CN116686951A - Preparation method of dietary fiber jerky - Google Patents
Preparation method of dietary fiber jerky Download PDFInfo
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- CN116686951A CN116686951A CN202310769810.2A CN202310769810A CN116686951A CN 116686951 A CN116686951 A CN 116686951A CN 202310769810 A CN202310769810 A CN 202310769810A CN 116686951 A CN116686951 A CN 116686951A
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- beef
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- dietary fiber
- blocks
- jerky
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- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000015278 beef Nutrition 0.000 claims abstract description 165
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 21
- 238000010025 steaming Methods 0.000 claims abstract description 12
- 235000015090 marinades Nutrition 0.000 claims abstract description 11
- 238000006243 chemical reaction Methods 0.000 claims abstract description 9
- 238000007599 discharging Methods 0.000 claims abstract description 8
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 238000004080 punching Methods 0.000 claims abstract description 6
- 238000004108 freeze drying Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 20
- 150000003839 salts Chemical class 0.000 claims description 14
- 239000002253 acid Substances 0.000 claims description 12
- 235000013555 soy sauce Nutrition 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 10
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 6
- 240000007232 Illicium verum Species 0.000 claims description 6
- 235000008227 Illicium verum Nutrition 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000017803 cinnamon Nutrition 0.000 claims description 6
- 235000019503 curry powder Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 4
- 241000159443 Myrcia Species 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000003307 slaughter Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 description 18
- 235000019634 flavors Nutrition 0.000 description 18
- 235000011194 food seasoning agent Nutrition 0.000 description 17
- 239000004278 EU approved seasoning Substances 0.000 description 12
- 239000011148 porous material Substances 0.000 description 9
- 239000000126 substance Substances 0.000 description 9
- 230000008901 benefit Effects 0.000 description 8
- 208000005156 Dehydration Diseases 0.000 description 6
- 230000018044 dehydration Effects 0.000 description 6
- 238000006297 dehydration reaction Methods 0.000 description 6
- 238000001704 evaporation Methods 0.000 description 6
- 230000008020 evaporation Effects 0.000 description 6
- 229930182470 glycoside Natural products 0.000 description 5
- 150000002338 glycosides Chemical class 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 230000009102 absorption Effects 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 230000002496 gastric effect Effects 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 230000000149 penetrating effect Effects 0.000 description 3
- 230000008855 peristalsis Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- ZKHQWZAMYRWXGA-KQYNXXCUSA-J ATP(4-) Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O)[C@@H](O)[C@H]1O ZKHQWZAMYRWXGA-KQYNXXCUSA-J 0.000 description 2
- ZKHQWZAMYRWXGA-UHFFFAOYSA-N Adenosine triphosphate Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(=O)OP(O)(=O)OP(O)(O)=O)C(O)C1O ZKHQWZAMYRWXGA-UHFFFAOYSA-N 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000005686 eating Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 230000002503 metabolic effect Effects 0.000 description 2
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—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
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Mechanical Engineering (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food processing, and discloses a preparation method of dietary fiber jerky, which comprises the following steps: firstly, slicing beef and punching holes on the beef slices; step two, conveying the beef slices into a low-temperature refrigerating chamber for refrigerating and acid-discharging reaction; cutting beef slices into strips, blocks or flakes; step four, adding marinade into the cut beef strips, blocks or slices according to a proportion and sending the beef strips, blocks or slices into mixing equipment; step five, adding soybean dietary fiber and wheat dietary fiber into beef strips, blocks or slices; step six, carrying out dry steaming on the uniformly stirred beef strips, blocks or slices, and mixing edible oil after steaming; and seventhly, feeding the beef strips, blocks or slices mixed with the edible oil into a freeze dryer for freeze drying, so as to obtain the finished beef jerky.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of dietary fiber jerky.
Background
Beef is the second largest meat food of Chinese people, is inferior to pork, has high protein content and low fat content, is delicious in taste, is popular with people, and enjoys the beauty of 'proud meat in meat'. The beef jerky produced by the traditional processing technology is unique in flavor, rich in nutrition, long in storage period and convenient to carry, and is a popular meat instant food. It has been described that jerky, which is generally cured with beef and other seasonings, has been a profound effect on the processing of meat products worldwide for over 1500 years.
