CN114532493A - Dried beef and production process thereof - Google Patents
Dried beef and production process thereof Download PDFInfo
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- CN114532493A CN114532493A CN202210244116.4A CN202210244116A CN114532493A CN 114532493 A CN114532493 A CN 114532493A CN 202210244116 A CN202210244116 A CN 202210244116A CN 114532493 A CN114532493 A CN 114532493A
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- beef
- beef jerky
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- 235000015278 beef Nutrition 0.000 title claims abstract description 169
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 239000002994 raw material Substances 0.000 claims abstract description 54
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims abstract description 48
- NEHNMFOYXAPHSD-UHFFFAOYSA-N citronellal Chemical compound O=CCC(C)CCC=C(C)C NEHNMFOYXAPHSD-UHFFFAOYSA-N 0.000 claims abstract description 30
- RXKJFZQQPQGTFL-UHFFFAOYSA-N dihydroxyacetone Chemical compound OCC(=O)CO RXKJFZQQPQGTFL-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000000463 material Substances 0.000 claims abstract description 25
- 235000010288 sodium nitrite Nutrition 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 22
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 17
- 235000008397 ginger Nutrition 0.000 claims abstract description 17
- 235000000983 citronellal Nutrition 0.000 claims abstract description 15
- 229930003633 citronellal Natural products 0.000 claims abstract description 15
- 229940120503 dihydroxyacetone Drugs 0.000 claims abstract description 15
- 235000020688 green tea extract Nutrition 0.000 claims abstract description 15
- 229940094952 green tea extract Drugs 0.000 claims abstract description 15
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 15
- 150000002367 halogens Chemical class 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
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- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 9
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- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 9
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 9
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 9
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 9
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 9
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 9
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 9
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 9
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 9
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 9
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 9
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 9
- 239000006002 Pepper Substances 0.000 claims abstract description 9
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- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 9
- 239000001702 nutmeg Substances 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 235000012907 honey Nutrition 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 241001346334 Amomum tsao-ko Species 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 235000014101 wine Nutrition 0.000 claims abstract description 6
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 108010004032 Bromelains Proteins 0.000 claims description 20
- 239000004365 Protease Substances 0.000 claims description 20
- 235000019835 bromelain Nutrition 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 20
- 235000002639 sodium chloride Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 108060008539 Transglutaminase Proteins 0.000 claims description 19
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- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 17
- 239000000049 pigment Substances 0.000 claims description 17
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 13
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- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims description 12
- 238000005520 cutting process Methods 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 8
- 238000005554 pickling Methods 0.000 claims description 7
- 240000007232 Illicium verum Species 0.000 claims description 5
- 235000008227 Illicium verum Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 3
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- 241001131796 Botaurus stellaris Species 0.000 claims description 2
- 240000002943 Elettaria cardamomum Species 0.000 claims description 2
- 238000007605 air drying Methods 0.000 claims description 2
- 235000005300 cardamomo Nutrition 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 238000010257 thawing Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 23
- 235000019634 flavors Nutrition 0.000 abstract description 23
- 238000010008 shearing Methods 0.000 abstract description 14
- 230000001953 sensory effect Effects 0.000 abstract description 13
- 235000013372 meat Nutrition 0.000 abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 6
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- 235000013305 food Nutrition 0.000 abstract description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract description 4
- 241000606266 Nardostachys Species 0.000 abstract description 4
- 240000004760 Pimpinella anisum Species 0.000 abstract description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 4
- 235000015090 marinades Nutrition 0.000 abstract description 3
- 239000002893 slag Substances 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 241001219085 Cyclopia Species 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 230000000694 effects Effects 0.000 description 9
- 239000011780 sodium chloride Substances 0.000 description 9
- 239000000126 substance Substances 0.000 description 7
- 241000722363 Piper Species 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 230000001055 chewing effect Effects 0.000 description 5
- 235000005686 eating Nutrition 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 230000007547 defect Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
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- 239000011734 sodium Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000002028 Biomass Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 229940072056 alginate Drugs 0.000 description 2
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- 229920000615 alginic acid Polymers 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000011056 performance test Methods 0.000 description 2
- 241001127714 Amomum Species 0.000 description 1
- 241000193755 Bacillus cereus Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- XMOCLSLCDHWDHP-UHFFFAOYSA-N L-Epigallocatechin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C1=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-UHFFFAOYSA-N 0.000 description 1
- 102000007330 LDL Lipoproteins Human genes 0.000 description 1
- 108010007622 LDL Lipoproteins Proteins 0.000 description 1
- 102100038094 Protein-glutamine gamma-glutamyltransferase E Human genes 0.000 description 1
- 101710182788 Protein-glutamine gamma-glutamyltransferase E Proteins 0.000 description 1
- 241000589540 Pseudomonas fluorescens Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000002320 anti-botulinal effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000004118 muscle contraction Effects 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000008373 pickled product Nutrition 0.000 description 1
- -1 polyphenol compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C 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
- A23L13/10—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
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- 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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Dispersion Chemistry (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The application relates to the field of food processing, and specifically discloses dried beef and a preparation method thereof, wherein the dried beef comprises the following raw materials: frozen beef, edible salt, white granulated sugar, cooking wine, ginger, soy sauce, monosodium glutamate, marinade, sodium nitrite, honey and green tea extract; the halogen material comprises the following raw materials in parts by weight: anise, clove, fennel, cassia bark, nardostachys root, pepper, nutmeg, amomum tsao-ko, dried orange peel, hawthorn, citronellal and dihydroxyacetone. The sensory evaluation of the flavor and the taste of the beef jerky obtained by the method can reach 10 minutes, the meat flavor is prominent, and light seasoning flavor is attached; the tissue is soft and hard, and almost no slag is generated; the lowest shearing force value of the beef jerky is 26.12kg/cm 2, and the meat quality is tender; the moisture content of the beef jerky is up to 30%, the taste of the beef jerky is improved, the color and luster of the beef jerky are all reddish brown, and the yield of the beef jerky is improved.
Description
Technical Field
The application relates to the field of food processing, in particular to dried beef and a production process thereof.
Background
Beef is the second largest meat food in China next to pork, has high protein content, low fat content and delicious taste, is not limited by regional dietary habits, and is very popular with people. The beef jerky is generally made by pickling beef serving as a raw material with other seasonings, not only maintains the chewing-resistant flavor of the beef, but also contains various mineral substances and amino acids required by a human body, and can not deteriorate after long-term storage.
At present, the beef jerky is generally prepared by pickling and boiling to obtain a semi-finished product, and then drying or frying. Wherein frying makes the beef crisp, which is more crisp than dried beef. However, frying increases the oil content in the jerky, causes rapid contraction of muscle fibers, affects the flavor, mouthfeel, and color of the jerky, and thus causes a reduction in quality.
Disclosure of Invention
In order to improve the quality of the fried beef jerky, the application provides the beef jerky and the production process thereof.
In a first aspect, the present application provides a dried beef, which adopts the following technical scheme:
the dried beef comprises the following raw materials in parts by weight: 50-80 parts of frozen beef, 4-6 parts of edible salt, 2-4 parts of sugar, 1-2 parts of cooking wine, 2-3 parts of ginger, 2-4 parts of soy sauce, 2-4 parts of monosodium glutamate, 5-10 parts of halogen material, 0.0005-0.001 part of sodium nitrite, 1-3 parts of honey and 0.01-0.03 part of green tea extract;
the halogen material comprises the following raw materials in parts by weight: 3-4 parts of star anise, 2-3 parts of clove, 1-3 parts of fennel, 2-3 parts of cassia bark, 2-4 parts of nard, 1-3 parts of pepper, 3-4 parts of nutmeg, 3-4 parts of amomum tsao-ko, 1-2 parts of dried orange peel, 1-2 parts of hawthorn, 0.02-0.05 part of citronellal and 1-3 parts of dihydroxyacetone.
By adopting the technical scheme, the nitrite is added as a color enhancer, and the dosage of the nitrite is controlled, so that the stability of the beef jerky is improved, and the bad flavor caused by fat oxidation is prevented.
The honey has strong water absorption, so that the meat quality becomes tender, and meanwhile, the honey contains acidic substances and high-concentration carbohydrate substances, has a certain sterilization effect, and can prolong the shelf life of the beef jerky.
The green tea extract contains various nutritional ingredients such as amino acids, vitamins, minerals, carbohydrates, proteins, fats and the like, and meanwhile, catechins with antioxidation, such as epigallocatechin and gallate, are contained in the green tea extract, so that the green tea extract has a strong effect of inhibiting the oxidation of low-density lipoprotein, and the polyphenol compounds in the green tea extract can also inhibit lipid peroxidation, effectively inhibit the generation of bad flavors, improve the color and luster and further improve the yield of the beef jerky. And the other raw materials all play a role in removing fishy smell and seasoning.
