CN108013369A - A kind of processing method of spicy beef jerky - Google Patents
A kind of processing method of spicy beef jerky Download PDFInfo
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- CN108013369A CN108013369A CN201711337559.3A CN201711337559A CN108013369A CN 108013369 A CN108013369 A CN 108013369A CN 201711337559 A CN201711337559 A CN 201711337559A CN 108013369 A CN108013369 A CN 108013369A
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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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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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
- A23L13/40—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
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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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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Abstract
The invention belongs to food processing technology field, discloses a kind of processing method of spicy beef jerky, pre-processed by beef, the preparation of thick gravy, beef stew in soy sauce, it is excessively oily, seasoning with drying and packaging process；The dried beef that the method for the present invention is processed is in bronzing, spicy delicious and soft or hard suitable；The method of the present invention preparation section is simple, scientific and reasonable, and feasibility is high.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of processing method of spicy beef jerky.
Background technology
Beef is the second largest meat product of Chinese, is only second to pork, beef protein content is high, and fat content
Low, delicious flavour, is favored by people, and enjoys the laudatory title of " favourite son in meat ".Dried beef is usually with Carnis Bovis seu Bubali and other condiment
The jerky being salted together.Jerked beef in dried beef comes from the war grain of Mongolian cavalry, since its is easy to carry and has
Abundant nutrition, is known as " the march grain of Genghis khan ".Dried beef contains the several mineral materials and amino acid of needed by human body, both
The flavor of the resistance to chewing of beef is maintained, and deposits never degenerate long, there is the market demand.
At present, the dried beef production process of in the market is complicated, in order to allow dried beef to keep preferable mouthfeel, uses a large amount of perfume (or spice)
Material, or even chemical addition agent, eat multipair human body and cause necessarily to endanger；And some producers will in order to extend the shelf-life of dried beef
Beef dries to obtain overdrying, and beef is rich in hard protein content, and the dried beef of overdrying is thick and stiff chewy, poor taste.
In view of the deficiencies of the prior art, the present invention further improves the processing method of dried beef, is obtained with processing
In good taste, spicy delicious dry jerky products.
The content of the invention
The present invention goal of the invention be to provide a kind of processing method of spicy beef jerky, what the method for the present invention was processed
Dried beef is in bronzing, spicy delicious and soft or hard suitable；The method of the present invention preparation section is simple, and process time is short, scientific and reasonable,
Feasibility is high.
In order to realize foregoing invention purpose, the technical solution adopted by the present invention is as follows：
A kind of processing method of spicy beef jerky, prepares according to following steps：
(1) beef pre-processes：Fresh beef, washes away watery blood, cuts into the bulk of 0.3-0.6cm thickness, is smeared with cure
Beef surface, the cure are the 2-5% of the beef weight, pickle 1-2h；In curing process, every ten minutes to the beef
Stir；
(2) preparation of thick gravy：Take 100 portions of ox bones to be put into pot, add water to excessively not described ox bone 3-5cm, add 0.2-
0.5 part of Radix Codonopsis, the 0.1-0.2 parts of roots of Dahurain angelica, 0.05-0.2 portions of Schisandra chinensis, 0.05-0.3 parts of ophiopogons, 0.2-0.6 portions of ginger, 0.1-0.3 parts
Chilli, 0.05-0.2 portions of Chinese cassia trees, 0.01-0.05 parts of illiciumverums, 0.01-0.08 parts of tsaokos, 0.01-0.05 parts of spiceleafs, 0.01-
0.05 portion of Chinese prickly ash, after being heated to boiling, keeps fluidized state to continue infusion 2-3h；Cooled and filtered, obtains the thick gravy；
(3) beef stew in soy sauce：Beef after being pickled in (1) is put into pot, adds thick gravy of system in (2) to excessively not described
Beef 3-5cm, after boiling, slow boiling infusion 0.5-2h；
(4) it is excessively oily：Edible oil is put into pot, adds the capsicum of 0.01-0.03 times of edible oil quality, quick-fried to capsicum becomes
Bronzing, removes capsicum, the beef after stew in soy sauce in (3) is put into oil cauldron, excessively oil 3-5min, pulls out rapidly, dry；
(5) seasoning and drying：Beef surface after oil excessively is added into flavoring；Baking oven is moved into, is dried to and contains at 60-80 DEG C
Water 16-20%；
(6) pack：After the dried beef microwave sterilization of (5) system, vacuum packaging.
