CN117546988A - Production and processing technology for improving softening degree of original cut beef jerky - Google Patents
Production and processing technology for improving softening degree of original cut beef jerky Download PDFInfo
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- CN117546988A CN117546988A CN202311667955.8A CN202311667955A CN117546988A CN 117546988 A CN117546988 A CN 117546988A CN 202311667955 A CN202311667955 A CN 202311667955A CN 117546988 A CN117546988 A CN 117546988A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 214
- 238000012545 processing Methods 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 238000005516 engineering process Methods 0.000 title claims abstract description 20
- 238000001035 drying Methods 0.000 claims abstract description 62
- 238000010411 cooking Methods 0.000 claims abstract description 38
- 238000005096 rolling process Methods 0.000 claims abstract description 28
- 238000004898 kneading Methods 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 56
- 238000003892 spreading Methods 0.000 claims description 20
- 230000007480 spreading Effects 0.000 claims description 20
- 230000008569 process Effects 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 11
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 10
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 10
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 10
- 235000015223 cooked beef Nutrition 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 10
- 238000010257 thawing Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 4
- 239000002671 adjuvant Substances 0.000 claims 1
- 238000005554 pickling Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 239000000654 additive Substances 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 235000013402 health food Nutrition 0.000 abstract description 2
- 210000001087 myotubule Anatomy 0.000 abstract description 2
- 239000012466 permeate Substances 0.000 abstract description 2
- 239000000835 fiber Substances 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 238000012360 testing method 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
- A23L13/77—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
- 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
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mechanical Engineering (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a production and processing technology for improving the softening degree of original cut beef jerky, which comprises the steps of beef pretreatment, rolling and kneading, cooking, slicing, batching, frying, drying, packaging and the like, and the rolling and kneading and frying technology is controlled. The original cut beef jerky is used as a processing raw material, and the muscle fiber of the beef is effectively tenderized by a special processing technology, so that the seasoning can deeply permeate into the beef, and the taste of the beef jerky is more delicious while the texture and the flavor of the beef are effectively maintained. The method solves the key problem of softening the beef jerky in the prior art, and keeps the fibrous texture of the beef while making the beef jerky softer under the condition of not using synthetic beef as a raw material, avoids the use of excessive additives, and meets the market demands of modern green health foods better.
Description
Technical Field
The invention belongs to the technical field of meat product processing and production, and particularly relates to a production and processing method of original cut dried beef.
Background
Beef jerky is a meat product obtained by using beef as a raw material and processing and drying the beef, and is a main grain processing mode of nomadic nationality from ancient times, so far, as the beef jerky contains various mineral substances and amino acids, the unique flavor of the beef is preserved, the beef jerky is a popular meat product in the market, and the market demand of the beef jerky is continuously improved along with the continuous improvement of the consumption level of people, and meanwhile, the requirements of people on the flavor of the beef jerky are also improved. The beef jerky has a great difference in flavor and taste due to the local characteristic beef jerky in a plurality of areas in China, but the only thing is that the beef jerky is made of the beef by air drying or sun drying and drying, the beef jerky maintains the characteristic of large fibers of the beef, and when the beef jerky is eaten, a eater needs to chew for a long time to swallow the beef jerky, and under the current consumption environment, the original beef jerky is difficult to meet the requirements of consumers, particularly the original cut beef jerky, because the original cut beef jerky is directly processed by cutting the beef, the fiber form inside the beef is completely maintained, and the finished original cut beef jerky is difficult to chew.
In order to improve the taste of the jerky, the following methods are generally adopted at the present stage: firstly, the beef is crushed, added with other seasonings, synthesized and compressed, and dried into the beef jerky, and the synthesized beef jerky has loose and chewy meat although being eaten without fiber feeling, loses the flavor of the beef, and is not the original cut beef jerky, and belongs to the product with the lowest quality in the beef jerky; secondly, the evaporation degree of the moisture of the dried beef is controlled during processing, and the dried beef still stores a certain amount of moisture, so that the situation that the dried beef is too dry and the fibers are too hard is avoided, but the dried beef is not dried in place, has a relatively short shelf life, and simultaneously loses the dry fragrance of the dried beef after being completely dried; thirdly, the boiling time of beef in the processing process is increased, but the beef is easy to be too soft and rotten in the processing mode, so that the finished beef jerky is loose and not molded, and the quality of the finished beef jerky is affected; and fourthly, the softening additive is added in the processing process, so that the softening taste of the jerky is effectively improved, the flavor of the jerky is influenced to a certain extent, and the jerky is difficult to be accepted by the market under the requirement of people for food without addition at the present stage. Therefore, a processing technology capable of improving the softening degree of the cut jerky and guaranteeing the flavor of the jerky is needed at the present stage.