The citronellal and the dihydroxyacetone are added into the marinade, so that the marinade can be firmly locked in the beef after being absorbed by the beef, the taste and the flavor of the beef are improved, the finished product rate of the beef jerky is increased, and other raw materials have the functions of seasoning and flavoring.
Preferably, the method comprises the following steps: the composite material comprises the following raw materials in parts by weight: 60-70 parts of frozen beef, 4.5-5.5 parts of salt, 3.5-4.5 parts of sugar, 2.4-2.8 parts of ginger, 2.5-3.5 parts of soy sauce, 2.5-3.5 parts of monosodium glutamate, 7-9 parts of halogen material, 0.0007-0.0009 part of sodium nitrite and 0.015-0.025 part of green tea extract;
the halogen material comprises the following raw materials in parts by weight: 3.4 to 3.8 parts of star anise, 2.4 to 2.8 parts of clove, 1.4 to 1.8 parts of fennel, 2.4 to 2.8 parts of cassia bark, 2.5 to 3.5 parts of nard, 1.5 to 2.5 parts of pepper, 3.4 to 3.8 parts of nutmeg, 3.4 to 3.8 parts of tsaoko cardamon fruit, 1.4 to 1.8 parts of dried orange peel, 1.2 to 1.8 parts of hawthorn, 0.03 to 0.04 part of citronellal and 1.5 to 2.5 parts of dihydroxyacetone.
Preferably, the method comprises the following steps: the beef jerky also comprises the following raw materials in parts by weight: 4-6 parts of bromelain and 1-3 parts of transglutaminase; the bromelain and the transglutaminase are added during injection, the bromelain is firstly added, the heat preservation treatment is carried out for 1-2h at the temperature of 55 ℃, the transglutaminase is added at the temperature of 55 ℃, and the mixture is kept stand for 30-40 min.
By adopting the technical scheme, the bromelain and the transglutaminase are added during injection, so that the tenderization degree of the beef jerky can be improved, and the defects of difficult chewing, nutrient loss, excessive microbial biomass and the like caused by dry and hard meat of the flavored beef jerky produced by the traditional process are overcome.
Preferably, the method comprises the following steps: the weight ratio of the transglutaminase to the bromelain is 1: (2-5).
By adopting the technical scheme, the taste of the beef jerky can be further improved and the tenderization degree of the beef jerky can be improved by adjusting the weight part ratio of the transglutaminase to the bromelain.
Preferably, the method comprises the following steps: the beef jerky also comprises the following raw materials in parts by weight: 0.05-0.07 part of sodium erythorbate and 0.02-0.03 part of monascus pigment.
By adopting the technical scheme, the sodium erythorbate can improve the color stability of the beef jerky, has no toxic or side effect, can be converted into vitamin C in a human body, can also enhance the anti-botulinum effect of sodium nitrite, and prevents the generation of carcinogenic substance nitrosamine of a pickled product. The vacuum sealing package can also play a role in keeping fresh and protecting color, and the color of the beef jerky is improved.
The monascus pigment has strong inhibiting effect on Bacillus cereus, Mycobacteria, Bacillus subtilis, Staphylococcus aureus and Pseudomonas fluorescens. The monascus pigment has strong free radical scavenging capacity and excellent oxidation resistance, and can further improve the color of the beef jerky.
Preferably, the method comprises the following steps: the weight ratio of the monascus pigment to the sodium erythorbate is 1: (2-3).
By adopting the technical scheme, the color of the beef jerky can be further improved by adjusting the weight part ratio of the monascus pigment to the sodium erythorbate.
Preferably, the method comprises the following steps: the halogen material also comprises 0.1-0.3 part of sodium alginate.
By adopting the technical scheme, the sodium alginate has water-retaining property and gelling property, the content in the beef jerky can be properly improved, but the water activity of the beef jerky is not increased, and the defects of hard mouthfeel and difficult chewing of the traditional beef jerky are overcome; in addition, the sodium alginate can promote digestion and absorption of human body and reduce indigestion after eating the beef jerky.
