KR20190085671A - Method of Beef jerky - Google Patents

Abstract

In the present invention, when producing meat jerky using beef, the beef gone through a curing and mixing process and an aging process is dried for three times with different temperature and time periods in a drying process. Specifically, the beef is dried for 60-80°C and dried again at room temperature for three times, thereby providing soft and puffy texture of beef jerky.

Description

{Method of manufacturing beef jerky}

The present invention relates to a method for producing beef jerky, and more particularly, to a method for manufacturing beef jerky by drying beef in three times while varying the drying time and temperature so as to produce a soft, fluffy texture To a method for producing beef jerky.

Jerky, which is one of the foods that consumers generally enjoy, is a meat product made by adding natural spices to pure meat of beef or pork. It is mainly used for outdoor snacks such as snacks, mountaineering or fishing. .

Such jerky is prepared by dissolving lean meat in a freeze, thinning it to a suitable thickness, mixing it with seasoning and aging it, and drying it with hot air. When a certain amount of water is evaporated and dried in such a manner as described above, the jerky is formed into a plate-like shape as possible, and the jerky is dried So that it can be torn well by using a concave incision which is formed when drying.

However, there is a disadvantage in that when the jerky produced by the conventional processing method is tasted, the quality of the jerky is not so good because the meat quality is hard and the jerky is not chewed in spite of the incision. In addition, conventional jerky is inconvenient to be cooked in a microwave oven or fire in order to soften the meat quality and to sample it.

As described above, although the conventional jerky is thin and has a flat shape, the above problems are caused by the hardness of the jerky. The technology of eating the jerky while feeling soft meat quality without using microwave or fire It is not developed yet. Furthermore, even if they are cooked in a microwave oven or in a fire, it becomes harder to eat immediately when they are cooked. Therefore, it has considerable inconvenience and problems for consumers of various classes such as children and the elderly to enjoy comfortably.

Registered Patent Publication No. 10-1006566 (Title of the invention: Method of manufacturing healthy jerky soft meat) Date of publication: Jan 07, 2011 Patent Publication No. 10-2017-0019034 (Title of the Invention: Method for manufacturing eco-friendly beef jerky using beef) Published on Feb. 21, 2017 Patent Publication No. 10-2001-0070848 (Title of the Invention: Processing Method of Soft Jerky; Publication Date: Jul. 27, 2001) Patent Publication No. 10-2014-0008147 (Title: Method for manufacturing chicken breast meat barbecue jerky) Published on Jan. 21, 2014

Disclosure of Invention Technical Problem [7] Accordingly, the present invention has been made to solve the above problems occurring in the prior art, and it is an object of the present invention to provide a beef jerky which can be eaten smoothly by drying beef three times, The purpose of the method is to provide.

The method of manufacturing beef jerky according to the present invention is characterized in that the fat and fascia attached to the beef raw meat are removed and then cut to a predetermined thickness. Then, the raw meat, spices and additives are added to the beef jerky, ≪ / RTI > in a refrigerator for 12 hours; The dough and the aged raw meat were dried in a high temperature hot air at 60 ° C for 30 minutes and then dried at room temperature for 30 minutes, and then the primary dried raw meat was dried in a high temperature hot air at 70 ° C for 1 hour This is followed by secondary drying at room temperature for 30 minutes, followed by drying the secondary dried raw meat in hot hot air at 80 DEG C for 2 hours, and then drying it again at room temperature for 30 minutes to prepare beef jerky .

The present invention relates to a method for producing beef jerky using beef, which comprises drying beef jerky at 60 DEG C for 30 minutes, at 70 DEG C for 1 hour, at 80 DEG C for 2 hours, But it has the advantage of preserving the taste and nutrition while allowing consumers to eat jerky smoothly because it has a fluffy texture.

Hereinafter, preferred embodiments of the present invention will be described in detail. In the following detailed description, one exemplary embodiment of the present invention will be described in order to accomplish the above-mentioned technical problems. And other embodiments which may be presented by the present invention are replaced by descriptions in the constitution of the present invention.

In the present invention, when beef jerky is prepared by using beef, the beef which has undergone the dipping and aging process is dried three times with different temperature and time during the drying process. Specifically, the beef is dried at 60 to 80 ° C, And the beef jerky is dried at room temperature three times, thereby realizing a method of manufacturing beef jerky which can produce soft and fluffy texture of beef jerky.

In the following Example 1, a method for producing beef jerky according to the present invention is specifically described.

{Example 1}

In the present invention, when preparing beef jerky, rum or bean curd, which is a frozen raw material after sanitary inspection, is used, and the fat and fascia attached to the raw meat are removed, and then the beef jerky is cut to a certain thickness.

Thereafter, the raw meat cut into a conventional round dumbbell and the spices and additives according to the ingredient blending ratio are added and stirred for 50 minutes. At this time, as shown in Table 1 below, the spices and additives are mixed with beef by using raw materials such as sorbitol, reduced sugar, soy sauce, white sugar, crude rice, pepper powder and refined salt.

Ingredients of spices and additives Component (% by weight) Rustling 90.60 Sorbitol 4.27 Abstinence 1.63 Soy sauce 1.40 White sugar 0.96 Regal Brine Mix 0.36 Pickling Sail 0.24 Undefined 0.22 Purified salt 0.14 Pepper powder 0.10 Potassium sorbate 0.05 Sodium erythorbate 0.03

The raw materials having been subjected to the dipping mixture as described above are sealed and kept in a refrigerator at 4 ° C for 12 hours to agitate the raw materials (i.e., spices and additives) shown in Table 1 so as to uniformly infiltrate the raw materials cut.

Then, the raw poultry and the aged raw meat are dried and then dried for about 4 hours in a high-temperature hot air at 60 to 80 ° C to have a moisture content of about 20 to 22%. At this time, Lt; / RTI > Specifically, the raw meat is dried in three stages at a high temperature hot air and at a normal temperature in different temperature and time. By drying the raw meat and the aged raw meat in this manner, the meat is not cooked, You can get fluffy texture. The drying process will be specifically described below.

That is, in the present invention, the raw poultry and the aged raw meat are dried in hot hot air at 60 ° C for 30 minutes, and then dried at room temperature for 30 minutes. Thereafter, the primary dried primary raw meat is dried in hot hot air at 70 ° C for 1 hour, and then dried again at room temperature for 30 minutes. Thereafter, the secondarily dried raw meat is dried in hot hot air at 80 DEG C for 2 hours, and then dried again at room temperature for 30 minutes.

When the dough that has undergone the dying and aging processes 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, So that the meat is not softened and softened. That is, in a hot hot air, when the outer surface of the raw meat is dried and dried again at room temperature, moisture inside the raw meat is diffused toward the outer surface. When the drying process is repeatedly performed, Dried and eventually softened to give a fluffy texture.

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

Claims (1)

In a method for producing beef jerky,
After removing the fat and fascia attached to the beef raw meat, the meat was cut into a certain thickness again, and then the raw meat, spices and additives were added and the mixture was blanched. The raw meat was kept in a refrigerator at 4 ° C for 12 hours, ;
The dough and the aged raw meat were dried in a high temperature hot air at 60 ° C for 30 minutes and then dried at room temperature for 30 minutes, and then the primary dried raw meat was dried in a high temperature hot air at 70 ° C for 1 hour This is followed by secondary drying at room temperature for 30 minutes, followed by drying the secondary dried raw meat in hot hot air at 80 DEG C for 2 hours, and then drying it again at room temperature for 30 minutes to prepare beef jerky Wherein the beef jerky is produced by a method comprising the steps of: