CN113598317A - Production process and production device of spiced beef jerky - Google Patents
Production process and production device of spiced beef jerky Download PDFInfo
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- CN113598317A CN113598317A CN202110847055.6A CN202110847055A CN113598317A CN 113598317 A CN113598317 A CN 113598317A CN 202110847055 A CN202110847055 A CN 202110847055A CN 113598317 A CN113598317 A CN 113598317A
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- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 17
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- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims abstract description 14
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Images
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
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D36/00—Filter circuits or combinations of filters with other separating devices
- B01D36/02—Combinations of filters of different kinds
-
- 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 production process and a production device of spiced beef jerky, and relates to the technical field of beef jerky production. The production process of the spiced beef jerky comprises six steps of raw material trimming, soaking, pickling, stewing, baking, sterilizing and bagging and the like. The device can well treat the beef before marinating, through multiple times of cleaning, soaking and pre-boiling treatment, the blood water treatment is more thorough, floating foam generated during the pre-boiling of the beef can be skimmed off, the taste of the spiced beef jerky is improved, the sodium lactate and the monascus red pigment are added, the sodium lactate can absorb a large amount of free water in food, the water activity in the food is effectively reduced, the growth and the reproduction of microorganisms are inhibited, the quality guarantee period of the food is prolonged, the monascus red pigment is used for coloring the marinated beef strips, the whole body is reddish brown, the appetite and the purchase desire of a user are increased, and the sales volume is indirectly improved.
Description
Technical Field
The invention relates to the technical field of beef jerky production, in particular to a production process and a production device of spiced beef jerky.
Background
At present, part of production processes and production devices of spiced beef jerky are used for cleaning beef, cutting the beef into blocks, stewing the beef, fishing out the beef and drying the beef, and the beef before stewing is not well treated, so that the blood water treatment is not thorough, the quality guarantee period is short, the quality guarantee period is prolonged by reducing the moisture of the beef mostly, but the taste is poor.
Disclosure of Invention
The invention aims to provide a production process and a production device of spiced beef jerky, and the production process and the production device are used for solving the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a production process of spiced beef jerky comprises the following steps: s1, raw material finishing: preparing the following raw materials, including 150 parts of beef, 10-13 parts of onion slices, 5-7 parts of ginger slices, 3-5 parts of barbecue marinade, 6-8 parts of dietary alkali, 10-20 parts of raw powder, 8-10 parts of peanut oil, 10-13 parts of egg white, 5-7 parts of yellow wine, 4-6 parts of salt, 3-5 parts of hot pepper, 4-6 parts of soy sauce, 2-4 parts of shallots, 5-7 parts of sodium lactate, 6-8 parts of monascus red pigment, 3-5 parts of monosodium glutamate, 4-6 parts of chilli powder, 4-6 parts of five spice powder, 4-6 parts of white sugar and 6-8 parts of vegetable oil; selecting cattle hind leg meat which meets the national food sanitation standard, removing fat, sarcolemma and lymph in the raw material meat by using a sterilized cutter, cutting the raw material meat into blocks along the texture of beef muscle fiber, and placing the blocks in a container for later use;
s2, soaking: placing the beef placed in the container in the S1 in a cleaning pool, washing the beef with clear water and soaking the beef for 2-3 hours to remove blood in the beef, taking out the beef soaked with the blood and cutting the beef into meat strips with the thickness of about fingers along the textures by using a cutter, cleaning the beef with clear water for 1-3 times, fishing out the soaked beef from the container by using a fishing net, pouring the beef into a net frame for draining, covering a dust cover above the net frame for draining for 8-10 minutes, and keeping the draining environment dry and ventilated;
s3, pickling: sequentially putting onion slices, ginger slices and barbecue marinade in corresponding parts into a pickling basin, then putting the drained beef into the pickling basin, preparing another basin, putting edible alkali in corresponding parts, adding warm water to dissolve the edible alkali and stirring the mixture by a stirrer for 10 to 15 seconds, then pouring the mixture into the pickling basin, sequentially adding raw powder, peanut oil, egg white and yellow wine in corresponding parts, uniformly stirring the mixture by using a machine for 15 to 21 minutes, and then putting the mixture into a refrigerator for cold storage and standing for 2 to 3 hours;
s4, stewing: putting the pickled beef strips into a pot, adding clear water to cover the beef, pre-boiling for 40-60 minutes, skimming superficial froth on the surface during the boiling process, fishing out the pre-boiled beef from the pot by using a fishing net after the boiling is finished, pouring the beef in a net frame for draining water, cooling, filtering the pre-cooked soup with gauze, pouring into a marinating pot, adding a pack of spice bag, adding salt, pepper, soy sauce, ginger and scallion in corresponding parts, boiling for 8-10 minutes, then adding meat strips for re-cooking, adding sodium lactate and monascus red pigment in corresponding parts, continuously stirring during cooking, adding monosodium glutamate in corresponding parts 10 minutes before taking out of the pot, fishing out the stewed beef from the marinating pot by using a fishing net, pouring the stewed beef in the net frame, draining the marinating juice, covering a dust cover above the screen frame, wherein the draining time is 20-30 minutes, and keeping the drying environment dry and ventilated;
s5, baking: putting the drained beef strips into a basin, spraying the chili powder, the five spice powder, the white sugar and a little vegetable oil in corresponding parts, stirring the beef strips by a stirrer for 5-10 minutes, sequentially putting the beef strips on an ovenware, putting the ovenware into an oven, baking the beef strips for 1-2 hours at the temperature of 140 ℃ for 150 ℃, and turning the beef strips for 2-4 times during baking;
s6, sterilizing and bagging: finally weighing beef strips, bagging, vacuumizing, sealing, sterilizing and disinfecting.
The utility model provides a apparatus for producing spiced beef jerky, includes the pot body, the cavity has been seted up on the pot body, and the opening has all been seted up to the both sides inner wall of the pot body, and the opening communicates with each other with the inside of cavity, and the inside of the pot body is provided with places the screen frame, and the inside of the pot body is provided with complementary unit, and the inboard bottom of the pot body is rotated and is installed and is inserted the post, and the inboard bottom fixedly connected with two sets of electric heating boards of the pot body just are the symmetry setting, and the top fixed mounting of the pot body has supporting platform, and supporting platform's two sets of collection boxes of bottom fixedly connected with just are the symmetry setting.
Preferably, the complementary unit is including rotating the montant, draw the handle, the fixture block, the flabellum, down tube and annular filter screen, first draw-in groove has been seted up on the inserted column, the rotation montant is installed to the joint in the first draw-in groove, the second draw-in groove has been seted up to the other end of rotating the montant, the fixture block joint is installed in the second draw-in groove, the bottom and the fixture block of drawing the handle rotate the installation, two sets of down tubes of outer wall fixedly connected with of drawing the handle just are the symmetry and set up, the one end and the annular filter screen fixed connection of down tube, the outer wall fixed cover that rotates the montant is equipped with the flabellum and places the net frame, the inserted column is located annular filter screen's below.
Preferably, the inner wall of the pot body is fixedly connected with two groups of blocks which are symmetrically arranged, and the bottom of the annular filter screen is placed at the top of the blocks.
Preferably, one end of the inserting column penetrates through the cavity to extend to the lower part of the pot body and is fixedly connected with a rotating handle, and the rotating handle is positioned between the two groups of collecting boxes and is not in contact with the collecting boxes.
Preferably, the inboard top and the two sets of fixed plates of bottom fixedly connected with of cavity just are the symmetry setting on the pot body, all set up the opening on the pot body, supporting platform and the collection box and the opening is located the same position, and three group's openings link up each other.
Preferably, the both sides inner wall of collecting the box has all been seted up T shape spout, and slidable mounting has T shape slider in the T shape spout, and the adjacent lateral wall fixed mounting of two sets of T shape sliders has two sets of filter screens, collects the bottom fixedly connected with fluid-discharge tube of box, and the articulated apron of installing in front side of collecting the box, the front side fixedly connected with handle of apron.
Compared with the prior art, the invention has the beneficial effects that:
(1) the production process and the production device of the spiced beef jerky are characterized in that in the aspect of the device, the vertical rod is rotated through inserting the columns, the pull handle is pulled, the clamping block, the fan blades, the inclined rod and the annular filter screen are matched for use, on one hand, when beef strips are precooked, the vertical rod is rotated through rotation to drive the fan blades to rotate, floating foam on the surface is moved towards the edge, substances such as grease, protein, animal blood and impurities exist in the floating foam, the taste and the attractiveness are prevented from being influenced when the beef strips are eaten, then the pull handle is held by hands to lift the beef strips, the inclined rod and the annular filter screen move upwards, the floating foam at the edge on a pot body is fished out by the annular filter screen, part of the floating foam and boiling soup can enter the cavity through the opening along with the rising of the annular filter screen, the annular filter screen is taken out, the annular filter screen is cleaned, the floating foam fishing efficiency is higher, the annular arrangement of the annular filter screen can facilitate the obstruction to the rotation of the fan blades, on the other hand, will rotate the montant and take out in inserting the post, can drive and place the net frame upward movement, will place the net frame and take out from the pot internal, can carry out the driping to the beef strip, it is very fast to fish out speed, improves work efficiency indirectly, lays the basis for follow-up reboiling, collects the setting of box, filter screen and T shape slider, can play filterable effect to floating the foam.
