Method for processing sliced dried beef

A processing method and technology of beef jerky, which are applied in the field of food processing, can solve problems such as hindering the development of the beef jerky industry, poor chewing strength of beef jerky, and unacceptable consumers, so as to achieve enhanced health care effects, enhanced chewing strength, and removal of adverse effects. The effect of ingredients

Inactive Publication Date: 2016-10-12
贵州麻阳河食品有限公司
View PDF1 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The beef jerky currently on the market has a single, thick taste, and seasonings such as chili powder contain a lot of pigment additives, which do not meet the modern people's pursuit of nutrition, health care, convenience and natural diet; the most important thing is the chewiness of beef jerky Poor, poor taste, making it difficult for consumers to accept, hindering the development of beef jerky industry

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for processing sliced dried beef
  • Method for processing sliced dried beef

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of beef jerky processing method, comprises the following steps:

[0025] (1) Mix Wuduoyun, Golden Leaf, Artemisia annua, and Artemisia argyi in an equal mass ratio, and grind them into powder, and add salt which accounts for 1% of the total mass of the above-mentioned mixed materials, and stir evenly to obtain a mixed powder;

[0026] (2) After cleaning the beef, cut it into slices with a thickness of 0.1cm, then mix it with the mixed powder in step (1) according to the mass ratio of 1:2, stir evenly, and place it at a temperature of 0 Under the environment of ℃, marinate for 3 days, clean up, and obtain marinated meat;

[0027] (3) Put the marinated meat in the boiler, and add cola 1 times the weight of beef and white wine 0.3 times the weight of beef to it, stir evenly, adjust the temperature to 60°C for 20 minutes, then add ginger 0.1 times the weight of beef , then add water that is 1 times the weight of the beef, adjust the temperature to 100°C and treat fo...

Embodiment 2

[0033] A kind of beef jerky processing method, comprises the following steps:

[0034] (1) Mix Wuduoyun, Golden Leaf, Artemisia annua, and Artemisia argyi in an equal mass ratio, and grind them into powder, and add salt which accounts for 3% of the total mass of the above-mentioned mixed materials, and stir evenly to obtain a mixed powder;

[0035] (2) After cleaning the beef, cut it into slices with a thickness of 0.6cm, then mix it with the mixed powder of step (1) according to the mass ratio of 1:5, stir evenly, and place it at a temperature of 4 Under the environment of ℃, marinate for 7 days, clean up, and obtain cured meat;

[0036] (3) Put the marinated meat in the boiler, and add cola 1 times the weight of beef and liquor 0.7 times the weight of beef to it, stir evenly, adjust the temperature to 80°C for 20-30 minutes, then add 0.3 times the weight of beef Ginger, then add water 3 times the weight of the beef, adjust the temperature to 130°C for 3 hours, then take out...

Embodiment 3

[0043] A kind of beef jerky processing method, comprises the following steps:

[0044] (1) Mix Wuduoyun, Golden Leaf, Artemisia annua, and Artemisia argyi in an equal mass ratio, and grind them into powder, and add salt which accounts for 2% of the total mass of the above-mentioned mixed materials, and stir evenly to obtain a mixed powder;

[0045] (2) After cleaning the beef, cut it into slices with a thickness of 0.5cm, then mix it with the mixed powder in step (1) according to the mass ratio of 1:3, stir evenly, and place it at a temperature of 2 Under the environment of ℃, marinate for 5 days, clean up, and obtain cured meat;

[0046] (3) Put the marinated meat in the boiler, and add cola 1 times the weight of beef and cooking wine 0.5 times the weight of beef to it, stir evenly, adjust the temperature to 70°C for 25 minutes, then add ginger 0.2 times the weight of beef , then add water twice the weight of the beef, adjust the temperature to 120°C for 2 hours, and then ta...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to the technical field of food processing, in particular to a method for processing sliced dried beef. Euphorbia helioscopia, duranta repens, sweet wormwood herb, folium artemisiae argyi and salt are mixed, and then beef is cured; after the beef is cleaned up, coke and baijiu are mixed for heating treatment, and prime pulp is added for heating treatment. Therefore, in the curing process of the beef, the nutritional ingredients and taste of the beef are improved; in combination with later seasoning treatment, the made beef is crisp and tender from inside to outside and is chewable; digestion can be promoted, and the appetite of an eater can be increased.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing beef jerky. Background technique [0002] People’s daily life is inseparable from food and its accessories, and people’s requirements for its taste and nutrition are gradually increasing. The food and accessories on the market can no longer meet people’s daily needs. Food is becoming more and more popular with consumers. [0003] Beef is the second largest meat food in China, second only to pork. Beef has high protein content and low fat content. It is also rich in calcium, iron, phosphorus and vitamin B. It is delicious and popular. The reputation of the proud son". [0004] The beef jerky currently on the market has a single, thick taste, and seasonings such as chili powder contain a lot of pigment additives, which do not meet the modern people's pursuit of nutrition, health care, convenience and pure natural diet; the most important thing is t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L33/10
CPCA23V2002/00A23V2200/30
Inventor 王万龙石通福
Owner 贵州麻阳河食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap