CN108354137A - A kind of processing technology of dried beef formula and dried beef - Google Patents
A kind of processing technology of dried beef formula and dried beef Download PDFInfo
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- CN108354137A CN108354137A CN201810169877.1A CN201810169877A CN108354137A CN 108354137 A CN108354137 A CN 108354137A CN 201810169877 A CN201810169877 A CN 201810169877A CN 108354137 A CN108354137 A CN 108354137A
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- dried beef
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- 235000015278 beef Nutrition 0.000 title claims abstract description 92
- 238000012545 processing Methods 0.000 title claims abstract description 17
- 238000005516 engineering process Methods 0.000 title claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 76
- 150000003839 salts Chemical class 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 238000002347 injection Methods 0.000 claims abstract description 34
- 239000007924 injection Substances 0.000 claims abstract description 34
- 235000013599 spices Nutrition 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 13
- 239000001632 sodium acetate Substances 0.000 claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 13
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 11
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 11
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 11
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 11
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims abstract description 10
- 235000017454 sodium diacetate Nutrition 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims description 23
- 238000001816 cooling Methods 0.000 claims description 15
- 240000004760 Pimpinella anisum Species 0.000 claims description 12
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 10
- 239000008158 vegetable oil Substances 0.000 claims description 10
- 238000009461 vacuum packaging Methods 0.000 claims description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 6
- 230000000903 blocking effect Effects 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000000835 fiber Substances 0.000 claims description 5
- 210000003205 muscle Anatomy 0.000 claims description 5
- 239000010773 plant oil Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 2
- 239000011591 potassium Substances 0.000 claims description 2
- 229910052700 potassium Inorganic materials 0.000 claims description 2
- 239000004334 sorbic acid Substances 0.000 claims description 2
- 235000010199 sorbic acid Nutrition 0.000 claims description 2
- 229940075582 sorbic acid Drugs 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000007547 defect Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 229910052736 halogen Inorganic materials 0.000 abstract description 2
- 150000002367 halogens Chemical class 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 230000001681 protective effect Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 description 11
- 239000012267 brine Substances 0.000 description 9
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 9
- 230000000694 effects Effects 0.000 description 7
- 235000013409 condiments Nutrition 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 5
- 235000013622 meat product Nutrition 0.000 description 5
- 238000003860 storage Methods 0.000 description 4
- 206010039509 Scab Diseases 0.000 description 3
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 3
- 238000004925 denaturation Methods 0.000 description 3
- 230000036425 denaturation Effects 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000009434 installation Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000017281 sodium acetate Nutrition 0.000 description 3
- 240000007232 Illicium verum Species 0.000 description 2
- 235000008227 Illicium verum Nutrition 0.000 description 2
- 241000628997 Flos Species 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 235000015179 biltong Nutrition 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to the processing technologys of a kind of dried beef formula and dried beef.The present invention includes the raw material components of following weight decile：100 parts of beef；1~6 part of soy sauce；1.1~2.1 parts of salt；1~6 part of white sugar；0.5~2 part of spice；0.0028 part of potassium sorbate；0.0375 part of sodium Diacetate.The processing technology of the present invention using salt water injection, tumbling, dry, steam, the technique of secondary seasoning, the dried beef processed, the more traditional halogen of mouthfeel boils that technique is more preferable, more preferably saves in digestion and to the full extent the nutritional ingredient in meat.Using secondary seasoning, flavor, flavour are purer and sweetr, meanwhile, dried beef is since moisture is low, and oil forms protective film to its surface, and shelf life extension ensure that long-term sales, and corruption will not occur for product quality.Process is more preferably controlled and product quality is easier to be consistent, and overcomes the defect that traditional diamond-making technique leans on experience.
Description
Technical field
It is standby that the present invention relates to foods processing techniques, and in particular to the processing technology of a kind of dried beef formula and dried beef.
Background technology
Dried beef is the dry meat products of popular unique flavor, it and jerky, dried meat floss are the traditional biltong in China
Product.Its production history had for more than 2,000 years.They are deeply loved by the public with resistance to storage, unique flavor, nutrition and hygienic and convenient.
