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Making method of spicy and hot dried beef

A beef jerky and spicy technology, applied in food science and other directions, can solve the problems of loss of beef nutrients, lack of aftertaste, weak taste, etc., and achieve the effect of full and soft taste, reduced nutrient loss and mellow taste.

Inactive Publication Date: 2019-05-14
杨进旭
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] This kind of shredded beef has several major defects. First, it is not marinated with auxiliary materials first, but is marinated directly with marinated materials. This will make the taste light and the aftertaste is insufficient; Nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] To prepare the spicy beef jerky, first prepare the spices and pepper sesame oil.

[0023] Take 30kg of dried ginger, 30kg of chili powder, 10kg of cloves, 10kg of fenugreek, 10kg of cumin, 10kg of cassia bark, 10kg of kaempferia, and 10kg of star anise, and then mix them into coarse powder, then mix the mixture with 12kg of rice wine, and soak for 30 minutes. Then the mixture is steamed in a pressure steam pot, the pressure is adjusted at 145kPa, steamed for 45 minutes, then stuffed for 60 minutes, after cooling, the mixture is taken out and dried to obtain spices.

[0024] Put 10kg of dried red pepper powder, 10kg of Chinese prickly ash powder, and 10kg of pepper powder into 150kg of vegetable oil boiled and stirred evenly, then cool and stand for 24 hours to obtain three pepper oil, and then take another 10kg of dried red pepper powder and 10kg of Chinese prickly ash powder , pepper powder 10kg, and woody powder 2kg are mixed and roasted on a low heat until crispy, th...

Embodiment 2

[0032] To prepare the spicy beef jerky, first prepare the spices and pepper sesame oil.

[0033] Take 30kg of dried ginger, 30kg of chili powder, 10kg of cloves, 10kg of fenugreek, 10kg of cumin, 10kg of cassia bark, 10kg of kaempferia, and 10kg of star anise, and then mix them into coarse powder, then mix the mixture with 12kg of rice wine, and soak for 30 minutes. Then the mixture is steamed in a pressure steam pot, the pressure is adjusted at 150kPa, steamed for 45 minutes, then stuffed for 60 minutes, after cooling, the mixture is taken out and dried to obtain spices.

[0034] Put 10kg of dried red pepper powder, 10kg of Chinese prickly ash powder, and 10kg of pepper powder into 150kg of vegetable oil boiled and stirred evenly, then cool and stand for 24 hours to obtain three pepper oil, and then take another 10kg of dried red pepper powder and 10kg of Chinese prickly ash powder , pepper powder 10kg, and woody powder 2kg are mixed and roasted on a low heat until crispy, th...

Embodiment 3

[0042] To prepare the spicy beef jerky, first prepare the spices and pepper sesame oil.

[0043] Take 30kg of dried ginger, 30kg of chili powder, 10kg of cloves, 10kg of fenugreek, 10kg of cumin, 10kg of cassia bark, 10kg of kaempferia, and 10kg of star anise, and then mix them into coarse powder, then mix the mixture with 12kg of rice wine, and soak for 30 minutes. Then the mixture is steamed in a pressure steam pot, the pressure is adjusted at 155kPa, steamed for 45 minutes, then stuffed for 60 minutes, after cooling, the mixture is taken out and dried to obtain spices.

[0044] Put 10kg of dried red pepper powder, 10kg of Chinese prickly ash powder, and 10kg of pepper powder into 150kg of vegetable oil boiled and stirred evenly, then cool and stand for 24 hours to obtain three pepper oil, and then take another 10kg of dried red pepper powder and 10kg of Chinese prickly ash powder , pepper powder 10kg, and woody powder 2kg are mixed and roasted on a low heat until crispy, th...

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Abstract

The invention relates to a making method of spicy and hot dried beef. The method comprises the nine steps of material selection, preparation of salted ingredients, salting, preparation of a marinatedsoup solution, marinating, preparation of seasoning, flavoring, deep drying and preparation of the spicy and hot dried beef. The making method has the advantages that salting is conducted at first, then a special marinating material is used for marinating, low-temperature marinating is adopted during marinating, in this way, the interior of beef can be tasty in advance, and loss of original nutrient substances in the beef can also be reduced; the specially-made seasoning is used for soaking and flavoring, so that flavoring is more sufficient and soft; then, the beef is stirred with pepper spicy paste and deeply-dried through soft fire, drain-off and cooling are conducted, and in this way, the made dried beef is red and bright in color, rich in nutrient, mellow in taste, delicious, spicy, pungent and tasty.

Description

technical field [0001] The invention belongs to the technical field of beef food processing, in particular to a method for preparing spicy beef jerky with Tujia flavor. Background technique [0002] Beef is one of the main meat products. It has high protein content, low fat content, and delicious taste. It is deeply loved by people and enjoys the reputation of "the favorite of meat". Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's ability to resist diseases. It is especially suitable for people who grow and develop, post-operation, and after-care to supplement blood loss and repair tissues. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for cold winter. Traditional Chinese medicine believes that beef has the functions of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/70A23L13/40A23L5/10
Inventor 杨进旭
Owner 杨进旭
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