CN1557201A - Crisp dehydrated beef and its production method - Google Patents
Crisp dehydrated beef and its production method Download PDFInfo
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- CN1557201A CN1557201A CNA2004100017193A CN200410001719A CN1557201A CN 1557201 A CN1557201 A CN 1557201A CN A2004100017193 A CNA2004100017193 A CN A2004100017193A CN 200410001719 A CN200410001719 A CN 200410001719A CN 1557201 A CN1557201 A CN 1557201A
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Abstract
The present invention relates to food product, and is especially one kind of crisp dried beef and its production process. The technological process of the crisp dried beef includes cleaning and soaking, pot stewing, slicing and seasoning, quick freezing at -5 deg.c to -55 deg.c for shaping, vacuum freeze drying with radiation heat source at temperature lower than 60 deg.c, and packing. Unlike available dried beef product, the dried beef of the present invention is crisp, smooth and suitable for various consumers of different ages.
Description
One, technical field: the invention belongs to food and production technical field, particularly a kind of crisp crisp dried beef and production method.
Two, background technology: traditional dried beef, dried beef, forcemeat veal food are the high-temperature baking drying and dewater and form.The method since in the dry run because of volume shrinks significantly, make the hardening of product quality, mouthfeel like chewing deficiencies such as timber, digestive difficulties, so make its market prospects be very limited.
Three, summary of the invention: the objective of the invention is at the existing production method above shortcomings of dried beef, and develop a kind of physical property of dried beef and production method of shape of thoroughly changing, make dried beef dried, hard, bavin become crisp, crisp, refreshing dried beef, this dried beef has just melt in the mouth, is fit to advantages such as the various consumer groups, market prospects are wide.
Technical scheme is that the feature of the production method of this crisp crisp dried beef is: technological process be raw material clean salt down soak, cook stew in soy sauce, the seasoning of cutting into slices, quick-frozen setting, vacuum freeze-drying, test package get product; Process conditions are that the cryogenic temperature of quick-frozen setting operation is-5～-55 ℃, and the temperature of vacuum freeze-drying operation radiant heat source is lower than 60 ℃.Raw material cleans and to salt that to soak be raw material beef to be cleaned up add the process that some flavouring soak again, flavouring such as salt, soy sauce, capsicum, Chinese prickly ash, monosodium glutamate, sugar, allicin down ...Culinary art stew in soy sauce operation is the process of the living beef boiling aged beef after soaking salting down, and stew in soy sauce is to make the process that enters flavouring in the cooked beef.Generally speaking this operation is to make the cooked beef process that contains condiment with giving birth to beef.Section seasoning operation is exactly that cooked beef with preceding operation is cut into sheet or block and add the process of flavouring again according to the taste of beef, makes that sheet or block dried beef taste are suitable.Quick-frozen setting operation be with sheet or block cooked beef through snap frozen and make the process of fixed in shape, the cryogenic temperature of this operation is-5～-55 ℃, best cryogenic temperature is-20～-45 ℃.The vacuum freeze-drying operation is the process that the dried beef moisture content after making freezing setting under the effect at radiant heat source under the subatmospheric condition distils naturally, to remove the beef excessive moisture, this excessive moisture is unfavorable for the preservation and the storage of beef, and moisture like this cooked beef has just become the cooked beef that contains low amounts of water have been done.Cooked beef is done just can obtain qualified product through the test package operation again.Quick-frozen setting and vacuum freeze-drying operation are cores of the present invention.
The crisp crisp dried beef that adopts method of the present invention to produce, the physical property and the shape of existing dried beef have thoroughly been changed, its volume does not shrink in the vacuum freeze-drying operation, make original dried beef dried, hard, bavin become crisp, crisp, refreshing dried beef, it has just melt in the mouth, be fit to the various consumer groups, advantage such as market prospects are wide.
Four, the specific embodiment:
Embodiment one: get 100 kilograms and shave bone cadmium yellow beef, be divided into the block about 1 kilogram, add 6 kilograms of refined salt and an amount of natural perfume material, salting down to soak drops in the boiling water after 24 hours, cast aside clean floating foam, add to boil after the flavouring such as green onion, ginger, garlic, cooking wine and pull the cold of drying in the air out to medium well, cut into slices as required, bar or bulk, admix special spicy spicing product, after the vacuum freeze-drying machine is sent in sabot,-20 ℃ of following quick-frozen setting, the back is that 50 ℃ of following vacuum freeze-dryings are removed moisture content in radiation temperature, gets product behind test package again.
Embodiment two: get 100 kilograms of bright Yak Meat, manufacturing procedure is all identical with embodiment one, can make yak jerky behind test package.
Claims (4)
1, a kind of crisp crisp dried beef, it is characterized in that technological process be raw material clean salt down soak, cook stew in soy sauce, the seasoning of cutting into slices, quick-frozen setting, vacuum freeze-drying, test package get product, process conditions are that the cryogenic temperature of quick-frozen setting operation is-5～-55 ℃, and the temperature of vacuum freeze-drying operation radiant heat source is lower than 60 ℃.
2, crisp crisp dried beef according to claim 1 is characterized in that the cryogenic temperature of quick-frozen setting operation is-20～-45 ℃.
3, a kind of production method of crisp crisp dried beef, it is characterized in that technological process be raw material clean salt down soak, cook stew in soy sauce, the seasoning of cutting into slices, quick-frozen setting, vacuum freeze-drying, test package get product; Process conditions are that the cryogenic temperature of quick-frozen setting operation is-5～-55 ℃, and the temperature of vacuum freeze-drying operation radiant heat source is lower than 60 ℃.
4, production method according to claim 3 is characterized in that the cryogenic temperature of quick-frozen setting operation is-20～-45 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100017193A CN1557201A (en) | 2004-01-18 | 2004-01-18 | Crisp dehydrated beef and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100017193A CN1557201A (en) | 2004-01-18 | 2004-01-18 | Crisp dehydrated beef and its production method |
Publications (1)
| Publication Number | Publication Date |
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| CN1557201A true CN1557201A (en) | 2004-12-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2004100017193A Pending CN1557201A (en) | 2004-01-18 | 2004-01-18 | Crisp dehydrated beef and its production method |
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| CN (1) | CN1557201A (en) |
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100409767C (en) * | 2006-03-16 | 2008-08-13 | 王艺龙 | Production of dried beef |
| CN101347143B (en) * | 2007-07-16 | 2010-12-22 | 北京御食园食品有限公司 | Method for preparing improved cooked meat such as Beijing-flavored roasted duck |
| CN102028248A (en) * | 2010-11-25 | 2011-04-27 | 蚌埠市安娜食品有限公司 | Stewed sirloin and preparation method thereof |
| CN102210459A (en) * | 2011-07-05 | 2011-10-12 | 蚌埠市安娜食品有限公司 | Method for preparing marinated bovine lying bone |
| CN102302174A (en) * | 2011-07-05 | 2012-01-04 | 蚌埠市安娜食品有限公司 | Preparation method of stewed bovine meniscus |
| CN101756251B (en) * | 2009-12-09 | 2012-02-01 | 金华市亚城腌腊制品厂 | Fingered citron air dried beef |
| CN102524808A (en) * | 2012-01-12 | 2012-07-04 | 四川天成食品有限公司 | Jerky product, preparation method thereof and formula of special seasoning liquid thereof |
| CN103892293A (en) * | 2014-04-24 | 2014-07-02 | 张文艳 | Method for manufacturing muscle fiber-maintaining sliced dried beef |
| CN103919146A (en) * | 2014-04-25 | 2014-07-16 | 马国丰 | Vacuum low-temperature fried beef jerk and processing technology thereof |
| CN104012999A (en) * | 2013-12-12 | 2014-09-03 | 安徽恋尚你食品有限公司 | Freeze-dried diced beef and making method thereof |
| CN104161274A (en) * | 2013-11-25 | 2014-11-26 | 湖北新美香食品有限公司 | Processing method of special flavor spiced beef by vacuum freeze drying |
| CN104957642A (en) * | 2015-07-20 | 2015-10-07 | 贵州黄平牛老大食品有限公司 | Processing method of sliced dried beef containing polygonum multiflorum |
| CN106071914A (en) * | 2016-06-29 | 2016-11-09 | 青海省畜牧兽医科学院 | A kind of processing method of lyophilizing Carnis Bovis grunniens |
