Beef jerky is a typical representative of beef processed products, which not only maintains the unique taste of beef chewy resistance, but also is convenient for storage and carrying, which is deeply loved by people. At present, beef jerky on the market mainly includes five flavors, spicy taste, curry flavor, fruity flavor and so on. Today I would like to share with you the processing technology of 4 kinds of beef jerky.
First, the main materials
Ingredients: Fresh beef (in line with eating standards).
Accessories: salt, sugar, soy sauce, green onion, ginger, thirteen spices, cinnamon, star anise, bay leaves, monosodium glutamate, white wine, etc.
Second, the process flow
The selection of materials → pretreatment → the initial cooking → (cooling) Cut the pieces→ (ingredients) and re-boil→ dry → packaging → storage
(1) Material selection
Beef ingredients are best made of healthy, fattening hind legs and lean front legs, with a reddish-brown surface and a hard and elastic internal structure.
(2) Pre-treatment
1) Cleaning. The raw meat is peeled, bone, tendons, fat, lymph, blood vessels and other parts that are not suitable for processing, cut into pieces of meat along the muscle fibers, rinsed with tap water for 30 minutes, remove blood and dirt, drain and set aside.
2) Marinate. Marinade Recipe: Beef 10.0 kg, sugar 1.5 kg, salt 0.2 kg, soy sauce 300 mL, white wine 100 mL, monosodium glutamate 40.0 g, pepper 28.0 g, ginger powder 24.0 g, sodium tripolyphosphate 20.0 g, sodium nitrate 3.0 g. Mix the ingredients well with the meat cubes and marinate for 1.0 h.
(3) Initial cooking
Cook the meat pieces in water so that the meat pieces are completely submerged and the water temperature is maintained above 90 °C. The cooking time is determined according to the tenderness of the meat and the size of the meat, generally about 1.5 h, to achieve the surface of the meat is indurated and bloodless. The cooking time should not be too long, otherwise the meat will be too much water loss, shrink too tightly and it will not be easy to absorb the soup. The soup can be added with an appropriate amount of salt and a little seasoning, and cinnamon can also be added to remove the smell of beef. During the cooking process, the floating dirt and oil foam in the soup should be skimed in time to avoid affecting the subsequent frying. After the meat pieces are cooked and fished out, they are placed on the stall rack to be dried, and the soup is filtered and set aside.
(4) Cut into chunks
The initially cooked pieces of meat are naturally cooled and cut into chunks with a knife in the direction of the meat fibers, ensuring that the pieces of meat are roughly the same.
(5) Re-boiling
1) Ingredients. Cooking wine, fine salt, chicken essence, white sugar, five-spice powder, dark soy sauce, soy sauce, green onion, ginger.
2) Re-boil and collect the juice. Take one-half of the original soup, add the ingredients, bring to a boil over high heat, and cook the cut beef cubes in the soup. When the soup material is reduced and the aroma is emitted, the soup is collected on a low heat, and the juice is generally collected on a low heat for 1.0 to 2.0 h, and the soup is basically dried up after the pot is started. When cooking, gently turn with a spatula to heat the meat evenly, and when the soup is about to dry, turn the beef cubes frequently to prevent scorching. After cooking, place the meat pieces on the stall rack and drain, let cool.
(6) Drying
Spread the meat pieces flat in the baking tray to ensure that they are evenly flat, without folding or overlapping, and the net weight of each meat piece is about 2.5 kg, and it is baked in a 55~60 °C oven. For the first 30 minutes, it is necessary to turn the meat pieces to avoid uneven water volatilization, uneven heating, baking paste, and roasting. Bake for 6.0 to 7.0 h so that the meat pieces reach a more suitable moisture content (about 18%), you can take it out. Place the dried pieces of meat on a rack and spread them out at room temperature in a clean, low-temperature, dry, ventilated place.
(7) Packaging and storage
The dried pieces of meat are packaged to avoid water absorption and moisture. You can choose to wrap the gas barrier and moisture resistance with good moisture resistance, this packaging effect is the best, and the meat pieces after packaging are placed at room temperature and humidity or stored in the 0~5 °C library, avoiding direct sunlight, generally stored for 2 to 3 months. It can also be packed in glass bottles or tinplate cylinders and can be stored for 3 to 5 months. It can also be packaged in a paper bag and then baked with the paper bag for another 1.0 h, which can prevent mold and extend the storage period.
In this paper, the exogenous enzyme tendering method is adopted to optimize the production process of flavored beef jerky, and bromelain and transglutaminase are added to the production process to improve the tenderness of flavored beef jerky, improve the traditional process of producing flavored beef jerky due to the dry and hard flesh, resulting in chewability, nutrient loss and microbial volume exceeding the standard, etc., and enhance the edible taste of flavored beef jerky.
1. Raw materials and formulas
Table 1 Flavored beef jerky recipes
Second, the production process operation points
(1) Production process
Fresh beef → pretreated → washed→ exogenous enzymes tenderened→ the first boiled → cut strips → re-cooked→ compacted → dried → packaging
(2) Pretreatment of fresh beef
Remove the outer membrane and fat of fresh beef, cut the fresh beef into pieces of meat weighing about 500 g, put the cut beef into water to remove the blood water of the beef, and soak for 1 h.
(3) Exogenous enzyme rejuvenation
In order to improve the final quality and product value of beef, the production process uses bromelain and transglutaminase exogenous enzymes in modern enzyme engineering technology to tender, thereby improving the texture of the beef itself. The specific process is: preparation of 0.50% bromelain and 0.15% food grade composite phosphate solution with an appropriate amount of water, injection of bromelain with medical needle holes is 4%, uniform to pre-treated beef, 55 °C insulation treatment for 1.5 h, follow-up injection of transglutaminase solution 50 °C, crosslinking time 40 min.
(4) Initial cooking
Soy sauce, sugar, monosodium glutamate, white wine, peppercorns, honey, maltose, paprika, allspice powder, cumin seasoning are combined into 3 kg of primary cooking liquid according to the ratio of the recipe, and 2 kg of beef processed by process optimization is added for initial cooking. To remove the fishy smell of beef, add the corresponding proportion of ginger and shallots to the initial boiling water. In order to maintain the quality of the beef during the initial cooking process, it is necessary to manually remove the surface oil slick and carry out the initial cooking. After the initial cooking, the beef pieces need to be cooled naturally, and when cooled, they are placed in a meat dicing machine and cut until the length is multiplied by 4 cm × 1 cm wide. In addition, in order to preserve the protein lost in the soup, the first boiled soup water is retained.
When re-boiling, the prepared spices need to be added to the pot according to the proportion of the recipe to form 2 kg of re-boiling liquid, boil until the aroma appears, add the re-cooking liquid to mix. During the re-cooking process, it is necessary to turn it regularly so that the beef is in full contact with the seasoning, and the first boiled beef soup water is added. Turn heat to low heat and cook for 35 minutes until the juice is drained.
The re-cooked beef is placed in gauze and placed in the drying box, which is adjusted to 49 °C for 2 h. To dry the beef evenly, turn the dough every 0.5 h during the 2 h process of drying.
(7) Packaging
The dried beef jerky is packaged in PET film by a fully automatic two-chamber vacuum packaging machine and needs to be stored in a dry and ventilated place.
In order to improve the quality of beef jerky, especially the tenderness, this study is based on the traditional formula of five-spiced beef jerky, on the basis of relevant research, the meat is tendered with calcium chloride, complex phosphate and papain, and the taste is improved by controlling the moisture content of beef jerky, and a tender five-spiced beef jerky is developed in order to provide a basis for industrial production.
First, the main raw materials and reagents
Fresh beef, sugar, salt, spiced seasoning, anhydrous calcium chloride, complex phosphate (2:2:1 mass ratio for polyphosphate-hexametaphosphate-pyrophosphate mixture), sodium nitrite, sodium isocorbic acid, papain.
Second, the five-spice beef jerky process
Raw meat selection and pretreatment → finely cut→ tender and marinated → pre-boiled → re-boiled - dried - sterilized - packaging - finished products
Third, the main points of operation
(1) Raw meat selection and pretreatment: fresh beef in line with national food safety and hygiene standards is selected, fat, fascia, etc. in the meat are removed, cut into pieces along the muscle texture (about 0.5 kg), rinse with water and soak in water for 1 h.