In the present invention, further, the raw material of the cure includes for every 100 parts in parts by weight：Starch 20-
40 parts, it is 2-5 parts of fennel powder, 3-6 parts of ginger powder, 1-3 parts of chilli powder, 0.5-2 parts of Ground Cloves, 2-5 parts of salt, 2-5 parts of white sugar, white
3-8 parts of wine, remaining is egg white.
In the present invention, further, the preparation method of the cure：By the starch, the fennel powder, the ginger
Powder, the chilli powder, the Ground Cloves are proportionally uniformly mixed, side stirring, while the egg white is slowly added to, until mixing
Uniformly, salt, white sugar and white wine are added, is stirred, up to the cure.
In the present invention, further, in the step (1) beef cattle beef preprocessing process, temperature be 3-8 DEG C.
In the present invention, further, the flavoring is chilli powder.
In the present invention, further, the spicy beef jerky room temperature preserves 2 years.
By adopting the above-described technical solution, the beneficial effects of the invention are as follows：
(1) spicy beef jerky of the invention first passes through pretreatment before stew in soy sauce, and pretreatment salts beef down using cure
Make, starch and egg white can keep the fresh and tender of beef in its cure；Fennel powder is in brownish red, and thick taste, increases beef
Fragrance；Ginger powder, chilli powder and Ground Cloves have fragrant spicy, can increase the spicy of beef and remove the fishy smell of beef, and
Curing process carries out in 3-8 DEG C, ensures the freshness of beef.
(2) the stew in soy sauce process of spicy beef jerky of the invention is endured with the prior art adding beef at the same time with spices
Difference, the tasty infusion time length of method beef of the prior art are boiled, and spices is easily covered on beef surface, it is necessary to manually clear
Remove, it is more troublesome；Processing method of the present invention first prepares thick gravy, and the thick gravy is Radix Codonopsis, the root of Dahurain angelica, Schisandra chinensis, ophiopogon, ginger, dry peppery
Green pepper, Chinese cassia tree, illiciumverum, tsaoko, spiceleaf, Chinese prickly ash and the common infusion of ox bone are made, and each component, which cooperates, makes soup strong, nutrition
It is abundant, while Schisandra chinensis and ophiopogon collective effect, relieving restlessness that clears away heart-fire can be used, further reduces the internal heat of capsicum；Beef again with
Thick gravy carries out stew in soy sauce, and by filtering, spices will not remain on beef thick gravy, and beef fast tasty, save the stew in soy sauce time.
(3) processing method of the invention, according to the characteristic of beef, by the process such as marinated, stew in soy sauce, excessively oily, drying, beef
Tentatively tasty in curing process then further tasty by stew in soy sauce process, two procedures ensure that beef is fully tasty；Each process
According to the feature development of beef, the fibr tissue of beef will not be destroyed；And chemical addition agent is not added in the present invention, safety is right
Human body non-hazardous；Dried beef of the present invention is in bronzing, spicy, there is chewy texture and soft or hard suitable；This method process time it is short, it can be achieved that
Periodic cycle is processed, and meets the needs of people.
Embodiment
In order to make the technical means, the creative features, the aims and the efficiencies achieved by the present invention easy to understand, tie below
Embodiment is closed, the present invention is further explained.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention,
It is not intended to limit the present invention.
Raw material used in the present invention can be from buying on the market.
Embodiment 1
A kind of processing method of spicy beef jerky, prepares according to following steps：
(1) preparation method of cure：By 20 parts of starch, 2 parts of fennel powder, 3 parts of ginger powder, 1 part of chilli powder, Ground Cloves 0.5
Part is uniformly mixed, side stirring, while being slowly added to 66.5 parts of egg white, adds 2 parts of salt, 2 parts of white sugar, 3 parts of white wine, stirring mixes
Close, up to the cure；
(2) beef pre-processes：In the room that temperature is 3 DEG C, take fresh beef to wash away watery blood, cut into 0.3cm thickness
Bulk, per 1000g beef on uniformly smear 20g cures, pickle 1h；In curing process, the beef was stirred in every ten minutes；
(3) preparation of thick gravy：Take 2kg ox bones to be put into pot, add water to excessively not described ox bone 3cm, add 4g Radix Codonopsis, 2g
The root of Dahurain angelica, 1g Schisandra chinensis, 1g ophiopogons, 4g ginger, 2g chilli, 1g Chinese cassia trees, 0.2g illiciumverums, 0.2g tsaokos, 0.2g spiceleafs and 0.2g flowers
Green pepper, after being heated to boiling, keeps fluidized state to continue infusion 2h；Cooled and filtered, obtains the thick gravy；
(4) beef stew in soy sauce：Beef after being pickled in (2) is put into pot, adds thick gravy of system in (3) to excessively not described
Beef 3cm, after boiling, slow boiling infusion 0.5h；
(5) it is excessively oily：5L edible oils are put into pot, add 50g capsicums, quick-fried to capsicum becomes bronzing, removes capsicum, will
(4) beef in after stew in soy sauce, is put into oil cauldron, excessively oil 3min, pulls out rapidly, dries；
Edible oil is put into pot, is heated, the beef after stew in soy sauce in (4) is put into oil cauldron, excessively oil 3min, is dragged for rapidly
Go out, dry；
(6) seasoning and drying：Beef surface after oil excessively is added into chilli powder and salt；Baking oven is moved into, is dried at 60 DEG C
To water content 20%；
(7) pack：After the dried beef microwave sterilization of (6) system, vacuum packaging.
Embodiment 2
A kind of processing method of spicy beef jerky, prepares according to following steps：
(1) preparation method of cure：By 25 parts of starch, 3 parts of fennel powder, 4 parts of ginger powder, 2 parts of chilli powder, 1 part of Ground Cloves
It is uniformly mixed, side stirring, while being slowly added to 54 parts of egg white, adds 3 parts of salt, 3 parts of white sugar, 5 parts of white wine, be stirred, i.e.,
Obtain the cure；
(2) beef pre-processes：In the room that temperature is 4 DEG C, take fresh beef to wash away watery blood, cut into 0.4cm thickness
Bulk, per 1000g beef on uniformly smear 30g cures, pickle 1h；In curing process, the beef was stirred in every ten minutes；
(3) preparation of thick gravy：Take 2kg ox bones to be put into pot, add water to excessively not described ox bone 4cm, add 6g Radix Codonopsis, 3g
The root of Dahurain angelica, 2g Schisandra chinensis, 2g ophiopogons, 5g ginger, 4g chilli, 2g Chinese cassia trees, 0.5g illiciumverums, 0.5g tsaokos, 0.4g spiceleafs and 0.4g flowers
Green pepper, after being heated to boiling, keeps fluidized state to continue infusion 2h；Cooled and filtered, obtains the thick gravy；
(4) beef stew in soy sauce：Beef after being pickled in (2) is put into pot, adds thick gravy of system in (3) to excessively not described
Beef 3cm, after boiling, slow boiling infusion 1h；
(5) it is excessively oily：5L edible oils are put into pot, add 80g capsicums, quick-fried to capsicum becomes bronzing, removes capsicum, will
(4) beef in after stew in soy sauce, is put into oil cauldron, excessively oil 4min, pulls out rapidly, dries；
(6) seasoning and drying：Beef surface after oil excessively is added into chilli powder and salt；Baking oven is moved into, is dried at 70 DEG C
To water content 18%；
(7) pack：After the dried beef microwave sterilization of (6) system, vacuum packaging.
