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Making method of ready-to-eat beef strips

A production method and a technology for beef strips, which are applied in the field of food processing, can solve problems such as discomfort, and achieve the effect of blood pH balance

Inactive Publication Date: 2018-04-03
广西鹿寨众牛食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As a large piece of beef jerky, it is generally dry and woody. It is uncomfortable for people with bad teeth. If you can solve the problem of dry beef sticks and woody taste, I believe you will win a large slice. market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The raw materials and auxiliary materials used for this instant beef strips are as follows: 500g of beef, 30g of cooking wine, 40g of salt, 40g of sesame, 10g of rock sugar, 0.4g of star anise, 0.8g of kaempferen, 0.4g of fennel, 0.2g of bay leaf, cinnamon 0.8g, 0.8g nutmeg, 0.1g clove, 0.1g amomum, 0.1g cumin, 0.1g tangerine peel, 0.4g licorice, 2g dark plum, 3g hawthorn, 2g Luo Han Guo, 1g pepper, 5g lemon juice;

[0017] Including the following steps:

[0018] A. Slicing: Remove impurities, blood stains, meridians and floating skin of the beef, then cut it into finger-thick, 10cm-long strips for later use;

[0019] B. Cooking: Take the beef strips obtained in step A and all the above-mentioned auxiliary materials except sesame and pepper, add 1500 parts of water and boil, boil on high heat, simmer slowly for about 35 minutes, and marinate for 12 hours before removing Beef strips, set aside;

[0020] C. Frying: Drain the beef strips obtained in step B and fry them i...

Embodiment 2

[0022] The raw materials and auxiliary materials used for this instant beef strips are as follows: 500g of beef, 45g of cooking wine, 50g of salt, 50g of sesame seeds, 25g of pepper, 20g of rock sugar, 0.6g of star anise, 1g of kaempferia, 0.6g of fennel, and 0.4g of fragrant leaves , cinnamon 1g, nutmeg 1g, clove 0.2g, amomum 0.2g, cumin 0.2g, tangerine peel 0.2g, licorice 0.6g, dark plum 4g, hawthorn 5g, monk fruit 4g, pepper 2g, lemon juice 10g;

[0023] Including the following steps:

[0024] A. Slicing: Remove impurities, blood stains, meridians and floating skin of the beef, then cut it into finger-thick, 10cm-long strips for later use;

[0025] B. Cooking: Take the beef strips obtained in step A and all the above-mentioned auxiliary materials except sesame and pepper, add 1500 parts of water and boil, boil on high heat, simmer for about 35 minutes, and marinate for 8 hours before removing Beef strips, set aside;

[0026] C. Frying: Stir the sesame seeds and chili powd...

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PUM

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Abstract

The invention discloses a making method of ready-to-eat beef strips, and relates to the technical field of food processing. The making method of the ready-to-eat beef strips comprises the following steps of firstly moving impurities, bloodstain, meridian and outer skin from beef, and cutting the beef without impurities, bloodstain, meridian and outer skin into strips; then adding auxiliary materials and water, performing boiling, and performing standing for preserving and soaking for 8-12 hours; and finally, performing deep frying for 2-3 minutes, taking out the deep-fried beef strips from a pot, spreading sesame seeds and chili powder when the beef strips are hot, performing uniform blending, draining oil, performing cooling, performing metering according to the specification, performingvacuum packing and performing sterilizing, so that the ready-to-eat beef strips are obtained. According to the making method disclosed by the invention, the problem that the mouth feel is dry and hardis solved, the mouth feel of the made beef strips is not dried or hard, and the beef strips are moderate in soft and hard degree, and are particularly suitable for people with poor chewiness to eat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing instant beef strips. Background technique [0002] Beef jerky is a popular casual snack. In recent years, the absolute scale and relative scale of the domestic leisure food market have shown rapid growth, which is nearly 20 percentage points higher than the average growth rate of the food market. The overall sales are about 20-30 billion yuan. Will be above 15%. The leisure food industry is developing rapidly, but its structure is not balanced: varieties such as puffed grains and candied fruits are becoming more and more mature and tend to be saturated, while the corresponding snack foods such as dried meat and jerky are far from saturated, with hidden potential Great prospects for development. Beef jerky contains a variety of minerals and amino acids needed by the human body. The nutritional content of beef jerky per 100 grams: energy 307 kcal; ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L13/70A23L5/10A23P20/10A23L33/00
CPCA23L5/11A23L13/10A23L13/428A23L13/72A23L33/00A23P20/10A23V2002/00A23V2200/32
Inventor 黄丽琼
Owner 广西鹿寨众牛食品有限公司
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