CN110800932A - Curry beef jerky and making method thereof - Google Patents
Curry beef jerky and making method thereof Download PDFInfo
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- CN110800932A CN110800932A CN201911254326.6A CN201911254326A CN110800932A CN 110800932 A CN110800932 A CN 110800932A CN 201911254326 A CN201911254326 A CN 201911254326A CN 110800932 A CN110800932 A CN 110800932A
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- beef
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- 238000000034 method Methods 0.000 title claims description 19
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- 235000019503 curry powder Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims description 13
- 238000004806 packaging method and process Methods 0.000 claims description 12
- 208000000260 Warts Diseases 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
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- 201000010153 skin papilloma Diseases 0.000 claims description 9
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- 238000001035 drying Methods 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 8
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 210000003141 lower extremity Anatomy 0.000 claims description 6
- 235000019508 mustard seed Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 241000758706 Piperaceae Species 0.000 claims description 5
- 244000000626 Daucus carota Species 0.000 claims description 4
- 235000002767 Daucus carota Nutrition 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
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- 229910052742 iron Inorganic materials 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 210000002435 tendon Anatomy 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 abstract description 6
- 235000013922 glutamic acid Nutrition 0.000 abstract description 4
- 239000004220 glutamic acid Substances 0.000 abstract description 4
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 abstract description 2
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 abstract description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 abstract description 2
- 235000001014 amino acid Nutrition 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 235000003704 aspartic acid Nutrition 0.000 abstract description 2
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 150000002307 glutamic acids Chemical class 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 241000287828 Gallus gallus Species 0.000 description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 4
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- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Images
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
- A23L13/10—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
- A23L13/40—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
- A23L13/70—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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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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- 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)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the technical field of curry beef jerky, in particular to curry beef jerky which comprises the following components: the preparation method comprises the following steps of: the curry beef jerky is prepared by adding curry powder into the curry beef jerky prepared by the preparation method, so that the taste of the curry beef jerky is enriched, the requirements of users on the taste are met, the comfort level of the users is improved, the mushroom powder prepared from mushrooms contains a large amount of glutamic acid and aspartic acid, the two amino acids have strong delicate flavor, and the two glutamic acids are combined in the mushrooms in the form of protein and cannot damage the health of human bodies.
Description
Technical Field
The invention relates to the technical field of beef products, in particular to curry beef jerky and a preparation method thereof.
Background
Meat products are necessary food in daily life of people, the meat is various, pork, mutton, beef and the like are generally eaten by people at present, the variety is monotonous, the preservation time of fresh meat is short, the curry beef jerky is obtained by boiling and drying the beef, and the curry beef jerky is deeply favored by people due to easy preservation and convenient eating, but the taste of the current beef jerky is single, the requirement of a user on the taste cannot be met, the comfort level of the user is reduced, and the taste of the curry beef jerky is influenced due to the fact that monosodium glutamate or chicken essence contains components such as pigment and essence.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the curry beef jerky and the preparation method thereof, and solves the problems that the existing beef jerky has single taste, cannot meet the requirements of users on the taste, reduces the comfort level of the users, adopts monosodium glutamate or chicken essence and the like to improve the freshness, and influences the taste of the curry beef jerky due to the fact that the monosodium glutamate or the chicken essence contains components such as pigment, essence and the like
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: a curry sliced dried beef comprising: 4500-5000 g of hind leg meat, 100-150 g of refined salt, 100-150 g of soy sauce, 250-300 g of fine granulated sugar, 80-100 g of cooking wine, 20-25 g of mushroom powder and 20-25 g of curry powder.
The mushroom powder is prepared from mushrooms, the mushrooms are cleaned and sliced, the mushrooms are dried in the sun for 2-3 days, and the dried mushrooms are put into a food processor to be smashed and sieved, so that the mushroom powder is prepared.
The curry powder is prepared from fennel seeds, celery seeds, peppers, carrots, mustard seeds and wart fruits, and the mass ratio of the fennel seeds, the celery seeds, the peppers, the carrots, the mustard seeds and the wart fruits is as follows: grinding fructus Foeniculi seed, semen Apii Graveolentis, fructus Piperis, caulis et folium Brassicae Capitatae, semen Brassicae Junceae and wart fruit in a grinding machine at a ratio of 1: 1, and mixing to obtain curry powder.
A method for making curry beef jerky is characterized by comprising the following steps: the making method of the curry beef jerky comprises the following steps:
s101: treatment of raw materials: removing tendons, fat and bones in the beef hind leg meat, cleaning, draining, cutting into small pieces of 200-300 g by using a knife, and preparing beef blocks;
s102: blanching and slicing: putting the beef blocks into a pot, adding clear water, boiling, removing floating foam on the soup surface, boiling for 1h, taking the beef blocks out of the pot, cooling, and cutting into slices to prepare beef slices;
s103: cooking: adding refined salt, soy sauce and fine granulated sugar into the blanched raw soup, adding sliced beef, boiling with strong fire, turning over while boiling with slow fire, adding cooking wine, mushroom powder and curry powder when the soup is dried, uniformly stirring, and taking out of the pot after all the liquid is absorbed to obtain wet dried beef;
s104: drying: spreading the wet beef jerky on an iron wire mesh, cooling, putting into an oven, and baking for 6h to obtain the beef jerky;
s105: packaging: taking out the dried beef, cooling, placing into a packaging machine, setting quantitative package on the packaging machine, marking date on the sealing position of the packaging bag, and warehousing.
In the S104, the temperature is set to be 60 ℃ on an oven during drying, and the materials are frequently turned over.
(III) advantageous effects
The invention provides curry beef jerky and a preparation method thereof. The method has the following beneficial effects:
according to the curry beef jerky prepared by the preparation method, the curry powder is added to prepare the curry beef jerky, the taste of the beef jerky is enriched, the requirement of a user on the taste is met, the comfort level of the user is improved, the mushroom powder prepared from the mushrooms contains a large amount of glutamic acid and aspartic acid, the two amino acids have strong delicate flavor, the two glutamic acids are combined in the mushrooms in a protein mode and cannot harm the health of the human body, compared with the method of adopting monosodium glutamate or chicken essence to improve freshness, the nutritional ingredients of the curry beef jerky are improved, the taste of the curry beef jerky is ensured, a scientific method is provided for the production of similar products, and the curry beef jerky has wide popularization and application values in the same industry.
Drawings
FIG. 1 is a flow chart of a manufacturing method of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
As shown in fig. l, the present invention provides a technical solution: a curry sliced dried beef comprising: 4500-5000 g of hind leg meat, 100-150 g of refined salt, 100-150 g of soy sauce, 250-300 g of fine granulated sugar, 80-100 g of cooking wine, 20-25 g of mushroom powder and 20-25 g of curry powder.
Preferably, the mushroom powder is prepared from mushrooms, the mushrooms are cleaned and sliced, the dried mushrooms are placed in the sun for drying for 2-3 days, and the dried mushrooms are placed into a processor to be smashed and sieved, so that the mushroom powder is prepared.
Preferably, the curry powder is prepared from fennel seeds, celery seeds, peppers, coriander seeds, mustard seeds and wart fruits, and the mass ratio of the fennel seeds, the celery seeds, the pepper, the coriander seeds, the mustard seeds and the wart fruits is as follows: grinding fructus Foeniculi seed, semen Apii Graveolentis, fructus Piperis, caulis et folium Brassicae Capitatae, semen Brassicae Junceae and wart fruit in a grinding machine at a ratio of 1: 1, and mixing to obtain curry powder.
A method for making curry beef jerky is characterized by comprising the following steps: the making method of the curry beef jerky comprises the following steps:
s101: treatment of raw materials: removing tendons, fat and bones in the beef hind leg meat, cleaning, draining, cutting into small pieces of 200-300 g by using a knife, and preparing beef blocks;
s102: blanching and slicing: putting the beef blocks into a pot, adding clear water, boiling, removing floating foam on the soup surface, boiling for 1h, taking the beef blocks out of the pot, cooling, and cutting into slices to prepare beef slices;
s103: cooking: adding refined salt, soy sauce and fine granulated sugar into the blanched raw soup, adding sliced beef, boiling with strong fire, turning over while boiling with slow fire, adding cooking wine, mushroom powder and curry powder when the soup is dried, uniformly stirring, and taking out of the pot after all the liquid is absorbed to obtain wet dried beef;
s104: drying: spreading the wet beef jerky on an iron wire mesh, cooling, putting into an oven, and baking for 6h to obtain the beef jerky;
s105: packaging: taking out the dried beef, cooling, placing into a packaging machine, setting quantitative package on the packaging machine, marking date on the sealing position of the packaging bag, and warehousing.
Preferably, in S104, the temperature is set to 60 ℃ in the oven during drying, and the mixture is frequently turned over.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. A curry beef jerky is characterized in that: the curry beef jerky comprises: 4500-5000 g of hind leg meat, 100-150 g of refined salt, 100-150 g of soy sauce, 250-300 g of fine granulated sugar, 80-100 g of cooking wine, 20-25 g of mushroom powder and 20-25 g of curry powder.
2. A curry sliced dried beef according to claim 1, wherein: the mushroom powder is prepared from mushrooms, the mushrooms are cleaned and sliced, the mushrooms are dried in the sun for 2-3 days, and the dried mushrooms are put into a food processor to be smashed and sieved, so that the mushroom powder is prepared.
3. A curry sliced dried beef according to claim 1, wherein: the curry powder is prepared from fennel seeds, celery seeds, peppers, carrots, mustard seeds and wart fruits, and the mass ratio of the fennel seeds, the celery seeds, the peppers, the carrots, the mustard seeds and the wart fruits is as follows: grinding fructus Foeniculi seed, semen Apii Graveolentis, fructus Piperis, caulis et folium Brassicae Capitatae, semen Brassicae Junceae and wart fruit in a grinding machine at a ratio of 1: 1, and mixing to obtain curry powder.
4. A method for making curry beef jerky is characterized by comprising the following steps: the making method of the curry beef jerky comprises the following steps:
s101: treatment of raw materials: removing tendons, fat and bones in the beef hind leg meat, cleaning, draining, cutting into small pieces of 200-300 g by using a knife, and preparing beef blocks;
s102: blanching and slicing: putting the beef blocks into a pot, adding clear water, boiling, removing floating foam on the soup surface, boiling for 1h, taking the beef blocks out of the pot, cooling, and cutting into slices to prepare beef slices;
s103: cooking: adding refined salt, soy sauce and fine granulated sugar into the blanched raw soup, adding sliced beef, boiling with strong fire, turning over while boiling with slow fire, adding cooking wine, mushroom powder and curry powder when the soup is dried, uniformly stirring, and taking out of the pot after all the liquid is absorbed to obtain wet dried beef;
s104: drying: spreading the wet beef jerky on an iron wire mesh, cooling, putting into an oven, and baking for 6h to obtain the beef jerky;
s105: packaging: taking out the dried beef, cooling, placing into a packaging machine, setting quantitative package on the packaging machine, marking date on the sealing position of the packaging bag, and warehousing.
5. The method for making curry sliced dried beef according to claim 4, wherein the method comprises the following steps: in the S104, the temperature is set to be 60 ℃ on an oven during drying, and the materials are frequently turned over.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911254326.6A CN110800932A (en) | 2019-12-07 | 2019-12-07 | Curry beef jerky and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911254326.6A CN110800932A (en) | 2019-12-07 | 2019-12-07 | Curry beef jerky and making method thereof |
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| CN110800932A true CN110800932A (en) | 2020-02-18 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167536A (en) * | 2020-10-20 | 2021-01-05 | 新晃老蔡食品有限责任公司 | Preparation method of beef jerky with firework flavor |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461914A (en) * | 2010-11-15 | 2012-05-23 | 关卉 | Technology for making curry dried beef |
| CN109998080A (en) * | 2019-05-06 | 2019-07-12 | 王惠忠 | A kind of curry powder with health care function and preparation method thereof |
-
2019
- 2019-12-07 CN CN201911254326.6A patent/CN110800932A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461914A (en) * | 2010-11-15 | 2012-05-23 | 关卉 | Technology for making curry dried beef |
| CN109998080A (en) * | 2019-05-06 | 2019-07-12 | 王惠忠 | A kind of curry powder with health care function and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167536A (en) * | 2020-10-20 | 2021-01-05 | 新晃老蔡食品有限责任公司 | Preparation method of beef jerky with firework flavor |
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