuum machine is smooth sack at 0.1 MPa
Put well, the heat sealed time 20-30 seconds.
2. the processing method of tealeaves dried beef as claimed in claim 1, it is characterised in that in terms of 10 kilograms of fresh beef：Salt 250
Gram, 500 grams of white sugar, 150 grams of instant black tea powder, 25 grams of ginger, 35.7 grams of white wine, 18 grams of anise, 30 grams of monosodium glutamate, 15 grams of cassia bark.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711185657.XA CN107821978A (en) | 2017-11-23 | 2017-11-23 | The processing method of tealeaves dried beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711185657.XA CN107821978A (en) | 2017-11-23 | 2017-11-23 | The processing method of tealeaves dried beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107821978A true CN107821978A (en) | 2018-03-23 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711185657.XA Pending CN107821978A (en) | 2017-11-23 | 2017-11-23 | The processing method of tealeaves dried beef |
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| Country | Link |
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| CN (1) | CN107821978A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123457A (en) * | 2018-08-27 | 2019-01-04 | 佛山科学技术学院 | A kind of chicken breast meat and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014195449A (en) * | 2013-03-04 | 2014-10-16 | プリマハム株式会社 | Manufacturing method of beef jerky with good texture |
| CN106722282A (en) * | 2016-11-30 | 2017-05-31 | 陕西启源科技发展有限责任公司 | The processing method of tealeaves dried beef |
-
2017
- 2017-11-23 CN CN201711185657.XA patent/CN107821978A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014195449A (en) * | 2013-03-04 | 2014-10-16 | プリマハム株式会社 | Manufacturing method of beef jerky with good texture |
| CN106722282A (en) * | 2016-11-30 | 2017-05-31 | 陕西启源科技发展有限责任公司 | The processing method of tealeaves dried beef |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123457A (en) * | 2018-08-27 | 2019-01-04 | 佛山科学技术学院 | A kind of chicken breast meat and preparation method thereof |
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Application publication date: 20180323 |