KR102058788B1 - Method of Beef jerky - Google Patents

Abstract

In the present invention, when manufacturing beef jerky using beef, by drying the three times while varying the temperature and time in the drying process of the salt mixed and aged process, specifically dried at 60 ~ 80 ℃ and again The present invention provides a method of manufacturing beef jerky to process the drying process at room temperature three times so that the beef jerky can have a soft and fluffy texture.

Description

Method of manufacturing beef jerky {Method of Beef jerky}

The present invention relates to a method of manufacturing beef jerky, and more specifically, by drying the beef over three times while varying the drying time and temperature to process the beef jerky so that the beef jerky is soft and soft and fluffy texture It relates to a method of producing beef jerky to be.

Beef jerky is one of consumer's favorite foods. It is a processed meat product made by adding natural seasoning to beef or pork lean meat. It is mainly used for snacks, outdoor snacks for hiking or fishing. It is used.

Such beef jerky is prepared by the conventional method of preparing beef jerky, that is, by lysing the lean meat in a freezer, thinly slicing it to a suitable thickness, then mixing with seasoning, and drying it with hot air. Beef jerky manufactured by such a conventional method is difficult to taste because the meat is hard and not easily torn when a certain amount of moisture is evaporated and dried in the meat. A concave incision formed when drying was used to allow for good tearing.

However, when tasting beef jerky prepared by the conventional processing method, although the incision is present, the meat is hard and not easily chewed in the mouth. In addition, conventional beef jerky has a disadvantage in that it is necessary to cook it in a microwave oven or on fire in order to soften and taste the meat.

Thus, although the beef jerky has a thin thickness and a flat plate shape, there are problems as described above due to the rigidity of the meat, and the technology for eating the beef jerky while feeling the soft meat without using a microwave oven or a fire is still It is not developed. Moreover, even if cooked in a microwave or fire, if you do not eat right at the moment of cooking becomes more rigid, it has a significant inconvenience and problems for consumers of various classes, such as children and the elderly to enjoy comfort.

Patent No. 10-1006566 (Invention name: Manufacturing method of healthy beef jerky with soft meat. Date of publication: January 07, 2011) Publication No. 10-2017-0019034 (Invention name: manufacturing method of environment-friendly beef jerky using beef. Publication date: February 21, 2017) Publication No. 10-2001-0070848 (name of the invention: a method for processing soft beef jerky. Publication date: July 27, 2001) Publication No. 10-2014-0008147 (name of the invention: chicken breast barbecue beef jerky manufacturing method. Publication date: January 21, 2014)

The present invention is to solve the problems of the prior art as described above, when manufacturing beef beef jerky to produce beef beef jerky so that you can eat beef tenderly without chewy by drying the beef three times while varying the drying time and temperature The purpose is to provide a method.

Method for producing beef beef jerky according to the present invention is to remove the fat and fascia attached to the beef raw meat, and then cut it again to a certain thickness, and then after mixing the salted raw meat and spices and additives, the salted raw meat 4 Sealing aging for 12 hours in a refrigerator at ℃; After the dyeing and aging of the raw material meat is dried for 30 minutes in a high temperature hot air of 60 ℃ and the first drying for 30 minutes at room temperature, the first dried raw meat is dried for 1 hour in a high temperature hot air of 70 ℃ It was then dried for 30 minutes at room temperature for 2 minutes, and then dried the secondary dried raw meat for 2 hours in a high temperature hot air of 80 ℃ and again dried for 3 minutes at room temperature for 30 minutes to prepare beef beef jerky Characterized in that made.

When the beef jerky is prepared using beef, the present invention is dried and processed at room temperature for 30 minutes at 60 ° C. for 1 hour at 70 ° C. for 1 hour at 80 ° C. for 2 hours. It has a soft and fluffy texture, so consumers can eat beef jerky while preserving taste and nutrition.

Hereinafter, a preferred embodiment of the present invention will be described in detail. DETAILED DESCRIPTION In the following detailed description, one exemplary embodiment of the present invention will be presented to accomplish the above technical problem. And other embodiments that can be presented with the present invention are replaced by the description in the configuration of the present invention.

