CN108902754A - A kind of preparation method of spicy beef jerky - Google Patents
A kind of preparation method of spicy beef jerky Download PDFInfo
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- CN108902754A CN108902754A CN201810741598.8A CN201810741598A CN108902754A CN 108902754 A CN108902754 A CN 108902754A CN 201810741598 A CN201810741598 A CN 201810741598A CN 108902754 A CN108902754 A CN 108902754A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 77
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 235000013372 meat Nutrition 0.000 claims abstract description 42
- 238000002604 ultrasonography Methods 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 238000012545 processing Methods 0.000 claims abstract description 8
- 239000001110 calcium chloride Substances 0.000 claims abstract description 7
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000002347 injection Methods 0.000 claims description 20
- 239000007924 injection Substances 0.000 claims description 20
- 239000000243 solution Substances 0.000 claims description 20
- 150000003839 salts Chemical class 0.000 claims description 19
- 238000011282 treatment Methods 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 8
- 230000006698 induction Effects 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 6
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 3
- 230000002051 biphasic effect Effects 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000000541 pulsatile effect Effects 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- 239000000835 fiber Substances 0.000 abstract description 7
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 102000004190 Enzymes Human genes 0.000 abstract description 4
- 108090000790 Enzymes Proteins 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 239000003795 chemical substances by application Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 230000002503 metabolic effect Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000022558 protein metabolic process Effects 0.000 abstract description 4
- 230000009466 transformation Effects 0.000 abstract description 4
- 238000010008 shearing Methods 0.000 abstract description 3
- 235000014633 carbohydrates Nutrition 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 230000015556 catabolic process Effects 0.000 abstract description 2
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 238000006731 degradation reaction Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 210000004027 cell Anatomy 0.000 description 8
- 210000000170 cell membrane Anatomy 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000012267 brine Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000035515 penetration Effects 0.000 description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000000149 penetrating effect Effects 0.000 description 2
- 238000011056 performance test Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 230000007306 turnover Effects 0.000 description 2
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 238000009738 saturating Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 210000004885 white matter Anatomy 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
- A23L13/10—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
- A23L13/426—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
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
Abstract
The invention discloses a kind of preparation methods of spicy beef jerky, belong to beef processing technique field, and the method that the present invention is impregnated using ultrasound and pulsed magnetic field combines carries out the pretreatment of spicy beef preparation, and ultrasound, which is impregnated, is respectively adopted CaCl2Solution and starch solution, Ca2+It is protein metabolism and the triggering agent of biological enzyme, protein can be promoted to carry out metabolic transformation into amino acid, be conducive to be promoted the nutritional ingredient and mouthfeel of beef, starch solution is conducive to keep the fresh and tender and smooth of meat, the mechanical effect of ultrasound advantageously reduces the shearing force of meat, the cavitation effect of ultrasound is conducive to the panelization of meat fiber, promote the fresh and tender of meat, technology is finally baked using alternating temperature, meat various fat during baking, protein, complex chemical reaction between the degradation and its product of carbohydrate, it is formed and has special Beef flavor, and the temperature different using different phase, be conducive to keep the holding of beef moisture and tenderness, promote mouthfeel, improve the uniformity of dried beef quality.
Description
Technical field
The invention belongs to beef processing technique fields, and in particular to a kind of preparation method of spicy beef jerky.
Background technique
Beef is liked because of protein rich in and lower fat by the majority of consumers.With getting over for living standard
Come higher, requirement of the people to the quality of beef is also higher and higher, fresh and tender, succulence, soft, in good taste, the vocabulary such as full color
The major requirement of beef is selected as consumer, the Different treatments of beef will lead to subsequent processing and culinary art sensory difference very
Greatly.
Spicy beef jerky is traditional beef product that consumer likes, but spicy beef jerky preparation process is mostly to use at present
Traditional handicraft preparation, the spicy beef jerky poor quality prepared, the soft or hard uniformity of meat is poor, and mouthfeel chewy texture all differs larger.
Summary of the invention
According to the above-mentioned deficiencies of the prior art, the technical problem to be solved by the present invention is to propose a kind of spices in good taste
The preparation method of dried beef, in order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is：
A kind of method of the preparation of spicy beef jerky, includes the following steps：
1) it pre-processes：Fresh beef is chosen, after acid discharge is handled, slice, tumbling, tumbling is beneficial to prevent fresh beef
The rapid desufflation of muscle fibre causes beef partially hard；
2) ultrasound is impregnated：Pretreated dried beef slices is first put into CaCl2In solution, ultrasound impregnates 35-55min, clear water
It rinses 2-3 times, is then placed in starch solution, twice ultrasonic impregnates 25-35min, pulls hanging out and drains surface moisture content；Ca2+It is
The triggering agent of protein metabolism and biological enzyme can promote protein to carry out metabolic transformation into amino acid, be conducive to promote beef
Nutritional ingredient；
3) pulse magnetic field treatment：The dried beef slices drained is first subjected to one injection salt water, and is carried out at pulsatile once magnetic field
30-40s is managed, biphasic injection salt water is then carried out, and carries out second pulse magnetic field processing 20-25s, then injected salt three times
Water, and pulse magnetic field treatment 10-15s three times is carried out, 5-10s is squeezed after processing, is alternated using salt water injection and pulsed magnetic field
Carry out handle, the penetration power of pulsed magnetic field is strong, and penetrating cell destroys cell membrane and is conducive to salt water and flows in meat fiber, simultaneously
The cell membrane of destruction causes cell also to be mixed with salt water, and salt water plays the role of rinsing cell, promotes the mouthfeel of meat.
4) following process：Dried beef slices progress after pulse magnetic field treatment is pickled fermented, spicy beef is obtained, by spicy beef
It carries out suspension alternating temperature to bake to well done, cooling, slitting obtains spicy beef jerky.
Preferably, the mileage of the tumbling is 3500-4000m, and revolving speed 15-25r/min, temperature is 0-3 DEG C, vacuum degree
For 0-0.5bar.
Preferably, the CaCl2Solution concentration is 50-70mmol/L, and the liquid-to-solid ratio of volume and sliced meat is 2.7-3.4：1.
Preferably, the power that the ultrasound is impregnated is 100-170w, frequency 15-20Hz, what the twice ultrasonic impregnated
Power is 150-230w, frequency 20-25Hz.
Preferably, the concentration of the starch solution is 0.7-1.2%, and the liquid-to-solid ratio of volume and sliced meat is 3-4.5：1.
Preferably, the concentration of the pump pickle is followed successively by 4-7%, 2.5-3.5% and 1.5-2.5%, and injection volume is successively
For 30-40%, 20-25% and 15-20% of sliced meat weight.
Preferably, the magnetic induction intensity of the pulsed magnetic field is successively 17.8-18.3T, 13.6-14.2T and 8.9-
10.2T, umber of pulse are successively 17-22,11-15 and 7-10.
Preferably, described squeeze uses two-sided extrusion, pressure 4-7Mpa.
Preferably, the temperature for the first stage that the alternating temperature bakes is 85-105 DEG C, bakes duration 20-25min, second-order
The temperature of section is 205-235 DEG C, bakes duration 40-50min, and the temperature of phase III is 130-150 DEG C, bakes duration 10-
15min。
Compared with prior art, beneficial effects of the present invention：
1. the method that the present invention is impregnated using ultrasound and pulsed magnetic field combines carries out the pretreatment of spicy beef preparation, surpass
CaCl is respectively adopted in sound immersion2Solution and starch solution, Ca2+It is protein metabolism and the triggering agent of biological enzyme, egg can be promoted
White matter carries out metabolic transformation into amino acid, is conducive to the nutritional ingredient and mouthfeel that promote beef, and starch solution is conducive to keep meat
It is fresh and tender and smooth, ultrasonic mechanical effect advantageously reduces the shearing force of meat, and ultrasonic cavitation effect is conducive to meat fiber
Panelization promotes the fresh and tender of meat.
2. the present invention handle using what salt water injection and pulsed magnetic field alternated, the penetration power of pulsed magnetic field is strong, wears
The cell membrane that saturating cytoclasis cell membrane is conducive to salt water and flows, while destroying in meat fiber causes cell also to carry out with salt water
Mixing, salt water play the role of rinsing cell, promote the mouthfeel of meat, and be able to maintain the succulence of meat.
