CN108029977A - The production method of Western-style dried beef - Google Patents
The production method of Western-style dried beef Download PDFInfo
- Publication number
- CN108029977A CN108029977A CN201711366420.1A CN201711366420A CN108029977A CN 108029977 A CN108029977 A CN 108029977A CN 201711366420 A CN201711366420 A CN 201711366420A CN 108029977 A CN108029977 A CN 108029977A
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- Prior art keywords
- tumbling
- beef
- meat
- sliced meat
- auxiliary material
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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
-
- 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
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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)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of production method of Western-style dried beef, it is desirable to provide a kind of production method of dried beef.Its method is：Ox continuous heavy rain or rice dragon beef are thawed, reject connective tissue or fat, section, rinsing, draining；Mix, tumbling 30min, then mixed with marinated auxiliary material, marinated 6h with tumbling auxiliary material；Sliced meat airing, draining, heat-shaping 5min in boiling case；Baste immersion, draining, it is anxious to freeze 10min；35min is fire-cureed, sliced meat shaping is flattened, operated repeatedly twice；Cooling, moisture regain softening, ensure dried beef moisture up to 16%.The dried beef aromatic flavour of the method for the present invention preparation, mouthfeel shortcake is tender, neither too hard, nor too soft, shape is smooth, delicious in taste mellow, and easy chewing, easy slugging, do not get stuck between the teeth, suitable for people of all ages.
Description
Technical field
The present invention relates to a kind of production method of dried beef, more particularly to a kind of production method of Western-style dried beef；Belong to
Meat-based product processing method.
Background technology
Dried beef has the characteristics that full of nutrition, unique flavor, easy to store, carry and eat, and is deeply by vast consumption
Person favors snack food.Dried beef generally use traditional handicraft is processed at present, and there are the obvious deficiency of fragrance, mouthfeel are hard
Tough, hardness is big, the defects of easily getting stuck between the teeth, it is impossible to meets the needs of children or old-age consumer.In addition, the beef that traditional handicraft makes
The defects of dry color pool is dim, shape is irregular, product appearance is not good enough, influences product sales volume.
The content of the invention
In view of the defects existing in the prior art, the present invention is intended to provide a kind of production method of Western-style dried beef, utilizes this
The dried beef that method makes has the characteristics that aromatic flavour, mouthfeel shortcake are tender, neither too hard, nor too soft, shape is smooth, delicious in taste mellow.
To achieve these goals, the present invention uses following technical scheme, comprises the following steps that：
1) ox continuous heavy rain or rice dragon beef are thawed, connective tissue or fat of the eliminating conglutination on ox continuous heavy rain or rice dragon beef, obtain
Smart beef；
2) the smart beef is cut into the sheet of 3~4 ㎜ perpendicular to meat fiber distribution arrangement, rinses, drain surface moisture；
3) sliced meat by rinsing and tumbling auxiliary material are pressed 100:19 weight ratio mixing, it is -0.8Pa's to be placed in vacuum
Tumbling 30min in tumbler；The tumbling auxiliary material is by soyabean protein powder, garlic powder, yeast extract, white sugar, 5 '-flavor nucleosides
Acid disodium, sodium bicarbonate press 0.5:1.4:0.5:16:0.2:0.1 weight ratio mixes；
4) sliced meat by tumbling processing are pressed 100 with marinated auxiliary material:6 weight ratio mixing, is placed in 5~10 DEG C of environment
In pickle 6h, the marinated auxiliary material by salt, light soy sauce, spice press 0.4:4:1.3 weight ratio mixes；
5) sliced meat pickled spread out, dry surface moisture, be subsequently placed in heat-shaping in 80 ± 2 DEG C of boiling case
5min；
6) it will be placed in by the sliced meat of heat-shaping in baste and soak 10min, pulled out, drain surface moisture, in -25
Suddenly freeze 10min under the conditions of~-30 DEG C, be then transferred in 80 ± 2 DEG C of Fumigator and fire-cure 35min, sliced meat shaping flattens；It is so anti-
Twice, reshaping does not flatten after fire-cureing for the second time for multiple operation；
7) cool down, moisture regain softening, ensure dried beef moisture up to 16%.
Yeast extract in the above-mentioned technical solutions is also known as yeast extraction (Yeast extract), is contained with protein
The abundant food yeast of amount is raw material, using modern biotechnologies such as self-dissolving, enzymolysis, separation, concentrations, by the egg in yeast cells
White matter, nucleic acid etc. refine a kind of the brown color solubility paste or slight yellow powdery natural product formed after being degraded.It is main
It is polypeptide, amino acid, flavour nucleotide, B family vitamin and trace element to want component, is a kind of excellent natural flavouring.Energy
The delicious taste of enhancing product, mellow sense are played, while relaxes the effect such as product saline taste, tart flavour, covering smell, in many food processings
Preferable application is obtained.
In above-mentioned technical proposal, when section, will move towards crosscutting according to meat fiber, and seasoning and shaping are fire-cureed in the blocked up influence of sliced meat
Flatten.Baking purpose is permeated in order to cure and be dehydrated, with sharp baste, makes product flavour dense.Fire-cure that temperature is excessive, the time
Long, sliced meat overdrying, is easily broken when baste not easily penetrates into and shaping flattens；Fire-cure that temperature is too low, the time is too short,
Dehydrating effect is not reached.It is in order to ensure uniform product thickness, good appearance, loose sliced meat tissue, beneficial to seasoning that shaping, which flattens,
Juice penetrates into, and is added to the mouthfeel that taste is thick, easily chews.
Compared with the prior art, the present invention on the basis of traditional handicraft by adopting the above-described technical solution, add
Baste is soaked twice, two priorities freeze, a shaping flattens and bbq technology, therefore have many advantages, such as twice, concrete analysis
It is as follows：
1) it can be destroyed meat relaxation, fibrous fracture, meat tissue structure using tumbling technique, so that seasoning
Auxiliary material is more prone to uniformly penetrating and enters inside meat；Salting period can not only be shortened, but also the tender degree of meat can also be improved；
2) during tumbling due to sliced meat rubs mutually, shock and extruding, salting-in protein from it is intracellular separate out and absorb moisture,
The components such as starch form viscous pasty mass, sliced meat is bonded together, and can play the effect for improving being knotted property.
3) make to make in yeast extract and meat since sliced meat are by tumbling processing during low-temperature salting
Albumen fully reflect, increase the flavor of meat, but also auxiliary and condiment can be made to be fully absorbed by meat, product it is more tasty.
4) due to employing anxious jelly technique after baste is soaked in first time, the juice penetrated into meat is solidified because of low temperature
Expand and be internally formed many slight voids in meat；When sliced meat are after first time fire-cures, due to acute cold causus effect, meat
Fracture occurs for matter fiber, Meat is further destroyed, therefore meat is softened, and avoids traditional beef dry consistency
Greatly, the defects of toughness is high.Further, since employing shaping flattens technique, therefore meat fiber can be made further to be broken, in meat
The slight void rupture in portion, thick gravy, which penetrates into, when not only meat can be made further to soften but also be conducive to second of leaching halogen seasoning more fills
Point, dried beef is had more strong fragrance.
5) fire-cureed as a result of low temperature twice, therefore not only make peculiar flavour of the dried beef with bacon, but also
It is avoided that carnification embrittlement is hard, is unfavorable for baste infiltration.
The dried beef aromatic flavour of the method for the present invention preparation, mouthfeel shortcake is tender, neither too hard, nor too soft, shape is smooth, alcohol delicious in taste
Thickness, easy chewing, easy slugging, do not get stuck between the teeth, suitable for people of all ages.
Embodiment
With reference to specific embodiment, the invention will be further described.
Embodiment
1) ox continuous heavy rain or rice dragon beef are thawed, connective tissue or fat of the eliminating conglutination on ox continuous heavy rain or rice dragon beef, obtain
Smart beef；
2) the smart beef is cut into the sheet of 3~4 ㎜ perpendicular to meat fiber distribution arrangement, rinses, drain surface moisture；
3) sliced meat by rinsing and tumbling auxiliary material are pressed 100:19 weight ratio mixing, it is -0.8Pa's to be placed in vacuum
Tumbling 30min in tumbler；The tumbling auxiliary material is by soyabean protein powder, garlic powder, yeast extract, white sugar, 5 '-flavor nucleosides
Acid disodium, sodium bicarbonate press 0.5:1.4:0.5:16:0.2:0.1 weight ratio mixes；
4) sliced meat by tumbling processing are pressed 100 with marinated auxiliary material:6 weight ratio mixing, is placed in, 5~10 DEG C of ring
6h is pickled in border, the marinated auxiliary material presses 0.4 by salt, light soy sauce, spice:4:1.3 weight ratio mixes；
5) sliced meat pickled spread out, dry surface moisture, be subsequently placed in heat-shaping in 80 ± 2 DEG C of boiling case
5min；
6) it will be placed in by the sliced meat of heat-shaping in Seasoning gravy and soak 10min, pulled out, drain surface moisture, in -25
Suddenly freeze 10min under the conditions of~-30 DEG C, be then transferred in 80 ± 2 DEG C of Fumigator and fire-cure 35min, sliced meat shaping flattens；It is so anti-
Twice, reshaping does not flatten after fire-cureing for the second time for multiple operation；
7) cool down, moisture regain softening, ensure dried beef moisture up to 16%；
8) sterilize, be vacuum-packed.