(2) The production process and the production device of the spiced beef jerky are characterized in that in the aspect of production process, blood water on beef is removed through soaking treatment, fishy smell and mutton smell on the beef are removed, the taste of the beef which is boiled out later is enabled to be better, the beef is pickled through edible alkali, the pickled beef is made, the meat quality is more fresh and smooth, the meat quality is enabled to be more fresh and tender, the pre-boiling process is to boil out the blood water in the beef, substances such as grease, protein, animal blood, impurities and the like in the beef are floated in a floating foam state, the floating foam is skimmed off, the taste and the attractiveness are prevented from being influenced during eating, the re-boiling process is to further cook the beef, sodium lactate and monascus red pigment are added in the marinating boiling process, sodium lactate can absorb a large amount of free water in food, and the water activity in the food is effectively reduced, inhibiting the growth and reproduction of microorganisms, prolonging the shelf life of food, and coloring the stewed beef strips by the monascus red pigment to make the beef strips become dark red overall, thereby increasing the appetite and buying desire of users and indirectly increasing the sales volume.
Drawings
FIG. 1 is a schematic structural view of the present invention;
FIG. 2 is a front view of the present invention;
FIG. 3 is an enlarged view of part A of the present invention.
In the figure: 1 pot body, 2 placing screen frames, 3 inserting columns, 4 auxiliary mechanisms, 401 rotating vertical rods, 402 pull handles, 403 clamping blocks, 404 fan blades, 405 inclined rods, 406 annular filter screens, 5 lapping blocks, 6 electric heating plates, 7 fixing plates, 8 supporting platforms, 9 collecting boxes, 10 filter screens and 11T-shaped sliding blocks.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1-3, the present invention provides a technical solution: the first embodiment is as follows: a production process of spiced beef jerky comprises the following steps: s1, raw material finishing: preparing the following raw materials, including 150 parts of beef, 10 parts of onion slices, 5 parts of ginger slices, 3 parts of barbecue marinade, 6 parts of dietary alkali, 10 parts of starch, 8 parts of peanut oil, 10 parts of egg white, 5 parts of yellow wine, 4 parts of salt, 3 parts of hot pepper, 4 parts of soy sauce, 2 parts of shallot, 5 parts of sodium lactate, 6 parts of monascus red pigment, 3 parts of monosodium glutamate, 4 parts of chilli powder, 4 parts of five spice powder, 4 parts of white sugar and 6 parts of vegetable oil; selecting cattle hind leg meat which meets the national food sanitation standard, removing fat, sarcolemma and lymph in the raw material meat by using a sterilized cutter, cutting the raw material meat into blocks along the texture of beef muscle fiber, and placing the blocks in a container for later use; s2, soaking: placing the beef placed in the container in the S1 in a cleaning pool, washing the beef with clear water and soaking the beef for 2 hours to remove blood in the beef, taking out the beef soaked with the blood and cutting the beef into meat strips with the thickness of about fingers along the textures by using a cutter, cleaning the beef with clear water for 1 time, fishing out the soaked beef from the container by using a fishing net, pouring the beef in a net frame for draining, covering a dust cover above the net frame, draining for 8 minutes, keeping the draining environment dry and ventilated, removing the blood in the beef through soaking treatment, and removing fishy smell and mutton smell on the beef, so that the taste of the later boiled beef is better; s3, pickling: sequentially putting onion slices, ginger slices and barbecue marinade in corresponding parts into a pickling basin, then putting the drained beef into the pickling basin, preparing another basin, putting edible alkali in corresponding parts, adding warm water to dissolve the edible alkali, stirring the mixture by a stirrer for 10 seconds, then pouring the mixture into the pickling basin, sequentially adding raw powder, peanut oil, egg white and yellow wine in corresponding parts, uniformly stirring the mixture by using a machine for 15 minutes, and then putting the mixture into a refrigerator for cold storage and standing for 2 hours; s4, stewing: putting the pickled beef strips into a pot, adding clear water to cover the beef, pre-boiling for 40 minutes, skimming superficial foams on the surface in the boiling process, fishing out the pre-boiled beef from the pot by using a fishing net after the boiling, pouring the pre-boiled beef into a net frame to drain water, cooling, filtering the pre-boiled soup by using gauze, pouring the filtered soup into a marinating pot, adding a pack of spice bag into the pot, adding corresponding parts of salt, hot pepper, soy sauce, ginger and shallot, boiling for 8 minutes, adding the beef strips, re-boiling, adding corresponding parts of sodium lactate and monascus red pigment, continuously stirring during boiling, adding corresponding parts of monosodium glutamate 10 minutes before taking the beef out of the pot, fishing out the marinated beef from the marinating pot by using the fishing net, pouring the marinated beef into the net frame to drain the marinated juice, covering a cover above the net frame, keeping the draining environment dry and ventilating for 20 minutes, and coloring the marinated beef strips by using the monascus dust pigment, so that the whole body is reddish brown, the appetite and the purchase desire of a user are increased, and the sales volume is indirectly increased; s5, baking: putting the drained beef strips into a basin, spraying the chili powder, the five spice powder, the white sugar and a little vegetable oil in corresponding parts, stirring the beef strips by a stirrer for 5 minutes, sequentially putting the beef strips on an ovenware, putting the ovenware into an oven, keeping the temperature at 140 ℃ for 1 hour, and turning the beef strips for 2 times during baking; s6, sterilizing and bagging: finally weighing beef strips, bagging, vacuumizing, sealing, sterilizing and disinfecting.
Example two: a production process of spiced beef jerky comprises the following steps: s1, raw material finishing: preparing the following raw materials, namely 180 parts of beef, 12 parts of onion slices, 6 parts of ginger slices, 4 parts of barbecue marinade, 7 parts of dietary alkali, 15 parts of starch, 9 parts of peanut oil, 12 parts of egg white, 6 parts of yellow wine, 5 parts of salt, 4 parts of hot pepper, 5 parts of soy sauce, 3 parts of shallot, 6 parts of sodium lactate, 7 parts of monascus red pigment, 4 parts of monosodium glutamate, 5 parts of chili powder, 5 parts of five spice powder, 5 parts of white sugar and 7 parts of vegetable oil; selecting cattle hind leg meat which meets the national food sanitation standard, removing fat, sarcolemma and lymph in the raw material meat by using a sterilized cutter, cutting the raw material meat into blocks along the texture of beef muscle fiber, and placing the blocks in a container for later use; s2, soaking: placing the beef placed in the container in the S1 in a cleaning pool, washing the beef with clear water and soaking the beef for 2.5 hours to remove blood in the beef, taking out the beef with the soaked blood and cutting the beef into meat strips with approximate finger thickness along the texture by using a cutter, cleaning the beef with clear water for 2 times, fishing out the soaked beef from the container by using a fishing net and pouring the beef in a net frame to drain water, covering a dust cover above the net frame, draining for 9 minutes, keeping the draining environment dry and ventilated, removing the blood and mutton smell on the beef through soaking treatment, and removing the fishy smell and smell on the beef so as to ensure that the taste of the later boiled beef is better; s3, pickling: sequentially putting onion slices, ginger slices and barbecue marinade in corresponding parts into a pickling basin, then putting the drained beef into the pickling basin, preparing another basin, putting edible alkali in corresponding parts, adding warm water to dissolve the edible alkali, stirring the mixture by a stirrer for 13 seconds, then pouring the mixture into the pickling basin, sequentially adding raw powder, peanut oil, egg white and yellow wine in corresponding parts, uniformly stirring the mixture by using a machine for 18 minutes, and then putting the mixture into a refrigerator for cold storage and standing for 2.5 hours; s4, stewing: putting the pickled beef strips into a pot, adding clear water to cover the beef, pre-boiling for 50 minutes, skimming off superficial foams on the surface in the boiling process, fishing out the pre-boiled beef from the pot by using a fishing net after the boiling, pouring the beef into a net frame to drain water, cooling, filtering the pre-boiled soup by using gauze, pouring the soup into a marinating pot, adding a pack of spice bag into the pot, adding the salt, the hot pepper, the soy sauce, the ginger and the shallot in corresponding parts, boiling for 9 minutes, adding the beef strips, re-boiling, adding the sodium lactate and the monascus pigment in corresponding parts, continuously stirring during boiling, adding the monosodium glutamate in corresponding parts 10 minutes before taking the broth out of the pot, fishing out the marinated beef from the marinating pot by using the fishing net, pouring the marinated beef into the net frame to drain the marinating juice, covering a cover above the net frame, keeping the draining environment dry and ventilating, and coloring and carrying out the monascus pigment on the marinated beef strips, so that the whole body is reddish brown, the appetite and the purchase desire of a user are increased, and the sales volume is indirectly increased; s5, baking: putting the drained beef strips into a basin, spraying the chili powder, the five spice powder, the white sugar and a little vegetable oil in corresponding parts, stirring the beef strips by a stirrer for 8 minutes, sequentially putting the beef strips on an ovenware, putting the ovenware into an oven, controlling the temperature to be 145 ℃ and the baking time to be 1.5 hours, and turning the beef strips for 3 times during baking; s6, sterilizing and bagging: finally weighing beef strips, bagging, vacuumizing, sealing, sterilizing and disinfecting.
Example three: a production process of spiced beef jerky comprises the following steps: s1, raw material finishing: preparing the following raw materials, including 200 parts of beef, 13 parts of onion slices, 7 parts of ginger slices, 5 parts of barbecue marinade, 8 parts of dietary alkali, 20 parts of starch, 10 parts of peanut oil, 13 parts of egg white, 7 parts of yellow wine, 6 parts of salt, 5 parts of hot pepper, 6 parts of soy sauce, 4 parts of shallot, 7 parts of sodium lactate, 8 parts of monascus red pigment, 5 parts of monosodium glutamate, 6 parts of chili powder, 6 parts of five spice powder, 6 parts of white sugar and 8 parts of vegetable oil; selecting cattle hind leg meat which meets the national food sanitation standard, removing fat, sarcolemma and lymph in the raw material meat by using a sterilized cutter, cutting the raw material meat into blocks along the texture of beef muscle fiber, and placing the blocks in a container for later use; s2, soaking: placing the beef placed in the container in the S1 in a cleaning pool, washing the beef with clear water and soaking the beef for 3 hours to remove blood in the beef, taking out the beef soaked with the blood and cutting the beef into meat strips with the thickness of about fingers along the textures by using a cutter, cleaning the beef with clear water for 3 times, fishing out the soaked beef from the container by using a fishing net, pouring the beef in a net frame for draining, covering a dust cover above the net frame, draining for 10 minutes, keeping the draining environment dry and ventilated, removing the blood in the beef through soaking treatment, and removing fishy smell and mutton smell on the beef, so that the taste of the later boiled beef is better; s3, pickling: sequentially putting onion slices, ginger slices and barbecue marinade in corresponding parts into a pickling basin, then putting the drained beef into the pickling basin, preparing another basin, putting edible alkali in corresponding parts, adding warm water to dissolve the edible alkali, stirring the mixture by a stirrer for 15 seconds, then pouring the mixture into the pickling basin, sequentially adding raw powder, peanut oil, egg white and yellow wine in corresponding parts, uniformly stirring the mixture by using a machine for 21 minutes, and then putting the mixture into a refrigerator for cold storage and standing for 3 hours; s4, stewing: putting the pickled beef strips into a pot, adding clear water to cover the beef, pre-boiling for 60 minutes, skimming superficial foams on the surface in the boiling process, fishing out the pre-boiled beef from the pot by using a fishing net after the boiling, pouring the pre-boiled beef into a net frame to drain water, cooling, filtering the pre-boiled soup by using gauze, pouring the filtered soup into a marinating pot, adding a pack of spice bag into the pot, adding corresponding parts of salt, hot pepper, soy sauce, ginger and shallot, boiling for 10 minutes, adding the beef strips, re-boiling, adding corresponding parts of sodium lactate and monascus red pigment, continuously stirring during boiling, adding corresponding parts of monosodium glutamate 10 minutes before taking the soup out of the pot, fishing out the marinated beef from the marinating pot by using the fishing net, pouring the marinated beef into the net frame to drain the marinated juice, covering a cover above the net frame, keeping the draining environment dry and ventilating for 30 minutes, and coloring the marinated beef strips by using the monascus dust pigment, so that the whole body is reddish brown, the appetite and the purchase desire of a user are increased, and the sales volume is indirectly increased; s5, baking: putting the drained beef strips into a basin, spraying the chili powder, the five spice powder, the white sugar and a little vegetable oil in corresponding parts, stirring the beef strips by a stirrer for 10 minutes, sequentially putting the beef strips on an ovenware, putting the ovenware into an oven, keeping the temperature at 150 ℃ for 2 hours, and turning the beef strips for 4 times during baking; s6, sterilizing and bagging: finally weighing beef strips, bagging, vacuumizing, sealing, sterilizing and disinfecting.