The dried beef is delicious, but the dried beef is essentially air-dried for a long time in the traditional processing process, modern living product resources are rich, people can choose to use frying dehydration to accelerate the production speed for quickly obtaining finished dried beef, and the method of boiling and flavoring before frying dehydration is adopted in both factory quantitative processing and household processing, such as the preparation method of the flavored dried beef with the publication number of (CN 108813384A), according to the characteristics of the beef, the beef is primarily flavored in the pickling process, further flavored in the marinating process, and the full flavoring of the beef is ensured in two procedures.
According to the technical scheme, the oil content of the finished jerky is high due to dehydration by using the frying method, the flavoring substances in the seasonings are volatilized after frying, so that the jerky has the flavor on the surface and does not have the flavor of the composite seasonings, cardiovascular diseases and other problems such as hyperlipidemia and fatty liver can be induced when the food with high oil content is eaten for a long time, the intestines and stomach are difficult to digest even if the food is eaten occasionally, and the food is not in line with the healthy, oil-less and salt-less eating habit of modern people.
Disclosure of Invention
(one) solving the technical problems
Aiming at the defects of the prior art, the invention provides a preparation method of dietary fiber jerky, which has the advantages of no excessive edible oil, healthier dehydration treatment of the jerky, maximum reservation of the flavor of the compound seasoning in the processing process, and the like, and solves the technical problems.
Technical proposal
In order to achieve the above purpose, the present invention provides the following technical solutions: a preparation method of dietary fiber jerky comprises the following steps:
firstly, slicing beef and punching holes on the beef slices;
step two, conveying the beef slices into a low-temperature refrigerating chamber for refrigerating and acid-discharging reaction;
cutting beef slices into strips, blocks or flakes;
step four, adding marinade into the cut beef strips, blocks or slices according to a proportion and sending the beef strips, blocks or slices into mixing equipment;
step five, adding soybean dietary fiber and wheat dietary fiber into beef strips, blocks or slices;
step six, carrying out dry steaming on the uniformly stirred beef strips, blocks or slices, and mixing edible oil after steaming;
and seventhly, feeding the beef strips, blocks or slices mixed with the edible oil into a freeze dryer for freeze drying, so as to obtain the finished beef jerky.
Preferably, the beef is fresh and alive meat which is a current slaughtered and eaten beef and has a meat quality of not more than two hours, the thickness of the beef slices is more than 3 cm and not more than 4 cm, and the pricking density of the beef slices is more than 5 holes per square cm and less than 2 holes per square cm.
Through the technical scheme, the beef is quickly sliced for not more than two hours, and as blood is not solidified at the moment, nutrition and flavor of the beef cannot be lost too much, and further holes are punched after slicing, so that the interior of the beef is exchanged with outside air, and the subsequent acid removal reaction and marinade flavoring are facilitated.
Preferably, the low-temperature refrigeration temperature of the beef slices is 0-5 ℃, and the refrigeration acid discharge time of the beef slices is 12-16 hours.
According to the technical scheme, lactic acid in beef slices is decomposed into carbon dioxide, water and alcohol at the temperature of 0-5 ℃ under the conditions of humidity and wind speed in a refrigerator, and then volatilized, meanwhile, macromolecular adenosine triphosphate in beef cells is decomposed into umami substance-based glycoside under the action of enzymes, the pH value of the beef is changed, metabolic products are decomposed and discharged to the greatest extent, acid discharge is not completely finished for less than twenty-four hours, and the problem that the taste is affected by spoilage after the edible flavor of beef is optimal is avoided.
Preferably, the width of the sliced beef is 1-3 cm, and the length of the sliced beef is not more than ten cm.
According to the technical scheme, the beef after acid discharge is cut into the strip shape, the length and width of the strip-shaped beef are limited, and the manufactured beef jerky is more attractive.
Preferably, the length, width and height of the beef blocks are 3-4 cm.
According to the technical scheme, the beef jerky particles are made by cutting beef into pieces, the appearance is different from that of beef jerky strips, the occupied space is smaller, one mouth is occupied, and the beef jerky particles are more suitable for being eaten as snacks.
Preferably, the beef slices are 3-5 cm in length, 3-5 cm in width and 0.5-1 cm in thickness.