Claims (1)
1. a kind of production method of Western-style dried beef, including tumbling, marinated, curing, it is characterised in that step is as follows：
1) ox continuous heavy rain or rice dragon beef are thawed, connective tissue or fat of the eliminating conglutination on ox continuous heavy rain or rice dragon beef, obtain smart ox
Meat；
2) the smart beef is cut into the sheet of 3~4 ㎜ perpendicular to meat fiber distribution arrangement, rinses, drain surface moisture；
3) sliced meat by rinsing and tumbling auxiliary material are pressed 100:19 weight ratio mixing, is placed in the tumbling that vacuum is -0.8Pa
Tumbling 30min in machine；The tumbling auxiliary material is by soyabean protein powder, garlic powder, yeast extract, white sugar, 5 '-flavour nucleotide two
Sodium, sodium bicarbonate press 0.5:1.4:0.5:16:0.2:0.1 weight ratio mixes；
4) sliced meat by tumbling processing are pressed 100 with marinated auxiliary material:6 weight ratio mixing, is placed in 5~10 DEG C of environment and salts down
6h processed, the marinated auxiliary material press 0.4 by salt, light soy sauce, spice:4:1.3 weight ratio mixes；
5) sliced meat pickled spread out, dry surface moisture, be subsequently placed in heat-shaping 5min in 80 ± 2 DEG C of boiling case；
6) it will be placed in by the sliced meat of heat-shaping in baste and soak 10min, pulled out, drain surface moisture, in -25~-30
Suddenly freeze 10min under the conditions of DEG C, be then transferred in 80 ± 2 DEG C of Fumigator and fire-cure 35min, sliced meat shaping flattens；So grasp repeatedly
Make twice, reshaping does not flatten after fire-cureing for the second time；
7) cool down, moisture regain softening, ensure dried beef moisture up to 16%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711366420.1A CN108029977B (en) | 2017-12-18 | 2017-12-18 | Preparation method of western-style beef jerky |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711366420.1A CN108029977B (en) | 2017-12-18 | 2017-12-18 | Preparation method of western-style beef jerky |
Publications (2)
| Publication Number | Publication Date |
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| CN108029977A true CN108029977A (en) | 2018-05-15 |
| CN108029977B CN108029977B (en) | 2021-12-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711366420.1A Active CN108029977B (en) | 2017-12-18 | 2017-12-18 | Preparation method of western-style beef jerky |
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| CN (1) | CN108029977B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109924429A (en) * | 2019-04-18 | 2019-06-25 | 彭为锋 | A kind of production method of soft dried beef |
| CN110313571A (en) * | 2019-07-17 | 2019-10-11 | 成都伍田食品有限公司 | A kind of dried yak beef and its production technology |
| CN113367292A (en) * | 2020-02-25 | 2021-09-10 | 萧哲文 | Method for making smoked chicken breast |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GR1005900B (en) * | 2006-11-29 | 2008-05-14 | Δημητριος Ζλατης | Production method of traditional gyros, from lean pork meat with the addition of olive oil replacing animal pork fat, that can be traded cooled and frozen. |
| CN102871145A (en) * | 2012-10-17 | 2013-01-16 | 南充市过江龙食品有限公司 | Manufacturing method for spiced beef |
| CN105918887A (en) * | 2016-04-19 | 2016-09-07 | 凤阳县中都食品有限公司 | Marinating process of healthy spiced beef with long shelf life and less nutrient loss |
| CN106579036A (en) * | 2016-12-23 | 2017-04-26 | 西南大学 | Beef product for breakfast and processing method thereof |
| CN107259384A (en) * | 2017-07-24 | 2017-10-20 | 铜仁学院 | A kind of processing technology of spiced mutton |
-
2017
- 2017-12-18 CN CN201711366420.1A patent/CN108029977B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GR1005900B (en) * | 2006-11-29 | 2008-05-14 | Δημητριος Ζλατης | Production method of traditional gyros, from lean pork meat with the addition of olive oil replacing animal pork fat, that can be traded cooled and frozen. |
| CN102871145A (en) * | 2012-10-17 | 2013-01-16 | 南充市过江龙食品有限公司 | Manufacturing method for spiced beef |
| CN105918887A (en) * | 2016-04-19 | 2016-09-07 | 凤阳县中都食品有限公司 | Marinating process of healthy spiced beef with long shelf life and less nutrient loss |
| CN106579036A (en) * | 2016-12-23 | 2017-04-26 | 西南大学 | Beef product for breakfast and processing method thereof |
| CN107259384A (en) * | 2017-07-24 | 2017-10-20 | 铜仁学院 | A kind of processing technology of spiced mutton |
Non-Patent Citations (1)
| Title |
|---|
| 万志成: ""西式风味牛肉干加工技术"，万志成，农牧产品开发，第41-43页，1995年05期", 《农牧产品开发》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109924429A (en) * | 2019-04-18 | 2019-06-25 | 彭为锋 | A kind of production method of soft dried beef |
| CN110313571A (en) * | 2019-07-17 | 2019-10-11 | 成都伍田食品有限公司 | A kind of dried yak beef and its production technology |
| CN113367292A (en) * | 2020-02-25 | 2021-09-10 | 萧哲文 | Method for making smoked chicken breast |
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| Publication number | Publication date |
|---|---|
| CN108029977B (en) | 2021-12-14 |
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