(2) Finely cut: Cut the soaked beef into strips of meat that are 5-7 cm long, 2 cm wide and 2 cm thick.
(3) Tender marinade: papain added 0.03%, compound phosphate added 0.3%, calcium chloride added 1%, added to the cut meat strips, placed in a 55 °C constant temperature state, tender marinated for 3 h, every 30 min flip the meat strips.
(4) Pre-cooking: Put the tender and marinated beef into the water, pre-cook for 1 h, and pay attention to removing the surface foam.
(5) Re-boiling: calculated as fresh beef, ingredients per kilogram Recipe: salt 20 g, sugar 30 g, soy sauce 15 mL, red wine 100 mL, ginger 2.5 g, star anise 1.5 g, cinnamon 1 g, licorice 4 g, fennel 1.5 g, grass fruit 2.5 g, cloves 0.5 g, pepper 2 g, monosodium glutamate 1 g, paprika 15 g.
According to the recipe, put the spices into the gauze package, boil first with the pre-cooked original soup, then add the meat strips, add the remaining ingredients to re-cook for about 60 minutes, add red wine, monosodium glutamate and sodium ascorbate before coming out of the pot, and mix in the paprika when it is slightly cool.
(6) Drying: Lay the cooked meat strips flat on a plate and bake at a constant temperature of 60 ° C for 3.5 h.
(7) Sterilization: Lay the beef strips flat in the tray and place them in the oven, 95 °C, 15 min.
(8) Packaging: vacuum packaging using composite film
With the high nutritional value of seaweed recognized, the combination of seaweed and meat to develop a new product with unique flavor, nutrition and deliciousness is more in line with the consumption concept of modern people.
First, the basic recipe of beef jerky
Based on 1 kg of beef, 20 g of sugar, 20 g of salt, 1.5 g of cinnamon, 0.3 g of star anise, 3.0 g of ginger, 1.5 g of peppercorns.
Fresh beef is pre-treated→ the first boiled → cut into strips→ re-boiled→ harvested soup → dried.
3. Pretreatment of fresh beef
The selected fine beef is defibed, filmed and fattened, cut into lumps about 200g in size, and soaked in water to remove the blood water for 1h until the blood runs out.
Fourth, the first boil
Fresh beef and water are initially cooked in a ratio of 1:1.5, a little ginger (1% to 2%) is placed in the water, and the oil slick should be removed during the cooking process so as not to affect the quality of the beef when drying. The cooking time is 25 to 30 minutes, until there is no blood in the center of the meat, and the soup water after cooking is set aside.
5. Cut into strips
Cool the freshly cooked beef into strips of 3.5 cm long, 1 cm wide, and evenly sized.
6. Re-cook
Put the weighed ingredients in a pot and cook to bring out the aroma, then add the cut beef, then add the spare soup and heat over low heat and cook slowly. Crush the seaweed (2% added) into a powder and add an appropriate amount of water to another pot, cook for 50 minutes on low heat, and when the water in the re-boiling pot is about 1/2 dry, add the seaweed together with the cooking solution to the pot and continue to cook until the soup is about to dry.
7. Drying
The juiced pieces are neatly placed on the barbed wire mesh and dried in a drying box at a baking temperature of 60 °C for 3 h. Note that it is turned every 30min to avoid bonding and affecting the drying effect.
Citations:
Ye Chunmiao. Research on processing technology of beef jerky. Agricultural Science and Technology and Equipment October 2017, No. 10, No. 280
[2] ZHU Xiaobing,GUO Rui. The production process of traditional Chinese flavor beef jerky[J].Modern Food Science and Technology,2020,36(6):235-242
Ren Zhigang. Development of tender five-spice beef jerky. Journal of Food Safety and Quality Inspection, Vol. 11, No. 5, March 2020
[4] LI Jiahui,SUN Lingxia,LIU Di,Tuo Yuchao. Preparation of seaweed flavored beef jerky. Meat Industry. 2020, No. 10, No. 474
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