Production practice of air-dried beef and smoked beef in Aba Prefecture

The production method of Aba extreme wind beef jerky: use the back of beef, cut it into strips with a knife, sprinkle with salt, and then hang it in a dark place. You can eat it in about a year and a half to two years. Please note that it is eaten directly without decocting?

food

condiments

Cattle hind leg meat 10 kg

Methods/steps

1, cut into strips with a knife first? Sprinkle salt on it

2. In a place where the sun can't be seen

3, about a year and a half to two years can eat?

The practice of smoked beef:

1) Mix beech, pineapple branches, pine branches and pecan shells according to the mass ratio of 3-5:1-2: 2-4:1-3, and crush them to a particle size of 100- 150 mesh.

2) heat that mixed tobacco material in step 1) to 350-500 DEG C for dry distillation for 60-90 minutes, collecting dry distillation tobacco, condensing and stan, and collecting the supernatant of condensate to obtain crude smoked liquid;

3) using D 10 1 macroporous adsorption resin to adsorb and analyze the crude smoked liquid in step 2) to prepare refined smoked liquid; Wherein, the mass-volume ratio of the macroporous adsorption resin to the crude smoked liquid in the adsorption process is1-3g:100ml; Ethanol is used as the resolving agent in the resolution process, and the mass-volume ratio of macroporous adsorption resin to ethanol is 3-5g:100 ml;

4) cleaning the beef, putting it into the oil phase layer of the pickling solution, and heating and pickling for 90- 100 minutes to obtain the pickled beef; Wherein, the pickling solution comprises the following components in parts by mass: 30-35 parts of butter, 5- 10 part of ginger, 5- 10 part of onion, 4-6 parts of garlic, 20-25 parts of Ciba pepper, 5- 12 parts of pepper and 8-6 parts of pepper. 0.05-0.0 part of dried tangerine peel, 0.2 part of star anise, 0.04-0.06 part of thyme and 0.05-0.0 part of Amomum tsao-ko.

5) processing the beef marinated in step 4) at 2~4 MPa and100 ~10℃10 ~ 20min;

6) drying the cured beef treated in step 5) at 78-85 DEG C for 4-5 hours, and then drying at 50-60 DEG C for 2-3 hours to obtain smoked beef.

Further, the pickling solution comprises the following components in parts by mass: 35 parts of butter, 0/0 part of ginger/kloc, 0/0 part of onion/kloc, 6 parts of garlic, 25 parts of ciba pepper, 0/2 parts of pepper/kloc, 8 parts of bean paste 12 and step 3).

In addition, beef essence is prepared by the following method:

A, beef is cleaned and ground to obtain a substrate to be enzymolyzed;

B, mixing the substrate to be hydrolyzed in step a, water, flavor protease and neutral protease according to the mass-volume ratio of10-20g: 90-100 ml: 0.3-0.5g: 0.1-0.2g, and performing enzymolysis at 65-75 DEG C for 3-4 hours.

C, mixing the enzymolysis liquid obtained in step b, L- cysteine, glycine, glucose and yeast extract according to the mass-volume ratio of 50-70 ml:10-15g: 2-5g: 5-12g: 0.5-2g, and mixing at12g.

D, seasoning the Maillard reaction product obtained in step c with salt, monosodium glutamate and sugar to obtain beef essence.

Further, during drying at 50-60 DEG C for 2-3 hours, the refined smoked liquid in step 3) is sprayed on the surface of braised beef once every half hour, and the quality of the refined smoked liquid sprayed each time is 0.05-0.08% of the quality of beef.

Compared with the prior art, the invention has the following advantages:

1. According to the analysis of flavor substances in beef, beech, pineapple branches, pine branches and areca nut shells are selected as smoking materials, the flavor components in the smoking materials are volatilized by dry distillation, and the flavor substances in beech, pineapple branches, pine branches and areca nut shells give smoked flavor to beef, so that the smoked beef has rich flavor and good taste.

2. The invention adopts a smoking liquid and a low-temperature drying method, which avoids the defect that a large amount of benzopyrene substances are generated by high-temperature smoking in the traditional smoking process, and the benzopyrene content in the prepared smoked beef is lower than the detection limit, showing an undetected state, with good safety performance and no health hazard to consumers.

3. In the process of marinating, the beef is marinated in the oil phase of the marinade, which makes the marinated beef full of flavor, spicy and delicious, and the special flavor substances in the beef will not be boiled by the water phase.

4. The invention adopts the method of curing first and then drying, and the prepared beef jerky tissue is not too dry wood, and it still has the toughness of beef when chewed, with better sensory performance.

expand on

The present invention will be further described in detail through specific examples. This embodiment is realized on the technical premise of the present invention. Now, detailed implementation and specific operation procedures are given to illustrate the creativity of the present invention, but the protection scope of the present invention is not limited to the following embodiments.

Example 1:

A preparation method of smoked beef comprises the following steps:

1) mixing beech, pineapple branches, pine branches and pecan shells according to the mass ratio of 3:1:2:1,and pulverizing to 100 mesh to obtain mixed smoked material;

2) heating the mixed smoked material of step 1) to 350 DEG C for dry distillation for 60 minutes, collecting dry distillation smoke, condensing and standing, and collecting condensate supernatant to obtain crude smoked liquid;

3) using D 10 1 macroporous adsorption resin to adsorb and analyze the crude smoked liquid in step 2) to prepare refined smoked liquid; Wherein, the mass-volume ratio of the macroporous adsorption resin to the crude smoked liquid in the adsorption process is1g:1g:100 ml; ; Ethanol was used as the resolving agent in the resolution process, and the mass-volume ratio of macroporous adsorption resin to ethanol was 3g:100 ml.