3. the present invention processes marinated spicy beef using alternating temperature baking, meat various rouge during baking
Fat, protein, carbohydrate degradation and its product between complex chemical reaction, formed and have special Beef flavor, and using different
Stage different temperature is conducive to the holding for keeping beef moisture and tenderness, promotes mouthfeel, improves the uniform of dried beef quality
Property.
Specific embodiment
It below by the description to embodiment, is described in further detail, to help those skilled in the art to this hair
Bright inventive concept, technical solution have more complete, accurate and deep understanding.
Embodiment 1
A kind of method of the preparation of spicy beef jerky, includes the following steps in the present embodiment：
1) it pre-processes：Fresh rear tendon beef is chosen, beef hanging is handled into 10h through acid discharge in the environment of 4 DEG C of temperature
Afterwards, 15cm × 15cm × 5cm sliced meat are cut into, the sliced meat cut are placed in vacuum degree 0.3bar, in the tumbler that 1 DEG C of temperature, and
Setting tumbling mileage is 3800m, and revolving speed 20r/min carries out tumbling and handles 15min, and tumbling is beneficial to prevent fresh beef muscle fibre
Rapid desufflation；
2) ultrasound is impregnated：Pretreated dried beef slices is first put into 8 DEG C of temperature, the CaCl of concentration 67mmol/L2In solution,
And keeping solid-liquid ratio is 1：3, being subsequently placed in power is 165w, and frequency is to carry out CaCl in 18Hz ultrasound emission instrument2Solution impregnates
40min, after impregnating 20min, it is primary to turn over sliced meat, after, sliced meat are rinsed 2 times with clear water, after drain well, are then placed in
In the % starch solution of concentration 0.95, and keeping solid-liquid ratio is 4:1, it is then 210w in power, frequency is to carry out two under 22Hz
Secondary ultrasound impregnates 30min, and every ultrasound impregnates 10min, and it is primary to turn over sliced meat, pulls hanging after immersion out and drains surface moisture content；Ca2+
It is protein metabolism and the triggering agent of biological enzyme, protein can be promoted to carry out metabolic transformation into amino acid, is conducive to promote ox
The nutritional ingredient of meat, starch are conducive to promote the mouthfeel of meat and keep fresh and tender color；
3) pulse magnetic field treatment：The dried beef slices drained is first subjected to one injection salt water, the brine strength of injection is
5.5%, injection volume is the 37.5% of sliced meat total weight, the sliced meat after injection is placed on pulsed magnetic field transmitter, in magnetic induction
Intensity 18.1T, pulse number handle 35s to carry out pulsatile once magnetic field under 19 magnetic field, then carry out biphasic injection salt water,
The brine strength of injection is 2.9%, and injection volume is the 22% of sliced meat total weight, and in magnetic induction intensity 13.9T, pulse number is
Second pulse magnetic field is carried out under 13 magnetic field and handles 22s, then carries out pump pickle three times, the brine strength of injection is 1.9%,
Injection volume is the 17% of sliced meat total weight, and carries out three subpulses at magnetic induction intensity 9.1T, the magnetic field that pulse number is 9
Magnetic field handles 13s, and then by treated, sliced meat carry out two-sided extrusion 6s, pressure 5Mpa, using salt water injection and pulsed magnetic
What field alternated handle, and the penetration power of pulsed magnetic field is strong, and penetrating cell destroys cell membrane and is conducive to salt water in meat fiber
Flowing, while the cell membrane destroyed causes cell also to be mixed with salt water, salt water plays the role of rinsing cell, promotes meat
Mouthfeel, and keep gravy more；
4) following process：It is pickled fermented that dried beef slices after pulse magnetic field treatment is placed in addition condiment progress in the altar that ferments,
After fermentation, spicy beef is obtained, spicy beef is subjected to suspension alternating temperature and is baked to well done, the temperature for the first stage that alternating temperature bakes
Degree is 95 DEG C, bakes duration 20min, and the temperature of second stage is 230 DEG C, bakes duration 45min, the temperature of phase III is
145 DEG C, duration 10min is baked, bakes and uses aerobic baking, is conducive to the decomposition of beef fat and protein in baking process
Oxidation, promotes the baking fragrance of dried beef, cooling, and slitting obtains spicy beef jerky.
Embodiment 2
The present embodiment with embodiment 1, unlike in the present embodiment spicy beef jerky preparation method, the mileage of tumbling is
3500m, revolving speed 15r/min, temperature are 0 DEG C, vacuum degree 0.1bar；CaCl2Solution concentration is 50mmol/L, volume and meat
The liquid-to-solid ratio of piece is 2.7:1；The power that ultrasound is impregnated is 100w, frequency 20Hz, duration 55min, the function that twice ultrasonic impregnates
Rate is 150w, frequency 25Hz, duration 35min；The concentration of starch solution is 0.7%, and the liquid-to-solid ratio of volume and sliced meat is 3:1,
The concentration of pump pickle is followed successively by 4%, 2.5% and 1.5%, and injection volume is followed successively by 30%, 20% and the 15% of sliced meat total weight；
The magnetic induction intensity of pulsed magnetic field is successively 17.8T, 13.6T and 8.9T, and umber of pulse is successively 17,11 and 7, duration according to
Secondary is 30s, 20s, 10s, and the temperature for the first stage that alternating temperature bakes is 85 DEG C, bakes duration 25min, the temperature of second stage is
205 DEG C, duration 40min is baked, the temperature of phase III is 130 DEG C, bakes duration 10min.
Embodiment 3
The present embodiment with embodiment 1, unlike in the present embodiment spicy beef jerky preparation method, the mileage of tumbling is
4000m, revolving speed 25r/min, temperature are 3 DEG C, vacuum degree 0.5bar；CaCl2Solution concentration is 70mmol/L, volume and meat
The liquid-to-solid ratio of piece is 3.4:1；The power that ultrasound is impregnated is 170w, frequency 15Hz, the power that duration 35min twice ultrasonic impregnates
For 230w, frequency 20Hz, duration 25min；The concentration of starch solution is 1.2%, and the liquid-to-solid ratio of volume and sliced meat is 4.5:1,
The concentration of pump pickle is followed successively by 7%, 3.5% and 2.5%, and injection volume is followed successively by 40%, 25% and the 20% of sliced meat total weight；
The magnetic induction intensity of pulsed magnetic field is successively 18.3T, 14.2T and 10.2T, and umber of pulse is successively 22,15 and 10, duration
It is followed successively by 40s, 25s, 15s, the temperature for the first stage that alternating temperature bakes is 105 DEG C, bakes duration 20min, the temperature of second stage
Degree is 235 DEG C, bakes duration 40min, and the temperature of phase III is 150 DEG C, bakes duration 10min.
Embodiment 4
The present embodiment is with embodiment 1, the difference is that alternating temperature baking in the preparation method of spicy beef jerky in the present embodiment
The temperature of first stage is 105 DEG C, bakes duration 20min, and the temperature of second stage is 235 DEG C, bakes duration 40min, third
The temperature in stage is 150 DEG C, bakes duration 10min.
Embodiment 5
The present embodiment is with embodiment 1, the difference is that alternating temperature baking in the preparation method of spicy beef jerky in the present embodiment
The temperature of first stage is 85 DEG C, bakes duration 25min, and the temperature of second stage is 205 DEG C, bakes duration 40min, third rank
The temperature of section is 130 DEG C, bakes duration 10min.
Performance test：
1) shearing force testing：It is measured by NY/T1180-2006 method；
2) sensory evaluation:With reference to the evaluation method of GB/T16291.1-2012, the beef after fermentation process is cut into 2cm
× 2cm × 1cm fritter, dried beef quality is evaluated in terms of color, smell, mouthfeel, appearance 4, according to dried beef sense organ
Quality score standard, which is shown in Table 1, to be given and scores, and average value is calculated；
3) TPA mode is used, model of popping one's head in:P/50；Downstream rate:4mm/s；Test speed:5mm/s；Return speed:
5mm/s；Compression sample height 50；Time:5s；Trigger force:5g, test item have hardness, chewiness, and the performance test results are shown in Table
2。
1 dried beef aesthetic quality's standards of grading of table
2 dried beef quality quality evaluation of table
The more commercially available spicy beef jerky quality parameter of the spicy beef jerky quality of preparation has different degrees of variation, comprehensive
Spicy beef quality prepared by the present invention is more excellent at evaluation.
