CN103829267A - Spicy beef jerky preparation method - Google Patents
Spicy beef jerky preparation method Download PDFInfo
- Publication number
- CN103829267A CN103829267A CN201410071932.5A CN201410071932A CN103829267A CN 103829267 A CN103829267 A CN 103829267A CN 201410071932 A CN201410071932 A CN 201410071932A CN 103829267 A CN103829267 A CN 103829267A
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- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a spicy beef jerky preparation method. The method comprises the processes of washing, slitting, first airing, pickling, second airing, slicing before steaming, re-flavoring, vacuum packaging, and sterilizing in sequences. By use of the technology, after first airing, beef is pickled with various seasonings and spices so as to be initially flavored, and later, the beef is re-aired, sliced, steamed and then re-flavored with various spices. Microwave sterilization equipment is adopted for sterilization and vacuum packages are adopted for packaging. Spicy beef jerky prepared by the method not only keeps the original taste and flavor and nutritional ingredients of the beef, but also is additionally provided with spicy ingredients.
Description
Technical field
The present invention relates to a kind of preparation method of spicy dried beef.
Background technology
The dried beef taste of selling is in the market more single, and because processing and sterilization technology fall behind, the dried beef nutritional labeling of preparation is run off in a large number, and it is genuine that color, smell and taste also cannot keep.
Summary of the invention
The invention provides a kind of genuineness and nutritional labeling that had both retained beef, there is again the preparation method of the spicy dried beef of fragrant peppery taste.
For achieving the above object, technical solution of the present invention is:
A preparation method for spicy dried beef, is characterized in that the method comprises following process:
(1) clean
Beef raw material is cleaned up, when cleaning, the fat on beef surface, muscle, network are removed.
(2) slitting
By above-mentioned slitting through the beef cleaning, when slitting, the fat on beef surface, muscle, network are removed.
(3) first airing
By the above-mentioned slitting dry left and right of beef airing to fifty percent.
(4) pickled
The beef of the first airing of above-mentioned warp is put into container, every 500 grams of fresh oxen add: 6 grams of salt--and 10 grams, 40 grams, soy sauce---50 grams, 2 grams of monosodium glutamates--4 grams, 1 gram of star aniseed powder--2 grams, 8 grams of cayenne peppers--10 grams, 5 grams of bruised gingers---10 grams, 3 grams of white wine---5 grams, 40 grams of liquorice beverages---50 grams, pickled 12 hours-----24 hours.
(5) air dry again
By the airing again of above-mentioned pickled beef.
(6) section cooks
The above-mentioned beef through airing is again cut into 0.2 centimetre against shredded meat lines---thin slice of-0.4 centimetre of thickness, packs container into and puts into the pot steaming 15 minutes of boiling---and-20 minutes.
(7) again tasty
The beef that above-mentioned section is cooked adds soy sauce, cayenne pepper, peanut oil, and dehydrated onion end makes beef again tasty.
(8) vacuum packaging
By above-mentioned through again tasty dried beef vacuum packaging.
(9) sterilization
By above-mentioned packaged dried beef sterilization, cooling.
Further, in above-mentioned steps two, beef is cut into cross section along shredded meat lines and is about the rectangular of 10 centimetres of 6 cm x.
Further, in above-mentioned steps three, by the slitting dry left and right of beef airing to fifty percent.
Further, in above-mentioned steps four, every 500 grams of pickled materials of fresh beef are: 6 grams of salt--10 grams, and 40 grams, soy sauce---50 grams, 2 grams of monosodium glutamates--4 grams, 1 gram of star aniseed powder--2 grams, 8 grams of cayenne peppers--10 grams, 5 grams of bruised gingers---10 grams, 3 grams of white wine---5 grams, 40 grams of liquorice beverages---50 grams.
Described white wine is that alcohol content reaches 50% and above white wine.
Described liquorice beverage is in following ratio: 1000 grams, water, and 50 grams, Radix Glycyrrhizae, 10 grams of fragrant fruits, 5 grams, cassia bark, is brewed into 600 grams of liquorice beverages.
