CN107981227A - The preparation method of spicy beef jerky - Google Patents
The preparation method of spicy beef jerky Download PDFInfo
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- CN107981227A CN107981227A CN201711177507.4A CN201711177507A CN107981227A CN 107981227 A CN107981227 A CN 107981227A CN 201711177507 A CN201711177507 A CN 201711177507A CN 107981227 A CN107981227 A CN 107981227A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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Abstract
The preparation method of spicy beef jerky, by sorting, prepare marinated auxiliary material, pickle, prepare stew in soy sauce soup, stew in soy sauce, prepare flavoring, seasoning, frying, preparing spicy beef jerky, totally nine big steps are completed, its advantage is first marinated to carry out stew in soy sauce with special halogen material again, low temperature stew in soy sauce is used during stew in soy sauce, it so can not only make beef inside tasty in advance, can also reduce original nutriment inside beef and be lost in；With special flavoring infiltrate again it is tasty, can make it is tasty more fully it is soft；Then the frying of green pepper fragrant mud small fire is mixed, then drains cooling, the dried beef color glow being prepared is full of nutrition, mellow, and fragrant fiber crops strength is peppery, enjoys endless aftertastes.
Description
Technical field
The invention belongs to beef food processing technique field, particularly a kind of system of the spicy beef jerky with Tujia's flavor
Preparation Method.
Background technology
Beef is one of main meat product, its protein content is high, and fat content is low, delicious flavour, deep by people
Like, enjoy the laudatory title of " favourite son in meat ".Beef contains abundant protein, amino acid composition etc. to be needed than pork closer to human body
Will, body resistance against diseases can be improved, to after growth and development and operation, the people of aftercare loses blood and the side such as repair tissue in supplement
Face is particularly suitable.Severe winter eats beef, has warm stomach effect, is severe winter good merchantable brand.The traditional Chinese medical science thinks：Beef has tonifying middle-Jiao and Qi, nourishes
Taste, strong muscles and bones, breath wind that reduces phlegm, the function of saliva of quenching the thirst.Suitable for the sinking of qi of middle-jiao, body void of breathing hard, soreness of bones and muscles and anaemia
The people of prolonged illness and yellow dizzy people in face eats.
Dried beef is generally divided into three kinds：Raw beef is air-dried and makes jerked beef, raw beef is air-dried cook make it is air-dried
Dried beef, first cook raw beef to carry out air-drying again and make dried beef.
The fresh beef for removing bone is usually cut into ten grams or so of bulk by the production method of commonplace dried beef,
Be put into pot plus a little salt boiled to ripe very likely, pull out dry in the air it is cool after be cut to the big thin slice of thick 2-3mm.In slaughterhouse plus appropriate cooking wine,
The condiment such as soy sauce, brown sugar and the cassia bark bound up with gauze, Chinese prickly ash, big fennel seeds, ginger splices, is put into the beef cut after boiling
Piece, very hot oven boil 30 minutes, pull out and drain moisture, drying.
Such sliced beef has several big defects, is not pickled with auxiliary material first first, but directly with halogen material stew in soy sauce, so
Doing can make it that taste is partially light, pleasant impression deficiency；Secondly temperature is too high during stew in soy sauce, the nutriment in beef lost.
The content of the invention
The technical problems to be solved by the invention are simply make it that taste is partially light for existing processing method, stew in soy sauce temperature
A kind of too high deficiency, there is provided the preparation of sliced beef when first marinated stew in soy sauce again and stew in soy sauce using low temperature and using a variety of flavorings
Method, fragrant fiber crops strength peppery dried beef a kind of full of nutrition, mellow to prepare.
In order to solve the above technical problems, the technical solution adopted in the present invention is a kind of preparation method of spicy beef jerky,
By sorting, marinated auxiliary material is prepared, pickle, prepare stew in soy sauce soup, stew in soy sauce, prepare flavoring, seasoning, frying, prepare Saute beef with cayenne pepper
Dry totally nine big steps are completed, it is characterised in that specific method is as follows.
(1) sorting：Qualified beef is chosen, removes impurity, blood stains, grain and outer skin, it is 180g- to be then cut into every piece of weight
The beef clod of 220g is stand-by.