The present invention is exemplarily described above in conjunction with specific embodiment, it is clear that the present invention implements not by upper
The limitation of mode is stated, if the improvement for the various unsubstantialities that the inventive concept and technical scheme of the present invention carry out is used, or
It is not improved the conception and technical scheme of the invention are directly applied to other occasions, protection scope of the present invention it
It is interior.Protection scope of the present invention should be determined by the scope of protection defined in the claims.
Claims (9)
1. a kind of preparation method of spicy beef jerky, which is characterized in that include the following steps：
1) it pre-processes：Fresh beef is chosen, after acid discharge is handled, slice, tumbling；
2) ultrasound is impregnated：Pretreated dried beef slices is first put into CaCl2In solution, ultrasound impregnates 35-55min, and clear water rinses 2-
It 3 times, is then placed in starch solution, twice ultrasonic impregnates 25-35min, pulls hanging out and drains surface moisture content；
3) pulse magnetic field treatment：The dried beef slices drained is first subjected to one injection salt water, and carries out pulsatile once magnetic field processing 30-
Then 40s carries out biphasic injection salt water, and carry out second pulse magnetic field processing 20-25s, then carry out pump pickle three times, goes forward side by side
Capable pulse magnetic field treatment 10-15s three times, squeezes 5-10s after processing；
4) following process：Dried beef slices progress after pulse magnetic field treatment is pickled fermented, spicy beef is obtained, spicy beef is carried out
Suspension alternating temperature is baked to well done, cooling, and slitting obtains spicy beef jerky.
2. the preparation method of spicy beef jerky according to claim 1, which is characterized in that the mileage of the tumbling is
3500-4000m, revolving speed 15-25r/min, temperature are 0-3 DEG C, vacuum degree 0-0.5bar.
3. the preparation method of spicy beef jerky according to claim 1, which is characterized in that the CaCl2Solution concentration is
The liquid-to-solid ratio of 50-70mmol/L, volume and sliced meat is 2.7-3.4：1.
4. the preparation method of spicy beef jerky according to claim 1, which is characterized in that it is described ultrasound impregnate power be
100-170w, frequency 15-20Hz, the power that the twice ultrasonic impregnates are 150-230w, frequency 20-25Hz.
5. the preparation method of spicy beef jerky according to claim 1, which is characterized in that the concentration of the starch solution is
The liquid-to-solid ratio of 0.7-1.2%, volume and sliced meat is 3-4.5：1.
6. the preparation method of spicy beef jerky according to claim 1, which is characterized in that the concentration of the pump pickle according to
Secondary is 4-7%, 2.5-3.5% and 1.5-2.5%, and injection volume is followed successively by 30-40%, 20-25% and 15- of sliced meat weight
20%.
7. the preparation method of spicy beef jerky according to claim 1, which is characterized in that the magnetic induction of the pulsed magnetic field
Intensity is successively 17.8-18.3T, 13.6-14.2T and 8.9-10.2T, and umber of pulse is successively 17-22,11-15 and 7-10
It is a.
8. the preparation method of spicy beef jerky according to claim 1, which is characterized in that the extruding is squeezed using two-sided
Pressure, pressure 4-7Mpa.
9. the preparation method of spicy beef jerky according to claim 1, which is characterized in that the first rank that the alternating temperature bakes
The temperature of section is 85-105 DEG C, bakes duration 20-25min, and the temperature of second stage is 205-235 DEG C, bakes duration 40-
50min, the temperature of phase III are 130-150 DEG C, bake duration 10-15min.
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| CN201810741598.8A CN108902754A (en) | 2018-07-06 | 2018-07-06 | A kind of preparation method of spicy beef jerky |
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| CN201810741598.8A CN108902754A (en) | 2018-07-06 | 2018-07-06 | A kind of preparation method of spicy beef jerky |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112401140A (en) * | 2020-10-28 | 2021-02-26 | 吉林农业大学 | Method for preparing beef by using ultrasonic-assisted heat |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN112401140A (en) * | 2020-10-28 | 2021-02-26 | 吉林农业大学 | Method for preparing beef by using ultrasonic-assisted heat |
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