CN108936341A - A kind of production method of instant spicy beef jerky - Google Patents
A kind of production method of instant spicy beef jerky Download PDFInfo
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- CN108936341A CN108936341A CN201810568865.6A CN201810568865A CN108936341A CN 108936341 A CN108936341 A CN 108936341A CN 201810568865 A CN201810568865 A CN 201810568865A CN 108936341 A CN108936341 A CN 108936341A
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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
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- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of production methods of instant spicy beef jerky, it is related to food processing technology field, solves most dried beef insufficient fragrance on the market, the technical issues of mouthfeel dried firewood, the present invention including the following steps: beef will be chosen and remove channels and collaterals, stripping and slicing, impregnate 4-6h, by zingiber kawagoii, tsaoko, Chinese prickly ash, cloves, Radix Glycyrrhizae, it is octagonal, the root of Dahurain angelica, cassia bark, fennel, Bi is dialled, fragrant fruit, radix aucklandiae, brigand, after dried orange peel is put into pot the 3-5min that stir-fries, it is put into after smashing in cloth bag and tightens obtained spices bag, beef is put into after spices bag cooks and pulls addition white wine out, white sugar, monosodium glutamate, it is toasted after salt frying, make the moisture of dried beef in 13%-16%, by packaging of testing after the dried beef progress spreading for cooling of drying；Spicy beef jerky made from the method for the present invention is bright in colour, and flavor faint scent is tempting, and mouthfeel flexible is again soft or hard to be suitable for.
Description
Technical field
The present invention relates to food processing technology fields, more particularly to a kind of spicy beef making method of dried.
Background technique
Beef is indispensable a kind of meat product in people's daily life, and beef is rich in protein and lot of trace
Element and amino acid ratio of components pork are needed closer to human body, can improve body resistance against diseases, to growth and development and postoperative, after being ill
The people of maintenance is in supplement blood loss.Repair tissue etc. is particularly suitable, severe winter eat beef can warm stomach, be that the help in the season is good
Product；Beef has tonifying middle-Jiao and Qi, nourishes taste, and strong muscles and bones reduce phlegm and income wind, and is suitable under apoplexy steady, body void of breathing hard, muscles and bones acid
The people of soft, anaemia prolonged illness and yellow dizzy people in face is edible.
Dried beef is China's traditional meat, and because of its special taste, shelf-stable is convenient, so deep liked by consumer
Vigorously, as the improvement of people's living standards, requirement of the people to beef food is also higher and higher.But for a long time, dried beef
Processing is always to use traditional handicraft, generally extends shelf life of products by reducing the moisture in beef, so the ox obtained
Jerky coarse mouthfeel.
For these reasons and the deficiencies in the prior art, it needs further to optimize dried beef processing technology, with
Obtain the more wholesome dried beef of more preferably mouthfeel.
Summary of the invention
It is an object of the invention to: in order to solve most dried beef insufficient fragrance on the market, the prior art of mouthfeel dried firewood
The problem of, the present invention provides a kind of production method of spicy beef jerky.
The present invention specifically uses following technical scheme to achieve the goals above:
The production method of the spicy beef jerky includes following processing steps:
(1) Carnis Bovis seu Bubali is chosen, the fat in meat is rejected, sarolemma, lymph, along muscle fibre texture raw meat is cut into block
Shape is put into cold water and impregnates 4-6h, drains after washing down watery blood and sewage, reaches softening beef, dispels the purpose of fishy smell；
(2) 5 parts of zingiber kawagoii are taken according to composition by weight, 2 parts of tsaoko, 3-5 parts of Chinese prickly ash, 2 parts of cloves, 1-3 parts of Radix Glycyrrhizae, octagonal 3-5
Part, 2-4 parts of the root of Dahurain angelica, 3 parts of cassia bark, 3 parts of fennel, Bi dials 4 parts, and 5 parts of fragrant fruit, 3-4 parts of brigand, 4 parts of dried orange peel, is put by 3-4 parts of radix aucklandiae
It is stir-fried after 3-5min in pot, is put into after smashing in cloth bag and tightens obtained spices bag, the fragrance of fragrance is made to be easier to cook；
(3) into the water by the beef pre-processed, the spices bag made is added, opens high fire and carries out first time cooking, boil
System 50 minutes, after pull beef out and stand 30 minutes, then open mild fire beef be put into pot and carry out second and cook, cook 40 points
Clock, high fire cook the brew time for having shortened beef, and brew time too long cannot prevent nutriment in beef to be lost, stand 30
Minute makes to be easy meat locking to reach, and saves moisture, then carry out small fire and simmer, enters spice flavor more fully；
(4) by the beef after cooking along texture cut growth 2-3cm, wide≤1cm, thickness≤1cm beef item, cutting conjunction
It can be preferably heated evenly when suitable size frying, and instant edible；
(5) the beef item of (4) institute cutting is put into pot and is stir-fried, white sugar is added according to composition by weight during stir-frying
2-3 parts, 3 parts of salt, 2 parts of white wine, 0.5-1 parts of monosodium glutamate, frying white wine sufficiently volatilizees and under sugar-free water droplet, allow beef taste smell more
Add enrich it is fragrant and sweet；
(6) gained beef is dried, drying to moisture is 13%-16%, carries out spreading for cooling afterwards；
(7) after (6) resulting beef being carried out sterilization inspection, sealing packaging is carried out.