Disclosure of Invention
In order to solve the problems, the invention provides a production and processing technology for improving the softening degree of original cut beef jerky, which comprises the specific processes of beef pretreatment, rolling and kneading, cooking, slicing, batching, stir-frying, drying, packaging and the like.
Beef meeting processing requirements is selected, soaked in a water tank for pretreatment, blood water in the beef is removed through soaking, and if frozen beef is used for processing, soaking time is prolonged, so that the purposes of thawing and removing blood water can be achieved simultaneously. Taking out the soaked materials to divide according to different parts and textures, removing unnecessary parts such as tendons, fat, bones and various impurities, taking out the materials after cleaning, and draining.
After the beef is drained, putting the beef into a rolling machine for rolling for 50-70 min, tenderizing the fibers of the beef through rolling, and adding auxiliary materials in the rolling process, so that the beef absorbs the auxiliary materials in the continuous rolling process, the auxiliary materials permeate into the beef, and the processed beef is more tasty.
And (3) cooking after the beef is rolled and kneaded, putting the rolled and kneaded beef into a container, adding auxiliary materials for curing, then putting the beef into a pot for cooking, immediately taking out the beef when the center of the beef is gray, avoiding the beef from being soft due to overlong cooking time, and then spreading for cooling for standby.
The cooked beef is cut into slices according to the processing requirement after being cooled thoroughly. Meanwhile, the ingredients are mixed according to the processing taste, the auxiliary materials added in the next step are prepared, and when the auxiliary materials are prepared, the auxiliary materials comprise 6.5-7% of trehalose by weight, and the total weight of the auxiliary materials is not more than 20% of the weight of the raw materials.
Then placing the pickled beef into a wok for frying, firstly placing auxiliary materials into the wok for frying for 2-3 min, then placing beef slices for frying together, controlling the frying time to be 45-55 min, firstly vertically stirring the wok for 2-3 min, then adjusting the angle of the wok to 15 ℃ and covering a pot cover for continuous frying, controlling the air pressure in the pot to be 0.25-0.4 MPa, and after frying for 25-30 min, reversing the wok for 2-3 min, and then rotating forward and taking down the pot cover for frying. When the pressure stir-frying is performed, the internal air pressure is controlled to be in different stages, and the segmented stir-frying is performed.
And (3) drying, namely placing the fried beef into a tray according to different specifications, drying in a drying oven under the pressure of 0.35-0.4 MPa for 115-140 min, and taking out and spreading for cooling after the drying is finished. And finally, packaging the finished jerky to obtain the finished jerky commodity.
According to the production and processing technology for improving the softening degree of the original cut dried beef, the original cut dried beef is used as a processing raw material, and the muscle fiber of the beef is effectively tenderized by a special processing technology, so that the seasoning can penetrate into the beef more deeply, the texture and the flavor of the beef are effectively maintained, and the taste of the dried beef is more delicious. The invention solves the key problem of softening the dried beef in the prior art, and provides a novel processing technology capable of effectively softening the dried beef, so that the texture of the dried beef is softer and the fibrous texture of the beef is maintained under the condition that the synthetic beef is not used as a raw material, the use of excessive additives is avoided, and the processing technology meets the market demands of modern green health foods.
Detailed Description
For further explanation of the inventive concept, the following description of specific embodiments of the present invention will be further explained:
example 1
A production and processing technology for improving the softening degree of original cut beef jerky comprises the following steps:
(1) Beef pretreatment, namely selecting beef meeting processing requirements, and thawing, dividing and cleaning.
(2) Rolling and kneading, adding auxiliary materials, and rolling and kneading beef for 50min.
