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Preparation method of instant spiced beef jerky

A technology of spiced beef and its production method, which is applied in the field of food processing, can solve the problem of rough taste of beef jerky, and achieve the effects of avoiding excessive loss of flavor, good taste, and improving freshness and sweetness

Inactive Publication Date: 2018-12-07
宣汉县汉玺食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But for a long time, the processing of beef jerky has been using traditional techniques, generally by reducing the moisture in the beef to extend the shelf life of the product, so the obtained beef jerky has a rough taste

Method used

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  • Preparation method of instant spiced beef jerky

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A preparation method for instant spiced beef jerky, comprising the following steps:

[0040] (1) Select yellow beef from Xuanhan County, remove the fat, sarcolemma, lymph, and muscle fiber texture in the meat, cut the raw meat into pieces, soak in cold water for 4 hours, rinse the blood and sewage, and drain;

[0041] (2) Take 5 parts of three Nye, 2 parts of Tsao Guo, 3 parts of Zanthoxylum bungeanum, 2 parts of clove, 1 part of licorice, 3 parts of star anise, 2 parts of Angelica dahurica, 3 parts of cinnamon, 3 parts of fennel, 4 parts of Piper dial according to the weight components, 5 parts of Xiangguo, 3 parts of Muxiang, 3 parts of Caokou, 4 parts of Tangerine Peel, stir-fry in a pot for 3 minutes, crush them, put them in a cloth bag and tie them tightly to make a spice bag;

[0042] (3) Put the pre-treated beef into the water, add the prepared spice package, turn on the high heat and cook for the first time, cook for 50 minutes, then remove the beef and let it s...

Embodiment 2

[0048] (1) Select yellow beef from Xuanhan County, remove the fat, sarcolemma, lymph, and muscle fiber texture in the meat, cut the raw meat into pieces, soak in cold water for 4-6 hours, rinse the blood and sewage, and drain;

[0049] (2) Take 5 parts of three Nye, 2 parts of Tsao Guo, 4 parts of Zanthoxylum bungeanum, 2 parts of clove, 2 parts of licorice, 4 parts of star anise, 3 parts of Angelica dahurica, 3 parts of cinnamon, 3 parts of fennel, 4 parts of Piper dial according to the weight components, 5 parts of Xiangguo, 4 parts of Muxiang, 4 parts of Caokou, 4 parts of Tangerine Peel, stir-fry in a pot for 4 minutes, smash them, put them in a cloth bag and tie them tightly to make a spice bag;

[0050] (3) Put the pre-treated beef into the water, add the prepared spice package, turn on the high heat and cook for the first time, cook for 50 minutes, then remove the beef and let it stand for 30 minutes, then turn on the simmer and put the beef in Cook for the second time ...

Embodiment 3

[0056] (1) Select yellow beef from Xuanhan County, remove the fat, sarcolemma, lymph, and muscle fiber texture in the meat, cut the raw meat into pieces, soak in cold water for 4-6 hours, rinse the blood and sewage, and drain;

[0057] (2) Take 5 parts of three Nye, 2 parts of Tsao Guo, 5 parts of Zanthoxylum bungeanum, 2 parts of clove, 3 parts of licorice, 5 parts of star anise, 4 parts of Angelica dahurica, 3 parts of cinnamon, 3 parts of fennel, 4 parts of Piper dial according to the weight components, 5 parts of Xiangguo, 4 parts of Muxiang, 4 parts of Caokou, 4 parts of Tangerine Peel, stir-fry in a pot for 5 minutes, crush them, put them in a cloth bag and tie them tightly to make a spice bag;

[0058] (3) Put the pre-treated beef into the water, add the prepared spice package, turn on the high heat and cook for the first time, cook for 50 minutes, then remove the beef and let it stand for 30 minutes, then turn on the simmer and put the beef in Cook for the second time ...

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Abstract

The present invention discloses a preparation method of instant spiced beef jerky, relates to the technical field of food processing, and solves the technical problems of insufficient flavor and wood-like taste of most beef jerky in the market. The preparation method comprises the following steps: selecting beef, removing channels and collaterals, conducting dicing, conducting soaking for 4-6h, putting galanga resurrectionlily rhizomes, tsaoko amomum fruits, Chinese prickly ash, clove, liquorice, star anise, dahurian angelica roots, cassia bark, fennel, long peppers, Sichuan lovage rhizomes, costusroot, katsumada galangal seeds and dried tangerine peel into a pot, conducting stir-frying for 3-5 min, crushing the spices, placing the spice powder in a cloth bag, tying the bag to obtain a spice bag, putting the beef into water with the spice bag, conducting boiling, taking out the bag, adding white spirit, white sugar, monosodium glutamate and salt, conducting stir-frying, carrying out baking until the water content of the dried beef jerky is 13-16 percent, carrying out spreading for cooling on the dried beef jerky, and carrying out inspection and packaging. The spiced beef jerky prepared by the method is bright in color, fragrant and attractive in flavor, chewy in mouth feel and moderate in hardness.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing spiced beef jerky. Background technique [0002] Beef is an indispensable meat food in people's daily life. Beef is rich in protein, and a variety of trace elements, and its amino acid composition is closer to the needs of the human body than pork. The post-care person is replenishing lost blood. It is especially suitable for repairing tissues and other aspects. Eating beef in cold winter can warm the stomach. People with soreness, anemia, long-term illness and sallow and dizzy face can eat it. [0003] Beef jerky is a traditional meat product in my country. Because of its unique taste, storage resistance and convenient eating, it is very popular among consumers. With the improvement of people's living standards, people's requirements for beef food are also getting higher and higher. But for a long time, the processing of beef jerky has been usin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23L33/00
CPCA23L13/428A23L13/72A23L33/00
Inventor 练兆乐
Owner 宣汉县汉玺食品有限公司
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