(2) marinated auxiliary material is prepared：5 parts of vegetable oil, 5 parts of spice, 5 parts of Chinese prickly ash, 3 parts of ginger juice, capsicum 5 are taken according to parts by weight
Part, 1 part of monosodium glutamate, 8 parts of salt are fully mixed thoroughly, obtain auxiliary material.
(3) pickle：10 parts of auxiliary material is taken to be added in 100 parts of beef clods according to parts by weight, with tumbler tumbling 30 minutes, so
When the quiet 48-72 that salts down is small afterwards, during which tumbling 10 minutes again when 12 is small.
(4) stew in soy sauce soup is prepared：Take 10 parts of pig bone, 10 parts of chicken carcasses to bake perfume (or spice) with microwave respectively according to parts by weight, take fragrant pungent
10 parts of material is baked to delicious and crisp with small fire and is wrapped up again with cotton gauze, then takes 5 parts of pigskin, pigskin is roasted out fragrance with naked light, then
Four kinds of materials are put into infusion 60-80 minutes in 300 parts of boiling water jointly, solid content is then pulled out, obtains stew in soy sauce soup.
(5) stew in soy sauce：Will it is marinated after beef clod be put into etc. in the stew in soy sauce soup of weight, when stew in soy sauce 24 is small, keep low baking temperature to make ox
Meat piece central temperature is between 72-75 DEG C.
(6) flavoring is prepared：By spice be put into etc. weight it is boiling it is off the pot after green pepper sesame oil in mix and stir mixing, adjusted
Taste substance.
(7) season：Beef clod after stew in soy sauce is taken out and is put into etc. in the flavoring of weight after draining, when infiltration seasoning 24 is small.
(8) it is fried：Seasoned beef clod is taken out and is drained until not oil dripping, beef bar is cut into according still further to specification, then presses
10 parts of beef bar is taken according to parts by weight, 1 part of green pepper fragrant mud, is sufficiently mixed and mixes thoroughly, then vegetable oil is filled to the half of cauldron, use big fire
Burn to small fire is changed to after 115 DEG C, the beef bar placed into after mixing thoroughly, which is submerged in oil cauldron, to be fried.
(9) spicy beef jerky is prepared：It is off the pot after beef bar is fried 10-15 minutes in oil cauldron, drain, according to rule after cooling
Lattice metering vacuum packaging, sterilizes, examines, obtain spicy beef jerky finished product.
The spice be according to parts by weight by dried 3 parts of ginger, 3 parts of chilli powder, 1 part of cloves, 1 part of elscholtiza,
1 part of cumin, 1 part of cassia bark, 1 part of kaempferia galamga, octagonal 1 part of progress coarse powder and then mixing, then by mixture and yellow rice wine according to weight respectively
Than for 10:1 ratio mixing is mixed thoroughly, infiltrates 30 minutes, then mixture is put into pressure steam pot and is steamed, pressure is adjusted
Between 145-155kPa, steam 45 minutes, then vexed 60 minutes, mixture is taken out after cooling and is dried, obtains spice.
The green pepper sesame oil and green pepper fragrant mud is to be put into dry 1 part of Paprika, 1 part of zanthoxylum powder, 1 part of pepper powder according to parts by weight
15 parts it is boiling it is off the pot after vegetable oil in uniform mixing, three greens pepper oil is obtained when then cooling and standings 24 are small, then separately takes dry Paprika 1
Delicious and crisp is baked to small fire after 0.2 part of part, 1 part of zanthoxylum powder, 1 part of pepper powder, banksia rose powder mixing, then is put into rapidly in three green pepper oil and mixes
With it is uniform, when cooling and standings 24 are small after, cross 80 mesh sieves and take liquid, then carry out separation of solid and liquid with solid-liquid separating machine, obtain liquid object green pepper
Sesame oil and solid content green pepper fragrant mud.
The beneficial effects of the invention are as follows first pickling to carry out stew in soy sauce with special halogen material again, when stew in soy sauce, uses low temperature stew in soy sauce, so
It can not only make beef inside tasty in advance, can also reduce original nutriment inside beef and be lost in；Again with special flavoring
Infiltrate it is tasty, can make it is tasty more fully it is soft；Then the frying of green pepper fragrant mud small fire is mixed, then drains cooling, is prepared
Dried beef color glow, full of nutrition, mellow, fragrant fiber crops strength is peppery, enjoys endless aftertastes.
Embodiment
With reference to embodiment, the invention will be further described, and following embodiments are intended to illustrate invention rather than to this
The further restriction of invention, should not be limited the scope of the invention with this.
Embodiment 1.
Spicy beef jerky is prepared, prepares prepare spice and green pepper sesame oil first first.
Take dried ginger 30kg, chilli powder 30kg, cloves 10kg, elscholtiza 10kg, cumin 10kg, cassia bark 10kg, mountain
How 10kg, illiciumverum 10kg carry out coarse powder and then mix respectively, then mixture and 12kg yellow rice wine are mixed and mixed thoroughly, infiltrate 30 minutes,
Then mixture is put into pressure steam pot and steamed, pressure is adjusted in 145kPa, is steamed 45 minutes, it is then vexed 60 minutes, cold
But mixture is taken out afterwards and dried, obtain spice.
By dry Paprika 10kg, zanthoxylum powder 10kg, pepper powder 10kg be put into 150kg it is boiling it is off the pot after vegetable oil in mix and stir
Uniformly, three greens pepper oil is obtained when then cooling and standings 24 are small, then separately takes dry Paprika 10kg, zanthoxylum powder 10kg, pepper powder 10kg, wood
With small fire be baked to delicious and crisp after face powder 2kg mixing, then be put into uniform mixing in three green pepper oil rapidly, when cooling and standings 24 are small after, mistake
80 mesh sieves take liquid, then carry out separation of solid and liquid with solid-liquid separating machine, obtain liquid object green pepper sesame oil and solid content green pepper fragrant mud.
Spicy beef jerky is prepared again.
Qualified beef is chosen, removes impurity, blood stains, grain and outer skin, is then cut into the beef clod that every piece of weight is 180g
It is stand-by.
Marinated auxiliary material is prepared, takes vegetable oil 5kg, spice 5kg, Chinese prickly ash 5kg, ginger juice 3kg, capsicum 5kg, monosodium glutamate 1kg, food
Salt 8kg is fully mixed thoroughly, obtains auxiliary material.Auxiliary material 10kg is taken to be added in 100kg beef clods, with tumbler tumbling 30 minutes, then
It is quiet salt down 48 it is small when, during which tumbling 10 minutes again when 12 is small.
Stew in soy sauce soup is prepared, takes pig bone 10kg, chicken carcasses 10kg to bake perfume (or spice) with microwave respectively, takes spice 10kg small fires
It is baked to delicious and crisp to be wrapped up with cotton gauze again, then takes pigskin 5kg, pigskin is roasted into out fragrance with naked light, is then total to four kinds of materials
With infusion 60 minutes in 300kg boiling water are put into, then pull solid content out, obtain stew in soy sauce soup.Beef clod after will be marinated is put into
In stew in soy sauce soup etc. weight, when stew in soy sauce 24 is small, low baking temperature is kept to make beef clod central temperature at 72 DEG C.
Prepare flavoring, by spice be put into etc. weight it is boiling it is off the pot after green pepper sesame oil in mix and stir mixing, seasoned
Material；Beef clod after stew in soy sauce is taken out and is put into etc. in the flavoring of weight after draining, when infiltration seasoning 24 is small.
Seasoned beef clod is taken out and is drained until not oil dripping, beef bar is cut into according still further to specification, then according to weight
Kg takes beef bar 10kg, and green pepper fragrant mud 1kg, is sufficiently mixed and mixes thoroughly, then vegetable oil is filled to the half of cauldron, is burnt extremely with big
Small fire is changed to after 115 DEG C, the beef bar placed into after mixing thoroughly, which is submerged in oil cauldron, to be fried.Beef bar fries 10 points in oil cauldron
It is off the pot after clock, drain, according to specification metering vacuum packaging after cooling, sterilize, examine, obtain spicy beef jerky finished product.
Embodiment 2.
Spicy beef jerky is prepared, prepares prepare spice and green pepper sesame oil first first.