Further, in above-mentioned steps five, airing is that beef is shone to its moisture content between 15%----20% again.
Further, in above-mentioned steps six, the beef drying is cut into 0.2 centimetre against shredded meat lines---the sliced meat of 0.4 cm thick, by the sliced meat that cut out with container splendid attire enter to boil pot steam 15 minutes---20 minutes.
Further, in above-mentioned steps seven, the beef cooking is again tasty, every 500 grams of cooked beefs add: 15 grams, soy sauce---and 20 grams, 8 grams of cayenne peppers---10 grams, 5 grams of peanut oil---8 grams, 1 gram, dehydrated onion end---4 grams, make beef again tasty.
Described peanut oil for through high temperature boil, cooled peanut oil.
Adopt after above-mentioned technique, due in the pickled process of step 4, pickled materials are meticulously formulated by multi-condiment material, spices, beef through pickled, airing is tentatively tasty.The preparation side of described spicy dried beef, by tentatively tasty beef by described in above-mentioned steps six, step 7, by dried beef section steam thoroughly, again tasty, when again tasty, soy sauce, cayenne pepper, peanut oil, dehydrated onion end are direct-edible material; And in packing, sterilization process, use vacuum packaging and microwave disinfection equipment, can guarantee sterilization time, do not destroy the original color of food and nutritional labeling.The dried beef of preparing by preparation method provided by the invention, had both kept genuineness and the nutritional labeling of beef, made again dried beef increase fragrant peppery composition.
The specific embodiment
The preparation method of a kind of spicy dried beef of the present invention comprises following process:
(1) clean
The fresh beef raw material that meets sanitary standard is cleaned, and remove muscle, network, the fat on beef surface.
(2) slitting
Steak after cleaning is cut into cross section along shredded meat lines and is about the rectangular of 10 centimetres of 6 cm x, the muscle, network, the fat that cut out rear beef surface are removed.
(3) airing
By dry the airing to fifty percent of rectangular beef.
(4) pickled
Pack solarization to fifty percent dry beef into container, every 500 grams of fresh beef add: 6 grams of salt--and 10 grams, 40 grams, soy sauce---50 grams, 2 grams of monosodium glutamates--4 grams, 1 gram of star aniseed powder--2 grams, 8 grams of cayenne peppers--10 grams, 5 grams of bruised gingers---10 grams, 3 grams of white wine---5 grams, 40 grams of liquorice beverages---50 grams are carried out pickled.The pickled time is 12 hours----24 hours, and in pickled process every 4 hours---6 hours by container in beef overturn once, make beef all tasty.
Described white wine is that alcohol content reaches 50% and above white wine.
Described liquorice beverage is in following ratio: 1000 grams, water, and 50 grams, Radix Glycyrrhizae, 10 grams of fragrant fruits, 5 grams, cassia bark, is brewed into 600 grams of liquorice beverages.
(5) airing again
By the airing again of the beef of pickled mistake, make beef moisture content between 15%----20%.
(6) section cooks
The beef drying is cut into sliced meat against shredded meat lines, and sliced meat thickness is at 0.2 centimetre---between 0.4 centimetre, by dried beef slices with container splendid attire enter to boil pot steam 15 minutes---20 minutes.
(7) again tasty
Add by every 500 grams of cooked beefs: 15 grams, soy sauce---20 grams, 8 grams of cayenne peppers---10 grams, 5 grams of peanut oil---8 grams, 1 gram, dehydrated onion end---the ratio of 4 grams makes dried beef again tasty.
Described peanut oil for through high temperature system endure, cooled peanut oil.
(8) vacuum packaging
The above-mentioned vacuum packaging bag of tasty dried beef use 15 left and right of thickness is again packed.Vacuum time is 20 seconds---40 seconds, sealing time was 3 seconds---and 5 seconds.