Preferably, the beef of the selection is Xuanhan County's Carnis Bovis seu Bubali.
Preferably, described that raw material beef is cut into bulk, be by beef segmentation size be thickness be about 8cm-12cm weight
For 0.6kg-0.8kg.
Preferably, described to dry beef, the beef moisture content after the 5-10 month dries is 13%-14%,
Beef moisture content after drying in April November to next year is 14%-16%.
Preferably, described to select temperature to be maintained at 20 DEG C of interior beef spreading for cooling, the guarantee spreading for cooling time is 2h.
Fragrance of the invention also has deodorization, health care, spleen benefiting and stimulating the appetite other than playing the role of seasoning, wherein
Fragrance includes following effect:
Zingiber kawagoii, is rhizome shape, and taste has cold dispelling invigorating the spleen to clear away damp pathogen and other effects containing gingerol height in pungent middle band sweet taste；
Tsaoko is SEMEN TSAOKO, can deodorization except having a strong smell and have spleen benefiting and stimulating the appetite, inducing diuresis for removing edema and other effects；
Chinese prickly ash, is Rutaceae, and the fruit of Zanthoxylum fallen leaves little Qiao has middle benefit gas promoting the circulation of qi, cold extermination, analgesic, desinsection and other effects；
Cloves can alleviate abdomen swelling, nausea and vomiting and inhibit staphylococcus, streptococcus, Escherichia coli, typhoid fever bar
Effect of bacterium, Pseudomonas aeruginosa etc.；
Illiciumverum is a kind of plant of Chinese anise material, Illicium, has stomach invigorating.Wind-dispelling, regulating QI of the middle-JIAO, dispellieg cold and dampness, treatment
Indigestion and neurasthenia and other effects；
The root of Dahurain angelica is the library page root of Dahurain angelica, has wind-dispelling, eliminating dampness, detumescence, analgesic and other effects；
Cassia bark, scientific name: bavin osmanthus, also known as: fragrant osmanthus is Lauraceae, cinnamon cinnamomum japonicum, burmannii, cinnamomum chingii Metcalf or river osmanthus etc.