(3) And (3) cooking, namely cooking the rolled beef after curing, wherein the curing time of the beef is 8 hours, the cooking time is 1 hour, the cooking water temperature is kept above 90 ℃, and taking out the beef after the center of the beef is gray, and spreading the beef for later use.
(4) Slicing, and cutting cooked beef into slices.
(5) Preparing auxiliary materials according to the processing taste, wherein the total weight of the auxiliary materials is 20% of the weight of the raw materials, and the auxiliary materials comprise 6.5% of trehalose.
(6) Parching, namely parching the auxiliary materials in a wok for 2min, then adding beef slices, standing the wok for 2min, then adjusting the angle of the wok to 15 degrees, covering a pot cover, continuing parching, parching for 25min, reversing the wok for 2min, and then turning forward and taking down the pot cover for parching. In the beef stir-frying process, the air pressure in the pot is divided into different stages, wherein the first stage is frying at 0.25MPa for 8min, the second stage is frying at 0.35MPa for 15min, the third stage is frying at 0.4MPa for 18min, and the fourth stage is frying at 0.3MPa for 5min.
(7) And (3) drying, namely placing the fried beef into a tray according to different specifications, then placing the beef into a drying oven for drying, wherein the drying air pressure is 0.35MPa, the drying time is 115min, and taking out and spreading for cooling after the drying is finished.
Example two
A production and processing technology for improving the softening degree of original cut beef jerky comprises the following steps:
(1) Beef pretreatment, namely selecting beef meeting processing requirements, and thawing, dividing and cleaning.
(2) Rolling and kneading, adding auxiliary materials, and rolling and kneading beef for 60min.
(3) Cooking, namely cooking the rolled beef after curing for 9 hours, wherein the cooking time is 1.2 hours, the cooking water temperature is kept above 90 ℃, and taking out the beef after the beef center is gray, and spreading the beef for later use.
(4) Slicing, and cutting cooked beef into slices.
(5) Preparing auxiliary materials according to the processing taste, wherein the total weight of the auxiliary materials is 20% of the weight of the raw materials, and the auxiliary materials comprise 6.5% of trehalose by weight.
(6) Parching, namely parching the auxiliary materials in a wok for 3min, then adding beef slices, standing the wok for 3min, then adjusting the angle of the wok to 15 degrees, covering a pot cover, continuing parching, parching for 30min, reversing the wok for 3min, and then turning forward and taking down the pot cover for parching. In the beef stir-frying process, the air pressure in the pot is divided into different stages, wherein the first stage is frying at 0.25MPa for 10min, the second stage is frying at 0.35MPa for 20min, the third stage is frying at 0.4MPa for 20min, and the fourth stage is frying at 0.3MPa for 8min.
(7) And (3) drying, namely placing the fried beef into a tray according to different specifications, then placing the beef into a drying oven for drying, wherein the drying air pressure is 0.4MPa, the drying time is 130min, and taking out and spreading for cooling after the drying is finished.
Example III
A production and processing technology for improving the softening degree of original cut beef jerky comprises the following steps:
(1) Beef pretreatment, namely selecting beef meeting processing requirements, and thawing, dividing and cleaning.
(2) Rolling and kneading, adding auxiliary materials, and rolling and kneading beef for 70min.
(3) Cooking, namely cooking the rolled beef after curing for 9 hours, wherein the cooking time is 1.2 hours, the cooking water temperature is kept above 90 ℃, and taking out the beef after the beef center is gray, and spreading the beef for later use.
(4) Slicing, and cutting cooked beef into slices.
(5) Preparing auxiliary materials according to the processing taste, wherein the total weight of the auxiliary materials is 20% of the weight of the raw materials, and the auxiliary materials comprise 6.5% of trehalose by weight.
(6) Parching, namely parching the auxiliary materials in a wok for 3min, then adding beef slices, standing the wok for 3min, then adjusting the angle of the wok to 15 degrees, covering a pot cover, continuing parching, parching for 30min, reversing the wok for 3min, and then turning forward and taking down the pot cover for parching. In the beef stir-frying process, the air pressure in the pot is divided into different stages, wherein the first stage is frying at 0.25MPa for 10min, the second stage is frying at 0.35MPa for 20min, the third stage is frying at 0.4MPa for 20min, and the fourth stage is frying at 0.3MPa for 8min.