According to the technical scheme, the beef is cut into slices to prepare the dried beef slices, so that the size of the dried beef slices can be freely torn when eating.
Preferably, the beef strip, chunk or flake marinade comprises: ginger slices, star anise, cinnamon, bay leaves, green pepper, coarse chilli powder, spicy and fresh, white sugar, light soy sauce, dark soy sauce, spiced salt, curry powder and salt.
According to the technical scheme, the beef strips, blocks or slices are salted in a compound mode through various seasonings, seasoning flavor substances are absorbed by penetrating holes of the strips, blocks or slices, acid discharging reaction is further carried out, and therefore the basic glycoside produced by the beef per se is mixed with seasoning, and the flavor of the beef is improved.
Preferably, the marinade comprises 50g of ginger slices, 10g of star anise, 10g of cinnamon, 10g of myrcia, 20g of green pepper, 30g of coarse chilli powder, 20g of spicy fresh, 80g of white sugar, 100g of light soy sauce, 50g of dark soy sauce, 30g of spiced salt, 30g of curry powder and 80g of salt.
Preferably, the ratio of the soybean dietary fiber to the wheat dietary fiber is 150g of each kilogram of beef, the dry steaming time is 45-60 min, and the ratio of the edible oil is 300-350 g of edible oil per kilogram of beef.
Through the technical scheme, the gastrointestinal peristalsis is promoted by adding a large amount of dietary fiber, the digestion and the absorption of beef strips, blocks or slices are quickened, the constipation is treated, and the dietary fiber can stabilize intestinal flora after entering a human body, so that the immunity is regulated.
Preferably, the specification of the freeze dryer is ZKDGJ-10, the voltage of the freeze dryer is 380v, the power of the freeze dryer is 18kw, and the drying area of the freeze dryer is 10 square meters.
According to the technical scheme, the beef is directly freeze-dried through the freeze dryer, moisture in the beef is evaporated, the beef is not dehydrated by using a frying method, and due to the fact that pores left by the moisture evaporation exist in the freeze-dried beef, flavor substances of the edible oil wrapped with seasonings enter the beef along the pores, and the pores left by the moisture evaporation are filled, so that the beef can be thoroughly tasted by using less edible oil, and the beef is healthy and nutritional with less oil and less salt.
Compared with the prior art, the invention provides a preparation method of dietary fiber jerky, which has the following beneficial effects:
1. according to the preparation method of the dietary fiber jerky, beef is steamed by using a dry steaming technology, then the steamed beef is freeze-dried by using a freeze dryer, moisture in the beef is evaporated by the freeze dryer, a frying method is not used for dehydration, pores left by the evaporation of the moisture exist in the freeze-dried beef, flavor substances wrapped by edible oil and filled with seasonings enter the beef jerky along the pores, the pores left by the evaporation of the moisture are filled, so that the beef jerky can be thoroughly tasty with less edible oil, the beef jerky is healthy and nutritional with less oil and less salt, meanwhile, a large amount of dietary fiber is added into the beef jerky to promote gastrointestinal peristalsis, digestion and absorption of beef strips, blocks or slices are quickened, the intestinal flora can be stabilized after the dietary fiber enters a human body, and the immunity is adjusted, so that the beneficial effects of low oil and healthier dehydration treatment of the beef jerky are achieved without using excessive edible oil.
2. According to the preparation method of the dietary fiber beef jerky, various seasonings are compounded and pickled into beef slices, seasoning flavor substances are absorbed by penetrating holes of the slices, acid discharging reaction is further carried out, so that the basic glycoside produced by the beef per se is mixed with seasonings, the flavor of the beef is improved, the beef is directly freeze-dried through a freeze dryer, moisture in the beef is evaporated without using a frying method, the freeze-dried beef jerky is dehydrated due to the fact that pores left by the evaporation of the moisture exist in the freeze-dried beef jerky, the flavor substances with seasonings wrapped by edible oil enter the beef jerky along the pores, and the pores left by the evaporation of the moisture are filled, so that the beef jerky can be thoroughly tasted by using less edible oil, and the beneficial effect that the flavor of the composite seasonings is retained to the greatest extent in the processing process is achieved.