In a second aspect, the present application provides a production process of beef jerky, which is specifically realized by the following technical scheme: a production process of dried beef comprises the following operation steps:
mixing sodium nitrite and water uniformly to prepare 15% sodium nitrite solution for later use;
thawing frozen beef, cleaning, cutting into pieces, injecting 15% saline water at 0-4 deg.C, which accounts for 30% of total amount of the beef, precooking for 10-30min to remove fishy smell, cooling, cutting into strips, frying, pickling, adding salt, sugar, ginger, soy sauce, monosodium glutamate and bittern, cooking, and air drying for 1 hr to obtain the final product.
In summary, the present application includes at least one of the following beneficial technical effects:
(1) this application is achieved byControlling the types and the mixing amount of the raw materials of the beef jerky to enable the sensory scores of the flavor and the taste of the beef jerky to be 7.5 points and 8 points respectively; the shearing force is 38.21kg/cm2(ii) a The moisture content of the beef jerky in the embodiment 3 is 26%, and the yield of the beef jerky is improved.
(2) According to the method, the bromelain and the transglutaminase are added into the raw materials of the beef jerky, and the weight ratio of the bromelain to the transglutaminase is controlled, so that the sensory scores of the taste of the beef jerky are respectively 9.5 minutes, and the shearing force is 33.56kg/cm2And the yield of the beef jerky is further improved.
(3) According to the application, the monascus pigment and the sodium erythorbate are added into the raw materials of the beef jerky, and the weight ratio of the monascus pigment to the sodium erythorbate is controlled, so that the shearing force of the beef jerky is 33.39kg/cm2The water content is 29 percent, and the finished product rate of the beef jerky is further improved.
(4) According to the method, the sodium alginate is added into the raw materials of the beef jerky, the mixing amount of the sodium alginate is controlled, so that the sensory scores of the flavor and the taste of the beef jerky are respectively 9.5 minutes and 10 minutes, and the shearing force is 28.35kg/cm2The water content is 30 percent, and the finished product rate of the beef jerky can be further improved.
(5) According to the method, sodium alginate, monascus pigment, sodium erythorbate, bromelain and transglutaminase are added into the raw materials of the beef jerky, so that the sensory scores of the flavor and the taste of the beef jerky are 10 minutes, the meat flavor is prominent, light seasoning flavor is attached, the texture is soft and hard, the humidity is high, and no slag is generated; the shearing force is 26.12kg/cm2The meat quality is tender; the moisture content of the beef jerky is up to 30%, the taste of the beef jerky is improved, the color and luster of the beef jerky are all reddish brown, and the yield of the beef jerky is improved.
Detailed Description
The present application will be described in further detail with reference to specific examples.
The following raw materials are all food grade commercial products, all of which are fully disclosed herein, and should not be construed as limiting the source of the raw materials. The method specifically comprises the following steps: sodium nitrite with effective substance content of 99%; green tea extract with particle size of 80 mesh; citronellal with an active substance content of 96%; dihydroxyacetone with an effective substance content of 98%; bromelain with the enzyme activity of 100000U/g; transglutaminase, the enzyme activity is 100000U/g, and the content of effective substances is 99%; sodium erythorbate with an active substance content of 99%; monascus pigment with an effective substance content of 99%; the content of active substances of the sodium alginate is 99 percent.
Example 1
The jerky of example 1 is obtained by the following operating steps:
mixing sodium nitrite and water uniformly to prepare 15% sodium nitrite solution for later use;
according to the mixing amount shown in the table 1, unfreezing frozen beef, cleaning, cutting into blocks, injecting 15% saline water at the temperature of 0-4 ℃, wherein the saline water accounts for 30% of the total amount of the beef, pre-boiling for 10-30min to remove fishy smell, cooling, cutting into strips, frying, pickling, adding salt, sugar, ginger, soy sauce, monosodium glutamate and halogen materials (3.5 g of star anise, 2.5g of clove, 2g of fennel, 2.5g of cassia bark, 3g of nardostachys root, 2g of pepper, 3.5g of nutmeg, 3.5g of amomum tsao-ko, 1.5g of dried orange peel, 1.5g of hawthorn, 0.02g of citronellal and 1g of dihydroxyacetone) to carry out marinating, and airing for 1h to obtain the dried beef.
Examples 2 to 5
The beef jerky of examples 2-5 is prepared by the same method and raw materials as those of example 1, except that the raw materials except the marinating material are mixed in different amounts, and the details are shown in table 1.