(9) microwave disinfection
Adopt microwave disinfection equipment to carry out sterilization, microwave temperature be controlled to 80 degrees Celsius----95 degrees Celsius, time control is 15 minutes---10 minutes, after process for sterilizing completes, allow naturally cooling 10 hours of product----12 hours.This technique both can guarantee food sterilization, can keep again the original color of food and nutritional labeling.
(10) external packing
Cooling good product is carried out to external packing.
Claims (3)
1. a preparation method for spicy dried beef, is characterized in that, the method comprises following process:
(1) clean
Beef raw material is cleaned up, the fat on beef surface, muscle, network are removed;
(2) slitting
By above-mentioned slitting along shredded meat lines through the beef cleaning, the fat on the beef surface of cutting, muscle, network are removed;
(3) first airing
By the above-mentioned slitting dry left and right of beef airing to fifty percent;
(4) pickled
The beef of the first airing of above-mentioned warp is put into container, every 500 grams of fresh beef add 6 grams of salt--and 10 grams, 40 grams, soy sauce---50 grams, 2 grams of monosodium glutamates--4 grams, 1 gram of star aniseed powder--2 grams, 8 grams of cayenne peppers--10 grams, 5 grams of bruised gingers---10 grams, 3 grams of white wine---5 grams, 40 grams of liquorice beverages---50 grams, pickled 12 hours---24 hours, in pickled process every 4 hours---6 hours by container in beef overturn once, make beef all tasty;
Described white wine is that alcohol content reaches 50% and above white wine;
Described liquorice beverage is in following ratio: 1000 grams, water, and 50 grams, Radix Glycyrrhizae, 10 grams of fragrant fruits, 5 grams, cassia bark, is brewed into 600 grams of liquorice beverages;
(5) airing again
By the airing again of the beef of pickled mistake, make beef moisture content between 15%----20%;
(6) section cooks
The beef drying is cut into sliced meat against shredded meat lines, and sliced meat thickness is at 0.2 centimetre---between 0.4 centimetre, by dried beef slices with container splendid attire enter to boil pot steam 15 minutes---20 minutes;
(7) again tasty
Add by every 500 grams of cooked beefs: 15 grams, soy sauce---20 grams, 8 grams of cayenne peppers---10 grams, 5 grams of peanut oil---8 grams, 1 gram, dehydrated onion end---the ratio of 4 grams makes dried beef again tasty;
Described peanut oil for through high temperature boil, cooled peanut oil;
(8) vacuum packaging
By above-mentioned through again tasty dried beef vacuum packaging;
(9) sterilization
By above-mentioned packaged dried beef sterilization, cooling.
2. a kind of preparation method of spicy dried beef according to claim 1, it is characterized in that: after beef raw material is cleaned, slitting along shredded meat lines, the dry left and right of airing to fifty percent, putting into container carries out tasty for the first time, add by every 500 grams of fresh beef: 6 grams of salt--10 grams, 40 grams, soy sauce---50 grams, 2 grams of monosodium glutamates--4 grams, 1 gram of star aniseed powder--2 grams, 8 grams of cayenne peppers--10 grams, 5 grams of bruised gingers---10 grams, 3 grams of white wine---5 grams, 40 grams of liquorice beverages---50 grams, pickled 12 hours--24 hours, in pickled process every 4 hours------6 hours by container in beef overturn once, make beef all tasty,
Described white wine is that alcohol content reaches 50% and above white wine;
Described liquorice beverage is in following ratio: 1000 grams, water, and 50 grams, Radix Glycyrrhizae, 10 grams of fragrant fruits, 5 grams, cassia bark, is brewed into 600 grams of liquorice beverages.