In the present invention, when manufacturing beef jerky using beef, by drying the three times while varying the temperature and time in the drying process of the salt mixed and aged process, specifically dried at 60 ~ 80 ℃ and again By performing the process of drying at room temperature three times, the beef beef jerky is intended to implement a method of manufacturing beef beef jerky that can give a soft and fluffy texture.

In Example 1 below, a method of manufacturing beef jerky according to the present invention will be described in detail.

{Example 1}

In the present invention, when manufacturing beef beef jerky, using raw material rump or red sesame meat, which is a frozen state of hygiene, and removes fat and fascia adhered to the raw meat, it is cut again to a constant thickness.

After that, put the raw meat and the spice and the additive according to the ingredient ratio in the normal round thickener and stirred for 50 minutes. At this time, the spices and additives are salt-mixed beef using raw materials such as sorbitol, reduced sugar, soy sauce, white sugar, undetermined, pepper powder, refined salt, as shown in Table 1 below.

Ingredients for Spices and Additives Composition ratio (wt%) Rump or red sesame 90.60 Sorbitol 4.27 Reduction Sugar 1.63 Soy sauce 1.40 White sugar 0.96 Regal Brain Mix 0.36 Pickling Salt 0.24 Undefined 0.22 Refined salt 0.14 Pepper powder 0.10 Potassium Sorbate 0.05 Sodium erythorbate 0.03

The raw meat processed through the salt mixing process as described above is sealed and stored in a refrigerator at 4 ° C. for 12 hours, and aged so that the subsidiary materials (ie, spices and additives) shown in Table 1 may be uniformly infiltrated into the cut raw meat.

Thereafter, the raw material meat finished with the dyeing and aging process is dried on a dry foot, and then dried for about 4 hours such that the moisture content is 20 to 22% in a high temperature hot air at 60 to 80 ° C., at a temperature of 30 in the middle of the drying process. Dry for minutes. Specifically, the raw material meat is dried stepwise at high temperature hot air and at normal temperature three times while varying the temperature and time. When the raw material meat which has been dyed and aged in this way is dried, the meat is not chewy but soft and fluffy. You can get a fluffy texture. The drying process will be described below in detail.

That is, in the present invention, the raw material meat after the dyeing and ripening process is dried for 30 minutes in a hot hot air of 60 ℃, it is dried for 30 minutes at room temperature. Thereafter, the first dried raw meat is dried for 1 hour in a high temperature hot air of 70 ℃, it is again dried at room temperature for 30 minutes. Thereafter, the second dried raw meat is dried for 2 hours in a high temperature hot air of 80 ℃, it is again dried at room temperature for 30 minutes.

As such, when the raw material meat that has been dyed and matured is dried in the order of high temperature hot air (60 ° C.) → room temperature → high temperature hot air (70 ° C.) → room temperature → high temperature hot air (80 ° C.) → room temperature, the process of diffusion of moisture in the raw meat Go through the meat will be soft and not chewy. In other words, in the high temperature hot air, when the outer surface of the raw meat is dried and dried at room temperature again, the moisture inside the raw meat is diffused toward the outer surface. When this drying process is repeated, the raw meat is spread evenly from the high side to the small side. It will dry out and eventually soften, giving it a fluffy texture.

Finally, the beef jerky of the present invention prepared as described above is vacuum-packed by weight after the usual inspection process.

Claims (1)

In the manufacturing method of beef jerky,
Removing fat and fascia adhered to beef beef rump or red sesame meat, and cutting them back to a constant thickness;
Adding the cut raw meat, spices and additives, stirring for 50 minutes, and then mixing the salted raw materials, and keeping the salted raw meat sealed in a refrigerator at 4 ° C. for 12 hours to ripen the raw meat so that spices and additives can penetrate. Wow;
After the dyeing and aging of the raw material meat is dried for 30 minutes in a high temperature hot air of 60 ℃ and the first drying for 30 minutes at room temperature, the first dried raw material meat is dried for 1 hour in a high temperature hot air of 70 ℃ After drying for 30 minutes at room temperature for 2 minutes, the second dried raw meat is dried for 2 hours in a high temperature hot air of 80 ℃ and again dried 3 times at room temperature for 30 minutes to 20 ~ 22 moisture content of beef jerky Method for producing beef beef jerky characterized in that it comprises the step of manufacturing to be%.