TABLE 1 examples 1-5 raw ingredient blends of jerky
(unit: kg)
| Raw materials | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 |
| Frozen beef | 65 | 65 | 65 | 65 | 65 |
| Edible salt | 5 | 5 | 5 | 5 | 5 |
| White granulated sugar | 3 | 3 | 3 | 3 | 3 |
| Cooking wine | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 |
| Ginger (fresh ginger) | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 |
| Soy sauce | 3 | 3 | 3 | 3 | 3 |
| Gourmet powder | 0.02 | 0.02 | 0.02 | 0.02 | 0.02 |
| Marinating material | 8 | 8 | 8 | 8 | 8 |
| Sodium nitrite | 0.0008 | 0.0008 | 0.0008 | 0.0008 | 0.0008 |
| Honey | 2 | 2 | 2 | 2 | 2 |
| Green tea extract | 0.01 | 0.015 | 0.02 | 0.025 | 0.03 |
Examples 6 to 9
The beef jerky of examples 6-9 is prepared by the same method and by the same raw materials as those of example 3, except that the amount of the raw materials of the marinating material is different, and the details are shown in table 2.
TABLE 2 examples 6-9 raw material blending amounts of marinating materials for beef jerky
(unit: g)
Example 10
The jerky of example 10 was obtained by the following procedure:
mixing sodium nitrite and water uniformly to prepare 15% sodium nitrite solution for later use;
according to the mixing amount shown in the table 3, the frozen beef is unfrozen, cleaned, cut into blocks, 15% saline water is injected at the temperature of 0-4 ℃, the saline water accounts for 30% of the total amount of the beef, the beef is pre-boiled for 10-30min to remove fishy smell, cooled, cut into strips, fried, pickled, added with salt, sugar, ginger, soy sauce, monosodium glutamate, bromelain, transglutaminase and halogen materials (3.5 g of anise, 2.5g of clove, 2g of fennel, 2.5g of cassia bark, 3g of nardostachys, 2g of pepper, 3.5g of nutmeg, 3.5g of tsaoko amomum fruit, 1.5g of dried orange peel, 1.5g of hawthorn, 0.02g of citronellal and 1g of dihydroxyacetone) to be marinated, and dried for 1 hour to obtain the beef.
Examples 11 to 13
The beef jerky of examples 11-13 was prepared in exactly the same manner as in example 10, except that the raw materials of the beef jerky were mixed in different amounts, as shown in Table 3.
TABLE 3 examples 10-13 raw material blending amounts of beef jerky
(unit: kg)
| Raw materials | Example 10 | Example 11 | Example 12 | Example 13 |
| Frozen beef | 65 | 65 | 65 | 65 |
| Edible salt | 5 | 5 | 5 | 5 |
| White granulated sugar | 3 | 3 | 3 | 3 |
| Cooking wine | 1.5 | 1.5 | 1.5 | 1.5 |
| Ginger (fresh ginger) | 2.5 | 2.5 | 2.5 | 2.5 |
| Soy sauce | 3 | 3 | 3 | 3 |
| Gourmet powder | 0.02 | 0.02 | 0.02 | 0.02 |
| Marinating material | 8 | 8 | 8 | 8 |
| Sodium nitrite | 0.0008 | 0.0008 | 0.0008 | 0.0008 |
| Honey product | 2 | 2 | 2 | 2 |
| Green tea extract | 0.01 | 0.015 | 0.02 | 0.025 |
| Bromelain | 6 | 3.5 | 5 | 4 |
| Transglutaminase | 3 | 1 | 1 | 2.7 |
Example 14
The jerky of example 14 was obtained by the following procedure:
mixing sodium nitrite and water uniformly to prepare 15% sodium nitrite solution for later use;
according to the mixing amount shown in the table 4, unfreezing frozen beef, cleaning, cutting into blocks, injecting 15% saline water at the temperature of 0-4 ℃, wherein the saline water accounts for 30% of the total amount of the beef, pre-boiling for 10-30min to remove fishy smell, cooling, cutting into strips, frying, pickling, adding salt, sugar, ginger, soy sauce, monosodium glutamate, sodium erythorbate, monascus pigment and halogen materials (3.5 g of anise, 2.5g of clove, 2g of fennel, 2.5g of cassia bark, 3g of nardostachyos root, 2g of pepper, 3.5g of nutmeg, 3.5g of amomum tsao-ko, 1.5g of dried orange peel, 1.5g of hawthorn, 0.02g of citronellal and 1g of dihydroxyacetone) to carry out marinating, and airing for 1h to obtain the dried beef.
