CN108029977B

CN108029977B - Preparation method of western-style beef jerky

Info

Publication number: CN108029977B
Application number: CN201711366420.1A
Authority: CN
Inventors: 都伟; 章世贵; 陈群; 陈舟东
Original assignee: Guizhou Yonghong Food Co ltd
Current assignee: Guizhou Yonghong Food Co ltd
Priority date: 2017-12-18
Filing date: 2017-12-18
Publication date: 2021-12-14
Anticipated expiration: 2037-12-18
Also published as: CN108029977A

Abstract

The invention discloses a method for making western-style beef jerky, and aims to provide a method for making beef jerky. The method comprises the following steps: thawing cattle-Lin or milone beef, removing connective tissues or fat, slicing, rinsing, and draining; mixing with rolling and kneading adjuvant, rolling and kneading for 30min, mixing with pickling adjuvant, and pickling for 6 hr; spreading and drying the sliced meat, draining, and heating and shaping for 5min in a cooking box; soaking the sauce, draining, and quickly freezing for 10 min; roasting for 35min, shaping and flattening the meat slices, and repeating the operation twice; cooling, moisture regaining and softening to ensure that the moisture of the beef jerky reaches 16 percent. The beef jerky prepared by the method has the advantages of aromatic flavor, crisp and tender mouthfeel, moderate hardness, smooth appearance, delicious and mellow taste, easy chewing, easy slag melting, no tooth blockage and suitability for people of all ages.

Description

Preparation method of western-style beef jerky

Technical Field

The invention relates to a method for making beef jerky, in particular to a method for making western style beef jerky; belongs to a meat food processing method.

Background

The dried beef has the characteristics of rich nutrition, unique flavor, convenience in storage, carrying, eating and the like, and is a leisure food which is deeply favored by consumers. At present, the beef jerky is processed by adopting the traditional process, has the defects of obvious and insufficient fragrance, tough mouthfeel, high hardness, easy tooth plugging and the like, and can not meet the requirements of children or old consumers. In addition, the beef jerky prepared by the traditional process has the defects of dark color, irregular appearance and the like, and the product is not good enough in selling phase, so that the product sales volume is influenced.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide the preparation method of the western-style beef jerky, and the beef jerky prepared by the method has the characteristics of strong fragrance, crisp and tender mouthfeel, moderate hardness, smooth appearance, delicious and mellow taste and the like.

In order to achieve the purpose, the invention adopts the following technical scheme, and the specific steps are as follows:

1) thawing the beef with beef knuckle or dragon, and removing connective tissues or fat adhered to the beef with knuckle or dragon to obtain fine beef;

2) cutting the refined beef into slices of 3-4 mm perpendicular to the distribution direction of meat fibers, rinsing and draining off surface water;

3) mixing the rinsed sliced meat and the rolling auxiliary materials according to the weight ratio of 100:19, and rolling and kneading for 30min in a rolling and kneading machine with the vacuum degree of-0.8 Pa; the tumbling auxiliary materials are prepared by mixing soybean protein powder, garlic powder, yeast extract, white sugar, disodium 5' -ribonucleotide and baking soda according to the weight ratio of 0.5:1.4:0.5:16:0.2: 0.1;

4) mixing the rolled and kneaded sliced meat with pickling auxiliary materials according to the weight ratio of 100:6, and pickling for 6 hours in an environment at 5-10 ℃, wherein the pickling auxiliary materials are prepared by mixing salt, light soy sauce and spices according to the weight ratio of 0.4:4: 1.3;

5) spreading the pickled meat slices, air drying, and heating and shaping in a cooking oven at 80 + -2 deg.C for 5 min;

6) soaking the heated and shaped sliced meat in the sauce for 10min, taking out, draining off surface water, quickly freezing at-25 to-30 ℃ for 10min, then putting into a smoking furnace at 80 +/-2 ℃ for smoking for 35min, shaping and flattening the sliced meat; repeating the operation twice, and no shaping and flattening after the second time of smoking and baking;

7) cooling, moisture regaining and softening to ensure that the moisture of the beef jerky reaches 16 percent.

The Yeast extract in the technical scheme is also called Yeast extract, and is a brown yellow soluble paste or light yellow powder pure natural product which is prepared by degrading protein, nucleic acid and the like in Yeast cells by using edible Yeast with rich protein as a raw material and adopting modern biotechnology such as autolysis, enzymolysis, separation, concentration and the like. The main components are polypeptide, amino acid, flavor nucleotide, B vitamins and trace elements, and the flavoring is an excellent natural flavoring. The method has the effects of enhancing the freshness, the delicacy and the mellow feeling of the product, simultaneously relieving the salty taste and the sour taste of the product, covering the peculiar smell and the like, and is better applied to processing of a plurality of foods.

