CN102090641A - Dried beef processing method - Google Patents
Dried beef processing method Download PDFInfo
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- CN102090641A CN102090641A CN2009102266827A CN200910226682A CN102090641A CN 102090641 A CN102090641 A CN 102090641A CN 2009102266827 A CN2009102266827 A CN 2009102266827A CN 200910226682 A CN200910226682 A CN 200910226682A CN 102090641 A CN102090641 A CN 102090641A
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- beef
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- dried beef
- dried
- tasty
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Abstract
The invention discloses a dried beef processing method, which aims to overcome the shortcomings of lack of dried beef flavor, short quality guarantee period, poor meat quality and meat flavor and high moisture content of the conventional ordinary dried beef products. The dried beef processing method comprises the following steps of: salting and flavoring beef; placing the salted and flavored beef into a charcoal fire baking room for baking; and performing packaging and sterilization treatment on the baked beef to obtain the dried beef finished product. The dried beef processing method is used for beef processing; and the product has concentrated dried beef flavor, high meat quality, good meat flavor, good mouthfeel and long quality guarantee period.
Description
Technical field
The present invention relates to a kind of processing method of beef food, be specially a kind of processing method of dried beef.
Background technology
The dried beef product that lacks the dense and long shelf-life of real dried beef fragrant breeze flavor on the existing market; Existing general dried beef product meat meat flavour is poor, the water content height, and the shelf-life is short, has seriously restricted the expansion in beef food market and the raising of beef processing benefit.
Summary of the invention
Purpose of the present invention is exactly at above-mentioned weak point, and a kind of strong dried beef fragrant breeze flavor that has is provided, and the meat meat flavour is good, and mouthfeel is good, the processing method of the dried beef of long shelf-life.
For achieving the above object, technical scheme of the present invention is that the processing method of this dried beef comprises the steps:
A, beef is pickled tasty;
B, will pickle tasty beef and place baking in the charcoal fire barn;
C, the beef of baking is carried out packaging sterilizing handle, must do the beef finished product.
Being used for the tasty taste substance of pickling of described step a is made up of the following weight parts proportion raw material:
Salt 50 spiced 10 Chinese prickly ashes 10
Salt, spices, Chinese prickly ash are made powder, mixing.The weight ratio of taste substance and beef is 2: 100, and normal temperature was pickled 6-8 hour.
The tasty beef of will pickling of described step b places baking in the charcoal fire barn, 40-60 ℃ of barn temperature, stoving time 6-8 hour.
Described step c is packaged as vacuum packaging.
The sterilization treatment of described step c is 121 ℃ of sterilization treatment.
The present invention is controlled at 2% with what will pickle with the salt amount, and salting period is controlled at 6-8 hour, and adds the local flavor material in pickling salt, makes beef tasty good, have strong dried beef fragrant breeze flavor, and salt content is low, is good for one's health; And with the baking of conventional charcoal fire, firepower gentleness and penetration power is strong, and the dried fragrance of mineral charcoal and beef effect generation is arranged, both helped tastyly, evenly dehydration is drying to make beef again, helps extending the shelf life, carry out vacuum packaging on this basis again, 121 ℃ of high-temperature sterilizations make beef-flavouring dense more long, and the meat meat flavour is good, mouthfeel is good, long shelf-life, the sale that helps opening up a market improves the beef processing benefit.
The specific embodiment
Embodiment 1
The processing method of this dried beef comprises the steps:
A, beef being cut into required fritter, is that salt 50 spiced 10 Chinese prickly ashes 10 are made powder, mixing with the weight portion proportioning, is mixed with and pickles tasty taste substance, presses taste substance and beef weight ratio 2: 100, and beef normal temperature was pickled 7 hours;
B, will pickle tasty beef and place in the charcoal fire barn of 50 ℃ of barn temperature baking 7 hours;
C, with the baking beef carry out vacuum packaging, 121 ℃ of sterilization treatment must be done the beef finished product.