Take dried ginger 30kg, chilli powder 30kg, cloves 10kg, elscholtiza 10kg, cumin 10kg, cassia bark 10kg, mountain
How 10kg, illiciumverum 10kg carry out coarse powder and then mix respectively, then mixture and 12kg yellow rice wine are mixed and mixed thoroughly, infiltrate 30 minutes,
Then mixture is put into pressure steam pot and steamed, pressure is adjusted in 150kPa, is steamed 45 minutes, it is then vexed 60 minutes, cold
But mixture is taken out afterwards and dried, obtain spice.
By dry Paprika 10kg, zanthoxylum powder 10kg, pepper powder 10kg be put into 150kg it is boiling it is off the pot after vegetable oil in mix and stir
Uniformly, three greens pepper oil is obtained when then cooling and standings 24 are small, then separately takes dry Paprika 10kg, zanthoxylum powder 10kg, pepper powder 10kg, wood
With small fire be baked to delicious and crisp after face powder 2kg mixing, then be put into uniform mixing in three green pepper oil rapidly, when cooling and standings 24 are small after, mistake
80 mesh sieves take liquid, then carry out separation of solid and liquid with solid-liquid separating machine, obtain liquid object green pepper sesame oil and solid content green pepper fragrant mud.
Spicy beef jerky is prepared again.
Qualified beef is chosen, removes impurity, blood stains, grain and outer skin, is then cut into the beef clod that every piece of weight is 200g
It is stand-by.
Marinated auxiliary material is prepared, takes vegetable oil 5kg, spice 5kg, Chinese prickly ash 5kg, ginger juice 3kg, capsicum 5kg, monosodium glutamate 1kg, food
Salt 8kg is fully mixed thoroughly, obtains auxiliary material.Auxiliary material 10kg is taken to be added in 100kg beef clods, with tumbler tumbling 30 minutes, then
It is quiet salt down 60 it is small when, during which tumbling 10 minutes again when 12 is small.
Stew in soy sauce soup is prepared, takes pig bone 10kg, chicken carcasses 10kg to bake perfume (or spice) with microwave respectively, takes spice 10kg small fires
It is baked to delicious and crisp to be wrapped up with cotton gauze again, then takes pigskin 5kg, pigskin is roasted into out fragrance with naked light, is then total to four kinds of materials
With infusion 70 minutes in 300kg boiling water are put into, then pull solid content out, obtain stew in soy sauce soup.Beef clod after will be marinated is put into
In stew in soy sauce soup etc. weight, when stew in soy sauce 24 is small, low baking temperature is kept to make beef clod central temperature at 73.5 DEG C.
Prepare flavoring, by spice be put into etc. weight it is boiling it is off the pot after green pepper sesame oil in mix and stir mixing, seasoned
Material；Beef clod after stew in soy sauce is taken out and is put into etc. in the flavoring of weight after draining, when infiltration seasoning 24 is small.
Seasoned beef clod is taken out and is drained until not oil dripping, beef bar is cut into according still further to specification, then according to weight
Kg takes beef bar 10kg, and green pepper fragrant mud 1kg, is sufficiently mixed and mixes thoroughly, then vegetable oil is filled to the half of cauldron, is burnt extremely with big
Small fire is changed to after 115 DEG C, the beef bar placed into after mixing thoroughly, which is submerged in oil cauldron, to be fried.Beef bar fries 12.5 in oil cauldron
It is off the pot after minute, drain, according to specification metering vacuum packaging after cooling, sterilize, examine, obtain spicy beef jerky finished product.
Embodiment 3.
Spicy beef jerky is prepared, prepares prepare spice and green pepper sesame oil first first.
Take dried ginger 30kg, chilli powder 30kg, cloves 10kg, elscholtiza 10kg, cumin 10kg, cassia bark 10kg, mountain
How 10kg, illiciumverum 10kg carry out coarse powder and then mix respectively, then mixture and 12kg yellow rice wine are mixed and mixed thoroughly, infiltrate 30 minutes,
Then mixture is put into pressure steam pot and steamed, pressure is adjusted in 155kPa, is steamed 45 minutes, it is then vexed 60 minutes, cold
But mixture is taken out afterwards and dried, obtain spice.
