Production process for spicy beef jerky

Abstract

The invention discloses a production process for spicy beef jerky. The production process comprises the following steps of: unfreezing raw beef, cutting the raw beef, boiling or marinating, frying, adding seasonings, performing vacuum packaging, and storing. The production process is characterized in that added spices in the seasoning adding process are prepared from the following raw materials in parts by weight: 20-25 parts of peppers, 30-35 parts of anise, 30-35 parts of bay leaves, 15-20 parts of hot peppers, 5-8 parts of dry ginger, 5-10 parts of gardenia jasminoides, 5-10 parts of liquorice, 5-10 parts of radix curcumae longae, 5-10 parts of hawthorns, 3-5 parts of alpinia katsumadai, 3-5 parts of radix angelicae, 3-5 parts of scutellaria baicalensis and 3-5 parts of honeysuckle. According to the production process, the raw materials can be used for ensuring that the beef jerky does not easily go bad in the quality guarantee period, a preservative does not need to be additionally added, the produced spicy beef jerky cannot be swelled in the storage period, and the bacterial colony indexes meet the specification.

Description

technical field [0001] The invention belongs to a production method of beef jerky, in particular to a production method of beef jerky. Background technique [0002] Beef jerky is a common leisure food, and its production process is thawing of raw meat; dividing of raw meat; boiling or marinating; frying; Add preservatives, antioxidants; vacuum packaging; storage process. But the beef jerky produced according to the above method is very easy to produce flatulence in 1-3 months, and the number of colonies is unqualified, which affects the sales of products. For this reason, people usually adopt the method for irradiating the vacuum-packed dried beef to sterilize, but the method cost of irradiating is very high, and also has certain influence to meat quality. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a production process of spicy beef jerky that is not prone to flatulence. [0004] Zanthoxylum bungeanum, also known...

AI Technical Summary

Problems solved by technology

However, the beef jerky produced by the above method is very easy to produce flatulence within 1-3 months, and the number of colonies is unqualified, which affects the sales of products.

For this reason, people usually sterilize the vacuum-packed beef jerky by irradiating, but the cost of irradiating is very high, and it also has a certain impact on the quality of the meat.