The common name of bark, hot, acrid-sweet flavor, gas are fragrant, nontoxic, there is warm stomach dispelling cold to activate blood and relax tendons, the function of coronary circulation-promoting pain-relieving and antidiarrheal
Energy；
Fennel is the fruit of Umbelliferae herbaceous plant fennel, and acrid flavour is warm-natured, has special fragrance, is given birth to containing dimension abundant
The nutritional ingredient abundant such as plain B1, B2, C, PP, carrotene and cellulose, has effects that stomach invigorating qi-regulating；
Bi is dialled, and is Piperaceae, with its prematurity fruit ear, there is middle benefit gas, cold dispelling, lower gas, analgesic, and property is hot, returns spleen,
Stomach, large intestine channel, for abdominal pain, vomiting, diarrhea, coronary heart diseases and angina pectoris, nervous headache and toothache caused by stomach cold etc.；
Fragrant fruit also known as Rhizoma Chuanxiong, more sward sheets of Umbelliferae, take its rhizome, there is promote breath and open depression, dispel pathogenic wind and remove dampness, promoting blood circulation and stopping pain,
Control headache and dizziness.The diseases such as costalgia abdomen pain, menostasis, difficult labour；
Radix aucklandiae, the root of compositae plant radix aucklandiae, gas fragrance is strong and special, bitter after taste elder generation sweet tea, and slightly perverse tongue cures mainly promoting the circulation of qi and stops
Bitterly, reinforcing spleen to promote digestion；
Brigand, alias Hainan Alpinia japonica, Alpinia henryik Schum, japanese galangal fruit or seed, false fructus amomi, Zingiber, Alpinia plants have dry temperature dispelling cold, remove
Phlegm preventing malaria, invigorating the spleen warm stomach stagnate, indigestion, vomiting and diarrhoea for trusted subordinate's crymodynia, fullness and oppression of chest and abdomen, phlegm interruption；
Dried orange peel is the ripening fruits of rutaceae orange and its variety, there is regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm, also solve fish,
Crab poison.Beneficial effects of the present invention are as follows:
The suitable size of beef preprocessing system will be dispelled into watery blood by soaking 4-6h when 1. the present invention prepares dried beef,
Fishy smell is removed, softens meat, when cooking beef, spice flavor more can be infiltered sufficiently in beef, make the beef beef sheet cooked out
Body flavour is preferably merged with spice flavor, keeps beef flavour more careful, so that it is more preferable to provide a kind of mouthfeel, wholesome ox
Meat.
2. white wine, white sugar are added in frying dried beef by the present invention, white wine keeps beef meat tighter as organic solvent
It causes, fragrance is more excessive, and white sugar improves the fresh and sweet degree of beef.
3. in the present invention, the difference of the contained humidity of the dried beef after the 5-10 month and drying in April November to next year, be because
The mouthfeel of dried beef is mainly shown in for dried beef contained humidity, due to the weather in the 5-10 month and April November to next year, humidity
It is different so affect the moisture of dried beef, so needing to adjust drying moisture reaches best mouthfeel, avoid dried beef mouthfeel dry
Bavin.
4. spreading for cooling is to lock the delicious of beef and spice while beef fast cooling to allow in the present invention, perfume (or spice) is avoided
Taste divided loss.
Specific embodiment
In order to which those skilled in the art better understand the present invention, the present invention is made into one below with reference to following embodiment
Step detailed description.
Embodiment 1
A kind of preparation method of instant spicy beef jerky, which is characterized in that including the following steps:
(1) Xuanhan County's Carnis Bovis seu Bubali is chosen, the fat in meat is rejected, sarolemma, lymph, along muscle fibre texture cuts raw meat
It at bulk, is put into cold water and impregnates 4h, drained after washing down watery blood and sewage；
(2) 5 parts of zingiber kawagoii are taken according to composition by weight, 2 parts of tsaoko, 3 parts of Chinese prickly ash, 2 parts of cloves, 1 part of Radix Glycyrrhizae, 3 parts octagonal, the root of Dahurain angelica
2 parts, 3 parts of cassia bark, 3 parts of fennel, Bi dials 4 parts, and 5 parts of fragrant fruit, 3 parts of brigand, 4 parts of dried orange peel, is put into pot the 3min that stir-fries by 3 parts of radix aucklandiae
Afterwards, it is put into after smashing in cloth bag and tightens obtained spices bag；
(3) into the water by the beef pre-processed, the spices bag made is added, opens high fire and carries out first time cooking, boil
System 50 minutes, after pull beef out and stand 30 minutes, then open mild fire beef be put into pot and carry out second and cook, cook 40 points
Clock；
(4) by the beef after cooking along texture cut growth 2-3cm, wide≤1cm, thickness≤1cm beef item；
(5) the beef item of (4) institute cutting is put into pot and is stir-fried, white sugar is added according to composition by weight during stir-frying
2 parts, 3 parts of salt, 2 parts of white wine, 0.5 part of monosodium glutamate, frying white wine sufficiently volatilizees and under sugar-free water droplet；
(6) gained beef is dried, drying to moisture is 13%, after in stationary temperature be 20 DEG C of indoor carry out spreading for cooling
2h；
(7) after (6) resulting beef being carried out sterilization inspection, sealing packaging is carried out.