By dry Paprika 10kg, zanthoxylum powder 10kg, pepper powder 10kg be put into 150kg it is boiling it is off the pot after vegetable oil in mix and stir
Uniformly, three greens pepper oil is obtained when then cooling and standings 24 are small, then separately takes dry Paprika 10kg, zanthoxylum powder 10kg, pepper powder 10kg, wood
With small fire be baked to delicious and crisp after face powder 2kg mixing, then be put into uniform mixing in three green pepper oil rapidly, when cooling and standings 24 are small after, mistake
80 mesh sieves take liquid, then carry out separation of solid and liquid with solid-liquid separating machine, obtain liquid object green pepper sesame oil and solid content green pepper fragrant mud.
Spicy beef jerky is prepared again.
Qualified beef is chosen, removes impurity, blood stains, grain and outer skin, is then cut into the beef clod that every piece of weight is 220g
It is stand-by.
Marinated auxiliary material is prepared, takes vegetable oil 5kg, spice 5kg, Chinese prickly ash 5kg, ginger juice 3kg, capsicum 5kg, monosodium glutamate 1kg, food
Salt 8kg is fully mixed thoroughly, obtains auxiliary material.Auxiliary material 10kg is taken to be added in 100kg beef clods, with tumbler tumbling 30 minutes, then
It is quiet salt down 72 it is small when, during which tumbling 10 minutes again when 12 is small.
Stew in soy sauce soup is prepared, takes pig bone 10kg, chicken carcasses 10kg to bake perfume (or spice) with microwave respectively, takes spice 10kg small fires
It is baked to delicious and crisp to be wrapped up with cotton gauze again, then takes pigskin 5kg, pigskin is roasted into out fragrance with naked light, is then total to four kinds of materials
With infusion 80 minutes in 300kg boiling water are put into, then pull solid content out, obtain stew in soy sauce soup.Beef clod after will be marinated is put into
In stew in soy sauce soup etc. weight, when stew in soy sauce 24 is small, low baking temperature is kept to make beef clod central temperature at 75 DEG C.
Prepare flavoring, by spice be put into etc. weight it is boiling it is off the pot after green pepper sesame oil in mix and stir mixing, seasoned
Material；Beef clod after stew in soy sauce is taken out and is put into etc. in the flavoring of weight after draining, when infiltration seasoning 24 is small.
Seasoned beef clod is taken out and is drained until not oil dripping, beef bar is cut into according still further to specification, then according to weight
Kg takes beef bar 10kg, and green pepper fragrant mud 1kg, is sufficiently mixed and mixes thoroughly, then vegetable oil is filled to the half of cauldron, is burnt extremely with big
Small fire is changed to after 115 DEG C, the beef bar placed into after mixing thoroughly, which is submerged in oil cauldron, to be fried.Beef bar fries 15 points in oil cauldron
It is off the pot after clock, drain, according to specification metering vacuum packaging after cooling, sterilize, examine, obtain spicy beef jerky finished product.
Claims (3)
1. the preparation method of spicy beef jerky, by sorting, marinated auxiliary material is prepared, pickle, prepare stew in soy sauce soup, stew in soy sauce, prepare and adjust
Totally nine big steps are completed for taste substance, seasoning, frying, preparation spicy beef jerky, it is characterised in that specific method is as follows：
(1) sorting：Qualified beef is chosen, removes impurity, blood stains, grain and outer skin, it is 180g-220g to be then cut into every piece of weight
Beef clod it is stand-by；
(2) marinated auxiliary material is prepared：5 parts of vegetable oil, 5 parts of spice, 5 parts of Chinese prickly ash, 3 parts of ginger juice, 5 parts of capsicum, taste are taken according to parts by weight
1 part of essence, 8 parts of salt are fully mixed thoroughly, obtain auxiliary material；
(3) pickle：10 parts of auxiliary material is taken to be added in 100 parts of beef clods according to parts by weight, with tumbler tumbling 30 minutes, Ran Houjing
When the 48-72 that salts down is small, during which tumbling 10 minutes again when 12 is small；
(4) stew in soy sauce soup is prepared：Take 10 parts of pig bone, 10 parts of chicken carcasses to bake perfume (or spice) with microwave respectively according to parts by weight, take spice 10