Moreover, the traditional dry meat products processing method in China also produces deep effect to world's meat products processing, it is especially close several
Over 10 years, the Food Science men of countries in the world, meat packing scholar etc. go deep into them in terms of nutrition health, processing
Research, innovated the processing technology of dry meat products, it is good to have produced the adaptation modern life, nutrition health, unique flavor mouthfeel
Novel dry meat products.
The processing formula of dried beef plays the role of the taste of dried beef conclusive, therefore each producer is on formula
It puts into larger strength and carries out research and development adjustment；In addition the processing technology of dried beef also largely affects the mouth of dried beef
Sense and quality, traditional dried beef processing technology excessively rely on experience, the beef dry mass processed very unstable；Therefore it needs
Want a kind of dried beef processing technology of suitable industrialized production.
Invention content
The purpose of the present invention is to provide the processing technologys of a kind of dried beef formula and dried beef, to solve above-mentioned background skill
The problem of being mentioned in art.
The present invention provides a kind of dried beef formulas, include the raw material components of following weight decile：
100 parts of beef；
1~6 part of soy sauce；
1.1~2.1 parts of salt；
1~6 part of white sugar；
0.5~2 part of spice；
0.0028 part of potassium sorbate；
0.0375 part of sodium Diacetate.
Preferably, raw material components of the above-mentioned spice bag containing following weight decile：
It is 8~10 parts octagonal；
3~4 parts of Chinese prickly ash；
4~6 parts of galingal；
2~3 parts of cassia bark；
3~4 parts of fennel fruit；
0.8~1.2 part of dried orange peel；
1.1~1.6 parts of tsaoko ginger；
0.5~0.8 part of spiceleaf.
Preferably, a kind of dried beef formula, in the raw material components for including following weight decile：
100 parts of beef；
3.5 parts of soy sauce；
1.6 parts of salt；
3.5 parts of white sugar；
1.2 parts of spice；
0.0028 part of potassium sorbate；
0.0375 part of sodium Diacetate.
It is further preferred that raw material components of the spice bag containing following weight decile：
It is 9 parts octagonal；
3.5 parts of Chinese prickly ash；
5 parts of galingal；
2.5 parts of cassia bark；
3.5 parts of fennel fruit；
1 part of dried orange peel；
1.3 parts of tsaoko ginger；
0.7 part of spiceleaf.
The present invention also provides a kind of dried beef processing technology, in including following processing step：
（1）Sorting：Any one in above-mentioned dried beef formula, optimization formula is chosen, is prepared according to the dried beef formula of selection former
Material；
（2）Beef is cut blocking：Beef cut into about 0.5~0.75kg weights, be about 12~15cm, wide about 6cm, thickness about 5~
The bulk of 6cm；
（3）Salt water injection is carried out to beef：It takes the spice of half formula ratio to be milled into powder, is watered big fire and boils 90 minutes or more
Aniseed water is made；The weight ratio of water and spice is 40 in finally obtained aniseed water:1；By soy sauce, salt, white sugar, sorbic acid
Potassium, sodium Diacetate are mixed into forming salt water mixed liquid in aniseed water, and salt water mixed liquid is injected into beef；
（4）Tumbling：Beef is packed into tumbler tumbling after injection.Tumbling program is that 50min mono- asks the reversions of 10min mono- of having a rest
50min；Total tumbling time 4h or more, tumbling procedure should be carried out at 7 DEG C or less, and meat temperature too fast raising when preventing tumbling influences
Meat；The good meat piece of tumbling is packed into container, 0~4 DEG C it is quiet salt down more than for 24 hours, so that meat piece is fully absorbed the material of injection, ensure salt
Grade and is uniformly dispersed；
（5）Baking：Quiet pickled meat piece is toasted with heated dry air；70~75 DEG C of baking temperature, time lOOmin；
（6）It steams：Baked meat piece enters steamer and steams immediately, and steaming temperature is maintained at 88~90 DEG C, time 60min；It steams
Good meat piece is toasted once again with heated dry air, 70 DEG C of baking temperature, dries time 15min again；
（7）It is cooling：Meat piece after multiple baking should cool down as early as possible, and natural cooling can be used in winter, and summer should be cold in 0~4 DEG C of environment
But；Meat piece after cooling shows plane of structure by muscle fibre line and is cut into 8cm, the cutlet of wide and thick about 0.5cm；
（8）Cutlet is dried：For the cutlet cut in 60 DEG C of hot dry air, drying time needs 20h；
（9）Secondary seasoning：It takes the spice of remaining half formula ratio to be milled into powder to be added in the vegetable oil boiled, it then will boiling oil
It pours into the dried beef of drying, plant oil mass is advisable with submerging dried beef, and soaking time is 2 days；
（10）Finished product packing：Vegetable oil is drained, quantitative vacuum packaging is carried out to dried beef.
