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Pre-treating process of beef for preparing special flavor beef jerky

A pretreatment and beef jerky technology, which is applied in the food field, can solve the problems of high calorie and high salt, cover up the aroma of beef, and be unfavorable to health, and achieve the effect of ruddy color and low fat content

Inactive Publication Date: 2013-04-03
WUXI COUNTY YUANYE NATIVE PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The marinated beef is made into beef jerky with strong seasoning during the production process; therefore, the beef jerky on the market is usually a high-calorie and high-salt food, and eating it for a long time is not good for health; and the beef jerky on the market, too much The heavy seasoning covers up the aroma of the beef itself

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The method of embodiment one pretreatment beef

[0016] Pretreatment group: the pretreatment process for preparing flavored beef jerky, which specifically includes the following steps: select beef carcass as raw material, cut it into blocks with a weight of 1-1.5 kg, and wash the dirty blood. Put the fresh beef into Pu'er tea and soak for 12 hours, and when soaking, it is accompanied by ultrasonic treatment with a frequency of 15-20kHz for 20 minutes. After soaking, put it in boiling water and cook for 35-45 minutes, dry it in the air, cut it into 3-5 mm thick slices along the direction of the meat fiber, and pre-treat the beef 1.

[0017] Pretreatment group two: the pretreatment process for preparing flavored beef jerky, which specifically includes the following steps: select beef carcass as raw material, cut it into blocks with a weight of 1-1.5 kg, and wash the dirty blood. Soak fresh beef in Pu'er tea for 12 hours. After soaking, put it into boiling water and cook...

Embodiment 2

[0019] Embodiment 2 The preparation of beef jerky

[0020] Take 500 grams of the pretreated beef 1 prepared in Example 1, the pretreated beef 2 and the control group respectively.

[0021] The condiments are: 5 grams of pepper noodles, 10 grams of pepper noodles, 15 grams of sugar, 30 ml of soy sauce, 15 ml of sesame oil, 20 grams of salt, 50 grams of green onions, 50 grams of ginger slices, and 50 grams of cooked sesame seeds

[0022] Preparation:

[0023] Put the beef into ginger, green onion, cooking wine, salt, soy sauce, which is 1 / 3 of the above recipe, mix well and taste for half an hour. Put enough oil in the pot and heat it to 70% heat, remove the ginger and spring onion from the beef, fry the beef strips in hot oil until the surface is brownish red, remove, drain the oil and set aside. After the fried beef oil is filtered, it can be used for other purposes. Change to a clean frying pan, put in the base oil, and then add ginger and spring onion to fry until fragrant...

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PUM

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Abstract

The invention belongs to the field of food, and in particular relates to a preparation method of a beef jerky. The pre-treating process of beef for preparing the special flavor beef jerky specifically comprises the following steps: putting fresh beef into Puerh and soaking the beef for no less than 2 hours. The invention uses census which has fat reducing and grease removing effects and possesses mellow flavor. The beef treated using the method is low in fat content and ruddy in color, and has the mellow flavor of Puerh; and the method is suitable to be used for preparing special flavor beef jerky. The prepared special flavor beef jerky does not need addition of excessive seasonings, and the key point lies in tasting the amazing sense of combining beef and Puerh; and the beef jerky is a green healthy food.

Description

technical field [0001] The invention belongs to the field of food, in particular to a preparation method of beef jerky. Background technique [0002] Beef jerky is dried meat marinated with yellow beef. Beef jerky contains a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of beef. The production of beef jerky must first choose high-quality raw materials, followed by the production process and production time, and the time of sunshine must be considered when drying. Every procedure has to be closely checked. Beef jerky contains a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of beef, but also keeps it from deteriorating for a long time. Nutritional composition per 100 grams of beef jerky: energy 307 kcal; protein 55.6 grams; fat 8 grams; carbohydrates 15 grams; cholesterol 120 mg; thiamine 0.06 mg; riboflavin 0.26 mg; niacin 15.2 mg; calcium 43 Phosphorus 464 m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/313A23L1/311A23L13/30A23L13/10
Inventor 李子军
Owner WUXI COUNTY YUANYE NATIVE PROD
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