Part is baked to delicious and crisp with small fire and is wrapped up again with cotton gauze, then takes 5 parts of pigskin, pigskin is roasted out fragrance with naked light, then by four
Kind material is put into infusion 60-80 minutes in 300 parts of boiling water jointly, then pulls solid content out, obtains stew in soy sauce soup；
(5) stew in soy sauce：Will it is marinated after beef clod be put into etc. in the stew in soy sauce soup of weight, when stew in soy sauce 24 is small, keep low baking temperature to make beef clod
Central temperature is between 72-75 DEG C；
(6) flavoring is prepared：By spice be put into etc. weight it is boiling it is off the pot after green pepper sesame oil in mix and stir mixing, obtain flavoring；
(7) season：Beef clod after stew in soy sauce is taken out and is put into etc. in the flavoring of weight after draining, when infiltration seasoning 24 is small；
(8) it is fried：Seasoned beef clod is taken out and is drained until not oil dripping, beef bar is cut into according still further to specification, then according to weight
Amount part takes 10 parts of beef bar, and 1 part of green pepper fragrant mud, is sufficiently mixed and mixes thoroughly, then vegetable oil is filled to the half of cauldron, is burnt extremely with big
Small fire is changed to after 115 DEG C, the beef bar placed into after mixing thoroughly, which is submerged in oil cauldron, to be fried；
(9) spicy beef jerky is prepared：It is off the pot after beef bar is fried 10-15 minutes in oil cauldron, drain, specification meter is shone after cooling
Amount vacuum packaging, sterilizes, and examines, obtains spicy beef jerky finished product.
2. the preparation method of spicy beef jerky according to claim 1, it is characterised in that the spice is according to weight
Part is measured by dried 3 parts of ginger, 3 parts of chilli powder, 1 part of cloves, 1 part of elscholtiza, 1 part of cumin, 1 part of cassia bark, 1 part of kaempferia galamga, illiciumverum 1
Part carries out coarse powder and then mixes respectively, then by mixture and yellow rice wine according to weight ratio is 10:1 ratio mixing is mixed thoroughly, infiltration 30
Minute, then mixture is put into pressure steam pot and is steamed, pressure is adjusted between 145-155kPa, steaming 45 minutes, so
Vexed 60 minutes afterwards, mixture is taken out after cooling and is dried, obtains spice.
3. the preparation method of spicy beef jerky according to claim 2, it is characterised in that the green pepper sesame oil and green pepper fragrant mud
Be according to parts by weight by dry 1 part of Paprika, 1 part of zanthoxylum powder, 1 part of pepper powder be put into 15 parts it is boiling it is off the pot after vegetable oil in mix and stir
Uniformly, three greens pepper oil is obtained when then cooling and standings 24 are small, then separately takes dry 1 part of Paprika, 1 part of zanthoxylum powder, 1 part of pepper powder, the banksia rose
Be baked to delicious and crisp with small fire after the mixing of 0.2 part of powder, then be put into uniform mixing in three green pepper oil rapidly, when cooling and standings 24 are small after, mistake
80 mesh sieves take liquid, then carry out separation of solid and liquid with solid-liquid separating machine, obtain liquid object green pepper sesame oil and solid content green pepper fragrant mud.
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| CN109123437A (en) * | 2018-08-13 | 2019-01-04 | 南宁利腾农业科技有限公司 | The production method of spicy squab jerky |
| CN109497438A (en) * | 2018-10-08 | 2019-03-22 | 阜阳市尚源食品有限公司 | A kind of method for making spicy beef jerky |
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| JP2014195449A (en) * | 2013-03-04 | 2014-10-16 | プリマハム株式会社 | Manufacturing method of beef jerky with good texture |
| CN104432142A (en) * | 2014-12-25 | 2015-03-25 | 重庆市弘久食品有限公司 | Preparation method of spicy beef jerky |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2014195449A (en) * | 2013-03-04 | 2014-10-16 | プリマハム株式会社 | Manufacturing method of beef jerky with good texture |
| CN104432142A (en) * | 2014-12-25 | 2015-03-25 | 重庆市弘久食品有限公司 | Preparation method of spicy beef jerky |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109123437A (en) * | 2018-08-13 | 2019-01-04 | 南宁利腾农业科技有限公司 | The production method of spicy squab jerky |
| CN109497438A (en) * | 2018-10-08 | 2019-03-22 | 阜阳市尚源食品有限公司 | A kind of method for making spicy beef jerky |
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