CN112167536A - Preparation method of beef jerky with firework flavor - Google Patents
Preparation method of beef jerky with firework flavor Download PDFInfo
- Publication number
- CN112167536A CN112167536A CN202011122197.8A CN202011122197A CN112167536A CN 112167536 A CN112167536 A CN 112167536A CN 202011122197 A CN202011122197 A CN 202011122197A CN 112167536 A CN112167536 A CN 112167536A
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- China
- Prior art keywords
- beef
- leather bag
- strips
- flavor
- jerky
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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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of beef jerky with firework flavor, which comprises the following steps: step one, processing blocky beef into strip beef, adding the strip beef into seasoning soup, boiling for 0.5-2h, and preparing cooked beef strips; step two, fishing out the cooked beef strips, draining, baking the beef strips for a period of time by using a dryer, and preparing semi-dry beef strips; step three, placing the semi-dry beef strips into a bag-shaped leather bag made of animal skins, and closing the leather bag; and step four, placing the leather bag and the semi-dry beef strips in the leather bag on a smoking grill, and smoking and roasting by utilizing smoke and fire caused by incomplete combustion of plants. Compared with the prior art, the beef jerky is smoked by placing the beef in the leather bag, and under the blocking effect of the leather bag, the smoked beef jerky is guaranteed to have the smoke and fire flavor, is clean and clean, can be directly eaten, and meets the requirements of consumers who like smoke and fire cured meat.
Description
Technical Field
The invention belongs to the technical field of meat product processing, and particularly relates to a preparation method of beef jerky with firework flavor.
Background
Beef can be made into beef jerky, and can be directly sold after being packaged, and consumers can directly eat the beef jerky after opening the bag. The preparation method of the beef jerky in the prior art comprises the following steps: the seasoning is mixed into the beef, the beef is cooked, the beef is dried by a dryer and packaged into small bags for sale, and consumers can eat the beef instantly after opening the bags. The related art has a disadvantage that, since the beef is directly dried by the dryer, there is no smoke flavor (smoke cured flavor) except for the flavor of the seasoning. The requirements of consumers who like cured meat cannot be met, and in the existing method, in order to obtain the flavor of fireworks, the fireworks can be directly utilized to bake the beef, but by adopting the method, a large amount of cigarette ash and other foreign matters can be adhered to the surface of the beef jerky, so that the beef jerky is not suitable for direct eating.
Therefore, there is a need to provide a new method for preparing beef jerky with fireworks flavor to solve the above technical problems.
Disclosure of Invention
The invention aims to solve the technical problems that the beef jerky prepared by the preparation method of the related beef jerky does not have the smoke flavor and cannot meet the requirements of consumers who like cured meat.
In order to solve the technical problems, the invention provides the technical scheme that the preparation method of the beef jerky with the firework flavor comprises the following steps:
step one, processing blocky beef into strip beef, adding the strip beef into seasoning soup, boiling for 0.5-2h, and preparing cooked beef strips;
taking out the cooked beef strips, draining, and drying to prepare semi-dry beef strips;
step three, placing the semi-dry beef strips into a bag-shaped leather bag made of animal skins, and closing the leather bag;
and fourthly, placing the leather bag and the semi-dry beef strips in the leather bag on a smoking grill, smoking by using smoke and fire caused by incomplete combustion of plants, changing the semi-dry beef strips into the beef jerky with smoke and fire flavor after smoking, taking out the beef jerky with smoke and fire flavor from the leather bag, airing, and sealing and storing by using a packaging bag.
Preferably, the leather bag is sewn by pigskin or cow leather or sheep skin.
Preferably, after the semi-dry beef is loaded into the leather bag, an iron wire is used for hooping the outer wall of the leather bag, and the iron wire is pressed, so that the whole leather bag is flat.
Preferably, in the fourth step, the leather bag is turned over periodically in the smoking and baking process.
Preferably, the seasoning soup is prepared by putting the seasoning in oil for quick-frying, adding water for boiling, and cooling.
Preferably, in the step one, after cooking for 0.5-2 hours, the fire is turned off, and the cooked beef strips are prepared by stewing for 0.5-2 hours by using the residual temperature of the seasoning soup.
Preferably, the leather bag is provided with a one-way exhaust valve, and the one-way exhaust valve is used for exhausting water vapor generated in the smoking and roasting process from the inside of the leather bag to the outside of the leather bag.
Compared with the related art, the preparation method of the beef jerky with the firework flavor has the main beneficial effects that: the bag-shaped leather bag made of animal skins is utilized, beef is placed in the leather bag for smoking and baking, and under the blocking effect of the leather bag, the beef jerky subjected to smoking and baking is guaranteed to have the smoke and fire flavor, is clean and clean, can be directly eaten, and meets the requirements of consumers who like smoke and fire cured meat.
Detailed Description
The present invention will be described in detail with reference to the following embodiments in order to make the aforementioned objects, features and advantages of the invention more comprehensible. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein, but rather should be construed as broadly as the present invention is capable of modification in various respects, all without departing from the spirit and scope of the present invention.
In the description of the present invention, it is to be noted that, unless otherwise explicitly specified or limited, the terms "connected" and "connected" are to be interpreted broadly, e.g., as being fixed or detachable or integrally connected; the two elements may be mechanically or electrically connected, directly or indirectly connected through an intermediate medium, or connected through the inside of the two elements, or "in transmission connection", that is, connected in a power manner through various suitable manners such as belt transmission, gear transmission, or sprocket transmission. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
A preparation method of beef jerky with firework flavor is characterized by comprising the following steps:
step one, processing the blocky beef into strip beef, adding the strip beef into the seasoning soup, boiling for 0.5-2h, and then preparing the cooked beef strips.
And step two, fishing out the cooked beef strips, draining, and baking the beef strips for a period of time by using a dryer to prepare semi-dry beef strips.
And step three, placing the semi-dry beef strips into a bag-shaped leather bag made of animal skins, and closing the leather bag.
And fourthly, placing the leather bag and the semi-dry beef strips in the leather bag on a smoking grill, smoking by using smoke and fire caused by incomplete combustion of plants, changing the semi-dry beef strips into the beef jerky with smoke and fire flavor after smoking, taking out the beef jerky with smoke and fire flavor from the leather bag, airing, and sealing and storing by using a packaging bag.
In the present embodiment:
through the first step, the blocky beef can be processed into the strip beef, the raw beef is processed into the mature beef, and the seasoning is added in the cooking process to make the beef tasty.
Through the second step, moisture on the surface layer of the cooked beef strips can be removed, semi-dry beef strips are manufactured, and excessive water vapor generated by smoking and baking is avoided.
And step three, the semi-dry beef strips can be wrapped by the aid of the leather bags, so that ash and other foreign matters adhered to the surfaces of the beef strips in the subsequent smoking and roasting process can be avoided, and the smoked beef strips can be directly eaten.
In the fourth step, the leather bag is also baked during the baking and smoking process. In the process, the flavor of the fireworks can permeate into the beef jerky through the skin capsules, so that the beef jerky has the flavor of the fireworks (the fragrance of the fireworks cured meat), and the requirements of consumers who like the cured meat are met. Under the barrier action of the leather bag, the smoked dried beef is ensured to be clean, has cured meat flavor and can be directly eaten.
Specifically, the leather bag is sewn by pigskin or cow leather or sheep skin.
Further, as a specific embodiment of the present invention, after the half-dried beef is loaded into the leather bag, the outer wall of the leather bag is hooped with an iron wire, and the iron wire is pressed, so that the whole leather bag is flat. The structure is used for improving the smoking and roasting effect and ensuring that the beef at the center of the leather bag can obtain the fragrance of smoke.
Further, as a specific embodiment of the present invention, in the fourth step, the leather bag is turned over periodically during the smoking process. So, do benefit to the thermally equivalent, improve the effect and the efficiency of smoke and roast.
Further, as a specific embodiment of the present invention, the seasoning soup is prepared by putting seasoning in oil for quick-frying, adding water for boiling, and cooling. The flavoring agent can be fried at high temperature generated by oil, and the flavoring effect is improved.
Further, as a specific embodiment of the invention, in the step one, after boiling for 0.5-2 hours, turning off the fire, and stewing for 0.5-2 hours by using the residual temperature of the seasoning soup to prepare cooked beef strips. In the scheme, the beef is stewed for 0.5-2h by using the residual heat of the seasoning soup, so that the beef is mashed, and the seasoning soup is beneficial to children, old people or other people with bad teeth.
Further, as a specific embodiment of the invention, the leather bag is provided with a one-way exhaust valve, and the one-way exhaust valve is used for exhausting water vapor generated in the smoking and baking process from the inside of the leather bag to the outside of the leather bag, so that the situation of stuffiness is avoided, and the dryness of the beef jerky can be improved.
