CN111248412A - Making method of fruit tree baked beef jerky - Google Patents
Making method of fruit tree baked beef jerky Download PDFInfo
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- CN111248412A CN111248412A CN202010054163.3A CN202010054163A CN111248412A CN 111248412 A CN111248412 A CN 111248412A CN 202010054163 A CN202010054163 A CN 202010054163A CN 111248412 A CN111248412 A CN 111248412A
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- 238000005554 pickling Methods 0.000 claims abstract description 17
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- 238000002156 mixing Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
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Classifications
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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
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- 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
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- Life Sciences & Earth 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)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for making fruit tree roasted beef jerky, which comprises the following steps: (1) pickling; (2) air drying; (3) baking; (4) and (6) cooling. Has the advantages that: the method for making the beef jerky is healthy and nutritious, the beef jerky is baked by burning the fruit trees, the burnt fruit trees basically have no smoke, the smoked beef jerky is avoided, further, the generation of harmful substances is avoided, and the qualified components of the baked beef jerky are ensured; the time and the temperature for baking the beef jerky are controlled within a reasonable range, so that the baked beef jerky has good taste, and the phenomena of baking, scorching or insufficient baking are avoided; the fruit pulp is evaporated and permeates into the beef jerky in the combustion process of the fruit trees, so that the fruit tree fragrance, the nutrition and the meat fragrance in the fruit pulp are perfectly combined, and further the air-dried beef with various fruit tree fragrance tastes is obtained, and the requirements of consumers are fully met.
Description
The technical field is as follows:
the invention relates to the technical field of food processing, in particular to a method for making fruit tree baked beef jerky.
Background art:
in recent years, with the continuous development of nutriology and hygiene, the market needs safer, more convenient, more nutritious and distinctive dry meat products, and people also put higher demands on meat products, and the requirements of consumers on the meat products are not limited to common mouthfeel and meat quality any more; the beef is a high-nutrition meat food, and the beef jerky contains various mineral substances and amino acids required by human bodies, so that the chewable flavor of the beef is maintained, the beef jerky is not deteriorated after being stored for a long time, the beef jerky is easy to store, and the beef jerky is more suitable for serving as food commodities, so that the beef jerky has wide market prospect. However, the existing beef jerky production method basically adopts an air-drying frying process, frying is carried out after air-drying, and the used oil can generate thermal deformation and breed a series of carcinogenic substances after multiple times of high temperature, so that the components contained in the beef jerky are unqualified, and the beef jerky is not beneficial to human health; meanwhile, the produced air-dried beef has less taste and cannot meet the requirements of different consumers.
The invention content is as follows:
the invention aims to provide a method for making fruit-tree roasted beef jerky which is healthy and nutritional, has good taste and fruit fragrance.
The technical scheme of the invention discloses a method for making fruit tree roasted beef jerky, which comprises the following steps: (1) pickling; (2) air drying; (3) baking; (4) cooling;
(1) pickling: mixing 1000g of beef, 80g-100g of edible salt, 80g-100g of monosodium glutamate, 150g-200g of purple onion, 150g-200g of celery and 150g-200g of ginger, and pickling for 2-5 h;
(2) air drying: ventilating and airing the cured beef in the step (1);
(3) baking: placing the beef dried in the step (2) on a grill, and then burning fruit trees with the age of more than 5 years to bake the beef for 30-45 min; the baking temperature is 180-;
(4) and (3) cooling: naturally cooling the beef baked in the step (3) for at least 2 hours to obtain the fruitwood-flavored roasted beef jerky.
Further, the ventilation drying method in the step (2) comprises the step of drying in the air outdoors, and when the outdoor temperature is 18-25 ℃, the pickled beef is hung outside and dried in the air for 8-10 hours.
Further, the ventilation drying method in the step (2) comprises indoor drying, and when the outdoor temperature is lower than 0 ℃, the pickled beef is hung in a room with the temperature of 18-25 ℃ and dried for 10-12 h.
Further, the distance between the burning fruit trees and the roasted beef in the step (3) is 10cm-15cm, so that the problem that the beef is burnt due to the fact that flame directly burns on the beef is avoided.
Further, the beef is selected from large yellow croaker strips of Keerqin yellow cattle.
Further, the fruit trees are one or more of apple trees, crabapple trees or hawthorn trees.
Furthermore, the fruit trees need to be dried for at least 1 year before burning, and in order to dry the moisture in the trees, the effect is better during later-period burning.
The invention has the advantages that: the method for making the beef jerky is healthy and nutritious, the beef jerky is baked by burning the fruit trees, the burnt fruit trees basically have no smoke, the smoked beef jerky is avoided, further, harmful substances are avoided, and the ingredient of the baked beef jerky is qualified; the time and the temperature for baking the beef jerky are controlled within a reasonable range, so that the baked beef jerky has good taste, and the phenomena of baking, scorching or insufficient baking are avoided; the fruit pulp is evaporated and permeates into the beef jerky in the combustion process of the fruit trees, so that the fruitwood fragrance, the nutrition and the meat fragrance in the fruit pulp are perfectly combined, and the air-dried beef with various fruitwood fragrance tastes is obtained; the evaporated pulp can be attached to the surface of the beef jerky, so that the surface of the beef jerky is wrapped by the pulp, the water loss of the beef jerky is reduced in the baking process, the taste and hardness of the baked beef jerky are moderate, and the requirements of consumers are fully met.
The specific implementation mode is as follows:
the present invention will be described in further detail by way of examples.
Example 1: a method for making fruit-tree roasted beef jerky comprises the following steps: (1) pickling; (2) air drying; (3) baking; (4) cooling;
(1) pickling: mixing 1000g of beef, 80g of edible salt, 80g of monosodium glutamate, 150g of purple onion, 150g of celery and 150g of ginger, and pickling for 2 hours; the beef is selected from large yellow cucumber strips of Keerqin yellow cattle;
(2) air drying: ventilating and airing the cured beef in the step (1); hanging the pickled beef outdoors to air-dry for 10h when the outdoor temperature is 18 ℃; and when the outdoor temperature is lower than 0 ℃, hanging the pickled beef in a room with the temperature of 18 ℃ and airing for 12 hours.
(3) Baking: placing the beef dried in the step (2) on a grill, and then burning fruit trees with the age of more than 5 years to bake the beef for 30 min; the baking temperature is 200 ℃, fruit trees with the taste of more than 5 years are selected, the fruit trees begin to bear fruits when the fruit trees grow for 4 years, fruit pulp contained in the fruit trees is abundant in 5 years, the fruit pulp contained in the fruit trees can evaporate in the combustion process of the fruit trees with abundant fruit pulp, and the nutrient components in the fruit tree roots and the fruit pulp permeate into the beef, so that the fruit tree roots and the meat flavor can be perfectly combined, and the air-dried beef with various fruit tree flavor can be obtained; the evaporated pulp can be attached to the surface of the beef jerky, so that the surface of the beef jerky is wrapped by the pulp, and the water loss of the beef jerky is reduced in the baking process, so that the baked beef jerky has moderate mouthfeel and hardness, and the requirements of consumers are fully met; the time and the temperature for baking the beef jerky are controlled within a reasonable range, so that the baked beef jerky has good taste, and the phenomena of baking, scorching or insufficient baking are avoided; the distance between the burning fruit trees and the baked beef is 10cm, so that the problem that the beef is burnt due to the fact that flame directly burns on the beef is avoided;
(4) and (3) cooling: naturally cooling the beef baked in the step (3) for at least 2 hours to obtain the fruitwood-flavored roasted beef jerky.
The fruit trees are one or more of apple trees, crabapple trees or hawthorn trees, the fruit trees need to be aired for at least 1 year before burning, and in order to enable moisture in the trees to be aired, the effect is better during later burning.
The method for making the beef jerky is healthy and nutritious, the beef jerky is baked by burning the fruit trees, the burnt fruit trees basically have no smoke, the smoked beef jerky is avoided, further, the generation of harmful substances is avoided, and the qualified components of the baked beef jerky are ensured.
Example 2: a method for making fruit-tree roasted beef jerky comprises the following steps: (1) pickling; (2) air drying; (3) baking; (4) cooling;
(1) pickling: mixing 1000g of beef, 100g of edible salt, 100g of monosodium glutamate, 200g of purple onion, 200g of celery and 200g of ginger, and pickling for 5 hours; the beef is selected from large yellow cucumber strips of Keerqin yellow cattle;
(2) air drying: ventilating and airing the cured beef in the step (1); hanging the pickled beef outdoors to air-dry for 8h when the outdoor temperature is 25 ℃; and when the outdoor temperature is lower than 0 ℃, hanging the pickled beef in a room at the temperature of 25 ℃ and airing for 10 hours.
(3) Baking: placing the beef dried in the step (2) on a grill, and then burning fruit trees with the age of more than 5 years to bake the beef for 45 min; the baking temperature is 180 ℃, fruit trees with the taste of more than 5 years are selected, the fruit trees begin to bear fruits when the fruit trees grow for 4 years, fruit pulp contained in the fruit trees is rich in 5 years, the fruit pulp contained in the fruit trees can evaporate in the combustion process of the fruit trees with rich fruit pulp, and the nutrient components in the fruit tree roots and the fruit pulp permeate into the beef, so that the fruit tree roots and the meat flavor are perfectly combined, and the air-dried beef with various fruit tree flavor tastes is obtained; the evaporated pulp can be attached to the surface of the beef jerky, so that the surface of the beef jerky is wrapped by the pulp, and the water loss of the beef jerky is reduced in the baking process, so that the baked beef jerky has moderate mouthfeel and hardness, and the requirements of consumers are fully met; the time and the temperature for baking the beef jerky are controlled within a reasonable range, so that the baked beef jerky has good taste, and the phenomena of baking, scorching or insufficient baking are avoided; the distance between the burning fruit trees and the baked beef is 15cm, so that the problem that the beef is burnt due to the fact that flame directly burns on the beef is avoided;
(4) and (3) cooling: naturally cooling the beef baked in the step (3) for at least 2 hours to obtain the fruitwood-flavored roasted beef jerky.
The fruit trees are one or more of apple trees, crabapple trees or hawthorn trees, the fruit trees need to be aired for at least 1 year before burning, and in order to enable moisture in the trees to be aired, the effect is better during later burning.
The method for making the beef jerky is healthy and nutritious, the beef jerky is baked by burning the fruit trees, the burnt fruit trees basically have no smoke, the smoked beef jerky is avoided, further, the generation of harmful substances is avoided, and the qualified components of the baked beef jerky are ensured.
Example 3: a method for making fruit-tree roasted beef jerky comprises the following steps: (1) pickling; (2) air drying; (3) baking; (4) cooling;
(1) pickling: mixing 1000g of beef, 90g of edible salt, 90g of monosodium glutamate, 175g of purple onion, 175g of celery and 175g of ginger, and pickling for 3.5 hours; the beef is selected from large yellow cucumber strips of Colqin yellow cattle;
(2) air drying: ventilating and airing the cured beef in the step (1); hanging the pickled beef outdoors to air-dry for 9h when the outdoor temperature is 21 ℃; and when the outdoor temperature is lower than 0 ℃, hanging the pickled beef in a room with the temperature of 21 ℃ and airing for 11 hours.
(3) Baking: placing the beef dried in the step (2) on a grill, and then burning fruit trees with the age of more than 5 years to bake the beef for 38 min; the baking temperature is 190 ℃, fruit trees with the taste of more than 5 years are selected, the fruit trees begin to bear fruits when the fruit trees grow for 4 years, fruit pulp contained in the fruit trees is abundant in 5 years, the fruit pulp contained in the fruit trees can evaporate in the combustion process of the fruit trees with abundant fruit pulp, and the nutrient components in the fruit tree roots and the fruit pulp permeate into the beef, so that the fruit tree roots and the meat flavor can be perfectly combined, and the air-dried beef with various fruit tree flavor can be obtained; the evaporated pulp can be attached to the surface of the beef jerky, so that the surface of the beef jerky is wrapped by the pulp, and the water loss of the beef jerky is reduced in the baking process, so that the baked beef jerky has moderate mouthfeel and hardness, and the requirements of consumers are fully met; the time and the temperature for baking the beef jerky are controlled within a reasonable range, so that the baked beef jerky has good taste, and the phenomena of baking, scorching or insufficient baking are avoided; the distance between the burning fruit trees and the roasted beef is 13cm, so that the problem that the beef is burnt due to the fact that flame directly burns to the beef is avoided;
(4) and (3) cooling: naturally cooling the beef baked in the step (3) for at least 2 hours to obtain the fruitwood-flavored roasted beef jerky.
The fruit trees are one or more of apple trees, crabapple trees or hawthorn trees, the fruit trees need to be aired for at least 1 year before burning, and in order to enable moisture in the trees to be aired, the effect is better during later burning.
The method for making the beef jerky is healthy and nutritious, the beef jerky is baked by burning the fruit trees, the burnt fruit trees basically have no smoke, the smoked beef jerky is avoided, further, the generation of harmful substances is avoided, and the qualified components of the baked beef jerky are ensured.
Experiment 1: carrying out component detection on 1 part of the beef jerky A obtained by adopting a conventional frying method, and carrying out component detection on the same 1 part of the beef jerky B obtained by adopting the method disclosed by the invention to obtain the following nutrient composition table:
TABLE 1 nutrient composition Table
| Dried beef A | Dried beef B | |
| Energy (kJ) | 1152 | 1292 |
| Protein (g) | 46.2 | 57.8 |
| Fat (g) | 6.2 | 3.9 |
| Carbohydrate (g) | 11.8 | 7.5 |
| Sodium (mg) | 860 | 760 |
As can be seen from the above table 1, the beef jerky B prepared by the method of the invention has high energy and protein content and low fat, carbohydrate and sodium content, and the beef jerky B prepared by eating the method of the invention is healthier and has richer nutrient components.
Experiment 2: selecting 3 parts of same big bezoar melon strips, dividing the big bezoar melon strips into 3 groups, pickling, air drying, baking and cooling the big bezoar melon strips in the first group by the method, wherein the burning trees in the baking process are poplar trees with the age of 5 years; the big bezoar melons of the second group are pickled, air-dried, baked and cooled in the method, and apple trees with the age of 3 years are selected as the burning trees in the baking process; the big bezoar melon strips in the third group are pickled, air-dried, baked and cooled by the method, and the trees burnt in the baking process are apple trees with the age of 5 years; performing sensory evaluation on the 3 groups of prepared dried beef respectively by 10 experienced evaluating personnel, dividing the sensory evaluation into 100 parts, and taking an average value; specific scoring criteria are shown in the following table:
TABLE 2 dried beef scoring criteria
The above 3 groups of beef jerky were scored for sensory evaluation by 10 experienced evaluators, and the average scores obtained were as follows:
TABLE 3 sensory evaluation chart
| First group | Second group | Third group | |
| Smell(s) | 5 | 14 | 25 |
| Color and luster | 10 | 19 | 22 |
| Taste of the product | 8 | 18 | 34 |
| Total score | 23 | 51 | 81 |
As can be seen from table 3, the dried beef roasted with fruit trees for more than 5 years had better organoleptic properties, with the highest score; the third group of beef jerky has meat flavor, and unique fruit tree flavor; the color is good, and the dark and light are red brown; moderate hardness and good taste; the apple wood used in the process of baking the beef jerky in the second group is 3 years old and has no fruit bearing, so that the amount of fruit pulp contained in the apple wood is extremely low, and the baked beef jerky has no fruity smell, is coarse, dry and hard and is difficult to chew; the poplar used in the process of baking the beef jerky in the first group does not contain fruit pulp, and a large amount of black smoke is generated in the combustion process, so that the baked beef jerky has pungent smoky flavor, poor color, black brown or even black, rough, dry and hard, bitter in taste and difficult to chew; in conclusion, the beef jerky baked by the fruit trees for more than 5 years has the best smell, color and taste.
The foregoing is a preferred embodiment of the present invention, and it will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the principles of the invention, and such modifications and adaptations are intended to be included within the scope of the invention.
Claims (7)
1. The making method of the fruit-tree roasted beef jerky is characterized by comprising the following steps of: (1) pickling; (2) air drying; (3) baking; (4) cooling;
(1) pickling: mixing 1000g of beef, 80g-100g of edible salt, 80g-100g of monosodium glutamate, 150g-200g of purple onion, 150g-200g of celery and 150g-200g of ginger, and pickling for 2-5 h;
(2) air drying: ventilating and airing the cured beef in the step (1);
(3) baking: placing the beef dried in the step (2) on a grill, and then burning fruit trees with the age of more than 5 years to bake the beef for 30-45 min; the baking temperature is 180-200 ℃;
(4) and (3) cooling: naturally cooling the beef baked in the step (3) for at least 2 hours to obtain the fruitwood-flavored roasted beef jerky.
2. The method for making the fruit-tree roasted beef jerky according to claim 1, wherein the ventilation and air-drying method in the step (2) comprises outdoor air-drying, and when the outdoor temperature is 18-25 ℃, the pickled beef is hung outdoors and air-dried for 8-10 h.
3. The method for making the fruit-tree roasted beef jerky according to claim 1, wherein the ventilation and air-drying method in the step (2) comprises indoor air-drying, and when the outdoor temperature is lower than 0 ℃, the pickled beef is hung in a room with the temperature of 18-25 ℃ and is air-dried for 10-12 h.
4. The method for making fruit-tree-roasted beef jerky according to claim 1, wherein the distance between the burnt fruit tree and the roasted beef in the step (3) is 10cm to 15 cm.
5. The method for making the fruit-tree-roasted beef jerky according to claim 1, wherein the beef is selected from large cucumber strips of croqin yellow cattle.
6. The method for making the fruit-tree-roasted beef jerky according to claim 1, wherein the fruit tree is one or more of apple tree, crabapple tree or hawthorn tree.
7. A method of making fruit-tree-roasted beef jerky according to any of claims 1 to 6, wherein the fruit-trees are allowed to air dry for at least 1 year before burning.
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