Examples 15 to 17
The beef jerky of examples 15-17 was prepared in exactly the same manner as in example 14, except that the ingredients of the beef jerky were mixed in different amounts, as detailed in Table 4.
TABLE 4 examples 14-17 raw material blending amounts of beef jerky
(unit: kg)
| Raw materials | Example 14 | Example 15 | Example 16 | Example 17 |
| Frozen beef | 65 | 65 | 65 | 65 |
| Edible salt | 5 | 5 | 5 | 5 |
| White granulated sugar | 3 | 3 | 3 | 3 |
| Cooking wine | 1.5 | 1.5 | 1.5 | 1.5 |
| Ginger (fresh ginger) | 2.5 | 2.5 | 2.5 | 2.5 |
| Soy sauce | 3 | 3 | 3 | 3 |
| Gourmet powder | 0.02 | 0.02 | 0.02 | 0.02 |
| Marinating material | 8 | 8 | 8 | 8 |
| Sodium nitrite | 0.0008 | 0.0008 | 0.0008 | 0.0008 |
| Honey | 2 | 2 | 2 | 2 |
| Green tea extract | 0.01 | 0.015 | 0.02 | 0.025 |
| Brown sugar sodium alginate | 0.06 | 0.05 | 0.07 | 0.06 |
| Monascus pigment | 0.03 | 0.02 | 0.023 | 0.027 |
Example 18
The jerky of example 18 was obtained by the following procedure:
mixing sodium nitrite and water uniformly to prepare 15% sodium nitrite solution for later use;
according to the mixing amount shown in the table 5, unfreezing frozen beef, cleaning, cutting into blocks, injecting 15% saline water at the temperature of 0-4 ℃, wherein the saline water accounts for 30% of the total amount of the beef, pre-boiling for 10-30min to remove fishy smell, cooling, cutting into strips, frying, pickling, adding salt, sugar, ginger, soy sauce, monosodium glutamate, sodium alginate and halogen materials (3.5 g of anise, 2.5g of clove, 2g of fennel, 2.5g of cassia bark, 3g of nardostachys, 2g of pepper, 3.5g of nutmeg, 3.5g of amomum tsao-ko, 1.5g of dried orange peel, 1.5g of hawthorn, 0.02g of citronellal and 1g of dihydroxyacetone) to carry out marinating, and airing for 1h to obtain the dried beef.
Examples 19 to 20
The beef jerky of examples 19-20 was prepared in exactly the same manner as in example 18, except that the ingredients of the beef jerky were mixed in different amounts, as detailed in Table 5.
TABLE 5 examples 18-20 raw material admixtures for jerky
(unit: kg)
Example 21
The beef jerky of example 21 was prepared in exactly the same manner as in example 19 except that 0.05kg of sodium erythrolose alginate and 0.02kg of monascus pigment were added to the raw materials of the beef jerky, and the kinds and amounts of the remaining raw materials were the same as in example 19.
Example 22
The jerky of example 22 was prepared in exactly the same manner as in example 19, except that 3.5kg of bromelain and 1kg of transglutaminase were added to the raw materials of the jerky, and the kinds and amounts of the remaining raw materials were the same as in example 19.
Example 23
The beef jerky of example 23 was prepared in exactly the same manner as in example 22, except that 0.05kg of sodium erythrolose alginate and 0.02kg of monascus pigment were added to the raw materials of the beef jerky, and the kinds and amounts of the remaining raw materials were the same as those of example 19.
Comparative example 1
The jerky of comparative example 1 was prepared exactly as in example 1, except that: the green tea extract was not added to the raw materials of the beef jerky, and the other raw materials and the blending amount were the same as those in example 1.
Comparative example 2
The jerky of comparative example 2 was prepared exactly as in example 1, except that: the raw materials of the marinating material of the beef jerky are not added with citronellal, and the other raw materials and the mixing amount are the same as those in the example 1.
Comparative example 3
The jerky of comparative example 3 was prepared exactly as in example 1, except that: the raw materials of the marinating material of the beef jerky are not added with dihydroxyacetone, and the other raw materials and the mixing amount are the same as those in the example 1.
And (3) performance detection and sensory evaluation: randomly inviting 78 people, evenly dividing into 26 groups, and carrying out trial eating of the beef jerky in the examples 1-23 and the comparative examples 1-3 by each group of 3 people, wherein other foods are not eaten in the trial eating process, the wall and the table and the chair in the trial eating room are set to be white, scoring is carried out according to each index of the evaluation standard table in the table 6 after the trial eating, and the average value of the score of each group of 3 people is taken for statistics, wherein the detailed values are shown in the table 7.