Embodiment 2
(1) Xuanhan County's Carnis Bovis seu Bubali is chosen, the fat in meat is rejected, sarolemma, lymph, along muscle fibre texture cuts raw meat
It at bulk, is put into cold water and impregnates 4-6h, drained after washing down watery blood and sewage；
(2) 5 parts of zingiber kawagoii are taken according to composition by weight, 2 parts of tsaoko, 4 parts of Chinese prickly ash, 2 parts of cloves, 2 parts of Radix Glycyrrhizae, 4 parts octagonal, the root of Dahurain angelica
3 parts, 3 parts of cassia bark, 3 parts of fennel, Bi dials 4 parts, and 5 parts of fragrant fruit, 4 parts of brigand, 4 parts of dried orange peel, is put into pot the 4min that stir-fries by 4 parts of radix aucklandiae
Afterwards, it is put into after smashing in cloth bag and tightens obtained spices bag；
(3) into the water by the beef pre-processed, the spices bag made is added, opens high fire and carries out first time cooking, boil
System 50 minutes, after pull beef out and stand 30 minutes, then open mild fire beef be put into pot and carry out second and cook, cook 40 points
Clock；
(4) by the beef after cooking along texture cut growth 2-3cm, wide≤1cm, thickness≤1cm beef item；
(5) the beef item of (4) institute cutting is put into pot and is stir-fried, white sugar is added according to composition by weight during stir-frying
3 parts, 3 parts of salt, 2 parts of white wine, 1 part of monosodium glutamate, frying white wine sufficiently volatilizees and under sugar-free water droplet；
(6) gained beef is dried, after drying to moisture is 14%, carries out spreading for cooling after room temperature is 20 DEG C of interior
2h；
(7) after (6) resulting beef being carried out sterilization inspection, sealing packaging is carried out.
Embodiment 3
(1) Xuanhan County's Carnis Bovis seu Bubali is chosen, the fat in meat is rejected, sarolemma, lymph, along muscle fibre texture cuts raw meat
It at bulk, is put into cold water and impregnates 4-6h, drained after washing down watery blood and sewage；
(2) 5 parts of zingiber kawagoii are taken according to composition by weight, 2 parts of tsaoko, 5 parts of Chinese prickly ash, 2 parts of cloves, 3 parts of Radix Glycyrrhizae, 5 parts octagonal, the root of Dahurain angelica
4 parts, 3 parts of cassia bark, 3 parts of fennel, Bi dials 4 parts, and 5 parts of fragrant fruit, 4 parts of brigand, 4 parts of dried orange peel, is put into pot the 5min that stir-fries by 4 parts of radix aucklandiae
Afterwards, it is put into after smashing in cloth bag and tightens obtained spices bag；
(3) into the water by the beef pre-processed, the spices bag made is added, opens high fire and carries out first time cooking, boil
System 50 minutes, after pull beef out and stand 30 minutes, then open mild fire beef be put into pot and carry out second and cook, cook 40 points
Clock；
(4) by the beef after cooking along texture cut growth 2-3cm, wide≤1cm, thickness≤1cm beef item；
(5) the beef item of (4) institute cutting is put into pot and is stir-fried, white sugar is added according to composition by weight during stir-frying
3 parts, 3 parts of salt, 2 parts of white wine, 1 part of monosodium glutamate, frying white wine sufficiently volatilizees and under sugar-free water droplet；
(6) gained beef is dried, drying to moisture is 15%, after beef carried out in the interior that room temperature is 20 DEG C
Spreading for cooling 2h；
(7) after (6) resulting beef being carried out sterilization inspection, sealing packaging is carried out.
100 people are selected at random, and sense organ comparison marking is carried out to the resulting dried beef of embodiment 1-3 and commercially available dried beef:
Sense organ comparing result is as follows:
| Appearance | Fragrance | Taste | Mouthfeel | Total score | |
| Embodiment 1 | 17 | 17 | 27 | 28 | 90 |
| Embodiment 2 | 17 | 18 | 28 | 27 | 90 |
| Embodiment 3 | 17 | 17 | 27 | 26 | 87 |
| Commercially available dried beef | 14 | 15 | 22 | 20 | 71 |
Comparison is it is found that the resulting dried beef of the present invention is substantially better than commercially available dried beef in terms of taste, in appearance and fragrance
Aspect is also superior to dried beef on the market.The equal bright in color of the resulting dried beef of embodiment 1-3, sweet mouthfeel, meat are fragrant obvious.