Embodiment 3
A kind of processing method of spicy beef jerky, prepares according to following steps：
(1) preparation method of cure：By 35 parts of starch, 4 parts of fennel powder, 5 parts of ginger powder, 2 parts of chilli powder, 1 part of Ground Cloves
It is uniformly mixed, side stirring, while being slowly added to 40 parts of egg white, adds 4 parts of salt, 3 parts of white sugar, 6 parts of white wine, be stirred, i.e.,
Obtain the cure；
(2) beef pre-processes：In the room that temperature is 6 DEG C, take fresh beef to wash away watery blood, cut into 0.5cm thickness
Bulk, per 1000g beef on uniformly smear 40g cures, pickle 1.5h；In curing process, the beef was turned in every ten minutes
It is dynamic；
(3) preparation of thick gravy：Take 2kg ox bones to be put into pot, add water to excessively not described ox bone 4cm, add 8g Radix Codonopsis, 3g
The root of Dahurain angelica, 3g Schisandra chinensis, 5g ophiopogons, 10g ginger, 5g chilli, 3g Chinese cassia trees, 0.8g illiciumverums, 1g tsaokos, 0.8g spiceleafs and 0.8g flowers
Green pepper, after being heated to boiling, keeps fluidized state to continue infusion 2.5h；Cooled and filtered, obtains the thick gravy；
(4) beef stew in soy sauce：Beef after being pickled in (2) is put into pot, adds thick gravy of system in (3) to excessively not described
Beef 4cm, after boiling, slow boiling infusion 1.5h；
(5) it is excessively oily：5L edible oils are put into pot, add 100g capsicums, quick-fried to capsicum becomes bronzing, removes capsicum,
The beef after stew in soy sauce in (4) is put into oil cauldron, excessively oil 4min, pulls out rapidly, dry；
(6) seasoning and drying：Beef surface after oil excessively is added into chilli powder and salt；Baking oven is moved into, is dried at 75 DEG C
To water content 17%；
(7) pack：After the dried beef microwave sterilization of (6) system, vacuum packaging.
Embodiment 4
A kind of processing method of spicy beef jerky, prepares according to following steps：
(1) preparation method of cure：By 40 parts of starch, 5 parts of fennel powder, 6 parts of ginger powder, 3 parts of chilli powder, 2 parts of Ground Cloves
It is uniformly mixed, side stirring, while being slowly added to 26 parts of egg white, adds 5 parts of salt, 5 parts of white sugar, 8 parts of white wine, be stirred, i.e.,
Obtain the cure；
(2) beef pre-processes：In the room that temperature is 8 DEG C, take fresh beef to wash away watery blood, cut into 0.6cm thickness
Bulk, per 1000g beef on uniformly smear 50g cures, pickle 2h；In curing process, the beef was stirred in every ten minutes；
(3) preparation of thick gravy：Take 2kg ox bones to be put into pot, add water to excessively not described ox bone 5cm, add 10g Radix Codonopsis,
The 4g roots of Dahurain angelica, 4g Schisandra chinensis, 6g ophiopogons, 12g ginger, 6g chilli, 4g Chinese cassia trees, 1g illiciumverums, 1.6g tsaokos, 1g spiceleafs and 1g Chinese prickly ashes,
After being heated to boiling, fluidized state is kept to continue infusion 3h；Cooled and filtered, obtains the thick gravy；
(4) beef stew in soy sauce：Beef after being pickled in (2) is put into pot, adds thick gravy of system in (3) to excessively not described
Beef 5cm, after boiling, slow boiling infusion 2h；
(5) it is excessively oily：5L edible oils are put into pot, add 150g capsicums, quick-fried to capsicum becomes bronzing, removes capsicum,
The beef after stew in soy sauce in (4) is put into oil cauldron, excessively oil 5min, pulls out rapidly, dry；
(6) seasoning and drying：Beef surface after oil excessively is added into chilli powder and salt；Baking oven is moved into, is dried at 80 DEG C
To water content 16%；
(7) pack：After the dried beef microwave sterilization of (6) system, vacuum packaging.
Comparative example 1：Using the roasted commercially available dried beef of traditional handicraft.
Comparative example 2：The spicy beef jerky that Patent No. CN103504322 methods make.
7-60 Sui 532 people of crowd is selected, the dried beef that embodiment 1-4 and comparative example 1-2 makes is foretasted respectively, records and unite
Meter foretastes the evaluation of personnel, and the results are shown in Table 1 for it；
Table 1
It can be learnt according to table 1：The dried beef taste good that 1-4 of the embodiment of the present invention makes in 532 people are randomly selected,
More than 88.3% crowd think 1-4 of the embodiment of the present invention make dried beef mouthfeel it is spicy, it is soft or hard it is suitable, it is resistance to chewing and entrance can
Slugging；The dried beef made relative to the prior art, the dried beef that 1-4 of the embodiment of the present invention makes is in the soft or hard of dried beef quality
The more prominent advantage of convenient display, and suitable for liking peppery crowd；Illustrate that the dried beef that the method for the present invention is processed is subject to
People like, and have the market demand.
The invention is not limited in foregoing embodiment.The present invention, which expands to, any in the present specification to be disclosed
New feature or any new combination, and disclose any new method or process the step of or any new combination.
Claims (6)
1. a kind of processing method of spicy beef jerky, it is characterised in that prepared according to following steps：
(1) beef pre-processes：Fresh beef, washes away watery blood, cuts into the bulk of 0.3-0.6cm thickness, and beef is smeared with cure
Surface, the cure are the 2-5% of the beef weight, pickle 1-2h；In curing process, the beef was turned in every ten minutes
It is dynamic；
(2) preparation of thick gravy：Take 100 portions of ox bones to be put into pot, add water to excessively not described ox bone 3-5cm, add 0.2-0.5 parts
Radix Codonopsis, 0.1-0.2 part root of Dahurain angelica, 0.05-0.2 portions of Schisandra chinensis, 0.05-0.3 parts of ophiopogons, 0.2-0.6 portions of ginger, 0.1-0.3 parts it is dry peppery
Green pepper, 0.05-0.2 portions of Chinese cassia trees, 0.01-0.05 parts of illiciumverums, 0.01-0.08 parts of tsaokos, 0.01-0.05 portions of spiceleafs, 0.01-0.05 parts
Chinese prickly ash, after being heated to boiling, keeps fluidized state to continue infusion 2-3h；Cooled and filtered, obtains the thick gravy；
(3) beef stew in soy sauce：Beef after being pickled in (1) is put into pot, adds (2) middle thick gravy made to excessively not described beef
3-5cm, after boiling, slow boiling infusion 0.5-2h；
(4) it is excessively oily：Edible oil is put into pot, adds the capsicum of 0.01-0.03 times of edible oil quality, quick-fried to capsicum becomes reddish brown
Color, removes capsicum, the beef after stew in soy sauce in (3) is put into oil cauldron, excessively oil 3-5min, pulls out rapidly, dry；
(5) seasoning and drying：Beef surface after oil excessively is added into flavoring；Baking oven is moved into, water content is dried at 60-80 DEG C
16-20%；
(6) pack：After the dried beef microwave sterilization of (5) system, vacuum packaging.