The technological merit of the present invention is：
(1) the dried beef production technology uses salt water injection, on the one hand the technological means such as tumbling make production process standardize；
On the other hand, the basic flavor of dried beef is made to remain unchanged；Third, production process improves efficiency convenient for management.
(2) the dried beef hot procedure using baking and steams the manufacturing process being combined, make the mouthfeel of dried beef compared with
Traditional halogen boils that technique is more preferable, more preferably saves in digestion and to the full extent the nutritional ingredient in meat.
(3) about seasoning.If salt water injection is considered as the seasoning to meat base for the first time, with oil, spice to ox
The seasoning of jerky just can be described as secondary seasoning.For dried beef by secondary seasoning, flavor, flavour are purer and sweetr, meanwhile, dried beef by
It is low in moisture, and oil forms protective film to its surface, shelf life extension ensure that long-term sales, and product quality will not
Corruption occurs.
(4) the dried beef production technology is that modern CARCASS QUALITY technology and conventional machining techniques are combined.With the modern times
Manufacturing process --- salt water injection, tumbling and traditional drying, seasoning means are combined, and dry jerky products process is made to obtain
It more preferably controls and product quality is easier to be consistent, overcome the defect that traditional diamond-making technique leans on experience.
Specific implementation mode
The technical solution of this patent is described in more detail with reference to specific example.
Embodiment 1
The preparation of production equipment：Injector, tumbler, mowing cutter, drying chamber, steamer, platform case, trailer hanging rod, container, vacuum packet
Installation.
Raw material prepare：100 kilograms of beef；1 kilogram of soy sauce；1.1 kilograms of salt；1 kilogram of white sugar；Spice 0.5 is public
Jin；2.8 grams of potassium sorbate；37.5 grams of sodium Diacetate.（Wherein raw material components of the spice bag containing following weight decile：Illiciumverum 8
Part；3 parts of Chinese prickly ash；4 parts of galingal；2 parts of cassia bark；3 parts of fennel fruit；0.8 part of dried orange peel；1.1 parts of tsaoko ginger；0.5 part of spiceleaf.）Spice
It is milled into powdered for use.
Making step：
（1）Beef is cut blocking：Beef is cut into about 0.5~0.75kg weights using mowing cutter, is about 12~15cm, width
The bulk of about 6cm, thickness about 5~6cm；
（2）Salt water injection is carried out to beef：It is 90 minutes produced above big to be watered big fire tanning for the condiment powder for taking half formula ratio
Expect water；The weight ratio of water and spice is 40 in finally obtained aniseed water:1；By soy sauce, salt, white sugar, potassium sorbate, double
Sodium acetate is mixed into forming salt water mixed liquid in aniseed water, and salt water mixed liquid is injected into beef with injector；It is prepared
Brine should use as early as possible, if any surplus, storage in 0~4 DEG C of environment should be placed on, preferably not more than 48h.With prepared brine
Beef is injected, when injection, injection pressure should reach 0.3Mpa, and to ensure that brine distribution is uniform, injection rate has larger with finished product
Relationship, our selected injection rates are 35%~40%.When beef is injected, preferably in 10 DEG C or less environment into
Row, otherwise should complete injection process as early as possible, and 2h is not to be exceeded in the time, and to prevent meat corruption, especially summer more should be noted that；
（3）Tumbling：Beef is packed into tumbler tumbling after injection.Tumbling program is that 50min mono- asks the reversions of 10min mono- of having a rest
50min；Total tumbling time 4h or more, tumbling procedure should be carried out at 7 DEG C or less, and meat temperature too fast raising when preventing tumbling influences
Meat；The good meat piece of tumbling is packed into container, 0~4 DEG C it is quiet salt down more than for 24 hours, so that meat piece is fully absorbed the material of injection, ensure salt
Grade and is uniformly dispersed；The meat amount for being packed into tumbler should be the 2/3 best of tumbling cylinder capacity, and such tumbling effect is preferable
（4）Baking：Quiet pickled meat piece is toasted with heated dry air；It is perforated, is then put on after drying bar with lace cord, hang people's drying chamber
Baking.When baking, in drying chamber with heated dry air to meat piece cured effect good, free from extraneous odour.70~75 DEG C of baking temperature, time
lOOmin.On the one hand meat piece makes the denaturation of meat piece dose,surface through overbaking, form meat scab, prevents meat piece moisture excessively to scatter and disappear, separately
On the one hand, baking process makes meat piece color and luster be fixed；
（5）It steams：The meat piece surface dry being baked, flesh pink are vivid.Baked meat piece enters steamer and steams as early as possible, when steaming,
Temperature is maintained at 88~90 DEG C, time 60min.Steamed meat piece preferably enters drying chamber and dries again, and temperature 70 C dries the time again
15min；
（6）It is cooling：Meat piece after multiple baking should cool down as early as possible, and natural cooling can be used in winter, and summer should be cold in 0~4 DEG C of environment
But；Meat piece after cooling shows plane of structure by muscle fibre line and is cut into 8cm, the cutlet of wide and thick about 0.5cm；
（7）Cutlet is dried：For the cutlet cut in 60 DEG C of hot dry air, drying time needs 20h；
（8）Secondary seasoning：It takes the condiment powder of remaining half formula ratio to be added in the vegetable oil boiled, boiling oil is then poured into baking
In dry dried beef, plant oil mass is advisable with submerging dried beef, and soaking time is 2 days；
（9）Finished product packing：Vegetable oil is drained, quantitative vacuum packaging is carried out to dried beef using vacuum packing machine.
Embodiment 2
The preparation of production equipment：Injector, tumbler, mowing cutter, drying chamber, steamer, platform case, trailer hanging rod, container, vacuum packet
Installation.
Raw material prepare：100 kilograms of beef；6 kilograms of soy sauce；2.1 kilograms of salt；6 kilograms of white sugar；2 kilograms of spice；
2.8 grams of potassium sorbate；37.5 grams of sodium Diacetate.（Wherein raw material components of the spice bag containing following weight decile：It is 10 parts octagonal；
4 parts of Chinese prickly ash；6 parts of galingal；3 parts of cassia bark；4 parts of fennel fruit；1.2 parts of dried orange peel；1.6 parts of tsaoko ginger；0.8 part of spiceleaf.）Spice is ground
At powdered for use.
Making step：
（1）Beef is cut blocking：Beef is cut into about 0.5~0.75kg weights using mowing cutter, is about 12~15cm, width
The bulk of about 6cm, thickness about 5~6cm；
（2）Salt water injection is carried out to beef：It is 90 minutes produced above big to be watered big fire tanning for the condiment powder for taking half formula ratio
Expect water；The weight ratio of water and spice is 40 in finally obtained aniseed water:1；By soy sauce, salt, white sugar, potassium sorbate, double
Sodium acetate is mixed into forming salt water mixed liquid in aniseed water, and salt water mixed liquid is injected into beef with injector；It is prepared
Brine should use as early as possible, if any surplus, storage in 0~4 DEG C of environment should be placed on, preferably not more than 48h.With prepared brine
Beef is injected, when injection, injection pressure should reach 0.3Mpa, and to ensure that brine distribution is uniform, injection rate has larger with finished product
Relationship, our selected injection rates are 35%~40%.When beef is injected, preferably in 10 DEG C or less environment into
Row, otherwise should complete injection process as early as possible, and 2h is not to be exceeded in the time, and to prevent meat corruption, especially summer more should be noted that；
（3）Tumbling：Beef is packed into tumbler tumbling after injection.Tumbling program is that 50min mono- asks the reversions of 10min mono- of having a rest
50min；Total tumbling time 4h or more, tumbling procedure should be carried out at 7 DEG C or less, and meat temperature too fast raising when preventing tumbling influences
Meat；The good meat piece of tumbling is packed into container, 0~4 DEG C it is quiet salt down more than for 24 hours, so that meat piece is fully absorbed the material of injection, ensure salt
Grade and is uniformly dispersed；The meat amount for being packed into tumbler should be the 2/3 best of tumbling cylinder capacity, and such tumbling effect is preferable；
（4）Baking：Quiet pickled meat piece is toasted with heated dry air；It is perforated, is then put on after drying bar with lace cord, hang people's drying chamber
Baking.When baking, in drying chamber with heated dry air to meat piece cured effect good, free from extraneous odour.70~75 DEG C of baking temperature, time
lOOmin.On the one hand meat piece makes the denaturation of meat piece dose,surface through overbaking, form meat scab, prevents meat piece moisture excessively to scatter and disappear, separately
On the one hand, baking process makes meat piece color and luster be fixed；
（5）It steams：The meat piece surface dry being baked, flesh pink are vivid.Baked meat piece enters steamer and steams as early as possible, when steaming,
Temperature is maintained at 88~90 DEG C, time 60min.Steamed meat piece preferably enters drying chamber and dries again, and temperature 70 C dries the time again
15min；
（6）It is cooling：Meat piece after multiple baking should cool down as early as possible, and natural cooling can be used in winter, and summer should be cold in 0~4 DEG C of environment
But；Meat piece after cooling shows plane of structure by muscle fibre line and is cut into 8cm, the cutlet of wide and thick about 0.5cm；
（7）Cutlet is dried：For the cutlet cut in 60 DEG C of hot dry air, drying time needs 20h；
（8）Secondary seasoning：It takes the condiment powder of remaining half formula ratio to be added in the vegetable oil boiled, boiling oil is then poured into baking
In dry dried beef, plant oil mass is advisable with submerging dried beef, and soaking time is 2 days；
（9）Finished product packing：Vegetable oil is drained, quantitative vacuum packaging is carried out to dried beef using vacuum packing machine.
Embodiment 3
The preparation of production equipment：Injector, tumbler, mowing cutter, drying chamber, steamer, platform case, trailer hanging rod, container, vacuum packet
Installation.
Raw material prepare：100 kilograms of beef；3.5 kilograms of soy sauce；1.6 kilograms of food；3.5 kilograms of white sugar；Spice 1.2 is public
Jin；2.8 grams of potassium sorbate；37.5 grams of sodium Diacetate.（Wherein raw material components of the spice bag containing following weight decile：Illiciumverum 9
Part；3.5 parts of Chinese prickly ash；5 parts of galingal；2.5 parts of cassia bark；3.5 parts of fennel fruit；1 part of dried orange peel；1.3 parts of tsaoko ginger；0.7 part of spiceleaf.）It is fragrant
Pungent material is milled into powdered for use.
Making step：
（1）Beef is cut blocking：Beef is cut into about 0.5~0.75kg weights using mowing cutter, is about 12~15cm, width
The bulk of about 6cm, thickness about 5~6cm；
（2）Salt water injection is carried out to beef：It is 90 minutes produced above big to be watered big fire tanning for the condiment powder for taking half formula ratio
Expect water；The weight ratio of water and spice is 40 in finally obtained aniseed water:1；By soy sauce, salt, white sugar, potassium sorbate, double
Sodium acetate is mixed into forming salt water mixed liquid in aniseed water, and salt water mixed liquid is injected into beef with injector；It is prepared
Brine should use as early as possible, if any surplus, storage in 0~4 DEG C of environment should be placed on, preferably not more than 48h.With prepared brine
Beef is injected, when injection, injection pressure should reach 0.3Mpa, and to ensure that brine distribution is uniform, injection rate has larger with finished product
Relationship, our selected injection rates are 35%~40%.When beef is injected, preferably carried out in 10 DEG C or less environment, otherwise
Injection process should be completed as early as possible, and 2h is not to be exceeded in the time, and to prevent meat corruption, especially summer more should be noted that；
（3）Tumbling：Beef is packed into tumbler tumbling after injection.Tumbling program is that 50min mono- asks the reversions of 10min mono- of having a rest
50min；Total tumbling time 4h or more, tumbling procedure should be carried out at 7 DEG C or less, and meat temperature too fast raising when preventing tumbling influences
Meat；The good meat piece of tumbling is packed into container, 0~4 DEG C it is quiet salt down more than for 24 hours, so that meat piece is fully absorbed the material of injection, ensure salt
Grade and is uniformly dispersed；The meat amount for being packed into tumbler should be the 2/3 best of tumbling cylinder capacity, and such tumbling effect is preferable；
（4）Baking：Quiet pickled meat piece is toasted with heated dry air；It is perforated, is then put on after drying bar with lace cord, hang people's drying chamber
Baking.When baking, in drying chamber with heated dry air to meat piece cured effect good, free from extraneous odour.70~75 DEG C of baking temperature, time
lOOmin.On the one hand meat piece makes the denaturation of meat piece dose,surface through overbaking, form meat scab, prevents meat piece moisture excessively to scatter and disappear, separately
On the one hand, baking process makes meat piece color and luster be fixed；
（5）It steams：The meat piece surface dry being baked, flesh pink are vivid.Baked meat piece enters steamer and steams as early as possible, when steaming,
Temperature is maintained at 88~90 DEG C, time 60min.Steamed meat piece preferably enters drying chamber and dries again, and temperature 70 C dries the time again
15min；
（6）It is cooling：Meat piece after multiple baking should cool down as early as possible, and natural cooling can be used in winter, and summer should be cold in 0~4 DEG C of environment
But；Meat piece after cooling shows plane of structure by muscle fibre line and is cut into 8cm, the cutlet of wide and thick about 0.5cm；
（7）Cutlet is dried：For the cutlet cut in 60 DEG C of hot dry air, drying time needs 20h；
（8）Secondary seasoning：It takes the condiment powder of remaining half formula ratio to be added in the vegetable oil boiled, boiling oil is then poured into baking
In dry dried beef, plant oil mass is advisable with submerging dried beef, and soaking time is 2 days；
（9）Finished product packing：Vegetable oil is drained, quantitative vacuum packaging is carried out to dried beef using vacuum packing machine.
The better embodiment of this patent is explained in detail above, but this patent is not limited to above-mentioned embodiment party
Formula, one skilled in the relevant art within the scope of knowledge, can also be under the premise of not departing from this patent objective
It makes a variety of changes.It should be understood that all other specific embodiments based on the present invention program are in the protection of the present invention
Within the scope of.
Claims (5)
1. a kind of dried beef formula, it is characterised in that include the raw material components of following weight decile：
100 parts of beef；
1~6 part of soy sauce；
1.1~2.1 parts of salt；
1~6 part of white sugar；
0.5~2 part of spice；
0.0028 part of potassium sorbate；
0.0375 part of sodium Diacetate.
2. a kind of dried beef formula according to claim 1, which is characterized in that the spice bag contains following weight
The raw material components of decile：
It is 8~10 parts octagonal；
3~4 parts of Chinese prickly ash；
4~6 parts of galingal；
2~3 parts of cassia bark；
3~4 parts of fennel fruit；
0.8~1.2 part of dried orange peel；
1.1~1.6 parts of tsaoko ginger；
0.5~0.8 part of spiceleaf.
3. a kind of dried beef formula according to claim 1, it is characterised in that include the raw material components of following weight decile：
100 parts of beef；
3.5 parts of soy sauce；
1.6 parts of salt；
3.5 parts of white sugar；
1.2 parts of spice；
0.0028 part of potassium sorbate；
0.0375 part of sodium Diacetate.
4. a kind of dried beef formula according to claim 3, raw material of the spice bag containing following weight decile
Component：
It is 9 parts octagonal；
3.5 parts of Chinese prickly ash；
5 parts of galingal；
2.5 parts of cassia bark；
3.5 parts of fennel fruit；
1 part of dried orange peel；
1.3 parts of tsaoko ginger；
0.7 part of spiceleaf.
5. a kind of dried beef processing technology, it is characterised in that comprise the steps of：
（1）Sorting：Any one dried beef formula in claim 1-4 is chosen, prepares raw material according to the formula of selection；
（2）Beef is cut blocking：Beef cut into about 0.5~0.75kg weights, be about 12~15cm, wide about 6cm, thickness about 5~
The bulk of 6cm；
（3）Salt water injection is carried out to beef：It takes the spice of half formula ratio to be milled into powder, is watered big fire and boils 90 minutes or more
Aniseed water is made；The weight ratio of water and spice is 40 in finally obtained aniseed water:1；By soy sauce, salt, white sugar, sorbic acid
Potassium, sodium Diacetate are mixed into forming salt water mixed liquid in aniseed water, and salt water mixed liquid is injected into beef；
（4）Tumbling：Beef is packed into tumbler tumbling after injection；
Tumbling program is that 50min mono- asks that the 10min mono- that has a rest inverts 50min；Total tumbling time 4h or more, tumbling procedure should 7 DEG C with
Lower progress, the too fast raising of meat temperature, influences meat when preventing tumbling；The good meat piece of tumbling is packed into container, quiet salts down for 24 hours at 0~4 DEG C
More than, so that meat piece is fully absorbed the material of injection, ensures that salinity etc. is uniformly dispersed；
（5）Baking：Quiet pickled meat piece is toasted with heated dry air；70~75 DEG C of baking temperature, time lOOmin；
（6）It steams：Baked meat piece enters steamer and steams immediately, and steaming temperature is maintained at 88~90 DEG C, time 60min；It steams
Good meat piece is toasted once again with heated dry air, 70 DEG C of baking temperature, dries time 15min again；
（7）It is cooling：Meat piece after multiple baking should cool down as early as possible, and natural cooling can be used in winter, and summer should be cold in 0~4 DEG C of environment
But；Meat piece after cooling shows plane of structure by muscle fibre line and is cut into 8cm, the cutlet of wide and thick about 0.5cm；
（8）Cutlet is dried：For the cutlet cut in 60 DEG C of hot dry air, drying time needs 20h；
（9）Secondary seasoning：It takes the spice of remaining half formula ratio to be milled into powder to be added in the vegetable oil boiled, it then will boiling oil
It pours into the dried beef of drying, plant oil mass is advisable with submerging dried beef, and soaking time is 2 days；
（10）Finished product packing：Vegetable oil is drained, quantitative vacuum packaging is carried out to dried beef.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111194873A (en) * | 2020-01-17 | 2020-05-26 | 吉林大学 | Method for making quantitative marinated beef jerky |
| CN112293676A (en) * | 2020-11-24 | 2021-02-02 | 竹山恒坤牧业有限公司 | Processing method of pure natural beef jerky |
| CN112314876A (en) * | 2020-10-29 | 2021-02-05 | 苏州闻达食品配料有限公司 | Leisure thin-cut air-dried beef slices and preparation method thereof |
| CN114711388A (en) * | 2022-03-30 | 2022-07-08 | 达州市宏隆肉类制品有限公司 | Dried beef and preparation method thereof |
-
2018
- 2018-03-01 CN CN201810169877.1A patent/CN108354137A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111194873A (en) * | 2020-01-17 | 2020-05-26 | 吉林大学 | Method for making quantitative marinated beef jerky |
| CN112314876A (en) * | 2020-10-29 | 2021-02-05 | 苏州闻达食品配料有限公司 | Leisure thin-cut air-dried beef slices and preparation method thereof |
| CN112293676A (en) * | 2020-11-24 | 2021-02-02 | 竹山恒坤牧业有限公司 | Processing method of pure natural beef jerky |
| CN114711388A (en) * | 2022-03-30 | 2022-07-08 | 达州市宏隆肉类制品有限公司 | Dried beef and preparation method thereof |
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