Compared with the prior art, the preparation method of the beef jerky with the smoke and fire flavor, disclosed by the invention, has the advantages that the beef is placed in the leather bag for smoking and baking by utilizing the bag-shaped leather bag made of animal skins, and the smoked and baked beef jerky is ensured to have the smoke and fire flavor under the blocking effect of the leather bag, is clean and clean, can be directly eaten, and meets the requirements of consumers who like cured smoke and fire flavor.
Although the embodiments of the present invention have been described, various modifications and changes may be made by those skilled in the art without departing from the spirit and scope of the present invention, and such modifications and changes fall within the scope defined by the appended claims.
Claims (7)
1. A preparation method of beef jerky with firework flavor is characterized by comprising the following steps:
step one, processing blocky beef into strip beef, adding the strip beef into seasoning soup, boiling for 0.5-2h, and preparing cooked beef strips;
taking out the cooked beef strips, draining, and drying to prepare semi-dry beef strips;
step three, placing the semi-dry beef strips into a bag-shaped leather bag made of animal skins, and closing the leather bag;
and fourthly, placing the leather bag and the semi-dry beef strips in the leather bag on a smoking grill, smoking by using smoke and fire caused by incomplete combustion of plants, changing the semi-dry beef strips into the beef jerky with smoke and fire flavor after smoking, taking out the beef jerky with smoke and fire flavor from the leather bag, airing, and sealing and storing by using a packaging bag.
2. The method for preparing beef jerky with pyrotechnic flavor according to claim 1, wherein the leather bag is sewn from pigskin or cow skin or sheep skin.
3. The method for preparing beef jerky with firework flavor according to claim 1, wherein after the semi-dry beef is loaded into the leather bag, the outer wall of the leather bag is hooped with iron wires, and the iron wires are pressed, so that the leather bag is flat as a whole.
4. The method for preparing beef jerky with firework flavor according to claim 1, wherein in the fourth step, the leather bag is turned over periodically during the smoking process.
5. The method for preparing a beef jerky with pyrotechnic flavor according to claim 1, wherein the seasoning soup is prepared by putting seasonings into oil for quick-frying, adding water for boiling and cooling.
6. The preparation method of beef jerky with firework flavor according to claim 1, wherein in the first step, after 0.5-2 hours of boiling, the fire is turned off, and the remaining temperature of the seasoning soup is utilized for braising for 0.5-2 hours to prepare cooked beef strips.
7. The preparation method of beef jerky with fireworks flavor according to claim 2, characterized in that the leather bag is provided with a one-way exhaust valve, and the one-way exhaust valve is used for exhausting the water vapor generated in the smoking and roasting process from the inside of the leather bag to the outside of the leather bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011122197.8A CN112167536A (en) | 2020-10-20 | 2020-10-20 | Preparation method of beef jerky with firework flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011122197.8A CN112167536A (en) | 2020-10-20 | 2020-10-20 | Preparation method of beef jerky with firework flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112167536A true CN112167536A (en) | 2021-01-05 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011122197.8A Withdrawn CN112167536A (en) | 2020-10-20 | 2020-10-20 | Preparation method of beef jerky with firework flavor |
Country Status (1)
| Country | Link |
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| CN (1) | CN112167536A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610088A (en) * | 2013-11-23 | 2014-03-05 | 遵义县礼奇腌腊食品厂 | Preserved meat and pickling method thereof |
| CN107319348A (en) * | 2017-04-25 | 2017-11-07 | 赤水市桫龙虫茶饮品有限责任公司 | Worm tea bacon smoking technique |
| JP2019033721A (en) * | 2017-08-21 | 2019-03-07 | 株式会社越田商店 | Production method of yellowtail jerky |
| CN110800932A (en) * | 2019-12-07 | 2020-02-18 | 新晃老蔡食品有限责任公司 | Curry beef jerky and making method thereof |
-
2020
- 2020-10-20 CN CN202011122197.8A patent/CN112167536A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610088A (en) * | 2013-11-23 | 2014-03-05 | 遵义县礼奇腌腊食品厂 | Preserved meat and pickling method thereof |
| CN107319348A (en) * | 2017-04-25 | 2017-11-07 | 赤水市桫龙虫茶饮品有限责任公司 | Worm tea bacon smoking technique |
| JP2019033721A (en) * | 2017-08-21 | 2019-03-07 | 株式会社越田商店 | Production method of yellowtail jerky |
| CN110800932A (en) * | 2019-12-07 | 2020-02-18 | 新晃老蔡食品有限责任公司 | Curry beef jerky and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王颉，等: "《农产品深加工技术》", 河北科学技术出版社 * |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210105 |
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| WW01 | Invention patent application withdrawn after publication |