CN1620923A - Beef jerky tenderizing process through temperature-control - Google Patents

Abstract

The temperature controlling process of producing tender dried beef includes the following steps: 1) cutting beef of 100 kg into beef block of about 1 kg each and soaking in flowing water at 8-12 deg.c for 8-10 hr to eliminate blood; 2) heating water in the weight the same as beef to 60 deg.c, boiling beef for 90 min, cooling, and slicing into dices or slices while maintaining the soup; 3) heating one quarter of the soup to 80 deg.c, adding sugar in the same amount via stirring until foaming, adding beef and rest soup, heating to 80 deg.c, boiling for 120 min, adding perfume and salt in 3.4 kg meanwhile, mixing and cooling; and 4) stoving at 40-85 deg.c for 150 min. The said process has no damage to the nutritive components in beef, and the dried beef is tender, loose, scented and delicious.

Description

Beef jerky tenderizing process through temperature-control

Technical field: the present invention relates to the dried beef tendering technology, particularly a kind of beef jerky tenderizing process through temperature-control.

Background technology: dried beef is with the sheet moulding in the prior art, it is roasting plant that drying process equipment adopts the laminar barn, its shortcoming is manual operations, firepower and temperature are difficult for grasping, and the part product burnt burning often occurs or water content exceeds standard, and are difficult for preserving, dried beef particularly, higher because of its connective tissue and hard protein content, collagen wherein and elastin laminin are chewed the thick and stiff difficulty of its product quality, do not get consumer reception.

Summary of the invention: the object of the present invention is to provide a kind of beef jerky tenderizing process through temperature-control, it utilizes the characteristics of protein denaturation, in the dried beef production process, with temperature control within the specific limits, dried beef is reached easily chew and anti-chewing, and realize the purpose of inletization slag.

Formation of the present invention: it is realized by following temperature program:

First temperature program: put into container after 100 kilograms in bright beef being decomposed into the bulk of 1 kilogram of size, soaked 8-10 hour, with the contraction of control beef, serum deprivation with 8-12 ℃ flowing water;

Second temperature program: add after drinking water with quality such as beef is heated to 60 ℃ with rustless steel container, the above-mentioned cube meat that has removed serum is put into, boil 100 ℃, and ceaselessly stir, make that temperature is even up and down in the container, get beef after 90 minutes and cut open and see the core red pot that just rises immediately of dehematizing, as but the red proper extension of not dehematizing plays a pot time, but the longlyest must not surpass 100 minutes, play beef behind the pot and be placed in the gnotobasis and be cut to big or small fourth or the sheet of 5 grams after the cooling naturally, former soup is kept standby;

The 3rd temperature program: be heated to 80 ℃ behind the 1/4 adding container with former soup, putting into equivalent white sugar stirs, temperature can not raise again, mix when soup juice is expanded to be spent in vain and pour the fourth or the sheet that cut into stirring immediately, after stirring former soup all poured into and be heated to 80 ℃, add a cover and add spices when boiling 60 minutes, in the time of 80 minutes with 3.4 kilograms of salt, open container cover when beef began to receive juice in 120 minutes, enter and stir, reduce to 70 ℃ until beef from 100 ℃ soup juice all absorbed, diced beef that will stir or sheet are placed on it are cooled off fully again;

The 4th temperature program: the diced beef or the sheet of cooling are put into the baker that can rotate and toasted, and temperature is controlled at 40-85 ℃, and the time is 150 minutes.

Spices be yellow rice wine 2000 gram, Sha Ren 20 grams, cloves 10 grams, galingal 20 grams, anistree 20 grams,

Chinese cassia tree 20 grams, Radix Glycyrrhizae 20 grams, Chinese prickly ash 20 grams, tsaoko 20 grams.

Compared with the prior art, the dried beef of the present invention's production has following characteristics:

One, not adding protease is any compound, does not destroy the fibr tissue of beef, makes its dried beef become wholefood;

Two, do not destroy the nutrition of beef itself;

Three, product keeps the delicate flavour of beef essence, chews strength, changes slag, and it is soft to enter the mouth, aromatic good to eat;

Four, the per pass operation all with temperature, stir relevant with the size of beef thing shape.

Concise and to the point technical descriptioon and basic mechanical design feature index:

Tender degree is one of important sense organ of beef, and meat is too hard or too soft not popular to people, dried beef particularly, and higher because of its connective tissue and hard protein content, collagen wherein and the thick and stiff difficulty of elastin laminin quality are chewed, and therefore, must reduce hardness.Current, generally the tendering technology of Cai Yonging is to add protease, but because chemical addition agent is easy to generate counter productive, therefore, we study beef jerky tenderizing process through temperature-control according to the sex change principle of protein under temperature action.

Market survey shows that the interior quality of first-class dried beef also will be chewed easily except that having abundant nutrition, anti-again chewing also requires the inletization slag simultaneously.Under this prerequisite, we study tendering technology, think that protease tenderization method is relatively more successful under experimental condition, but wayward in the batch production production process, mainly be because protease produces the hydrophobic polypeptides material of bitter taste to proteolysis transition meeting, therefore, dried beef can produce bitter taste, and further the hydrolysis meeting forms soluble amino acid and runs off, the product delicate flavour is descended, and occur easily chewing and not anti-chewing, meat is soft mashed, loses the characteristics that dried beef should have.Through repeatedly repetition test and comparison, determined the temperature control method processing technology (degenerative condition under condition of different temperatures according to beef collagen and elastin laminin, in the enterprising trip temperature control of processing and fabricating flow process and baking link), released dried beef tenderization distinguishing products.

Adopt temperature control method tendering technology to handle dried beef, batch production is produced easily and is grasped, and can avoid because of adding the negative effect in the protease chemical softener technical process.

Adopt the dried beef of present technique tenderization processing, do not destroy the nutrition of beef itself.As: unrighted acid (leukotrienes, linoleic acid), vitamin E and vitamin A etc. are to human body beneficial's nutrition, and its content is higher, and particularly the zinc constituent content reaches 12.21mg/100g.

Beef jerky tenderizing process through temperature-control, pass through the scientific and technological achievement of Guizhou Province science and technology bureau tissue and identified " dried beef analysis of components appraisal report ", " physico-chemical analysis report ", " fatty acid compositional analysis report ", " amino acid analysis result report " that biochemistry nutrition research institute of Guizhou University does.

As seen from the above analysis, beef jerky tenderizing process through temperature-control is a kind of mature technology, obtains the approval of China Food Industry Association through the dried beef of this technology production.

Description of drawings: accompanying drawing is a process chart.

The specific embodiment: shown in process chart, fresh meat soaks, the dehydrated slice of cooking meat, frying perfuming, baking.

The temperature program of beef jerky tenderizing process through temperature-control is as follows:

First temperature program: put into container after 100 kilograms in bright beef being decomposed into the bulk of 1 kilogram of size, soaked 8-10 hour, with the contraction of control beef, serum deprivation with 8-12 ℃ flowing water;

Second temperature program: add after drinking water with quality such as beef is heated to 60 ℃ with rustless steel container, the above-mentioned cube meat that has removed serum put into boil (100 ℃), and ceaselessly stir, temperature is even about making in the container, getting beef after 90 minutes cuts open and sees the core red pot that just rises immediately of dehematizing, as but the red proper extension of not dehematizing plays a pot time, but the longest must not be above 100 minutes, play beef behind the pot and be placed in the gnotobasis and be cut to big or small fourth or the sheet of 5 grams after the cooling naturally, former soup is kept standby;

The 3rd temperature program: be heated to 80 ℃ behind the 1/4 adding container with former soup, putting into equivalent white sugar stirs, temperature can not raise again, mix when soup juice is expanded to be spent in vain and pour the fourth or the sheet that cut into stirring immediately, after stirring former soup all poured into and be heated to 80 ℃, add a cover and add spices when boiling 60 minutes, in the time of 80 minutes with 3.4 kilograms of salt, open container cover when beef began to receive juice in 120 minutes, enter and stir, reduce to 70 ℃ until beef from 100 ℃ soup juice all absorbed, diced beef that will stir or sheet are placed on it are cooled off fully again;

The 4th temperature program: the diced beef or the sheet of cooling are put into the baker that can rotate and toasted, and temperature is controlled at 40-85 ℃, and the time is 150 minutes.

Claims (2)

1. beef jerky tenderizing process through temperature-control, it is characterized in that: it is realized by following temperature program:

First temperature program: put into container after 100 kilograms in bright beef being decomposed into the bulk of 1 kilogram of size, soaked 8-10 hour, with the contraction of control beef, serum deprivation with 8-12 ℃ flowing water;

Second temperature program: add after drinking water with quality such as beef is heated to 60 ℃ with rustless steel container, the above-mentioned cube meat that has removed serum is put into, boil 100 ℃, and ceaselessly stir, make that temperature is even up and down in the container, get beef after 90 minutes and cut open and see the core red pot that just rises immediately of dehematizing, as but the red proper extension of not dehematizing plays a pot time, but the longlyest must not surpass 100 minutes, play beef behind the pot and be placed in the gnotobasis and be cut to big or small fourth or the sheet of 5 grams after the cooling naturally, former soup is kept standby;

The 3rd temperature program: be heated to 80 ℃ behind the  adding container with former soup, putting into equivalent white sugar stirs, temperature can not raise again, mix when soup juice is expanded to be spent in vain and pour the fourth or the sheet that cut into stirring immediately, after stirring former soup all poured into and be heated to 80 ℃, add a cover and add spices when boiling 60 minutes, in the time of 80 minutes with 3.4 kilograms of salt, open container cover when beef began to receive juice in 120 minutes, enter and stir, reduce to 70 ℃ until beef from 100 ℃ soup juice all absorbed, diced beef that will stir or sheet are placed on it are cooled off fully again;

The 4th temperature program: the diced beef or the sheet of cooling are put into the baker that can rotate and toasted, and temperature is controlled at 40-85 ℃, and the time is 150 minutes.

2. beef jerky tenderizing process through temperature-control according to claim 1 is characterized in that: spices is yellow rice wine 2000 grams, Sha Ren 20 grams, cloves 10 grams, galingal 20 grams, anistree 20 grams, Chinese cassia tree 20 grams, Radix Glycyrrhizae 20 grams, Chinese prickly ash 20 grams, tsaoko 20 grams.

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