Method for making crispy and tender beef jerky
A production method and technology of beef jerky, which are applied in food freezing, food science, etc., can solve the problems of tough taste, insufficient flavor, and high hardness, and achieve the effects of improving tenderness, sufficient marinade penetration, and moderate water content
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[0021] 1) Rinse the thawed beef, cook it in boiling water, remove the acid and blood in the meat, remove it and cut it into 1-1.5cm granules;
[0022] 2) Cook the meat cubes in boiling marinade for 25-35 minutes, remove and drain the water; the purpose is to make the meat cubes have a low taste of stewed meat;
[0023] 3) Mix the marinated meat granules and auxiliary materials in a weight ratio of 100:63, place them in a tumbler at 45-50°C and a rotation speed of 9r / min, and tumble three times in an alternating manner of negative pressure and normal pressure. The second tumbling 7min (three times totaling 21min); forward and reverse alternately during each tumbling, the negative pressure in the tumbling machine is-75Pa, and the auxiliary materials are made of white sugar, salt, sesame, maltose, monosodium glutamate, spices by 30: 3.3:0.8:4:1.7:23 weight ratio mixed;
[0024] 4) Transfer the tumbling-treated meat into a baking tunnel oven at 80°C for 30 minutes, then soak in t...
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