The utility model provides a apparatus for producing spiced beef jerky, including the pot body 1, the cavity has been seted up on the pot body 1, the opening has all been seted up to the both sides inner wall of the pot body 1, the inside of opening and cavity communicates with each other, the inside of the pot body 1 is provided with places the net frame 2, the inside of the pot body 1 is provided with complementary unit 4, the inboard bottom of the pot body 1 is rotated and is installed and is inserted post 3, two sets of electric heating plate 6 of inboard bottom fixedly connected with of the pot body 1 just are the symmetry setting, the top fixed mounting of the pot body 1 has supporting platform 8, play the effect of support, two sets of collection boxes 9 of bottom fixedly connected with of supporting platform 8 just are the symmetry setting.
The auxiliary mechanism 4 comprises a rotating vertical rod 401, a pull handle 402, a clamping block 403, a fan blade 404, an inclined rod 405 and an annular filter screen 406, a first clamping groove is formed in the insert column 3, the rotating vertical rod 401 is installed in the first clamping groove in a clamping manner, a second clamping groove is formed in the other end of the rotating vertical rod 401, the clamping block 403 is installed in the second clamping groove in a clamping manner, the bottom of the pull handle 402 and the clamping block 403 are installed in a rotating manner, two groups of inclined rods 405 are fixedly connected to the outer wall of the pull handle 402 and are symmetrically arranged, one end of each inclined rod 405 is fixedly connected with the annular filter screen 406, the fan blade 404 and the placing screen frame 2 are fixedly sleeved on the outer wall of the rotating vertical rod 401, the insert column 3 is located below the annular filter screen 406, two groups of blocks 5 are fixedly connected to the inner wall of the pot body 1 and are symmetrically arranged, the bottom of the annular filter screen 406 is placed on the tops of the blocks 5, one end of the insert column 3 passes through the cavity and extends to the lower part of the pot body 1 and is fixedly connected with the rotating handle, the rotary handle is positioned between the two groups of collecting boxes 9 and is not contacted, the rotary handle is matched with the inserting column 3, the rotary vertical rod 401, the pull handle 402, the clamping block 403, the fan blade 404, the inclined rod 405 and the annular filter screen 406 for use, on one hand, when the beef strip is precooked, the rotary vertical rod 401 is rotated to drive the fan blade 404 to rotate, so that floating foam on the surface moves towards the edge, substances such as grease, protein, animal blood, impurities and the like exist in the floating foam, the influence on taste and appearance during eating is avoided, then the pull handle 402 is held by a hand to lift the beef strip, the inclined rod 405 and the annular filter screen 406 move upwards, the annular filter screen 406 takes out the floating foam on the edge of the pot body 1, part of the floating foam and the boiling water enter the cavity through the opening along with the ascending of the annular filter screen 406, the annular filter screen 406 is taken out, the annular filter screen 406 is cleaned, the floating foam taking efficiency is higher, the annular filter screen 406 is arranged, the rotation of the annular filter screen 406 can be convenient to cause obstruction to the rotation of the fan blade 404, on the other hand, the rotating vertical rod 401 is taken out of the inserting column 3, the placing screen frame 2 can be driven to move upwards, the placing screen frame 2 is taken out of the pot body 1, the beef strips can be drained, the fishing speed is high, the work efficiency is indirectly improved, a foundation is laid for subsequent re-boiling, two groups of fixing plates 7 are fixedly connected to the top and the bottom of the inner side of the cavity on the pot body 1 and are symmetrically arranged, openings are formed in the pot body 1, the supporting platform 8 and the collecting box 9 and are located at the same position, the three groups of openings are communicated with each other, T-shaped sliding grooves are formed in the inner walls of the two sides of the collecting box 9, T-shaped sliding blocks 11 are slidably mounted in the T-shaped sliding grooves, two groups of filter screens 10 are fixedly mounted on the adjacent side walls of the two groups of T-shaped sliding blocks 11, a liquid discharge pipe is fixedly connected to the bottom of the collecting box 9, a cover plate is hinged to the front side of the collecting box 9, a handle is fixedly connected to the front side of the cover plate, the arrangement of the collecting box 9, the filter screen 10 and the T-shaped sliding block 11 can filter the floating foam.
