Method for making snack sauced beef jerky

Abstract

The invention discloses a method for making snack sauced beef jerky. The method comprises the following steps: (1) boiling for producing aniseed water; (2) ultrasonic assisted pickling; (3) deodorizing and filtration; (4) cooking; and (5) packaging. Beef is pickled under the assistance of ultrasound, so the pickling time is greatly shortened, and the beef and the aniseed water are fully fused to make the beef jerky tasty; and the beef is dried by hot air blowing, so the water content of the beef jerky is improved; and blanching in carrot water is adopted, so the odor is reduced, the nutritional values of the product are increased, and the product is loved by people.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing leisurely stewed beef jerky. Background technique [0002] Beef is the second largest meat product in China, second only to pork. Beef has high protein content, low fat content, delicious taste, and is loved by people. Beef jerky contains a variety of minerals and amino acids needed by the human body, which not only maintains the chewy flavor of beef, but also keeps it from deteriorating for a long time. The production of beef jerky must first choose high-quality raw materials, followed by the production process and production time. When drying, the time of sunshine must also be considered, and every process must be closely checked. [0003] Existing beef jerky is generally a product that is marinated and dried together with beef and other seasonings. It has strong chewiness and storage resistance, and is a kind of leisure food that people like to ...

AI Technical Summary

Problems solved by technology

However, most beef jerky products are marinated and boiled for a long time in the production process, the meat is hard, the product loses too much water, chewing is laborious, and the taste is dry. Beef jerky products are necessary

[0004] A method for preparing beef jerky disclosed in Chinese patent publication CN 106962799 A, the steps include (1) raw material selection, washing, and cutting into pieces; (2) pickling and standing; (3) drying; (4) ) secondary seasoning; (5) vacuum packaging, high temperature sterilization; the beef jerky preparation process of this invention has the advantages of simple process, high degree of automation, less loss of nutrients, and beef jerky with various flavors can be prepared; but the beef jerky in this invention The drying method is to use an electric blower to dry, and dry it in a blast drying oven at 90-100°C for 1-2 hours. Because the drying temperature is too high and the time is too long, it will cause a large amount of moisture in the beef jerky to lose, and the taste will deteriorate. It is difficult to chew, and the invention is to vacuum-tumble the marinated beef, which is too time-consuming and affects the progress of the production staff

The production process of beef jerky provided by this invention can increase the water content in beef jerky and make it easy to chew; however, this invention mainly makes beef jerky by frying and frying. After frying, a large amount of nutrition will be lost, and fried food will also affect the health of the eater