(7) And (3) drying, namely placing the fried beef into a tray according to different specifications, then placing the beef into a drying oven for drying, wherein the drying air pressure is 0.4MPa, the drying time is 130min, and taking out and spreading for cooling after the drying is finished.
Control group one:
a production and processing technology for improving the softening degree of original cut beef jerky comprises the following steps:
(1) Beef pretreatment, namely selecting beef meeting processing requirements, and thawing, dividing and cleaning.
(2) Rolling and kneading, adding auxiliary materials, and rolling and kneading beef for 40min.
(3) Cooking, namely cooking the rolled beef after curing for 10 hours, wherein the cooking time is 1.5 hours, the cooking water temperature is kept above 90 ℃, and taking out the beef after the beef center is gray, and spreading the beef for later use.
(4) Slicing, and cutting cooked beef into slices.
(5) Preparing auxiliary materials according to the processing taste, wherein the total weight of the auxiliary materials is 20% of the weight of the raw materials, and the auxiliary materials comprise 6.5% of trehalose by weight.
(6) Parching, namely parching the auxiliary materials in a wok for 3min, then adding beef slices, standing the wok for 3min, then adjusting the angle of the wok to 15 degrees, covering a pot cover, continuing parching, parching for 30min, reversing the wok for 3min, and then turning forward and taking down the pot cover for parching. In the beef stir-frying process, the air pressure in the pot is divided into different stages, wherein the first stage is frying at 0.25MPa for 10min, the second stage is frying at 0.35MPa for 20min, the third stage is frying at 0.4MPa for 20min, and the fourth stage is frying at 0.3MPa for 8min.
(7) And (3) drying, namely placing the fried beef into a tray according to different specifications, then placing the beef into a drying oven for drying, wherein the drying air pressure is 0.4MPa, the drying time is 130min, and taking out and spreading for cooling after the drying is finished.
Control group two:
a production and processing technology for improving the softening degree of original cut beef jerky comprises the following steps:
(1) Beef pretreatment, namely selecting beef meeting processing requirements, and thawing, dividing and cleaning.
(2) Rolling and kneading, adding auxiliary materials, and rolling and kneading beef for 90min.
(3) Cooking, namely cooking the rolled beef after curing for 10 hours, wherein the cooking time is 1.5 hours, the cooking water temperature is kept above 90 ℃, and taking out the beef after the beef center is gray, and spreading the beef for later use.
(4) Slicing, and cutting cooked beef into slices.
(5) Preparing auxiliary materials according to the processing taste, wherein the total weight of the auxiliary materials is 20% of the weight of the raw materials, and the auxiliary materials comprise 6.5% of trehalose by weight.
(6) Parching, namely parching the auxiliary materials in a wok for 3min, then adding beef slices, standing the wok for 3min, then adjusting the angle of the wok to 15 degrees, covering a pot cover, continuing parching, parching for 30min, reversing the wok for 3min, and then turning forward and taking down the pot cover for parching. In the beef stir-frying process, the air pressure in the pot is divided into different stages, wherein the first stage is frying at 0.25MPa for 10min, the second stage is frying at 0.35MPa for 20min, the third stage is frying at 0.4MPa for 20min, and the fourth stage is frying at 0.3MPa for 8min.
(7) And (3) drying, namely placing the fried beef into a tray according to different specifications, then placing the beef into a drying oven for drying, wherein the drying air pressure is 0.4MPa, the drying time is 130min, and taking out and spreading for cooling after the drying is finished.
Control group three:
a production and processing technology for improving the softening degree of original cut beef jerky comprises the following steps:
(1) Beef pretreatment, namely selecting beef meeting processing requirements, and thawing, dividing and cleaning.
(2) Rolling and kneading, adding auxiliary materials, and rolling and kneading beef for 60min.
(3) Cooking, namely cooking the rolled beef after curing for 9 hours, wherein the cooking time is 1.2 hours, the cooking water temperature is kept above 90 ℃, and taking out the beef after the beef center is gray, and spreading the beef for later use.
(4) Slicing, and cutting cooked beef into slices.
(5) The ingredients are prepared according to the processing taste, the total weight of the auxiliary materials is not more than 20% of the weight of the raw materials, and the auxiliary materials comprise 6.5% of trehalose by weight.
(6) Parching, namely parching the auxiliary materials in a frying pan for 3min, then adding beef slices, standing the frying pan for 3min, adjusting the angle of the frying pan to 15 degrees, covering a pot cover, and continuously parching for 60min.
(7) And (3) drying, namely placing the fried beef into a tray according to different specifications, then placing the beef into a drying oven for drying, wherein the drying air pressure is 0.4MPa, the drying time is 130min, and taking out and spreading for cooling after the drying is finished.
Control group four:
a production and processing technology for improving the softening degree of original cut beef jerky comprises the following steps:
(1) Beef pretreatment, namely selecting beef meeting processing requirements, and thawing, dividing and cleaning.
(2) Rolling and kneading, adding auxiliary materials, and rolling and kneading beef for 60min.
(3) Cooking, namely cooking the rolled beef after curing for 9 hours, wherein the cooking time is 1.2 hours, the cooking water temperature is kept above 90 ℃, and taking out the beef after the beef center is gray, and spreading the beef for later use.
(4) Slicing, and cutting cooked beef into slices.
(5) The ingredients are prepared according to the processing taste, the total weight of the auxiliary materials is not more than 20% of the weight of the raw materials, and the auxiliary materials comprise 6.5% of trehalose by weight.
(6) Parching, namely parching the auxiliary materials in a wok for 3min, then adding beef slices, standing the wok for 3min, then adjusting the angle of the wok to 15 degrees, covering a pot cover, continuing parching, parching for 30min, reversing the wok for 3min, and then turning forward and taking down the pot cover for parching. In the beef stir-frying process, the air pressure in the pot is divided into different stages, wherein the first stage is frying for 5min under 0.25MPa, the second stage is frying for 30min under 0.35MPa, and the third stage is frying for 10min under 0.3 MPa.
(7) And (3) drying, namely placing the fried beef into a tray according to different specifications, then placing the beef into a drying oven for drying, wherein the drying air pressure is 0.4MPa, the drying time is 130min, and taking out and spreading for cooling after the drying is finished.
Control group five:
a production and processing technology for improving the softening degree of original cut beef jerky comprises the following steps:
(1) Beef pretreatment, namely selecting beef meeting processing requirements, and thawing, dividing and cleaning.
(2) Rolling and kneading, adding auxiliary materials, and rolling and kneading beef for 60min.
(3) Cooking, namely cooking the rolled beef after curing for 9 hours, wherein the cooking time is 1.2 hours, the cooking water temperature is kept above 90 ℃, and taking out the beef after the beef center is gray, and spreading the beef for later use.
(4) Slicing, and cutting cooked beef into slices.
(5) The ingredients are prepared according to the processing taste, the total weight of the auxiliary materials is not more than 20% of the weight of the raw materials, and the auxiliary materials comprise 6.5% of trehalose by weight.
(6) Parching, namely parching the auxiliary materials in a wok for 3min, then adding beef slices, standing the wok for 3min, then adjusting the angle of the wok to 15 degrees, covering a pot cover, continuing parching, parching for 30min, reversing the wok for 3min, and then turning forward and taking down the pot cover for parching. In the beef stir-frying process, the air pressure in a pot is divided into different stages, wherein the first stage is used for stir-frying at 0.25MPa for 8min, the second stage is used for stir-frying at 0.3MPa for 10min, the third stage is used for stir-frying at 0.35MPa for 30min, the fourth stage is used for stir-frying at 0.4MPa for 10min, and the fifth stage is used for stir-frying at 0.3MPa for 10min.
(7) And (3) drying, namely placing the fried beef into a tray according to different specifications, then placing the beef into a drying oven for drying, wherein the drying air pressure is 0.4MPa, the drying time is 130min, and taking out and spreading for cooling after the drying is finished.
The beef jerky prepared by the method is subjected to taste detection, 30 people are selected to test and evaluate the beef jerky, the evaluation contents comprise softness degree, beef texture and taste, the full score is 10, and finally, the average value is taken as the evaluation score of each group, and the results are shown in the following table:
the softness reflects the softness of the finished beef jerky, the beef texture reflects the texture of the beef which can be reserved by the finished beef jerky, the taste reflects whether the auxiliary materials are sufficiently salted and tasty in the process of making the beef jerky, and comparison shows that the duration of the rolling and kneading procedure can seriously influence the softness of the finished beef jerky in the process of making the beef jerky, and when the time is too short, the made beef jerky is harder, and the texture of the beef jerky can be ensured, but the beef jerky is not easy to chew, and the auxiliary materials are difficult to be salted and tasty; the rolling time is too long, and the texture of the beef is completely destroyed, so that the beef shape cannot be effectively maintained although the beef jerky is soft and has better taste. The kneading time is controlled within a proper range to ensure the softness, beef texture and taste. Under the condition of ensuring the same tumbling time, the frying method can also have certain influence on the softening degree of the beef jerky and the beef texture. In comprehensive comparison, the jerky prepared by the preparation process provided by the invention can soften beef to the maximum extent, preserve the beef taste, allow the auxiliary materials to penetrate deeper, and ensure perfect balance of taste and flavor.
The above description is only of the preferred embodiments of the present invention, and it should be understood that various changes and modifications can be made by those skilled in the art, and any modifications, equivalents, improvements and the like made by the present invention should be included in the scope of the present invention.
Claims (8)
1. The production and processing technology for improving the softening degree of the original cut beef jerky is characterized by comprising the following steps of:
(1) Beef pretreatment, namely selecting beef meeting processing requirements, and thawing, dividing and cleaning;
(2) Rolling and kneading the pretreated beef;
(3) Cooking, namely curing the rolled beef, boiling, and spreading for later use;
(4) Slicing, cutting cooked beef into slices;
(5) Batching, namely preparing auxiliary materials according to the processing taste;
(6) Parching, parching adjuvants and beef slices;
(7) Drying, namely placing the fried beef into a tray according to different specifications, then placing the beef into a drying oven for drying, and taking out and spreading for cooling after the drying is finished;
(8) Packaging, and packaging the jerky to obtain the finished jerky commodity.
2. The production process for improving the softness of raw cut beef jerky according to claim 1, characterized in that: in the step (2), the beef is rolled and kneaded, and auxiliary materials are added at the same time, and the rolling and kneading time is 50-70 min.
3. The production process for improving the softness of raw cut beef jerky according to claim 1, characterized in that: in the step (6), the auxiliary materials are put into a frying pan to be fried for 2-3 min, then the beef slices are put into the frying pan to be vertically stirred for 2-3 min, then the angle of the frying pan is adjusted to 15 degrees, the pot cover is covered to continue to be fried, the air pressure in the pot is controlled to be 0.25-0.4 MPa, and the frying time is 45-55 min.
4. The production process for improving the softness of raw cut beef jerky according to claim 3, characterized in that: in the process of frying the beef slices, the frying pan is rotated reversely for 2-3 min after being fried for 25-30 min, and then the pan cover is taken down for frying.
5. The production process for improving the softness of raw cut beef jerky of claim 4, characterized in that: in the beef stir-frying process, the air pressure in the pot is divided into different stages, wherein the first stage is frying at 0.25MPa for 8-12 min, the second stage is frying at 0.35MPa for 15-20 min, the third stage is frying at 0.4MPa for 18-25 min, and the fourth stage is frying at 0.3MPa for 5-10 min.
6. The production process for improving the softness of raw cut beef jerky according to claim 1, characterized in that: in the step (3), the beef pickling time is 8-12 h, the boiling time is 1-1.5 h, the boiling water temperature is kept above 90 ℃, and the beef can be taken out when the center of the beef is gray.
7. The production process for improving the softness of raw cut beef jerky according to any one of claims 1 to 6, characterized in that: in the step (7), the drying air pressure is 0.35-0.4 MPa, and the baking time is 115-140 min.
8. The production process for improving the softness of raw cut beef jerky of claim 7, characterized in that: in the step (5), the auxiliary materials comprise 6.5-7% of trehalose by weight, and the total weight of the auxiliary materials is not more than 20% of the weight of the raw materials.
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