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Beef jerky tendering process

A tenderization and craftsmanship technology, applied in meat processing equipment, processed meat, slaughtering, etc., can solve the problems of low yield, dark color, low tenderness, etc., and achieve high yield, brownish red color, and unique flavor Effect

Inactive Publication Date: 2016-11-09
ANHUI XIANZHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Beef jerky produced by traditional techniques has a tough taste, high hardness, dark color, low yield and low tenderness

Method used

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Embodiment Construction

[0013] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

[0014] A kind of beef jerky tenderization process, its concrete steps comprise:

[0015] (1) Selection and processing of raw meat: select fresh longissimus dorsi muscle, remove fat, sarcolemma, lymph, and muscle fiber texture from the raw meat, cut the raw meat into pieces, soak in clean water for 30 minutes, and then water Rinse off blood and sewage and drain;

[0016] (2) Tenderizing and marinating: Add ingredients and tenderizer to the drained raw meat, place it in a constant temperature box at 60°C, tenderize and marinate for 2 hours, and turn it every 30 minutes during the process;

[0017] (3) Pre-cooking: Put the tenderized marinated meat into the pot, add water, it is advisable to just cover the meat, pre-cook for 2 hours, and skim off th...

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PUM

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Abstract

The invention provides a beef jerky tendering process. The beef jerky tendering process comprises the following steps: (1) selection and processing of raw material beef; (2) tenderization and pickling; (3) pre-boiling; (4) secondary boiling; (5) drying. According to the process conditions provided by the invention, the consumption of enzyme is moderate, the tenderization time, the pickling time and the secondary boiling time are short, and the baking time is moderate; and the beef jerky tendering process is suitable for industrial production, the production efficiency is improved, the production cost is lowered, and the obtained beef jerky is brownish red and high in yield and has crisp and tender taste and special flavor.

Description

technical field [0001] The invention relates to the field of beef processing, in particular to a beef jerky tenderization process. Background technique [0002] Beef is a low-fat, high-protein, low-cholesterol meat food, which contains all the amino acids, calcium, phosphorus, iron and vitamins necessary for the human body. It is a food that people generally like. In recent years, with the development of my country's economy, people's living standards With the improvement of consumption and the change of consumption concept, the demand for beef is increasing year by year, and beef products are deeply loved by consumers. Beef jerky is a traditional meat product in my country. It is favored by consumers because of its rich nutrition, unique flavor, storage resistance and convenient eating. The beef jerky produced by the traditional process has a tough taste, high hardness, dark color, low yield and low tenderness. Contents of the invention [0003] The present invention pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70A22C17/08A22C17/00
CPCA22C17/0033A22C17/08A23V2002/00A23V2200/24
Inventor 叶键
Owner ANHUI XIANZHIYUAN FOOD
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