According to the technical scheme, the meat fiber is transversely cut according to the trend of the meat fiber during slicing, and the meat slices are too thick to influence the smoking, roasting, seasoning, shaping and flattening. The baking is for curing and dehydrating, so as to facilitate the permeation of the sauce and make the product have a strong taste. The temperature of the smoke curing is too high, the time is too long, the sliced meat is too dry, the sauce is not easy to permeate into the meat, and the meat is easy to crush when being shaped and flattened; the roasting temperature is too low, the time is too short, and the dehydration effect cannot be achieved. The shaping and flattening aims to ensure that the product has even thickness and beautiful appearance, loosens the tissue of the meat slices, is beneficial to the permeation of sauce and increases the taste of the finished product which has thick taste and is easy to chew.

Compared with the prior art, the invention adopts the technical scheme, and adds the processes of twice sauce soaking, twice quick freezing, once shaping and flattening and twice smoke curing on the basis of the traditional process, so that the invention has a plurality of advantages, and the specific analysis is as follows:

1) the rolling and kneading process can relax the meat, break the fiber and destroy the tissue structure of the meat, so that the seasoning auxiliary materials can more easily and uniformly permeate into the meat; not only can shorten the pickling time, but also can improve the tenderness of the meat quality;

2) during rolling and kneading, the meat slices are rubbed, impacted and extruded mutually, the salt soluble protein is separated out from the cells and absorbs components such as water, starch and the like to form a sticky substance, so that the meat slices can be stuck together, and the effect of improving the binding property can be achieved.

3) In the low-temperature pickling process, because the meat slices are subjected to rolling and kneading treatment, the yeast extract and protein in the meat can be fully reflected, the flavor of the meat is improved, the seasoning auxiliary materials can be fully absorbed by the meat, and the product is more tasty.

4) Because the quick freezing process is adopted after the first time of dipping the sauce, the juice which permeates into the meat quality is solidified and expanded at low temperature to form a plurality of tiny gaps inside the meat quality; after the sliced meat is subjected to primary smoking and roasting, due to the action of severe cold and severe heat, meat fibers are broken, and the meat structure is further damaged, so that the meat is softened, and the defects of high hardness and high toughness of the traditional beef jerky are overcome. In addition, due to the adoption of the shaping and flattening process, meat fibers can be further broken, micro gaps in the meat are broken, the meat is further softened, the marinade can be more fully infiltrated during secondary marinating and seasoning, and the dried beef is more aromatic.

5) Because the low-temperature smoking and roasting are adopted twice, the dried beef has the unique flavor of smoked meat, and the phenomenon that the meat becomes crisp and hard and is not beneficial to the permeation of sauce can be avoided.

The beef jerky prepared by the method has the advantages of aromatic flavor, crisp and tender mouthfeel, moderate hardness, smooth appearance, delicious and mellow taste, easy chewing, easy slag melting, no tooth blockage and suitability for people of all ages.

Detailed Description

The present invention is further illustrated by the following specific examples.

Examples

4) mixing the rolled and kneaded sliced meat with a pickling auxiliary material according to a weight ratio of 100:6, and pickling for 6 hours in an environment at 5-10 ℃, wherein the pickling auxiliary material is prepared by mixing salt, light soy sauce and spices according to a weight ratio of 0.4:4: 1.3;

6) soaking the heated and shaped sliced meat in the seasoning marinade for 10min, fishing out, draining off the surface water, quickly freezing at-25 to-30 ℃ for 10min, then transferring into a smoking furnace at 80 +/-2 ℃ for smoking and roasting for 35min, and shaping and flattening the sliced meat; repeating the operation twice, and no shaping and flattening after the second time of smoking and baking;

7) cooling, dampening and softening to ensure that the moisture content of the beef jerky reaches 16%;

8) sterilizing and vacuum packaging.

Claims

1. A method for making western-style beef jerky comprises the steps of rolling, pickling and curing, and is characterized by comprising the following steps:

3) mixing the rinsed sliced meat and the rolling auxiliary materials according to the weight ratio of 100:19, and rolling and kneading for 30min in a rolling and kneading machine with the vacuum degree of 0.8 Pa; the tumbling auxiliary materials are prepared by mixing soybean protein powder, garlic powder, yeast extract, white sugar, disodium 5' -ribonucleotide and baking soda according to the weight ratio of 0.5:1.4:0.5:16:0.2: 0.1;