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Vacuum freeze-dried beef jerky and method for increasing drying rate thereof

A vacuum freeze-drying and beef jerky technology, applied in food drying, food science and other directions, can solve the problems of long drying time and high processing cost, and achieve the effect of good chewiness, wide range and cost saving.

Pending Publication Date: 2021-03-05
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the time of vacuum freeze-drying often requires a longer drying time, and the processing cost is higher

Method used

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  • Vacuum freeze-dried beef jerky and method for increasing drying rate thereof
  • Vacuum freeze-dried beef jerky and method for increasing drying rate thereof
  • Vacuum freeze-dried beef jerky and method for increasing drying rate thereof

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Embodiment 1

[0029] The present embodiment provides a kind of vacuum freeze-dried beef jerky, and the method for accelerating the drying rate of beef jerky comprises the following steps:

[0030] 1) Cut the beef into beef slices, cut into 1-2cm thick, 2-3cm wide, 4-5cm long thin slices, which is convenient for subsequent processing.

[0031] 2) Put the beef slices obtained in step 1) into a high-voltage transient pulse electric field device, shock 200 times at an electric field strength of 2.0kV / cm, and apply ice packs to cool down at the same time;

[0032] 3) Put 100 parts of beef obtained in step 2) into a container, put 0.3 parts of compound phosphate, 15 parts of sugar, 2 parts of salt, 3 parts of soy sauce, 1 part of cooking wine, 0.4 parts of monosodium glutamate, and 0.3 parts of pepper Stir by hand, mix evenly, and marinate for 40-60 minutes, using dry pickling method;

[0033] 4) Put the marinated beef slices in step 3) into boiling water for 30-40 minutes, skim off the foam in ...

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Abstract

The invention provides vacuum freeze-dried beef jerky and a method for accelerating the drying rate thereof. The method comprises the following steps of cutting beef into beef slices, putting the beefslices into a high-voltage instantaneous pulsed electric field device, carrying out electric shock for 50-1000 times, pickling in a composite pickling material, putting the pickled beef slices into boiling water, precooking for 30-40 minutes, skimming floating foam in the midway, adding spices, re-boiling for 30-40 minutes, pre-freezing the marinated beef slices at negative 80 DEG C, then performing vacuum freeze-drying for 2-12 hours at minus 50 DEG C- minus 63 DEG C and the atmospheric pressure of 0-36Pa by using a vacuum freeze-drying machine, and packaging the dried beef slices by adopting a vacuum packaging method, sealing, and sterilizing with high-pressure steam to obtain the vacuum freeze-dried beef jerky. According to the method, the beef drying time can be shortened, color, fragrance, taste and various nutrients in the beef can be retained to the greatest extent, the brightness value of the beef jerky is increased, and the beef jerky is crispy in taste and good in chewiness.

Description

technical field [0001] The invention belongs to the technical field of meat product processing, in particular to a vacuum freeze-dried beef jerky and a method for accelerating the drying rate. Background technique [0002] The traditional drying method is mainly blast drying, but the beef jerky that adopts blast drying tends to have higher hardness value, dark black color and lower brightness value. This conventional drying method is a thermal processing method, and the thermal processing method is difficult to maintain the original flavor of the food, and the added value of the food is low. As an internationally recognized processing method for producing high-quality, high-value-added food, vacuum freeze-drying technology can preserve the color, aroma, taste and various nutrients in food to the greatest extent. Vacuum freeze-drying technology is a drying technology with high technical content and wide technical knowledge. It involves the field of drying technology. It is a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L5/20A23L5/30A23L13/10A23L13/70
CPCA23L13/10A23L13/72A23L5/13A23L5/10A23L5/30A23L5/21A23V2002/00A23V2300/10
Inventor 沈清武吴浩罗洁周兵
Owner HUNAN AGRICULTURAL UNIV
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