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Beef jerky production process

A production process and technology of beef jerky, which is applied in the direction of meat/fish preservation, food preservation, food science, etc. It can solve the problems of easily affecting food safety, poor taste, and bitter taste of beef jerky, so as to ensure the quality of smoking, Improve the taste and avoid the effect of large taste deviation

Inactive Publication Date: 2021-09-21
浙江绿洲食品有限公司
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0006] Aiming at the above-mentioned shortcomings existing in the prior art, the present invention provides a production process of beef jerky, which can effectively solve the problem of high harmful components contained in the soot in the smoked smoke of the prior art, which easily affects food safety, and causes beef jerky It has a bitter taste, which makes the taste poor

Method used

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  • Beef jerky production process

Examples

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Effect test

Embodiment

[0039] like Figure 1-Figure 5 Shown, a kind of beef jerky production process comprises the following steps:

[0040] S1. Raw material pretreatment: remove the skin, bones, fat, tendons, lymphatic vessels, and blood vessels from fresh beef, cut into pieces, rinse with water and drain;

[0041] S2. Pickling: Soak the beef in the pickling solution for 10 hours at a temperature of 0-4°C. The formula of the pickling solution is to add salt, 0.5-1g glucose, and 1.5-3g spices per 100ml of water With 0.5-1.5g starter, the weight ratio of marinade to beef is 1:10;

[0042] S3. Cooking: cook the marinated beef with a slow fire for 2-4 hours to get cooked beef, take it out of the pot, drain and cool;

[0043] S4, smoking treatment: put the drained cooked beef on the grid 24 in the smoking furnace and hang it, add the smoked liquid into the liquid storage box 3 through the container, and then transport it through the liquid pump 32 Fully atomize to the atomizer 36, then spray the atom...

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Abstract

The invention relates to the technical field of food production, in particular to a beef jerky production technology which comprises the four steps of raw material pretreatment, pickling, boiling and smoking treatment, and a smoking furnace used in the smoking treatment comprises a smoking furnace body, a liquid storage box and an atomization device connected with the smoking furnace body and the liquid storage box; through the arrangement of the atomization device, on one hand, a nozzle of smoking liquid is more uniform, the overall smoking quality of beef is guaranteed, and the problem that the taste deviation of beef jerky of the same batch is large is solved; on the other hand, smoke ash is not generated in the preparation process of the smoking liquid, so that harmful ingredients such as tar and polycyclic aromatic hydrocarbon are not contained, the food safety is guaranteed, the problem that the beef jerky has bitter taste due to the smoke ash is also reduced, and the taste of the beef jerky is further improved.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a production process of beef jerky. Background technique [0002] Beef jerky is a kind of fermented beef product that can be directly eaten fresh, which is made from beef carcass cut meat and processed by low-temperature pickling and drying. Since the end of the 19th century, along with the expansion of the application range of modern meat product processing and preservation methods such as refrigeration and vacuum packaging, the mechanization and scale of production of chilled meat, canned products, and sausage products have developed rapidly. Dry beef production has been dominated by beef processing and storage. The method has evolved into a traditional flavored meat production method that meets the needs of consumers for taste adjustment. [0003] Smoking is a traditional method of food processing and preservation. Smoking is to place the impregnated raw materials in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23B4/052
CPCA23L13/10A23B4/0526
Inventor 娄崇赞
Owner 浙江绿洲食品有限公司
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