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Preparation method of spicy beef jerky

A technology of beef jerky and spicy, which is applied in food drying, the function of food ingredients, food science, etc. It can solve the problems of inability to improve the overall quality of jerky, uneven drying, and heavy taste of jerky, so as to increase the moisture content of cells , Improve drying efficiency, improve retention and absorption effects

Inactive Publication Date: 2018-11-30
ANHUI WANLI FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are various methods for preparing beef jerky, and the mouthfeel and color of the prepared beef jerky are also different, but most of the beef jerky prepared at present has a hard mouthfeel, chewing is more laborious, and the curing is uneven, and the outer mouthfeel of the jerky is relatively rough. Heavy, but the taste of the jerky center is shallow, and because of the uneven drying in the selection of the drying method, the overall quality of the jerky cannot be improved

Method used

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  • Preparation method of spicy beef jerky
  • Preparation method of spicy beef jerky

Examples

Experimental program
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Effect test

Embodiment 1

[0021] A kind of preparation method of spicy beef jerky in the present embodiment, comprises the steps:

[0022] 1) Choose chilled fresh beef rump meat, first place it in a sealed room at a temperature of 15°C to ease the temperature, which is conducive to maintaining the elasticity and freshness of the meat, then soak the beef rump meat in clean water to remove blood, and then coat the meat with cooking wine After kneading for a while, soak in cooking wine for 30 minutes, cut into slices of 10×5×3cm, put the cut beef slices in a tumbler with a mileage of 2500m, a speed of 13r / min, and a temperature of 2°C. The vacuum degree is 0.5 bar for one tumbling, the tumbling mileage is small, and the speed is slow, which is conducive to the loosening of the meat fibers and increasing the gap between the meat fibers. The meat slices after the first tumbling are wrapped with starch, and the starch is coated with the meat slices On the surface, the amount of starch wrapped is 12% of the t...

Embodiment 2

[0027] This example is the same as Example 1, except that the preparation method of spicy beef jerky in this example, the mileage of one tumbling is 3000m, the rotating speed is 10r / min, the temperature is 3°C, the vacuum is 0.8bar, and the second time The mileage of tumbling is 4500m, the rotating speed is 30r / min, the temperature is 3°C, and the vacuum degree is 0.2bar; the amount of starch coating is 15% of the total amount of beef; the injection amount of seasoning liquid is 5% of the total amount of beef, The injection pressure is 2Mpa; the power of ultrasonic pickling is 150w, and the frequency is 80Hz.

Embodiment 3

[0029] This example is the same as Example 1, except that the preparation method of spicy beef jerky in this example, the mileage of one tumbling is 2000m, the rotating speed is 15r / min, the temperature is 3°C, the vacuum is 0.1bar, and the second time The mileage of tumbling is 3800m, the speed is 20r / min, the temperature is 1°C, and the vacuum degree is 0.1bar; the amount of starch coating is 10% of the total amount of beef; the injection amount of seasoning liquid is 3% of the total amount of beef, The injection pressure is 1Mpa; the power of ultrasonic pickling is 100w, and the frequency is 75Hz.

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Abstract

The invention discloses a preparation method of spicy beef jerky, belonging to the technical field of beef processing. According to the preparation method, beef is pretreated by means of secondary rolling, and the spicy beef jerky is then prepared by respectively adopting seasoning liquid injection, ultrasonic high pressure sealing treatment and steam for performing secondary cooking and curing ina combined way; the seasoning liquid injection is beneficial to the uniformity of the curing; furthermore, a processing method of combining high pressure sealing with ultrasonic treatment is adopted,the mechanical effect of the ultrasonic treatment is beneficial to reduction of the shearing force of the beef, and the high-pressure sealing is beneficial to improvement of the retention and absorption of seasoning liquid by the cells, so that the tenderness, water content and uniformity of the meat are improved; by means of a combination of secondary cooking and curing, the surface of the beefis more quickly cooked during the first cooking; due to the destruction of the surface meat fibers, the internal curing is better enhanced; when curing is performed again, the surface cooked meat is slow in absorption, but the internal cells are faster in absorption, so that the uniformity is improved; the steam is used for cooking, so that the cell moisture content is better increased.

Description

technical field [0001] The invention belongs to the technical field of beef processing, and in particular relates to a preparation method of spicy beef jerky. Background technique [0002] Beef is loved by consumers because it is rich in protein and low in fat. With the improvement of living standards, people have higher and higher requirements for the quality of beef. Words such as tenderness, juiciness, softness, good taste, and full color have become the main requirements for consumers to choose beef. Different processing of beef The method will cause the subsequent processing and cooking taste to be very different. [0003] Beef jerky has the advantages of being easy to carry, replenishing energy and reducing hunger, and has become an indispensable snack in modern life. At present, there are various methods for preparing beef jerky, and the mouthfeel and color of the prepared beef jerky are also different, but most of the beef jerky prepared at present has a hard mouth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70A23L13/40A23L5/10
CPCA23V2002/00A23L5/13A23L13/10A23L13/426A23L13/72A23L13/76A23V2250/5118A23V2300/10A23V2200/24
Inventor 黄伟黄宁
Owner ANHUI WANLI FOODS CO LTD
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