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Method for preparing semi-dry conditioning shredded beef by combination of medium-short wave infrared vacuum drying and flexible sterilization

A short-wave infrared, vacuum drying technology, applied in drying preservation of meat/fish, food preparation, meat/fish preservation, etc., can solve the problems of unstable quality of dried meat, long production time, low water content, etc. Destruction of quality and sensory quality, efficient and environmentally friendly production process, good fiber toughness

Inactive Publication Date: 2015-12-16
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that the traditional process is relatively complicated and the product yield is low
[0004] Generally speaking, the main problems of traditional beef jerky are the unstable quality of jerky, poor color, short shelf life and long production cycle, etc.
Among them, the moisture content control problem of beef jerky has been to be solved. If the moisture content is too low, it will be difficult to chew, while if the moisture content is too high, it will easily cause problems such as excessive microorganisms.
Compared with the present invention, its production time is too long, which seriously restricts the expansion of production scale and easily causes problems such as microbial contamination

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: A kind of preparation method of semi-dry conditioning hand-shredded beef with beef brisket as raw material

[0033] Select fresh beef brisket as raw material, remove tendon, fat, fascia, etc.; trim the beef to 250g / piece, soak in 0.05% sodium alginate and 2% trehalose compound aqueous solution for 1.0h; take out and drain most of the surface After watering, apply 3% table salt evenly on the surface of the meat, marinate at 4~7°C for 15 hours, turn the meat 3~4 times during this period; add 8% cooking wine, 3% dark soy sauce, 2% ginger, 3% cinnamon , 2% star anise, 2% dried chili, add water until just submerged meat. After boiling on high heat, cook on low heat for 75 minutes; add 1% salt and 1% chicken essence 10 minutes before starting the pot, and collect the juice on high heat; after the meat piece cools down, cut the meat piece into slices of 40×20mm in size and 10mm in thickness Keep all the meat slices in the same shape and size; mix the same amount...

Embodiment 2

[0034] Embodiment 2: A kind of preparation method of semi-dry conditioning hand-shredded beef with beef leg meat as raw material

[0035] Select fresh beef shanks as raw materials, remove tendons, fat, fascia, etc.; trim 250g / piece of beef, soak in 0.075% sodium alginate and 3% trehalose compound aqueous solution for 1.0h; take out and drain most of the surface After watering, apply 3% table salt evenly on the surface of the meat, marinate at 4°C~7°C for 15 hours, turn the meat 3-4 times during this period; add 8% cooking wine, 3% dark soy sauce, 2% ginger, 3% Cinnamon, 2% star anise, 2% dried chili, add water until just submerged the meat. After boiling on high heat, cook on low heat for 75 minutes; add 1% salt and 1% chicken essence 10 minutes before starting the pot, and collect the juice on high heat; after the meat piece cools down, cut the meat piece into slices of 40×20mm in size and 10mm in thickness Keep all the meat slices in the same shape and size; mix the same am...

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PUM

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Abstract

The invention relates to a method for preparing semi-dry conditioning shredded beef by combination of medium-short wave infrared vacuum drying and flexible sterilization, and belongs to the field of meat product processing. The semi-dry conditioning shredded beef is prepared by the following steps: with fresh beef as a main raw material, carrying out raw material pretreatment, pickling, boiling, slicing, frying, medium-short wave infrared vacuum drying, vacuum packaging, and nano-zinc oxide combined with radio flexible sterilization, so as to prepare the product semi-dry conditioning shredded beef. According to the conditioning shredded beef processed by the method provided by the invention, the moisture content is 40%-50%, and conforms to the characteristics of semi-dry meat products; the shearing force is relatively small and is about 4kg; the shredded beef is fresh and tender in meat; and the shredded beef is good in fiber tenacity, has obvious shredding feel in texture, and has natural tan of beef in color and luster. The method is a preparation method of the semi-dry conditioning shredded beef, which is high in yield, long in quality guarantee period, simple in technological process, low in energy consumption and suitable for industrial production.

Description

technical field [0001] The invention relates to a method for preparing semi-dry conditioned shredded beef by combining medium and short wave infrared vacuum drying with flexible sterilization, and belongs to the field of meat product processing. Background technique [0002] Beef is rich in nutrition, and it is more and more popular to make snack foods such as dried products and sauce stewed products from beef. my country's beef cattle industry started relatively late, the quality of beef products is uneven, the breeding methods are relatively backward, and the slaughtering methods are outdated, which makes the beef in the market generally have defects such as difficult to chew and poor taste, which seriously restricts the development of my country's beef cattle industry. Therefore, it is of great significance to continuously improve the quality and output of beef and beef products in my country, thereby improving the economic benefits of enterprises. [0003] Traditional b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L1/314A23L1/318A23B4/03A23L13/10A23L13/76
CPCA23B4/03A23L13/76A23L13/10A23L13/40A23B4/033
Inventor 张慜陈慧芝徐惠群
Owner JIANGNAN UNIV
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