Shear force value: the tenderness of the beef jerky is measured by using NY/T1180-2006 shearing force measurement method for measuring the tenderness of the beef jerky, and the details are shown in Table 7.
Color: the color of the beef jerky prepared in examples 1-23 and comparative examples 1-3 was observed, and the color of the beef jerky was judged, as shown in Table 7.
Moisture content of the beef jerky: the moisture content of the beef jerky is detected by a drying oven moisture detection method and a beef jerky moisture detector, and the details are shown in table 7.
TABLE 6 sensory evaluation criteria
TABLE 7 Performance test results for different beef jerky
The detection results in table 7 show that the sensory evaluation of the flavor and the taste of the beef jerky obtained in the application can reach 10 minutes, the meat flavor is prominent, and light seasoning flavor is attached; the tissue is soft and hard, and almost no slag is generated; the lowest shearing force value of the beef jerky is 26.12kg/cm2The meat quality is tender; the moisture content of the beef jerky is up to 30%, the taste of the beef jerky is improved, the color and luster of the beef jerky are all reddish brown, and the yield of the beef jerky is improved.
In examples 1-5, the sensory scores of flavor and mouthfeel of the beef jerky of example 3 were 7.5 points and 8 points, respectively, which were higher than those of the beef jerky of examples 1-2 and examples 4-5; the shearing force is 38.21kg/cm2Less than in examples 1-2 and 4-5; in addition, the moisture content of the beef jerky of example 3 was 26%, which was higher than the moisture content of the beef jerky of examples 1-2 and examples 4-5. The method shows that the types and the mixing amount of the raw materials of the beef jerky in the example 3 are suitable, and the yield of the beef jerky is improved.
In examples 6-9, the sensory flavor scores of the beef jerky in example 8 were 8.5 points respectively, which were higher than those of the beef jerky in examples 6-7 and example 9; the shearing force is 38.15kg/cm2Less than in examples 6-7 and example 9; in addition, the moisture content of the beef jerky of example 8 was 27%, which was higher than the moisture content of the beef jerky of examples 6-7 and example 9. The result shows that the mixing amount of citronellal and dihydroxyacetone of the beef jerky in the example 8 is proper, and the yield of the beef jerky is improved. Probably related to the addition of citronellal and dihydroxyacetone, after the marinating materials are absorbed by the beef, the marinating materials are firmly locked in the beef, and the taste and flavor of the beef are improved.
In examples 10-13, the sensory taste scores of the beef jerky of example 11 were 9.5 points, respectively, which were higher than those of the beef jerky of example 10 and examples 12-13; the shearing force is 33.56kg/cm2Less than both the jerky of example 10 and examples 12-13; the weight ratio of the transglutaminase to the bromelain in the raw materials of the beef jerky in the example 8 is 1:3.5, so that the yield of the beef jerky is improved. Probably related to the addition of bromelain and transglutaminase, the tenderization degree of the beef jerky can be improved, and the defects of difficult chewing, nutrient loss, excessive microbial biomass and the like of the flavor beef jerky produced by the traditional process due to dry and hard meat are overcome.
In examples 14-17, example 15 the beef jerky had a shearing force of 33.39kg/cm2Less than both example 14 and examples 16-17; in addition, in example 15, the moisture content of the beef jerky is 29%Both above example 14 and examples 16-17; the weight ratio of the monascus pigment to the sodium erythorbate in the raw materials of the beef jerky in the example 15 is shown to be 1:2.5, so that the yield of the beef jerky is improved.
In examples 18-20, the sensory scores of flavor and mouthfeel of the beef jerky of example 19 were 9.5 points and 10 points, respectively, which were higher than those of the beef jerky of examples 18 and 20; the shearing force is 28.35kg/cm2Both lower than the beef jerky of example 18 and example 20; in addition, the moisture content of the beef jerky in example 19 is 30 percent, which is higher than that of the beef jerky in example 18 and example 20; the sodium alginate in the raw materials of the beef jerky in example 19 is shown to be proper in parts by weight, so that the yield of the beef jerky is improved. Probably the sodium alginate has water retention and gelling property, can properly improve the content in the beef jerky, does not increase the water activity of the beef jerky, and improves the defects of hard mouthfeel and difficult chewing of the traditional beef jerky.
