Preparation method of spicy dried beef
A technology of beef jerky and spicy, applied in application, food preparation, food science, etc., can solve problems such as unqualified colony count, affecting product sales, and affecting meat quality
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Embodiment 1
[0022] The production process of spicy beef jerky includes the following processes: raw meat thawing process, raw meat dividing process, boiling or marinating process, frying process, seasoning process, vacuum packaging process, storage process,
[0023] In the described mixing process, the spices added contain the following substances and parts by weight:
[0024] Anise 45 Cumin 16 Guizhi 18
[0025] Licorice 8 Tangerine Peel 15 Cinnamon 25
[0026] Pepper 5 Orchid Herb 5 Clematis 3
[0027] Hawthorn 4 Heather 5.
[0028] In the described packaging process, the packaging material used is aluminum foil.
[0029] The storage temperature in the storage procedure is 20-25°C.
[0030] Described beef is yellow beef.
Embodiment 2
[0032] Except that the spices used in the mixing operation contains the following substances and parts by weight, all the other are the same as in Example 1.
[0033] Anise 48 Cumin 16 Guizhi 20
[0034] Licorice 10 Tangerine Peel 16 Cinnamon 28
[0035] Pepper 8 Orchid Herb 5 Clematis 5
[0036] Hawthorn 5 Heather 6.
Embodiment 3
[0038] Except that the spices used in the mixing operation contains the following substances and parts by weight, all the other are the same as in Example 1.
[0039] Anise 50 Cumin 18 Guizhi 22
[0040] Licorice 10 Tangerine Peel 17 Cinnamon 28
[0041] Pepper 8 Orchid Herb 7 Clematis 5
[0042] Hawthorn 5 Heather 6.
[0043] The spicy beef jerky made in Examples 1, 2, and 3 does not have flatulence during the shelf life of 1 year, the bacterial colony index is qualified, and the color of the meat remains unchanged.
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