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Mushroom-flavored beef jerky and making method thereof

A beef jerky and mushroom-flavored technology is applied in the directions of food drying, food heat treatment, and the function of food ingredients. The effect of improving taste

Active Publication Date: 2018-03-16
贵州省印江梵净山鼎牛食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the preparation method is simple, the beef jerky meat quality that causes preparation is hard, has influenced market sales volume, has also reduced the protein content in the beef

Method used

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  • Mushroom-flavored beef jerky and making method thereof
  • Mushroom-flavored beef jerky and making method thereof
  • Mushroom-flavored beef jerky and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A mushroom-flavored beef jerky, comprising the following raw materials in parts by mass: 500 g of fresh yellow beef, 60 g of cooking wine, 40 g of vegetable oil, 30 g of mushroom powder, 20 g of salt, 20 g of Chinese prickly ash, 15 g of cumin, 10 g of cumin, 10 g of Angelica dahurica, and dried ginger powder 10g.

[0026] The mushroom powder includes the following raw materials in parts by mass: 20g of shiitake mushrooms, 5g of bamboo fungus, 4g of Pleurotus eryngii, 3g of ganoderma lucidum, and 1g of tea tree mushroom.

[0027] Described mushroom powder comprises the following preparation steps:

[0028] 1) Mix mushrooms, bamboo fungus, Pleurotus eryngii, Ganoderma lucidum, and tea tree mushroom, mix and grind them, add acetic acid solution to make a mixture with a water content of 50%, treat at 3.5MPa, 200°C for 5min, and obtain material 1; Acetic acid solution, the mass fraction is 5%;

[0029] 2) Material 1 was shaken on a shaking table at 70r / min for 2h, adding ...

Embodiment 2

[0040] A mushroom-flavored beef jerky, comprising the following raw materials in parts by mass: 530g of fresh yellow beef, 70g of cooking wine, 43g of vegetable oil, 31g of mushroom powder, 23g of salt, 22g of Chinese prickly ash, 17g of cumin, 14g of cumin, 11g of Angelica dahurica, dried ginger powder 11g.

[0041] The mushroom powder includes the following raw materials in parts by mass: 21g of shiitake mushrooms, 6g of bamboo fungus, 5g of Pleurotus eryngii, 3.4g of ganoderma lucidum, and 2g of tea tree mushroom.

[0042] Described mushroom powder comprises the following preparation steps:

[0043] 1) Shiitake mushrooms, bamboo fungus, Pleurotus eryngii, Ganoderma lucidum, and tea tree mushroom were mixed and crushed, and acetic acid solution was added to make a mixture with a water content of 52%. It was treated at 3.6MPa and 210°C for 5.6min to obtain material 1; Described acetic acid solution, massfraction is 5.2%;

[0044] 2) Shake material 1 on a shaker at 75r / min f...

Embodiment 3

[0055] A mushroom-flavored beef jerky, comprising the following raw materials by mass: 550g of fresh yellow beef, 80g of cooking wine, 45g of vegetable oil, 33g of mushroom powder, 25g of salt, 23g of Chinese prickly ash, 20g of cumin, 16g of cumin, 12g of Angelica dahurica, dried ginger powder 12.5g.

[0056] The mushroom powder includes the following raw materials in parts by mass: 22g of shiitake mushrooms, 8g of bamboo fungus, 5.5g of Pleurotus eryngii, 4g of ganoderma lucidum, and 3g of tea tree mushroom.

[0057] Described mushroom powder comprises the following preparation steps:

[0058] 1) Mix mushrooms, bamboo fungus, Pleurotus eryngii, Ganoderma lucidum, and tea tree mushroom, mix and grind, add acetic acid solution to make a mixture with a water content of 55%, treat at 3.8MPa, 220°C for 6 minutes, and obtain material 1; Acetic acid solution, the mass fraction is 5.6%;

[0059] 2) Shake material 1 on a shaker at 80r / min for 3 hours, add 30% ginger water of the qu...

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Abstract

The invention belongs to the field of beef processing, and particularly relates to mushroom-flavored beef jerky. The mushroom-flavored beef jerky comprises the following raw materials: fresh cattle meat, cooking wine, vegetable oil, mushroom powder, table salt, Chinese prickly ash, cumin, fennel fruits, radix angelicae and dried ginger powder. According to the made mushroom-flavored beef jerky disclosed by the invention, a special processing technology is adopted, so that myofibril of the beef is further decomposed; and shrimp powder and ganoderma lucidum spore powder are added, freezing treatment and pickling are performed to obtain preserved beef, the preserved beef is mixed with other raw materials, and carbon roasting is performed, so that the external characteristics of the beef jerkyare changed, distinct fine hair is formed on the surfaces of the beef jerky, the sensory value of beef granules is increased through evaluation, the mouth feel of the beef jerky is improved, and thehardness value of the beef jerky reaches 2105.6g.

Description

technical field [0001] The invention belongs to the field of beef processing, and in particular relates to mushroom-flavored beef jerky and a preparation method thereof. Background technique [0002] Beef jerky is a kind of snack food, which is favored by consumers because of its unique flavor, rich nutrition, containing various minerals and amino acids needed by the human body, and being easy to carry. The beef jerky prepared by the traditional method has single effect, and due to immature processing technology, the mouthfeel of the beef jerky obtained is hard and difficult to chew. [0003] Maintaining good physical properties of beef jerky can not only improve the quality of beef jerky, improve the taste, increase the efficacy of beef jerky, increase consumers' desire to buy, and improve economic benefits. There is a long history of preparing beef jerky in my country, but most of its preparation methods are relatively simple, all of which are beef mixed with spices and d...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L31/00A23L17/40A23L33/10A23L33/105
CPCA23V2002/00A23L13/10A23L13/428A23L17/40A23L31/00A23L33/10A23L33/105A23V2200/324A23V2250/21A23V2250/1614A23V2250/1576A23V2250/708A23V2250/616A23V2250/022A23V2300/10A23V2300/24
Inventor 柳仁山
Owner 贵州省印江梵净山鼎牛食品有限公司
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