| CN110384208A (en) * | 2019-08-15 | 2019-10-29 | 福建利众诚食品有限公司 | A kind of vacuum freeze drying dried beef and preparation method thereof |
| CN111374275A (en) * | 2020-03-26 | 2020-07-07 | 山东天博食品配料有限公司 | Preparation method of leisure freeze-dried bacon |
| CN112438359A (en) * | 2019-08-27 | 2021-03-05 | 湖南农业大学 | Vacuum freeze-dried beef jerky and method for accelerating drying rate thereof |
| CN112655892A (en) * | 2020-12-25 | 2021-04-16 | 湖南唐人神肉制品有限公司 | Vacuum freeze-dried meat slice and preparation method thereof |
| CN114376163A (en) * | 2022-01-29 | 2022-04-22 | 合肥工业大学 | Preparation method of shallow fermentation sausage crisp chips with crisp mouthfeel |
| CN116686951A (en) * | 2023-06-27 | 2023-09-05 | 内蒙古天城食品有限公司 | Preparation method of dietary fiber jerky |
-
2004
- 2004-01-18 CN CNA2004100017193A patent/CN1557201A/en active Pending
Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100409767C (en) * | 2006-03-16 | 2008-08-13 | 王艺龙 | Production of dried beef |
| CN101347143B (en) * | 2007-07-16 | 2010-12-22 | 北京御食园食品有限公司 | Method for preparing improved cooked meat such as Beijing-flavored roasted duck |
| CN101756251B (en) * | 2009-12-09 | 2012-02-01 | 金华市亚城腌腊制品厂 | Fingered citron air dried beef |
| CN102028248A (en) * | 2010-11-25 | 2011-04-27 | 蚌埠市安娜食品有限公司 | Stewed sirloin and preparation method thereof |
| CN102028248B (en) * | 2010-11-25 | 2012-07-04 | 蚌埠市安娜食品有限公司 | Stewed sirloin and preparation method thereof |
| CN102210459A (en) * | 2011-07-05 | 2011-10-12 | 蚌埠市安娜食品有限公司 | Method for preparing marinated bovine lying bone |
| CN102302174A (en) * | 2011-07-05 | 2012-01-04 | 蚌埠市安娜食品有限公司 | Preparation method of stewed bovine meniscus |
| CN102302174B (en) * | 2011-07-05 | 2012-11-21 | 蚌埠市安娜食品有限公司 | Preparation method of stewed bovine meniscus |
| CN102524808A (en) * | 2012-01-12 | 2012-07-04 | 四川天成食品有限公司 | Jerky product, preparation method thereof and formula of special seasoning liquid thereof |
| CN102524808B (en) * | 2012-01-12 | 2013-05-22 | 四川天成食品有限公司 | Jerky product, preparation method thereof and formula of special seasoning liquid thereof |
| CN104161274A (en) * | 2013-11-25 | 2014-11-26 | 湖北新美香食品有限公司 | Processing method of special flavor spiced beef by vacuum freeze drying |
| CN104012999A (en) * | 2013-12-12 | 2014-09-03 | 安徽恋尚你食品有限公司 | Freeze-dried diced beef and making method thereof |
| CN103892293A (en) * | 2014-04-24 | 2014-07-02 | 张文艳 | Method for manufacturing muscle fiber-maintaining sliced dried beef |
| CN103919146A (en) * | 2014-04-25 | 2014-07-16 | 马国丰 | Vacuum low-temperature fried beef jerk and processing technology thereof |
| CN104957642A (en) * | 2015-07-20 | 2015-10-07 | 贵州黄平牛老大食品有限公司 | Processing method of sliced dried beef containing polygonum multiflorum |
| CN106071914A (en) * | 2016-06-29 | 2016-11-09 | 青海省畜牧兽医科学院 | A kind of processing method of lyophilizing Carnis Bovis grunniens |
| CN110384208A (en) * | 2019-08-15 | 2019-10-29 | 福建利众诚食品有限公司 | A kind of vacuum freeze drying dried beef and preparation method thereof |
| CN112438359A (en) * | 2019-08-27 | 2021-03-05 | 湖南农业大学 | Vacuum freeze-dried beef jerky and method for accelerating drying rate thereof |
| CN112438359B (en) * | 2019-08-27 | 2024-03-08 | 湖南农业大学 | Vacuum freeze-dried beef jerky and method for accelerating drying rate thereof |
| CN111374275A (en) * | 2020-03-26 | 2020-07-07 | 山东天博食品配料有限公司 | Preparation method of leisure freeze-dried bacon |
| CN112655892A (en) * | 2020-12-25 | 2021-04-16 | 湖南唐人神肉制品有限公司 | Vacuum freeze-dried meat slice and preparation method thereof |
| CN114376163A (en) * | 2022-01-29 | 2022-04-22 | 合肥工业大学 | Preparation method of shallow fermentation sausage crisp chips with crisp mouthfeel |
| CN116686951A (en) * | 2023-06-27 | 2023-09-05 | 内蒙古天城食品有限公司 | Preparation method of dietary fiber jerky |
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