The working principle is as follows: the pickled beef is placed into the net frame 2, clear water is added into the pot body 1, the electric heating plate 6 is controlled to be started, the clear water of the pot body 1 is heated to boiling, during heating, substances such as grease, protein, animal blood and impurities on the beef emerge in a froth state, then the rotary handle is rotated by manual rotation to drive the inserting column 3 to drive the rotary vertical rod 401 to rotate, the fan blade 404 is driven to rotate, froth on the surface is moved to the edge, substances such as grease, protein, animal blood and impurities exist in the froth, the taste and the attractiveness are prevented from being influenced when the beef is eaten, then the handle 402 is held by hand to lift the inclined rod 405 and the annular filter screen 406 to move upwards, the froth on the edge of the pot body 1 is fished out by the annular filter screen 406, part of the froth and the boiling soup can enter the cavity through the opening along with the rising of the annular filter screen 406, and the annular filter screen 406 is taken out, wash annular filter screen 406, then will rotate montant 401 and take out from inserting in the post 3, hold and rotate montant 401 and can drive and place the upward movement of net frame 2, will place net frame 2 and take out from the pot body 1, can dripdry the processing to the beef strip.
Claims (7)
1. The production process of the spiced beef jerky is characterized by comprising the following steps of: s1, raw material finishing: preparing the following raw materials, including 150 parts of beef, 10-13 parts of onion slices, 5-7 parts of ginger slices, 3-5 parts of barbecue marinade, 6-8 parts of dietary alkali, 10-20 parts of raw powder, 8-10 parts of peanut oil, 10-13 parts of egg white, 5-7 parts of yellow wine, 4-6 parts of salt, 3-5 parts of hot pepper, 4-6 parts of soy sauce, 2-4 parts of shallots, 5-7 parts of sodium lactate, 6-8 parts of monascus red pigment, 3-5 parts of monosodium glutamate, 4-6 parts of chilli powder, 4-6 parts of five spice powder, 4-6 parts of white sugar and 6-8 parts of vegetable oil; selecting cattle hind leg meat which meets the national food sanitation standard, removing fat, sarcolemma and lymph in the raw material meat by using a sterilized cutter, cutting the raw material meat into blocks along the texture of beef muscle fiber, and placing the blocks in a container for later use;
s2, soaking: placing the beef placed in the container in the S1 in a cleaning pool, washing the beef with clear water and soaking the beef for 2-3 hours to remove blood in the beef, taking out the beef soaked with the blood and cutting the beef into meat strips with the thickness of about fingers along the textures by using a cutter, cleaning the beef with clear water for 1-3 times, fishing out the soaked beef from the container by using a fishing net, pouring the beef into a net frame for draining, covering a dust cover above the net frame for draining for 8-10 minutes, and keeping the draining environment dry and ventilated;
s3, pickling: sequentially putting onion slices, ginger slices and barbecue marinade in corresponding parts into a pickling basin, then putting the drained beef into the pickling basin, preparing another basin, putting edible alkali in corresponding parts, adding warm water to dissolve the edible alkali and stirring the mixture by a stirrer for 10 to 15 seconds, then pouring the mixture into the pickling basin, sequentially adding raw powder, peanut oil, egg white and yellow wine in corresponding parts, uniformly stirring the mixture by using a machine for 15 to 21 minutes, and then putting the mixture into a refrigerator for cold storage and standing for 2 to 3 hours;
s4, stewing: putting the pickled beef strips into a pot, adding clear water to cover the beef, pre-boiling for 40-60 minutes, skimming superficial froth on the surface during the boiling process, fishing out the pre-boiled beef from the pot by using a fishing net after the boiling is finished, pouring the beef in a net frame for draining water, cooling, filtering the pre-cooked soup with gauze, pouring into a marinating pot, adding a pack of spice bag, adding salt, pepper, soy sauce, ginger and scallion in corresponding parts, boiling for 8-10 minutes, then adding meat strips for re-cooking, adding sodium lactate and monascus red pigment in corresponding parts, continuously stirring during cooking, adding monosodium glutamate in corresponding parts 10 minutes before taking out of the pot, fishing out the stewed beef from the marinating pot by using a fishing net, pouring the stewed beef in the net frame, draining the marinating juice, covering a dust cover above the screen frame, wherein the draining time is 20-30 minutes, and keeping the drying environment dry and ventilated;
s5, baking: putting the drained beef strips into a basin, spraying the chili powder, the five spice powder, the white sugar and a little vegetable oil in corresponding parts, stirring the beef strips by a stirrer for 5-10 minutes, sequentially putting the beef strips on an ovenware, putting the ovenware into an oven, baking the beef strips for 1-2 hours at the temperature of 140 ℃ for 150 ℃, and turning the beef strips for 2-4 times during baking;
s6, sterilizing and bagging: finally weighing beef strips, bagging, vacuumizing, sealing, sterilizing and disinfecting.