4) cleaning the beef, putting it into the oil phase layer of the pickling solution, and heating and pickling for 90 minutes to obtain the pickled beef; Wherein, the curing liquid comprises the following components in parts by mass: 30 parts of butter, 5 parts of ginger, 5 parts of green onion, 4 parts of garlic, 20 parts of Zanthoxylum bungeanum, 5 parts of pepper, 8 parts of bean paste, 4 parts of refined smoked liquid described in step 3), 2 parts of beef essence, 0.08 part of cinnamon, 0.05 part of dried tangerine peel and 0.655 part of dried tangerine peel.

The beef essence is prepared by the following method:

A, beef is cleaned and ground to obtain a substrate to be enzymolyzed;

B, mix that substrate to be subjected to enzymolysis in step a, wat, flavor protease and neutral protease according to the mass-volume ratio of10g: 90ml: 0.3g: 0.1g, and performing enzymolysis at 65 DEG C for 3 h to obtain an enzymolysis solution;

C, mixing the enzymolysis product obtained in step b, L- cysteine, glycine, glucose and yeast extract according to the mass-volume ratio of 50ml: 10g: 2g: 5g: 0.5g, and reacting at110 DEG C for 3h to obtain Maillard reaction products;

D, seasoning the Maillard reaction product obtained in step c with salt, monosodium glutamate and sugar to obtain beef essence;

5) processing the beef marinated in step 4) at 2MPa and 100℃ for 10 min; ;

6) drying the cured beef treated in step 5) at 78℃ for 4 h and then at 50℃ for 2 h to obtain smoked beef; In the process of drying at 50℃ for 2 h, the refined smoked liquid in step 3) is sprayed on the surface of braised beef once every half hour, and the quality of the refined smoked liquid sprayed each time is 0.05% of the quality of beef.

The smoked beef in this example is rich in flavor, full in taste, spicy and delicious, and the tissue will not be too dry. When chewing, it still has the toughness of beef and tastes good. The content of benzopyrene in smoked beef is below the detection limit, which is undetected, with good safety and no health hazard to consumers.

Example 2:

A preparation method of smoked beef comprises the following steps:

1) mixing beech, pineapple branches, pine branches and pecan shells according to the mass ratio of 5: 2: 4: 3, and pulverizing to a particle size of 150 mesh to obtain a mixed smoked material;

2) heating the mixed smoked material in step 1) to 500 DEG C for dry distillation for 90 minutes, collecting dry distillation smoke, condensing and standing, and collecting condensate supernatant to obtain crude smoked liquid;

3) using D 10 1 macroporous adsorption resin to adsorb and analyze the crude smoked liquid in step 2) to prepare refined smoked liquid; Among them, the mass-volume ratio of macroporous adsorption resin to crude smoked liquid in the adsorption process is 3 g ∶100 ml; Ethanol was used as the resolving agent in the resolution process, and the mass-volume ratio of macroporous adsorption resin to ethanol was 5g ∶100 ml.

4) After the beef is cleaned, it is put into the oil phase layer of the pickling solution, and heated for pickling for 100 minutes to obtain the pickled beef; Wherein, the pickling solution comprises the following components in parts by mass: 35 parts of butter, 0/0 part of ginger/kloc-0, 6 parts of onion/kloc-0, 6 parts of garlic, 25 parts of ciba pepper, 0/2 parts of pepper 12 parts of bean paste, and 8 parts of step 3).

The beef essence is prepared by the following method:

A, beef is cleaned and ground to obtain a substrate to be enzymolyzed;

B, mix that substrate to be subjected to enzymolysis in step a, wat, flavor protease and neutral protease according to the mass-volume ratio of 20g:100 ml: 0.5g: 0.2g, and performing enzymolysis at 75 DEG C for 4 h to obtain an enzymolysis solution;

C, mixing the enzymolysis product obtained in step b, L- cysteine, glycine, glucose and yeast extract according to the mass-volume ratio of 70 ml:15g: 5g:12g: 2g, and reacting at120 DEG C for 4 hours to obtain Maillard reaction products;

D, seasoning the Maillard reaction product obtained in step c with salt, monosodium glutamate and sugar to obtain beef essence;

5) processing the beef marinated in step 4) at 4MPa and 1 10℃ for 20 minutes; ;

6) drying the cured beef processed in step 5) at 85 DEG C for 5 hours, and then drying at 60 DEG C for 3 hours to obtain smoked beef; In the process of drying at 60℃ for 3 h, the refined smoked liquid in step 3) was sprayed on the surface of braised beef every half hour, and the quality of refined smoked liquid sprayed each time was 0.08% of the quality of beef.

The smoked beef in this example is rich in flavor, full in taste, spicy and delicious, and the tissue will not be too dry. When chewing, it still has the toughness of beef and tastes good. The content of benzopyrene in smoked beef is below the detection limit, which is undetected, with good safety and no health hazard to consumers.

Finally, the above-mentioned embodiments are only used to illustrate the technical scheme of the present invention, but not to limit it. Although the present invention has been described in detail with reference to preferred embodiments, it should be understood by those skilled in the art that the technical scheme of the present invention can be modified or replaced by equivalents without departing from the purpose and scope of the technical scheme, which should be included in the scope of the claims of the present invention.

The price of a handful is about 80 yuan-120 yuan a catty.