Drawings
FIG. 1 is a schematic flow chart of the present invention;
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Referring to fig. 1, a preparation method of dietary fiber jerky comprises the following steps:
firstly, slicing beef and punching holes on the beef slices;
step two, conveying the beef slices into a low-temperature refrigerating chamber for refrigerating and acid-discharging reaction;
cutting beef slices into strips, blocks or flakes;
step four, adding marinade into the cut beef strips, blocks or slices according to a proportion and sending the beef strips, blocks or slices into mixing equipment;
step five, adding soybean dietary fiber and wheat dietary fiber into beef strips, blocks or slices;
step six, carrying out dry steaming on the uniformly stirred beef strips, blocks or slices, and mixing edible oil after steaming;
and seventhly, feeding the beef strips, blocks or slices mixed with the edible oil into a freeze dryer for freeze drying, so as to obtain the finished beef jerky.
Specifically, beef is fresh and alive meat which is currently slaughtered and eaten for no more than two hours, the thickness of beef slices is more than 3 cm and no more than 4 cm, the hole punching density of beef slices is more than 2 holes per square centimeter and less than 5 holes per square centimeter, and the beef has the advantages that the beef is quickly sliced and treated for no more than two hours, and as blood water of the beef is not solidified at the moment, nutrition and flavor of the beef cannot be lost too much, the beef is exchanged with external air by further punching after slicing, and the subsequent acid discharging reaction and pickling flavoring are facilitated.
Specifically, the low-temperature cold storage temperature of the beef slices is 0-5 ℃, and the cold storage and acid discharge time of the beef slices is 12-16 hours, and the beef slices have the advantages that lactic acid in the beef slices is decomposed into carbon dioxide, water and alcohol and then volatilized under the conditions of humidity and wind speed in a cold storage of 0-5 ℃, meanwhile, macromolecular adenosine triphosphate in beef cells is decomposed into umami substance-based glycoside under the action of enzyme, the pH value of meat is changed, metabolic products are decomposed and discharged to the greatest extent, and the acid discharge is not completely finished for less than twenty-four hours, so that the spoilage effect on the taste is avoided after the edible flavor of beef is optimal.
Specifically, the beef slices have the width of 1-3 cm and the length of no more than ten cm, and the beef slices have the advantages that the length and width of the beef slices are limited by cutting the beef with the acid discharged into strips, so that the manufactured beef jerky is more attractive.
Specifically, the length and width of the beef blocks are 3-4 cm, and the beef blocks have the advantages that the beef blocks are cut into beef jerky particles, the appearance is different from that of beef jerky strips, the occupied space is smaller, and the beef blocks are one-mouth and more suitable for being eaten as snacks.
Specifically, the beef slices have the length of 3-5 cm, the width of 3-5 cm and the thickness of 0.5-1 cm, and the beef slices have the advantage that the beef slices are cut into slices to prepare dried beef slices, so that the size of the dried beef slices can be freely torn when eating.
In particular, beef strips, blocks or flakes marinades include: ginger slices, star anise, cinnamon, bay leaves, green pepper, coarse chilli powder, spicy and fresh, white sugar, light soy sauce, dark soy sauce, spiced salt, curry powder and salt have the advantages that beef strips, blocks or slices are salted in a compounding manner through various seasonings, seasoning flavor substances are absorbed by holes penetrating through the strips, blocks or slices, and further acid removal reaction is carried out, so that the basic glycoside mixed seasonings generated by the beef per se are improved, and the flavor of the beef is improved.
Specifically, the marinade comprises 50g of ginger slices, 10g of star anise, 10g of cinnamon, 10g of myrcia, 20g of green pepper, 30g of coarse chilli powder, 20g of spicy fresh, 80g of white sugar, 100g of light soy sauce, 50g of dark soy sauce, 30g of spiced salt, 30g of curry powder and 80g of salt, specifically, the soybean dietary fiber and the wheat dietary fiber are respectively added in each kilogram of beef, the dry steaming time is 45-60 min, and the edible oil is 300-350 g of edible oil in each kilogram of beef.
The beef slices, the beef blocks or the beef slices have the advantages that the gastrointestinal peristalsis is promoted by adding a large amount of dietary fibers, the digestion and the absorption of the beef slices, the beef slices or the beef slices are quick to digest, the constipation is treated, and the dietary fibers can stabilize intestinal flora after entering a human body, so that the immunity is regulated.
