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Method for manufacturing dried beef

A production method and technology for dried beef, applied in the field of food processing, can solve the problems of unsolved processing cycle, low yield, low nutritional content and the like

Inactive Publication Date: 2010-06-23
CHENGDU FANXINJIA TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method can still not solve the problems of long processing cycle, low yield, high cost and low nutritional content.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of dried beef, characterized in that: comprising the steps of:

[0019] 1) Divide the beef into 0.5kg cubes, remove the cotton tendons, and seal and marinate at 0-4°C for 5 hours. The formula of the marinade is: add 10g salt, 0.5g glucose, and 1.5g per 100ml of water. Spices and 0.5g starter, the weight ratio of marinade and beef is 1:10;

[0020] 2) Take out the beef chunks, remove the blood stains and water in the beef, and then put them into an earth tank and seal them for 3 days in summer and 15 days in autumn and winter;

[0021] 3) Take it out of the tank, and use Baicao Cream to evenly coat the meat surface with black;

[0022] 4) Boil the beef coated with Baicao cream for 4 hours, take it out of the pan and dry it to get cooked beef;

[0023] 5) Based on 50g of beef, take 10g of star anise, 10g of Dahongpao pepper, 15g of grass fruit, 5g of cinnamon, 5g of fragrant leaves, 2g of clove, 2g of nutmeg, 50g of high-quality soy sauce, and 400g ...

Embodiment 2

[0028] A preparation method of dried beef, characterized in that: comprising the steps of:

[0029] 1) Divide the beef into 0.5kg cubes, remove the cotton tendon, and seal and marinate at 4°C for 5 hours. The formula of the marinade is: add 10g salt, 0.5g glucose, 1.5g spice and 0.5g starter, the weight ratio of marinade and beef is 1:10;

[0030] 2) Take out the beef chunks, remove the blood stains and water in the beef, and then put them into an earth tank and seal them for 3 days in summer and 15 days in autumn and winter;

[0031] 3) Take it out of the tank, and use Baicao Cream to evenly coat the meat surface with black;

[0032] 4) Boil the beef coated with Baicao cream for 4-6 hours, take it out of the pan and dry it to get cooked beef;

[0033] 5) Based on 500g of beef, take 200g of small dried red hot pepper, 10g of iodorong salt, 500g of high-quality soy sauce, 150g of grass fruit, 40g of licorice, 40g of peppercorns, 50g of cinnamon, 100g of star anise, 5g of ging...

Embodiment 3

[0038] A preparation method of dried beef, characterized in that: comprising the steps of:

[0039] 1) Divide the beef into 1kg squares, remove the cotton tendon, and seal and marinate at a temperature of 0-4°C for 10 hours. The formula of the pickling liquid is: add 20g of salt, 1g of glucose, 3g of spices and 1.5 g fermentation agent, the weight ratio of pickling liquid and beef is 1: 2;

[0040] 2) Take out the beef chunks, remove the blood stains and water in the beef, and then put them into an earth tank and seal them for 6 days in summer and 20 days in autumn and winter;

[0041] 3) Take it out of the tank, and use Baicao Cream to evenly coat the meat surface with black;

[0042] 4) Boil the beef coated with Baicao cream for 6 hours, take it out of the pan and dry it to get cooked beef;

[0043]5) Based on 50g of beef, take 30g of star anise, 20g of Dahongpao pepper, 25g of grass fruit, 15g of cinnamon, 15g of fragrant leaves, 10g of cloves, 10g of nutmeg, 80g of high-...

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PUM

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Abstract

The invention relates to a food processing method, in particular to a method for producing dried beef. The method comprises the steps of primary salting, sealing, discharging from a cylinder, addition of plant soot, cooking, airing, packing and the like. The back plant soot is coated on the cooked beef in order to present red and bright beef, does not destroy the taste, and has no harm to the human body. The dried beef is dry but not hard, ruddy but not soft, ruddy and bright, and has fresh taste, proper taste, lingering aftertaste, full color, fragrance and taste and rich nutrition. Due to back surface and red core, the dried beef frees imagination; and when the dried beef is associated with the valiant general Zhang Fei of Three Kingdom Shuhan, the eaten beef implies historical flavor. A dry powder leaven applied to salting the aired dried beef can shorten the fermentation time in the existing aired dried beef production process, and has good application prospect. Moreover, the raw materials are simple, the operations are convenient, and the prepared beef has good taste and quality, high practical value and is suitable for popularization.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for producing dry beef. Background technique [0002] Beef jerky is a kind of fermented beef product that can be directly eaten fresh, which is made from beef carcass cut meat and processed by low-temperature pickling and drying. Since the end of the 19th century, with the expansion of the application scope of modern meat product processing and preservation methods such as refrigeration and vacuum packaging, the mechanization and scale of production of chilled meat, canned products, and sausage products have developed rapidly. Dry beef production has been replaced by beef processing and storage. The main method has evolved into a traditional flavored meat production method that meets the needs of consumers for taste adjustment. [0003] At present, the production of dry beef has reached the stage of factoryization and standardization. Traditional production methods have probl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/318A23L13/40A23L13/70
Inventor 谭晶
Owner CHENGDU FANXINJIA TECH
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