The above, only presently preferred embodiments of the present invention, are not intended to limit the invention, patent protection model of the invention
It encloses and is subject to claims, it is all to change with equivalent structure made by description of the invention, similarly should all include
Within the scope of the present invention.
Claims (5)
1. a kind of production method of instant spicy beef jerky, which is characterized in that including the following steps:
(1) pretreatment of beef: choosing beef, reject fat in meat, sarolemma, lymph, along muscle fibre texture by raw meat
It is cut into bulk, after impregnating 4-6h into the water, is drained after washing down watery blood and sewage；
(2) production of spices bag: taking 5 parts of zingiber kawagoii according to composition by weight, and 2 parts of tsaoko, 3-5 parts of Chinese prickly ash, 2 parts of cloves, Radix Glycyrrhizae 1-3
Part, 3-5 parts octagonal, 2-4 parts of the root of Dahurain angelica, 3 parts of cassia bark, 3 parts of fennel, Bi dials 4 parts, and 5 parts of fragrant fruit is 3-4 parts of radix aucklandiae, 3-4 parts of brigand, old
It 4 parts of skin, after being put into pot the 3-5min that stir-fries, is put into after smashing in cloth bag and tightens obtained spices bag；
(3) cooking of beef: into the water by the beef pre-processed, being added the spices bag made, opens high fire and carries out for the first time
Cook, cook 50 minutes, after pull out after beef stands 30 minutes, then open mild fire beef be put into pot and carry out second and cook,
It cooks 40 minutes；
(4) cutting: by the beef after cooking along texture cut growth 2-3cm, wide≤1cm, thickness≤1cm beef item:
(5) frying: the beef item of institute's cutting being put into pot and is stir-fried, and white sugar 2- is added according to composition by weight during stir-frying
3 parts, 3 parts of salt, 2 parts of white wine, 0.5-1 parts of monosodium glutamate, frying white wine sufficiently volatilizees, and sugar-free water droplet overflows；
(6) it toasts: gained beef is dried, after drying to moisture is 13%-16%, beef is subjected to spreading for cooling；
(7) it examines, pack: after (6) resulting beef is carried out sterilization inspection, carrying out sealing packaging.
2. the preparation method of instant spicy beef jerky according to claim 1, it is characterised in that: institute in the step (1)
The beef of selection is Xuanhan County's Carnis Bovis seu Bubali.
3. the preparation method of instant spicy beef jerky according to claim 1, it is characterised in that: will be in the step (1)
Beef be cut into block, weight 0.6-0.8kg.
4. the preparation method of instant spicy beef jerky according to claim 1, it is characterised in that: in the step (6),
Beef moisture content after drying the 5-10 month is 13%-14%, and the beef moisture content after drying in April November to next year is
14%-16%.
5. the preparation method of instant spicy beef jerky according to claim 1, it is characterised in that: dried in the step (6)
Beef after baking is specifically placed in the room that temperature is 20 DEG C and carries out spreading for cooling, spreading for cooling by the spreading for cooling process after roasting
Time is 2h.
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| CN201810568865.6A CN108936341A (en) | 2018-06-05 | 2018-06-05 | A kind of production method of instant spicy beef jerky |
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| CN201810568865.6A CN108936341A (en) | 2018-06-05 | 2018-06-05 | A kind of production method of instant spicy beef jerky |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110393269A (en) * | 2019-06-17 | 2019-11-01 | 安徽中亚食品有限公司 | A kind of production method of dried beef |
| CN115633762A (en) * | 2022-10-28 | 2023-01-24 | 湖北东禾鑫盛农业科技有限公司 | Method for making fresh spiced beef granules |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110393269A (en) * | 2019-06-17 | 2019-11-01 | 安徽中亚食品有限公司 | A kind of production method of dried beef |
| CN115633762A (en) * | 2022-10-28 | 2023-01-24 | 湖北东禾鑫盛农业科技有限公司 | Method for making fresh spiced beef granules |
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Application publication date: 20181207 |
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