Specifically, the specification of the freeze dryer is ZKDGJ-10, the voltage of the freeze dryer is 380v, the power is 18kw, and the drying area of the freeze dryer is 10 square meters.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. The preparation method of the dietary fiber jerky is characterized by comprising the following steps of:
firstly, slicing beef and punching holes on the beef slices;
step two, conveying the beef slices into a low-temperature refrigerating chamber for refrigerating and acid-discharging reaction;
cutting beef slices into strips, blocks or flakes;
step four, adding marinade into the cut beef strips, blocks or slices according to a proportion and sending the beef strips, blocks or slices into mixing equipment;
step five, adding soybean dietary fiber and wheat dietary fiber into beef strips, blocks or slices;
step six, carrying out dry steaming on the uniformly stirred beef strips, blocks or slices, and mixing edible oil after steaming;
and seventhly, feeding the beef strips, blocks or slices mixed with the edible oil into a freeze dryer for freeze drying, so as to obtain the finished beef jerky.
2. The method for preparing dietary fiber jerky according to claim 1, characterized in that: the beef is fresh and alive meat which is used for slaughtering the edible beef at present and has meat quality not exceeding two hours, the thickness of the beef slices is more than 3 cm and not exceeding 4 cm, and the pricking density of the beef slices is more than 2 holes per square cm and less than 5 holes per square cm.
3. The method for preparing dietary fiber jerky according to claim 2, characterized in that: the low-temperature refrigeration temperature of the beef slices is 0-5 ℃, and the refrigeration acid discharging time of the beef slices is 12-16 hours.
4. A method of preparing dietary fiber jerky according to claim 2 or 3, characterized in that: the width of the sliced beef is 1-3 cm, and the length is not more than ten cm.
5. The method for preparing dietary fiber jerky of claim 4, wherein: the length, width and height of the beef blocks are 3-4 cm.
6. The method for preparing dietary fiber jerky of claim 4, wherein: the beef slice has a length of 3-5 cm, a width of 3-5 cm and a thickness of 0.5-1 cm.
7. The method for preparing dietary fiber jerky according to claim 1, characterized in that: the beef strip, chunk or flake marinade comprises: ginger slices, star anise, cinnamon, bay leaves, green pepper, coarse chilli powder, spicy and fresh, white sugar, light soy sauce, dark soy sauce, spiced salt, curry powder and salt.
8. The method for preparing dietary fiber jerky according to claim 7, characterized in that: the marinade comprises 50g of ginger slices, 10g of star anise, 10g of cinnamon, 10g of myrcia, 20g of green pepper, 30g of coarse chilli powder, 20g of spicy fresh, 80g of white sugar, 100g of light soy sauce, 50g of dark soy sauce, 30g of spiced salt, 30g of curry powder and 80g of salt.
9. The method for preparing dietary fiber jerky according to claim 1, characterized in that: the soybean dietary fiber and the wheat dietary fiber are respectively added in a proportion of 150g per kilogram of beef, the dry steaming time is 45-60 min, and the edible oil is added in a proportion of 300-350 g per kilogram of beef.
10. The method for preparing dietary fiber jerky according to claim 9, characterized in that: the specification of the freeze dryer is ZKDGJ-10, the voltage of the freeze dryer is 380v, the power of the freeze dryer is 18kw, and the drying area of the freeze dryer is 10 square meters.
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| CN113598328A (en) * | 2021-08-13 | 2021-11-05 | 青岛华盛楼食品有限公司 | Freeze-dried chicken product and preparation method thereof |
| CN114711388A (en) * | 2022-03-30 | 2022-07-08 | 达州市宏隆肉类制品有限公司 | Dried beef and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH07255425A (en) * | 1991-04-10 | 1995-10-09 | Hanamasa:Kk | Production of instant food |
| CN1557201A (en) * | 2004-01-18 | 2004-12-29 | 刘长印 | Crisp dehydrated beef and its production method |
| CN104161274A (en) * | 2013-11-25 | 2014-11-26 | 湖北新美香食品有限公司 | Processing method of special flavor spiced beef by vacuum freeze drying |
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