2. The utility model provides a apparatus for producing of spiced beef jerky, includes pot body (1), its characterized in that: the pot body has been seted up on (1) the cavity, the opening has all been seted up to the both sides inner wall of the pot body (1), the opening communicates with each other with the inside of cavity, the inside of the pot body (1) is provided with places net frame (2), the inside of the pot body (1) is provided with complementary unit (4), the inboard bottom of the pot body (1) is rotated and is installed and is inserted post (3), the inboard bottom fixedly connected with two sets of electric heating board (6) of the pot body (1) just are the symmetry setting, the top fixed mounting of the pot body (1) has supporting platform (8), the bottom fixedly connected with of supporting platform (8) just is the symmetry setting with two sets of collection boxes (9).
3. The production device of spiced beef jerky according to claim 2, characterized in that: the utility model discloses a novel structure of inserting pole (402), auxiliary mechanism (4) is including rotating montant (401), draw handle (402), fixture block (403), flabellum (404), down tube (405) and annular filter screen (406), first draw-in groove has been seted up on inserting pole (3), rotation montant (401) are installed to the joint in the first draw-in groove, the second draw-in groove has been seted up to the other end of rotating montant (401), fixture block (403) joint is installed in the second draw-in groove, the bottom and fixture block (403) of drawing handle (402) rotate the installation, two sets of down tube (405) of outer wall fixedly connected with of drawing handle (402) just are the symmetry setting, the one end and the annular filter screen (406) fixed connection of down tube (405), the outer wall fixed cover that rotates montant (401) is equipped with flabellum (404) and places net frame (2), it is located the below of annular filter screen (406) to insert pole (3).
4. The production device of spiced beef jerky according to claim 2, characterized in that: the inner wall of the pot body (1) is fixedly connected with two groups of blocks (5) and symmetrically arranged, and the bottom of the annular filter screen (406) is placed at the top of the blocks (5).
5. The production device of spiced beef jerky according to claim 2, characterized in that: one end of the inserting column (3) penetrates through the cavity to extend to the lower part of the pot body (1) and is fixedly connected with a rotating handle which is positioned between the two groups of collecting boxes (9) and is not contacted.
6. The production device of spiced beef jerky according to claim 4, wherein: the inboard top and the two sets of fixed plates of bottom fixedly connected with (7) of cavity just are the symmetry setting on the pot body (1), all seted up opening and opening on the pot body (1), supporting platform (8) and collection box (9) and lie in same position, and three group's openings link up each other.
7. The production device of spiced beef jerky according to claim 2, characterized in that: the both sides inner wall of collecting box (9) has all been seted up T shape spout, and slidable mounting has T shape slider (11) in the T shape spout, and the adjacent lateral wall fixed mounting of two sets of T shape sliders (11) has two sets of filter screens (10), collects the bottom fixedly connected with fluid-discharge tube of box (9), and the articulated apron of installing in front side of collecting box (9), the front side fixedly connected with handle of apron.
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| CN202110847055.6A CN113598317A (en) | 2021-07-27 | 2021-07-27 | Production process and production device of spiced beef jerky |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114223853A (en) * | 2021-12-31 | 2022-03-25 | 安徽光正食品有限公司 | Mixed processing equipment of beef products |
| CN115177017A (en) * | 2022-07-18 | 2022-10-14 | 山东双量酒店管理有限公司 | Marinating device for sauced beef bones and manufacturing method thereof |
-
2021
- 2021-07-27 CN CN202110847055.6A patent/CN113598317A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114223853A (en) * | 2021-12-31 | 2022-03-25 | 安徽光正食品有限公司 | Mixed processing equipment of beef products |
| CN115177017A (en) * | 2022-07-18 | 2022-10-14 | 山东双量酒店管理有限公司 | Marinating device for sauced beef bones and manufacturing method thereof |
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