2. the processing method of a kind of spicy beef jerky according to claim 1, it is characterised in that the raw material of the cure is pressed
Include for every 100 parts according to parts by weight meter：20-40 parts of starch, 2-5 parts of fennel powder, 3-6 parts of ginger powder, 1-3 parts of chilli powder, fourth
0.5-2 parts of face powder, 2-5 parts of salt, 2-5 parts of white sugar, 3-8 parts of white wine, remaining is egg white.
A kind of 3. processing method of spicy beef jerky according to claim 2, it is characterised in that the preparation side of the cure
Method：The starch, the fennel powder, the ginger powder, the chilli powder, the Ground Cloves are proportionally uniformly mixed, side
Stirring, while being slowly added to the egg white, until being uniformly mixed, adds salt, white sugar and white wine, is stirred, up to described
Cure.
A kind of 4. processing method of spicy beef jerky according to claim 1, it is characterised in that meat in the step (1)
The beef preprocessing process of ox, temperature are 3-8 DEG C.
5. the processing method of a kind of spicy beef jerky according to claim 1, it is characterised in that the flavoring is capsicum
Powder.
6. the processing method of a kind of spicy beef jerky according to claim 1, it is characterised in that the spicy beef jerky is normal
Temperature preserves 2 years.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108713672A (en) * | 2018-05-25 | 2018-10-30 | 熊同罡 | A kind of processing method of spicy dired chicken meat |
| CN108813384A (en) * | 2018-07-10 | 2018-11-16 | 安徽杠岗香食品科技有限公司 | A kind of preparation method that local flavor beef is dry |
| CN108936324A (en) * | 2018-06-05 | 2018-12-07 | 宣汉县汉玺食品有限公司 | A kind of instant method for making spicy beef jerky |
| CN109497438A (en) * | 2018-10-08 | 2019-03-22 | 阜阳市尚源食品有限公司 | A kind of method for making spicy beef jerky |
| CN110353179A (en) * | 2019-08-30 | 2019-10-22 | 湖南城市学院 | A kind of spiced dried beef and preparation method thereof |
| CN110859284A (en) * | 2019-11-17 | 2020-03-06 | 雷凤琳 | Spicy beef and preparation method thereof |
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| CN1817229A (en) * | 2006-03-16 | 2006-08-16 | 王艺龙 | Production of dried beef |
| CN103504323A (en) * | 2013-09-23 | 2014-01-15 | 胡海山 | Manufacturing method of spicy beef jerky |
| CN103504321A (en) * | 2013-09-23 | 2014-01-15 | 胡海山 | Manufacturing method of spiced beef jerky |
| CN104432142A (en) * | 2014-12-25 | 2015-03-25 | 重庆市弘久食品有限公司 | Preparation method of spicy beef jerky |
| CN105685925A (en) * | 2016-01-22 | 2016-06-22 | 河南农业大学 | Marinating material of sauced beef and preparation method of sauced beef |
| CN107410903A (en) * | 2017-06-05 | 2017-12-01 | 陕西香馍馍食品有限公司 | The preparation technology of dried beef |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108713672A (en) * | 2018-05-25 | 2018-10-30 | 熊同罡 | A kind of processing method of spicy dired chicken meat |
| CN108936324A (en) * | 2018-06-05 | 2018-12-07 | 宣汉县汉玺食品有限公司 | A kind of instant method for making spicy beef jerky |
| CN108813384A (en) * | 2018-07-10 | 2018-11-16 | 安徽杠岗香食品科技有限公司 | A kind of preparation method that local flavor beef is dry |
| CN109497438A (en) * | 2018-10-08 | 2019-03-22 | 阜阳市尚源食品有限公司 | A kind of method for making spicy beef jerky |
| CN110353179A (en) * | 2019-08-30 | 2019-10-22 | 湖南城市学院 | A kind of spiced dried beef and preparation method thereof |
| CN110859284A (en) * | 2019-11-17 | 2020-03-06 | 雷凤琳 | Spicy beef and preparation method thereof |
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Application publication date: 20180511 |