3. according to the preparation method of a kind of spicy dried beef described in claim 1 or 2, it is characterized in that:
By after pickled first tasty beef airing, against shredded meat lines, beef is cut into sliced meat, sliced meat thickness is at 0.2 centimetre---between 0.4 centimetre, by dried beef slices with container splendid attire enter to boil pot steam 15 minutes---20 minutes, thereafter add by every 500 grams of cooked beefs: 15 grams, soy sauce---20 grams, 8 grams of cayenne peppers---10 grams, 5 grams of peanut oil---8 grams, 1 gram, dehydrated onion end---the ratio of 4 grams makes dried beef again tasty;
Described peanut oil for through high temperature boil, cooled peanut oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410071932.5A CN103829267A (en) | 2014-02-26 | 2014-02-26 | Spicy beef jerky preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410071932.5A CN103829267A (en) | 2014-02-26 | 2014-02-26 | Spicy beef jerky preparation method |
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| Publication Number | Publication Date |
|---|---|
| CN103829267A true CN103829267A (en) | 2014-06-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410071932.5A Pending CN103829267A (en) | 2014-02-26 | 2014-02-26 | Spicy beef jerky preparation method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104013007A (en) * | 2014-06-25 | 2014-09-03 | 刘志方 | Alcoholism-preventing and liver-protecting dried beef |
| CN106616391A (en) * | 2016-11-16 | 2017-05-10 | 广西山水牛农业有限责任公司 | Processing method of spicy and hot sliced dried beef |
| CN107890026A (en) * | 2017-11-23 | 2018-04-10 | 达州市宏隆肉类制品有限公司 | A kind of preparation method of spicy dried beef |
| CN108098855A (en) * | 2018-01-09 | 2018-06-01 | 安徽泷汇安全科技有限公司 | A kind of slice process of charcoal roast beef |
Citations (5)
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|---|---|---|---|---|
| CN101731634A (en) * | 2009-12-18 | 2010-06-16 | 褚先英 | Method for producing spicy beef jerky |
| CN102715526A (en) * | 2012-06-30 | 2012-10-10 | 新疆天山骄子食品有限责任公司 | Making process of safflower spiced and hot dried beef |
| CN103300420A (en) * | 2013-07-09 | 2013-09-18 | 成都市隆福食品有限责任公司 | Processing technology of hot pot taste dried fishes |
| CN103393130A (en) * | 2013-07-19 | 2013-11-20 | 江西省鸽鸽食品有限公司 | Processing technology of dried beef |
| CN103504323A (en) * | 2013-09-23 | 2014-01-15 | 胡海山 | Manufacturing method of spicy beef jerky |
-
2014
- 2014-02-26 CN CN201410071932.5A patent/CN103829267A/en active Pending
Patent Citations (5)
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| CN101731634A (en) * | 2009-12-18 | 2010-06-16 | 褚先英 | Method for producing spicy beef jerky |
| CN102715526A (en) * | 2012-06-30 | 2012-10-10 | 新疆天山骄子食品有限责任公司 | Making process of safflower spiced and hot dried beef |
| CN103300420A (en) * | 2013-07-09 | 2013-09-18 | 成都市隆福食品有限责任公司 | Processing technology of hot pot taste dried fishes |
| CN103393130A (en) * | 2013-07-19 | 2013-11-20 | 江西省鸽鸽食品有限公司 | Processing technology of dried beef |
| CN103504323A (en) * | 2013-09-23 | 2014-01-15 | 胡海山 | Manufacturing method of spicy beef jerky |
Non-Patent Citations (5)
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|---|
| 周永昌等: "新型兔肉脯加工技术", 《肉类工业》 * |
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| 陈智斌 等: "《食品加工学》", 31 August 2012 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104013007A (en) * | 2014-06-25 | 2014-09-03 | 刘志方 | Alcoholism-preventing and liver-protecting dried beef |
| CN106616391A (en) * | 2016-11-16 | 2017-05-10 | 广西山水牛农业有限责任公司 | Processing method of spicy and hot sliced dried beef |
| CN107890026A (en) * | 2017-11-23 | 2018-04-10 | 达州市宏隆肉类制品有限公司 | A kind of preparation method of spicy dried beef |
| CN108098855A (en) * | 2018-01-09 | 2018-06-01 | 安徽泷汇安全科技有限公司 | A kind of slice process of charcoal roast beef |
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Application publication date: 20140604 |
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