Embodiment 2
The processing method of this dried beef comprises the steps:
A, beef being cut into required fritter, is that salt 50 spiced 10 Chinese prickly ashes 10 are made powder, mixing with the weight portion proportioning, is mixed with and pickles tasty taste substance, presses taste substance and beef weight ratio 2: 100, and beef normal temperature was pickled 6 hours;
B, will pickle tasty beef and place in the charcoal fire barn of 40 ℃ of barn temperature baking 8 hours;
C, with the baking beef carry out vacuum packaging, 121 ℃ of sterilization treatment must be done the beef finished product.
Embodiment 3
The processing method of this dried beef comprises the steps:
A, beef being cut into required fritter, is that salt 50 spiced 10 Chinese prickly ashes 10 are made powder, mixing with the weight portion proportioning, is mixed with and pickles tasty taste substance, presses taste substance and beef weight ratio 2: 100, and beef normal temperature was pickled 8 hours;
B, will pickle tasty beef and place in the charcoal fire barn of 60 ℃ of barn temperature baking 6 hours;
C, with the baking beef carry out vacuum packaging, 121 ℃ of sterilization treatment must be done the beef finished product.
Claims (5)
1. the processing method of a dried beef is characterized in that, it comprises the steps:
A, beef is pickled tasty;
B, will pickle tasty beef and place baking in the charcoal fire barn;
C, the beef of baking is carried out packaging sterilizing handle, must do the beef finished product.
2. the processing method of dried beef according to claim 1 is characterized in that, the tasty taste substance of pickling of described step a is made up of the following weight parts proportion raw material:
Salt 50 spiced 10 Chinese prickly ashes 10
Salt, spices, Chinese prickly ash are made powder, mixing.The weight ratio of taste substance and beef is 2: 100, and normal temperature was pickled 6-8 hour.
3. the processing method of dried beef according to claim 1 is characterized in that, the tasty beef of will pickling of described step b places baking in the charcoal fire barn, 40-60 ℃ of barn temperature, stoving time 6-8 hour.
4. the processing method of dried beef according to claim 1 is characterized in that, described step c is packaged as vacuum packaging.
5. the processing method of dried beef according to claim 1 is characterized in that, the sterilization treatment of described step c is 121 ℃ of sterilization treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102266827A CN102090641A (en) | 2009-12-15 | 2009-12-15 | Dried beef processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102266827A CN102090641A (en) | 2009-12-15 | 2009-12-15 | Dried beef processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102090641A true CN102090641A (en) | 2011-06-15 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102266827A Pending CN102090641A (en) | 2009-12-15 | 2009-12-15 | Dried beef processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102090641A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793195A (en) * | 2012-09-03 | 2012-11-28 | 倍思特食品（苏州）有限公司 | Sliced dried meat containing nuts and processing method of same |
| CN103284171A (en) * | 2013-05-13 | 2013-09-11 | 潘小英 | Processing method of fingered citron flavored sliced dried beef |
| CN103584164A (en) * | 2012-08-15 | 2014-02-19 | 傅中伦 | Making method of vacuum braised beef |
| CN110313571A (en) * | 2019-07-17 | 2019-10-11 | 成都伍田食品有限公司 | A kind of dried yak beef and its production technology |
-
2009
- 2009-12-15 CN CN2009102266827A patent/CN102090641A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584164A (en) * | 2012-08-15 | 2014-02-19 | 傅中伦 | Making method of vacuum braised beef |
| CN102793195A (en) * | 2012-09-03 | 2012-11-28 | 倍思特食品（苏州）有限公司 | Sliced dried meat containing nuts and processing method of same |
| CN103284171A (en) * | 2013-05-13 | 2013-09-11 | 潘小英 | Processing method of fingered citron flavored sliced dried beef |
| CN110313571A (en) * | 2019-07-17 | 2019-10-11 | 成都伍田食品有限公司 | A kind of dried yak beef and its production technology |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20110615 |