Examples 21 to 23, the sensory scores of the flavor and the mouthfeel of the beef jerky of examples 21 to 23 were 10 points, which indicates that the beef jerky has more excellent flavor and mouthfeel; the shearing force is 26.12kg/cm2All lower than in examples 21 to 22; the method shows that the finished product rate of the beef jerky can be further improved by adding bromelain, transglutaminase, sodium erysipelate and monascus pigment on the basis of adding sodium alginate into the raw materials of the beef jerky.
The performance test data of the beef jerky in the comparative examples 1-3 and the example 1 show that the addition of the green tea extract, the citronellal and the dihydroxyacetone into the raw materials of the beef jerky improves the yield of the beef jerky to different degrees.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (8)
1. The dried beef is characterized by comprising the following raw materials in parts by weight: 50-80 parts of frozen beef, 4-6 parts of edible salt, 2-4 parts of white granulated sugar, 1-2 parts of cooking wine, 2-3 parts of ginger, 2-4 parts of soy sauce, 2-4 parts of monosodium glutamate, 5-10 parts of halogen material, 0.0005-0.001 part of sodium nitrite, 1-3 parts of honey and 0.01-0.03 part of green tea extract;
the halogen material comprises the following raw materials in parts by weight: 3-4 parts of star anise, 2-3 parts of clove, 1-3 parts of fennel, 2-3 parts of cassia bark, 2-4 parts of nard, 1-3 parts of pepper, 3-4 parts of nutmeg, 3-4 parts of amomum tsao-ko, 1-2 parts of dried orange peel, 1-2 parts of hawthorn, 0.02-0.05 part of citronellal and 1-3 parts of dihydroxyacetone.
2. The beef jerky according to claim 1, characterized in that it comprises the following raw materials in parts by weight: 60-70 parts of frozen beef, 4.5-5.5 parts of salt, 3.5-4.5 parts of white granulated sugar, 2.4-2.8 parts of ginger, 2.5-3.5 parts of soy sauce, 2.5-3.5 parts of monosodium glutamate, 7-9 parts of halogen material, 0.0007-0.0009 part of sodium nitrite and 0.015-0.025 part of green tea extract;
the halogen material comprises the following raw materials in parts by weight: 3.4 to 3.8 parts of star anise, 2.4 to 2.8 parts of clove, 1.4 to 1.8 parts of fennel, 2.4 to 2.8 parts of cassia bark, 2.5 to 3.5 parts of nard, 1.5 to 2.5 parts of pepper, 3.4 to 3.8 parts of nutmeg, 3.4 to 3.8 parts of tsaoko cardamon fruit, 1.4 to 1.8 parts of dried orange peel, 1.2 to 1.8 parts of hawthorn, 0.03 to 0.04 part of citronellal and 1.5 to 2.5 parts of dihydroxyacetone.
3. The beef jerky according to claim 1, further comprising the following raw materials in parts by weight: 4-6 parts of bromelain and 1-3 parts of transglutaminase; the bromelain and the transglutaminase are added during injection, the bromelain is firstly added, the heat preservation treatment is carried out for 1-2h at the temperature of 55 ℃, the transglutaminase is added at the temperature of 55 ℃, and the mixture is kept stand for 30-40 min.
4. The jerky according to claim 3, wherein: the weight ratio of the transglutaminase to the bromelain is 1: (2-5).
5. The beef jerky according to claim 1, further comprising the following raw materials in parts by weight: 0.05-0.07 part of sodium erythorbate and 0.02-0.03 part of monascus pigment.
6. The jerky according to claim 5, wherein: the weight ratio of the monascus pigment to the sodium erythorbate is 1: (2-3).
7. The beef jerky according to claim 1, wherein: the halogen material also comprises 0.1-0.3 part of sodium alginate.
8. A process for the production of the jerky according to any of the claims 1-7, characterized in that it comprises the following operative steps:
mixing sodium nitrite and water uniformly to prepare 15% sodium nitrite solution for later use;
thawing frozen beef, cleaning, cutting into pieces, injecting 15% sodium nitrite solution at 0-4 deg.C, the sodium nitrite solution accounts for 30% of total amount of the beef, precooking for 10-30min to remove fishy smell, cooling, cutting into strips, frying, pickling, adding salt, sugar, ginger, soy sauce, monosodium glutamate and bittern, cooking, and air drying for 1h to obtain the final product.
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