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Air-dried sliced beef preparation method

A technology of air-drying beef and beef, which is applied in the direction of drying and preserving meat/fish, the function of food ingredients, and food ingredients as taste improvers. It can solve the problems of affecting diet health, high oil content, greasy beef jerky, etc., and achieve flavor preservation And appetizing, comprehensive and balanced nutritional ingredients, delicious taste

Inactive Publication Date: 2017-09-12
木垒县加斯勒食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional beef jerky preparation methods generally use fresh beef to make beef jerky through research, high-temperature baking, smoked roasting, and frying. During the moisture process, due to the high temperature, nutrients are lost, the beef is heated unevenly and becomes charred, or the fiber of the beef becomes brittle due to high temperature and affects the chewiness
In addition, in order to maintain the shelf life of beef jerky, a large amount of preservatives and food additives need to be added, which will affect people's dietary health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: a kind of preparation method of air-dried beef jerky, comprises the following steps:

[0018] The first step, cutting, cut the beef into strips with a thickness of 2-3cm and a width of 5-10cm;

[0019] The second step is marinating. Put the beef strips into the marinating tank, add 20-40g / kg salt and 10-30mL / kg shallot juice, stir evenly and marinate for 24 hours;

[0020] The third step is to air-dry, evenly hang the marinated beef strips on the air-drying rack in the air-drying room, pass in cold air, control the temperature of the air-drying room at 15-30°C, and the moisture content of the air-dried beef is ≤25%;

[0021] The fourth step is to cook the meat. After the dried beef is boiled with water, boil it with high heat, and then cook it with a slow fire;

[0022] The fifth step is to cool down, take out the cooked air-dried beef, cool and drain;

[0023] The sixth step is cutting, cut off the air-dried beef fat, tendon and skin, and cut into strip...

Embodiment 2

[0027] Embodiment 2: the preparation method of a kind of air-dried beef jerky as described in embodiment 1 is characterized in that can add fried sesame and fried chickpea in described air-dried beef jerky, and described fried chickpea and fried The consumption of sesame beans is 60~160g / kg and 10~30g / kg respectively. The fried chickpeas are made from chickpeas as raw materials, soaked in salt water for 2 to 3 hours, and fried in edible oil at 45 to 65° C. for 30 minutes.

[0028] In the present invention, the germinated embryos of chickpea seeds are rich in isoflavones, active ingredients such as biochanin A, B, and C, and dietary fiber, which are matched with beef jerky and meat, and can provide amino acids and high-protein polysaccharides required by the human body. At the same time, it retains the cellulose and trace elements needed by the human body, so that the human body can take in more comprehensive and balanced nutrients. At the same time, it has the health effects o...

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PUM

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Abstract

The invention belongs to the technical field of health-care food and specifically relates to an air-dried sliced beef preparation method which comprises the steps of cutting, pickling, air drying, cooking beef, cooling, cutting, deep frying and the like. By means of adding chickpea and allium mongolicum regel juice, the sliced dried beef has a certain health-care effect. According to the air-dried sliced beef preparation method, methods of roasting, fire curing or the like are replaced with low-temperature air drying to remove moisture, so that the air-dried sliced beef has the characteristics of being non-greasy, chewable, delicious in taste and unique in flavor; furthermore, deep drying temperature is 45 to 65 DEG C, beef nutrition is prevented from losing, and the defects that the beef are not evenly heated in roasting or high temperature deep frying to have hard outside and soft inside and be scorched or fiber is damaged to enable the beef to be loose and soft and losing chewiness. In addition, the allium mongolicum regel juice is added in a beef developing process to effectively remove fishy smell of the beef, meanwhile the unique flavor of the allium mongolicum regel and effects of appetizing and helping digestion are remained. By optimizing processing steps, oil which is used for deep frying sesame is utilized to deep fry the air-dried sliced beef, so that an effect of obviously improving beef flavor is achieved.

Description

technical field [0001] The invention belongs to the technical field of health food, and in particular relates to a preparation method of air-dried beef jerky. Background technique [0002] Beef is the second largest meat-packed food in China, second only to pork. Beef has high protein content, rich nutrition, and delicious taste. It is deeply loved by people. With the improvement of people's living standards, beef jerky is a convenient snack food Also more and more become the leisure food of standing in common people's family. Traditional beef jerky preparation methods generally use fresh beef to make beef jerky through research, high-temperature baking, smoked roasting, and frying. During the moisture process, due to the high temperature, nutrients are lost, the beef is heated unevenly and becomes charred, or the fiber of the beef becomes brittle due to high temperature and affects the chewiness. In addition, in order to maintain the shelf life of beef jerky, a large amou...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L11/00A23L25/00A23L33/105A23L5/20A23L5/10A23B4/03
CPCA23B4/03A23L5/10A23L5/11A23L5/27A23L11/01A23L13/10A23L13/428A23L25/20A23L33/105A23V2002/00A23V2200/14A23V2200/16A23V2200/32A23V2200/326A23V2200/328A23V2250/21
Inventor 樊全旺
Owner 木垒县加斯勒食品有限公司
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